John Guinivere creates unique and different ways to raise money to take his internet company to full brick and mortar, in an article from Ian Mylchreest of the Las Vegas business press.
(PRWEB) January 5, 2005 -- John Guinivere has had a dream for over ten years now of a company that would combine the excitement of television, the reach of the internet, and content that appealed to the monster market of people who enjoy watching Master Chefs on screen. Now that the technology has caught up to his concept, people want to know more.
While Guinivere's original target was a national demographic of housewives and culinary aficianados, local business people and investors have taken notice to what he is doing.
The dream began with two websites dedicated to culinary arts and good living. The first one shares photos, articles, a cyber mall, set up much like a magazine. The other, a virtual television station where chefs can give cooking classes, stream video recipes online, sell food products in full color video, even review a restaurant complete with the sizzle and drizzle, all without the restraints of network television. Video recipes will be available on demand to download for a small fee, DVDs chock full of video recipes from famous chefs will also be available.
While the remodel of a full kitchen and film studio has just been completed and filming has begun, the commercial studio and culinary arts center in the heart of the Las Vegas arts district will open in April, giving locals and non-gaming visitors a place to take in a cooking class from one of Las Vegas' premiere chefs for less than going to dinner at their restaurant.
It wasn't long before the Las Vegas Business community caught wind of the Cheflive buzz. On a cold winter morning, Ian Mylchreest from the Las Vegas Business Press sat down with John Guinivere and asked all the questions about his company that is taking flight. It was from that interview that this article appeared in Las Vegas` leading business journal.
http://www.lvbusinesspress.com/articles/2004/12/17/news/news08.txt
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