Newspapers / Meredith College Student Newspaper / Feb. 12, 2014, edition 1 / Page 2
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News Meredith Student Destiny John Survives “Shark Tank” Marlena Brown, news editor, & Cody Jeffery, assistant editor Lara Pantlin is a senior whose interestEvery Friday night on ABC’s hit show Shark Tank, million dollar investors make million dollar deals with small-time entrepreneurs and inventors with the hopes of exponen tially expanding their innovative com panies or ideas. Although the Sharks seem Intimidating and unrelatable on the show, one of them, Mr. Daymond .John, actually has a close connection to Meredith College. John’s daughter, Destiny John, is currently a sophomore at Meredith College and completed her internship at Shark Tank in the sum mer of 2013. The “Sharks” include industry experts such as Mark Cuban, owner, and chairman of AXS TV and the Dal las Mavericks; Barbara Corcoran, who sold her New York real estate com pany for $66 million, Lori Greiner, the Queen of QVC, which has helped launch over 400 products and holds 120 U.S. and international patents; Robert Herjavec, owner and CEO of his $100 million technology company. The Heijavec Group; Kevin O’Leary, ven ture capitalist and multiple company owner; and Daymond John, owner and CEO of multimillion dollar clothing company, FUBU. According to John, growing up with a celebrity father can have certain pressures, and obtaining an internship on the set of her father’s second job was intimidating. Once John became acclimated to seeing celebrities every day (“the Voice was being recorded right next door!”), she said her daily routine of getting coffee and person ally ‘stalking’ Lori Greiner “fostered close relationships with other cast members...[we] were all like a family.” John explained that having to “stalk” Greiner was definitely the most unex pected part of her internship because it required the interns to “stalk [their Shark] when they were off set so that when they were called back on set, [we] could rush them back fast enough.” For students seeking high pro file internships, John advises to “al ways be professional. Don’t be afraid to be creative. Throw your ideas out there. Let your voice be heard. Be positive, be happy...leave drama out the door. Also, keep [social media] clean, no one wants to see your party pictures.” John also emphasizes the importance of continual, internal networking while at your internship, not just prior. Throughout her internship at Shark Tank, Destiny says she learned many valuable aspects of the television industry and hopes to return, “I would absolutely do the internship again...I think I’ll be going back this summer.” via forbes.com John’s experience at Shark Tank was more than just a valuable college ex perience, it was a stepping stone to a fantastic career. Vivian Howard: “A Chef’s Life” Kelly Wallace, staff writer North Carolina native Chef Vivian Howard spoke at Meredith Col lege on Tuesday, Feb 4 in Kresge Au ditorium. Howard is a nationally rec ognized chef and has received various awards such as the Silver Medal Award in 2011 from the News and Observer as well as the AAA Four Diamond Award in 2010, 2011, and 2012. This event was coordinated by the Meredith Col lege Master of Science in Nutrition and the Environmental Sustainability Ini tiative. Howard who was born to to bacco and hog farming parents, attend ed North Carolina State University and majored in English. After she finished college Howard stated that she moved to New York City hoping to become the next Katie Couric but soon began working as a server in Greenwich Vil lage’s Voyage. ’While working as a server Howard had the opportunity to shadow the restaurant’s chef and after getting a feel for the culinary world be gan to take cooking classes. In 2006 Howard and her husband moved back to her hometown of Deep Run, North Carolina, to open the restaurant Chef & the Farmer, which receive over 70% of the restaurants food from within 60 miles of Kinston, NC. Howard and her husband also have a television program on PBS called “A Chef s Life”, which talks about southern cuisine. Each episode is based upon a certain ingredient, in cluding: collards, buttermilk biscuits, peanuts, and rice. Howard speaks in her lecture about how she struggled in New York City and working in the restaurant business there, but also the battles she faces everyday working in her own restaurant. Howard who’s mother is a Meredith alumni, urged the audience to “make the most out of all opportunities that come your way.” She also stated “chasing dreams are via pbs.com hard anywhere.” Howard is now work ing on her second season of “A Chefs Life” as well as writing a cookbook. LEARNVEST FOUNDER. PERSONAL FINANCE AUTHOR. ENTREPRENEUR. c ALEXA VON TOBEL 2014 Woman of Achievement Lecture Monday, February 24, 2014, 7 p.m. Jones Auditorium I Meredith College Free and open to the public. This Presi^ntia! Lecture presented by Blue Cross and Blue SNeld ot North Carolina meredith.edu/presidential-lectures MEREDITH I Going strong ^-C O L I. K G K I Come Write for The Herald! Tuesdays 5:15pm Joyner ill
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