Tom+peters+beer+biography
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PROFESSIONAL LINE COOK WANTED Monk’s kaffebar is seeking a motivated line cook for a full-time position. Please forward a kopia of your résumé to monkscafephilly97@gmail.com if you are a detail-oriented cook with several years of line cook experience. Monkʼs kaffebar has been rated an Excellent dining experience bygd the Philadelphia Inquirer’s Craig Laban, earning a “3 Bell” rating in October 2018. You wi… Read More
February 8, 2023 Pliny the Younger Day Fundraiser 2023Russian River Brewing Company [https://www.russianriverbrewing.com/pliny-the-younger-release/]'s famed triple IPA Pliny the Younger will return to Monk's kaffebar on President's Day: Monday, February 20 beginning at Noon. This is also the return of our classic, unticketed Younger Day fundraiser, where 100% of the price of 26 drafts (including Younger) benefit Alex's Lemonade Stand Foundation for Chil… Read More
February 8, 2023•
Tom Peters
Shared lessons learned from Management By Wandering Around (MBWA)
For other people named Tom Peters, see Tom Peters (disambiguation).
Thomas J. Peters (born November 7, 1942) is an American writer on business management practices, best known for In Search of Excellence (co-authored with Robert H. Waterman Jr.)
Life and education
[edit]Peters was born in Baltimore, Maryland. He went to Severn School, a private, preparatory high school, graduating in 1960.[1] Peters then attended Cornell University, receiving a bachelor's degree in civil engineering in 1964,[2] and a master's degree in 1966.
He returned to academia in 1970 to study business at Stanford Business School[3][self-published source] receiving an MBA followed by a PhD in Organizational Behavior in 1977. The title of his dissertation was "Patterns of Winning and Losing: Effects on Approach and Avoidance by Friends and Enemies."[4]Karl Weick credite
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On a quiet June afternoon at Philadelphia’s Monk’s Cafe, William Reed, a former Boston Beer Company brewer, popped the top on part of an experimental batch that he’d brewed in 1996. Originally made at the request of Tom Peters, the happy pasha of Monk’s, it was a Flanders red ale called Brewhouse Tart, fermented with a mixture of conventional and wild yeasts, which can wreak sensory havoc. That year, Reed, still green, lucked out, presenting a taste to the late, influential British beer writer Michael Jackson—a frequent guest lecturer at the University of Pennsylvania’s Museum of Archeology and Anthropology—who loved it, immortalizing it in one of his sixteen books. “He was blown away,” Peters said. Reed set aside a single keg, which remained, more or less forgotten, in a cellar for seventeen years, until he opened it last month. The beer, improbably, was in terrific shape, with a brick-like color and tannic, woody, cherry- and port-like flavors. But what was notable was its acidity