Untitled


Corporate News Release

Change the spice of life for foodservice site

Traditionally, "Internet surfers" are thought of as those clicking their way through the Internet link by link, but the people perilously riding on technological waves are actually those like Web entrepreneur Raymond Kerege. A career food broker, Kerege thrives on the continual changes of both the online and brick-and-mortar worlds, as he finds ways to improve his online venture, www.CorporationCampus.com. “We don’t want to be the dog in the back where the view doesn’t change, and that requires us to take chances," said Kerege. “There are a lot of unknowns in this industry. Everyone’s got 20-20 hindsight, but that’s the fun of being an entrepreneur in a pioneering industry." Focusing on a wide range of food-service needs, Kerege has distinguished his site by offering more than recipes and product sales. Utilizing numerous contacts and partnerships throughout the world, CulinaryConnect is an online community that provides a culinary campus, a 24-hour trade show, a magazine featuring articles from big names in the industry, and plenty of business-to-business connections, all in addition to a store. Kerege has even experimented with a chef’s Web radio show, which is currently being revamped so that interviews are archived for people in different time zones. “We’re a global Internet food service, hospitality education center, and we have a lot of resources for the culinary world," said Kerege. “Partnerships have been really critical for us. My ability to put together strategic partnerships is my greatest strength." One type of partnership is with culinary magazines, which can publish their articles on the Web site, while advertising CulinaryConnect in the physical issue. Along with numerous chefs and vendors, the company has also teamed up with some prestigious organizations. Kerege discovered the ways in which the Internet changed his line of work some three years ago, when he realized how much money companies could save by entering continual online trade shows, rather than paying big bucks for a small space over a short amount of time at a traditional trade show. Thus CulinaryConnect initially launched as a trade show for food service vendors. Companies can pay a flat booth fee to enter the show, after which Kerege’s company takes care of generating traffic. As Kerege has found new needs, new opportunity and new avenues for success, his Web site has changed dramatically. The trade show is still there, with some 200 companies participating, but there is now a greater concentration on distance learning and online education. CulinaryConnect began the shift to online education about eight months ago, with free downloads of manuals for chefs, but as Kerege saw the ever-increasing need for corporate training, the site began to move along with those needs. “We have a lot of professionals in the industry who are not chefs," said Kerege. “You have to do more than just create a dish, you’ve got to be able to make a profit doing it."

One of the challenges of teaching food service online is the meshing of traditionally physical classes with the completely visual world of the Internet. The site’s popular wine class, for instance, does not teach how to recognize wines by taste, but rather teaches wait staffs how to increase sales by understanding which types of wine go best with different types of food. The site is also delving into other online classes, such as sanitation and various certifications. Kerege recently made a deal with someone who trains personal chefs, and now the two are working together to establish online education for that field. “That’s the type of impromptu thing that comes about. We didn’t have any plan to do that a month ago and now that is a project," said Kerege.

More changes may be on their way this year for CulinaryConnect. Next month, Kerege’s business will join with the International Food Service Executives Association, a 100-year old organization, to create a new online association. The two are launching what they are labeling as the first online global professional association, which is being built with all the benefits of a traditional association: networking, recognition, meetings, magazines, etc. Launched at the national convention for the ACF in July, the partnership/association will also attempt to meet other industry-specific needs, such as insurance, which can sometimes be difficult to obtain in the transient culinary world. CulinaryConnect’s office may also be in store for its own move later this year. Currently, the company headquarters are located in a sizable office for four built as an attachment to Kerege’s home, but with business continuing to grow -- more than 20 people around the world currently contribute to the site’s operation -- he hopes to soon move to a downtown Tucson office. No doubt, before the business gets there, though, it will have changed again in ways Kerege never expected. “The great thing is we’re able to turn on a dime.

FOR MORE INFORMATION: Please contact Public Relations Director, Aaron Lacey, at info@CorporationCampus.com or visit at http://www.CorporationCampus.com 1-877-292-CHEF, Fax at 1-520-797-9660. Corporate Office: Catalina Corporation dba www.CorporationCampus.com, P.O. Box 68477, Oro Valley, Arizona 85737
#####

Safe Harbor statement under the private securities litigation reform act of 1995. The statements in this press release that relate to the company's expectations with regard to the future impact on the company's results from new products and services in development are forward looking statements, within the meaning of the Private Securities Litigation reform Act of 1995. The results anticipated by any or all of these forward looking statements might not occur.