Diamond Earrings and Other Fine Jewelry

Diamond rings are the most common form of diamond jewelry, but diamond earrings, bracelets and necklaces are also quite popular. In fact, diamond jewelry has been around since the days of the Roman Empire, although it took almost 1500 years before diamond jewelers had figured out how to cut diamonds into attractive shapes that displayed their "fire," or shine and brilliance. Diamond earrings are but one way that people adorn themselves with this mystical, precious gem.

A Fascinating History

Chances are that the first diamond jewelry was from India. The tremendous geologic forces required to form diamonds exists mainly in regions of the world where one tectonic plate slams into another; the Himalayas, where the Indian subcontinent plows into Central Asia, is one such place. Loose diamonds from deep underneath these mountains have been known to appear in the rivers that flow south and westward from the Himalayas: the Ganges, the Brahmaputra and the Irriwaddy have all been sources of these rough, octagonal crystals.

Before diamond jewelers had learned the art of precision cutting, diamond earrings were not particularly beautiful; rough and dull-looking, they were nonetheless prized for their hardness.

One early example of diamond jewelry in the West was actually a crown made for a Hungarian princess well over 1000 years ago. One of the first diamond wedding ring was the one given to Marie of Burgundy on the occasion of her wedding to Archduke Maximilian I of Austria in 1477. It was not until over fifty years later however during the reign of Henry VIII of England that diamond cutting had reached a level that was suitable for jewelry such as diamond earrings.

Dull and Lifeless

If you had been buying diamonds back then, you'd have been disappointed; those early cuts did not show the kind of brilliance that we see in fine diamond jewelry today. It was not until the 1800s that art of diamond cutting had reached a level of refinement that allowed the gem's real beauty to shine through the way it does in contemporary diamond jewelry.

Fiery and Brilliant

Today, there are many different cuts to choose from when buying diamonds . Round cuts and square cuts both have characteristics in their favor, but a reliably new cut, called the "princess," has been gaining in popularity over the past thirty years or so. This particular cut combines the best features of round and square cuts, and causes the least wastage of all cutting methods – so the gem retains much more of its original weight. All three cuts however will make for highly attractive and valuable diamond earrings .

Overseas Manufacturing and Clearing Goods Through Customs

When importing into a country, there are a number of terms, regulations and procedures an importer should be familiar with. The following is a guide of different issues to be aware of when importing.

For first time importers, it is highly advisable to pay a customs broker to enter and clear goods through customs. Customs brokers are licensed by the countries in which they operate, and they act on behalf of the importer to file the necessary documents for products to enter a country at the port-of-entry. Depending on their relationship with their client, they may also pay customs duties and other importing expenses on their client's behalf. Finally, they advise importers about issues of which they may need to be aware such as country or origin marks and other issues importers need to be aware of.

When choosing a customs broker, the importer should first make sure they can enter goods at the arrival port. In the US, customs brokers are licensed by the US Customs and Border Protection Service.

Prior to placing an order with a manufacturer, the relevant nation's customs agency and the importer's customs broker should be consulted to avoid possible problems such as the following:

  • Any legal issues that may exist with the product in the country of import.
  • Finding out after the product arrives at port that the it is subject to import quotas.
  • Possible health, safety or other regulations which apply to the product to be imported.

One easy to avoid, but common problem encountered when importing is the failure to mark the product in compliance with country of origin regulations. To avoid this, contact the relevant customs agency of the nation where the merchandise will be imported to ensure the goods are in compliance. For example, custom laws in the US require each imported good be marked with the English name of the country of origin (eg China) as reasonably, indelibly, and permanently as the nature of the article permits. Furthermore, this marking must be visible to the ultimate purchaser of the product.

The tariff rate levied by customs must be paid before the importer can take possession of the goods. While tariff rates in countries like the US average around 5% for most products, they can be significantly higher for some goods, particularly those with higher labor content. Therefore, it is important to know the rate before product arrives at port.

Before the goods are shipped, ensure the packing regulations for the destination country have been adhered. For example, every box, bale or case may need to be numbered with the exact quantity in each.

Other regulations include the type of pallets that can be used.

Problems with customs clearance often center around paperwork. Different goods often require different types of documentation, but the three major types of documentation the shipper must prepare include the following:

1. A bill of lading: This document, issued by the carrier or shipper, is basically a receipt of the goods acknowledging that they have been received on the vessel for shipment. This document indicates the particular vessel on which the goods have been placed, the destination of the goods, and the terms for transporting the goods to their final destination.

2. A commercial invoice: This is used as a customs declaration by the entity that is exporting an item across international borders. This document is required by customs to determine the value of the goods to assess duties and taxes, and goods must be invoiced in a systematic manner.

3. Packing list: This document is an itemized detail of the merchandise in a particular shipment. A copy is usually attached to the outside of the shipping container or inside the container itself so the merchandise may be counted by the person opening it.

It is crucial to make sure these documents, and any others that may be needed for a particular shipment, are carefully completed and reviewed before the goods arrive.

To avoid excess storage fees, arrange for a freight forwarder or some other type of transporter to ship the goods to their final destination as soon as they have cleared customs.

Being aware of these points, as well working closely with customs and a customs broker, will make the importing process smoother and will reduce the possibility of unnecessary difficulty or expense.

How Do Chef Schools Work?

Culinary schools give aspiring chefs their best shot at making it to the big time, especially those admitted by the American Culinary Federation. Just like any other profession, many of the better hospitality establishments base their hiring practices not only upon the length of education the applicant provides, but also where that education was obtained. Tuition runs the gamut from relatively inexpensive courses offered by local community colleges all the way to the Culinary Institute of America's breathtaking $ 40,000 price tag. And what does not tuition cover? Oh, just uniforms, textbooks, cutlery, and other necessary kitchen equipment.

Curriculum different from school to school, but most of the culinary student's time is consumed in learning the ins and outs of cooking by actually doing it under close supervision. Participants not only prepare food, but also learn how to plan menus, minimize food costs, buy food and supplies in quantities, and how to appropriately choose and store food. Learning proper hygiene and local public health rules also play a large part in a culinary student's education.

Classes are sometimes offered all day, taking a complete eight hours, while at some schools, classes are broken into morning and afternoon sessions. There are usually lectures, and then demonstrations followed by hands-on practice time with students applying the techniques demonstrated earlier. Some schools even offer part-time professional classes to accomodate working cooks wanting to increase their formal education.

A number of educational seminars are available, among them:

The American Academy of Chefs Chair's Scholarship – Ten $ 1,000 scholarships awarded each year

The American Academy of Chefs Chaine des Rotisseurs Scholarship – Twenty $ 1,000 scholarships awarded annually

National Restaurant Association Educational Foundation (NRAEF) – Three annual $ 2,000 scholarships for high school seniors and undergraduate students

Because years of training and experience are needed to reach the level of executive chef in most well-paying restaurants, many students are serious about this profession beginning their training in high school through voluntary programs, then go on to a two- or four-year college or university. Apprenticeship programs offer more training afterward, and these come from individual eating establishments and are given by a personal mentor or from professional institutions and associations such as the American Culinary Federation.

Apprenticeship lasts usually about three years and is most often known as the years of "grunt work" – doing all the chopping, grating, peeling, slicing, and washing necessary to prepare the ingredients for the chefs. Even cleaning appliances, sweeping and mopping floors, and other seemingly unaffiliated "chef" work gets done by the apprentice as part of his or her learning experience. Often this "trial-by-fire" period separates the truly devoted caf├ęs-to-be from those who are merely good cooks.

It is not impossible to attain the status of executive chef without the benefit of formal education, but in today's job market, most establishments (especially the finer hotels and restaurants) now require some type of certification to work in this capacity. Like a degree of any sort, formal training in the culinary arts may not mean you are another Julia Child or Paul Prudhomme, but it does at least signify that you've got what it takes to get through the school. So stop trying to think of ways to take shortcuts, get your tuition together, and go learn what you need to attain your dream!

Lubrication of Domestic Clocks

Domestic clocks are one of the most ignored watches in the entire household. We make sure that our wrist watches are well maintained with good servicing, battery changes and of course lots of lubricating. But domestic watches are practically ignored till the battery runs down. Even then, we just replace the battery without getting any servicing or lubricating done on it. That means that the watch continues to run without any care or oiling till they finally expire and die! But just like wristwatches, domestic watches need to be maintained well too with regular cleaning and lubrication and care. Clocks are larger than wristwatches so a little too much lubrication is OK here.

But still there are rules to be followed in lubrication and care of clocks like-

* Try to use just a single drop of oil in the watch works to make the watch remain on time. These are bigger watches so they don’t really require you to be precise but it’s a good idea if you are. Carriage clocks require a smaller amount while long clocks and grandfather clocks require much more.

* Try not to scrape the oil pots while oiling watches as it scrapes up unnecessary settled grit into the workings of the clock. This is especially true of incalite pots. Use only fresh oil and discard any which has more than five years on the packing date on the seal; protect the oil you are using by storing it at room temperature and away from direct light. An ideal temperature would be about 15 to 20 C or as stated by the manufacturer of the clock. There are several points on a domestic clock where you can oil them and the oil will them spread to all over the clock workings. Good places to apply lubrication are at oils sinks or pivot holes, escapement pallet faces, weight pulley bearings and points of contact between different parts of the mechanism.

* Make sure you do clean the mainspring and refit the watch springs after you have oiled the domestic wall clocks. You can also apply heavy grade mineral oil around the edges of the barrel cap. Capillary action will make sure that the oil spreads all over the mechanism.

* Do not lubricate or oil pinion leaves and gear teeth, as they will slip while revolving. Another place to be careful of is the ratchet and the great wheel arbor in the main clock facings.

* The frequency of oiling depends on how frequently you use the clock and the location it is based in. Synthetic oils are very stable and do not deteriorate but non-synthetic oils do. The residue leaves a gummy deposit in the watch that can destroy a good watch.

* Contamination with dust will however really cause a tremendous amount of wear on the clock and that can damage the mechanism. Reapplication of oils is fine after the old one has been wiped off.

But do make sure that you do service the watch at least every two years to maintain optimum working conditions.