OCTOBER 27, 2015 FEATURED SPEAKER
PUBLIC SPEAKING SECRETS REVEALED!
Are you struggling to create consistent clients? Are you the best kept secret in your industry? Are you not having the impact and influence you truly desire?
Please join us on Tuesday, October 27 for “PUBLIC SPEAKING SECRETS REVEALED - 3 Costly Mistakes that Keep You from Creating Clients and Income with Speaking”. During this session you will easily and quickly learn:
* The # 1 mistake that most business owners make that stops them from effectively selling their products and programs from the stage.
* An essential mindset shift that will help you step into the spotlight with increased clarity and confidence.
* How to turn your traditional presentations into powerful, lucrative speaking opportunities that bring in more money just by adding a few essential steps.
Award-winning speaker expert and best-selling author, AmondaRose Igoe has dedicated her life to helping business owners, entrepreneurs and visionary leaders utilize the power of speaking to create more money, clients and breakthroughs in their business.
Ms. Igoe was recognized as a “Top-Idea Maven” by The Woman’s Advantage and received the International Association of Women in Business Coaching “Stars Achievement Award”.
She is the author of two books, Pain-Free Public Speaking – Your Guide to Public Speaking Success and Share Your Story– 5 Steps to Turn Your Story into the Impact, Influence and Income You Desire, and a contributing author in #1 Best Selling Book Series Chicken Soup for the Soul. Whether AmondaRose is being interviewed or speaking to international audiences, she ignites the atmosphere with her empowering message, intuitive insights, contagious enthusiasm and real results.
Dinner Menu Selections
Meat: Chicken Roulade stuffed with Dried Fruit wrapped with Bacon, Pommerey Sauce (mustard cream), Potato Lyonnaise (roasted potatoes with onions)
Seafood: Salmon Fillet with Apple Cider Reduction, Bleu Cheese Crumbles, Toasted Pecans, Autumn Spiced Orzo Pasta
Vegetarian: Manicotti with Ricotta Cheese, Herbed Tomato Sauce, Wilted Spinach
Pumpkin Creme Brulee with Nutmeg Creme Garnish