Ian Massingham, Technical Evangelist, AWS Ian Massingham, Technical Evangelist at Amazon Web Services and has been working with cloud computing technologies since 2008.In his role works he works to increase the awareness of AWS Cloud services and works with customers of all sizes, from start-ups to large enterprises, to help them benefit from the adoption of AWS.Centrally located Semhar ticks off all the Ethiopian-restaurant boxes with reliably delicious food, flavored beer served in coconut husks, and an Africa-vibing décor.
Sebastien Stormacq, EMEA Technical Trainer, AWS Sebastien worked for the last 20 years with large enterprises and startups alike to help them to transform their business requirements into technical solutions, to unlock the value of software, mobile applications and scale systems to meet customer demand.Today, as Training Manager, Sebastien coaches a team of AWS Technical Trainers and Partners to deliver AWS Trainings for Architect, System Admins, Developer, Dev Ops and Security Officers across EMEA.This FREE gay pornsite selection gathers together various groups of incredibly useful website links.AWSome Day is based on the AWS Essentials Course and our Technical Track will take you through a step-by-step dive into AWS core services such as Compute, Storage, Database and Network.De Culinanaire Werkplaats doesn't provide a mere meal, it brings you an culinary experience.
The menu changes here quicker than the seasons do and features a lineup of entirely vegetarian dishes that have been inspired by an abstract concept like architecture or "the new black." Veggie-heavy dishes delve outside the boundaries of food physics in forms like foams and taffies for a meal you'll certainly never see imitated anywhere else.
Mashua Why You Absolutely Need To Go There: Duck breast flambeed in pisco, that’s why The subtitle of this stylish, canal-side restaurant near Leidseplein is “Peruvian Fusion”, which apparently means influences from Southern Europe, Asia, and a bunch of other places collide with Latin flavors to produce the likes of duck breast flambéed in pisco, 4hr beef ribs in white wine, and rabbit legs cooked with peanuts.
The space itself has a terrace running along the canal, and boasts an ultra-slick modern look inside.
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