Fall Career Fair - The Culinary Institute of America
Fall Career Fair - The Culinary Institute of America
Fall Career Fair - The Culinary Institute of America
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Abigail Kirsch<br />
<strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong><br />
November 6, 2012<br />
www.abigailkirsch.com<br />
A preeminent caterer with over 35 years <strong>of</strong> experience in the New York, New Jersey and Connecticut region, Abigail Kirsch is<br />
known for its outstanding cuisine and event management. Abigail Kirsch is the area’s first choice for the best execution in<br />
weddings, corporate events, galas and social functions. Abigail Kirsch always delivers superb food, impeccable service and<br />
unmistakable flair. Abigail Kirsch operates unique event sites in Westchester and New York City. It’s Off Premise Catering Division<br />
brings the same standard <strong>of</strong> distinctive food service to any other location a client may choose. Locations include Tappan Hill<br />
Mansion in Tarrytown, two venues at <strong>The</strong> New York Botanical Garden in the Bronx and Stage 6 at the historic Brooklyn Navy<br />
Yard. In addition Abigail Kirsch is the exclusive caterer for two locations at Chelsea Piers in Manhattan, Pier Sixty and <strong>The</strong><br />
Lighthouse.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Sous Chef - <strong>Culinary</strong> Supervisors - <strong>Culinary</strong> Crew Leaders<br />
Luisa Marciano Corporate Director <strong>of</strong> Human Resources 81 Highland Avenue Tarrytown NY 10591<br />
lmarciano@abigailkirsch.com (914) 631-3030<br />
(914) 366-8964<br />
John D'Arcangelo '01, '03 Executive Chef<br />
darcangelo@abigailkirsch.com<br />
Sarah Saracino Human Resources Manager<br />
ssaracino@abigailkirsch.com<br />
ARAMARK<br />
www.aramark.com<br />
ARAMARK is a leader in pr<strong>of</strong>essional services, providing award-winning food services, facilities management, and uniform and<br />
career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world.<br />
In 2012, FORTUNE magazine again recognized ARAMARK on its list <strong>of</strong> “World’s Most Admired Companies.” ARAMARK has<br />
consistently ranked since 1998 as one <strong>of</strong> the top three most admired companies in its industry as evaluated by peers and<br />
analysts. Also in 2012, ARAMARK was honored as one <strong>of</strong> the World’s Most Ethical Companies by the Ethisphere <strong>Institute</strong>.<br />
ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on<br />
employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in<br />
Philadelphia, ARAMARK has approximately 250,000 employees serving clients in 22 countries.<br />
Recruiting for: <strong>Culinary</strong> Externs - Cooks - Lead Cooks - Chefs - Sous Chef - Chef Managers - Catering Cook - Catering<br />
Chef - Executive Chef - Hourly Kitchen Supervisors<br />
Nicole Wormley Director, ARAMARK College Relations 1101 Market Street Philadelphia PA 19107<br />
wormley-nicole@aramark.com (800) 999-8989<br />
(215) 238-5920<br />
Ripp Kardon Talent Acquisition Manager - Higher Education<br />
kardon-ripp@aramark.com<br />
Greta Reinen '04 District Manager<br />
reinen-greta@aramark.com<br />
Christine Welsh HR Manager - Citizens Bank Park<br />
welsh-christine@aramark.com<br />
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Page 1 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Astor Chocolate<br />
www.astorchocolate.com<br />
Astor Chocolate is a premier luxury chocolate manufacturer, with its fundamental strength being its innovation, creativity and<br />
dedication to creating premium products. We <strong>of</strong>fer our customers a distinctive array <strong>of</strong> premium products for them to utilize as<br />
Private Label products. We work in an energetic team atmosphere and believe much <strong>of</strong> the success <strong>of</strong> our phenomenal growth is<br />
our commitment to developing our employees’ potential. We are committed to building our company with upbeat, talented,<br />
motivated persons who will continue to uphold our mission <strong>of</strong> being a market leader by innovating and servicing our customers<br />
with extreme dedication.<br />
Recruiting for: Chocolatier Assistant/Pastry Chef<br />
Neal Dick Human Resources 651 New Hampshire Avenue Lakewood NJ 08701<br />
ndick@astorchocolate.com<br />
(732) 901-1000<br />
Sebastien Beline Chocolatier/Pastry Chef<br />
sbeline@astorchocolate.com<br />
AVI Foodsystems, Inc.<br />
www.avifoodsystems.com<br />
Founded in 1960, AVI Foodsystems has evolved into one <strong>of</strong> the most respected and trusted food service companies in the nation.<br />
Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total<br />
value is the reputation we have earned and live up to everyday.<br />
We serve thousands <strong>of</strong> clients and millions <strong>of</strong> customers daily through our contemporary cafés, state-<strong>of</strong>-the-art vending programs,<br />
premier catering services, superior concession venues and exclusive beverage and c<strong>of</strong>fee systems. However, our commitment<br />
extends far beyond food… AVI believes in family values, developing our team members, encouraging healthy lifestyles, giving<br />
back to our communities and supporting diversity in any way possible.<br />
<strong>The</strong> success <strong>of</strong> AVI is built upon family values and tradition. From modest means, AVI has grown into the largest independently<br />
owned food service company in the United States by exceeding the expectations <strong>of</strong> our customers. Today, AVI is still a family<br />
company dedicated to serving our customers with the same personal relationships and integrity as we did more than a half century<br />
ago. Our unprecedented growth and account retention reflects the devotion to our core values; excellence and relationships.<br />
Our team members are at the forefront <strong>of</strong> the commitment we make to each customer. <strong>The</strong>y are empowered to serve our<br />
customers and guests with the most innovative and creative food services possible. As we grow to new markets and expand, we<br />
provide exceptional opportunities for team members to develop into new roles.<br />
Recruiting for: Chef - Cook - Dining Team Members - Supervisors<br />
Gretchen Lohnes '92 Executive Chef 2590 Elm Road - N.E. Warren OH 44483<br />
lohnes@alfred.edu (330) 372-0415<br />
(330) 372-1169<br />
Dan Tokarek Executive Chef<br />
dtokarek@avifoodsystems.edu<br />
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Biltmore Company<br />
www.biltmore.com<br />
Dining has always been a cause for celebration at Biltmore Estate. When George and Edith Vanderbilt entertained, uniformed<br />
footmen in the grand Banquet Hall served eight-course dinners. Fresh fish was shipped from New York daily; lobster was<br />
delivered twice weekly.<br />
Today fine dining has remained a cherished Biltmore tradition. Our talented culinary staff inspired by the Vanderbilt legacy <strong>of</strong><br />
entertaining creates wonderful menus for functions large or small, formal or casual. This legacy is the same fundamental to which<br />
we have developed our extensive Externship Program and at Biltmore Estate, the opportunities are endless!<br />
Our distinct property has five very different restaurants ranging from fine dining to southern comfort foods, also boasting unique<br />
banquet facilities and catering services. Being a part <strong>of</strong> our externship program means being able to experience all we have to<br />
<strong>of</strong>fer at Biltmore.<br />
Our externs have the opportunity to rotate through all five restaurants, <strong>The</strong> Bistro, Stable Café, Deerpark, Cedric's Tavern, and our<br />
four-star, four-diamond luxurious Inn on Biltmore Estate. Students may also be rotated at one <strong>of</strong> our banquet locations, such as<br />
Lioncrest, if seasonally available. We believe this rotation is what sets us apart from any other property because students will walk<br />
away with a broad range <strong>of</strong> practical, resume-building experiences that might otherwise take years to accomplish. We also <strong>of</strong>fer<br />
monthly field trips for our students incorporating our field-to-table program, and other culinary educational possibilities.<br />
Externships are paid, and shared housing options are available by reservation at time <strong>of</strong> <strong>of</strong>fer. Personal transportation is<br />
suggested due to the vast property and enjoyable Asheville area.<br />
Please visit our website to enjoy the beautiful scenery, learn more about our exceptional chefs and restaurants, as well as apply<br />
through our online process for the program <strong>of</strong> your choice.<br />
Recruiting for: <strong>Culinary</strong> Externs (March or after start dates) - Baking & Pastry Externs (March or after)- Restaurant<br />
Management Interns (March or after)<br />
Dawn McKinney Staffing Operations Manager One North Pack Square Asheville NC 28801<br />
dmckinney@biltmore.com (828) 225-6162<br />
(828) 225-1683<br />
Blue Apron Restaurant & Red Rooster Bar<br />
Blue Apron Restaurant & Red Rooster Bar is a 40-seat modern French-<strong>America</strong>n bistro serving "Authentically Modern Cocktails<br />
and Cuisine" in Historic downtown Salem, Virginia. We opened in December 2010 and have enjoyed a consistent business <strong>of</strong> local<br />
and regional loyal clients. Our primary focus is on genuine hospitality and value based on diligent service and delicious food. Our<br />
culinary team consists <strong>of</strong> hungry young CIA graduates who are using this experience to form the foundation not only for Blue<br />
Apron but for their careers. Our service staff is experienced and diverse and has a deep respect for their direct impact to the<br />
guests' experience. As owners, we are committed to continually providing our staff with resources and leadership, through highs<br />
and lows, which results in personal success and growth.<br />
Recruiting for: <strong>Culinary</strong> Extern - Immediate need for full-time Line Cooks.<br />
www.blueapronredrooster.com<br />
Scott Switzer '97 Chef/Owner 210 East Main Street Salem VA 24153<br />
chef.switzer@hotmail.com<br />
(540) 892-9949<br />
Ashley Tayloe-Switzer Owner/Architect<br />
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Page 3 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Blue Hill and Blue Hill at Stone Barns<br />
www.bluehillfarm.com<br />
Over the past 10 years, co-owners Dan, David and Laureen Barber have cultivated a unique farm-to-table experience at their two<br />
restaurants: Blue Hill, in Greenwich Village, and Blue Hill at Stone Barns, located on an 80-acre working farm and educational<br />
facility 30 miles north <strong>of</strong> midtown Manhattan. Dan Barber, Blue Hill's Executive Chef/ Co-Owner, is regarded as an expert in the<br />
field <strong>of</strong> sustainability and local agriculture. In spring <strong>of</strong> 2006, Dan received the James Beard award for Best Chef: New York City,<br />
and in 2009 was named James Beard's Outstanding Chef. Time Magazine featured him in their 2009 edition <strong>of</strong> "Time 100," an<br />
annual list <strong>of</strong> the world's most influential people.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs (at Stone Barns) - Full-Time <strong>Culinary</strong> - F.A.R.M.S.<br />
Apprenticeship<br />
John Jennings Human Resource Coordinator 630 Bedford Road Pocantico Hills NY 10591<br />
john@bluehillfarm.com (914) 366-9600<br />
(914) 366-7920<br />
Boca Raton Resort and Club -A Waldorf Astoria Resort<br />
<strong>The</strong> Boca Raton Resort & Club is proud to be home to over 2,000 Team Members from over 60 nations. Since our opening in<br />
1926 we have grown into a private, full-service destination resort with 1,047 rooms. Fresh from more than $220 million in<br />
renovations, the 356-acre Boca Raton Resort is one <strong>of</strong> <strong>America</strong>'s preferred destination resorts. <strong>The</strong> private, full-service resort's<br />
amenities include world class dining options such as Morimoto, Seagrille, Lucca, Serendipity and Gazebo restaurants as well as<br />
150,000 square feet <strong>of</strong> banquet space, a half-mile stretch <strong>of</strong> private beach, the acclaimed 50,000 square foot Spa Palazzo, two 18hole<br />
championship golf courses and the Dave Pelz Scoring Game School, 30 tennis courts and the renowned Evert Tennis<br />
Academy, 32-slip marina, seven pools, three state-<strong>of</strong>-the-art fitness centers, and a variety <strong>of</strong> water sports. Halfway between Palm<br />
Beach International and Ft. Lauderdale International airports, the resort is easily accessible by plane, car or boat. We are proud to<br />
announce that <strong>The</strong> Boca Raton Resort & Club is also the 13th hotel to join the prestigious Waldorf Astoria Collection.<br />
"Become Pr<strong>of</strong>essionally Aggressive In Your Craft" is our Executive Chef, Andrew Roenbeck's, motto. By following this philosophy<br />
we have celebrated many accomplishments including our feature in the Top Resorts category by the James Beard Foundation.<br />
We believe in creating an environment where culinary students can thrive, each student is given personalized attention and oneon-one<br />
instruction from world renowned Chefs. We are aggressively recruiting future associates that have a genuine talent for<br />
service, could this be you?<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking and Pastry Externs<br />
www.bocaresort.com<br />
Kelly Connell Human Resources Manager 501 Camino Road Boca Raton FL 33432<br />
kconnell@luxuryresorts.com (561) 447-3388<br />
(561) 447-3904<br />
Timothy Gilberry Executive Sous Chef<br />
tgilberry@luxuryresorts.com<br />
Brae Burn Country Club<br />
Brae Burn is a very exclusive club located just a few miles from Boston. Our facility includes a 35 seat fine dining room with 60<br />
additional seats on our outdoor deck; a 100 seat Grille Room and a function facility. Our menus focus on local fresh ingredients<br />
and change frequently. We provide students and cooks with an environment that promotes ongoing education and continuous<br />
development <strong>of</strong> their skills.<br />
Recruiting for: <strong>Culinary</strong> Externs - Line Cooks<br />
www.braeburngolf.com<br />
Dean Moore Executive Chef 326 Fuller Street West Newton MA 02465<br />
deanmoore@braeburngolf.com (617) 244-0680<br />
(617) 630-1506<br />
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<strong>The</strong> Castle on the Hudson<br />
www.castleonthehudson.com<br />
<strong>The</strong> Castle on the Hudson, in Tarrytown, NY, is an historic fine dining, luxury hotel and catering facility. It includes our awardwinning<br />
restaurant, Equus.<br />
Recruiting for: <strong>Culinary</strong> Externs - B&P Externs - Full-Time Line Cook Positions , including A la Carte and Banquet.<br />
Christine Ferone Director <strong>of</strong> Human Resources 400 Benedict Avenue Tarrytown NY 10591<br />
cferone@castleonthehudson.com (914) 524-6359<br />
(914) 524-6367<br />
Satomi Kitahara Interpreter<br />
Chiharu Takei Executive Chef<br />
Charlie Palmer Group<br />
www.charliepalmer.com<br />
<strong>The</strong> Charlie Palmer Group is a restaurant management and services group that owns and/or manages a number <strong>of</strong> prominent fine<br />
dining restaurants including Aureole, Astra in the D&D Building (New York); Aureole and Mandalay Bay and Charlie Palmer Steak<br />
at <strong>The</strong> Four Seasons Hotel (Las Vegas); Charlie Palmer Steak (Washington, DC); Charlie Palmer Steak, Briscola, and CP Lounge<br />
(Reno); Charlie Palmer at the Joule (Dallas); Charlie Palmer at Bloomingdale's South Coast Plaza (Costa Mesa, CA); Dry Creek<br />
Kitchen at Hotel Healdsburg (Healdsburg, CA); Burritt Room + Tavern at Mystic Hotel (San Francisco, CA). <strong>The</strong> group is led by<br />
Charlie Palmer, the celebrated chef and <strong>America</strong>n cuisine pioneer.<br />
Recruiting for: <strong>Culinary</strong> and Baking & Pastry Externs at Aureole, NY. FOH and BOH at Aureole, NY. FOH and BOH at<br />
Charlie Palmer Steak.<br />
Tim Bartley VP - Business Affairs/General Counsel 420 Lexington Avenue - Suite 850 New York NY 10170<br />
tbartley@charliepalmer.com (212) 755-7050<br />
(646) 755-6143<br />
Peter Edris Kitchen Manager - Aureole, NY<br />
pedris@charliepalmer.com<br />
Jeffrey Russell '07 Executive Chef - Charlie Palmer Steak DC<br />
jrussell@charliepalmer.com<br />
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Chatham Bars Inn<br />
www.chathambarsinn.com<br />
A Time You'll Always Remember. A Place You'll Never Forget. Once upon a time, affluent New Englanders spent their summers<br />
at a grand oceanfront resort. <strong>The</strong>re, they splashed in the surf, played golf in the tangy sea air, took afternoon tea on the wide<br />
veranda overlooking panoramic ocean vistas, and dined on the best New England cuisine, featuring fresh-from-the-ocean seafood.<br />
Today, you can enjoy the resort lifestyle as so many did, so long ago, at Chatham Bars Inn, New England's Grand Oceanfront<br />
Resort. Lovingly restored to its original grandeur, yet completely updated with the latest amenities, Chatham Bars Inn sits on 25<br />
acres <strong>of</strong> beautifully landscaped grounds and sandy ocean beaches. <strong>The</strong> historic main inn has 217 luxuriously appointed<br />
guestrooms, including 68 private suites and several indulgent spa suites. For those seeking a little more seclusion, 34 charming<br />
Cape Cod-style cottages dot the spacious grounds.<br />
<strong>The</strong> Chatham Bars Inn dining room features dishes prepared by world-class chef and numerous amenities and activities for young<br />
and old alike. Chatham Bars Inn is listed on the register <strong>of</strong> the National Trust for Historic Preservation as a Historic Hotel <strong>of</strong><br />
<strong>America</strong> and has been named one <strong>of</strong> the top resorts in the world by Travel & Leisure Magazine and the best hotel on Cape Cod by<br />
Boston Magazine.<br />
Whether you're planning a family get-away or a family reunion, a wedding for 200 or a romantic get-away for two, a business<br />
meeting or a reward for business well done, consider the Chatham Bars Inn.<br />
Recruiting for: <strong>Culinary</strong> Externs - B&P Externs<br />
Jonathan Haffmans Executive Sous Chef 297 Shore Road Chatham MA 02633<br />
jhaffmans@chathambarsinn.com (508) 945-6779<br />
(508) 945-6788<br />
Stephen Jones '02, '04 Executive Pastry Chef<br />
sjones@chathambarsinn.com<br />
Chipotle Mexican Grill<br />
When Steve Ells started Chipotle back in 1993, he only intended to open one restaurant—not a chain <strong>of</strong> more than 1,200.<br />
Because <strong>of</strong> that, he broke all <strong>of</strong> the rules and Chipotle became a new kind <strong>of</strong> fast food restaurant. In fact, we do just about<br />
everything differently and it starts with the people we hire to work in our restaurants. One <strong>of</strong> the many reasons Chipotle is unlike<br />
other fast food companies is the fact that nearly all <strong>of</strong> the leaders are promoted from our crew. Many restaurant companies hire<br />
"pr<strong>of</strong>essional" managers to run their restaurants and almost never look to their crews for new leaders. But last year at Chipotle,<br />
97% <strong>of</strong> our general managers were promoted from our crews, and, because our company is growing, there's plenty <strong>of</strong> opportunity.<br />
Countless people who came simply looking for a job now find themselves leading dozens, or even thousands, <strong>of</strong> people while<br />
enjoying a career that is totally fulfilling, fun, and financially rewarding beyond anything they thought possible. It's pretty simple: If<br />
you work hard, you'll get noticed, and, before you know it, you'll be on a roll.<br />
Recruiting for: Hourly Crew - Kitchen Managers - Service Managers<br />
www.chipotle.com<br />
Emily Boyer Northeast Recruiter 1401 Wynkoop Street - Suite 500 Denver CO 80202<br />
eboyer@chipotle.com<br />
(571) 314-6687<br />
Chris Garate '09, '11 General Manager<br />
cgarate@chipotle.com<br />
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Page 6 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
CJ Foodville<br />
www.cjfoodville.com<br />
CJ Foodville is one <strong>of</strong> the biggest food service companies in Korea, operating 14 brands with over 1,800 company-owned and<br />
franchise stores and 11,000 employees (3,000 full-time workers, 8,000 part-time workers) in Korea. Since we opened our first<br />
Tous les Jours (bakery brand) store in LA in 2004, CJ Foodville globally runs four brands - Tous les Jours, Bibigo, VIPS, A<br />
Twosome Place - in seven countries (U.S., China, Japan, Singapore, Indonesia, Vietnam, and U.K.) in which 90 stores are<br />
company owned (130 stores in 10 countries if Master Franchise countries are included). We plan to aggressively expand our<br />
business overseas by opening 700 company-owned stores (4,600 stores if Master Franchise stores are included) in 11 countries<br />
by 2017.<br />
Recruiting for: Research & Development - Chef - Patisserie<br />
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Mr. Park Recruiting Specialist CJ Cheililjedang Bldg. 8th Floor, 292 Ssangrim-Don Jung-Gu,<br />
Seoul, Korea<br />
Clarion Resort Fontainebleau Hotel<br />
<strong>The</strong> Clarion Resort Fontainebleau Hotel is Ocean City's finest full service hotel. Sitting directly on the beach, overlooking the<br />
Atlantic Ocean, we <strong>of</strong>fer the ultimate in comfort. With 250 non-smoking ocean view guest rooms, poolside cabana suites, in-room<br />
refrigerator, c<strong>of</strong>fee maker, microwave, hair dryer, iron and ironing board, standing balconies, 37" flat screen TV with<br />
complimentary HBO and personal safe. Complimentary high speed wireless internet access in all guest rooms and high speed<br />
wireless internet access available in all our meeting rooms. Room Service, Valet Dry Cleaning Service, Voice Mail and Wake-Up<br />
Service. Health Spa facilities with eucalyptus and steam rooms, whirlpool, sauna and exercise equipment. Indoor heated tropical<br />
pool. Outdoor pool. Jewelry and gift shops; 24-hour business center. Award winning Horizon's Oceanfront restaurant, Breaker's<br />
Pub, Lenny's Beach Bar & Grill featuring live entertainment (in season), Ocean Club Night Club lLive entertainment nightly), and<br />
room service. Summer Children's Activities Programs; 40,000 square foot conference center and 16 meeting rooms. We <strong>of</strong>fer the<br />
finest facilities, services, and benefits available in Ocean City, MD. Work along side our talented and award winning employees!<br />
Ask our representative about externship opportunities and full or part-time, year round or seasonal employment.<br />
Recruiting for: <strong>Culinary</strong> Externs<br />
www.clarionoc.com<br />
Shawn Reese Horizon's Chef 10100 Coastal Highway Ocean City MD 21842<br />
(410) 524-3535<br />
sreese@clarionoc.com (410) 723-9109<br />
Clyde's Restaurant Group<br />
<strong>The</strong> Clyde's Restaurant Group consists <strong>of</strong> 14 restaurants throughout Washington, D.C., Virginia, and Maryland. Clyde's is a family<br />
<strong>of</strong> restaurants born from a sincere belief that great dining begins with fresh ingredients, friendly people, and an unforgettable<br />
atmosphere.<br />
Recruiting for: <strong>Culinary</strong> Externs (at approved sites) - Sous Chef - Cooks<br />
Brian Stickel '99 Corporate Chef 3236 M Street NW Washington DC 20007<br />
bstickel@clydes.com<br />
(202) 360-6188<br />
Salvatore Ferro Executive Chef<br />
sferro@clydes.com<br />
Anthony Lombardo '04 Executive Chef<br />
alombardo@clydes.com<br />
www.clydes.com<br />
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Page 7 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Compass Group<br />
www.CompassGroup<strong>Career</strong>s.com<br />
Compass Group North <strong>America</strong> is the leader in foodservice management and support services across the continent. With our<br />
unique sectorization strategy, we recognize that not every customer and client has the same taste, need, and expectation. This is<br />
why we are organized into several different operating companies focused on the individual markets it serves. Headquartered in<br />
Charlotte, NC, Compass Group North <strong>America</strong> has the privilege <strong>of</strong> serving such prestigious clients as Micros<strong>of</strong>t, Caterpillar, IBM,<br />
United Technologies Corp., SAP, University <strong>of</strong> Arkansas, Louisiana State University, and the Chicago Public Schools. In addition,<br />
Compass Group provides catering to special events such as the US Open, Ryder Cup and the Academy Awards®. Compass<br />
Group was the <strong>of</strong>ficial catering services supplier for the 2002 Olympic and Paralympic Winter Games in Salt Lake City.<br />
Recruiting for: <strong>Culinary</strong> Management-in-Training Positions - <strong>Culinary</strong> Entry-Level Positions - Manager-in-Training<br />
Positions - Entry-Level Management Positions<br />
Amy Tormey College Relations Manager 2400 Yorkmont Road Charlotte NC 28217<br />
(704) 328-4344 (704) 235-6003<br />
Melissa Levy '00 Chef - Manager<br />
somfm@us.ibm.com<br />
CBYX for Young Pr<strong>of</strong>essionals/CDS International<br />
(845) 416-3739<br />
www.cbyx.info<br />
<strong>The</strong> Congress-Bundestag Youth Exchange for Young Pr<strong>of</strong>essionals (CBYX) seeks students and recent graduates in <strong>Culinary</strong> Arts<br />
and Baking & Pastry Arts who are interested in experiencing their career field in Germany. This federally-funded fellowship <strong>of</strong>fers<br />
participants the opportunity to live, study, and work in Germany for one year. Other opportunities to work in Germany and Spain<br />
are also available through CDS International.<br />
CDS International <strong>of</strong>fers internship opportunities abroad in a variety <strong>of</strong> career fields. Numerous CIA students and graduates have<br />
received fellowships as participants <strong>of</strong> the CBYX program in the past and have gone on to gain academic and work experience in<br />
Germany while immersing themselves in the German language and in German culture.<br />
Recruiting for: CBYX is a full-year fellowship to study and work in Germany. Applicants culinary and baking and pastry<br />
arts are especially encouraged to apply. For more information, visit www.cbyx.info.<br />
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Beth Uding Program Manager Cultural Vistas-440 Park Ave. South-2nd Floor New York NY 10016<br />
(212) 497-3522<br />
buding@culturalvistas.org (212) 497-3588<br />
Craigie on Main<br />
www.craigieonmain.com<br />
French inspired restaurant modeled after "bistros moderne" that combines trademark French-inspired "refined rusticity" with an<br />
unyielding passion for the best local, seasonal, and organic ingredients. In fact, our a la carte menu and tasting menus change<br />
daily, depending on which ingredients are the very best <strong>of</strong> the best that day. We have 99 seats and typically do 120 covers<br />
nightly - 70 percent <strong>of</strong> our guests have 6/8 course tastings.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Savory - Hot Line Savory - Garde Manger<br />
Jeff Senechal Human Resource Manager 853 Main Street Cambridge MA 02139<br />
jeff.craigie.hr@gmail.com<br />
(508) 361-2647<br />
Carlos Villanueva '06, ''07 Sous Chef<br />
chefvillanueva@yahoo.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
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Crystal Springs Resort<br />
www.crystalgolfresort.com<br />
Crystal Springs Resort is a spectacular NJ vacation destination, acclaimed as the New York Metro area's most unique four-season<br />
resort. Located in the rolling farmland <strong>of</strong> the Garden State’s picturesque northwest, our world-class NJ resort is just an hour from<br />
New York City, and even closer to most northern and central NJ towns. Crystal Springs Resort <strong>of</strong>fers so much to experience, you<br />
may come to think <strong>of</strong> our 4,000+ acre getaway as a playground for all ages.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - <strong>Culinary</strong> and Baking & Pastry Positions: Restaurant Latour,<br />
Crystal Tavern, Bistro, Resort Banquet, and Mountain Creek Resort<br />
Florian Wehrli Executive Chef 3621 CR 94 Hamburg NJ 07419<br />
fwehrli@crystalgolfresort.com (973) 827-1442<br />
(973) 827-0539<br />
John Benjamin '93 Chef de Latour<br />
jbenjamin@crystalgolfresort.com<br />
<strong>The</strong> <strong>Culinary</strong> <strong>Institute</strong> <strong>of</strong> <strong>America</strong> - On-Campus Student<br />
Employment<br />
<strong>The</strong> Student Employment Office assists students in finding student employment positions on campus and <strong>of</strong>f-campus Federal<br />
Work Study. All new hire paperwork is completed through this <strong>of</strong>fice as well as distribution <strong>of</strong> Student Work Authorization Cards.<br />
Current open positions are listed on http://www2.ciachef.edu/hr/ .<br />
Recruiting for: All on-campus student employment opportunities.<br />
Dorothy Gabriel Manager - Student Employment 1946 Campus Drive Hyde Park NY 12538<br />
b_campbe@culinary.edu<br />
(845) 451-1364<br />
<strong>Culinary</strong> Sales Support, Inc.<br />
<strong>Culinary</strong> Sales Support, Inc. is the leading supplier <strong>of</strong> comprehensive culinary and marketing communications services to the food<br />
industry. With more than 30 years <strong>of</strong> experience in Foodservice Marketing, we provide a full range <strong>of</strong> Agency Marketing and<br />
Creative Services. Working closely with our Chefs ensures that we stay focused on the customer when developing unique,<br />
attention–grabbing communication pieces with the highest level <strong>of</strong> strategic thinking.<br />
Recruiting for: Entry Level Research & Development Chefs<br />
Kevin Gross Managing Director 452 North Sangamon Street Chicago IL 60642<br />
kevin.gross@culisales.com (312) 633-2040<br />
(312) 633-2043<br />
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Devil's Thumb Ranch<br />
www.devilsthumbranch.com<br />
<strong>The</strong> Ranch's history dates back to the 1930s, when Margaret Radcliff built the original homestead and operated it as a dairy farm.<br />
However, it wasn't until Bob and Suzanne Fanch purchased Devil's Thumb Ranch in 2001 that the property became known as the<br />
luxurious retreat we know today. Today, Devil's Thumb Ranch Resort & Spa encompasses 6,000 acres <strong>of</strong> land and following<br />
seven years <strong>of</strong> capital improvements and forest maintenance, affords guests a unique, environmentally sensitive and rustically<br />
elegant wilderness ranch resort experience amidst flowering meadows and lush woodlands. <strong>The</strong> Fanch's plans are to build only<br />
what is necessary to service guests' needs in a way they can custom tailor their visits while preserving and restoring the land and<br />
its history for future generations to enjoy.<br />
In keeping with the rich history <strong>of</strong> Devil's Thumb Ranch, Executive Chef Evan Treadwell and his culinary team further the Ranch's<br />
true Colorado experience by using natural and sustainable food sources. Things are kept natural based on the belief that this is<br />
the best food can be.<br />
All <strong>of</strong> the Ranch's dining experiences embrace the concept <strong>of</strong> sustainability to retrain the earth's ability to regenerate, not deplete,<br />
the resources that meet human needs. Consistent with these beliefs is the approach to food selection and preparation. Each<br />
restaurant's foods are sustainable when available, and the dining options <strong>of</strong>fered each night are prepared from scratch and<br />
presented in a picturesque display that showcases the vibrant colors and contrasts fresh food from the earth and sea. <strong>The</strong> food<br />
exudes taste from where it is grown, and, as a result, has its own distinct flavor that differs in richness and nuance from more<br />
processed foods. <strong>The</strong> <strong>of</strong>ferings reflect a cross-section <strong>of</strong> foods indigenous to Colorado's heritage, including 85 percent <strong>of</strong> all the<br />
restaurant's meat and game that comes from Colorado sources. <strong>The</strong> drinking water comes from the Fanch's own water rights on<br />
the Ranch.<br />
Recent host to the James Beard Foundation dinner and Wine Spectator Awards <strong>of</strong> Excellence for Ranch House Restaurant and<br />
Heck's further these dining venues' reputations as among the best in Grand County and Colorado.<br />
Recruiting for: <strong>Culinary</strong> Externs - Line Cooks - Summer, Winter, Year-around<br />
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Evan Treadwell Executive Chef 3530 County Road 83, Post Office Box 750 Tabernash CO 80478<br />
(970) 726-5632<br />
etreadwell@devilsthumbranch.com (970) 726-9038<br />
Diamond Mills Hotel and Tavern<br />
www.diamondmillshotel.com<br />
Small brand new luxury hotel with busy restaurant and conference center. We <strong>of</strong>fer contemporary <strong>America</strong>n cuisine, as well as<br />
weddings and corporate events.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Full-Time <strong>Culinary</strong><br />
Andrew Comey, CMB,<br />
CEPC '85<br />
Executive Pastry Chef 25 Partition Street Saugerties NY 12477<br />
andrew@diamondmillshotel.com<br />
(845) 247-0700<br />
<strong>The</strong> Dinex Group - Restaurant Group <strong>of</strong> Daniel Boulud<br />
www.danielnyc.com/careers.html<br />
<strong>The</strong> Dinex Group, restaurant group <strong>of</strong> Chef Daniel Boulud, operates restaurants in New York City (DANIEL, Café Boulud, db Bistro<br />
Moderne, Bar Boulud, DBGB Kitchen & Bar, Boulud Sud and Epicerie Boulud) and beyond (Café Boulud Palm Beach, db Bistro<br />
Moderne Miami, Bar Boulud London, Maison Boulud, db Bistro Singapore).<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Entry-Level <strong>Culinary</strong> - Baking & Pasty - Front-<strong>of</strong>-the-House<br />
(Entry-Level Servers)<br />
Elizabeth Rodriguez Assistant Human Resources Director 16 East 40th Street - Fourth Floor New York NY 10016<br />
erodriguez@dinexgroup.com (212) 794-2600<br />
(212) 794-2636<br />
Victor Selle Human Resources Assistant<br />
vselle@dinexgroup.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
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Edgartown Yacht Club<br />
www.edgartownyc.org<br />
Edgartown Yacht Club is a 170-seat fine dining private club which includes a 40-seat Galley Grill. Food service includes a busy a<br />
la carte (up to 160 dinner covers), member functions, and regattas. <strong>The</strong> property is well maintained with excellent housing<br />
available.<br />
Recruiting for: <strong>Culinary</strong> Externs - Executive Sous Chef - Line Cooks - Prep Cooks - Pantry Cooks<br />
Carolyn King Executive Chef 1 Dock Street Edgartown MA 02539<br />
chefking@edgartownyc.org (508) 627-4361<br />
(508) 627-7565<br />
EHS - Educational Housing Services<br />
Educational Housing Services is a not-for-pr<strong>of</strong>it organization that provides safe and convenient fully furnished housing to students,<br />
grad students and interns coming to New York City. EHS manages multiple properties throughout New York City and Brooklyn and<br />
is a great short-term housing option that <strong>of</strong>fers the opportunity to live in a community <strong>of</strong> your peers. Here’s what’s included: ● Fully<br />
furnished rooms with private bathrooms and LCD TVs ● Free high-speed Internet, cable, national calling ● On-site fitness center,<br />
laundry facility, lounges, and kitchens ● 24-hour security, plus MUCH more. EHS can also provide housing the summer after you<br />
graduate from your program. So, if you are contemplating living in New York but don’t want to make a yearlong commitment, this<br />
could be an easy solution. Check out the website www.studenthousing.org/and/cia or call today for locations, rates, and<br />
availability: 1-800-297-4694.<br />
Recruiting for:<br />
Karen Entwistle Director <strong>of</strong> National Programs 55 Clark Street Brooklyn NY 11201<br />
kentwistle@studenthousing.org<br />
(347) 277-1266<br />
www.studenthousing.com<br />
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Eleven Madison Park and <strong>The</strong> NoMad<br />
www.elevenmadisonpark.com<br />
Eleven Madison Park embodies an urbane sophistication serving Chef Daniel Humm's modern, sophisticated French cuisine that<br />
emphasizes purity, simplicity and seasonal flavors and ingredients. Daniel's delicate and precise cooking style is experienced<br />
through a constantly evolving menu. <strong>The</strong> restaurant's dramatically high ceilings and magnificent art deco dining room <strong>of</strong>fer guests<br />
lush views <strong>of</strong> historic Madison Square Park and the Flatiron building. In addition to the main dining room, guests may also enjoy<br />
wine, beer, and cocktails, as well as an extensive bar menu in the restaurant's bar.<br />
In November 2008, Eleven Madison Park was designated Grand Chef Relais & Chateaux, joining the ranks <strong>of</strong> one <strong>of</strong> the world's<br />
most exclusive associations <strong>of</strong> hotels and gourmet restaurants. In August <strong>of</strong> 2009, Eleven Madison Park received Four Stars from<br />
<strong>The</strong> New York Times, becoming one <strong>of</strong> six restaurants in all <strong>of</strong> New York City to hold that honor. In 2012, the restaurant was<br />
awarded Three Stars by the Michelin Guide.<br />
<strong>The</strong> NoMad Hotel is a turn-<strong>of</strong>- the-century Beaux-Arts building that has been masterfully restored to its original grandeur, with<br />
interiors by world renowned French designer Jacques Garcia. <strong>The</strong> property reflects the spirit and style <strong>of</strong> a classic, grand<br />
European hotel, but one that incorporates a distinctly modern New York sensibility and sense <strong>of</strong> place. <strong>The</strong> 168 guest rooms,<br />
inspired by Mr. Garcia’s own Parisian flat, are intended to be residential in feel and timeless in taste. Each room is appointed with<br />
classic pieces sourced from Paris flea markets, custom furnishings, and one-<strong>of</strong>-a-kind, curated artwork. <strong>The</strong> food and beverage<br />
program is brought to our guests by award-winning Chef-Partner Daniel Humm, and Managing Partner Will Guidara, <strong>of</strong> New York's<br />
acclaimed Eleven Madison Park.<br />
Chef-Partner Daniel Humm and Managing-Partner Will Guidara have designed a food and beverage program that is casually<br />
elegant. Inspired by the Chef’s time spent throughout France, California, and especially New York City, the restaurant is rooted in<br />
the same standards <strong>of</strong> excellence found at their critically-acclaimed, Michelin three-star rated Eleven Madison Park. <strong>The</strong><br />
restaurant juxtaposes luxurious, soaring interiors with a refined, yet approachable menu; it also features a thoughtfully curated<br />
wine program which celebrates the great winegrowing regions <strong>of</strong> the world, alongside ambitious and classically focused cocktails.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - All Dining Room Positions at Eleven Madison Park and <strong>The</strong><br />
NoMad<br />
Christina Coyle Captain - Eleven Madison Park<br />
Megan Vaughan '05, '06 Operations Manager - Eleven Madison Park 11 Madison Avenue, Ground Floor New York NY 10010<br />
(212) 889-0905<br />
mvaughan@elevenmadisonpark.com (212) 689-8203<br />
Camilla Warner Service Manager - <strong>The</strong> NoMad<br />
cwarner@thenomadhotel.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
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EMM Group<br />
www.emmgroupinc.com<br />
EMM Group is one <strong>of</strong> New York’s most successful restaurant and nightlife management companies. Since 2006, the company has<br />
built a solid reputation as leaders in the hospitality industry, organizing several hundred events and developing the company into a<br />
multi-faceted hub for successful venue ownership and execution. EMM Group currently operates Abe & Arthur’s and SL, their<br />
esteemed restaurant and lounge in Manhattan’s Meatpacking District; Tenjune, a celebrity haunt located in the heart <strong>of</strong> the<br />
Meatpacking District; <strong>The</strong> Chandelier Room at the W Hoboken, which boasts spectacular indoor – outdoor views <strong>of</strong> the New York<br />
City skyline; <strong>The</strong> Estate, a privately owned property in the Hamptons; Four Hundred, a members-only lifestyle management<br />
service; SL East, an East Hampton location <strong>of</strong> their Manhattan flagship; Lexington Brass, a New <strong>America</strong>n brasserie located on<br />
the ground level <strong>of</strong> an iconic new luxury Hyatt hotel in Midtown Manhattan; Catch, a multi-level seafood restaurant, helmed by<br />
Executive Chef, Top Chef season 3 winner, Hung Huynh; and Catch Ro<strong>of</strong>, an ultra-chic glass enclosed penthouse lounge with<br />
panoramic views <strong>of</strong> the downtown skyline. Following the success <strong>of</strong> Catch and Catch Ro<strong>of</strong>, EMM Group has since partnered with<br />
West-Coast power player Angel Management Group in a joint venture to be the exclusive Operators <strong>of</strong> nightlife venues, including<br />
HQ Nightclub inside the new 2.4 billion dollar luxury hotel, Revel, in Atlantic City. Furthermore, this fall, the hospitality experts will<br />
bring their signature style south as the team opens CATCH Miami and a second outpost <strong>of</strong> celebrity trodden nightclub, SL, within<br />
<strong>The</strong> James Royal Palm in South Beach. Soon thereafter, EMM Group will return the focus to New York to open the doors to their<br />
largest venue to date, a multi-concept 20,000 square-foot venue comprised <strong>of</strong> a Southeast Asian inspired restaurant and a state-<strong>of</strong><br />
the-art nightclub at 199 Bowery in the Lower East Side. All <strong>of</strong> EMM Group's operations come full circle at the corporate <strong>of</strong>fices<br />
located in the Meatpacking District, neighboring many <strong>of</strong> its accomplished restaurants and nightlife venues. As EMM Group<br />
continues to expand and infuse innovative energy into an ever-changing industry, it also works to maintain the principles upon<br />
which the company was founded, striking the perfect balance between exceptional operations and strong promotions as well as<br />
providing a stage for pr<strong>of</strong>essionals in the hospitality industry.<br />
Recruiting for: Line Cooks - Prep Cooks - Pastry Cooks - Pastry Chefs - Sous Chefs<br />
Melissa Lee Director <strong>of</strong> Human Resources 413 West 14th Street #301 New York NY 10014<br />
melissa.lee@emmgroupinc.om<br />
(212) 627-1235<br />
Hung Huynh '02 Executive Chef - Catch<br />
hung.huynh@catchnewyorkcity.com<br />
Christopher Leahy Executive Chef - Lexington Brass<br />
christopher.leahy@lexingtonbrass.com<br />
Empire City Casino<br />
Empire City Casino at Yonkers Raceway is New York's premier entertainment destination featuring: 5,300 slot machines,<br />
electronic roulette, craps, sic bo and baccarat tables. In addition to our two current full service restaurants and international food<br />
court we are adding two additional outlets this fall including: Pinch, an innovative, high energy premium casual <strong>America</strong>n grill<br />
featuring a raw bar, 100 craft beers on tap, open kitchen, and pastry counter and Dan Rooney's, Irish Food with an <strong>America</strong>n flare!<br />
A gathering place for dueling pianos, vintage bowling, entertainment, and fun.<br />
Recruiting for: Food & Beverage Managers - Sous Chefs - Line Cooks - Prep Cooks - Servers - Bartenders<br />
www.empirecitycasino.com<br />
Dori Etra Senior Employment Specialist 810 Yonkers Avenue Yonkers NY 10704<br />
detra@yonkersraceway.com<br />
(914) 457-2587<br />
Brian Ingram General Manager<br />
bingram@ozcompanies.com<br />
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Epic<br />
www.epic.com<br />
Epic is a healthcare s<strong>of</strong>tware company with our own in-house culinary staff. All <strong>of</strong> our food is made from scratch by our Epic<br />
<strong>Culinary</strong> team and is locally sourced when possible. Our menu changes every single day so our cooks are constantly trying new<br />
dishes and recipes. Epic <strong>Culinary</strong> feeds between 2000-3000 co-workers and customers a day, Monday through Friday. We also<br />
have a bakery that makes all our pastries, breads, desserts, and gelato from scratch. All cooks rotate monthly through the Salad<br />
Station, Grill Station and Entrée Station. This constant shift allows our cooks to remain very versatile and allows them to use and<br />
grow every one <strong>of</strong> their skill sets.<br />
Recruiting for: Full-Time <strong>Culinary</strong> and Baking & Pastry<br />
Meagan Ledlow Recruiter 1979 Milky Way Verona WI 53593<br />
meagan@epic.com<br />
(608) 271-9000<br />
Eric Rupert Executive Chef<br />
Gate Gourmet<br />
Gate Gourmet is the world's largest independent provider <strong>of</strong> catering and provisioning services for airlines and railroads. We have<br />
more than six decades <strong>of</strong> experience in providing tasty, nutritious, and affordable meals for travelers. We serve more than 200<br />
million meals a year to our 270 plus customers at some 120 airport locations around the globe.<br />
Recruiting for: <strong>Culinary</strong> Externs (at approved sites) - Cook - Sous Chef - Executive Chef<br />
www.gategourmet.com<br />
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Richard Jones Director <strong>of</strong> Human Resources 2077 Convention Center-Gateway Plaza College Park GA 30337<br />
(678) 296-3184<br />
rjones@gategourmet.com (770) 907-1850<br />
Thomas Bradley '82 Executive Chef<br />
tbradley@gategourmet.com<br />
James Capera Senior Human Resources Manager<br />
jcapera@gategourmet.com<br />
Melisa Manaois Manager, Regional Recruiting<br />
mmanaois@gategourmet.com<br />
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Graffiato<br />
www.graffiatodc.com<br />
In June 2011, Chef Mike Isabella opened Graffiato, an Italian-inspired restaurant in the Chinatown neighborhood <strong>of</strong> Washington,<br />
DC. <strong>The</strong> 130-seat spot allows Chef Isabella to interact with guests while he crafts comforting dishes from seasonal produce and<br />
locally cured hams, hand-rolled pastas and marinated vegetable accoutrements. <strong>The</strong> two-story layout features an open ham bar<br />
on the second floor and a large wood oven tucked behind a U-shaped counter with 15 bar stools on the first floor. Both stations<br />
encourage dialogue between the guests and chefs.<br />
Chef Isabella serves seasonal, artisanal pizzas and small plates inspired by the food he grew up eating in New Jersey prepared by<br />
his Italian-<strong>America</strong>n grandmother. With heavy influence from Chef Isabella’s Mediterranean and Latin culinary training, Graffiato is<br />
anything but a traditional Italian eatery. Roasted potato gnocchi, chicken thighs with pepperoni sauce, bone marrow with cured<br />
lemon, and king crab legs with sea urchin and guanciale are a few <strong>of</strong> the signature wood oven roasted dishes. Warm made-toorder<br />
fresh-stretched mozzarella and spiced red beets with pork fried almonds are popular first plates. When the kitchen closes,<br />
the oven will stay fired to feed Washingtonians looking for a late-night bite.<br />
Food, wine, and beer are sourced domestically, and <strong>of</strong>ten from the East Coast. Look for unique cocktails, domestic wine, and<br />
Prosecco served straight from a tap.<br />
Recruiting for: <strong>Culinary</strong> Externs - Variety <strong>of</strong> <strong>Culinary</strong> Positions<br />
Stephanie Babcock Manager/Wine Director 707 6th Street NW Washington DC 20001<br />
sbabcock@graffiatodc.com<br />
(202) 289-3600<br />
George Pagonis '07 Sous Chef<br />
gpagonis@bandolerodc.com<br />
Great <strong>America</strong>n Restaurants<br />
Great <strong>America</strong>n Restaurants owns and operates eleven high volume, upscale casual restaurants in the Northern Virginia market<br />
as well as an artisan bakery. All <strong>of</strong> our restaurants emphasize high quality, from scratch cooking to hospitality in our dining<br />
rooms. Annual unit volumes range from $5MM to $12MM and selective expansion in premier locations in the Washington, D.C.<br />
market is an ongoing high priority. All levels within Great <strong>America</strong>n Restaurants, from executive to management and staff<br />
members, are guided and driven daily by a mission statement and core values that focus on a never-ending and passionate<br />
pursuit <strong>of</strong> operational excellence. <strong>The</strong> company's mission statement is simple, straight forward, and powerful - "We are the<br />
World's Best Operator <strong>of</strong> Casual Restaurants."<br />
We are looking for talented individuals with leadership experience <strong>of</strong> at least one year in a full service, high volume restaurant who<br />
are interested in joining a growing organization and taking their restaurant management career to the next level. We have a<br />
detailed and extensive training program for both Kitchen and FOH Managers. We <strong>of</strong>fer full medical and dental benefits, 401K, 3<br />
weeks vacation and a robust bonus program.<br />
Recruiting for: <strong>Culinary</strong> Externs -Restaurant Managers - Kitchen Managers<br />
www.greatamericanrestaurants.com<br />
Tom Carfrey '08, '09 Kitchen Manager 3066 Gatehouse Plaza <strong>Fall</strong>s Church VA 22042<br />
tom.carfrey@gar-sc.com<br />
(703) 645-0700<br />
<strong>The</strong> Greenbrier Resort<br />
If you're interested in making a career out <strong>of</strong> helping other people enjoy one <strong>of</strong> the leading luxury resorts around the world, the<br />
Greenbrier is looking for you. Quite frankly, we only hire the very best people to deliver the absolute finest experience to our<br />
guests. In fact, visitors arrive from around the world each day to enjoy our legendary service and amenities.<br />
Recruiting for: <strong>Culinary</strong> Externs<br />
www.greenbrier.com<br />
Drew Garms '03 Chef de Cuisine 300 West Main Street White Sulphur Springs WV 24986<br />
drew_garms@greenbrier.com<br />
(304) 536-1110<br />
Table<br />
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Table<br />
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C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 15 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Guckenheimer<br />
www.guckenheimer.com<br />
Guckenheimer is a leader in premier food service management, specializing in corporate restaurants and catering. At<br />
Guckenheimer, you are an employee owner - - our employee Stock Ownership Plan is the 20th largest ESOP in the United States<br />
across all industries. It has created more than $45 million in wealth for our culinary pr<strong>of</strong>essionals.<br />
We are searching for passionate individuals that possess excellent food skills and understand the importance <strong>of</strong> customer<br />
service. Qualified candidates should be self motivated, embrace a positive attitude, enjoy a team spirit, have advanced food<br />
safety knowledge and be organized with the ability to flourish in a fast paced environment.<br />
Our team at Guckenheimer runs on heart power. We share family values and individual respect for each other. If you are driven<br />
by excellence in the area <strong>of</strong> customer service, Guckenheimer is the number one choice for your career. Here, you will discover<br />
opportunities that exceed anything in the field. We <strong>of</strong>fer quality <strong>of</strong> life, an exceptional benefit package, for full time employment,<br />
including medical and dental insurance, vacation pay, sick pay, holiday pay, employee stock ownership plan, tuition<br />
reimbursement, 401K, free safety shoes, and more!<br />
Recruiting for: Executive Chef - Chef Manager - Relief Chef Manager<br />
Amy Ford Regional Executive Chef - Midwest<br />
Tim Haigh Regional Executive Chef - Northeast<br />
John Halligan '82 Regional Executive Chef - Southwest<br />
Larry Leibowitz '96 Director <strong>of</strong> <strong>Culinary</strong> Operations 92 Montvale Avenue - Suite 1000 Stoneham MA 01960<br />
(718) 279-4044<br />
lleibowitz@guckenheimer.com (781) 279-4035<br />
Russell Szekely '90 Regional Executive Chef - Southeast<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Table<br />
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Page 16 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012<br />
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Hakkasan NYC<br />
www.hakkasan.com<br />
Hakkasan was founded in London by restaurateur Alan Yau in 2001. In less than 10 years, Hakkasan has expanded significantly<br />
with venues in major cities including London, Miami, Abu Dhabi, Mumbai, Dubai and New York establishing itself as one <strong>of</strong> the<br />
most successful modern restaurant concepts in the fine-dining market. Conceived at a time when “fine-dining” and “Chinese cuisine<br />
” seemed a contradiction in terms, Hakkasan broke all the rules: having acquired a hidden backstreet basement location in an<br />
unfashionable part <strong>of</strong> town, the interior was transformed by Christian Liaigre, the celebrated designer responsible for the private<br />
homes <strong>of</strong> Karl Lagerfeld and Calvin Klein, as well as high pr<strong>of</strong>ile projects such as Valentino’s Paris headquarters and New York’s<br />
ultra-hip Mercer Hotel. Head Chef, Tong Chee Hwee, arrived with his core team from the Summer Pavilion, the famed Chinese<br />
restaurant at the Ritz Carlton in Singapore, to develop Hakkasan’s unique take on modern authentic Cantonese cuisine, creating<br />
signature dishes such as Roasted Silver Cod with Champagne and Chinese Honey, and Stir-fry Black Pepper Rib-eye Beef with<br />
Merlot. Hakkasan’s award-winning wine list and signature cocktails, along with world-class dim sum selections and desserts also<br />
serve as a part <strong>of</strong> its success. Within two years <strong>of</strong> opening, Hakkasan became the only Chinese restaurant to be awarded a<br />
Michelin star in 2003, which it has retained to this day. Hakkasan’s DNA is characterized by the combination <strong>of</strong> world-class cuisine<br />
and outstanding yet unobtrusive service, experienced in a modern ‘haute Chinois’ environment. <strong>The</strong> unparalleled dining<br />
experience is known for its relaxed ambience and a sensual vibe, generated by the dramatic lighting, a DJ and incense aroma.<br />
Most significantly, Hakkasan is a high-volume operation that typically serves over 500 customers on a busy Saturday night, a<br />
remarkable level <strong>of</strong> trading for a Michelin-starred establishment. In 2008, the Abu Dhabi-based investment company Tasameem<br />
became the majority shareholder, coming on board to enable Hakkasan’s ambitious expansion plans, commencing with Hakkasan<br />
Mayfair, a 220-seat restaurant and bar, situated in the heart <strong>of</strong> London’s high fashion retail district. Followed by the openings in<br />
Abu Dhabi, Mumbai and Dubai in 2011, the highly anticipated Hakkasan New York will open in 2012, reaffirming Manhattan’s<br />
place as a global dining destination. New York will be the gateway for Hakkasan’s expansion in the United States. Under the<br />
leadership <strong>of</strong> CEO, Niall Howard, supported by a highly experienced management team, the company is now growing an<br />
international infrastructure to facilitate its global expansion plans.<br />
Recruiting for: Cooks - Prep Cooks - BBQ Steam Cooks - Dim Sum Cook - Pastry Cook - Commis Chef - Choppers<br />
Reuben Asaram '11 Commis Chef<br />
Kaitlin Barry Human Resources Manager 311 West 43rd Street - Suite 203 New York NY 10036<br />
kaitlin@hakkasannyc.com (917) 591-8865<br />
Ho Chee Boon International Development Chef<br />
ho@hakkasan.com<br />
Julian Carnet Pastry Cook<br />
Koon Pang Ng Executive Chef de Cuisine<br />
Stephanie Phu Personal Assistant to the Executive Chef<br />
stephanie@hakkasan.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Table<br />
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Page 17 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Harris Teeter Supermarkets<br />
Harris Teeter, Inc., a wholly-owned subsidiary <strong>of</strong> Ruddick Corporation, is a food market chain that operates in North Carolina,<br />
South Carolina, Tennessee, Florida, Virginia, Maryland, Washington, D.C., and Delaware. In addition to our 201 retail stores, we<br />
also operate grocery, frozen foods, and perishable distribution centers in Greensboro and Indian Trail, North Carolina, as well as<br />
the Hunter Farms milk and ice cream facility in High Point, NC. We are headquartered in Matthews, NC and currently have<br />
approximately 19,030 associates.<br />
Relocation assistance provided.<br />
Recruiting for: <strong>Culinary</strong> Chefs - Pastry Chefs - Food Service Managers (Deli - Bakery - Fresh Foods)<br />
www.harristeeter.com<br />
George Gauldin Regional Recruiting/Training Manager 3903 <strong>Fair</strong> Ridge Drive - Suite 200 <strong>Fair</strong>fax VA 22033<br />
(703) 278-0670<br />
ggauldin@harristeeter.com (703) 278-0678<br />
Eric Hinson Reginal Recruiting/Training Manager<br />
ehinson@harristetter.com<br />
Heidi Kim '07 Co-Manager<br />
Hartford Baking Company<br />
<strong>The</strong> Hartford Baking Co. specializes in artisan <strong>America</strong>n and European inspired breads and pastry. We serve all <strong>of</strong> Hartford<br />
County with our wholesale bread program, retail store, and farmers markets.<br />
Recruiting for: Bread Bakers - Pastry Chef - Pastry Assistant<br />
www.hartfordbaking.com<br />
Scott Kluger 625 G New Park Avenue West Hartford CT 06110<br />
scott@hartfordbaking.com<br />
(860) 570-1579<br />
Michael Nelson '03 Head Bread Baker<br />
michaelvice1@msn.com<br />
Meghan Poulin '08 Pastry Chef<br />
meghan_poulin@yahoo.com<br />
Table<br />
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C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Table<br />
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Page 18 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Hillstone Restaurant Group<br />
Hillstone Restaurant Group is a privately-held collection <strong>of</strong> upscale restaurants with 45+ locations in major cities across the<br />
country. Some <strong>of</strong> our more well-known operations are Gulfstream, Houston’s, R+D Kitchen, and our newest location, East<br />
Hampton Grill. <strong>The</strong> uncompromising quality <strong>of</strong> our food, service, art, and architecture has set the standard in our industry for<br />
nearly three decades. Our secret? A progressive management culture unlike any in our industry, in which the craft <strong>of</strong> managing<br />
and developing people is as important as culinary arts itself.<br />
Recruiting for:<br />
Management Training Program OR <strong>Culinary</strong> Management Training Program<br />
Known for attracting exceptional people who are passionate about service, our performance-driven environment prepares you to<br />
build a rewarding career in hospitality. Your first exposure is an intensive 4 months <strong>of</strong> rotational assignments in one <strong>of</strong> our<br />
restaurants. Because our managers come from all backgrounds and industries, you are not expected to be an expert on day one,<br />
but will be given many opportunities within a short period <strong>of</strong> time to show your strengths. From pr<strong>of</strong>essional development<br />
workshops, to informal mentoring and guidance from your colleagues, we are creating well-rounded restaurateurs who are also<br />
savvy businesspeople. Outstanding graduates <strong>of</strong> our training program can earn the General Manager title in just a few years, and<br />
many General Managers in our company earn over $200K per year. Training occurs in select cities in California, Miami, and New<br />
York City, with subsequent assignments in markets all across the country, making relocation flexibility a must for consideration.<br />
Our management team search is focused on strong leaders who are dedicated to consistently driving high standards and<br />
achieving service excellence. Those who enjoy a small-company-feel, are adept at building relationships, and have a singleminded<br />
focus on delivering quality should apply.<br />
Email your résumé to Keith.Clancy@Hillstone.com.<br />
Recruiting for: Management Training Program - <strong>Culinary</strong> Management Training Program<br />
www.hillstone.com<br />
Keith Clancy HR Manager 2710 East Camelback Road - Suite 200 Phoenix AZ 85016<br />
keith.clancy@hillstone.com<br />
(602) 553-2191<br />
HMS Host<br />
HMS Host is the North <strong>America</strong>n arm <strong>of</strong> Autogrill S.p.A, the world's largest provider <strong>of</strong> food, beverage and retail services for<br />
travelers, and has been serving the needs <strong>of</strong> the traveling public for more than 112 years.<br />
Approved externship sites include Tampa, Orlando, Seattle,Charlotte, and Minneapolis. For information on the externship, please<br />
visit http://www.hmshost.com/careers/interns/.<br />
Our international impact reaches across Europe and Asia Pacific, with restaurants and shops that <strong>of</strong>fer familiar as well as unique<br />
brands and concepts, both in major airports and at highway travel plazas throughout the U.S. and Canada. <strong>The</strong> Autogrill Group<br />
has a strong presence in 43 countries with approximately 70,000 employees, managing more than 5,500 stores in over 1,200<br />
locations. It operates mainly through concessions: at airports, along motorways and in railway stations, with a selective presence<br />
at shopping malls, trade fairs, museums and other sites <strong>of</strong> cultural interest. Autogrill manages a portfolio <strong>of</strong> more than 350 quality<br />
brands, directly or under license.<br />
Recruiting for: <strong>Culinary</strong> Externs - Graduates<br />
www.hmshost.com<br />
Sam Chandler Director, Human Resources 6905 Rockledge Drive Bethesda MD 20817<br />
sam.chandler@hmshost.com (240) 694-4203<br />
(240) 694-4628<br />
Table<br />
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Page 19 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Hollywood Casino at Charles Town Races<br />
www.hollywoodcasinocharlestown.com<br />
Hollywood Casino at Charles Town Races is an incredibly exciting, friendly and totally entertaining place to work. We have over<br />
5,000 slots, 85 table games, and seven dining facilities.<br />
Recruiting for: <strong>Culinary</strong> Externs - All <strong>Culinary</strong> Positions, including: Apprentice Cook - Certified Cook - Specialty Certified<br />
Cook<br />
Brian Collins '99 Executive Chef 750 Hollywood Blvd. Charles Town WV 25414<br />
brian.collins@pngaming.com (304) 724-4237<br />
(304) 724-4368<br />
Philippe Soulat Executive Pastry Chef<br />
philippe.soulat@pngaming.com<br />
Hotel DuPont<br />
Four Diamond Historic Property located in Wilmington, DE. Celebrating our 100th Anniversary in January 2013.<br />
www.hoteldupont.com<br />
We have 4 restaurants, 2 ballrooms, 8 private dining rooms, 20,000 square feet <strong>of</strong> meeting and conference space with dining,<br />
20,000 square foot kitchen and bakeshop space including two a la carte kitchens, butcher shop, production, banquet kitchen,<br />
garde manger kitchen, meat and fish butcher shops, bakeshop and pastry shop.<br />
Recruiting for: <strong>Culinary</strong> Externs (2): Each extern will rotate between Banquets and the Green Room, our premier 4<br />
Diamond dining room.<br />
Keith Miller Executive Chef 42 West 11th Street Wilmington DE 19801<br />
keith.j.miller@usa.dupont.com (302) 594-3144<br />
(302) 355-4142<br />
Ken Hodanics Sous Chef - Banquets<br />
Hyatt Hotels Corporation<br />
We are a global hospitality company with widely recognized, industry leading brands and a tradition <strong>of</strong> innovation developed over<br />
our more than fifty-year history. Our mission is to provide authentic hospitality by making a difference in the lives <strong>of</strong> the people we<br />
touch every day. We focus on this mission in pursuit <strong>of</strong> our goal <strong>of</strong> becoming the most preferred brand in each segment that we<br />
serve for our associates, guests and owners. We support our mission and goal by adhering to a set <strong>of</strong> core values that<br />
characterize our culture. Our full service hotels operate under the Hyatt®, Park Hyatt®, Andaz, Grand Hyatt®, Hyatt Regency®<br />
brands. Our two select service brands are Hyatt Place® and Hyatt Summerfield Suites. We develop, sell and manage vacation<br />
ownership properties under the Hyatt Vacation Club® brand. Our associates, whom we also refer to as members <strong>of</strong> the Hyatt<br />
family, consist <strong>of</strong> over 80,000 individuals working at our corporate and regional <strong>of</strong>fices and our managed, franchised and owned<br />
properties in 45 countries around the world. Our corporate headquarters are located in Chicago, Illinois.<br />
Recruiting for: <strong>Culinary</strong> Externs - Corporate Management Trainee<br />
Ronisha Goodwin Recruiting Manager 71 South Wacker Drive Chicago IL 60606<br />
ronisha.goodwin@hyatt.com<br />
(848) 391-3464<br />
David Didzunas '81 Executive Chef<br />
david.didzunas@hyatt.com<br />
www.hyatt.jobs<br />
Table<br />
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C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 20 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
ilili Restaurant<br />
www.ililinyc.com<br />
Tradition meets sophistication at ilili, New York City's premier contemporary Lebanese restaurant <strong>of</strong>fering inspired Mediterranean<br />
cuisine. Ilili's menu mixes authentic Lebanese dishes with modern Mediterranean influences to create a culinary journey for the<br />
palate and senses. Complementing the international cuisine, ilili <strong>of</strong>fers an impressive wine list that includes wines from all over the<br />
world and features favorites from Lebanon and the Mediterranean.<br />
Recruiting for: <strong>Culinary</strong> Externs - Line Cooks (Days - Nights - Weekends).<br />
Annabel Lee Executive Assistant 236 Fifth Avenue New York NY 10001<br />
alee@ililinycom. (212) 481-0162<br />
(212) 679-2356<br />
Ben Kacmarcik '09 Sous Chef<br />
bkacmarcik@ililinyc.com<br />
Iron Hill Brewery and Restaurant<br />
Iron Hill Brewery & Restaurant is passionate about producing distinctive, full-flavored handcrafted beers, accompanied by freshfrom-scratch<br />
New <strong>America</strong>n cuisine in a comfortable, casual atmosphere. We currently have 750 employees and eight restaurants<br />
located in Delaware, Pennsylvania and New Jersey. Iron Hill has been voted one <strong>of</strong> the top 15 employers in Delaware for the last<br />
several years.<br />
Recruiting for: <strong>Culinary</strong> Externs - Sous Chefs - FOH Managers<br />
Lorraine Serva Human Resource Director<br />
lauram@ironhillbrewery.com<br />
KGNY Restaurant Group<br />
www.ironhillbrewery.com<br />
KGNY is a group <strong>of</strong> restaurants owned and operated by Executive Chef Kurt Gutenbrunner. Kurt’s New York City empire began in<br />
2000 with the opening <strong>of</strong> his first restaurant, Wallsé, which holds two stars from the New York Times as well as a coveted Michelin<br />
star. Over the past twelve years, Kurt has spread his Austrian hospitality all over the city with Café Sabarsky, Blaue Gans, Café<br />
Kristall, and his winebar, <strong>The</strong> Upholstery Store. KGNY holds its restaurants to the highest standards and serves different<br />
variations <strong>of</strong> traditional Viennese cuisine with a contemporary twist. From his exquisite Sachertorte, to creamy White Asparagus<br />
Soup, to the most delicate Weiner Schnitzel, Chef Kurt’s cuisine is unmatched. KGNY also prides itself on its dedication to the<br />
arts. Wallsé and Café Kristall display works from Julian Schnabel’s private collection. Cafe Sabarsky is located in <strong>The</strong> Neue<br />
Galerie, and every detail down to the glasses and lamps in each restaurant have Austrian influence. Kurt prides himself on his<br />
attention to detail and is ever dedicated to serving his customers the finest food made from the best quality ingredients.<br />
Recruiting for: <strong>Culinary</strong> Externs - Full-Time Line Cooks - Front-<strong>of</strong>-the-House - Beverage Staff<br />
www.kg-ny.com<br />
Kurt Gutenbrunner Executive Chef and Owner 139 Fulton Street New York NY 10038<br />
kg@wallse.com (212) 240-9557<br />
(212) 240-9941<br />
Susan Schieffelin Director <strong>of</strong> Public Relations<br />
susy@wallse.com<br />
Table<br />
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Page 21 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Kiawah Island Golf Resort<br />
www.kiawahresort.com<br />
Kiawah Island Golf Resort <strong>of</strong>fers guests a multitude <strong>of</strong> amenities, including ten miles <strong>of</strong> wide, immaculate, ocean beach,<br />
complemented by the island’s river, meandering lagoons and pristine marshlands. For sports enthusiasts, there are five nationally<br />
ranked golf courses, including <strong>The</strong> Ocean Course, which will host the 2012 PGA Championship, two tennis centers, thirty miles <strong>of</strong><br />
bicycle trails, and one <strong>of</strong> the largest Recreation Departments <strong>of</strong> any resort in the United States. Our guests can choose to stay in<br />
any <strong>of</strong> our more than five hundred privately owned villas and homes, or in <strong>The</strong> Sanctuary, our Forbes Five Star/AAA Five Diamond<br />
rated, ocean front hotel. Resort dining opportunities include seven year round restaurants and two seasonal poolside grills. For<br />
guests with need for catered events, two banquet kitchens <strong>of</strong>fer unlimited culinary options and venues, from the hotel, to ocean<br />
front, to golf clubhouses, to the Kiawah River.<br />
With the opening <strong>of</strong> <strong>The</strong> Sanctuary, seven years ago, Kiawah Island Golf Resort added the option <strong>of</strong> a luxury, oceanfront, 255room<br />
hotel, dedicated to providing the highest level <strong>of</strong> guest service and satisfaction. Having achieved both the Forbes Five Star<br />
and AAA Five Diamond awards, <strong>The</strong> Sanctuary is recognized as one <strong>of</strong> the finest hotels in the United States. <strong>The</strong> Hotel includes<br />
a Forbes Five Star steakhouse, the only one in the country, and a three meal dining option, both overlooking the Atlantic Ocean.<br />
In addition to a seasonal poolside grill, hotel guests can choose to enjoy In-Room dining or casual service in the hotel’s Lobby<br />
Lounge. Over 16,000 square feet <strong>of</strong> conference space provide an additional option for corporate guests or weddings.<br />
2011 Accolades and Awards: Five Star Award – Forbes Travel Guide; Five Diamond Award – <strong>America</strong>n Automobile Association;<br />
Top U.S. Resort (#1) – Golf World Magazine; Top U.S. Golf Resort (#2) – Conde Nast Traveler; <strong>America</strong>’s Toughest Course (<strong>The</strong><br />
Ocean Course) – Golf Digest; Top Resorts on the U.S. Mainland (#3) – Conde Nast Traveler; Top Family Resorts in <strong>America</strong> (#1) –<br />
Travel + Leisure; Best Hotel Spas in <strong>America</strong> (#2) – Travel + Leisure; Certified Audubon Cooperative Sanctuary – Audubon<br />
International; Best <strong>of</strong> Award <strong>of</strong> Excellence (Ocean Room) – Wine Spectator; Best Down Home Cookery (Jasmine Porch) – Andrew<br />
Harper’s Hideaway Report; Only Forbes Four Star/AAA Four Diamond Steakhouse in the U.S. – Ocean Room.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking and Pastry Externs - Full-Time General <strong>Culinary</strong> and Full-Time Baking & Pastry<br />
Positions.<br />
Margaret Harris Senior Recruiting Manager One Sanctuary Beach Drive Kiawah Island SC 29455<br />
(843) 768-2121<br />
margaret_harris@kiawahresort.com (843) 768-6061<br />
Jonathan Banta Chef de Cuisine<br />
jonathan_banta@kiawahresort.com<br />
Lawrence Brubaker Executive Pastry Chef<br />
lawrence_brubaker@kiawahresort.com<br />
Ryley McGillis Chef de Cuisine<br />
ryley_mcgillis@kiawahresort.com<br />
Kingsmill Resort<br />
Kingsmill Resort and Spa, one <strong>of</strong> the Xanterra Resorts, is located in Williamsburg, Virginia. We operate four full-service<br />
restaurants from casual family cuisine to fine dining as well as a retail c<strong>of</strong>fee shop. Kingsmill boasts a complete banquet<br />
department that can suit the needs <strong>of</strong> functions ranging between 10 and 500. Our pastry shop brings to life the sweet creations<br />
enjoyed through the food and beverage outlets. Kingsmill Resort and Spa is a Four-Diamond, Preferred Resort.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking and Pastry Externs - <strong>Culinary</strong> and Back-<strong>of</strong>-the-House Staff.<br />
www.kingsmill.com<br />
Mark Florimonte '89 Executive Chef 1010 Kingsmill Road Williamsburg VA 23185<br />
mark.florimonte@kingsmill.com<br />
(757) 253-5963<br />
Table<br />
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Page 22 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012<br />
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KMG<br />
www.kmgjobs.com<br />
<strong>The</strong> value KMG places on our employees is limitless. In a common world, we are looking for extraordinary and uncommon talent<br />
to help us organize and change around our customer's needs. KMG is not like any other marketing company. We showcase the<br />
client's product not with slick, glossy magazine ads and marketing campaigns but with real people doing real work directly with the<br />
consumer to build brand loyalty. From a five star resort located in the Big Sky country <strong>of</strong> Montana to an adrenalin filled day racing<br />
at 200 mph on a racetrack and drifting in a fire-red mustang, we do it all. Literally from soup to nuts, we create the most unique<br />
experiences on behalf <strong>of</strong> our client for their customers. <strong>The</strong> sky is the limit. Literally. Take a moment to review our current<br />
openings. We are looking for talented, dedicated people who know how to move mountains. Or at least climb them.<br />
KMG is not the most conventional company; nor do we want to be one. Our goal is simple: hire people that are talented,<br />
enthusiastic and very good at what they do. Once we find that, we can teach you the rest. If you are energetic, focused, dedicated,<br />
committed, high energy and enjoy life then please give us a look.<br />
Recruiting for: <strong>Culinary</strong> Externs<br />
Table<br />
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Dana Terry Human Resources Director Spectrum Ctr - 5080 Spectrum Dr Suite 1150E, Addison TX 75001<br />
dterry@kormanmarketing.com (406) 556-2757<br />
(212) 242-4050<br />
Frank Givens General Manager/Senior Vice President<br />
fgivens@kormanmarketing.com<br />
Jan Pfeiffer Executive Chef<br />
jpfeiffer@kormanmarketing.com<br />
Kohler Co.<br />
www.kohler.com<br />
Founded in 1873 and headquartered in Kohler, WI, Kohler Co. is one <strong>of</strong> <strong>America</strong>'s oldest and largest privately held companies.<br />
Kohler is a global leader in kitchen and bath products, engines and power generation systems, furniture and decorative tile. <strong>The</strong><br />
<strong>America</strong>n Club Resort is the only 5 Star Resort in the Midwest that is able to be the international host to award-winning hospitality<br />
and world-class golf destinations.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Line Cooks<br />
Richard Boyer Executive Chef<br />
richard.boyer@kohler.com<br />
Lam Vongsakoun Food & Beverage Operations 44 Highland Drive Kohler WI 53944<br />
lam.vongsakoun@kohler.com<br />
(920) 457-4441<br />
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Page 23 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
L'Auberge Casino Resort - Lake Charles<br />
L’Auberge is located on 242 acres <strong>of</strong> land in Lake Charles, LA, two hours from the Houston metropolitan area. <strong>The</strong> property<br />
includes a 26-story hotel complex with approximately 1,000 spacious rooms and suites; an 18-hole golf course; 26,000 square feet<br />
<strong>of</strong> meeting space, including a business center and conference registration area; two resort swimming pools, lazy river and private<br />
cabana courtyard; full service salon and spa and cardio fitness center; retail stores; 10 innovative dining outlets; and top-name<br />
entertainment. <strong>The</strong> casino features 30,000 square feet <strong>of</strong> Vegas-like gaming action with 63 table games and more than 1,600 slot<br />
machines.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Room Chefs - Sous Chefs - Restaurant Supervisors -<br />
Restaurant Managers - Bakers - Bakers Helper - Cooks - Prep Cooks - Lead Cooks<br />
Tiffany Hudson Talent Specialist 777 Avenue L'Auberge Lake Charles LA 70601<br />
(337) 395-7777<br />
tiffany.hudson@ldlmail.com (337) 395-7749<br />
William Foltz Pastry Chef<br />
william.foltz@ldlmail.com<br />
Joseph Mulligan Executive Chef<br />
joseph.mulligan@ldlmail.com<br />
Le Parker Meridien<br />
www.getajob@parkermeridien.com<br />
Hip and dysfunctional are out. Style and function are in. Le Parker Meridien’s 725 ergonomically inspired rooms and suites with far<br />
reaching views <strong>of</strong> Central Park and the Manhattan Skyline give you that “at ease” feeling as you step out in the big town. Enjoy<br />
great eats at the over-the-top all day breakfast restaurant, NORMA’s, voted “Simply the best breakfast in New York” by the Zagat<br />
Survey 2006. Burgers to die for? We have a hidden spot. Need a little zoom in the morning? Or is it romance you have on your<br />
mind? Well, Knave is an Espresso Bar that takes c<strong>of</strong>fee seriously yet is not above serving a marvelous Manhattan. Sleek and<br />
fashionable new function space clustered on the second and third levels <strong>of</strong>fer a total service environment including the latest in<br />
information technology. High atop the hotel the savvy Estrela Penthouse affords magnificent Central Park and Manhattan Skyline<br />
views.<br />
Recruiting for: Sous Chef - Comis Tournant - Kitchen Expediter - Assistant Manager - Norma's - Assistant Manager for<br />
Burger Joint and Knave - Assistant Room Service Manager<br />
Ronnin Myers Director <strong>of</strong> Employee and Labor Relations 118 West 57th Street New York NY 10019<br />
rmyers@parkermeridien.com (212) 708-7393<br />
(212) 708-7367<br />
Aneta Kosuda Recruiting Coordinator<br />
akosuda@parkermeridien.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
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Lindblad Expeditions<br />
www.expeditions.com<br />
Lindblad Expeditions is the country’s leading expedition travel company, pioneering expedition travel to remote and pristine places<br />
around the globe such as Antarctica, the Arctic, Galapagos, Baja California and beyond. Celebrating nearly 50 years <strong>of</strong> expedition<br />
excellence, we have recently partnered with the National Geographic Society to expand <strong>of</strong>ferings to our 15,000 guests that join<br />
Lindblad Expeditions each year, inspiring our guests and the wider population to explore and care about the planet. Lindblad<br />
Expeditions has been the recipient <strong>of</strong> numerous travel and environmental awards. Based in New York, with an <strong>of</strong>fice in Seattle,<br />
Lindblad Expeditions has more than 150 full-time employees, as well as, a long roster <strong>of</strong> acclaimed naturalists and expedition<br />
leaders based around the world from which we staff our expeditions.<br />
Recruiting for: Pantry Chef - Assistant Chef - Head Chef<br />
Tanya Kroum Shipboard Employment Specialist 1415 Western Avenue - Suite 700 Seattle WA 98101<br />
(206) 403-1500<br />
tanyak@expeditions.com (206) 403-1501<br />
Billie McCaslin Human Resources Director<br />
billiejom@expeditions.com<br />
LiNEaGE - Eastern Standard, Island Creek Oyster Bar<br />
Will be recruiting for three restaurants:<br />
LiNEaGe in Brookline, MA - We use our intimate appreciation for ingredients to create a personal interpretation <strong>of</strong> modern<br />
<strong>America</strong>n cuisine. It's this passion that informs our approach to food, with a pr<strong>of</strong>ound respect for seasonality and the dedicated<br />
local artisans and growers. It is our intention to create a comfortable yet sophisticated dining room, nurturing an atmosphere as<br />
inviting as a home with a deep sense <strong>of</strong> hospitality.<br />
Eastern Standard in Boston, MA - Quite literally the heart that keeps Kenmore Square pumping, Eastern Standard's lively mix <strong>of</strong><br />
locals and out-<strong>of</strong>-towners assures a vibrant scene nearly 24 hours a day. <strong>The</strong> high-ceilinged room features an impressive dining<br />
area, an intimate private dining room, and a lounge surrounding the longest marble bar in Boston. Nationally-recognized for our<br />
award-winning cocktail program, our dining options are just as impressive and span the gamut <strong>of</strong> everything from a burger to our<br />
daily <strong>of</strong>fering. Whether you stop in for breakfast, lunch, a mid-afternoon snack, dinner or late night eats, you will be warmly<br />
greeted by a staff whose main goal is to make your dining experience among the best you have ever had. At Eastern Standard we<br />
strive to re-create every guest's expectations.<br />
Island Creek Oyster Bar in Boston, MA - <strong>The</strong> first restaurant from internationally-acclaimed Island Creek Oysters, Island Creek<br />
Oyster Bar has quickly become the definitive seafood experience in Boston since its opening in October <strong>of</strong> 2010. With an<br />
ambiance that takes its cue from the farm's home in Duxbury, Massachusetts, the menu <strong>of</strong>fers a mix <strong>of</strong> shore classics (fried<br />
clams, fish & chips) alongside more sophisticated preparations, as well as a robust selection <strong>of</strong> non-seafood dishes. And, <strong>of</strong><br />
course, ICOB features the most robust raw bar program in Boston featuring a wide selection <strong>of</strong> oysters and shellfish that are<br />
unavailable anywhere else.<br />
Recruiting for: <strong>Culinary</strong> Externs - Line Cooks - Graduates for Baking & Pastry<br />
www.islandcreekoysterbar.com<br />
Nicola Hobson Chef de Cuisine 500 Commonwealth Avenue Boston MA 02215<br />
(617) 532-5300<br />
Lauren Krosser Pastry Chef<br />
Table<br />
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C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 25 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Loews Miami Beach Hotel<br />
www.loewshotels.com<br />
Loews Hotel - Headquartered in New York City - owns and/or operates 17 hotels and resorts in the U.S. and Canada. Located in<br />
major city centers and resort destinations from coast to coast, the Loews portfolio features one-<strong>of</strong>-a-kind properties that go beyond<br />
Four Diamond standards to delight guests with a supremely comfortable, uniquely local and vibrant travel experience. Loews<br />
boasts some <strong>of</strong> the industry's most innovative and successful travel programs, including Loews Loves Kids for families and Loews<br />
Loves Pets for discerning animals on the road.<br />
Loews Miami Beach Hotel - flaunting a "SoBe style" fusion <strong>of</strong> cosmopolitan and Art Deco influences - creates beachfront elegance<br />
for the authentically hip. Located in the "heart" <strong>of</strong> South Beach, the hotel showcases 790 stylish rooms and suites, a palm tree<br />
lined promenade, oceanfront sparkling pool, more than 65,000 square feet <strong>of</strong> meeting and function space, Elemis Spa and Fitness<br />
Center and seven restaurants and bars.<br />
Preston's Brasserie: A breathtaking oceanfront setting, serving a mix <strong>of</strong> traditional fare flavored with a "Florribbean" flair. <strong>The</strong>se<br />
dishes combined with an infusion <strong>of</strong> uniquely local Miami flavors give our guests a truly fresh, healthy and delicious experience.<br />
Sushi Sobe: Our newest addition, located in the lobby, this sushi bar and lounge serves traditional sushi favorites with our own<br />
South Beach touch. Complete with its very own dessert menu <strong>of</strong> Asian-inspired treats and a cocktail menu which includes sake<br />
specials and more.<br />
Hemisphere Lounge: Conversation, cocktails, live music and a savory BYTES menu flow in the fashionable atmosphere. A<br />
refined place to enjoy the perfect martini, with a list <strong>of</strong> over 240 combinations along with "Loews Signature Cocktails," you are sure<br />
to find a new favorite."<br />
SoBe Scoops <strong>of</strong>fers a variety <strong>of</strong> sweet treats from ice cream, sorbet and gelatos, with great topping choices, to homemade bakery<br />
treats and a candy wall. Featuring traditional Haagen Daz favorites, Graeters and special flavors created by our very own pastry<br />
chefs, as well as sundaes, shakes, smoothies and daily specials, there is something for the entire family to enjoy.<br />
Loews Miami Beach Hotel Awards: AAA Four Diamond - Expedia Insider's Select Award - Meetings & Conventions Gold Key<br />
Award - Meetings & Conventions Gold Platter Award - Mobil Four-Star - Hotel <strong>of</strong> the Year given by Loews Hotels. Voted Number<br />
One Luxury Resort for customer satisfaction by Market Metrix Hospitality Industry.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs<br />
Adriana Kasunic Assistant Human Resource Director 1601 Collins Avenue Miami Beach FL 33139<br />
akasunic@loewshotels.com (305) 604-5427<br />
(305) 604-5423<br />
Frederic Delaire Executive Chef<br />
fdelaire@loewshotels.com<br />
Table<br />
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C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 26 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Lyons Group<br />
Lyons Group is an entertainment, food and beverage development company formed in 1981 by Patrick Lyons and Edward<br />
Sparks. Currently, the company owns and operates some thirty venues in the Boston area, Mohegan Sun Casino in Uncasville,<br />
Connecticut and Rosemont Park, IL. Each brand has been conceived, built, marketed and operated by our group. Our impressive<br />
list <strong>of</strong> properties range from top-notch eateries such as Towne Stove & Spirits, Sonsie, Scampo, Harvard Gardens and Jasper<br />
White's Summer Shack to the most popular and world famous entertainment destinations such as Alibi Bar & Lounge, Ultra 88<br />
Night Club, Kings, Game On Fenway, and Lucky's Lounge.<br />
Our company specializes in evaluating a marketplace and developing a business concept appropriate to that specific market.<br />
Currently, our expansion focus is on fine-dining like Scampo, Kings Bowl, Jasper White's Summer Shack (a casual New England<br />
seafood restaurant), and <strong>The</strong> Lansdowne (Irish Pub). Our personnel are experienced at site selection, construction management,<br />
operations, marketing and financial controls <strong>of</strong> all types <strong>of</strong> food, beverage, and entertainment businesses.<br />
Recruiting for: <strong>Culinary</strong> Externs (Sonsie Boston) - General Manager: Chicago, IL, Orlando, FL. Kitchen Manager:<br />
Orlando, FL. Sous Chefs and Line Cooks: Boston, MA.<br />
Greg Hamm Director <strong>of</strong> Human Resources 800 Boylston Street - Suite 1400 Boston MA 02199<br />
ghamm@lyonsgroup.com (617) 262-2605<br />
(617) 252-3943<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
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Page 27 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012<br />
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Marriott International and <strong>The</strong> Ritz-Carlton<br />
www.careers.marriott.com<br />
Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've<br />
found a place where you define what success means to you, and we help make it happen. It's where you'll be given the building<br />
blocks you need to forge a challenging new path, the hotel opportunities you want to expand your skills, and the benefits that let<br />
you live the life you want. Multiple brands <strong>of</strong>fer you the opportunity to work and grow your experiences in many directions from<br />
Marriott Hotels, JW Marriott, Renaissance, and <strong>The</strong> Ritz-Carlton all <strong>of</strong>fering World Class Cuisine. You'll work alongside ladies and<br />
gentlemen who share your enthusiasm about your hotel employment within one <strong>of</strong> our Marriott brands. And you'll discover<br />
hospitality jobs that <strong>of</strong>fer growth and promotions that will let you experience the career <strong>of</strong> a lifetime. Whether you're applying for<br />
your first hospitality job or you are a career pr<strong>of</strong>essional, Marriott <strong>of</strong>fers success you can experience. We invite you to……<br />
Consider Marriott as your career destination.<br />
All interested candidates must post their resume in advance at http://collegejobs.marriott.com. Feel free to send an email message<br />
after posting to janet.bachtel@marriott.com to verify your information has been processed through the system. Join our Team for<br />
an Informational Session on Monday, November 5, at 9 PM in the Multi-Purpose Room at the Student Recreation Center.<br />
We are seeking candidates for the 2013 Voyage Leadership Development Program who will graduate by April 2013. Opportunities<br />
are available in multiple brands in Marriott International in the areas <strong>of</strong> <strong>Culinary</strong>, other Food & Beverage, Rooms & Related, and<br />
Sales. Your training will be geared toward the specific position/brand for which you are hired. We are seeking individuals with a<br />
college education, industry work experience, and previous leadership experience. Candidates must also be open to relocation as<br />
an opportunity <strong>of</strong> interest may not be available in your desired location. Interested candidates should register their information<br />
prior to <strong>Career</strong> <strong>Fair</strong> at: http://collegejobs.marriott.com.<br />
Candidates for externship will be considered for opportunities for approved sites. <strong>The</strong> following properties have made us aware<br />
that they are currently seeking candidates. This list may grow, so please stop by the booth even if you don't see the location you're<br />
interested in listed: <strong>The</strong> Ritz Carlton DC, JW Orlando & Ritz Carlton Grande Lakes, Orlando World Center, New Orleans Marriott,<br />
<strong>The</strong> Ritz Carlton Naples, <strong>The</strong> JW Desert Ridge Phoenix AZ, JW & Ritz Carlton Tucson, the New York Marriott Marquis - culinary<br />
only must be available to start in November or December, San Diego Marquis, JW San Antonio Hill Country Resort<br />
Recruiting for: CA and B&P Externs at approved Marriott or Ritz-Carlton sites on the actively seeking list. Limited Voyage<br />
Leadership positions - must be ready and willing to relocate.<br />
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Janet Bachtel Manager, University Relations 10400 Fernwood Road - Dept. 52931.91 Bethesda MD 20817<br />
janet.bachtel@marriott.com (573) 873-5393<br />
(301) 644-8268<br />
Mark Beaupre '84 Director F&B/Orlando World Center Marriott<br />
Tina Haldman Senior Pastry Chef - Hill Country - San Antonio<br />
Caneale Hoshaw Director <strong>of</strong> Restaurants - Orlando's World<br />
Center<br />
Jadan Sheive '06 Executive Sous Chef - JW Marriott Desert<br />
Ridge<br />
Sean Woods '92 Executive Chef -Ritz-Carlton Grande Lakes<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Page 28 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Menus for Healthy Kids - <strong>The</strong> <strong>Culinary</strong> <strong>Institute</strong> <strong>of</strong><br />
www.healthykids.ciachef.edu<br />
<strong>America</strong><br />
Menus for Healthy Kids is part <strong>of</strong> <strong>The</strong> <strong>Culinary</strong> <strong>Institute</strong> <strong>of</strong> <strong>America</strong>'s overall health initiatives and is aimed at combating childhood<br />
obesity and Type II diabetes by working collaboratively with school foodservice to provide healthier and more appealing school<br />
lunch choices.<br />
We're recruiting for an extern to work with Menus for Healthy Kids directly in an area school district. This is an approved<br />
alternative extern position. <strong>The</strong> extern cooks, develops recipes and menu cycles, works various positions in school cafeterias,<br />
participates in after-school food and health-related clubs, presentations and programs, and does research and writing projects.<br />
Recruiting for: <strong>Culinary</strong> Extern<br />
Mary Donovan '83 Editorial Project Manager 1946 Campus Drive Hyde Park NY 12538<br />
m_donova@culinary.edu (845) 451-1371<br />
(845) 451-1092<br />
Rico Griffone Consultant<br />
ciahealthykids@culinary.edu<br />
Metz <strong>Culinary</strong> Management<br />
Named among the top 25 contract management companies in the United States, Metz <strong>Culinary</strong> Management., was formed in 1994<br />
by John C. Metz, Harold Leininger, and Robert Aughenbaugh. With a combined 100 years <strong>of</strong> industry experience, they had a<br />
vision to provide a custom dining management service — with a special emphasis on service — for a variety <strong>of</strong> market segments,<br />
including education, healthcare, business, and industry. In keeping with its focus on client satisfaction, Metz <strong>Culinary</strong><br />
Management, expanded in 2000 to include an environmental services division to <strong>of</strong>fer clients a greater variety <strong>of</strong> services. Metz<br />
<strong>Culinary</strong> Management's "Customer First" philosophy and commitment to regional growth has assisted us in becoming a premiere<br />
food service company for the Northeastern United States. Through the years, we have remained true to our mission statement<br />
concerning our clients and employees:<br />
Metz <strong>Culinary</strong> Management is a family-driven company that collaborates with its clients to deliver restaurant-inspired hospitality to<br />
each and every guest.<br />
Recruiting for: <strong>Culinary</strong> Externs (at approved sites) - Managers in Training<br />
www.metzltd.com<br />
Cheryl McCann Vice President <strong>of</strong> Human Resources Two Woodland Drive Dallas PA 18612<br />
cmccann@metzcorp.com (570) 674-8727<br />
(570) 675-9424<br />
Ryan McNulty Director <strong>of</strong> <strong>Culinary</strong> Development<br />
rmcnulty@metzcorp.com<br />
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Page 29 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Mohonk Mountain House<br />
www.mohonk.com<br />
Founded in 1869, Mohonk Mountain House stands in the midst <strong>of</strong> 24,000 acres <strong>of</strong> the Shawangunk Ridge outside <strong>of</strong> New Paltz,<br />
NY. We are a Full <strong>America</strong>n Plan Resort, featuring <strong>America</strong>n cuisine. This National Historic Landmark is a Victorian castle situated<br />
on a majestic setting next to a glacier formed lake, where employees are welcome to, and encouraged to, use many <strong>of</strong> the resort<br />
facilities and participate in activities as a complimentary benefit <strong>of</strong> their employment.<br />
A commitment to personal service is high on the agenda at the resort. Starting with a full day Orientation, new employees learn<br />
about the history, geography and marketing <strong>of</strong> Mohonk, and then continue their learning processes through on-going customer<br />
service training and skill development "on-the-job".<br />
Our Kitchen is directed by Executive Chef James Palmeri, Executive Sous Chef Anthony Veirni and Pastry Chef Eric Smith.<br />
Breakfast and Lunch are buffet. Seasonally guests may choose from up to three venues for dinner: A fully served meal, a dining<br />
festival with cooking stations; or outdoor dining at the Granary. Meal capacity is 1100 plates.<br />
Mohonk welcomes applicants with a positive attitude, a wish to use their skills and knowledge to provide "legendary" customer<br />
service, and a desire to learn and grow<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking and Pastry Externs - Possible year-round opportunities.<br />
Shawn Clark Employment Manager 1000 Mountain Rest Road New Paltz NY 12561<br />
(845) 256-2089<br />
sclark@mohonk.com/hr@mohonk.com (845) 256-2049<br />
James Palmeri Executive Chef<br />
jpalmeri@mohonk.com<br />
Mom<strong>of</strong>uku Restaurant Group<br />
<strong>The</strong> breathless hype is true. His food is as good and as exciting as everyone says it is. David Chang has opened up a new<br />
direction in dining and cooking.” – Anthony Bourdain, Established by Executive Chef/Owner David Chang in August <strong>of</strong> 2004 with<br />
the opening <strong>of</strong> Mom<strong>of</strong>uku Noodle Bar in the East Village, the Mom<strong>of</strong>uku Restaurant Group now includes five restaurants<br />
(Mom<strong>of</strong>uku Noodle Bar, Mom<strong>of</strong>uku Ssäm Bar, Mom<strong>of</strong>uku Ko, Má Pêche, Mom<strong>of</strong>uku Seiobo), a bakery with multiple locations<br />
throughout New York (Mom<strong>of</strong>uku Milk Bar), a bar (Booker and Dax), and a test kitchen. Mom<strong>of</strong>uku restaurant group has gained<br />
world-wide recognition for its innovative take on <strong>America</strong>n cuisine, while supporting local, sustainable, and responsible farmers<br />
and food purveyors. Mom<strong>of</strong>uku’s menus change daily and with the season. <strong>The</strong>re is no dress code at any <strong>of</strong> the Mom<strong>of</strong>uku<br />
restaurants. Dave has taken home three James Beard Foundation Awards (Rising Star Chef <strong>of</strong> the Year, Best Chef New York<br />
City, Best New Restaurant— Ko), and Ssäm Bar has been named one <strong>of</strong> S. Pellegrino World's 50 Best Restaurants four years in a<br />
row. Ko has two Michelin stars, which it has retained for four years. Ko is also on the S. Pellegrino World's Best Restaurants list.<br />
Mom<strong>of</strong>uku Seiobo has three hats from <strong>The</strong> Sydney Morning Herald Good Food Guide. Frank Bruni, former New York Times<br />
Restaurant Critic, calls Chang, “a chef who went further than any <strong>of</strong> his peers in wedding serious, sometimes challenging food and<br />
an ultra-casual, spontaneous dining ethos in tune with unbound times.”<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Line Cooks - Prep Cooks - FOH Managers<br />
Peter Carmichael Executive Chef - Ma Peche<br />
www.mom<strong>of</strong>uku.com<br />
Antonia Vitale Human Resources 853 Broadway, Suite 1211 New York NY 10003<br />
avitale@mom<strong>of</strong>uku.com<br />
(212) 228-0031<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
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<strong>The</strong> Naples Beach Hotel & Golf Club, Inc.<br />
www.naplesbeachhotel.com<br />
Celebrating 50 years <strong>of</strong> hospitality in Southwest Florida. This 125-acre beachfront resort recently underwent a multimillion dollar<br />
architectural renovation. Three restaurants feature regional cuisine using the finest indigenous ingredients. <strong>The</strong> Naples Beach<br />
Hotel & Golf Club is a 3-diamond property and hosts everything from family events to corporate events.<br />
Recruiting for: <strong>Culinary</strong> Externs (October - December - January - March start dates)<br />
Patsy Carbone Human Resources Director 851 Gulf Shore Boulevard North Naples FL 34102<br />
p.carbone@naplesbeachhotel.com (239) 435-4363<br />
(239) 435-4378<br />
Becky Graham Assistant Director <strong>of</strong> Human Resources<br />
b.graham@naplesbeachhotel.com<br />
Nemacolin Woodlands Resort<br />
Nemacolin Woodlands is one <strong>of</strong> North <strong>America</strong>'s premier resort destinations. Situated on nearly 2,000 acres, the Forbes Four-Star<br />
and AAA Four-Diamond resort features 320 luxurious guestrooms, suites, townhouses, and private luxury homes, including the<br />
Forbes Five-Star, AAA Five-Diamond, <strong>Fall</strong>ing Rock boutique hotel and clubhouse. In addition to the internationally acclaimed<br />
Woodlands Spa, the resort <strong>of</strong>fers 36 holes <strong>of</strong> golf on two championship courses—the Pete Dye designed Mystic Rock and the<br />
traditional Links Course. For shooting <strong>of</strong> another sort, guests should visit our 30-station Shooting Academy, a sporting clays<br />
facility situated on 140 acres complete with a spacious lodge. Trail rides are available at the Equestrian Center, or for a more<br />
rugged trail experience, there’s the JEEP® Off Road Driving Academy <strong>of</strong>fering guests the ultimate in <strong>of</strong>f road adventures. For<br />
shoppers there are 14 specialty shops, plus nearby Uniontown boasts the ultimate outdoor store, Woodlands World. As the<br />
seasons change, our ski facilities for both downhill and cross-country enthusiasts, snowboarders and snow tubers kick into high<br />
gear, or for a different winter experience visitors can enjoy dog sledding. Nemacolin Woodlands also boasts an impressive<br />
collection <strong>of</strong> 15 restaurants and lounges, including the Forbes Five Star, AAA Five Diamond, Lautrec as well as a multi-million<br />
dollar art collection. For meetings and events, Nemacolin Woodlands <strong>of</strong>fers 31,000 square feet <strong>of</strong> meeting and banquet facilities<br />
including four ballrooms, a 200-seat lecture hall, and 24 meeting rooms - making Nemacolin Woodlands the ideal setting for<br />
functions ranging from weddings to sales meetings. For those guests arriving by air, our on-property private airfield with 3,900foot<br />
airstrip is available.<br />
Nemacolin Woodlands Resort is one <strong>of</strong> only six resorts in the world to have Forbes 5 Star Award for lodging and dining. Our<br />
flagship restaurant, Lautrec, is 5 Star and 5 Diamond.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs<br />
www.nemacolin.com<br />
Sean Eckman Executive Sous Chef - Fine Dining 1001 Lafayette Drive Farmington PA 15437<br />
sean.eckman@nemacolin.com (724) 329-6464<br />
(724) 329-6643<br />
Earl Morse '99 Chef de Cuisine<br />
earl.morse@nemacolin.com<br />
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Page 31 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Nestle Pr<strong>of</strong>essional<br />
www.nestlepr<strong>of</strong>essional.com<br />
Nestlé Pr<strong>of</strong>essional® is dedicated to being an inspiring growth partner that delivers creative, branded food and beverage solutions,<br />
enabling foodservice operators to delight their consumers. From innovative beverage systems under NESCAFE® and COFFEE-<br />
MATE® brands to on-trend culinary items from MINOR’S®, STOUFFER’S®, CHEF-MATE®, TRIO® and HOT POCKETS® brand<br />
sandwiches, Nestlé Pr<strong>of</strong>essional meets the needs <strong>of</strong> foodservice operators while satisfying the tastes <strong>of</strong> the out-<strong>of</strong>-home<br />
consumer. Nestlé Pr<strong>of</strong>essional is part <strong>of</strong> Nestlé S.A. in Vevey, Switzerland – the world’s largest food company – with sales over<br />
$100 billion. For foodservice product news and information visit www.nestlepr<strong>of</strong>essional.com<br />
Recruiting for: <strong>Culinary</strong> Extern<br />
Tony Eichelberger Human Resource Generalist 30000 Bainbridge Road Solon OH 44139<br />
anthony.eichelberger@us.nestle.com (440) 264-6600<br />
(480) 379-4204<br />
Doug McGohan <strong>Culinary</strong> Operations Manager<br />
douglas.mcgohan@us.nestle.com<br />
(440) 264-6729<br />
North <strong>America</strong>n Association <strong>of</strong> Food Equipment<br />
www.nafem.org<br />
Manufacturers (NAFEM)<br />
<strong>The</strong> North <strong>America</strong>n Association <strong>of</strong> Food Equipment Manufacturers (NAFEM) represents 550 companies throughout the world<br />
manufacturing commercial foodservice equipment and supplies. Learn more about the programs and services NAFEM <strong>of</strong>fers its<br />
members and the foodservice industry at large, including statistics, research, publications, pr<strong>of</strong>essional development opportunities,<br />
the Certified Foodservice Pr<strong>of</strong>essional (CFSP) designation, and its flagship event, <strong>The</strong> NAFEM Show, February 7-9, 2013, Orange<br />
County Convention Center, Orlando, Florida, USA.<br />
Recruiting for: Members<br />
Christopher Kasik Director, Speciality Markets - CADCO, Ltd.<br />
Charlie Souhrada Director, Member Services 161 North Clark Street - Suite 2020 Chicago IL 60601<br />
csouhrada@nafem.org (312) 821-0201<br />
(312) 821-0202<br />
Northstar Café<br />
We operate four award winning restaurants. Each Northstar Cafe is unique, but all are fast-paced, extremely popular restaurants<br />
that regularly serve more than 800 guests a day. Our cuisine is literally rooted in our Ohio soil. Working with dozens <strong>of</strong> local and<br />
organic producers, our entire menu, including our pastries and breads are prepared from scratch in beautiful, open kitchens.<br />
Northstar Cafe strives to bring together caring, intelligent people with demonstrated leadership ability, optimism, and a relentless<br />
drive to succeed. We have kitchen and dining room management positions available. Our strong management culture is one <strong>of</strong> a<br />
kind. We provide our new managers with four months <strong>of</strong> formal training, followed by ongoing performance-based coaching in an<br />
exciting, challenging, and entrepreneurial work environment.<br />
Northstar, founded in Ohio’s vibrant state capital <strong>of</strong> Columbus, is a rapidly growing restaurant company known for it’s exceptional,<br />
ingredient driven cuisine, fantastic design, uncommon values, and remarkably friendly people. Our team is full <strong>of</strong> extraordinary<br />
people, and we share the singular goal <strong>of</strong> ensuring that Northstar remains a vibrant, progressive, and inspiring restaurant<br />
company. Around here, making others happy just comes with the job description. If you love food, and want to change the world,<br />
here’s your chance to make a career <strong>of</strong> it. You’ll work hard, but the job comes with more than a few perks, including excellent<br />
salaries, and industry-leading benefits.<br />
Recruiting for: Managing Partners<br />
www.thenorthstarcafe.com<br />
Kevin Malhame Partner 4215 North High Street Columbus OH 43214<br />
kevin@thenorthstarcafe.com<br />
(614) 263-0303<br />
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Page 32 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Ocean House & Weekapaug Inn<br />
www.oceanhouseri.com<br />
<strong>The</strong> Ocean House in Watch Hill, RI, is devoted to creating enduring relationships with our guests and members by providing highly<br />
personalized service and gracious hospitality in an informally elegant atmosphere. <strong>The</strong> OH! Spa at the Ocean House has been<br />
awarded the coveted 5 Stars from Forbes Travel Guide, becoming one <strong>of</strong> 30 5-Star rated spas in the world while our Resort and<br />
Seasons Restaurant have been awarded 4 Stars. <strong>The</strong> Ocean House is a Five Diamond AAA hotel and a member <strong>of</strong> Relais &<br />
Chateaux. Also, the Travel + Leisure Best Awards 2012, voted on by Travel + Leisure readers, ranked the Ocean House as the #4<br />
Top Resort in the Continental U.S. and #60 Top Hotel in the World. Reopening in fall <strong>of</strong> 2012, the Weekapaug Inn is located in the<br />
peaceful community <strong>of</strong> Weekapaug, RI, with sweeping views <strong>of</strong> Quonochontaug Pond and the Atlantic just beyond. Inspired by<br />
classic Cape-Cod style, the building is covered with red cedar shingles, accented by dark brown trim. <strong>The</strong> property features 27<br />
guest rooms and four Signature Suites, with farm-to-table fine and casual dining and boutique event space. As the sister property<br />
to the Ocean House, located just five miles away in Watch Hill, RI, guests <strong>of</strong> the Weekapaug Inn enjoy access to all <strong>of</strong> the<br />
amenities and facilities at the resort including, five restaurants, a private beach, activities and programming, yachting, the OH!<br />
Spa, and others.<br />
Recruiting for: <strong>Culinary</strong> Externs - Line Cooks (Ocean House - Spring 2013). Line Cook (Weekapaug Inn - immediate<br />
opening).<br />
Alice Brennan Director, Associate Relations & Recruiting One Bluff Avenue Westerly RI 02891<br />
abrennan@oceanhouseri.com (401) 584-7065<br />
(401) 584-7065<br />
Omni Hotels<br />
Omni Hotels is a privately owned, mid-size company that operates 39 luxury hotels in the top business gateways and leisure<br />
destinations in the United States, Mexico, and Canada. <strong>The</strong> company's portfolio includes new properties, registered historic<br />
landmarks, exceptional convention hotels, and relaxing golf and spa resorts. Each Omni Hotels location <strong>of</strong>fers luxury<br />
accommodations that are surprisingly sensible. Omni Hotels is steadily expanding existing properties and entering new markets<br />
across North <strong>America</strong>. <strong>The</strong> company opened three new locations since late 2003 and is currently in the process <strong>of</strong> building the<br />
newest hotel in Ft. Worth, Texas, scheduled to open in November 2008.<br />
Omni Hotels & Resorts 2013 Externship Experience:<br />
Securing its fifth JD Power Award this year for service excellence, Omni Hotels & Resorts is dedicated to continually exceeding<br />
expectations. Perhaps nowhere else does this dedication to an incomparable experience manifest itself than in the culinary<br />
spaces <strong>of</strong> our award-winning luxury properties. Here, our passionate and dedicated culinary experts transform the commonplace<br />
into epicurean delights easily shared among family and friends. As an Omni culinary Associate, you will have a front row seat to<br />
cutting-edge culinary practices homegrown in Omni’s kitchens – one-<strong>of</strong>-a-kind practices that set the mark for others in the industry<br />
to mimic. We look forward to introducing our seasoned Executive Chefs to you and learning more about your passion for the<br />
culinary pr<strong>of</strong>ession.<br />
Externships will be <strong>of</strong>fered at the following properties:<br />
Omni Austin Downtown Hotel, Austin, TX<br />
Omni Bedford Springs Resort, Bedford, PA<br />
Omni Ft. Worth Hotel, Ft. Worth, TX<br />
Omni La Mansion del Rio, San Antonio, TX<br />
Mokara Hotel & Spa, San Antonio, TX<br />
Omni Mt. Washington Resort, Mt. Washington, NH<br />
Omni Orlando @ Champions Gate, Orlando, FL<br />
Omni William Penn Hotel, Pittsburgh, PA<br />
Recruiting for: Externs (for approved sites) - Full-time FOH and BOH - Entry-Level Management Development<br />
www.omnihotels.com<br />
Lisa Welch Corporate Director <strong>of</strong> Recruiting 420 Decker Drive Irving TX 75062<br />
lwelch@omnihotels.com (972) 871-5600<br />
(972) 871-5669<br />
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Page 33 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
On <strong>The</strong> Marc Events<br />
Catering company specializing in high-end custom, private functions.<br />
www.onthemarcevents.com<br />
On <strong>The</strong> Marc's philosophy is simple: fresh food at its finest. We create seasonally-inspired menus, using unique flavors and<br />
ingredients that are always prepared to perfection.<br />
Our core values: Innovative culinary creations, from classic to exotic. Attention to detail. Friendly and attentive services.<br />
Recruiting for: <strong>Culinary</strong> Externs - Cooks - Waiters and Waitresses - Bartenders - Servers - Event Captains - Part-Time<br />
and Weekend Positions Available.<br />
Amos Bigler '08 Executive Chef<br />
amos@onthemarcevents.com<br />
Amanda Parker Event Coordinator and Beverage Manager 47 Larkin Street Stamford CT 06907<br />
amanda@onthemarcevents.com (203) 274-6808<br />
(203) 883-8531<br />
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Page 34 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012<br />
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OTG Management<br />
Caring, Creativity, Fun, Integrity, Passion, Safety, Quality.<br />
OTG is an award-winning airport food & beverage operator with more than 150 restaurants and eateries in nine airports, including<br />
John F. Kennedy, LaGuardia, Minneapolis-St. Paul, Boston Logan, Tucson, Washington National, Orlando, Chicago O’Hare and<br />
Philadelphia. Since its entry into airports in 1996, OTG has been recognized throughout the industry for its exceptional customer<br />
focus and ground breaking innovation. Our mission at OTG is to make the travel experience more enjoyable. By providing<br />
delicious food and healthy options in a welcoming environment, we have defined an approach that is truly committed to the<br />
customer’s travel needs. A focus on innovation, sustainability, and user- friendly technologies are hallmarks <strong>of</strong> our programs, and<br />
the understanding that travelers want choice and value permeates our concepts. OTG brands can be found at airports throughout<br />
the US, with <strong>of</strong>ferings that span the globe – from French Bistro at Bisoux in LGA Terminal D to Asian Fusion at Sky Asian Bistro in<br />
Tucson International Airport. OTG is led by its founder and principle owner, Rick Blatstein. With over thirty years <strong>of</strong> experience in<br />
the entertainment and food service industries, Rick ventured into airports in 1996 as an interim operator at Philadelphia<br />
International Airport. Under Rick’s guidance, OTG has grown to be the second largest privately held airport food operator in the<br />
US. At OTG, we operate award-winning restaurants; they just happen to be located in airports. That means you find the same<br />
quality, variety, and atmosphere at our restaurants that you would expect to find at your favorite local restaurant. Expansive<br />
menus are paired with outstanding wines and custom cocktails; entrees are prepared to-order by talented chefs. Inspiration<br />
comes from local markets and emerging trends, while our food halls and cafés <strong>of</strong>fer custom menu options and a fun and lively<br />
environment. Our concepts are developed in conjunction with renowned chefs from premier, local restaurants. We blend these<br />
exciting OTG concepts with well-known national and local brands to develop unique, customized programs for our airport and<br />
airline partners. As we continue to build our company, OTG strives to be the premier restaurateur in airports. We seek exciting<br />
new opportunities where we can challenge our chefs and introduce new concepts and technologies that will make travel more<br />
comfortable and more fun.<br />
Recruiting for: Casual and High End Chefs - Sous Chefs - Management<br />
Michael Coury Corporate Concept Chef 352 Park Avenue South New York NY 10010<br />
michael.coury@otgmanagement.com (212) 776-1478<br />
Shawn Edelman Chef<br />
Aris Konstantinidis Operations Manager<br />
Kevin O'Neill '98 Chef<br />
kevin.oneill@otgmanagement.com<br />
Noelle Voska Human Resource Manager<br />
noelle.voska@otgmanagement.com<br />
David Willner Terminal Director<br />
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Page 35 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
P.C.H. Hotels & Resorts, Inc.<br />
www.pchresorts.com<br />
P.C.H. Hotels & Resorts, known as the Resort Collection <strong>of</strong> Robert Trent Jones Golf Trail, is a collection <strong>of</strong> world class hotels<br />
located throughout Alabama, designed for ultimate comfort and customer service. <strong>The</strong> eight P.C.H. hotels range from 90 to more<br />
than 400 guest rooms and have meeting spaces <strong>of</strong> all sizes. P.C.H. properties are Marriott and Renaissance branches.<br />
Recruiting for: <strong>Culinary</strong> Externs - Cook I - Cook II - Cook III<br />
John Cwiklik '75 Vice President <strong>of</strong> Human Resources 11 North Water Street - Suite 8290 Mobile AL 36602<br />
john.cwiklik@pchresorts.com (251) 338-5600<br />
( 25) 133-8560<br />
Mike Wallace '90 Executive Chef<br />
mike.wallace@marriottgrand.com<br />
Panera - Take Home <strong>The</strong> Bread, LLC<br />
Take Home <strong>The</strong> Bread, LLC is the franchise group with development rights for PANERA BREAD CAFÉ'S, a growing business <strong>of</strong><br />
neighborhood bakery cafes in Westchester, Rockland, Orange, Dutchess, Putnam, and Bronx counties <strong>of</strong> New York. We have<br />
opened thirteen high volume cafes in Middletown, Nanuet, Port Chester, Poughkeepsie, North Poughkeepsie, Yorktown Heights,<br />
Fishkill, Scarsdale, the Bronx, Newburgh, Cortlandt Manor, White Plains, and Bedford Hills. We're opening in Cross County Mall in<br />
Yonkers in November with approximately 8-10 additional cafes opening by the time we're done.<br />
Recruiting for: We typically look to hire Assistant Managers and teach them the Panera brand. Those who excel are<br />
given opportunities to become General Managers and run their own café.<br />
Mike Ryan Director <strong>of</strong> People Services 350 Passaic Avenue <strong>Fair</strong>field NJ 07004<br />
mryan@adfmgt.com (973) 808-9525<br />
(973) 276-6391<br />
Lowell Farkas Managing Partner<br />
lfarkas@adfmgt.com<br />
Sarah Otto Regional Training Manager<br />
sotto@adfmgt.com<br />
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Page 36 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Panera Bread<br />
INNOVATIVE LEADERSHIP @ WORK<br />
INNOVATION: For over three decades Panera Bread has been an innovative leader in the industry. Our breakthrough approach<br />
to creating high quality breads, foods and customer experiences has helped us create the new industry standard for quick-serve<br />
food. With over 1600 locations in the US and Canada, we are the largest and fastest growing bakery-café concept in North<br />
<strong>America</strong>.<br />
GROWTH: For more than 20 years we have carefully grown by 75 to 100 new locations per year.<br />
OPPORTUNITY: Due to this continued growth, we have outstanding career opportunities for Assistant Managers and General<br />
Managers Nationwide.<br />
PASSION: We are Panera! We are bakers <strong>of</strong> bread. We are fresh from the oven. We are a symbol <strong>of</strong> warmth and welcome. We<br />
are a simple pleasure, honest and genuine. We are a life story told over dinner. We are a long lunch with an old friend. We are<br />
your weekday morning ritual. We are the kindest gesture <strong>of</strong> neighbors. We are home. We are family. We are friends.<br />
CULTURE: “No Jerks Allowed." Our relationships are based upon respect and honesty.<br />
CONSCIENTIOUSNESS: We are Making a Difference! We strive to make a difference in the world through creating authentic<br />
fresh made breads and foods that have been organically grown, humanely treated, and carefully hand-crafted by caring people.<br />
We're gentle to the planet through our conservation initiatives and give back to local communities through food donation and<br />
hunger relief programs.<br />
LEADERSHIP: We are Proven Leaders! As a proven leader in the industry, we always have opportunities for talented and<br />
innovative leaders who really want to make a difference in the world. As an Assistant Manager or General Manager at Panera<br />
Bread, you will be expected to provide outstanding leadership to your team. You should be passionate about the industry, inspiring<br />
others, coaching, counseling, creating a pr<strong>of</strong>itable environment, and delivering an exceptional customer experience.<br />
BENEFITS: Let our Success be Your Success! Our success allows us to nurture a culture <strong>of</strong> empowerment, development, and<br />
internal career growth. We <strong>of</strong>fer extensive and ongoing career training and development because we know how important our<br />
people are to our success.<br />
Competitive salary • Incentive plan potential • Competitive health benefits • 401(k) plan with company match • Employee stock<br />
purchase plan • Paid vacation • Food product discounts • Ongoing training.<br />
BALANCE: Some Extras for your Work/Life Balance. No alcohol service and grease-free environment.<br />
REQUIREMENTS: Proven innovative leadership experience and skills. Must be 18 years <strong>of</strong> age or older.<br />
Recruiting for: Day Bakers - Night Bakers - Bakery Market Managers - Retail Management<br />
www.panerabread.com<br />
Jeff Hayes Talent Acquisition Manager 3630 South Geyer Road St. Louis MO 63127<br />
jeff.hayes@panerabread.com<br />
(573) 442-7637<br />
Sheryl Hoar '91 Bakery Market Manager<br />
sheryl.hoar@panerabread.com<br />
Eric Kastel '90 Director <strong>of</strong> Bakery Development<br />
eric.kastel@panerabread.com<br />
Sheryl Lagueux Regional Baking Operations Manager<br />
sheryl.lagueux@panerabread.com<br />
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Page 37 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Patina Restaurant Group<br />
www.patinagroup.com<br />
Patina Restaurant Group is a bicoastal boutique restaurant and foodservice company. We are committed to providing our<br />
customers with outstanding and memorable dining experiences that include exceptional food and genuine hospitality. Learn about<br />
our legendary restaurants, luxury catering at premier events and venues, and innovative dining experiences in unexpected<br />
places. With a passion for all things culinary, our dynamic pr<strong>of</strong>essional staff brings its world-class talents to the table everyday.<br />
Unlimited opportunities are available for talented and dedicated individuals.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - All <strong>Culinary</strong> Positions<br />
Frank Marino Recruitment Manager - Patina East Coast 120 West 45th Street - 16th Floor New York NY 10036<br />
fmarino@patinagroup.com (212) 789-8118<br />
(213) 302-8032<br />
PGA National Resort and Spa<br />
PGA National Resort & Spa is designed to deliver a luxurious championship experience, and the resort's recent revitalization will<br />
redefine your expectations. 379 beautifully appointed rooms, suites and cottages create a sense <strong>of</strong> home, and our attention to<br />
detail answers every desire. Seven onsite restaurants and lounges, from the fine steaks and seafood at Ironwood Grille to the<br />
crisp fare <strong>of</strong> Wave Grill, a 39,000-square-foot, self-contained conference wing, featuring 23 stylish and modern meeting rooms.<br />
Five tournament-ready golf courses, designed by Nicklaus, Palmer, the Fazios, and Karl Litten, considered among the best layouts<br />
in Florida. A 40,000-square-foot European spa, featuring a diverse menu <strong>of</strong> treatments, heated outdoor mineral pools, a beauty<br />
salon, a relaxing café, and lounge areas. Health & Racquet Club, <strong>of</strong>fering 19 Har-Tru tennis courts, free weight and<br />
cardiovascular exercise rooms, Pilates, aerobic and ballet studios, and personal training. Nine sparkling pools, including a lap<br />
pool, main pool, and soothing whirlpools. As a designated Florida Green Lodge by the Florida Department <strong>of</strong> Environmental<br />
Protection since 2007, PGA National Resort & Spa annually improves on and expands its environmental program each year. As a<br />
golf resort, it is imperative to embrace sustainable business practices for the benefit and enjoyment <strong>of</strong> our guests, employees and<br />
community for years to come. Learn more about our Green Initiatives. • AAA Four Diamond Award • Meetings and Conventions<br />
Gold Key Award • <strong>The</strong> Spa at PGA National Selected as "Top 10 Best for Golf" in Prestigious SpaFinder Readers' Choice<br />
Awards - October 19, 2010 • PGA National Wins National Meetings and Golf Awards - June 6, 2011 • PGA National named No. 1<br />
Golf Resort in Florida by About.com • PGA National Vaults 39 Spots to 49th Nationally in Golfweek's 'Best Resort Courses' -<br />
October 18, 2010 • PGA National Named to Premier Resorts list by Golf Magazine – February 2010 • PGA National Named a Top<br />
50 Resort by Golfworld – November 2009 • PGA National Golf Academy rated as one <strong>of</strong> the top practice facilities in the U.S. by<br />
Golf Digest.<br />
Recruiting for: <strong>Culinary</strong><br />
www.pgaresort.com<br />
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Gordon Maybury Executive Chef 400 Avenue <strong>of</strong> the Champions Palm Beach Gardens FL 33418<br />
gordon.maybury@pgaresort.com<br />
(561) 624-8148<br />
Philadelphia Cricket Club<br />
www.philacricket.com<br />
<strong>The</strong> Philadelphia Cricket Club, founded in 1854, is the oldest country club in <strong>America</strong>. With two locations, in Chestnut Hill<br />
Philadelphia, and Flourtown Pennsylvania, our menus feature creative, seasonal, and ingredient driven cuisine. Our culinary<br />
program <strong>of</strong>fers two full service restaurants and a banquet and catering department with four facilities including a ballroom in our<br />
main clubhouse, and a halfway house on one <strong>of</strong> our three top-ranked golf courses.<br />
Recruiting for: A la Carte Line Cooks - Banquet Line Cooks - Junior Sous Chef<br />
Angel Garcia III Sous Chef<br />
agarcia@pcc1854.com<br />
Tim Pervizi '07 Executive Sous Chef 415 West Willow Grove Avenue Philadelphia PA 19118<br />
rpervizi@pcc1854.com (215) 247-6001<br />
(215) 242-2457<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
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Page 38 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Price Chopper Supermarkets<br />
www.pricechopper.com<br />
Price Chopper is one <strong>of</strong> <strong>America</strong>'s most innovative supermarket chains, with 129 stores in six states and 23,000+ team members.<br />
We have numerous opportunities in our company. In addition, we are proud to introduce a new venture which will feature more<br />
than 10 fast casual and other prepared food concepts and one full-service restaurant.<br />
Recruiting for: Restaurant Manager - Italian Marketplace Manager - Store Chef - Pastry Chef<br />
Dan Riccio Senior Talent Acquisition Specialist 461 Nott Street Schenectady NY 12308<br />
danriccio@pricechopper.com (518) 379-2191<br />
(518) 379-4925<br />
Joellen Kish Junior Talent Management Specialist<br />
joellenkish@pricechopper.com<br />
Red Robin<br />
Lehigh Valley Restaurant Group, Inc. is a Red Robin Franchise that operates 19 restaurants in Pennsylvania. We are looking for<br />
Managers that display an “unbridled” passion for taking care <strong>of</strong> our guests and team members. We have excellent opportunities for<br />
advancement! We will be opening two new restaurants in 2013! RED ROBIN PHILOSOPHY: At Red Robin our “unbridled” passion<br />
for perfection can only be achieved when our Team Members enjoy what they do... All applicants must live by the Red Robin<br />
CORE VALUES... Honor, Integrity, Seek and Share Knowledge, and HAVING FUN! Check out our website at www.rrobinpa.com<br />
Recruiting for: Managers in Training for both Front-<strong>of</strong>-the-House and Back-<strong>of</strong>-the-House<br />
www.rrobinpa.com<br />
Jodie Stetz Director, Talent Acquisition & Development 6802 A Hamilton Boulevard Allentown PA 18106<br />
jstetz@redrobinpa.com (610) 481-0436<br />
(610) 481-0437<br />
Steve Bimonte '11, '12 Manager in Training<br />
Shannon O'Neil Recruitment Specialist<br />
soneil@redrobinpa.com<br />
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Page 39 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Roaring Gap Club - North Carolina<br />
www.roaringgapclub.com<br />
<strong>The</strong> Roaring Gap Club was founded in 1894 by a group <strong>of</strong> wealthy industrialists.“To the early mountaineers, Roaring Gap was the<br />
area between two peaks <strong>of</strong> the Blue Ridge that amplified the roar <strong>of</strong> the wind…”, but to those who spend their summers here,<br />
many every summer <strong>of</strong> their lives, Roaring Gap is a part <strong>of</strong> them. <strong>The</strong> Employees at the Roaring Gap Club have a unique<br />
opportunity to become part <strong>of</strong> a rich, long-lasting tradition <strong>of</strong> Ladies and Gentlemen serving Ladies and Gentlemen.<br />
<strong>The</strong> Roaring Gap Club values its most recognized asset—Our Employees. As an employee <strong>of</strong> the Roaring Gap Club, you will find<br />
the club is continuously making efforts to upgrade the working and living facilities <strong>of</strong> its employees. Recent renovations<br />
include new additional work space and new appliances in the club’s kitchens, complete renovations <strong>of</strong> the Golf Grille, Pro Shop,<br />
Tennis Shop and dining rooms. <strong>The</strong> employee houses and lodge have recently undergone major renovations including a new ro<strong>of</strong>,<br />
hardwood floors, heating and air conditioning and a state <strong>of</strong> the art fire detection and suppression system. Furniture and<br />
appliances are continuously being upgraded. Employment at the club includes (at no cost to the employee): private housing or<br />
semiprivate lodge rooms. Quality staff meals are provided for both lunch and dinner by the club’s Chefs. Employees also have<br />
access to the club’s recreation facilities at no charge.<br />
• 18 hole Donald Ross designed golf course and driving range<br />
• Tennis Center includes 6 clay courts, 1 har-tru court and 1 platform paddle tennis<br />
• State <strong>of</strong> the art Nautilus fitness center and weight room<br />
• Heated swimming pool<br />
• 57 acre Lake Louise provides access to catch and release fishing, canoes, kayaks and a white sand swimming beach<br />
• Basketball court and playground<br />
• Picnic and grill areas<br />
Recruiting for: <strong>Culinary</strong> Externs - Line Positions - Lead Line Positions<br />
David Wohrle Executive Chef 2663 Roaring Gap Drive Roaring Gap NC 28668<br />
chef@roaringgapclub.com (336) 363-2211<br />
(336) 363-2758<br />
Ruby Tuesday, Inc.<br />
<strong>Culinary</strong> Culture is a corner stone to the New Ruby Tuesday. Within the last year, we have reorganized our restaurants and our<br />
brand to focus on being able to change <strong>America</strong>n dining. With dedication, passion, and energy, we can accomplish this goal but<br />
we need you and your culinary passion to join us on our journey.<br />
Recruiting for: <strong>Culinary</strong> Managers - Guest Service Managers<br />
www.rubytuesday.com<br />
Paul Moran Senior Regional Partner 150 West Church Avenue Maryville TN 37801<br />
pmoran@rubytuesday.com<br />
(865) 379-5735<br />
Dan Savoca Operating Partner<br />
dsavoca@rubytuesday.com<br />
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Page 40 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
SAGE Dining Services, Inc.<br />
www.sagedining.com<br />
We are SAGE Dining Services, Inc.® , the nation's leading provider <strong>of</strong> sustainable dining services and upscale catering for<br />
independent schools and private colleges; as well as a select number <strong>of</strong> convents, long-term care facilities and conference<br />
centers. As an independent, management-owned company, our growth is powered by the talents <strong>of</strong> incredible managers. Since<br />
our creation in 1990, we have been providing our clients with personal attention, superior service and unbelievable food, and our<br />
managers with a fun work environmen and opportunities for personal and pr<strong>of</strong>essional growth.<br />
Recruiting for: Nationwide Opportunities: Executive Chefs - Food Service Directors - Assistant Food Service Directors -<br />
Directors <strong>of</strong> Service - Catering - Production - Retail Sales - General Location Management and Hourly Cooks<br />
Thomas Ankner '98 District Manager<br />
t.ankner@sagedining.com<br />
Jim Dermody District Manager<br />
dermody@sagedining.com<br />
Gary Fugman District Manager<br />
gary@sagedining.com<br />
Marcel Gallo '86 Vice President 1402 York Road - Suite 100 Lutherville MD 21093<br />
(410) 339-3950<br />
marcel@sagedining.com (410) 339-3975<br />
Sandestin Golf and Beach Resort<br />
Located on the Northwest Florida Gulf Coast in Destin, Florida, Sandestin is a 2,400-acre premier destination resort nestled<br />
between Pensacola and Panama City. Sandestin invites guests to enter its world <strong>of</strong> 30 charming village neighborhoods featuring<br />
rental condominiums, villas, town homes and a wide variety <strong>of</strong> luxury beach hotel accommodations. <strong>The</strong> Sandestin Beach Resort<br />
boasts more than seven miles <strong>of</strong> sugar-white sand beach and bayfront property, four championship golf courses, 15 world-class<br />
tennis courts, 19 swimming pools, a 113-slip marina, marina dockage facilities, water sports, children's programs, a fitness center<br />
and spa, 65,000 square feet <strong>of</strong> meeting space for weddings, family reunions, corporate meetings, retreats and more, and a<br />
pedestrian village complete with shopping, restaurants, ice skating, zip lining, and vibrant nightlife.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs<br />
www.sandestin.com<br />
Angela Gaff Employment Manager 9300 Emerald Coast Parkway West Destin FL 32550<br />
(850) 267-8292<br />
angelagaff@sandestin.com (850) 267-6195<br />
Cherryl Marcey Food & Beverage Manager<br />
cherrylmarcey@sandestin.com<br />
School <strong>of</strong> Hotel Administration/<strong>The</strong> CIA Alliance<br />
<strong>The</strong> Cornell University School <strong>of</strong> Hotel Administration <strong>of</strong>fers BPS graduates with several years <strong>of</strong> work experience and an ongoing<br />
interest in hospitality management the opportunity to complete a Masters <strong>of</strong> Management in Hospitality tuition free, through the<br />
Kanders Food & Beverage Assistantship.<br />
Recruiting for:<br />
www.shacia.org<br />
Emily Franco Director 1946 Camps Drive - 459 Roth Hall Hyde Park NY 12538<br />
e_franco@culinary.edu<br />
(607) 342-1545<br />
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Page 41 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Sea Island Company<br />
www.seaisland.com<br />
Sea Island Company today owns and operates Sea Island Resorts, featuring the Forbes Five-Star Georgian Room restaurant.<br />
Daniel Zeal, a graduate <strong>of</strong> <strong>The</strong> <strong>Culinary</strong> <strong>Institute</strong> <strong>of</strong> <strong>America</strong>, is the Chef de Cuisine. Discover a gourmet's dream. Sea Island<br />
attracts top Executive Chefs from around the world, and the results are unmistakable. Seven exceptional dining venues --<br />
including the renowned Forbes Five-Star Georgian Room -- <strong>of</strong>fer cuisine to satisfy every taste. From casual to formal dining, the<br />
hallmark <strong>of</strong> Sea Island's culinary excellence cuisine is a strong partnership with local farmers, butchers, fishermen, and artisans --<br />
ensuring the freshest regional ingredients.<br />
Recruiting for: <strong>Culinary</strong> Externs - B&P Externs - Full-Time Positions<br />
Sandra Porter Food & Beverage Executive Administrator Post Office Box 30351 Sea Island GA 32561<br />
sandraporter@seaisland.com (912) 638-5122<br />
(912) 638-5803<br />
Jonathan Jerusalmy Resort Chef<br />
jonathanjerusalmy@seaisland.com<br />
Daniel Zeal '03 Chef de Cuisine - Georgian Room<br />
danielzeal@seaisland.com<br />
Shelter Harbor Golf Club<br />
Shelter Harbor Golf Club is a private, member owned facility on Rhode Island's southern border. <strong>The</strong> Club was built in 2005 and<br />
features a spectacular 18 hole course, an additional 9 hole course and a 25 acre practice facility. <strong>The</strong> golf course, designed by<br />
award winning architects Michael Hurdzan and Dana Fry, has drawn a sophisticated and well traveled membership clientele that<br />
expects excellence in the Food and Beverage operations.<br />
<strong>The</strong> 130 seat dining room serves a la carte lunch and dinner, ranging in cover counts from 40-140. Banquet events such as<br />
weddings, golf outings, private parties and member functions are as large as 350, but are most <strong>of</strong>ten in the 100-200 range.<br />
In the kitchen at Shelter Harbor, we feature an immaculately clean facility. We purchase the very best wholesome and seasonal<br />
products that we can attain for our dining clients, including local produce, organic and free range proteins from the nation's best<br />
ranches, and seafood from operations as small as one boat or as large as the leading operation in Boston. In all that we do, we<br />
try to take advantage <strong>of</strong> the mini seasons within the seasons, with the dinner menu changing as <strong>of</strong>ten as every two weeks. As<br />
examples, we run local striped bass until the quota is reached, ramps and fiddleheads until they are gone, and local greens, corn<br />
and tomatoes from farms just down the road.<br />
Our dining clientele has an adventurous love <strong>of</strong> food, affording us the opportunity to run an exciting array <strong>of</strong> dishes such as foie<br />
gras, oysters, terrines, sushi and sashimi, oxtail, duck, skirt steak, etc., and see them all sell and do well. With the exception <strong>of</strong><br />
our bread, everything in our kitchen, including pastry, is from scratch.<br />
Recruiting for: <strong>Culinary</strong> Externs - Prep Cooks - Banquet Cooks - Line Cooks - Grill and Saute Cooks<br />
www.shgcri.com<br />
Joey Abitabilo Executive Chef One Golf Club Drive Charlestown RI 02813<br />
jabitabilo@gmail.com (401) 322-0600<br />
(401) 322-9700<br />
Joshua Scott '02, '04 Executive Sous Chef<br />
jscott@shgcri.com<br />
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Page 42 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Starwood Hotels & Resorts<br />
www.starwood.jobs.com<br />
Starwood Hotels & Resorts Worldwide, Inc. is one <strong>of</strong> the leading hotel and leisure companies in the world, with 1000 properties in<br />
more than 100 countries and 145,000 employees at its owned and managed properties. Starwood Hotels is a fully integrated<br />
owner, operator and franchisor <strong>of</strong> hotels and resorts with the following internationally renowned brands: St. Regis, <strong>The</strong> Luxury<br />
Collection, W, Westin, Le Méridien, Sheraton, Four Points by Sheraton, Al<strong>of</strong>t, and Element. Starwood Hotels also owns Starwood<br />
Vacation Ownership, Inc., one <strong>of</strong> the premier developers and operators <strong>of</strong> high quality vacation interval ownership resorts. For<br />
more information, please visit www.starwoodhotels.com.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs (at approved sites) - <strong>Culinary</strong> Positions<br />
Chad Kennedy Executive Chef - Sheraton Boston<br />
Nicholas McDermott Executive Chef - Westin Waterfront<br />
Javier Nogales Associate Director <strong>of</strong> College Relations One Starpoint Stamford CT 06902<br />
javier.nogales@starwoodhotels.com (203) 964-4458<br />
Stratton Mountain Resort<br />
Stratton Mountain Resort is a four season resort located in Southern Vermont. Known for some <strong>of</strong> the best skiing and riding in the<br />
East, Stratton also features a European Village with shopping, restaurants and lodging.<br />
Stratton is home to three high volume food courts, two a la carte restaurants and a full service banquet facility. Our private,<br />
members only Stratton Mountain Club features a 40 seat fine dining restaurant and 250 seat casual restaurant serving lunch,<br />
buffets and private functions. We have a variety <strong>of</strong> approved Extern programs available and are also looking to fill positions in<br />
many <strong>of</strong> our F&B outlets.<br />
We operate on a belief system that our people are our best asset and our culture is fostered by an entrepreneurial spirit and our<br />
people's passion for playing hard and working hard. We pride ourselves on exceptional service, teamwork and living life to the<br />
max!<br />
We <strong>of</strong>fer great benefits including free skiing/riding, lessons and rentals. Sound good to you? Stop by and see us and we would<br />
love to tell you more about coming to Stratton next winter!<br />
Recruiting for: <strong>Culinary</strong> Externs - Line Cooks - Garde Manger<br />
www.stratton.com<br />
Alexander Shinn Chef 5 Village Lodge Road Stratton VT 05155<br />
ashinn@intrawest.com (802) 297-4108<br />
(802) 297-4238<br />
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Page 43 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Swordfish Enterprises<br />
www.menemshainn.com<br />
<strong>The</strong> Beach Plum Inn & Restaurant is a small Inn with a 3-meal-a-day restaurant on seven acres overlooking the 300-year-old<br />
fishing village <strong>of</strong> Menemsha. Since 1930, <strong>The</strong> Home Port Restaurant has been serving traditional seafood fare in this fishing port<br />
on the island <strong>of</strong> Martha's Vineyard. Known for its lobster dinners and famed clam chowder, this waterfront restaurant is truly an<br />
iconic landmark. We utilize locally farmed produce and livestock, and the abundant local catch from the Menemsha fishing<br />
harbor. We source products responsibly with a strong emphasis on conservation.<br />
Recruiting for: <strong>Culinary</strong> Externs (Home Port and Beach Plum) - <strong>Culinary</strong> Management - Cooks<br />
Sarah Nixon Proprietor Post Office Box 38 Menemsha MA 02535<br />
(508) 645-9454 (508) 645-9500<br />
Dennis Barquinero General Manager<br />
dbarquinero@innsatmenemsha.com<br />
Teddy Diggs '04 Executive Chef<br />
td74341@yahoo.com<br />
Tarrytown House Estate & Conference Center<br />
Tarrytown House Estate & Conference Center is a proud member <strong>of</strong> the Destination Hotels & Resorts. Overlooking the majestic<br />
Hudson River Valley, Tarrytown House Estate & Conference Center is a conference center with facilities and services that meet<br />
the standards <strong>of</strong> the present, blended with the gracious charm and history <strong>of</strong> the estate's past. Less than 24 miles from New York<br />
City, our hotel has a superb location in the heart <strong>of</strong> historic Westchester County.<br />
Dining at Tarrytown House Estate & Conference Center is a complete experience, as rewarding as the setting itself. Breakfast<br />
and lunch are elaborately presented buffets. Dinner is served by menu in the Winter Palace or one <strong>of</strong> our eight, elegantly<br />
appointed private dining areas, such as the Sun Porch, Garden Room, Music Room, and for larger groups the Mary Duke<br />
Ballroom. <strong>The</strong> Sleepy Hollow Pub is a relaxed gathering place serving casual fare.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Line Cook - Sous Chef<br />
www.destinationhotels.com<br />
Lourdes Harkins Area Human Resources Director 49 East Sunnyside Lane Tarrytown NY 10591<br />
(914) 591-3121<br />
lharkins@destinationhotels.com (914) 591-0059<br />
Chris Hettinger '96 Executive Chef<br />
chettinger@destinationhotels.com<br />
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Turning Stone Resort Casino<br />
Nestled in the heart <strong>of</strong> Central New York's scenic Mohawk Valley Region, the 1,200-acre Turning Stone Resort and entertainment<br />
complex is just 35 miles east <strong>of</strong> Syracuse Hancock International Airport. <strong>The</strong> resort features four hotels with more than 700 rooms,<br />
five golf courses, two spas, 21 dining options, a world-class casino, cabaret-style showroom, 5,000-seat Event Center and more<br />
than 100,000 sq ft <strong>of</strong> flexible event and conference space. Our tennis pavilion, Lava Dance Club and heliport have all opened<br />
within the last two years.<br />
Leading travel organizations keep showering awards on Turning Stone.<br />
With two AAA 4-diamond hotels (the first and only resort in New York State to earn that distinction) and other diamond awardwinning<br />
facilities, the Turning Stone Resort complex has earned 18 diamonds from the <strong>America</strong>n Automobile Association in 2007 -<br />
more than any other resort east <strong>of</strong> Las Vegas! And <strong>The</strong> Lodge at Turning Stone was honored by Condé Nast Johansens, one <strong>of</strong><br />
the world's leading luxury travel authorities, as its "Most Excellent Resort" for the USA and Canada.<br />
Approximately 21 food outlets, including Banquets, Clubhouse, Café Style, Fine Dining Restaurants, Casual Restaurants,<br />
Concession Stands and Corner Market- the Food Court.<br />
Full Time, Part Time, Seasonal and Externship opportunities are available.<br />
www.turningstone.com<br />
Students interested in externship opportunities should apply at least two months prior to the start date. You must apply online<br />
through our website. At the bottom <strong>of</strong> the main page, click on "Jobs" - "Employment" - "Search for Jobs and Apply Online."<br />
Please do not send resumes directly to Human Resources.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Sous Chefs - Garde Manger - Bakers - Lead Cook - Station<br />
Cook - Line Cook - Cook - Baker<br />
Jason Drysdale Director <strong>of</strong> <strong>Culinary</strong> Operations<br />
Laura Hunter Recruitment Specialist<br />
Francesc Mari Pamies Executive Sous Chef<br />
Helen Wellar Recruitment Specialist 5218 Patrick Road Verona NY 13478<br />
helen.wellar@turningstone.com (315) 829-8908<br />
(315) 829-8937<br />
UNIDINE Corporation<br />
UNIDINE attributes our success to consistent execution in three key areas:<br />
1. Our exclusive focus on food and dining management areas.<br />
2. Our commitment to fresh food and culinary integrity.<br />
3. Our passion for excellent customer and client service.<br />
<strong>The</strong>se ideals set us apart from others and is the reason why we continue to be successful in growth and client retention.<br />
Recruiting for: <strong>Culinary</strong> Externs (New Jersey) - Sous Chef - Chef Managers - Production Managers<br />
www.unidine.com<br />
Chris Garrand '02 District Manager 1000 Washington Street - Suite 510 Boston MA 02118 2798<br />
cgarrand@unidine.com (617) 456-4200<br />
(617) 456-4400<br />
Matthew Camp '02, '04 General Manager<br />
mcamp@unidine.com<br />
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Page 45 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Union Square Hospitality Group<br />
www.ushgnyc.com<br />
Union Square Hospitality Group (USHG) was founded by Danny Meyer in 1985 and includes some <strong>of</strong> New York City's most<br />
beloved restaurants including Union Square Cafe, Gramercy Tavern, Blue Smoke/Jazz Standard, Shake Shack, <strong>The</strong> Modern,<br />
Cafe 2 and Terrace 5, located at the Museum <strong>of</strong> Modern Art, Union Square Events, Maialino, Untitled and North End Grill. Each<br />
USHG restaurant is lovingly hand crafted and distinctive, and each strives to distinguish itself for warm hospitality and consistent<br />
excellence. Danny, the restaurants and chefs have earned an unprecedented twenty-five James Beard Awards, including:<br />
Outstanding Restaurant <strong>of</strong> the Year; Outstanding Service; Outstanding Wine Service, Humanitarian <strong>of</strong> the Year; Who's Who <strong>of</strong><br />
Food & Beverage; and Best Restaurant Graphic Design.<br />
Recruiting for: <strong>Culinary</strong> and Baking & Pastry Externs (at approved sites) - FOH and BOH positions in both culinary and<br />
pastry.<br />
Hannah Kluger Talent Manager 24 Union Square East New York NY 11215<br />
hkluger@ushgnyc.com<br />
(646) 747-7204<br />
Dino Lavorini General Manager - <strong>The</strong> Modern<br />
dlavorini@themodernnyc.com<br />
Nancy Schumann Assistant General Manager - <strong>The</strong> Modern<br />
nschumann@themodernnyc.com<br />
Stephanie Sodd '08 Training Manager<br />
ssodd@ushgnyc.com<br />
Walt Disney World<br />
Imagine joining a culinary team that includes more than 250 world renowned chefs, gaining restaurant experience in one <strong>of</strong> our<br />
more than 300 food and beverage locations that specialize in cuisines from around the world, and obtaining the skills you need to<br />
advance in the culinary industry.<br />
Disney <strong>Culinary</strong> College Program Cast Members are provided many opportunities that inspire growth. As a Cast Member, you will<br />
join one <strong>of</strong> the world's leading entertainment and hospitality companies in delivering first-rate guest dining experiences. Our<br />
variety <strong>of</strong> restaurants <strong>of</strong>fers the opportunity to experience a creative world <strong>of</strong> culinary options, from quick service to character<br />
dining to fine dining. Disney <strong>Culinary</strong> Cast Members may experience various positions in different work locations, helping advance<br />
their careers and discovering new opportunities. Not all Disney memories are made in the theme parks and resorts. Some are<br />
made in the kitchen.<br />
Please join Disney respresentatives for an Informational Session on Monday, November 5, at 9:15 PM in the Danny Kaye <strong>The</strong>atre.<br />
Recruiting for: <strong>Culinary</strong> Externs - B&P Externs - Full-time Sous Chef<br />
www.disney.com<br />
Pauli Milotte Chef Recruiter 1515 Lake Buena Vista Drive Lake Buena Vista FL 32825<br />
(407) 938-1610<br />
pauli.milotte@disney.com (407) 934-6878<br />
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Page 46 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012
Wegmans Food Markets, Inc.<br />
www.wegmans.com<br />
Headquartered in Rochester, New York, Wegmans is a privately held, family-owned company, founded in 1916 by the Wegman<br />
family. Danny Wegman is CEO, and Colleen Wegman, his daughter, is president. Robert Wegman, Danny’s father, was chairman<br />
until his death in April 2006.<br />
• Ranked #4 on FORTUNE magazine's 2012 list <strong>of</strong> the 100 Best Companies to Work For. Wegmans has been on the list every<br />
year since it began in 1998, and in 2005, ranked #1.<br />
• A major regional supermarket chain, and one <strong>of</strong> the largest private companies in the U.S.<br />
• Raised the bar on the shopping experience — better quality goods, a spectacular abundance <strong>of</strong> choice, restaurant-quality<br />
prepared foods, beautiful stores and displays, a nearly telepathic level <strong>of</strong> customer service.<br />
• Consistent low prices, every day, in all departments so that customers don't have to run around town chasing deals.<br />
• An early adopter <strong>of</strong> new technology: Wegmans was one <strong>of</strong> the first supermarkets to introduce electronic discounts in 1990 and<br />
bar-code scanning in 1974. <strong>The</strong> late Robert Wegman co-chaired the public policy subcommittee for the grocery industry<br />
development <strong>of</strong> the UPC.<br />
• Known for exceptional levels <strong>of</strong> charitable donations. Giving is focused on programs that reduce hunger, help young people<br />
succeed, promote healthy eating and activity, and strengthen neighborhoods. Wegmans gave food banks 16 million pounds <strong>of</strong><br />
food in 2010.<br />
• Strong employee benefit programs, especially their employee scholarship program, which provides nearly $4.5 million in tuition<br />
assistance to employees each year.<br />
• Industry analyst Neil Stern, quoted in a 1994 front-page story about Wegmans in the Wall Street Journal, said, “We consider<br />
them the best chain in the country, maybe in the world.”<br />
Recruiting for: <strong>Culinary</strong> Externs - <strong>Culinary</strong> Positions - Baking & Pastry Positions - Food Service Management - <strong>Culinary</strong><br />
Nutrition and Food Marketing<br />
James Bannon '95 Executive Chef<br />
laila.keysor@wegmans.com<br />
Ruschell Caiello Human Resources Representative<br />
ruschell.caiello@wegmans.com<br />
Frederick Ciaschi '06 Chef/Sous Chef<br />
karyn.volpicelli@wegmans.com<br />
Karyn Volpicelli Human Resources Representative 1500 Brooks Avenue Rochester NY 14603 0844<br />
(585) 720-5797<br />
ana.page@wegmans.com (585) 429-3762<br />
Winged Foot Golf Club<br />
Winged Foot Golf Club is a highly prestigious golf club with a high pr<strong>of</strong>ile membership. It has two 18-hole golf courses that are<br />
ranked as some <strong>of</strong> the best in the nation. We do everything from traditional club fare, large banquets, and weekly corporate<br />
outings to high-end, modern a la carte dining.<br />
Recruiting for: <strong>Culinary</strong> Externs - Baking & Pastry Externs - Line Cooks - Junior Sous Chef<br />
Nick Sorrentino '98, '00 Chef 851 Feinmore Road Mamaroneck NY 10543<br />
nsorrentino@wfgc.org (914) 698-8400<br />
(914) 698-6470<br />
Rhy Waddington Executive Chef<br />
rwaddington@wfgc.org<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Table<br />
20<br />
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C<br />
BP<br />
M<br />
Table<br />
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Work Enjoy Australia<br />
www.workenjoyaustralia.com<br />
Work Enjoy Australia - <strong>Culinary</strong> International Recruitment. Positions include roles within the Sydney Opera House and <strong>The</strong> Great<br />
Barrier Reef. Positions are limited.<br />
Recruiting for: All Hospitality and Chef Roles: Commis Chef - Chef de Partie - Sous Chef - Head Chef - Bartender - Line<br />
Cook - Pastry Chef - Kitchenhand - Chef - Wait Staff, etc.<br />
Hayley Nugent International Recruitment 95 Croton Avenue Ossining NY 10562<br />
recruitment@workenjoyaustralia.com (800) 662-0130<br />
Gus Buckner Director<br />
gus@workenjoyaustralia.com<br />
C - approved externship site for <strong>Culinary</strong> Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions<br />
Table<br />
94<br />
Page 48 <strong>Fall</strong> <strong>Career</strong> <strong>Fair</strong> - November 6, 2012