Fall Career Fair - The Culinary Institute of America

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On The Marc Events Catering company specializing in high-end custom, private functions. www.onthemarcevents.com On The Marc's philosophy is simple: fresh food at its finest. We create seasonally-inspired menus, using unique flavors and ingredients that are always prepared to perfection. Our core values: Innovative culinary creations, from classic to exotic. Attention to detail. Friendly and attentive services. Recruiting for: Culinary Externs - Cooks - Waiters and Waitresses - Bartenders - Servers - Event Captains - Part-Time and Weekend Positions Available. Amos Bigler '08 Executive Chef amos@onthemarcevents.com Amanda Parker Event Coordinator and Beverage Manager 47 Larkin Street Stamford CT 06907 amanda@onthemarcevents.com (203) 274-6808 (203) 883-8531 C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Table 63 Page 34 Fall Career Fair - November 6, 2012 C
OTG Management Caring, Creativity, Fun, Integrity, Passion, Safety, Quality. OTG is an award-winning airport food & beverage operator with more than 150 restaurants and eateries in nine airports, including John F. Kennedy, LaGuardia, Minneapolis-St. Paul, Boston Logan, Tucson, Washington National, Orlando, Chicago O’Hare and Philadelphia. Since its entry into airports in 1996, OTG has been recognized throughout the industry for its exceptional customer focus and ground breaking innovation. Our mission at OTG is to make the travel experience more enjoyable. By providing delicious food and healthy options in a welcoming environment, we have defined an approach that is truly committed to the customer’s travel needs. A focus on innovation, sustainability, and user- friendly technologies are hallmarks of our programs, and the understanding that travelers want choice and value permeates our concepts. OTG brands can be found at airports throughout the US, with offerings that span the globe – from French Bistro at Bisoux in LGA Terminal D to Asian Fusion at Sky Asian Bistro in Tucson International Airport. OTG is led by its founder and principle owner, Rick Blatstein. With over thirty years of experience in the entertainment and food service industries, Rick ventured into airports in 1996 as an interim operator at Philadelphia International Airport. Under Rick’s guidance, OTG has grown to be the second largest privately held airport food operator in the US. At OTG, we operate award-winning restaurants; they just happen to be located in airports. That means you find the same quality, variety, and atmosphere at our restaurants that you would expect to find at your favorite local restaurant. Expansive menus are paired with outstanding wines and custom cocktails; entrees are prepared to-order by talented chefs. Inspiration comes from local markets and emerging trends, while our food halls and cafés offer custom menu options and a fun and lively environment. Our concepts are developed in conjunction with renowned chefs from premier, local restaurants. We blend these exciting OTG concepts with well-known national and local brands to develop unique, customized programs for our airport and airline partners. As we continue to build our company, OTG strives to be the premier restaurateur in airports. We seek exciting new opportunities where we can challenge our chefs and introduce new concepts and technologies that will make travel more comfortable and more fun. Recruiting for: Casual and High End Chefs - Sous Chefs - Management Michael Coury Corporate Concept Chef 352 Park Avenue South New York NY 10010 michael.coury@otgmanagement.com (212) 776-1478 Shawn Edelman Chef Aris Konstantinidis Operations Manager Kevin O'Neill '98 Chef kevin.oneill@otgmanagement.com Noelle Voska Human Resource Manager noelle.voska@otgmanagement.com David Willner Terminal Director Table 99 M Will Interview Wednesday C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 35 Fall Career Fair - November 6, 2012
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