Winter Career Fair - The Culinary Institute of America

The Boarding House - the pearl - Corazon de Marwww.boardinghouse-pearl.comThree unique restaurants created by Seth and Angela Raynor, the ever-popular ‘Boarding House’, The pearl awarded The BestSeafood Restaurant in all of New England - by New England Travel & Life and the new hit ‘Corazon del Mar-Latin Kitchen’. Thethree restaurants focus on showcasing seasonal shellfish, local seafood, produce from their Island farmers and heritage meats.Table90CMBPExecutive-chef, Seth Raynor –pearl chef-de-cuisine, Liam Mackey, Boarding House chef-de-cuisine, Erin Zircher, Corazon, chefde-cuisine-KevinBurleson, AM Chef Joe Ranstatler '03, and Pastry Director, Sam Mason collaborate to create unique awardwinningmenus and provide hands on mentoring to the culinary teams in each distinct venue.To experience who we are and what we offer to our team check us out @www.boardinghouse-pearl.com or on facebook@thepearlnantucketisland, theboardinghousenantucketisland and corazondelmarnantucketisland.The Boarding HouseThe award-winning Boarding House is located in the heart of the historic district on Federal Street. The cuisine focuses on thesimplicity of fine natural and organic ingredients featuring local farms and regional purveyors. The wine + beverage programfeatures an array of organic, biodynamic and sustainable offerings. Devotees love this place for its exceptional market drivenmenu, overseen by talented chef de cuisine, Erin Zircher. Erin’s winter travels to Sicily, Morocco and Spain inform the nightlymenusThe pearlThis beautiful island gem is focused on modern coastal cuisine. Executive-chef, Seth Raynor and chef-de-cuisine, Liam Mackeycollaborate to create an extensive nightly menu featuring translations of exotic flavors experienced during off-season travelscooking inVietnam, Thailand & Japan.The signature entrée - Nantucket Salt & Pepper Wok Fried Lobster, is considered to be the Island’s best lobster dish and Travel &Leisure magazine gave it a World’s Best Award. The pearl has also been awarded The Best Seafood Restaurant in all of NewEngland - by New England Travel & Life.Corazón del MarOur latest venture, has attracted a lavish following since opening. It is a true Latin love letter- extensive research and travel inMexico, Latin America, and beyond have found their way to each plate. The 9 seat Ceviche Bar is manned by talented chefs whoguide guests thru an array of Peruvian, Spanish and Mexican Ceviches, Oysters and Shellfish. The hotspot also has an extensivetequila bar and a take-out taqueria window and— turns out south-of-the-border-inspired dishes like sea-scallop ceviche dressed inchili-citrus aji sauce and soft, Baja-style tacos filled with beer-battered cod, cabbage slaw and spicy aioli.We are always striving to employ talented individuals who are passionate about food, wine and hospitality. To inquire aboutjoining our team, please email surferscr@gmail.com. For FOH positions, please contact Jane Stoddard, Director of Operations,jane@boardinghouse-pearl.com. FOH positions starting between April 15 - June 15. BOH positions starting between April 25 -June 15.Recruiting for: Culinary Externs for all three restaurants - The Boarding House - the pearl - Corazon del MarAngela Raynor Proprietorangela@boardinghouse-pearl.comSeth Raynor Executive Chef - Owner 12 Federal Street - P.O. Box 898 Nantucket MA 02554seth@boardinghouse-pearl.com (508) 228-9701(508) 325-7109C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positionsPage 6 Winter Career Fair - February 7, 2012