Fall Career Fair November 4, 2014 Abigail Kirsch www.abigailkirsch.com Table 31 A preeminent caterer with over 35 years of experience in the New York, New Jersey and Connecticut region, Abigail Kirsch is C known for its outstanding cuisine and event management. Abigail Kirsch is the area’s first choice for the best execution in BP weddings, corporate events, galas and social functions. Abigail Kirsch always delivers superb food, impeccable service and unmistakable flair. Abigail Kirsch operates unique event sites in Westchester and New York City. The Off Premise Catering Division brings the same standard of distinctive food service to any other location a client may choose. Locations include Tappan Hill Mansion in Tarrytown, two venues at The New York Botanical Garden in the Bronx and Stage 6 at the historic Brooklyn Navy Yard. In addition Abigail Kirsch is the exclusive caterer for two locations at Chelsea Piers in Manhattan, Pier Sixty and The Lighthouse. Recruiting for: Culinary Externs - Baking & Pastry Externs - Spring 2015 Leo Campbell Director of Human Resources [email protected] Frank Imperato Human Resources Manager 81 Highland Avenue Tarrytown NY 10591 [email protected] (914) 631-3447 (914) 366-8964 C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 1 Fall Career Fair - November 4, 2014 Altamarea Group www.altamareagroup.com Table 88 The Altamarea Group is a highly respected, industry recognized events and hospitality group built on a hallmark of operating C discipline and efficiency; selective and targeted expansion; uncompromised high quality standards; and achievement in superior BP client service and relationship management. Its strategic direction is driven by innovation, distinctive brands, diligent investments, Will Interview and strategic linkages or joint venture partnerships. Wednesday Our strategic path and aspirations fall on the shoulders of the quality people we have and others that will join us. One of Altamarea's goals is to operate with a global mindset and with global talent. This will support expansion and partnerships outside the United States. Our hiring and rotation process is designed to build bench strength that can work across our properties and borders and present the Altamarea product and service internationally. Above all while the Altamarea Group relentlessly pursues excellence, quality consistency, and top-class client service, the "soulfulness" of its food and hospitality in a convivial and comfortable setting remains its ethos. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Line Cooks - Pastry Cooks Matthew Adler '02 Chef de Cuisine [email protected] Devin Bozkaya '05 Chef de Cuisine [email protected] Paul Calapa '05 Executive Chef 415 West Broadway - 5th Floor New York NY 10012 [email protected] (347) 854-0159 (212) 219-8509 Arthur Lee '05 Executive Sous Chef [email protected] Alex Levin '12 Pastry Chef [email protected] ARAMARK @ Fenway Park www.redsox.com/events Table 109 ARAMARK @ Fenway Park - Premium Services, boasts 4 game day private restaurants, 2 of which are upscale with a la carte C and action station/buffet service; and the others are full open kitchens with fine dining a la carte. We have an upscale bistro, a BP private party room, and 52 premium suites along with a cafeteria style media dining room. We have a huge focus on fresh, local, Will Interview seasonal, sustainable ingredients which are delivered daily. Wednesday Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Pastry Cooks - Prep Cooks - Grill Cooks Ron Abell Senior Executive Chef [email protected] David Mazzarelli Assistant Human Resources Manager 4 Yawkey Way Boston MA 02215 [email protected] (617) 536-6683 (617) 226-6636 Johnny Mulcahy Chef de Cuisine [email protected] C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 2 Fall Career Fair - November 4, 2014 Arizona Biltmore Resort & Spa www.arizonabiltmore.com Table 131 One of the only existing luxury hotels in the world with a Frank Lloyd Wright-influenced design, The Arizona Biltmore Resort and C Spa has been an Arizona landmark since its opening on Feb. 23, 1929 when it was crowned "The Jewel of the Desert." The resort BP was designed by Albert Chase McArthur, a Harvard graduate, who had studied under Frank Lloyd Wright from 1907 - 1909 in Will Interview Chicago. Did you know that the famed song composer Irving Berlin penned many tunes, including "White Christmas," while sitting Wednesday poolside at the Arizona Biltmore? The pool was first built by the Wrigleys in 1930 and was host to diving competitions as well as fashion shows. Marilyn Monroe called this her favorite pool. In 1930, when the estimated $1 million construction cost doubled, Chicago chewing gum magnate William Wrigley, Jr., one of the original investors in the project, became the sole owner. Over the next 44 years, the Wrigley family owned and operated the Arizona Biltmore, and it became world renowned as the preferred luxury oasis for celebrities, heads of state, captains of industry, and other famous travelers. In January 1998, a 20,000 square-foot Arizona Biltmore Spa, fitness center, and full-service beauty salon opened. The newest addition, the new Arizona Wing, featured 120 new guest rooms, an Olympic-sized swimming pool, and two new meeting rooms. The Arizona Wing was completely renovated in March of 2009 to become Ocatilla at Arizona Biltmore, a "hotel within the hotel.” The Arizona Biltmore boasts 740 guest rooms and is one of the largest hotels in Arizona. With the opening of the Frank Lloyd Wright Ballroom in July, 2003, the Arizona Biltmore became one of Arizona’s largest meeting and event venues. The new ballroom, the state’s second largest hotel ballroom with 25,000 square feet, was the highlight of a $25 million renovation and expansion of the meeting facilities that increased dedicated indoor function space to more than 100,000 square feet. The project also included converting the tented Pavilion into the 15,000-square-foot McArthur Ballroom. Both new facilities were constructed in the original Wright style. Thanks to conscientious owners who have been committed to preserving its architectural integrity, the resort is, in many ways, more "Wrightian" than when it was built. And, throughout the years, the Arizona Biltmore has set the standard for elegance and style. It continues to attract celebrities and dignitaries from around the world and is frequently honored with awards and accolades, including the Urban Land Institute "Heritage Award of Excellence," which the resort received for its architectural integrity, landscaping, and, above all, quality of service. Throughout its colorful history, this acclaimed landmark has been graced by U.S. presidents, celebrities, and world travelers. Recognized as one of the best hotels in the world, Arizona’s historic Grand Dame radiates an undeniable mystique of refinement and splendor. Isn’t it time you became a part of her story? This acclaimed Phoenix Arizona Property features: 740 luxury hotel guest accommodations, 78 one-and two-bedroom villas, eight swimming pools, seven tennis courts, a full-service resort spa, salon and fitness center, six dining options, High Tea in the Sun Room, and 24 Hour In- room Dining. The adjacent Arizona Biltmore Country Club boasts two of the best 18-hole PGA golf courses in Phoenix: The Links and The Adobe. Recruiting for: Culinary Externs - Baking and Pastry Externs - Cooks - Sous Chef Gordon Maybury Executive Chef 2400 East Missouri Avenue Phoenix AZ 85016 [email protected] (602) 954-2582 Batali and Bastianich Hospitality Group www.bandbhg.com Table 49 Mario Batali, Joe Bastianich, and Lidia Matticchio Bastianich are the distinctive forces behind an eclectic group of critically C M acclaimed, unanimously adored restaurants. Their collection includes: Babbo Ristorante & Enoteca, Bar Jamón, Casa Mono, Del BP Posto, Esca, Felidia, Becco, Lupa Osteria Romana, Otto Enoteca & Pizzeria, and Tarry Lodge in New York; B&B Ristorante, Carnevino, and Enoteca San Marco in Las Vegas; and Pizzeria Mozza and Osteria Mozza in Los Angeles. While each location offers its own culinary identity, all have the signature combination of thoughtful and memorable food, intelligent wine lists, and an emphasis on living life to its absolute fullest. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Culinary - Baking and Pastry - Hospitality Management Rajan Lai Vice President - Human Resources [email protected] Catherine Yoo '11 Recruitment Coordinator 45 East 20th Street - 10th Floor New York NY 10003 [email protected] (646) 308-2988 C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 3 Fall Career Fair - November 4, 2014 Beaverkill Valley Inn & Mountain Club www.beaverkillvalleyinn.com Table 123 An historic country club and inn nestled along the banks of the fabled Beaverkill River. Open year round. Located in Lew Beach, C NY at the junction of Sullivan, Ulster and Delaware Counties. The inn is a privately owned 19 room property offering three meals, afternoon tea, and appetizers, along with catered events on/off site. Supporting local farms has been a long-time focus. Unique and interesting! Recruiting for: Culinary Extern - Sous Chef Christina Jurgens Executive Chef 7 Barnhart Road Lew Beach NY 12758 [email protected] (845) 439-4844 (845) 439-3884 Kathryn Bryant Assistant Manager [email protected] Biltmore Company www.biltmore.com Table 111 Dining has always been a cause for celebration at Biltmore Estate. When George and Edith Vanderbilt entertained, uniformed C M footmen in the grand Banquet Hall served eight-course dinners. Fresh fish was shipped from New York daily; lobster was BP delivered twice weekly. Today fine dining has remained a cherished Biltmore tradition.