Fall Career Fair November 6, 2012

Abigail Kirsch www.abigailkirsch.com Table 21 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. It’s 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 - Sous Chef - Culinary Supervisors - Culinary Crew Leaders

Luisa Marciano Corporate Director of Human Resources 81 Highland Avenue Tarrytown NY 10591 [email protected] (914) 631-3030 (914) 366-8964 John D'Arcangelo '01, '03 Executive Chef [email protected] Sarah Saracino Human Resources Manager [email protected]

ARAMARK www.aramark.com Table 67 ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and C M career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. Will Interview In 2012, FORTUNE magazine again recognized ARAMARK on its list of “World’s Most Admired Companies.” ARAMARK has Wednesday consistently ranked since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. Also in 2012, ARAMARK was honored as one of the World’s Most Ethical Companies by the Ethisphere Institute.

ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 250,000 employees serving clients in 22 countries. Recruiting for: Culinary Externs - Cooks - Lead Cooks - Chefs - Sous Chef - Chef Managers - Catering Cook - Catering Chef - Executive Chef - Hourly Kitchen Supervisors

Nicole Wormley Director, ARAMARK College Relations 1101 Market Street Philadelphia PA 19107 [email protected] (800) 999-8989 (215) 238-5920 Ripp Kardon Talent Acquisition Manager - Higher Education [email protected] Greta Reinen '04 District Manager [email protected] Christine Welsh HR Manager - Citizens Bank Park [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 1 Fall Career Fair - November 6, 2012 Astor Chocolate www.astorchocolate.com Table 51 Astor Chocolate is a premier luxury chocolate manufacturer, with its fundamental strength being its innovation, creativity and dedication to creating premium products. We offer our customers a distinctive array of premium products for them to utilize as Private Label products. We work in an energetic team atmosphere and believe much of the success of our phenomenal growth is our commitment to developing our employees’ potential. We are committed to building our company with upbeat, talented, motivated persons who will continue to uphold our mission of being a market leader by innovating and servicing our customers with extreme dedication. Recruiting for: Chocolatier Assistant/Pastry Chef

Neal Dick Human Resources 651 New Hampshire Avenue Lakewood NJ 08701 [email protected] (732) 901-1000 Sebastien Beline Chocolatier/Pastry Chef [email protected]

AVI Foodsystems, Inc. www.avifoodsystems.com Table 64 Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. M Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday.

We serve thousands of clients and millions of customers daily through our contemporary cafés, state-of-the-art vending programs, premier catering services, superior concession venues and exclusive beverage and coffee systems. However, our commitment extends far beyond food… AVI believes in family values, developing our team members, encouraging healthy lifestyles, giving back to our communities and supporting diversity in any way possible.

The success of AVI is built upon family values and tradition. From modest means, AVI has grown into the largest independently owned food service company in the United States by exceeding the expectations of our customers. Today, AVI is still a family company dedicated to serving our customers with the same personal relationships and integrity as we did more than a half century ago. Our unprecedented growth and account retention reflects the devotion to our core values; excellence and relationships.

Our team members are at the forefront of the commitment we make to each customer. They are empowered to serve our customers and guests with the most innovative and creative food services possible. As we grow to new markets and expand, we provide exceptional opportunities for team members to develop into new roles. Recruiting for: Chef - Cook - Dining Team Members - Supervisors

Gretchen Lohnes '92 Executive Chef 2590 Elm Road - N.E. Warren OH 44483 [email protected] (330) 372-0415 (330) 372-1169 Dan Tokarek Executive Chef [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 6, 2012 Biltmore Company www.biltmore.com Table 101 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. Our talented culinary staff inspired by the Vanderbilt legacy of entertaining creates wonderful menus for functions large or small, formal or casual. This legacy is the same fundamental to which we have developed our extensive Externship Program and at Biltmore Estate, the opportunities are endless!

Our distinct property has five very different restaurants ranging from fine dining to southern comfort foods, also boasting unique banquet facilities and catering services. Being a part of our externship program means being able to experience all we have to offer at Biltmore.

Our externs have the opportunity to rotate through all five restaurants, The Bistro, Stable Café, Deerpark, Cedric's Tavern, and our four-star, four-diamond luxurious Inn on Biltmore Estate. Students may also be rotated at one of our banquet locations, such as Lioncrest, if seasonally available. We believe this rotation is what sets us apart from any other property because students will walk away with a broad range of practical, resume-building experiences that might otherwise take years to accomplish. We also offer monthly field trips for our students incorporating our field-to-table program, and other culinary educational possibilities. Externships are paid, and shared housing options are available by reservation at time of offer. Personal transportation is suggested due to the vast property and enjoyable Asheville area.

Please visit our website to enjoy the beautiful scenery, learn more about our exceptional chefs and restaurants, as well as apply through our online process for the program of your choice. Recruiting for: Culinary Externs (March or after start dates) - Baking & Pastry Externs (March or after)- Restaurant Management Interns (March or after)

Dawn McKinney Staffing Operations Manager One North Pack Square Asheville NC 28801 [email protected] (828) 225-6162 (828) 225-1683

Blue Apron Restaurant & Red Rooster Bar www.blueapronredrooster.com Table 54 Blue Apron Restaurant & Red Rooster Bar is a 40-seat modern French-American bistro serving "Authentically Modern Cocktails C and Cuisine" in Historic downtown Salem, Virginia. We opened in December 2010 and have enjoyed a consistent business of local and regional loyal clients. Our primary focus is on genuine hospitality and value based on diligent service and delicious food. Our Will Interview culinary team consists of hungry young CIA graduates who are using this experience to form the foundation not only for Blue Wednesday Apron but for their careers. Our service staff is experienced and diverse and has a deep respect for their direct impact to the guests' experience. As owners, we are committed to continually providing our staff with resources and leadership, through highs and lows, which results in personal success and growth. Recruiting for: Culinary Extern - Immediate need for full-time Line Cooks.

Scott Switzer '97 Chef/Owner 210 East Main Street Salem VA 24153 [email protected] (540) 892-9949 Ashley Tayloe-Switzer Owner/Architect

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 6, 2012 Blue Hill and Blue Hill at Stone Barns www.bluehillfarm.com Table 33 Over the past 10 years, co-owners Dan, David and Laureen Barber have cultivated a unique farm-to-table experience at their two C restaurants: Blue Hill, in Greenwich Village, and Blue Hill at Stone Barns, located on an 80-acre working farm and educational BP facility 30 miles north of midtown Manhattan. Dan Barber, Blue Hill's Executive Chef/ Co-Owner, is regarded as an expert in the Will Interview field of sustainability and local agriculture. In spring of 2006, Dan received the James Beard award for Best Chef: New York City, Wednesday and in 2009 was named James Beard's Outstanding Chef. Time Magazine featured him in their 2009 edition of "Time 100," an annual list of the world's most influential people. Recruiting for: Culinary Externs - Baking & Pastry Externs (at Stone Barns) - Full-Time Culinary - F.A.R.M.S. Apprenticeship

John Jennings Human Resource Coordinator 630 Bedford Road Pocantico Hills NY 10591 [email protected] (914) 366-9600 (914) 366-7920

Boca Raton Resort and Club -A Waldorf Astoria Resort www.bocaresort.com Table 66 The Boca Raton Resort & Club is proud to be home to over 2,000 Team Members from over 60 nations. Since our opening in C 1926 we have grown into a private, full-service destination resort with 1,047 rooms. Fresh from more than $220 million in BP renovations, the 356-acre Boca Raton Resort is one of America's preferred destination resorts. The private, full-service resort's Will Interview amenities include world class dining options such as Morimoto, Seagrille, Lucca, Serendipity and Gazebo restaurants as well as Wednesday 150,000 square feet of banquet space, a half-mile stretch of private beach, the acclaimed 50,000 square foot Spa Palazzo, two 18- hole championship golf courses and the Dave Pelz Scoring Game School, 30 tennis courts and the renowned Evert Tennis Academy, 32-slip marina, seven pools, three state-of-the-art fitness centers, and a variety of water sports. Halfway between Palm Beach International and Ft. Lauderdale International airports, the resort is easily accessible by plane, car or boat. We are proud to announce that The Boca Raton Resort & Club is also the 13th hotel to join the prestigious Waldorf Astoria Collection.

"Become Professionally Aggressive In Your Craft" is our Executive Chef, Andrew Roenbeck's, motto. By following this philosophy we have celebrated many accomplishments including our feature in the Top Resorts category by the James Beard Foundation. We believe in creating an environment where culinary students can thrive, each student is given personalized attention and one- on-one instruction from world renowned Chefs. We are aggressively recruiting future associates that have a genuine talent for service, could this be you? Recruiting for: Culinary Externs - Baking and Pastry Externs

Kelly Connell Human Resources Manager 501 Camino Road Boca Raton FL 33432 [email protected] (561) 447-3388 (561) 447-3904 Timothy Gilberry Executive Sous Chef [email protected]

Brae Burn Country Club www.braeburngolf.com Table 77 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 C M additional seats on our outdoor deck; a 100 seat Grille Room and a function facility. Our menus focus on local fresh ingredients and change frequently. We provide students and cooks with an environment that promotes ongoing education and continuous development of their skills. Recruiting for: Culinary Externs - Line Cooks

Dean Moore Executive Chef 326 Fuller Street West Newton MA 02465 [email protected] (617) 244-0680 (617) 630-1506

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 4 Fall Career Fair - November 6, 2012 The Castle on the Hudson www.castleonthehudson.com Table 52 The Castle on the Hudson, in Tarrytown, NY, is an historic fine dining, luxury hotel and catering facility. It includes our award- C winning restaurant, Equus. BP Will Recruiting for: Culinary Externs - B&P Externs - Full-Time Line Cook Positions , including A la Carte and Banquet. Interview Wednesday

Christine Ferone Director of Human Resources 400 Benedict Avenue Tarrytown NY 10591 [email protected] (914) 524-6359 (914) 524-6367 Satomi Kitahara Interpreter

Chiharu Takei Executive Chef

Charlie Palmer Group www.charliepalmer.com Table 47 The Charlie Palmer Group is a restaurant management and services group that owns and/or manages a number of prominent fine C dining restaurants including Aureole, Astra in the D&D Building (New York); Aureole and Mandalay Bay and Charlie Palmer Steak BP at The Four Seasons Hotel (Las Vegas); Charlie Palmer Steak (Washington, DC); Charlie Palmer Steak, Briscola, and CP Lounge (Reno); Charlie Palmer at the Joule (Dallas); Charlie Palmer at Bloomingdale's South Coast Plaza (Costa Mesa, CA); Dry Creek Kitchen at Hotel Healdsburg (Healdsburg, CA); Burritt Room + Tavern at Mystic Hotel (San Francisco, CA). The group is led by Charlie Palmer, the celebrated chef and American cuisine pioneer. Recruiting for: Culinary and Baking & Pastry Externs at Aureole, NY. FOH and BOH at Aureole, NY. FOH and BOH at Charlie Palmer Steak.

Tim Bartley VP - Business Affairs/General Counsel 420 Lexington Avenue - Suite 850 New York NY 10170 [email protected] (212) 755-7050 (646) 755-6143 Peter Edris Kitchen Manager - Aureole, NY [email protected] Jeffrey Russell '07 Executive Chef - Charlie Palmer Steak DC [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 5 Fall Career Fair - November 6, 2012 Chatham Bars Inn www.chathambarsinn.com Table 3 A Time You'll Always Remember. A Place You'll Never Forget. Once upon a time, affluent New Englanders spent their summers C at a grand oceanfront resort. There, they splashed in the surf, played golf in the tangy sea air, took afternoon tea on the wide BP veranda overlooking panoramic ocean vistas, and dined on the best New England cuisine, featuring fresh-from-the-ocean seafood. Will Interview Wednesday Today, you can enjoy the resort lifestyle as so many did, so long ago, at Chatham Bars Inn, New England's Grand Oceanfront Resort. Lovingly restored to its original grandeur, yet completely updated with the latest amenities, Chatham Bars Inn sits on 25 acres of beautifully landscaped grounds and sandy ocean beaches. The historic main inn has 217 luxuriously appointed guestrooms, including 68 private suites and several indulgent spa suites. For those seeking a little more seclusion, 34 charming Cape Cod-style cottages dot the spacious grounds.

The Chatham Bars Inn dining room features dishes prepared by world-class chef and numerous amenities and activities for young and old alike. Chatham Bars Inn is listed on the register of the National Trust for Historic Preservation as a Historic Hotel of America and has been named one of the top resorts in the world by Travel & Leisure Magazine and the best hotel on Cape Cod by Boston Magazine.

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 meeting or a reward for business well done, consider the Chatham Bars Inn. Recruiting for: Culinary Externs - B&P Externs

Jonathan Haffmans Executive Sous Chef 297 Shore Road Chatham MA 02633 [email protected] (508) 945-6779 (508) 945-6788 Stephen Jones '02, '04 Executive Pastry Chef [email protected]

Chipotle Mexican Grill www.chipotle.com Table 24 When Steve Ells started Chipotle back in 1993, he only intended to open one restaurant—not a chain of more than 1,200. M Because of that, he broke all of the rules and Chipotle became a new kind of fast food restaurant. In fact, we do just about everything differently and it starts with the people we hire to work in our restaurants. One of the many reasons Chipotle is unlike Will Interview other fast food companies is the fact that nearly all of the leaders are promoted from our crew. Many restaurant companies hire Wednesday "professional" managers to run their restaurants and almost never look to their crews for new leaders. But last year at Chipotle, 97% of our general managers were promoted from our crews, and, because our company is growing, there's plenty of opportunity. Countless people who came simply looking for a job now find themselves leading dozens, or even thousands, of people while enjoying a career that is totally fulfilling, fun, and financially rewarding beyond anything they thought possible. It's pretty simple: If you work hard, you'll get noticed, and, before you know it, you'll be on a roll. Recruiting for: Hourly Crew - Kitchen Managers - Service Managers

Emily Boyer Northeast Recruiter 1401 Wynkoop Street - Suite 500 Denver CO 80202 [email protected] (571) 314-6687 Chris Garate '09, '11 General Manager [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 6 Fall Career Fair - November 6, 2012 CJ Foodville www.cjfoodville.com Table 8 CJ Foodville is one of the biggest food service companies in Korea, operating 14 brands with over 1,800 company-owned and franchise stores and 11,000 employees (3,000 full-time workers, 8,000 part-time workers) in Korea. Since we opened our first Tous les Jours (bakery brand) store in LA in 2004, CJ Foodville globally runs four brands - Tous les Jours, Bibigo, VIPS, A Will Interview Twosome Place - in seven countries (U.S., China, Japan, Singapore, Indonesia, Vietnam, and U.K.) in which 90 stores are Wednesday company owned (130 stores in 10 countries if Master Franchise countries are included). We plan to aggressively expand our business overseas by opening 700 company-owned stores (4,600 stores if Master Franchise stores are included) in 11 countries by 2017. Recruiting for: Research & Development - Chef - Patisserie

Mr. Park Recruiting Specialist CJ Cheililjedang Bldg. 8th Floor, 292 Ssangrim-Don Jung-Gu, Seoul, Korea

Clarion Resort Fontainebleau Hotel www.clarionoc.com Table 11 The Clarion Resort Fontainebleau Hotel is Ocean City's finest full service hotel. Sitting directly on the beach, overlooking the C Atlantic Ocean, we offer the ultimate in comfort. With 250 non-smoking ocean view guest rooms, poolside cabana suites, in-room refrigerator, coffee maker, microwave, hair dryer, iron and ironing board, standing balconies, 37" flat screen TV with Will Interview complimentary HBO and personal safe. Complimentary high speed wireless internet access in all guest rooms and high speed Wednesday wireless internet access available in all our meeting rooms. Room Service, Valet Dry Cleaning Service, Voice Mail and Wake-Up Service. Health Spa facilities with eucalyptus and steam rooms, whirlpool, sauna and exercise equipment. Indoor heated tropical pool. Outdoor pool. Jewelry and gift shops; 24-hour business center. Award winning Horizon's Oceanfront restaurant, Breaker's Pub, Lenny's Beach Bar & Grill featuring live entertainment (in season), Ocean Club Night Club lLive entertainment nightly), and room service. Summer Children's Activities Programs; 40,000 square foot conference center and 16 meeting rooms. We offer the finest facilities, services, and benefits available in Ocean City, MD. Work along side our talented and award winning employees!

Ask our representative about externship opportunities and full or part-time, year round or seasonal employment. Recruiting for: Culinary Externs

Shawn Reese Horizon's Chef 10100 Coastal Highway Ocean City MD 21842 [email protected] (410) 524-3535 (410) 723-9109

Clyde's Restaurant Group www.clydes.com Table 45 The Clyde's Restaurant Group consists of 14 restaurants throughout Washington, D.C., Virginia, and Maryland. Clyde's is a family C of restaurants born from a sincere belief that great dining begins with fresh ingredients, friendly people, and an unforgettable atmosphere. Will Interview Recruiting for: Culinary Externs (at approved sites) - Sous Chef - Cooks Wednesday

Brian Stickel '99 Corporate Chef 3236 M Street NW Washington DC 20007 [email protected] (202) 360-6188 Salvatore Ferro Executive Chef [email protected] Anthony Lombardo '04 Executive Chef [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 7 Fall Career Fair - November 6, 2012 Compass Group www.CompassGroupCareers.com Table 34 Compass Group North America is the leader in foodservice management and support services across the continent. With our M unique sectorization strategy, we recognize that not every customer and client has the same taste, need, and expectation. This is why we are organized into several different operating companies focused on the individual markets it serves. Headquartered in Will Interview Charlotte, NC, Compass Group North America has the privilege of serving such prestigious clients as Microsoft, Caterpillar, IBM, Wednesday United Technologies Corp., SAP, University of Arkansas, Louisiana State University, and the Chicago Public Schools. In addition, Compass Group provides catering to special events such as the US Open, Ryder Cup and the Academy Awards®. Compass Group was the official catering services supplier for the 2002 Olympic and Paralympic Winter Games in Salt Lake City. Recruiting for: Culinary Management-in-Training Positions - Culinary Entry-Level Positions - Manager-in-Training Positions - Entry-Level Management Positions

Amy Tormey College Relations Manager 2400 Yorkmont Road Charlotte NC 28217 (704) 328-4344 (704) 235-6003 Melissa Levy '00 Chef - Manager [email protected] (845) 416-3739

CBYX for Young Professionals/CDS International www.cbyx.info Table 79 The Congress-Bundestag Youth Exchange for Young Professionals (CBYX) seeks students and recent graduates in Culinary Arts and Baking & Pastry Arts who are interested in experiencing their career field in Germany. This federally-funded fellowship offers participants the opportunity to live, study, and work in Germany for one year. Other opportunities to work in Germany and Spain are also available through CDS International.

CDS International offers internship opportunities abroad in a variety of career fields. Numerous CIA students and graduates have received fellowships as participants of the CBYX program in the past and have gone on to gain academic and work experience in Germany while immersing themselves in the German language and in German culture. Recruiting for: CBYX is a full-year fellowship to study and work in Germany. Applicants culinary and baking and pastry arts are especially encouraged to apply. For more information, visit www.cbyx.info.

Beth Uding Program Manager Cultural Vistas-440 Park Ave. South-2nd Floor New York NY 10016 [email protected] (212) 497-3522 (212) 497-3588

Craigie on Main www.craigieonmain.com Table 12 French inspired restaurant modeled after "bistros moderne" that combines trademark French-inspired "refined rusticity" with an C unyielding passion for the best local, seasonal, and organic ingredients. In fact, our a la carte menu and tasting menus change BP daily, depending on which ingredients are the very best of the best that day. We have 99 seats and typically do 120 covers nightly - 70 percent of our guests have 6/8 course tastings. Recruiting for: Culinary Externs - Baking & Pastry Externs - Savory - Hot Line Savory - Garde Manger

Jeff Senechal Human Resource Manager 853 Main Street Cambridge MA 02139 [email protected] (508) 361-2647 Carlos Villanueva '06, ''07 Sous Chef [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 8 Fall Career Fair - November 6, 2012 Crystal Springs Resort www.crystalgolfresort.com Table 55 Crystal Springs Resort is a spectacular NJ vacation destination, acclaimed as the New York Metro area's most unique four-season C M resort. Located in the rolling farmland of the Garden State’s picturesque northwest, our world-class NJ resort is just an hour from BP New York City, and even closer to most northern and central NJ towns. Crystal Springs Resort offers so much to experience, you may come to think of our 4,000+ acre getaway as a playground for all ages. Recruiting for: Culinary Externs - Baking & Pastry Externs - Culinary and Baking & Pastry Positions: Restaurant Latour, Crystal Tavern, Bistro, Resort Banquet, and Mountain Creek Resort

Florian Wehrli Executive Chef 3621 CR 94 Hamburg NJ 07419 [email protected] (973) 827-1442 (973) 827-0539 John Benjamin '93 Chef de Latour [email protected]

The Culinary Institute of America - On-Campus Student Table 107 Employment The Student Employment Office assists students in finding student employment positions on campus and off-campus Federal Work Study. All new hire paperwork is completed through this office as well as distribution of Student Work Authorization Cards. Current open positions are listed on http://www2.ciachef.edu/hr/ . Recruiting for: All on-campus student employment opportunities.

Dorothy Gabriel Manager - Student Employment 1946 Campus Drive Hyde Park NY 12538 [email protected] (845) 451-1364

Culinary Sales Support, Inc. Table 2 Culinary Sales Support, Inc. is the leading supplier of comprehensive culinary and marketing communications services to the food industry. With more than 30 years of experience in Foodservice Marketing, we provide a full range of Agency Marketing and Creative Services. Working closely with our Chefs ensures that we stay focused on the customer when developing unique, Will Interview attention–grabbing communication pieces with the highest level of strategic thinking. Wednesday Recruiting for: Entry Level Research & Development Chefs

Kevin Gross Managing Director 452 North Sangamon Street Chicago IL 60642 [email protected] (312) 633-2040 (312) 633-2043

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 9 Fall Career Fair - November 6, 2012 Devil's Thumb Ranch www.devilsthumbranch.com Table 16 The Ranch's history dates back to the 1930s, when Margaret Radcliff built the original homestead and operated it as a dairy farm. C However, it wasn't until Bob and Suzanne Fanch purchased Devil's Thumb Ranch in 2001 that the property became known as the luxurious retreat we know today. Today, Devil's Thumb Ranch Resort & Spa encompasses 6,000 acres of land and following Will Interview seven years of capital improvements and forest maintenance, affords guests a unique, environmentally sensitive and rustically Wednesday elegant wilderness ranch resort experience amidst flowering meadows and lush woodlands. The Fanch's plans are to build only what is necessary to service guests' needs in a way they can custom tailor their visits while preserving and restoring the land and its history for future generations to enjoy.

In keeping with the rich history of Devil's Thumb Ranch, Executive Chef Evan Treadwell and his culinary team further the Ranch's true Colorado experience by using natural and sustainable food sources. Things are kept natural based on the belief that this is the best food can be.

All of the Ranch's dining experiences embrace the concept of sustainability to retrain the earth's ability to regenerate, not deplete, the resources that meet human needs. Consistent with these beliefs is the approach to food selection and preparation. Each restaurant's foods are sustainable when available, and the dining options offered each night are prepared from scratch and presented in a picturesque display that showcases the vibrant colors and contrasts fresh food from the earth and sea. The food exudes taste from where it is grown, and, as a result, has its own distinct flavor that differs in richness and nuance from more processed foods. The offerings reflect a cross-section of foods indigenous to Colorado's heritage, including 85 percent of all the restaurant's meat and game that comes from Colorado sources. The drinking water comes from the Fanch's own water rights on the Ranch.

Recent host to the James Beard Foundation dinner and Wine Spectator Awards of Excellence for Ranch House Restaurant and Heck's further these dining venues' reputations as among the best in Grand County and Colorado. Recruiting for: Culinary Externs - Line Cooks - Summer, Winter, Year-around

Evan Treadwell Executive Chef 3530 County Road 83, Post Office Box 750 Tabernash CO 80478 [email protected] (970) 726-5632 (970) 726-9038

Diamond Mills Hotel and Tavern www.diamondmillshotel.com Table 17 Small brand new luxury hotel with busy restaurant and conference center. We offer contemporary American cuisine, as well as C M weddings and corporate events. BP Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Culinary

Andrew Comey, CMB, Executive Pastry Chef 25 Partition Street Saugerties NY 12477 CEPC '85 [email protected] (845) 247-0700

The Dinex Group - Restaurant Group of Daniel Boulud www.danielnyc.com/careers.html Table 72 The Dinex Group, restaurant group of Chef Daniel Boulud, operates restaurants in New York City (DANIEL, Café Boulud, db Bistro C M Moderne, Bar Boulud, DBGB Kitchen & Bar, Boulud Sud and Epicerie Boulud) and beyond (Café Boulud Palm Beach, db Bistro BP Moderne Miami, Bar Boulud London, Maison Boulud, db Bistro Singapore). Recruiting for: Culinary Externs - Baking & Pastry Externs - Entry-Level Culinary - Baking & Pasty - Front-of-the-House (Entry-Level Servers)

Elizabeth Rodriguez Assistant Human Resources Director 16 East 40th Street - Fourth Floor New York NY 10016 [email protected] (212) 794-2600 (212) 794-2636 Victor Selle Human Resources Assistant [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 10 Fall Career Fair - November 6, 2012 Edgartown Yacht Club www.edgartownyc.org Table 19 Edgartown Yacht Club is a 170-seat fine dining private club which includes a 40-seat Galley Grill. Food service includes a busy a C la carte (up to 160 dinner covers), member functions, and regattas. The property is well maintained with excellent housing available. Will Interview Recruiting for: Culinary Externs - Executive Sous Chef - Line Cooks - Prep Cooks - Pantry Cooks Wednesday

Carolyn King Executive Chef 1 Dock Street Edgartown MA 02539 [email protected] (508) 627-4361 (508) 627-7565

EHS - Educational Housing Services www.studenthousing.com Table 62 Educational Housing Services is a not-for-profit organization that provides safe and convenient fully furnished housing to students, grad students and interns coming to New York City. EHS manages multiple properties throughout New York City and Brooklyn and is a great short-term housing option that offers the opportunity to live in a community of your peers. Here’s what’s included: ● Fully furnished rooms with private bathrooms and LCD TVs ● Free high-speed Internet, cable, national calling ● On-site fitness center, laundry facility, lounges, and kitchens ● 24-hour security, plus MUCH more. EHS can also provide housing the summer after you graduate from your program. So, if you are contemplating living in New York but don’t want to make a yearlong commitment, this could be an easy solution. Check out the website www.studenthousing.org/and/cia or call today for locations, rates, and availability: 1-800-297-4694. Recruiting for:

Karen Entwistle Director of National Programs 55 Clark Street Brooklyn NY 11201 [email protected] (347) 277-1266

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 11 Fall Career Fair - November 6, 2012 Eleven Madison Park and The NoMad www.elevenmadisonpark.com Table 41 Eleven Madison Park embodies an urbane sophistication serving Chef Daniel Humm's modern, sophisticated French cuisine that C emphasizes purity, simplicity and seasonal flavors and ingredients. Daniel's delicate and precise cooking style is experienced BP through a constantly evolving menu. The restaurant's dramatically high ceilings and magnificent art deco dining room offer guests lush views of historic Madison Square Park and the Flatiron building. In addition to the main dining room, guests may also enjoy wine, beer, and cocktails, as well as an extensive bar menu in the restaurant's bar.

In November 2008, Eleven Madison Park was designated Grand Chef Relais & Chateaux, joining the ranks of one of the world's most exclusive associations of hotels and gourmet restaurants. In August of 2009, Eleven Madison Park received Four Stars from The New York Times, becoming one of six restaurants in all of New York City to hold that honor. In 2012, the restaurant was awarded Three Stars by the Michelin Guide.

The NoMad Hotel is a turn-of- the-century Beaux-Arts building that has been masterfully restored to its original grandeur, with interiors by world renowned French designer Jacques Garcia. The property reflects the spirit and style of a classic, grand European hotel, but one that incorporates a distinctly modern New York sensibility and sense of place. The 168 guest rooms, inspired by Mr. Garcia’s own Parisian flat, are intended to be residential in feel and timeless in taste. Each room is appointed with classic pieces sourced from Paris flea markets, custom furnishings, and one-of-a-kind, curated artwork. The food and beverage program is brought to our guests by award-winning Chef-Partner Daniel Humm, and Managing Partner Will Guidara, of New York's acclaimed Eleven Madison Park.

Chef-Partner Daniel Humm and Managing-Partner Will Guidara have designed a food and beverage program that is casually elegant. Inspired by the Chef’s time spent throughout France, California, and especially New York City, the restaurant is rooted in the same standards of excellence found at their critically-acclaimed, Michelin three-star rated Eleven Madison Park. The restaurant juxtaposes luxurious, soaring interiors with a refined, yet approachable menu; it also features a thoughtfully curated wine program which celebrates the great winegrowing regions of the world, alongside ambitious and classically focused cocktails. Recruiting for: Culinary Externs - Baking & Pastry Externs - All Dining Room Positions at Eleven Madison Park and The NoMad

Christina Coyle Captain - Eleven Madison Park

Megan Vaughan '05, '06 Operations Manager - Eleven Madison Park 11 Madison Avenue, Ground Floor New York NY 10010 [email protected] (212) 889-0905 (212) 689-8203 Camilla Warner Service Manager - The NoMad [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 12 Fall Career Fair - November 6, 2012 EMM Group www.emmgroupinc.com Table 84 EMM Group is one of New York’s most successful restaurant and nightlife management companies. Since 2006, the company has built a solid reputation as leaders in the hospitality industry, organizing several hundred events and developing the company into a multi-faceted hub for successful venue ownership and execution. EMM Group currently operates Abe & Arthur’s and SL, their Will Interview esteemed restaurant and lounge in Manhattan’s Meatpacking District; Tenjune, a celebrity haunt located in the heart of the Wednesday Meatpacking District; The Chandelier Room at the W Hoboken, which boasts spectacular indoor – outdoor views of the New York City skyline; The Estate, a privately owned property in the Hamptons; Four Hundred, a members-only lifestyle management service; SL East, an East Hampton location of their Manhattan flagship; Lexington Brass, a New American brasserie located on the ground level of an iconic new luxury Hyatt hotel in Midtown Manhattan; Catch, a multi-level seafood restaurant, helmed by Executive Chef, Top Chef season 3 winner, Hung Huynh; and Catch Roof, an ultra-chic glass enclosed penthouse lounge with panoramic views of the downtown skyline. Following the success of Catch and Catch Roof, EMM Group has since partnered with West-Coast power player Angel Management Group in a joint venture to be the exclusive Operators of nightlife venues, including HQ Nightclub inside the new 2.4 billion dollar luxury hotel, Revel, in Atlantic City. Furthermore, this fall, the hospitality experts will bring their signature style south as the team opens CATCH Miami and a second outpost of celebrity trodden nightclub, SL, within The James Royal Palm in South Beach. Soon thereafter, EMM Group will return the focus to New York to open the doors to their largest venue to date, a multi-concept 20,000 square-foot venue comprised of a Southeast Asian inspired restaurant and a state-of the-art nightclub at 199 Bowery in the Lower East Side. All of EMM Group's operations come full circle at the corporate offices located in the Meatpacking District, neighboring many of its accomplished restaurants and nightlife venues. As EMM Group continues to expand and infuse innovative energy into an ever-changing industry, it also works to maintain the principles upon which the company was founded, striking the perfect balance between exceptional operations and strong promotions as well as providing a stage for professionals in the hospitality industry. Recruiting for: Line Cooks - Prep Cooks - Pastry Cooks - Pastry Chefs - Sous Chefs

Melissa Lee Director of Human Resources 413 West 14th Street #301 New York NY 10014 [email protected] (212) 627-1235 Hung Huynh '02 Executive Chef - Catch [email protected] Christopher Leahy Executive Chef - Lexington Brass [email protected]

Empire City Casino www.empirecitycasino.com Table 28 Empire City Casino at Yonkers Raceway is New York's premier entertainment destination featuring: 5,300 slot machines, M electronic roulette, craps, sic bo and baccarat tables. In addition to our two current full service restaurants and international food court we are adding two additional outlets this fall including: Pinch, an innovative, high energy premium casual American grill featuring a raw bar, 100 craft beers on tap, open kitchen, and pastry counter and Dan Rooney's, Irish Food with an American flare! A gathering place for dueling pianos, vintage bowling, entertainment, and fun. Recruiting for: Food & Beverage Managers - Sous Chefs - Line Cooks - Prep Cooks - Servers - Bartenders

Dori Etra Senior Employment Specialist 810 Yonkers Avenue Yonkers NY 10704 [email protected] (914) 457-2587 Brian Ingram General Manager [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 13 Fall Career Fair - November 6, 2012 Epic www.epic.com Table 44 Epic is a healthcare software company with our own in-house culinary staff. All of our food is made from scratch by our Epic Culinary team and is locally sourced when possible. Our menu changes every single day so our cooks are constantly trying new dishes and recipes. Epic Culinary feeds between 2000-3000 co-workers and customers a day, Monday through Friday. We also Will Interview have a bakery that makes all our pastries, breads, desserts, and gelato from scratch. All cooks rotate monthly through the Salad Wednesday Station, Grill Station and Entrée Station. This constant shift allows our cooks to remain very versatile and allows them to use and grow every one of their skill sets. Recruiting for: Full-Time Culinary and Baking & Pastry

Meagan Ledlow Recruiter 1979 Milky Way Verona WI 53593 [email protected] (608) 271-9000 Eric Rupert Executive Chef

Gate Gourmet www.gategourmet.com Table 22 Gate Gourmet is the world's largest independent provider of catering and provisioning services for airlines and railroads. We have C more than six decades of experience in providing tasty, nutritious, and affordable meals for travelers. We serve more than 200 million meals a year to our 270 plus customers at some 120 airport locations around the globe. Will Interview Recruiting for: Culinary Externs (at approved sites) - Cook - Sous Chef - Executive Chef Wednesday

Richard Jones Director of Human Resources 2077 Convention Center-Gateway Plaza College Park GA 30337 [email protected] (678) 296-3184 (770) 907-1850 Thomas Bradley '82 Executive Chef [email protected] James Capera Senior Human Resources Manager [email protected] Melisa Manaois Manager, Regional Recruiting [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 14 Fall Career Fair - November 6, 2012 Graffiato www.graffiatodc.com Table 26 In June 2011, Chef Mike Isabella opened Graffiato, an Italian-inspired restaurant in the Chinatown neighborhood of Washington, C DC. The 130-seat spot allows Chef Isabella to interact with guests while he crafts comforting dishes from seasonal produce and locally cured hams, hand-rolled pastas and marinated vegetable accoutrements. The two-story layout features an open ham bar Will Interview 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 Wednesday encourage dialogue between the guests and chefs.

Chef Isabella serves seasonal, artisanal pizzas and small plates inspired by the food he grew up eating in New Jersey prepared by his Italian-American grandmother. With heavy influence from Chef Isabella’s Mediterranean and Latin culinary training, Graffiato is anything but a traditional Italian eatery. Roasted potato gnocchi, chicken thighs with pepperoni sauce, bone marrow with cured lemon, and king crab legs with sea urchin and guanciale are a few of the signature wood oven roasted dishes. Warm made-to- order fresh-stretched mozzarella and spiced red beets with pork fried almonds are popular first plates. When the kitchen closes, the oven will stay fired to feed Washingtonians looking for a late-night bite.

Food, wine, and beer are sourced domestically, and often from the East Coast. Look for unique cocktails, domestic wine, and Prosecco served straight from a tap. Recruiting for: Culinary Externs - Variety of Culinary Positions

Stephanie Babcock Manager/Wine Director 707 6th Street NW Washington DC 20001 [email protected] (202) 289-3600 George Pagonis '07 Sous Chef [email protected]

Great American Restaurants www.greatamericanrestaurants.com Table 100 Great American Restaurants owns and operates eleven high volume, upscale casual restaurants in the Northern Virginia market C M as well as an artisan bakery. All of our restaurants emphasize high quality, from scratch cooking to hospitality in our dining rooms. Annual unit volumes range from $5MM to $12MM and selective expansion in premier locations in the Washington, D.C. market is an ongoing high priority. All levels within Great American Restaurants, from executive to management and staff members, are guided and driven daily by a mission statement and core values that focus on a never-ending and passionate pursuit of operational excellence. The company's mission statement is simple, straight forward, and powerful - "We are the World's Best Operator of Casual Restaurants."

We are looking for talented individuals with leadership experience of at least one year in a full service, high volume restaurant who are interested in joining a growing organization and taking their restaurant management career to the next level. We have a detailed and extensive training program for both Kitchen and FOH Managers. We offer full medical and dental benefits, 401K, 3 weeks vacation and a robust bonus program. Recruiting for: Culinary Externs -Restaurant Managers - Kitchen Managers

Tom Carfrey '08, '09 Kitchen Manager 3066 Gatehouse Plaza Falls Church VA 22042 [email protected] (703) 645-0700

The Greenbrier Resort www.greenbrier.com Table 82 If you're interested in making a career out of helping other people enjoy one of the leading luxury resorts around the world, the C Greenbrier is looking for you. Quite frankly, we only hire the very best people to deliver the absolute finest experience to our BP guests. In fact, visitors arrive from around the world each day to enjoy our legendary service and amenities. Will Interview Recruiting for: Culinary Externs Wednesday

Drew Garms '03 Chef de Cuisine 300 West Main Street White Sulphur Springs WV 24986 [email protected] (304) 536-1110

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 15 Fall Career Fair - November 6, 2012 Guckenheimer www.guckenheimer.com Table 4 Guckenheimer is a leader in premier food service management, specializing in corporate restaurants and catering. At M Guckenheimer, you are an employee owner - - our employee Stock Ownership Plan is the 20th largest ESOP in the United States across all industries. It has created more than $45 million in wealth for our culinary professionals.

We are searching for passionate individuals that possess excellent food skills and understand the importance of customer service. Qualified candidates should be self motivated, embrace a positive attitude, enjoy a team spirit, have advanced food safety knowledge and be organized with the ability to flourish in a fast paced environment.

Our team at Guckenheimer runs on heart power. We share family values and individual respect for each other. If you are driven by excellence in the area of customer service, Guckenheimer is the number one choice for your career. Here, you will discover opportunities that exceed anything in the field. We offer quality of life, an exceptional benefit package, for full time employment, including medical and dental insurance, vacation pay, sick pay, holiday pay, employee stock ownership plan, tuition reimbursement, 401K, free safety shoes, and more! Recruiting for: Executive Chef - Chef Manager - Relief Chef Manager

Amy Ford Regional Executive Chef - Midwest

Tim Haigh Regional Executive Chef - Northeast

John Halligan '82 Regional Executive Chef - Southwest

Larry Leibowitz '96 Director of Culinary Operations 92 Montvale Avenue - Suite 1000 Stoneham MA 01960 [email protected] (718) 279-4044 (781) 279-4035 Russell Szekely '90 Regional Executive Chef - Southeast

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 16 Fall Career Fair - November 6, 2012 Hakkasan NYC www.hakkasan.com Table 43 Hakkasan was founded in London by restaurateur Alan Yau in 2001. In less than 10 years, Hakkasan has expanded significantly with venues in major cities including London, Miami, Abu Dhabi, Mumbai, Dubai and New York establishing itself as one of the most successful modern restaurant concepts in the fine-dining market. Conceived at a time when “fine-dining” and “Chinese cuisine ” seemed a contradiction in terms, Hakkasan broke all the rules: having acquired a hidden backstreet basement location in an unfashionable part of town, the interior was transformed by Christian Liaigre, the celebrated designer responsible for the private homes of Karl Lagerfeld and Calvin Klein, as well as high profile projects such as Valentino’s Paris headquarters and New York’s ultra-hip Mercer Hotel. Head Chef, Tong Chee Hwee, arrived with his core team from the Summer Pavilion, the famed Chinese restaurant at the Ritz Carlton in Singapore, to develop Hakkasan’s unique take on modern authentic Cantonese cuisine, creating signature dishes such as Roasted Silver Cod with Champagne and Chinese Honey, and Stir-fry Black Pepper Rib-eye Beef with Merlot. Hakkasan’s award-winning wine list and signature cocktails, along with world-class dim sum selections and desserts also serve as a part of its success. Within two years of opening, Hakkasan became the only Chinese restaurant to be awarded a Michelin star in 2003, which it has retained to this day. Hakkasan’s DNA is characterized by the combination of world-class cuisine and outstanding yet unobtrusive service, experienced in a modern ‘haute Chinois’ environment. The unparalleled dining experience is known for its relaxed ambience and a sensual vibe, generated by the dramatic lighting, a DJ and incense aroma. Most significantly, Hakkasan is a high-volume operation that typically serves over 500 customers on a busy Saturday night, a remarkable level of trading for a Michelin-starred establishment. In 2008, the Abu Dhabi-based investment company Tasameem became the majority shareholder, coming on board to enable Hakkasan’s ambitious expansion plans, commencing with Hakkasan Mayfair, a 220-seat restaurant and bar, situated in the heart of London’s high fashion retail district. Followed by the openings in Abu Dhabi, Mumbai and Dubai in 2011, the highly anticipated Hakkasan New York will open in 2012, reaffirming Manhattan’s place as a global dining destination. New York will be the gateway for Hakkasan’s expansion in the United States. Under the leadership of CEO, Niall Howard, supported by a highly experienced management team, the company is now growing an international infrastructure to facilitate its global expansion plans. Recruiting for: Cooks - Prep Cooks - BBQ Steam Cooks - Dim Sum Cook - Pastry Cook - Commis Chef - Choppers

Reuben Asaram '11 Commis Chef

Kaitlin Barry Human Resources Manager 311 West 43rd Street - Suite 203 New York NY 10036 [email protected] (917) 591-8865 Ho Chee Boon International Development Chef [email protected] Julian Carnet Pastry Cook

Koon Pang Ng Executive Chef de Cuisine

Stephanie Phu Personal Assistant to the Executive Chef [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 17 Fall Career Fair - November 6, 2012 Harris Teeter Supermarkets www.harristeeter.com Table 95 Harris Teeter, Inc., a wholly-owned subsidiary of Ruddick Corporation, is a food market chain that operates in North Carolina, M South Carolina, Tennessee, Florida, Virginia, Maryland, Washington, D.C., and Delaware. In addition to our 201 retail stores, we also operate grocery, frozen foods, and perishable distribution centers in Greensboro and Indian Trail, North Carolina, as well as Will Interview the Hunter Farms milk and ice cream facility in High Point, NC. We are headquartered in Matthews, NC and currently have Wednesday approximately 19,030 associates.

Relocation assistance provided. Recruiting for: Culinary Chefs - Pastry Chefs - Food Service Managers (Deli - Bakery - Fresh Foods)

George Gauldin Regional Recruiting/Training Manager 3903 Fair Ridge Drive - Suite 200 Fairfax VA 22033 [email protected] (703) 278-0670 (703) 278-0678 Eric Hinson Reginal Recruiting/Training Manager [email protected] Heidi Kim '07 Co-Manager

Hartford Baking Company www.hartfordbaking.com Table 42 The Hartford Baking Co. specializes in artisan American and European inspired breads and pastry. We serve all of Hartford County with our wholesale bread program, retail store, and farmers markets. Recruiting for: Bread Bakers - Pastry Chef - Pastry Assistant

Scott Kluger 625 G New Park Avenue West Hartford CT 06110 [email protected] (860) 570-1579 Michael Nelson '03 Head Bread Baker [email protected] Meghan Poulin '08 Pastry Chef [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 18 Fall Career Fair - November 6, 2012 Hillstone Restaurant Group www.hillstone.com Table 5 Hillstone Restaurant Group is a privately-held collection of upscale restaurants with 45+ locations in major cities across the M country. Some of our more well-known operations are Gulfstream, Houston’s, R+D Kitchen, and our newest location, East Hampton Grill. The uncompromising quality of our food, service, art, and architecture has set the standard in our industry for Will Interview nearly three decades. Our secret? A progressive management culture unlike any in our industry, in which the craft of managing Wednesday and developing people is as important as culinary arts itself.

Recruiting for:

Management Training Program OR Culinary Management Training Program

Known for attracting exceptional people who are passionate about service, our performance-driven environment prepares you to build a rewarding career in hospitality. Your first exposure is an intensive 4 months of rotational assignments in one of our restaurants. Because our managers come from all backgrounds and industries, you are not expected to be an expert on day one, but will be given many opportunities within a short period of time to show your strengths. From professional development workshops, to informal mentoring and guidance from your colleagues, we are creating well-rounded restaurateurs who are also savvy businesspeople. Outstanding graduates of our training program can earn the General Manager title in just a few years, and many General Managers in our company earn over $200K per year. Training occurs in select cities in California, Miami, and New York City, with subsequent assignments in markets all across the country, making relocation flexibility a must for consideration.

Our management team search is focused on strong leaders who are dedicated to consistently driving high standards and achieving service excellence. Those who enjoy a small-company-feel, are adept at building relationships, and have a single- minded focus on delivering quality should apply.

Email your résumé to [email protected]. Recruiting for: Management Training Program - Culinary Management Training Program

Keith Clancy HR Manager 2710 East Camelback Road - Suite 200 Phoenix AZ 85016 [email protected] (602) 553-2191

HMS Host www.hmshost.com Table 102 HMS Host is the North American arm of Autogrill S.p.A, the world's largest provider of food, beverage and retail services for C travelers, and has been serving the needs of the traveling public for more than 112 years. Will Interview Approved externship sites include Tampa, Orlando, Seattle,Charlotte, and Minneapolis. For information on the externship, please Wednesday visit http://www.hmshost.com/careers/interns/.

Our international impact reaches across Europe and Asia Pacific, with restaurants and shops that offer familiar as well as unique brands and concepts, both in major airports and at highway travel plazas throughout the U.S. and Canada. The Autogrill Group has a strong presence in 43 countries with approximately 70,000 employees, managing more than 5,500 stores in over 1,200 locations. It operates mainly through concessions: at airports, along motorways and in railway stations, with a selective presence at shopping malls, trade fairs, museums and other sites of cultural interest. Autogrill manages a portfolio of more than 350 quality brands, directly or under license. Recruiting for: Culinary Externs - Graduates

Sam Chandler Director, Human Resources 6905 Rockledge Drive Bethesda MD 20817 [email protected] (240) 694-4203 (240) 694-4628

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 19 Fall Career Fair - November 6, 2012 Hollywood Casino at Charles Town Races www.hollywoodcasinocharlestown.com Table 67 Hollywood Casino at Charles Town Races is an incredibly exciting, friendly and totally entertaining place to work. We have over C M 5,000 slots, 85 table games, and seven dining facilities. Will Recruiting for: Culinary Externs - All Culinary Positions, including: Apprentice Cook - Certified Cook - Specialty Certified Interview Cook Wednesday

Brian Collins '99 Executive Chef 750 Hollywood Blvd. Charles Town WV 25414 [email protected] (304) 724-4237 (304) 724-4368 Philippe Soulat Executive Pastry Chef [email protected]

Hotel DuPont www.hoteldupont.com Table 7 Four Diamond Historic Property located in Wilmington, DE. Celebrating our 100th Anniversary in January 2013. C BP We have 4 restaurants, 2 ballrooms, 8 private dining rooms, 20,000 square feet of meeting and conference space with dining, Will Interview 20,000 square foot kitchen and bakeshop space including two a la carte kitchens, butcher shop, production, banquet kitchen, Wednesday garde manger kitchen, meat and fish butcher shops, bakeshop and pastry shop. Recruiting for: Culinary Externs (2): Each extern will rotate between Banquets and the Green Room, our premier 4 Diamond dining room.

Keith Miller Executive Chef 42 West 11th Street Wilmington DE 19801 [email protected] (302) 594-3144 (302) 355-4142 Ken Hodanics Sous Chef - Banquets

Hyatt Hotels Corporation www.hyatt.jobs Table 61 We are a global hospitality company with widely recognized, industry leading brands and a tradition of innovation developed over C M our more than fifty-year history. Our mission is to provide authentic hospitality by making a difference in the lives of the people we BP touch every day. We focus on this mission in pursuit of our goal of becoming the most preferred brand in each segment that we Will Interview serve for our associates, guests and owners. We support our mission and goal by adhering to a set of core values that Wednesday characterize our culture. Our full service hotels operate under the Hyatt®, Park Hyatt®, Andaz™, Grand Hyatt®, Hyatt Regency® brands. Our two select service brands are Hyatt Place® and Hyatt Summerfield Suites™. We develop, sell and manage vacation ownership properties under the Hyatt Vacation Club® brand. Our associates, whom we also refer to as members of the Hyatt family, consist of over 80,000 individuals working at our corporate and regional offices and our managed, franchised and owned properties in 45 countries around the world. Our corporate headquarters are located in Chicago, Illinois. Recruiting for: Culinary Externs - Corporate Management Trainee

Ronisha Goodwin Recruiting Manager 71 South Wacker Drive Chicago IL 60606 [email protected] (848) 391-3464 David Didzunas '81 Executive Chef [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 20 Fall Career Fair - November 6, 2012 ilili Restaurant www.ililinyc.com Table 56 Tradition meets sophistication at ilili, New York City's premier contemporary Lebanese restaurant offering inspired Mediterranean C cuisine. Ilili's menu mixes authentic Lebanese dishes with modern Mediterranean influences to create a culinary journey for the palate and senses. Complementing the international cuisine, ilili offers an impressive wine list that includes wines from all over the Will Interview world and features favorites from Lebanon and the Mediterranean. Wednesday Recruiting for: Culinary Externs - Line Cooks (Days - Nights - Weekends).

Annabel Lee Executive Assistant 236 Fifth Avenue New York NY 10001 alee@ililinycom. (212) 481-0162 (212) 679-2356 Ben Kacmarcik '09 Sous Chef [email protected]

Iron Hill Brewery and Restaurant www.ironhillbrewery.com Table 85 Iron Hill Brewery & Restaurant is passionate about producing distinctive, full-flavored handcrafted beers, accompanied by fresh- C M from-scratch New American cuisine in a comfortable, casual atmosphere. We currently have 750 employees and eight restaurants located in Delaware, Pennsylvania and New Jersey. Iron Hill has been voted one of the top 15 employers in Delaware for the last several years. Recruiting for: Culinary Externs - Sous Chefs - FOH Managers

Lorraine Serva Human Resource Director [email protected]

KGNY Restaurant Group www.kg-ny.com Table 76 KGNY is a group of restaurants owned and operated by Executive Chef Kurt Gutenbrunner. Kurt’s New York City empire began in C 2000 with the opening of his first restaurant, Wallsé, which holds two stars from the New York Times as well as a coveted Michelin star. Over the past twelve years, Kurt has spread his Austrian hospitality all over the city with Café Sabarsky, Blaue Gans, Café Kristall, and his winebar, The Upholstery Store. KGNY holds its restaurants to the highest standards and serves different variations of traditional Viennese cuisine with a contemporary twist. From his exquisite Sachertorte, to creamy White Asparagus Soup, to the most delicate Weiner Schnitzel, Chef Kurt’s cuisine is unmatched. KGNY also prides itself on its dedication to the arts. Wallsé and Café Kristall display works from Julian Schnabel’s private collection. Cafe Sabarsky is located in The Neue Galerie, and every detail down to the glasses and lamps in each restaurant have Austrian influence. Kurt prides himself on his attention to detail and is ever dedicated to serving his customers the finest food made from the best quality ingredients. Recruiting for: Culinary Externs - Full-Time Line Cooks - Front-of-the-House - Beverage Staff

Kurt Gutenbrunner Executive Chef and Owner 139 Fulton Street New York NY 10038 [email protected] (212) 240-9557 (212) 240-9941 Susan Schieffelin Director of Public Relations [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 21 Fall Career Fair - November 6, 2012 Kiawah Island Golf Resort www.kiawahresort.com Table 38 Kiawah Island Golf Resort offers guests a multitude of amenities, including ten miles of wide, immaculate, ocean beach, C M complemented by the island’s river, meandering lagoons and pristine marshlands. For sports enthusiasts, there are five nationally BP ranked golf courses, including The Ocean Course, which will host the 2012 PGA Championship, two tennis centers, thirty miles of Will Interview bicycle trails, and one of the largest Recreation Departments of any resort in the United States. Our guests can choose to stay in Wednesday any of our more than five hundred privately owned villas and homes, or in The Sanctuary, our Forbes Five Star/AAA Five Diamond rated, ocean front hotel. Resort dining opportunities include seven year round restaurants and two seasonal poolside grills. For guests with need for catered events, two banquet kitchens offer unlimited culinary options and venues, from the hotel, to ocean front, to golf clubhouses, to the Kiawah River.

With the opening of The Sanctuary, seven years ago, Kiawah Island Golf Resort added the option of a luxury, oceanfront, 255- room hotel, dedicated to providing the highest level of guest service and satisfaction. Having achieved both the Forbes Five Star and AAA Five Diamond awards, The Sanctuary is recognized as one of the finest hotels in the United States. The Hotel includes a Forbes Five Star steakhouse, the only one in the country, and a three meal dining option, both overlooking the Atlantic Ocean. In addition to a seasonal poolside grill, hotel guests can choose to enjoy In-Room dining or casual service in the hotel’s Lobby Lounge. Over 16,000 square feet of conference space provide an additional option for corporate guests or weddings.

2011 Accolades and Awards: Five Star Award – Forbes Travel Guide; Five Diamond Award – American Automobile Association; Top U.S. Resort (#1) – Golf World Magazine; Top U.S. Golf Resort (#2) – Conde Nast Traveler; America’s Toughest Course (The Ocean Course) – Golf Digest; Top Resorts on the U.S. Mainland (#3) – Conde Nast Traveler; Top Family Resorts in America (#1) – Travel + Leisure; Best Hotel Spas in America (#2) – Travel + Leisure; Certified Audubon Cooperative Sanctuary – Audubon International; Best of Award of Excellence (Ocean Room) – Wine Spectator; Best Down Home Cookery (Jasmine Porch) – Andrew Harper’s Hideaway Report; Only Forbes Four Star/AAA Four Diamond Steakhouse in the U.S. – Ocean Room. Recruiting for: Culinary Externs - Baking and Pastry Externs - Full-Time General Culinary and Full-Time Baking & Pastry Positions.

Margaret Harris Senior Recruiting Manager One Sanctuary Beach Drive Kiawah Island SC 29455 [email protected] (843) 768-2121 (843) 768-6061 Jonathan Banta Chef de Cuisine [email protected] Lawrence Brubaker Executive Pastry Chef [email protected] Ryley McGillis Chef de Cuisine [email protected]

Kingsmill Resort www.kingsmill.com Table 59 Kingsmill Resort and Spa, one of the Xanterra Resorts, is located in Williamsburg, Virginia. We operate four full-service C restaurants from casual family cuisine to fine dining as well as a retail coffee shop. Kingsmill boasts a complete banquet BP department that can suit the needs of functions ranging between 10 and 500. Our pastry shop brings to life the sweet creations enjoyed through the food and beverage outlets. Kingsmill Resort and Spa is a Four-Diamond, Preferred Resort. Recruiting for: Culinary Externs - Baking and Pastry Externs - Culinary and Back-of-the-House Staff.

Mark Florimonte '89 Executive Chef 1010 Kingsmill Road Williamsburg VA 23185 [email protected] (757) 253-5963

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 22 Fall Career Fair - November 6, 2012 KMG www.kmgjobs.com Table 91 The value KMG places on our employees is limitless. In a common world, we are looking for extraordinary and uncommon talent C to help us organize and change around our customer's needs. KMG is not like any other marketing company. We showcase the BP client's product not with slick, glossy magazine ads and marketing campaigns but with real people doing real work directly with the consumer to build brand loyalty. From a five star resort located in the Big Sky country of Montana to an adrenalin filled day racing 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 experiences on behalf of our client for their customers. The sky is the limit. Literally. Take a moment to review our current openings. We are looking for talented, dedicated people who know how to move mountains. Or at least climb them.

KMG is not the most conventional company; nor do we want to be one. Our goal is simple: hire people that are talented, enthusiastic and very good at what they do. Once we find that, we can teach you the rest. If you are energetic, focused, dedicated, committed, high energy and enjoy life then please give us a look. Recruiting for: Culinary Externs

Dana Terry Human Resources Director Spectrum Ctr - 5080 Spectrum Dr Suite 1150E, Addison TX 75001 [email protected] (406) 556-2757 (212) 242-4050 Frank Givens General Manager/Senior Vice President [email protected] Jan Pfeiffer Executive Chef [email protected]

Kohler Co. www.kohler.com Table 25 Founded in 1873 and headquartered in Kohler, WI, Kohler Co. is one of America's oldest and largest privately held companies. C Kohler is a global leader in kitchen and bath products, engines and power generation systems, furniture and decorative tile. The BP American Club Resort is the only 5 Star Resort in the Midwest that is able to be the international host to award-winning hospitality Will Interview and world-class golf destinations. Wednesday Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks

Richard Boyer Executive Chef [email protected] Lam Vongsakoun Food & Beverage Operations 44 Highland Drive Kohler WI 53944 [email protected] (920) 457-4441

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 23 Fall Career Fair - November 6, 2012 L'Auberge Casino Resort - Lake Charles Table 32 L’Auberge is located on 242 acres of land in Lake Charles, LA, two hours from the Houston metropolitan area. The property C M includes a 26-story hotel complex with approximately 1,000 spacious rooms and suites; an 18-hole golf course; 26,000 square feet BP of meeting space, including a business center and conference registration area; two resort swimming pools, lazy river and private cabana courtyard; full service salon and spa and cardio fitness center; retail stores; 10 innovative dining outlets; and top-name entertainment. The casino features 30,000 square feet of Vegas-like gaming action with 63 table games and more than 1,600 slot machines. Recruiting for: Culinary Externs - Baking & Pastry Externs - Room Chefs - Sous Chefs - Restaurant Supervisors - Restaurant Managers - Bakers - Bakers Helper - Cooks - Prep Cooks - Lead Cooks

Tiffany Hudson Talent Specialist 777 Avenue L'Auberge Lake Charles LA 70601 [email protected] (337) 395-7777 (337) 395-7749 William Foltz Pastry Chef [email protected] Joseph Mulligan Executive Chef [email protected]

Le Parker Meridien [email protected] Table 15 Hip and dysfunctional are out. Style and function are in. Le Parker Meridien’s 725 ergonomically inspired rooms and suites with far M reaching views of Central Park and the Manhattan Skyline give you that “at ease” feeling as you step out in the big town. Enjoy great eats at the over-the-top all day breakfast restaurant, NORMA’s, voted “Simply the best breakfast in New York” by the Zagat 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 mind? Well, Knave is an Espresso Bar that takes coffee seriously yet is not above serving a marvelous Manhattan. Sleek and fashionable new function space clustered on the second and third levels offer a total service environment including the latest in information technology. High atop the hotel the savvy Estrela Penthouse affords magnificent Central Park and Manhattan Skyline views. Recruiting for: Sous Chef - Comis Tournant - Kitchen Expediter - Assistant Manager - Norma's - Assistant Manager for Burger Joint and Knave - Assistant Room Service Manager

Ronnin Myers Director of Employee and Labor Relations 118 West 57th Street New York NY 10019 [email protected] (212) 708-7393 (212) 708-7367 Aneta Kosuda Recruiting Coordinator [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 24 Fall Career Fair - November 6, 2012 Lindblad Expeditions www.expeditions.com Table 6 Lindblad Expeditions is the country’s leading expedition travel company, pioneering expedition travel to remote and pristine places around the globe such as Antarctica, the Arctic, Galapagos, Baja California and beyond. Celebrating nearly 50 years of expedition excellence, we have recently partnered with the National Geographic Society to expand offerings to our 15,000 guests that join Will Interview Lindblad Expeditions each year, inspiring our guests and the wider population to explore and care about the planet. Lindblad Wednesday Expeditions has been the recipient of numerous travel and environmental awards. Based in New York, with an office in Seattle, Lindblad Expeditions has more than 150 full-time employees, as well as, a long roster of acclaimed naturalists and expedition leaders based around the world from which we staff our expeditions. Recruiting for: Pantry Chef - Assistant Chef - Head Chef

Tanya Kroum Shipboard Employment Specialist 1415 Western Avenue - Suite 700 Seattle WA 98101 [email protected] (206) 403-1500 (206) 403-1501 Billie McCaslin Human Resources Director [email protected]

LiNEaGE - Eastern Standard, Island Creek Oyster Bar www.islandcreekoysterbar.com Table 37 Will be recruiting for three restaurants: C

LiNEaGe in Brookline, MA - We use our intimate appreciation for ingredients to create a personal interpretation of modern Will Interview American cuisine. It's this passion that informs our approach to food, with a profound respect for seasonality and the dedicated Wednesday local artisans and growers. It is our intention to create a comfortable yet sophisticated dining room, nurturing an atmosphere as inviting as a home with a deep sense of hospitality.

Eastern Standard in Boston, MA - Quite literally the heart that keeps Kenmore Square pumping, Eastern Standard's lively mix of locals and out-of-towners assures a vibrant scene nearly 24 hours a day. The high-ceilinged room features an impressive dining area, an intimate private dining room, and a lounge surrounding the longest marble bar in Boston. Nationally-recognized for our award-winning cocktail program, our dining options are just as impressive and span the gamut of everything from a burger to our daily offering. Whether you stop in for breakfast, lunch, a mid-afternoon snack, dinner or late night eats, you will be warmly greeted by a staff whose main goal is to make your dining experience among the best you have ever had. At Eastern Standard we strive to re-create every guest's expectations.

Island Creek Oyster Bar in Boston, MA - The first restaurant from internationally-acclaimed Island Creek Oysters, Island Creek Oyster Bar has quickly become the definitive seafood experience in Boston since its opening in October of 2010. With an ambiance that takes its cue from the farm's home in Duxbury, Massachusetts, the menu offers a mix of shore classics (fried clams, fish & chips) alongside more sophisticated preparations, as well as a robust selection of non-seafood dishes. And, of course, ICOB features the most robust raw bar program in Boston featuring a wide selection of oysters and shellfish that are unavailable anywhere else. Recruiting for: Culinary Externs - Line Cooks - Graduates for Baking & Pastry

Nicola Hobson Chef de Cuisine 500 Commonwealth Avenue Boston MA 02215 (617) 532-5300 Lauren Krosser Pastry Chef

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 25 Fall Career Fair - November 6, 2012 Loews Miami Beach Hotel www.loewshotels.com Table 27 Loews Hotel - Headquartered in New York City - owns and/or operates 17 hotels and resorts in the U.S. and Canada. Located in C major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond BP Four Diamond standards to delight guests with a supremely comfortable, uniquely local and vibrant travel experience. Loews Will Interview boasts some of the industry's most innovative and successful travel programs, including Loews Loves Kids for families and Loews Wednesday Loves Pets for discerning animals on the road.

Loews Miami Beach Hotel - flaunting a "SoBe style" fusion of cosmopolitan and Art Deco influences - creates beachfront elegance for the authentically hip. Located in the "heart" of South Beach, the hotel showcases 790 stylish rooms and suites, a palm tree lined promenade, oceanfront sparkling pool, more than 65,000 square feet of meeting and function space, Elemis Spa and Fitness Center and seven restaurants and bars.

Preston's Brasserie: A breathtaking oceanfront setting, serving a mix of traditional fare flavored with a "Florribbean" flair. These dishes combined with an infusion of uniquely local Miami flavors give our guests a truly fresh, healthy and delicious experience.

Sushi Sobe: Our newest addition, located in the lobby, this sushi bar and lounge serves traditional sushi favorites with our own South Beach touch. Complete with its very own dessert menu of Asian-inspired treats and a cocktail menu which includes sake specials and more.

Hemisphere Lounge: Conversation, cocktails, live music and a savory BYTES menu flow in the fashionable atmosphere. A refined place to enjoy the perfect martini, with a list of over 240 combinations along with "Loews Signature Cocktails," you are sure to find a new favorite."

SoBe Scoops offers a variety of sweet treats from ice cream, sorbet and gelatos, with great topping choices, to homemade bakery treats and a candy wall. Featuring traditional Haagen Daz favorites, Graeters and special flavors created by our very own pastry chefs, as well as sundaes, shakes, smoothies and daily specials, there is something for the entire family to enjoy.

Loews Miami Beach Hotel Awards: AAA Four Diamond - Expedia Insider's Select Award - Meetings & Conventions Gold Key Award - Meetings & Conventions Gold Platter Award - Mobil Four-Star - Hotel of the Year given by Loews Hotels. Voted Number One Luxury Resort for customer satisfaction by Market Metrix Hospitality Industry. Recruiting for: Culinary Externs - Baking & Pastry Externs

Adriana Kasunic Assistant Human Resource Director 1601 Collins Avenue Miami Beach FL 33139 [email protected] (305) 604-5427 (305) 604-5423 Frederic Delaire Executive Chef [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 26 Fall Career Fair - November 6, 2012 Lyons Group Table 88 Lyons Group is an entertainment, food and beverage development company formed in 1981 by Patrick Lyons and Edward C M Sparks. Currently, the company owns and operates some thirty venues in the Boston area, Mohegan Sun Casino in Uncasville, Connecticut and Rosemont Park, IL. Each brand has been conceived, built, marketed and operated by our group. Our impressive list of properties range from top-notch eateries such as Towne Stove & Spirits, Sonsie, Scampo, Harvard Gardens and Jasper White's Summer Shack to the most popular and world famous entertainment destinations such as Alibi Bar & Lounge, Ultra 88 Night Club, Kings, Game On Fenway, and Lucky's Lounge.

Our company specializes in evaluating a marketplace and developing a business concept appropriate to that specific market. Currently, our expansion focus is on fine-dining like Scampo, Kings Bowl, Jasper White's Summer Shack (a casual New England seafood restaurant), and The Lansdowne (Irish Pub). Our personnel are experienced at site selection, construction management, operations, marketing and financial controls of all types of food, beverage, and entertainment businesses. Recruiting for: Culinary Externs (Sonsie Boston) - General Manager: Chicago, IL, Orlando, FL. Kitchen Manager: Orlando, FL. Sous Chefs and Line Cooks: Boston, MA.

Greg Hamm Director of Human Resources 800 Boylston Street - Suite 1400 Boston MA 02199 [email protected] (617) 262-2605 (617) 252-3943

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 27 Fall Career Fair - November 6, 2012 Marriott International and The Ritz-Carlton www.careers.marriott.com Table 105 Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've C M 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 BP blocks you need to forge a challenging new path, the hotel opportunities you want to expand your skills, and the benefits that let Will Interview you live the life you want. Multiple brands offer you the opportunity to work and grow your experiences in many directions from Wednesday Marriott Hotels, JW Marriott, Renaissance, and The Ritz-Carlton all offering World Class Cuisine. You'll work alongside ladies and gentlemen who share your enthusiasm about your hotel employment within one of our Marriott brands. And you'll discover hospitality jobs that offer growth and promotions that will let you experience the career of a lifetime. Whether you're applying for your first hospitality job or you are a career professional, Marriott offers success you can experience. We invite you to…… Consider Marriott as your career destination.

All interested candidates must post their resume in advance at http://collegejobs.marriott.com. Feel free to send an email message after posting to [email protected] to verify your information has been processed through the system. Join our Team for an Informational Session on Monday, November 5, at 9 PM in the Multi-Purpose Room at the Student Recreation Center.

We are seeking candidates for the 2013 Voyage Leadership Development Program who will graduate by April 2013. Opportunities are available in multiple brands in Marriott International in the areas of Culinary, other Food & Beverage, Rooms & Related, and Sales. Your training will be geared toward the specific position/brand for which you are hired. We are seeking individuals with a college education, industry work experience, and previous leadership experience. Candidates must also be open to relocation as an opportunity of interest may not be available in your desired location. Interested candidates should register their information prior to Career Fair at: http://collegejobs.marriott.com.

Candidates for externship will be considered for opportunities for approved sites. The following properties have made us aware 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 interested in listed: The Ritz Carlton DC, JW Orlando & Ritz Carlton Grande Lakes, Orlando World Center, New Orleans Marriott, The Ritz Carlton Naples, The JW Desert Ridge Phoenix AZ, JW & Ritz Carlton Tucson, the New York Marriott Marquis - culinary only must be available to start in November or December, San Diego Marquis, JW San Antonio Hill Country Resort Recruiting for: CA and B&P Externs at approved Marriott or Ritz-Carlton sites on the actively seeking list. Limited Voyage Leadership positions - must be ready and willing to relocate.

Janet Bachtel Manager, University Relations 10400 Fernwood Road - Dept. 52931.91 Bethesda MD 20817 [email protected] (573) 873-5393 (301) 644-8268 Mark Beaupre '84 Director F&B/Orlando World Center Marriott

Tina Haldman Senior Pastry Chef - Hill Country - San Antonio

Caneale Hoshaw Director of Restaurants - Orlando's World Center

Jadan Sheive '06 Executive Sous Chef - JW Marriott Desert Ridge

Sean Woods '92 Executive Chef -Ritz-Carlton Grande Lakes

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 28 Fall Career Fair - November 6, 2012 Menus for Healthy Kids - The Culinary Institute of www.healthykids.ciachef.edu Table 46 America Menus for Healthy Kids is part of The Culinary Institute of America's overall health initiatives and is aimed at combating childhood C obesity and Type II diabetes by working collaboratively with school foodservice to provide healthier and more appealing school lunch choices.

We're recruiting for an extern to work with Menus for Healthy Kids directly in an area school district. This is an approved alternative extern position. The extern cooks, develops recipes and menu cycles, works various positions in school cafeterias, participates in after-school food and health-related clubs, presentations and programs, and does research and writing projects. Recruiting for: Culinary Extern

Mary Donovan '83 Editorial Project Manager 1946 Campus Drive Hyde Park NY 12538 [email protected] (845) 451-1371 (845) 451-1092 Rico Griffone Consultant [email protected]

Metz Culinary Management www.metzltd.com Table 31 Named among the top 25 contract management companies in the United States, Metz Culinary Management., was formed in 1994 C M by John C. Metz, Harold Leininger, and Robert Aughenbaugh. With a combined 100 years of industry experience, they had a vision to provide a custom dining management service — with a special emphasis on service — for a variety of market segments, Will Interview including education, healthcare, business, and industry. In keeping with its focus on client satisfaction, Metz Culinary Wednesday Management, expanded in 2000 to include an environmental services division to offer clients a greater variety of services. Metz Culinary Management's "Customer First" philosophy and commitment to regional growth has assisted us in becoming a premiere food service company for the Northeastern United States. Through the years, we have remained true to our mission statement concerning our clients and employees:

Metz Culinary Management is a family-driven company that collaborates with its clients to deliver restaurant-inspired hospitality to each and every guest. Recruiting for: Culinary Externs (at approved sites) - Managers in Training

Cheryl McCann Vice President of Human Resources Two Woodland Drive Dallas PA 18612 [email protected] (570) 674-8727 (570) 675-9424 Ryan McNulty Director of Culinary Development [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 29 Fall Career Fair - November 6, 2012 Mohonk Mountain House www.mohonk.com Table 89 Founded in 1869, Mohonk Mountain House stands in the midst of 24,000 acres of the Shawangunk Ridge outside of New Paltz, C NY. We are a Full American Plan Resort, featuring American cuisine. This National Historic Landmark is a Victorian castle situated BP on a majestic setting next to a glacier formed lake, where employees are welcome to, and encouraged to, use many of the resort facilities and participate in activities as a complimentary benefit of their employment.

A commitment to personal service is high on the agenda at the resort. Starting with a full day Orientation, new employees learn about the history, geography and marketing of Mohonk, and then continue their learning processes through on-going customer service training and skill development "on-the-job".

Our Kitchen is directed by Executive Chef James Palmeri, Executive Sous Chef Anthony Veirni and Pastry Chef Eric Smith. Breakfast and Lunch are buffet. Seasonally guests may choose from up to three venues for dinner: A fully served meal, a dining festival with cooking stations; or outdoor dining at the Granary. Meal capacity is 1100 plates.

Mohonk welcomes applicants with a positive attitude, a wish to use their skills and knowledge to provide "legendary" customer service, and a desire to learn and grow Recruiting for: Culinary Externs - Baking and Pastry Externs - Possible year-round opportunities.

Shawn Clark Employment Manager 1000 Mountain Rest Road New Paltz NY 12561 [email protected]/[email protected] (845) 256-2089 (845) 256-2049 James Palmeri Executive Chef [email protected]

Momofuku Restaurant Group www.momofuku.com Table 65 The breathless hype is true. His food is as good and as exciting as everyone says it is. David Chang has opened up a new C M direction in dining and cooking.” – Anthony Bourdain, Established by Executive Chef/Owner David Chang in August of 2004 with BP the opening of Momofuku Noodle Bar in the East Village, the Momofuku Restaurant Group now includes five restaurants (Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Má Pêche, Momofuku Seiobo), a bakery with multiple locations throughout New York (Momofuku Milk Bar), a bar (Booker and Dax), and a test kitchen. Momofuku restaurant group has gained world-wide recognition for its innovative take on American cuisine, while supporting local, sustainable, and responsible farmers and food purveyors. Momofuku’s menus change daily and with the season. There is no dress code at any of the Momofuku restaurants. Dave has taken home three James Beard Foundation Awards (Rising Star Chef of the Year, Best Chef New York City, Best New Restaurant— Ko), and Ssäm Bar has been named one of S. Pellegrino World's 50 Best Restaurants four years in a 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. Momofuku Seiobo has three hats from The Sydney Morning Herald Good Food Guide. Frank Bruni, former New York Times Restaurant Critic, calls Chang, “a chef who went further than any of his peers in wedding serious, sometimes challenging food and an ultra-casual, spontaneous dining ethos in tune with unbound times.” Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Prep Cooks - FOH Managers

Peter Carmichael Executive Chef - Ma Peche

Antonia Vitale Human Resources 853 Broadway, Suite 1211 New York NY 10003 [email protected] (212) 228-0031

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 30 Fall Career Fair - November 6, 2012 The Naples Beach Hotel & Golf Club, Inc. www.naplesbeachhotel.com Table 73 Celebrating 50 years of hospitality in Southwest Florida. This 125-acre beachfront resort recently underwent a multimillion dollar C architectural renovation. Three restaurants feature regional cuisine using the finest indigenous ingredients. The Naples Beach Hotel & Golf Club is a 3-diamond property and hosts everything from family events to corporate events. Will Interview Recruiting for: Culinary Externs (October - December - January - March start dates) Wednesday

Patsy Carbone Human Resources Director 851 Gulf Shore Boulevard North Naples FL 34102 [email protected] (239) 435-4363 (239) 435-4378 Becky Graham Assistant Director of Human Resources [email protected]

Nemacolin Woodlands Resort www.nemacolin.com Table 10 Nemacolin Woodlands is one of North America's premier resort destinations. Situated on nearly 2,000 acres, the Forbes Four-Star C and AAA Four-Diamond resort features 320 luxurious guestrooms, suites, townhouses, and private luxury homes, including the BP Forbes Five-Star, AAA Five-Diamond, Falling Rock boutique hotel and clubhouse. In addition to the internationally acclaimed Will Interview Woodlands Spa, the resort offers 36 holes of golf on two championship courses—the Pete Dye designed Mystic Rock and the Wednesday traditional Links Course. For shooting of another sort, guests should visit our 30-station Shooting Academy, a sporting clays facility situated on 140 acres complete with a spacious lodge. Trail rides are available at the Equestrian Center, or for a more rugged trail experience, there’s the JEEP® Off Road Driving Academy offering guests the ultimate in off road adventures. For shoppers there are 14 specialty shops, plus nearby Uniontown boasts the ultimate outdoor store, Woodlands World. As the seasons change, our ski facilities for both downhill and cross-country enthusiasts, snowboarders and snow tubers kick into high gear, or for a different winter experience visitors can enjoy dog sledding. Nemacolin Woodlands also boasts an impressive collection of 15 restaurants and lounges, including the Forbes Five Star, AAA Five Diamond, Lautrec as well as a multi-million dollar art collection. For meetings and events, Nemacolin Woodlands offers 31,000 square feet of meeting and banquet facilities including four ballrooms, a 200-seat lecture hall, and 24 meeting rooms - making Nemacolin Woodlands the ideal setting for functions ranging from weddings to sales meetings. For those guests arriving by air, our on-property private airfield with 3,900- foot airstrip is available.

Nemacolin Woodlands Resort is one of only six resorts in the world to have Forbes 5 Star Award for lodging and dining. Our flagship restaurant, Lautrec, is 5 Star and 5 Diamond. Recruiting for: Culinary Externs - Baking & Pastry Externs

Sean Eckman Executive Sous Chef - Fine Dining 1001 Lafayette Drive Farmington PA 15437 [email protected] (724) 329-6464 (724) 329-6643 Earl Morse '99 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 31 Fall Career Fair - November 6, 2012 Nestle Professional www.nestleprofessional.com Table 53 Nestlé Professional® is dedicated to being an inspiring growth partner that delivers creative, branded food and beverage solutions, C enabling foodservice operators to delight their consumers. From innovative beverage systems under NESCAFE® and COFFEE- MATE® brands to on-trend culinary items from MINOR’S®, STOUFFER’S®, CHEF-MATE®, TRIO® and HOT POCKETS® brand Will Interview sandwiches, Nestlé Professional meets the needs of foodservice operators while satisfying the tastes of the out-of-home Wednesday consumer. Nestlé Professional is part of Nestlé S.A. in Vevey, Switzerland – the world’s largest food company – with sales over $100 billion. For foodservice product news and information visit www.nestleprofessional.com Recruiting for: Culinary Extern

Tony Eichelberger Human Resource Generalist 30000 Bainbridge Road Solon OH 44139 [email protected] (440) 264-6600 (480) 379-4204 Doug McGohan Culinary Operations Manager [email protected] (440) 264-6729

North American Association of Food Equipment www.nafem.org Table 71 Manufacturers (NAFEM) The North American Association of Food Equipment Manufacturers (NAFEM) represents 550 companies throughout the world manufacturing commercial foodservice equipment and supplies. Learn more about the programs and services NAFEM offers its members and the foodservice industry at large, including statistics, research, publications, professional development opportunities, the Certified Foodservice Professional (CFSP) designation, and its flagship event, The NAFEM Show, February 7-9, 2013, Orange County Convention Center, Orlando, Florida, USA. Recruiting for: Members

Christopher Kasik Director, Speciality Markets - CADCO, Ltd.

Charlie Souhrada Director, Member Services 161 North Clark Street - Suite 2020 Chicago IL 60601 [email protected] (312) 821-0201 (312) 821-0202

Northstar Café www.thenorthstarcafe.com Table 83 We operate four award winning restaurants. Each Northstar Cafe is unique, but all are fast-paced, extremely popular restaurants M that regularly serve more than 800 guests a day. Our cuisine is literally rooted in our Ohio soil. Working with dozens of local and organic producers, our entire menu, including our pastries and breads are prepared from scratch in beautiful, open kitchens. Will Interview Wednesday Northstar Cafe strives to bring together caring, intelligent people with demonstrated leadership ability, optimism, and a relentless drive to succeed. We have kitchen and dining room management positions available. Our strong management culture is one of a kind. We provide our new managers with four months of formal training, followed by ongoing performance-based coaching in an exciting, challenging, and entrepreneurial work environment.

Northstar, founded in Ohio’s vibrant state capital of Columbus, is a rapidly growing restaurant company known for it’s exceptional, ingredient driven cuisine, fantastic design, uncommon values, and remarkably friendly people. Our team is full of extraordinary people, and we share the singular goal of ensuring that Northstar remains a vibrant, progressive, and inspiring restaurant company. Around here, making others happy just comes with the job description. If you love food, and want to change the world, here’s your chance to make a career of it. You’ll work hard, but the job comes with more than a few perks, including excellent salaries, and industry-leading benefits. Recruiting for: Managing Partners

Kevin Malhame Partner 4215 North High Street Columbus OH 43214 [email protected] (614) 263-0303

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 32 Fall Career Fair - November 6, 2012 Ocean House & Weekapaug Inn www.oceanhouseri.com Table 14 The Ocean House in Watch Hill, RI, is devoted to creating enduring relationships with our guests and members by providing highly C personalized service and gracious hospitality in an informally elegant atmosphere. The OH! Spa at the Ocean House has been awarded the coveted 5 Stars from Forbes Travel Guide, becoming one of 30 5-Star rated spas in the world while our Resort and Will Interview Seasons Restaurant have been awarded 4 Stars. The Ocean House is a Five Diamond AAA hotel and a member of Relais & Wednesday Chateaux. Also, the Travel + Leisure Best Awards 2012, voted on by Travel + Leisure readers, ranked the Ocean House as the #4 Top Resort in the Continental U.S. and #60 Top Hotel in the World. Reopening in fall of 2012, the Weekapaug Inn is located in the peaceful community of Weekapaug, RI, with sweeping views of Quonochontaug Pond and the Atlantic just beyond. Inspired by classic Cape-Cod style, the building is covered with red cedar shingles, accented by dark brown trim. The property features 27 guest rooms and four Signature Suites, with farm-to-table fine and casual dining and boutique event space. As the sister property to the Ocean House, located just five miles away in Watch Hill, RI, guests of the Weekapaug Inn enjoy access to all of the amenities and facilities at the resort including, five restaurants, a private beach, activities and programming, yachting, the OH! Spa, and others. Recruiting for: Culinary Externs - Line Cooks (Ocean House - Spring 2013). Line Cook (Weekapaug Inn - immediate opening).

Alice Brennan Director, Associate Relations & Recruiting One Bluff Avenue Westerly RI 02891 [email protected] (401) 584-7065 (401) 584-7065

Omni Hotels www.omnihotels.com Table 78 Omni Hotels is a privately owned, mid-size company that operates 39 luxury hotels in the top business gateways and leisure C M destinations in the United States, Mexico, and Canada. The company's portfolio includes new properties, registered historic BP landmarks, exceptional convention hotels, and relaxing golf and spa resorts. Each Omni Hotels location offers luxury Will Interview accommodations that are surprisingly sensible. Omni Hotels is steadily expanding existing properties and entering new markets Wednesday across North America. The company opened three new locations since late 2003 and is currently in the process of building the newest hotel in Ft. Worth, Texas, scheduled to open in November 2008.

Omni Hotels & Resorts 2013 Externship Experience:

Securing its fifth JD Power Award this year for service excellence, Omni Hotels & Resorts is dedicated to continually exceeding expectations. Perhaps nowhere else does this dedication to an incomparable experience manifest itself than in the culinary spaces of our award-winning luxury properties. Here, our passionate and dedicated culinary experts transform the commonplace into epicurean delights easily shared among family and friends. As an Omni culinary Associate, you will have a front row seat to cutting-edge culinary practices homegrown in Omni’s kitchens – one-of-a-kind practices that set the mark for others in the industry to mimic. We look forward to introducing our seasoned Executive Chefs to you and learning more about your passion for the culinary profession.

Externships will be offered at the following properties:

Omni Austin Downtown Hotel, Austin, TX Omni Bedford Springs Resort, Bedford, PA Omni Ft. Worth Hotel, Ft. Worth, TX Omni La Mansion del Rio, San Antonio, TX Mokara Hotel & Spa, San Antonio, TX Omni Mt. Washington Resort, Mt. Washington, NH Omni Orlando @ Champions Gate, Orlando, FL Omni William Penn Hotel, Pittsburgh, PA Recruiting for: Externs (for approved sites) - Full-time FOH and BOH - Entry-Level Management Development

Lisa Welch Corporate Director of Recruiting 420 Decker Drive Irving TX 75062 [email protected] (972) 871-5600 (972) 871-5669

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 33 Fall Career Fair - November 6, 2012 On The Marc Events www.onthemarcevents.com Table 63 Catering company specializing in high-end custom, private functions. C

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 [email protected] Amanda Parker Event Coordinator and Beverage Manager 47 Larkin Street Stamford CT 06907 [email protected] (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 Page 34 Fall Career Fair - November 6, 2012 OTG Management Table 99 Caring, Creativity, Fun, Integrity, Passion, Safety, Quality. M OTG is an award-winning airport food & beverage operator with more than 150 restaurants and eateries in nine airports, including Will Interview John F. Kennedy, LaGuardia, Minneapolis-St. Paul, Boston Logan, Tucson, Washington National, Orlando, Chicago O’Hare and Wednesday 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 [email protected] (212) 776-1478 Shawn Edelman Chef

Aris Konstantinidis Operations Manager

Kevin O'Neill '98 Chef [email protected] Noelle Voska Human Resource Manager [email protected] David Willner Terminal Director

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 P.C.H. Hotels & Resorts, Inc. www.pchresorts.com Table 13 P.C.H. Hotels & Resorts, known as the Resort Collection of Robert Trent Jones Golf Trail, is a collection of world class hotels C located throughout Alabama, designed for ultimate comfort and customer service. The eight P.C.H. hotels range from 90 to more BP than 400 guest rooms and have meeting spaces of all sizes. P.C.H. properties are Marriott and Renaissance branches. Will Interview Recruiting for: Culinary Externs - Cook I - Cook II - Cook III Wednesday

John Cwiklik '75 Vice President of Human Resources 11 North Water Street - Suite 8290 Mobile AL 36602 [email protected] (251) 338-5600 ( 25) 133-8560 Mike Wallace '90 Executive Chef [email protected]

Panera - Take Home The Bread, LLC Table 48 Take Home The Bread, LLC is the franchise group with development rights for PANERA BREAD CAFÉ'S, a growing business of M neighborhood bakery cafes in Westchester, Rockland, Orange, Dutchess, Putnam, and Bronx counties of New York. We have opened thirteen high volume cafes in Middletown, Nanuet, Port Chester, Poughkeepsie, North Poughkeepsie, Yorktown Heights, Will Interview Fishkill, Scarsdale, the Bronx, Newburgh, Cortlandt Manor, White Plains, and Bedford Hills. We're opening in Cross County Mall in Wednesday Yonkers in November with approximately 8-10 additional cafes opening by the time we're done. Recruiting for: We typically look to hire Assistant Managers and teach them the Panera brand. Those who excel are given opportunities to become General Managers and run their own café.

Mike Ryan Director of People Services 350 Passaic Avenue Fairfield NJ 07004 [email protected] (973) 808-9525 (973) 276-6391 Lowell Farkas Managing Partner [email protected] Sarah Otto Regional Training Manager [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 36 Fall Career Fair - November 6, 2012 Panera Bread www.panerabread.com Table 49 INNOVATIVE LEADERSHIP @ WORK M INNOVATION: For over three decades Panera Bread has been an innovative leader in the industry. Our breakthrough approach Will Interview to creating high quality breads, foods and customer experiences has helped us create the new industry standard for quick-serve Wednesday food. With over 1600 locations in the US and Canada, we are the largest and fastest growing bakery-café concept in North America.

GROWTH: For more than 20 years we have carefully grown by 75 to 100 new locations per year.

OPPORTUNITY: Due to this continued growth, we have outstanding career opportunities for Assistant Managers and General Managers Nationwide.

PASSION: We are Panera! We are bakers of bread. We are fresh from the oven. We are a symbol of warmth and welcome. We 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 your weekday morning ritual. We are the kindest gesture of neighbors. We are home. We are family. We are friends.

CULTURE: “No Jerks Allowed." Our relationships are based upon respect and honesty.

CONSCIENTIOUSNESS: We are Making a Difference! We strive to make a difference in the world through creating authentic fresh made breads and foods that have been organically grown, humanely treated, and carefully hand-crafted by caring people. We're gentle to the planet through our conservation initiatives and give back to local communities through food donation and hunger relief programs.

LEADERSHIP: We are Proven Leaders! As a proven leader in the industry, we always have opportunities for talented and innovative leaders who really want to make a difference in the world. As an Assistant Manager or General Manager at Panera Bread, you will be expected to provide outstanding leadership to your team. You should be passionate about the industry, inspiring others, coaching, counseling, creating a profitable environment, and delivering an exceptional customer experience.

BENEFITS: Let our Success be Your Success! Our success allows us to nurture a culture of empowerment, development, and internal career growth. We offer extensive and ongoing career training and development because we know how important our people are to our success.

Competitive salary • Incentive plan potential • Competitive health benefits • 401(k) plan with company match • Employee stock purchase plan • Paid vacation • Food product discounts • Ongoing training.

BALANCE: Some Extras for your Work/Life Balance. No alcohol service and grease-free environment.

REQUIREMENTS: Proven innovative leadership experience and skills. Must be 18 years of age or older. Recruiting for: Day Bakers - Night Bakers - Bakery Market Managers - Retail Management

Jeff Hayes Talent Acquisition Manager 3630 South Geyer Road St. Louis MO 63127 [email protected] (573) 442-7637 Sheryl Hoar '91 Bakery Market Manager [email protected] Eric Kastel '90 Director of Bakery Development [email protected] Sheryl Lagueux Regional Baking Operations Manager [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 37 Fall Career Fair - November 6, 2012 Patina Restaurant Group www.patinagroup.com Table 109 Patina Restaurant Group is a bicoastal boutique restaurant and foodservice company. We are committed to providing our C M customers with outstanding and memorable dining experiences that include exceptional food and genuine hospitality. Learn about BP our legendary restaurants, luxury catering at premier events and venues, and innovative dining experiences in unexpected Will Interview places. With a passion for all things culinary, our dynamic professional staff brings its world-class talents to the table everyday. Wednesday Unlimited opportunities are available for talented and dedicated individuals. Recruiting for: Culinary Externs - Baking & Pastry Externs - All Culinary Positions

Frank Marino Recruitment Manager - Patina East Coast 120 West 45th Street - 16th Floor New York NY 10036 [email protected] (212) 789-8118 (213) 302-8032

PGA National Resort and Spa www.pgaresort.com Table 87 PGA National Resort & Spa is designed to deliver a luxurious championship experience, and the resort's recent revitalization will C redefine your expectations. 379 beautifully appointed rooms, suites and cottages create a sense of home, and our attention to detail answers every desire. Seven onsite restaurants and lounges, from the fine steaks and seafood at Ironwood Grille to the Will Interview crisp fare of Wave Grill, a 39,000-square-foot, self-contained conference wing, featuring 23 stylish and modern meeting rooms. Wednesday Five tournament-ready golf courses, designed by Nicklaus, Palmer, the Fazios, and Karl Litten, considered among the best layouts in Florida. A 40,000-square-foot European spa, featuring a diverse menu of treatments, heated outdoor mineral pools, a beauty salon, a relaxing café, and lounge areas. Health & Racquet Club, offering 19 Har-Tru tennis courts, free weight and cardiovascular exercise rooms, Pilates, aerobic and ballet studios, and personal training. Nine sparkling pools, including a lap pool, main pool, and soothing whirlpools. As a designated Florida Green Lodge by the Florida Department of Environmental Protection since 2007, PGA National Resort & Spa annually improves on and expands its environmental program each year. As a golf resort, it is imperative to embrace sustainable business practices for the benefit and enjoyment of our guests, employees and community for years to come. Learn more about our Green Initiatives. • AAA Four Diamond Award • Meetings and Conventions Gold Key Award • The Spa at PGA National Selected as "Top 10 Best for Golf" in Prestigious SpaFinder Readers' Choice Awards - October 19, 2010 • PGA National Wins National Meetings and Golf Awards - June 6, 2011 • PGA National named No. 1 Golf Resort in Florida by About.com • PGA National Vaults 39 Spots to 49th Nationally in Golfweek's 'Best Resort Courses' - October 18, 2010 • PGA National Named to Premier Resorts list by Golf Magazine – February 2010 • PGA National Named a Top 50 Resort by Golfworld – November 2009 • PGA National Golf Academy rated as one of the top practice facilities in the U.S. by Golf Digest. Recruiting for: Culinary

Gordon Maybury Executive Chef 400 Avenue of the Champions Palm Beach Gardens FL 33418 [email protected] (561) 624-8148

Philadelphia Cricket Club www.philacricket.com Table 86 The Philadelphia Cricket Club, founded in 1854, is the oldest country club in America. With two locations, in Chestnut Hill Philadelphia, and Flourtown Pennsylvania, our menus feature creative, seasonal, and ingredient driven cuisine. Our culinary program offers two full service restaurants and a banquet and catering department with four facilities including a ballroom in our main clubhouse, and a halfway house on one of our three top-ranked golf courses. Recruiting for: A la Carte Line Cooks - Banquet Line Cooks - Junior Sous Chef

Angel Garcia III Sous Chef [email protected] Tim Pervizi '07 Executive Sous Chef 415 West Willow Grove Avenue Philadelphia PA 19118 [email protected] (215) 247-6001 (215) 242-2457

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 38 Fall Career Fair - November 6, 2012 Price Chopper Supermarkets www.pricechopper.com Table 36 Price Chopper is one of America's most innovative supermarket chains, with 129 stores in six states and 23,000+ team members. M We have numerous opportunities in our company. In addition, we are proud to introduce a new venture which will feature more than 10 fast casual and other prepared food concepts and one full-service restaurant. Recruiting for: Restaurant Manager - Italian Marketplace Manager - Store Chef - Pastry Chef

Dan Riccio Senior Talent Acquisition Specialist 461 Nott Street Schenectady NY 12308 [email protected] (518) 379-2191 (518) 379-4925 Joellen Kish Junior Talent Management Specialist [email protected]

Red Robin www.rrobinpa.com Table 58 Lehigh Valley Restaurant Group, Inc. is a Red Robin Franchise that operates 19 restaurants in Pennsylvania. We are looking for M Managers that display an “unbridled” passion for taking care of our guests and team members. We have excellent opportunities for advancement! We will be opening two new restaurants in 2013! RED ROBIN PHILOSOPHY: At Red Robin our “unbridled” passion Will Interview for perfection can only be achieved when our Team Members enjoy what they do... All applicants must live by the Red Robin Wednesday CORE VALUES... Honor, Integrity, Seek and Share Knowledge, and HAVING FUN! Check out our website at www.rrobinpa.com Recruiting for: Managers in Training for both Front-of-the-House and Back-of-the-House

Jodie Stetz Director, Talent Acquisition & Development 6802 A Hamilton Boulevard Allentown PA 18106 [email protected] (610) 481-0436 (610) 481-0437 Steve Bimonte '11, '12 Manager in Training

Shannon O'Neil Recruitment Specialist [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 39 Fall Career Fair - November 6, 2012 Roaring Gap Club - North Carolina www.roaringgapclub.com Table 98 The Roaring Gap Club was founded in 1894 by a group of wealthy industrialists.“To the early mountaineers, Roaring Gap was the C area between two peaks of the Blue Ridge that amplified the roar of the wind…”, but to those who spend their summers here, many every summer of their lives, Roaring Gap is a part of them. The Employees at the Roaring Gap Club have a unique Will Interview opportunity to become part of a rich, long-lasting tradition of Ladies and Gentlemen serving Ladies and Gentlemen. Wednesday

The Roaring Gap Club values its most recognized asset—Our Employees. As an employee of the Roaring Gap Club, you will find the club is continuously making efforts to upgrade the working and living facilities of its employees. Recent renovations include new additional work space and new appliances in the club’s kitchens, complete renovations of the Golf Grille, Pro Shop, Tennis Shop and dining rooms. The employee houses and lodge have recently undergone major renovations including a new roof, hardwood floors, heating and air conditioning and a state of the art fire detection and suppression system. Furniture and appliances are continuously being upgraded. Employment at the club includes (at no cost to the employee): private housing or semiprivate lodge rooms. Quality staff meals are provided for both lunch and dinner by the club’s Chefs. Employees also have access to the club’s recreation facilities at no charge. • 18 hole Donald Ross designed golf course and driving range • Tennis Center includes 6 clay courts, 1 har-tru court and 1 platform paddle tennis • State of the art Nautilus fitness center and weight room • Heated swimming pool • 57 acre Lake Louise provides access to catch and release fishing, canoes, kayaks and a white sand swimming beach • Basketball court and playground • Picnic and grill areas Recruiting for: Culinary Externs - Line Positions - Lead Line Positions

David Wohrle Executive Chef 2663 Roaring Gap Drive Roaring Gap NC 28668 [email protected] (336) 363-2211 (336) 363-2758

Ruby Tuesday, Inc. www.rubytuesday.com Table 97 Culinary Culture is a corner stone to the New Ruby Tuesday. Within the last year, we have reorganized our restaurants and our M brand to focus on being able to change American dining. With dedication, passion, and energy, we can accomplish this goal but we need you and your culinary passion to join us on our journey. Will Interview Recruiting for: Culinary Managers - Guest Service Managers Wednesday

Paul Moran Senior Regional Partner 150 West Church Avenue Maryville TN 37801 [email protected] (865) 379-5735 Dan Savoca Operating Partner [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 40 Fall Career Fair - November 6, 2012 SAGE Dining Services, Inc. www.sagedining.com Table 93 We are SAGE Dining Services, Inc.® , the nation's leading provider of sustainable dining services and upscale catering for M independent schools and private colleges; as well as a select number of convents, long-term care facilities and conference centers. As an independent, management-owned company, our growth is powered by the talents of incredible managers. Since our creation in 1990, we have been providing our clients with personal attention, superior service and unbelievable food, and our managers with a fun work environmen and opportunities for personal and professional growth. Recruiting for: Nationwide Opportunities: Executive Chefs - Food Service Directors - Assistant Food Service Directors - Directors of Service - Catering - Production - Retail Sales - General Location Management and Hourly Cooks

Thomas Ankner '98 District Manager [email protected] Jim Dermody District Manager [email protected] Gary Fugman District Manager [email protected] Marcel Gallo '86 Vice President 1402 York Road - Suite 100 Lutherville MD 21093 [email protected] (410) 339-3950 (410) 339-3975

Sandestin Golf and Beach Resort www.sandestin.com Table 23 Located on the Northwest Florida Gulf Coast in Destin, Florida, Sandestin is a 2,400-acre premier destination resort nestled C between Pensacola and Panama City. Sandestin invites guests to enter its world of 30 charming village neighborhoods featuring BP rental condominiums, villas, town homes and a wide variety of luxury beach hotel accommodations. The Sandestin Beach Resort boasts more than seven miles of sugar-white sand beach and bayfront property, four championship golf courses, 15 world-class tennis courts, 19 swimming pools, a 113-slip marina, marina dockage facilities, water sports, children's programs, a fitness center and spa, 65,000 square feet of meeting space for weddings, family reunions, corporate meetings, retreats and more, and a pedestrian village complete with shopping, restaurants, ice skating, zip lining, and vibrant nightlife. Recruiting for: Culinary Externs - Baking & Pastry Externs

Angela Gaff Employment Manager 9300 Emerald Coast Parkway West Destin FL 32550 [email protected] (850) 267-8292 (850) 267-6195 Cherryl Marcey Food & Beverage Manager [email protected]

School of Hotel Administration/The CIA Alliance www.shacia.org Table 108 The Cornell University School of Hotel Administration offers BPS graduates with several years of work experience and an ongoing interest in hospitality management the opportunity to complete a Masters of Management in Hospitality tuition free, through the Kanders Food & Beverage Assistantship. Recruiting for:

Emily Franco Director 1946 Camps Drive - 459 Roth Hall Hyde Park NY 12538 [email protected] (607) 342-1545

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 41 Fall Career Fair - November 6, 2012 Sea Island Company www.seaisland.com Table 1 Sea Island Company today owns and operates Sea Island Resorts, featuring the Forbes Five-Star Georgian Room restaurant. C Daniel Zeal, a graduate of The Culinary Institute of America, is the Chef de Cuisine. Discover a gourmet's dream. Sea Island BP attracts top Executive Chefs from around the world, and the results are unmistakable. Seven exceptional dining venues -- Will Interview including the renowned Forbes Five-Star Georgian Room -- offer cuisine to satisfy every taste. From casual to formal dining, the Wednesday hallmark of Sea Island's culinary excellence cuisine is a strong partnership with local farmers, butchers, fishermen, and artisans -- ensuring the freshest regional ingredients. Recruiting for: Culinary Externs - B&P Externs - Full-Time Positions

Sandra Porter Food & Beverage Executive Administrator Post Office Box 30351 Sea Island GA 32561 [email protected] (912) 638-5122 (912) 638-5803 Jonathan Jerusalmy Resort Chef [email protected] Daniel Zeal '03 Chef de Cuisine - Georgian Room [email protected]

Shelter Harbor Golf Club www.shgcri.com Table 18 Shelter Harbor Golf Club is a private, member owned facility on Rhode Island's southern border. The Club was built in 2005 and C features a spectacular 18 hole course, an additional 9 hole course and a 25 acre practice facility. The golf course, designed by award winning architects Michael Hurdzan and Dana Fry, has drawn a sophisticated and well traveled membership clientele that Will Interview expects excellence in the Food and Beverage operations. Wednesday

The 130 seat dining room serves a la carte lunch and dinner, ranging in cover counts from 40-140. Banquet events such as weddings, golf outings, private parties and member functions are as large as 350, but are most often in the 100-200 range.

In the kitchen at Shelter Harbor, we feature an immaculately clean facility. We purchase the very best wholesome and seasonal products that we can attain for our dining clients, including local produce, organic and free range proteins from the nation's best 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 try to take advantage of the mini seasons within the seasons, with the dinner menu changing as often as every two weeks. As examples, we run local striped bass until the quota is reached, ramps and fiddleheads until they are gone, and local greens, corn and tomatoes from farms just down the road.

Our dining clientele has an adventurous love of food, affording us the opportunity to run an exciting array of dishes such as foie gras, oysters, terrines, sushi and sashimi, oxtail, duck, skirt steak, etc., and see them all sell and do well. With the exception of our bread, everything in our kitchen, including pastry, is from scratch. Recruiting for: Culinary Externs - Prep Cooks - Banquet Cooks - Line Cooks - Grill and Saute Cooks

Joey Abitabilo Executive Chef One Golf Club Drive Charlestown RI 02813 [email protected] (401) 322-0600 (401) 322-9700 Joshua Scott '02, '04 Executive Sous Chef [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 42 Fall Career Fair - November 6, 2012 Starwood Hotels & Resorts www.starwood.jobs.com Table 57 Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world, with 1000 properties in C M more than 100 countries and 145,000 employees at its owned and managed properties. Starwood Hotels is a fully integrated BP owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis, The Luxury Collection, W, Westin, Le Méridien, Sheraton, Four Points by Sheraton, Aloft, and Element. Starwood Hotels also owns Starwood Vacation Ownership, Inc., one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Culinary Positions

Chad Kennedy Executive Chef - Sheraton Boston

Nicholas McDermott Executive Chef - Westin Waterfront

Javier Nogales Associate Director of College Relations One Starpoint Stamford CT 06902 [email protected] (203) 964-4458

Stratton Mountain Resort www.stratton.com Table 75 Stratton Mountain Resort is a four season resort located in Southern Vermont. Known for some of the best skiing and riding in the C East, Stratton also features a European Village with shopping, restaurants and lodging.

Stratton is home to three high volume food courts, two a la carte restaurants and a full service banquet facility. Our private, members only Stratton Mountain Club features a 40 seat fine dining restaurant and 250 seat casual restaurant serving lunch, buffets and private functions. We have a variety of approved Extern programs available and are also looking to fill positions in many of our F&B outlets.

We operate on a belief system that our people are our best asset and our culture is fostered by an entrepreneurial spirit and our people's passion for playing hard and working hard. We pride ourselves on exceptional service, teamwork and living life to the max!

We offer great benefits including free skiing/riding, lessons and rentals. Sound good to you? Stop by and see us and we would love to tell you more about coming to Stratton next winter! Recruiting for: Culinary Externs - Line Cooks - Garde Manger

Alexander Shinn Chef 5 Village Lodge Road Stratton VT 05155 [email protected] (802) 297-4108 (802) 297-4238

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 43 Fall Career Fair - November 6, 2012 Swordfish Enterprises www.menemshainn.com Table 9 The Beach Plum Inn & Restaurant is a small Inn with a 3-meal-a-day restaurant on seven acres overlooking the 300-year-old C M fishing village of Menemsha. Since 1930, The Home Port Restaurant has been serving traditional seafood fare in this fishing port on the island of Martha's Vineyard. Known for its lobster dinners and famed clam chowder, this waterfront restaurant is truly an Will Interview iconic landmark. We utilize locally farmed produce and livestock, and the abundant local catch from the Menemsha fishing Wednesday harbor. We source products responsibly with a strong emphasis on conservation. Recruiting for: Culinary Externs (Home Port and Beach Plum) - Culinary Management - Cooks

Sarah Nixon Proprietor Post Office Box 38 Menemsha MA 02535 (508) 645-9454 (508) 645-9500 Dennis Barquinero General Manager [email protected] Teddy Diggs '04 Executive Chef [email protected]

Tarrytown House Estate & Conference Center www.destinationhotels.com Table 35 Tarrytown House Estate & Conference Center is a proud member of the Destination Hotels & Resorts. Overlooking the majestic C Hudson River Valley, Tarrytown House Estate & Conference Center is a conference center with facilities and services that meet BP the standards of the present, blended with the gracious charm and history of the estate's past. Less than 24 miles from New York City, our hotel has a superb location in the heart of historic Westchester County.

Dining at Tarrytown House Estate & Conference Center is a complete experience, as rewarding as the setting itself. Breakfast and lunch are elaborately presented buffets. Dinner is served by menu in the Winter Palace or one of our eight, elegantly appointed private dining areas, such as the Sun Porch, Garden Room, Music Room, and for larger groups the Mary Duke Ballroom. The Sleepy Hollow Pub is a relaxed gathering place serving casual fare. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cook - Sous Chef

Lourdes Harkins Area Human Resources Director 49 East Sunnyside Lane Tarrytown NY 10591 [email protected] (914) 591-3121 (914) 591-0059 Chris Hettinger '96 Executive Chef [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 44 Fall Career Fair - November 6, 2012 Turning Stone Resort Casino www.turningstone.com Table 81 Nestled in the heart of Central New York's scenic Mohawk Valley Region, the 1,200-acre Turning Stone Resort and entertainment C complex is just 35 miles east of Syracuse Hancock International Airport. The resort features four hotels with more than 700 rooms, BP five golf courses, two spas, 21 dining options, a world-class casino, cabaret-style showroom, 5,000-seat Event Center and more than 100,000 sq ft of flexible event and conference space. Our tennis pavilion, Lava Dance Club and heliport have all opened within the last two years.

Leading travel organizations keep showering awards on Turning Stone.

With two AAA 4-diamond hotels (the first and only resort in New York State to earn that distinction) and other diamond award- winning facilities, the Turning Stone Resort complex has earned 18 diamonds from the American Automobile Association in 2007 - more than any other resort east of Las Vegas! And The Lodge at Turning Stone was honored by Condé Nast Johansens, one of the world's leading luxury travel authorities, as its "Most Excellent Resort" for the USA and Canada.

Approximately 21 food outlets, including Banquets, Clubhouse, Café Style, Fine Dining Restaurants, Casual Restaurants, Concession Stands and Corner Market- the Food Court.

Full Time, Part Time, Seasonal and Externship opportunities are available.

Students interested in externship opportunities should apply at least two months prior to the start date. You must apply online through our website. At the bottom of the main page, click on "Jobs" - "Employment" - "Search for Jobs and Apply Online." Please do not send resumes directly to Human Resources. Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chefs - Garde Manger - Bakers - Lead Cook - Station Cook - Line Cook - Cook - Baker

Jason Drysdale Director of Culinary Operations

Laura Hunter Recruitment Specialist

Francesc Mari Pamies Executive Sous Chef

Helen Wellar Recruitment Specialist 5218 Patrick Road Verona NY 13478 [email protected] (315) 829-8908 (315) 829-8937

UNIDINE Corporation www.unidine.com Table 104 UNIDINE attributes our success to consistent execution in three key areas: C M 1. Our exclusive focus on food and dining management areas. Will Interview 2. Our commitment to fresh food and culinary integrity. Wednesday 3. Our passion for excellent customer and client service.

These ideals set us apart from others and is the reason why we continue to be successful in growth and client retention. Recruiting for: Culinary Externs (New Jersey) - Sous Chef - Chef Managers - Production Managers

Chris Garrand '02 District Manager 1000 Washington Street - Suite 510 Boston MA 02118 2798 [email protected] (617) 456-4200 (617) 456-4400 Matthew Camp '02, '04 General Manager [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 45 Fall Career Fair - November 6, 2012 Union Square Hospitality Group www.ushgnyc.com Table 39 Union Square Hospitality Group (USHG) was founded by Danny Meyer in 1985 and includes some of New York City's most C M beloved restaurants including Union Square Cafe, Gramercy Tavern, Blue Smoke/Jazz Standard, Shake Shack, The Modern, BP Cafe 2 and Terrace 5, located at the Museum of Modern Art, Union Square Events, Maialino, Untitled and North End Grill. Each USHG restaurant is lovingly hand crafted and distinctive, and each strives to distinguish itself for warm hospitality and consistent excellence. Danny, the restaurants and chefs have earned an unprecedented twenty-five James Beard Awards, including: Outstanding Restaurant of the Year; Outstanding Service; Outstanding Wine Service, Humanitarian of the Year; Who's Who of Food & Beverage; and Best Restaurant Graphic Design. Recruiting for: Culinary and Baking & Pastry Externs (at approved sites) - FOH and BOH positions in both culinary and pastry.

Hannah Kluger Talent Manager 24 Union Square East New York NY 11215 [email protected] (646) 747-7204 Dino Lavorini General Manager - The Modern [email protected] Nancy Schumann Assistant General Manager - The Modern [email protected] Stephanie Sodd '08 Training Manager [email protected]

Walt Disney World www.disney.com Table 106 Imagine joining a culinary team that includes more than 250 world renowned chefs, gaining restaurant experience in one of our C more than 300 food and beverage locations that specialize in cuisines from around the world, and obtaining the skills you need to BP advance in the culinary industry. Will Interview Wednesday Disney Culinary College Program Cast Members are provided many opportunities that inspire growth. As a Cast Member, you will join one of the world's leading entertainment and hospitality companies in delivering first-rate guest dining experiences. Our variety of restaurants offers the opportunity to experience a creative world of culinary options, from quick service to character dining to fine dining. Disney Culinary Cast Members may experience various positions in different work locations, helping advance their careers and discovering new opportunities. Not all Disney memories are made in the theme parks and resorts. Some are made in the kitchen.

Please join Disney respresentatives for an Informational Session on Monday, November 5, at 9:15 PM in the Danny Kaye Theatre. Recruiting for: Culinary Externs - B&P Externs - Full-time Sous Chef

Pauli Milotte Chef Recruiter 1515 Lake Buena Vista Drive Lake Buena Vista FL 32825 [email protected] (407) 938-1610 (407) 934-6878

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 46 Fall Career Fair - November 6, 2012 Wegmans Food Markets, Inc. www.wegmans.com Table 20 Headquartered in Rochester, New York, Wegmans is a privately held, family-owned company, founded in 1916 by the Wegman C M family. Danny Wegman is CEO, and Colleen Wegman, his daughter, is president. Robert Wegman, Danny’s father, was chairman until his death in April 2006.

• Ranked #4 on FORTUNE magazine's 2012 list of the 100 Best Companies to Work For. Wegmans has been on the list every year since it began in 1998, and in 2005, ranked #1. • A major regional supermarket chain, and one of the largest private companies in the U.S. • Raised the bar on the shopping experience — better quality goods, a spectacular abundance of choice, restaurant-quality prepared foods, beautiful stores and displays, a nearly telepathic level of customer service. • Consistent low prices, every day, in all departments so that customers don't have to run around town chasing deals. • An early adopter of new technology: Wegmans was one of the first supermarkets to introduce electronic discounts in 1990 and bar-code scanning in 1974. The late Robert Wegman co-chaired the public policy subcommittee for the grocery industry development of the UPC. • Known for exceptional levels of charitable donations. Giving is focused on programs that reduce hunger, help young people succeed, promote healthy eating and activity, and strengthen neighborhoods. Wegmans gave food banks 16 million pounds of food in 2010. • Strong employee benefit programs, especially their employee scholarship program, which provides nearly $4.5 million in tuition assistance to employees each year. • Industry analyst Neil Stern, quoted in a 1994 front-page story about Wegmans in the Wall Street Journal, said, “We consider them the best chain in the country, maybe in the world.” Recruiting for: Culinary Externs - Culinary Positions - Baking & Pastry Positions - Food Service Management - Culinary Nutrition and Food Marketing

James Bannon '95 Executive Chef [email protected] Ruschell Caiello Human Resources Representative [email protected] Frederick Ciaschi '06 Chef/Sous Chef [email protected] Karyn Volpicelli Human Resources Representative 1500 Brooks Avenue Rochester NY 14603 0844 [email protected] (585) 720-5797 (585) 429-3762

Winged Foot Golf Club Table 74 Winged Foot Golf Club is a highly prestigious golf club with a high profile membership. It has two 18-hole golf courses that are C ranked as some of the best in the nation. We do everything from traditional club fare, large banquets, and weekly corporate BP outings to high-end, modern a la carte dining. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Junior Sous Chef

Nick Sorrentino '98, '00 Chef 851 Feinmore Road Mamaroneck NY 10543 [email protected] (914) 698-8400 (914) 698-6470 Rhy Waddington Executive Chef [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 47 Fall Career Fair - November 6, 2012 Work Enjoy Australia www.workenjoyaustralia.com Table 94 Work Enjoy Australia - Culinary International Recruitment. Positions include roles within the Sydney Opera House and The Great Barrier Reef. Positions are limited. Recruiting for: All Hospitality and Chef Roles: Commis Chef - Chef de Partie - Sous Chef - Head Chef - Bartender - Line Cook - Pastry Chef - Kitchenhand - Chef - Wait Staff, etc.

Hayley Nugent International Recruitment 95 Croton Avenue Ossining NY 10562 [email protected] (800) 662-0130 Gus Buckner Director [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 48 Fall Career Fair - November 6, 2012