Fall Career Fair November 8, 2011

www.abigailkirsch.com Table Abigail Kirsch - Pier Sixty 22 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 - Part- time and Full-time Cooks - Culinary Crew Leaders

Luisa Marciano Corporate Director of Human Resources 81 Highland Avenue Tarrytown NY 10591 [email protected] (914) 631-3030 (914) 366-8964 Phillip DeMaialo Executive Chef - Pier 60 and The Lighthouse [email protected] Alexis Kaufmann-Herron '05 Kitchen Operations Manager/Pier 60 & Lighthouse

Sarah Saracino Human Resources Manager [email protected]

www.acfchefs.org Table American Culinary Federation 29 The A.C.F. is the premier organization of professional chefs in the nation. The A.C.F. is the culinary leader in offering professional resources in training and apprenticeship as well as accreditation at all levels. Recruiting for: Membership.

Albert Pijnappel 180 Center Place Way St. Augustine FL 32095 (800) 624-9458

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 8 2011 www.piernine.com Table Anthony's Pier 9 17 Hiring CIA students as Banquet Servers while you are attending the CIA. Make your own schedule! Position saved for you while C you are on externship. $12.00/hour. Car pool drivers earn $10.00/day! Will Interview We provide a comfortable working environment with flexible scheduling that allows for vacation time, holidays and externship Wednesday leave. Anthony's Pier 9 is the premier catering facility for all social events in the Hudson Valley. Our facility boasts of three separate ballrooms capable of accommodating a minimum of 200 guests in each. Recruiting for: Banquet Servers

Robert Nicol Manager 2975 US Route 9W New Windsor NY 12493 [email protected] (845) 565-3390 (845) 565-9451 Lucas Chyla Director of Human Resources [email protected]

www.aramarkcollegerelations.com Table ARAMARK 44 C ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and M career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. Will Interview In FORTUNE magazine's 2010 list of "World's Most Admired Companies," ARAMARK was ranked number one in its industry, Wednesday consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK also ranked first in its industry in the 2007 and 2009 FORTUNE 500 surveys. 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 255,000 employees serving clients in 22 countries. Recruiting for: Culinary Externs (Fenway Park and Citifield) - Executive Chef (Boston, MA) - Line Cook - Prep Cook - Hospitality Management (Front-of-the-House) - Food Service Director

Matt Bucher Talent Acquisition Manager [email protected] Mary Faris Talent Acquisition Manager

Angela Indiviglio-Gomez Talent Acquisition Manager 1101 Market Street Philadelphia PA 19107 [email protected] (800) 999-8989 (215) 238-5920

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 8 2011 www.atriaseniorliving.com Table Atria Senior Living Group 37

Headquartered in Louisville, KY, Atria Senior Living is one of the nation’s largest providers of senior living services. With more than M 120 retirement and assisted living communities in 27 states, Atria is committed to providing quality care for seniors in an environment that promotes dignity and independence. Employing approximately 8,500 employees nationwide, we are home to more than 14,000 seniors across the country. From coast to coast, Atria communities provide a lifestyle where seniors are able to remain as independent and active as possible, offering customized levels of assisted living services to accommodate seniors' needs. Atria’s mission is to provide exceptional service for their residents; growth, development and rewards for their employees; and viability for the long term for the company. “We strive to enhance lives and exceed expectations every day.” For additional information about Atria, including specifics about our communities, please refer to the support center website at www.atriaseniorliving.com. Recruiting for: Director of Culinary Services - Chef - Cook

Jeff Bellofatto Regional Director of Culinary Services [email protected] Stacy Bergman Regional Director of Culinary Services [email protected] Tom Kennedy Recruiter 401 South 4th Street - Suite 1900 Louisville KY 40202 [email protected] (502) 779-4700 (502) 779-4744

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 8 2011 www.bandbhg.com Table Batali & Bastianich Hospitality Group & Eataly 19 Babbo Ristorante e Enoteca, opened by Mario Batali and Joseph Bastianich in June 1998, is an exuberant celebration of the best C of Italian food, wine and lifestyle. Hailed with a glowing 3-star review by Ruth Reichl of the New York Times shortly after its BP opening, Babbo has since been met with much critical acclaim, and was the recipient of the James Beard Foundation's Best New Restaurant Award for 1998. The menu is a roster of Chef Mario Batali's lusty creations, incorporating the best and freshest seasonal produce, Italian cheeses, meat, game and seafood, accented with fine Italian olive oils, traditional aceto balsamico and many unusual ingredients that will surprise and delight. The wine list represents one of the most extensive and intelligent collections in the city, and indeed the country. Modeled to look like an Italian train station, OTTO, meaning "eight" in Italian, is located on the corner of 8th Street and Fifth Avenue, in the historic One Fifth Avenue building, just steps away from Washington Square Park. An Art Deco masterpiece, One Fifth Avenue was built in 1927 and opened its doors on January 1, 1928. Originally a hotel, the building is now completely residential. OTTO sits comfortably on the ground floor in the space that fabulously legendary restaurant, One Fifth, once occupied. Mario Batali and Joe Bastianich opened OTTO in 2003 and it quickly became the buzzing neighborhood hotspot for everyone ranging from foodies to local college students and families to everyone in between. OTTO has combined the elegance of an Italian enoteca with the fun bustle of a crowded Italian train station. Open daily from 11am to midnight, OTTO is perfect for a quick snack, a lingering meal, a big group, a family night out or even a large social gathering. With marble-topped standing tables, the enoteca area is great for meeting new people and for grabbing drinks and antipasti with a group of friends. The classic dining room seats over 150 guests and the lively music and cool vibe bring everyone a smile from their first bite of salumi or griddle-cooked pizzas to their last spoonful of creamy, homemade gelato. OTTO has carried on the One Fifth Avenue tradition of excellence, swank and overall enjoyment. Del Posto is the ultimate expression of what an Italian restaurant should be. Joe Bastianich, Lidia Bastianich and Mario Batali represent a convergence of different styles and experiences. The restaurant concept generated at Del Posto can best be described as trans-generational: an expression of the evolution of cuisines, menus, service and ambiance that have characterized the history of the Italian dining experience in this country. Del Posto creates the highest quality dining experience in what is one of the greatest indoor spaces in New York City. Without projecting stilted formality, Del Posto creates an ambiance filled with warmth buoyancy and lightheartedness of the Italian spirit. Del Posto is an approved B&P externship site. Lupa Osteria Romana opened its doors on October 1, 1999 under the partnership of Jason Denton, Mario Batali and Joseph Bastianich, and Mark Ladner. The idea behind the four men was to open a casual restaurant specializing in Roman trattoria fare of the highest quality at a moderate price. The restaurant has met its promise, offering a unique dining experience with a true "Lupa" dimension. Under the direction of Mark Ladner, executive chef, the menu at Lupa has received rave reviews from many prominent critics, magazines and newspapers. We have a salumeria that serves Italian artisan meats and cheeses, house-made products such as canned tuna and guanciale, and a kitchen that is dedicated to creating and serving dishes of the freshest ingredients. The kitchen's concept is to create dishes as traditionally Roman as possible, while skillfully substituting and supplementing ingredients that are out of season or unavailable in New York. The result is a Roman menu with a New York balance. Recruiting for: Culinary Externs - Baking & Pastry Externs (limited availability for extern positions) - Line Cooks - FOH Junior Managers - Sommeliers. Eataly: Full-time bread bakers (days and overnight). Please specify which restaurant you are inter

Dan Izzo Sous Chef - Lupa [email protected] Dana Zemel Recruiter - EATALY 200 Fifth Avenue New York NY 10010 [email protected] (646) 398-5105

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 8 2011 www.biltmore.com Table Biltmore Company 81 C Dining has always been a cause for celebration at Biltmore Estate. When George and Edith Vanderbilt entertained, uniformed 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 later start dates) - Baking & Pastry Externs (March or later) - Food & Beverage Management Intern (March or later)

Geoff Gardner Vice President of Food & Beverage Operations

Damien Cavicchi Lioncrest Executive Chef

Dawn McKinney Staffing Operations Manager One North Pack Square Asheville NC 28801 [email protected] (828) 225-6161 (828) 225-1683

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 8 2011 www.bocaresort.com Table Boca Raton Resort and Club - The Waldorf Astoria 49 Collection C The Boca Raton Resort & Club is proud to be home to over 2,000 Team Members from over 60 nations. Since our opening in 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

Timothy Gilberry Executive Sous Chef [email protected] Andrew Roenbeck '84 Executive Chef 501 East Camino Real Boca Raton FL 33432 [email protected] (561) 447-3000 (561) 447-3904

www.ericksonliving.com Table Brooksby Village 45 Brooksby Village is a retirement community located in Peabody, MA, featuring five onsite restaurants including a pub, café, exposition dining room, buffet dining room and formal dining room seating. Will Recruiting for: Chef de Cuisine - Sous Chef - Line Cook Interview Wednesday

Laura Haddad '79 Assistant Director of Dining Services 100 Brooksby Village Drive Peabody MA 01960 [email protected] (978) 536-2150 (978) 536-7822

www.caprr.com Table Capital Restaurant Resources 21

Capital Restaurant Resources is a boutique national recruiting firm with a Washington DC regional focus. Our clients range from M fast casual to fine dining restaurants to hotels to conference centers and range from single restaurant operations to international corporations with hundreds of properties. Will Interview Recruiting for: Entry Level Sous Chef - Pastry Assistant - Assistant Manager positions primarily for the DC and Wednesday neighboring markets. We do not offer externship opportunities; only full-time salaried management positions. Christopher Floyd '94 Owner 650 Pennsylvania Avenue, SE Suite 210 Washington DC 20003 [email protected] (202) 543-0909 (202) 318-8859 Tony Abreu 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 6 Fall Career Fair - November 8 2011 www.castleonthehudson.com Table The Castle on the Hudson 63 Only thirty minutes north of Manhattan, The Castle on the Hudson sits majestically overlooking the Hudson River on sprawling C acres of manicured gardens and grounds. With over 100 years of history, the Castle is undoubtedly a regal escape to the BP enchanted days of yesteryear. The Castle’s 31 luxurious guestrooms, suites with wood burning fireplaces and impeccable service, continue to be a favorite among dignitaries and celebrities.

The Castle’s award winning dining room, Equus, has also earned a worldwide reputation for excellence, including a 4-diamond rating from AAA, and a 5-Star Restaurant Award from AAHS, both in 2011. It offers a breathtaking ambiance with its stunning design and equally impressive dining. Creativity abounds in its appetizers, main courses and seductive desserts. These gourmet pleasures can be enjoyed in any one of the three dining rooms, each with its own distinct decor and atmosphere.

The Castle will be under the management of the world-acclaimed Sankara hotel group, effective December 1, 2011. Chef Chiharu Takei, trained at 3-Michelin-Star restaurants in France, including Joel Robuchon and la Maison Troisgros, will be leading the restaurant by applying his wisdom and techniques to creating new epicurean delights of the finest quality that can only be experienced at the Castle. Recruiting for: Culinary Externs - B&P Externs - Pastry Chef - Pastry Cooks - Cooks

Mika Hori Chief Butler, Sankara NY LLC [email protected] Ryuta Sakurai Head Chef - Castle on the Hudson

Pik-Kam So HR Representative, Sankara NY LLC [email protected] Chiharu Takei Executive Chef - Castle on the Hudson 400 Benedict Avenue Tarrytown NY 10591

Tabatha Williams HR Representative, Sankara NY LLC [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 8 2011 www.charliepalmer.com Table Charlie Palmer Group 52 C The Charlie Palmer Group grew out of Aureole, American cuisine pioneer Charlie Palmer's landmark restaurant, originally located M in a historic townhouse on the Upper East Side of Manhattan. Today, Palmer's flagship Aureole continues to shine at its new BP location at One Bryant Park. Our other coast-to-coast locations encompass an expanding collection of award-winning restaurants, many in equally significant historical locations, innovative wine shops, and luxurious boutique hotels, each designed with distinctive personalities to provide unique experiences.

A café by day, Astra is an ideal location for New York City private events. Located in mid-town Manhattan's exclusive Decoration & Design building, the panoramic river view from Astra's large fourteenth floor terrace is only one of its spectacular offerings. We can provide unforgettable fine dining catering for both corporate and social events. Recruiting for: Culinary Externs - Baking & Pastry Externs (Aureole) - Back-of-the-House and Front-of-the-House Positions.

Adam Bordonaro Chef de Cuisine - Astra [email protected] Chris Lauber '09, '10 Aureole Charlie Palmer Grp 420 Lexington Ave. Ste 850 NY, NY 10170 [email protected] (212) 755-7050 George Pagonis '07 Sous Chef - Aureole [email protected] Marcus Ware Executive Chef - Aureole [email protected]

www.chathambarsinn.com Table Chatham Bars Inn 1 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 chefs, 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

Anthony Cole Executive Chef 297 Shore Road Chatham MA 02633 [email protected] (508) 945-0096 (508) 945-6785 Jonathan Haffmans 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 8 Fall Career Fair - November 8 2011 www.thecheesecakefactory.com Table The Cheesecake Factory, Inc. 25 C The Cheesecake Factory Incorporated created the upscale casual dining segment in 1978 with the introduction of its namesake M concept. As a leader in the upscale casual dining industry we offer many exciting and rewarding career opportunities for staff members to blaze their own trail of success. At The Cheesecake Factory we offer both Restaurant Manager and Kitchen Manager opportunities in our 3 concepts. Our management career paths offer 5 levels of management. We hire restaurant and kitchen managers and provide them an opportunity to grow and develop at a self-directed pace to General Manager and Executive Kitchen Manager. The number of seats ranges on average from 410-450. The number of covers per day is from 1200-1500. Recruiting for: Culinary Externs (at approved sites in CA and West Nyack, NY) - Graduates for restaurant positions only (no B&P at this time).

Klara Coleman Senior Management Recruiter 26901 Malibu Hills Road Calabasas Hills CA 91301 [email protected] (818) 871-3000 (866) 947-4854 William Shapiro '87 Senior Executive Kitchen Manager [email protected]

www.chipotle.com Table Chipotle Mexican Grill 8

Chipotle Mexican Grill is a quick service restaurant that serves gourmet burritos and tacos. Our belief is to use the freshest M ingredients in everything we make. All meats are naturally raised free of hormones and antibiotics. You can see and taste the difference while dining in our uptempo, hip restaurants. Will Interview Recruiting for: Kitchen and Service Managers Wednesday

Michael Kark Area Manager 129 West 48th Street New York NY 10011 [email protected] (303) 669-3367 Megan Harvey Area Manager [email protected]

www.cgnad.com Table Compass Group 24

Compass Group North America is the leader in foodservice management and support services. We serve millions, from vending to M restaurants, from corporate cafes to school lunches. If you’ve been hungry and away from home, chances are good that you’ve tasted Compass Group’s food and unmistakable service. Headquartered in Charlotte, North Carolina, Compass Group North Will Interview America has the privilege of serving such prestigious clients across the country such as, •Microsoft •Caterpillar •IBM •United Wednesday Technologies Corp. •SAP •University of Arkansas, •Louisiana State University, and •Chicago Public Schools In addition, Compass Group provides catering to special events such as •The US Open •The Ryder Cup and •The Academy Awards® •Official catering services supplier for the 2002 Olympic and Paralympic Winter Games in Salt Lake City. Throughout the US and Canada, Compass Group North America has more than 175,000 associates in 48 states, ten provinces, and two territories. Our parent company, UK-based Compass Group PLC operates in over 50 countries. With 428,000 associates worldwide, it's easy to see why people are at the heart of our business Recruiting for: Manager-in-Training Program - Hourly Apprenticeship Program

Amy Tormey Senior Recruiter for College Relations 2400 Yorkmont Road Charlotte NC 28217 (704) 328-4000 (704) 235-6003 Melissa Levy General Manager

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 8 2011 www.diamondmillshotel.com Table Diamond Mills Hotel and Tavern 46

In the Tavern at Diamond Mills, Chef Giuseppe Napoli is bringing years of culinary talent to Saugerties. Chef Napoli offers an M amazing menu of world-class cuisine highlighting the best of the Hudson Valley, paired with high quality meats, fish, house-made pastas, breads and pastries. Our Tavern offers local craft brews, hand-crafted cocktails, using spirits from local distilleries, and the finest wines from New York State and around the world. Recruiting for: Line Cooks - Pastry Assistants - Garde Manger - Waitstaff - Bartenders - FOH Management

Giuseppe Napoli '93 Executive Chef 25 South Partition Street Saugerties NY 12477 [email protected] (845) 247-0700 Andrew Comey '85 Executive Pastry Chef [email protected] John Doherty '78 Culinary Consultant

Lisa Hantes Director of Operations [email protected] Ryan Viator '08 Sous Chef

www.danielnyc.com Table The Dinex Group - Restaurant Group of Daniel Boulud 41 C The Dinex Group, restaurant group of Chef Daniel Boulud, operates restaurants in New York City (DANIEL, Café Boulud, db Bistro 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 Front-of-the- House, Culinary, and Pastry.

Olivier Quignon Executive Chef - DBGB Kitchen & Bar

Mia Rappoport Assistant Director of Human Resources 16 East 40th Street - 4th Floor New York NY 10016 [email protected] (646) 519-7097 (212) 794-2636

www.hiltonworldwide.com Table Embassy Suites 12 Hilton Worldwide is one of the largest hospitality companies in the world, and we're growing faster than ever. Our 93-year history as pioneers in the industry makes us the preferred venue for travelers, developers, partners, and team members alike. Please join us on our adventure as we discover a world of opportunity. Recruiting for: Cooks (Full Time and Part Time)

Nikki Varvatsoulis Human Resource Director 909 Parsippany Blvd. Parsippany NJ 07054 [email protected] (973) 939-2107 (973) 334-1043 Chris Akoury Director of Operations [email protected] Wanda Filion Human Resource 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 10 Fall Career Fair - November 8 2011 www.epic.com Table Epic 35 Epic is a healthcare software company with our own in-house culinary staff. All of our food is made from scratch by our Epic C 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 have a bakery that makes all our pastries, breads, desserts, and gelato from scratch. All cooks rotate monthly through the Salad 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: Culinary Externs - Cooks

Derek Grunewald '06 Cook [email protected] Meagan Ledlow Recruiter 1979 Milky Way Verona WI 53593 [email protected] (608) 777-9000

www.gategourmet.com Table Gate Gourmet 67 Gate Gourmet is the world's largest independent provider of catering and provisioning services for airlines and railroads. We have 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: Chef - Sous Chef - Production Managers - Food Supervisors Wednesday

Richard Jones Director of Human Resources 1500 Aviation Blvd. Atlanta GA 30320 [email protected] (770) 991-4505 (770) 907-1850 Tom Bradley '82 Executive Chef [email protected] James Capera Senior Human Resources Manager [email protected] Melisa Manaois Regional Recruiter [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 11 Fall Career Fair - November 8 2011 www.giginow.com Table gigi (noodle, bbq & beer) 70

Introducing gigi….the newest urban dining experience in Miami. Only gigi offers cutting-edge, high-performance, communal M comfort food for the discerning palate. Brought to you by the co-creator of the Townhouse Hotel, Bond Street Sushi Lounge, Bardot, Buck 15, Sra Martinez, and Miss Yip Chinese café, gigi is a one-of-a-kind restaurant and culinary revolution. Will Interview Wednesday Nested in Wynwood (Midtown) next to Bardot, gigi offers affordable, Asian-inspired, unpretentious food. Open until 3 AM on weekdays and 5 AM on weekends, serving fresh artisanal dishes that start at $2.00, gigi's mission is to explode the food landscape of Miami.

We don't take reservations. We can't accommodate parties larger than 12 at one table. Recruiting for: Pastry - Bakery - Sous Chef - Demi Chef - Butchers - Servers - Managers - Line Cooks

Shai Ben Ami Operations Manager 3470 North Miami Avenue Miami FL 33137 [email protected] Jorge Valines Sous Chef [email protected] Jose Valines Sous Chef [email protected]

www.goodstuffeatery.com Table Good Stuff Eatery 27 Herein, where good people make good stuff, stands a restaurant committed to freshness, fellowship and friendliness significant to Washington DC and surrounding areas: GOOD STUFF EATERY. This, ladies and gentlemen, is more than a simple hamburger joint. It is a rallying cry. It is a whoop. A holler. A hail. And a salaam. Good Stuff is an aspirational articulation, an inspirational idiom and, quite frankly, the best way for the greater good of Washington DC and surrounding areas to enjoy handmade burgers, hand-cut fries and handspun ice cream that'll make you come back again and again and again. We hope you're hungry. Recruiting for: Line Cooks

Spike Mendelsohn '05 Chef/Owner 303 Pennsylvania Avenue, SE Washington DC 20003 [email protected] (202) 543-8222 (202) 543-8161 Jordyn Lazar Marketing and Media Relations [email protected]

www.marriottgrand.com Table Grand Hotel Marriott Resort, Golf Club & Spa 39 Grand Hotel Marriott Resort Golf Club & Spa was founded in 1847 and is a Four Diamond property, with a Four Diamond C restaurant as well as nine other food and beverage outlets. We are known as the "Queen of the South." BP Will Recruiting for: Culinary Externs - Baking & Pastry Externs (March - April - May - June) Interview Wednesday

Mike Wallace '90 Executive Chef One Grand Blvd. Point Clear AL 36564 [email protected] (251) 990-6337 (251) 990-6329

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 8 2011 www.greatamericanrestaurants.com Table Great American Restaurants 16 C Great American Restaurants is a privately owned and operated collection of 11 restaurants and artisan bakery in the D.C. Metro M area. Over the past 36 years, the business has thrived because of our entrepreneurial spirit, enthusiasm for hospitality, and a ton of hard work by thousands of the best team players in the restaurant industry. All of the restaurants of this award winning privately owned company emphasize high quality, from scratch kitchens to outstanding hospitality. Annual unit volumes ranging from $5MM to $13MM. Selective expansion in premier locations in the Washington D.C. market is an ongoing high priority and we are looking for culinary talent to continue our growth. Recruiting for: Culinary Externs - Front-of-the-House Managers - Kitchen Managers

Meagan Tosh Talent Development Manager 3066 Gatehouse Plaza Falls Church VA 22042 [email protected] (703) 645-0700 (703) 645-0706 Tom Carfrey '08, '09 Kitchen Manager [email protected]

www.guckenheimer.com Table Guckenheimer 2

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: General Manager - Executive Chef - Chef Manager - Traveling Chef Support

Larry Leibowitz '96 Regional Training Chef 92 Montvale Avenue - Suite 1000 Stoneham MA 02180 [email protected] (781) 279-4044 Sean McCaffrey Area 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 8 2011 www.hakkasan.com Table Hakkasan NYC 65 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 - Sous Chefs - Chef de Partie - Pastry Chefs

Denise Valdez Director of Human Resources 311 West 43rd Street - Suite 203 New York NY 10036 [email protected] (212) 956-3088 (917) 591-8865 Scott Gingerich General Manager [email protected]

www.harristeeter.com Table Harris Teeter Supermarkets 3

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: Bakery Managers - Chef Managers - Deli/Bakery Managers - Culinary Chefs - Pastry Chefs

Tina Bickel Regional Recruiter 3903 Fair Ridge Drive, Suite 200 Fairfax VA 22033 [email protected] (703) 407-6134 (703) 278-0678

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 8 2011 Table The Hermitage 28 The Hermitage is a private home used as a retreat for its owners and their guests. We are recruiting to fill the position of live-in private chef at The Hermitage. This is a full-time position that requires a well-rounded chef. A private wing of the house will be provided to the chef as living quarters and is spacious enough for two. Will Interview Recruiting for: Private Chef Wednesday

Phillip Bell '03 Private Chef E19210 Mamie Lake Road Land O Lakes WI 54540 [email protected] (906) 544-2800

www.hillstone.com Table Hillstone Restaurant Group 4

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 147 South Beverly Drive Beverly Hills CA 90212 [email protected] (602) 553-2111 Sheamus Feeley Vice President of Product Development

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 8 2011 www.hmshost.com Table HMS Host 82 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, Seattle, and Minneapolis. For information on the externship, please visit Wednesday 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 - Culinary Graduates

Robert Bratton '93 Director, Culinary Operations 6905 Rockledge Drive Bethesda MD 20817 [email protected] (240) 694-4203 (240) 694-4628 Sam Chandler Director, Human Resources [email protected]

www.hollywoodcasinocharlestown.com Table Hollywood Casino at Charles Town Races 11 C Hollywood Casino at Charles Town Races is an incredibly exciting, friendly and totally entertaining place to work. We have over M 5,000 slots, 85 table games, and seven dining facilities. Will Recruiting for: Culinary Externs - Sous Chef - Specialty Certified Cooks - Fine Dining a la Carte Cooks - Master Cooks. Interview Wednesday

Jessica Chambers Assistant Executive Chef [email protected] Brian Collins '99 Executive Chef Post Office Box 551 Charles Town WV 25414 [email protected] (304) 724-4689 (304) 724-4368 Stacee de la Bastide '10 Chef de Cuisine [email protected] Philippe Soulat 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 16 Fall Career Fair - November 8 2011 www.hcpn.com Table Hollywood Casino at Penn National Race Course 48 Hollywood Casino at Penn National features a variety of entertainment options, including slots, table games, live thoroughbred and C simulcast racing! Will Interview One of 20-plus properties owned and operated by Penn National Gaming, Inc., the nation's third largest gaming company. Penn Wednesday National has been chosen as one of Fortune's 100 Fastest Growing Companies. Penn National has also been named as "Best Management Restaurant Company" in Forbes Platinum 400.

Hollywood Casino offers an array of dining options, including the Final Cut Steakhouse, the 400-seat Mountain View Terrace trackside restaurant, Skybox Sports Bar, as well as the Epic Buffet and Banquets for up to 100 people.

For more information or to apply, please log onto www.hcpn.com. Select employment, select Hollywood Casino at Penn National and click search jobs. Questions? Contact Human Resources at 717-469-3214.

Hollywood Casino is located about 15 minutes northeast of Harrisburg and 10 minutes north of Hershey off exit 80 of Interstate 81. Recruiting for: Culinary Externs - Cook 1 - Cook 2 - Pastry Cook 1

Allan Rupert '95 Executive Chef 777 Hollywood Boulevard Grantville PA 17028 [email protected] (717) 469-3214 (717) 469-3459 Mario Stanzione '99 Executive Pastry Chef [email protected]

www.innsatmenemsha.com Table Home Port and Beach Plum Restaurant 66 The Beach Plum Inn & Restaurant is a small Inn with a 3-meal-a-day restaurant on seven acres overlooking the 300-year-old 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: Line Cooks - Sous Chefs - Front-of-the-House Management

Sarah Nixon Proprietor 512 North Road Menemsha MA 02552 [email protected] (508) 645-9454 Teddy Diggs '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 17 Fall Career Fair - November 8 2011 www.hyatt.jobs Table Hyatt Hotels Corporation 55 C Hyatt is one of the most recognizable names in the hospitality industry. With its vast cultural and geographic diversity, Hyatt has M many alternatives for ones success. Whether you’re interested in gaining valuable experience as an extern or a Corporate BP Management Trainee, beginning your career in an entry-level position, or challenging yourself as an accomplished professional, Will Interview Hyatt offers exciting and rewarding career options in many different areas. There’s virtually no limit to where your ambition can Wednesday take you in our world-class organization

To be considered for an interview, please apply online before the Career Fair and then stop by the booth at Career Fair. To apply online, please visit www.hyatt.jobs; go to the "Campus" section (on the left hand side), click on “North America Recruiting Schedule” and then click on “CIA – Hyde Park.”

Applicants for the Corporate Management Training program must have continuous authorization to work within the United States, a cumulative grade point average of 2.8 or greater, at least nine months of hospitality work experience, and a Bachelor’s Degree in Hospitality or a related field. An Associate’s degree is acceptable for candidates interested in the Culinary concentration of the Corporate Management Training program. Recruiting for: Culinary Externs - Corporate Management Trainee. (No baking and pastry opportunities available at this time.)

Ronisha Goodwin Recruiting Manager 71 South Wacker Drive Chicago IL 60606 [email protected] (848) 391-3464 David Didzunas Executive Chef - Hyatt Regency Orlando International Airport [email protected]

www.ironhillbrewery.com Table Iron Hill Brewery and Restaurant 68 Iron Hill Brewery & Restaurant is passionate about producing distinctive, full-flavored handcrafted beers, accompanied by fresh- C from-scratch New American cuisine in a comfortable, casual atmosphere. We currently have 750 employees and 8 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

David Anderson '93 Executive Chef 2502 West 6th Street Wilmington DE 19805 [email protected] (302) 888-2739 (302) 652-4115 David Foster '93 Head 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 8 2011 www.jalexanders.com Table J. Alexander's Restaurants 61

A J. Alexander’s leader must have a thorough knowledge of food service. The manager will provide both leadership and strategic M directions to the overall operation: plan, organize, direct, and coordinate the resources and activities. They must maintain a high level of guest’s satisfaction and standards; provide strong leadership; promote development and team building. The manager must also understand the financial objectives such as accounting, budgeting, cost control, inventory and banking methods. Preferred candidate will have full service, restaurant management experience to be considered. A college degree or culinary degree is preferred. Relocation and flexibility will contribute to the success of a J. Alexander’s leader. The vision of J. Alexander’s is simply to be the highest quality service and food provider in our industry. We do not take any shortcuts in product preparation. Providing our guests outstanding professional service, quality food and great value is our objective. More than just a set of words, this objective reflects what we are truly passionate about at J. Alexander’s. If these ideals values and requirements match your food and service aspirations, please visit our booth today. Recruiting for: Entry Level Front of the House Manager - Sous Chef/Assistant Kitchen Manager

Wesley Suitt Management Recruiter 3401 West End Avenue - Suite 260 Nashville TN 37203 [email protected] (615) 269-1900

www.kiawahresort.com Table Kiawah Island Golf Resort - The Sanctuary at Kiawah 47 Island Golf Resort C Kiawah Island Golf Resort offers guests a multitude of amenities, including ten miles of wide, immaculate, ocean beach, 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 Baking & Pastry Positions.

Margaret Harris Senior Recruiting Manager One Sanctuary Beach Drive Kiawah Island SC 29455 [email protected] (843) 768-2700 (843) 768-6061 Jonathan Banta Chef de Cuisine - The Atlantic Room [email protected] Lawrence Brubaker Executive Pastry Chef - The Sanctuary [email protected] Ryley McGillis Chef de Cuisine - Jasmine Porch [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 19 Fall Career Fair - November 8 2011 www.kingsmill.com Table Kingsmill Resort 64 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 banquets BP department that can suit the needs of functions ranging between 10 and 500. Our pastry shop brings to life the sweet creations Will Interview enjoyed through the food and beverage outlets. Kingsmill Resort and Spa is a Four-Diamond, Preferred Resort. Wednesday Recruiting for: Culinary Externs (Spring through December) - Baking and Pastry Externs (Spring) - Culinary and Back-of- the-House Staff.

Uwe Schluszas Executive Pastry Chef 1010 Kingsmill Road Williamsburg VA 23185 [email protected] (757) 253-8213 (757) 564-5303

www.kmgjobs.com Table Korman Marketing Group 80 Private Guest Ranch: 18,000 acre ranch in southwest Montana. Three meal kitchen with offsite catering. Scratch kitchen with in- C house pastry, charcuterie, etc. Multiple VIP events with a wide range of menus. Invitation-only for guests, ensures full house every day. Will Interview Recruiting for: Culinary Externs Wednesday

Frank Givens Senior Vice President/GM [email protected] Dana Terry Director, Human Resources 1188 N. 15th Avenue - Suite 4 Bozeman MT 59715 [email protected] (406) 556-2757 (406) 556-0691

Table L'Auberge Casino Resort 69 C L’Auberge is located on 242 acres of land in Lake Charles, LA, two hours from the Houston metropolitan area. The property 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 Will Interview cabana courtyard; full service salon and spa and cardio fitness center; retail stores; 10 innovative dining outlets; and top-name Wednesday 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 - Sous Chefs - Room Chefs - Lead Cooks - Cooks - Prep Cooks - Restaurant Supervisors - Restaurant Managers

William Foltz Pastry Chef [email protected] Gerard Gulla '91 Room Chef - Buffet [email protected] Tiffany Hudson HR Recruiter 777 Avenue L'Auberge Lake Charles LA 70601 [email protected] (337) 395-7777 (337) 395-7749

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 8 2011 www.expeditions.com Table Lindblad Expeditions 18 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 Manager [email protected] Bruce Tschampel Director of Shipboard Services [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 8 2011 www.loewshotels.com Table Loews Miami Beach Hotel 32 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

Zachary Dallessandro Executive Sous Chef [email protected] Altagracia Gomez Recruitment Supervisor 1601 Collins Avenue Miami Beach FL 33139 [email protected] (305) 604-5425 (305) 604-5423

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 8 2011 www.bostonbestevents.com Table Lyons Group 74 C Lyons Group is an entertainment, food and beverage development company formed in 1981 by Patrick Lyons and Edward M Sparks. Currently, the company owns and operates some thirty venues in the Boston area, Mohegan Sun Casino in Uncasville, Connecticut and soon in 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 and Lucky's Lounge. Lyons Group was co-founder and co-creator of the House of Blues with Isaac Tigrett, started in Cambridge, MA in 1992. The company was also involved in the introduction of Hard Rock Café to the USA east of the Mississippi in 1985. 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, Kings Bowling Lanes, Game On Sport Café, Jasper White's Summer Shack (a casual New England seafood restaurant), Lucky's Lounge (a rat pack style lounge and bar) and Sonsie (a world bistro). 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, Harvard Gardens, Lucky's Lounge) - General Manager (Kings - Chicago) - Executive Chef (Kings Chicago) - FOH Managers and Sous Chefs (Boston) -

Greg Hamm Human Resources Director 800 Boylston Street - Suite 1400 Boston MA 02199 8052 [email protected] (617) 262-2605 (617) 252-3943 Josh Rossmeisl Kings Operations General Manager

www.magnoliabakery.com Table Magnolia Bakery 6

Magnolia Bakery opened in the summer of 1996 on a quiet corner in the heart of New York City's Greenwich Village. It was M envisioned as a cozy, old-fashioned shop where people could come for coffee and something sweet. With its vintage American BP desserts and decor, customers often remark that walking into the Bakery is like taking a step back in time. In 2007, the original owner decided to pass her oven mitts to a new family she felt would maintain the integrity of what had become an iconic brand. And so, Steve Abrams, a veteran NYC restaurateur and consultant along with his wife and daughter, took over the Bakery. Since then they have slowly and thoughtfully expanded from one shop to six. Recruiting for: Baking & Pastry Externs - Bakers - Cake Icers - Prep Cooks - Managers

Kerin Doran Director of Operations [email protected] Andrea Gillespie Human Resource Director 1841 Broadway - Suite 1111 New York NY 10023 [email protected] (212) 265-2777 (646) 349-1757 Abigail Joslyn '07, '08 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 23 Fall Career Fair - November 8 2011 www.marcushotels.com Table Marcus Hotels and Resorts 42 Marcus Hotels and Resorts is an exciting and growing organization that has gained the utmost respect of the traveling public and C local community because of the quality of service offered by our associates. In becoming a part of our associate team, you can take particular pride in knowing that you are an associate with one of the finest hotel and resort organizations in America. As our Will Interview Philosophy states, "We take great pride in our dedicated management teams and associates and will continue to develop their Wednesday potential and skills at all levels within our organization. We believe in rewarding outstanding performance, and in promoting from within to develop a culture of high expectation and achievements, as well as a solid base of highly qualified associates. We will remain a quality-minded corporation, dedicated to upholding our corporate slogan People Pleasing People. ..." Recruiting for: Line Cooks - Pastry Cooks

Latoya Fason Market Staffing Manager 100 East Wisconsin Avenue - Suite 1900 Milwaukee WI 53202 [email protected] (414) 298-3119 (414) 390-3835 Robert Fedorko Milwaukee Market Executive Chef [email protected] Brian Frakes Executive Chef [email protected] David Zakroczymski Executive Chef davidzakroczymski@intercontinentalmilwaukee .com

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 8 2011 www.careers.marriott.com Table Marriott International and The Ritz-Carlton 84 C Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've 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 you career destination.

All interested candidates must post their resume in advance at http://collegejobs.marriott.com. Feel free 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 7, at 9 PM in the Multi ‑Purpose Room at the Student Recreation Center.

We are seeking candidates for the 2012 Management Development Program who will graduate by June 2012. Opportunities for MDPs 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 the 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. Selection for MDP candidates will close on November 4, 2011.

Candidates for externship will be considered for opportunities for approved sites. The following properties have made us aware 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. Culinary Externs: The Ritz ‑Carlton Buckhead, Atlanta, GA; The Ritz ‑Carlton Philadelphia, Philadelphia, PA; Both Culinary Externs and Baking & Pastry Externs: JW Desert Ridge Resort & Spa, Phoenix,AZ; Camelback Inn, A JW Resort & Spa, Scottsdale, AZ; Orlando World Center Marriott, Orlando, FL; The Ritz ‑Carlton Dove Mountain, Tucson, AZ; New Orleans Marriott; JW Orlando Grande Lakes,Orlando, FL; JW San Antonio Hill Country, San Antonio, TX. Recruiting for: CA and B&P Externs at approved Marriott or Ritz-Carlton sites. Limited MDP positions - must be ready and willing to relocate. Interested candidates MUST register their information prior to Career Fair at: http://collegejobs.marriott.com

Janet Bachtel Manager, University Relations 10400 Fernwood Road - Dept. 52931.91 Bethesda MD 20817 [email protected] (573) 873-5393 (301) 644-8268 Brian Archibald Senior Sous Chef - JW Camelback Inn - Phoenix

Mark Beaupre '84 Director F&B/Orlando World Center Marriott

Greg Picard Executive Chef - Orlando Marriott World Center

Oliver Reschreiter Executive Chef - JW Dessert Ridge - Phoenix

Sean Woods '92 Executive Chef -Ritz-Carlton Grande Lakes [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 25 Fall Career Fair - November 8 2011 www.metzltd.com Table Metz Culinary Management 56

We are a regional food service management company with a focus on quality food and personalized service. Our company M provides dining services for schools, colleges, and healthcare locations in seven states currently servicing over 150 clients. We are also affiliated with some of the most recognizable brands in the restaurant industry including T.G.I. Fridays, Ruth's Chris Steak House, Wolfgang Puck, and Krispy Kreme Doughnuts to name a few. If you are looking for a company that offers diversity in its concepts and cares about its team; then look no further. Stop by our booth and see all we have to offer. Recruiting for: Chef Managers - Executive Chefs for Dining Service Accounts - General and Assistant Managers and Executive Chefs for Restaurant Operations

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]

www.miramont.cc Table Miramont Country Club 72 Miramont County Club is unique in the remarkable quality of it's classic architecture, championship golf course, and the relaxed, refined lifestyle it offers homeowners and members. The Club features two fabulous restaurants and a beautiful 300-seat ballroom. Scratch kitchen - everything is made in house. Five star standards. Will Interview Recruiting for: Culilnary Externs - Baking & Pastry Externs - Graduates for Culinary and Baking & Pastry Positions. Wednesday

Todd Rogers '82 Executive Chef 1 Miramont Blvd. Bryan TX 77802 [email protected] (979) 774-7474 (979) 209-2388 JiYoung Daily '04 Pastry Chef [email protected]

www.mohonk.com Table Mohonk Mountain House 36 Mohonk Mountain House is a Victorian-styled, Full American Plan Resort, featuring American cuisine. The kitchen is directed by C Executive Chef James Palmeri and Executive Sous Chef Anthony Verni. Breakfast and lunch are buffet. Summer guests may BP choose from 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. A full service dinner is provided in the winter. Employee benefits include use of most recreational facilities at no charge. Recruiting for: Culinary Externs - Baking and Pastry Externs - Seasonal positions for 2011, possibly year round Cooks, Garde Manger, and Pastry Cooks.

Shawn Clark Employment Manager 1000 Mountain Rest Road New Paltz NY 12561 [email protected] (845) 256-2089 (845) 256-2049 James Palmeri 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 8 2011 www.montammy.com Table Montammy Golf Club 43 Montammy Golf Club is a private club in Alpine, NJ. We offer a variety of food and beverage services. We offer a la carte, catering, pool service, sports bar, and limited off-premise catering. Recruiting for: Cooks - Pastry Cooks - Prep Cooks - Roudsman

Eric LeVine '90 Executive Chef Route 9W Alpine NJ 07620 [email protected] (201) 768-9000 (201) 768-2209

www.naceny.com Table National Association of Catering Executives (NACE) 62 We are looking for students wishing to join an organization that gives them exposure to every major director of catering in New York City and the Greater New York area - Long Island, Westchester, Brooklyn, and Queens. Our membership is comprised of catering sales executives, executive chefs, food and beverage directors, students, and professional vendors. Recruiting for: Members for professional organization.

Charlie Barrett Director of Catering Sales 1535 Broadway New York NY 10036 [email protected] (212) 704-8886 (212) 704-8981

www.nemacolin.com Table Nemacolin Woodlands Resort 9 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: Lautrec - 5 Star/5 Diamond; Aqueous - 5 Star Hotel/4 Diamond Dining.

Brent Wertz '88 Vice President of F&B - Executive Chef 1001 Lafayette Drive Farmington PA 15437 [email protected] (724) 329-6464 (724) 329-6643 Sean Eckman 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 27 Fall Career Fair - November 8 2011 www.nordstrom.com Table NORDSTROM 38

Nordstrom has 87 restaurants and 100 specialty coffee bars. Each of our operations is located in our retail stores and all locations m are committed to providing the same quality, service and value that has put Nordstrom at the top of the service industry. By becoming part of our team you will enjoy a positive work environment, the opportunity to grow with the company, benefits ranging from health coverage and a 401(k) plan to vacation pay and a merchandise discount. We are an equal opportunity employer committed to providing a diverse environment. You'll find that working at Nordstrom isn't just another job, it's a career. Recruiting for: Restaurant General Managers - Assistant Restaurant Managers - Sous Chefs - Chefs - Hourly Positions in both FOH and BOH.

Stacey Bullock NE Regional Restaurant Manager 501 Garden State Plaza Paramus NJ 07652 [email protected] (786) 512-9688 Michael Lyle Northeast Regional Chef [email protected]

www.thenorthstarcafe.com Table Northstar Café 13

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 Partner

Kevin Malhame Founder 4215 North High Street Columbus OH 43214 [email protected] (614) 774-9474 (614) 263-0505 Heather Moore Managing Partner [email protected] Leigh Nordin Managing 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 28 Fall Career Fair - November 8 2011 www.omnibedfordsprings.com Table Omni Bedford Springs Resort & Spa 59 The Omni Bedford Springs Resort & Spa is a 2,200-acre luxury hideaway located in Pennsylvania’s scenic Allegheny Mountain C region. The 216-room resort surrounds eight natural mineral springs which serve as the foundation for its world-class Springs Eternal Spa – one of only a handful of spas in the U.S. to utilize natural spring water in all of its treatments. Over the past 200 Will Interview years, Bedford Springs has served as a meeting place for numerous U.S. presidents and dignitaries. The resort features a Wednesday phenomenal range of amenities and activities, including an indoor spring-fed swimming pool; award-winning golf course; and casual and fine dining options from renowned Chef David Noto. In addition, guests can enjoy mountain nature trails for hiking and biking, fly fishing, volleyball, tennis and more. Recruiting for: Culinary Externs - Baking & Pastry Externs

Juliet Dietz Director of Human Resources 2138 Route 220 Bedford PA 15522 [email protected] (814) 624-5626 (814) 624-5650 David Noto '91 Executive Chef [email protected]

www.mtwashington.com Table Omni Mount Washington Resort 58 As grand as the history behind it, the Omni Mount Washington Hotel, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor. The resort includes the Omni Mount Washington Hotel with 200 Will Interview guest rooms, the Omni Bretton Arms Inn with 34 guest rooms as well as a motor lodge and townhomes. We also have a full Wednesday service Spa and 30,000 square feet of meeting space. Our food and beverage outlets range from casual to fine dining in order to provide an ideal experience for all of our guests.

. Recruiting for: All culinary positions from entry level to experienced. Baking and pastry positions are available as well.

Linda Gauthier Human Resources Director

Jeffrey Snelling Employment Coordinator

Eddie Swetz Executive Chef 310 Mount Washington Hotel Road Bretton Woods NH 03575 [email protected] (603) 278-1000

www.patinagroup.com Table Patina Restaurant Group 93 C Patina Restaurant Group is a bicoastal boutique restaurant and foodservice company. We are committed to providing our 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 places. With a passion for all things culinary, our dynamic professional staff brings its world-class talents to the table everyday. Unlimited opportunities are available for talented and dedicated individuals. Recruiting for: Culinary Externs - Cooks - Sous Chefs - Entry Level Front-of-the-House Managers - Servers - Back Servers - Kitchen Servers

Frank Marino Recruitment Manager - Patina East Coast 120 West 45th Street - 16th Floor New York NY 10036 [email protected] (212) 789-8215 (212) 239-2584

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 8 2011 www.peninsula.com Table The Peninsula Beverly Hills 23 Resembling a gracious private residence, The Peninsula Beverly Hills is a Forbes 5 Star, AAA 5 Diamond hotel and restaurant C property that caters to an elite Hollywood and international clientele. The Peninsula Beverly Hills offers luxuriously appointed rooms, suites and private villas nestled amid lush gardens to the most discerning of travelers. Various dining venues offers Will Interview sophistication to casual elegance. Wednesday Recruiting for: Culinary Externs - Culinary and baking and pastry positions for Graduates.

James Overbaugh '89 Executive Director F&B Operations 9882 South Santa Monica Boulevard Beverly Hills CA 90212 [email protected] (310) 551-2888 (310) 788-2350

www.pgaresort.com Table PGA National Resort and Spa 51 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) 352-1737

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 8 2011 www.pinehurst.com Table Pinehurst Resort and Country Club 15 The majestic pines towering over historic Pinehurst rustle and softly whisper the legends of golfers like Jack Nicklaus, Payne C Stewart and those who have gone before and experienced one of America's greatest golf courses and premier resorts. BP Will Interview Nestled among the Sandhills of North Carolina, Pinehurst resort invites you to become part of its history and to experience Wednesday southern hospitality, elegant accommodations, luxury spa facilities, family recreational activities, and of course, any one of their eight pristine world-class golf courses. In addition to offering one of the finest golf experiences in the country, Pinehurst also provides world-class spa and tennis vacations, as well as fun-filled family vacation packages.

The stories of champions and the traditions of championship golf have been created at Pinehurst since 1898. As the site of more championships than any other golf course in the country, most recently, this historic North Carolina resort played host to the 2005 U.S. Open. Recruiting for: Culinary Externs - Baking & Pastry Externs - for Spring 2012

Chip Ashman Human Resources Manager P.O. Box 4000 Pinehurst NC 28374 [email protected] (910) 235-8176 (910) 235-8174 Matt Avery Pastry Chef [email protected]

www.roaringgapclub.com Table Roaring Gap Club - North Carolina 83 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 opportunity to become part of a rich, long-lasting tradition of Ladies and Gentlemen serving Ladies and Gentlemen.

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 (Summer 2012: May through Labor Day)

Steve Plummer General Manager P.O. Box 129 Roaring Gap NC 28668 [email protected] (336) 363-2211 (336) 363-2758 Debbie Plummer Recruiter

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 8 2011 www.rubytuesday.com Table Ruby Tuesday, Inc. 77

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 [email protected] Dan Savoca Operating Partner 150 West Church Avenue Maryville TN 37801 [email protected] (865) 379-5751

www.sagedining.com Table SAGE Dining Services, Inc. 78

Come join a dynamic, high-growth company that is a recognized leader in the food service industry. SAGE Dining Services®, Inc. M is the nation's leading provider of sustainable dining services and gourmet catering for independent schools and private colleges. SAGE also provides dining services to a select number of convents. long-term care facilities and conference centers.

SAGE is an independent, management-owned company whose growth is powered by the talents of incredible managers. Since the creation in 1990, SAGE has grown by providing clients with personal attention, superior service, and unbelievable food, while providing the management team a fun work environment, and opportunities for personal and professional growth.

Come join the fastest growing team of food service professionals.® Recruiting for: Executive Chefs - Food Service Directors - Assistant Food Service Directors - Lead Cooks. Up-to-date listings available on website.

Tom 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

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 8 2011 www.seaisland.com Table Sea Island Company 7 Sea Island continues to enjoy an exceptional reputation in the resort industry, in part due to having the same family ownership and C management since 1928, and in part due to the recent complete physical renaissance of the entire resort. Recent accolades such BP as being named "Number One Golf Resort" in the United States by Golf Digest, The Georgian Room at The Cloister being named Will Interview as one of the 20 Best New Restaurants in North America by Esquire and having The Lodge at Sea Island continue to win Mobil Wednesday Five-Star and AAA Five Diamond status illustrate our commitment to our vision of being known as the "finest resort and resort community in the world." This commitment is reflected not only at The Cloister and The Lodge at Sea Island, with their world-class amenities, but in our gracious hospitality, which remains the bedrock of our company. Our employees have always been our greatest asset. Our dedication to recruit, train and retain the finest staff is a key corporate commitment. A competitive benefit program, training and development opportunities and industry-competitive wages, all provided in a rewarding, pride-filled work place, combine so that we can continue to fulfill this commitment to our employees and to our future.

Please visit our website www.seaisland.com and click on the "careers" link located at the bottom center of the page. You may browse all open positions, view job descriptions for each and complete the online application.

Sea Island Company assists with housing for externs and uniforms are provided and laundered!

Thank you for your interest in the Sea Island Company! Recruiting for: Culinary Externs - B&P Externs - All Level Cook Positions - Baking & Pastry Positions.

David Carrier Executive Sous Chef 100 Salt Marsh Drive St. Simons Island GA 31522 [email protected] (912) 638-3611 Ryan McLoughlin '10, '11 Outlet Supervisor [email protected] Daniel Zeal '03 Chef de Cuisine [email protected]

www.senecagamingcorporation.com Table Seneca Gaming Corporation 26 If you are looking for a fun and exciting career opportunity, look no further than Western New York's premier casinos: Seneca C Niagara Casino and Hotel, Seneca Allegany Casino and Hotel, and Seneca Buffalo Creek Casino. In our culinary departments, we have over 140 cooks, 14 sous chefs, 8 room chefs,and 3 executive staff. We have high volume, fine dining, banquets, and a Will Interview bake shop. Wednesday Recruiting for: Culinary Externs (at Niagara and Allegany) - Culinary Cook 4 (Level 1 is the highest) - Culinary Sous Chefs - Culinary Room Chefs

Amber Walf Recruiter 310 4th Street Niagara Falls NY 14303 [email protected] (716) 278-0011 (716) 278-3700

www.southseas.com Table South Seas Island Resort 75 The Resorts of Sanibel and Captiva are nestled on islands in the Gulf of Mexico, Florida's west coast. The nearby city of Fort C Myers is home to shopping, sports, and recreation. Our visitors are locals and foreigners alike, coming for our beautiful beaches, golf and five-star hospitality. Come see what luxury is like! Will Interview Recruiting for: Culinary Externs - Line Cooks - Banquet Sous Chef Wednesday

Sebastian Heil Executive Sous Chef [email protected] Karl Lundgren '92 Executive Chef 5400 Plantation Road Captiva FL 33924 [email protected] (239) 472-7564 (239) 472-7648

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 8 2011 www.starr-restaurant.com Table STARR RESTAURANTS 54

Founded in 1995 by Stephen Starr, Philadelphia-based Starr Restaurants is one of the fastest growing multi-concept restaurant M companies in the country. Starr Restaurants in Philadelphia include Alma de Cuba, Barclay Prime, Buddakan, Butcher and Singer, Continental, Continental Mid-Town, The Dandelion, El Rey, El Vez, Frankford Hall, Jones, Morimoto, Parc, Pizzeria Stella, Pod, Will Interview Talula's Garden and seasonal food-stand SquareBurger. Morimoto and Buddakan are two highly popular restaurants in New York Wednesday City's thriving Meatpacking District. Starr Restaurants expanded to Atlantic City, NJ, with Buddakan and Continental restaurants at the Pier Shops at Caesars in 2006 and to Fort Lauderdale, opening Steak 954 at the W Fort Lauderdale in 2009. Makoto at the Bal Harbour Shops opened in 2011. STARR Events is the group's full-service catering and special events division, managing projects including Granite Hill at the Philadelphia Museum of Art and Rat's Restaurant at Grounds for Sculpture. Stephen Starr has earned numerous awards and accolades, and was named “Restaurateur of the Year” by Bon Appétit magazine in 2005 and Zagat Survey New York City in 2007. Starr also received the TimeOut New York Readers’ Choice Award for “Best New Out-of-Town Restaurateur” in 2007. For more information, please visit www.starr-restaurant.com. Recruiting for: Line Cooks - Pastry Cooks - Hourly Supervisors - Entry-Level Managers - Sous Chef

Amanda Owens Recruiting Manager 134 Market Street Philadelphia PA 19106 [email protected] (267) 886-1249 (267) 238-3676

www.stratton.com Table Stratton Mountain Resort 34 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. Will Interview Stratton is home to three high volume food courts, two a la carte restaurants and a full service banquet facility. Our private, Wednesday 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, and housing is available. 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 - Pastry Chef - Line Cooks - Prep Cooks - Culinary Supervisors

Dani Archibald Recruiting Coordinator 5 Village Lodge Road Stratton VT 05155 [email protected] (802) 297-4103 (802) 297-4238 Michael Crane '89 Food & Beverage 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 34 Fall Career Fair - November 8 2011 www.destinationhotels.com Table Tarrytown House Estate & Conference Center 53 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 Will Interview City, our hotel has a superb location in the heart of historic Westchester County. Wednesday

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 - Sous Chef - Pastry Chef - Lines Cooks

Lourdes Harkins Director of Human Resources 49 East Sunnyside Lane Tarrytown NY 10591 [email protected] (914) 591-3121 (914) 591-0059 Chris Hettinger '96 Executive Chef [email protected]

www.thomascuisine.com Table Thomas Cuisine Management 76

Thomas Cuisine Management is a privately held contract food service provider based in Boise, Idaho. We provide food service for M corporate cafes and acute care hospitals in ID, MT, WA, NV and CA. Our organization is focused on fresh, high quality food and those who are passionate about providing excellent guest service. Will Interview Recruiting for: Chef-in-Training - Chef Wednesday

Craig Richey Director of Human Resources 640 East Franklin Road Meridian ID 83642 [email protected] (208) 955-0592 (208) 884-8763 Peter Roberge '07 Executive Chef [email protected]

Table Treetops Kitchen 14 TREETOPS Estate is a fully-staffed 19-acre private estate on the Stamford/Greenwich boarder in CT. The estate consists of a 33- C room main house with four gardens, two greenhouses, a gatekeeper's house, theater, bomb shelter that doubles as a root cellar, and three colonies of Italian honey bees. Once home to the flamboyant torch singer Libby Holman, the estate is now garnished Will Interview with over 3-million daffodils that bloom April-May. The current stewards (a family of four) are in the process of tirelessly restoring Wednesday the estate to its original glory, after years of mistreatment. Recruiting for: Culinary Extern - Part-Time Assistant Personal Chef

Christopher West '05 House Manager 359 Merriebrook Lane Stamford CT 06902 [email protected] (914) 497-9096 (914) 497-9096 Alexandra Trogisch '10 Personal Chef/Kitchen 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 35 Fall Career Fair - November 8 2011 www.turningstone.com Table Turning Stone Resort Casino 71 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 Will Interview than 100,000 sq ft of flexible event and conference space. Our tennis pavilion, Lava Dance Club and heliport have all opened Wednesday 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 - Chef de Cuisine - Lead Cook - Station Cooks - Line Cooks - Cooks - Bakers

Kellie Dockstader Human Resource Recruiter 5218 Patrick Road Verona NY 13478 (315) 829-8908 (315) 829-8937 Jason Drysdale Director of Culinary Operations

Scott Kidd '85 Vice President - Food & Beverage

Francesc Mari Executive Sous Chef

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 8 2011 www.unidine.com Table UNIDINE Corporation 5

Unidine. Putting our experience on the table. M

No food and dining management services company in America is quite like Unidine. We're proven experts. True specialists Will Interview exclusively focused on food service management who look at each dining operation differently to develop creative, customized Wednesday dining programs for senior services, hospitals and businesses that guarantee results.

Our management and culinary expertise is second to none.

What does this mean to you? Our fresh food approach serves up delicious food and our integrated team works to deliver a unique and memorable dining experience. One that maximizes operations and improves satisfaction while minimizing costs. One that lets you stay in control while focusing on your core mission. And one that converts your food service operation from ordinary to exceptional.

Whatever it takes, we'll meet your goals of serving choice options made with the freshest ingredients - within your budget. All while striking a powerful partnership with you - one that places our talent, experience, and buying power on your side, all the time. At Unidine, we put our expertise on the table every single day. For you. Recruiting for: Chef - Executive Chef - Chef Managers - Dining Services Directors

Matthew Camp '02, '04 Dining Services Director [email protected] Chris Garrand '02 District Manager 1 Gateway Drive - Suite 751 Newton MA 02458 [email protected] (617) 467-3700 (617) 467-3831

www.ushgnyc.com Table Union Square Hospitality Group 33 C Union Square Hospitality Group (USHG) was founded by Danny Meyer in 1985 and includes some of New York City's most M beloved restaurants including Union Square Cafe, Gramercy Tavern, Eleven Madison Park, Tabla, Blue Smoke/Jazz Standard, BP Shake Shack, The Modern, Cafe 2 and Terrace 5, located at the Museum of Modern Art, Union Square Events, Maialino and Untitled. 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-four 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) - All Front-of-the-House and Back-of-the-House Positions.

Hannah Kluger Recruiter 24 Union Square East - 6th Floor New York NY 10003 [email protected] (646) 747-7204 (212) 533-2442

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 8 2011 www.disney.com Table Walt Disney World 85 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. 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 Peter Bruenen '88 Chef [email protected]

www.wegmans.com Table Wegmans Food Markets 73

Wegmans Food Markets, founded in 1916, is a major regional supermarket chain and one of the largest private companies in the M United States. Based in Rochester, NY, Wegmans has grown from a single produce cart to one of the most talked about supermarkets in the industry. With stores in New York, Pennsylvania, New Jersey, Virginia, and Maryland, they have raised the Will Interview bar on the customer shopping experience. Wegmans has over 41,000 employees and offers exceptional benefits, including an Wednesday employee scholarship program, flexible scheduling, a challenging work environment and caring management throughout all levels of the organization. Wegmans has been on FORTUNE Magazine’s “100 Best Companies to Work For” every year since its inception in 1998, ranking #1 in 2005 and is currently #3 in 2011! Recruiting for: Culinary - Baking & Pastry - Food Service Management - Culinary Nutrition - Food Marketing

Sara Musser Recruiter 1500 Brooks Avenue Rochester NY 14603 0844 [email protected] (585) 720-5797 (585) 429-3762 Erica O'Dell Recruiter [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 38 Fall Career Fair - November 8 2011 www.wcgrill.com Table White Chocolate Grill 57 C The White Chocolate Grill is a casual, contemporary restaurant serving fresh, from scratch, high quality American food along with M a full selection of alcoholic beverages and wines. Menu offerings include appetizers, signature soups, dinner size salads and a full range of sandwiches, burgers and entrees. A selection of in house prepared desserts featuring the highest quality white chocolate Will Interview complements the offering. The stylish restaurant design includes rich wood finishes, subtle lighting and bold elements, the result of Wednesday which is a sophisticated yet comfortable atmosphere. The White Chocolate Grill currently operates in three different states including Scottsdale, Arizona; Naperville, Illinois; and Lone Tree, Colorado. The White Chocolate Grill is always seeking motivated, professional, integrity-driven restaurant managers to be a part of our segment-leading concept. With our flat corporate structure and "fresh start" approach to every aspect of operations, our managers are able to do more than just run shifts. Our managers contribute to the development of a company and the systems required to grow. Our dedication to operations has allowed us to attract some of the best individuals in the industry to share in our successes. It is not just our highly competitive salaries and bonus structure, retirement plan, 70% company paid medical and dental benefits, and two weeks paid vacation per year that have attracted some of the industry's best to The White Chocolate Grill; it is also the pride of actually creating and contributing to a company's systems and growth. Recruiting for: Full-Time Restaurant Managers - Full-Time Kitchen Managers. Students are asked to submit cover letters and resumes prior to Career Fair at: [email protected].

Robert Kabakoff '86 Partner/Director of Culinary Operations 15849 N 71st Street - Suite 100 Scottsdale AZ 85254 [email protected] (480) 353-2444 (480) 353-2445 Carrie Valdez Director of Human Resources [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 8 2011