Career Fair November 3, 2015

Abigail Kirsch at Tappan Hill, Inc. www.abigailkirsch.com Table 51 Abigail Kirsch is known for its outstanding and event management always delivering superb , impeccable service and C unmistakable flair. Abigail Kirsch is the area’s first choice for the best execution in weddings, corporate events, galas and social BP functions.

What started as a small business serving predominately Westchester and Fairfield Counties quickly expanded to include Manhattan and the entire tri-state area. In 1990 the Kirschs opened Tappan Hill Mansion and began operating their first exclusive venue. Since Tappan Hill, the family has added Pier Sixty, The Lighthouse, Current, The Loading Dock and The Skylark to their exclusive venue portfolio. The Off Premise Catering Division brings the same standard of distinctive food service to any other location a client may choose.

Today Abigail Kirsch Catering Relationships is recognized as the market leader for excellence in the greater New York metropolitan area. At the core of its success is an obsessive commitment to perfection. The Kirschs recognized early on that their business was only as successful as their last event. With this focus as a cornerstone, all associates work in unison to provide extraordinary guest experiences. Recruiting for: Culinary Externs and Baking & Pastry Externs (March - June). Sous - Pastry - Culinary Supervisors

Sanela Hamidovic HR Manager - Pier Sixty [email protected] Frank Imperato Human Resources Manager 81 Highland Avenue Tarrytown NY 10591 [email protected] (914) 631-3030 (914) 366-8964

ARAMARK @ Fenway Park www.redsox.com/events Table 15 ARAMARK @ Fenway Park - Premium Services, boasts 4 game day private , 2 of which are upscale with a la carte C and action station/ service; and the others are full open with fine dining a la carte. We have an upscale bistro, a BP private party room, and 52 premium suites along with a style media . We have a huge focus on fresh, local, seasonal, sustainable ingredients which are delivered daily. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Prep Cooks

Ron Abell Senior Executive Chef [email protected] David Mazzarelli Human Resources Manager 4 Yawkey Way Boston MA 02215 [email protected] (617) 536-6683 (617) 226-6636 Danielle Morgan Chef de Cuisine [email protected]

C - approved externship site for BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 1 Career Fair - November 3, 2015 The Arizona Biltmore www.arizonabiltmore.com Table 55 One of the only existing luxury hotels in the world with a Frank Lloyd Wright-influenced design, The Arizona Biltmore Resort and C Spa has been an Arizona landmark since its opening on Feb. 23, 1929 when it was crowned "The Jewel of the Desert." The resort BP was designed by Albert Chase McArthur, a Harvard graduate, who had studied under Frank Lloyd Wright from 1907 - 1909 in Will Interview Chicago. Did you know that the famed song composer Irving Berlin penned many tunes, including "White Christmas," while sitting Wednesday poolside at the Arizona Biltmore? The pool was first built by the Wrigleys in 1930 and was host to diving competitions as well as fashion shows. Marilyn Monroe called this her favorite pool. In 1930, when the estimated $1 million construction cost doubled, Chicago chewing gum magnate William Wrigley, Jr., one of the original investors in the project, became the sole owner. Over the next 44 years, the Wrigley family owned and operated the Arizona Biltmore, and it became world renowned as the preferred luxury oasis for celebrities, heads of state, captains of industry, and other famous travelers.

In January 1998, a 20,000 square-foot Arizona Biltmore Spa, fitness center, and full-service beauty salon opened. The newest addition, the new Arizona Wing, featured 120 new guest rooms, an Olympic-sized swimming pool, and two new meeting rooms. The Arizona Wing was completely renovated in March of 2009 to become Ocatilla at Arizona Biltmore, a "hotel within the hotel.” The Arizona Biltmore boasts 740 guest rooms and is one of the largest hotels in Arizona. With the opening of the Frank Lloyd Wright Ballroom in July, 2003, the Arizona Biltmore became one of Arizona’s largest meeting and event venues. The new ballroom, the state’s second largest hotel ballroom with 25,000 square feet, was the highlight of a $25 million renovation and expansion of the meeting facilities that increased dedicated indoor function space to more than 100,000 square feet. The project also included converting the tented Pavilion into the 15,000-square-foot McArthur Ballroom. Both new facilities were constructed in the original Wright style.

Thanks to conscientious owners who have been committed to preserving its architectural integrity, the resort is, in many ways, more "Wrightian" than when it was built. And, throughout the years, the Arizona Biltmore has set the standard for elegance and style. It continues to attract celebrities and dignitaries from around the world and is frequently honored with awards and accolades, including the Urban Land Institute "Heritage Award of Excellence," which the resort received for its architectural integrity, landscaping, and, above all, quality of service. Throughout its colorful history, this acclaimed landmark has been graced by U.S. presidents, celebrities, and world travelers. Recognized as one of the best hotels in the world, Arizona’s historic Grand Dame radiates an undeniable mystique of refinement and splendor. Isn’t it time you became a part of her story? This acclaimed Phoenix Arizona Property features: 740 luxury hotel guest accommodations, 78 one-and two-bedroom villas, eight swimming pools, seven tennis courts, a full-service resort spa, salon and fitness center, six dining options, High in the Sun Room, and 24 Hour In- room Dining. The adjacent Arizona Biltmore Country Club boasts two of the best 18-hole PGA golf courses in Phoenix: The Links and The Adobe. Recruiting for: Culinary Externs - Baking and Pastry Externs - Chefs - Sous Chefs - Cooks - Pastry Cooks

Gordon Maybury Executive Chef 2400 East Missouri Avenue Phoenix AZ 85016 [email protected] (602) 214-6604

Atera ateranyc.com Table 90 Atera is an 18-seat chef's counter located in New York City. Our is focused on local, seasonal ingredients in a modern C American/Nordic fashion BP Recruiting for: Culinary Externs - Baking & Pastry Externs - Front-of-the-House Staff.

Matt Abbick Service Manager [email protected] Mallory Cayon '10 Pastry Chef [email protected] Ronny Emborg Executive Chef 77 Worth Street New York NY 10013 [email protected] (212) 226-1444 Morten Magh Wine 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 2 Career Fair - November 3, 2015 Atlantic Golf Club www.atlanticgolf.org Table 12 Established in 1992, Atlantic is a traditional golf club, located in the exclusive "Hamptons" community on the east end of Long C Island. The Metropolitan Golf Writers Association named Atlantic Club of the Year for 2010 "for upholding the spirit and traditions of golf through consistent and energetic support and dedication to the game." Atlantic's commitment to excellence extends to Will Interview every facet of the operation; from the , to the membership and staff, many of whom have been with the Club since it first Wednesday opened. Recruiting for: Culinary Externs and Graduates (for summer season beginning mid-May 2016 - October 2016.)

Darryl Ford '06, '08 Executive Sous Chef Post Office Box 1890 Bridgehampton NY 11937 [email protected] James Senger Sous Chef [email protected]

Baltimore Country Club www.bcc1898.com Table 52 The USGA lists Baltimore Country Club as one of the first 100 clubs established in the United States. Today the Club is some C 3,000 members strong. It is widely recognized as one of the top 50 country clubs in the nation and top 100 in the world. In 2013, LINKS magazine named Baltimore Country Club as one of the 100 Most Prestigious Clubs in the World. BCC is one of only seven Will Interview clubs nationwide to operate on two campuses. Wednesday Recruiting for: Culinary Externs

Douglas Wernecke Director of Human Resources 4712 Club Road Baltimore MD 21210 [email protected] (410) 554-8011 Richard Jallet Executive Chef [email protected]

BBL Hospitality bblhospitality.com Table 34 BBL Hospitality is a full-service hotel management company offering hotel owners and developers a single, high-quality source for construction, financing, and management services. We are also the owners of multiple restaurants and 12 top-quality hotels in New York, New Jersey, West Virginia, and Florida. We are continually expanding our own portfolio. Will Interview Recruiting for: Both front-of-the-house and back-of-the-house positions in hotel and settings. Wednesday

Jeremy Kane Corporate Chef 302 Washington Avenue Ext. Albany NY 12203 [email protected] (518) 429-7743 Jon Gregg Restaurant Corporate Chef [email protected] Thomas Gulbrandsen 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 3 Career Fair - November 3, 2015 Besh Restaurant Group chefjohnbesh.com Table 53 Based in New Orleans, Louisiana, Besh Restaurant Group was founded by Chef John Besh and Octavio Mantilla. Chef Besh C opened his first restaurant, August, in 2001. Today, BRG is made up of twelve restaurants, nine in New Orleans, one north of BP Lake Pontchartrain, one in San Antonio, and one in Baltimore. The restaurants range from casual diner to classic, highly- acclaimed fine dining, but unified by the company's commitment to the guest, the experience, and the places from which we come. Recruiting for: Culinary and Baking & Pastry Externs (at approved sites). All Front-of-the-House Staff Positions. All Back-of-the-House Staff Positions.

Emery Whalen Chief Operating Officer 426 Gravier Street New Orleans LA 70130 [email protected] (504) 299-9777 Brian Landry Executive Chef at Borgne [email protected]

Biltmore www.biltmore.com Table 121 Dining has always been a cause for celebration at Biltmore Estate. When George and Edith Vanderbilt entertained, uniformed C M footmen in the grand Hall served eight-course . 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 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 , also boasting unique banquet facilities and catering services. We’re very proud of our newest edition, the Village Hotel on Biltmore Estate. This 209- room hotel features the Village Social Restaurant. 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 , 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 - Baking & Pastry Externs - Restaurant Management Interns - Banquet Operations Interns

Dawn McKinney Staffing Operations Manager One North Pack Square Asheville NC 28801 [email protected] (828) 225-6161 (828) 225-1683 Laura Baker Director of Food & Beverage Operations

Shannon Sutherland Stable Café Executive Chef

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 4 Career Fair - November 3, 2015 Blue Hill and Blue Hill at Stone Barns www.bluehillfarm.com Table 27 Over the past 14 years, co-owners Dan, David and Laureen Barber have cultivated a unique farm-to-table experience at their two C restaurants: Blue Hill, in Greenwich Village, and Blue Hill at Stone Barns, located on an 80-acre working farm and educational BP facility 30 miles north of midtown Manhattan. Chef Dan Barber has received multiple James Beard awards, including Best Chef: New York City (2006), the Country's Outstanding Chef (2009), and Writing and Literature for his book "The Third Plate: Field Notes on the Future of Food" (2015). His two restaurants have received the James Beard Award for Outstanding Restaurant in the U.S. for Blue Hill New York (2013) and Blue Hill at Stone Barns (2015). Recruiting for: Culinary Externs (both locations) - Baking & Pastry Externs (Stone Barns only). Cooks

Nicholas Harrison Resource Manager 630 Bedford Road Pocantico Hills NY 10591 [email protected] (914) 366-9606 Christine Langelier '10, '12 Assistant General Manager

Boca Raton Resort and Club -A Waldorf Astoria Resort www.bocaresort.com Table 123 Boca Raton Resort and Club, A Waldorf Astoria Resort, redefines luxury and fun in south Florida. Nestled in a Mediterranean C inspired historic village and just a few steps from the stunning south Florida coastline, Boca Raton Resort and Club, A Waldorf BP Astoria Resort is your luxurious home away from home. Many of our charming and sophisticated guest rooms come with a view of Will Interview the Atlantic Ocean, Intercoastal Waterway, or the marina, and all guest rooms offer the latest amenities for your comfort. We also Wednesday provide concierge services to cater to your every need.

"Become Professionally Aggressive In Your Craft" is our Excecutive Chef Andrew Roenbeck's motto. By following this philosopy 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. 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. We are also seeking multiple full-time employees in the Culinary Department for the winter/spring season.

Andrew Roenbeck '84 Executive Chef 501 East Camino Real Boca Raton FL 33432 [email protected] (561) 447-3647 Kevin Ives Food & Beverage Director [email protected]

Bon Appetit Management Co. www.bamco.com Table 60 We are an on-site restaurant company offering full food-service management to corporations, universities, museums, and M specialty venues. Based in Palo Alto, CA, we operate more than 650 cafés in 33 states for dozens of marquee clients. Our food is cooked from scratch, including sauces, stocks, and soups. (Salsa, too!) A pioneer in environmentally sound sourcing policies, we've developed programs addressing local purchasing, overuse of antibiotics, sustainable seafood, the food–climate change connection, humanely raised meat and eggs, and farmworkers’ rights. We’re grateful to have been recognized by many leading foundations, nonprofits, and industry associations for our work. Recruiting for: Chef Managers - General Managers - Line Cooks - Bakers - Catering Managers

Charise Reid Human Resources Manager 11424 1/2 Bellflower Road Cleveland OH 44106 [email protected] (216) 368-0804 Victor Lane '09, '10 Chef 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 5 Career Fair - November 3, 2015 Boston Urban Hospitality, Inc. www.bostonchops.com Table 89 Boston Urban Hospitality, Inc. is a small Boston owned and operated restaurant group, conveived by proprietor Brian Piccini and C CIA Alumni, Chef Christopher Coombs. Boston Urban Hospitality focuses on fresh, local and seasonally inspired menus, unique dining experiences and noteworthy service. Today, Boston Urban Hospitality, Inc. consists of dbar, Deuxave and Boston Chops. Will Interview Recruiting for: Culinary Externs (Deuxave and Boston Chops) - FOH: Servers - Bartenders - Management. BOH: Pastry Wednesday Cooks - Line Cooks - Prep Cooks - Management. Alexander Sprague '11, '12 BUH Manager 1375 Washington Street Boston MA 02118 [email protected] (617) 227-5011 David Nguyen '09 Deuxave AGM [email protected]

BR Guest Hospitality www.brguesthospitality.com Table 18 BR Guest Hospitality is a leading restaurant group based in New York City. BR Guest operates over 20 restaurants and nightlife C M properties across the United States featuring an array of concepts and from fine dining to burger joints and everything in between. Will Interview Recruiting for: Culinary Externs (at approved sites) -Line Cooks - Pastry Cooks - Pantry Cooks - Sous Chefs - Wednesday Management-in-Training Programs Ali Carruthers Human Resources Assistant 315 Park Avenue South New York NY 10010 [email protected] (212) 653-0287 Sam Hazen '82 Corporate Culinary Director [email protected]

Bread Alone Bakery www.breadalone.com Table 99 Bread Alone makes bread using traditional methods of natural sourdoughs and slow, long fermentation. We believe that this process creates deeply flavorful and healthy breads. We also believe that this process requires skilled bakers and skilled hands. BP We embrace the best in artisan baking thinking from around the world, combined with one of the most experienced baking teams in the United States. Bread Alone has been baking with organic grains since our first loaf in 1983. We believe that organic food production is the right choice for individual health, for our earth, and for the farmers that work our fields. Bread Alone is and has always been committed to simple life and living grounded in nature, community, and simple and honest breads and foods. Recruiting for: Baking & Pastry Externs - Bakers - Pastry Chefs

Daniel Leader '76 Owner 2121 Ulster Avenue Lake Katrine NY 12449 [email protected] (845) 657-3328 Mia Pillsworth 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 6 Career Fair - November 3, 2015 The Breakers, Palm Beach www.thebreakers.com Table 41 The Breakers, a AAA Five Diamond oceanfront resort, is located in Palm Beach, Florida. The resort features an outstanding C selection of restaurants to suit casual or elegant preferences, a 20,000 square foot luxury spa, beach club with half-mile private BP beach featuring luxury beach bungalows, five pools and four whirlpool spas; two 18 hole golf courses, 10 tennis courts, and Will Interview 45,000 square feet of indoor meeting space. Wednesday

570-room Italian Renaissance-style resort hotel. One of America's premier luxury resorts located in the heart of Palm Beach, Florida.

140 acre ocean-front luxury resort in Palm Beach, Florida. The Breakers...where extra is ordinary. Mission Statement: The Breakers is a place where the comfort and care of our guests is always paramount. We will commit ourselves to resolving guest concerns and any service deficiencies promptly and effectively, to ensure the complete satisfaction of our guests. We will continuously improve our service, products and processes, to be a better organization today, than we were yesterday. We will maintain integrity in all our relationships, fostering respect for the individual and encouraging open communication. We will promote a climate of enthusiasm, results orientation, teamwork, challenge and support which attracts, motivates and retains superior people. We further pledge to provide our employees with training, professional and personal development and advanced opportunities consistent with their goals, abilities and accomplishments. Elements of our culture: Respect for all people, accountability, energetic and great work ethic, customer orientation, financial orientation, decentralized management, recognition and rewards, commitment, integrity, team orientation, quality orientation, results orientation, talent, discipline, ability to stay focused, positive attitudes and achievement drive

Food & Beverage Outlets: The Italian Restaurant, Beach Club, Ocean Grill, The Circle, HMF, Seafood Bar, Flagler Steakhouse, Echo; In Room Dining (24 hours); The Operation; Pastry & Baking www.thebreakers.com/career_opportunities Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Culinary - Full-Time Baking & Pastry

Kelly Blaggie Director of Employment & Recruiting One South County Road Palm Beach FL 33480 [email protected] (561) 653-6662 (561) 659-8401 Jeff Simms Executive Chef [email protected]

Capital Restaurant Resources www.caprr.com Table 82 Capital Restaurant Resources is a national recruiting agency with a Washington, DC regional focus. We have more than 60 M clients, ranging from free-standing restaurants to upscale hotel chains, with a combined total of more than 1,000 outlets across the country, featuring fine dining, upscale, and casual menus. Our grassroots approach to recruiting has led to many successful Will Interview relationships across the Washington, DC dining scene, which is not-so-quietly becoming one of the nation's premier dining Wednesday locations. CRR is very well connected and has become a respected name within the industry. Our connections can and will lead to opportunities in the front and back-of-the-house, both here and nationally, that you will not be able to find anywhere else. Recruiting for: Sous Chefs - Junior Sous Chefs - Assistant Managers - Beverage Managers - Service Managers. We do not offer externship opportunities.

Christopher Floyd '94 Owner 707 8th Street SE, Suite 200 Washington DC 20003 [email protected] (202) 543-0909 (202) 318-8859 Evan Petrack 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 7 Career Fair - November 3, 2015 The Center for Discovery www.thecenterfordiscovery.org Table 36 The Center for Discovery is a clinical, educational and residential care facility for people with multiple disabilities. Each home has C a personal chef who is part of our team in The Department of Nourishment Arts. We promote a 'food is medicine' approach and BP serve seasonal farm based cuisine to our staff and residents. There is a biodynamic farm on site serving all residential kitchens Will Interview and food venues. Wednesday Recruiting for: Culinary Externs - Baking & Pastry Externs - Chef - Baker

Jennifer Franck Assistant Chief of Dept. of Nourishment Arts 641 Old Route 17 Monticello NJ 12701 [email protected] (845) 707-8040 (845) 707-8968 Peggy Parten Executive Chef [email protected]

Charlie Palmer Group www.charliepalmer.com Table 47 The Charlie Palmer Group is a restaurant management and services enterprise that owns and/or manages a number of world- C renowned fine dining restaurants including Aureole and Astra in the D&D Building (NYC); Aureole at Mandalay Bay and Charlie BP Palmer Steak at The Four Seasons Hotel (Las Vegas); Charlie Palmer Steak (Washington, DC); Charlie Palmer Steak and Briscola at the Grand Sierra Resort (Reno); Charlie Palmer at The Joule (Dallas); Charlie Palmer at Bloomingdale’s South Coast Plaza (Costa Mesa, CA); Dry Creek and Hotel Healdsburg (Sonoma County, CA); Burritt Room + Tavern and Mystic Hotel (San Francisco). The group is led by American cuisine pioneer Charlie Palmer, the celebrated chef, hospitality entrepreneur and hotelier. Recruiting for: Culinary and Baking & Pastry Externs (at approved sites) - Full-Time FOH and BOH positions.

Alex King Director of Business Affairs 420 Lexington Avenue - Suite 850 New York NY 10170 [email protected] (212) 755-7050 (646) 755-6143 Charles Pouchot East Coast Director of Operations [email protected]

Chipotle Mexican Grill jobs.chipotle.com Table 65 The Business of Good Food At Chipotle, we aim to do a few things but do them exceptionally well. When Chipotle first opened its M doors in 1993, the goal was simple: to serve high quality, delicious food quickly with an experience that not only exceeded but redefined the experience. To that end, we focus on sourcing the best possible ingredients, serving the tastiest food, and growing the most capable team we can. Good food IS good business. Recruiting for: Crew Members and Management Positions

Keren Brown Recruiting Strategist 326 Fifth Avenue - 4th Floor New York NY 10011 [email protected] (609) 577-3525 Johanny Mateo Recruiting Strategist [email protected] Lori Raff Apprentice Team Lead [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 Career Fair - November 3, 2015 Congress Hall Hotel www.caperesorts.com Table 3 Overlooking the pristine beaches of beautiful Cape May, New Jersey, Congress Hall is a landmark of seaside elegance that has C provided generations of beach goers with a beloved seaside escape to return to year after year. Congress Hall is America’s oldest BP seaside resort providing hospitality since 1816 and offering a unique and profoundly authentic experience that you will quickly grow to love. Located in the heart of the historic district of Victorian Cape May, Congress Hall is famous for its beauty, relaxed sophistication and the warmth and sincerity of its staff. Beloved by locals and visitors alike, there is no better place to enjoy classic American comfort food. Executive Chef Jeremy Einhorn has implemented a delicious farm-to-table menu featuring fresh produce, herbs and eggs from our very own Beach Plum Farm, located less than 2 miles from the restaurant! Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Pastry Cooks

Megan Rue Human Resource Coordinator 200 Congress Place Cape May NJ 08201 4 [email protected] (609) 884-6525 (609) 884-6556 Jeremy Einhorn '06, '08 Executive Chef [email protected]

Crafted Hospitality www.craftrestaurant.com Table 63 Crafted Hospitality was founded by chef Tom Colicchio with the opening of Craft restaurant in New York in 2001. Since then the C company has grown to include Craftbar and Colicchio & Sons, both in New York, Riverpark, Craftsteak at the MGM Grands in Las BP Vegas , Beachcraft in Miami, Craft in Los Angeles, and Tom Colicchio’s Heritage Steak at the Mirage in Las Vegas. Our goal is to create wonderful experiences for our guests through providing delicious food and beverages and warm hospitality, whether it’s in a formal dining room or at a table in a parking lot. Recruiting for: Culinary Externs and Baking & Pastry Externs (at approved sites). Line Cooks - Pastry Cooks - Accepting resumes for our 2016 opening at The Beekman in New York City.

Kelsey Terrell Human Resources Manager 29 East 19th Street New York NY 10003 [email protected] (212) 780-0666

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 9 Career Fair - November 3, 2015 Craigie on Main/Kirkland Tap and Trotter www.craigieonmain.com Table www.kirklandtapandtrotter.com 98 Craigie on Main: French inspired restaurant modeled after "bistros moderne" that combines trademark French-inspired "refined C M rusticity" with an unyielding passion for the best local, seasonal, and organic ingredients. In fact, our a la carte menu and tasting BP menus change daily, depending on which ingredients are the very best of the best that day. We have 99 seats and typically do 120 covers nightly - 70 percent of our guests have 6/8 course tastings.

The Kirkland Tap & Trotter: Located around the corner from one of Chef Maws’ food idols – Julia Child’s house – in Somerville, The Kirkland Tap & Trotters atmosphere embodies an eclectic and cozy neighborhood vibe akin to some of the best “gastropubs” in England. "The Kirkland Tap & Trotter is an ‘every night of the week’ kind of establishment, serving favorites you would find my friends and family gathered around on a Monday night,” says Chef Tony Maws, who first introduced Bostonians to his cuisine in 2002 with Craigie Street Bistro, later reincarnated as Craigie on Main in 2008. Chef Maws’ French-inspired “refined rusticity” and an unyielding passion for the best local, seasonal, and organic ingredients, have become his trademark. “You’ll find the same ingredients on the menu at Kirkland Tap & Trotter that you see at Craigie, but here they will be prepared simply and perfectly executed. You won’t see any swooshes on the plates here. I wanted to create a place where I could hang, and guests can embrace my jeans and a t-shirt philosophy, feeling comfortable enough to eat with their hands and play air drums," says Tony. The 115-seat restaurant includes a 12-seat bar, with additional seating at high top tables alongside a large open dining room. The kitchen and menu centers around a large wood-fired grill set into a masonry base. The Kirkland Tap & Trotter showcases dishes that Chef Maws enjoys at home with friends and family. The beverage program features a large beer list, and an expansive wine by the glass list tilting toward Old World terroir and funky wines. Additionally, The Kirkland Tap & Trotter has partnered with Revolution Cocktails to create a unique cocktail menu with that are well-crafted but “don’t take ten minutes to make.” Recruiting for: Culinary Externs - Baking & Pastry Externs (Craigie on Main) - Front-of-the-House Manager - Line Cook

Jeff Senechal Director of Human Resources 853 Main Street Cambridge MA 02139 [email protected] (508) 361-2647

The Culinary Institute of America - On-Campus Student Table 114 Employment The Student Employment Office assists students in finding employment on campus and off campus through the Federal Work Study program. All new hire registration is completed through this office. Information regarding the Manager in Training (MIT) program is also provided. Recruiting for: All on-campus student employment oppportunities.

Megan Schwarze Student Employment Manager 1946 Campus Drive - E-261 Hyde Park NY 12538 [email protected] (845) 451-1364

The Culinary Institute of America Center for Academic www.ciachef.edu Table 113 Advising The Center for Academic Advising supports the educational and professional goals of students at the CIA. Recruiting for: Offering Bachelor Degree programs for management, applied food studies and culinary science.

Duane Brown '98, '11 Enrollment Manager 1946 Campus Drive - S217 Hyde Park NY 12538 [email protected] (845) 451-1762

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 10 Career Fair - November 3, 2015 Cultural Vistas www.culturalvistas.org Table 85 Cultural Vistas is a nonprofit 501(c)(3) organization that annually serves more than 5,000 students, professionals, and emerging leaders through career-focused international internships, educational study tours, language immersion and cultural exchange programs in the United States and around the world. Recruiting for: Cultural exchange programs.

Max Flescher Assistant Program Officer 440 Park Avenue South, 2nd Floor New York NY 10016 [email protected] (212) 497-3562

David Burke Group www.davidburke.com Table 70 It all began in 2003, when David Burke Townhouse opened its doors on the Upper East Side - introducing diners to a world of C whimsy, innovation, and most important, palate-pleasing food. Since then, David Burke Group has continued to push the limits of BP refined American cuisine, adding David Burke Fishtail, David Burke Kitchen, and David Burke at Bloomingdale's to its Manhattan Will Interview empire while opening restaurants in Chicago (David Burke's Primehouse), New Jersey (David Burke Fromagerie) and Connecticut Wednesday (David Burke Prime) and soon to open in Colorado (David Burke Kitchen).

The company's motto: Never eat ordinary. Eat extraordinary.

We have flexible programs for any internship, during any season. We promote frequently out of internships into full-time positions. Majors: Culinary Arts, Savory and Pastry, Hospitality Management Degrees sought. Any and all job categories: Front- of-the-House - Back-of-the-House - Administrative positions. Full-time, part-time, and temporary. Externships and seasonal positions for current students. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites). Sosu Chef - Executive Sous Chef - Line Cook - Prep Cook - Porter Manager - Server - Host - Maitre'd - Sommelier -Assistant Sommelier - Junior Controller.

Sarah Diehl Vice President of HR and Training 170 East 61st Street - 4th Floor New York NY 10065 [email protected] (646) 553-6824 Michael Franey Executive Sous Chef - David Burke fabrick [email protected] Lauren Schacher Assistant General Manager [email protected]

Dig Inn Seasonal Market www.diginn.com Table 93 At Dig Inn we believe you don’t have to spend a lot of money to enjoy great food. Our mission is to democratize the farm-to-table M movement by offering exceptional food at reasonable prices. We believe in transparency when it comes to our food and how it ends up on your plate much more than touting the tagline-du-jour, and we’re here to change how the world eats. Recruiting for: Managers - Sous Chefs - Chefs - Corporate Internships

Tania Fogg Human Resources Director 153 West 27th Street - Suite 1202 New York NY 10001 [email protected] (212) 545-7867 Matt Weingarten Culinary Director

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 11 Career Fair - November 3, 2015 The Dinex Group - Restaurant Group of Daniel Boulud www.danielboulud.com Table 45 The Dinex Group, the Restaurant Group of Chef Daniel Boulud, offers what many hospitality professions dream of - - the C opportunity to build a lifelong career with both global potential and a sense of pride in work well done. The Dinex Group continues BP to expand to exciting new destinations around the country (New York, Palm Beach, Miami, DC, Boston, Vegas . . . ) and the world (Asia, Europe, and Canada.) Recruiting for: Culinary Externs - Baking & Pastry Externs - Entry Level Front-of-the-House (Restaurant Daniel) - Pastry Cooks (Daniel, Café Boulud) - Garde Manger (Daniel, Café Boulud).

Elizabeth Rodriguez Human Resource Manager 16 East 40th Street - Fourth Floor New York NY 10016 [email protected] (212) 794-2600

Dogfish Head Brewings & Eats www.dogfish.com/eats/brewpub/index.h Table tm 124 Founder Sam Calagione calls Dogfish Head Brewings & Eats in Rehoboth Beach the soul of the company. When the doors C opened in 1995, Sam brewed two or three 10-gallon batches a day on a glorified homebrew system, making Dogfish the smallest commercial brewery in the United States. Because the batches were small, Sam could afford to indulge his off-centered whims. Will Interview He would wander into the brewpub’s kitchen and grab a handful of raisins, a cup of maple syrup or a scoop of roasted chicory. Wednesday Next thing you know, Dogfish Head’s signature experimental style was born, and the brewpub became the home for “Original beer, original food and original music.” Today, you’ll find a wide selection of off-centered ales (including some from our in-house experimental brewery that you won’t find anywhere else), small-batch spirits and a menu full of specialty pizzas, seafood entrees and yummy sandwiches. Open at noon, seven days a week, year-round. See you there! Recruiting for: Culinary Externs - Cook - Prep Cook

Abbie Lobley Recruiter 320 Rehoboth Avenue Rehoboth Beach DE 19971 [email protected] (302) 684-1000 Kevin Downing Executive Chef [email protected] Ray Giangeruso '15 Cook [email protected]

Dolphin Marina and Restaurant www.dolphinmarinaandrestaurant.com Table 20 We are a well established, family-owned and operated restaurant looking for motivated individuals to join our team. Located on the C water’s edge of Casco Bay, we are fortunate to have a premiere, and popular, location in the Mid-Coast area. Our menu features traditional Maine fare and daily specials focusing on fresh seafood and local ingredients. We have recently rebuilt and expanded our restaurant facility to accommodate the continuing growth of our business, providing a work environment with new and up-to- date equipment. Explore the possibility of growth within our company. Recruiting for: Culinary Externs - Full-Time Culinary Positions

Chris Saxton Manager 515 Basin Point Road Harpswell ME 04079 [email protected] (207) 833-5343 Billy Saxton 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 12 Career Fair - November 3, 2015 Eastern Standard - Island Creek Oyster Bar - Row 34 - www.islandcreekoysterbar.com Table 71 The Hawthorne We are a family of restaurants, located in the heart of Boston, combining unique food, outstanding cocktails, and award winning C M service, for an experience all its own. BP

Eastern Standard is a modern French Brasserie serving , and 7 days a week. From the award winning cocktail program to bustling events program, Eastern Standard sets the bar for dining and hospitality in the city of Boston. The kitchen focuses on locally sourced meats, house made charcuterie, oysters and classic French dishes. Eastern Standard is located next to Fenway Park and adjacent to the Hotel Commonwealth.

Island Creek Oyster Bar is a collaboration joining farmer, chef, and diner in once space. With access to the freshest fish and oysters in New England, Executive Chef, and James Beard nominated author, Jeremy Sewall, celebrates the very best of New England cuisine with a daily changing menu.

At Row 34, we would eat oysters and beer for every period if we could. But with a unique wine list, and a menu that spans from fresh whole fish to mouthwatering crudo, it’s hard to stop at just oysters. Lead by Jackson Cannon, The Hawthorne is known for its working knowledge of the classic cocktail, variations of the classics and prohibition era cocktails alongside an extensive list of house originals. The Hawthorne looks to be a part of the continuum of bar, saloon, and tavern as a hot bed of revolution, intellectual discourse and romantic pursuit. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - All Back-of-the-House Positions - MIT Candidates

Molly Hopper Human Resources [email protected] Sarah James Human Resources 528 Commonwealth Avenue Boston MA 02215 [email protected] (617) 532-9100

Edgartown Yacht Club www.edgartownyc.org Table 35 Edgartown Yacht Club is a 170-seat fine dining private club which includes a 40-seat Galley Grill. Food Service includes a busy a C la carte (up to 160 dinner covers), member functions and Regattas. The property is well maintained with excellent housing available. It is a Seasonal club operating May through October. There is an emphasis on Farm-To-Table, which is supported by an extraordinary community of local farms and fishermen. Katama Bay Oysters, chickens from the Good Farm in West Tisbury and much of our produce comes from Morning Glory Farm. Our menu changes to follow the seasons. Recruiting for: Culinary Externs - Sous Chef - Line Cooks

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

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 13 Career Fair - November 3, 2015 Empire City Casino www.empirecitycasino.com Table 74 Conveniently located in Yonkers and just minutes from New York City, Empire City Casino at Yonkers Raceway offers more than 5,300 of the hottest slot machines, electronic roulette and craps, a variety of restaurants, live entertainment, plus year-round world- class live harness racing and simulcast from the nation's leading racetracks. Recruiting for: Bartender - Busser - Food Runner/Expeditor - Cook (Prep, Line, Pastry) - F&B Floor Supervisor - Food Server - Sous Chef - Stewarding Supervisor

Ben Yuceer Employment Specialilst 810 Yonkers Avenue Yonkers NY 10704 [email protected] (914) 457-2587 (914) 457-2530 Sanjay Gussain Executive Sous Chef [email protected] Matthew Heisel '09 Executive Sous Chef [email protected]

Enchantment Resort www.enchantmentresort.com Table 69 Enchantment Group properties are consistently ranked among the best and we recognize the key to achieving our goals depends C on the dedication, professionalism and cohesiveness of our team members. Our company culture is one of integrity and respect for our guests, members, vendors, partners and employees. We act responsibly and with care to foster an atmosphere of Will Interview teamwork and individual accountability. The work environment demands high standards so that we may in turn exceed our guests’ Wednesday expectations. We offer a fun, challenging atmosphere, excellent benefits and fantastic growth potential. Working with the Enchantment family is more than a job; for many it’s a rewarding career. Recruiting for: Culinary Externs - Entry-Level Culinary and Pastry Positions

David Schmidt Executive Chef 525 BoyntonCanyon Road Sedona AZ 86336 [email protected] (928) 282-2900 (928) 204-6392

Epicurean Hotel, Tampa epicureanhotel.com Table 16 Epicurean is an Autograph Collection hotel built in partnership with legendary Bern's Steakhouse. It is a 137-room hotel with a C Specialty Restaurant, Culinary Theatre, Food and Wine Inspired Spa, Wine Store, Roof Top Bar and 5,000 sq ft of flexible meeting space. Will Interview Recruiting for: Culinary Externs - Entry-Level Cooks Wednesday

Tom Haines General Manager 1207 South Howard Avenue Tampa FL 33606 [email protected] (813) 999-8701 Chad Johnson 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 14 Career Fair - November 3, 2015 Fog Island Café www.fogisland.com Table 116 Fog Island does not only sell food and beverage products; we make friends. We build connections. Connections to our brand that C not only make customers go out to eat, but that make them want to come to us, and then keep coming back for more. We create beautiful experiences that feel good, things that build the kinds of relationships between our staff and our consumers that last long Will Interview after our work is done. We look forward to speaking to those who stop by our booth at the Career Fair. But until then…Let us Wednesday consider a little inspiration? Imagine… In a short period of time… you are more knowledgeable in the restaurant industry, more experienced and faster! Imagine… you have the focus and desire to keep going strong from dawn to dusk, or dusk to dawn and you’ve got the forward momentum and confidence to get every aspect of your life moving forward in a positive direction. Imagine … inspiring your family and friends, through your example, not to mention the compliments you’ll be getting on your improved smile! Wouldn’t all that be nice? Wouldn’t it be GREAT if what you’re imagining could become real… all in as little as a summer season? Good news… it can! Fog Island Café opportunities are put together with the intention of helping people excel in the spirit of cooperation, camaraderie and friendship. You’ll get practical, insightful information that you can apply on the job right away. Every year our staff becomes a close-knit family of wonderful caring people. Our “family” can be “on course” when we communicate daily, share our experiences, learn together and push each other to reach higher. We will be “on course” when we plan together as a group while still respecting each one’s individuality. You may already know…Being located in the heart of the historic downtown Nantucket Island in Massachusetts, means that we are surrounded by ocean, bike paths, boating, surfing, fishing and beaches! Our staff housing is just 3 miles from the restaurant. A car is not needed but a bike is encouraged. American regional cuisines give us the opportunity to offer our focus of “healthy alternatives”. You will not see a deep fat fryer hooked up on our kitchen line. Right now you have a wonderful opportunity…that can open doors and be a positive difference in your future! But we have housing for only a few more people… So if you are willing to chat … fill out our online application form at www.fogisland.com and bring us your resume! Recruiting for: Culinary Externs and Graduates

Mark Dawson '83 Owner 7 South Water Street Nantucket MA 02554 [email protected] (508) 228-1818

Four Seasons Hotel Boston www.fourseasons.com/boston Table 92 The Four Seasons Hotel Boston, overlooking the famed Public Garden and Beacon Hill, and within easy reach of every notable C business, entertainment and cultural attraction, Four Seasons is characterized by elegant simplicity and old-world Boston charm. BP Will Interview Bistrol Lounge - casual dining outlet offering breakfast, lunch, afternoon tea and dinner. Upscale American cuisine. Aujourd' hui - Wednesday Fine dining room offers dinner only. Refined French cuisine. In Room Dining - 24 hour service. Banquets - Over 14,000 square feet of banquet space. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks

Claire Frost Assistant Director of Human Resources 200 Boylston Street Boston MA 02116 [email protected] (617) 338-4400 (617) 351-2167 Matt Cronin '11 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 15 Career Fair - November 3, 2015 Four Seasons Resort Palm Beach www.fourseasons.com Table 91 Step into a luxury with a 5-star team and join one of Fortune Magazine’s “Top 100 Best Companies to Work For”. Our five star and C five diamond luxury oceanfront property in Palm Beach, with 210 rooms, is one of the 92, Four Seasons Hotels and Resorts that BP are setting the standard for luxury and customized service around the world. With an additional 60 hotels under construction Will Interview throughout the world, the opportunity for practicing your trade in a unique environment is limitless. Wednesday

Four Seasons can offer what many hospitality professionals dream of--- an opportunity to build a lifelong career with global potential and a real sense of pride in work well done. A Four Seasons career is all about working together to make people happy and our culture drives everything we do. We provide a comprehensive benefits package,including 401k Plan, Medical, Dental, Vision, Parking, Uniforms are provided, Dry Cleaning daily and complimentary rooms at Four Seasons Hotels throughout the world and much more!

Four Seasons invites you to a career of challenge and fulfillment. If your share our passion and commitment we urge you to contact us. Recruiting for: Culinary Externs - Baking and Pastry Externs - Entry Level Cooks - Advanced Level Cooks - Entry Level Pastry

Kylie Hallinan Senior Director of Human Resources 2800 South Ocean Boulevard Palm Beach FL 33480 [email protected] (561) 582-3729 (561) 582-9024 Tory Martindale Executive Chef [email protected] Daniela Otto Assistant Human Resources Manager [email protected]

The Georges, LLC www.thegeorges.com Table 48 We are an historic boutique inn with two restaurants: Haywood's is a piano bar with seasonal farm-to-table cuisine. TAPS is our C lobby lounge featuring craft beer, creative cocktails, soups, salads, and sandwiches. Will Recruiting for: Culinary Externs - Full-Time Culinary and Bakery & Pastry Positions Interview Wednesday

Clarke Hyman Director of Operations 11 North Main Street Lexington VA 24450 clarke@thegeorges (540) 463-2500 (540) 463-2599

Glenmere Mansion www.glenmeremansion.com Table 43 Relais and Chateaux luxury boutique hotel in the lower Hudson Valley with fine dining and casual dining restaurants. C M BP Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Sous Chefs - Garde Manger

Daniel DeSimone Owner 634 Pine Hill Road Chester NY 10918 [email protected] (917) 912-1230 (845) 469-1919 Gunnar Thompson 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 16 Career Fair - November 3, 2015 Glenora Wine Cellars www.glenora.com Table 59 Glenora Wine Cellars features a winery, inn, and restaurant on site in the heart of the Finger Lakes region of New York. The C restaurant specializes in farm-to-table fine-dining, American in style – with a cuisine open to influence from all over the world.

Accepting only two externs per year in the kitchen, we have a unique ability to tailor our externship program to the student. Students will have the opportunity to tour the winery with the winemaker, tour local farms (many of which are just a few miles from the restaurant and grow produce exclusively for its use), and attend off-site functions with the Executive and Sous chefs.

Ours is a busy kitchen – serving inn guests and tourists three per day all year round, in addition to an average of forty weddings per year on site. We also cater to dietary restrictions, offering vegan, gluten-free, and dairy-free options regularly on our menu and preparing special dishes upon request. Regardless of the frenzy, our staff strives for exceptional attention to detail in all aspects of hospitality. Recruiting for: Culinary Externs - Back-of-the-House and Front-of-the-House Positions

Sarah Hassler '12 Sous Chef 5435 Route 14 Dundee NY 14837 [email protected] (607) 542-5807 Emily Edsall Restaurant Manager [email protected]

Grand Geneva Resort & Spa www.grandgeneva.com Table 66 Marcus Hotels and Resorts is a compelling force in the hospitality industry, with expertise in management, development, and C historical renovations. We are experts at successfully developing and repositioning food and beverage concepts to enhance our BP guest experiences. From cuisine and cocktails to environment and vibe, each Marcus Hotels & Resort concept has its own Will Interview personality. The historic Grand Geneva Resort & Spa of Lake Geneva, WI, is a AAA Four-Diamond resort. Originally one of Hugh Wednesday Hefner's Playboy Resorts, the 30-year-old property is now home to 63,000 square feet of meeting space, including three ballrooms and three distinctive restaurants. Ristorante Brissago offers the flavors of Italy using authentic ingredients flown in weekly from Italy and uses techniques native to big-city Italian-style cuisine. The Geneva ChopHouse offers the freshest steaks, seafood and style along with a 90-bottle strong wine list. The Grand Café offers a warm ambience for breakfast, lunch or dinner and reflects diets of today inspired by contemporary cuisine. The Grand Geneva also features Café Gelato, Links Bar and Grill located in the Golf shop, Smokey’s Bar-B-Que at Timber Ridge Lodge, and Timber’s Bar and Grill located at the Mountain Top Ski Chalet. The Culinary Student Program recruits up to 20 passionate students each year from around the country and allows them to rotate throughout the Resort’s outlets to get a chance to find his or her resort specific culinary or baking and pastry expertise. Recruiting for: Culinary Externs - Baking & Pastry Externs

Hillary Chapple Human Resources 7036 Grand Geneva Way Lake Geneva WI 53147 [email protected] (262) 249-4766 (262) 249-4599 Michael Sawin '79 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 Career Fair - November 3, 2015 Grandfather Golf & Country Club www.grandfatherclubnc.com Table 4 Grandfather Golf and Country Club is a private club community, owned exclusively by its membership. Nestled in the heart of C North Carolina’s majestic Blue Ridge Mountains in Linville, N.C., Grandfather is a seasonal club (April - November) with 4-food BP outlets, 2-golf courses, and a beach club. Will Interview Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Front-of-the-House Wednesday

Sam Brod '06, '08 Executive Chef 2120 US Highway 105 Linville NC 28646 [email protected] (828) 898-3166 Josh Page Sous Chef [email protected]

Great American Restaurants www.greatamericanrestaurants.com Table 110 Great American Restaurants owns and operates eleven high volume, upscale casual restaurants in the Northern Virginia market C M as well as an artisan bakery. All of our restaurants emphasize high quality, from scratch to hospitality in our dining rooms. Annual unit volumes range from $5MM to $12MM and selective expansion in premier locations in the Washington, D.C. Will Interview market is an ongoing high priority. All levels within Great American Restaurants, from executive to management and staff Wednesday members, are guided and driven daily by a mission statement and core values that focus on a never-ending and passionate pursuit of operational excellence. The company's mission statement is simple, straight forward, and powerful - "We are the World's Best Operator of Casual Restaurants."

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

Meagan Tosh Talent Development Manager 3066 Gatehouse Plaza Falls Church VA 22042 [email protected] (703) 645-0700 Tom Polansky '08, '10 Executive Chef [email protected] Tom Rush '95 Vice President of Operations [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 Career Fair - November 3, 2015 Guckenheimer www.guckenheimer.com Table 128 Guckenheimer is a premier on-site corporate restaurant management and catering company. We are proud to say that we are in M our 5th decade of operation. Our clients include many of America’s most respected corporations and institutions. Will Recruiting for: Executive Chefs Interview Wednesday

Brian Sarofeen Regional Executive Chef 400 Southpointe Blvd. Canonsburg PA 15317 [email protected] (724) 749-5646 John MacLochlainn Area Manager

Kubi Okbar '05 Executive Chef

Kathleen Rackear Food Service Manager

Guest Services, Inc. www.guestservices.com Table 103 Established in 1917, Guest Services is a private, U.S.-based company that supplies hospitality management services across a M wide variety of client sites including government and business dining facilities, museums, hotels, resorts, conference centers, luxury condominiums, senior living centers, health care systems, state and national park recreation, school and university dining Will Interview facilities, specialty retail stores, and full-service restaurants. Today, we stand at the forefront of the hospitality management Wednesday industry providing the highest-quality food, lodging and leisure services for our clients. Guest Services is proud to serve more than 25 million guests annually at 250 facilities nationwide. Recruiting for: Guest Services is always looking for talented culinary professionals to join our team! We are currently recruiting for Executive Chefs - Chefs - Sous Chefs - Chef/Managers.

Jill Hulnick Corporate Recruiter 3055 Prosperity Avenue Fairfax VA 22031 [email protected] (703) 849-9300 (703) 849-8108

Harvard Club of Boston www.harvardclub.com Table 101 The Harvard Club of Boston is an exclusive private club consisting of two properties, our main club located in the heart of Back C Bay and our downtown club on the 38th floor of 1 Federal Street. Our culinary team creates artfully crafted and beautifully presented dishes utilizing local New England ingredients. We provide our students with an environment that promotes ongoing education and continually develops their skills. Recruiting for: Culinary Externs - Graduates

Dean Moore Executive Chef 374 Commonwealth Avenue Boston MA 02215 [email protected] (617) 450-8482 (617) 536-0175

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 19 Career Fair - November 3, 2015 Harvest Restaurant Group www.harvestrestaurants.com Table 129 Harvest Restaurants began in 1996 with the opening of Trap Rock Restaurant & Brewery by the Grabowski family. Today, Harvest C M Restaurants has grown to 11 restaurants throughout Northern New Jersey and the Grabowskis have welcomed nearly 800 team BP members to their family.

Our goal is quite simple: to offer people a place to experience enjoyment.

Harvest Restaurants offer as much local, seasonal produce and proteins as possible as well as local and award-winning wine and spirit offerings. Whether casual light fare in our farm-to-table American , fun and fast casual at Urban Table or an elegant dining experience at our Roots Steakhouse, Harvest Restaurants can satisfy any appetite with prime steaks, local seafood, homemade pasta, wood fired pizzas, and artisan-crafted and pastries.

Our commitment to quality, service, and consistency has earned us a well-respected reputation. At Harvest Restaurants, we believe in genuine hospitality starting with our own employees. We live by a set of core values that support the well-being of our staff and our communities. Our employees enjoy a culture in which people truly care about each other, resulting in a high level of pride, respect, and enthusiasm in everything that we do. We also believe in giving back to our community by supporting local charities such as the New Jersey Food Bank.

We are currently seeking enthusiastic and passionate line cooks and culinary externs for our Junior Sous Chef Program as well as passionate foodies with fanatic attention to detail for our Manager In Training Programs. We are always looking for good people to join our family. Apply today! Http://www.harvestrestaurants.com/careers. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Candidates for Mangement Training Program - Candidates for Junior Sous Chef Program - Sous Chefs - Managers

Lauren Rubio Director, People Operations 2230 Route 10 West Morris Plains NJ 07950 [email protected] (973) 656-1881 (973) 656-1828 William Hendra '88 Culinary 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 20 Career Fair - November 3, 2015 Hershey Entertainment & Resorts www.hersheyjobs.com Table 44 One Company…..Many Opportunities C Welcome to Hershey Entertainment & Resorts, a world-class entertainment and hospitality company dedicated to the selection, BP development, acknowledgement, and advancement of highly motivated individuals who can deliver on the legacy of excellence established by our founder, Milton S. Hershey. We are multi-generational workforce and are committed to establishing and maintaining a stimulating work environment where all employees feel valued and included. If you’re looking to excel in a rewarding and successful career then we have the right opportunity for YOU!

Why Work for Hershey Entertainment & Resorts? Our company values the many perspectives each of our employees contribute as we work towards common goals in a team- focused environment. We provide excellent training and the valuable experience of working with industry professionals. Success centers on hard work and being passionate about what you do to create memorable experiences for our guests. We offer employment opportunities at levels including internships, seasonal and part-time year round.

Dining in Hershey Hershey Resorts offers the largest and most deliciously diverse selection of restaurants in Central Pennsylvania, offering something for everyone, from award-winning four-star cuisine to fun-filled family options and everything in between. As you would expect from Hershey, The Sweetest Place on Earth, the menus feature chocolate in the extravagant desserts and silky chocolate martinis and even in unexpected places like cocoa seared scallops and cocoa braised beef. Dining options are Café Zooka, Circular Dining Room, Cocoa Beanery, Devon Seafood Grill, Harvest, Hershey Grill, Highlands Grill, at Hershey Links, Houlihan’s Restaurant + Bar, Iberian Lounge, Lebbie Lebkicher’s, The Bears’ Den, The Forebay, Hogan’s Grill and Trevi 5. Recruiting for: Culinary Externs (Hotel Hershey, Hershey Lodge, Hershey Country Club) - Baking & Pastry Extern (Hotel Hershey) - Full-Time Culinary Positions

Aaron Fowler '97 Chef de Cuisine - The Hotel Hershey [email protected] Ken Gladysz '88 Executive Chef - The Hotel Hershey 27 West Chocolate Avenue Hershey PA 17033 [email protected] (717) 508-1717 Cher Harris Executive Pastry Chef - The Hotel Hershey [email protected] Mario Oliverio '06 Chef Garde Manger - The Hotel Hershey [email protected] Bart Umidi '87 Executive Chef - Hershey Lodge [email protected]

Hickory Tavern www.thehickory.com Table 132 Charlotte based restaurant chain with unique brand of casual dining, lively bar atmosphere, and sports enthusiasm provides the perfect destination no matter what the time of day. Will Recruiting for: Entry-Level Chefs (20) Interview Wednesday

Kathie Ray Human Resource Manager 13900 Conlan Circle - Suite 240 Charlotte NC 28277 [email protected] (704) 752-9600 (704) 752-9666

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 21 Career Fair - November 3, 2015 Hillstone Restaurant Group www.hillstone.com Table 5 Attention Kitchen Managers, Sous Chefs, highly-skilled line chefs! Hillstone Restaurant Group is a privately-held collection of C M upscale restaurants with 45+ locations in major cities across the country. Some of our more well-known operations are East Hampton Grill, Hillstone, R+D Kitchen, South Beverly Grill, White House Tavern, Palm Beach Grill, and Houston’s. In the last year Will Interview we opened in Aspen, CO and Yountville, CA, our 2nd property in the Napa Valley, and are currently developing properties on both Wednesday coasts. The uncompromising quality of our food, service, art, and architecture has set the standard in our industry for three decades.

The uncompromising quality of our food, service, art, and architecture continues to set standards for those who are obsessive about details. However, success in our collaborative environment demands leaders who know that while everything you do is important, developing people is how you build your reputation. Our performance-driven environment attracts passionate kitchen professionals who are dedicated to consistently driving high standards.

The first step is 4-5 months of Culinary Management Training in one of our NY restaurants where we give you the time to strengthen your kitchen skills while employing your management skills (hiring, training, ingredient selection, vendor negotiation, financial statements, etc.). If you are a sous chef, or an aspiring one, at Hillstone you can marry your passion for food excellence with a professional career in culinary management. Our chef's and managers source all products locally, purchasing from renowned vendors. So whether you visit the farmers market in the morning or call upon another local relationship, you'll have an opportunity to showcase your skills in a luxury restaurant environment.

Our most successful managers are passionate about food and wine and bring an energetic spirit to the business. If you are a Sous Chef, Chef, Executive Chef, or someone who aspires to be, send your resume and cover letter to [email protected]. Those who enjoy a small-company-feel, are adept at building relationships, and have a single- minded focus on delivering quality should apply.

NOTE: We consider our Culinary Managers and Chefs for General Management opportunities. FOH management opportunities are available. Aggressive compensation plan for qualified candidates. EOE Recruiting for: Culinary Externs (at approvied sites) - Management Training Program OR Culinary Management Training Program - Culinary Externs in Napa Valley

Keith Clancy Human Resource Manager 2710 East Camelback Road Phoenix AZ 85016 [email protected] (602) 553-2111

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 22 Career Fair - November 3, 2015 Hollywood Casino at Penn National Race Course www.hcpn.com Table 30 Hollywood Casino at Penn National features a variety of entertainment options, including slots, table games, live thoroughbred C and 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 (March and April start dates). Graduates for all positions and programs.

Allan Rupert '95 Executive Chef 777 Hollywood Boulevard Grantville PA 17028 [email protected] (717) 712-5385 (717) 469-3083 Ken Shapiro '99 Chef de Cuisine [email protected] honeygrow honeygrow.com Table 76 Founded by Justin Rosenberg in Philadelphia in 2012, honeygrow brings people together over quality, wholesome and simple M foods. As a newly converted proponent of a plant-based diet and tired of non-colorful lunch experiences, Justin decided to rid himself of the confines of his cubicle and pursue a life that spoke to his passion: creating awesome things through nourishing foods. For us, it’s about honestly and spending time doing what matters: from visiting the farms to whipping up sauces and dressings in-house. You won’t find a freezer here and there’s no question as to the origin of your stir-fry, salad, smoothie or honeybar. We buy as local as possible simply because it tastes better—end of story. Oh, and we love store-to-store basketball and volleyball tournaments, staff talent shows and honorary knife ceremonies to celebrate Team Member anniversaries—simply because that’s what we enjoy doing. We couldn’t care less what other “fast-casual” concepts or franchises do—we’re just doing our thing and are proud to be a Philly start-up! Recruiting for: General Manager - Assistant General Manager

Michael O'Neill Talent Acquisition Specialist 123 South Broad Philadelphia PA 19109 [email protected] (267) 405-2239 Warren Titgen Director of Talent Management [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 Career Fair - November 3, 2015 Hyatt Hotels Corporation www.hyatt.jobs Table 28 Our global philosophy, "Food. Thoughtfully Sourced. Carefully Served," focuses on sourcing and providing healthy food and C M beverage options for Hyatt guests and associates that are good for the local communities in which they reside and good for the planet. This includes sourcing and serving meat without supplemental growth hormones or antibiotics, cage-free eggs, sustainable Will Interview seafood, and fresh local ingredients that reflect the season and local flavors. Our full-service hotels operate under the Hyatt®, Wednesday Park Hyatt®, Andaz™, Grand Hyatt®, and Hyatt Regency® brands. Our two select service brands are Hyatt Place® and Hyatt Summerfield Suites™. We develop, sell and manage vacation ownership properties under the Hyatt Vacation Club® brand. Recruiting for: Culinary Externs - Culinary Corporate Management Trainee - Food & Beverage Corporate Management Trainee

Ronisha Goodwin Regional Talent Acquisition Manager 71 South Wacker Drive Chicago IL 60606 [email protected] (848) 391-3464 David Didzunas '81 Executive Chef [email protected] ilili Restaurant www.ililinyc.com Table 13 Tradition meets sophistication at ilili, New York City's premier contemporary Lebanese restaurant offering inspired Mediterranean C M cuisine. Ilili's menu mixes authentic Lebanese dishes with modern Mediterranean influences to create a culinary journey for the palate and senses. Complementing the international cuisine, ilili offers an impressive wine list that includes wines from all over the world and features favorites from Lebanon and the Mediterranean. Recruiting for: Culinary Externs - Line Cook - Pastry Cook - Floor Manager - Beverage Manager - Assistant General Manager

Annabel Lee Executive Assistant 236 Fifth Avenue New York NY 10001 [email protected] (212) 683-2929 Ryan Spano Kitchen Manager [email protected]

Iron Hill Brewery and Restaurant www.ironhillbrewery.com Table 2 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 1,100 employees and 11 restaurants located in Delaware, Pennsylvania and New Jersey. While we offer the stability of a larger company, Iron Hill is privately owned. Because they value the importance of staying in touch with their employees and customers, our three founders are a part of the daily operations as much as any employee. Recruiting for: Culinary Externs - Line Cooks - Sous Chefs - Chefs

David Foster '93 Head Chef 2502 West 6th Street Wilmington DE 19805 [email protected] (302) 478-5942

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 24 Career Fair - November 3, 2015 The Ivy Hotel www.theivybaltimore.com Table 96 Eighteen bedroom ultra boutique hotel. One of a very few urban escapes in the country and the only Relais and Chateaux property in Maryland. Will Recruiting for: Pastry Chef - Line Cooks - Front-of-the-House Members - Bartender Interview Wednesday

Mark Levy Executive Chef 205 East Biddle Street Baltimore MD 21202 [email protected] (410) 670-4051 Nina Arnold Dining Room Manager [email protected]

J. Alexander's Restaurants www.jalexandeersholdings.com Table 131 J. Alexander’s Holdings is a collection of boutique restaurants that focus on providing high quality food, outstanding professional M service and an attractive ambiance. We are committed to providing a quality experience to our guests through flavorful contemporary American cuisine using fresh ingredients made from scratch daily in each of our restaurants; Redlands Grill, J. Will Interview Alexander’s, and Stoney River Steakhouse and Grill. Our vision for food, service, and ambiance is accomplished through the Wednesday efforts of great people – people who possess an unwavering resolve to produce the highest quality food possible at a level of service that exceeds all others. The vision of J. Alexander’s Holdings is simply to be the best high-quality service and food provider in our segment of the 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. J. Alexander’s Holdings leaders are hospitable, intense, and professional. An attention to the minutiae is a must because every detail contributes to the delivery of a seamless service and impeccable food. Those who lead our restaurants must possess a sense of sincerity because this is a characteristic of a “guest service” leader. Our managers must also be chef-driven since our restaurants employ skilled culinary teams trained to execute from-scratch products in high volume. This does not mean that every new leader must have prior kitchen management experience, but it does imply that anyone joining the Company must possess a genuine interest in learning culinary operations. Full-service restaurant experience is a requirement for consideration. A college degree or culinary degree is preferred. Relocation flexibility will contribute to your success. At J. Alexander ’s Holdings you will participate in a hands-on thirteen week rotational training program, giving you experience working with our first- class culinary and service professionals. The training is intense and the education is invaluable! J. Alexander’s Holdings leaders are some of the highest paid in the industry. We offer great benefits beginning day one: Health insurance; including prescription, dental, and optical coverage; Life insurance, worth double your salary; Up to 4 weeks of paid vacation time; Short and long-term disability coverage; and relocation assistance. As your career with J. Alexander’s Holdings grows, so should your benefits package, which is why we offer a 401-K plan available to you after your first anniversary. We match up to 25% of your contribution up to 3% of your salary. Recruiting for: Front-of-the-House Full-Time Restaurant Managers - Back-of-the-House (Culinary) Full-Time Restaurant Managers

Mary Ostman Management Recruiter 3401 West End - Suite 260 Nashville TN 37203 [email protected] (615) 269-1912 (615) 469-1912

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 25 Career Fair - November 3, 2015 Jean-Georges Restaurants www.jean-georges.com Table 108 Jean-Georges Restaurants is built on a powerful culinary foundation and has evolved into a reputable and award winning C restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best BP in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 25 restaurants located in 5 countries, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations. At Jean-Georges Management, we pride ourselves on cultivating talents as well as hiring skilled professionals and rewarding them with the chance to grow alongside our constantly evolving organization and industry. Recruiting for: Culinary Externs and Baking & Pastry Externs (at approved sites). Line Cooks - Prep Cooks

Michael Ammiano Director of Human Resources 111 Prince Street New York NY 10012 [email protected] (212) 358-0688 Thomas McKenna '8, '09 Culinary Trainer

The Kessler Collection www.kesslercareers.com Table 133 The Kessler Collection is a portfolio of boutique four diamond properties located in Florida, Georgia, North Carolina, Colorado, and C New Mexico. Known for luxurious, art-inspired atmosphere and decor, each hotel is uniquely designed and focuses on providing the highest level of service and attention to detail. The boutique properties feature an emphasis on quality that is designed to Will Interview entertain guests while making them feel comfortable and at home. Wednesday Recruiting for: Culinary Externs - Cook 1 - Cook 2 - Sous Chefs - Line Level F&B Roles

Sasha Adamson Corporate Recruiter 4901 Vineland Road - Suite 650 Orlando FL 32811 [email protected] (407) 996-9735 (407) 996-9964

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 26 Career Fair - November 3, 2015 Kiawah Island Golf Resort www.kiawahresort.com Table 72 Kiawah Island Golf Resort offers guests a multitude of amenities, including ten miles of wide, immaculate, ocean beach, C 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 hosted 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, ten 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 Four 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.

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 & Pastry Externs - Full-Time Culinary and Baking & Pastry Positions

Jackie Regan Recruiting Manager One Sanctuary Beach Drive Kiawah Island SC 29455 [email protected] (843) 768-2700 (843) 768-6061 Kevin Braitsch Banquet Director [email protected] Jason Rheinwald Chef de Cuisine [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 27 Career Fair - November 3, 2015 Kingsmill Resort www.kingsmill.com Table 100 Kingsmill is the only AAA Four-Diamond condominium riverside resort in historic Williamsburg, and member of Preferred Hotels & C Resorts. The destination features one-to-three-bedroom condo accommodations with access to family-friendly amenities and two BP 18-hole championship golf courses. Kingsmill houses a 16,000 square-foot IACC certified conference center, four on-site Will Interview restaurants, fitness center and spa, indoor/outdoor pools and full-service marina. Kingsmill is one of Xanterra's Legendary Places Wednesday and is located off I-64 between Richmond and Norfolk and within minutes from Williamsburg's numerous destinations including Busch Gardens, Colonial Williamsburg, The College of William & Mary, Jamestown Settlement and Yorktown Victory Center.

With distinct, fine, and casual restaurants, there's an atmosphere and a menu for every mood and craving. Dining options range from family favorites, including steaks, pastas and salads to sophisticated cuisine prepared with fresh, sustainable, seasonal ingredients. Eagles is the perfect place to segue between a day on the course and a James River evening. Offering American delights, Eagles is a favorite spot for a leisurely lunch or casual drinks and dinner with friends. Elements 1010 with a wide-ranging and seasonally changing menu, there's always something new to discover at Elements 1010. Its comfort food in an elegant setting, with panoramic views of the James River provides the perfect backdrop to a delightful meal. James Landing Grille located on the banks of the James River features a selection of regional and sustainable seafood. It's the only riverfront dining experience in Williamsburg. The Mill enjoys a wide selection of organic and fair-trade coffee, latte, mocha, and espresso. Pair with a pastry, house made gelato or choose from a selection of freshly baked breads. Currents, located at the River Pool complex and open seasonally, is Kingmill's newest dining location. There's no need to leave the pool. Stay and play all day while noshing on a selection of salads, sandwiches and . Recruiting for: Culinary Externs - Baking and Pastry Externs

Uwe Schluszas Executive Pastry Chef 1010 Kingsmill Road Williamsburg VA 23185 [email protected] (757) 253-3922 (757) 253-8246 Justin Dallinger Executive Chef [email protected]

Lake Placid Lodge www.lakeplacidlodge.com Table 88 Standing on the emerald shores of Lake Placid with majestic views over its clear waters and leafy islands, Lake Placid Lodge C welcomes guests to an unrivaled lodging experience in the heart of the Adirondacks. Built by hand in the Arts and Crafts tradition, our award-winning retreat is the only hotel located directly on the shores of Lake Placid and is designed to perfectly complement Will Interview the timeless beauty of the North Woods. Woods and water enfold the Lodge, which features 13 sumptuous rooms and 17 Wednesday luxurious cabins, along with celebrated Farm-to-Table dining and an array of activities for every season. Above all, there is comfort and welcome wherever you go. Lake Placid Lodge also showcases several one-of-a-kind event spaces ideal for meetings and corporate retreats, as well as family reunions and romantic Adirondack weddings. Recruiting for: Culinary Externs

Mark Hannon, Jr. Executive Chef 144 Lodge Way Lake Placid NY 12946 [email protected] (518) 523-2700

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 28 Career Fair - November 3, 2015 Le Pain Quotidien www.lepainquotidien.com Table 40 Le Pain Quotidien boulangerie kitchens offer a home from home for people to enjoy authentically delicious food in a friendly and M convivial ambiance. Our ingredients are fresh, seasonal, organic and locally sourced wherever possible, and our artisan bread remains the piece de resistance of our menu. We provide wholesome food that is good for the body, good for the soul and good Will Interview for the planet. LPQs offer table service, take away counter service and a retail selection of pantry items. Wednesday Recruiting for: Culinary Operations Manager (DC) - General Managers - Assistant General Managers - Head Bakers - Service Managers - Kitchen Managers

Emily Boyer Talent Acquisition Manager 50 Broad Street New York NY 10004 [email protected] (571) 314-6687 Leigh Bennnett '14 Culinary Operations Manager [email protected] Andrew Novak '13, '15 General Manager

Legal Sea Foods www.legalseafoods.com Table 42 We've always counted on a simple recipe for success. Start with the finest seafood available, and have it prepared and served by C M the best employees. The results? A winning combination! BP

From a fresh beginning in 1950 at a fish market in Cambridge, Massachusetts, the Legal name has been synonymous with quality and freshness. Now, three generations, 32 restaurants (including our newest concept Legal' s Harborside) in 10 states, and a mail order business later, Legal Sea Foods, LLC., has traveled from simplicity to sophistication! We proudly continue the tradition of serving the highest quality, freshest seafood at a great value, in a stylish atmosphere. We are committed to these values as we head into the future. We promise we'll always seek ways to improve.

We strive to hire talented dedicated associates. We work hard to present interesting, comfortable dining environments. Our culinary and purchasing experts source products from all over the world to arrive at the most delicious results on your plate. And we do it all with a sense of responsibility and pride in being Boston's favorite restaurant and one of America's most admired.

We are currently seeking qualified people to staff a variety of positions encompassing all levels of restaurant management and operations. We offer top rewards, competitive salaries, excellent benefits, 401K, bonuses, ample opportunities for growth, and much more. Recruiting for: Culinary Externs - Baking & Pastry Externs (Harborside Boston area only) - FOH and BOH Management and Associate Level Positions

Amy Lord Recruiting Manager One Seafood Way Boston MA 02210 [email protected] (617) 530-9152 Frank Demmerly Human Resource Specialist [email protected] Scott Flanagan [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 29 Career Fair - November 3, 2015 Legends www.legends.net Table 58 Born from performance and inspired by icons, Legends has created a legacy of success, delivery and results with the icons of C global sports, entertainment and business; including the New York Yankees and Dallas Cowboys. We are a different kind of company doing things a different way bringing new ideas and approaches to delight the fan built on a strong partnership with our Will Interview clients. As a team’s service partner, Legends is responsible for the vast majority of the direct fan interactions - The Moments of Wednesday Truth – when lifelong memories are created and experiences are defined. Recruiting for: Culinary Externs - Entry-Level Culinary Management Positions - Experienced Culinary Management Positions.

Brian Pasquarelli Human Resources Director One East 161st Street Bronx NY 10451 [email protected] (646) 977-8527

Loews Miami Beach Hotel www.loewshotels.com Table 107 Loews Miami Beach is located in the heart of South Beach with the blue-green waters and white sand beaches of the Atlantic C Ocean just steps from our back door. Out front lies the vibrant Art Deco architecture of South Beach and all the excitement Miami BP has to offer. Our guests are greeted by rows of towering date palms and the unmistakable scent of the ocean, and can enjoy our oversized deluxe heated pool and Jacuzzi, a full-service 18,000 square-foot spa and 790 luxury guestrooms, including 52 recently renovated suites with incredible views. Our 65,000-square feet of indoor and outdoor function space makes Loews Miami Beach the perfect place to have a destination wedding or corporate function. Dining options include poolside bites and cocktails, as well as fresh sushi at Sushi SoBe and the renowned seafood of Lure Fishbar.

We seek genuine individuals for our Loews hotel jobs; people who are able to engage and delight our guests. We invest in training and development opportunities for all team members so they may grow and develop as individuals. We embrace diversity at our core and offer the opportunity for all team members to reach their potential as professionals. We promote social responsibility by being a good neighbor in the communities in which we reside. At Loews Hotels, we seek to create a dynamic culture that makes work interesting, challenging, fulfilling, and fun.

And, in the end, we measure ourselves simply by the number of guests who leave with a smile on their face and come back again. Recruiting for: Culinary Externs - Baking & Pastry Externs

Jessica Romano Human Resources Manager 1601 Collins Avenue Miami Beach FL 33139 [email protected] (305) 604-5428 (305) 604-5423 Frederic Delaire Executive Chef [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 30 Career Fair - November 3, 2015 Loews Resorts at Universal Orlando www.loewshotels.com Table 106 Team members are the heart of Loews Hotels. We seek genuine individuals who are able to engage and delight our guests by C providing Four Diamond AND MORE service. We invest in training and development opportunities for all team members, so they may grow and develop as individuals. We embrace diversity at our core and offer the opportunity for all team members to reach Will Interview their potential as professionals. We promote social responsibility by being a good neighbor in the communities in which we reside. Wednesday At Loews Hotels, we seek to create a dynamic culture that makes work interesting, challenging, fulfilling and fun. Loews Hotels is an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V.

Loews Portofino Bay Hotel, Hard Rock Hotel and Loews Royal Pacific Resort are newly approved CIA externship sites and are currently accepting applications of interest. In addition, we will be looking for talented individuals to accept into our Management Training Program, as well as for direct placement opportunities. Please stop by and see our recruitment team during the Winter Career Fair for more information. Recruiting for: Culinary Externs - Cook I - Cook II - Cook III - Banquet Chef - Sous Chef - Pastry Chef

Nando Belmonte Executive Chef 6800 Lakewood Plaza Drive Orlando FL 32819 [email protected] (407) 503-9082 (407) 503-9051 Leon Teow Executive Chef [email protected]

Macy's Food Division www.macyscollege.com Table 24 Macy’s Food division savors the idea of being our customer’s first choice for food and beverage. And with 202 business units— M from full-service to quick-service—at 87 Macy’s locations, we’re making that idea a reality. As part of the Food Division Executive Development Program, you’ll learn the restaurant business inside out, with assignments split equally between Front of the House Will Interview and Back of the House. You’ll do best if you have a passion for food, a way with people and a hunger for success. As an Wednesday Executive Development Program trainee, you will ensure operations run smoothly through the analysis of stock levels and preparing orders for food, beverage, and dry and paper goods based on budgets and business needs. Being able to analyze daily sales reports, weekly food cost and payroll reports, you will help ensure that monthly goals are met. Supporting the coordination and execution of special events and centrally driven promotional strategies is an essential way that the Macy’s Food Division ties in with Macy’s, Inc. company as a whole. Being able to manage a restaurant with the highest standards of workplace sanitation, equipment care, and safety along with the delicious food it serves is a plus. In this 12-week Executive Development Program, you will gain insight into the Macy’s Food Division and its strategies. At the same time, you will have hands-on experience of running an efficient, professional, safe and profitable food operation. In preparation to manage a Macy’s restaurant, you will train for 4 weeks with a manager in a Macy’s quick serve restaurant, 4 weeks in a Macy’s full-service restaurant and 4 weeks working in a Macy’s owned Starbucks to learn management and corporate strategies. You will also learn skills to maintain top-quality food operation with caring hospitality and delicious food and beverage products while motivating and training associates to provide MAGIC service standards for our customers. Recruiting for: Executive Development-in-Training - Corporate Internships and Permanent Positions

Kim Hayes Human Resources Director 700 On The Mall Minneapolis MN 55402 [email protected] (817) 767-5168 (612) 375-3689 Kristian Bailey Senior Regional 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 31 Career Fair - November 3, 2015 Major Food Group www.majorfood.com Table 67 Major Food Group (MFG) is a New York based restaurant and hospitality company founded by Mario Carbone, Rich Torrisi, and C Jeff Zalaznick. The founders all exhibit a wealth of knowledge in the food, hospitality, and business sectors. Our company is very BP passionate about food and very passionate about New York. Thus, we seek to find locations that are significant to the history of food in New York, and to New York itself. Whether it be Torrisi Italian Specialties and Parm on Mulberry Street, Parm at Yankee Stadium, or Rocco Restaurant, which is one of the oldest remaining Italian-American restaurants in the City, we choose places that have a story that we can tell. We aim to bring each location we operate to life in a way that is respectful of the past, exciting for the present, and sustainable for the future. We do this through the concepts that we create, the food that we cook, and the experience that we provide for our customers. Just as we draw inspiration from history, we also draw inspiration from the bounty that surrounds us. We are highly dedicated to the use of local ingredients, and everything that we use in our restaurants is sourced domestically. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Line Cooks

Jonathan Moldenhauer Human Resources Manager 68 35th Street - Unit 19 Brooklyn NY 11232 [email protected] (646) 692-4732

Manasquan River Golf Club www.mrgc.com Table 80 Manasquan River Golf Club is a private member-owned golf club located on the eastern shore of New Jersey in the Borough of C Brielle. Platinum rated golf club recognized nationally for outstanding food and service. A la carte restaurant and banquet facility offers full range of International and Creative American Cuisine. Recruiting for: Culinary Externs (1 to begin in April 2016; 1 to begin in June 2016). Full-Time Culinary Cook Position beginning April 2016.

Maurice Maglione, CEC Executive Chef 843 Riverview Drive Brielle NJ 08730 [email protected] (732) 528-6500 (732) 223-5115 Jennifer Landy '05 Sous Chef [email protected]

Mariano's www.marianos.com Table 62 Mariano's is unlike any other store. See for yourself how we bring you the freshest high-quality foods from just about everywhere C M in the world…be it kosher bagels from down the street, or mozzarella from Caserta, Italy. And we created a neighborhood shopping environment filled with amenities like an Italian coffee shop serving authentic gelato, a wood-fired pizza oven, and sit down sushi bar, not to mention a full-service pharmacy. All at prices so compelling, that our Shop well. Eat well. Live well. Philosophy can become yours too. The first Mariano's opened in Arlington Heights, Illinois, in July of 2010. Named for the Chief Executive Officer, Robert Mariano, the store was designed and built to deliver the highest quality products from around the world and those produced locally to shoppers with unequaled service and hospitality. Recruiting for: Culinary Extern - Leadership and Development Program - Department Managers

Christa Bertolini Manager of Talent Acquisition 9501 West Devon Avenue - Suite 502 Rosemont IL 60018 [email protected] (312) 833-3641 (414) 231-5235 Angela Kelly Senior Management 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 32 Career Fair - November 3, 2015 Marriott International and The Ritz-Carlton www.marriottU.com Table 126 Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've C M found a place where you define what success means to you, and we help make it happen. It's where you'll be given the building BP blocks you need to forge a challenging new path, the hotel opportunities you want to expand your skills, and the benefits that let Will Interview you live the life you want. Multiple brands offer you the opportunity to work and grow your experiences in many directions from Wednesday Marriott Hotels, JW Marriott, Renaissance, and The Ritz-Carlton all offering World Class Cuisine. You'll work alongside ladies and gentlemen who share your enthusiasm about your hotel employment within one of our Marriott brands. And you'll discover hospitality jobs that offer growth and promotions that will let you experience the career of a lifetime. Whether you're applying for your first hospitality job or you are a career professional, Marriott offers success you can experience. We invite you to…… Consider Marriott as your career destination.

All interested candidates must apply in advance at www.marroiottU.com If you are an extern candidate please apply to the “ Internship” program. Property opportunities will depend on the timing of your externship dates. Housing for all properties is the responsibility of the student, however, all properties have information to assist you with your housing search. If you are graduating between now and June 2016 you may be eligible for the Voyage Leadership Program, this is our management training program. Candidates of interest for the Voyage Leadership program are recent graduates with industry and leadership experience who, are open to relocation as opportunities may not be available in your preferred areas. Many students will gain their leadership through extra-curricular activities or being an RA or classroom leader. We also have a Culinary Program for both AA and BA students. Feel free to send an email message after and apply to [email protected] if you do not receive an email verification from the system.

Candidates seeking opportunities outside of externship or the Voyage program with Marriott International can apply 4-6 weeks prior to being available to start work at www.careers.marriott.com.

Join our Team for an Informational Session on Monday, November 2, at 9 PM in the EcoLab Theatre in the CIA Admmissions Building. Recruiting for: CA and B&P Externs at approved Marriott and Ritz-Carlton sites on the actively seeking list. Culinary candidates for limited Voyage Leadership Program - must be ready and willing to relocate. Great opportunities throughout the domestic US

Janet Bachtel Manager, University Relations 10400 Fernwood Road - Dept. 52931.91 Bethesda MD 20817 [email protected] (301) 380-3000 (301) 576-8472 matchboxfoodgroup www.matchboxfoodgroup.com Table 122 It all started when three friends teamed up to bring to life a dream they believed in. Combining their life savings, they opened their M first restaurant in Chinatown, DC. What began as a tribute to their father soon became a thriving business based on the idea of community, where friends and families could bond over hearty meals. Each of our restaurants features a talented head chef dedicated to creating fresh and flavorful menus that are always prepared with the finest ingredients. Our unique vibe sets our restaurants apart from others, as well as our passion to create exciting experiences for every guest. From home-style dishes at Ted's Bulletin to wood-fired pizzas and bistro flavors at matchbox to hot dogs and French fries at DC-3 and everything in between, there's a matchboxfoodgroup restaurant to satisfy every taste. Recruiting for: Server - Host - Restaurant Manager - Line Cook - Sous Chef

Jill Gardner Recruiter 806 7th Street NW - Suite 300 Washington DC 20001 [email protected] (202) 289-4403

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 33 Career Fair - November 3, 2015 Mazzone Hospitality www.mazzonehospitality.com Table 11 Mazzone Hospitality is the largest hospitality company in Upstate New York and a class leader in restaurants, weddings, social C corporate events, catering and lodging. Our employees support numerous business units throughout the Capital Region, which are comprised of renowned regional restaurants, on and off premise catering and business dining. Our culture is built on a philosophy of hospitality where employees are respected, guests are pampered, vendors are supported, the community is connected and owners are considered partners and collaborators. We invite you to explore our unparalleled customer service, versatility and endless creativity, while delivering an unforgettable experience for our guests. Recruiting for: Culinary Externs (at approved sites.) Executive Chef - Event and Sous Chefs - Line Cooks - Event Captains and Supervisors - Bartenders - Servers

Nirisa Adams Recruiting Director 743 Pierce Road Clifton Park NY 12065 [email protected] (518) 526-3440

Metz Culinary Management www.metzltd.com Table 77 Enjoy a career in an exciting, fast-paced industry. As one of the fastest growing companies in the industry, we continually seek C M talented and dedicated individuals who share our commitment to excellence. We offer , restaurant and environmental service employment opportunities in a variety of industries as the premier dining management company for the United States. Join our team of over 5,000 team members who share a passion for foodservice, working together toward one common goal, excellence, in quality and service. We are committed to providing the atmosphere, opportunity, and benefits that enable us to be an employer of choice in the industry. We offer competitive wages and an assortment of benefits and programs designed for peace of mind at work and at home. Recruiting for: Culinary Externs (at approved sites in Northeast PA). Chef Managers - Managers-in-Training - Executive Chefs

Cheryl McCann Vice President of Human Resources Two Woodland Drive Dallas PA 18612 [email protected] (570) 674-8727 (570) 675-9424

MGM Resorts International www.mgmresortscareers.com Table 87 MGM Resorts International is proud to offer fabulous career options with award-winning restaurants and venues at our resorts M across the nation. Will Recruiting for: Culinary Associate Program (CAP) - Full-Time positions in a rotational program with direct learning with Interview MGM culinary leaders based in Las Vegas. Sous Chefs - Assistant Restaurant Manager - Banquet and Catering Wednesday Manager - Director of F&B

Tim Harman Director of Recruiting 3600 Las Vegas Blvd. Las Vegas NV 89109 [email protected] (702) 692-1879 Wendy Clark Senior Trainer, Food & Beverage

Susan Wolfla '94 Executive Chef, Mandalay Bay [email protected] Edmund Wong Executive Chef - Bellagio

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 34 Career Fair - November 3, 2015 Mina Group, LLC www.minagroup.net Table 81 Mina Group is a San Francisco-based restaurant management company specializing in creating and operating upscale, innovative C M restaurant concepts. Mina Group is led by Chef/Owner Michael Mina, whose accolades include James Beard Foundation "Who's BP Who of Food and Beverage" inductee, Bon Appetit Chef of the Year, and International Food and Beverage Forum's Restaurateur of the Year. Operating since 2002, Mina Group currently operates 17 restaurant properties. For a complete list of restaurants, please visit our website. Recruiting for: Culinary Externs - Baking & Pastry Externs (At Approved Sites) - Line Cooks - Pastry Cooks - Sous Chef - Pastry Chef

Christine Meehan Recruiting Manager 244 California Street San Francisco CA 94111 [email protected] (415) 930-0504

Mohonk Mountain House www.mohonk.com Table 10 Founded in 1869, Mohonk Mountain House stands in the midst of 24,000 acres of the Shawangunk Ridge outside of New Paltz, C NY. We are a Full American Plan Resort, featuring American cuisine. This National Historic Landmark is a Victorian castle situated BP on a majestic setting next to a glacier formed lake, where employees are welcome to, and encouraged to, use many of the resort facilities and participate in activities as a complimentary benefit of their employment.

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

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

Mohonk welcomes applicants with a positive attitude, a wish to use their skills and knowledge to provide "legendary" customer service, and a desire to learn and grow. Recruiting for: Culinary Externs - Baking and Pastry Externs (Year Round) - Front-of-the-House Positions - Back-of-the- House Positions.

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]

Momofuku www.momofuku.com Table 102 Momofuku is comprised of restaurants and bakeries located in the U.S., Australia, Canada, a culinary lab, a magazine, and an C equipment manufacturing company. Momofuku seeks career-minded cooks. We feature an ever-changing, evolving menu with limitless opportunities for creativity. We offer competitive pay and a comprehensive benefits package, including vision, dental, and medical along with gym and commuter discounts, plus more! We encourage our employees to grow and learn and we offer many opportunities for personal and career development. Recruiting for: Culinary Externs (at approved sites). All Front-of-the-House Positions - All Back-of-the-House Positions

Marisa Yokoyama Human Resource Manager 60 East 11th Street New York NY 10003 [email protected] (212) 228-0031

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 35 Career Fair - November 3, 2015 The Mountain View Grand Resort and Spa www.mountainviewgrand.com Table 37 The Mountain View Grand Resort and Spa is a historic resort situated on 1,700 acres of land located in the Great North Woods of C M New Hampshire. We have 3 restaurants, multiple event venues, a full-service spa, 9-hole golf course, a working fiber barn, and multiple activities for our guests. Recruiting for: Culinary Externs - AM Sous Chef - Line Cooks - Front-of-the-House Supervisors - Restaurant Managers - Sommelier - Bartenders - Fine Dining Servers - Restaurant Servers

B Baker Food & Beverage Director [email protected] Michael Benevento Executive Chef 101 Mountain View Road Whitefield NH 03598 [email protected] (603) 837-0026 (603) 837-0021

Neighborhood Restaurant Group www.neighborhoodrestaurantgroup.com Table 38 The Neighborhood Restaurant Group was founded in 1997. What began modestly with the Evening Star Café, a rollicking corner C M restaurant in Alexandria’s Del Ray neighborhood, has now grown to include eleven restaurants, a wine shop, a bakery, butcher, and a full-service catering business. Combined, the restaurants employ nearly 900 people. In 2010, NRG founded the non-profit Will Interview initiative Arcadia Center For Sustainable Food & Agriculture, an organization focused on creating a more equitable and Wednesday sustainable local food system. As its name suggests, the Neighborhood Restaurant Group is a group, not a corporation. It is a collective of talented and committed restaurant professionals who share common goals: to surpass the expectations of the guest; to open and operate independent, exceptional, distinctive, and conscientious chef-driven restaurants with ambitious beverage programs; and to create idiosyncratic gathering places that reflect the communities in which they reside. The Neighborhood Restaurant Group remains focused and committed to its community and to its guests and is constantly seeking new ways to better serve them both. Since breaking onto the restaurant scene 17 years ago, the Neighborhood Restaurant Group has received countless “RAMMY” award nominations from the Restaurant Association of Metropolitan Washington. The nominated restaurants have brought home several awards including Best Upscale Casual Restaurant Vermilion, Best New Restaurant for Birch & Barley, Best Regional Producer for Red Apron and Restaurateur of the Year for Michael Babin. The culinary talents of the individual chefs have also been recognized by many local and national awards, with Rising Culinary Star Awards given to Anthony Chittum in 2009 and Kyle Bailey in 2011. Neighborhood Restaurant Group extends hospitality business savvy and professional production in event planning with their community focused Novemberfest and The Vices that Made Virginia, newcomer ABV, and the craft beer focused Snallygaster. Recruiting for: Culinary Externs (Birch & Barley, Vermilion) - Servers - Managers - Cook - Sous Chef - Bartenders. We are currently hiring for over 15 properties!

Sarah Jane Curran '09 General Manager - Birch & Barley/Churchkey 2000 Mt. Vernon Avenue Alexandria VA 22301 [email protected] Spenser McKenna '09 General Manager - Vermilion

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 36 Career Fair - November 3, 2015 Nemacolin Woodlands Resort & Spa www.nemacolin.com Table 50 Located in the beautiful Laurel Highlands of Southwestern Pennsylvania, Nemacolin Woodlands Resort is the area’s premier C destination for launching a Five-Star, Five-Diamond career in the hospitality industry. At Nemacolin, we strive to attract, retain, and BP develop the best and the brightest talent in the field. Our unique amenities and strong track record of exceeding industry Will Interview standards make Nemacolin an employer of choice for those looking to pursue opportunities in areas such as lodging and guest Wednesday services, food and beverage, recreation, culinary arts, golf, and retail, among others. Through a variety of training initiatives and a strong commitment to career development programs, we believe that we can help our associates to develop the skills necessary to advance within our organization. Recruiting for: Culinary Externs - Baking & Pastry Externs - Cooks (All Levels)

Sean Eckman Executive Chef 1001 Lafayette Drive Farmington PA 15437 [email protected] (724) 329-6362 (724) 221-3864 Amanda Jeffreys Recruiting Manager [email protected]

New Zealand King Salmon www.orakingsalmon.com Table 6 Through hard work and innovation, The New Zealand King Salmon Company has developed into one of New Zealand's leading aquaculture companies. We are respected for our clean, healthy and humane practices as well as our superior quality salmon. The New Zealand salmon industry recently attained the Monterey Bay Aquarium Seafood Watch Green/Best Choice rating -- a Will Interview first for marine-farmed salmon. We are also Ocean Wise recommended by the Vancouver Aquarium. We currently supply Ora Wednesday King salmon to some of the top restaurants in North America and will be launching our Regal retail brand of smoked salmon in early 2016. Recruiting for: Northeast Regional Sales Manager

Michael Fabbro Country Manager - USA and Canada 366 Thames Street Newport RI 02840 [email protected] (401) 848-7010

North End Grill www.northendgrillnyc.com Table 21 Located in the heart of Battery Park City, Danny Meyer’s North End Grill showcases Chef Eric Korsh’s rustic, elemental cooking C imbued with subtle smoke from the wood-burning grills and mesquite charcoal ovens. The menu is complemented by a classic raw bar, house-made charcuterie, and seasonal produce from the restaurant’s rooftop farm. North End Grill’s wine list features classic and little-known wines, peppered with great value and older vintages. Over 150 bottlings of Scotch are available, by the taste or for the table, to accompany the flavors and aromas of smoke that characterize North End Grill. Recruiting for: Culinary Externs - Full-Time Front-of-the-House and Back-of-the-House Positions

Kim Yu '12 Service Manager [email protected] Tim McKevitt '08, '10 Assistant General Manager 104 North End Avenue New York NY 10282 [email protected] (646) 747-1600

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 37 Career Fair - November 3, 2015 Northstar Café www.thenorthstarcafe.com Table 73 A management position at Northstar is different. You will join a team of fantastic people and build skills for your career, and your C M life. You’ll be a part of something meaningful, that is also challenging and inspiring. You will be proud.

At Northstar, we think every detail matters…. all of the time. That’s how we design our restaurants. That’s how we purchase ingredients. That’s just how we do things. Our food is prepared from scratch, responsibly sourced, and delicious. Our service is casual, exceptionally friendly, and totally genuine. Being a leader at Northstar is hard work. It means continuously looking at the experience through the eyes of our guests and asking “How can it be better?” The result is four of the most loved restaurants in Columbus, Ohio, and a growing restaurant group prepared to open two more locations in the next year.

We are looking for our future leaders. This is a place where accomplished CIA graduates thrive. Leaders at Northstar are great at connecting with our team, and creating an environment where all of our coworkers understand the vision, feel supported, and can succeed. We provide our new managers with six months of immersion into every aspect of operating our restaurants. What matters most is your ability to learn and grow. Everyone on our team is well paid, enjoys great benefits, and gets to take part in the best professional development program in our industry. These are some of the reasons why we love what we do.

If you love food, and want to make the world a healthier, happier place, here’s your chance to make a career of it. Recruiting for: Culinary Externs - Management Team Training Program

Lisa Navojosky '09, '11 Partner [email protected] Leigh Nordin Partner 4215 North High Street Columbus OH 43214 [email protected] (614) 263-0303

Not Your Average Joe's www.notyouraveragejoes.com Table 29 There was no shortage of restaurants when Not Your Average Joe’s first opened in 1994. There was, however, a shortage of great restaurants with reasonable prices in the suburbs. Tired of driving too far and paying too much, Steve Silverstein decided to build the restaurant he was longing for. The name Not Your Average Joe’s came out of Steve’s determination to avoid the run-of- Will Interview the-mill-restaurant rut. Today, with 18 locations in the Boston area and a couple more near Washington DC, Not Your Average Wednesday Joe’s is satisfying a seemingly limitless hunger for creative casual cuisine. Recruiting for: Sous Chef - Supervisor

Whitney Eddington Director of Human Resources and Recruiting 2 Granite Avenue - Suite 300 Milton MA 02186 [email protected] (774) 213-2992

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 38 Career Fair - November 3, 2015 Ocean Properties, Ltd. www.oplhotels.com Table 64 Ocean Properties, Ltd. & Affiliates (OPL) is one of the largest and most dynamic privately-held hotel management and C M development companies in North America. With an award-winning portfolio of over 100 hotels and 17,000 guestrooms, the BP company operates major brands such as Marriott, Hilton, Starwood and Intercontinental, as well as several independent hotels and resorts.OPL operates hotels, restaurants, golf courses, spas, marinas, boating tours and commercial real estate. The company’s success is built upon the core values of excellent customer service, meticulous product quality, fiscal responsibility and unequaled associate satisfaction and loyalty.

Standing on the emerald shores of Lake Placid with majestic views over its clear waters and leafy islands, Lake Placid Lodge welcomes guests to an unrivaled lodging experience in the heart of the Adirondacks. Lake Placid Lodge is a Forbes Four-Star- rated property as well as a Relais and Chateaux property. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites.) Front-of-the-House Managers-in-Training

Carolyn Patton Human Resources Director 1000 Market Street - Bldg. 1, Suite 300 Portsmouth NH 03801 [email protected] (603) 559-2100 (603) 373-6593

Omni Amelia Island Plantation omnihotels.com/careers Table 94 Omni Amelia Island Plantation is a AAA Four Diamond resort nestled on 1,350 acres at the tip of a barrier island just off the C Northeast Florida coast. The resort offers guests luxurious oceanfront accommodations, world-class resort pools, championship BP golf, full-service spa, endless dining options, and family-friendly activities. A skilled culinary team of chefs and hospitality Will Interview professionals, along with inventive southern-style cuisine and a variety of dining venues, have earned Amelia Island Plantation a Wednesday reputation for excellence in Florida resort dining. Executive Chef Daven Wardynski has led the culinary team at Omni Amelia Island Plantation since October 2012, overseeing nine restaurants, conference food and beverage operations and the Sprouting Project. With more than 17 years of experience in the culinary world, Wardynski began his career at the legendary TRU in Chicago, serving as sous chef under celebrity chef Rick Tramonto. Due to his emphasis on supporting local purveyors and his passion for fresh, quality ingredients, Chef Wardynski has received multiple honors from the American Culinary Federation, including a Gold Medal in the Chicago National Restaurant show along with coverage in such media outlets as Oprah Radio, Condé Nast Traveler, Travel + Leisure, Cooking Light, and Food & Wine. Omni Hotels & Resorts was recently ranked highest among upper-upscale hotel brands by J.D. Power 2015 North American Hotel Guest Satisfaction Index Study, and the resort itself has received such accolades as a Certificate of Excellence by Trip Advisor, Top 121 Golf Resorts in the World by Condé Nast Traveler and No. 2 tennis resort on Florida’s east coast by Tennis Magazine. Recruiting for: Culinary Externs - Baking & Pastry Externs (Spring - Summer - Fall)

Lindsey Campos Employment Manager 39 Beach Lagoon Road Amelia Island FL 32034 [email protected] (904) 321-5067 (904) 321-5047 Daven Wardynski 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 39 Career Fair - November 3, 2015 Omni Parker House www.omnihotels.com Table 84 As you pass through the sculpted bronze doors of this luxury Boston hotel, you will be enveloped by the timeless beauty that has made the Omni Parker House a landmark since 1855. Experience the perfect blend of modern amenities and historic charm at America's oldest continuously-operating hotel. Located on the Freedom Trail, guests enjoy grand views of historic downtown Will Interview Boston, distinguished décor and thoughtful amenities that are evident in every striking detail in each of the 551 luxurious guest Wednesday rooms. Walk to Beacon Hill, Faneuil Hall Marketplace, Quincy Market, the Financial District, shopping, and more. Just 2.5 miles (10-15 minutes) from Logan International Airport. Come join us and our family and create your own history as an employee of this historic property. Recruiting for: Leader in Development Program - Food and Beverage. Leader in Development - Culinary

Alex Pratt Area Director of Human Resources 60 School Street Boston MA 02108 [email protected] (617) 725-1620 (617) 725-1645 Michael Randolph '13, '15 Leader in Development - Culinary [email protected] Bess Walsh '12, '14 Leader in Development, Food and Beverage [email protected]

OnTheMarc Events www.onthemarcevents.com Table 8 OnTheMarc Events, helmed by Connecticut’s premier event Chef Marc Weber, is a full-service, off-site catering company based C in Stamford, CT. OTM provides a signature, elevated dining experience designed to be gorgeous, tasty and functional. Known for giving classic dishes a modern spin, bespoke, seasonally driven menus are just the beginning of an inspired and impressive gastronomic experience with OnTheMarc. Marc Weber’s passion for culinary perfection was cultivated during childhood. By age 15, he was determined to become a Chef and began working in restaurants. After graduating from The Culinary Institute of America, Marc worked alongside renowned chefs Todd English, Waldy Malouf and Florian Hugo. During these formative years Marc was able to master the finest culinary techniques. Equipped with extensive experience and an entrepreneurial spirit, Marc launched OTM in 2006. Marc uses his years of practice and distinctive approach to bring his clients one-of-a-kind dining experiences. His impeccable reputation for food and service is unmatched in the Tri-State area. OnTheMarc continues to grow in size and scope, with successful execution of 3,000+ events to date and a growing list of exclusive venue partnerships. Recruiting for: Culinary Extern (no openings at this time). Part-Time Servers - Bartenders - Cooks - Captains - Full-Time Sous Chef

Amanda Parker Staff Coordinator 47 Larkin Street Stamford CT 06907 [email protected] (203) 274-6808 (203) 883-8531

Parm www.parmnyc.com Table 68 Parm is a casual restaurant and sandwich shop that celebrates classic Italian-American food. The first location of Parm opened in 2011 on Mulberry Street in Manhattan. Parm is open for lunch, dinner and take out. Parm also has an excellent cocktail program. The menu ranges from such as Baked Clams and Spicy Broccoli Rabe, to sandwiches and platters like Chicken Parm and House Roasted Turkey. Parm has received two stars from the New York Times and was named as one of the 101 Best Places to Eat in North America by Newsweek. Parm is owned and operated by Major Food Group. Major Food Group is a New York-based restaurant group founded by Mario Carbone, Rich Torrisi and Jeff Zalaznick. Recruiting for: Line Cooks - Sous Chefs

Jonathan Moldenhauer Human Resource Manager 68 35th Street - Unit 19 Brooklyn NY 11232 [email protected] (646) 692-4732

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 40 Career Fair - November 3, 2015 Patina Restaurant Group www.patinagroup.com Table 135 Patina Restaurant Group is a bicoastal boutique restaurant and foodservice company. We are committed to providing our C M customers with outstanding and memorable dining experiences that include exceptional food and genuine hospitality. Learn about BP our legendary restaurants, luxury catering at premier events and venues, and innovative dining experiences in unexpected places. With a passion for all things culinary, our dynamic professional staff brings its world-class talents to the table every day. Unlimited opportunities are available for talented and dedicated individuals. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Executive Chef - Sous Chef - Line Cooks - Chef de Cuisine - Baking & Pastry

Frank Marino Director - Recruiting, Training & Development 60 East 42nd Street - Suite 1730 New York NY 10165 [email protected] (212) 789-8100 (212) 302-8032 Franck Deletrain Executive Chef - Brasserie 8.5 [email protected]

The Peninsula Beverly Hills www.peninsula.com Table 17 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 BP 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 - Baking & Pastry Externs - Line Cook - Sous Chef - F&B Purchasing

Marc Bouchard '04, '05 Executive Sous Chef 9882 South Santa Monica Blvd. Beverly Hills CA 90212 [email protected] (310) 788-2334 (310) 975-2823

Philadelphia Cricket Club www.philacricket.com Table 33 Founded in 1854, The Philadelphia Cricket Club is recognized as a Platinum Club of America by the Club Leaders Forum, and a C Distinguished Emerald Club of the World by Board Room Magazine. The Club offers golf, tennis, squash, paddle, pool, trapshooting, a la carte and banquet food and beverage operations across two campuses to it's nearly 1500 members. Recruiting for: Culinary Externs - Chef de Cuisine - Line Cook

Kevin Kleinschmidt Director of Human Resources 415 West Willow Grove Avenue Philadelphia PA 19118 [email protected] (215) 754-0046 (215) 242-2457 Benjamin Burger '08 Executive Chef [email protected] Katie Horan '11, '12 Sous Chef

Adam Sternberg 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 41 Career Fair - November 3, 2015 Pinehurst Resort and Country Club www.pinehurst.com Table 134 The Story of Pinehurst: A three-time U.S. Open Site. A three-time winner of Travel + Leisure Golf Magazine’s Best Golf Resort in C America award. The home of the famed No. 2 golf course. Around the world, Pinehurst is where the American golf story is rooted, BP and where it continues to flourish. Most know of its modern history – with stories like the Payne Stewart putt that won the 1999 Will Interview U.S. Open. But locked with its archives are thousands of moments that define each generation for the past 100 years. We are Wednesday America’s first golf resort, but also a world-class tennis, spa, meetings, special events and family destination.

A Championship Destination: Many other sports have hosted their championships at Pinehurst, including the U.S. Clay Court Championships in Tennis; the U.S. Croquet Championship, and the World Lawnbowling Championship. And in 2002, it returned to its roots as a health-driven resort with the opening of The Spa at Pinehurst, adjacent to the Carolina hotel. It was one of the first spas in the South to receive the Mobil Four-Star spa designation. Each of Pinehurst’s recreational facilities has a history as steep as Pinehurst itself, and the resort has been able to retain that turn-of-the-century charm and ambiance. While many guests still migrate from New England, Pinehurst is a destination that continues to welcome guests from around the world. Just as Tufts envisioned over 100 years ago, guests visit today to discover this peaceful retreat. What they find amidst this serenity is the history, beauty and Southern hospitality of an era past. Add to that eight world-class golf courses—including the renowned Pinehurst No. 2—an award-winning spa, a tennis facility, family activities, dining, shopping and more and you’ll see what makes Pinehurst the quintessential resort. Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Culinary and Front-of-the-House Positions.

Justin Bailey Location Chef No. 7 [email protected] Thierry Debailleul Executive Chef Box 4000 Pinehurst NC 28374 [email protected] (910) 235-8176 (910) 235-8176

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 42 Career Fair - November 3, 2015 Rational Cooking Systems, Inc. (RATIONAL USA) www.rational-online.com Table 125 Rational Cooking Systems, Inc. (RATIONAL USA) was incorporated in July 1993 as a wholly owned US subsidiary of RATIONAL AG, a German publicly held corporation. RATIONAL AG, founded in 1973, employs more than 1,200 people, of which more than 700 are in Germany.

RATIONAL is the inventor and world’s leading supplier of combi-steamers with over 550,000 units sold worldwide. The RATIONAL success story began 39 years ago with the idea of combining dry and moist heat, and the first combi-steamer was developed. Now over 120 million meals a day are prepared to the highest quality standards using RATIONAL combi-steamers in 85 countries worldwide. With a 54% market share, RATIONAL is predominant in the world market and leads the way with innovations in the area of hot food preparation.

RATIONAL’s new SelfCookingCenter® whitefficiency® allows you to fry, roast, grill, broil, steam, poach, bake, and much more, in a single self-cleaning piece of equipment. Easily prepare a variety of foods using the 7 “touch of the button” cooking modes. Whether you are cooking for 20 or 2,000, the guesswork of is eliminated thanks to the world’s only SelfCookingCenter® whitefficiency®.

Over the past years, RATIONAL AG has become one of the global leaders in the research, development, manufacturing, and distribution of high-tech commercial cooking appliances. The company's principal objective is to offer customers maximum benefits. Internally, RATIONAL is committed to the principle of sustainability, expressed in its policies on environmental protection, leadership, occupational safety, and social responsibility. Numerous international awards bear witness year after year to the high quality of RATIONAL's work, such as the Kitchen Innovations Award in 2006, 2009, and 2012 as well as the 2012 Best of Market Award and 2013 Best Innovator Award.

With offices, subsidiaries, and branches in the US, Canada, United Kingdom, Germany, Spain, Poland, Sweden, Turkey, Switzerland, Italy, Singapore, China, Argentina, Korea, Japan, the Netherlands, and Slovenia, and a team of highly qualified expert chefs, engineers, physicists, and nutritionists within the RATIONAL Group, we have the largest development team devoted to researching, developing, and producing cutting edge technology within the foodservice industry. Our patent technology leadership is estimated to be seven years ahead of our competitors and has enjoyed a sustained double-digit annual growth rate in the past twenty years. Since its inception in 1993, RATIONAL USA has grown into a self-sustaining company with over fifty employees. In 2012, we posted over $50 million in gross sales. Recruiting for: Regional Sales Manager (St. Louis, Miami, San Francisco). RATIONAL Certified Chef (All Markets)

Cathy Sexton Vice President 1701 Golf Rd., Ste C-120 Commercium Rolling Meadows IL 60008 [email protected] (224) 366-3500 (847) 755-9583 Mark Fugaro Regional Sales Manager [email protected] Jose Gonzalez Regional Sales Manager [email protected]

Red Rooster Harlem www.redroosterharlem.com Table 49 Located in the heart of Harlem, Red Rooster serves comfort food celebrating the roots of American Cuisine and the diverse culinary traditions of the neighborhood. Named in honor of the legendary Harlem speakeasy, Chef Marcus Samuelsson brings his passion for food to the neighborhood he calls home. Will Interview Recruiting for: Sous Chefs - Line Cooks - Prep Cooks Wednesday

Jacqueline Vazquez Director of Human Resources 273 Lenox Avenue New York NY 10027 [email protected] (212) 319-3080 Andrew Liang Chef

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 43 Career Fair - November 3, 2015 Reynolds Plantation www.reynoldsplantation.com Table 46 Reynolds Plantation is located between Atlanta and Augusta, GA, and is situated along more than 350 miles of Lake Oconee C shoreline. Reynolds Plantation features six championship golf courses, dining, swimming pools, pedestrian trails, marinas, a tennis center, and a wellness center. Will Interview Recruiting for: Culinary Externs - Sous Chef - Lead Line Cook - Line Cook Wednesday

Darnell Devine '90 Chef de Cuisine - The Creek Club [email protected] Derin Moore, CMC '86 Executive Chef 1000 Vista Drive - Suite 102 Greensboro GA 30642 [email protected] (706) 467-1269 (706) 467-1158

Roaring Gap Club - North Carolina www.roaringgapclub.com Table 104 The Roaring Gap Club was founded in 1894 by a group of wealthy industrialists.“To the early mountaineers, Roaring Gap was the C area between two peaks of the Blue Ridge that amplified the roar of the wind…”, but to those who spend their summers here, many every summer of their lives, Roaring Gap is a part of them. The Employees at the Roaring Gap Club have a unique Will Interview opportunity to become part of a rich, long-lasting tradition of Ladies and Gentlemen serving Ladies and Gentlemen. Wednesday

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

David Wohrle Executive Chef 2663 Roaring Gap Drive Roaring Gap NC 28668 [email protected] (336) 363-4024 (336) 363-2758

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 44 Career Fair - November 3, 2015 Rosewood Hotels www.rosewoodhotels.com Table 130 Rosewood Hotels & Resorts® manages 18 one-of-a-kind luxury properties in 11 countries, with 14 new hotels under development. C M Each Rosewood hotel embraces the brand’s A Sense of Place® philosophy to reflect the individual location’s history, culture and sensibilities. The Rosewood collection includes some of the world’s most legendary hotels and resorts, including The Carlyle, A Will Interview Rosewood Hotel in New York, Rosewood Mansion on Turtle Creek in Dallas and Hôtel de Crillon, A Rosewood Hotel in Paris, as Wednesday well as new classics such as Rosewood Beijing. Rosewood Hotels & Resorts targets 50 hotels in operation by 2020. Recruiting for: Culinary Externs (at approved sites) - Management Trainee Culinary and F&B Management Positions

Marina Karver Corporate Human Resources Manager 9220 Sunset Blvd., Suite 220 West Hollywood CA 90069 [email protected] (310) 729-7548 Cathy White, SPHR Regional Director of Human Resources [email protected]

SAGE Dining Services, Inc. www.sagedining.com Table 9 Established in 1990, SAGE Dining Services® is the nation's leading provider of campus dining and upscale catering services. For M 25 years SAGE has worked in partnership with independent schools and private colleges across North America who share our passion for great food, nutrition and sustainability. Our chefs tailor menus for each community and prepare meals from scratch using fresh, locally-sourced ingredients. We provide unparalleled levels of support, financial transparency and culinary innovation that define a new standard of excellence. Recruiting for: Nationwide: Catering Managers - Food Service Directors - Assistant Food Service Directors - Lead Cooks - Executive Chefs. Sorry, no externships!

Thomas Ankner '98 District Manager 1402 York Road, Suite 100 Lutherville MD 21093 [email protected] (443) 798-6016 Jim Dermody District Manager [email protected]

Salinas Restaurant and Bar www.salinasnyc.com Table 79 Modern Spanish Cuisine and Creative Tapas with two stars from the New York Times. Chef Luis Bollo won Esquire's "Chef of the C Year" Award. Recruiting for: Culinary Externs

Luis Bollo Chef/Partner 136 9th Avenue New York NY 10011 [email protected] (551) 998-9212 Amanda Baro Manager

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 45 Career Fair - November 3, 2015 Sandestin Golf and Beach Resort www.sandestin.com Table 19 Located on the Northwest Florida Gulf Coast in Miramar Beach, Florida, Sandestin is a 2,400-acre premier destination resort C located between Pensacola and Panama City. Explore our superb natural location on the spectacular Northwest Florida Gulf BP Coast. Whether it is our 7.5 miles of beach and bay, four championship golf courses, 15 world-class tennis courts, 113-slip marina Will Interview with dozens of water sports, 48 retail offerings, 19 dining options (from casual to gourmet), 17 swimming pools or miles of Wednesday beautiful hiking and bicycle paths, you are sure to find many memorable ways to fill your days and nights. Recruiting for: Culinary Externs - Baking & Pastry Externs

Javier Rosa Executive Chef 9300 Emerald Coast Pkwy. W Destin FL 32550 [email protected] (850) 267-7579

Sands Bethlehem www.pasands.com Table 117 Sands Bethlehem is a part of the Las Vegas Sands Corporation. Our corporate partners are the Venetian/Palazzo in Las Vegas, Macau and Singapore. Our property boasts more than 300 luxury hotel rooms with meeting and banquet space, a 2500 seat entertainment center, a nightclub, several bars and lounges along with a high-end retail outlet and spa. We offer over 7 dining and fine-dining restaurants, in addition to a food court. Recruiting for: Cook I - Cook II - Cook III - Sous Chefs - Executive Chefs

Victor Bock '87 Executive Chef 77 Sands Blvd. Bethlehem PA 18015 [email protected] (484) 777-7908 (484) 777-7125 Denise Acosta-Rivera Human Resources 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 46 Career Fair - November 3, 2015 Scotto Brothers Enterprises www.scottobrothers.com Table 97 Scotto Brothers is a leading hospitality group on Long Island with family-owned and operated catering facilities, restaurants and C hotels. Known for providing guests with superior cuisine and services, the Scotto Brothers' reputation succeeds in making them the Trusted Name In Hospitality. Will Interview Wednesday Scotto Brothers commitment to excellence in providing quality products and services to their customers has held true for over four decades. Their promise to use only the finest and freshest ingredients available has remained a priority. They believe that their consistency is what has earned them their reputation as the leader in the industry, and they continue to always put their customer's best interest first. Scotto Brothers understands the importance of maintaining their facilities and continue to make enhancements so that your experience is extraordinary.

Chateau Briand Caterers located in Carle Place, Long Island, is Scotto Brothers' flagship catering facility which caters to weddings and special events. Chateau Briand has recently been awarded Best Reception Venue on Long Island by the Long Island Press and is known for Setting The Standard ® and providing guests with an exceptional experience.

The Fox Hollow is a full-service event destination nestled upon eight private acres of Long Island’s Gold Coast featuring a state-of- the-art event venue (Fox Hollow & The Somerley at Fox Hollow), a fine dining restaurant (Volpe), a Wine Bar with Lounge (Vintage25) and an all-suite luxury boutique hotel (The Inn at Fox Hollow).

The Somerley at Fox Hollow is nestled in the North gardens of the Fox Hollow estate and caters to one event at a time. Since its grand opening in 2012, this unique space has become one of Long Island’s most pristine venues for weddings and special events.

Volpe Restaurant at the Fox Hollow is open for lunch during the week and dinner Monday through Saturday nights. Providing guests with a unique dining experience, Volpe serves Italian inspired cuisine with a twist in addition to classic favorites.

The Inn at Fox Hollow features 145 luxury suites and caters to corporate, transient and social clients alike. This boutique hotel has won Best Hotel on Long Island from the Long Island Press and is rated amongst the top hotels on Long Island on Trip Advisor. Recruiting for: Culinary Externs (Fox Hollow) - Sous Chef - Line Cook - Prep Staff - Pastry Chef, etc.

Antonio Cinicola '96 Executive Chef - Fox Hollow Restaurant 40 Crossways Park Drive Woodbury NY 11797 [email protected] (516) 918-2703 (516) 997-8554 Michael Maurantonio 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 47 Career Fair - November 3, 2015 Sea Island Company www.seaisland.com Table 25 Sea Island is an exceptional resort destination, appealing to those who appreciate extraordinary service and gracious hospitality. C Featuring four Forbes Five Star experiences: The Cloister at Sea Island, The Lodge at Sea Island, The Cloister Spa and the BP Georgian Room restaurant, as well as an extensive array of nature adventures and stimulating recreational experiences, Sea Will Interview Island entices families, outdoor buffs and activity enthusiasts, and those who just want to refresh and renew at the Spa and Wednesday Fitness Center. Located on the southeast coast of Georgia, Sea Island is an outdoor playland featuring: the Sea Island Beach Club, Tennis and Squash Club, Yacht Club, Shooting School and Camp Cloister. Sea Island is steeped in golf tradition and is home to three championship golf courses, including Seaside, site of the PGA Tour's McGladrey Classic, as well as the nation's finest Golf Learning Center. Guests may also enjoy nearby Broadfield, a Sea Island sporting club and site of the resort's organic gardens, which offers a variety of hunting and other outdoor adventures. Renowned for its gracious hospitality, Sea Island has been creating life-long traditions for discerning travelers since 1928. An abundance of fresh local ingredients, intermixed with products from our own organic farm, allows our team of creative, talented Chefs multiple options for farm-to-table seasonal culinary presentations. Dining choices for guests of Sea Island range from Refined Southern, French and Italian to our poolside, family friendly . And, of course, succulent, fresh Georgia seafood! Approximately 2000 team members provide the ultimate level of service to guests of Sea Island, with Food & Beverage representing the largest division of the resort, both in number and in revenue generation. And, we continue to grow! Our new junior ballroom will open before the end of this year and we will celebrate the addition of sixty-three new guest rooms at The Cloister in spring of 2016. Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Cooks (all levels of experience)

Margaret Harris Senior Recruiting Manager 100 Cloister Drive Sea Island GA 31561 [email protected] (912) 638-3611 (912) 364-3961 Jonathan Jerusalmy Director of Culinary Operations [email protected] Daniel Zeal '03 Executive Chef - The Lodge and Retreat [email protected]

The Sea Pines Resort www.seapines.com Table 75 The Sea Pines Resort, a world-class destination on Hilton Head Island, offers something for everyone. The resort features 15 C miles of leisure paths and is renowned for an array of activities, such as: bike riding, horseback riding, eco tours, fishing, cruises, kayaking, parasailing and wagon rides through the 605-acre Sea Pines Forest Preserve. The resort also features a 5-mile beach Will Interview embracing the Atlantic Ocean and an impressive marina, the Harbour Town Yacht Basin. Golf lovers can tee off at famed Harbour Wednesday Town Golf Links, home to the PGA Tour's RBC Heritage, as well as Ocean Course and Heron Point by Pete Dye. Tennis enthusiasts will enjoy the Sea Pines Racquet Club led by the direction of former U.S. Open and Wimbledon champion Stan Smith.

The Inn at Harbour Town, the only Forbes Four-Star, AAA Four-Diamond property on Hilton Head Island and one of only three in South Carolina, offers the ultimate in luxurious accommodations and has been named one of the "World's Best Places to Stay" by Conde Nast Traveler. Recruiting for: Culinary Externs (Spring and Fall)

Jared McElroy '99 Executive Sous Chef 32 Greenwood Drive Hilton Head Island SC 29928 [email protected] (843) 842-1887 (843) 842-1412

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 48 Career Fair - November 3, 2015 Seminary Hill Farm seminaryhillfarm.org Table 26 At the Methodist Seminary School in Ohio, we’re blessed with a campus and an ethos uniquely suited to the establishment of C Seminary Hill Farm, an organic farm. The school occupies 80 acres, rising on a hillside above the banks of the Olentangy River. Seminary Hill Farm sits on a growing portion of that land, covering several open fields and two 96-foot hoop houses that extend the planting and harvesting seasons. The farm sells wholesale to a number of local eateries in the Columbus market and provides farm-to-table cuisine through the dining and catering services. Recruiting for: Culinary Extern

Tadd Petersen General Manager of Farm and Food 3081 Columbus Pike Delaware OH 43015 [email protected] (614) 802-7272 Kelsey Desmond Program Assistant [email protected]

Sheraton New Orleans Table 57 It’s a city like no other. People come and fall in love. They come and they don’t want to leave. Maybe it’s the romance, the charm C or the beauty that seems to be from another time. Down here, there’s music in the air. Of course, it could be our spirit; the spirit of the city that wrote the book on good times. A city that celebrates life by enjoying every minute of it. Here at the Sheraton New Will Interview Orleans Hotel, we’re ready to make your experience a great one. We offer you the very best in comfort and in service, from guest Wednesday rooms to meeting rooms. Arise to a breakfast of beignets just steps from the French Quarter. Spend an afternoon shopping Royal Street and the French Market. Relax in Jackson Square or dine at a world famous restaurants. Place yourself in the middle of all the things to do in New Orleans. It’s all right here, centrally located on the most celebrated parade route in the world. Recruiting for: Culinary Externs - Variety of Culinary Positions - Line - Banquet - Restaurant and Pastry.

Mark Quitney '85 Executive Chef 500 Canal Street New Orleans LA 70130 [email protected] (504) 595-5587 Ashley Waltman Human Resource Coordinator/ Recruiter [email protected]

Sodexo at Dutchess Community College www.sunydutchess.sodexomyway.com Table 39 Founded in 1966 by Pierre Bellon in Marseilles, France, Sodexo is now the worldwide leader in Quality of Life services. For over 40 years, we have developed unique expertise, backed by nearly 419,000 employees in 80 countries across the globe. In combining the diverse talents of our teams, Sodexo is the only company to integrate a complete offer of innovative services, Will Interview based on over 100 professions. We develop, manage and deliver a unique array of On-site Services, Benefits & Rewards Wednesday Services and Personal and Home Services for all our clients to improve the Quality of Life. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance, every day. Recruiting for: Sous Chef - Cooks

Tara Bailey '06 General Manager 53 Pendell Road Poughkeepsie NY 12601 [email protected] (845) 431-8588 Jackie Baldwin Area Chef [email protected] James Delaney 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 49 Career Fair - November 3, 2015 Soho House New York www.sohohouseny.com Table 54 Soho House was founded in London, in 1995, as a private members’ club for those in film, media and creative industries. We have C M since expanded to include Houses across Europe and North America, as well as restaurants, cinemas, spas and hotels. Recruiting for: Culinary Externs - Variety of Front-of-the-House and Back-of-the-House Opportunities

Ciara Price Assistant Human Resources Manager 29-35 Ninth Avenue New York NY 10014 [email protected] (646) 253-6133 Deniz Uzel Recruitment Manager [email protected]

St. Joe Club & Resorts www.stjoeclub.com Table 1 St. Joe Club & Resorts is an exclusive membership club that provides access to a diverse offering of benefits and privileges at St. C Joe owned and operated amenities and facilities. Amenities include the Beach Club at WaterSound®; three 18-hole championship golf courses—Shark’s Tooth, Camp Creek® and SouthWood; one six-hole executive golf course—Origins; two tennis facilities; Will Interview and a fitness center. Numerous privileges including dining, recreational activities and social events are also offered. In addition to Wednesday the membership club, St. Joe Club & Resorts owns and operates The WaterColor Inn in WaterColor, Florida; manages Havana Beach at The Pearl in Rosemary Beach, Florida and manages over 250 luxury vacation rentals throughout 30a and South Walton. Recruiting for: Culinary Externs - February 2016 - November 2016 (WaterColor and Havana Beach at the Pearl). Cook I - Cook II - Sous Chef

Rebecca Pazik Talent Acquisition Manager 133 S. WaterSound Pkwy, Bldg. E WaterSound FL 32413 [email protected] (850) 231-7112 (850) 231-7102 Todd Rogers '82 Corporate 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 50 Career Fair - November 3, 2015 Stanford University - Residental & Dining Enterprises Table 105 If words like “talented” and “exceptional” are used to describe you and your work, then there may be a place for you in Stanford University, Residential & Dining Enterprises (R&DE). Will Interview R&DE, the largest auxiliary organization at Stanford University, supports the academic mission of the University by providing the Wednesday highest quality services to students and other members of the University community. The Department has an annual operating budget of over $206 million, oversees a 5 million sq. ft. physical plant across the campus, provides housing for over 12,000 students, serves over 18,000 daily meals at 30 dining and retail locations, and hosts 20,000 conference guests annually.

R&DE has more than 660 full-time staff in the following divisions: the Office of the Senior Associate Vice Provost, Student Housing, Stanford Dining, Stanford Hospitality & Auxiliaries, Stanford Conferences and a team of R&DE strategic business partners: Finance & Administration, Human Resources, and Information Technology.

We value diversity, innovation, and teamwork. Our staff and programs have won numerous awards for excellence.

To find current R&DE job openings, visit the Stanford Careers website http://stanfordcareers.stanford.edu/ and select “Residential and Dining Enterprises under “Location.” Recruiting for: Executive Chefs - Chef de Cuisine - Sous Chefs - Pastry Chefs

Ann Marie Musto Executive Director of Human Resources 609 Escondido Road Standford CA 94305 [email protected] (650) 725-1695 (650) 725-8469 Devinder Kumar Sous Chef [email protected] Charnette Richard Assistant Director of Human Resources [email protected]

STARR Restaurants www.starr-restaurant.com Table 95 STARR Restaurants is an award-winning restaurant group based in Philadelphia. Our portfolio consists of 35+ restaurants C M spanning Philadelphia, Atlantic City, New York City, Washington D.C., and Miami. Our signature concepts include Continental, BP Buddakan, Morimoto, and El Vez. Our recent projects include Upland with Chef Justin Smillie, and The Clocktower with Chef Jason Atherton. We are growing quickly and actively seeking talented and passionate hospitality professionals to join our team!

Culinary Positions: Executive Chef - Chef de Cuisine - Executive Sous Chef - Sous Chef - Pastry Chef - Line Cook - Prep Cook - Pastry Cook - Sushi Cook - Overnight Supervisor. Front-of-the-House Positions: General Manager - Beverage Manager - Restaurant Manager - Maitre' d - Server - Bartender - Sommelier - Host/Hostess - Assistant Server - Kitchen Server - Barback - Barista. Corporate Office Positions: Receptionist - Executive Assistant. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites). Variety of FOH, BOH, and Management Positions. Please see the list above.

Venus Cheung Senior Talent Acquisition Manager 402 West 13th Street New York NY 10014 [email protected] (212) 989-4175 Daniel Skurnick '00 Executive 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 51 Career Fair - November 3, 2015 Starwood Hotels & Resorts - Hawaii and French Table 109 Polynesia Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with nearly 1,200 properties in 100 countries and 181,400 talented associates worldwide. Starwood® Hotels is a fully integrated owner, operator and franchisor of hotels and resorts. Our strength lies in nine distinct lifestyle brands including St. Regis®, The Luxury Collection®, Will Interview Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft® and Element®, and our award-winning loyalty Wednesday program, Starwood Preferred Guest. Recruiting for: St. Regis Bora Bora: Sushi Chef - Head Chef (Farninete Restaurant) - Head Chef (Lagoon Restaurant by Jean Georges). Hawaiian Islands: Sous Chef - Chef de Cuisine - Executive Sous Chef. Corporate Internships at both locations.

Marissa Solomita Regional Recruiting and Training Manager 2155 Kalakaua Avenue - Suite 300 Honolulu HI 96815 [email protected] (808) 638-1024

Stein Eriksen Lodge www.steinlodge.com Table 115 A Five-Star, Five-Diamond luxury resort hotel located mid-mountain at Deer Valley Resort. The staff at Stein Eriksen Lodge is C M committed to world-class luxury. Stein Eriksen Lodge operates one restaurant, the award-winning Glitretind, serving three meals BP per day, 365 days per year. The menu features American continental cuisine with a mountain Norwegian influence. Our lounge, The Troll Hallen, offers bar services, apres ski and lighter menu fare. Your working experience at Stein Eriksen Lodge will add prestige and flare to your resume and provide you with a lifetime of skills. Recruiting for: Culinary Externs - Baking & Pastry Externs - Management Opportunities

Zane Holmquist '91 VP of F&B Operations/Corporate Chef Post Office Box 3177 Park City UT 84060 [email protected] (435) 645-6469 (435) 645-5483 Blake Law Learning & Development Manager [email protected]

SusieCakes www.susiecakes.com Table 23 SusieCakes is the premier All-American, Home-Style, California based Bakery with the most delicious baked goods in the market today. We bake on-site, from scratch, daily. We are an established, yet young and dynamic company that is currently experiencing BP rapid expansion and growth. This is a fantastic opportunity for hospitality and culinary professionals looking for growth, who are Will Interview passionate about the industry, superior service, and baked goods. Wednesday Recruiting for: Baking & Pastry Externs - Pastry Specialists

Lesley Ellis Operations and People Support Leader 1748 Berkeley Street Santa Monica CA 90404 [email protected] (512) 914-4178

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 52 Career Fair - November 3, 2015 Symrise www.symrise.com Table 83 Symrise is a global supplier of fragrances, flavorings, cosmetic active ingredients, raw materials and functional ingredients as well C as sensorial and nutritional solutions. With a market share of 12 % (2014), Symrise is the world’s third largest supplier in the F&F market. Will Interview Wednesday The approximately 30,000 products are primarily produced from natural raw materials such as vanilla, citrus, blossoms, plant or animal materials. Our flavors, substances, perfume oils and sensorial solutions usually form the central functional components of the end products produced by our customers – from perfume, cosmetics and food manufacturers to pharmaceutical companies and producers of nutritional supplements, pet food and baby food.

The company has two segments: Flavor & Nutrition and Scent & Care.

Flavor & Nutrition is subdivided into two divisions: Flavors and Diana. Flavors develops, produces and sells flavors and functional ingredients that are used in foods, beverages and health products. Diana develops tailor-made solutions from natural raw materials, which help to improve the sensorial and nutritional performance of its customers’ products from the food, pet food, nutraceutical, aquaculture and cosmetics industries.

Scent & Care is subdivided into three divisions: Fragrances, Cosmetic Ingredients and Aroma Molecules. They produce and sell fragrances, cosmetic ingredients, aroma molecules and mint aromas. They are used in the manufacture of perfumes, personal care and cosmetic products, cleaning products and detergents, home fragrances and oral care products.

The combination of the segments Flavor & Nutrition and Scent & Care sets us apart from the competition. Through it, we offer our customers a unique portfolio, work in innovative segments and tap new markets. Recruiting for: Culinary Externs

Noah Michaels '98, '00 Senior Product Development Chef 300 North Street Teterboro NJ 07608 [email protected] (201) 462-5582 (201) 288-6861

Talkeetna Alaskan Lodge www.talkeetnalodge.com Table 61 Set on a ridge above the small community of Talkeetna on the south side of Denali (formerly Mt. McKinley), Talkeetna Alaskan C Lodge offers unforgettable views of Denali and the Alaska Range, yet we are just minutes from adventures of a lifetime.

The Base Camp Bistro offers down-home favorites that include locally sourced ingredients, Fresh Alaskan Fish, house-made breads, salads and desserts. The Bistro is open for breakfast and dinner.

For something a little more elegant, try our Foraker Dining Room. The Foraker has all the flare of big city dining without the dress code. The Foraker features upscale modern American cuisine that showcases Alaskan game and seafood all while utilizing local and organic produce whenever possible. Amongst great food you’ll find linen , top notch service, and an award winning wine list. Enjoy a quiet and intimate atmosphere while taking in unobstructed views of the Three Rivers, Denali and the Alaska Range. Our culinary creations have been featured on the Food Network, and we’ve been honored to receive Wine Spectator's “Award of Excellence” every year for the past decade. Recruiting for: Culinary Externs - Line Cooks - Bakers - Junior Sous Chef

Bradley D. Harris '06 Executive Chef 23601 South Talkeetna Spur Road Talkeetna AK 99676 [email protected] (907) 733-9504 Anya Harris Administrative Assistant

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 53 Career Fair - November 3, 2015 Tarrytown House Estate & Conference Center www.destinationhotels.com Table 86 Tarrytown House Estate & Conference Center is a proud member of the Destination Hotels & Resorts. Overlooking the majestic C Hudson River Valley, Tarrytown House Estate & Conference Center is a conference center with facilities and services that meet BP the standards of the present, blended with the gracious charm and history of the estate's past. Less than 24 miles from New York City, our hotel has a superb location in the heart of historic Westchester County.

Dining at Tarrytown House Estate & Conference Center is a complete experience, as rewarding as the setting itself. Breakfast and lunch are elaborately presented . 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 (2016) - Pastry Cook

Lourdes Harkins Area Human Resources Director 49 East Sunnyside Lane Tarrytown NY 10591 [email protected] (914) 591-3124 (914) 591-0059 Christopher Hettinger '96 Executive Chef [email protected]

Trump National Hudson Valley www.trumpnationalhudsonvalley.com Table 56 Trump National is more than just a spectacular golf experience. Membership at our Club provides our Members with access to all C the social and recreational opportunities for which Trump National Hudson Valley is known.

Clubhouse Facilities Include:

The new 66 seat Trump Grille Room and the 50 seat Member's Dining Room 14,000 sq. ft. Adirondack-style Clubhouse Brownstone patio overlooking #9 and #18 greens and 20-acre lake Outdoor-covered Pavilion that seats up to 150 guests Halfway Cafe Recruiting for: Culilnary Externs - Line Cooks

Philip Canapini '94 Execuitve Chef 178 Stormville Road Hopewell Junction NY 12533 [email protected] (845) 223-1600 (845) 223-1696 Lisa Dempsey Food & Beverage Manager [email protected] Sasha Hawkins '06, '08 Sous Chef [email protected] Andy Levine Membership 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 54 Career Fair - November 3, 2015 Union Square Café www.unionsquarecafe.com Table 31 One of America’s most acclaimed and popular restaurants, Danny Meyer’s Union Square Cafe serves robustly flavored, seasonal C American cuisine in a relaxed setting of casual elegance. Union Square Cafe’s iconic food and gracious hospitality changed the BP restaurant landscape in New York City, and continue to set the bar for excellence and innovation under the helm of Executive Chef & Partner Carmen Quagliata and Managing Partner Sam Lipp.

Sophisticated yet approachable, Union Square Cafe takes inspiration from the Greenmarket, the Union Square community, and its heritage. Showcasing exquisite local ingredients with provenance, Chef Quagliata’s creative, flavor-obsessed menu pays homage to his southern Italian and Californian roots.

Founded in 1985, the restaurant has won five James Beard Awards and also earned Zagat Survey’s #1 ranking as New York’s Most Popular Restaurant an unprecedented nine times. Chef Quagliata follows in the tradition of James Beard Award winning Chef Michael Romano, who lead the kitchen from 1988 - 2007, helping establish Union Square Cafe’s reputation as one of the most well-respected restaurants in New York. As Danny Meyer’s first restaurant, Union Square Cafe is the birthplace of a generation of widely lauded, award-winning restaurants, and an enormous number of world-renowned chefs. It is the defining culinary measure for contemporary-minded American cuisine that continues to remain a destination for warm hospitality and thoughtfully executed, creative cuisine. Recruiting for: Culinary Externs - Baking & Pastry Externs - All Positions

Carmen Quagliata '88 Chef-Partner 21 East 16th Street New York NY 10002 [email protected] (646) 747-0581 Sam Lipp Managing Partner

Union Square Hospitality Group www.ushgnyc.com Table 22 Over the past 30 years, USHG has created and operated several fine dining restaurants, urban joints, a feel-good jazz C club, a road-side hotdog stand that became one of New York’s favorite burger restaurants, a roman trattoria and pizzeria, a BP neighborhood bar, six modern museum restaurants and cafes, an off-premise, restaurant-quality catering company, and even a learning and training company. We love new ideas and the thrill of a new challenge. But some things stay the same: we bring our commitment to consistent excellence and warm hospitality to every endeavor, plus the energy of a motivated and supported team. Recruiting for: Culinary and Baking & Pastry Externs (at approved sites). Full-Time Culinary - Pastry - Front-of-the-House

Rachel Hoffheimer Senior Talent Acquisition Manager [email protected] Jeff Turok '11 Talent Acquisition Manager 24 Union Square East New York NY 10003 [email protected] (646) 503-4441

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 55 Career Fair - November 3, 2015 Untitled untitledatthewhitney.com Table 32 Untitled and Studio Café are two new, contemporary American restaurants from Danny Meyer’s Union Square Hospitality Group. C They are led by Executive Chef and Director Mike Anthony ( who is also the Executive Chef at Gramercy Tavern ) and Chef de Cuisine Suzanne Cupps. The menu is inspired by the seasons as well as the creative environment of the Whitney. Untitled is an independent, destination restaurant open for lunch and dinner. Reservations are encouraged.

Untitled received an enthusiastic 2 star review from Pete Wells of the NY Times on August 4th of this year who said, " All the energy and beauty at Untitled are on the plates. They throb with color. It’s not just decoration, either. The color mostly comes from fruits and vegetables so ripe they’re ready to pop.” He adds, “Pickled wine-colored cherries, sunflower seeds and orange splashes of carrot vinaigrette make every bite of a kale-and-cabbage salad taste like a new .”

The Untitled team welcomes a select group of ambitious interns to add their unique background to our restaurant story. We teach our interns to the skills they’ve acquired at the CIA and from prior work experiences into the expertise of a professional line cook working at the highest level. Our goal is to prepare students to join the best kitchens in the world and to generate new talent to add to our industry.

Like the model established at Gramercy Tavern, Untitled thrives on developing a strong sense of community with restaurants, schools and other like-minded charitable organizations. We look to engage our team in initiatives that underline our interest in the production of local foods, current environmental issues and on-going educational opportunities that impact our culture. Recruiting for: Culinary Externs - Host - Server - Kitchen Server - Line Cook

Rachael Nemeth People and Operations Manager 99 Gansevoort Street New York NY 11216 [email protected] (646) 666-5503 Gia SanAngelo General Manager [email protected]

Vineyard Golf Club www.vineyardgolf.com Table 7 The Vineyard Golf Club offers world class golf and exceptional dining in the quaint village of Edgartown on the Island of Martha's c Vineyard. The organic golf course is renowned as one of the most environmentally sensitive golf courses ever built in the United States. The Vineyard Golf Club dining room enjoys a well deserved reputation as one of the finest restaurants on Martha's Vineyard and possibly in the entire North East. Chef's Mark Chaput and Anthony Rabeni and their culinary team prepare each dish using only the freshest local ingredients. Recruiting for: Culinary Externs - AM and PM Line/Pantry Cooks - PM Lead Chef

Mark Chaput Executive Chef 100 Clubhouse Lane - P.O. Box 9 Edgartown MA 02539 [email protected] (508) 627-8930 (508) 627-7732 Anthony Rabeni '02 Chef de Cuisine [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 56 Career Fair - November 3, 2015 Walt Disney World www.disney.com Table 127 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.

At Walt Disney Parks and Resorts we tell stories and make magic. We do the impossible and make dreams come true. Our Culinary team creates unforgettable dining experiences that become memories that last a lifetime for our guests. You'll work in a fast-paced environment where we facilitate every element of a high-quality dining experiences from catering, to fine dining to pastry to quick service, and everything in between. No matter, whether you are working in the kitchen preparing gourmet dishes or quick eats, you'll help provide a magical experience for any dining occasion while working alongside world renowned Chefs. Each of us has a unique story to tell. Explore the inspiring tales from our culinary cast and imagine where your Disney story could begin.

Please join Disney representatives for an Informational Session on Monday, September 21, at 9:15 PM in the Danny Kaye Theatre. Recruiting for: Culinary Externs - B&P Externs - Graduate Positions

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

The Watergate Hotel www.thewatergatehotel.com Table 78 The Return of a Legend. The Watergate Hotel, Washington, D.C, is set to open January 2016 after a $125 million dollar renovation by Euro Capital Properties. The Watergate Hotel is a place where travel is an occasion worth celebrating, gracious and genuine is the standard, and intrigue can be found just beyond every curve. Whether it is a one-of-a-kind experience or simply indulging shamelessly, guests can realize their dreams while staying at The Watergate Hotel. You have arrived at the newest, chicest chapter in the story of a legend. Be bold. Be fun. And even be (a little bit) scandalous. The Watergate Hotel’s 337 guest rooms and suites define luxury with lavish finishes, sleek furniture and lush bedding, all artfully chosen with the guest in mind. Custom-made bath amenities, exclusively created by La Bottega, perfectly complement the floor-to-ceiling marble bathrooms. Champagne in hand, guests can revel in these extravagant surroundings while taking in striking views of the Potomac River on private balconies. Take the next step in your hospitality career with The Watergate Hotel. Be bold...Join an Icon. Recruiting for: Entry-level culinary and baking positions are available on our opening team.

Ingrid Mahar Director of Talent Acquisition 2650 Virginia Avenue NW Washington DC 20037 [email protected] (202) 827-1600

Wind Creek Hospitality www.windcreekhospitality.com Table 14 Collection of casino resorts in the state of Alabama. C Recruiting for: Culinary Externs - Full-Time Culinary Positions

Peter D'Andrea Corporate Executive Chef 303 Poarch Road Atmore AL 36502 [email protected] (251) 359-2878

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 57 Career Fair - November 3, 2015