Career Fair September 22, 2015

1789 Restaurant, The Hamilton, Old Ebbitt Grill clydesrestaurantgroup.com Table 88 Nestled between the bustle of Georgetown's commercial corridor, numerous historical landmarks, embassies and a prestigious C university campus, 1789 is a landmark tucked behind the façade of a renovated Federal townhouse. Behind its unassuming exterior, you'll find six inviting dining rooms and a progressive menu of palate-tempting American creations.

No longer just a city for politics, Washington, D.C. is a magnet for entertainment and legendary performances. With a personality split between music and memorable dining, The Hamilton is where talent, tastemakers and true fans enjoy great talent both on stage and on the menu. This is where sushi, charcuterie and seasonal and regional American fare are served with a side of incredible entertainment.

What started as a boarding house with a guest list that reads like a Who's Who of American History, the Old Ebbitt began and remains one of Washington's favorite and most successful saloons. Insiders, loyal locals and visitors from around the globe continue to flock to this legendary stand-around bar and restaurant for the company, the museum-quality collection of memorabilia and art, and above all, a menu that reflects the best of American cuisine. Recruiting for: Culinary Externs (1789 Restaurant) - All Positions

Samuel Kim Executive Chef - 1789 Restaurant 3236 M Street, NW Washington DC 20007 [email protected] (202) 333-9180 (202) 337-1541 Sal Ferro Executive Chef - Old Ebbitt Grill [email protected] Anthony Lombardo '04 Executive Chef - The Hamilton [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 1 Career Fair - September 22, 2015 Abigail Kirsch at Tappan Hill www.abigailkirsch.com Table 71 Abigail Kirsch is known for its outstanding cuisine and event management always delivering superb food, 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 - Baking & Pastry Externs - Pastry Cook - Prep Cook - Sous Chef

Sanela Hamidovic HR Manager - Pier Sixty [email protected] Frank Imperato Human Resources Manager 81 Highland Avenue Tarrytown NY 10591 [email protected] (914) 631-3447 (914) 366-8964

Addison Reserve Country Club www.addisonreserve.cc Table 2 Addison Reserve Country Club is a premier private club located in the heart of the country club industry in America – South C Florida. Addison Reserve is a 5-Star Platinum Club of America, a Distinguished Emerald Club of the World and is currently ranked as the Ninth Best Private Club in the United States by Boardroom Magazine. Will Interview Wednesday The management at Addison Reserve is comprised of some of the best young leaders in the hospitality field, including General Manager/CEO Michael McCarthy; board member of Club Managers Association America and Chef Zach Bell, four time James Beard Award Finalist for Best Chef South. Together, with the rest of the management team, Michael and Zach are paving the way for the future of the club industry, leading the way in club governance, member amenities and food and beverage. Expansive golf, tennis and spa operations round out this high end residential community in Delray Beach, FL where the true meaning of hospitality is proudly on display each and every day.

The $8 million dollar a year Food and Beverage program at Addison Reserve Country Club spans no less than 4 dining outlets during an intense, fast paced South Florida Winter Season. Young culinarians can gain experience in many different positions; including ‘a la minute’ buffet, outdoor patio grill, steakhouse broiler, tapas line, sushi, off premise catering and event station management, garde manger and hot production among many others. As we are a not for profit operation; our goal is to provide the absolute best for our members – therefore cost cutting is not a word we recognize as we strive to source only the best ingredients for our members and tools for our chefs. Recruiting for: Culinary Externs - Station Attendants: Omelet Station, Outdoor Grill Station, Hand-carved Full Service Jewish Delicatessen. Line Cooks for Garde Manger, Hot Appetizer, Pizza Station, Tapas/Small Plates Station, Hors d’ oeuvres Station-roo

Angela Rodriguez Director of Human Resources 7201 Addison Reserve Boulevard Delray Beach FL 33446 [email protected] (561) 455-1208 Zach Bell Executive Chef [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 2 Career Fair - September 22, 2015 Allegria Hotel www.allegriahotel.com Table 25 Discover Long Island's only luxury oceanfront hotel where the Hamptons meets Manhattan. The Allegria Hotel is conveniently located in the heart on Long Beach, Long Island, and it is a true hidden gem. Only 45 Minutes from Midtown Manhattan, 15 minutes from JFK and steps away from the Long Island Rail Road, the Allegria is the perfect place to dine, vacation, escape or Will Interview rejuvenate. We invite you to experience the beautiful backdrop of the Atlantic Ocean's rolling waves, sandy beaches, endless Wednesday skies and majestic sunset views. This 143 room chic hotel features state-of-the-art luxurious rooms and amenities. From personal service to gracious hospitality, Allegria accommodates an array of guest needs. Savor the Atlantica on the Ocean Restaurant for an intimate dining experience. Take a moment to indulge in the culinary excellence created by our Executive Chef Raed Jallad. Our menu changes seasonally and is sure to please all palates. The Altantica is open year round for breakfast, lunch, dinner, Friday Seafood Buffet Dinner and Sunday Brunch. Experience our oceanfront Londa Lounge. encompassed by floor to ceiling windows overlooking the Atlantic shore. Recruiting for: Line Cook - Overnight Line Cook - Sous Chef

Melissa Ramotar 80 West Broadway Long Beach NY 11561 [email protected] (516) 889-1300 (516) 992-3779 Anthony Brass '08 Chef de Cuisine [email protected] Gaurav Navin Executive Chef [email protected]

Altamarea Group www.altamareagroup.com Table 94 The Altamarea Group is a highly respected, industry recognized events and hospitality group built on a hallmark of operating C M discipline and efficiency; selective and targeted expansion; uncompromised high quality standards; and achievement in superior BP client service and relationship management. Its strategic direction is driven by innovation, distinctive brands, diligent investments, and strategic linkages or joint venture partnerships.

Our strategic path and aspirations fall on the shoulders of the quality people we have and others that will join us. One of Altamarea's goals is to operate with a global mindset and with global talent. This will support expansion and partnerships outside the United States. Our hiring and rotation process is designed to build bench strength that can work across our properties and borders and present the Altamarea product and service internationally.

Above all while the Altamarea Group relentlessly pursues excellence, quality consistency, and top-class client service, the "soulfulness" of its food and hospitality in a convivial and comfortable setting remains its ethos. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Line Cooks - Pastry Cooks - FOH Management - Sous Chefs - Wine Team

Derrick Cheung Senior Human Resource Associate 611 Broadway, Suite 415 New York NY 10012 [email protected] (347) 854-0154 Gordon Finn '03, '05 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 3 Career Fair - September 22, 2015 ARAMARK www.aramark.com Table 80 ARAMARK delivers experiences that enrich and nourish people’s lives through innovative food, facility, and uniform services. C M United by a passion to serve, our more than 250,000 employees make a meaningful difference each day for millions of people around the world. ARAMARK is recognized among the Most Admired Companies by FORTUNE and World’s Most Ethical Will Interview Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter. Wednesday Recruiting for: Culinary Externs (at approved sites) - Accounting - Administration - Beverages - Business - Communications - Computer Science - Finance - Hospitality - Hotel - IT - Marketing - Operations - PR - Restaurant - Sales - Software - Supply Chain

Kelly Hart Talent Acquisition Manager 1101 Market Street Philadelphia PA 19107 [email protected] (215) 238-3742

Aurify Brands http://aurifybrands.com Table 105 We are a brand development company that builds, operates and owns exclusive networks of fast casual restaurants. We aspire to be the "go-to" developer in the New York City metro market for premium restaurant brands, driving profitable growth through our devotion to employee culture, our proven framework for rapid and sustainable expansion, and our highly efficient operating model. Recruiting for: Prep Cooks - Line Cooks - Corporate Interns - Managers-in-Training - Managers

Maria Gee Human Resource Coordinator 56 West 22nd Street - Second Floor New York NY 10010 [email protected] (646) 507-5560 Allison Wolfe Director of Human Resources [email protected]

Baldor Specialty Foods, Inc. www.baldorfood.com Table 123 Baldor is one of the largest importers and distributors of fresh produce in the Northeast. We are dedicated to sourcing the finest and freshest produce available worldwide. We buy directly from domestic farmers and international growers on a daily basis and provide customers with a consistent supply of whatever produce they desire. We have the capacity to receive air, rail and sea transport daily. Our operation functions in 140,000 sq. feet of space in the Hunts Point Section of the Bronx and we have 36 loading docks and approximately 100 refrigerated delivery trucks. We deliver to hotels, white tablecloth restaurants, B & I, upscale retail stores, in-flight caterers, hospitals, schools, executive dining rooms, foodservice chains and country clubs. The greatest challenge we face now is to effectively utilize the vast space we now occupy. We've done this by creating several businesses under the Baldor umbrella: Fresh Cuts, Ipex, De La Terre, Hunts Point Cold Storage & Logistics, Catskill Mountain Produce. Recruiting for: Sales Associates - Assistant Produce Manager - Produce Manager - Junior Buyer

Henry Foreman Human Resource Director [email protected] Cinthia Baez HR Recruiter 155 Food Center Drive Bronx NY 10474 [email protected] (718) 860-9100 (718) 304-4562 Jim Chlebogiannis Sales Manager [email protected] Zackary Goebel '13 [email protected] Jared Walton '04, '06 Sales Executive [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 4 Career Fair - September 22, 2015 Baltimore Country Club www.bcc1898.com Table 38 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 - Line Cooks - Garde Manger Cook - Banquet Cook

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

Barteca Restaurant Group Table 91 Barteca creates restaurants where great food and attentive service are fun, stylish and accessible. M Recruiting for: FOH and BOH Management Positions.

Cristina Rivadeneira Human Resource Recruiting 22 Elizabeth Street Norwalk CT 06854 [email protected] (203) 391-8064 David Boyajian Area Director [email protected]

Batali and Bastianich Hospitality Group www.bandbhg.com Table 122 B&B Hospitality Group is an internationally acclaimed and highly successful restaurant group which was founded on the traditional C Italian principles; the notion that food is best left to its simple beauty, that the dining experience should be shared with loved ones BP and that we can leave the world in a better place than how we came into it. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Front-of-the-House Positions - Back-of- the-House Positions

Rajan Lai Vice President - Human Resources 45 East 20th Street, 10th Floor New York NY 10003 [email protected] (646) 308-2983 (646) 572-6360 Jiyon Jang Assistant General Manager - Babbo Boston [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 - September 22, 2015 Besh Restaurant Group chefjohnbesh.com Table 30 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). Front-of-the-House Staff Positions. Back-of- the-House Staff Positions.

Brian Landry Executive Chef at Borgne [email protected] Emery Whalen Chief Operating Officer 426 Gravier Street New Orleans LA 70130 [email protected] (504) 299-9777 (504) 299-1199

Blackberry Farm www.blackberryfarm.com Table 58 Blackberry Farm provides a world-class hospitality experience for our guests. Our attention to every detail, impeccable service, C unique activity offerings and outstanding cuisine have helped Blackberry Farm earn its pedigree as one of the most celebrated BP small luxury resorts in the world. Will Interview Wednesday James Beard Award Winner - Outstanding Service; James Beard Winner - Best Wine Program; Travel & Leisure Magazine - #1 Resort in North America; Andrew Harper - #1 Food and Wine Resort; Travel & Leisure Magazine - #1 Service in North America. Working farm with 4,200 acres, setting the standard for farm-to-table cuisine.

Blackberry Farm is an energetic and enriching work culture and offers a full benefit package to full-time team members. Housing is available for externs on a limited basis. Apply now to join the winning team at Blackberry Farm! Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cook - Pastry Cook - Front-of-the-House Positions

Jade Long Staffing Coordinator 1471 West Millers Cove Road Walland TN 37886 [email protected] (865) 984-8166 Andy Chabot '01, '02 Director of Food & Beverage [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 - September 22, 2015 Blue Apron www.blueapron.com Table 125 At Blue Apron, our mission is to make incredible home cooking accessible to everyone—from the novice cook just getting started to the experienced chef. Each week we send hundreds of thousands of customers all the pre-measured and perfectly proportioned ingredients they need to prepare delicious and healthy meals at home. We introduce our members to new Will Interview ingredients, flavors, and cooking techniques with seasonally-inspired recipes that are always delicious, fun and easy to prepare. Wednesday We make fresher, healthier food available at better prices by rethinking the grocery supply chain from the table all the way back to the farm. Who We Are: Chefs around the world wear blue aprons when learning to cook, and for us it has become a symbol of lifelong learning. Our highly motivated group of foodies approach our business with creativity and passion always looking to learn something new. We take preparation seriously, embrace a spirit of excellence, and put in the extra effort in everything we do. We are thrilled to be part of our customers’ lives, cooking and creating experiences in their home kitchens. Where We Are: Blue Apron is a venture-backed, e-commerce company based in New York City, with additional offices in New Jersey, California and Texas. Launched in 2012, we have just under 100 employees in our Soho headquarters in New York City and have grown to over a 1,000 employees across our National Fulfillment Centers. Recruiting for: Assistant Quality Manager - Quality Specialist - Specialist - Supervisor

Amy Rishko Recruiter 5 Crosby Street New York NY 10013 [email protected] (570) 574-7651 Chandra Caridi Talent Acquisition Manager [email protected]

Blue Hill and Blue Hill at Stone Barns www.bluehillfarm.com Table 110 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). Baking and Pastry Cooks - Line Cooks - Front-of-the-House - F.A.R.M.S Apprenticeships.

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

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 7 Career Fair - September 22, 2015 Boca Raton Resort and Club -A Waldorf Astoria Resort www.bocaresort.com Table 124 The Boca Raton Resort & Club is proud to be home to over 2,000 Team Members from over 60 nations. Since our opening in C 1926 we have grown into a private, full-service destination resort with 1,047 rooms. Fresh from more than $220 million in BP renovations, the 356-acre Boca Raton Resort is one of America's preferred destination resorts. The private, full-service resort's Will Interview amenities include world class dining options such as Morimoto, Seagrille, Lucca, Serendipity and Gazebo restaurants as well as Wednesday 150,000 square feet of banquet space, a half-mile stretch of private beach, the acclaimed 50,000 square foot Spa Palazzo, two 18- hole championship golf courses and the Dave Pelz Scoring Game School, 30 tennis courts and the renowned Evert Tennis Academy, 32-slip marina, seven pools, three state-of-the-art fitness centers, and a variety of water sports. Halfway between Palm Beach International and Ft. Lauderdale International airports, the resort is easily accessible by plane, car or boat. We are proud to announce that The Boca Raton Resort & Club is also the 13th hotel to join the prestigious Waldorf Astoria Collection.

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

Tim Gilberry Executive Sous Chef [email protected] Andrew Roenbeck '84 Executive Chef 501 East Camino Real Boca Raton FL 33432 [email protected] (561) 447-3647

The Bonura Hospitality Group www.bonurahospitalitygroup.com Table 96 We started catering social and business events for groups ranging in size from 50 to 1,500 in 1980. Now, with eight of the C M Hudson Valley's premier venues including Anthony's Pier 9, The Grandview, The Poughkeepsie Grand Hotel, West Hills Country BP Club, Shadows on the Hudson, and Bistecca, we offer the perfect setting for all types of events from weddings and bar and bat Will Interview mitzvahs to banquets, parties, meetings and conferences. Wednesday Recruiting for: Culinary and Baking & Pastry Externs (at approved sites). Line Cooks - Sous Chefs - Prep Cooks - Restaurant Managers - Servers - Bartenders.

Jessica Woodson Director of Human Resources 2975 US Route 9W New Windsor NY 12553 [email protected] (845) 565-4210 (845) 565-9451

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 - September 22, 2015 Borgata Hotel Casino & Spa www.theborgata.com Table www.borgatajobs.com 28 Borgata Hotel Casino & Spa is home to 2,000 spacious guest rooms and suites, a 50,000 Square-foot world class European Spa C with deluxe salon and barbershop and over 164,000 square-foot casino for gaming excitement. The 13 signature restaurants BP include Italian, an American Bistro, 2 Steak houses, Asian Noodle and Buffet and range from fine dining to casual eating. Some of Will Interview these restaurants include Bobby Flay Steak; SeaBlue, a Michael Mina Restaurant; Wolfgang Puck American Grille; Izakaya, a Wednesday modern Japanese pub; Old Homestead Steak House and Fornelletto. Entertainment at Borgata includes many exciting bars, two high energy night clubs and live performances at four exciting venues ranging in size from 100 – 2,400 seats. Boutique shopping, landscaped garden, 70,000 sq ft of event space and 7,100 parking spaces complete the Borgata experience.

Opened June 2008, The Water Club, a signature hotel by Borgata - the city's first boutique-lifestyle hotel combines elements of Borgata, while delivering a unique personality of its own. The $400 million hotel features 800 upgraded guestrooms and suites; a two-story 'spa in the sky,' 18,000-square-feet of meeting space; three Residences modeled after chic, urban lofts; five heated pools - indoor and outdoor, each offering a distinct experience; and six retail shops, while offering direct access to and from Borgata Hotel Casino and Spa. Recruiting for: Culinary Externs - Baking & Pastry Externs (no openings at this time) - Cook - Sous Chef

Jim Drew Employment Center Manager One Borgata Way Atlantic City NJ 08401 [email protected] (609) 317-1000 (609) 317-1078 Tom Biglan Executive Chef [email protected]

BR Guest Hospitality www.brguesthospitality.com Table 130 BR Guest Hospitality is a leading restaurant group based in New York City. BR Guest operates over 20 restaurants and nightlife M properties across the United States featuring an array of concepts and cuisines from fine dining to burger joints and everything in between. Recruiting for: Culinary Externs (at approved sites) -Line Cooks - Pastry Cooks - Pantry Cooks - Sous Chefs

Ali Carruthers Human Resources Assistant 315 Park Avenue South New York NY 10010 [email protected] (212) 653-0287 Seewei Lean Human Resource 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 9 Career Fair - September 22, 2015 The Broadmoor www.broadmoor.com Table 27 The Broadmoor welcomes guests to Colorado Springs with impeccable service and distinctive amenities. Here, the spirit of the C West inspires the adventurer within, with endless opportunities to explore the picturesque mountains, streams, and canyons. BP Experience a truly one-of-a-kind resort where personalized luxury offers an escape from the ordinary and modern details blend Will Interview seamlessly with the timeless elegance of our historic hotel. The Broadmoor is the longest-running consecutive winner of both the Wednesday AAA Five-Diamond and Forbes Travel Guide Five-Star awards. Since first opening in 1918, The Broadmoor has offered guests a unique way to experience the beauty of the American West, and continues that tradition through our Forbes Travel Guide Five- Star day spa as well as our restaurants (including the only Five-Star, Five-Diamond restaurant in Colorado, Penrose Room), 54 holes of championship golf, six tennis courts, indoor/outdoor pools, distinctive retail shops, specialty tours, activities and programs for guests of all ages and interests. In addition, The Broadmoor welcomes meetings and events with 185,000 square feet of meeting space. The adventure continues with The Broadmoor Wilderness Experience. This experience blends the most scenic of the rugged Colorado Wilderness with the comfort and amenities upon which The Broadmoor built its reputation. This includes The Ranch at Emerald Valley, Cloud Camp, Broadmoor Fly Fishing School, The Broadmoor Fishing Camp, and Seven Falls. These properties provide the ultimate Colorado outdoor experience with the activities and cuisine at The Broadmoor level. Recruiting for: Culinary Externs - Baking & Pastry Externs - Cook II - Cook I - Pastry Cook II - Baker II - Junior Sous Chef

Elsie Daugharty Food & Beverage Recruiting Manager 1 Lake Avenue Colorado Springs CO 80906 [email protected] (719) 577-5780 Bertrand Bouquin Executive Chef [email protected]

Café Spice cafespice.com Table 11 Café Spice is a natural foods manufacturer specializing in freshly prepared, ready to ea , global cuisine. From its 50,000 sq. foot, USDA-approved headquarters based in New Windsor ,NY, Café Spice prepares authentic, all natural ethnic food with direct delivery to natural food stores, such as Whole Foods Market, national food service providers, supermarket chains, natural food distributors, universities, hospitals and independent ethnic food markets. Recruiting for: Production Employees

Denise Felix Human Resources Administrator 677 Little Britain Road New Windsor NY 12553 [email protected] (845) 863-0910 (845) 863-0918 Payal Malhotra Vice President of Public Relations [email protected] Hari Nayak '97 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 10 Career Fair - September 22, 2015 Campus Auxiliary Services (CAS @ SUNY Geneseo) www.geneseo.edu/cas Table 12 Campus Auxiliary Services, known as CAS on campus, is a not-for-profit company dedicated to serving the SUNY Geneseo M campus. We are passionate about Geneseo - the community, the college, and the individuals that make up the campus.

We provide several non-academic services to SUNY Geneseo. While most known for our dining program, we also provide catering, laundry, cable, vending, ID, refuse and recycling, as well as a host of other services. Together, our team takes care of the members of the campus community so that they can focus on why they're here - academics. On-Campus Restaurants and Cafes is our largest division. SUNY Geneseo is a premier public liberal arts college, consistently ranked high in US News & World Report and Kiplinger's for being a "best value" and offering outstanding educational value.

The non-academic services that CAS offers the campus have transformed over the years to match the quality of the campus; as such, restaurants and cafes have replaced cafeterias and highly trained chefs have replaced many line cook positions. We have eight on-campus restaurants and cafes as well as a food truck and sporting concessions, offering students, faculty, staff and visitors a vast array of dining experiences. Our restaurants and cafes provide various ethnic cuisines from American, Filipino, and Korean on a daily basis to many other specialty dishes throughout the week. Our catering department services small functions on campus, such as Texas barbeques and cultural dinners to high-end functions such as dinners at the Geneseo President's house. Our culinary team has the ability to compete at the ACF with awards in both individual and team events. Recruiting for: Chef Manager - Assistant Manager of Restaurants and Cafes - Chef - Catering Supervisor - Sous Chef - Kitchen Manager

Caren Palmaverde Trainer Recruiter 1 College Circle, Blake A 108 Geneseo NY 14454 [email protected] (585) 245-5021 Alec Stanton Chef Manager [email protected]

Canyon Ranch www.canyonranch.com Table 45 Award winning Canyon Ranch is set among the wooded hills of Lenox, Massachusetts. We aim to inspire people to make a C commitment to healthy living, turning hopes and intentions into the highest enjoyment of life. Canyon Ranch cuisine raises the bar with incredible, gourmet dining that’s also incredibly good for you. Our renowned chefs work with top nutritionists to serve food that's the perfect blend of artistry, taste and wholesome ingredients. Come discover why Canyon Ranch guests rave about the food as a revelation in healthy eating. Recruiting for: Culinary Externs - Cook - Bakers

Laura Lipoufski Executive Sous Chef [email protected] James Massey Executive Chef 165 Kemble Street Lenox MA 01240 [email protected] (413) 637-4400

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 - September 22, 2015 Cape Resorts www.caperesortsgroup.com Table 134 Cape Resorts is a subsidiary of Cape Advisors, Inc. a significant developer of residential office and hospitality real estate. C Founded by Curtis J. Bashaw and Craig Wood in 1995, Cape Advisors has offices in Cape May, NJ, Atlantic City, NJ and New BP York, NY. Known for its expertise in adaptive reuse and historic preservation of resort and hospitality properties on the New Jersey Shore, Cape Resorts manages six distinctive hotel properties with several more under development. Each property offers a unique lodging experience, tasty dining venues, exciting nightlife destinations and successful retail and wellness outlets. While focused today in New Jersey, the brand is expanding into other American resorts destinations where distinctive approach to hospitality will thrive. Current Hotel portfolio includes: The Chelsea in Atlantic City, NJ as well as Congress Hall, The Virginia Hotel & Cottages, The Star Inn, the Beach Shack and Sandpiper Beach Club in Cape May, NJ. Sag Harbor, NY will open in spring of 2014. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Pastry Cook - Lead Pastry Cook - Line Cooks

Jeremy Einhorn '06, '08 Executive Chef 29 Perry Street Cape May NJ 08204 [email protected] Samantha Rohaus Banquet Chef

Carlo's Bakery www.carlosbakery.com Table 9 Carlo’s is a family owned bakery featured on the TLC hit show Cake Boss. Carlo’s, originally opened by Carlo Guastaffero in M 1910, was acquired by Bartolo Valastro Sr. in 1964. Since the untimely passing of Bartolo Sr. in 1994, matriarch Mary Valastro BP and her children Grace, Maddalena, Mary, Lisa and master baker Bartolo Jr. “Buddy” Valastro have expanded the business with the help of their spouses. Recruiting for: Baking & Pastry Extern (Jersey City location only) - General Managers (Mohegan Sun, Westbury NY) - Assistant Managers - Bakers - Cake Decorator.

Jessica Molina Recruiter 631 Grove Street Jersey City NJ 07310 [email protected] (201) 448-8384 Melissa Baker [email protected] Rhea Manansala Human Resources Coordinator [email protected]

Charlie Bird Restaurant www.charliebirdnyc.com Table 117 People keep asking who we are and where our name came from. Well, here it is – it was through a series of inspirations that are C downtown New York: a history of street art, design, music, our 19th-century brick and mortar, and an abstract approach to be whoever we wanted to be, without boundaries. We are cooking food that is meaningful to us and delicious, and we are careful not Will Interview to label ourselves. Sure, there are jazz roots in hip hop, graffiti roots in Warhol, Basquiat and Haring, and Italian roots in our Wednesday space, but overall we hold above all else a deep-seated ideal to be creative and provide a welcoming place for you all to eat. Charlie Bird means New York. Recruiting for: Culinary Extern - Culinary Graduates - Baking Graduates

Ryan Hardy Executive Chef 5 King Street New York NY 10012 [email protected] (212) 235-7133 Tim Meyers '10 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 12 Career Fair - September 22, 2015 Charlie Palmer Group www.charliepalmer.com Table 46 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 Kitchen 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]

Chartwells Higher Education www.compass-usa.com Table 42 Where Hungry Minds Gather. Chartwells is the recognized leader in contract foodservice management, hospitality and award- M winning guest service within 270 college and university dining environments throughout academic institutions across the U.S. Chartwells' new brand mantra, "Where Hungry Minds Gather," signifies its commitment to re-inventing the dining experience for Will Interview the next generation of students and beyond. Our nutritious cuisine not only satisfies the unique appetites, lifestyles and dietary Wednesday needs of every guest dining on campus, but it also brings people together to promote the high-intensity relationships that will prepare students for the future. Recruiting for: Manager-in-Training

Lin Johnson Vice President of Operations 2400 Yorkmont Road Charlotte NC 28217 [email protected] (704) 328-6017 Christian Fischer Vice President of Culinary [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 13 Career Fair - September 22, 2015 Chatham Bars Inn Resort and Spa www.chathambarsinn.com Table 1 A Time You'll Always Remember. A Place You'll Never Forget. Once upon a time, affluent New Englanders spent their summers C at a grand oceanfront resort. There, they splashed in the surf, played golf in the tangy sea air, took afternoon tea on the wide BP veranda overlooking panoramic ocean vistas, and dined on the best New England cuisine, featuring fresh-from-the-ocean seafood.

Today, you can enjoy the resort lifestyle as so many did, so long ago, at Chatham Bars Inn, New England's Grand Oceanfront Resort. Lovingly restored to its original grandeur, yet completely updated with the latest amenities, Chatham Bars Inn sits on 25 acres of beautifully landscaped grounds and sandy ocean beaches. The historic main inn has 217 luxuriously appointed guestrooms, including 68 private suites and several indulgent spa suites. For those seeking a little more seclusion, 34 charming Cape Cod-style cottages dot the spacious grounds.

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

Whether you're planning a family get-away or a family reunion, a wedding for 200 or a romantic get-away for two, a business meeting or a reward for business well done, consider the Chatham Bars Inn. Recruiting for: Culinary Externs and Baking & Pastry Externs (Spring, Summer and Fall) - Pastry Cooks - Garde Manger - Banquet Cooks - Sushi Chefs - Food Prep Cooks - Breakfast Cooks - Line Cooks

Anthony Cole Executive Chef 297 Shore Road Chatham MA 02633 [email protected] (508) 945-0096 (508) 945-6785

Chevy Chase Club chevychaseclub.org Table 24 Chevy Chase Club is an elite private club in the Washington, DC metro area. With over 2400 members, Chevy Chase Club has a C great deal of experience to offer from large-volume dining in our 240 seat Winter Center restaurant to our Fine Dining Terrace restaurant that features seasonally changing chef's menus and wine dinners. We also have a fantastic banquet operation that does a wide variety of club functions from private weddings to parties. Recruiting for: Culinary Externs - Full-Time and Part-Time Cooks

Charles Gardiner Executive Sous Chef 6100 Connecticut Avenue Chevy Chase MD 20815 [email protected] (301) 652-4100 Patrick Knott '14 Lead Line Cook

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 - September 22, 2015 Chipotle Mexican Grill www.chipotle.com Table 62 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 fast food experience. To that end, we focus on sourcing the best possible ingredients, serving the tastiest food, and Will Interview growing the most capable team we can. Good food IS good business. Wednesday Recruiting for: Cook - Kitchen Manager - Service Manager - Assistant Manager - General Manager

Keren Brown Recruiting Strategist 1401 Wynkoop Street - Suite 500 Denver CO 80202 [email protected] (609) 577-3525 Robert Collins Recruiting Strategist [email protected] Johanny Mateo Recruiting Strategist [email protected]

Clyde's Restaurant Group www.clydes.com Table 89 The Clyde's Restaurant Group consists of 14 restaurants throughout Washington, D.C., Virginia, and Maryland. Clyde's is a family C of restaurants born from a sincere belief that great dining begins with fresh ingredients, friendly people, and an unforgettable atmosphere. Recruiting for: Culinary Externs (at approved sites) - All Full-Time Positions

Brian Stickel '99 Corporate Chef 3236 M Street NW Washington DC 20007 [email protected] (202) 333-9180 (202) 337-1541 Brian Kosack Executive Chef - Clyde's of Gallery Place [email protected] Adam Newton '94, '96 Executive Chef - Clyde's of Georgetown [email protected]

Compass Group www.CompassGroupCareers.com Table 43 Compass Group North America is the leader in foodservice management and support services across the continent. With our C M unique sectorization strategy, we recognize that not every customer and client has the same taste, need, and expectation. This is why we are organized into several different operating companies focused on the individual markets it serves. Headquartered in Will Interview Charlotte, NC, Compass Group North America has the privilege of serving such prestigious clients as Microsoft, Caterpillar, IBM, Wednesday United Technologies Corp., SAP, University of Arkansas, Louisiana State University, and the Chicago Public Schools. In addition, Compass Group provides catering to special events such as the US Open, Ryder Cup and the Academy Awards®. Compass Group was the official catering services supplier for the 2002 Olympic and Paralympic Winter Games in Salt Lake City. Recruiting for: Culinary Externs (at approved sites) - Manager-in-Training Roles - Full-Time Culinary Positions

Nicole Wagner Campus Programs Recruiter 2400 Yorkmont Road Charlotte NC 28217 [email protected] (704) 328-6017 (704) 295-5135

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 - September 22, 2015 Crafted Hospitality www.craftrestaurant.com Table 66 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 picnic table in a parking lot. Recruiting for: Culinary Externs and Baking & Pastry Externs (at approved sites) - Line Cook - Pastry Cook. Various positions for our upcoming 2016 opening in NYC at The Beekman Hotel.

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

Craigie on Main/Kirkland Tap and Trotter www.craigieonmain.com Table www.kirklandtapandtrotter.com 104 Craigie on Main: French inspired restaurant modeled after "bistros moderne" that combines trademark French-inspired "refined C 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 drinks that are well-crafted but “don’t take ten minutes to make.” Recruiting for: Culinary Externs - Baking & Pastry Externs (Craigie on Main) - Pastry Cook - Line Cook - Sous Chef

Jeff Senechal Director of Human Resources 853 Main Street Cambridge MA 02139 [email protected] (617) 492-5511

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 - September 22, 2015 Crystal Springs Resort www.crystalgolfresort.com Table 64 Crystal Springs Resort, located in northwestern NJ and less than 50 miles from Manhattan, is the Garden State’s premier culinary C destination. The resort includes twelve restaurants highlighted by Restaurant Latour, with ratings of four stars from the Star BP Ledger, “Excellent” from The New York Times and New Jersey Monthly Top 25. The Wine Cellar of Restaurant Latour is the creation of the resort founder, the late Gene Mulvihill, and is one of the largest and deepest cellars in the U.S. with 135,000 bottles, 9,100 labels, and vintages dating back to 1795. This unique collection includes verticals of all the great chateaus of Bordeaux and Burgundy, including many prized vintages and rare bottlings such as over 100 vintages of Chateau Latour. Awards include Wine Spectator’s exclusive “Grand Award” holder since 2006. The resort also features the contemporary American cuisine of Crystal Tavern and the seasonal Chef’s Garden (summer only), as well as Schuss and Hawks Nest (winter only). Green Valley Farms at Crystal Springs produces organic vegetables, herbs, and other products for the resort’s restaurants, as well as chickens, bees and rabbits. Local purveyors supply the resort with produce during growing season. Major culinary events at the resort include New Jersey Wine & Food Festival (Spring), New Jersey Beer Festival (June), Oktoberfest (September), and Harvest Festival. Additionally, the property hosts guest sommelier wine dinners, monthly wine tasting classes (first Sunday of every month), and hands-on cooking classes for kids and adults. Recruiting for: Culinary Externs - Baking & Pastry Externs - Pastry and Savory Cooks - Junior Sous Chef

Jonathan Pacheco Chef 1 Wild Turkey Way Hamburg NJ 07419 [email protected] (973) 864-8074 Marcia Wallace '13 Pastry Chef [email protected]

The Culinary Institute of America - On-Campus Student Table 20 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 59 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 17 Career Fair - September 22, 2015 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. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites). Sous 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 New York NY 10065 [email protected] (212) 813-0108 Adin Langille Executive Chef - Fabrick Restaurant [email protected] Harper White Training Manager [email protected]

Devil's Thumb Ranch, Resort & Spa www.devilsthumbranch.com Table 63 Devil's Thumb Ranch Resort & Spa is a highly regarded and environmentally friendly year-round resort offering rustically upscale C accommodations, fine dining and an array of winter and summer outdoor activities. We use the freshest ingredients possible, BP ensuring a flavorful and healthy dining experience. Will Interview Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Hospitality FOH Staff Wednesday

Evan Treadwell Executive Chef 3530 County Road 83 Tabernash CO 80478 [email protected] (970) 722-1193 (970) 726-9038

Dig Inn Seasonal Market www.diginn.com Table 83 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 currently operate 11 restaurants in NYC serving over 40,000 meals/week. 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. We're off to a pretty good start, but we could use your help. Recruiting for: General Manager - Assistant Manager - Sous Chef - Service Manager - Operations Manager

Lupe Morales Human Resource Coordinator 153 West 27th Street - Suite 1202 New York NY 10001 [email protected] (212) 545-7867 Lydia Yeakel Culinary Innovator [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 - September 22, 2015 The Dinex Group - Restaurant Group of Daniel Boulud www.danielboulud.com Table 75 The Dinex Group, the Restaurant Group of Chef Daniel Boulud, offers what many hospitality professions dream of - - the C M 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 - Garde Manger - Pastry Cooks - Chef de Partie - Entry-Level Server - Retail Manager.

Cynthia Billeaud Director of Human Resources 16 East 40th Street New York NY 10016 [email protected] (212) 794-2600 Kendall Linhart Executive Chef - db Bistro Moderne

Doherty Enterprises, Inc. t/a Spuntino Wine Bar and www.dohertyinc.com Table 107 Italian Tapas Doherty Enterprises is a company with 8 restaurant brands! But, it's our amazing training, industry-leading benefits, dynamic work M environment, and endless growth opportunities that make Doherty such a great place to work. Join the team at one of our iconic brands or specialty concepts and discover just how great a company can be.

Opportunities exist for Restaurant Management and beyond. . .

We're looking for passionate professionals in the industry who will take full advantage of the chance to lead, grow and succeed. Working as a manager for Doherty, you will have the ability to lead your team to deliver WOW service and create a great guest experience. At Doherty we recognize to be industry leaders we need to support you with the best training, development, and state of the art tools and systems for you to be successful in your role. At Doherty you can count on great leadership, rewards, and personal growth with competitive salaries.

To OWN YOUR CAREER, visit doherty.com/careers.

Applebee's - Chevys - IHOP - Noodles & Company - Panera Bread - Quaker Steak & Lube - The Shannon Rose - Spuntino. Recruiting for: Sous Chefs - Kitchen Managers - Pastry Chefs

Lynda Holden Talent Manager 7 Pearl Court Allendale NJ 07401 [email protected] (732) 320-2164 (609) 607-9357 Josh Bernstein '99 Corporate Executive Chef

Doyon/Nu-Vu Oven Company www.nu-vu.com Table 47 We are a commercial oven manufacturer specializing in bakery equipment.

Will Recruiting for: Applications Baker for R&D Area. (Michigan Location) Interview Wednesday

Sarah Tresser '01 Corporate Chef 5600 13th Street Menominee MI 49858 [email protected] (906) 863-4401 (906) 863-5889 Ryan Catarozoli Vice President - Sales and Marketing [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 19 Career Fair - September 22, 2015 Eastern Standard - Island Creek Oyster Bar - Row 34 - www.islandcreekoysterbar.com Table 36 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 Will Interview Eastern Standard is a modern French Brasserie serving breakfast, lunch and dinner 7 days a week. From the award winning Wednesday 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 cookbook author, Jeremy Sewall, celebrates the very best of New England cuisine with a daily changing menu.

At Row 34, we would eat oysters and drink beer for every meal 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) - Full-Time Culilnary and Front-of-the- House Positions. Manager in Training Program

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

Eataly USA www.eatalyny.com Table 121 Eataly is the largest artisanal Italian food and wine marketplace in the world! With multiple restaurants, our market sells the same C quality products used by our chefs: cured meats, cheeses, fruits and vegetables, meat and fish, handmade pasta, pastries, coffee and tea, as well as dried pastas, sauces and olive oil. A cooking school, bookstore, housewares and beauty section makes it even easier to bring Italy home!

As a leader in the food and beverage industry, Eataly offers great benefits, an inclusive culture and tremendous growth opportunities. We are a young, energetic and innovative start-up that is rapidly expanding and we are looking for new culinary stars to grow with us. Recruiting for: Culinary Externs - Full-Time and Part-Time Team Members for Culinary, Baking, Pastry, Front-of-the- House, and Retail.

Steven Fusaro Executive Sous Chef [email protected] Kate Iannone Employee Relations Manager 200 5th Avenue New York NY 10010 [email protected] (212) 229-2560

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 - September 22, 2015 Educational Housing Services www.studenthousing.org Table 74 Externing In New York City? Where Are You Going To Live? Educational Housing Services (EHS) is a great option. EHS provides safe and convenient short term housing to students throughout NYC. The EHS signature lifestyle includes:

• Fully furnished rooms with private bathroom • Free: high-speed internet, gym, AC • 24 hour security plus MUCH more!

If you will be living in NYC but can’t make a year-long commitment, this is an easy solution. To find out more about EHS visit www.studenthousing.org or call 1-800-297-4694. Please stop by our table for more details! Recruiting for:

Katie Meurer Marketing Coordinator 55 Clark Street New York NY 11201 [email protected] (347) 272-1266

Empire City Casino www.empirecitycasino.com Table 49 Conveniently located in Yonkers and just minutes from New York City, Empire City Casino at Yonkers Raceway offers more than M 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 - Food Server - Cocktail Server - Busser - Cook - sous Chef - Floor Supervisor - Kitchen Utility - Pastry Cook

Ben Yuceer Employment Specialilst 810 Yonkers Avenue Yonkers NY 10704 [email protected] (914) 968-4200 (914) 457-2530 Sanjay Gussain Executive Sous Chef [email protected] Matthew Heisel '09 Executive Sous Chef [email protected]

Epic www.epic.com Table 106 As a worldwide leader in the development of software for healthcare organizations, Epic is driving change for an entire industry – one that affects the quality of life for everyone. Our team works with some of the nation’s most respected healthcare organizations and collaborates with the best minds in medicine. The challenges we tackle on a day-to-day basis impact the lives of more than Will Interview 180 million patients and 279,000 providers in the US alone, and we’re committed to the common goal of improving healthcare. Wednesday We're searching for smart, passionate people who want to achieve great things. If you want to be part of something truly important, consider a career at Epic. Recruiting for: Cooks - Baker

Michelle Higgins Human Resources 1979 Milky Way Verona WI 53593 [email protected] (608) 271-9000

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 - September 22, 2015 Fiola (Gruppo FT Restaurants) www.fioladc.com Table 55 Gruppo FT is the family of Italian restaurants of James Beard Award winning Chef Fabio Trabocchi, including Fiola, Casa Luca C M and Fiola Mare, all located in Washington, DC. BP Recruiting for: Culinary Externs (Fiola) - Baking & Pastry Externs (Fiola Mare) - Pastry Chef - Pastry Sous Chef - Sous Chef - Sommelier - Floor Manager

Jessica Botta Director of Culinary Development & Training 601 Pennsylvania Avenue, NW Bldg. 125N Washington DC 20004 [email protected] (202) 628-2888

Flik Hospitality Group compassgroupcareers.com Table 51 A FLIK Family—Then & Now. Great Food and Great Service are only possible with Great People behind the scenes. FLIK’s C M steadfast dedication to the training and support of our associates continues to nourish our vision and growth. Dedication, diligence, operational excellence, and hands-on expertise are FLIK trademarks—only achievable through the work of our team of Will Interview professionals. We embark on a relationship with every FLIK associate that provides, demonstrates, and cherishes growth, Wednesday education, and ongoing mentoring—today and every day. Recruiting for: Culinary Externs (at approved sites) - Full-Time Opportunities - Manager-in-Training Program

Brian Donohue '87 Regional Vice President 2400 Yorkmont Road Charlotte NC 28217 [email protected] (704) 328-6017

Flik Lifestyles www.compass-usa.com Table 52 Flik Lifestyles (www.FlikLifestyles.com) formerly a part of Morrison Senior Living, is a premier Senior Living contract food service, M EVS, POM, Hospitality services provider located in the Northeast and Mid-Atlantic regions of the United States. On May 6, 2015, Flik Lifestyles launched its new brand under parent company Compass Group North America focused on responding to the market Will Interview demand for a regionalized, targeted company who is focused on exceeding client and resident satisfaction with an optimal goal of Wednesday achieving their loyalty today and tomorrow.

Flik Lifestyles is committed to raising the bar on Culinary, Hospitality and Wellness for its senior living communities. The company's Culinary Promises ensure Chefs are held to the highest culinary and sanitation standards and guarantees delivery of authentic, seasonal meals which honor the culinary traditions of their residents by using the freshest, local and sustainable products in their geographic area. Flik’s proprietary Platinum Service® culture is the basis behind everything they do as it sets the stage for residents to be wowed during every interaction, be it in dining venues, EmpowerU® wellness venues or CommunityWorks® environmental service programs.

Flik Lifestyles has a robust organizational structure comprised of over 85 registered dietitians, 130 executive chefs, 1,600 hospitality associates and 450 professional food service team members. Committed to providing individualized, superior service, and respectful, ethical care, Flik Lifestyles offers delicious and healthful foods that are responsibly sourced. The New York based company serves more than 146 senior living clients in 12 states, including some of the largest and most prominent senior living communities in the United States. Recruiting for: Manager-in-Training

David Stoltzfus '90 Corporate Executive Chef 2400 Yorkmont Road Charolotte NC 28217 [email protected] (704) 328-6017

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 - September 22, 2015 Foxwoods Resort Casino www.foxwoods.com Table 56 Opened in 1992, Foxwoods has grown into the worlds largest resort casino. In a facility of over 5 million square feet, Foxwoods C Resort Casino offers guests 7400 slot machines, 35 food & beverage operations, 17 different table games, 1400 hotel rooms, 24 BP shops and a gaming entertainment experience second to none.

In addition to our previous offerings, we are proud to introduce the MGM Grand at Foxwoods, featuring 825 guest rooms, a 4,000 seat performing arts theatre, and 115,000 square feet of meeting/convention space. Recruiting for: Culinary Externs - Baking and Pastry Externs - Full-Time Culinary and Pastry Graduates

Scott Ferguson Employment Manager 25 Norwich Westerly Road North Stonington CT 06359 [email protected] (860) 396-3579 Edward Allen Executive Chef [email protected]

Gate Gourmet www.gategourmet.com Table 35 Gate Gourmet, a gategroup company, is the world’s largest independent provider of catering and provisioning services for the C airline industry. For the past 70 years, we have served over 250 carriers in more than 30 countries. Gate Gourmet combines culinary expertise with the highest standards of food safety and production to deliver delicious, healthy, and affordable meals to Will Interview over 270 million travelers around the globe. Wednesday Recruiting for: Culinary Externs (at approved sites) - Cooks/Specialty Cooks - Sous Chef - Executive Chef

Richard Jones Director of Human Resources 2077 Convention Center Concourse - 450 College Park GA 30337 [email protected] (678) 296-3184 (404) 801-3910 Thomas Bradley '82 Executive Chef [email protected] Tom Fiammetta Executive Chef [email protected] Melisa Manaois Manager, Regional Recruiting [email protected]

The Georges, LLC www.thegeorges.com Table 34 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 - Line Cooks - Front-of-the-House - Back-of-the-House - Baking/Pastry Interview Wednesday

Clarke Hyman Director of Operations 11 North Main Street Lexington VA 24450 [email protected] (540) 463-2500 (540) 463-2599 Kathleen Eckert Innkeeper [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 - September 22, 2015 Giant Eagle & Market District jobs.gianteagle.com Table 65 Founded in 1931, Giant Eagle is one of the 40 largest family-operated companies in the US and operates Giant Eagle, GetGo and M Market District stores. As we continue to grow and expand, our commitment to our core values and the well-being of our Team Members, customers, and our communities is as strong as ever. We listen to what you have to say and do everything we can to Will Interview provide a safe, caring, family-oriented environment. Giant Eagle strives to be a best place to work in the eyes of the nearly 36,000 Wednesday individuals who work in our stores, pharmacies, warehouses and in our corporate offices. At Giant Eagle, you'll have the opportunity to develop a real career with countless opportunities for you to grow with us. The way we conduct business and treat one another – our Team Members, customers, community members and valued partners – defines what the Giant Eagle culture is all about. Recruiting for: Bakery Managers - Bakers - Decorators - Culinary Professionals

Amanda Peterson Leadership Talent Scout 5300 Richmond Road Bedford Heights OH 44146 [email protected] (216) 392-7584 (412) 968-9358 Danielle Jablonowski Bakery Specialist [email protected]

Glenmont Job Corps Table 40 Glenmont Job Corps is seeking qualified candidates for the positions listed. The center offers residential options in career skills, academic and vocational training for young adults between the ages of 16 -24. Will Recruiting for: Substitute Instructors - Food Service Assistants - School Store/Snack Bar Supervisor - Residential Interview Advisors Wednesday

Andy Riggs '11 Food Service Manager 822 River Road Glenmont NY 12077 [email protected] (518) 767-2694 (518) 767-9085 Beth Koster '95, '96 Culinary Arts Instructor [email protected]

Grace Hotels - White Barn Inn, Vanderbilt Grace, www.gracehotels.com Table 3 Mayflower Grace Grace Hotels® is an exclusive, privately owned group of luxury boutique hotels in the world's most stylish destinations and resorts. C Our promise is elegance, simplicity and supreme service. Each Grace hotel offers discerning guests a wholly authentic BP expression of its locality. Recruiting for: Culinary Externs - Baking & Pastry Externs (White Barn Inn). Culinary - Bakery - Front-of-the-House Positions.

Diana Stearns Director of Human Resources Post Office Box 5600 Kennebunkport ME 04046 [email protected] (207) 967-4750 (207) 967-0588

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 - September 22, 2015 Harvest Restaurants www.harvestrestaurants.com Table 102 Harvest Restaurants began in 1996 with the opening of Trap Rock Restaurant & Brewery. We are now a multi-concept group with C M 10 restaurants in Northern New Jersey ranging from upscale steal chases and taverns to breweries, and fast casual concepts. BP We offer ever-changing seasonal menus and a stylish dining experience. We are always looking for good people. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Managers-and-Chefs-In-Training - Managers - Chefs - Pastry Chefs.

Lauren Rubio Director of Hiring 2230 Route 10 West Morris Plains NJ 07950 [email protected] (973) 656-1881 (973) 656-1828 William Hendra '88 Culinary Director [email protected]

Hickory Tavern www.thehickory.com Table 13 Charlotte based restaurant chain with unique brand of casual dining, lively bar atmosphere, and sports enthusiasm provides the M perfect destination no matter what the time of day. Will Recruiting for: Restaurant Managers - Culinary Opportunities Interview Wednesday

Kathie Ray Human Resource Manager 13900 Conlan Circle - Suite 240 Charlotte NC 28037 [email protected] (704) 752-9600 (704) 405-4185 Peter Glunt Company Recruiter [email protected] Jeff Matevie Corporate Chef [email protected]

High Street Hospitality Group www.forkrestaurant.com Table 79 Fork & High Street on Market are 2 different restaurant concepts under one roof and business. Our flagship, Fork, serves Chef Eli C M Kulp's (2014 Food & Wine Best New Chef) locally-inspired contemporary American cuisine; High Street on Market (Bon Appetit BP Hot Ten Restaurants 2014) is a bakery which serves 3 independent menus from morning to evening. Both are woven together by our stand-out bread program. The breads are traditionally inspired, innovative, playful, delicious, wholesome and feature local grains. Our bakery, which also supports Fork and several wholesale accounts, differentiates us and strengthens our commitment to artisanal food production, supporting local growers as well as our mission to offer guests an amazing dining experience. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Pastry Cooks - FOH Positions.

Joey Campanella General Manager 306 Market Street Philadelphia PA 19106 [email protected] (215) 625-9425 John Patterson Chef de Cuisine [email protected] Gene Twardowski '05, '06 Sous Chef

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 25 Career Fair - September 22, 2015 Highland Baking Company www.highlandbaking.com Table 131 Highland Baking is a 3rd generation commercial bakery in the Chicagoland area. At Highland, students can expect a non- C traditional externship in Product-Concept Development. Areas of focus are as follows: BP Will Interview Ideation/ Concept Development: Wednesday

Students will participate in creative brainstorming sessions with the culinary and creative team. At these creative sessions, we will use various methods for creating out-of-the-box ideas. Students will use menu research, market intelligence and trend information in developing new product-concept ideas at these sessions.

Recipe Development/Working in our Innovation Center Kitchen:

Students will be developing recipes for our product-concepts. Students will use their culinary skills to test and develop recipes in our Innovation Center Kitchen and turn them into new exciting product-concept ideas for our customers. These prototypes of the new concept ideas are evaluated internally and then are shared with our customers at product showings.

Product Showings/ Customer Tastings:

Students will have the opportunity to assist at product showings internally and possibly externally at our customer locations.

Product Showing Preparation:

Menu writing, food photography, food styling for photos as well as ideas for packaging, are all a part of what the students can expect to be exposed to during their training at Highland Baking Company.

Process for Manufacturing/Commercial Ingredients:

We will expose students to our commercial processes, products and ingredients. Students will be working with a wide variety of our Bread Products (over 2000 SKU's). Our commercial processes include par-baked breads, fully baked frozen breads, fresh breads and Pretzel making. Externs will visit our Northbrook facility to see how product gets scaled up for production. This is a great learning opportunity.

Portfolio and Presentation Development:

Students will do a final independent project during their externship at Highland. This will consist of a specific food research project determined by the Highland Culinary Director which will be presented to the management team. Components of the project include: Menu creation, developing a trend report, creating innovative product-concepts, the styling and photography of these concepts, and tasting of these concepts. Students will leave Highland with this body of work that makes a great portfolio piece for future job opportunities. Recruiting for: Culinary Externs - Baking & Pastry Externs (no openings at this time) - Culinary Science

Catherine Policella '96 Director of Culinary 2301 Shermer Road Northbrook IL 60062 [email protected] (847) 753-5778 (847) 205-9530 Carl Schwartz '13, '14 Research Chef [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 26 Career Fair - September 22, 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 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 we opened in Aspen, CO and Yountville, CA, our 2nd property in the Napa Valley, and are currently developing properties on both 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

Keith Clancy Human Resource Manager 2710 East Camelback Road Phoenix AZ 85016 [email protected] (602) 553-2191 Nicole Hurst '14 Culinary Manager

Hilton Worldwide www.waldorfnewyork.com Table 68 Hilton Worldwide is one of the largest hospitality companies in the world. Our 95-year history as pioneers in the industry makes us M the preferred venue for travelers, developers, partners, and team members alike. Recruiting for: Various Culinary and Food & Beverage Positions - Management Development Program

Peter Betz '94 Executive Chef [email protected] David Mammina '12, '13 Management Trainee HR [email protected] Seusett Sahai Recruiter 301 Park Avenue New York NY 10022 [email protected] (212) 872-7348

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 - September 22, 2015 Hollywood Casino at Penn National Race Course www.hcpn.com Table 16 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 (available year round). Culinary and Baking & Pastry Graduates for Cook and Pastry Cook Positions.

Allan Rupert '95 Executive Chef 777 Hollywood Boulevard Grantville PA 17028 [email protected] (717) 712-5385 (717) 469-3083 Brian Collins '99 Food & Beverage Director

Homestead www.homesteaddc.com Table 93 Homestead is a new Farm-to-Table restaurant and event space joining the DC dining scene this fall. Offering up Traditional American Fare with locally sourced quality Meats and Vegetables with a focus on Craft Brews, Ciders and Cocktails. It is a dynamic restaurant with multiple levels and outdoor space in Petworth, DC's new and exciting neighborhood. Will Interview Recruiting for: Sous Chef/Kitchen Manager - Lead Cooks - Line Cooks - Bar Manager - Front-of-the-House Manager - Wednesday Bartenders/Mixologists - Service Staff Martin Anklam '08 Executive Chef 3911 Georgia Avenue NW Washington DC 20011 [email protected] (303) 842-5203 Nic Makris Owner [email protected]

The Inn at Palmetto Bluff, A Montage Resort www.palmettobluffresort.com Table 103 The Inn at Palmetto Bluff, a Montage Resort, is situated in the picturesque South Carolina Low Country along the beautiful May C River, The Inn at Palmetto Bluff Resort is the embodiment of all that is graceful, comforting and romantic about South Carolina. BP Our peaceful retreat pampers you with luxurious resort lodging accommodations, distinctive cuisine, and stimulating adventure. Will Interview Come and enjoy South Carolina's finest resort and spa. Wednesday Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Culinary Positions

Gail Hasan Assistant Director of Human Resources 476 Mount Pelia Road Bluffton SC 29910 [email protected] (843) 706-6037 Ray Lammers Executive Sous Chef [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 28 Career Fair - September 22, 2015 Kalahari Resorts & Conventions kalahariresorts.com Table 132 Kalahari Resorts in Wisconsin Dells, Wis., Sandusky, Ohio,and Pocono Mountains, PA, deliver a “world-away” waterpark resort and conference experience that's beyond expectations. The authentically African-themed Kalahari Resorts, privately owned by the Nelson family, are home to America’s largest indoor waterparks.

All Kalahari Resorts feature well-appointed guest rooms, full-service Spa Kalahari, a fully equipped fitness center, on-site restaurants, unique retail shops, and a state-of-the-art conference center. Kalahari Resorts and Convention Centers frequently receive awards and accolades for our guest and convention services.

Recent recognition includes: * Condé Nast Traveler’s #1 World’s Coolest Indoor Waterparks * TripAdvisors’ 2014 Travelers’ Choice Awards * Silver Star recognition for Best Family-Friendly Meeting Hotel and Resort in Smart Meeting’s 2014 Smart Stars Awards * Clean the World’s Top 50 Hot Properties in 2013 * January 2014 Diner’s Choice recognition from OpenTable * The Daily Herald’s 2014 Reader’s Choice Awards for Best Indoor Waterpark * Selection as one of the nation’s Top Family Resorts by Family Fun magazine for 2013 * Being named the Best Conference Center in the state by the Wisconsin Hotel and Lodging Association, and * Selection as the Corporate Meeting Destination of the Year by Cleveland Business Connects magazine. Recruiting for: Culinary Externs - Baking & Pastry Externs (WI property). Variety of Front-of-the-House and Back-of-the- House positions are available. For a complete list, please visit our website.

Jason Manke Corporate Recruiting Manager 1305 Kalahari Drive Wisconsin Dells WI 53965 [email protected] Greg Smitka '85 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 29 Career Fair - September 22, 2015 The Kitchen www.thekitchen.com Table 81 One Eleven culminates more than a year of reimagining and refashioning a total dining experience. The new dining room— C M designed by David Kleinberg & Associates in New York—now features hardwood plank flooring instead of carpeting, original artwork replaces mirrors, natural light spills in where drapes formerly covered the windows, all trimmed in vivid white. “Everything Will Interview in the dining room is lighter, brighter and more inviting,” comments Food and Beverage Director Alain Piraux. “The intent is to Wednesday create an approachable, comfortable environment that remains a perfect choice for a special occasion but answers most any dining need any day or night of the week.” Perhaps most striking to regulars will be the new lobby bar—which serves as the entry to the restaurant. Clad in a seamless piece of zinc and running more than 20 feet, the bar spills out and transforms the landscape of the lobby into a new “living room” of Southern comfortable hospitality. All of these improvements serve as a backdrop to the food story being orchestrated by Michelin star, James Beard award-winning Chef Joel Antunes. One Eleven includes an astonishingly vast menu each item of which has been meticulously designed by Joel using the finest and freshest available ingredients from tiny local, regional and national suppliers. His hand-selected culinary team will operate from an entirely new and expanded kitchen with the simple objective of creating a repertoire of artisanal, house-made foods that will place One Eleven among the country’s leading dining destinations. Considered "the front porch of Little Rock," the historic Capital Hotel has been a beacon to Southern culture since it first opened its doors in 1870. Originally famous for having a newfangled invention called electricity and an elevator large enough to fit a horse, this downtown Little Rock hotel has reinvented itself continuously over the last 140 years to maintain the highest standards of modern comfort. Its 94 spacious guestrooms, including four suites, are the quintessential home-away-from-home, with fresh flowers brightening every room, custom-designed mattresses to ensure a good night’s rest, and spectacular views of downtown through expansive floor-to-ceiling windows. Experience a treasured classic among Little Rock Arkansas hotels, where contemporary sophistication is touched with old-world charm. With exquisitely styled guestrooms, two restaurants and five state-of-the-art meeting rooms, the historic Capital Hotel is noted among luxury Little Rock hotels for its traditional Southern hospitality and quiet sense of grace. Recruiting for: Culinary Externs - Sous Chefs - Line Cooks - Pastry Cooks - Management Trainee

Naomi Honig McCormick Human Resource Director 1980 8th Street Boulder CO 80302 [email protected] (774) 249-0704 Kyle Mendenhall Executive Chef [email protected]

Lake Placid Lodge www.lakeplacidlodge.com Table 84 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 the timeless beauty of the North Woods. Woods and water enfold the Lodge, which features 13 sumptuous rooms and 17 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

Joshua Cunningham Executive Sous Chef [email protected] 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 30 Career Fair - September 22, 2015 Larkspur Events & Dining www.larkspurvail.com Table 92 Larkspur provides a unique externship opportunity for students who wish to hone their skills at 8,000 feet while working at the C base of a World Class Ski Resort. Under the tutelage of Executive Chef Paula Turner, Larkspur Events & Dining is a premier BP venue for personalized group gatherings and is open to the public for lunch daily as well as dinner on Friday and Saturday nights. Will Interview Chef/Owner Thomas Salamunovich approaches his craft in the same manner he approaches his guests, with a fresh eye and a Wednesday nurturing spirit. His attention to detail, dedication to quality, and commitment to refinement, have established Larkspur as a leader in the culinary industry as well as one of the most desirable places to frequent. Every day is an adventure in this high-profile, ever- changing culinary environment. Come join the team! Recruiting for: Culinary Externs - Baking & Pastry Externs - Prep Cooks - Line Cooks - Pastry Cooks - Front-of-the-House Positions.

Paula Turner Executive Chef 458 Vail Valley Drive Vail CO 81657 [email protected] (970) 754-8051 Rafal Konka Managing Director [email protected]

Le Pain Quotidien www.lepainquotidien.com Table 85 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 - Bakery Manager - General Manager - Assistant General Manager - Service Manager - Kitchen Manager

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

Andrew Novak '13, '15 Assistant General Manager

Tessa Price Senior Training Manager [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 31 Career Fair - September 22, 2015 The Little Nell www.thelittlenell.com Table 95 Aspen at our front door, Aspen Mountain at our back. We’re proud to be Aspen’s only luxury boutique hotel, with 5 Stars and 5 C Diamonds, and exclusive ski-in, ski-out access to Aspen Mountain. From our kitchens to our cellars, with their 20,000 bottles of BP wine, from the Concierges in our lobby to the Concierges on our mountains, and from family adventure to après ski, this is, guests Will Interview have said, “the Aspen of Aspen.” Aspen is a world community at the crossroads of wild mountain and electric city. Nowhere else Wednesday does haute couture and haute cuisine mix so casually with bearded bro-bras and Colorado microbrews. Element 47 has been called Aspen’s “finest spot to wine, dine and unwind.” Our team of culinary and wine professionals is one very good reason our hotel has enjoyed the rare 5-Star, 5-Diamond ranking for so long. In 2015, Element 47 received its first 5-Star Restaurant Award. Whether you ski in for lunch, drop in at the bar for a more casual rendezvous, or join us for the most special of occasions, you’ll be greeted with warmth, not formality. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cook I, II, III - Lead Line Cook - Sous Chef - Pastry Cook I, II, III - Front Server - Back Server - Host - In-Room Dining Server - Cocktail Server

Alex Streblow '98 Assistant Director of Human Resources 675 East Durant Avenue Aspen CO 81611 [email protected] (970) 920-6397 (970) 544-6221 Matt Zubrod Executive Chef [email protected]

The Lodge at Woodloch www.woodloch.com Table 112 Family Resort - Country Club - Destination Spa. C BP This exceptional Poconos resort, nestled in a pristine mountain lake setting, is regarded as one of America's "Best All-Inclusive Family Resorts." Woodloch has been owned and operated with pride by the Kiesendahl Family since 1958. Their traditional warm hospitality has been nurturing and embracing the spirit of spending quality time with family and friends for over fifty years. This Pocono Mountains resort provides a four-season, fun-filled, lakeside escape. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks

Stevan Sundberg Corporate Chef 109 River Birch Lane Hawley PA 18428 [email protected] (570) 685-8462 (570) 685-8591 Josh Tomson Executive Chef [email protected]

Lumber Yard Restaurant www.lumberyardamherst.com Table 14 Lumber Yard Restaurant is a modern day bistro. The 48-seat dining room offers an elegant space for casual gatherings of all kinds C —from festive group dinners to quiet tables for two. Guests can also take a seat at the bar, order a quick bite from our locally sourced and seasonal menu and enjoy one of our 25 chef-selected wines by the glass or craft cocktail. Recruiting for: Culinary Externs - Saute - Grill - Garde Manger

Rolf Nelson '92 Owner/Chef 383 Main Street Amherst MA 01002 [email protected] (413) 253-4200 (413) 253-4205 Cindy Nelson Owner

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 - September 22, 2015 Madison Beach Hotel http://madisonbeachhotel.com Table 48 Madison Beach Hotel is home to The Wharf Restaurant, which is a favorite spot for indoor and outdoor dining done right. Guests C and locals alike love our extensive menu featuring farm-to-table cuisine made from seasonal, locally sourced ingredients. Using traditional techniques and the best ingredients, we are proud to serve a wide array of dishes that showcase the fresh and clean Will Interview flavors of the Atlantic Northeast. Our restaurant is open for breakfast, lunch, and dinner and offers al fresco dining in season. Wednesday Recruiting for: Culinary Externs - Line Cooks - Banquet Cooks - Front-of-the-House Supervisors - Fine Dining Servers

Jonathan Zuromski '08 Food and Beverage Manager 94 W Wharf Madison CT 06443 [email protected] (203) 245-1404 (203) 245-2900 Leo Bjushey Executive Chef [email protected]

Magnolia Bakery www.magnoliabakery.com Table 113 Magnolia Bakery, the world's most famous bakery, seeks experienced GMs, Managers, Bakers, and Cake Decorators to help us M continue to grow! We have locations in NYC, LA and Chicago as well as Tokyo, Moscow, Mexico City,and the Middle East. We BP are excited about plans to open additional locations in NYC - including Penn Station in September - and overseas this year! Recruiting for: Baking & Pastry Externs - Bakers - Cake Decorators - Production Managers - Front-of-the-House Managers - General Managers - Suupervisors

Maryam Ali Human Resources Manager 1841 Broadway, Suite 1111 New York NY 10023 [email protected] (212) 265-2777 Victoria Keough Vice President of Human Resources [email protected] Christa LiTrenta '12, '13 Manager of Production and Culinary Training [email protected]

Major Food Group www.majorfood.com Table 17 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) - Sous Chefs - Line Cooks - Prep Cooks - Pastry Cooks - Bakers

Jonathan Moldenhauer Human Resources Manager 68 35th Street 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 33 Career Fair - September 22, 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, September 21, 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 Heather Colvin '15 Culinary Voyager - Marquis Washington DC [email protected] Michael Lamey Executive Chef - JW Marriott Desert Ridge [email protected] David Schwab Executive Pastry Chef - Gaylord Opyrland [email protected] Jadan Sheive '06 Executive Chef - JW Marriott Grande Lakes

Robert Wallach Executive Sous Chef - Marco Island [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 34 Career Fair - September 22, 2015 Metz Culinary Management www.metzltd.com Table 67 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 foodservice, 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). 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

The Modern and Cafes at MoMA Table 32 The restaurants at MoMA consist of The Modern and the Cafes at MoMA, Café 2 and Terrace 5. The Modern is a stunning, C Michelin-starred restaurant helmed by Executive Chef Abram Bissell, with desserts by Pastry Chef Jiho Kim. The restaurant BP features two distinct dining experiences: the casual and vibrant Bar Room and the sleek Dining Room, overlooking MoMA’s Sculpture Garden. The Cafes at MoMA feature the seasonal cuisine of Executive Chef Dan Jackson. Café 2 features an extensive menu of Italian-inspired cuisine, and Terrace 5 serves a lighter fare with homemade desserts, beer and cocktails and overlooks MoMA's Abby Aldrich Rockefeller Sculpture Garden. Recruiting for: Culinary Externs - Baking & Pastry Externs. We are also looking for all Front-of-the-House and Back-of- the-House positions in both The Modern and Cafes at MoMa.

Jiho Kim Pastry Chef [email protected] Matthew Morris Manager - Cafes at MoMA [email protected] Adam Olland Dining Room Manager - The Modern [email protected] Diana Trenk Employee Services Manager 9 West 53rd Street New York NY 10019 [email protected] (212) 408-6314

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 - September 22, 2015 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 outdoor dining at the Granary. Meal capacity is 1100 plates.

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

Moxy www.moxyrestaurant.com Table 72 Moxy: Modern American tapas restaurant focusing on smaller plates meant for sharing and taking our inspiration from our local C farmers, culture, and history. Will Recruiting for: Culinary Externs Interview Wednesday

Matt Louis '00, '01 Chef/Owner 106 Penhallow Street Portsmouth NH 03801 [email protected] (603) 319-8178 (603) 766-0009

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 - September 22, 2015 The Naples Beach Hotel & Golf Club www.naplesbeachhotel.com Table 76 Experience Is Everything at Our Florida Beach Resort. C BP We have been welcoming guests, groups and gatherings of every sort to The Naples Beach Hotel & Golf Club for generations – Will Interview ever since Henry B. Watkins Sr. purchased this tropical Florida beach resort back in 1946. And our experience has taught us that Wednesday nothing matters more than making your experience unique and enjoyable.

Whether you come to play along our 7 miles of white-sand beach or on our award-winning Naples golf course, to indulge at our impressive spa or in our beachfront restaurants, to hold a world-class conference or a breathtaking beach wedding, when you visit our Florida beach resort, we promise you an experience you’ll always remember. Recruiting for: Culinary Externs - Baking & Pastry Externs

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

Narcissa Restaurant www.narcissarestaurant.com Table 119 Narcissa, André Balazs and Michelin-starred chef John Fraser’s restaurant nestled next to the The Standard’s townhouse entrance, marries the' clean flavors and impeccably-sourced ingredients of California cuisine with new techniques of roasting, rotisserie and slow-cooking. Featuring seasonal, local and organic produce from André Balazs’ Hudson Valley farm, Locusts on Hudson, the healthy, multi-layered American menu offers both simplicity and sophistication. The intimate neighborhood restaurant offers two dining rooms, one featuring a large open kitchen and chef counter, the other overlooking a charming private garden, allowing for al fresco dining in warmer months. Recruiting for: Line Cooks - Pastry Cooks - Sous Chefs - Wine Service Sommeliers

Sarah Aste Human Resource Manager 25 Cooper Square New York NY 10003 [email protected] (212) 228-3344 (212) 475-5600 Berenice De Araujo Chef de Cuisine [email protected] David Sangiacomo 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 37 Career Fair - September 22, 2015 Neighborhood Restaurant Group www.neighborhoodrestaurantgroup.com Table 39 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 (at approved sites) - Cooks - Servers - Managers

Erik Bergman Director of Operations 2000 Mt. Vernon Avenue Alexandria VA 22301 [email protected] (703) 549-5051 Sarah Jane Curran '09 General Manager - Birch & Barley [email protected]

New Zealand King Salmon www.orakingsalmon.com Table 4 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 ell as our superior quality salmon. The New Zealand salmon industry recently attained the Monterey Bay Aquarium Seafood Watch Green/Best Choice rating -- a first for Will Interview marine-farmed salmon. We are also Ocean Wise recommended by the Vancouver Aquarium. We currently supply Ora King Wednesday 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

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 - September 22, 2015 Newport Harbor Corporation www.newportharbor.com Table 108 Newport Harbor Corporation is an industry pacesetter and long-standing symbol of quality in the culinary and hospitality trade. C do With an impressive and diverse portfolio of award-winning hotels, restaurants and events spanning across the states of Rhode BP Island and Massachusetts, NHC continues to be defined by the pursuit of excellence and unwavering commitment to each of our Will Interview endeavors. We are proud to be an employee-owned (ESOP) company, characterized by an energetic synergism between Wednesday colleagues with a mutual respect for innovative ideas and unique expression in order to remain an industry leader. Learn more about us at www.newportharbor.com Recruiting for: Culinary and Baking & Pastry Externs - Culinary Cooks - Prep Cooks - Baking & Pastry Positions.

Gretchen O'Brien Recruiting Manager 366 Thames Street Newport RI 02840 [email protected] (401) 848-7010 Karsten Hart Director of Restaurants [email protected]

NoHo Hospitality Group www.andrewcarmellini.com Table 77 NoHo Hospitality Group owns and operates some of the country's best known and beloved restaurants helmed by award-winning C chef Andrew Carmellini and his partners, Josh Picard and Luke Ostrom. They include Locanda Verde, The Dutch in SoHo and BP Miami Beach, Joe's Pub & The Library at The Public, Lafayette, and Bar Primi. Their latest project, Little Park, opened in Tribeca in November. Recruiting for: Culinary and Baking & Pastry Externs (at approved sites). All Culinary Positions - All Baking and Pastry Positions

Emily Olmsted '05 Director of Human Resources 380 Lafayette - Suite 202 New York NY 10003 [email protected] (646) 442-7856 (917) 591-9445 Jason Hua '04 Executive Chef - The Dutch NYC [email protected]

Nordstrom www.nordstrom.com Table 61 Nordstrom Restaurant and Specialty Coffee: Enjoy delicious food and drinks at a Nordstrom near you. Featuring fresh M ingredients, our menus vary by restaurant type, season and region. Our coffee bars offer handcrafted beverages prepared by skilled baristas. Learn more about our restaurants, see what's in your area and take a look at sample menus. With more than 200 locations, there's a lot to explore. Recruiting for: Line/Prep Cook - Lead Cook - Sous Chef - Bartender - Server - Assistant Restaurant Manager (including Paramus, NJ location!)

Marisa Tsao '06 Regional Restaurant Manager, Northeast 1700 7th Avenue, Suite 1000 Seattle WA 98101 [email protected] (206) 303-5844

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 - September 22, 2015 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

Kevin Richer '02, '04 General Manager 104 North End Avenue Manhattan NY 10282 [email protected] (646) 747-1600 Kim Yu '12 Service Manager [email protected]

Northstar Café www.thenorthstarcafe.com Table 57 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 Training Program

Damon Burney Partner 4215 North High Street Columbus OH 43214 [email protected] (614) 263-0303 Sarah Crossley Partner [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 40 Career Fair - September 22, 2015 Ocean House & Weekapaug Inn www.oceanhouseri.com Table 115 The Ocean House in Watch Hill, RI, is devoted to creating enduring relationships with our guests and members by providing highly C personalized service and gracious hospitality in an informally elegant atmosphere. The OH! Spa at the Ocean House has been BP awarded the coveted 5 Stars from Forbes Travel Guide, becoming one of 30 5-Star rated spas in the world while our Resort and Seasons Restaurant have been awarded 4 Stars. Service is executed at the highest level at the Ocean House. Seasons is the Ocean House's fine dining restaurant of farm-to-table cuisine. Our chefs work closely with local farms to obtain the best ingredients available in New England, which allows for dishes to change daily based on what is freshest and just harvested. Seasons received 3 stars from Rhode Island Monthly on its first year (9/10), and is one of Esquire Magazine's 11 Spots Not to Miss (2010). The Club Room is our Members Dining Room. A Bistro menu features a charcuterie program, along with dishes that are seasonally driven.

The Ocean House is a Five Diamond AAA hotel and a member of Relais & Chateaux. Also, the Travel + Leisure Best Awards 2012, voted on by Travel + Leisure readers, ranked the Ocean House as the #4 Top Resort in the Continental U.S. and #60 Top Hotel in the World. Reopened in the fall of 2012, the Weekapaug Inn is located in the peaceful community of Weekapaug, RI, with sweeping views of Quonochontaug Pond and the Atlantic just beyond. Inspired by classic Cape-Cod style, the building is covered with red cedar shingles, accented by dark brown trim. The property features 27 guest rooms and four Signature Suites, with farm- to-table fine and casual dining and boutique event space. As the sister property to the Ocean House, located just five miles away in Watch Hill, RI, guests of the Weekapaug Inn enjoy access to all of the amenities and facilities at the resort including, five restaurants, a private beach, activities and programming, yachting, the OH! Spa, and others.

The Ocean House and Weekapaug Inn are Equal Opportunity Employers. Recruiting for: Culinary Externs - Baking & Pastry Externs (both locations) - Front-of-the-House Positions

Jennifer Backman Executive Chef - Weekapaug Inn [email protected] John Kolesar Executive Chef - Ocean House [email protected] Katie Russo Assistant Director of Recruitment 1 Bluff Avenue Watch Hill RI 02891 [email protected] (401) 584-7032

Omni Hotels & Resorts www.omnihotels.com Table 101 Omni Hotels is known for its exemplary company culture, authenticity to the markets in which we operate, innovation and C exceptional service. Our commitment to career development has created tenure and loyalty that enables us to perpetuate our BP family atmosphere. Our Associates will tell you: We are large enough to provide diverse career opportunities in a variety of venues, yet small enough to know you by name. Our belief in "The Power of One" reinforces the continued evolution of the brand. Omni Hotels' unique ownership structure and dynamic leadership team provide stability which sets us apart from other brands. Recruiting for: Culinary Externs and Baking & Pastry Externs (at approved sites). Entr-Level Cooks - Entry-Level Pastry Cooks - Cooks with Line Experience - Banquet Cooks

Philip Bollhoefer Executive Sous Chef - Grove Park Inn 290 Macon Avenue Asheville NC 28804 [email protected] (407) 744-5956 Joshua Hasho Executive Chef 500 Interlocken Boulevard Broomfield CO 80021 [email protected] (303) 464-9000

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 - September 22, 2015 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

Orange and Olive Caterers www.orangeandolivecaterers.com Table 37 Orange and Olive Caterers focuses on local, sustainable, and organic products, as well as, hormone and antibiotic free proteins C M and dairy products. We accommodate anything from corporate parties, weddings, to grab and go services. Recruiting for: Culinary Extern - Line Cooks - Prep Cooks - Client Liasons

Sam Fertik '09 Owner/Executive Chef 398 Central Avenue Jersey City NJ 07307 [email protected] (866) 247-2520 Matt Campion '13, '14 Sales Executive [email protected] Kathleen Jean-Louis Office Manager [email protected] Aaron Nemani Owner/Chef Operating Officer [email protected]

Orchid Island Golf & Beach Club www.orchidislandgolfandbeachclub.com Table 44 Orchid Island Golf & Beach Club is honored to receive the prestigious Distinguished Emerald Club of the World Award. Orchid C Island has 415 memberships, approximately one mile of beach front, an Arnold Palmer designed 18-hole championship golf course and 8 Har-tru tennis courts. The dining venues include the newly redesigned Golf Clubhouse, the 9th Hole Snack Shop, Will Interview the exquisite West Indies-style Beach Clubhouse, and the Pool Grille. Wednesday Recruiting for: Culinary Externs - Culinary Graduates - Front-of-the-House Service Assistants

Chris Sozio '86 Executive Chef One Beachside Drive Orchid FL 32963 [email protected] (772) 581-1013 (772) 646-7109 Pam Sanchez Food & Beverage 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 42 Career Fair - September 22, 2015 The Otesaga Resort Hotel www.otesaga.com Table 54 The Otesaga Resort Hotel is a 133-room hotel registered in Historic Hotels of America. Built in 1909, the Otesaga is nestled in Cooperstown, NY, with an ambiance of a bygone era. We are a seasonal hotel open from April through November with the Hawkeye Grill remaining open all year. Recruiting for: Banquet Chef - Culinary Line Cooks

Terri Winter Director of Human Resources 60 Lake Street Cooperstown NY 13326 [email protected] (607) 544-2507 (607) 544-2440

OTG Management www.anotgexperience.com Table 19 Our Story OTG’s mission is to transform the airport experience. Sophisticated dining and fresh to go. Tasteful retail with a personal touch. Vibrant design leading to inviting atmospheres. The latest technology and a custom experience. The seamless integration of these ingredients defines who we are. We are an award-winning travel restaurateur with more than 200 restaurant Will Interview and retail locations in ten airports across North America. Since our entry into airports in 1996, we have been recognized Wednesday throughout the industry for our exceptional customer focus and groundbreaking innovation. Celebrated chefs such as Andrew Zimmern, Andrew Carmellini, and Michael White are part of our culinary consulting team, and we work with world renowned design firms to help create atmospheres that transform the architectural space of an airport. Our dining programs for John F. Kennedy International Airport Terminal 5 and LaGuardia Airport Terminal D are industry leaders in terms of revenue and recognition, and our unprecedented roll-out of iPads in the airport dining sector is on track to be one of the largest consumer- facing deployments of the acclaimed tablet. For us, the experience is about the journey, not the destination. Recruiting for: Chefs - Sous Chefs - Supervisors - Line Cooks

Mia Garcia Employment Coordinator

Ramesh Meanger '10 Chef [email protected] Kim Yost Talent Acquisition Researcher 352 Park Avenue South New York NY 10010 [email protected] (929) 214-2985

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 Will Interview places. With a passion for all things culinary, our dynamic professional staff brings its world-class talents to the table every day. Wednesday Unlimited opportunities are available for talented and dedicated individuals. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) -Executive Chefs - Sous Chefs - Chefs de Cuisine - Line Cooks

Lindsay Greenman Recruiting Manager 120 West 45th Street - 16th Floor New York NY 10036 [email protected] (212) 789-8100 (212) 302-8032 Matthew Gardiner Director of Operations [email protected] Christopher Mariani General Manager [email protected] Stefanie Morgado 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 43 Career Fair - September 22, 2015 Pinehurst Resort and Country Club www.pinehurst.com Table 128 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.

Chip Ashman Human Resources Manager P.O. Box 4000 Pinehurst NC 28374 [email protected] (910) 235-8176 (910) 235-8174 Justin Bailey No. 7 Chef [email protected]

Restaurant Associates www.restaurantassociates.com Table 41 Restaurant Associates is recognized as the nation’s premier hospitality company, operating over 140 prestigious locations. C M Restaurant Associates, based in New York City, provides premium food services to museums, performing arts centers, aquariums, corporate dining, educational facilities and off-premise catering events in New York City, Boston, Hartford, Atlanta, Will Interview Washington D.C. and Philadelphia. Restaurant Associates is a subsidiary of Compass Group, North America, the world’s leading Wednesday foodservice organization. Recruiting for: Culinary Externs (at approved sites). Manager-in-Training Programs - Full-Time Openings

Lisa Wright Talent Acquisition Recruiter 2400 Yorkmont Road Charlotte NC 28217 [email protected] (704) 328-6017

Restaurant North/Market North www.restaurantnorth.com Table 98 Farm driven American restaurant focused on bringing guests an enlightened and educated dining experience. Hospitality is King! C M Will Recruiting for: Culinary Externs - All positions for front-of-the-house and back-of-the-house. Interview Wednesday

Eric Gabrynowicz '01 Chef/Partner 386 Main Street Armonk NY 01504 [email protected] (914) 273-8686 (914) 273-1927 Stephen Mancini COO/Partner [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 44 Career Fair - September 22, 2015 RoNetco Supermarkets, Inc. www.shoprite.com Table 69 Family-owned and operated for decades, RoNetco Supermarkets is a leader in the retail grocery industry. Entrepreneurial in C M nature, RoNetco’s ShopRite stores cater to the customer with wide selections of high quality, fresh foods, delivered by knowledgeable and friendly associates. Open kitchens offer the customer the opportunity to interact with the culinary professionals exchanging ideas, cooking techniques and food preparation suggestions thereby establishing relationships based on trust and inspiration. RoNetco is a community leader who embraces the business philosophy of being Partners in Caring for Neighbors’ Families, Homes and Communities. Dedicated to the purpose of caring deeply about people, helping them to eat well and be happy, RoNetco provides innovative technology with e-commerce at point of sale and tremendous growth opportunities for its associates. Believers in teamwork, RoNetco associates work tirelessly to improve the quality of life for customers in the northwest New Jersey market areas. Training and development are foundations for associates to realize success in a highly competitive and ever-changing marketplace. Offering a work/life balance with outstanding earning power, RoNetco is the employer of choice! Recruiting for: Culinary Extern (Ledgewood, NJ) - Cooks - Chefs - Sous Chefs - Managing Chefs - Executive Chefs - Bakery Leaders - Cake Decorators

Christine Foster Communications & Training Coordinator Morris Canal Plaza -1070 U.S. Hwy. 46 Ledgewood NJ 07852 [email protected] (973) 927-8300 (973) 927-4953 Dan LeClech Food Services, Supervisor [email protected]

Ross Bread Shoppe & Coffee House www.rossbread.com Table 26 Ross Bread is an artisanal bread bakery and café. Each week we produce at least 875 loaves of bread, more during holidays. We bake more than 30 varieties, all from organic ingredients and local sources. We also produce laminates, cookies, cakes, sweet BP rolls, pies, tarts and savory items. We make in-house all of our own supplemental ingredients for our small café – soup stock, onion jam, mayonnaise, glazes and sauces.

At Ross Bread, you will work the whole shop: from scaling, to mixing, to shaping and finishing. Everything we bake is from the freshest, local, organic resources, so you can feel great about the food you are creating for our enthusiastic customers. Recruiting for: Baking & Pastry Externs - Full-Time Baking & Pastry Chef

Amy Freidenrich Owner 109 Danbury Road Ridgefield CT 06877 [email protected] (203) 438-4822 Eric Freidenrich Owner [email protected] Meg Kelley '12 Head Baker [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 45 Career Fair - September 22, 2015 SAGE Dining Services, Inc. www.sagedining.com Table 114 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: Salaried Managers Nationwide: Food Service Directors - Executive Chefs - Catering Managers - Chef Managers. Sorry, no externships!

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

Salamander Hotels & Resorts www.salamanderhotels.com/careers Table 7 Salamander Hotels & Resorts is a privately owned and operated company based in Middleburg, Virginia, just outside Washington, D.C. Founded by Sheila C. Johnson in 2005, the company owns, manages, and develops hotels, resorts, and inns that reflect the authenticity and character of their surrounding environment. Salamander's portfolio includes Salamander Resort & Spa Will Interview (Middleburg, VA), Hammock Beach Resort (Palm Beach, FL), Reunion Resort (Orlando, FL), Innisbrook Resort (Palm Harbor, FL), Wednesday and, opening in 2016, The Henderson Beach & Spa Resort (Destin, FL). Salamander also operates a small retail/catering outlet called Market Salamander in Middleburg, VA. Recruiting for: All culinary opportunities for our Florida properties. For our FL property opening in 2016: Chef de Cuisine - Sushi Chef - Pastry Chef - Sushi Cook - Line Cooks

Camilla Ragin Corporate Human Resources Manager 10 North Pendleton Street Middleburg VA 20117 [email protected] (540) 687-3710 (540) 687-3117

Salamander Resort & Spa http://www.salamanderresort.com Table 6 At Salamander Resort & Spa, we look for people who are passionate about service and have a hunger for learning new skills. We C believe in the power of teamwork and the professional development of our team members. With our employees being our greatest BP assets, we are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment Will Interview along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and Wednesday diverse team of employees. All professionals at Salamander Hotels & Resorts live by our Vision, Brand Promise, and Core Values. We specialize in the management of Four and Five Star luxury hotels, resorts and fine food establishments. If your outside interests include golf, tennis, spa, beach, water sports, equestrian, shopping or just relaxation, we have the employee discounts to match. Recruiting for: Culinary Extern - Baking & Pastry Externs - Cook II and Cook III for Banquets/Harrimans/Gold Cup Restaurants

Anh McClarren Human Resources Manager 500 North Pendleton Street Middleburg VA 20117 [email protected] (540) 326-4125 (540) 326-4133 Keith Ahern Executive Sous Chef [email protected] JJ Kern Executive Sous Chef [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 46 Career Fair - September 22, 2015 School of Hotel Administration/The CIA Alliance www.shacia.org Table 120 The Cornell University School of Hotel Administration offers BPS graduates with several years of work experience and an ongoing interest in hospitality management the opportunity to complete a Masters of Management in Hospitality tuition free, through the Kanders Food & Beverage Assistantship. Recruiting for: Interested students!

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

Seneca Resorts & Casinos senecacasinos.com Table 118 Western New York's premier gaming and resort destination, with three distinct locations in New York: Niagara Falls. Salamanca, C and downtown Buffalo. Will Recruiting for: Culinary Externs (at approved sites) - Culinary Sous Chef, Fine Dining & High Volume. Multiple Culinary Interview Cooks: various levels based on experience. Wednesday

Lisa Ehde Recruiter 310 4th Street Niagara Falls NY 14304 [email protected] (716) 278-0011 (716) 278-3700

Shake Shack www.shakeshack.com Table 22 Shake Shack is a modern day roadside burger stand serving the most delicious burgers, fries, shakes, beer and wine, and more. M We are looking for warm, friendly and caring people who love to serve. Recruiting for: Managers - - Including a greater Westchester/Hudson Valley location!

Jenny Conrad Recruiting and Talent Development Manager 24 Union Square East - 5th Floor New York NY 10003 [email protected] (646) 747-7232

ShopRite Supermarkets, Inc. www.shoprite.com Table 78 Shoprite Supermarkets, Inc. (SRS) is a member in the Wakefern Food Cooperative that owns and operates 32 stores located in Westchester, the Hudson Valley, Albany and New Jersey. SRS is growing and has opened 6 new stores in the past 3 years with additional new store openings and remodels slated for 2013. With growth, SRS has focused on growing to meet the needs of our Will Interview shoppers that are asking for stores with full culinary programs. We are seeking Chefs, Managers, and Team Leaders to work in Wednesday our Chef Departments, Gourmet Cheese, and Deli Departments. At ShopRite our skilled food service team members blend their experience, knowledge, passion and high quality food to deliver a new value experience for our customers. We strive to be the first resource when it comes to food by providing a knowledgeable, caring staff and a dedicated “Chef Selection” program that our customers can be proud to take home and call their own. The increased demand for full culinary programs combined with the growth of both new and existing stores provides a need to onboard skilled professional “foodies” to our team. Join us in the next evolution of the food service. Recruiting for: In Store Chef - Baker

Richard Hachan II Store Executive Chef 176 North Main Street Florida NY 10921 [email protected] (845) 651-2799 (845) 651-2799 Nicholas Mancinelli Store Executive Chef [email protected] Augie Reyes, Sr. Merchandising Manager

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 - September 22, 2015 Skytop Lodge www.skytop.com Table 29 Sprawling over 5,500 acres of pristine woodland, and recently named to Travel+Leisure’s list of the Best All Inclusive Resorts in C America, Skytop Lodge offers a retreat like no other. From its magnificent accommodations to its endless list of amenities and BP activities for the whole family, it’s like stepping back in time to a world of rich natural beauty and exquisite comfort. Recruiting for: Culinary Externs - Baking and Pastry Externs - Variety of Full-Time Permanent Positions.

Richard Beichner Executive Chef One Skytop Skytop PA 18357 [email protected] (570) 595-8940 (570) 595-8926 John Capponi '02 Executive Sous Chef [email protected]

SODEXO www.sodexousa.com Table 129 Sodexo provides fresh, nutritious meals while working within the ethnic, cultural, and nutritional needs of our clients. We promote C M local, organic, and healthy ingredients grown through sustainable practices to keep our customers and our environment healthy and happy. Our food services are just one of the ways we work to make every day a better day for the people we serve. We work to meet the ethnic, cultural, and nutritional needs of your people to ensure their health and happiness. College students away from home for the first time, hospital patients looking for a little peace-of-mind, CEO's with lots to do and little time to eat - these are just a few of the people whose lives we're proud to touch every day. Recruiting for: Culinary Externs (at approved sites) - Catering Manager - Retail Manager - General Manager - Food & Beverage Manager

Rachel Nicholson Senior Recruiter 200 Continental Drive #400 Newark DE 19713 [email protected] (302) 533-4000

Soho House & Co. www.sohohouseny.com Table 73 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 - Management - Line Cook - Pasta Cook - Pastry Cook - Prep Cook

Ciara Price Assistant Human Resources Manager 29-35 Ninth Avenue New York NY 10014 [email protected] (646) 253-6146 (646) 253-6294

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 - September 22, 2015 The St. Regis Bal Harbour www.stregis.jobs/balharbour Table 82 St. Regis Hotels & Resorts offers its elite clientele an experience beyond expectation. For modern connoisseurs who desire the M finest expressions of service, each moment spent within our walls reveals bespoke attention to every desire. Our rich heritage, dating back more than 100 years to the grand opening of The St. Regis New York by the esteemed Astor family, is evoked Will Interview throughout every hotel - from our century old butler service to the tradition of fresh flowers established by "The" Mrs. Astor. Yet no Wednesday tradition is as vigilantly honored as the Astor family's desire to treat guests of the hotel as though they were personal guests in the Astor's own home. The St. Regis staff is committed to delivering this promise in every moment of every stay. The St. Regis Bal Harbour Resort is situated among lush tropical gardens, sparkling white sand beaches, and turquoise waters on Florida’s celebrated Gold Coast. Just 15 minutes north of South Beach and among the most distinguished neighborhoods in South Florida, Bal Harbour is an exclusive island village located on the south bank of the only inlet on the barrier island between the Atlantic Ocean and the Intracoastal Waterway of Miami Beach. An intersection of art, fashion, and design, the island is home to the legendary Bal Harbour Shops. Located directly across Collins Avenue from the resort, the shops serve as an international destination, attracting both guests and residents with a collection of prestigious designer boutiques, bistros, and outdoor cafes on par with those of New York, Beverly Hills, Paris, London, and Milan. Just a short drive away, the rich culture and captivating energy of South Beach, Ocean Drive, and the Art Deco District of Miami await. For museum aficionados, there are endless choices, including the Bass Museum of Art and Wolfsonian-FIU Museum in Miami Beach, as well as the Lowe Art Museum in Coral Gables. In Downtown Miami, the Miami City Ballet and the Adrienne Arsht Performing Arts Center offer premier live entertainment. Nearby, the Jackie Gleason Theater continues to provide star-quality entertainment while the Lincoln Road Theater serves as home to the New World Symphony. Year-round, professional and college sports teams, ranging from football to baseball to hockey, draw domestic and international guests, as does the city’s famed nightlife and annual events, including food and wine festivals and the world-famous Art Basel Miami. Recruiting for: Line Cooks - Supervisors/Managers

Emily Keck Learning & Development Manager 9703 Collins Avenue Bal Harbour FL 33154 [email protected] (305) 993-0728 (305) 993-0685 Scott Dolbee Executive Chef [email protected]

Stowe Mountain Resort - Mount Mansfield Company www.stowemountainresort.com Table 15 We are a destination resort with year-around activities. Located on Mount Mansfield, Vermont's highest peak. Ranked 4th in C culinary in North America. We are continually expanding and strive to give our guests a great experience. Will Recruiting for: Culinary Externs - Line Cooks - Summer Banquet Cooks - Experienced Full-Time Executive Chef and Interview Sous Chefs Wednesday

Gary Crouse '84 Executive Chef 5781 Mountain Road Stowe VT 05672 [email protected] (802) 760-4631 (802) 760-3453 Chris Estaben Executive Sous Chef [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 49 Career Fair - September 22, 2015 Tarrytown House Estate & Conference Center www.destinationhotels.com Table 87 Tarrytown House Estate & Conference Center is a proud member of the Destination Hotels & Resorts. Overlooking the majestic C Hudson River Valley, Tarrytown House Estate & Conference Center is a conference center with facilities and services that meet BP the standards of the present, blended with the gracious charm and history of the estate's past. Less than 24 miles from New York Will Interview City, our hotel has a superb location in the heart of historic Westchester County. Wednesday

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

Tinios Pro Hospitality www.galleyhatch.com Table 53 Tinios Pro Hospitality is a family-owned and operated multi-unit/multi-brand restaurant group. It includes the Galley Hatch in C M Hampton, the original which has been in operation over 40years. Popovers on the Square is a European-style bakery/café with 2 BP public locations and a Community Bakery. Grill 28 is a full-service restaurant located on a public golf course. Will Interview Recruiting for: Culinary Externs and Baking & Pastry Externs (Popovers on the Square) - Full-Time and Part-Time Line Wednesday Cooks and Bakers. Management Candidates. Corporate Sous Chef. Team members for new concept launch. Mark Segal '97 Corporate Chef 325 Layfayette Road Hampton NH 03842 [email protected] (603) 926-6152 Ethan Clark 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 - September 22, 2015 Turning Stone Resort Casino www.turningstone.com Table 111 Celebrating over 20 years of growth and success, Turning Stone Resort Casino is a year round, world-class destination resort C located just outside of Syracuse, NY. Exceeding 3,400 acres and hosting more than 4.5 million guests a year, Turning Stone BP offers exceptional experiences, guest service, and amenities in gaming, hospitality, dining, and entertainment. Will Interview Wednesday Our resort features 4 hotels with over 700 rooms and features two AAA 4-Diamond rated, award winning hotels, The Lodge and The Tower Hotel. We offer over 20 different food outlets which includes fine dining, casual restaurants, banquets, convenience food options, and confectionary shops. We offer guests unique fine dining experiences in our AAA 4-diamond rated restaurant Wildflowers, and our award winning TS Steakhouse. The Turning Stone Resort Casino is a world-class casino with over 120,000- square feet of gaming space including slot machines, table games, Poker and High Stakes Bingo. We have award winning spas, five golf courses, a sportsplex with an indoor golf dome, a cabaret-style Showroom, 5,000-seat Event Center, and more than 100,000 square feet of banquet and conference space.

In July 2013 the Turning Stone expanded its nightlife entertainment with the opening of EXIT 33. This $25mil expansion features several club, lounge and entertainment venues including our Vegas style nightclub, LAVA. And we are still growing…Opening in late spring 2015, Yellow Brick Road Casino…Opening fall 2016, a 250,000-square foot luxury retail and entertainment complex.

We are hiring for full-time, part-time, seasonal and externship opportunities. Apply online at www.turningstone.com/careers. Students interested in externship opportunities should apply at least two months prior to their start date. Recruiting for: Culinary Externs - Baking & Pastry Externs. Please visit www.turningstone.com/careers for an up-to-date listing of our career opportunities.

Helen Wellar Recruiter 5218 Patrick Road Verona NY 13478 [email protected] (315) 361-7711 (315) 829-8937 Dennis Miller Executive Pastry Chef [email protected] Ron Ross '79 Executive Chef [email protected]

Union Square Events www.unionsquareevents.com Table 23 Union Square Events is the catering and venue hospitality business of Union Square Hospitality Group. Our culinary program is C M composed of thoughtful, seasonal menus. Ever dish is crafted with our guests in mind. Building and fostering strong relationships BP with each other and our suppliers is the foundation from which our program is built. We strive to exceed the expectations of our team members, clients, guests, and USHG partners. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cook - Pastry Cook

Sandra Kim '08 Executive Culinary Coordinator 640 West 28th Street New York NY 10001 [email protected] (347) 859-5049 Nathan Atkinson Director of Hospitality and Training

John Karangis Executive Chef [email protected] Dan Keehner '97, '98 Executive Pastry Chef [email protected] Ashley Nathan Pastry Sous Chef

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 51 Career Fair - September 22, 2015 Union Square Hospitality Group www.ushgnyc.com Table 31 Over the past 30 years, USHG has created and operated several fine dining restaurants, urban barbecue joints, a feel-good jazz C M 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). All Front-of-the-House and Back-of-the-House Positions, including Entry Level - Management Training

Elizabeth Murray People & Operations Manager - Gramercy [email protected] Jeff Turok '11 Talent Acquisition Manager 24 Union Square East New York NY 10003 [email protected] (212) 228-3585

Untitled untitledatthewhitney.com Table 33 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 dish.”

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 - Line Cooks - Pastry Cooks - Servers

Rachael Nemeth People and Operations Manager 99 Gansevoort Street New York NY 10014 [email protected] (646) 666-5585

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 - September 22, 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

Walt Disney World Swan and Dolphin Resort www.swandolphin.jobs Table 90 The award-winning Walt Disney World Swan and Dolphin is Located in the heart of the Walt Disney World® Resort, ideally C situated between Epcot® and Disney's Hollywood Studios™. Our newly redesigned resort offers 2,265 guest rooms and over BP 300,000 square feet of meeting space, five swimming pools including a grotto pool, two health clubs, and a white sand beach. Our Will Interview Chefs have set an industry standard for exceptional cuisine. Showcase your Culinary talents while working alongside our team of Wednesday 220 Culinarian professionals and award winning chefs, including Executive Chef Robert Ciborowski and two-time World Pastry Champion, Chef Laurent Branlard. The Walt Disney World Swan and Dolphin has consistently been awarded among the “Top 100 Companies for Working Families” by the Orlando Sentinel for over 10 years, the prestigious “Employees’ Choice Award” winner for 2007 and 2009, as well as the “Family Champion Award” for 2010. We offer a wonderful team environment, competitive salaries, comprehensive and competitive benefits package, including medical, dental, vision, 401(K), tuition reimbursement, daycare discounts, Hotel discounts, free meals, Paid Time Off, and more! Recruiting for: Culinary Externs - Baking & Pastry Externs - Culinary Line Cook

Cindy Erazo Human Resources Recruiter 1500 Epcot Resorts Boulevard Lake Buena Vista FL 32830 [email protected] (407) 934-4458 (407) 934-4897 Bogdan Sonta 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 53 Career Fair - September 22, 2015 Wegmans Food Markets www.wegmans.com Table 133 Headquartered in Rochester, New York, Wegmans is a privately held, family-owned company, founded in 1916 by the Wegman C M family. Ranked #5 on FORTUNE magazine's 2015 list of the 100 Best Companies to Work For, Wegmans has been on the list every year since it began in 1998, and in 2005 it ranked #1. A major regional supermarket chain, and one of the largest private Will Interview companies in the U.S.,Wegmans raised the bar on the shopping experience — better quality goods, a spectacular abundance of Wednesday choice, restaurant-quality prepared foods, beautiful stores and displays, and a superior level of customer service. Recruiting for: Culinary Externs (at approved sites) - Various Culinary Positions

Lindsay Walters Staffing Coordinator 1500 Brooks Avenue Rochester NY 14603 [email protected] (585) 429-3520 (585) 429-3809 Ian Boyle '01 Sous Chef

Joe Fidler '13 Lead Cook

Glenda Pavelski Human Resources Coordinator [email protected]

White Lodging www.whitelodging.com Table 109 White Lodging is dedicated to its mission of maximizing the value of every asset as well as its core values of growth, C accountability, ethics, impact, leadership excellence and genuine care. This has led White Lodging to become one of the largest and fastest-growing independent hotel ownership, development and management companies in the country, with more than 161 Will Interview managed hotels across 21 states. At White Lodging, we treat our restaurant portfolio as if each restaurant is a stand-alone venue Wednesday run by an award-winning food and beverage team; there just happens to be a hotel attached. That means we can really focus on the food, atmosphere, and experience, and give our directors of food and beverage and chefs the ability to be creative. For example, Chef Rino Baglio at the JW Marriott Indianapolis was one of 21 chefs in the world to receive the first Master Chef F.I.C. Certification awarded by the World Association of Chefs Society. We are proud of our teams’ many achievements such as the 2013 Marriott Food & Beverage Excellence Award and being designated a certified training store for TGI Friday’s. White Lodging's revenue and growth projections have us reaching $2 billion in revenue in 2018. Recruiting for: Culinary Externs (at approved sites) - Line Cooks - Sous Chefs - Prep Cooks

John De Souza Executive Chef - Teaneck Marriott [email protected] John Rudolph '07 Executive Chef - Milwaukee Marriott [email protected]

Whole Foods Market - Mid-Atlantic Region www.wholefoodsmarket.com Table 99 Whole Foods Market seeks out the finest natural and organic foods available, maintain the strictest quality standards in the C M grocery industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh year, we're a mission-driven company too. The Will Interview Mid-Atlantic Region is home to 42 stores and growing! We are looking for people hungry to grow with us as we expand to 80 Wednesday stores in the region. Stop by and find out why we have been Fortune Top 100 Companies to Work For every year the list has been in existence! If you are passionate about food and are looking for a career with tons of advancement, come check us out. Recruiting for: Culinary Externs (No externship opportunities at this time.) - Permanent Full-Time Cook - Cake Decorator - Baker - Leadership-in-Training

Laurie Crane Metro Field Recruiter 500 West Germantown Pike Plymouth Meeting PA 19462 [email protected] (301) 998-6865

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 - September 22, 2015 Whole Foods Market - Northeast Region [email protected] Table 100 Whole Foods Market attracts people who are passionate—about great food, about the communities they live and work in, about C M how we treat our planet and our fellow humans—and who want to bring their passion into the workplace and make a difference. BP Our core values guide Whole Foods Market’s purpose: We sell the highest quality natural and organic products available. We satisfy, delight and nourish our customers. We support Team Member happiness and excellence. We create wealth through profits and growth. We serve and support our local and global communities. We practice and advance environmental stewardship. We create ongoing win-win partnerships with our suppliers. We promote the health of our stakeholders through healthy eating education. Even with over 70,000 team members in three different countries, our idealism and commitment to our core values are as strong as ever. (Sit in on a meeting and you’ll hear team members asking questions like “How does that action support our Core Values?” It’s a tough crowd!) We’re out to prove that a company can do well by doing good—especially when the doing comes from the heart. Join our team and help Whole Foods Market bring about change in the marketplace that we hope will lead to good things for you and us and the planet. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites). Bakery Department Managers - Prepared Food Managers

Barry Locker Associate Coordinator for Prep Foods [email protected] Ariana Ruiz Team Member Services Coordinator 930 Sylvan Avenue - Second Floor Englewood Cliffs NJ 07632 [email protected] (702) 369-0360

Wolfgang Puck Fine Dining Group www.wolfgangpuck.com Table 50 A global company with 28 fine dining restaurants worldwide. Recruiting for: Culinary Externs - Baking & Pastry Externs (Las Vegas) -All Back-of-the-House Positions

Aram Mardigian Executive Chef 3500 Las Vegas Blvd. South G1 Las Vegas NV 89109 [email protected] (702) 369-0360

Woodstock Inn and Resort www.woodstockinn.com Table 97 Woodstock Inn and Resort, Woodstock, VT, is a four sea son resort nestled in one of New England's prettiest towns. Please visit C our website for a taste of what we offer. BP Will Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chef - Rounds Cook - Line Cook Interview Wednesday

Mary Nearn Director of Food & Beverage 14 The Green Woodstock VT 05091 [email protected] (802) 457-6650 (802) 457-6659

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 - September 22, 2015 Z Hospitality Group www.zhospitalitygroup.com Table 86 Casual to fine dine restaurants, heavy on the seafood, Italian, and French technique. M Will Recruiting for: Chef de Cuisine - Sous Chef - Cooks - Front-of-the-House Manager - General Manager - Assistant General Interview Manager Wednesday

Joseph G. Hamboussi Director of Human Resources 156 Greenwich Avenue Greenwich CT 06830 [email protected] (203) 229-0000 (203) 229-0004 Albert DeAngelis '86 Executive Chef [email protected] Ethan Morse '11 Assistant Executive Chef [email protected] Adam Zakka Director 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 56 Career Fair - September 22, 2015