Winter Career Fair February 4, 2014

Abigail Kirsch www.abigailkirsch.com Table 41 A preeminent caterer with over 35 years of experience in the New York, New Jersey and Connecticut region, Abigail Kirsch is C known for its outstanding cuisine and event management. Abigail Kirsch is the area’s first choice for the best execution in BP weddings, corporate events, galas and social functions. Abigail Kirsch always delivers superb food, impeccable service and unmistakable flair. Abigail Kirsch operates unique event sites in Westchester and New York City. It’s Off Premise Catering Division brings the same standard of distinctive food service to any other location a client may choose. Locations include Tappan Hill Mansion in Tarrytown, two venues at The New York Botanical Garden in the Bronx and Stage 6 at the historic Brooklyn Navy Yard. In addition Abigail Kirsch is the exclusive caterer for two locations at Chelsea Piers in Manhattan, Pier Sixty and The Lighthouse. Recruiting for: Culinary Externs - Baking & Pastry Externs - Prep Banquet Cooks - Line Cooks - Administrative (Sales, Banquet Managers, etc.)

Luisa Marciano Corporate Director of Human Resources Chelsea Piers, 23rd Street at Westside Hwy New York NY 10011 [email protected] (212) 336-6134 Jennifer King Human Resources Manager [email protected]

Ace Endico www.aceendico.com Table 79 Ace Endico is a leading regional fine foods purveyor and distributor. A full-service supplier, Ace Endico offers restaurants, hotels, country clubs, casinos, cruise lines, athletic venues, and healthcare and educational facilities the highest-quality food products, supplies and service. We also proudly offer our exceptional on-site company store, which features the best of our diverse product lines to both industry professionals and the public.

Founded in 1982 by William A. Endico and Murray Hetzburg, Ace Endico is now the largest distributor in Westchester and Putnam Counties servicing the tri-state area. The company's history is a story of family dedication, hard work and consistent growth.

The state-of-the-art Ace Endico facility includes more than 125,000 square feet of floor space, 40 foot high ceiling, 5 million cubic feet of storage capacity, a 75-seat theater, a fully-equipped test kitchen, 10 conference rooms and the 6,000-square-foot company store. The facility houses an all encompassing inventory featuring meats, poultry, seafood and shellfish, Italian specialties, hors d'oeuvres and appetizers, baked goods, dairy, beverage, produce and diverse paper goods and supplies. Recruiting for: Sales and Marketing Positions

John Mulvey Regional Sales Manager 80 International Blvd. Brewster NY 10509 [email protected] (914) 347-3131 (845) 940-1515 Joe Castellano Regional Sales Manager [email protected] Christopher McCabe '03 District Sales 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 1 Winter Career Fair - February 4, 2014 American Cruise Lines, Inc. www.americancruiselines.com Table 19 American Cruise Lines specializes in a unique style of small ship cruising along the inland waterways and rivers of the United C States. Fascinating itineraries include the Pacific Northwest, Maine, New England Islands, Hudson River, Chesapeake Bay, the Historic South & Golden Isles, Florida, Alaska, and the Mississippi River aboard the brand new paddlewheeler Queen of the Will Interview Mississippi. With no more than 150 guests onboard, passengers experience each port of call, up close and personal, all while Wednesday enjoying the camaraderie of fellow travelers and the exemplary service that is the hallmark of American Cruise Lines. Recruiting for: Culinary Externs - Galley Stewards - Sous Chefs - Executive Chefs - Corporate Chefs

Joe Pascarella Hotel Operations 741 Boston Post Road - Suite 200 Guilford CT 06437 [email protected] (203) 453-6800 (203) 453-0417 Thomas Leonard '83 Corporate Executive Chef

Atlantic Inn and ELI's Restaurant www.atlanticinn.com Table 92 Atlantic Inn: An 1879 Victorian Inn on six acres overlooking the ocean and harbor . . . With a 65-seat formal service restaurant C serving a four-course prix-fixe or a la carte menu, reservation only with emphasis on creativity, local ingredients, and from scratch BP cooking. Emphasis is not on table turn but on a whole dining experience. We have a 480 bottle wine list, regionally renowned Will Interview reputation and acclaimed reviews. Students should not be afraid to express ideas, be creative and willing to learn all aspects in Wednesday this unique environment.

ELI's: A casual 40-seat bistro with a from scratch menu that utilizes local seafood, creativity, and seasonally available ingredients. Emphasis is on freshness and quality. All students work in a small encouraging environment with extremely talented managers who promote a team and family atmosphere. We are not looking for students who are afraid to use their own talents, express ideas and utilize their unique backgrounds. (ELI's is approved for Culinary Externs only.)

Shared housing is available; dorm style with 1-2 roommates. Breakfast and dinner are included when we're open and you get the chance to spend your summer on one of the most beautiful islands in the world! www.elisblockisland.com Recruiting for: Culinary Externs - Baking & Pastry Externs

Brad Marthens Owner/Operator P.O. Box 1788 - High Street Block Island RI 02807 [email protected] (401) 466-5883 (401) 466-5678 Edward Moon '92 Owner/Operator/Chef [email protected] Evan Wargo '05, '07 Executive Chef - Atlantic Inn and ELI's [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 Winter Career Fair - February 4, 2014 B&B Hospitality Group www.bandbhg.com Table 78 Multi unit, international restaurant chain which has developed a unique brand identity and which is renowned for providing world- C class hospitality. The restaurants are renowned for authentic Italian cuisine and excellent pairings of Italian wines. BP

Recruiting for all the restaurants in the B&B Hospitality Group, including New York: Felidia, Del Posto, Babo, Lupa, Esca, Casa Mono, Becco, Otto, and Tarry Lodge in Portchester. Las Vegas properties include Carnevino and Otto. Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Full-Time Line Cooks

Rajan Lai Vice President - Human Resources 45 East 20th Street, 10th Floor New York NY 10003 [email protected] (646) 572-6350 (646) 588-0861 Jason Neve '02, '03 Culinary Director [email protected]

The Bar Harbor Inn Oceanfront Resort www.barharborinn.com Table 34 Oceanfront resort in Bar Harbor, Maine. Two restaurants - upscale - fine dining. C

Chef Kiefer may also be reached on his cell phone: 207-460-2006. Will Interview Recruiting for: Culinary Externs - Sous Chefs - Hot/Cold Line Cooks Wednesday

Louis Kiefer, Jr. Executive Chef 7 Newport Drive Bar Harbor ME 04609 [email protected] (207) 288-8279 (297) 288-5296

Basin Harbor Club www.basinharbor.com Table 68 Basin Harbor Club has been welcoming guests since 1886, when Ardelia Beach opened her farm to summer boarders. Today, C sister and brother Pennie and Bob are the fourth generation of the Beach family to host the 700-acre resort. There are a wide BP range of activities to enjoy including golf, tennis and Lake Champlain. Our food program is based on the concept of scratch production while utilizing as much local product as possible. We welcome culinarians to a mutually sharing experience. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Commis - Tournants - Sous Chefs

Juan Carlos Brenes Executive Sous Chef [email protected] Christian Kruse Executive Sous Chef 4800 Basin Harbor Road Vergennes VT 05491 [email protected] (802) 478-7866 (802) 475-6547

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 3 Winter Career Fair - February 4, 2014 Beaverkill Valley Inn & Mountain Club www.beaverkillvalleyinn.com Table 67 An historic country club and inn nestled along the banks of the fabled Beaverkill River. Open year round. Located in Lew Beach, C NY at the junction of Sullivan, Ulster and Delaware Counties. The inn is a privately owned 19 room property offering three meals, afternoon tea, and appetizers, along with catered events on/off site. Supporting local farms has been a long-time focus. Unique and interesting! Recruiting for: Culinary Externs (beginning late April/early May) - Event Staff (BOH and FOH for periodic weekend events late May through mid-October.)

Christina Jurgens Executive Chef 7 Barnhart Road Lew Beach NY 12758 [email protected] (845) 439-4844 (845) 439-3884 Kathryn Bryant Assistant Manager kathy@beaverkillvalleyinn.com Adam Kern Head Chef [email protected]

Biltmore Company www.biltmore.com Table 101 Dining has always been a cause for celebration at Biltmore Estate. When George and Edith Vanderbilt entertained, uniformed C M footmen in the grand Banquet Hall served eight-course dinners. Fresh fish was shipped from New York daily; lobster was BP delivered twice weekly.

Today fine dining has remained a cherished Biltmore tradition. Our talented culinary staff inspired by the Vanderbilt legacy of entertaining creates wonderful menus for functions large or small, formal or casual. This legacy is the same fundamental to which we have developed our extensive Externship Program and at Biltmore Estate, the opportunities are endless!

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

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

Please visit our website to enjoy the beautiful scenery, learn more about our exceptional chefs and restaurants, as well as apply through our online process for the program of your choice. Recruiting for: Culinary and Baking & Pastry Externs (March 2014 or later start dates). Full-time Culinary and Baking & Pastry and Restaurant Management Internship positions available March 2014 or later.

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

Bryan McIntosh Food & Beverage Operations Manager

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 4 Winter Career Fair - February 4, 2014 Blooming Grove Hunting & Fishing Club Table 26 We are an upscale, private club located in Northeast PA. A country club atmosphere offering Creative American Cuisine, utilizing C local produce and artisan products. We will be hiring one culinary student to work with our CIA graduate chef in all areas of kitchen operations. The Extern will be exposed to a la carte, banquet and catering functions. Many Saturday dinners are prepared at outdoor locations on our 20k acre pristine property. Recruiting for: Culinary Extern (Memorial Day - Columbus Day). Housing included; must have own transportation.

Karl Ulmer '82 Executive Chef 123 Old Field Road Hawley PA 18428 [email protected] (570) 775-7371 (570) 775-9721 Walter Brockely Sous Chef [email protected] Kathy Molt Dining Room Manager [email protected]

Blue Hill and Blue Hill at Stone Barns www.bluehillfarm.com Table 52 Over the past 10 years, co-owners Dan, David and Laureen Barber have cultivated a unique farm-to-table experience at their two C restaurants: Blue Hill, in Greenwich Village, and Blue Hill at Stone Barns, located on an 80-acre working farm and educational BP facility 30 miles north of midtown Manhattan. Dan Barber, Blue Hill's Executive Chef/ Co-Owner, is regarded as an expert in the Will Interview field of sustainability and local agriculture. In spring of 2006, Dan received the James Beard award for Best Chef: New York City, Wednesday and in 2009 was named James Beard's Outstanding Chef. Time Magazine featured him in their 2009 edition of "Time 100," an annual list of the world's most influential people. Recruiting for: Culinary Externs (both locations) - Baking & Pastry Externs (Stone Barns) - Full-Time Culinary and Full- Time Pastry - Full-Time FOH - F.A.R.M.S. Apprenticeship

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

Borgata Hotel Casino & Spa www.theborgata.com Table www.borgatajobs.com 103 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 - Full-Time Cooks

Jim Drew Employment Manager One Borgata Way Atlantic City NJ 08401 [email protected] (609) 317-1000 (609) 317-1078 Tom Biglan Executive Chef [email protected] (609) 317-7770

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 5 Winter Career Fair - February 4, 2014 Brae Burn Country Club www.braeburngolf.com Table 86 Brae Burn Country Club is located just west of Boston, MA. We feature a championship 18 and a 9-hole Donald Ross design golf C course. Our newly renovated clubhouse features a grill room and lounge as well as a functions facility. The Culinary Team at Brae Burn offers a seasonal menu that reflects the innovation of contemporary cooking, combined with great respect for American culinary traditions. Sourcing local products and utilizing the bounty from coastal waters are the inspiration for the dishes on the menu. Recruiting for: Culinary Externs - Line Cooks

Dean Moore Executive Chef 326 Fuller Street West Newton MA 02465 [email protected] (857) 226-5713 (617) 630-1506

Bread Alone Bakery www.breadalone.com Table 109 In 1983, Bread Alone Bakery started with one goal in mind: To bake wholesome and organic bread. At Bread Alone Bakery, we continue our commitment to this mission, creating each artisan loaf by hand every day from little more than organic whole grains, BP water and salt. Our organic grains are grown in New York, the Midwest, and Canada. In addition to organic breads we have now Will Interview expanded to include a full line of pastries and baked goods. Many of our dairy products are from local farms, and much of our fruit Wednesday is picked seasonally from local orchards and then canned or frozen for year-round use. Recruiting for: Baking & Pastry Externs - Full-time employment opportunities for graduates. Seeking employees for both bread and pastry positions.

Daniel Leader '76 President/CEO 2121 Ulster Avenue Lake Katrine NY 12449 [email protected] (845) 657-3328 (845) 657-6228 Sharon Burns-Leader Vice President [email protected] Nels Leader Vice President [email protected] Daniel Saulles '10, '11 Operations Manager [email protected]

The Breakers, Palm Beach www.thebreakers.com Table 28 The Breakers, a AAA Five Diamond ocean-front resort is located in Palm Beach, Florida. The 560-room Italian Renaissance-style C resort features an outstanding selection of restaurants to suit casual or elegant preferences; a 20,000 square foot luxury spa; BP beach club with half-mile of private beach featuring luxury beach bungalows; five pools and four whirlpool spas; two 18 hole golf Will Interview courses; 10 tennis courts; and 45,000 square feet of indoor meeting space. Wednesday

Founded in 1896 and listed on the National Register of Historic Places, The Breakers Palm Beach is one of America’s legendary resort destinations. Our working environment is characterized by teamwork and dedication. We encourage your success by providing opportunities for recognition, rewards and professional growth. Recruiting for: Culinary Externs - Baking & Pastry Externs

Lesley Nussbaum Employment & Recruiting Manager 1 South County Road Palm Beach FL 33480 [email protected] (561) 653-6649 (561) 659-8401 Anthony Sicignano '88 Executive Chef

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 6 Winter Career Fair - February 4, 2014 The Broadmoor www.broadmoor.com Table 50 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. Recruiting for: Culinary Externs - Baking & Pastry Externs - Cook II

Bertrand Bouquin Executive Chef 1 Lake Avenue Colorado Springs CO 80906 [email protected] (719) 577-5892 (719) 577-5721 Elyse Daugharty Food & Beverage Recruiting Manager [email protected]

Cape Resorts www.caperesortsgroup.com Table 7 Cape Resorts is a subsidiary of Cape Advisors, Inc. a significant developer of residential office and hospitality real estate. C M 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) - Food & Beverage Supervisors - Line Cooks - Pastry Cooks

Sasha Morjakovs Director of Human Resources 29 Perry Street Cape May NJ 08204 [email protected] (609) 884-6533 Jeremy Einhorn '06, '08 Executive Chef [email protected] Anthony Micari Executive Chef [email protected]

Castle Hotel & Spa www.castlehotelandspa.com Table 25 The Castle Hotel & Spa is a full-service, luxury, hotel and resort located on 10 scenic acres along the Hudson River. In addition to C our award-winning restaurant, Equus, we offer our guests 31 rooms and suites; The Thann Sanctuary Spa; and one of the premier BP catering venuses in Westchester County. Will Interview Recruiting for: Culinary Extern (Banquet/A la Carte)- Baking & Pastry Extern - Line Cooks (Banquet - A la Carte - Pastry) Wednesday

Christine Falciglia Director of Human Resources 400 Benedict Avenue Tarrytown NY 10591 [email protected] (914) 524-6359 (914) 524-6367 Mark Lippman Executive Chef [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 7 Winter Career Fair - February 4, 2014 Charlie Palmer Group www.charliepalmer.com Table 48 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 positions in New York, Washington, DC, Las Vegas, and California.

Alex King Recruiter 420 Lexington Avenue - Suite 850 New York NY 10170 [email protected] (212) 755-7050 Charles Pouchot General Manager - Aureole NY [email protected]

Chatham Bars Inn www.chathambarsinn.com Table 3 A Time You'll Always Remember. A Place You'll Never Forget. Once upon a time, affluent New Englanders spent their summers C at a grand oceanfront resort. There, they splashed in the surf, played golf in the tangy sea air, took afternoon tea on the wide BP veranda overlooking panoramic ocean vistas, and dined on the best New England cuisine, featuring fresh-from-the-ocean seafood.

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 - Baking & Pastry Externs - 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

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 8 Winter Career Fair - February 4, 2014 Chipotle Mexican Grill www.chipotle.com Table 30 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: Hourly Crew - Hourly Managers

Bobby Collins Field Recruiter [email protected] Jesus Gonzalez '11, '12 Apprentice (Assistant Manager)

Jerrica Langlais Field Recruiter [email protected] Nicole LaTouche Field Recruiter 126 5th Avenue New York NY 10011 [email protected] (845) 325-1384

Colonial Williamsburg Company www.colonialwilliamsburg.org Table 9 Visualize yourself working for an organization where your contributions are valued and you can make a difference. Colonial C Williamsburg Foundation is the nonprofit organization established in 1926 to restore, preserve, operate and interpret the 18th BP century colonial capital of Virginia. Colonial Williamsburg offers over 19 career fields ranging from hospitality to information Will Interview technology. We are open year-round with full-time, part-time, seasonal, summer, and internships opportunities. Communication, Wednesday collaboration, stewardship and guest focus define us. We invite you to apply online for at www.colonialwilliamsburg.org/careers. Colonial Williamsburg supports a drug- and alcohol-free workplace. AA/EOE Recruiting for: Culinary Externs - B&P Externs - Cooks - All positions listed at www.history.org/careers.

Travis Brust Executive Chef [email protected] Anthony Frank '98 Executive Chef Post Office Box 1776 Williamsburg VA 23187 [email protected] (757) 220-7713 (757) 565-8780 Rhys Lewis '77 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 9 Winter Career Fair - February 4, 2014 Compass Group USA www.eurest-usa.com Table 104 Compass Group North America is the leader in foodservice management and support services across the continent. With our 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: Entry-Level Culinary Positions in the Northeast Region

Robert Beanland District Manager [email protected] Amanda Garuccio '11, '12 Catering Director [email protected] Michael Manniello Regional Executive Chef [email protected] Zachary Marshall '10 District Chef 9 Normac Road Woburn MA 01801 [email protected] (978) 387-6477

Craigie on Main/Kirkland Tap and Trotter www.craigieonmain.com Table www.kirklandtapandtrotter.com 14 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 & Trotters: 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 Bistrot, 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). Both locations: Variety of Full-Time Culinary and Pastry Positions.

Jeff Senechal Human Resource Manager 853 Main Street Cambridge MA 02139 [email protected] (508) 361-2647

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 10 Winter Career Fair - February 4, 2014 Crystal Springs Resort www.crystalgolfresort.com Table 38 Crystal Springs Resort is a spectacular NJ vacation destination, acclaimed as the New York Metro area's most unique four-season C resort. Located in the rolling farmland of the Garden State’s picturesque northwest, our world-class NJ resort is just an hour from BP New York City, and even closer to most northern and central NJ towns. Crystal Springs Resort offers so much to experience, you may come to think of our 4,000+ acre getaway as a playground for all ages. Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Line Cooks - Full-Time Pastry Cooks

Timothy Fischer '97 Executive Chef 1 Wild Turkey Way Hamburg NJ 07419 [email protected] (973) 827-1442 (973) 827-0539 Patrick Duffy Chef de Cuisine [email protected] Max Mraz '10 Banquet Chef [email protected]

The Culinary Institute of America Office of Career Table 113 Services The Office of Career Services is dedicated to coaching and training our students and graduates in the practical application of career management skills, tools, and resources necessary to self-sufficiently plan, manage, and execute their individual career trajectories.

We invite you to visit Career Services during Drop-In hours (Monday - Friday, 9 AM - 1 PM or 2 PM - 4 PM) for quick questions, or to make an appointment with an advisor for a more in-depth career planning session. Recruiting for: We look forward to working with you!

Career Services Team 1946 Campus Drive - Roth Hall E-255 Hyde Park NY 12538 [email protected] (845) 451-1275

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 11 Winter Career Fair - February 4, 2014 Del Frisco's Restaurant Group www.dfrg.com Table 94 Del Frisco's Restaurant Group is based in Southlake, TX and operates three distinct restaurant concepts: - Del Frisco's Double M Eagle Steak House: A collection of restaurants situated in the business & entertainment epicenters of the country's most exciting and vibrant cities. We offer our guests an unforgettable experience in a stunning, energetic atmosphere perfect for special Will Interview occasions, business affairs or a grand night on the town. As the nation's premiere steak house, Del Frisco's offers prime steak, Wednesday fresh off-the-boat seafood and genuine hospitality. We are proud to have been inducted into Nation's Restaurant News Fine Dining Hall of Fame. An American culinary classic, Del Frisco's serves up flawless chef-driven cuisine that's bold and delicious, an extensive wine list and a level of service that reminds guests that they are boss. - Sullivan's Steakhouse: A vibrant neighborhood American steakhouse featuring the finest steaks, seafood, hand-shaken martinis and live music. With locations across the United States, we offer comfortable fine dining in a lively atmosphere. Sullivan's serves the finest hand-cut steak and freshest seafood, all complimented by a wide selection of craveable house-made appetizers, soups, salads, side dishes and desserts. Sullivan's proudly serves a well-rounded selection of wine and spirits. Our extensive wine list offers an array of selections from around the world for everyone from the novice to the wine connoisseur. Sullivan's Steakhouse is your destination for a complete night on the town with food, drinks and live entertainment all under one roof. - Del Frisco's Grille: Takes the classic bar and grille to new heights, combining a comfortable and social atmosphere with exciting cuisine, an expansive wine list and hand-crafted cocktails. Our menu is a tempting mix of prime steaks, fresh seafood and twists on American cuisine. The energetic bar is a destination in itself, creating a buzz felt throughout the restaurant. We proudly take our roots in the tradition of Del Frisco's Double Eagle Steak House, providing guests with a familiar, yet exciting atmosphere, fresh, approachable fare and genuine hospitality. Del Frisco's Grille is your place to eat with a friend and catch up on the latest or make new friends at the bar. Our food and drinks are built to share, so share the experience with your neighbors - they are just friends you haven't met yet. All restaurants create a seamless dining experience for savvy business travelers who regularly dine and entertain away from home. Each restaurant in the Del Frisco's Restaurant Group welcomes guests with genuine hospitality and a commitment to the local community. Recruiting for: Management: Managers - Sous Chefs - Sales and Event Planner - Sommeliers. Hourly: Servers - Bartenders - Hosts - Food Runners - Line Cooks - Prep Cooks - Dishwashers.

Carla Gourley Director of Training 930 South Kimball, Suite 100 Southlake TX 76092 [email protected] (214) 405-0831 (888) 207-1167 Thomas Dritsas '93 Vice President of Culinary

Scott Gould Regional Manager

Keith Strew Director of Recruiting [email protected]

The Dinex Group - Restaurant Group of Daniel Boulud www.danielboulud.com Table 66 The Dinex Group, restaurant group of Chef Daniel Boulud, operates restaurants in New York City (DANIEL, Café Boulud, db Bistro C Moderne, Bar Boulud, DBGB Kitchen & Bar, Boulud Sud and Epicerie Boulud) and beyond (Café Boulud Palm Beach, db Bistro BP Moderne Miami, Bar Boulud London, Maison Boulud, db Bistro Singapore). Recruiting for: Culinary Externs - Baking & Pastry Externs - Garde Manger - Pastry Cooks - Chef de Partie - Entry-Level Front-of-the-House.

Elizabeth Rodriguez Human Resource Manager 16 East 40th Street - Fourth Floor New York NY 10016 [email protected] (212) 794-2600 Charles Foster Executive Chef (DBGB Kitchen & Bar) [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 Winter Career Fair - February 4, 2014 Earth Restaurant and Tides Beach Club Table 55 Farm-to-table restaurant located in a resort in the woods of southern Maine.

Will Recruiting for: Rounds Cook - Café Cooks - Baker/Pastry Assistants - Front-of-the-House Positions. Interview Wednesday

Justin Walker Executive Chef 182 Port Road Kennebunk ME 04043 [email protected] (207) 967-6504 Danielle Johnson Walker Food & Beverage Director [email protected]

Edgartown Yacht Club www.edgartownyc.org Table 21 Edgartown Yacht Club is a 170-seat fine dining private club which includes a 40-seat Galley Grill. Food Service includes a busy a C la carte (up to 160 dinner covers), member functions and Regattas. The property is well maintained with excellent housing available. It is a Seasonal club operating May through October. There is an emphasis on Farm-To-Table, which is supported by an Will Interview extraordinary community of local farms and fishermen. Katama Bay Oysters, chickens from the Good Farm in West Tisbury and Wednesday much of our produce comes from Morning Glory Farm. Our menu changes to follow the seasons. Recruiting for: Culinary Externs - Rounds Cook - Saute Cook - Garde Manger - Grill Cooks

Carolyn King Executive Chef 1 Dock Street Edgartown MA 02539 [email protected] (508) 524-6044 (508) 627-7565

Educational Housing Services www.studenthousing.org Table 69 Educational Housing Services offers all-inclusive housing solutions designed exclusively for students and interns. With EHS, you get safe, quality housing by the academic year, semester, or summer. Our residences are located in New York City’s best and most convenient neighborhoods, so no matter where you go to school or intern, you can find a location that’s perfect for you. Say hello to no-hassle renting. Say good-bye to bills, broker's fees, hidden costs, and other unwanted surprises. With EHS you graduate to a simpler, smarter, and speedier student-housing search. All of our rooms come fully furnished, and utilities, cable TV, high-speed Internet, and gym access are included in the price. Check out the website www.studenthousing.org/and/cia or call today for locations, rates, and availability: 1-800-297-4694. Recruiting for:

Karen Entwistle Director of National Programs 55 Clark Street New York NY 11201 [email protected] (347) 272-1266

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 13 Winter Career Fair - February 4, 2014 Fog Island Café www.fogisland.com Table 96 Imagine… In a short period of time… you are more knowledgeable, more experienced and faster in the kitchen! Imagine… you C have the focus to keep going strong from dawn to dusk, or dusk to dawn and you’ve got the forward momentum and confidence to get every aspect of your life moving forward in a positive direction. Imagine … inspiring your family and friends, through your Will Interview example, not to mention the compliments you’ll be getting on your new and improved smile! Imagine … you finally stopped Wednesday procrastinating and waiting for “some day”. Imagine that you’ve taken control of your life and are steering it in the direction you know you need to go! Wouldn’t all that be nice? Wouldn’t it be GREAT if what you’re imagining could become real… all in as little as a summer season? Good news… it can! Fog Island externship opportunities are put together with the intention of helping people excel in the culinary world in the spirit of cooperation, camaraderie and friendship. You’ll get practical, insightful information that you can apply on the job right away. Every year our staff becomes a close-knit family of wonderful caring people. Our “family” can be “on course” when we communicate daily, share our experiences, learn together and push each other to reach higher. We will be “on course” when we plan together as a group while still respecting each one’s individuality. Aim higher, rather than aspiring to be a flash in the pan or the flavor of the moment. It takes hard work to be successful in this industry. You’ll need to be constantly growing your skills, striving for excellence, and delivering results. To keep you accelerating, we encourage each employee to team up with at least one other person that can give you support, encouragement and friendly accountability along the way. A recent study showed that people who have support from a group or a partner enjoy 225% better results when making challenging commitments. Making healthy changes in our lives so we can make a difference in the lives of others is what it's all about. Being located in the heart of the historic downtown Nantucket Island in Massachusetts means we are surrounded by ocean, bike paths, boating, surfing, fishing and beaches! Our staff housing is just 3 miles from the restaurant. A car is not needed but a bike is encouraged. American regional cuisines give us the opportunity to offer our focus of “healthy alternatives”. You will not see a deep fat fryer hooked up on our kitchen line. Photographs and more information of our past 20 years of operation can be found at www.fogisland.com. So stop by our booth with your resume and be ready with questions! Recruiting for: Culinary Externs and Graduates - Line cook positions in all meal periods!

Mark Dawson '83 Owner 7 South Water Street Nantucket MA 02554 [email protected] (508) 228-1818 Eric Anderson '03, '05 Chef [email protected] Doug Ferrell '13 Chef [email protected]

Four Seasons Hotel Westlake Village, California www.fourseasons.com Table 91 An idyllic retreat set within acres of gardens near Los Angeles, Malibu and Santa Barbara, our luxury hotel destination embraces a variety of cuisines, from locally inspired creations in the Lobby Lounge to inventive modern Japanese dishes at ONYX. Weekends are special too, featuring the elaborate Sunday brunch in Hampton’s restaurant, as well as fresh traditional Italian fare, served Will Interview marketplace-style, at Mercato Italiano. Wednesday Recruiting for: Cooks (from entry level to experienced) - Sous Chef - Banquet Chef - Chef de Partie

Alexander La Motte '04 Executive Chef 2 Dole Drive Westlake Village CA 91362 [email protected] (818) 575-3085

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 14 Winter Career Fair - February 4, 2014 Fox Hollow - Scotto Brothers www.thefoxhollow.com Table 93 The Fox Hollow is an English-style country estate set back on eight acres of eclectic gardens and waterfalls on Long Island’s C North Shore, which is also commonly known as the Gold Coast. The Fox Hollow is centrally located and is just west of the Nassau and Suffolk County border. Will Interview Wednesday The Fox Hollow is home to multiple award-winning chefs that belong to a wide array of renowned culinary associations. The chefs place a strong emphasis on the cuisine, which gives one many options when selecting their personalized menu. Surrounded by such tradition and team of professionals, one can be sure of hosting an affair to remember.

The Fox Hollow can accommodate up to 400 guests with great ease; however, it can be of service to groups of all sizes, which includes the most intimate types of affairs. It has become one of the most exclusive catering facilities on Long Island. Gold Coast weddings have become their specialty. Recruiting for: Culinary Externs - Line Cooks - Garde Manger - Pastry Cooks - Front-of-the-House Personnel

Brett Belferder Personnel Director 7725 Jericho Turnpike Woodbury NY 11725 [email protected] (516) 921-1415 Antonio Cinicola '96 Executive Chef [email protected]

Golden Inn Hotel & Conference Center www.goldeninn.com Table 44 The Golden Inn Hotel & Resort Avalon NJ is the perfect place for a vacation. Steps from the beach, the Golden Inn has represented the best of the Jersey seashore for nearly half a century. Featuring 158 guest rooms, our Seaglass Restaurant is open for breakfast, lunch and dinner, and Luigi's Pasta and Vino, our gourmet Italian restaurant, is open from Memorial Day until September. The Beach Bar and Grille is open from Memorial Day until September as well. We also offer full catering and banquet service. Recruiting for: Seasonal Positions: Cooks - Line Cook - Prep Cook - Pantry Person.

Jesse Goffredo Executive Chef [email protected] Justin Mogavero General Manager Oceanfront at 78th Street Avalon NJ 08202 [email protected] (609) 967-2114 (609) 368-6112

The Greenbrier Resort www.greenbrier.com Table 76 If you're interested in making a career out of helping other people enjoy one of the leading luxury resorts around the world, the C Greenbrier is looking for you. Quite frankly, we only hire the very best people to deliver the absolute finest experience to our BP guests. In fact, visitors arrive from around the world each day to enjoy our legendary service and amenities. Will Interview Recruiting for: Culinary Externs - Baking & Pastry Externs - Second Cooks - Pantry Attendants Wednesday

Monica Berkstresser Recruitment Team [email protected] Steven Halliday Chef de Cuisine 300 West Main Street White Sulphur Springs WV 24986 [email protected] (304) 536-1110

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 15 Winter Career Fair - February 4, 2014 Greenwich Country Club www.greenwichcountryclub.org Table 15 Exclusive private country club in the northeast with both emerald and platinum club status. Amenities of the club include: paddle, C tennis, squash, golf, swimming, dining, skeet, bowling, hotel and gym. Our state-of-the-art kitchen provides services for three different restaurants and formal ballroom. Recruiting for: Culinary Externs - Lead Line Cook/Tournant

Keith Armstrong Executive Chef 19 Doubling Road Greenwich CT 06830 [email protected] (203) 869-1000 (203) 869-6272 Norma Caamano Human Resources [email protected] John Kennedy Sous Chef [email protected]

Hershey Entertainment & Resorts www.hersheyjobs.com Table 53 One Company…..Many Opportunities C Welcome to Hershey Entertainment & Resorts, a world-class entertainment and hospitality company dedicated to the selection, BP development, acknowledgement, and advancement of highly motivated individuals who can deliver on the legacy of excellence Will Interview established by our founder, Milton S. Hershey. We are multi-generational workforce and are committed to establishing and Wednesday maintaining a stimulating work environment where all employees feel valued and included. If you’re looking to excel in a rewarding and successful career then we have the right opportunity for YOU!

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

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

Karima Abdul-Salaam Senior Talent Acquisition Specialist 27 West Chocolate Avenue Hershey PA 17033 [email protected] (717) 508-1717 Ken Gladysz '88 Executive Chef - The Hotel Hershey [email protected] Bart Umidi '87 Executive Chef - Hershey Lodge [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 16 Winter Career Fair - February 4, 2014 Highland Baking Company www.highlandbaking.com Table 77 Highland Baking is a third generation family of artisan bakers in the Chicago-Land Area. We work with regional and national chains C across the country providing customization and propriety products to fit our customers' needs. If you are highly creative and like to BP develop new menu ideas come and work alongside our award winning staff of professionals. Our team is dedicated and Will Interview passionate about food as well as creative excellence. If you aspire to go into the world of Creative Product Development, Highland Wednesday will be a good fit for you.

Our Culinary Externship includes: Menu Development, Styling, Food Photography, Food Writing, Ideation, Presentation, and more. Join Highland and unleash your creative self. Currently accepting applications only for Culinary Externships with R&D interest at this time. Recruiting for: Culinary Externs - (No Baking & Pastry Externs needed at this time.)

Catherine Policella '96 Director of Culinary 2301 Shermer Road Northbrook IL 60062 [email protected] (847) 753-5778 Patrick Niebres Creative Director [email protected]

Hillstone Restaurant Group www.hillstone.com Table 5 Hillstone Restaurant Group is a privately-held collection of upscale restaurants with 45+ locations in major cities across the M country. Some of our more well-known operations are Rutherford Grill, Bandera, East Hampton Grill, Hillstone, R+D Kitchen, South Beverly Grill, White House Tavern, Palm Beach Grill, and Houston’s. 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 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. Recruiting for: 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

Hotel DuPont www.hoteldupont.com Table 1 Four Diamond Historic Property located in Wilmington, DE. Celebrating our 100th Anniversary in January 2013. C BP We have 4 restaurants, 2 ballrooms, 8 private dining rooms, 20,000 square feet of meeting and conference space with dining, Will Interview 20,000 square foot kitchen and bakeshop space including two a la carte kitchens, butcher shop, production, banquet kitchen, Wednesday garde manger kitchen, meat and fish butcher shops, bakeshop and pastry shop. Recruiting for: Culinary Externs (2) - Baking & Pastry Externs (2). Culinary externs will rotate between dining and banquets.

Keith Miller Executive Chef 11th and Market Street Wilmington DE 19801 [email protected] (302) 218-6090 (302) 355-4243 Ken Hodanics Sous Chef - Banquets

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 17 Winter Career Fair - February 4, 2014 Hyannisport Club www.hyannisportclub.com Table 90 The Hyannisport Club is a private country club located on Cape Cod overlooking Nantucket Sound. The club offers three dining C areas and a satellite location to its membership on a seasonal basis May - November. Menus are created weekly with local sustainable ingredients prepared and presented with precise detail. As a member of the culinary staff, you will experience casual and fine dining a la carte service, buffet presentations, and banquet production. The Hyannisport Club Culinary Staff is made up of 20- 25 chefs, cooks, and dish/utility workers. As a member of the culinary staff, you will experience casual and fine dining a la carte service, buffet presentations, and banquet production. We produce 90-95% of all products in house. You will see 5 weekly menu changes with the emphasis on quality local seafood, produce, and meats. You will be responsible for daily mise en place of your assigned station and execution of service. Sanitation, teamwork, and quality of the finished product are an essential part of your job. During your externship/ internship, skills that will be reinforced and enhanced are as follows: stocks, vegetable cookery, starch cookery, butchering, sauces, knife cuts, and line work. Recruiting for: Culinary Externs - Restaurant Sous Chef - Pastry Chef - Line Cooks

Daniel Ferrare, CEC, CCA Executive Chef 2 Irving Avenue - P.O. Box 392 Hyannis Port MA 02647 '92 [email protected] (508) 771-5455 (508) 771-0926

Sean Moore '07 Sous Chef

Matthew Nuernberger, CCC Executive Sous Chef [email protected]

Hyatt Corporation www.hyatt.jobs Table 47 Our global philosophy, "Food. Thoughtfully Sourced. Carefully Served," focuses on sourcing and providing healthy food and C M beverage options for Hyatt guests and associates that are good for the local communities in which they reside and good for the planet. This includes sourcing and serving meat without supplemental growth hormones or antibiotics, cage-free eggs, sustainable Will Interview seafood, and fresh local ingredients that reflect the season and local flavors. Our full-service hotels operate under the Hyatt®, Wednesday Park Hyatt®, Andaz™, Grand Hyatt®, and Hyatt Regency® brands. Our two select service brands are Hyatt Place® and Hyatt Summerfield Suites™. We develop, sell and manage vacation ownership properties under the Hyatt Vacation Club® brand. Recruiting for: Culinary Externs - Corporate Management Trainee

Ronisha Goodwin Regional Talent Acquisition Manager 71 South Wacker Drive Chicago IL 60606 [email protected] (848) 391-3464 David Didzunas '81 Executive Chef [email protected] ilili Restaurant www.ililinyc.com Table 17 Tradition meets sophistication at ilili, New York City's premier contemporary Lebanese restaurant offering inspired Mediterranean C M cuisine. Ilili's menu mixes authentic Lebanese dishes with modern Mediterranean influences to create a culinary journey for the palate and senses. Complementing the international cuisine, ilili offers an impressive wine list that includes wines from all over the world and features favorites from Lebanon and the Mediterranean. Recruiting for: Culinary Externs - Line Cook - Sous Chef - Pastry Cook - Chef de Cuisine - Floor Manager

Annabel Lee Executive Assistant 236 Fifth Avenue New York NY 10001 [email protected] (212) 683-2929 Philippe Massoud Executive Chef/Owner [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 Winter Career Fair - February 4, 2014 Island Creek Oyster Bar and Eastern Standard www.islandcreekoysterbar.com Table 46 We opened the Island Creek Oyster Bar to bring the restaurant to the farmer. It's a collaboration joining farmer, chef, and diner in C M one space. We welcome guests to get to know their oyster grower, harvester, winemaker, distiller, brewer, and fisherman. One BP meal at a time. Eastern Standard is a neighborhood restaurant. We may sound like a lively dinner party, look like a French Will Interview Brasserie and feed you before a Sox game but at the end we just want you to feel at home no matter which suburb, city or country Wednesday you may reside. We were inspired to create Eastern Standard at a time when conversation was king and 140 characters was just a starting point. We want you to understand our menus and get to know our staff. There is no room on our tables for pretense and no place in our kitchens for shortcuts. So dive into our dishes and drinks, they all have a great story to tell. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cook - Pastry Cook - Bread Bakers - Seafood Butcher - FOH Management - Bartenders - Servers

Carol Glagola Assistant to Executive Chef [email protected] Molly Hopper Human Resources Manager 500 Commonwealth Avenue Boston MA 02215 [email protected] (617) 532-5300

Jean-Georges Management www.jean-georges.com Table 107 Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy C businessman and restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three and four star BP restaurants worldwide. Will Interview Wednesday Jean-Georges is involved in every aspect of his restaurants – concept, menu, architectural design, staff selection and trainings – in an ongoing effort to create restaurants that are both timely and enduring. Inspired by his travels, Jean-Georges is constantly developing fresh concepts and evolving as a chef and restaurateur, both adapting to and impacting the global culinary landscape.

In the last two years, Jean-Georges has opened a number of new restaurants including The Mark Restaurant by Jean-Georges, located inside The Mark Hotel, ABC Kitchen, Simply Chicken at Madison Square Garden, The Pump Room in The Public Chicago, Eden Rock in St. Barths, and The Inn at Pound Ridge in Pound Ridge,NY. ABC Kitchen was awarded Best New Restaurant of 2011 by the James Beard Foundation.

Jean-Georges has made culinary history and developed a reputation as remarkable as his food by tapping his deep understanding of the restaurant world and pairing it with his forward-thinking vision. Yet, after years of success, Jean-Georges’ favorite retreat is still the kitchen, and his favorite meals dished from a street cart in Thailand. Recruiting for: Culinary Externs and Baking & Pastry Externs (at approved sites). All FOH and BOH Positions at all other locations, including our newest property, The Inn at Pound Ridge.

Stephen Gillanders Executive Chef 111 Prince Street New York NY 10012 [email protected] (212) 358-0688 Alex Wolf General Manager - Jean-Georges [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 Winter Career Fair - February 4, 2014 Jose Andres' ThinkFoodGroup www.thinkfoodgroup.com Table 20 ThinkFoodGroup, founded by award-winning chef José Andrés and his partner Rob Wilder, is the creative team responsible for C M renowned dining concepts in Washington, DC, Las Vegas, Los Angeles, Miami and Puerto Rico including minibar by José Andrés, Jaleo at the Cosmopolitan of Las Vegas, and The Bazaar by José Andrés at the SLS Hotel Beverly Hills and South Beach as well as Mi Casa at Dorado Beach, a Ritz Carlton Reserve. ThinkFoodGroup oversees all of the creative and educational efforts for José Andrés, an internationally recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, and television personality. Time Magazine recently named him on the “Time 100” list of most influential people in the world. Often credited with creating the “Spanish food boom” in America, Andrés is Dean of the Spanish Studies program at the International Culinary Center, the first and only program of its kind in the United States. Andrés can be seen on PBS as host and executive producer of Made in Spain. His cookbooks include Tapas: A Taste of Spain in America. Andrés also teaches “Science and Cooking” at Harvard as well as “The World on a Plate; How Food Shapes Civilization” at George Washington University. In late 2010, José Andrés and ThinkFoodGroup launched World Central Kitchen, a nonprofit that aims to feed and empower vulnerable people in humanitarian crises around the world. Recruiting for: Culinary Externs (at approved sites) - Cooks - Managers-in-Training.

Laura Smith Recruiter 717 D Street NW 6th Floor Washington DC 20004 [email protected] (202) 638-1910 Katy Kennedy '09 Senior Event Manager [email protected]

Kingsmill Resort www.kingsmill.com Table 80 Kingsmill Resort and Spa, one of the Xanterra Resorts, is located in Williamsburg, Virginia. We operate four full-service C restaurants from casual family cuisine to fine dining as well as a retail coffee shop. Kingsmill boasts a complete banquet BP department that can suit the needs of functions ranging between 10 and 500. Our pastry shop brings to life the sweet creations Will Interview enjoyed through the food and beverage outlets. Kingsmill Resort and Spa is a Four-Diamond, Preferred Resort. Wednesday Recruiting for: Culinary Externs - Baking and Pastry Externs - Full-Time Pastry Cook - Seasonal and Full-Time Culinary Positions

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

Lake Naomi Club www.lakenaomiclub.com Table 24 Lake Naomi Club is a historic club located on a 300 acre private lake. We are currently interested in culinary externs starting their C externship in the beginning of May. We are looking for candidates who are interested in exposure to a high volume, fast paced professional environment with a strong desire to participate and learn the daily operations of the kitchen. Externs can expect to Will Interview work in the following areas: a la carte dining, banquet, and off-premise catering. Lake Naomi Club will provide FREE HOUSING Wednesday and a weekly salary as well as access to LNC's private fitness and community center. Recruiting for: Culinary Externs - Culinary Positions

Paul Guthy Executive Chef Route 423 - P.O. Box T Pocono Pines PA 18350 [email protected] (570) 646-2866 (570) 646-1252 Tom Bouydin First Cook [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 20 Winter Career Fair - February 4, 2014 Lake of Isles - Troon Golf www.lakeofisles.com Table 72 Turn-of-the-century architecture featuring natural cedar shingles, stone pillars and entry towers combine with rustic craftsman C interiors to create an atmosphere of classic elegance in the 50,000 square foot clubhouse, the centerpiece for social and golf activities on the property. The Pequot Village Ballroom, which can accommodate more than 300 guests, is host to countless upscale weddings, golf tournaments and corporate meetings. Matches Tavern features modern tavern fare, serving breakfast, lunch and dinner daily. The private Dining Room, open exclusively to club members, offers a fine dining experience for lunch and dinner. Recruiting for: Culinary Externs

Benton Young '99 Executive Chef 1 Clubhouse Drive North Stonington CT 06359 [email protected] (860) 312-2127 (860) 312-2106 Graham Wilson Sous Chef [email protected]

Langham Place, Fifth Avenue http://newyork.langhamplacehotels.com/ Table 54 For the discerning traveller, Langham Place Hotel, Fifth Avenue in New York delivers an engaging blend of modern luxury and C urban sophistication. Located in the world's cultural capital, Langham Place, Fifth Avenue stands at the crossroads of art, fashion BP and design. Comprising 157 stylish guest rooms and 57 ultra-luxurious suites, Langham Place, Fifth Avenue is designed to inspire and destined to surprise. From the captivating artwork throughout the hotel, to the specially selected turndown amenities, Langham Place, Fifth Avenue provides experiences that stimulate the senses and spark the imagination. Our guests can indulge in the rejuvenating treatments available at Langham Place spa, delight in the culinary excellence of its Michelin-starred restaurant, Ai Fiori, or enjoy jazz and exceptional cocktails and snacks at Measure lobby lounge. Contemporary design defines the guest accommodations. Capturing a residential mood, the spacious rooms and suites are distinguished by plush textiles and bespoke furnishings. Langham Place, Fifth Avenue caters to guests who appreciate premium luxury. Embodying the very core of the Big Apple, the hotel reflects the vibrancy, sophistication and culture of the world's most inspiring city. Recruiting for: Culinary Externs - Baking & Pastry Externs

Anne Donovan Director of Human Resources 400 Fifth Avenue New York NY 10018 [email protected] (212) 613-8651 David Vandenabeele Executive Chef [email protected]

Le Pain Quotidien www.lepainquotidien.com Table 33 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: Kitchen Manager - Service Manager - Assistant Manager - General Manager

Emily Boyer People Support Manager 434 Broadway, 3rd Floor New York NY 10013 [email protected] (571) 314-6687 Miriam Gaboton People Support Manager [email protected] Chris Garate '09, '11 District 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 21 Winter Career Fair - February 4, 2014 Legal Sea Foods www.legalseafoods.com Table 61 We've always counted on a simple recipe for success. Start with the finest seafood available, and have it prepared and served by C the best employees. The results? A winning combination! BP Will Interview From a fresh beginning in 1950 at a fish market in Cambridge, Massachusetts, the Legal name has been synonymous with quality Wednesday and freshness. Now, three generations, 32 restaurants (including our newest concept Legal' s Harborside) in 10 states, and a mail order business later, Legal Sea Foods, LLC., has traveled from simplicity to sophistication! We proudly continue the tradition of serving the highest quality, freshest seafood at a great value, in a stylish atmosphere. We are committed to these values as we head into the future. We promise we'll always seek ways to improve.

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

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

Janet Sutherby Director of Recruiting One Seafood Way Boston MA 02210 [email protected] (617) 530-9155 (617) 530-6655 Kelly Howard Sous Chef

Lehigh Valley Restaurant Group: Red Robin www.redrobinpa.com Table 74 Lehigh Valley Restaurant Group, Inc. is a Red Robin Franchise that operates 20 restaurants in Pennsylvania. We are looking for M Managers that display an “unbridled” passion for taking care of our guests and team members. We have excellent opportunities for advancement! We will be opening two new restaurants in 2013! RED ROBIN PHILOSOPHY: At Red Robin our “unbridled” passion Will Interview for perfection can only be achieved when our Team Members enjoy what they do... All applicants must live by the Red Robin Wednesday CORE VALUES... Honor, Integrity, Seek and Share Knowledge, and HAVING FUN! Check out our website at www.rrobinpa.com Recruiting for: Front-of-the-House Managers - Assistant Kitchen Managers

Natalie Loney Manager of Talent Acquisition 6802 Hamilton Boulevard Allentown PA 18106 [email protected] (484) 274-4668 Kimberly Tremblay '11, '13 Restaurant 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 22 Winter Career Fair - February 4, 2014 The Little Nell www.thelittlenell.com Table 43 The Little Nell is Aspen's only five-star, five-diamond hotel, offering luxury services and unparalleled access to America's most C famous mountain town. Guests of The Little Nell enjoy coveted ski in/ski out privileges to historic Aspen Mountain, a cosmopolitan BP yet intimate ambience, haute cuisine, and exclusive adventures and amenities designed to rejuvenate the mind, body and spirit. Will Interview Relax in the elegance and ease of The Little Nell: Aspen's most legendary hotel. Element 47 at the Little Nell paying tribute to Wednesday silver, the precious metal that put Aspen on the map, the Little Nell's latest gem revives soulful American cuisine with Executive Chef Robert McCormick's distinctive, artistic flair. Savor contemporary cooking infused with seasonal ingredients, toast a mining town’s heritage with a glass of Colorado beer or spirits, or select from a Burgundy-rich wine list with assistance from a Master Sommelier. Element 47's sleek design creates a memorable dining ambience, highlighted by large-scale artwork and glass wine wall -- a subtle nod to a prestigious and award-winning wine list. Indulge in Sunday brunch or daily breakfast, lunch, bar service or dinner at element 47, and experience world-class, personal service in an approachable and timeless alpine environment. Ajax Tavern at The Little Nell Located at the base of Aspen Mountain, Ajax Tavern's sun-drenched, mountainside patio is the idyllic place for lunch, apres ski and dinner —our restaurant comes to life at lunch and sizzles into the night year around. Ajax Tavern offers some of the best dining in Aspen, crafting distinctive bistro fare inspired by Colorado's bounty of sustainably raised meats and locally-grown seasonal produce, so you are guaranteed only the freshest and best. Our chef's innovative dishes include our signature selections such as Poached Rabbit Tagliatelle, Soft shell Crab "BLT," and the Ajax Double Cheeseburger and Truffle Fries. For lighter fare, try our Pristine Raw Bar selections which feature fresh oysters, shrimp, and crab. The executive chef is Matt O'Neill. Ski in for après ski or cocktail hour, and enjoy our abundant selection of fine wines and aperitifs, or our signature martinis and Colorado-based microbrews. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cook I, II, III - Pastry Cook I, II, III - Front Server - Back Server - Room Service Server - Host - Room Service Assistant Manager

Bryan Moscatello Executive Chef [email protected] Alex Streblow '98 Assistant Director of Human Resources 675 East Durant Avenue Aspen CO 81611 [email protected] (970) 920-4600 (970) 544-6221

Maison Dellos http://www.maison-dellos.com/en/ Table 87 'Manon’ is spread over three floors in the heart of Meatpacking district of New York. Chef Tae Strain and pastry chef Beth Bosmeny create local seasonal dishes and experiment with the best of world cuisine. Betony, is a new restaurant of modern American cuisine with an outstanding bar menu. It is located in Midtown Manhattan and has already been awarded three stars from The New York Times. Chef Bryce Shuman was previously a sous-chef at Eleven Madison Park, one of the most famous and critically acclaimed restaurants of New York. Recruiting for: Full-Time FOH and BOH positions.

Michele Brogioni Executive Chef - Maison Dellos [email protected] Robert Hamilton General Manager - Maison Dellos 407 West 14th Street New York NY 10014 [email protected] Eamon Rockey '05, '06 General Manager - Betony 41 West 57th Street New York NY 10014 [email protected] (347) 713-1153 Bryce Shuman Executive Chef - Betony [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 Winter Career Fair - February 4, 2014 Marcus Hotels & Resorts - Grand Geneva Resort & Spa www.grandgeneva.com Table 73 Marcus Hotels and Resorts is a compelling force in the hospitality industry, with expertise in management, development, and C historical renovations. We are experts at successfully developing and repositioning food and beverage concepts to enhance our BP guest experiences. From cuisine and cocktails to environment and vibe, each Marcus Hotels & Resort concept has its own Will Interview personality. The historic Grand Geneva Resort & Spa of Lake Geneva, WI, is a AAA Four-Diamond resort. Originally one of Hugh Wednesday Hefner's Playboy Resorts, the 30-year-old property is now home to 62,000 square feet of meeting space, including three ballrooms and three distinctive restaurants. Ristorante Brissago offers the flavors of Italy using authentic ingredients flown in weekly from Italy and uses techniques native to big-city Italian-style cuisine. The Geneva ChopHouse offers the freshest steaks, seafood and style along with a 90-bottle strong wine list. The Grand Café offers a warm ambience for breakfast, lunch or dinner and reflects diets of today inspired by contemporary cuisine. The Grand Geneva also features Café Gelato, Links Bar and Grill located in the Golf shop, Smokey’s Bar-B-Que at Timber Ridge Lodge, and Timber’s Bar and Grill located at the Mountain Top Ski Chalet. The Culinary Student Program recruits up to 20 passionate students each year from around the country and allows them to rotate throughout the Resort’s outlets to get a chance to find his or her resort specific culinary or baking and pastry expertise. Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time and Part-Time Cooks - Sous Chef

Morgan Myers Human Resources Manager 7036 Grand Geneva Way Lake Geneva WI 53147 [email protected] (262) 248-8811 (262) 249-4599 Michael Sawin '79 Executive Chef [email protected]

Marriott Grand Hotel Resort & Spa www.marriottgrand.com Table 40 Grand Hotel Marriott Resort Golf Club & Spa was founded in 1847 and is a Four Diamond property, with a Four Diamond C restaurant as well as nine other food and beverage outlets. We are known as the "Queen of the South." BP Will Recruiting for: Culinary Externs (8) - Baking & Pastry Externs (5). We have been hosting externs at our property for Interview years. Our property is a Luxury #1 Marriott Resort with 10 different dining options. Wednesday

Mike Wallace '90 Executive Chef One Grand Boulevard Point Clear AL 36564 [email protected] (251) 928-9201 (251) 990-6329

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 24 Winter Career Fair - February 4, 2014 Marriott International and The Ritz-Carlton www.marriottU.com Table 105 Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've C M found a place where you define what success means to you, and we help make it happen. It's where you'll be given the building BP blocks you need to forge a challenging new path, the hotel opportunities you want to expand your skills, and the benefits that let Will Interview you live the life you want. Multiple brands offer you the opportunity to work and grow your experiences in many directions from Wednesday Marriott Hotels, JW Marriott, Renaissance, and The Ritz ‑Carlton all offering World Class Cuisine. You'll work alongside ladies and gentlemen who share your enthusiasm about your hotel employment within one of our Marriott brands. And you'll discover hospitality jobs that offer growth and promotions that will let you experience the career of a lifetime. Whether you're applying for your first hospitality job or you are a career professional, Marriott offers success you can experience. We invite you to consider Marriott as your career destination.

All interested candidates must post their resume in advance at MarriottU.com. Feel free to send an email message after posting to [email protected] to verify your information has been processed through the system. And, join our Team for an Informational Session on Monday, February 3, at 9 PM in the EcoLab Theatre in the CIA Admissions Building.

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

Candidates for externship will be considered for opportunities for approved sites. The following properties have made us aware that they are currently seeking candidates. This list may grow, so please stop by the booth even if you don't see the location you're interested in listed: The Ritz ‑Carlton DC, JW Orlando & The Ritz ‑Carlton Grande Lakes, Orlando World Center Marriott, The Ritz ‑Carlton Naples, JW Phoenix Desert Ridge AZ, JW & The Ritz ‑Carlton Tucson, San Diego Marquis, JW San Antonio Hill Country Resort, Lincolnshire Marriott, Schaumburg, The Ritz ‑Carlton Amelia Island. 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] (573) 873-5393 (301) 644-8268

MC Perkins Cove www.mcperkinscove.com Table 59 MC Perkins Cove offers spectacular ocean views with contemporary American food created by James Beard Award winning C chefs, Mark Gaier and Clark Frasier of Arrows Restaurant.

The upscale casual setting offers a raw bar, lounge, two bars, two beautiful dining rooms, and a private dining room all overlooking the crashing waves of the Atlantic Ocean. MC offers lunch and dinner as well as a bar menu throughout the evening, a full bar and extensive wine list. Recruiting for: Culinary Externs - Chef Tournant

Peter Roberge '05 Chef de Cuisine 111 Shore Road Ogunquite ME 03907 [email protected] (207) 646-6263 Courtenay Kinney 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 Winter Career Fair - February 4, 2014 Merion Cricket Club www.merioncricket.com Table 4 This renowned club (founded in 1865) is located in scenic Haverford, in close proximity to Philadelphia. The Club's majestic and C stately brick multi-story historic clubhouse overlooks a sea of green known as the "Great Lawn" which hosts year round sporting activities, including national and international competitive events, as well as social activities. Recreational activities available to Will Interview the Club's extensive membership include tennis, squash, cricket, croquet, soccer, field hockey, softball, and lawn bowling. The Wednesday clubhouse itself is the location of multiple singles and doubles squash courts and bowling alleys. In addition, the Club maintains and operates indoor tennis courts, a staffed fitness center, and platform tennis courts as well as a staffed pro shop. The clubhouse also contains exceptional facilities for member dining and social activities. These facilities are available to members for banquets, formal dining, casual dining as well as outdoor dining on the Porch overlooking the Great Lawn. Gross dollar volume is approximately $9.5 million, including annual dues income of $4.2 million. Food and Beverage operations generate over $3.3 million in revenue annually. Recruiting for: Culinary Externs - Entry-Level and Experienced Cooks

Daniel Profita '05 Chef 325 Montgomery Avenue Haverford PA 19041 [email protected] (610) 642-5800 (610) 642-4317 Seth Parsons '09 Junior Sous Chef

Mohonk Mountain House www.mohonk.com Table 100 Founded in 1869, Mohonk Mountain House stands in the midst of 24,000 acres of the Shawangunk Ridge outside of New Paltz, C NY. We are a Full American Plan Resort, featuring American cuisine. This National Historic Landmark is a Victorian castle situated BP on a majestic setting next to a glacier formed lake, where employees are welcome to, and encouraged to, use many of the resort facilities and participate in activities as a complimentary benefit of their employment.

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

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

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

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

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 26 Winter Career Fair - February 4, 2014 Momofuku www.momofuku.com Table 32 Established by Executive Chef/Founder David Chang in August of 2004 with the opening of Momofuku Noodle Bar in the East C Village, the Momofuku restaurant group now includes restaurants in New York City, Sydney, Australia and Toronto, Canada. Momofuku has a total of eight restaurants (Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Má Pêche, Momofuku Seiōbo, Momofuku Noodle Bar Toronto, Daishō, Shōtō), a bakery with multiple locations throughout New York City (Momofuku Milk Bar), two bars (Booker and Dax, Nikai), and a Culinary Lab. Momofuku restaurant group has gained world-wide recognition for its innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors. Recruiting for: Culinary Externs (at approved sites) - Line Cooks

Antonia Vitale HR/Recruiting Manager 853 Broadway, Suite 1211 New York NY 10003 [email protected] (212) 228-0031 Molly Kendall '07 Human Resources Assistant

Montage Deer Valley www.montagedeervalley.com Table 22 Montage Deer Valley is a refined, Mountain Craftsman resort reminiscent of great mountain lodges of the West. Less than five C minutes from Park City's celebrated Main Street, and an easy 40-minute drive from Salt Lake City International Airport (SLC), all- BP season indoor and outdoor activities include true ski-in, ski-out access to Deer Valley Resort, named America's #1 ski resort by Ski Will Interview magazine (2008 – 2013). The 154 deluxe guestrooms, and more than 66 suites and private residences ranging from one to four Wednesday bedrooms, feature fireplaces and expansive views of the majestic Wasatch Front. The resort also features Utah’s largest spa (35,000 square feet), several inventive dining options; a gourmet gastro-pub with bowling lanes; one-of-a-kind retail shops and 50,000-square-feet of indoor and outdoor space for executive meetings and special events. Recruiting for: Culinary Externs - Baking & Pastry Externs - Cooks - Pastry Cooks

Ray Lammers Pastry Chef [email protected] Kendall Stephens Human Resources Coordinator 9100 Marsac Avenue Park City UT 84060 [email protected] (435) 604-1342 (435) 604-1550

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 27 Winter Career Fair - February 4, 2014 Nemacolin Woodlands Resort & Spa www.nemacolin.com Table 58 Nemacolin Woodlands is one of North America's premier resort destinations. Situated on nearly 2,000 acres, the Forbes Four-Star C and AAA Four-Diamond resort features 320 luxurious guestrooms, suites, townhouses, and private luxury homes, including the BP Forbes Five-Star, AAA Five-Diamond, Falling Rock boutique hotel and clubhouse. In addition to the internationally acclaimed Woodlands Spa, the resort offers 36 holes of golf on two championship courses—the Pete Dye designed Mystic Rock and the traditional Links Course. For shooting of another sort, guests should visit our 30-station Shooting Academy, a sporting clays facility situated on 140 acres complete with a spacious lodge. Trail rides are available at the Equestrian Center, or for a more rugged trail experience, there’s the JEEP® Off Road Driving Academy offering guests the ultimate in off road adventures. For shoppers there are 14 specialty shops, plus nearby Uniontown boasts the ultimate outdoor store, Woodlands World. As the seasons change, our ski facilities for both downhill and cross-country enthusiasts, snowboarders and snow tubers kick into high gear, or for a different winter experience visitors can enjoy dog sledding. Nemacolin Woodlands also boasts an impressive collection of 15 restaurants and lounges, including the Forbes Five Star, AAA Five Diamond, Lautrec as well as a multi-million dollar art collection. For meetings and events, Nemacolin Woodlands offers 31,000 square feet of meeting and banquet facilities including four ballrooms, a 200-seat lecture hall, and 24 meeting rooms - making Nemacolin Woodlands the ideal setting for functions ranging from weddings to sales meetings. For those guests arriving by air, our on-property private airfield with 3,900- foot airstrip is available.

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

Kristin Butterworth Chef de Cuisine [email protected] Sean Eckman Executive Sous Chef of Fine Dining 1001 Lafayette Drive Farmington PA 15437 [email protected] (724) 329-6464 (724) 329-6643

Nestle Professional www.nestleprofessional.com Table 108 Nestlé Professional® is dedicated to being an inspiring growth partner that delivers creative, branded food and beverage solutions, C enabling foodservice operators to delight their consumers. From innovative beverage systems under NESCAFE® and COFFEE- MATE® brands to on-trend culinary items from MINOR’S®, STOUFFER’S®, CHEF-MATE®, TRIO® and HOT POCKETS® brand Will Interview sandwiches, Nestlé Professional meets the needs of foodservice operators while satisfying the tastes of the out-of-home Wednesday consumer. Nestlé Professional is part of Nestlé S.A. in Vevey, Switzerland – the world’s largest food company – with sales over $100 billion. For foodservice product news and information visit www.nestleprofessional.com Recruiting for: Culinary Extern - Corporate Chef

Carlie Alicea Human Resources Generalist 30000 Bainbridge Road Solon OH 44139 [email protected] (440) 264-6654 Douglas McGohan Corporate 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 Winter Career Fair - February 4, 2014 The New Albany Country Club, New Albany OH www.nacc.com Table 83 New Albany Country Club offers an exclusive Private Club experience which rivals that of the Nation's finest country club facilities. C The following amenities are offered to the membership: A Jack Nicklaus designed 27 Hole Championship Golf Course, 20 Tennis BP Courts including Hard, Clay, Grass and Platform Courts, Full-Service Catering Facility, 3 Full-Service Dining Rooms, State of the Will Interview Art 30,000 sq. ft. Fitness Facility, Spa Services, Indoor and multiple Outdoor Pools, Golf Academy with Ohio's only TaylorMade Wednesday Performance Lab, Golf and Tennis Resort Shops and a Championship Croquet Lawn. New Albany Country Club has been established as the premier private club in the Midwest providing unparalleled recreational and social amenities with an unsurpassed commitment to service in exclusive and fun environment. New Albany Country Club is located 12 miles northeast of downtown Columbus in the heart of the New Albany Community. The Club was built in 1991 as a neighborhood club which offers something for everyone in a unique community. The clubhouse is a spectacular Georgian manor filled with antique treasures from around the world yet feels like "your home away from home" for families, couples, and individuals who appreciate an active and social lifestyle. Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Banquet Coks

Nicholas Arnold, C.E.C. Executive Chef 1 Club Lane New Albany OH 43054 [email protected] (614) 939-8599 (614) 939-8525

Newport Restaurant Group & Castle Hill Inn www.newportharbor.com Table 110 Newport Restaurant Group (NRG) is an employee-owned (ESOP) company that operates Castle Hill Inn and Resort, The Newport C Yachting Center, the Mooring Seafood Kitchen and Bar, 22 Bowens Wine Bar and Grill, The Smokehouse Café, The Boat House BP Restaurant, Waterman Grille, and Trio.

NRG prides itself in employing only the finest in the culinary and hospitality industry. We believe in cultivating our team through hands-on mentoring and instruction, taking time to instill the highest regard for delivering exceptional quality and elegant service. Our businesses are diverse, providing our team with the opportunity for a variety of experiences throughout our organization. In addition to our restaurant and resort businesses, we operate a marina, parking, catered private events, and a series of public events, including The Great Chowder Cook-Off, The Sunset Music Concerts, The Irish Festival, The Taste of Rhode Island, Oktoberfest, The Newport International Boat Show, The Spring Boat Show, and the Providence Boat Show.

NRG is a symbol of quality in the hospitality industry. Castle Hill Inn and Resort was recently accepted as a member of the prestigious Relais & Chateaux association, a collection of the world's finest hotels and restaurants. In addition, Castle Hill has been honored with such distinctions as Wine Spectator Awards, Travel and Leisure's "Top 500 Best Hotels in the World" and Conde Nast Traveler's "Gold List of World's Best Places to Stay." And our flagship Newport restaurants, The Mooring and 22 Bowens, are repeat winners of prestigious Wine Spectator and Wine Enthusiast distinctions. Recruiting for: Culinary and Baking & Pastry Externs (May - October; Housing!) - All levels of experience: Line Cooks - Prep Cooks - Banquet Cooks - Front Desk - Banquet Servers

Brian Mansfield Director of Procurement & Culinary Admin 366 Thames Street Newport RI 02840 [email protected] (401) 848-7010 (401) 847-0560 Lou Rossi Chef de Cuisine [email protected] Stephanie Zeidenberg Maitre d' and Reservations 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 29 Winter Career Fair - February 4, 2014 North End Grill www.northendgrillnyc.com Table 37 The newest restaurant from Danny Meyer’s Union Square Hospitality Group, North End Grill is an exuberantly reimagined C American bar and grill located in lower Manhattan’s thriving Battery Park City. North End Grill showcases a market-driven, seafood- centric menu that emphasizes a variety of grilling techniques, complimented by an inspiring wine and cocktail list, and a bar with over 100 scotches. The restaurant marks the exciting return of Chef Floyd Cardoz, following his win on season 3 of Bravo’s Top Chef Masters. The space is vibrant and airy with a bustling bar room, elegant dining room, and a beautiful open kitchen that guests can dine in front of. Recruiting for: Culinary Externs - All Full-Time Front-of-the-House, Culinary, and Pastry Positions.

Corey Lenko '11 Wine Server [email protected] Tracy Obolsky Pastry Chef [email protected] Jeff Turok '11 Bar Manager 104 North End Avenue New York NY 10282 [email protected] (646) 747-1600

Northstar Café www.thenorthstarcafe.com Table 8 We operate four award winning restaurants. Each Northstar Cafe is unique, but all are fast-paced, extremely popular restaurants M that regularly serve more than 800 guests a day. Our cuisine is literally rooted in our Ohio soil. Working with dozens of local and organic producers, our entire menu, including our pastries and breads are prepared from scratch in beautiful, open kitchens.

Northstar Cafe strives to bring together caring, intelligent people with demonstrated leadership ability, optimism, and a relentless drive to succeed. We have kitchen and dining room management positions available. Our strong management culture is one of a kind. We provide our new managers with four months of formal training, followed by ongoing performance-based coaching in an exciting, challenging, and entrepreneurial work environment.

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

Kevin Malhame Partner 4215 North High Street Columbus OH 43214 [email protected] (614) 263-0303 (614) 263-0505 Katy Malhame 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 30 Winter Career Fair - February 4, 2014 Ocean House & Weekapaug Inn www.oceanhouseri.com Table 98 The Ocean House in Watch Hill, RI, is devoted to creating enduring relationships with our guests and members by providing highly C personalized service and gracious hospitality in an informally elegant atmosphere. The OH! Spa at the Ocean House has been awarded the coveted 5 Stars from Forbes Travel Guide, becoming one of 30 5-Star rated spas in the world while our Resort and Will Interview Seasons Restaurant have been awarded 4 Stars. Service is executed at the highest level at the Ocean House. Seasons is the Wednesday 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 feshest 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: Ocean House: Culinary Externs - Line Cooks. Both Locations: Line Cooks and Seasonal Culinary Positions.

John Kolesar Executive Chef [email protected] Victoria Young Director of Human Resources 1 Bluff Avenue Watch Hill RI 02891 [email protected] (401) 584-7000 (401) 584-7041

Ocean House Restaurant www.oceanhouserestaurant.com Table 42 Ocean House Restaurant is located on the waters edge in Cape Cod, MA, and offers elegant dining in casual surroundings with C relaxing views. Chef Silvestri and his team create seasonal menus of fusion cuisine with a local influence. BP Will Recruiting for: Culinary Externs - Baking & Pastry Externs - Graduates for culinary and baking and pastry positions. Interview Wednesday

Anthony Silvestri '95 Executive Chef 421 Old Wharf Road Dennisport MA 02675 [email protected] (508) 394-0700 Nick Branchut Executive Sous Chef [email protected] Bernardo Marcado 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 31 Winter Career Fair - February 4, 2014 Ocean Properties www.oplhotels.com Table 36 Ocean Properties, Ltd. & Affiliates (OPL) is one of the largest and most dynamic privately-held hotel management and C M development companies in North America. With an award-winning portfolio of over 100 hotels and 17,000 guestrooms, the BP company operates major brands such as Marriott, Hilton, Starwood and Intercontinental, as well as several independent hotels Will Interview and resorts.OPL operates hotels, restaurants, golf courses, spas, marinas, boating tours and commercial real estate. The Wednesday company’s success is built upon the core values of excellent customer service, meticulous product quality, fiscal responsibility and unequaled associate satisfaction and loyalty. Recruiting for: Culinary Externs - Baking & Pastry Externs (At approved sites.) - Culinary Manager-in-Training - Baking & Pastry Manager-in-Training.

Tim Pierce '86 Executive Chef - The Samoset [email protected] Ken Lingle '96 Executive Chef - Wentworth by the Sea [email protected] Carolyn Patton Director of HR - Wentworth by the Sea

Ryan Phillips Executive Chef 1000 Market Street - Bldg. 1, Suite 300 Portsmouth NH 03801 [email protected] (603) 559-2180 (207) 288-3089

On The Marc Events www.onthemarcevents.com Table 57 On The Marc’s philosophy is simple: fresh food at its finest. We create seasonally-inspired menus using unique flavors and C ingredients that are always prepared to perfection. Our core values: Innovative culinary creations, from classic to exotic. Attention to detail. Friendly and attentive services perfectly suited (or aligned) for client’s vision and budget. Professionalism at every level. Recruiting for: Culinary Extern- Sous Chef - Part-Time: Cooks - Servers - Bartenders

Marc Weber '05 Owner 47 Larkin Street Stamford CT 06907 [email protected] (203) 274-6808 (203) 883-8531 Amanda Parker Event Coordinator [email protected]

The Otesaga Resort Hotel www.otesaga.com Table 62 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. Will Interview Recruiting for: Culinary Positions - Pastry Chef - Dining Room Captain - Servers Wednesday

Terri Winter Director of Human Resources and Payroll 60 Lake Street Cooperstown NY 13326 twinter@otesaga.,com (607) 544-2507 (607) 544-2440

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 32 Winter Career Fair - February 4, 2014 Ovations Food Services www.ovationsfoodservices.com Table 97 We are a contract food service company specializing in venues in sporting events and stadiums, as well as convention centers M and cultural/arena venues. Most recently we have made quite an impact into the foodservice in many Indian casinos throughout Arizona and Oklahoma. Recruiting for: Executive Chefs - Sous Chefs - Food and Beverage Managers

Tom Rather Recruiting Manager 18228 US Highway 41 North Lutz FL 33549 [email protected] (813) 948-6900 (813) 283-4930 David Specht Vice President of Human Resources [email protected]

Patina Restaurant Group www.patinagroup.com Table 112 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 - All Culinary Positions.

Frank Marino Recruitment Manager 120 West 45th Street - 16th Floor New York NY 10036 [email protected] (212) 789-8101 (212) 302-8032

Philadelphia Cricket Club www.philacricket.com Table 81 The Philadelphia Cricket Club, founded in 1854, is the oldest country club in America. With two locations, in Chestnut Hill C Philadelphia, and Flourtown Pennsylvania, our menus feature creative, seasonal, and ingredient-driven cuisine. Our culinary program offers two full service restaurants and a banquet and catering department with four facilities including a ballroom in our Will Interview main clubhouse, and a halfway house on one of our three top-ranked golf courses. Wednesday Recruiting for: Culinary Externs - Junior Sous Chef - Sous Chef - Line Cooks - Pastry Assistant

Benjamin Burger '08 Executive Chef 415 West Willow Grove Avenue Philadelphia PA 19118 [email protected] (215) 247-6001 Tim Pervizi '07 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 33 Winter Career Fair - February 4, 2014 The Pierre, A Taj Hotel, New York www.tajhotels.com/thepierre Table 71 For over 80 years, The Pierre, A Taj Hotel has been the premier social and business address catering to the most discerning travelers. Occupying a choice corner on Fifth Avenue overlooking Central Park, the hotel is a tranquil haven where luxury travelers find personalized attention at every turn.White gloved elevator attendants transport guests to the hotel’s 140 residential-style guest rooms and 49 spacious suites with Central Park and city views.

The Pierre, A Taj hotel is the U.S. flagship property of Taj Hotels Resorts and Palaces, one of Asia’s largest and finest hotel groups. With over 113 hotels in 56 locations across India and 16 international hotels including landmark properties in the heart of Boston and San Francisco, Cape Town, Marrakech, Dubai, London, Sydney Taj has been providing an unrivalled fusion of warm Indian hospitality, world-class service and modern luxury for over a century. Taj Hotels Resorts and Palaces is part of the Tata Group, India’s premier business house.

The Pierre’s Two E Bar/Lounge offers hotel guests light fare, afternoon tea and a stylish bar in the evenings, with live jazz taking place every Tuesday evening. Exclusive amenities include private in-room body treatments from Taj’s signature Jiva Spa brand, a complimentary Jaguar based on availability and a 24-hour fitness center. Known for above and beyond service and an award- winning concierge team, The Pierre, A Taj Hotel is poised accommodate any guest request.

In Fall 2012, The Pierre announced its new partnership with the Maccioni Group to debute the namesake restaurant of legendary Chef Sirio Maccioni: Sirio Ristorante. At Sirio Ristorante, contemporary interpretations of traditional Italian dishes inspired by the Tuscan standards of Maccioni’s youth are served in a beautiful and engaging environment. The menu offers a variety of pastas and appetizers to simple and robust entrees. With its Fellini-esque décor, an emphasis on hospitality, and one of the most impressive selections of Italian vintages in New York, Sirio Ristorante brings old-time Italy to New York City. Recruiting for: Full-Time Line Sous Chef (Tournant) - Assistant Executive Sous Chef - All Savory Openings

Rebecca Weiner Human Resources Manager 2 East 61st Street at 5th Avenue New York NY 10065 [email protected] (212) 940-8148 (212) 940-8141 Massimo Bebber Executive Restaurant Chef [email protected] Ashfer Biju '04 Executive Chef [email protected]

Pig & Prince Restaurant and Gastrolounge www.pigandprince.com Table 12 Pig & Prince is a modern American eatery with a focus on local and sustainable foods. We strive to offer the utmost in hospitality, food and beverage. Recruiting for: All culinary, baking, and front-of-the-house positions.

Mike Carrino '01 Chef/Owner 1 Lackawanna Plaza Montclair NJ 07042 [email protected] (973) 233-1006 Patrick Reedan Associate

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 34 Winter Career Fair - February 4, 2014 Pinehurst Resort and Country Club www.pinehurst.com Table 111 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 Positions

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

Quaker Ridge Golf Club www.quakerridgegc.com Table 56 Quaker Ridge Golf Club is a private club, established in 1916, located in Scarsdale. Quaker Ridge maintains the highest quality of C golf, clubhouse facilities and services since its founding. The course, designed by A.W. Tillinghast, is often referred to as “Tillie’s Treasure” and is frequently mentioned by accomplished golfers as one of the best courses in the Metropolitan New York area. Quaker Ridge has been rated in the top 50 both in the US and in worldwide rankings. The membership consists of 350 member families. Quaker Ridge is a close knit membership community with a great appreciation for the game of golf and the value of a high quality service-run seasonal clubhouse. Recruiting for: Culinary Externs to work in all areas and kitchens.

Rhiannon Evans Executive Chef 146 Griffen Avenue Scarsdale NY 10583 [email protected] (914) 725-1100

Rainbow Shores www.lakeontariovacations.com Table 35 Rainbow Shores is a seasonal boutique restaurant located on the shore of Lake Ontario. The cuisine is American with an C emphasis on bold flavors and elegant presentations. Primarily a dinner house, the restaurant also offers opportunities for banquets and receptions. Recruiting for: Culinary Externs with the desire to learn all stations in the kitchen.

Rebekah Alford Chef/Owner 186 S Rainbow Shores Road Pulaski NY 13142 [email protected] (315) 298-5110 Laura Washburn Bar Manager

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 35 Winter Career Fair - February 4, 2014 Roaring Gap Club - North Carolina www.roaringgapclub.com Table 65 The Roaring Gap Club was founded in 1894 by a group of wealthy industrialists.“To the early mountaineers, Roaring Gap was the C area between two peaks of the Blue Ridge that amplified the roar of the wind…”, but to those who spend their summers here, many every summer of their lives, Roaring Gap is a part of them. The Employees at the Roaring Gap Club have a unique Will Interview opportunity to become part of a rich, long-lasting tradition of Ladies and Gentlemen serving Ladies and Gentlemen. Wednesday

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

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

RoNetco Supermarkets, Inc. www.shoprite.com Table 99 RoNetco Supermarkets operates seven full-service stores in three northwest New Jersey counties (Sussex, Morris & Warren). M They are recruiting Leaders for their Food Service and Bakery operations. Must possess energy, stamina, and passion for food with abilities to teach, train, and lead others in a highly competitive marketplace. Recruiting for: Cooks - Chefs - Managing Chefs - Bakery Managers - 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]

Royal Oaks Country Club www.roccdallas.com Table 18 Royal Oaks is a premier, family-focused country club located in the heart of Dallas, Texas. Our club continuously strives to C achieve excellence in the services and amenities offered to our diverse membership. Will Interview Words cannot describe Royal Oaks’ Dining and Social amenities - Elegant culinary dishes satisfy the desires of fine or family Wednesday dining. Large gatherings, seasonal and holiday member events provided by celebrity chef Wade Burch and his team, are held to uncompromising standards. Recruiting for: Culinary Externs - Wine Steward - Full-Time Culinary - Pastry - Front-of-the-House.

Wade Burch, C.E.C. Executive Chef 7915 Greenville Avenue Dallas TX 74231 [email protected] (214) 691-6091 (214) 696-6125

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 36 Winter Career Fair - February 4, 2014 SAGE Dining Services, Inc. www.sagedining.com Table 95 Come join a dynamic, high-growth company that is a recognized leader in the food service industry. SAGE Dining Services®, Inc. M is the nation's leading provider of sustainable dining services and gourmet catering for independent schools and private colleges. SAGE also provides dining services to a select number of convents, long-term care facilities, and conference centers. SAGE is an independent, management-owned company whose growth is powered by the talents of incredible managers. Since the creation in 1990, SAGE has grown by providing clients with personal attention, superior service, and unbelievable food while providing the management team a fun work environment and opportunities for personal and professional growth. Come join the fastest growing team of food service professionals. We have locations and opportunities coast to coast. Recruiting for: Nationwide opportunities in private schools and private colleges: District Managers - Executive Chefs - Food Service Directors - Assistant Food Service Director - Catering Managers. Sorry, no externships!

Thomas Ankner '98 District Manager [email protected] Jim Dermody District Manager 1402 York Road, Suite 100 Lutherville MD 21093 [email protected] (410) 339-3950 (410) 339-3975 Michael Francis Regional Manager [email protected] Michael Ramella '12 Food Service Director [email protected]

Salinas Restaurant www.salinasnyc.com Table 75 Salinas is a 2-star New York Times restaurant located in the heart of West Chelsea. Salinas serves contemporary and innovative C Spanish cuisine from Executive Chef Luis Bollo, a native of San Sebastian. Recruiting for: Culinary Externs - All FOH and BOH positions.

Luis Bollo Executive Chef 136 9th Avenue New York NY 10011 [email protected] (212) 776-1990 Amanda Baro

Rebecca Lazar '11, '12 Office Administrator [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 Winter Career Fair - February 4, 2014 Sanderling Resort www.sanderling-resort.com Table 31 Debuting a new look in spring 2013, Sanderling Resort emerges from a multi-million dollar refresh, beckoning families and C couples back to its picturesque shores on the Outer Banks of Duck, North Carolina. Featuring 96 guest rooms and suites and five rental homes set on 13 acres and almost completely encircled by the Atlantic Ocean, and the serene Currituck Sound, multi- generational travelers will discover two new pools with inviting fire pits for gatherings, a tranquil spa offering indigenous healing treatments and miles of uninterrupted beauty, including a nearby Audubon Sanctuary at the Outer Banks only true resort.

A refreshed arrival experience will greet guests with an open and welcoming lobby area including the new Beach House Lobby Bar. The resort is also home to Kimball's Kitchen, a lively new steak, seafood and raw bar concept boasting dramatic views of the sound. The Lifesaving Station and No. 5 Bar, housed in a national historic building and offering inside and outside dining focuses on locally sourced coastal Carolina cuisine appealing to all generations. The new Sandbar will welcome guest for beach and poolside libations in a casual outdoor deck setting. With more than 12,000 square feet of updated indoor and outdoor event space, brides and meeting planners will find a venue to suite every taste; each with a touch of southern hospitality and relaxed, yet luxurious amenities. Recruiting for: Culinary Externs - Line Cook - Pantry Cook

Jeffrey Russell '94 Director of Food & Beverage/Executive Chef 1461 Duck Road Duck NC 27949 [email protected] (252) 449-6652 (252) 261-7551

School of Hotel Administration/The CIA Alliance www.shacia.org Table 113 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

Sconset Café and The Lumber Yard Restaurant www.sconsetcafe.com Table 82 An island classic, The Sconset Café has been serving up seasonal fare to locals and tourists alike for over twenty years on C Nantucket Island. Owners Rolf and Cindy Nelson recently opened Lumber Yard Restaurant in their adopted hometown, Amherst, MA. Both restaurants offer a fresh, honest and delicious menu in a charming and unique space. Behind the line, the importance of working together to learn new techniques and skills is stressed. Our culinary team features a dedicated group of individuals who share our passion: community and food. Please visit our websites: www. sconsetcafe.com and www.lumberyardamherst.com or check us out on Facebook. Recruiting for: Culinary Externs (Sconset Café) - Sous Chef - Saute/Garde Manger Cook.

Rolf Nelson '92 Chef/Owner 8 Main Street - P.O. Box 437 Siasconset MA 02564 [email protected] (508) 257-4008 Cindy Nelson Owner [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 38 Winter Career Fair - February 4, 2014 The Seagrille www.theseagrille.com Table 89 Established in 1991, The Seagrille is a highly respected upscale fish and seafood restaurant serving fresh sustainable products. All products are made from scratch and cooked to order. Will Recruiting for: Sous Chef - Pastry - Line Cooks Interview Wednesday

EJ Harvey '75 Chef/Owner 45 Sparks Avenue Nantucket MA 02554 [email protected] (508) 325-5700 (508) 325-0135 Kari Harvey Manager [email protected] Zack Lindsey Manager [email protected]

Sebasco Harbor Resort www.sebasco.com Table 45 Sebasco Harbor Resort is located on 550 acres along Maine's mid-coast. Now in its 84th season, Sebasco is an authentic Maine C M resort with breathtaking views, incredible amenities and fabulous dining options. Recruiting for: Culinary Externs - Front-of-the-House Managers - Banquet Managers/Captains

Michael Lynch General Manager Post Office Box 75 Sebasco Estates ME 04565 [email protected] (207) 289-1161 Eric Walker '08 Executive Chef [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 39 Winter Career Fair - February 4, 2014 Shelter Harbor Golf Club www.shgcri.com Table 11 Shelter Harbor Golf Club is a private, member owned facility on Rhode Island's southern border. The Club was built in 2005 and C features a spectacular 18 hole course, an additional 9 hole course and a 25 acre practice facility. The golf course, designed by award winning architects Michael Hurdzan and Dana Fry, has drawn a sophisticated and well traveled membership clientele that Will Interview expects excellence in the Food and Beverage operations. Wednesday

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

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

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

Joey Abitabilo Executive Chef One Golf Club Drive Charlestown RI 02813 [email protected] (401) 322-0600 (401) 322-9700 Joshua Scott '02, '04 Executive Sous Chef [email protected]

Sleepy Hollow Country Club www.sleepyhollowcc.org Table 13 In addition to being voted one of the top 100 most prestigious country clubs in the United States, Sleepy Hollow Country Club is C also one of the most picturesque. The Club offers 2 C.B. Macdonald designed courses, an outstanding 18 hole course as well as a 9 hole course. The riding facility includes an indoor ring and 2 outdoor rings plus the use of the 900 acres of beautiful Rockefeller Will Interview trails. There are 10 clay tennis courts and a swimming pool serviced by a cafe and locker rooms. The main Club House boasts a Wednesday ballroom, library, grill room, formal dining room, 18 guest rooms, golf shop and locker rooms. For winter sports there is a 3 court squash building, 4 paddle tennis courts, a skeet/trap/log cabin lodge facility and a golf teaching/practice center. Recruiting for: Culinary Externs - Full-Time Pantry Cooks - Part-Time Cooks

Alberto Tirrito '96 Executive Chef 777 Albany Post Road Scarborough NY 10510 [email protected] (914) 941-8070 (914) 941-4079 Michael Murray '03 Banquet Chef [email protected] Jose Rodriguez Purchasing/Receiving Steward [email protected] Alex Urjuzhnikov '06 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 40 Winter Career Fair - February 4, 2014 Soho House New York www.sohohouseny.com Table 85 Soho House was founded in London, in 1995, as a private members’ club for those in film, media and creative industries. We have C since expanded to include Houses across Europe and North America, as well as restaurants, cinemas, spas and hotels. We are passionate about our food and love to invest in our chefs and do so through training, local and overseas tastings, sourcing trips, Will Interview visits from inspirational guest chefs, providing cookbook and magazine libraries, and members’ events. Wednesday Recruiting for: Breakfast Chef - Sous Chef - Pastry Chef - Prep Chef. (Sorry, no openings for Culinary Externs at this time.)

Kate Barry Cookhouse & House Tonic Mgr./ N. America 29-35 Ninth Avenue New York NY 10014 [email protected] (212) 627-9800 Reed Mettler Learning & Development Officer/N. America [email protected]

Something Natural www.somethingnatural.com Table 27 Nantucket Island is a famous island off the coast of Cape Cod with significant history dating back to the first European settlers and the whaling industry. It is a beautiful island with many activities from fishing, golf, windsurfing, and biking to just relaxing on the BP beach. During the summer months, Nantucket’s population rises from 10,000 to approximately 100,000 people in the summer. Will Interview Therefore, this small island is extremely busy and tourism is a major source of income to many islanders. Wednesday

Who we are: Something Natural is a bakery and sandwich shop that sells freshly baked bread and prepares unbelievable sandwiches made to order. For over 30 years, Something Natural has developed a superb reputation for its quality breads, its variety of sandwiches, and its delectable cakes and cookies. Something Natural is open for retail business from April through October, however we wholesale our bread all year to the many local restaurants and grocery stores. Something Natural is a great place to work, but please be prepared; it can be a very hectic commercial environment as well. Why Externs: Living on Nantucket, we face many employment challenges. The cost of living, crazy summer months, and quiet winters have created a shortage of qualified and enthusiastic bakery workers. It has been our pleasure to be able to fill both our short-term employment needs while providing the students with a rewarding experience and our long-term needs by hiring externs for full-time positions upon graduation. Recruiting for: Baking & Pastry Externs - Graduates for Culinary and Baking & Pastry

Nate Kalista '10 Bakery Manager 50 Cliff Road Nantucket MA 02554 [email protected] (508) 228-6270 (508) 228-6604 Kelsey Pinkall '11 Assistant 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 41 Winter Career Fair - February 4, 2014 St. Francis Yacht Club www.stfyc.com Table 2 Known as “The Greatest Yacht Club in the World”, the St. Francis Yacht Club has a history rich in tradition, camaraderie and C yachting. Founded in 1927 with the mission to promote yacht racing on the San Francisco Bay and around the world, for decades the Club has put forward some of the world’s most renowned sailors. Arguably one of San Francisco’s most prestigious Will Interview waterfront facilities, the clubhouse offers members and their guests unsurpassed views of the Golden Gate Bridge, Alcatraz, the Wednesday Presidio, the Palace of Fine Arts and of course the San Francisco Bay. At the St. Francis Yacht Club sailing is a spectator sport; the Club’s Race Deck allows members to enjoy some of the world’s largest regattas up close. The Club’s history and traditions are showcased throughout the Clubhouse and reflected in our museum-quality model collection and maritime art. Recruiting for: Culinary Externs - Baking & Pastry Positions

Pam Brewer Human Resources Manager 700 Marina Blvd./On The Marina San Francisco CA 94123 [email protected] (415) 563-6363 (415) 563-8670 Rick Dente Clubhouse Manager [email protected]

Sterling Affair www.sterlingaffair.com Table 49 Sterling Affair is a premier off-premise catering company. Innovative, fun and fresh catering focusing on local ingredients and top C trends. We cater to New York City, Long Island, New Jersey and Westchester. This position is for our commissary kitchen in BP Carlstadt, NJ. Prior catering experience is preferred. Will Interview Recruiting for: Culinary Externs - Baking & Pastry Externs - Production Culinary Cooks - Pastry Cooks - Garde Manger Wednesday Chef - Pastry Chef Jennifer Roche '03 Culinary Director 100 Commerce Road Carlstadt NJ 07072 [email protected] (201) 372-0734 (201) 372-0745 Chuck Adams Vice President/General Manager [email protected]

Tarrytown House Estate & Conference Center www.destinationhotels.com Table 63 Tarrytown House Estate & Conference Center is a proud member of the Destination Hotels & Resorts. Overlooking the majestic C Hudson River Valley, Tarrytown House Estate & Conference Center is a conference center with facilities and services that meet BP the standards of the present, blended with the gracious charm and history of the estate's past. Less than 24 miles from New York City, our hotel has a superb location in the heart of historic Westchester County.

Dining at Tarrytown House Estate & Conference Center is a complete experience, as rewarding as the setting itself. Breakfast and lunch are elaborately presented buffets. Dinner is served by menu in the Winter Palace or one of our eight, elegantly appointed private dining areas, such as the Sun Porch, Garden Room, Music Room, and for larger groups the Mary Duke Ballroom. The Sleepy Hollow Pub is a relaxed gathering place serving casual fare. Recruiting for: Culinary Externs - Baking & Pastry Externs (Summer 2014) - On-Call FOH for Banquets.

Christopher Hettinger '96 Executive Chef [email protected] Jesus Rivera Assistant Human Resources Manager 49 East Sunnyside Lane Tarrytown NY 10591 [email protected] (914) 591-8200 (914) 591-0059

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 42 Winter Career Fair - February 4, 2014 Top of the Hub www.topofthehub.net Table 84 One of Boston's finest dining establishments, the award-winning Top of the Hub features outstanding cuisine, impeccable service, C and a sophisticated ambiance. Soaring 52 floors above the Back Bay, the restaurant and adjoining Skywalk Observatory offer BP guests a spectacular view of the Boston Skyline from every table. Will Interview Recruiting for: Culinary Externs - Baking & Pastry Externs - Full-Time Positions for Graduates Wednesday

Jason Banusiewicz '04 Chef de Cuisine 800 Boylston Street - 52 Floor Boston MA 02199 [email protected] (617) 536-1775 Rory Hogan '09 Sous Chef [email protected]

Trout Lake Retreats & International Sports Camp www.troutlakeretreats.com Table 64 Located in the Pocono Mountains of Northeastern Pennsylvania, we provide a beautiful country setting with an excellent reputation C for our food service. Our chef prepares customized menus for every function. We serve a very diverse cross section of functions from formal affairs to casual fun filled barbeque cookouts. Our food service staff experience a broad range of culinary Will Interview opportunities in a dynamic, fun environment. Wednesday Recruiting for: Culinary Externs (two positions for summer season, which must include the time frame June 11 - August 25).

Rick Coxe Executive Chef 1100 Twin Lake Road Stroudsburg PA 18360 [email protected] (570) 620-2267 (570) 620-1692 Stacie Trudnak '07 Sous Chef

Tuxedo Club www.thetuxedoclub.org Table 39 The Tuxedo Club is a distinctly private member-owned country club located in the Ramapo Mountains, approximately 38 miles C northwest of New York City. Founded in 1886, its facilities include an 18-hole Robert Trent Jones designed golf course, lawn tennis, court tennis, racquets, squash, platform tennis, swimming pool, and boathouse. The club has two properties four miles Will Interview apart with a full service clubhouse located at the golf course and the main clubhouse. There are restaurants at the golf house, the Wednesday pool, and the main clubhouse, which overlooks the scenic Tuxedo Lake. The wide array of outstanding facilities, along with its rich wonderful history and traditions, makes The Tuxedo Club one of the most unique country clubs in the world. Interested candidates must possess a true passion for food and be a dedicated professional interested in career progression. Candidates must be creative, able to work as part of a team, have a strong desire to learn and progress, be calm, cool and collected under pressure and possess good communication skills. The executive chef is a CIA alumnus, ACF Certified Executive Chef, and CIA Certified Pro-Chef III. The club has three professional kitchens, the main club, golf house and pool. The main club offers fine dining with daily changing seasonal menus, banquets,and in-house member catering. The golf house offers lunch, casual barbeques, buffets, casual dinners on the terrace and a fully appointed halfway house facility. The pool offers fast casual cuisine with wood-fired pizzas, handmade sandwiches and salads. Recruiting for: Culinary Externs - Seasonal Cooks - Seasonal Wait Service

Richard Nielsen '90 Executive Chef 1 West Lake Road Tuxedo Park NY 10987 [email protected] (845) 351-7311 (845) 351-7344 Greg Kellermeir '11, '13 Executive Sous Chef [email protected] Richard Smith Food and Beverage Director [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 43 Winter Career Fair - February 4, 2014 Varano's Italian Restaurant www.varanos.com Table 23 Varano's, located in Wells Beach, Maine, is a seaside vacation destination for many Boston, New York, and worldwide visitors. C We are a premier Italian "casual" fine dining restaurant utilizing fresh Maine seafood, locally grown produce and feature an award- winning all Italian wine list with over two hundred selections. Owner Richard Varano, Executive Chef Steve Ogden and Chef Luke Will Interview Sibley are all alumni from The Culinary Institute of America, and bring a passion and dedication to the daily operations of the Wednesday restaurant. High volume during our peak summer season will enable you to test your culinary skills and training gained at the CIA. Historic Billy's Chowder House, recognized for serving some of the finest seafood, and Fire-n-Brew, which employers CIA alums Brewmaster Greg Spickler and Baker Emily Spickler, complete our restaurant group. Recruiting for: Culinary Extern - Saute Chef - Line Cooks

Steve Ogden '01 Executive Chef [email protected] Roger Sibley General Manager 60 Mile Road Wells ME 04090 [email protected] (207) 641-8550 (207) 641-8592

VERS Restaurant and Patisserie www.verscapecod.com Table 29 VERS, which means "fresh" in Dutch, not only reflects Chef/Owner Jonathan Haffman's Dutch heritage, but also the restaurant's C culinary dedication to in-house, freshly made offerings. The menu will feature modern, coastal cuisine prepared with a common BP theme: an emphasis on natural, seasonal, local ingredients, utilizing what is flavorful and familiar to the contemporary palate. All Will Interview food production and assembly will take place in the VERS kitchen, using fresh, mainly locally-grown vegetables, meats, seafood Wednesday and dairy products. VERS will also feature several low-fat, gluten free and vegetarian menu item options. Recruiting for: Culinary Externs - Baking & Pastry Externs

Jonathan Haffmans Owner 637 Main Street Chatham MA 02633 [email protected] (508) 945-4300 Evan Brown '12 Sous Chef [email protected] Sarah Fagan '07 Assistant Pastry Chef [email protected] Stephen Jones '02 Pastry Chef [email protected]

Vineyard Golf Club www.vineyardgolf.com Table 6 Vineyard Golf Club is a private club on Martha's Vineyard in Edgartown, Massachusetts. Featuring world class golf on one of the c best managed organic courses in the world, the Vineyard Golf Club is a unique and exciting venture. Beautifully appointed, our dining room offers exceptional cuisine and service in a relaxed yet sophisticated environment. Members and guests revel in the Will Interview fresh local culinary creations of Chefs Mark Chaput and Anthony Rabeni. The restaurant is reputed to be one of the finest on the Wednesday Island. We offer free housing to Culinary employees. Recruiting for: Culinary Externs - AM and PM Line Cooks - AM and PM Pantry Cooks

Mark Chaput Executive Chef 100 Clubhouse Lane - P.O. Box 9 Edgartown MA 02539 [email protected] (508) 627-9093 (508) 627-7732 Anthony Rabeni '02 Chef de Cuisine [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 44 Winter Career Fair - February 4, 2014 Walt Disney World www.disney.com Table 106 Imagine joining a culinary team that includes more than 250 world-renowned chefs, gaining restaurant experience in one of our C more than 300 food and beverage locations that specialize in cuisines from around the world, and obtaining the skills you need to BP advance in the culinary industry. Will Interview Wednesday Disney Culinary College Program Cast Members are provided many opportunities that inspire growth. As a Cast Member, you will join one of the world's leading entertainment and hospitality companies in delivering first-rate guest dining experiences. Our variety of restaurants offers the opportunity to experience a creative world of culinary options, from quick service to character dining to fine dining. Disney Culinary Cast Members may experience various positions in different work locations, helping advance their careers and discovering new opportunities. Not all Disney memories are made in the theme parks and resorts. Some are made in the kitchen.

Please join Disney respresentatives for an Informational Session on Monday, February 3, at 9:15 PM in the Danny Kaye Theatre. Recruiting for: Culinary Externs - B&P Externs - Graduate Positions

Pauli Milotte Chef Recruiter 1515 Lake Buena Vista Drive Lake Buena Vista FL 32825 [email protected] (407) 938-1610 (407) 938-4508

Wequassett Resort and Golf Club www.wequassett.com Table 51 Wequassett Resort and Golf Club is the only Mobil Four Star and AAA Four Diamond resort on Cape Cod. It is a member of C Preferred Hotels Worldwide and named to Conde Nast Traveler's Gold list for eight consecutive years. Set on twenty-seven acres BP of pristine waterfront, this immaculately landscaped property features 120 guest rooms and suites, four acclaimed restaurants, Will Interview magnificent pools and beach, boating, tennis and championship golf. Wequassett is proud to accommodate vacationers from Wednesday around the world, as well as a variety of national and international business meetings and conferences. Visitors experience world class service in the quintessential Cape Cod environment. Recruiting for: Culinary Externs - Baking & Pastry Externs

Patrick Bassett Chef de Cuisine - Twenty-eight Atlantic 2173 Route 28 Harwich MA 02645 [email protected] (508) 430-3083 (508) 430-3131 Benjamin Metais 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 45 Winter Career Fair - February 4, 2014 Westchester Country Club www.wccclub.org Table 10 The Westchester Country Club, built as the Biltmore Hotel in 1922, is currently a Platinum Club and ranked 12th in the country out C of 4000 private Clubs. A sportsperson’s paradise incorporating a year-around resort was the vision of hotelier John Bowman when BP he opened the Westchester Biltmore Country Club in 1922. The Westchester Country Club is located in Rye, New York, 2 miles Will Interview away from the Long Island Sound. The country club is only a 45-minute train ride to New York City; an easy day trip! Country club Wednesday members enjoy access to two beautiful 18-hole golf courses, a 9-hole family golf course, tennis courts, squash courts, a fitness center, and a large family pool. The Beach Club, a summer favorite, opens from Memorial to Labor Day. It is located 2.5 miles from the Main Club, and offers a variety of water related activities and dining options. Throughout the summer the Westchester Country Club hosts a variety of social and banquet events including: golf and tennis tournaments, weddings, family events and parties, lobster nights, the Beach Club Luau, the Family Pool Party, kid’s crafts, the Big Little Show and more…. Westchester Country Club has three main dining areas open for breakfast, lunch and dinner including: the fine dining room, the Sports Grill and the terrace overlooking the golf course. Also, the dining services cater to a variety of Golf events. Recruiting for: Culinary Externs and Baking & Pastry Externs (starting March 2014). Banquet Sous Chef - Fine-Dining and Banquet Cooks.

Anne Catherine Nielson Director of Human Resources 99 Biltmore Avenue Rye NY 10580 [email protected] (914) 967-6000 (914) 798-5341 Joseph Albertelli '05 Executive Chef [email protected] Gerald Ford '01, '03 Executive Sous Chef [email protected] Cara LaRocca Pastry Chef

James Schulz '04, '06 Director of Outlets [email protected]

White Lodging www.whitelodging.com Table 70 White Lodging is dedicated to its mission of maximizing the value of every asset as well as its core values of growth, accountability, ethics, impact, reliability 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 170 managed Will Interview hotels across 21 states. At White Lodging, we treat our restaurant portfolio as if each restaurant is a stand-alone venue run by an Wednesday 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. Chefs like our own Chef Rino Baglio, 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’ other achievements such as the 2013 Marriott Food & Beverage Excellence Award and being designated a certified training store for TGI Friday’s. In the next 24 months, White Lodging will have more than 20 additional openings as the company moves forward to reaching $1.5 billion in managed sales and more than 200 premium-branded hotels by 2015. Recruiting for: Culinary - Food & Beverage

Giorgi Di Lemis Vice President - Food & Beverage 701 East 83rd Avenue Merrillville IN 46410 [email protected] (512) 983-1042 Mehdi Spadavecchia Corporate Executive Chef [email protected]

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 46 Winter Career Fair - February 4, 2014 Whole Foods Market - Mid-Atlantic Region www.wholefoodsmarket.com Table 60 Founded in 1980 in Austin, Texas, Whole Foods Market is the leading retailer of natural and organic foods and America’s first C national “Certified Organic” grocer. In fiscal year 2011, the Company had sales of approximately $10 billion and currently has 317 BP stores in the United States, Canada, and the United Kingdom. Whole Foods Market employs over 65,000 Team Members and has Will Interview been ranked for 15 consecutive years as one of the “100 Best Companies to Work For” in America by Fortune Magazine. Wednesday Recruiting for: Culinary Externs - Sorry, no Baking & Pastry Externship positions at this time. Associate Team Leader - Team Leader - Associate Store Team Leader - Buyer - Associate Coordinator. All positions for Mid-Atlantic (DC, VA, MD, OH, KY, NJ, PA)

Lauren Brown Regional Recruiter 5515 Security Lane Rockville MD 20852 [email protected] (202) 679-3787 Laurent Dallot Store Team Leader - Philadelphia, PA [email protected] Dale Stirzel '96 Store Team Leader - Plymouth Meeting, PA [email protected]

Woodloch Resort www.woodloch.com Table 16 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 Will Interview Family Resorts." Woodloch has been owned and operated with pride by the Kiesendahl Family since 1958. Their traditional warm Wednesday 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 - Prep Cooks - Line Cooks

Stevan Sundberg Executive Chef 731 Welcome Lake Road Hawley PA 18428 [email protected] (570) 685-8028 (570) 685-8095 Deborah Ivey '92 Sous Chef [email protected]

Woodstock Inn Resort and Spa www.woodstockinn.com Table 88 The Woodstock Inn and Resort is a 4-Diamond, Preferred Hotel that offers modern amenities and services: 142 spacious rooms, C plush bedding and breathtaking grounds. We are also part of the Vermont Fresh Network, and we have our own organic Chef's BP Garden which supplies the hotel with fresh vegetables and cut flowers in season. Recruiting for: Culinary Externs - Baking & Pastry Externs

Melissa Dunn Pastry Chef [email protected] Greg Farrell Executive Chef 14 The Green Woodstock VT 05091 [email protected] (802) 457-6625 (802) 457-6699

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 47 Winter Career Fair - February 4, 2014