Fall Career Fair November 6, 2012 Abigail Kirsch www.abigailkirsch.com Table 21 A preeminent caterer with over 35 years of experience in the New York, New Jersey and Connecticut region, Abigail Kirsch is C known for its outstanding cuisine and event management. Abigail Kirsch is the area’s first choice for the best execution in BP weddings, corporate events, galas and social functions. Abigail Kirsch always delivers superb food, impeccable service and unmistakable flair. Abigail Kirsch operates unique event sites in Westchester and New York City. It’s Off Premise Catering Division brings the same standard of distinctive food service to any other location a client may choose. Locations include Tappan Hill Mansion in Tarrytown, two venues at The New York Botanical Garden in the Bronx and Stage 6 at the historic Brooklyn Navy Yard. In addition Abigail Kirsch is the exclusive caterer for two locations at Chelsea Piers in Manhattan, Pier Sixty and The Lighthouse. Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chef - Culinary Supervisors - Culinary Crew Leaders Luisa Marciano Corporate Director of Human Resources 81 Highland Avenue Tarrytown NY 10591 [email protected] (914) 631-3030 (914) 366-8964 John D'Arcangelo '01, '03 Executive Chef [email protected] Sarah Saracino Human Resources Manager [email protected] ARAMARK www.aramark.com Table 67 ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and C M career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. Will Interview In 2012, FORTUNE magazine again recognized ARAMARK on its list of “World’s Most Admired Companies.” ARAMARK has Wednesday consistently ranked since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. Also in 2012, ARAMARK was honored as one of the World’s Most Ethical Companies by the Ethisphere Institute. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 250,000 employees serving clients in 22 countries. Recruiting for: Culinary Externs - Cooks - Lead Cooks - Chefs - Sous Chef - Chef Managers - Catering Cook - Catering Chef - Executive Chef - Hourly Kitchen Supervisors Nicole Wormley Director, ARAMARK College Relations 1101 Market Street Philadelphia PA 19107 [email protected] (800) 999-8989 (215) 238-5920 Ripp Kardon Talent Acquisition Manager - Higher Education [email protected] Greta Reinen '04 District Manager [email protected] Christine Welsh HR Manager - Citizens Bank Park [email protected] C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 1 Fall Career Fair - November 6, 2012 Astor Chocolate www.astorchocolate.com Table 51 Astor Chocolate is a premier luxury chocolate manufacturer, with its fundamental strength being its innovation, creativity and dedication to creating premium products. We offer our customers a distinctive array of premium products for them to utilize as Private Label products. We work in an energetic team atmosphere and believe much of the success of our phenomenal growth is our commitment to developing our employees’ potential. We are committed to building our company with upbeat, talented, motivated persons who will continue to uphold our mission of being a market leader by innovating and servicing our customers with extreme dedication. Recruiting for: Chocolatier Assistant/Pastry Chef Neal Dick Human Resources 651 New Hampshire Avenue Lakewood NJ 08701 [email protected] (732) 901-1000 Sebastien Beline Chocolatier/Pastry Chef [email protected] AVI Foodsystems, Inc. www.avifoodsystems.com Table 64 Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. M Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. We serve thousands of clients and millions of customers daily through our contemporary cafés, state-of-the-art vending programs, premier catering services, superior concession venues and exclusive beverage and coffee systems. However, our commitment extends far beyond food… AVI believes in family values, developing our team members, encouraging healthy lifestyles, giving back to our communities and supporting diversity in any way possible. The success of AVI is built upon family values and tradition. From modest means, AVI has grown into the largest independently owned food service company in the United States by exceeding the expectations of our customers. Today, AVI is still a family company dedicated to serving our customers with the same personal relationships and integrity as we did more than a half century ago. Our unprecedented growth and account retention reflects the devotion to our core values; excellence and relationships. Our team members are at the forefront of the commitment we make to each customer. They are empowered to serve our customers and guests with the most innovative and creative food services possible. As we grow to new markets and expand, we provide exceptional opportunities for team members to develop into new roles. Recruiting for: Chef - Cook - Dining Team Members - Supervisors Gretchen Lohnes '92 Executive Chef 2590 Elm Road - N.E. Warren OH 44483 [email protected] (330) 372-0415 (330) 372-1169 Dan Tokarek Executive Chef [email protected] C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions Page 2 Fall Career Fair - November 6, 2012 Biltmore Company www.biltmore.com Table 101 Dining has always been a cause for celebration at Biltmore Estate. When George and Edith Vanderbilt entertained, uniformed C M footmen in the grand Banquet Hall served eight-course dinners. Fresh fish was shipped from New York daily; lobster was BP delivered twice weekly. Today fine dining has remained a cherished Biltmore tradition. Our talented culinary staff inspired by the Vanderbilt legacy of entertaining creates wonderful menus for functions large or small, formal or casual. This legacy is the same fundamental to which we have developed our extensive Externship Program and at Biltmore Estate, the opportunities are endless! Our distinct property has five very different restaurants ranging from fine dining to southern comfort foods, also boasting unique banquet facilities and catering services. Being a part of our externship program means being able to experience all we have to offer at Biltmore. Our externs have the opportunity to rotate through all five restaurants, The Bistro, Stable Café, Deerpark, Cedric's Tavern, and our four-star, four-diamond luxurious Inn on Biltmore Estate. Students may also be rotated at one of our banquet locations, such as Lioncrest, if seasonally available. We believe this rotation is what sets us apart from any other property because students will walk away with a broad range of practical, resume-building experiences that might otherwise take years to accomplish. We also offer monthly field trips for our students incorporating our field-to-table program, and other culinary educational possibilities. Externships are paid, and shared housing options are available by reservation at time of offer. Personal transportation is suggested due to the vast property and enjoyable Asheville area. Please visit our website to enjoy the beautiful scenery, learn more about our exceptional chefs and restaurants, as well as apply through our online process for the program of your choice. Recruiting for: Culinary Externs (March or after start dates) - Baking & Pastry Externs (March or after)- Restaurant Management Interns (March or after) Dawn McKinney Staffing Operations Manager One North Pack Square Asheville NC 28801 [email protected] (828) 225-6162 (828) 225-1683 Blue Apron Restaurant & Red Rooster Bar www.blueapronredrooster.com Table 54 Blue Apron Restaurant & Red Rooster Bar is a 40-seat modern French-American bistro serving "Authentically Modern Cocktails C and Cuisine" in Historic downtown Salem, Virginia. We opened in December 2010 and have enjoyed a consistent business of local and regional loyal clients. Our primary focus is on genuine hospitality and value based on diligent service and delicious food. Our Will Interview culinary team consists of hungry young CIA graduates who are using this experience to form the foundation not only for Blue Wednesday Apron but for their careers. Our service staff is experienced and diverse and has a deep respect for their direct impact to the guests' experience. As owners, we are committed to continually providing our staff with resources and leadership, through highs and lows, which results in personal success and growth. Recruiting for: Culinary Extern - Immediate need for full-time Line Cooks. Scott Switzer '97 Chef/Owner 210 East Main Street Salem VA 24153 [email protected] (540) 892-9949 Ashley Tayloe-Switzer Owner/Architect C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry