Summer Career Fair - PDF by xiangpeng

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									                                                                                Summer Career Fair
                                                                                                                    August 16, 2011

                                                                                                                     www.abigailkirsch.com            Table
Abigail Kirsch - Pier Sixty                                                                                                                            34
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A preeminent caterer with over 35 years of experience in the New York, New Jersey and Connecticut region, Abigail Kirsch is
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 - Full-time and Part-time Culinary

Luisa Marciano                      Corporate Director of Human Resources               81 Highland Avenue Tarrytown NY 10591
                                    lmarciano@abigailkirsch.com                         (914) 631-3030             (914) 366-8964
Dawn Bergman                        Director of Human Resources - Pier Sixty
                                    andrid@chelseapiers.com

                                                                                                                           www.acfchefs.org           Table
American Culinary Federation                                                                                                                           17
The A.C.F. is the premier organization of professional chefs in the nation. The A.C.F. is the culinary leader in offering professional
resources in training and apprenticeship as well as accreditation at all levels.
Recruiting for: Membership.

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

                                                                                                                  www.aspensnowmass.com               Table
Aspen Skiing Company - On Mountain Restaurants                                                                                                         47
On Mountain Restaurants are run by Executive Chef James Butchart. Opportunities abound at 11 On Mountain Restaurants
between four different mountain locations in the Aspen/ Snowmass area. Whether you are at Cloud 9 at Aspen Highlands, a quaint
European mountain cabin offering a European menu with freshly prepared local ingredients, including Traditional Raclette, Fondue                       Will
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and daily menu specials, or at the Cliffhouse Buttermilk mountains own Mongolian Grill, there is something for everyone.                           Wednesday

On Mountain Restaurants is operated by The Aspen Skiing Company which employs approximately 3500 employees during the
winter season, and has been named one of the top 10 best places to work by Outside Magazine! Come join our team and
experience one of the most sought out resort towns. ASC offers great opportunities for growth, and unbeatable benefits.
Recruiting for: Sous Chefs - Lead Line Cooks - Seasonal Cooks

Jean Ingram                         Human Resources Generalist                          P.O. Box 1248 Aspen CO 81612
                                    jingram1@thelittlenell.com                          (970) 920-6325           (970) 544-6221




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      Page 1                                                                                                    Summer Career Fair - August 16, 2011
                                                                                                            www.blueapronredrooster.com              Table
Blue Apron Restaurant & Red Rooster Bar                                                                                                               33
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Blue Apron Reastaurant & Red Rooster Bar is a 40-seat modern French-American bistro serving "Authentically Modern Cocktails
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
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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 the resources and leadership, through highs
and lows, which results in personal success and growth.
Recruiting for: Culinary Extern

Scott Switzer '97                   Owner/Chef                                         210 East Main Street Salem VA 24153
                                    chef.switzer@hotmail.com                           (540) 375-0055
Ashley Tayloe-Switzer               Owner
                                    tayloeswitz@hotmail.com

                                                                                                                       www.bocaresort.com            Table
Boca Raton Resort and Club - The Waldorf Astoria                                                                                                      35
Collection                                                                                                                                           C
The Boca Raton Resort & Club is proud to be home to over 2,000 Team Members from over 60 nations. Since our opening in
1926 we have grown into a private, full-service destination resort with 1,047 rooms. Fresh from more than $220 million in                           BP
renovations, the 356-acre Boca Raton Resort is one of America's preferred destination resorts. The private, full-service resort's                     Will
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amenities include world class dining options such as Morimoto, Seagrille, Lucca, Serendipity and Gazebo restaurants as well as                    Wednesday
150,000 square feet of banquet space, a half-mile stretch of private beach, the acclaimed 50,000 square foot Spa Palazzo, two 18-
hole championship golf courses and the Dave Pelz Scoring Game School, 30 tennis courts and the renowned Evert Tennis
Academy, 32-slip marina, seven pools, three state-of-the-art fitness centers, and a variety of water sports. Halfway between Palm
Beach International and Ft. Lauderdale International airports, the resort is easily accessible by plane, car or boat. We are proud to
announce that The Boca Raton Resort & Club is also the 13th hotel to join the prestigious Waldorf Astoria Collection.

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

Paul Grimm                          Director of Food & Beverage
                                    pgrimm@luxuryresorts.com
Andrew Roenbeck '84                 Executive Chef                                     501 East Camino Real Boca Raton FL 33431
                                    aroenbeck@luxuryresorts.com                        (561) 447-3261            (561) 447-3904




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      Page 2                                                                                                   Summer Career Fair - August 16, 2011
                                                                                                                  www.goldendoorspa.com              Table
The Boulders Resort and Golden Door Spa                                                                                                               14
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Located in the scenic foothills of the Sonoran Desert in Carefree, Arizona and only twenty minutes from downtown Phoenix, The
Boulders Resort and Golden Door Spa offers guest accommodations, two award winning golf courses and an unforgettable 32,000                         BP
square-foot spa. The Boulders includes several dining options, from fine dining in the Latilla, to Rusty's Restaurant in the Club,                    Will
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freshly baked pastries in the Bakery Café, healthy life styles dishes served in our Spa Café, and of course, the high volume                      Wednesday
banquets our culinary team continually produces. The Boulders Resort and Golden Door Spa is one of an elite group of AAA Five
Diamond properties in North America. If you are interested in working in an upscale environment, with the opportunity to learn a
variety of different departments, The Boulders is the place for you! Benefits include medical, dental, life insurance, paid holidays,
vacation, sick time, FREE GOLF, and much more!
Recruiting for: Culinary Externs - Cook I - Cook II - Cook III - Lead Cook

Becky Mounce                        Human Resources Manager                            PO Box 2090 34631 N. Tom Darlington Drive Carefree AZ 85377
                                    becky.mounce@theboulders.com                       (480) 488-0994           (480) 488-3258
Michel Pieton                       Executive Chef
                                    michel.pieton@theboulders.com

                                                                                                                      www.thebreakers.com            Table
The Breakers, Palm Beach                                                                                                                              44
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The Breakers, a AAA Five Diamond ocean-front resort is located in Palm Beach, Florida. The 560-room Italian Renaissance-style
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
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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 and Baking & Pastry Externs -Full-time Line Cooks

Anthony Sicignano '88               Executive Chef - Restaurants                       One South County Road Palm Beach FL 33480
                                    anthony.sicignano@thebreakers.com                  (561) 653-6649           (561) 659-8401
Mary Carhart                        Recruiting Manager
                                    mary.carhart@thebreakers.com




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      Page 3                                                                                                   Summer Career Fair - August 16, 2011
                                                                                                                       www.thecanyons.com             Table
Canyons Resort                                                                                                                                          9
The Canyons is a full-service ski resort atop 8 mountain peaks in Park City, UT. Our services include mountain operations, skier                          M
services, ski-in/ski-out lodging, retail/rental facilities, and full-service food and beverage operations; including six on-mountain
restaurants/eateries and four base area restaurants. All ranging from fine dining, our unique plaza food carts, to Après skiing                        Will
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tapas bar.                                                                                                                                         Wednesday

As the largest resort in Utah, and the fourth largest resort in the country, we attempt to maintain the highest standard of service.

We open the mountains for winter operations in late November (usually Thanksgiving Day), and close it in mid-April.
Recruiting for: Sous Chef - Cook I - Cook II - Cook III - Prep Cooks - Restaurant Supervisors - Managers

Ali Young                           Human Resources Manager                             4000 Canyons Resort Drive Park City UT 84098
                                    ayoung@thecanyons.com                               (435) 615-3381             (435) 615-3432
Ruben Aguirre                       Executive Chef


Devin Burns                         Director of Food & Beverage


John Murcko '90                     Vice President of Culinary Services


                                                                                                                    www.charliepalmer.com             Table
Charlie Palmer Group - Aureole                                                                                                                         24
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The Charlie Palmer Group grew out of Aureole, American cuisine pioneer Charlie Palmer's landmark restaurant, originally located                           M
in a historic townhouse on the Upper East Side of Manhattan. Today, Palmer's flagship Aureole continues to shine at its new
location at One Bryant Park. Our other coast-to-coast locations encompass an expanding collection of award-winning restaurants,
many in equally significant historical locations, innovative wine shops, and luxurious boutique hotels, each designed with
distinctive personalities to provide unique experiences.
Recruiting for: Back-of-the-House: Culinary and Pastry.

Timothy Bartley                     Senior VP - Business Affairs/General Counsel 135 West 42nd Street New York NY 10036
                                    tbartley@charliepalmer.com                   (212) 755-7050            (212) 755-6143
Chris Lauber '09, '10               Aureole
                                    clauber@charliepalmer.com
Pierre Poulin                       Pastry Chef - Aureole
                                    ppoulin@charliepalmer.com
Marcus Ware                         Executive Chef - Aureole
                                    mware@charliepalmer.com




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      Page 4                                                                                                    Summer Career Fair - August 16, 2011
                                                                                                                         www.chipotle.com            Table
Chipotle Mexican Grill                                                                                                                                63
Chipotle Mexican Grill is a quick service restaurant that serves gourmet burritos and tacos. Our belief is to use the freshest                           M
ingredients in everything we make. All meats are naturally raised free of hormones and antibiotics. You can see and taste the
difference while dining in our uptempo, hip restaurants.                                                                                              Will
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Recruiting for: Kitchen Managers                                                                                                                  Wednesday



Michael Kark                        Area Manager
                                    mkark@chipotle.com                                 (303) 669-3367
Megan Harvey                        Area Manager                                       129 West 48th Street New York NY 10020
                                    mharvey@chipotle.com                               (857) 366-2502             (617) 321-4079

                                                                                                                            www.cgnad.com            Table
Compass Group                                                                                                                                         43
Compass Group North America is the leader in foodservice management and support services. We serve millions, from vending to                             M
restaurants, from corporate cafes to school lunches. If you’ve been hungry and away from home, chances are good that you’ve
tasted Compass Group’s food and unmistakable service. Headquartered in Charlotte, North Carolina, Compass Group North                                 Will
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America has the privilege of serving such prestigious clients across the country such as, •Microsoft •Caterpillar •IBM •United                    Wednesday
Technologies Corp. •SAP •University of Arkansas, •Louisiana State University, and •Chicago Public Schools In addition, Compass
Group provides catering to special events such as •The US Open •The Ryder Cup and •The Academy Awards® •Official catering
services supplier for the 2002 Olympic and Paralympic Winter Games in Salt Lake City. Throughout the US and Canada,
Compass Group North America has more than 175,000 associates in 48 states, ten provinces, and two territories. Our parent
company, UK-based Compass Group PLC operates in over 50 countries. With 428,000 associates worldwide, it's easy to see why
people are at the heart of our business
Recruiting for: Manager-in-Training Program - Hourly Apprenticeship Program

Kimberly Orr                        Recruitment Coordinator                            2400 Yorkmont Road Charlotte NC 28217
                                    kimberly.orr@compass-usa.com                       (704) 328-4344

                                                                                                            www.coppercolorado.com/jobs              Table
Copper Mountain Resort                                                                                                                                26
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Copper Mountain is a winter and summer resort located in the central rocky mountains, 70 miles west of Denver, Colorado. Known
as one of the best skiing and riding mountains in the state, Copper also features an animated village atmosphere with shopping,
restaurants and lodging. Copper is home to five á la carte restaurants, four high volume fast casual food courts, full service                        Will
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scratch banquet facility and a scratch bakeshop. We are committed to providing our guests with outstanding and memorable                          Wednesday
dining experiences based on exceptional food quality and dedicated guest service. Our menus in all of our outlets are based on
scratch cooking, very innovative and constantly evolving. We are looking for dynamic, detailed, passionate staff members to join
our team of culinary professionals. Copper Mountain Resort is an Equal Opportunity Employer. We offer competitive benefits,
employee housing, and a unique work atmosphere. All candidates must fill out an application to be considered for employment.
Can you see yourself here? Apply now!
Recruiting for: Culinary Externs (Winter Season) - Year-Round and Seasonal Chef, Sous Chef.

Andrew Moser                        Recruiter                                          0050 Beeler Place Copper Mountain CO 80443
                                    amoser@coppercolorado.com                          (970) 968-3060            (970) 968-3165
JD Crichton                         Hospitality Group Manager
                                    jcrichton@coppercolorado.com
Justin Peterson                     Executive Chef
                                    jpeterson@coppercolorado.com




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      Page 5                                                                                                   Summer Career Fair - August 16, 2011
                                                                                                                 www.crystalgolfresort.com           Table
Crystal Springs Resort                                                                                                                                42
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Crystal Springs Resort is a spectacular NJ vacation destination, acclaimed as the New York Metro area's most unique four-season                          M
resort. Located in the rolling farmland of the Garden State’s picturesque northwest, our world-class NJ resort is just an hour from
New York City, and even closer to most northern and central NJ towns. Crystal Springs Resort offers so much to experience, you                        Will
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may come to think of our 4,000+ acre getaway as a playground for all ages.                                                                        Wednesday
Recruiting for: Cooks - Banquet Chef - Food and Beverage Manager

Aladin Glaoui                       Director of Food & Beverage
                                    aglaoui@crystalgolfresort.com
Cameron Gray '00                    Executive Chef
                                    cgray@crystalgolfresort.com
Bill Polchinski                     Director of Food & Beverage
                                    bpolchinski@mountaincreek.com
Iliya Spasov                        Director of Food & Beverage
                                    ispasov@crystalgolfresort.com
Michael Weisshaupt                  Executive Chef                                     3621 Route 94 Hamburg NJ 07419
                                    mweisshaupt@crystalgolfresort.com                  (973) 823-6600           (973) 823-6666

                                                                                                                           www.gr8food.net           Table
Culinary Concepts Restaurant Group                                                                                                                     4
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At Culinary Concepts, our goal is to create a memorable dining experience for each and every one of our guests.

Culinary Concepts is the proud owner of five award winning restaurants in Southwest Florida. Three restaurants, Pazzo! Italian                        Will
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Café, Chops City Grill and Yabba Island Grill are located on the prestigious main street, Fifth Avenue South in Naples. The other                 Wednesday
two restaurants, Chops City Grill and Blue Water Bistro, are located 30 minutes north of Naples in Bonita Springs. All five
restaurants have received high accolades from national and local newspapers and food critics; as well as the "Award of
Excellence" from Wine Spectator. With over 350 employees, Culinary Concepts represents the best team in the area.
Recruiting for: Culinary Externs - Graduates

Jennifer Chin                       Director of Human Resources                        837 Fifth Avenue South - Suite 201 Naples FL 34102
                                    chopshr@aol.com                                    (239) 435-0990               (239) 649-5222
Christopher Metzler '95             Corporate Chef
                                    chopshr@aol.com
Skip Quillen '80                    Owner
                                    chopshr@aol.com




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      Page 6                                                                                                   Summer Career Fair - August 16, 2011
                                                                                                                       www.deervalley.com            Table
Deer Valley Resort                                                                                                                                    52
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Deer Valley Resort, located in Park City, Utah, is consistently rated as one of the top ski resorts in North America. For an
unprecedented three years in a row, we have been ranked the #1 Resort in North America by readers of Ski Magazine in food,                          BP
grooming, customer service, and many other areas. Our reputation for outstanding service and award winning on-mountain food                           Will
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provides a unique winter and summer experience for our guests.                                                                                    Wednesday

As an employee at Deer Valley Resort, you will be an important part in delivering the "Deer Valley Difference" to our guests. Join
our winning team!
Recruiting for: Culinary Externs - Baking & Pastry Externs - Cook I - Cook II - Baker I - Baker II

Andrew Fletcher '98                 Empire Lodge Day Sous Chef                         P.O. Box 889 Park City UT 84060
                                    afletcher@deervalley.com                           (435) 615-6137             (435) 645-6847
Debbie Swenerton                    Snow Park Lodge Pastry Chef
                                    dswenerton@deervalley.com
Kristine Thorsland '03              Empire Lodge Day Sous Chef


                                                                                                                        www.danielnyc.com            Table
The Dinex Group - Restaurant Group of Daniel Boulud                                                                                                   31
The Dinex Group, restaurant group of Chef Daniel Boulud, operates restaurants in New York City (DANIEL, Café Boulud, db Bistro                      C
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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 - Full-Time Culinary and Baking & Pastry - Entry Level Front-
of-the-House

Mia Rappoport                       Assistant Director of Human Resources              16 East 40th Street - 4th Floor New York NY 10016
                                    mrappoport@dinexgroup.com                          (646) 519-7097                (212) 794-2636

                                                                                                                       www.dohertyinc.com            Table
Doherty Enterprises, Inc.                                                                                                                             13
Doherty Enterprises, Inc. was established in 1985 and is the 12th largest franchisee in the United States, operating five restaurant                     M
concepts including: Applebee's Neighborhood Grill & Bar, Panera Bread, Chevy's Fresh Mex, Carino's Italian Grill, and their own
concept, The Shannon Rose Irish Pub. To date, Doherty Enterprises owns and operates 92 restaurants in northern and central
New Jersey, Long Island, Brooklyn, Staten Island, and Queens.

The Doherty vision is to be the "Best Food Service Company in the Tri-State Area" and its mission is to "Wow Every Guest Every
Time, Wow Our People, Wow Our Communities and Wow our Suppliers."

Working together we'll continue to experience success as the industry's best! We empower you to take control of your future,
secure in the knowledge that we'll support your journey. By combining fresh ideas with the industry's greatest talent, we continue
to set the standard as the preferred employer.
Recruiting for: Executive Chef - Sous Chef - Kitchen Managers - Bakers

Lynda Holden                        Talent Manager                                     7 Pearl Court Allendale NJ 07401
                                    lholden@dohertyinc.com                             (732) 320-2164               (609) 607-9357
Joanne Shannon                      Talent Manager
                                    jshannon@dohertyinc.com




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      Page 7                                                                                                   Summer Career Fair - August 16, 2011
                                                                                                            www.fairmont.com/batterywharf            Table
Fairmont Battery Wharf - Aragosta Bar & Bistro                                                                                                        28
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Adjacent to the historic North End and new waterfront developments, Fairmont Battery Wharf luxury hotel embraces the rich
history of its neighborhood, while providing its guests with a contemporary and sophisticated retreat in the city's most vibrant
location.                                                                                                                                             Will
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Fairmont Battery Wharf features a waterfront location with 150 elegantly appointed guestrooms, including Fairmont Gold, the
brand's exclusive lifestyle offering for our hotel's most discerning guests.

The Boston hotel offers a variety of dining experiences from cocktails and light dining in the Battery Wharf hotel's lobby living room
to its elegant restaurant and lounge featuring an open kitchen and chef's table, Harbor views and seasonal outdoor dining. The
recently opened Aragosta Bar + Bistro, is helmed by award-winning Chef David Daniels and features contemporary Italian fare
made from local farm-raised ingredients.

This exceptional Boston resort will also offer its guests 6,000 square feet of meeting space, ideal for intimate social gatherings and
small corporate groups and the perfect setting for an unforgettable wedding celebration.
Recruiting for: Culinary Externs - General Cook - First Cook - Chef de Partie

Jennifer Parent                     Director, Human Resources                          Three Battery Wharf Boston MA 02109
                                    jennifer.parent@fairmont.com                       (617) 994-9000             (617) 994-9747




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      Page 8                                                                                                   Summer Career Fair - August 16, 2011
                                                                                                                      www.fourseasons.com             Table
Four Seasons Resort Palm Beach                                                                                                                         22
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Step into luxury with a 5-Star team and join one of Fortune Magazine’s “Top 100 Best Companies to Work For”. Our five sta/5                               M
diamond luxury oceanfront property in Palm Beach, with 210 rooms, is one of 85, Four Seasons Hotels and Resorts that are                             BP
setting the standard for luxury service around the world. With an additional 25 hotels under construction throughout the world, the                    Will
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opportunity for practicing your trade in a unique environment is limitless.                                                                        Wednesday

Four Seasons Palm Beach – Always tempting – Imaginative, Award-Winning Cuisine!

Whatever the occasion – a private tête-à-tête, gala reception or business conference – Four Seasons cuisine is always a
memorable highlight. The tone is set by The Restaurant – serving acclaimed southeastern regional cuisine, with flavors to delight
the most sophisticated palates, and a wine cellar certain to impress connoisseurs. The Restaurant carries the honor or being
rated by AAA, a Five Diamond Restaurant for 12 years. Casual all-day dining can be found at The Ocean Bistro and light snacks,
tropical refreshments and grilled specialties are the fare at our al fresco Atlantic Bar and Grill. For quiet conversation, guests can
lounge in The Living Room with its library and beautiful outdoor terrace. It also presents evenings of light music over cocktails and
hors d’oeuvres to the sounds of a jazz trio. Always an appetizing alternative is In-Room Dining – allowing our guests to enjoy Four
Seasons cuisine and service in total comfort and privacy, at any hour they wish. Our guests are among the most sophisticated
travelers in the world. Their expectations are often extraordinary and, as a result, nothing less than striving for perfection is good
enough.

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

Four Seasons invites you to a career of challenge and fulfillment. If your share our passion and commitment we urge you to
contact us and stop by personally to see us at the Career Fair.
Recruiting for: Culinary Externs - Baking and Pastry Externs - Cooks - Pastry Cooks

Darryl Moiles                       Executive Chef                                      2800 South Ocean Boulevard Palm Beach FL 33480
                                    darryl.moiles@fourseasons.com                       (561) 533-3730            (561) 582-9024
Kaley Wood                          Human Resource Manager
                                    kaley.wood@fourseasons.com

                                                                                                                       www.harristeeter.com           Table
Harris Teeter Supermarkets                                                                                                                              3
Harris Teeter, Inc., a wholly-owned subsidiary of Ruddick Corporation, is a food market chain that operates in North Carolina,                            M
South Carolina, Tennessee, Florida, Virginia, Maryland, Washington, D.C., and Delaware. In addition to our 201 retail stores, we
also operate grocery, frozen foods, and perishable distribution centers in Greensboro and Indian Trail, North Carolina, as well as                     Will
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the Hunter Farms milk and ice cream facility in High Point, NC. We are headquartered in Matthews, NC and currently have                            Wednesday
approximately 19,030 associates.

Relocation assistance provided.
Recruiting for: Culinary Chefs - Pastry Chefs - Bakery Managers - Culinary Managers - Fresh Foods Managers

George Gauldin                      Regional Staffing Manager                           3903 Fair Ridge Drive - Suite 200 Fairfax VA 22033
                                    ggauldin@harristeeter.com                           (703) 278-0670                (703) 278-0678
Tina Bickel                         Regional Recruiter
                                    tbickel@harristee-ter.com




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      Page 9                                                                                                    Summer Career Fair - August 16, 2011
                                                                                                                         www.hillstone.com           Table
Hillstone Restaurant Group                                                                                                                             6
Hillstone Restaurant Group is a privately-held collection of upscale restaurants with 45+ locations in major cities across the                           M
country. Some of our more well-known operations are Gulfstream, Houston’s, and R+D Kitchen. The uncompromising quality of
our food, service, art, and architecture has set the standard in our industry for nearly three decades. Our secret? A progressive                     Will
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management culture unlike any in our industry, in which the craft of managing and developing people is as important as culinary                   Wednesday
arts itself. Recruiting for: Management Training Program OR Kitchen Management Training Program.

Our performance-driven environment attracts professionals from all backgrounds and industries. From professional development
workshops to our rigorous 4 to 5 months-long manager training program, we are creating well-rounded restaurateurs who are also
savvy businesspeople. Exceptional graduates of our training program can earn the General Manager title in just a few years, and
many General Managers in our company earn over $200K per year. All training occurs in California and Arizona, with subsequent
assignments in markets all across the country, making relocation flexibility a must for consideration. Our management team
search is focused on individuals who are dedicated to consistently driving high standards and achieving service excellence. Our
most successful managers are passionate about food and wine and possess a strong desire for development and advancement.
Recruiting for: Management Training Program - Culinary Management Training Program

Emily Jacobs-Vassar                 Management Recruiter                               147 South Beverly Drive Beverly Hills CA 90212
                                    emily.jacobs-vassar@hillstone.com                  (617) 823-3869             (850) 668-5840
Tambi Yu                            Human Resource Manager
                                    tambi.yu@hillstone.com

                                                                                                                         www.hmshost.com             Table
HMS Host                                                                                                                                              61
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HMS Host is the North American arm of Autogrill S.p.A, the world's largest provider of food, beverage and retail services for
travelers, and has been serving the needs of the traveling public for more than 112 years.
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Approved externship sites include Tampa, Seattle, and Minneapolis. For information on the externship, please visit                                Wednesday
http://www.hmshost.com/careers/interns/.
Our international impact reaches across Europe and Asia Pacific, with restaurants and shops that offer familiar as well as unique
brands and concepts, both in major airports and at highway travel plazas throughout the U.S. and Canada. The Autogrill Group
has a strong presence in 43 countries with approximately 70,000 employees, managing more than 5,500 stores in over 1,200
locations. It operates mainly through concessions: at airports, along motorways and in railway stations, with a selective presence
at shopping malls, trade fairs, museums and other sites of cultural interest. Autogrill manages a portfolio of more than 350 quality
brands, directly or under license.
Recruiting for: Culinary Externs

Sam Chandler                        Director, Human Resources
                                    sam.chandler@hmshost.com
Sean Matthews                       Corporate Training Specialist
                                    sean.matthews@hmshost.com
Haia Perlmutter                     Reward & Recognition Specialist                    6905 Rockledge Drive Bethesda MD 20817
                                    haia.perlmutter@hmshost.com                        (246) 694-4469            (240) 694-4620
Arden Shutt                         Director - Human Resources
                                    arden.shutt@hmshost.com




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      Page 10                                                                                                  Summer Career Fair - August 16, 2011
                                                                                                                      www.jalexanders.com            Table
J. Alexander's Restaurants                                                                                                                             8
A J. Alexander’s leader must have a thorough knowledge of food service. The manager will provide both leadership and strategic                           M
directions to the overall operation: plan, organize, direct, and coordinate the resources and activities. They must maintain a high
level of guest’s satisfaction and standards; provide strong leadership; promote development and team building. The manager must
also understand the financial objectives such as accounting, budgeting, cost control, inventory and banking methods. Preferred
candidate will have full service, restaurant management experience to be considered. A college degree or culinary degree is
preferred. Relocation and flexibility will contribute to the success of a J. Alexander’s leader. The vision of J. Alexander’s is simply
to be the highest quality service and food provider in our industry. We do not take any shortcuts in product preparation. Providing
our guests outstanding professional service, quality food and great value is our objective. More than just a set of words, this
objective reflects what we are truly passionate about at J. Alexander’s. If these ideals values and requirements match your food
and service aspirations, please visit our booth today.
Recruiting for: Front-of-the-House Managers - Sous Chefs/Assistant Kitchen Managers - Executive Chefs/Kitchen
Managers

Lisa Nelson                         Manager of Recruiting                              3401 West End - Suite 260 Nashville TN 37203
                                    lnelson@jalexanders.com                            (615) 269-1956             (615) 469-1956
Wesley Suitt                        Management Recruiter
                                    wsuitt@jalexanders.com

                                                                                                                  www.johnsislandclub.org            Table
John's Island Club                                                                                                                                    25
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A private, luxury and member owned country club on the East Coast of Florida. John's Island Club has 3 clubhouses, 3 golf
courses, tennis and 2 1/2 miles of beachfront property. John's Island Club provides housing, laundered uniforms and shift meals,                    BP
as well as very competitive wages.
Recruiting for: Culinary Externs - B&P Externs - Culinary Grads.
Additional interviews will take place on-campus October 11 and 12, 2011.

Chris Sozio '86                     Executive Sous Chef                                3 John's Island Drive Vero Beach FL 32963
                                    csozio@johnsilsandclub.org                         (772) 231-7672               (772) 231-8526

                                                                                                                 www.thinkfoodgroup.com              Table
Jose Andres' THINKfoodGROUP                                                                                                                           53
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 Formed by internationally acclaimed Chef José Andrés and award-winning restaurateur Rob Wilder, THINKfoodGROUP, in the                                  M
nation's capital is the management company responsible for the daily operations of Washington's landmark restaurants Café
Atlantico, minibar by josé andrés, Zaytinya, Oyamel and the three Jaleo locations. The dynamic company also encompasses all of                        Will
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José Andrés' creative endeavors beyond the restaurants, such as his cookbooks, television programming, concept consulting, as                     Wednesday
well as new restaurant projects.
Recruiting for: Culinary Externs (at approved sites) - Line Cooks - Prep Cooks - Pastry Cooks

Rachael Elstad                      Human Resources Director                           425 8th Street - NW #1131 Washington DC 20004
                                    rachaele@thinkfoodgroup.com                        (202) 638-1910             (202) 638-1831
Eduardo Sanabia                     Senior Director of Human Resources
                                    eduardos@thinkfoodgroup.com




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      Page 11                                                                                                  Summer Career Fair - August 16, 2011
                                                                                                                     www.legalseafoods.com            Table
Legal Sea Foods                                                                                                                                        36
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We've always counted on a simple recipe for success. Start with the finest seafood available, and have it prepared and served by
the best employees. The results? A winning combination!
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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: Kitchen Managers - Lead Line Cooks

Janet Sutherby                      Executive Director of Recruitment                   One Sea Food Way Boston MA 02210
                                    jsutherby@legalseafoods.com                         (617) 530-9155           (617) 530-9155
Paul Romano '02                     Chef
                                    promano@legalseafoods.com




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      Page 12                                                                                                   Summer Career Fair - August 16, 2011
                                                                                                       www.lespalier.com/www.seldelaterre.co           Table
L'Espalier & Sel de la Terre                                                                                                                             2
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L’Espalier is often credited with being the first independently owned restaurant to bring haute cuisine to Boston, and doing so with
a trailblazing commitment to using local, fresh ingredients from New England. Located on Boylston Street when it opened in 1978,                      BP
L’Espalier moved to a historic Back Bay townhouse in 1982, only to return to Boylston Street in 2008 where it currently resides
adjacent to the Mandarin Oriental Hotel. Under Chef, Proprietor, Author and now Farmer Frank McClelland’s stewardship,
L’Espalier has consistently been rated at the top of national and local best restaurant lists (*Zagat, Boston Magazine, Frommer’s
Travel Guide, Wine Spectator*, among them). The restaurant has received numerous accolades including the "Distinguished
Restaurant Award" from Mimi Sheraton, as well as being the first New England restaurant to receive four stars from*The Boston
Globe *food critic, Alison Arnett. In 1996, *Nation’s Restaurant News* bestowed L’Espalier with its highest honor, inducting the
restaurant into its “Fine Dining Hall of Fame.” L'Espalier is the only independent restaurant in New England to receive eleven
consecutive AAA Five Diamond Awards (the only Boston restaurant with this distinction) and also has earned twelve consecutive
Mobil (now Forbes) Four Star awards. In response to these many accolades Chef McClelland would demur and shift the focus to
                             ‑
the longevity and loyalty of his employees, some of whom have been part of his team for more than three decades.

*Sel de la Terre*

Prior to opening Sel de la Terre in the spring of 2000, Chef/Partner Geoff Gardner spent eight years as the sous chef at Boston’s
prestigious L’Espalier restaurant, where he immersed himself in the teachings of his mentor, L’Espalier’s Chef/Proprietor Frank
McClelland. McClelland and Gardner envisioned the opening of a rustic French brasserie, where they could serve seasonal and
locally grown Provençal inspired cuisine in a casual setting. They agreed the perfect first location would be the beautiful and
                            ‑
ever developing downtown waterfront area of Boston. In the spring of 2000, they realized their dream with the opening of Sel de
     ‑
la Terre. At the helm of Sel de la Terre’s kitchen, Chef Gardner always
practices the service philosophy and cooking techniques he learned working with Chef McClelland at L’Espalier, all which quickly
helped Sel de la Terre become one of Boston’s most highly acclaimed restaurants and to earn such impressive accolades as
                                                                  ‑
“Best French Restaurant” by *Boston Magazine* in 2003 and 2004 and 100 Hottest Restaurants in the World by *Condé Nast
Traveler*. In September 2007, Chefs McClelland and Gardner presented their slice of Provence to the
suburbs, with the opening of a second Sel de la Terre in the brand new wing of the Natick Mall. Soon after, Sel de la Terre Back      ‑
Bay opened its doors on Boylston Street in Boston next to its sister L’Espalier, which together form one spectacular dining
destination in one of Boston’s most prestigious neighborhoods.
At Sel de la Terre, our concept is simple. We:
‑ Offer approachable and affordable Southern France cuisine in a comfortable environment
‑ Use only farm fresh produce and obtain our ingredients from local farmers whenever possible
‑ Cook with seafood that is indigenous to New England
‑ Serve only the highest quality meats available
‑ Provide knowledgeable and professional, but entirely unpretentious service
‑ Build strong relationships with our neighbors
‑ Propose an adventurous, eclectic wine list without attitude
‑ Make menus available throughout the day and evening
‑ Strive to “find an opportunity to improve at every moment”
Every day we strive to maintain these standards that we have successfullyupheld since our very first day of business.
Recruiting for: Culinary Externs (L'Espalier) - Baking & Pastry Externs - Line Cooks - Future Openings

Michael Bergin                      L'Espalier Sous Chef
                                    michaelb@lespalier.com
Franco Carubia                      Sel de la Terre Chef de Cuisine
                                    franco@seldelaterre.com                             (617) 266-8800                 (617) 266-8801
Matthew Delisle                     L'Espalier Sous Chef                                774 Boylston Street Boston MA 02199
                                    matthewdelisle@lespalier.com                        (617) 262-3023              (617) 375-9297
Jiho Kim                            L'Espalier Pastry Chef
                                    jiho@lespalier.com




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      Page 13                                                                                                     Summer Career Fair - August 16, 2011
                                                                                                            www.islandcreekoysterbar.com             Table
LiNEaGE - Eastern Standard, Island Creek Oyster Bar                                                                                                   21
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Will be recruiting for three restaurants:

LiNEaGe in Brookline, MA - We use our intimate appreciation for ingredients to create a personal interpretation of modern
American cuisine. It's this passion that informs our approach to food, with a profound respect for seasonality and the dedicated
local artisans and growers. It is our intention to create a comfortable yet sophisticated dining room, nurturing an atmosphere as
inviting as a home with a deep sense of hospitality.

Eastern Standard in Boston, MA - Quite literally the heart that keeps Kenmore Square pumping, Eastern Standard's lively mix of
locals and out-of-towners assures a vibrant scene nearly 24 hours a day. The high-ceilinged room features an impressive dining
area, an intimate private dining room, and a lounge surrounding the longest marble bar in Boston. Nationally-recognized for our
award-winning cocktail program, our dining options are just as impressive and span the gamut of everything from a burger to our
daily offering. Whether you stop in for breakfast, lunch, a mid-afternoon snack, dinner or late night eats, you will be warmly
greeted by a staff whose main goal is to make your dining experience among the best you have ever had. At Eastern Standard we
strive to re-create every guest's expectations.

Island Creek Oyster Bar in Boston, MA - The first restaurant from internationally-acclaimed Island Creek Oysters, Island Creek
Oyster Bar has quickly become the definitive seafood experience in Boston since its opening in October of 2010. With an
ambiance that takes its cue from the farm's home in Duxbury, Massachusetts, the menu offers a mix of shore classics (fried
clams, fish & chips) alongside more sophisticated preparations, as well as a robust selection of non-seafood dishes. And, of
course, ICOB features the most robust raw bar program in Boston featuring a wide selection of oysters and shellfish that are
unavailable anywhere else.
Recruiting for: LiNEaGE: Externs - Line Cooks. Eastern Standard: Externs - Line Cooks, Pastry Cooks. Island Creek
Oyster Bar: Line Cooks - Pastry Cooks

Matt Celeste                        Sous Chef
                                    saltnpepps@gmail.com
Jeremy Sewall '92                   Chef-Owner                                         500 Commonwealth Avenue Boston MA 02215
                                    sewall2@hotmail.com                                (617) 532-5014
Frank Toohey                        Sous Chef
                                    tooheyfrank@yahoo.com




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      Page 14                                                                                                  Summer Career Fair - August 16, 2011
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The Little Nell and Snowmass Club                                                                                                                      48
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The Little Nell is a Five Star, Five Diamond 92 room luxury hotel located at the base of Aspen Mountain. The hotel features
outstanding cuisine. All food and beverage outlets including Montagna, The Living Room, The Bar, Ajax Tavern, Aspen Mountain                         BP
Club, Sundeck and Banquets specialize in farm to table cooking. Local produce used in dishes is grown at the Rendezvous Farm
located just an hour away from Aspen.

The Snowmass Club combines exquisite amenities including Sage Restaurant, The Black Saddle restaurant on the golf course,
championship golf, tennis, a 19,000 square foot athletic club and spa in addition to private residences. The Snowmass Club
culinary experience includes fresh seasonal local ingredients, house made charcuterie items, bread and pastry items made in-
house including ice creams and sorbets. The Snowmass Club offers a modern American club menu which changes with the
seasons.

Please visit our websites to learn more about our exceptional culinary programs. www.littlenell.com, www.snowmassclub.com
Recruiting for: Culinary Externs - Baking & Pastry Externs -Cooks

Juan Martinez '92                   Executive Chef - Snowmass Club                      0239 Snowmass Club Circle Snowmass Village CO 81615
                                    jmartinez@snowmassclub.com                          (970) 923-5946
Robert McCormick '97                Executive Chef - The Little Nell                    675 East Durant Avenue Aspen CO 81611
                                    rmccormick@thelittlenell.com                        (970) 920-6316            (970) 544-6221

                                                                                                                      www.maialinonyc.com             Table
Maialino                                                                                                                                                0
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Maialino is part of the "Union Square Hospitality Group" and is located in Gramercy Park. We focus on classic Roman Italian fare.

Recruiting for: Culinary Externs - Line Cooks - Pastry Cooks - Overnight Bakers


Rachel Binder                       Executive Pastry Chef
                                    rbinder@maialinonyc.com
Joe Tarasco '04                     Executive Sous Chef                                 2 Lexington Avenue New York NY 10010
                                    jtarasco@maialinonyc.com                            (212) 777-2410            (646) 898-3313




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      Page 15                                                                                                   Summer Career Fair - August 16, 2011
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Marriott International and The Ritz-Carlton                                                                                                            65
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Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've                               M
found a place where you define what success means to you, and we help make it happen. It's where you'll be given the building                        BP
blocks you need to forge a challenging new path, the hotel opportunities you want to expand your skills, and the benefits that let                     Will
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you live the life you want. Multiple brands offer you the opportunity to work and grow your experiences in many directions from                    Wednesday
Marriott Hotels, JW Marriott, Renaissance, and The Ritz Carlton all offering World Class Cuisine. You'll work alongside ladies and
                                                              ‑
gentlemen who share your enthusiasm about your hotel employment within
one of our Marriott brands. And you'll discover hospitality jobs that offer growth and promotions that will let you experience the
career of a lifetime. Whether you're applying for your first hospitality job or you are a career professional, Marriott offers success
you can experience. We invite you to......Consider Marriott as you career destination.

All interested candidates must post their resume in advance at http://collegejobs.marriott.com. Feel free send an email message
after posting to janet.bachtel@marriott.com to verify your information has been processed through the system. Join our Team for
an Informational Session on Monday, August 15, at 9 PM in the Multi Purpose Room at the Student Recreation Center.
                                                                             ‑

We are seeking candidates for the 2012 Management Development Program who will graduate by December 2011.
Opportunities for MDPs are available in multiple brands in Marriott International in the areas of Culinary, other Food &
Beverage, Rooms & Related, and Sales. Your training will be geared toward the specific position/brand for which you are hired.
We are seeking individuals with the college education, industry work experience and previous leadership experience. Candidates
must also be open to relocation as an opportunity of interest may not be available in your desired location. Selection for MDP
candidates will close on August 11, 2011.

Candidates for externship will be considered for opportunities for approved sites. The following properties have made us aware
they are currently seeking candidates. This list may grow; so pleasestop by the booth even if you don't see the location you're
interested in listed. Culinary Externs: The Ritz Carlton Buckhead, Atlanta, GA; The Ritz Carlton Philadelphia, Philadelphia, PA;
                                                   ‑                                               ‑
Both Culinary Externs and Baking & Pastry Externs: JW Desert Ridge Resort & Spa, Phoenix,AZ; Camelback Inn, A JW Resort &
Spa, Scottsdale, AZ; Orland World Center Marriott, Orlando, FL; The Ritz Carlton Dove Mountain, Tucson, AZ; New Orleans
                                                                                  ‑
Marriott; JW Orlando Grande Lakes,Orlando, FL; JW San Antonio Hill Country, San Antonio, TX.
Recruiting for: CA and B&P Externs at approved Marriott or Ritz-Carlton sites. Limited MDP positions - must be ready
and willing to relocate. Interested candidates MUST register their information prior to Career Fair at:
http://collegejobs.marriott.com

Janet Bachtel                       University Relations & Talent Acquisition           10400 Fernwood Road Bethesda MD 20817
                                    janet.bachtel@marriott.com                          (573) 873-5393           (301) 644-8174
Bernie Prosperi '87                 Assistant F&B Director - Orlando Grande
                                    Lakes


Mark Quitney '85                    Executive Chef - New Orleans Marriott


Oliver Reschreiter                  Executive Chef - Desert Ridge Phoenix


Peter Smith                         Executive Sous Chef - JWM San Antonio Hill
                                    Country




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      Page 16                                                                                                   Summer Career Fair - August 16, 2011
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Mina Group, LLC                                                                                                                                       45
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Mina Group is a San Francisco-based restaurant management company, specializing in operating high-end, innovative restaurant                             M
concepts. The founder and CEO, Michael Mina, was honored as Best San Francisco Chef 2005 by San Francisco Magazine and                              BP
Best California Chef 2002 by the James Beard Foundation. His flagship San Francisco restaurant, "Michael Mina", was recently                          Will
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honored with a Michelin two-star award and four-star review in the San Francisco Chronicle. With restaurants operating across                     Wednesday
the United States, we are a dynamic, innovative company, with many growth opportunities.
Recruiting for: Culinary Externs (specifically San Francisco, Miami, DC, LA, Scottsdale) -Positions in All Levels of BOH
and Baking & Pastry - FOH Management

Mark Estrella                       Recruiter
                                    mestrella@minagroup.net
Lincoln Carson                      Corporate Pastry Chef
                                    lcarson@minagroup.net
David Varley '01                    Corporate Chef                                     335 Powell Street - 13th Floor San Francisco CA 94102
                                    dvarley@minagroup.net                              (415) 359-0791                (415) 359-0781

                                                                                                                      www.momofuku.com               Table
Momofuku Restaurant Group                                                                                                                             38
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Established by Chef/Owner David Chang in August of 2004 with the opening of Momofuku Noodle Bar in the East Village, the                                 M
Momofuku restaurant group now includes five restaurants (Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Momofuku Milk Bar,                             BP
Má Pêche). Chang has been named a Time 100, GQ “Man of the Year,” Crain’s New York “25 People to Watch” and called one of
“the most influential people of the 21st century” by Esquire. His book, Momofuku, was a New York Times bestseller. Momofuku
restaurant group has gained world-wide recognition for its innovative take on American cuisine, while supporting local, sustainable
and responsible farmers and food purveyors. Frank Bruni, former New York Times Restaurant Critic, calls Chang, “a chef who
went further than any of his peers in wedding serious, sometimes challenging food and an ultra-casual, spontaneous dining ethos
in tune with unbound times.”
Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Sous Chefs - Prep Cooks - Commis - FOH
Management

Dean Hoebbel                        Human Resource Manager                             853 Broadway - Suite 1211 New York NY 10003
                                    dhoebbel@momofuku.com                              (212) 228-0031             (212) 228-7493
Peter Serpico                       Chef de Cuisine Momofuku Ko
                                    peter@momofuku.com




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      Page 17                                                                                                  Summer Career Fair - August 16, 2011
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Montage Deer Valley                                                                                                                                    5
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Montage Deer Valley, opened December 2010, has been recognized as one of North America's finest mountain resort
destinations. Reminiscent of the great mountain lodges of the West, this 220-room, refined Mountain Craftsman resort is less than                   BP
five minutes from Park City's celebrated, historic Main Street and an easy 40-minute drive from Salt Lake City International Airport                  Will
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(SLC). Resort guests enjoy a coveted location atop Empire Pass, true ski-in/ski-out access to North America's No. 1 ski resort (Ski               Wednesday
Magazine readers survey 2008 – 2011) and year-round activities, including hiking, biking, golf and fly-fishing. Ideal for events,
meetings and leisure getaways, guests enjoy the property’s indoor and outdoor swimming pools, three prized restaurants,
boutiques, an active 7,000 square foot sports shop and 35,000 square foot Spa Montage. In addition, Park City's historic Main
Street offers shopping, dining, cultural events and festivals - all just minutes from the resort.
Recruiting for: Culinary Externs - Baking & Pastry Externs

Tim Flowers                         Food & Beverage Director                           9100 Marsac Avenue Park City UT 84060
                                    tflowers@montagehotels.com                         (435) 604-1300            (435) 604-1310
Ray Lammers                         Executive Pastry Chef
                                    rlammers@montagehotels.com

                                                                                                                www.naplesbeachhotel.com             Table
The Naples Beach Hotel & Golf Club                                                                                                                    16
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Celebrating 50 years of hospitality in Southwest Florida. This 125-acre beachfront resort recently underwent a multimillion dollar
architectural renovation. Three restaurants feature regional cuisine using the finest indigenous ingredients. The Naples Beach
Hotel & Golf Club is a 3-diamond property and hosts everything from family events to corporate events.                                                Will
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Recruiting for: Culinary Externs                                                                                                                  Wednesday



Patsy Carbone                       Human Resources Director                           851 Gulf Shore Boulevard North Naples FL 34102
                                    p.carbone@naplesbeachhotel.com                     (239) 435-2440             (239) 435-4378
Becky Graham                        Assistant Director of Human Resources
                                    bgraham@naplesbeachhotel.com

                                                                                                                www.onthemarcevents.com              Table
On The Marc Events                                                                                                                                    27
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Catering company specializing in high end custom private functions.

Recruiting for: Culinary Externs - Hourly Cooks - Waiters and Waitresses - Bartenders - Captains - Sous Chefs - Part-
Time and Weekend Positions Available.


Marc Weber '05                      Owner                                              47 Larkin Street Stamford CT 06907
                                    marc@onthemarcevents.com                           (203) 274-6808
Amos Bigler '08                     Executive Chef
                                    amos@onthemarcevents.com




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      Page 18                                                                                                  Summer Career Fair - August 16, 2011
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Patina Restaurant Group
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Patina Restaurant Group is a bicoastal boutique restaurant and foodservice company. We are committed to providing our                                    M
customers with outstanding and memorable dining experiences that include exceptional food and genuine hospitality. Learn about                      BP
our legendary restaurants, luxury catering at premier events and venues, and innovative dining experiences in unexpected                              Will
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places. With a passion for all things culinary, our dynamic professional staff brings its world-class talents to the table everyday.              Wednesday
Unlimited opportunities are available for talented and dedicated individuals.
Recruiting for: Culinary Externs - Cooks - Sous Chefs - Entry Level Front-of-the-House Managers - Servers - Back
Servers - Kitchen Servers

Frank Marino                        Recruitment Manager - Patina East Coast            120 West 45th Street - 16th Floor New York NY 10036
                                    fmarino@patinagroup.com                            (212) 789-8215               (212) 239-2584
Julian Alonzo                       Executive Chef
                                    jalonzo@patinagroup.com
Jeff Raider '93                     Executive Chef/Grand Tier Metro Opera House
                                    jraider@patinagroup.com
James Smith                         Training Manager
                                    jsmith@patinagroup.com

                                                                                                                   www.pazzoredbank.com              Table
Pazzo MMX                                                                                                                                             18
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We are a high end Italian innovative establishment located in the heart of Red Bank, NJ. We are a single group looking to expand                         M
and grow in the near future. We have a highly trained and experienced team which puts us at the top level of restaurants in the tri-
state area.                                                                                                                                           Will
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Recruiting for: Culinary Externs - Culinary Gradutes - Pastry Graduations - Front-of-the-House Entry Level Management                             Wednesday



Dominick Rizzo '04                  Executive Chef                                     141 West Front Street Red Bank NJ 07701
                                    drizzo927@gmail.com                                (732) 747-4551             (732) 747-4554
Sarah Connery                       Assistant Manager


Anthony Florentino                  General Manager
                                    anthonyfcuba@hotmail.com

                                                                                                                      www.lecapriceny.com            Table
The Pierre New York, A Taj Hotel                                                                                                                      11
Le Caprice, London's most fashionable restaurant, has crossed the pond to bring its unique brand of relaxed contemporary
European Cuisine to the edge of Central Park, exclusively at The Pierre on New York's famed Fifth Avenue. Le Caprice has
established itself as a social institution in London with its effortless style, coveted cuisine, and well-heeled crowd. Chef Edward
Carew introduces modern European favorites in his bespoke New York menu of locally-sourced seasonal ingredients at Le
Caprice.
Recruiting for: Line Sous Chefs (Le Caprice Restaurant and Main Kitchen) - Banquet Cook I and II

Edward Carew '97                    Executive Restaurant Chef
                                    edward.carew@tajhotels.com
Rebecca Weiner                      Human Resources Coordinator                        2 East 61st Street at 5th Avenue New York NY 10065
                                    rebecca.weiner@tajhotels.com                       (212) 940-8148                (212) 940-8141




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      Page 19                                                                                                  Summer Career Fair - August 16, 2011
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The River Café                                                                                                                                         15
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The River Café has always strived for perfection. The intent from the beginning was to prepare and serve some of the world’s
finest food, with professional service, in a warm, beautiful and exciting, yet relaxed atmosphere. We only work with the very best                   BP
ingredients. There is no compromise with quality, every item had to be the very best. We search America for freshness and
quality, but will go anywhere in the world to get the best product available. We were the East Coast forefront for the new American
cuisine, searching out the finest and purest ingredients in every aspect – from how they are fed and how they are harvested. The
most desired goal in building a great restaurant is to place it in the most beautiful setting possible – to provide the surroundings so
that the customer is transported for the time to a wonderful, beautiful, peaceful and very special place. We work very hard to
provide this. Talented young Americans came to perform on The River Café’s culinary stage – looking out on the most
photographed view in America. They came full of talent and energy and blossomed – one after the other – each an artist painting
with a different brush – each quickly maturing into world class status. The River Café provides an unparalleled extension of the
CIA education with hands on experience in smoking, terrine work, fresh pasta making, butchering, chocolate & much more all
handled in house with the freshest ingredients. Working with a talented team at the River Café, graduates have the opportunity to
continuously fine tune the skills they learned at the CIA in order to excel in the restaurant business as so many CIA graduates
have over the years with the River Café.
Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cook - Pastry Assistant

Lisa Mehos                          Recruiting Director                                 One Water Street New York NY 11211
                                    lisa@logomax.us                                     (212) 920-0491            (212) 504-9578

                                                                                                                       www.sagedining.com             Table
SAGE Dining Services, Inc.                                                                                                                             57
Sage Dining Services is a privately owned and operated contract management firm. We provide superior dining services and                                  M
gourmet catering to exclusive private schools and colleges as well as to discerning corporate and non-profit institutions.
Recruiting for: Food Service Directors (New York - Buffalo) - Assistant Food Service Directors (Maine and Tampa, FL) -
Executive Chef (NY - Buffalo & Charlottesville, VA). Up-to-date listings available on website.

Shelly Peltz '97                    Food Service Director
                                    s.peltz@sagedining.com
Joe Zoni                            Food Service Director
                                    j.zoni@sagedining.com

                                                                                                                        www.steinlodge.com            Table
Stein Eriksen Lodge                                                                                                                                     1
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A Five-Star, Five-Diamond luxury resort hotel located mid-mountain at Deer Valley Resort. The staff at Stein Eriksen Lodge is
committed to world-class luxury. Stein Eriksen Lodge operates one restaurant, the award-winning Glitretind, serving three meals                      BP
per day, 365 days per year. The menu features American continental cuisine with a mountain Norwegian influence. Our lounge,                            Will
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The Troll Hallen offers bar services, apres ski and lighter menu fare. Your working experience at Stein Eriksen Lodge will add                     Wednesday
prestige and flare to your resume and provide you with a lifetime of skills.
Recruiting for: Culinary Externs - Baking & Pastry Externs - Graduates

Zane Holmquist '91                  Assistant F&B Director/Executive Chef               7700 Stein Way P.O. Box 3700 Park City UT 84060
                                    zholmquist@steinlodge.com                           (435) 645-6469             (435) 645-6483
Michelle MacDonald                  Director of Human Resources
                                    mmacdonald@steinlodge.com




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      Page 20                                                                                                   Summer Career Fair - August 16, 2011
                                                                                                            www.stowemountainlodge.com               Table
Stowe Mountain Lodge                                                                                                                                  55
Destination Hotels & Resorts began in 1972 with the development and management of condominium resorts. Since then, we have
grown to become consistently ranked as one of the top ten hospitality & property management companies in the country (ranked
by Hotel Business Magazine) with more than 7,100 employees, over 7,000 hotel rooms and condominium units, and more than
$2.2 billion in assets under management. We are a wholly owned subsidiary of Los Angeles-based Lowe Enterprises, a privately-
held, national real estate organization active in commercial and hospitality property investment, management, and development.
Since its inception, Lowe has been responsible for more than $16 billion in assets nationwide. STOWE MOUNTAIN LODGE: For
over a century Stowe has attracted the world’s most discerning travelers, who have cherished the beauty of the areas covered
bridges, sparkling lakes, rambling woodlands and majestic peaks. Those who frequent Stowe treasure its ability to welcome the
world while still retaining the quintessential small New England town, and the creation of Stowe Mountain Lodge reaffirms the
mountain’s reputation as a world-class resort. The 312-room luxury lodge establishes a new alpine aesthetic for Stowe; one that
celebrates rustic Vermont-Alpine architecture, the artisan traditions of New England and the tranquility of the area. The lodge
features stunning, panoramic mountain views, an ambiance of rustic elegance, and truly intimate and gracious service unmatched
by any other resort in New England.
Recruiting for: Seasonal Winter Cooks - Year-round Cooks

Gail Campagna                       Human Resources Director                           7412 Mountain Road Stowe VT 05672
                                    gcampagna@destinationhotels.com                    (802) 760-4740           (802) 760-4729
Cody Vasek                          Executive Chef
                                    cvasek@destinationhotels.com

                                                                                                                          www.stratton.com           Table
Stratton Mountain Resort                                                                                                                              37
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Stratton Mountain Resort is a four season resort located in Southern Vermont. Known for some of the best skiing and riding in the
East, Stratton also features a European Village with shopping, restaurants and lodging.
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Stratton is home to three high volume food courts, two a la carte restaurants and a full service banquet facility. Our private,                   Wednesday
members only Stratton Mountain Club features a 40 seat fine dining restaurant and 250 seat casual restaurant serving lunch,
buffets and private functions. We have a variety of approved Extern programs available and are also looking to fill positions in
many of our F&B outlets.

We operate on a belief system that our people are our best asset and our culture is fostered by an entrepreneurial spirit and our
people's passion for playing hard and working hard. We pride ourselves on exceptional service, teamwork and living life to the
max!

We offer great benefits including free skiing/riding, lessons and rentals, and housing is available. Sound good to you? Stop by
and see us and we would love to tell you more about coming to Stratton next winter!
Recruiting for: Culinary Externs - Pastry Chef - Line Cooks - Prep Cooks - Culinary Supervisors

Sara Colgan                         Senior Human Resource Manager                      5 Village Lodge Road Stratton Mountain VT 05155
                                    scolgan@intrawest.com                              (802) 297-4107              (802) 297-4238
Michael Crane '89                   Food & Beverage Director
                                    mcrane@intrawest.com




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      Page 21                                                                                                  Summer Career Fair - August 16, 2011
                                                                                                                 www.destinationhotels.com            Table
Tarrytown House Estate & Conference Center                                                                                                             54
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Tarrytown House Estate & Conference Center is a proud member of the Destination Hotels & Resorts. Overlooking the majestic
Hudson River Valley, Tarrytown House Estate & Conference Center is a conference center with facilities and services that meet                        BP
the standards of the present, blended with the gracious charm and history of the estate's past. Less than 24 miles from New York                       Will
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City, our hotel has a superb location in the heart of historic Westchester County.                                                                 Wednesday

Dining at Tarrytown House Estate & Conference Center is a complete experience, as rewarding as the setting itself. Breakfast
and lunch are elaborately presented buffets. Dinner is served by menu in the Winter Palace or one of our eight, elegantly
appointed private dining areas, such as the Sun Porch, Garden Room, Music Room, and for larger groups the Mary Duke
Ballroom. The Sleepy Hollow Pub is a relaxed gathering place serving casual fare.
Recruiting for: Culinary Externs - (No Baking & Pastry Extern positions at this time) - Cooks

Lourdes Harkins                     Director of Human Resources                         49 East Sunnyside Lane Tarrytown NY 10591
                                    lharkins@destinationhotels.com                      (914) 591-3121             (914) 591-0059
Chris Hettinger '96                 Executive Chef
                                    chettinger@destinationhotels.com

                                                                                                                      www.turningstone.com            Table
Turning Stone Resort Casino                                                                                                                            64
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Nestled in the heart of Central New York's scenic Mohawk Valley Region, the 1,200-acre Turning Stone Resort and entertainment
complex is just 35 miles east of Syracuse Hancock International Airport. The resort features four hotels with more than 700 rooms,                   BP
five golf courses, two spas, 21 dining options, a world-class casino, cabaret-style showroom, 5,000-seat Event Center and more                         Will
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than 100,000 sq ft of flexible event and conference space. Our tennis pavilion, Lava Dance Club and heliport have all opened                       Wednesday
within the last two years.

Leading travel organizations keep showering awards on Turning Stone.

With two AAA 4-diamond hotels (the first and only resort in New York State to earn that distinction) and other diamond award-
winning facilities, the Turning Stone Resort complex has earned 18 diamonds from the American Automobile Association in 2007 -
more than any other resort east of Las Vegas! And The Lodge at Turning Stone was honored by Condé Nast Johansens, one of
the world's leading luxury travel authorities, as its "Most Excellent Resort" for the USA and Canada.

Approximately 21 food outlets, including Banquets, Clubhouse, Café Style, Fine Dining Restaurants, Casual Restaurants,
Concession Stands and Corner Market- the Food Court.

Full Time, Part Time, Seasonal and Externship opportunities are available.

Students interested in externship opportunities should apply at least two months prior to the start date. You must apply online
through our website. At the bottom of the main page, click on "Jobs" - "Employment" - "Search for Jobs and Apply Online."
Please do not send resumes directly to Human Resources.
Recruiting for: Culinary Externs - Baking & Pastry Externs - Cooks - Line Cooks - Sous Chefs - Garde Manger Baker

Chadia Saber                        Human Resources Supervisor                          5218 Patrick Road Verona NY 13478
                                    chadia.saber@turningstone.com                       (315) 829-8900            (315) 829-8937
Kristy Isom                         Recruiter


Sean Murphy                         Assistant Pastry Chef


Nick Salvetti '03                   Chef de Cuisine



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      Page 22                                                                                                   Summer Career Fair - August 16, 2011
                                                                                                                           www.unidine.com            Table
UNIDINE Corporation                                                                                                                                    23
Unidine. Putting our experience on the table.                                                                                                            M

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

Our management and culinary expertise is second to none.

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

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

Roger Ahlfeld                       Vice President of Human Resources
                                    rahlfeld@unidine.com
Matthew Camp '02, '04               Dining Services Director
                                    mcamp@unidine.com
Chris Garrand '02                   District Manager                                    1 Gateway Drive - Suite 751 Newton MA 02458
                                    cgarrand@unidine.com                                (617) 467-3700              (617) 467-3831

                                                                                                                       www.careers.state.gov          Table
United States Department of State                                                                                                                      12
The Department of State is the premier U.S. foreign policy agency, contributing to a more peaceful, prosperous, and secure
world. Culinary Arts are part of the Department's cultural exchange and public diplomacy.
Recruiting for: Internships and careers at American embassies and consulates worldwide.

Tom Armbruster                      Diplomat in Residence                               2201 C Street, NW Washington DC 20520
                                    tarmbruster@ccny.cuny.edu                           (212) 650-5243




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      Page 23                                                                                                   Summer Career Fair - August 16, 2011
                                                                                                               www.viceroysnowmass.com               Table
Viceroy Hotel Snowmass                                                                                                                                32
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As inspired as their Snowmass address, dining and lounging selections at Viceroy appeal to formal palates and simple appetites
alike. Accented by the freshest regionally sourced and organic ingredients, seasonal menus complement and characterize the                          BP
settings where they are served.                                                                                                                       Will
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                                                                                                                                                  Wednesday
Guests may enjoy breakfast, lunch and dinner at the Viceroy Snowmass Eight K Restaurant, where a bold new take on mountain
fare reigns. They may toast and nibble solo or with a circle of intimates in the lobby lounge. A picnic box on the trail or a cocktail at
the poolside café and bar are also available. Favorite specialities can be enjoyed without leaving the resort residence, any hour of
the day.
Recruiting for: Culinary Extern - Baking & Pastry Extern - Sous Chef

Jennifer Willemet                   Human Resources Manager                            130 Wood Road Snowmass Village CO 81615
                                    jennifer.willemet@viceroysnowmass.com              (970) 923-8000         (970) 923-8051
William Nolan                       Chef de Cuisine
                                    william.nolan@viceroysnowmass.com

                                                                                                                   www.voltrestaurant.com            Table
VOLT                                                                                                                                                  41
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A fine dining restaurant located in historic downtown Frederick, Maryland. Chef Bryan Voltaggio delivers modern American
cuisine, creating a menu that focuses on classic flavor combinations while creating sophisticated dishes that emphasize purity and
seasonal flavors.
Recruiting for: Culinary Extenrs - Front-of-the-House Positions: Front Waiters - Bartender - Food Runner. Back-of-the-
House: Station Chefs - Commis - Butchers - Pastry Cooks.

Graeme Ritchie '05                  Executive Sous Chef
                                    graeme@voltrestaurant.com
Johna Titus '09                     Service Director                                   228 North Market Street Frederick MD 21701
                                    johna@voltrestaurant.com                           (301) 696-8658              (301) 696-5594

                                                                                                                           www.disney.com            Table
Walt Disney World                                                                                                                                     66
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Imagine joining a culinary team that includes more than 250 world renowned chefs, gaining restaurant experience in one of our
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
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                                                                                                                                                  Wednesday
Disney Culinary College Program Cast Members are provided many opportunities that inspire growth. As a Cast Member, you will
join one of the world's leading entertainment and hospitality companies in delivering first-rate guest dining experiences. Our
variety of restaurants offers the opportunity to experience a creative world of culinary options, from quick service to character
dining to fine dining. Disney Culinary Cast Members may experience various positions in different work locations, helping advance
their careers and discovering new opportunities. Not all Disney memories are made in the theme parks and resorts. Some are
made in the kitchen.
Recruiting for: Culinary Externs - B&P Externs - Full-time Sous Chef

Pauli Milotte                       Chef Recruiter                                     1515 Lake Buena Vista Drive Lake Buena Vista FL 32825
                                    pauli.milotte@disney.com                           (407) 938-1610             (407) 934-6878




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      Page 24                                                                                                  Summer Career Fair - August 16, 2011
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Wegmans Food Markets                                                                                                                                   51
Wegmans Food Markets, founded in 1916, is a major regional supermarket chain and one of the largest private companies in the                              M
United States. Based in Rochester, NY, Wegmans has grown from a single produce cart to one of the most talked about
supermarkets in the industry. With stores in New York, Pennsylvania, New Jersey, Virginia, and Maryland, they have raised the
bar on the customer shopping experience. Wegmans has over 41,000 employees and offers exceptional benefits, including an
employee scholarship program, flexible scheduling, a challenging work environment and caring management throughout all levels
of the organization. Wegmans has been on FORTUNE Magazine’s “100 Best Companies to Work For” every year since its
inception in 1998, ranking #1 in 2005 and is currently #3 in 2011!
Recruiting for: Culinary - Baking & Pastry - Food Service Management - Culinary Nutrition - Food Marketing

James Contreras                     Employee Representative
                                    james.contreras@wegmans.com
Chris Happel '98                    Executive Chef
                                    chef.store046@wegmans.com
James Orr '06, '07                  Executive Chef                                      1500 Brooks Avenue Rochester NY 14624
                                    chef.store007@wegmans.com                           (585) 429-3827

                                                                                                                           www.wccclub.org            Table
Westchester Country Club                                                                                                                               58
The Westchester Country Club, built as the Biltmore Hotel 1922 is currently a Platinum Club and ranked 12th in the country out of                    C
4000 private Clubs. A sportsperson’s paradise incorporating a year round resort was the vision of hotelier John Bowman when he                       BP
opened the Westchester Biltmore Country Club in 1922. The Westchester Country Club is located in Rye, New York, 2 miles 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
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 - Baking & Pastry Externs - Lead Restaurant Chef - Line Cooks - Front-of-the-House
Servers - Serve Assistants

Joseph Albertelli '05               Executive Sous Chef
                                    jalbertelli@wccclub.org
Gerald Ford '01, '03                Chef Tournant
                                    gford@wccclub.org
Max Knoepfel                        Executive Chef
                                    chefmax@wccclub.org
James Schulz '04, '06               Director of Outlets                                 99 Biltmore Avenue Rye NY 10580
                                    jschulz@wccclub.org                                 (914) 798-5270




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      Page 25                                                                                                   Summer Career Fair - August 16, 2011
                                                                                                              www.wholefoodsmarket.com               Table
Whole Foods Market - Northeast Region                                                                                                                 46
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Wow! What a ride. Back in 1980, we started out with one small store in Austin, Texas. Today, we’re the world’s leader in natural                         M
and organic foods, with more than 300 stores in North America and the United Kingdom. What a long, strange trip it’s been. We                       BP
still honor our original ideals, and we think that has a lot to do with our success. Who are we? Well, we seek out the finest natural
and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to
sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what
we’re all about. Oh yeah, we’re a mission-driven company too. If you are interested in learning about our business practices and
what makes us tick, check out our Core Values, Quality Standards, Declaration of Interdependence, and more. Around here, we
often talk about our mission in terms of Whole Foods – Whole People – Whole Planet. Basically, we think these elements all play a
huge role in our success.
Recruiting for: Career Development (Leadership-in-Training) - Prepared Foods Career Development (Leadership-in-
Training) - Bakery

Abe Monzon                          Senior Recruiter                                   930 Sylvan Avenue - Second Floor Englewood Cliffs NJ 07632
                                    abe.monzon@wholefoods.com
Peter DiCarlo '90                   Associate Coordinator, Prepared Foods
                                    peter.dicarlo@wholefoods.com

                                                                                                                  www.windsorflorida.com             Table
The Windsor Club                                                                                                                                      56
Windsor is a private residential community spanning 416 acres of lush barrier island between the Indian River and the Atlantic
Ocean in Vero Beach, Florida. Established in 1989 by Hilary and W. Galen Weston of Toronto, Canada, Windsor was designed by
renowned town planners Andrés Duany and Elizabeth Plater-Zyberk in the New Urbanism style of residential living, one that offers                      Will
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public and community spaces framed by timeless architecture and landscape design that celebrates its unspoiled tropical setting.                  Wednesday
Recruiting for: Culinary and Baking & Pastry Seasonal Positions (October/November 2011 through May 2012)

Brian Jones                         Head Chef
                                    brian.jones@windsorflorida.com
Ralph Wagner, Jr.                   Food & Beverage Manager                            3125 Windsor Boulevard Vero Beach FL 32963
                                    ralph.wagner@windsorflorida.com                    (772) 388-5050            (772) 388-5691

                                                                                                                        www.woodfield.org            Table
Woodfield Country Club                                                                                                                                 7
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Woodfield Country Club is an affluent member-owned club, offering a full range of recreational and social amenities and is highly
regarded as the gold standard for family-oriented social and full service country clubs.                                                            BP
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Recruiting for: Culinary Externs                                                                                                                   Interview
                                                                                                                                                  Wednesday



Bart Messing '90                    Executive Chef                                     3650 Club Place Boca Raton FL 33496
                                    bmessing@woodfield.org                             (561) 994-1000            (561) 995-5235
Rob Goodhue                         Sous Chef
                                    rgoodhue@woodfield.org




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      Page 26                                                                                                  Summer Career Fair - August 16, 2011

								
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