Summer Career Fairm.ciamainmenu.culinary.edu/announcements/June-2014...June 10, 2014 Summer Career Fair Located in artsy Nyack, New York, overlooking the Hudson River. A 60-seat restaurant

June 10, 2014

Summer Career Fair

Located in artsy Nyack, New York, overlooking the Hudson River. A 60-seat restaurant with a beautiful 20-seat copper bar. Features Mediterranean cuisine highlighted by locally sourced ingredients.

www.8northbroadway.com

Will Interview

Wednesday

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8 North Broadway

Recruiting for: Culinary Extern - Pastry Cook - Line Cook - Pastry Chef.

27Table

Constantine Kalandranis

'03Chef/Owner 8 North Broadway Nyack NY 10960

(845) [email protected]

Johna Riccardi-Kalandranis '07

Catering Director

[email protected]

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 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. The 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.

www.abigailkirsch.com

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Abigail Kirsch

Recruiting for: Culinary Externs - Baking & Pastry Externs - Prep Cooks (part-time and full-time) - Lead Cooks (part-time

and full-time)

21Table

Frank Imperato Human Resources Manager 81 Highland Avenue Tarrytown NY 10591

(914) [email protected] (914) 366-8964

Bill McCarthy Director of Human Resources

Page 1 Summer Career Fair - June 10, 2014

C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions

Located in Kohler, Wisconsin, The American Club is a Forbes Five-Star Resort Hotel and the Midwest’s only AAA Five Diamond Resort Hotel providing unique, luxurious décor that creates a singular quality experience room by room. Additional lodging properties at The American Club Resort are the Carriage House, home of the Forbes Five-Star Kohler Waters Spa, and the Inn on Woodlake. The American Club is home to four food & beverage outlets: The Immigrant & Winery Bar, The Wisconsin Room, The Horse & Plow, and The Greenhouse. The resort features five additional food & beverage outlets: Blackwolf Run Restaurant, Whistling Straits Restaurant, The Craverie Chocolatier Café, Cucina and Take 5 Café. All four golf courses at Whistling Straits and Blackwolf Run, ranked within the Top 100 in the U.S., and have played host to 5 major championships including the 2012 U.S. Women’s Open. In the future, Whistling Straits will play host to the 2015 PGA Championship and 2020 Ryder Cup. The American Club Resort is no stranger to special events. Aside from the golf championships hosted here, we also put on two major events each year – Kohler Festival of Beer in June and Kohler Food & Wine Experience in October – where the eyes of the nation are upon Kohler as we showcase our culinary talent through demonstrations and tastings during the events. Kohler Co.’s sister resort in St. Andrews, Scotland – The Old Course Hotel Golf Resort & Spa - is situated in the home of golf and located on The Old Course.

www.destinationkohler.com

Will Interview

Wednesday

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The American Club Resort

Recruiting for: Culinary Externs - Baking & Pastry Externs

76Table

Molly Glackin Head Pastry Chef, Destination Kohler

[email protected]

Rebecca Tillman Chef III - Banquets - The American Club 444 Highland Drive Kohler WI 53044

(920) [email protected] (920) 803-4992

Established in 1932, by Robert Tyre Jones Jr. and Clifford Roberts, Augusta National is consistently recognized as one of the finest clubs in the world. Home of the Masters® the Club facilities include a championship golf course, a par three course, five kitchens, three dining rooms, an extensive wine cellar and overnight accommodations for members and their guests.

Candidates who are interested in pursuing a career in the culinary field or a related discipline may apply for a Culinary Internship as part of the Augusta National Golf Club Internship Programs. The Culinary Intern will gain valuable experience primarily in Southern cuisine while continually exceeding the quality standards for all member dining and Tournament operations. This position will also assist with Tournament preparation and operations including setup, operation and closing of additional temporary kitchens for the conduct of the Masters Tournament.

In a service culture revered for excellence this position will require a driven and focused professional, one with a tremendous eye for detail, an overriding sense and appreciation for quality and an extremely strong work ethic. Selected candidates invest 40 or more hours per week and in return receive exposure to methods and techniques that set industry standards, practical work experience which can be applied throughout their career, competitive compensation, and designated employee privileges.

Will Interview

Wednesday

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Augusta National Golf Club

Recruiting for: Culinary Externs - Culinary and Baking & Pastry Positions.

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John Johnstone Director of Club Operations 2604 Washington Road Augusta GA 30904


Scott Haegele Executive Chef

[email protected]



Mario Batali, Joe Bastianich, and Lidia Matticchio Bastianich are the distinctive forces behind an eclectic group of critically acclaimed, unanimously adored restaurants. Their collection includes: Babbo Ristorante & Enoteca, Bar Jamón, Casa Mono, Del Posto, Esca, Felidia, Becco, Lupa Osteria Romana, Otto Enoteca & Pizzeria, and Tarry Lodge in New York; B&B Ristorante, Carnevino, and Enoteca San Marco in Las Vegas; and Pizzeria Mozza and Osteria Mozza in Los Angeles. While each location offers its own culinary identity, all have the signature combination of thoughtful and memorable food, intelligent wine lists, and an emphasis on living life to its absolute fullest.

www.bandbhg.com

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Batali and Bastianich Hospitality Group

Recruiting for: Culinary Externs - Baking & Pastry Externs (at approved sites) - Full-Time Line Cooks

66Table

Rajan Lai Vice President - Human Resources

[email protected]

Catherine Yoo '11 Recruitment Coordinator 45 East 20th Street New York NY 10003


Based in New Orleans, Louisiana, Besh Restaurant Group was founded by Chef John Besh. He opened his first restaurant, August, in 2001. Today BRG is made up of ten restaurants, eight in New Orleans, one north of Lake Pontchartrain, and one in San Antonio. The restaurants range from casual diner to classic, highly-acclaimed fine dining, but unified by the company's commitment to the guest and the experience.

www.beshrestaurantgroup.com

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Besh Restaurant Group

Recruiting for: Culinary and Baking & Pastry Externs (at approved sites) - Full-Time Culinary and Baking & Pastry Employees.

14Table

Kelly Fields Executive Pastry Chef

[email protected]

Brian Katz Director of Operations 301 Tchoupitoulas Street New Orleans LA 70130




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

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

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

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

Please visit our website to enjoy the beautiful scenery, learn more about our exceptional chefs and restaurants, as well as apply through our online process for the program of your choice.

www.biltmore.com

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Biltmore Company

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Recruiting for: Culinary and Baking & Pastry Externs (starting after August 1, 2014, and ending by January 7, 2015.) Food & Beverage Management Interns (same dates.) Other employment opportunities post graduation are available for review on our website.

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Geoff Gardner Vice President of Food & Beverage Operations

Dawn McKinney Staffing Operations Manager One North Pack Square Asheville NC 28801

(828) [email protected] (828) 225-1683

Over the past 10 years, co-owners Dan, David and Laureen Barber have cultivated a unique farm-to-table experience at their two restaurants: Blue Hill, in Greenwich Village, and Blue Hill at Stone Barns, located on an 80-acre working farm and educational facility 30 miles north of midtown Manhattan. Dan Barber, Blue Hill's Executive Chef/ Co-Owner, is regarded as an expert in the field of sustainability and local agriculture. In spring of 2006, Dan received the James Beard award for Best Chef: New York City, and in 2009 was named James Beard's Outstanding Chef. Time Magazine featured him in their 2009 edition of "Time 100," an annual list of the world's most influential people.

www.bluehillfarm.com

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Blue Hill and Blue Hill at Stone Barns

Recruiting for: Culinary Externs (both locations) - Baking & Pastry Externs (Stone Barns) - Full-Time F.A.R.M.S. Apprenticeship and Culinary Positions (Stone Barns) -Full-Time FOH and Culinary Positions (both locations).

49Table

John Jennings Human Resources Coordinator 630 Bedford Road Pocantico Hills NY 10591

(914) [email protected] (914) 366-7920



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 renovations, the 356-acre Boca Raton Resort is one of America's preferred destination resorts. The private, full-service resort's amenities include world class dining options such as Morimoto, Seagrille, Lucca, Serendipity and Gazebo restaurants as well as 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?

www.bocaresort.com

Will Interview

Wednesday

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Boca Raton Resort and Club -A Waldorf Astoria Resort

Recruiting for: Culinary Externs - Baking and Pastry Externs

82Table

Andrew Roenbeck '84 Executive Chef 501 East Camino Real Boca Raton FL 33431


VOLTVoltaggio's award-winning flagship is a modern, artistic presentation of seasonal entrees showcasing classic flavor combinations prepared with fresh, local ingredients. Quartered within a spectacular 19th Century brownstone mansion in historic Frederick, Maryland, Volt attracts diners from around the world and has become a premiere culinary destination.

FAMILY MEALA modern American diner offering comfort food classics for breakfast, lunch and dinner.

RANGEVoltaggio offers modern interpretations using seasonal ingredients from the Mid-Atlantic region prepared through classic and progressive techniques. From salumeria, bakery, and raw bar featuring Chesapeake shellfish to the rotisserie and wood-fired hearth where meat, poultry, and game are carefully treated, each of the nine state-of-the-art open kitchens showcases the craftsmanship of the chefs.

AGGIOChef Voltaggio's newest restaurant follows his same mission by using local and sustainable product, but now in an Italian-Mediterranean menu. Located inside of RANGE, the atmosphere is sleek and simple in the white tablecloth fine dining restaurant.

bryanvoltaggio.com

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Bryan Voltaggio Restaurants: Range - Volt - Family Meal - Range - Aggio

Recruiting for: Culinary Externs (VOLT, RANGE, and Family Meal) - Baking & Pastry Externs (RANGE) - Full-Time Cooks - FOH Positions - Full-Time Bakers

56Table

Johna Ritchie '07, '09 Marketing and Brand Manager 228 North Market Street Frederick MD 21701

[email protected]

Graeme Ritchie '05 Chef de Cuisine

[email protected]



Carlo’s is a family-owned bakery that produces what many say are the best tasting, highest quality wedding cakes, specialty cakes, and baked goods in New Jersey. Carlo’s, originally opened by Carlo Guastaffero in 1910, was acquired by Bartolo Valastro Sr. in 1964. Since the untimely passing of Bartolo Sr. in 1994, matriarch Mary Valastro, along with her daughters, Grace, Maddalena, Mary, and Lisa, her son, master baker Bartolo Jr. “Buddy” Valastro, and their spouses have maintained the business. The Valastro’s and their experienced bakers and staff have expanded Bartolo Sr’s. dream and have seen it flourish.

www.carlosbakery.com

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Carlo's Bakery

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Recruiting for: Baking & Pastry Extern (Jersey City location only) - General Managers - Cake Decorators - Bakers

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Irina Razvodovsky Director of Human Resources 631 Grove Street Jersey City NJ 07310

(201) [email protected] (201) 448-8424

Rhea Manansala Human Resources Coordinator

[email protected]

Carolina Country Club was established in 1910 and has remained at its original location since inception. The Club, as one of the nation's best private clubs has been recognized as a five-star Platinum Club by a respected industry survey of peer club managers and presidents. The membership enjoys first class facilities in all areas including golf, tennis, wellness, youth, pool, food and beverage service, with each area led by an experienced and talented group of managers and professionals.

Special event and private dining space include a ballroom and eight private dining rooms with seating ranging from 10 to 1500. Member dining consists of a family grille and patio (85 seats), adult casual dining (50 seats), men's dining (45 seats), ladies den (24 seats), terrace, bar and dining (85 seats), pool grille and golf halfway house (in season). The club serves a very active membership of over 1200 families. The southern-style estate clubhouse was recently redecorated and renovated with plans for significant facility expansions to take place in the next five years.

www.carolinacc.net

Will Interview

Wednesday

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Carolina Country Club

Recruiting for: Culinary Externs (year round) - Sorry, no baking & pastry externship positions at this time.

3Table

Patrick Colley Executive Chef

[email protected]

Maria McKown Human Resources Assistant 2500 Glenwood Avenue Raleigh NC 27608

(919) [email protected] (919) 439-3271

The Castle Hotel & Spa is a full-service, luxury, hotel and resort located on 11 scenic acres along the Hudson River. We are seeking talented culinary professionals for our fine dining restaurant, Equus, and our premier catering facility.

www.castlehotelandspa.com

Will Interview

Wednesday

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Castle Hotel & Spa

Recruiting for: Culinary Extern (A la Carte/Banquet) )- Baking & Pastry Extern - Line Cook (A la Carte) - Line Cook (Banquet) - Pastry Cook

13Table

Christine Falciglia Director of Human Resources 400 Benedict Avenue Tarrytown NY 10591

(914) [email protected] (914) 524-6367



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

www.charliepalmer.com

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Charlie Palmer Group

Recruiting for: Culinary and Baking & Pastry Externs (at approved sites) - Full-Time FOH and BOH positions.

35Table

Alex King Project Manager and Business Affiars 420 Lexington Avenue - Suite 850 New York NY 10170


Igor Apraiz Hotel Manager - Knickerbocker

Cliff Denny Executive Chef - Knickerbocker Hotel

William Friedrichs F&B Director - Knickerbocker Hotel

Charles Pouchot East Coast Director of Operations

[email protected]

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

www.chipotle.com

Will Interview

Wednesday

Chipotle Mexican Grill

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Recruiting for: Crew Members - Future Leaders (Kitchen Managers - Service Managers - Apprentices - General Managers)

25Table

Cristian Gonzalez Service Manager

[email protected]

Lori Raff Apprentice Team Lead 126 5th Avenue New York NY 10011


Clinton St. Baking Co. & Restaurant is an internationally renowned restaurant and bakery located in the heart of the Lower East Side of Manhattan, with additional locations in Tokyo and Dubai. While you may have seen lines around the block for our signature brunch, dinner and bakery classics, we also have a steady stream of catering and wholesale business operating behind the scenes. We are always looking for motivated and talented CIA externs and graduates to join our New York and international teams!

www.clintonstreetbaking.com

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Clinton Street Baking Company & Restaurant

Recruiting for: Baking & Pastry Externs

24Table

Neil Kleinberg Owner/Executive Chef 4 Clinton Street New York NY 10002


Dede Lahman Owner



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

www.colonialwilliamsburg.org

Will Interview

Wednesday

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Colonial Williamsburg Company

Recruiting for: Culinary Externs - B&P Externs - Cooks - All positions listed at www.history.org/careers.

48Table

Travis Brust Executive Chef - Williamsburg Inn

[email protected]

Rodney Diehl Head Pastry Chef - Williamsburg Lodge

Anthony Frank '98 Executive Chef - Williamsburg Lodge Post Office Box 1776 Williamsburg VA 23187


Scott Watson Executive Sous Chef - Williamsburg Inn

Cosme is a restaurant in the Flatiron District of New York City opening in the summer of 2014. As world-renowned Chef Enrique Olvera’s first American foray, Cosme serves contemporary dishes inspired by Mexican cuisine that artfully adapt to using local ingredients. The menu is designed for shared plates of botanas (appetizer-sized dishes), and the relaxed atmosphere encourages guests to order spontaneously and let conversations linger. In addition to the main dining room, Cosme also encompasses a bar room which invites guests to gather in a fun and lively setting as well as a private dining room for up to 14 guests.

www.cosmenyc.com

Will Interview

Wednesday

Cosme NYC

Recruiting for: Culinary and Baking & Pastry positions for AOS and BPS graduates. BOH and FOH hourly positions only.

33Table

Gonzalo Gout '10, '12 Assistant General Manager 35 East 21st Street New York NY 10010


Mariana Villegas '10, '12 Chef de Cuisine

[email protected]



Craft Restaurants was founded by chef Tom Colicchio with the opening of Craft restaurant in New York in 2001. Since then the company has grown to include Craftbar and Colicchio & Sons, both in New York; Craftsteak at the MGM Grand and Tom Colicchio’s Heritage Steak in Las Vegas; Craft in Los Angeles; and Topping Rose House, a full-service luxury hotel and restaurant in the Hamptons. Tom is also the co-founder of ‘wichcraft, a quick service restaurant with 15 locations in New York and one location in San Francisco. Craft Restaurants has consulted on restaurants for both the Kiawah Island Club in South Carolina and Doonbeg Golf Club in Ireland. Our passion and creativity have led us to develop “temporary” restaurants like Tom: Tuesday Dinner at Craft and concessions like The Lot on Tap in conjunction with Friends of the High Line. Our goal is to create wonderful experiences for our guests through providing delicious food and beverages and warm hospitality whether it’s in a formal dining room or at a picnic table in a parking lot.

www.craftrestaurant.com

Will Interview

Wednesday

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Crafted Hospitality

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Recruiting for: Culinary Externs and Baking & Pastry Externs (at approved sites) - Line Cook - Pastry Cook - FOH Management - BOH Management

74Table

Kelsey Terrell Human Resources Generalist 29 East 19th Street New York NY 10003


Chris Lavey '04 Chef de Cuisine - Colicchio & Sons

[email protected]

Ariel Murakhovsky Human Resources Coordinator

[email protected]

Luke Wallace '02 Chef de Cuisine - Craftbar

[email protected]

Craigie on Main: French inspired restaurant modeled after "bistros moderne" that combines trademark French-inspired "refined rusticity" with an unyielding passion for the best local, seasonal, and organic ingredients. In fact, our a la carte menu and tasting menus change daily, depending on which ingredients are the very best of the best that day. We have 99 seats and typically do 120 covers nightly - 70 percent of our guests have 6/8 course tastings.

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

www.craigieonmain.com

www.kirklandtapandtrotter.com

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Craigie on Main/Kirkland Tap and Trotter

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Recruiting for: Culinary Externs - Baking & Pastry Externs (Craigie on Main). Pastry Cook - Sous Chef - Bartender - Line

Cook - FOH Manager

73Table

Jeff Senechal Human Resource Manager 853 Main Street Cambridge MA 02139




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

www.crystalgolfresort.com

Will Interview

Wednesday

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Crystal Springs Resort

Recruiting for: Culinary Externs - Baking & Pastry Externs - Culinary: Hot and Cold Line - Pastry

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John Greeley Executive Chef 1 Wild Turkey Way Hamburg NJ 07419


Hugues Maitre

[email protected]

Jean Paul Chef - Latour Restaurant

[email protected]

The Mentor Program is a great opportunity for students to work one-on-one with someone who is a success in the students' field of endeavor. It is also a way for students to network with alum and others in the industry to forward their careers. The Alum like to help CIA students explore the industry and help them make the most of their time on campus - - they know what it takes to be successful on campus as well as in the industry with a degree from the CIA.

www.ciachef.eduThe Culinary Institute of America Mentor Program

Recruiting for: Mentors/mentees

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Marcy MacInnes Learning Strategies Center Coordinator 1946 Campus Drive Hyde Park NY 12538


At Dig Inn, our mission is simple: to make it easier for people to eat well.We do this by adhering to a Food Philosophy that supports homemade food of real quality and exceptional flavor, and an unusual commitment to 100% transparency. Grow it, chop it, cook it, and serve it. Try and keep it local. We shun the world of processed and industrialized food.All of our meat comes from animals that are raised humanely, without the use of hormones and antibiotics. In searching for fresh, delicious produce, we have learned that organic isn't always possible or even optimal. We focus on working with local, sustainable farms and recognize that sometimes farmers have to use certain pesticides and fertilizers to protect their crops and keep their farms running. But we spend the time to visit these folks and understand why they do what they do, and how they do it. Some embrace organic, others IPM (Integrated Pest Management), and yet others are forced to practice conventional methods.

www.diginn.comDig Inn Seasonal Market

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Recruiting for: Management - Corporate - Culinary Talent

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Tania Fogg Human Resources 153 West 27th Street - Suite 1202 New York NY 10001


Daniel Angerer Executive Chef

[email protected]



The Dinex Group, restaurant group of Chef Daniel Boulud, operates restaurants in New York City (DANIEL, Café Boulud, db Bistro Moderne, Bar Boulud, DBGB Kitchen & Bar, Boulud Sud and Epicerie Boulud) and beyond (Café Boulud Palm Beach, db Bistro Moderne Miami, Bar Boulud London, Maison Boulud, db Bistro Singapore).

www.danielboulud.com

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The Dinex Group - Restaurant Group of Daniel Boulud

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Garde Manger - Line Cooks - Entry-Level Server - Pastry Cooks - Retail Specialist - Retail Manager

58Table

Elizabeth Rodriguez Human Resource Manager 16 East 40th Street - Fourth Floor New York NY 10016


Pierre Siue General Manager - Restaurant DANIEL

We opened the Island Creek Oyster Bar to bring the restaurant to the farmer. It's a collaboration joining farmer, chef, and diner in one space. We welcome guests to get to know their oyster grower, harvester, winemaker, distiller, brewer, and fisherman. One meal at a time. Eastern Standard is a neighborhood restaurant. We may sound like a lively dinner party, look like a French Brasserie and feed you before a Sox game but at the end we just want you to feel at home no matter which suburb, city or country you may reside. We were inspired to create Eastern Standard at a time when conversation was king and 140 characters was just a starting point. We want you to understand our menus and get to know our staff. There is no room on our tables for pretense and no place in our kitchens for shortcuts. So dive into our dishes and drinks, they all have a great story to tell.

www.islandcreekoysterbar.com

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Eastern Standard - Island Creek Oyster Bar - Row 34 - The Hawthorne

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Recruiting for: Culinary Externs - Baking & Pastry Externs - Culinary Graduates - Front-of-the-House Management Training Program Candidates

47Table

Carol Glagola Turner Assistant to Jeremy Sewall

[email protected]

Molly Hopper Sandrof Director, Talent and Staff Development 500 Commonwealth Avenue Boston MA 02215


Jason Montinieri Sous Chef

If you're interested in making a career out of helping other people enjoy one of the leading luxury resorts around the world, the Greenbrier is looking for you. Quite frankly, we only hire the very best people to deliver the absolute finest experience to our guests. In fact, visitors arrive from around the world each day to enjoy our legendary service and amenities.

www.greenbrier.com

Will Interview

Wednesday

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The Greenbrier Resort

Recruiting for: Culinary Externs - Baking & Pastry Externs - Bakers - Second Cook - Pastry Cook

34Table

Steven Halliday Main Dining Room Chef de Cuisine 300 West Main Street White Sulphur Springs WV 24986


Lindsey Windon Recruiting Consultant

[email protected]



The Harvest Restaurant Group is a privately-owned company based in Northern New Jersey. Our journey began in 1997 with the opening of Trap Rock Restaurant & Brewery in Berkeley Heights. Since then, we have grown into ten unique concepts which were all hand crafted from start to finish. The Harvest Way is one of genuine hospitality – starting with our own employees. At Harvest Restaurants we live by a set of core values that support the wellbeing of our staff and our communities. Our employees enjoy a culture wherein people truly care about each other, and, as a result, there is a high level of pride, respect and enthusiasm in everything that we do. Each one of our restaurants is designed with the Guest in mind and our goal is quite simple: to offer people a place to experience enjoyment. Our team works tirelessly each day to accomplish this goal through an unwavering commitment to quality, service and consistency. Our culinary teams are passionate about fresh, seasonal menus, and our service team members are dedicated to ensuring that the guest leaves having had a truly unforgettable experience. We invite you to join us.

The Harvest Restaurants: Trap Rock Restaurant & Brewery, Berkeley Heights Grato, Morris Plains Tabor Road Tavern, Morris Plains Roots Steakhouse, Summit & Morristown Urban Table, Morristown & Basking Ridge Huntley Taverne, Summit 3West, Basking Ridge *Opening APRIL 2014* Roots Steakhouse, Ridgewood.

www.harvestrestaurants.com

Will Interview

Wednesday

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Harvest Restaurant Group

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Recruiting for: Culinary Externs (at approved sites) - Line Cooks - FOH Managers - Executive Chefs - Sous Chefs - Chefs de Cuisine

64Table

Grant Halliday Director of Operations 2230 Route 10 West Morris Plains NJ 07950

(973) [email protected] (973) 656-1828

Sarah Aste Training & Development Coordinator

[email protected]

William Hendra '88 Senior Executive Chef

[email protected]

Bruce Johnson Senior Executive Chef

[email protected]



Attention Kitchen Managers, Sous Chefs, highly-skilled line chefs, and those who want to be! Hillstone Restaurant Group is a privately-held collection of upscale restaurants with 45+ locations in major cities across the country. Some of our more well-known operations are East Hampton Grill, Hillstone, R+D Kitchen, South Beverly Grill, White House Tavern, Palm Beach Grill, and Houston’s.

In the last few months we have opened restaurants in Aspen, CO and Yountville, CA, our 2nd Napa Valley property, and with restaurants already slated for 2014, now is the right time to contact us. The uncompromising quality of our food, service, art, and architecture continues to set standards for those who are obsessive about details. However, success in our collaborative environment demands leaders who know that while everything you do is important, developing people is how you build your reputation. Our performance-driven environment attracts passionate kitchen professionals who are dedicated to consistently driving high standards.

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

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

NOTE: We consider our Culinary Managers and Chefs for General Management opportunities. FOH management opportunities are available. Aggressive compensation plan for qualified candidates. EOE

www.hillstone.com

Will Interview

Wednesday

Hillstone Restaurant Group

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Recruiting for: Management Training Program OR Culinary Management Training Program

5Table

Keith Clancy Human Resource Manager 2710 East Camelback Road Phoenix AZ 85016


As the only resort-style hotel in Newport, our expansive seaside property hosts Stillwater Spa and 3 on-site restaurants: Five 33 Lounge in our Lobby, Pineapples on the Bay near the water, and Windward Coastal Grill. Daily activities are offered by our "Director of Fun."

www.davidsonhotels.com

Will Interview

Wednesday

Hyatt Regency Hotel & Spa - A Davidson Hotel & Resorts Property

Recruiting for: Line Cooks - Banquet Cooks

22Table

Jane Eccleston Director of Human Resources 1 Goat Island Newport RI 02840




Tradition meets sophistication at ilili, New York City's premier contemporary Lebanese restaurant offering inspired Mediterranean cuisine. Ilili's menu mixes authentic Lebanese dishes with modern Mediterranean influences to create a culinary journey for the palate and senses. Complementing the international cuisine, ilili offers an impressive wine list that includes wines from all over the world and features favorites from Lebanon and the Mediterranean.

www.ililinyc.com

Will Interview

Wednesday

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ilili Restaurant

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Recruiting for: Culinary Externs - Line Cook - Floor Manager - Beverage Manager

18Table

Annabel Lee Executive Assistant 236 Fifth Avenue New York NY 10001


Philippe Massoud Executive Chef/CEO

[email protected]

Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three and four star restaurants worldwide.

Jean-Georges is involved in every aspect of his restaurants – concept, menu, architectural design, staff selection and trainings – in an ongoing effort to create restaurants that are both timely and enduring. Inspired by his travels, Jean-Georges is constantly developing fresh concepts and evolving as a chef and restaurateur, both adapting to and impacting the global culinary landscape.

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

Jean-Georges has made culinary history and developed a reputation as remarkable as his food by tapping his deep understanding of the restaurant world and pairing it with his forward-thinking vision. Yet, after years of success, Jean-Georges’ favorite retreat is still the kitchen, and his favorite meals dished from a street cart in Thailand.

www.jean-georges.com

Will Interview

Wednesday

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Jean-Georges Management

Recruiting for: Culinary Externs and Baking & Pastry Externs (at approved sites). All FOH and BOH Positions at all other

locations, including our newest property, The Inn at Pound Ridge.

39Table

Lina Varriale Assistant to Jean-Georges/Press Coordinator 111 Prince Street, 2nd Floor New York NY 10009


Alex Wolf General Manager - Jean-Georges

[email protected]



ThinkFoodGroup, founded by award-winning chef José Andrés and his partner Rob Wilder, is the creative team responsible for renowned dining concepts in Washington, DC, Las Vegas, Los Angeles, Miami, and Puerto Rico including minibar by José Andrés, Jaleo at the Cosmopolitan of Las Vegas, and The Bazaar by José Andrés at the SLS Hotel Beverly Hills and South Beach as well as Mi Casa at Dorado Beach, a Ritz Carlton Reserve. ThinkFoodGroup oversees all of the creative and educational efforts for José Andrés, an internationally recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, and television personality. Time Magazine recently named him on the “Time 100” list of most influential people in the world. Often credited with creating the “Spanish food boom” in America, Andrés is Dean of the Spanish Studies program at the International Culinary Center, the first and only program of its kind in the United States. Andrés can be seen on PBS as host and executive producer of Made in Spain. His cookbooks include Tapas: A Taste of Spain in America. Andrés also teaches “Science and Cooking” at Harvard as well as “The World on a Plate: How Food Shapes Civilization” at George Washington University. In late 2010, José Andrés and ThinkFoodGroup launched World Central Kitchen, a nonprofit that aims to feed and empower vulnerable people in humanitarian crises around the world.

www.thinkfoodgroup.com

Will Interview

Wednesday

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Jose Andres' ThinkFoodGroup

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Recruiting for: Culinary Externs (at approved sites) - Event Department Internship - Managers-in-Training - Line Cooks - Sous Chefs

69Table

Laura Smith Recruiter 717 D Street NW 6th Floor Washington DC 20004


Kiawah Island Golf Resort offers guests a multitude of amenities, including ten miles of wide, immaculate, ocean beach, complemented by the island’s river, meandering lagoons and pristine marshlands. For sports enthusiasts, there are five nationally ranked golf courses, including The Ocean Course, which hosted the 2012 PGA Championship, two tennis centers, thirty miles of bicycle trails, and one of the largest Recreation Departments of any resort in the United States. Our guests can choose to stay in any of our more than five hundred privately owned villas and homes, or in The Sanctuary, our Forbes Five Star/AAA Five Diamond rated, ocean front hotel. Resort dining opportunities include seven year round restaurants and two seasonal poolside grills. For guests with need for catered events, two banquet kitchens offer unlimited culinary options and venues, from the hotel, to ocean front, to golf clubhouses, to the Kiawah River.

With the opening of The Sanctuary, ten years ago, Kiawah Island Golf Resort added the option of a luxury, oceanfront, 255-room hotel, dedicated to providing the highest level of guest service and satisfaction. Having achieved both the Forbes Five Star and AAA Five Diamond awards, The Sanctuary is recognized as one of the finest hotels in the United States. The Hotel includes a Forbes Four Star steakhouse, the only one in the country, and a three meal dining option, both overlooking the Atlantic Ocean. In addition to a seasonal poolside grill, hotel guests can choose to enjoy In-Room dining or casual service in the hotel’s Lobby Lounge. Over 16,000 square feet of conference space provide an additional option for corporate guests or weddings.

Accolades and Awards: Five Star Award – Forbes Travel Guide; Five Diamond Award – American Automobile Association; Top U.S. Resort (#1) – Golf World Magazine; Top U.S. Golf Resort (#2) – Conde Nast Traveler; America’s Toughest Course (The Ocean Course) – Golf Digest; Top Resorts on the U.S. Mainland (#3) – Conde Nast Traveler; Top Family Resorts in America (#1) – Travel + Leisure; Best Hotel Spas in America (#2) – Travel + Leisure; Certified Audubon Cooperative Sanctuary – Audubon International; Best of Award of Excellence (Ocean Room) – Wine Spectator; Best Down Home Cookery (Jasmine Porch) – Andrew Harper’s Hideaway Report; Only Forbes Four Star/AAA Four Diamond Steakhouse in the U.S. – Ocean Room.

www.kiawahresort.com

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Kiawah Island Golf Resort

Recruiting for: Culinary Externs - Baking & Pastry Externs - Various Levels of Cooks - Full-Time Culinary and Full-Time Baking & Pastry Positions.

15Table

Jackie Regan Recruiting Manager One Sanctuary Beach Drive Kiawah Island SC 29455

(843) [email protected] (843) 768-6061



Le Pain Quotidien boulangerie kitchens offer a home from home for people to enjoy authentically delicious food in a friendly and convivial ambiance. Our ingredients are fresh, seasonal, organic and locally sourced wherever possible, and our artisan bread remains the piece de resistance of our menu. We provide wholesome food that is good for the body, good for the soul and good for the planet. LPQs offer table service, take away counter service and a retail selection of pantry items.

www.lepainquotidien.com

Will Interview

Wednesday

Le Pain Quotidien

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Recruiting for: Kitchen Managers - Service Managers - Managers - General Managers

28Table

Emily Boyer People Support Manager 434 Broadway, 3rd Floor New York NY 10013


Chris Garate '09, '11 District Manager

[email protected]

Victoire Swaels Training and Development Manager

[email protected]

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!

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

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

We are currently seeking qualified people to staff a variety of positions encompassing all levels of restaurant management and operations. We offer top rewards, competitive salaries, excellent benefits, 401K, bonuses, ample opportunities for growth, and much more.

www.legalseafoods.com

Will Interview

Wednesday

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Legal Sea Foods

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Recruiting for: Culinary Externs - Baking & Pastry Externs (Harborside Boston area only) - Kitchen Manager

31Table

Janet Sutherby Director of Recruiting One Seafood Way Boston MA 02210

(617) [email protected] (617) 530-6655

Jackson Wu Chef - Legal Crossing Restaurant - Boston

[email protected]



Macy's Department Stores have over 800 Locations. Macy's Food Division, located within our department stores, operates over 120 Food Operations throughout the United States. We operate full service, quick service, catering and coffee concepts. In addition we have one of the only fully operating candy kitchens.

www.macyscollege.com

Will Interview

Wednesday

Macy's Food Division

Recruiting for: Executive Chef - Supervisors

61Table

Kim Hayes Human Resources Director 700 On The Mall Minneapolis MN 55402


Kurt Rainey Area Director

[email protected]

Organic maple syrup and sugar producer with weekend tourism and private events during the week. Café and retail store led by CIA graduate.

www.crownmaple.com

Will Interview

Wednesday

Madava Retail, LLC and Crown Maple, LLC

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Recruiting for: Full-Time Front-of-the-House Manager - Culinary or Baking & Pastry. Part-Time Café Attendent - Part-Time Prep Cook

65Table

Jacob Griffin '07, '08 Executive Chef/General Manager 47 McCourt Road Dover Plains NY 12522

(845) [email protected] (845) 877-5044

Madison Parks '10 Sous Chef

[email protected]

Located in the Gramercy Park Hotel, Maialino is a Roman-inspired trattoria from Danny Meyer's Union Square Hospitality Group. Maialino captures the warmth and comfort of a true neighborhood trattoria, with a menu that is reflective of the rich culture of both Rome and New York. Executive Chef Nick Anderer draws inspiration from the Roman cooking tradition to create a soulful food that celebrates the restaurant's ongoing relationship with its local family of farmers and suppliers.

Marta is the latest Roman-inspired eatery from the creators of Maialino. Still in partnership with Danny Meyer, Executive Chef Nick Anderer will team up with his long-standing culinary cohort, Joe Tarasco (named Chef de Cuisine of Marta) to activate the ground floor of the newly renovated Martha Washington Hotel on 29 E29th Street. These two will be cooking with fire, quite literally, churning out thin, crackly-crusted, Roman-style pizzas and stoking the embers of a 9-foot long open hearth to fuel the rest of the menu. A sizeable craft beer program and a focused Italian wine list will quench the thirst of all bar enthusiasts.

www.maialinonyc.com

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Maialino/Marta - Union Square Hospitality Group

Recruiting for: Culinary Externs - Baking & Pastry Externs (at Maialino)- Line Cooks - Pastry Cooks (both locations)

52Table

Stephanie Jackson '08 Senior Training Manager - USHG

[email protected]

Jason Pfeifer '06 Chef de Cuisine

[email protected]

Joe Tarasco '05 Executive Sous Chef 2 Lexington Avenue New York NY 10010

(212) [email protected] (646) 898-3313



Maison Kayser USA is an Artisanal French Bakery and Café which originated in Paris, France, by Chef Eric Kayser. The Maison Kayser concept is based on Craftsmen Bakers, respectful of small-scale bakery tradition using natural leaven. We are recognized for our technical innovations, new recipes, innovative store designs and a constant search for the best quality ingredients. All of our breads are kneaded, shaped, and baked each day in the baking rooms of each of our bakeries. Our bread, pastries, and brioches are all created with natural liquid leaven, produced in our baking rooms with the help of the Fermentolevain, a machine designed by Eric Kayser himself. We carry 60 varieties of bread as well as 50 types of cakes and 25 types of pastries. In addition to these creations, we offer authentic French cuisine for breakfast, lunch, and dinner. Employees have the opportunity to work with a great group of colleagues in an entrepreneurial, fast-paced environment. Interested candidates are welcome to visit our website at http://www.maison-kayser-usa.com/ for more information about the company. Maison Kayser offers competitive pay, great benefits, and an opportunity to learn and grow.

www.maison-kayser-usa.com

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Maison Kayser

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Recruiting for: Baking & Pastry Externs - Baker - Bakery Sous Chef - Pastry Cook - Pastry Sous Chef - Restaurant

Manager - General Manager - FOH Opportunities

46Table

Cleo Clarke Corporate Human Resources Director 120 5th Avenue, 4th Floor New York NY 10011


Robert Howay '10 Pastry Sous Chef

Justin Nickell '09 Head Baker

Where life just keeps getting better. Where Enthusiasm meets Accomplishment. Welcome to Marriott International, Inc. You've 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 blocks you need to forge a challenging new path, the hotel opportunities you want to expand your skills, and the benefits that let you live the life you want. Multiple brands offer you the opportunity to work and grow your experiences in many directions from Marriott Hotels, JW Marriott, Renaissance, and The Ritz‑Carlton all offering World Class Cuisine. You'll work alongside ladies and gentlemen who share your enthusiasm about your hotel employment within one of our Marriott brands. And you'll discover hospitality jobs that offer growth and promotions that will let you experience the career of a lifetime. Whether you're applying for your first hospitality job or you are a career professional, Marriott offers success you can experience. We invite you to consider Marriott as your career destination. All interested candidates must post their resume in advance at MarriottU.com. Feel free to send an email message after posting to [email protected] to verify your information has been processed through the system. And, join our Team for an Informational Session on Monday, June 9, at 9 PM in the EcoLab Theatre in the CIA Admissions Building. We are seeking candidates for the 2014 Culinary Voyage Leadership Development Program who will graduate by August 2014. Opportunities are available in multiple brands in Marriott International in the areas of Culinary. Since July 2013 seven of your colleagues have joined our Culinary Voyage Leadership program. Your training will be geared toward the specific position/brand for which you are hired. We are seeking individuals with a college education, industry work experience, and previous leadership experience. Candidates must also be open to relocation as an opportunity of interest may not be available in your desired location. Interested candidates should register their information prior to Career Fair at: MarriottU.com.

www.marriottU.com

Will Interview

Wednesday

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Marriott International and The Ritz-Carlton

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Recruiting for: CA and B&P Externs at approved Marriott and Ritz-Carlton sites on the actively seeking list. Culinary candidates for limited Voyage Leadership Program - must be ready and willing to relocate. Great opportunities throughout the domestic US

84Table

Janet Bachtel Manager, University Relations 10400 Fernwood Road - Dept. 52931.91 Bethesda MD 20817

(573) [email protected] (301) 576-8472



In June 2011, Chef Mike Isabella opened Graffiato, an Italian-inspired restaurant in the Chinatown neighborhood of Washington, D.C. The 130-seat spot serves fresh house-made pasta, seasonal, artisanal pizzas and small plates inspired by the food he grew up eating in New Jersey prepared by his Italian-American grandmother.

Chef Mike Isabella opened Kapnos along the Fourteenth Street Corridor in July 2013. Isabella draws inspiration from Northern Greece to create a menu of spreads, breads, vegetables and other small plates, including his signature wood-grilled octopus. Two wood-fire grills with rotating spits and a large oven for stone-baked flat breads service the 160-seat restaurant. Guests enjoy carvings from whole animals that have been spit-roasted all day, including lamb, goat, duck, chicken, and suckling pig. Next to his northern Greek restaurant, Kapnos, Chef Isabella opened G. The dual concept serves sandwiches, salads and casual fare by day and a four-course Italian tasting menu by night.

Gain real world experience in a fast-paced, high-volume, open kitchen. Be an integral part of everyday operations at a Mike Isabella restaurant.

www.graffiatodc.com

Will Interview

Wednesday

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Mike Isabella Concepts: Graffiato, Kapnos, G

Recruiting for: Culinary Externs (Graffiato). Full-time culinary and pastry positions at all properties.

23Table

Thomas Malz '13 Sous Chef

[email protected]

Thomas Viola '10, '11 Maitre D' 707 6th Street, NW Washington DC 20001


The Modern is a fine dining restaurant located at the Museum of Modern Art. The restaurant features the original cuisine of Executive Chef Abram Bissell with desserts by Pastry Chef Marc Aumont. The Dining Room overlooks the Abby Aldrich Rockefeller Sculpture Garden, while the Bar Room offers a more casual dining and bar area. The Modern also offers a seasonal outdoor terrace and two private dining rooms. A separate, street-level entrance on 53rd Street allows guests to enjoy the restaurant outside of museum hours.

www.themodernnyc.com

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THE MODERN

Recruiting for: Culinary Externs - Baking & Pastry Externs - Back Waiters - Servers - Captains - Hosts - Line Cooks - Pastry Cooks

51Table

Abram Bissell Executive Chef 9 West 53rd Street New York NY 10019


Diana Delli Santi Service Director

[email protected]

Rachel Durboraw '11, '12 Dining Room Captain

[email protected]



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

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

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

Mohonk welcomes applicants with a positive attitude, a wish to use their skills and knowledge to provide "legendary" customer service, and a desire to learn and grow.

www.mohonk.com

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Mohonk Mountain House

Recruiting for: Culinary Externs - Baking and Pastry Externs - Cooks (year round) - P.M. Sous Chef

10Table

Shawn Clark Employment Manager 1000 Mountain Rest Road New Paltz NY 12561

(845) [email protected] (845) 256-2049

James Palmeri Executive Chef

[email protected]

Established by Executive Chef/Founder David Chang in August of 2004 with the opening of Momofuku Noodle Bar in the East Village, the Momofuku restaurant group now includes restaurants in New York City, Sydney, Australia and Toronto, Canada. Momofuku has a total of eight restaurants (Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Má Pêche, Momofuku Seiōbo, Momofuku Noodle Bar Toronto, Daishō, Shōtō), a bakery with multiple locations throughout New York City (Momofuku Milk Bar), two bars (Booker and Dax, Nikai), and a Culinary Lab. Momofuku restaurant group has gained world-wide recognition for its innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors.

www.momofuku.com

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Momofuku

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Recruiting for: Culinary Externs (at approved sites) - Line Cooks - Sous Chefs - Office Interns - FOH Managers

63Table

Antonia Vitale HR and Recruiting Manager 853 Broadway, Suite 1211 New York NY 10003




Nestlé Professional® is dedicated to being an inspiring growth partner that delivers creative, branded food and beverage solutions, enabling foodservice operators to delight their consumers. We partner with CIA to provide students with a hands-on, professional externship where students work side by side with Nestlé Professional chefs and interact with foodservice operators and corporate consumers. Students gain valuable insight in our kitchens and from our chefs and our customers. Nestlé Professional benefits from creative ideas, enthusiasm and excitement from future culinarians. From innovative beverage systems under Nescafe® and Coffee-mate® brands to on-trend, culinary solutions from trusted Nestlé brands - Minor’s®, Stouffer’s®, Chef-mate®, Trio® and Hot Pockets®, Nestlé Professional meets the needs of foodservice operators while satisfying the tastes of the out-of-home consumer. Nestlé Professional is part of Nestlé S.A. in Vevey, Switzerland – the world’s largest food company – with sales over $100 billion. For foodservice product news and information visit www.nestleprofessional.com.

www.nestleprofessional.com

Will Interview

Wednesday

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Nestle Professional

Recruiting for: Culinary Extern

87Table

Carlie Alicea Human Resources Manager 30000 Bainbridge Road Solon OH 44139


Douglas McGohan Corporate Chef, Manager of Culinary Services

[email protected]

The newest restaurant from Danny Meyer’s Union Square Hospitality Group, North End Grill is an exuberantly reimagined American bar and grill located in lower Manhattan’s thriving Battery Park City. North End Grill showcases a market-driven, seafood-centric menu that emphasizes a variety of grilling techniques, complimented by an inspiring wine and cocktail list, and a bar with over 100 scotches. The restaurant marks the exciting return of Chef Floyd Cardoz, following his win on season 3 of Bravo’s Top Chef Masters. The space is vibrant and airy with a bustling bar room, elegant dining room, and a beautiful open kitchen that guests can dine in front of.

www.northendgrillnyc.com

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North End Grill

Recruiting for: Culinary Externs - All Full-Time Front-of-the-House, Full-Time Back-of-the-House - Culinary, and Pastry Positions.

41Table

Eric Korsh Executive Chef

[email protected]

Jeff Turok '11 Bar Manager 104 North End Avenue New York NY 10282


Nick Wasicek '12, '14 Assistant Server



A management position at Northstar is different. You will join a team of fantastic people and build skills for your career and your life. You’ll be a part of something meaningful that is also challenging and inspiring. You will be proud.

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

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

If you love food, and want to make the world a healthier, happier place, here’s your chance to make a career of it.

www.thenorthstarcafe.comNorthstar Café

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Recruiting for: Manager-In-Training - Managing Partner

9Table

Kevin Malhame Partner 4215 North High Street Columbus OH 43214

(614) [email protected] (614) 263-0505

NYIT Campus Dining - self-operated dining program.

www.nyit.edu/campusdiningNYIT: New York Institute of Technology

Recruiting for: Cooks - Chefs

54Table

Brian Hoos Executive Chef - NYIT Campus Dining

Robert Rizzuto '79 Director Dining Services

[email protected]

Pilar Visconti Director Campus Dining Northern Boulevard Old Westbury NY 11568

(516) [email protected] (516) 686-1330

On The Marc’s philosophy is simple: fresh food at its finest. We create seasonally-inspired menus using unique flavors and ingredients that are always prepared to perfection. Our core values: Innovative culinary creations, from classic to exotic. Attention to detail. Friendly and attentive services perfectly suited (or aligned) for client’s vision and budget. Professionalism at every level.

www.onthemarcevents.com

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On The Marc Events

Recruiting for: Culinary Extern- Part-Time: Servers - Cooks - Bartenders - Event Captains

44Table

Amanda Parker Staff Coordinator 47 Larkin Street Stamford CT 06907

(203) [email protected] (203) 883-8531



Orange and Olive Caterers is all about the local, the organic, the hip, the elegant and about using the best. We source our ingredients from local producers, people who love their products as much as we love to use them. With tantalizing culinary creations, intricate and unique beverages, Orange and Olive Caterers is the choice for any event big or small. We offer a wide range of interesting options from mixology to interactive culinary stations, cooking parties and private tasting menus.

www.orangeandolivecaterers.com

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Orange and Olive Caterers and Chef's Table

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Recruiting for: Culinary Extern - Sous Chef - Chef de Cuisine - Off Site FOH Manager/Customer Representative

55Table

Sam Fertik '09 Executive Chef/Co-Owner 398 Central Avenue Jersey City NJ 07307

(866) [email protected] (866) 247-2521

The Otesaga Resort Hotel is a 133-room hotel registered in Historic Hotels of America. Built in 1909, the Otesaga is nestled in Cooperstown, NY, with an ambiance of a bygone era. We are a seasonal hotel open from April through November with the Hawkeye Grill remaining open all year.

www.otesaga.com

Will Interview

Wednesday

The Otesaga Resort Hotel

Recruiting for: Sous Chef - Garde Manger - Executive Steward - Line Cooks

67Table

Terri Winter Director of Human Resources 60 Lake Street Cooperstown NY 13326

(607) 544-2507twinter@otesaga.,com (607) 544-2440

OTG is an award-winning food and beverage operator with more than 200 restaurants and retail boutiques in 10 airports across North America, including Minneapolis-St. Paul, John F. Kennedy, LaGuardia, Toronto Pearson, Boston Logan, Tucson, Washington National, Orlando, Chicago O’Hare and Philadelphia. Since its entry into airports in 1996, OTG has been recognized throughout the industry for its exceptional customer focus and groundbreaking innovation; growing to become the second largest privately held airport food operator in the United States in just over a decade. In 2014, OTG ranked among the World’s 50 Most Innovative Companies in Fast Company Magazine

www.anotgexperience.com

Will Interview

Wednesday

OTG Management

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Recruiting for: Chefs - Restaurant Managers - Directors of Operations - Executive Chefs

12Table

Mia Garcia Recruiting Coordinator

Kimberley Lehman Talent Acquisition Manager 352 Park Avenue South, 10th Floor New York NY 10006


Ramesh Meanger '10 Chef

[email protected]

Kevin O'Neill '98 Executive Chef

[email protected]

Sarai Sanabria Human Resource Generalist

[email protected]

James Smith Director of Training

[email protected]



Patina Restaurant Group is a bicoastal boutique restaurant and foodservice company. We are committed to providing our customers with outstanding and memorable dining experiences that include exceptional food and genuine hospitality. Learn about our legendary restaurants, luxury catering at premier events and venues, and innovative dining experiences in unexpected places. With a passion for all things culinary, our dynamic professional staff brings its world-class talents to the table every day. Unlimited opportunities are available for talented and dedicated individuals.

www.patinagroup.com

Will Interview

Wednesday

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Patina Restaurant Group

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Recruiting for: Culinary Externs - Baking & Pastry Externs - All Culinary Positions.

88Table

Frank Marino Director - Recruiting, Training & Development 120 West 45th Street - 16th Floor New York NY 10036

(212) [email protected] (212) 302-8032

Peter Callahan Catering is the leading catering company in the US today. We are currently seeking a full-time, motivated assistant to join our busy kitchen staff. Responsibilities include: Basic food preparation, Cleaning and Maintaining Equipment, Shadowing Head Chef, and Event food preparation. Candidates should posses a passion for the Culinary Arts and a creative imagination, along with a positive attitude. This is an incredible opportunity, and we want to make sure that we are giving it to the students that really deserve it and that will make the best of it. Students should be determined and hardworking individuals. We are offering a paid externship because we want the very best of the best. Students will also be able to work off-premise catering events and get to experience final execution of all of their hard work during the week.

www.petercallahan.com

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Peter Callahan Catering

Recruiting for: Culinary Externs - Baking & Pastry Externs - Sous Chefs

68Table

Ariel Banks Staffing Manager 137 West 25th Street - Floor 4 New York NY 10001

(212) [email protected] (212) 327-1096

Adam Greenberg Executive Sous Chef

[email protected]

The Polo Club of Boca Raton is a premiere private golf club, tennis club, and resort residential community in South Florida. Located on 1,100 meticulously manicured acres in Palm Beach County, just seven miles from downtown Boca Raton, The Polo Club provides its members with two premier Championship Golf Courses, a nationally recognized tennis facility with 27 Har-Tru courts, a 35,000 square foot, world-class spa and fitness center, and a myriad of social and dining activities. When it comes to quality, design and amenities, The Polo Club of Boca Raton sets the standard to which all other country club communities aspire.

www.poloclub.net

Will Interview

Wednesday

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The Polo Club of Boca Raton

Recruiting for: Culinary Externs - Baking & Pastry Externs - Line Cooks - Pastry Cook - Junior Sous Chefs - Sous Chef. Positions available year-around.

7Table

Teri Borowski Director of Human Resources 5400 Champion Blvd. Boca Raton FL 33496

(561) [email protected] (561) 912-1009

Brett Morris '88 General Manager/COO

[email protected]

Enrique Villardefrancos Executive Sous Chef

[email protected]



Rational Cooking Systems, Inc. (RATIONAL USA) was incorporated in July 1993 as a wholly owned US subsidiary of RATIONAL AG, a German publicly held corporation. RATIONAL AG, founded in 1973, employs more than 1,200 people, of which more than 700 are in Germany. RATIONAL is the inventor and world’s leading supplier of combi-steamers with over 600,000 units sold worldwide. The RATIONAL success story began 39 years ago with the idea of combining dry and moist heat, and the first combi-steamer was developed. Now over 120 million meals a day are prepared to the highest quality standards using RATIONAL combi-steamers in 85 countries worldwide. With a 54% market share, RATIONAL is predominant in the world market and leads the way with innovations in the area of hot food preparation. RATIONAL’s new SelfCookingCenter® 5 Senses® allows you to fry, roast, grill, broil, steam, poach, bake, and much more, in a single self-cleaning piece of equipment. Easily prepare a variety of foods using the 7 “touch of the button” cooking modes. Whether you are cooking for 20 or 2,000, the guesswork of meal preparation is eliminated thanks to the world’s only SelfCookingCenter® 5 Senses®. With offices, subsidiaries, and branches in the US, Canada, United Kingdom, Germany, Spain, Poland, Sweden, Turkey, Switzerland, Italy, Singapore, China, Argentina, Korea, Japan, Brazil, Mexico, the Netherlands, and Slovenia, and a team of highly qualified expert chefs, engineers, physicists, and nutritionists within the RATIONAL Group, we have the largest development team devoted to researching, developing, and producing cutting edge technology within the foodservice industry. Our patent technology leadership is estimated to be seven years ahead of our competitors and has enjoyed a sustained double-digit annual growth rate in the past twenty years. Since its inception in 1993, RATIONAL USA has grown into a self-sustaining company with over fifty employees. In 2013, we posted over $50 million in gross sales.

RATIONAL Cooking Systems, Inc.

Recruiting for: RATIONAL Certified Chef

75Table

Cathy Sexton Senior Sales Director, East 1701 Golf Rd., Ste C-120 Commercium Rolling Meadows IL 60008

(224) [email protected] (847) 755-9583

Lee Baker Senior Sales Director, Partners

[email protected]

Jose Gonzalez Regional Sales Manager

[email protected]



Who is RoNetco Supermarkets?RoNetco Supermarkets is a famil-owned and operated company with seven full-service ShopRite stores in northwest New Jersey. They seek Executive Chefs, Chefs, Sous Chefs, Food Service Department Managers, Cake Decorators, Pastry Merchandisers and Leaders-in-Training to join a vibrant and growing operation of food service professionals who cater to customers with quality, fresh food selections.

What does RoNetco look for in a Food Service / Pastry Professional?Experience in ready-to-eat and gourmet selections for gatherings of 5, 15, 50 or more. Ability to increase sales by leading, instructing, training, mentoring and motivating a staff of 15 to 20.Creativity in recipe design and implementation. Candidates who can establish and follow consistent practices of menu planning, preparation, cooking, garnishing and presentation of food and desserts. Individuals who will maintain a high level of customer satisfaction and quality standards.

What does RoNetco offer?The ability to maintain a schedule with hours that provide a satisfying work /life balance.A 401(k) and pension plan – health/dental/vision program; tuition reimbursement; and life insurance; Premium pay for Sunday hours.

We’re Busy – We’re innovative – we’re fun and we’re growing…Come Join Us! RoNetco Supermarkets, Inc., Morris Canal Plaza U. S. Hwy 46, Ledgewood, NJ 07852. Contact: Christine Foster at: [email protected]. New Jersey Locations in Netcong – Byram – Flanders – Newton – Mansfield – Succasunna – Franklin.

www.shoprite.comRoNetco Supermarkets, Inc.

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Recruiting for: Executive Chefs - Chefs - Sous Chefs - Food Service Department Managers - Cake Decorators - Pastry Merchandisers - Leaders-In-Training

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Christine Foster Communications & Training Coordinator Morris Canal Plaza 1070 U.S. Hwy. 46 Ledgewood NJ 07852

(973) [email protected] (973) 927-4953

Christopher Corvasce '11, '12

Executive Chef

[email protected]

Dan LeClech Supervisor, Food Services

[email protected]

Rucola is a rustic Northern Italian restaurant nestled in the heart of historic Boerum Hill. Inspired by the slow food movement in Piedmont, we seek to provide a farm-to-table experience by selecting the highest quality ingredients available in and around New York. Our food, wine, and cocktail menus change seasonally.

www.rucolabrooklyn.com

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Rucola

Recruiting for: Culinary Extern - Line Cook - Stage

16Table

Julian Brizzi Managing Partner 190 Dean Street Brooklyn NY 11217


Patrick Miller '06 Executive Sous Chef

[email protected]



Come join a dynamic, high-growth company that is a recognized leader in the food service industry. SAGE Dining Services®, Inc. is the nation's leading provider of sustainable dining services and gourmet catering for independent schools and private colleges. SAGE also provides dining services to a select number of convents, long-term care facilities, and conference centers. SAGE is an independent, management-owned company whose growth is powered by the talents of incredible managers. Since the creation in 1990, SAGE has grown by providing clients with personal attention, superior service, and unbelievable food while providing the management team a fun work environment and opportunities for personal and professional growth. Come join the fastest growing team of food service professionals. We have locations and opportunities coast to coast.

www.sagedining.comSAGE Dining Services, Inc.

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Recruiting for: Nationwide opportunities in private schools and private colleges: Food Service Directors - Catering Managers - Executive Chefs - Assistant Food Service Directors - District Managers. Sorry, no externships!

79Table

Eileen Gamelin Recruitment Director 222 Bosley Avenue - Suite B7 Towson MD 21204

(410) [email protected] (410) 339-3955

Thomas Ankner '98 District Manager

[email protected]

Michael Francis Regional Manager - Northeast Region

[email protected]

Saugatuck Craft Butchery is Connecticut's first whole animal butchery. Specializing in whole animals, raised within 150 miles of the shop, Craft is a full service nose to tail butchery.

www.craftbutchery.com

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Saugatuck Craft Butchery

Recruiting for: Culinary Extern - Butcher - Retail Worker

37Table

Michael Egan '11 Butcher Shop Manager 580 Riverside Avenue Westport CT 06880


Samantha Garwin General Manager

[email protected]

The Cornell University School of Hotel Administration offers BPS graduates with several years of work experience and an ongoing interest in hospitality management the opportunity to complete a Masters of Management in Hospitality tuition free, through the Kanders Food & Beverage Assistantship.

www.shacia.orgSchool of Hotel Administration/The CIA Alliance

Recruiting for: Interested students!

86Table

Emily Franco Director 1946 Camps Drive - 459 Roth Hall Hyde Park NY 12538


SLATEBRIDGE RESTAURANT GROUP was founded in 1998 with the idea of building unique restaurants for specific premium restaurant markets. Fourteen years later, SLATEBRIDGE is a 600-person team serving six distinct cities across four brands. We operate under a simple vision: Tthe world does not need more restaurants; the world needs more great restaurants. Learn about our brands above or contact us if we can be of service to you.

www.slatebridge.comSlatebridge Restaurant Group

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Recruiting for: Kitchen Managers - Graduates

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Amber Dunlap Human Resources Manager 4610 South Ulster Street - Suite 150 Deniver CO 80237




Vision for Success: Snowshoe Mountain will be known as one of the top five mountain destinations in the East, the best place to work in West Virginia, and a trusted resort partner. We’ll carve our legacy by perfecting factors within our control and providing guests with valued hassle-free experiences to create lifelong mountain enthusiasts.

Our organizational values describe our shared beliefs…what’s important to us as an organization; how we want to treat each other and our guests: Guest Driven – Service, Passion, Fun Unified Team – Cooperative, Fun and Unsoiled Integrity Always – Do the Right Thing Down-Home Hospitality – Warm, Friendly, Sincere Epic Experiences – Wild, Memorable, Unexpected Delight Stewardship – Environment, Financial, Safety.

Guest Valued Experience - Being a Trusted Resort Partner - Best Place to Work in West Virginia.

www.snowshoemtn.com

Will Interview

Wednesday

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Snowshoe Mountain Resort

Recruiting for: Culinary Externs - Chefs - Sous Chefs

59Table

Tom Brennan Director of Food & Beverage WV 26209

[email protected]

Kelly Morrison Recruitment Manager 10 Snowshoe Drive Snowshoe WV 26209


For over 75 years, The Spa at Norwich Inn has been a destination for discerning guests seeking luxury, comfort, and tranquility in the Connecticut woods.

www.thespaatnorwichinn.com

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The Spa at Norwich Inn

Recruiting for: Culinary Externs

32Table

Craig Douville '09 Sous Chef

[email protected]

Ed Esneault Executive Chef 607 West Thames Street Norwich CT 06360

(860) [email protected] (860) 886-9299

Known as “The Greatest Yacht Club in the World”, the St. Francis Yacht Club has a history rich in tradition, camaraderie and yachting. Founded in 1927 with the mission to promote yacht racing on the San Francisco Bay and around the world, for decades the Club has put forward some of the world’s most renowned sailors. Arguably one of San Francisco’s most prestigious waterfront facilities, the clubhouse offers members and their guests unsurpassed views of the Golden Gate Bridge, Alcatraz, the Presidio, the Palace of Fine Arts and of course the San Francisco Bay. At the St. Francis Yacht Club sailing is a spectator sport; the Club’s Race Deck allows members to enjoy some of the world’s largest regattas up close. The Club’s history and traditions are showcased throughout the Clubhouse and reflected in our museum-quality model collection and maritime art.

www.stfyc.com

Will Interview

Wednesday

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St. Francis Yacht Club

Recruiting for: Culinary Externs - Baking & Pastry Positions

4Table

Pam Brewer Human Resources Manager On The Marina - 700 Marina Blvd. San Francisco CA 94123

(415) [email protected] (415) 563-8670

Rick Dente Clubhouse Manager

[email protected]



Founded in 1995 by Stephen Starr, Philadelphia-based Starr Restaurants is one of the fastest growing multi-concept restaurant companies in the country. Starr Restaurants in Philadelphia include Alma de Cuba, Barclay Prime, Buddakan, Butcher and Singer, Continental, Continental Mid-Town, The Dandelion, El Rey, El Vez, Frankford Hall, Jones, Morimoto, Parc, Pizzeria Stella, Pod, Talula's Garden and seasonal food-stand SquareBurger. Morimoto and Buddakan are two highly popular restaurants in New York City's thriving Meatpacking District. Starr Restaurants expanded to Atlantic City, NJ, with Buddakan and Continental restaurants at the Pier Shops at Caesars in 2006 and to Fort Lauderdale, opening Steak 954 at the W Fort Lauderdale in 2009. Makoto at the Bal Harbour Shops opened in 2011. STARR Events is the group's full-service catering and special events division, managing projects including Granite Hill at the Philadelphia Museum of Art and Rat's Restaurant at Grounds for Sculpture. Stephen Starr has earned numerous awards and accolades, and was named “Restaurateur of the Year” by Bon Appétit magazine in 2005 and Zagat Survey New York City in 2007. Starr also received the TimeOut New York Readers’ Choice Award for “Best New Out-of-Town Restaurateur” in 2007. For more information, please visit www.starr-restaurant.com.

www.starr-restaurant.com

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STARR Restaurants

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Recruiting for: Culinary Externs (Morimoto and Buddakan) . All culinary positions in restaurants and catering. Front-of-

the-House Management.

77Table

Venus Cheung Senior Talent Acquisition Manager 134 Market Street Philadelphia PA 19106


Erik Battes Chef - Morimoto

Matt Bucher Director of Talent Acquisition

[email protected]

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 per day, 365 days per year. The menu features American continental cuisine with a mountain Norwegian influence. Our lounge, The Troll Hallen, offers bar services, apres ski and lighter menu fare. Your working experience at Stein Eriksen Lodge will add prestige and flare to your resume and provide you with a lifetime of skills.

www.steinlodge.com

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Stein Eriksen Lodge

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Recruiting for: Culinary Externs - Baking & Pastry Externs. Full-time Culinary, Baking & Pastry and Management positions. All positions are for the winter season starting in November/December.

1Table

Zane Holmquist '91 Executive Chef/Director of Food & Beverage Post Office Box 3177 Park City UT 84060

(435) [email protected] (435) 645-6483

Jason Berrett Assistant Food and Beverage Director

[email protected]

We are a destination resort with year-around activities. Located on Mount Mansfield, Vermont's highest peak. Ranked 4th in culinary in North America. We are continually expanding and strive to give our guests a great experience.

www.stowemountainresort.com

Will Interview

Wednesday

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Stowe Mountain Resort - Mount Mansfield Company

Recruiting for: Culinary Externs - Line Cooks -Banquets - Hospitality

78Table

Gary Crouse '84 Executive Chef 5781 Mountain Road Stowe VT 05672

(802) [email protected] (802) 760-3453

Noelle Roslip Human Resources Assistant



The Indian Hotels Company Limited (IHCL) and its subsidiaries are collectively known as Taj Hotels Resorts and Palaces and is recognised as one of Asia's largest and finest hotel companies. Incorporated by the founder of the Tata Group, Mr. Jamsetji N. Tata, the company opened its first property, The Taj Mahal Palace Hotel, Bombay in 1903. Taj Hotels Resorts and Palaces comprises 93 hotels in 55 locations across India with an additional 16 international hotels in the Maldives, Malaysia, Australia, UK, USA, Bhutan, Sri Lanka, Africa, and the Middle East. Taj Boston, the Crown Jewel of Boston Hotels, occupies the city's most prestigious address at Arlington and Newbury Streets. Renowned for its classic style and award-winning service, this 1927 landmark hotel overlooks the picturesque Public Garden with swan boat rides and the Boston Common's ice-skating at Frog Pond. Surrounded by art galleries, boutiques, and restaurants, the hotel is ideally located near the Theatre District, historic sites, shopping at Copley Place, and the Hynes Convention Center. Its prized collection of art and antiques is on display throughout the hotel. The Taj luxury hospitality, services, amenities and enhancements now add a new luster to the hotel's signature settings.

www.tajhotels.com

Will Interview

Wednesday

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Taj Boston Hotel

Recruiting for: Culinary Externs - Full-time permanent Cook.

26Table

Kim Lambrechts Director of Food and Beverage

[email protected]

Nicole Ozan Assistant Director of Human Resources 15 Arlington Street Boston MA 02116

(617) [email protected] (617) 598-5271

Jesse Souza Executive Chef



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, five golf courses, two spas, 21 dining options, a world-class casino, cabaret-style showroom, 5,000-seat Event Center and more than 100,000 sq ft of flexible event and conference space. Our tennis pavilion, Lava Dance Club and heliport have all opened 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.

www.turningstone.com

Will Interview

Wednesday

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Turning Stone Resort & Casino

Recruiting for: Culinary Externs - Baking & Pastry Externs - Please visit www.turningstone.com/careers for an up-to-date

listing of our career opportunities.

71Table

Cesar Barachina Pastry Chef

[email protected]

Jackub Hartlieb Executive Sous Chef

[email protected]

Helen Wellar Recruiter 5218 Patrick Road Verona NY 13478


Unidine Corporation is the nation's most innovative and fastest growing dining management company. Every member of the Unidine team is driven to deliver the highest level of customer and client service and shares a belief that our approach to fresh food is fundamentally linked to health and wellness, human interaction, and social responsibility. From this common foundation, we deliver the best food and dining management services in the industry and exceed our customers' and clients' expectations every day.

www.unidine.com

Will Interview

Wednesday

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UNIDINE Corporation

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Recruiting for: Culinary Externs - Sous Chef - Chef Manager - Executive Chef - Patient Services Representative - Guest

Services Representative - Dining Services Director - Operations Support Manager - Operations Support Director.

19Table

Peter Cleary '12 Director, Talent Acquisition 1000 Washington Street - Suite 510 Boston MA 02118

(617) [email protected] (617) 456-4428

Margaret Derby Recruiter

[email protected]



One of America’s most acclaimed and popular restaurants, Danny Meyer’s Union Square Cafe serves robustly flavored, seasonal American cuisine in a relaxed setting of casual elegance. Union Square Cafe’s iconic food and gracious hospitality changed the restaurant landscape in New York City, and continue to set the bar for excellence and innovation under the helm of Executive Chef & Partner Carmen Quagliata and Managing Partner Sam Lipp.

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

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

www.unionsquarecafe.com

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Union Square Café


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Chris Marcel '09

[email protected]

Carmen Quagliata '88 Chef and Partner 21 East 16th Street New York NY 10002


As the event services business of Danny Meyer’s renowned Union Square Hospitality Group, Union Square Events is passionate about bringing the same warm hospitality and culinary excellence that guests of our sister restaurants have come to appreciate to catered affairs, cultural institutions, sports arenas, music venues and large-scale event production. Our team works together to exceed our clients’, and their guests' expectations, time and time again.

www.unionsquareevents.com

Will Interview

Wednesday

Union Square Events

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Recruiting for: Venue Managers - Chefs - Administrative Assistants - Marketing - Pastry

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Hallie Nicoll Culinary Operations Manager 640 West 28th Street New York NY 10001


John Karangis Executive Chef

Sophia Van Doren Executive Assistant



The Waldorf Astoria is a 1400 room luxury hotel on Park Avenue in New York City. The hotel features three restaurants, room service, and 60,000-square-feet of banquet space. Kitchen brigade numbers 140; kitchen includes butcher, full garde manger, and a pastry shop.

www.waldorfnewyork.comWaldorf Astoria New York & Hilton Worldwide

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Recruiting for: Management Training roles for culinary. Culinary opportunities at various levels for Hilton.

2Table

Peter Betz '94 Executive Sous Chef 301 Park Avenue New York NY 10022

(212) [email protected] (212) 872-4699

Aphisith Phongsavanh Culinary Management Trainee

[email protected]

Seusett Sahai Talent Acquisition Coordinator

[email protected]

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 advance in the culinary industry.

Disney Culinary College Program Cast Members are provided many opportunities that inspire growth. As a Cast Member, you will join one of the world's leading entertainment and hospitality companies in delivering first-rate guest dining experiences. Our variety of restaurants offers the opportunity to experience a creative world of culinary options, from quick service to character dining to fine dining. Disney Culinary Cast Members may experience various positions in different work locations, helping advance their careers and discovering new opportunities. Not all Disney memories are made in the theme parks and resorts. Some are made in the kitchen.

Please join Disney representatives for an Informational Session on Monday, June 9, at 9:15 PM in the Danny Kaye Theatre.

www.disney.com

Will Interview

Wednesday

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Walt Disney World

Recruiting for: Culinary Externs - B&P Externs - Graduate Positions

85Table

Pauli Milotte Chef Recruiter 1515 Lake Buena Vista Drive Lake Buena Vista FL 32825

(407) [email protected] (407) 934-6878

Stefanie Logan Recruiter

Daniel Sicilia Chef



Headquartered in Rochester, New York, Wegmans is a privately held, family-owned company, founded in 1916 by the Wegman family. Ranked #5 on FORTUNE magazine's 2012 list of the 100 Best Companies to Work For, Wegmans has been on the list every year since it began in 1998, and in 2005 it ranked #1. A major regional supermarket chain, and one of the largest private companies in the U.S.,Wegmans raised the bar on the shopping experience — better quality goods, a spectacular abundance of choice, restaurant-quality prepared foods, beautiful stores and displays, and a superior level of customer service.

www.wegmans.com

Will Interview

Wednesday

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Wegmans Food Markets

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Recruiting for: Culinary Externs (at approved sites) - Various Culinary Positions

83Table

Natalie Antinore Recruiter 100 Wegmans Market Street Rochester NY 14624


Christopher Brandt '93 Executive Chef - Next Door by Wegmans

[email protected]

Paul Comishock '05, '06 Store Chef

[email protected]

Glenda Konzman Staffing Coordinator

[email protected]

White Lodging is dedicated to its mission of maximizing the value of every asset as well as its core values of growth,accountability, ethics, impact, reliability and genuine care. This has led White Lodging to become one of the largest and fastest growing independent hotel ownership, development, and management companies in the country, with more than 170 managed hotels across 21 states. At White Lodging, we treat our restaurant portfolio as if each restaurant is a stand-alone venue run by an award-winning food and beverage team; there just happens to be a hotel attached. That means we can really focus on the food, atmosphere, and experience and give our directors of food and beverage and chefs the ability to be creative. Chefs such as our own Chef Rino Baglio, one of 21 chefs in the world to receive the first Master Chef F.I.C. Certification awarded by the World Association of Chefs Society. We are proud of our teams’ other achievements such as the 2013 Marriott Food & Beverage Excellence Award and being designated a certified training store for TGI Friday’s. In the next 24 months, White Lodging will have more than 20 additional openings as the company moves forward to reaching $1.5 billion in managed sales and more than 200 premium-branded hotels by 2015.

White Lodging has opened a state -of-the-art Test Kitchen to emphasize the importance of food and beverage in our company. The purpose of the Test Kitchen is to act as our F&B University in creating great dishes that support our menus, wine pairing and selecting, cocktail development, and marketing of beverages . The Test Kitchen environment will provide educational classes to our leaders and continue their development within White Lodging.

www.whitelodging.com

Will Interview

Wednesday

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White Lodging

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Recruiting for: Culinary Externs (at approved sites) - Line Cooks - Garde Manger - FOH Supervisory positions in both

Restaurants and Banquets.

80Table

Vicki Trimberger Talent Acquisition Manager 701 East 83rd Avenue Merrillville IN 46410


Giorgi Di Lemis Vice President - Food & Beverage

[email protected]

Cara Dougherty Talent Acquisition Project Manager

[email protected]

Shannon Mitchell Executive Chef - Austin Marriott South

David Oland Executive Chef - Chicago Midway Marriott

[email protected]



The Whiteface Lodge is a premium resort in the Adirondack Mountains. We have several food outlets including Kanu, which is our fine dining restaurant; and our Old Fashion Ice Cream Parlor. We also offer room service and specialize in catering weddings. Urgo Hotels is a management company with over 30 properties across the United States and Canada in its portfolio.

www.thewhitefacelodge.com

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The Whiteface Lodge Resort & Spa

Recruiting for: Culinary Externs (August - December) - Part-Time and Full-Time Cooks - Executive Pastry Chef

57Table

Sean Foley Director of Food & Beverage

[email protected]

David S. Haick, CEC, CHS

'98Executive Chef 7 Whiteface Inn Lane Lake Placid NY 12946


Winged Foot Golf Club is a highly prestigious golf club with a high profile membership. It has two 18-hole golf courses that are ranked as some of the best in the nation. We do everything from traditional club fare, large banquets, and weekly corporate outings to high-end, modern a la carte dining.

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Winged Foot Golf Club


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Beth Shea '00 Pastry Chef 851 Feinmore Road Mamaroneck NY 10543


The Woodstock Inn and Resort is a 4-Diamond, Preferred Hotel that offers modern amenities and services: 142 spacious rooms, plush bedding and breathtaking grounds. We are also part of the Vermont Fresh Network, and we have our own organic Chef's Garden which supplies the hotel with fresh vegetables and cut flowers in season.

www.woodstockinn.com

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Woodstock Inn Resort and Spa

Recruiting for: Culinary Externs (late August - early November) - Baking & Pastry Externs (November and late

December) - Line Cooks - Sous Chef - Pastry Chef.

38Table

Greg Farrell Executive Chef 14 The Green Woodstock VT 05091

(802) [email protected] (802) 457-6699

Zuma Restaurant , the brainchild of award-winning chef Rainer Becker offers a sophisticated cuisine philosophy inspired by the informal Japanese dining style called Izakaya in downtown Miami and now opening in New York!

Since opening, Zuma Miami has not only become synonymous as one of Miami’s landmark dining destinations and a favorite among locals, visitors and celebrities alike, but has also been the proud recipient of prestigious awards and accolades given out by local and national culinary and lifestyle institutions and press outlets.

www.zumarestaurant.com

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Zuma Japanese Restaurant

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Recruiting for: Culinary Externs (Miami only) - Full-Time Positions: Culinary - Baking & Pastry - Kitchen Management

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Bobbie Mesa Human Resources Manager 270 Biscayne Blvd. Way Miami FL 33131




Documents

Summer Career Fairm.ciamainmenu.culinary.edu/announcements/June-2014...June 10, 2014 Summer Career Fair Located in artsy Nyack, New York, overlooking the Hudson River. A 60-seat restaurant