Briefly describe your job and responsibilities.
I prep and cook food to order for customers.

What does a "typical" day at work look like for you?
I come in at 10:30 am and prep before the lunch rush. After lunch, I make sure everything is ready for the dinner rush. Around 6 pm I start cleaning for when we close at 7 pm.

What was your first job?
My first job was when I was 16, at McDonald's. I was a cashier.

When did you know this industry was right for you?
I had worked at lot of kitchen jobs, but it wasn't until I worked at a high end catering company that I realized it was what I want to do for the rest of my life.

Briefly describe your career path and how you got to where you are today.
I started working in fast food and short order cook jobs. When I moved to Pennsylvania, I got a job at a high-end catering company and fell in love with cooking beautiful food. From there I want to culinary school and joined the ACF. After I graduated, I worked for a job that let me cook great food but also gave me benefits. That is what lead me to the job I have now.

What is your favorite part of your job?
I love interacting with the residents that live in my building. Many of them a very happy to see me every day.

What is the most challenging part of your job?
The most challenging part is during dinner rush. We get a lot of pre-orders and trying to fill those orders and make the food for the walks can be hard at times.

What advice would you give to students interested in your profession?
Work in different kitchens—fast-paced restaurants, catering jobs, food trucks, health care kitchens, etc. There is no cookie cutter job in the culinary arts. Find what fits you and your needs.

What achievement are you most proud of?
I am most proud of graduating from culinary school.

What do you like to do outside of work?
I am very involved with my local ACF. 

What is your favorite food to make or eat?
I love Asian food. It is my comfort food. 
​
What's at the top of your bucket list?
I want to own my own food truck.​

Rob Billet
Owner, ShreddRRz LLC, Food Truck & Restaurant

Briefly describe your job and responsibilities.
Daily operations of carry out restaurant and food truck including food prep and customer services. All product ordering and overseeing a small staff including one manager and a few part time employees.

What does a "typical" day at work look like for you?
Arriving at the restaurant and doing inventory. Prepping for the day and opening the restaurant to serve guests. If the food truck is going out that day, we also have to establish the food needs for the truck and prepare them as well. At the end of the day, completing daily paperwork and any miscellaneous items that need to be taken care of.

What was your first job?
Hourly employee at McDonalds.

When did you know this industry was right for you?
When I was promoted from an hourly employee to an assistant manager at McDonalds, I figured I would be in this business at some capacity.

Briefly describe your career path and how you got to where you are today.
I started as an hourly employee at McDonalds. I eventually became a general manager and attended Hamburger University in Oakbrook, Illinois. I spent ten years with McDonalds and was looking for more opportunity. After searching and many interviews I ended up being hired as an assistant manager trainee at Hoss's Steak & Sea House. Hoss's was expanding rapidly at that time, and I was promoted to the general manager position at the Hoss's on East Market Street in York. Based on my abilities to manage a profitable restaurant, I was used in several different struggling locations to turn things around. I also opened several new locations. I was eventually promoted to a district manager position and oversaw as many as 12 different locations. During my tenure as a DM, I was also heavily involved in creating new promotional products. Eventually this led to my being positioned as director of menu development. This involved creating new menu items, salad bar products and various other food ideas. During this time, the food truck craze really started to happen. Along with a friend of mine, we developed and operated a food truck concept (ShreddRRz) on the side mostly for fun and to develop and create some different products. We only operated about once a week with the intent of someday possibly doing it full time.

Fast forward to 2020 and COVID struck. Due to financial concerns some cuts had to be made and with no new restaurants or a need for product development, my job was eliminated. Having the food truck in my back pocket, I made the decision to pursue opening a carry out restaurant and still operating the food truck as well. 

What is your favorite part of your job?
The ability to create foods that make people happy when they eat them. I find great joy through making people happy with food.

What is the most challenging part of your job?
Regulations and government bureaucracy.

What advice would you give to students interested in your profession?
Learn as much as you can from as many people as you can. Follow your dreams and pursue them. They may not lead exactly where you expect but stick with your intuition. Eventually you will end up where you are supposed to be. Most importantly, do what you love and enjoy the journey.

What acheivement are you most proud of?
Opening the ShreddRRz location.

What do you like to do outside of work?
Actually I love cooking for friends and family. I am a huge Disney fan and love to go to Disney World. We enjoy traveling and especially visiting our grandchildren in Colorado. We also like traveling to the beach, scuba diving when we can and hiking as well.

What is your favorite food to make or eat?
This varies often. Most recently I bought an outdoor pizza oven and currently I am experimenting with dough and various pizzas. 
​
What's at the top of your bucket list?
Happiness in whatever I am doing at the current time.

Shanna Shultz
Dietitian & Cooking School Manager, ​The GIANT Company

Briefly describe your job and responsibilities.
Due to COVID, our nutrition and culinary nutrition lessons have now transitioned into the virtual world. My current responsibilities primarily consist of planning, promoting, prepping, and running online classes for customers. Classes revolve around disease states and coinciding nutrition recommendations, easy snacks for kids, and quick family dinner ideas. 

What does a "typical" day at work look like for you?
Typically my days revolve around our online classes - whether that be planning the presentation, shopping for ingredients, managing attendees, or actually running the class. 

What was your first job?
My first job in the nutrition industry was as a clinical dietitian in a hospital. 

When did you know this industry was right for you?
After spending time in the clinical field, I realized that I was ready for a space that would allow me to be creative with my passion for both nutrition and food, which is why I decided to transition to a retail dietitian at GIANT.

Briefly describe your career path and how you got to where you are today.
I have a Bachelor of Science from Virginia Tech in Human Nutrition, Foods, and Exercise. Following graduation, I completed a dietetic internship through Penn State. The four-year degree as well as internship are both required in order to sit for the Registered Dietitian exam which is needed to practice as a dietitian. 

What is your favorite part of your job?
I get to do a lot of media appearances relating to my job, sharing food and nutrition tips with families across the viewing area which I find to be very fun. The most rewarding part of my job though is seeing both kids and adults enjoying food, having an appreciation for what they are creating, and having a good time while eating healthy. 

What is the most challenging part of your job?
There are a ton of diet trends out there - it's hard to sway people into good, realistic eating rather than falling into the hyped-up fads. 

What advice would you give to students interested in your profession?
It's a bit of a long educational journey, but appreciate that journey. Remember what you learn in the classroom setting so you can effectively apply it to real life scenarios. 

What do you like to do outside of work?
I have a 5-year-old daughter who is my whole world! My free time is spent doing fun things with her. :) 

What is your favorite food to make or eat?
My all-time favorite food is macaroni and cheese - but I love any food adventure! 
​
What's at the top of your bucket list?
So nerdy, but I want to see Mount Rushmore!

Briefly describe your job and responsibilities.
The job encompasses making sure the 120+ staff have what they need to create a fantastic guest experience.

What does a "typical" day at work look like for you?
For me, the fun on a typical day is helping others on the team think through the most pressing challenge. The other fun is brainstorming with any member of the team who wants to help make improvements. Lastly - planning the next three projects.

What was your first job in the hospitality industry?
First job in hospitality was at age 14 - yard work at the Fireside Café. My sister Sharon was a server and she "volunteered" me. Cut the grass and pick up garbage. Pay was bad but the food was good.

When did you know this industry was right for you?
Every day when I wake up? This is a great profession to be in for those who like working with friendly outgoing people. 

Briefly describe your career path and how you got to where you are today.
Started a catered canoe company called "Trip's Down the Delaware" while going to college. In 1980 I became my Fraternity's House Steward - the job was to make sure Chef Angelo Ortiz had everything he needed to get a standing ovation from the Brothers after dinner was served.

I became a banker after college, for 9 years 364 days. Left banking to start Barley Creek Brewing Company. Raised Private Equity. Arranged Bank Loans. Secured Industrial Development Authority Low interest financing. Bought a building (essentially at a Sheriff sale). Built Northeast Pennsylvania's first Brewpub since prohibition. Added a Distillery, Tasting Room, Catering and Event Planning and more to follow!

What is your favorite part of your job?
The people in this industry. Really good, hard working, salt of the earth people who make this industry rewarding.

What is the most challenging part of your job?
Figuring out the best way to help members of the team succeed, even the ones who may not know what that feels like.

What advice would you give to students interested in your profession?
Learn something about your industry every day. Get to know your co-workers. Bring ideas back from your travels. Have fun - even if the task at hand is not one would normally consider fun. 

What achievement are you most proud of?
My ability to convince Eileen Mckeegan to marry me! Then there's the three talented kids...Kelly, Jay & Kyler.

What do you like to do outside of work?
Play Hard - Ski - Golf - Travel and borrow ideas from really great independent operators.

What is your favorite food to make or eat?
Fan of BBQ - have enjoyed reading about "the right heat" - "the right seasonings / sauce" - But the real fun with food is the company you share it with. 
​
What's at the top of your bucket list?
Helping others figure out how to succeed in this industry.​

Briefly describe your job and responsibilities.
As Executive Director of the Philadelphia Convention and Visitors Bureau PHLDiversity, I am responsible for developing and implementing plans, strategies and initiatives specifically designed to raise Philadelphia’s image as a diverse multicultural destination leading to hotel room nights and economic impact for the region.

PHLDiversity is a division of the Philadelphia Convention and Visitors Bureau (PHLCVB) the official Tourism Promotion Agency for the City of Philadelphia globally. PHLDiversity works to increase Philadelphia's share of the diverse/multicultural meetings and tourism markets.

What does a "typical" day at work look like for you?
Working with the Philadelphia Convention & Visitors Bureau team to secure diverse meeting and conventions. Also attending meetings with corporate and community leaders to learn of Philadelphia priorities and collaboration opportunities. Finally Networking, Networking and Networking.

What was your first job in the hospitality industry?
Cook in a hoagie shop.

When did you know this industry was right for you?
When in college at Johnson & Wales University.

Briefly describe your career path and how you got to where you are today.
TOURISM DIVERSITY MATTERS
Executive Director
PHILADELPHIA CONVENTION AND VISITORS BUREAU – PHLDiversity
Executive Director
TEMPLE UNIVERSITY- Fox School of Business
Managing Director Business Development
TEMPLE UNIVERSITY- School of Tourism and Hospitality Management
Senior Director of Corporate Relations
PHILADELPHIA OIC - Opportunities Inn
General Manager
KORMAN COMPANY
Assistant General Manager (Director of Operations)
INNS OF DISTINCTION
Assistant General Manager
PRIME MOTOR INNS
Assistant General Manager
SHERATON HOTEL CORPORATION
Assistant Executive Housekeeper
OMNI HOTELS CORPORATION
Front Office Manager, Rooms Division Manager and Executive Housekeeper
HYATT HOTEL CORPORATION
Assistant Executive Housekeeper, Assistant Front Office Manager and Corporate Management Trainee

What is your favorite part of your job?
Creative collaborations and networking.

What is the most challenging part of your job?
Limited finances.

What advice would you give to students interested in your profession?
Always deliver your BEST, have a thirst for knowledge and don't be afraid to take a risk.

What achievement are you most proud of?
Delivering a positive Diversity, Equity and Inclusion impact in the Tourism and Hospitality industry.

What do you like to do outside of work?
Cooking.

What is your favorite food to make or eat?
Fried chicken.
​
What's at the top of your bucket list?
Writing a book!

Briefly describe your job and responsibilities.
Co-owner of local scratch bakery. Scheduling, food ordering and delivery, food prep organization/planning. Opening and closing of bakery. Menu planning for week, month, and special occasions.

What does a "typical" day at work look like for you?
We begin prepping/baking about 2 hours before doors open. We follow a solid plan of bread baking followed by filling the shop with desserts prepared the day before and continue baking throughout the day to refill and prepare for the following day.

What was your first job in the hospitality industry?
Externship for culinary school at Philadelphia Downtown Marriott. Very intense and grueling, but rewarding experience.

When did you know this industry was right for you?
The moment I started school. My first day was terrifying and thrilling all at the same time. Once I made the decision to start school I have never looked back.

Briefly describe your career path and how you got to where you are today.
I attended HACC after high school and continued as an art history major at Temple University. The beginning of my senior year I made the decision to drop out. Later that year my sister (who may have been worried I needed direction in my life) had me attend an open house at The Restaurant School. I was hooked the moment they began to talk - I owe it to my sister to see that I had a talent for something I did not really know you could make a career out of.

What is your favorite part of your job?
The physical work. I enjoy having a list and getting it all done properly. Working so closely with customers there is instant feedback, and you get to see people really enjoy and appreciate something you have created. I have also been very lucky to meet and work with some very awesome people.

What is the most challenging part of your job?
As a business owner it is assessing how much food to prepare. Since we are small and bake 80% of our food fresh daily it is important that we have enough product to please customers, but not so much that there is too much waste at the end of the day. We do not sell many of our items the second day.

What advice would you give to students interested in your profession?
It can be so rewarding, but you need to really ask yourself what path you are interested in taking. Corporate baking/pastry can take you all over the world and introduce you to so many aspects of the profession, but the hours can be long and grueling. It is a physically demanding job, so if working for 10 hours on your feet doesn't sound like fun, it may not be the best plan. It is very important to be excited and to love baking, but it is not all cupcakes and creating. It is daily chores and tasks that you do over and over. 

What achievement are you most proud of?
I have a lot of little things I am proud of - even just handing someone a fresh, beautifully baked croissant makes me sooooo happy. Absolutely it would be opening a bakery with my partner. I never planned on having my own space. It was never a path I was interested in. Now I cannot imagine not doing this! I do believe the path I took brought me to this point. There is no way I could have accomplished this earlier in my career

What do you like to do outside of work?
Typical mom - spend time with my kids and husband. I read a lot and run.

What is your favorite food to make or eat?
I love pasta. I do not make fresh pasta very often, but I really like to try different sauces. 

What's at the top of your bucket list?
To travel. Like so many people in our profession I really want to visit Italy and Spain. However, I am really drawn to visiting more of our own country, so we have been planning all the different places we would like to see here at home like the pacific northwest.
-----------------------------------------------------------------------------------------------------
Want to learn more about career opportunities in the hospitality industry? Casey will be one of four panelists on a virtual discussion hosted by the Pennsylvania Restaurant & Lodging Association and the ACF Harrisburg Chapter, which will provide students a view of the careers that are available to them in the hospitality industry. Register to join us on May 12 at 6 PM: https://bit.ly/3vv3myd

Briefly describe your job and responsibilities.
I am the founder and sole employee of The Venue Specialist. I research and establish relationships with venues and other Philly area event vendors to be able to match clients with venues that are perfect for their event.
​​
What does a "typical" day at work look like for you?
Each day is different, but during the pandemic it's been webinars, industry and venue research to stay up to date, and carving out time for social media.

What was your first job in the hospitality industry?
My very first job was at a deli when I was 16 years old. I enjoyed working in the food industry, so the next job I had was as a hostess then waitress at a restaurant.

When did you know this industry was right for you?
The year after college, I waited tables at a fine dining restaurant. We had the capacity to host private parties, which included weddings. I enjoyed working the events, and especially enjoyed being able to work as the assistant to the Event Coordinator. That was a huge turning point for me.

Briefly describe your career path and how you got to where you are today.
My undergrad is from Drexel in Marketing. After my 3 co-ops, I knew I wanted to spend as little time as possible in a cubicle and I did not want to work for a massive company. After college, I waited tables for a year, and then I taught English in Germany for a year. When I returned to Philly from Germany, I tried to get a job in the events world, but I had a very difficult time getting my foot in the door. I ended up taking a cubicle job at a large company and immediately started applying to grad schools. I was accepted into Temple's Tourism and Hospitality Management program, which I absolutely loved. I did all of my research in the craft beer industry, which led to an internship with a local brewery and a full-time job after graduation. I spent the next 7 years working and teaching in the beer industry, but a few years ago needed a break. I wanted to stay in the Tourism and Hospitality Management field, but I wasn't sure what was next. I spent a few months both self reflecting and reconnecting with friends and colleagues from over the years, trying to figure out how I could use my talents doing something that I enjoyed, and of course make a living! I recognized the difficulty that people had in finding the right venue for their event, more specifically for weddings, and I just started running with the idea of being a venue specialist. Once I came up with the idea, I started asking friends who were already married if they would have paid someone to have found their wedding venue for them, as opposed to them doing all of the research and contacting themselves. The response was overwhelming, and I realized that I had a great idea for a business!

What is your favorite part of your job?
So many elements! I love working with the venues and cultivating relationships with other event industry colleagues. I love being able to problem solve and think outside of the box to offer my clients suggestions and solutions that they wouldn’t have arrived at on their own.

What is the most challenging part of your job?
Finding clients! Since the concept of a venue specialist is relatively unknown, potential clients who are frustrated in their venue search don't know they can pay someone to do the work for them. It's a lot of work to get the word out about the services I offer!

What advice would you give to students interested in your profession?
Everyone has their own path, so even though the door to working in the events world wasn't open for me before, I found another door. Whatever you decide to do today, doesn't have to be what you are doing 5 years from now. Just keep learning and networking and find out what you are truly good at and passionate about, and that's what will drive you.

What achievement are you most proud of?
The implementation of our elopement and micro wedding packages - our COVID 2020 pivot. I'm absolutely loving working with these smaller weddings!

What do you like to do outside of work?
Travel and explore other parts of the world, enjoy adventures with my husband and dog.

What is your favorite food to make or eat?
I love sandwiches!

What's at the top of your bucket list?
Traveling to Southeast Asia, Australia, and New Zealand.