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PA ProStart Blog

My Hospitality Story | William Pinto, Premium Protein Specialist

2/22/2021

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William Pinto
Premium Protein Specialist, Sysco Philadelphia

Briefly describe your job and responsibilities.
I help our salesforce and customers in sales, marketing and training for ‘center of the plate’ proteins, especially beef.
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What does a "typical" day at work look like for you?
Emails and phone calls are answered all hours of the day; it is the immediacy of the foodservice business that is a challenge. The day is then spent visiting accounts and trying to keep them ahead of the ever-changing industry trends. Education of our salesforce is an ongoing process.

What was your first job in the hospitality industry?
I started as a bartender in a large hotel chain. Was told that I could make a good sales person, and haven't looked back.

When did you know this industry was right for you?
Seeing the passion of the ranch and ranchers, the creativity and energy of the great chefs, and the motivation to be the best in sales from the salesforce, this motivates me every day.

Briefly describe your career path and how you got to where you are today.
Started in the hotel industry as a bartender, moved into food and beverage. Worked in sales for Edward Don and Company selling smallwares and equipment for 7 years. Currently work for Sysco Pennsylvania, where I’ve held a number of different positions; sales, merchandising, management and now Premium Protein Specialist.

What is your favorite part of your job?
Helping customers understand and use alternative cuts of beef so they can profitably keep beef on their menus.

What is the most challenging part of your job?
The seasonal price fluctuations that historically happen.

What advice would you give to students interested in your profession?
Foodservice is not an easy profession, BUT if you have passion, creativity, and love of food, it is exciting. Change happens all the time. There is always something new to learn, and no day of the week is the same.

What achievement are you most proud of?
Several Top Sales Awards at Edward Don and Company, New Specialist of the Year for Certified Angus Beef.

What do you like to do outside of work?
I am proud to be a member of Team BEEF and participate in marathons and triathlons. Another way to promote the benefits of beef!

What is your favorite food to make or eat?
Tri-tip! Nothing better.

What's at the top of your bucket list?
Either hike the Appalachian Trail or ride my road bike across the US. Go big or go home! Haha. 
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My Hospitality Story | Laura Palermo, Manager of Restaurant Training

12/23/2020

 
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Laura Palermo
​Manager of Restaurant Training
, LVRG Red Robin

Briefly describe your job and responsibilities.
I oversee the training of over 1500 hourly employees to ensure they are made to feel welcome and are successful in their new roles. I created and execute an internal development process for Team Members to become Managers by engaging in experiential learning. I work towards recruiting, retaining and engaging 130 salaried Managers throughout 22 locations. Currently, I am creating an entire training program for our Hourly Team Members using e-learning and Learning Management software.
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What does a "typical" day at work look like for you?
Pre-COVID: Visiting one or two of our 22 locations once or twice a week, engaging with Team Members and Managers to discover new ways to help them do their jobs better, reduce clamps and improve the Team Member experience. The other days, I spend meeting with our Operations Team to discuss training opportunities and creating those programs. Currently, I am working on my biggest project to date, which is overhauling our entire training program for Hourly Team Members.

What was your first job in the hospitality industry?
I collected trays in the cafeteria and washed them at Camelback Ski Resort when I was 14.

When did you know this industry was right for you?
When I started college, I was an Elementary Education major. By my junior year, I was taking part in student teaching experiences and realized it wasn't for me. It was pretty scary being three semesters from graduating and not knowing what I wanted to major in. By that point, I was a Shift Supervisor at Camelback and the Food and Beverage Director encouraged me to major in Hospitality. I, like many people, only saw my jobs as stepping stones to get to where I was going and not for the opportunities that were right in front of me. Once I realized how expansive the industry is and how many options I had to grow and develop in my career, I knew it was for me.

Briefly describe your career path and how you got to where you are today.
I majored in Hospitality and Restaurant Management in undergrad. I worked as a Food and Beverage Manager during and after college. Two years after I graduated, I enrolled in an MBA program, specializing in Human Resources. I continued working as a Manager, now for Lehigh Valley Restaurant Group (Red Robin) and was working towards my General Manager certification when I decided it was time to make the move to Human Resources. I took an entry-level recruiting position at an event center in the Poconos. Just a few months later, I was recruited into my current position to come back to Lehigh Valley Restaurant Group as the Manager of Restaurant Training on the Human Resources team. I am currently preparing for the SHRM-SCP Certification, which is a reputable certification in the Human Resources field.

What is your favorite part of your job?
Creating relationships. When I learned what hospitality truly means, I began to feel more connected to my job. It wasn't about making burgers anymore. It was about creating an environment where people want to make memories: whether it is a family dinner or a Team Member coming to work everyday. When you start focusing on your employees, everything changes and that is where I feel most fulfilled.

What is the most challenging part of your job?
Pre-COVID: Staffing. As an industry, we need to work on making the younger generation in our industry understand and believe that Restaurants are a great place to build your career. I believe the industry is viewed as a stepping stone for so many while they are in school and getting ready to take the next step in their careers.

During COVID: I always enjoyed the ever-changing environment of the industry, but COVID took it to a whole new level. So right now, COVID is absolutely the hardest part of all of our jobs. Restaurants have been the target of so many mitigation attempts that it has been devastating to the industry as a whole.


What advice would you give to students interested in your profession?
Always look for the balance of experience and formal education. I would not be working in the position that I am in just because I have a Master's degree. I landed my job because I have 10 years of experience managing a restaurant.

Treat every job like it could be your biggest career move, because you never know what's coming next. 


What achievement are you most proud of?
Identifying an area that our company was seriously lacking in, teaching myself to use a new platform, and creating a program that will be used for years to come. It feels good to make a measurable impact on the company.

What do you like to do outside of work?
Travel with my family, hike, go to the beach... pretty much anything outdoors!

What is your favorite food to make or eat?
I love trying new foods but it always comes back to tacos for me.

What's at the top of your bucket list?
I want to take an Anthony Bourdain-style trip and just eat my way through new places!
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My Hospitality Story | MG Hodge, Venue Specialist

11/17/2020

 
COVID-19 has impacted the hospitality industry in unimaginable ways. But this industry is resilient, and will come back stronger than ever. We're bringing back the #MyHospitalityStory series to profile some of the brilliant people that make up this industry, and to inspire students by showing them real-world career paths and possibilities that hospitality has to offer.

MG Hodge
Founder & CEO, The Venue Specialist LLC

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.
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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.

ProStart students get fired up at the 2020 Pennsylvania ProStart Invitational

3/2/2020

 
The 2020 Pennsylvania ProStart Invitational was held on Wednesday, February 26th at the Penn Stater Hotel & Conference Center in State College. Over 80 high school students made up the 14 culinary teams and 5 restaurant management teams that put their skills and talents to the test during the competition. See descriptions of the competitions and results below.

Restaurant Management

ProStart management teams demonstrate their knowledge of the restaurant & foodservice industry by developing a new restaurant concept and presenting it to a panel of industry judges at a simulated business exposition. Teams submit a written proposal and posters outlining their restaurant's service style, floorplan, menu, pricing, marketing tactics, and more. Team members put their problem-solving skills to the test as they are asked how to solve challenges faced by managers daily.
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Management Competition Results:
1st Place Restaurant Management - Central Westmoreland Career & Technology Center
2nd Place Restaurant Management - Crawford County Career & Technical Center
3rd Place Restaurant Management - Monroe Career & Technical Institute

Culinary Arts

Culinary teams demonstrate their knowledge, skills, and creative abilities as they prepare a unique three-course meal in 60 minutes, using only two butane burners, and without access to running water or electricity. Teams are evaluated on taste, skill, teamwork, safety, and sanitation by judges from the foodservice industry and post-secondary schools.

Culinary Competition Results:
1st Place Culinary Arts - Milton Hershey School
2nd Place Culinary Arts - Indiana County Technology Center
3rd Place Culinary Arts - Northumberland County Career & Technology Center

​The first place management team from Central Westmoreland CTC and first place culinary team from Milton Hershey School will go on to compete at the National ProStart Invitational in Washington D.C. May 8-10, 2020.

​We were honored to have Dr. Donna Quadri-Felitti (Marvin Ashner Director and Associate Professor, Penn State School of Hospitality Management) join us as keynote speaker at the awards luncheon. Thank you also to our generous sponsors, volunteers, and judges who help make this event happen every year. View more photos from the event here.
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2020 ProStart Educator(s) of Excellence

We were pleased to honor the teaching duo from Monroe Career and Technical Institute (MCTI), Samantha Armstrong and John Picarello, as the 2020 Pennsylvania ProStart co-Educators of Excellence during the 2020 Pennsylvania ProStart Invitational.

John and Samantha work as a team to bring the ProStart curriculum to life in their classrooms. They have embraced the Foundations curriculum, including having all their students test for certificates. Since taking over the MCTI ProStart program, John and Samantha’s students have earned more than 25 certificates of achievement. Their students are fully involved in all aspects of running their school’s café, which is open daily. They provide their students with fun in-class competitions, access to industry events, and field trips.
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Samantha and John will also be recognized as state winners at the National ProStart Invitational in Washington D.C. this May. Congratulations, and thank you for the commitment and passion that you share with your students in class every day!

My Hospitality Story: Chelsea McNett, Event Sales Manager

2/12/2020

 
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Chelsea McNett
Event Sales Manager, Lucky Strike Philadelphia

What does a "typical" day at work look like for you?
I sell social and corporate parties for my venue through servicing inquiries, cold calls and networking.
It’s a lot of time on the phone going through event details, building out contracts, and making event dreams come true!
Philadelphia's Lucky Strike is an open-atmosphere venue featuring 24 bowling lanes, ping pong and billiards tables, 2 full bars, DJ, and VIP and lounge seating.
What was your first job in the hospitality industry?
A server when I was 16.

When did you know this industry was right for you?
I tried working in other industries and I hated how stuffy and monotonous it was. I crave the excitement and human interaction this industry gives me. Plus, I'm a hospitable person by nature, so I love giving people a great experience.
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Briefly describe your career path and how you got to where you are today.
I was a server and bartender throughout my 20s. Eventually, I craved a more stable paycheck, so I transitioned to a management position. From there, I fell in love with sales and marketing, and dedicated myself to the event sales sector of the hospitality industry. There are more typical hours (Monday-Friday, 9am-6pm) which gives me a great work life balance, although I still crave the night life from time to time.

​What is your favorite part of your job?
Making connections with people! I love knowing that I am someone's go-to contact for events or partnerships. Like I said before, I want everyone to have a great experience when they are working with me, so if I can make someone's life easier, my job is done.

What is the most challenging part of your job?
Meeting sales goals will always be a challenge because there can be external reasons why certain groups aren't returning, or we aren't seeing the same business month after month. However, it's what makes the job fun.

What advice would you give to students interested in your profession?
Make connections! This is a tight knit industry full of professionals that want to help, so go out and meet people. Make yourself known. Be prompt with responses, and people will love working with you.

What achievement are you most proud of?
I was recognized in my company as a Rising Star in my first year- that's when I knew I found a home!

What do you like to do outside of work?
Bar hopping, hiking, playing video games, hanging out with my husband and dog. I'm a reality TV addict.

What is your favorite food to make or eat?
Mac and cheese.

What's at the top of your bucket list?
Travel more. I'm crossing Belize off my list this year, and I hope to do Machu Picchu soon.

My Hospitality Story: TJ Quinn, Food Director

1/27/2020

 
My Hospitality Story - Photo of Chef TJ Quinn holding produce basket.

TJ Quinn
Food Director, Kitchen Kettle Village

What was your first job in the hospitality industry?
I worked as a prep cook in a small restaurant after failing out of college.

What does a "typical" day at work look like for you?
My days can be so much fun! I typically start and end my day with desk work and emails. I then plan for the day and make any adjustments to schedules or processes needed for any of the different profit centers under my care. I usually am working a station somewhere during our lunch rush. This could include anything from cooking to pulling shots of espresso or bussing tables. Throw in a few meetings throughout the day and that pretty much completes it.
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When did you know this industry was right for you?
I knew this was the correct choice after working in the industry for a few years and committing to go to culinary school. I loved the challenges and camaraderie of the kitchens.
Chef TJ Quinn standing with arms crossed.

Briefly describe your career path and how you got to where you are today.

I guess you can say I “fell into a food service career”. My ambitions and dreams were in math and science. I was going to be an electronic engineer and had prepared throughout high school by taking many independent study classes on the subject. My other love was sports…more particularly full contact sports. Football and kickboxing were my activities of choice, and ones I had started at an early age. That was my entire high school….train and study. Finally, the day came when I needed to decide on a college. It had to be one that offered the things I was passionate about….physics (engineering) and a spot on the football team. I chose Franklin and Marshall in partnership with the University of Pennsylvania. Three years and Franklin and Marshall and Two years at UPenn. My life had become everything I had ever hoped for. However, after bouts of pneumonia and refusal to seek help my fast track program slowly began to fade away and eventually, I surrendered to failure. While on academic suspension from the college I would take classes at Millersville and I switched my major about three times. I worked at places like Clair brothers and the post office as a casual employee. I had no direction, broken dreams, no ambition, and needed something to change.

I was introduced to working in restaurants by friend of mine who was on a career path to be a chef. He had been working at Market Fare in Lancaster and the Chef needed help, so he offered me a job. I thought “what do I have to lose, let’s give it a shot.” My first day was a disaster—I showed up in fluorescent orange Umbro shorts and flip flops. I was asked to use a large mixer to make salad dressing. No one informed me of the speeds on the mixer and it had been left on 4…the fastest. I coated the walls and myself multiple times, sure that this was just a messy process.
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Months passed and I began to love the job. It was competitive, fast paced, you had to think all the time, and it involved somewhat of a social aspect. Although I was excited about going to work every day, there was a sense of shame in becoming a cook. I mean, I was supposed to be an engineer! I still remember the distinct conversation that owner Tom Rothfus had with me after work one day about my career path. He encouraged me by telling me I was really good at this and to seek further knowledge. That was all I needed to continue down this path. Sadly, the restaurant sold, but I then continued to work for more and more talented chefs around the area. One of them being Greg Gable. Greg had worked for many years as chef de cuisine at Le Bec-Fin in Philadelphia. This man was talented and was highly respected and successful! I thought hey if I play my cards right, I too can be like Greg.

This further encouragement of my new career led me to going to school at the Culinary Institute of America in Hyde Park, NY. I was 25 at that point in my life and wanted nothing more than to make something better out of the past 7 years of my life. I was focused and did extremely well. Those past 5 to 6 years of restaurant experience had set me up for success! Upon graduating I moved to Florida and worked for The Ritz Carlton in Naples Florida. What an eventful experience. 5 star and 5 diamond is no joke! I would work sometimes 115 hour weeks in search of perfection. I survived this experience for about 1.5 years and walked away with a whole new outlook on professionalism, quality, and leadership.

I then moved to Montauk, NY and had a blast using all my new tools in a more relaxed environment. Life was good there, but I knew I wanted to eventually come back home. While in Montauk I took advantage of the market and purchase an old bed and breakfast in Marietta, PA with dreams of utilizing it as such. I then interviewed with Kitchen Kettle Village on a recommendation from the same man who had encouraged me to make a career out of cheffing. Tom Rothfus had been working at Kitchen Kettle Village ever since selling his restaurant. I interviewed and was offered the position to run a whole restaurant. I was nervous! I only knew how to cook, and people scared me. I eventually became very comfortable with being uncomfortable and reminded myself that change is necessary if growth is desired. Fast forward nine years later and now I’ve been entrusted with care of all the food service operations. While I could have never imagined my path in life to take me here, I am so happy it has.

What is your favorite part of your job?
I love that my job is different every day and that I have the opportunity to assist in the growth of team members as well as spread happiness to all who I encounter.
TJ with a group of people in a kitchen.
What is the most challenging part of your job?
The most challenging part of my job is having to be at two places at one time. Every once in a while, there are multiple call offs in multiple profit centers, or we simply don't have enough help for the volume of business.

What advice would you give to students interested in your profession?
There is no substitute for hard work.

What achievement are you most proud of?
I have had two things happen this past year believe it or not. I was able to assist in saving a patron's life by using CPR and I was also awarded a "Hometown Hero" award for hospitality. This meant so much to me because almost 20 team members nominated and submitted paperwork on my behalf.

What do you like to do outside of work?
I love to trail run, kayak, and play guitar.

What is your favorite food to make or eat?
Pizza.

What's at the top of your bucket list?
I'm currently training to run a 100 mile race. That will be pretty epic. I'd also like to go to Easter Island.
TJ running on an outdoor trail.

Save the Date: 2020 PA ProStart Invitational 2/26/20

11/5/2019

 
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2020 here we come! Save the date for the 2020 Pennsylvania Prostart Invitational—Wednesday, February 26th. The competition will once again be held at the Penn Stater Hotel & Conference Center in State College, PA. 
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The Pennsylvania ProStart Invitational challenges high school students from across the state in two distinct competitions—management and culinary— which showcase the most important skills needed in the restaurant and foodservice industry. For each competition, student teams must impress judges from leading industry businesses, colleges, and universities with skills they’ve developed through the ProStart Program.

The first place winning team in each division will move on to represent Pennsylvania at the National ProStart Student Invitational, held May 8-10, 2020 in Washington, D.C.

The public is invited to check out the action—observing the competition is free-of-charge, and tickets to the awards luncheon are $25/person. We are currently seeking sponsors, exhibitors, and donors for the competition. Click below for more information.​
2020 PA ProStart Invitational

PRLAEF Scholarship Program: Applications Open Now!

10/2/2019

 
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The PRLA Educational Foundation Scholarship Program is now open and accepting applications for the 2020-21 school year! The scholarship program annually provides Pennsylvania students with support to further their education in the hospitality industry. Last year, the PRLAEF awarded a record $40,550 to 26 Pennsylvania students who were enrolled in a post-secondary culinary arts or hospitality management program.

To be eligible for the scholarship program:
  • Student must be a Pennsylvania resident.
  • Student must be either:
    • A graduating high school senior who has been accepted into a hospitality or culinary arts program at an accredited post-secondary institution for the 2020-21 school year.
    • A currently enrolled post-secondary student who will be studying in a hospitality or culinary arts program during the 2020-21 school year.

To be considered for a PRLAEF scholarship, students must submit an application online by March 1, 2020. Visit www.prla.org/scholarships for more information or to start your application. Once you create a user account and begin an application, you can save your work and return later to finish.

Scholarships range in value from $500 to $5,000. This scholarship is not automatically recurring, but students may re-apply each year they are eligible. If you have any questions about the application process, please contact Hope Sterner at hsterner@prla.org.

2019 PA ProStart Instructor Workshop

8/7/2019

 
ProStart Instructors from across the state gathered in State College on August 6th for the 2019 Pennsylvania ProStart Instructor Workshop. Instructors spent the day sharing best practices, hearing about ProStart program updates for the upcoming school year, and expanding their knowledge-base through guest presentations on a variety of topics such as butchering, gluten-free cooking and baking, and aquaponics. View some photos of the day below.

Home base: the beautiful Nittany Lion Inn


"Meat Your Beef" Demonstration

Nichole Hockenberry of the PA Beef Council greeted the instructors and introduced Dr. Jonathan Campbell, Penn State University Meat Extension Specialist, who demonstrated a live breakdown of a beef chuck. A recording of this demonstration is available here.

Penn State School of Hospitality Management: Cafe Laura 

Next up— a tour of Penn State's hospitality facilities and instructional restaurant, Cafe Laura, from Penn State hospitality instructor Kimberly Cooper and Penn State SHM Director of Hospitality Industry Relations, Brian Black. Instructors were also greeted by the School of Hospitality Management's director, Dr. Donna Quadri-Felitti.

Gluten Free & Aquaponics Presentations

We rounded out the day with presentations on gluten-free cooking and baking from Nittany Lion Inn Executive Chef Marissa Schaeffer and Aquaponics at State College High School from State High biology teacher and Aquaponic Club Advisor Jack Lyke.
Thanks to all of our partners who made this informative and interactive workshop possible. Thanks also to all of the dedicated PA ProStart Instructors who took time out of their summer break to work on their own professional development, and ensure that their program is the best it can be for their students. We're looking forward to the start of a new school year! 

Culinary Career Profiles: John Reis, Corporate Executive Chef

7/31/2019

 
Name: John Reis, CFBE
Occupation: Corporate Executive Chef, Hilton Harrisburg

Chef John Reis has a world of experience in the culinary arts. After coming to the United States from Portugal with his family at the age of 12, Chef Reis started cooking and hasn't stopped since. He worked and learned his way into his first executive chef position at just 23 years old. Since joining the Hilton Harrisburg in 1990, Chef Reis has overseen culinary efforts for the Hilton, The Hilton Garden Inn Hershey, Central Penn College Conference Center and Bricco. Most recently, he led the culinary team in developing menus for the Hilton Harrisburg’s Ad Lib Craft Kitchen & Bar and 1700 Degrees Steakhouse. We asked Chef Reis a few questions to learn more about life as a hotel executive chef.
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Photo: Waxman Photography
1. What does a typical day at work look like for you?
I usually come to work at 7am and leave around 6pm unless we have banquets or other events. Then I stay until we serve dinner or I feel comfortable. I will check with all my sous chefs before I leave.

2. Why did you choose this career/industry?
My passion for cooking started growing up as one of 4 boys in my family. I started cooking for my brothers since both of my parents worked. During high school, I helped cook with the lunch ladies to feed the students.

3. What was your first job in the industry?
My first job was in Hartford, Connecticut as a prep cook while I was going to high school. I started working after school at the Hotel America, which then became the Sonesta Hotel and then The Summit Hotel.
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4. Briefly describe your career path and how you got to where you are today.
Like I mentioned before, I started working when I was only 15 years old as a prep cook. In those days, kitchens were set up very European style, with stations including:
  • Prep cook
  • Pantry
  • Broiler
  • Roasting station
  • Sauté station
  • Vegetable cooking
While I was learning all those stations, I always helped out in the restaurant as a busboy, server, food runner, etc. I worked in all those stations until I became a sous chef, was sous chef for a few years before becoming banquet chef, then executive sous chef and then executive Chef at 23.

5. What is the most challenging part of your job?
The most challenging part of my job is to make all my staff feel the passion that I have for their job. Our job is different than any other one—without passion for what we do, the final result is not the best and the customers now expect that.

6. What advice would you give to students interested in pursuing a career in culinary?
The advice that I have is to treat cooking not just as a job, but as a playground, where we need to have fun at what we do.

7. What achievement are you most proud of?
My greatest achievement that I am most proud of was to be able to open two brand new kitchens from the ground up and becoming one of the youngest executive chefs at 23 years old.

8. What do you like to do when you’re not working?
My work is my life, but I still like to cook at home. With three grandkids, and two of them living up the street from me, it is nice to see them almost daily. I also like the sun, so I like to go to our local pool when I am off or work out in the yard on a nice sunny day.

9. Favorite thing to make (or eat)?
Since I am Portuguese, I like foods with a lot of flavors, especially garlic, tomatoes and paprika. I am a very simple eater- some of my favorites are meatloaf, eggplant Parmesan, and pastas.

Thanks for following along this National Culinary Arts Month! To learn more about culinary career options, visit: ​https://careerpath.chooserestaurants.org/job-titles.html
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