Jennifer Delaye
CEO, The JDK Group

Briefly describe your job and responsibilities.
In charge of overall vision and direction of the company. Oversee the financials. Work on new initiatives and projects for the growth of the company.

What does a "typical" day at work look like for you?
Currently I am working on a new program installation for the company, so my day is filled with working on the program, training the team members on the program. I also work with the culinary team on strategy and programing. So, a typical day has me working on the program and working with key members of the team to push the projects forward.

What was your first job?
I was a waitress at Bob's Big Boy when I was 16.

When did you know this industry was right for you?
I didn't figure that out until after my first catering job. It provided a creative outlet and an adrenaline rush. After this first catering job, I never looked back.

Briefly describe your career path and how you got to where you are today.
I was never “supposed” to be in the hospitality industry. I graduated from college with a bacteriology degree. My goal was to go work for the CDC. The summer before I graduated, my family opened the food stands on Harrisburg’s City Island (Riverside Village Park) and I came home to work it with my brother and sister. It turned out to be a huge undertaking and a very large operation. It was not going to be a one summer gig. When I graduated, I came home to continue to run the business (with my brother and sister). We added a restaurant in Harrisburg, and soon after started catering out of the restaurant.

What is your favorite part of your job?
My most favorite part of the job is relationships formed with the team I work with. Every person has a passion and brings something special to the team and I love working with them and getting to know them.

What is the most challenging part of your job?
The most challenging part at the current moment is maintaining a healthy environment given the circumstances surrounding COVID.

What advice would you give to students interested in your profession?
Whether it is in this profession or not, my best advice is to find what it is you are passionate about—something that excites you to get up every morning—and find a job doing just that. When you find your passion, you will never "work" another day. Find a purpose for doing what you do; one that impacts the lives of others and learn from others in the process. That is the best way to build a strong community and a strong sense of self.

What achievement are you most proud of?
I am most proud of the unique, highly talented and passionate team that is the heart of JDK. Without them, the company would not be what it is today.

What do you like to do outside of work?
I love to do hot yoga, take my dog for walks, and I love to be on the water!

What is your favorite food to make or eat?
I love to cook any food. Cooking is a way to bring the family together. Each of my kids takes an item and we cook the meals together. It is a great time to bond, laugh and work through life's issues.

As far as eating, I will eat anything once! If I had my choice, I would eat fish every day. 
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What's at the top of your bucket list?
Sailing around the Galapagos!​

Cynthia Smith
In-House Counsel, Hoss's Steak & Sea House/Marzoni's Brick Oven & Brewing
Vice Chair, PRLA Board of Directors

Tom Neely
CEO, ​Thomas E Strauss, Inc.

Briefly describe your job and responsibilities.
Entrusted to lead this family owned group of iconic brands seated in the heart of Amish Country in the greater Lancaster, PA area. The company was born in 1929 when Anna Miller began to serve meals to weary truckers stopping at her husband’s service station on PA Rt 30. From there it has grown into what is known today as Millers Smorgasbord Restaurant, a fabulous feast of fresh made local delights. We also proudly operate Millers Bakery (shipping nationally through the gold belly platform), Locally Made Food Shop which features our bakery items as well as numerous private labeled and local food products, Millers Quilt Shop featuring beautiful handcrafted quilts from local crafters, Amish View Inn and Suites a wonderful high-end select service hotel with a fabulous full country breakfast, Smokehouse BBQ and Brews with some of the best smoked brisket in Lancaster County and additional retail shops supporting our restaurants.

What does a "typical" day at work look like for you?
It is important to me to touch each of the businesses in our portfolio daily so I try to do that at least once during the day at a time that might make sense for them and certainly if they are in need of any assistance in the operation.

What was your first job?
As busser at the Copper Kettle Restaurant, which was part of the old Hershey Lodge (before their renaissance).​

When did you know this industry was right for you?
From an early age, I lived in a household where we did a significant amount of entertaining, primarily surrounding my father’s colleagues. It was not unusual, at least once a year to have over 200 people in our home. As a 1 of 5 children...we were the staff. :-)

Briefly describe your career path and how you got to where you are today.
After obtaining my degree from Penn State's School of Hospitality Management, I set sail into the Hotel industry as a Housekeeping Manager with Interstate Hotels. After moving and changing roles throughout every department of a hotel and a few years at the Corporate Office, I started working with family-owned companies in various roles leading me on a path to my current role.

What is your favorite part of your job?
I love the creativity of people. As a self-proclaimed "spaghetti thrower," I think the greatest failure is not to evolve and try new things and the best ideas almost always come from the team.

What is the most challenging part of your job?
In this day and age – staffing. This parlays into the advice I would give young people.

What advice would you give to students interested in your profession?
To be engaged and try EVERYTHING. The most wonderful thing about the hospitality industry is there is a place for nearly every skill set and interest. And those that engage, now more than ever, have a fantastic opportunity to gain great success. 

What achievement are you most proud of?
Developing people. I take great personal satisfaction in seeing people that I have worked with flourish and succeed in their own careers.

What do you like to do outside of work?
I am a woodworking hobbyist....there is nothing better at the end of a stressful time than to run a board through a saw and create something unique.

What is your favorite food to make or eat?
While I know I should probably not eat as much as I do, there is absolutely nothing better to me than a juicy steak perfectly cooked on the grill.
​
What's at the top of your bucket list?
Probably tied but to travel to Ireland and Austria, both countries fascinate me a great deal.​

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.

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.
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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