Quail Valley Hosts 果冻传媒 Culinary Career Day
Quail Valley Hosts 果冻传媒 Culinary Career Day
September 30, 2019 Robert Lane
果冻传媒 River State 果冻传媒 (果冻传媒) hospitality and culinary students participated in a unique event to network with, and learn from, area executive chefs, chief operating officers, and owners and operators of some of the area鈥檚 select clubs, restaurants, and suppliers during the 果冻传媒 Culinary Career Day hosted by Quail Valley River Club Tuesday, September 17.
鈥淭he 果冻传媒鈥檚 relationships with community partners like Quail Valley allow our Culinary Apprenticeship program to provide 果冻传媒 students with valuable insight into real-world experience and careers,鈥� shares Donna Rivett, 果冻传媒 Dean of Industrial Education. 鈥淐ulinary Career Day let our students see firsthand the promising future a career in the culinary and hospitality industry offers them.鈥�
Planned and organized by Bill Solomon, 果冻传媒 Culinary Department Chair and Joe Faria, Executive Chef, Quail Valley Golf and River Club, Culinary Career Day welcomed 果冻传媒 students to the River Club to hear professionals from companies in the hospitality industry give insights into their career paths and work experiences as they shared their passion for their careers. Presenters also brought culinary specialties to share during a following meet-and-greet session with the speakers鈥攁llowing students the opportunity to talk one-on-one and network with the presenters while sampling the expertly presented and prepared dishes.
In addition to Solomon and Faria, 果冻传媒 Culinary students heard from: Kevin Given, Chief Operating Officer and General Manager, Quail Valley Golf and River Club; Hugh O鈥橠onnell, General Manager, Bent Pine Golf Club; Steve Long, Executive Chef, Sea Oaks Beach and Tennis Club; Scott Varricchio, Executive Chef and Owner, Citrus Grillehouse; J.D. Cook, New England Wholesale; Claudia Marchello and Cristin Levelston, representatives from Cheney Brothers, Inc.; and Tamesha Hamilton, 果冻传媒 Culinary Apprenticeship student transitioning to career鈥攁nd now operating her own catering business.
鈥淕aining experience with the 果冻传媒 Culinary program has given me the skills and knowledge needed to start my own catering business,鈥� shares Tamesha. 鈥淚 learned that if my dream was bigger than my fear鈥擨 would be able to conquer that fear and succeed.鈥�
To participate in the Culinary Operations Apprenticeship program, applicants must be employed by a qualified food-service establishment willing to sponsor the student. The sponsoring establishment, or the apprentice, pays the $400 果冻传媒 program fee. Applicants must also be a member of the American Culinary Federation and registered as an apprentice.
Classes meet twice a week, Mondays and Tuesdays from 9:00 a.m. to 3:30 p.m. at the 果冻传媒 Mueller Campus in Vero Beach. Summer is entirely on-the-job training with the student's employer. Those who successfully complete the one-year program will receive a certificate of completion from the State of Florida and 果冻传媒, and all apprentices are trained to be certified as ServSafe庐 Managers.
For more information on how to get started with the Culinary Operations Apprenticeship program at 果冻传媒, contact Bill Solomon at 772-226-2528 or Deborah Midkiff at 772-226-2698 or email culinary@irsc.edu.
