64-75_BRAVO16V2-E1-EVENTS BITS:Document 3
9/14/16
9:17 AM
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Wash U Honors Liberian Graduate Student and Café Supervisor
J
allah Kollie, café supervisor at the St. Louis Art Museum and former cashier at the Danforth University Center at Washington University in St. Louis, received an honor that Wash U reserves for top student leaders: He was tapped as a student marshal at commencement in May!
Jallah Kollie, café supervisor Photo credit: Joe Angeles/WUSTL Photos
Jallah earned his graduate degree in human resources management from University College while simultaneously working at Bon Appétit. Wash U published a moving article by Diane Toroian Keaggy honoring Jallah for both his work ethic and his service to the campus while completing his degree. The article notes that Jallah, a father of four, came to the United States in 2012 from Liberia with his family after his wife, Kebeh, won a diversity visa. Yet despite a college degree and career in Liberia with the Civil Service Agency, Jallah had a hard time finding work in St. Louis. Until he applied to work at Bon Appétit. Jallah was hired as a porter at Wash U and quickly advanced to cashier at the Danforth University Center. He was later promoted to supervisor at Bon Appétit’s café at the St. Louis Art Museum. Through it all, he pursued his studies with unwavering dedication. Jallah appreciated the chance to lead his classmates at commencement as his family and colleagues watched. Graduate degree now firmly in hand, this Bon Appétiter shows just how powerful the trifecta of perseverance, drive, and hard work can be. Submitted by Kristi Baker, Marketing Manager
CARY IT FORWARD: Bon Appétit Senior Vice President Cary Wheeland was invited to be the commencement speaker at the Collins College of Hospitality Management at California State Polytechnic University in Pomona, CA. He urged the 470 graduates of the Class of 2016 to remember the key tenets of the hospitality business: focus, sharing appreciation, problem solving, optimism, and communication. He closed by telling them that there has never been a better time to join the industry — and change it for the better.
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