Restaurant High 2015 Yearbook

“I’ve gotta have two things: A job. And great food.”

Terry Crews, 2015 Restaurant High Honorary Principal

CLASS OF 2015

Real Change.

Really, Really Awesome.

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CLASS OF 2015 Dear Restaurant Industry Leader, Restaurant High 2015 was built around a simple question: What would it be like if high school students, for an afternoon, were given a glimpse of what life could be like with access to amazing real food and exceptional career education and job opportunities both in and outside the restaurant industry? We heard the answer loud and clear on Oct. 14—a resounding "awesome!"

With amazing restaurateurs, chefs and food at its heart, Restaurant High and a “A Taste of Tomorrow” inspired, motivated and tantalized the taste buds of more than 600 restaurant industry leaders, 1,500 students and family members who graced the RH Class of 2015 with their enthusiasm and participation on a picture-perfect, sunny Hollywood afternoon.

Restaurant High is not possible without the enormous contributions of many phenomenal people and businesses. Our partners, our food and job fair participants, and entertainment and business all-stars shined brighter than anyone could have ever imagined, and touched the lives of many. Also, it may go without saying, but thank you to our clients who trust us with your most important matters and inspire us daily. We’re here for you…and we wouldn’t be here without you!

Thanks to all for an incredible Restaurant High 2015. Wishing you and your families a healthy and prosperous 2016.

RILEY LAGESEN National Restaurant Industry Group Practice Chair Davis Wright Tremaine LLP rileylagesen@dwt.com

LETTER FROM HOLLYWOOD HIGH Dear Mr. Lagesen, I want to extend my deepest thanks to you and your associates at Davis Wright Tremaine LLP for giving us the opportunity to experience Restaurant High at Hollywood High School. The event was extremely successful and received well by students, staff, parents, and our high school community. Restaurant High allowed our students the once-in-a-lifetime opportunity to meet high-profile celebrities, industry professionals, and culinary experts and listen to their powerful message. Our students also had the opportunity to discuss career options and interview with companies, restaurants and organizations at the job fair, which gave them an insight into their economic worth in the marketplace and the need for higher education for advancement.

Thank you also to The Kitchen Community and HMS Host for the generous support and installation of the Learning Garden in our north quad. The garden, along with the mural, creates a place of peace and inspiration in our urban setting. We are looking forward to our first harvest of herbs and vegetables.

Last, but not least, thank you to all the restaurateurs and food purveyors who gave us the Best Food Fair ever. The quality and freshness of the food items were outstanding and the innovative menus and recipes were absolutely delicious.

More and more educational standards call for a deeper dive into learning that connects students to the world outside of the classroom and builds their confidence for active participation — Restaurant High made this link possible and gave us the opportunity to do so.

Once again, thank you and the team at DWT, Chuck Trout and the team at The Kitchen Community, Todd Copper and the team at Toast, and all of the contributing vendors, partners and organizations for an invaluable experience.

Sincerely, Samuel Dovlatian Assistant Principal

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Someone once said that real change comes about one bite at a time. Good thing we here at Restaurant High are fast eaters.”

- Riley Lagesen, Chair DWT National Restaurant Industry Group and Founder and Creator of Restaurant High

FROM THE DWT TEAM TO THE RESTAURANT HIGH CLASS OF 2015, WE SALUTE YOU Restaurant M&A/Finance (Private and Public)

J. Riley Lagesen Partner | National Restaurant Industry Group Chair

Clifford A. DeGroot Counsel

Laura Warf Associate

Meghan K. Moran Counsel

Ame Wellman Lewis Counsel

Ryan D. Maughn Associate

Sarah English Tune Partner

Jisoo Kim Associate

Erica Rosales Kinney Associate

Bradley W. Tubbs Associate

Heather Wight-Axling Partner

Andrew J. Schultheis Partner

Matt LeMaster Partner | Practice Group Lead, Mergers & Acquisitions

For more information on our services, please contact National Restaurant Industry Group Chair: Riley Lagesen | Davis Wright Tremaine LLP rileylagesen@dwt.com

Trademarks/Intellectual Property Protection

Food/Restaurant Policy

J. Riley Lagesen Partner | National Restaurant Industry Group Chair

Allison B. Condra Attorney

Sheila Fox Morrison Partner

Nontraditional Restaurant Development

Stacey Lee Associate

Privacy/Security

(Airports, Casinos, College Campuses and other alternative venues)

J. Riley Lagesen Partner | National Restaurant Industry Group Chair Sean B. Hoar Partner

Christin S. McMeley Partner | Chair, Privacy & Security Practice

Employment Counseling & Litigation/Labor

Bryan Thompson Staff Attorney

Benefits/ Incentive Plans

Janet Grumer Partner

Gillian Murphy Counsel

Jenna L. Mooney Partner

Roy P. Salins Partner

Amy Hwang Associate

Aaron N. Colby Partner

Michael Goettig Counsel

Betsy Carroll Counsel

Jeffrey S. Bosley Partner

Stuart C. Harris Partner

Leases/Real Estate/Land Use

Media/Advertising

Michael Zahn Counsel

Stephen R. Ledoux Partner

Lauren E. Johnson Associate

Heather A. Coldwell Associate

Robert J. Driscoll Partner

Elisabeth Jane Woare Partner

Phil Grillo Partner

Karen Thiessen Moyer Counsel

Lisa Peterson Partner

Wendy Kearns Partner | Co-Chair, Technology, Advertising, Trademark & Entertainment Group

Chip English Partner

Ashley L. (Watkins) Vulin Associate

Regulatory/Alcohol

Jesse D. Lyon Partner | Coordinating Chair, Food & Agriculture Practice

Jeff Giametta Associate

Food Safety/Risk Management/Food Litigation

David A. Ernst Partner

Nicholas A. Kampars Partner

P. Andrew McStay, Jr. Partner

Cary M. Greene Attorney

Bankruptcy/Restructuring

Joseph M. VanLeuven Partner

Harvey S. Schochet Partner

Franchising/International Development

Immigration

Richard M. Rawson Partner

James M. Mei Partner

Rochelle Spandorf Partner

Business Litigation

Jennifer L. Brockett Partner

John F. McGrory, Jr. Partner

J. Riley Lagesen Partner | National Restaurant Industry Group Chair

Tax

James Howard Partner

Brian J. Todd Partner | Chair, Tax Practice

James E. Wreggelsworth Partner

Tax-Exempt Organizations

Anna R. Buono Associate

Allison A. Davis Partner

Everett Jack, Jr. Partner | Vice Chair, Litigation Practice

Business & Succession Planning

LaVerne Woods Partner | Chair, Tax-Exempt Organizations Practice

Marisa Meltebeke Associate

Mobile Payments

Andrew J. Lorentz Partner

Margaret A. Vining Associate

Dana M. Reid Partner

Patrick J. Green Partner

PRE-EVENT KICKOFF

REAL SCHOOL REAL STUDENTS REAL CHANGE

The march to Hollywood High

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A TASTE OF TOMORROW

ACCESS TO REAL FOOD FOR ALL, OPEN DOORS TO JOBS FOR TEENS, NEW RULES TO MAKE IT HAPPEN!

The food & job mixer that will elevate your world and rock your taste buds

HOLLYWOOD HIGH GOES WILD FOR RESTAURANT HIGH

A TASTE OF TOMORROW

JOB FAIR

Provide Americans with greater access to job opportunities and real food, especially our young, and we will be stronger and healthier than ever. Create additional barriers to one or both, and the opposite will be true."  - Riley Lagesen

JOB FAIR PARTICIPANTS To get a job and help my parents."

- Agnes, 16

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I’d like to attend this event so that I can have an opportunity to apply to jobs and expand my experience working with others."

- Natalie, 17

I want to go because I want to know what my plan for the future will be and what kind of careers are there."

- Nicole, 14

Because I’m a senior and I want to experience the chance of getting a new job or chances of getting into a college that I want to go to.�

- Gretchen, 16

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I want to participate and see the chefs along with the job opportunities there are during the event."

- Adriani, 16

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I’d like to know about the different companies around me and know where my future of learning and growing can start."

- Gabriela, 17

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I am curious to see what kinds of companies I would be interested in and the types of opportunities open to me as a young teen."

- Ryan, 16

WORKSHOPS

THE KITCHEN COMMUNITY

LEARNING GARDEN DEDICATION

TERRY CREWS & RANDY JACKSON

The best way to positively impact the future of our nation’s youth is to arm teens with the knowledge, tools, and resources to achieve a fulfilling career and healthy lifestyle. Access to good food fuels brain power and increases self-confidence, and when coupled with plentiful job opportunities, you have the perfect recipe for achieving great change.”

- Terry Crews 2015 Restaurant High Honorary Principal

WATCH VIDEO

FOOD FAIR

As we look to the future the world population is projected to grow to 9.6 billion people by the year 2050. Connecting our youth to the goal of finding sustainable and healthy ways to feed that population is imperative. The students who are taking part in A Taste of Tomorrow at Hollywood High are not only getting an opportunity to shape their future career paths, but a chance to potentially help solve some of the greatest problems facing us in the future."

- Carla Hall

FOOD FAIR PARTICIPANTS

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Because I love food and I think it would be fun."

- Jaime, 14

I would like to attend because I would like to get a job and try fresh healthy

food from restaurants."

- Kimberly, 16

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To have fun, eat food and meet people. Also participating. J It seems like a fun time."

- Liz, 14

AFTER-PARTY AT THE ROOSEVELT SUPPORTING THE KITCHEN COMMUNITY LEARNING GARDENS PROGRAM

The event raised over $140,000 to support TKC's work in Los Angeles schools.

THE STARS ALIGN CELEBRITIES & CHEFS AND MANY MORE TEAM UP TO BRING YOU "A TASTE OF TOMORROW"

RANDY JACKSON

TERRY CREWS

JUDGE REINHOLD

CARLA HALL

ALIA SHAWKAT

COLIN HANKS

SEAN STUART

HUGO MATHESON

VIVEK J. TIWARY

PAUL DEBENEDITTIS

SUSAN FENIGER

QUENTIN JAMMER

MICHAEL MINA

BLYTHE JACK

MARY SUE MILLIKEN

JOHN MURDY

ERIK OBERHOLTZER

JET TILA

JAMES CURLEIGH

ANDY RICKER

BEN FORD

ALAN JACKSON

IVAN ORKIN

JEFFREY MILLS

FRANK KLEIN

BRETT SCHULMAN

ELLEN CHEN

CHRISTINA “CHRISTY” VEGA

RESTAURANT HIGH/ A TASTE OF TOMORROW SESSIONS CHEF INFLUENCE PILOT STUDY FINDINGS Chefs now regularly land on TIME Magazine’s annual listing of “Top 100 Most Influential People.” In March 2015, for the first time ever, Americans spent more money dining out than they did shopping at traditional grocery stores (Bloomberg, April 2015). And according to the 2014 Edelman Trust Barometer, chefs are more trusted than doctors or lawyers, making them one of the most trusted role models in society today. But beyond their social and cultural influence, few studies have measured the economic impact of chefs' purchasing power on the "good food" economy.

In Summer 2015, Chefs Collaborative launched its first-ever Chef Influence pilot study to begin to quantify Chefs Collaborative Members' economic impact on the state "good food" economy in order to demonstrate how chefs and food professionals are helping to build a better food system. In this session, Chefs Collaborative Executive Director Sara Brito will share the findings from the just-completed Colorado pilot study. Chefs Collaborative hopes to launch a national economic impact survey in 2016.

Chefs Collaborative is a national 501(c)3 nonprofit with a mission to inspire, educate and celebrate chefs and food professionals building a better food system. The 7th Annual Chefs Collaborative Summit - Good Food is Smart Business - is being held April 10 - 12, 2016 in New York City in partnership with New York University Department of Nutrition, Food Studies and Public Health and hosted by Kim Severson of The New York Times.

Faculty: Sara Brito, Executive Director, Chefs Collaborative ✦ David Birzon, CEO, Snooze and Chefs Collaborative Member (Invited) ✦ Kimbal Musk, Founder, The Kitchen Community and Chefs Collaborative Member (Invited)

THE RELEVANCE OF GLOBAL AND ESTABLISHED BRANDS With restaurant stocks at market high valuations and global brands’ market share under attack by the emerging brands, what are the market prospects and transactional market for global and franchised brands?

Moderators: Kevin Burke, Managing Partner, Trinity Capital ✦ Sarah Tune, Davis Wright Tremaine LLP ✦ Faculty: Greg Dollarhyde, CEO, The Veggie Grill ✦ Roland Spongberg, CEO, WKS Restaurant Group

BRAND STORIES: DEVELOPING STRONG BRANDS AND WITH CONSISTENT USE OF UNIQUE BRAND ELEMENTS Using consistent brand elements to tell a story about a brand and give consumers a specific and cohesive experience with a brand that can be articulated by staff and brand ambassadors, and replicated consistently across all outlets, and in the media.

Moderators: Ryan Cuvelier, Partner, Simmer Group ✦ Sheila Fox Morrison, Davis Wright Tremaine LLP ✦ Faculty: Ian Olsen, Chief Operating Officer, Lemonade Restaurant Group ✦ Zak Melang, Co-Founder, Opper Melang Restaurants ✦ Meghan Dwyer, Manager-Brand Marketing, Umami Restaurant Group

COMPENSATION STRATEGIES FOR EMPLOYERS IN HIGH-WAGE CITIES Eliminate tips? Add a service charge? Pay all front-and back-of-house employees the same wages? As new legislation takes hold in Seattle, New York, San Francisco and other markets, experts share thoughts and strategies for compensating employees in a new wage dynamic.

Moderators: Gillian Murphy, Davis Wright Tremaine LLP ✦ Roy Salins, Davis Wright Tremaine LLP ✦ Ryan McKenzie, CEO, Employance ✦ Faculty: Kurt Huffman, Founder and CEO, ChefStable ✦ Jeff Chandler, CEO, Matador ✦ Chuck Kelley, COO, Mina Group ✦ Sam Goldfinger, Chief Financial Officer, The ONE Group-New York

THE DELIVERY DILEMMA Food delivery is bigger than ever and, when done right, can lead to increased sales, profits, and brand awareness.

It also comes with risks, as the potential negative customer experiences and legal liability increase with delivery.

Session focuses on how brands are developing successful delivery programs and mitigating risk.

Moderator: Mario Del Pero, Co-Founder and CEO, Mendocino Farms ✦ Faculty: Ben Conniff, Vice President, Luke’s Lobster ✦ Leo and Oliver Kremer, Founders, Dos Toros Taqueria ✦ Lina O’Connor, CFO, Tender Greens ✦ Ken Fischer, President, LA Bite ✦ Anand Dass, Postmates ✦ Adam Eskin, Founder and CEO, Dig Inn

LEVERAGING BUYING POWER FOR GROWING BRANDS Buying power is no longer something that only the big brands can enjoy, and the ability to leverage it has never been more critical. Session focuses on ways brands of all sizes can maximize buying power to reduce costs and increase profitability.

Moderator: Jason Fialkoff, Sr. Director/Founding Team Member, VGM Client Rewards ✦ Faculty: Kristofor Lofgren, Founder and CEO, Bamboo Sushi ✦ Scott Ballard, Owner, Ballard Brands ✦ Dan Robinson, COO, Creative Purchasing Solutions ✦ C. Ralph McCracken, COO, Dick’s Last Resort ✦ Charly Robinson

GENERAL COUNSEL / LITIGATION ROUNDTABLE Faculty: David Ernst, Jennifer Brockett & Jenna Mooney, Davis Wright Tremaine LLP ✦ Sonia Low, General Counsel, The ONE Group-New York

ACCOUNTING ROUNDTABLE CohnReznick

NAVIGATING THE NONTRADITIONAL MARKET Nontraditional venues, such as airports, casinos, college campuses, sports arenas, travel centers and military bases, can present intriguing development opportunities for many brands. That said, the world of nontraditional development is competitive, complex, and can baffle and frustrate the uninformed. Concerns about operational integrity, lengthy, competitive, and politically influenced RFPs or the like, and a brand’s ability to support nontraditional expansion are issues a brand must face when entering the nontraditional development world.

Moderator: Abby Whetstone, Director of Non-Traditional Development, Qdoba/Jack in the Box ✦ Faculty: Kirk Weiss, VP of Business Development, Areas USA ✦ Frank Sickelsmith, VP of Adult Beverage and Restaurant Development, HMS Host ✦ Manny Valdes, CEO, Frontera Foods ✦ Morell Marean, Senior Vice President-Food & Retail Operations, Universal Studios ✦ Michael Caveny, Senior Director of Concepts, Delaware North

BUILDING AN ALL-STAR TEAM FOR AN EMERGING BRAND The addition of strong talent is critical to the success of any emerging restaurant brand. From executives, directors, advisers, unit level managers, consultants and professionals, session focuses on strategies for getting the right people on board.

Moderator: Alice Elliot, CEO, The Elliot Group ✦ Faculty: Alexis Schulze, Chief Visionary Officer, Nekter Juice Bar, Inc. ✦ David Birzon, CEO, Snooze an AM Eatery ✦ Andy Pforzheimer, CEO Barcelona Wine Bar/BarTaco ✦ Russ Bendel, President and Chief Executive Officer, The Habit Restaurants, LLC

REAL ESTATE/LEASING OUTLOOK 2016 Competition for quality space has never been more challenging for brands looking to grow. What is the leasing outlook for 2016 as brands continue to add locations in a world with escalating labor costs? Will landlords be flexible with new and existing leases? Will rents continue to rise? Participate and find out.

Moderator: Kyle Kavanaugh, President/CEO, Main and Main, Inc. ✦ Faculty: Jeff Fill, Leasing Agent III, The Taubman Company ✦ Bret Nielsen, Senior VP of Leasing and Asset Management, Caruso Affiliated ✦ Marci Rude, VP Real Estate & Development, Kona Grill ✦ Doug Stubblefield, Sr. Director of Leasing-Restaurants, Irvine Company Retail Properties ✦ Scott Plank, War Horse

DEMOCRATIZED CONSUMERISM: CONSUMER CHOICE AND DECISION-MAKING DRIVERS Today, more than any time in our history, it’s critical to understand the forces that create changes in consumer behavior in and outside of the restaurant industry. There are market dynamics and socio-cultural movements that are driving consumer decision-making and the shaping of food trends. And consumers today have more choices, more access, and greater food knowledge than ever before. Steven Goldstein of The Culinary Edge will share his insights on “marketplace change agents,” and their impact on brand and menu innovation. This session will enhance your perspective on restaurant consumers’ needs and the choices they make.

Faculty: Steven Goldstein, Partner, The Culinary Edge

THE 2016 OUTLOOK FOR IPOS AND PUBLICLY TRADED RESTAURANTS The past two years have seen several initial public offerings from prominent emerging restaurant concepts. Will the trend continue in 2016? Will valuations remain high? Is it your time to consider preparing for a public offering? Session focuses on the prospective outlook for 2016 along with business and legal considerations when undertaking an initial public offering.

Moderator: Andrew Schultheis, Public Securities Partner, Davis Wright Tremaine LLP ✦ Faculty: Andy Barish, Managing Director-Equity Research, Jefferies Group ✦ Murray Huneke, Co-Head of Consumer & Retail Investment Banking, Stifel ✦ Chris Reilly, Co-Founder, KarpReilly, LLC

STOP THE WIRE! HOW TO IDENTIFY GOOD POTENTIAL INVESTORS AND AVOID THE BAD ONES Finding investors for early-stage restaurant concepts is almost always challenging. Even more important than the money, as most will tell you, is that the investor is a good fit for the opportunity. Investors with unreasonable expectations or demands can put tremendous strain on leadership and the business, creating a toxic mess. On the other hand, investors with grounded expectations, and an understanding of the business and market terms can provide tremendous value. Session focuses on how early stage companies can distinguish between those institutional and individual investors that are a good fit and those who are not.

Moderator: Cliff DeGroot, Davis Wright Tremaine LLP ✦ Faculty: Robert Cornog, Partner and CFO, Punch Bowl Social ✦ Frank Klein, Founder and CEO, Asian Box Holdings, Inc. ✦ Tony Owen, Founder and Managing Partner, DOM Capital Group ✦ David Dressler, Founder & Co-CEO, Tender Greens

BEER TRENDS THE STATE OF THE DEAL MARKET The past three years have seen significant investment and M&A activity with healthy valuations, especially in leading emerging concepts. With operating costs escalating, brands competing for retail space and market share, and evolving consumer spending and ordering preferences, what will the next three years hold for the market?

Moderators: Riley Lagesen, Restaurant Group Chair, Davis Wright Tremaine LLP ✦ Matt Kelly, Managing Director, North Point Advisors ✦ Gary Levy, Partner, CohnReznick ✦ Faculty: Rahul Aggarwal, Managing Director, Brentwood Associates ✦ Josh Goldin, Principal, Alliance Consumer Growth ✦ Jay Takefman, Partner, Quilvest ✦ David Swinghammer, Stripes Group ✦ Richard Leonard, Angelo Gordon

UNINTENDED CONSEQUENCES OF MINIMUM-WAGE INCREASES AND STRATEGIES FOR EFFECTIVE HANDLING Efforts to raise the minimum wage are coming from the local, state and federal government levels. This impacts the service industry especially. Anticipating the consequences of a raised minimum wage, including the unintended ones, is key to developing and implementing general and industry-specific strategies to cope.

Moderators: Zach Kuperman, Partner, Whorton / Kuperman Insurance ✦ Aaron Colby, Davis Wright Tremaine LLP ✦ Faculty: David Goldstein, Chief Operating Officer, Sharky’s Woodfired Mexican Grill ✦ Steve Price, CFO, Lazy Dog Restaurants ✦ Walter Schild, Owner, Culinary Lab

TIPS FOR SUCCESSFUL ENTRY INTO A NEW MARKET The “proof” test for many growth brands is whether it can successfully outside of the “home market.” New market expansion tests management, and the results of such expansion can have a significant result on the future of the concept, including its ability to attract a healthy valuation and strong financial partners. Session focuses on steps growing brands can take to help increase the probabilities of success and traps to avoid.

Moderator: Russ Bendel, President and Chief Executive Officer, The Habit Restaurants ✦ Faculty: John Pepper, CEO, Boloco ✦ Rob McColgan, Co-Founder, Modmarket ✦ Chris Simms, Founder and CEO, Lazy Dog Restaurants ✦ Luke Holden, President and Founder, Luke’s Lobster

ENHANCING PROFITS THROUGH GREATER EFFICIENCY AT THE STORE LEVEL Cost-efficient operation is more critical to the success of a restaurant concept than ever before. Session focuses on how brands are creating and leveraging efficiencies through design, lighting, technology, production systems, staffing and other aspects in ways that enhance the business and improve the guest experience.

Moderator: Michael Aubrey, President, Janmar Lighting ✦ Faculty: Steve Mintzer, COO, Mendocino Farms ✦ Albert Valdes, Director of Operations, Frontera Foods ✦ Anthony Pigliacampo, Founder, Modmarket ✦ Tom Holt, President, Urbane Café

TIPS AND TRAPS FOR INTERNATIONAL DEVELOPMENT Demand for U.S. restaurant concepts continues to be strong in countries around the globe. International growth can bring significant rewards, but also comes with substantial risks. From the selection of franchisees or operating partners, determining which countries are the right fit, and know when a concept is prepared to undertake international development, many factors must be factored into the analysis before making a commitment. Join our expert panel on how to best navigate international opportunities.

Moderator: Jeff Kolton, CEO, Franchise Market Ventures ✦ Faculty: Douglas Stalgren, Executive Director-International, Panda Restaurant Group ✦ Rudy Sugueti, Senior Vice President of Franchise, California Pizza Kitchen ✦ Kristin Houston, Senior International Trade Specialist, United States Commercial Service

FIT TO BE TIED (HOUSE) FOR PRIVATE EQUITY INVESTORS For investors who would like to own interests in restaurants that serve alcohol and also own interests in breweries, wineries or distilleries, the archaic and confusing web of tied house laws can create tricky situations. With the right plan and structuring, however, the challenges can often be overcome.

Moderator: Jesse Lyon, Davis Wright Tremaine LLP ✦ Faculty: Vann Russell, Managing Partner, Arlington Capital Advisors

WINE TRENDS Ste. Michelle Wine Estates

USING TAX CREDITS & INCENTIVES AND TAX STRATEGIES TO HELP FUND YOUR BUSINESS Billions of dollars of business incentives are available each year and many of these benefits go unclaimed simply for lack of knowledge. Will you be hiring or training employees? Creating new jobs through new store openings?

Purchasing new buildings or leasehold improvements? Through available tax credits and incentives and special tax strategies your business can receive a significant financial benefit in the forms of income tax credits, special deductions, wage subsidies and cash grant programs. Join us for a discussion and overview of tax savings opportunities commonly available to the restaurant industry.

Faculty: Employance ✦ Taz Singh, CPA, Principal, & Darren Labrie, Principal, Corporate Tax Incentives ✦ Marshall Varano, CohnReznick

THE PASSION BEHIND THE PLATE From Rocky Balboa to Erin Brockovich, the truly great characters of cinema are fueled by passion and drive, as is the case in the world of food. What drives a native New Yorker in the 1970s to pioneer a movement to bring authentic regional Chinese dishes to the Unites States and to build a restaurant resume and empire over decades? What inspires one to go from painting houses to traversing Thailand to experience and master the cuisine of all four quadrants to bring back to his homeland? What fuels a young college grad to move from the states to Japan to open self-named ramen shops and win the hearts and taste buds of die-hard locals? Join chefs Ed Schoenfeld, Andy Ricker and Ivan Orkin for the story behind what drives their passion.

Moderator: Erin Archuleta, Owner/Partner, Ichi Sushi ✦ Faculty: Ed Schoenfeld, Managing Partner, RedFarm ✦ Andy Ricker, Chef and Owner, Pok Pok ✦ Ivan Orkin, Chef and Owner, Ivan Ramen

NEW DEFINITIONS OF DIGITAL AND STRATEGIES THAT ENGAGE THE YOUTUBE GENERATION Engaging consumers and building loyalty requires staying ahead of trends and knowing how the landscape is changing. Pepsi Digital and Shareability will provide insight into developing digital strategies for restaurant brands by understanding new definitions of digital engagement, highlighting best-in-class examples of how brands play in various channels, and what we learned from one video that had more than 12 million video views in 2015.

Faculty: John Ross Jr., Director of Digital Engagement, PepsiCo ✦ Tim Staples, Co-Founder and CEO, Shareability

MAKING HOLLYWOOD HIGH’S FOOD THE ENVY OF LOS ANGELES As we all know, anything is possible in Hollywood … including creating a food-service program that is exciting and innovative, with craveable food. Session focuses on student and food-expert perspectives on what would make Hollywood High’s food program the best in Los Angeles.

Moderator: Cary Greene, Davis Wright Tremaine LLP ✦ Faculty: Jeffrey Mills, Founder and CEO, Genuine Foods ✦ Frank Klein, Founder and CEO, Asian Box Holdings

WOMEN WHO ROCK THE BUSINESS WORLD Female entrepreneurs are making a bigger impact on the business world than ever before and it’s time for you to make your mark! Join Blythe Jack of TSG Consumer Partners, Ellen Chen of Mendocino Farms, and Christy Vega Fowler of Casa Vega for a dynamic discussion on the different ways aspiring women can launch their entry into the business world.

Moderator: Cindy McLoughlin, CPA, Partner, CohnReznick ✦ Faculty: Blythe Jack, Managing Director, TSG Consumer Partners ✦ Christy Vega Fowler, Owner/Operator, Casa Vega ✦ Ellen Chen, Co-Founder and CFO, Mendocino Farms

FROM BROADWAY TO BOOKS TO THE BIG SCREEN AND BEYOND Dream of making it on Broadway? Aspire to pen an award-winning graphic novel that makes its way to the silver screen? Vivek J. Tiwary, producer of, among others, Green Day’s American Idiot on Broadway, and author of The Fifth Beatle graphic novel, which is in feature-film production, has done it all. Join the Tony-Award winning producer and #1 New York Times best-selling author for an inspiring session on how you can follow your dreams into the world of performing, literary and cinematic arts.

Moderator: Laura Warf, Davis Wright Tremaine LLP ✦ Faculty: Vivek J. Tiwary, CEO, Tiwary Entertainment Group

YOU GOT GAME? MAKING YOUR WAY IN THE WIDE AND WILD WORLD OF SPORTS Love sports? Have what it takes to make it in a job on the field or off? Join NFL star Quentin Jammer for a lively discussion about opportunities that may await you in the sports world—and what it takes to get them.

Moderator: Matt LeMaster, Davis Wright Tremaine LLP ✦ Faculty: Quentin Jammer, NFL Star

MAKING YOUR FOOD AND RESTAURANT DREAMS A REALITY There has never been a more exciting time for innovation and opportunity in the world of food and restaurants. If you are passionate about great food and hospitality, or simply have an interest in learning about the business, the restaurant industry has a place for you. Whether culinary school is in your sights, or you would like to get involved in one or more other aspects of the business, there are a variety of ways to get a taste of what may be in store. Chefs Michael Mina, Mary Sue Milliken, Susan Feniger and Ivan Orkin have built their restaurant empires from scratch, and share their perspectives on different ways that you can join one of the greatest industries on Earth.

Moderator: Stacey Lee, Davis Wright Tremaine LLP ✦ Faculty: Michael Mina, Celebrity Chef, Restaurateur & Author, Mina Group ✦ Mary Sue Milliken & Susan Feniger, Chefs, Restaurateurs, Authors and TV Personalities, Border Grill ✦ Ivan Orkin, Chef and Owner, Ivan Ramen

THE WORLD OF LAW, ACCOUNTING, AND PROFESSIONAL SERVICES Amazing job and career opportunities may await you in the legal, accounting and professional services industries.

Come by for conversations with real-life practicing lawyers, accountants and other professionals for insight into how you may find a spot for you!

Faculty: Jennifer Brockett, Aaron Colby, Roy Salins and Lauren Johnson, Davis Wright Tremaine LLP ✦ CohnReznick

BEING THE BEST CANDIDATE WORKSHOP Never been interviewed? Looking to brush up on your skills? Swing by for a five-minute practice round before doing the real thing. We’ll get you prepped for the next step!

Moderators: Gillian Murphy, Allison Davis, Dana Reid and Erica Rosales-Kinney, Davis Wright Tremaine LLP

SELLING YOUR SKILLS TO POTENTIAL EMPLOYERS IN TWO MINUTES OR LESS The difference between getting hired and not getting hired often comes down to how well you present yourself in the interview process. Session provides tips on how you can sell your skills in 120 seconds or less to get the job you want.

Moderators: Mark Trinchero and Sheila Fox Morrison, Davis Wright Tremaine LLP ✦ Rodney Morris, Senior Vice President, and Brian Schwartz, Search Consultant, The Elliot Group

TELL YOUR STORY: DOCUMENTARY FILMMAKING WITH COLIN HANKS AND SEAN STUART Actor and director Colin Hanks and producer Sean Stuart are the forces behind “All Things Must Pass,” the critically acclaimed documentary about Tower Records, the music store that dominated the national landscape up until the digital revolution. With technological advancements, our ability to tell important and true stories that are fueled by our passions is more important than ever. Session includes a lively conversation with Hanks and Stuart about their drive to tell the Tower Records story, how they crafted the film over a period of years, and tips for aspiring young filmmakers who wish to tell their stories.

“All Things Must Pass” hits theaters on October 16, and you can view the trailer here: www.towerrecordsmovie.com.

Moderator: Brad Rubin, Owner, Eleven City Diner ✦ Faculty: Colin Hanks, Actor and Director ✦ Sean Stuart, Producer

CATCHING UP WITH JUDGE REINHOLD Think breaking into Hollywood is tricky? Try making a career out of it! In a career that spans more than three decades, with more than 100 credits to his name, actor Judge Reinhold has starred in such classics as Beverly Hills Cop, Stripes, Fast Times at Ridgemont High, Ruthless People, The Santa Clause trilogy and Seinfeld. Join Reinhold for reflections on his favorite roles and for his insights on what it takes to build and maintain a long and successful career in front of the camera.

Moderator: Barbara Jacobs, Chief Operating Officer, Kinetescape, Inc. (The Edison) ✦ Faculty: Judge Reinhold, Actor & First Honorary Principal at Restaurant High

ROCKING YOUR RESTAURANT INTO PRODUCT EXTENSIONS: USING YOUR RESTAURANT TO LAUNCH PRODUCT SALES IN RETAIL, ONLINE AND OTHER CHANNELS Ever have customers say “I wish I could buy [x] to take home or find at my local market?” Session focuses on different ways to launch product extensions into other channels and typical transactional structures/agreements that are commonly essential.

Moderators: Meghan Moran, Davis Wright Tremaine LLP ✦ Mott Smith, Co-owner, L.A. Prep

ACCELERATING THE EXPANSION OF HIGH-QUALITY RESTAURANT CONCEPTS INTO UNDERSERVED MARKETS In addition to death and taxes, there is another certainty in America: Without creating broader access to high-quality food, Americans will continue to suffer the disastrous costs and effects of food ignorance and poor eating habits.

With massive market demand, increased consumer access to food information, and a growing number of amazing real food concepts, the potential for consumers to obtain healthful and high quality food has never been greater. Yet, the cost of higher-quality food makes it difficult for brands to enter markets where the business case for such entry does not readily pencil out. Session focuses on innovative ways to build the business case and the power of quality food options to help America build more vibrant communities through food.

Moderator: Rachel Kalt, Senior Strategist, The Culinary Edge ✦ Faculty: Alli Condra, Food Policy Attorney, Davis Wright Tremaine LLP ✦ Kimbal Musk, Founder and CEO, The Kitchen ✦ Brett Schulman, CEO, The Cava Group, Inc. ✦ Erik Oberholtzer, Co-Founder, Tender Greens ✦ Alan Jackson, Founder and CEO, Lemonade Restaurant Group ✦ Karim Webb, PCF Restaurant Management Franchisee, Buffalo Wild Wings

HOLLYWOOD BEGINNINGS: HOW TO BRING TEENS BACK INTO THE AMERICAN WORKFORCE IN LOS ANGELES AND BEYOND The restaurant industry has served as a point of entry into the job market for decades for American teens, but such is no longer the case in many U.S. cities. In Los Angeles and elsewhere, teens are being excluded from job opportunities in big numbers and the situation will get trickier with wage increases and benefits. Session explores the critical need to keep open doors to teens in the job market in a rapidly changing economy.

Moderators: Janet Grumer and Jenna Mooney, Davis Wright Tremaine LLP ✦ Faculty: Jot Condie, CEO, California Restaurant Association ✦ Bill Chait, Managing Partner, Republique LLC ✦ Monte Baier, Senior Vice President and General Counsel, Panda Restaurant Group ✦ Lisa Salazar, Assistant Chief & Youth Employment Director, LA Economic & Workforce Development Department ✦ Casey Milligan, Director of Operations, Salt & Straw

YOUR TICKET TO PARADISE: OPPORTUNITIES FOR TEENS IN HOTELS AND RESORTS Dream of getting into the hotel or resort business? The hospitality industry provides an abundance of exciting opportunities to people of all ages and levels of experience. Join our panel of experts for conversation and Q&A on how to take advantage of the world of opportunities.

Moderator: Steve Ledoux, Real Estate and Hotel Group, Davis Wright Tremaine LLP ✦ Faculty: Bashar Wali, President, Provenance Hotels Group ✦ Lou Trope, Sr. VP/Food & Beverage Experiences, Destination Hotels

JOBS AND CAREERS IN THE MUSIC BUSINESS THAT ROCK Dream of rocking on the big stage or finding your spot behind the scenes? Join Chris Adelmann, LiveNation’s Vice President of North American Concerts, and Mike Grozier, LiveNation’s EVP Operations for Theaters and Clubs, for a scintillating conversation about jobs and careers in the music business.

Moderator: Harvey Schochet, Davis Wright Tremaine LLP ✦ Faculty: Chris Adelmann, Executive Vice President, Business Development North American Concerts ✦ Mike Grozier, EVP Operations for Theaters and Clubs ✦ Thela Thatch, Vice President-Diversity, LiveNation ✦ Marjorie Gilberg, Executive Director ✦ Dwayne LeBlanc, Tour Marketing Coordinator, House of Blues Music Forward Foundation

GETTING TO KNOW TERRY CREWS: IT ALL BEGINS WITH YOU (2015 RESTAURANT HIGH HONORARY PRINCIPAL) Film and television star Terry Crews is perhaps best known for his action and comedy roles in an impressive resume of film and television work which includes The Expendables series, Brooklyn Nine-Nine, Everyone Hates Chris, Are We There Yet?, and a wildly popular series of Old Spice commercials. He is also known for his ability to pull off what is considered the best “robot” on earth.

But behind the brawn, bullets, and laughs is a renaissance man from Flint, Michigan who, as a teen, got his first big break after high school with an art scholarship at the prestigious Interlochen Center for the Arts in Michigan.

This was followed by an Art Excellence scholarship and a full-ride athletic scholarship for football at Western Michigan University, where, as a star defense end, he helped lead the Broncos to a Mid-Atlantic Conference Championship in 1988.

After several years in the NFL (where he painted portraits of teammates to supplement his income) with the Los Angeles Rams, San Diego Chargers, Washington Redskins and Philadelphia Eagles, Crews turned his talents to the performing arts, where his talent, hard work, character and dedication has made him one of the most sought out and respected talents in the industry. A devoted father of five, and fan of great food and fitness, Mr. Crews is a positive and impressive force in entertainment, business, and the community. Please join host Randy Jackson for this dynamic session to learn more about how Crews gained his inspiration and drive to work his way from Michigan to Hollywood stardom.

Moderator: Randy Jackson ✦ 2015 Honorary Principal: Terry Crews

PRODUCER PARTNERS

Special Thanks to:

MARQUEE PARTNERS

CAMEO PARTNERS

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PEPSICO NSPIRE™ Our first “kitchen on wheels” launched at Restaurant High, and has been traveling across the U.S. delighting consumers and our customers with customizable Pepsi Spire® beverages and culinary creations like our Cheetos® Late Night Breakfast Top N Go. If you’re interested in learning more about partnering with PepsiCo Foodservice, please contact Hugh Roth, VP, Business Development, hugh.roth@pepsico.com.

www.pepsico.com

All trademarks are owned by PepsiCo, Inc. or its subsidiaries.

CohnReznick is an independent member of Nexia International

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One of our clients saves over $100,000 annually on drinking straws. We also offer out of the box savings programs on fresh produce, energy, office supplies, trash, packaging, electronics and more. Long and short, Client Rewards constantly looks for new ways to keep money in your pocket. With over 800 Client Rewards partners representing no less than 15,000 rooftops, we are grateful to have satisfied clients willing to line up with glowing recommendations.

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HMSHost is proud to be a sponsor of The Kitchen's Learning Garden and Restaurant High! www.hmshost.com

The Culinary Edge would like to extend a huge thank you to Riley Lagesen and the team at DWT, as well as our Timeless Hollywood Eats tour attendees.

We had such a great day of conversation, sips, and bites at Hollywood's most legendary restaurants and look forward to Restaurant High 2016! theculinaryedge.com

Thank you from The Kitchen Community team! thekitchencommunity.org

Sincere thanks to all partners, food and job fair participants and all companies, stars and participants who helped with Restaurant High 2015.

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