November/December 2014
OnSite
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In this issue
PRESIDENT’S MESSAGE
What’s New At MPI-NJ? Page 4
5 Key Tips To Help Events To Trend Online Page 5
Nassau In Hosts MPI-NJ Networking Event
“SHOWING UP”
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recently attended an excellent training class. What made it The Age of Disruption excellent for me was the facilPage 1012 itator – note I didn’t say teacher Athletic Travel - Not Just A Game or presenter, but clearly this perPage 13 son made us feel like she was facilitating a discussion which is I CBS in Dallas suppose how most of us learn the Page 1415 best. The other things that creJBJ Soul Foundation and ated a perfect learning NJ Sharing Network environment were the Page 1619 others in the class. Daddy Can I show You We committed our Page 20 time, our energy, and our full attention to Tanya Grossinger - Growing Up the topics. Having the at Grossingers support of my manPage 2224 agement was also key. Membership Corner As the facilitator took Page 26 the last ½ hour of the class to ask us to rePrestigious Chefs Share Their flect, both to ourselves and out Favorite Holiday Recipes loud, it occurred to me how often Page 2830 we run from meeting to meeting, New, Transfer & Affiliate Members conference call to web-ex and Page 32 back again and what is missing – THE TIME TO REFLECT and INMPINJ Strategic Partners TERNALIZE so we can be the Page 33 most effective and productive. Page 68
MPINJ Executive Board Page 34
MPINJ Board of Directors Page 34
MPINJ Committee Chairs Page 35
I never realized how much I like to reflect. I think I never realized, because I never took the time to do it. I do not mean I do not have the time to do it because
I think we all manage to find the time to do the things that we enjoy and are good at. We find the time to do those things we “HAVE TO” and those things we are not good at, but it is certainly not enjoyable. Taking the time to reflect gives our minds the time to reset and FOCUS. I am writing to share my experience in the hopes of convincing all of you to take the time to self-reflect. You have to be honest with yourself, understand your strengths and weaknesses and really do some affirmations on how you want to be perceived and more importantly how you want to “SHOW UP”. This got me to thinking about MPI and how we want to “SHOW UP.” I ask all of you to think about how we as an organization or even as an individual member want to show up to our fellow members, prospective members, our management, our organizations, other associations, and the media. I hope this idea drives planning for the next year in our organization as well in your professional lives. Continued on page 31
2014 MPI-NJ Events
OTHER INDUSTRY EVENTS
Mon., December 1, 2014
Wed., December 17, 2014
February 1012, 2015
6:30 10:30 pm Holiday Party The Terrace Paramus, NJ Registration details coming soon!
5:30 7:30 pm Sonesta Hotel Philadelphia Click Here For Details
3rd Annual Global Pharmaceutical and Medical Meetings Summit Hyatt Regency Philadelphia at Penn's Landing To register, go to www.globalmedicalmeetings.com and mention priority code MPINJ to Save $50
November 18 – 20, 2014 EIBTM Barcelona, Spain www.eibtm.com
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What’s New At MPI-NJ? Happy Holidays from the MPI-NJ Office to you, your co-workers, family and friends! We hope you had a great Halloween and are now looking forward to the celebrating the holidays and the new year with family and friends. With the New Year approaching, this is a perfect time to remind our members of the following: UPDATE YOUR MPI MEMBER RECORD: On a monthly basis, the chapter membership list is downloaded from the MPI database. If any of your information has changed, such as a new employer, email, contact information or more, you should remember to go into your MPI record at www.mpiweb.org and update it so the correct information is on file for you. It is your responsibility to ensure that your member record is correct. Due to privacy and security issues, we are not permitted to access or change individual member records. REPORT CEU’S FOR CREDIT: Please note: MPI-NJ does not track your attendance at monthly programs. It is your responsibility to go to www.mpiweb.org/Portal/Career/Ceus/Add and add your attendance and credit earned after each event.
HOLIDAY PARTY – DECEMBER 1, 2014 SAVE THE DATE: On December 1, 2014, we will be holding our Holiday Party (in partnership with ISES and NACE) at The Terrace at Biagio's in Paramus, NJ. There will tons of food stations with area caterers showcasing their food and drinks along with local entertainment and more! This is a party you don’t want to miss!! VOLUNTEERS NEEDED We STILL need YOU to help us execute the many exciting activities and events we have penciled in on the MPI-NJ calendar. If EVERYONE just donates one hour a month, there is so much more we could accomplish at MPI-NJ! Please call us at 201-875-2476 and find out how you can help! MEMBERSHIP and AFFILIATE MEMBERSHIP If you would like to join MPI-NJ, please go to www.mpiweb.org/join and fill out the application. Select New Jersey in the area where it asks you to choose a chapter. Would you like to speak with someone about membership? Please contact our Vice President of Membership, Patty Stern, at patty@groupdmm.com. Or contact the MPI-NJ office at 201-875-2476. If you are a MPI Member with another fabulous chapter, you can ALSO be a Member of the New Jersey Chapter as an Affiliate Member! The fee is only $99.00 per year and you get all the benefits of a MPI-NJ Member!
HAVE A BALL WITH MPI-NJ: You might have noticed our squishy balls and theme for this year…HAVE A BALL WITH MPINJ! Make sure to check out all the FUN activities Please feel free to contact us anytime with any and events we have planned for 2015! The only comments, questions or suggestions. thing that would make it better is to have YOU there with US! Best Regards, WEEKLY (BI-MONTHLY) MEMBER UPDATE: Our President, Pam Wynne, started publishing a Rut h Marion, Weekly Member Digest to keep our members CMP informed with updates on events and activities MPI-NJ Chapter happening in the meeting industry and at MPI-NJ Administrator Chapter. This will now be called MPI-NJ Bi201-875-2476 Monthly Member Update and include the latest rmarion@mpinewjersey.org updates at MPI-NJ, industry news, and some NJ trivia!
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5 KEY TIPS TO HELP EVENTS TO TREND ONLINE
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3. Use a live voting/polling display service n this article, I will that can utilize the hashtag to feed results to share 5 key tips to a big screen. This is 2014, and it is very hard help events to trend now to keep people's focus away from their online. One mobile devices, so I always recommend giving misconception to trending them a fun and interactive way to engage with is that many people think your event using their devices rather than their you have to rank top 10 'Facebook news feeds'. Giving them ways to on the ‘worldwide charts’ voice their opinions using your hashtag will to be considered trending. dramatically boost the hashtag because they That is not true! Hyperwould like to be more involved. local trending can be much more effective in many cases. Even big brands like TD Bank have 4.Provide incentives to boost proven that hyper-local trending strategies are interactivity. No matter how cool and fun proving to be extremely beneficial. That being using these technologies are, some people have said, I am excited to share my tips with you. a bit of laziness to them that will prevent them from ever talking about the event. A good solution is to offer a chance to win a prize of 1. Choose a SIMPLE hashtag & HEAVILY some sort by participating. Contrary to popular promote it. Believe it or not, hashtags are one practices, the prize does NOT have to be an of the most underused tools for events. Choose a expensive iPad or other expensive prize. Most simple one & market the daylights out of it! people will actually jump at the opportunity to Don’t choose one that might be a struggle to win a FREE ANYTHING. Even a $25 gift card to remember. The only way your attendees will a popular retail store. remember the simple hashtag is if it was promoted and talked about often. A trending hashtag lets other users on social media know 5. Use a display system that can rotate, splitthat they are missing out on a popular event. up or call up all of the mentioned services Those users will try to get in the conversation on one video feed. There are many providers even though they are not at the event, and will for each of the pre-mentioned hashtag services, less likely miss the next event. Additionally, but the problem with choosing all of them is journalists love picking up stories that have that each of them normally require a dedicated begun trending online. computer and screen for their service. Also, if you only use one service by itself, the display will become monotonous pretty quickly. Use a 2. Display a social media feed at the event low-cost service that can mix and match the that supports multiple platforms(Twitter, different services on one video feed to keep Instagram, Facebook, Vine, etc.) & media fresh interactive content for the attendees. formats (photo, video & profile pictures). It is important to use a social media feed that supports multiple platforms because you can be That's it! These are the techniques I use to trend throwing away double or triple the interaction event hashtags and boost the presence and with your event without this. Typically I see that popularity of your event online. I hope you have events only use twitter feeds, which is a BIG the opportunity to put these methods into action MISTAKE. I’ve worked on events where the for your next event. biggest influencers were instagram users. Sometimes the most posts came from Written by: unexpected platforms. Additionally, people love Donvil Collins seeing themselves! Displaying a social media Founder & CEO feed that supports photos, videos & profile VeeKast pictures will multiply the amount of posts donvil@veekast.com people make. They will keep posting about the www.veekast.com good time they are having at your event just to 914.703.8356 Ext.906 see themselves on the screen.
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NASSAU INN HOSTS THE MP
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I-NJ NETWORKING EVENT!
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hat a great start to a new year of networking events! We had almost 100 people register to attend our first MPI-NJ Networking Event, held on October 2nd at the Nassau Inn in Princeton, NJ. The event, titled (re) Discover Princeton, was truly an evening of discovery for our guests! Our host, Nassau Inn, elegantly displayed their hotel and services with lavish food stations (with the Executive Chef on hand to visit with guests!), tours of the ballrooms, meeting space and gorgeous hotel rooms. Members, applicants, and guests caught up with one another with lively conversations and then we drew names for door prizes that were donated by merchants and restaurants located in beautiful Palmer Square.
We not only enjoyed delicious food and drink, we were entertained with fantastic music by Wendy Zoffer, of the Princeton Music Connection. She played tunes we all know and love the entire evening. Please view and “like� a video from the Continued on page 8
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MPI-NJ NETWORKING EVENT! MPI-NJ networking event at the Nassau Inn in Princeton, NJ with Jim Long on the piano and Wendy Zoffer playing flute: https://www.youtube.com/watch?v=1TYLxCRCQOU A HUGE “thanks” goes out to Jamie Panfili-Volkert, Corporate Sales Manager for the Nassau Inn for all her enthusiasm and hard work putting this event together, and for collaborating with the shops surrounding the hotel that donated all the wonderful prizes. We would also like to thank the Nassau Inn team - Mariela Blanco (Director of Sales), Ryan Halbasch (Associate Director of Sales), Jerry Perng, Melissa Dill and Jaime Wess (Catering Sales Managers). And our sincere thanks for the wonderful door prizes and favors from... McCarter Theatre, Agricola Restaurant, Winberie's Restaurant, Cranberry Station, Lace Silhouettes, Ann Taylor, Lindt Chocolate and Nassau Inn’s Yankee Doodle Tap room. SAVE THE DATE...Mark your calendars for the MPI-NJ Holiday Networking Event on December 1!
Recap of MPI-NJ Networking Event Submitted by Patty Stern, CMP
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He H e asked asked f for or t the he impossible. impossible.
She's a meeting planner whose star is on the rise...
He wants a venue for 5,000 on the East Coast...
SSEE EE FFOR OR YYOURSELF OURSELF AATT AASKCAESARS.COM S K C A E S A R S. C O M DON'T MI MISS SS "THE ANSWER" ANSWER" – AANN EENCHANTING NCHANTING SSPELLBINDER PELLBINDER AABOUT BOUT A NNEW EW CCONFERENCE ONFERENCE VENUE WWITH ITH TTWO WO 50,000 50,000 SSQUARE QUARE FFOOT OOT BBALLROOMS, ALLROOMS, 5566 BBREAKOUT REAKOUT RROOMS OOMS AAND ND VENUE 22,500 ,500 HHOTEL OTEL RROOMS OOMS OONN TTHE HE EEAST AST CCOAST! OAST!
© 2 0 1 4 C A E S A R S E N T E R TA I N M E N T
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THE AGE OF DISRUPTION EDUCATION PROGRAM SEPTEMBER 10
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f meeting arrangements were made directly with Mother Nature herself, a better day could not have been provided by the Stone House at Stirling Ridge, as the 20142015 MPI-NJ Education Season opened on September 10th, with featured speaker Dr. Lalia Rach. Outdoor seating under a pergola and bright sunshine further enhanced a spectacular Mediterranean buffet lunch, before the ballroom doors opened for Dr. Rach's presentation, "The Age of Disruption." Disruption has occurred in how we do business, how we communicate and how we reach people. Dr. Rach shared genuine ideas and uncommon sense tinged with her special brand of humor as she described the new normal. She set minds to consider why the hospitality industry will need to think and act differently as buyers or sellers, and why the systems and processes of the last century could hamper success going forward. Buyers have new expectations, and through a brief Q&A, some answers were offered as food for thought. Continued on page 12
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0, 2014 AT THE STONE HOUSE AT STIRLING RIDGE WARREN, NJ
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THE AGE OF DISRUPTION The Education Committee would like to thank its committee member, Greg Werner, for his generosity on behalf of Landmark Hospitality and Stone House at Stirling Ridge, who put their best efforts forward and exceeded all expectations; Laralee Wren, representing Kalahari Resorts, MPI-NJ Diamond Sponsor, who introduced Kalahari's new property in The Poconos, with a scheduled opening Summer 2015; Gem Limousine, MPI-NJ's Transportation Sponsor; and Eclipse Events, who often partners with Stone House at Stirling Ridge and provided superior audio/visual services.
Written by: Nancy Sutta Berns Freelance Program Manager nsuttaberns@optonline.net 973-886-8852
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ATHLETIC TRAVEL – IT’S NOT JUST A GAME
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t is no longer just a game. It is no longer just a weekend event to play your sport. Athletics, whether it is youth, collegiate or professional, the travel needs for athletic travelers are rising. There is a uniqueness to this vertical market within the hotel industry, focusing on the needs to the sports buyer, the youth sports market and the collegiate sports market. The sports travel industry is said to generate 47 million room nights on an annual basis and in excess of $182 billion per year, estimated by SportsTravel Magazine. This shows the elasticity of the market, regardless of the challenges we face in the economy. Additionally, the sports buyer is becoming much more savvy, knowing what to ask for, where to look for information, and desired amenities. The sports traveler is also very loyal, finding a brand or experience and sticking to it wherever they can and returning each season year after year. Sports travelers provide hotels with a solid group business base. With the growing amount of sports travelers, the amount of sports travel agencies has grown, making third party sports planning companies prevalent in the sports market place. Coaches, team managers and parents can leave the travel planning to a professional. According to the National Association of Sports Commissions, the youth sports travel industry is worth an estimated seven billion dollars and is growing 3 to 5 percent annually. Parents are investing in their children’s athletic career,
now that children typically play one sport year round. The youth travel industry has become its own niche, with large tournaments popping up all over the country, not leaving out any community. Due to the size of youth tournaments, the hotel demand is high, stretching to need more than just one hotel. The tournaments use many hotels within a community. And of course, it isn’t just the team traveling to youth tournaments but families – leaving an economic impact on the host city. Families are using vacation time and adding shoulder dates to accommodate not just their son or daughter's numerous games, but to entertain the entire family during their vacation. Tournaments also bring in their own governing rules, enforcing a stay to play policy. The tournament director will select an official housing partner (sports travel agency) to handle all hotel room blocks for that specific tournament. They will enforce a stay to play policy, stating that all those participating in the tournament must stay at a hotel that the sports travel agency has set up a group block with. As specific and unique as youth travel tournaments are, collegiate athletics has an entire niche of its own. Not only does championship events take over an entire city for a span of time, with an economic effect on hotels, local restaurants and business, but the normal season traveling has its benefit to the local community. Many hotel chains, sizes and locations can benefit from collegiate athletic travelers. College teams travel
midweek and weekends, range from small teams (volleyball) to large teams (football) and are located in large cities and tertiary markets. Similarly to tournament directors, college coaches are using sports travel agencies to assist with their hotel needs. Many times, coaches will want to stay in the same hotel year after year when traveling to that away game. Collegiate athletes have specific needs when it comes to their hotel stay. If the stay is for more than one night, teams will request a meeting room for the team to use as a study space, meal space, and pregame meeting space. Rooms can have anywhere from 2 to 4 athletes and request either onsite meals, or information for local caterers / restaurants. Coaches request for their team to be blocked together on the same floor, pre-keyed and preregistered rooms, as their main focus is the game, not necessarily the hotel stay. Sports travelers are not just limited to those in youth or college sports. There are a vast amount of sports on all levels that travel all over the world. Sports is a dynamic, exciting market. Hoteliers can embrace the sports vertical, keeping a solid, loyal group business base in an elastic market, unharmed by the economy. Written by: Melissa Winfield Manager, Global Sales, Sports Carlson Rezidor Hotel Group
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MPI-NJ BOARD MEMBERS AT
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atty Stern, CMP and Carol Malinky, CMP were delighted to represent MPI-NJ at the Chapter Business Summit in Dallas, Texas from September 18-21. The theme of the meeting was Discover - Develop - Lead. This educational and networking event provided over 250 MPI Board members the opportunity to learn the latest trends in events, share best practices, be inspired and motivated by keynote speakers, and network with other chapter leaders. Patty took the Membership workshops and Carol took the Education and Communications workshops. This valuable information will now be shared with the rest of the Board so that new ideas and best practices can be incorporated moving forward. Thank you to MPI International and the Fairmont Dallas for providing all our meeting professionals with a fabulous conference and a great time!
ATTEND THE CBS IN DALLAS
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HEARTWARMING INTERVIEWS WITH THE JON BON JOV
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here are so many wonderful organizations in New Jersey that help the community and help others.
I had the privilege to interview two for this issue of OnSite - the Jon Bon Jovi Soul Foundation and The NJ Sharing Network. Here are the interviews and their important, heartwarming and interesting stories...
CM: Hi Heather, I have always been intrigued with the concept of Soul Kitchen. Everyone knows New Jersey's own phenomenal singer and performer, Jon Bon Jovi, but not everyone may know about this wonderful community restaurant program located in Red Bank, NJ. Please describe what Soul Kitchen and the Jon Bon Jovi Foundation is all about. HG: The JBJ Soul Foundation was originally founded in conjunction with the Soul Arena Football Team that Jon owned. The mission was to break the circle of poverty through home ownership and through partnerships with service providers the Foundation has built over 400 homes. The Soul Kitchen was founded 3 years ago to help combat the issues of food insecurity. The Soul Kitchen serves healthy well portioned meals. Some of our customers pay with money others contribute in other ways for their meals, they volunteer as dishwashers, bus people, etc. CM: What is the community's favorite meal at Soul Kitchen? HG: There are many meals that are favorites at Soul Kitchen, since we serve seasonal dishes in the winter I would say pork is a favorite or Chef T’s Fall of the Bone Chicken. In the spring and summer fresh items from our garden like greens, tomatoes, peppers, things seasoned with our fresh herbs, these are always very popular.
Jon Bon Jovi and the General Manager of Soul Kitchen, Lou Morreale, at the World Hunger Awareness Event.
Soul Kitchen Soul Kitchen is a Community Restaurant, a nonprofit community program run by the Jon Bon Jovi Soul Foundation. I had the opportunity to speak with Heather Goldfarb, Marketing & Events Manager for the Jon Bon Jovi Soul Foundation.
CM: Are most of your customers local or do people come to Soul Kitchen from around the world? HG: We get a mix, the majority of our customers are locals but occasionally we will get folks that travel from other countries to see what Soul Kitchen is about. We also have people visit from other states who are interested in our model and want to see if they could replicate it in their community.
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VI SOUL FOUNDATION AND THE NJ SHARING NETWORK CM: Does the Jon Bon Jovi Soul Foundation plan fundraising events? If yes, please describe your favorite one. HG: We use fundraising events to raise awareness, we have done World Hunger Day or we have hosted Art Shows from different local programs, Gallery U was a local art group that worked with people who have had brain injuries, or Amanda’s Easel works with children who have been exposed to domestic violence and use art as a way to express themselves and heal. These are some of my favorite events.
NJ Sharing Network CM: Please describe how Soul Kitchen, the volunteers and patrons help each other and what Soul Kitchen means to them. HG: Their relationship to each other is reciprocal, in the way that we rely on both to make our mission work. Patrons don’t know who is paying and who has contributed in other ways to the meal, and we are designed that way. Everyone is treated equally, so how they help each other is by sitting down and eating together and sometimes sharing their stories or experiences. The Soul Kitchen relies on the paying customer to pay a little extra to defray the cost of a volunteer meal, but we are able to keep our costs down by relying on the volunteer we need both to make our model work.
NJ Sharing Network is committed to saving and enhancing lives through the miracle of organ and tissue donation and transplantation. Jackie Lue Raia is the Assistant Director of Resource Development for the NJ Sharing Network. I would like to thank Jackie for taking the time to share some vital information about what Jackie Lue Raia, Assistant Director, the NJ Sharing Resources Development - NJ Sharing Network does and Network. how they save lives. CM: Please describe what NJ Sharing Network is all about. JLR: NJ Sharing Network is the federally designated organ procurement organization for central to northern NJ. We work with the 54 acute care
Continued on page 18
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INTERVIEWS WITH THE JON BON JOVI SOUL FOUNDATIO
hospitals in our designated service area to determine suitability of potential organ and tissue donors, facilitate recovery and transportation of those organs and tissue, and placement for transplantation throughout the country. The goal of the NJ Sharing Network Foundation is to remember those who gave, honor those who have received, give hope to those who are waiting, and pay tribute to the lives lost while waiting for the gift of life. The funds raised by the foundation are used to support donor families, educate and raise awareness in the community about organ and tissue donation, and support transplantation research. Our business purpose is to save and enhance lives every day through the gifts of organ and tissue. There are currently 120,000 people in the United States currently awaiting a life-saving transplant. There are 5,000 here is New Jersey alone. An average of 18 people die per day awaiting the gift of life, and we have the power to positively impact this number by bringing awareness and understanding to the community of what organ and tissue donation is truly about.
CM: Can you provide a few examples of what the NJ Sharing Network has done to help others?
JLR: NJ Sharing Network deals with life and death every day. One deceased donor has the
ability to save 8 lives with their organs, and enhance the lives of 50 or more with their tissue donation. We provide donor families a way to continue the legacies of their loved ones, by celebrating them and the gifts they gave. We support donor families from the time of their loss, and for many years after. There are many ways we support these families, including a Donor Family Remembrance Ceremony, where families make quilt squares honoring their lost loved one that are permanently placed on quilts. These quilts are proudly displayed at all our events and throughout our building. Many of our volunteers are organ recipients, who spend time with us to show thanks and appreciation for their second chances at life. Our Volunteer Ambassadors, which are made up of donor family members, recipients and private citizens who merely believe in our mission, present to schools, colleges, businesses and community groups on our work. They staff table displays at the Motor Vehicle Commissions throughout the state, and at community events. They knit and crochet shawls of love, which are presented to all our donor families as a thank you for the life-saving gifts they gave. In addition, we have numerous volunteers that come to our headquarters in New Providence, to help with reception, mailings, and any other tasks we need help with…all in the name of raising awareness of our mission. Every day, we create ways that our donor families, recipients and all who are touched by organ
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ON AND THE NJ SHARING NETWORK and tissue donation to celebrate in whatever way they choose, and we strive to be both responsive and innovative in the ways we support our families and the community. CM: What events does NJ Sharing Network hold to bring awareness to your organization? JLR: One of the biggest events that we host is our annual 5K Walk/Race. This year alone, we hosted nearly 10,000 people who came to New Providence to celebrate life with us. The participants were made up of donor families, recipients, those who are waiting for a transplant, hospital and community partners. It is truly a day of celebration, hope and healing. (See attached picture) This event has gotten so large, we have now selected a second site for an April event, which will occur in Bergen County. In addition we have our Annual Golf Classic, which just occurred at Baltusrol Golf Club, in Springfield, NJ. Every October we gather to remember, honor and give hope. We have recently launched our first ever NJ Sharing Network cycling team, which is yet another avenue to spread the word on our mission. Our goal is to participate in as many cycling events throughout New Jersey, as this audience is generally very health conscious. (attached is the 2014 team.)
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NJ Sharing Network seeks any and all opportunities to raise awareness in our community. We welcome the chance to conduct presentations and exhibit in schools, businesses and at athletic events. We routinely visit Rotary, Elks and Lions Clubs throughout the state. Please contact Jackie Lue Raia, at 908-516-5686 or jlueraia@njsharingnetwork.org, if you have an idea of how we can spread our lifesaving message.
Interviews by: Carol Malinky, CMP Event Director C.A. Malinky Communications & Events Tmalinky@aol.com 201-232-0110
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Bart Berkey, Author, Luxury Executive, Key Note Speaker, and Thought Leader is recognized in the industry as one of “Top 25 Most Extraordinary Minds in Sales and Marketing”. Bart inspires corporations, associations, and universities by sharing his passion. As a sales leader and former recruiter, his personal mission for the past twenty five years has been to seek excellence for himself and others by encouraging others “To Do” what others “Aren’t” to create differentiation and distinction. His book, “Most People Don’t, And Why You Should” (available on Amazon.com) shares real life stories that help convey this conscientious message. This article has been reprinted with the permission of Bart Berkey.
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WE’RE NEARBY. BUT BEYOND EXPECTATIONS. Welcome to Kalahari, a uniquely African-themed convention center resort that goes above and beyond expectations. You’ll find 65,000 sq. feet of flexible convention space, state-of-the-art meeting and breakout rooms along with five-star amenities and fine dining options. We’ve hosted over 22,000 groups and 1.4 million group room nights in our existing locations. We know attendees also want to relax. We have a range of world-class leisure activities from our spa to our family-friendly waterparks. Just one more reason our clients average a 20% attendance increase by hosting their event at Kalahari—where everything goes Beyond Expectations.
Visit KalahariMeetings.com/NJ or call 855.411.4605 to learn more.
POCONO MOUNTAINS, PA (COMING 2015) SANDUSKY, OH | WISCONSIN DELLS, WI ©2014 Kalahari Development LLC
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GROWING UP AT As World War ll began to wind down, Jennie gave thought to reaching out to a more international clientele. Because my mother had been educated in Vienna, was fluent in 13 languages and carried the Grossinger name, Jennie considered her to be the perfect person to help bring it about. She came out to Beverly Hills and offered my mother the job as social hostess, adding that at Grossinger’s, Tania would finally have a family. It didn’t quite work out that way but that’s how, in the spring of 1945, I ended up as an 8-year-old at Grossinger’s.
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ania Grossinger, a member of the American Society of Journalists and Authors, is a freelance writer and public relations consultant. Best known for her memoir "Growing Up at Grossinger's"(available on Amazon.com), she is currently the author of "Memoir of an Independent Woman; An Unconventional Life Well Lived" and a children's book titled "Jackie and Me; A Very Special Friendship" about her special relationship with Jackie Robinson. In addition to having published over 100 travel articles in newspapers and magazines, she has also appeared on the Today show, Good Morning, America, 20/20, NPR, and many other TV and radio shows. Her public relations credits range from Playboy Magazine and the Playboy Club to Betty Friedan's "The Feminine Mystique" and the Israel Ministry of Tourism. She is also listed in Who's Who of America. Q. How are you related to the Grossinger family and how did you come to live at Grossinger’s, the famous resort in New York’s Catskill Mountains? TG: My father, Max Grossinger, was a first cousin of Harry Grossinger and his wife, Jennie, who was the matriarch most associated with the popularity and success of Grossinger’s. We lived in Chicago but my father died shortly after I was born and a year later my mother, Karla, and I moved to California.
Q. Your book “Growing Up at Grossinger’s” was originally published in 1975. Why has it been reissued now? TG: One can never underestimate the power of nostalgia. To tens of thousands of Jews in the tristate area who were guests or worked their way through college at Grossinger’s, the hotel holds some of the fondest memories of their lives. And one can never discount the success of the film "Dirty Dancing." Q. In retrospect, what are the strongest memories you have about growing up at Grossinger’s? TG: The many different and fascinating people I met certainly heads the list. Where else would I have ever met and had a close relationship with Jackie Robinson (about which I write in my new children's book "Jackie and Me; A Very Special
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T GROSSINGER'S
Friendship"), watch Eddie Fisher being ‘discovered’ on the Grossinger stage by Eddie Cantor or become friends with Rocky Marciano, Milton Berle, Jerry Lewis, Buddy Hackett, Jan Peerce, Harry Belafonte and so many other celebrities. The advantages of growing up at a famous hotel were obvious; I didn’t have to make my bed, wash the dishes or clean my room. I could go to the day camp, play tennis, swim, eat as much food as I wanted and watch star studded entertainment almost every night. On the downside, I always had to be the ‘good girl’, after all I was a ‘Grossinger’, I could never show anger, and the guests always came first even when, as a kid of a single parent, I wished sometimes I could come first too. I have to laugh when I think back on some of the silly things my friends, the children of various family and staff members, did to occupy our time. We’d sneak frogs into the swimming pool. When guys put towels on their doorknob to alert their roommates they were otherwise occupied, we’d run up and down the hall and pull them off. When forced to play with guests we didn’t like, we’d lead them to the labyrinth of pathways under the kitchens and boiler rooms and ditch them there. If we were lucky, we were never allowed to play with them again (Yeah!) Q. How did a resort area of close to 350 resorts, hotels and bungalow come to such a sudden demise in the 1980’s. Grossinger’s was sold in 1986, I believe and at this point there are not even a handful of properties left.
TG: It was not just one thing; a number of factors converged. Jet travel and the budding popularity of cruise ships made new destinations more attractive, people became more health conscious and shied away from heavily caloric eight course meals, women were more independent, no longer wished to travel with their parents to meet met eligible young men, name entertainers could make more money appearing on TV than they could driving four hours up Route 17 to perform in the Borscht Belt. Conventions, the one profit option left, diminished the personal attention guests who returned year after year looked forward to and the younger generation of hotel families chose to go separate ways. Whether gambling in the Catskill will make a difference, we'll have to see! Q. What have you been up to since you left Grossinger’s? TG: I recently publshed a memoir titled "Memoir of an Independent Woman; An Unconventional Life Well Lived" which covers highlights of that most unconventional life. I handled public relations for Playboy Magazine and the Playboy Club in New York in the 1960’s during which I got to spent quality time with Hugh Hefner, Ayn Rand, Johnny Carson, Tim Leary and Jean Shepherd. At the same time I launched the promotion for Betty Friedan’s “The Feminine Mystique”), and as a freelancer have handled PR for such disparate accounts as Art D’Lugoff’s Village Gate and the Israel Ministry of Tourism. I have written five books including “Weekend”, a medical mystery thriller I co-authored about a Catskill resort that might be in the throes of a cholera epidemic and is currently out as an eBook. I am frequently invited to speak to social groups about each of my books. My travel articles have been published in over 100 national and local newspapers and magazines, I've been lifestyle/travel correspondent-at-large for Sally Jessy Raphael’s TalkNet and am in the process of organizing my memorabilia, papers, etc for Brandeis University which has offered to include them in their archives. (Continued on Page 24)
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ruCanittaloupe Melon, F nia
Chilled Califor Cooled Apricot Nectar Frosted Sun Valley Tomato Juice
elishemade Dill Pickles, R , ves Hom
Spanish Queen Oli California Ripe Olives
p mé with Egg Flakes, SConousom
Garden Vegetable Soup, Clear Broth en Tasse
éeToast, Hawaiian ntr E on s Grilled Sweetbread er Dinn Steak, Cressoniere
Broiled Prime Rib ze Stuffed Breast of Veal with Peach Gla t Jelly Min h wit b Lam ing Roast Shoulder of Spr Chicken Paprika with Spaetzel le Roast Philadelphia Capon, Sliced App l Bal tzoh Ma , Pot en l Broiled Young Fow te Pla ner Din le etab Veg Assorted Garden
bleshs String Beans egeta V Fre s, atoe French Fried Pot alaendSalad Bowl, S Gre ed Tossed Mix French Dressing
DpbeessrryertFruit Ices
Black Ras California Lemon Chiffon Pie Lemon Sponge Cake Macaroon Fruit Slice Chocolate Brownie Assorted Cookies
ragePekoe Tea eve B nge Ora sse
Demi-Ta Assorted fresh Fruit Bowl Assorted Nuts Assorted Mints
The kitchens in the hotel are run in accordance with strict Orthodox Jewish tradition. They are glatt kosher. The Biblical injunction about not boiling a kid in the milk of its mother, later extended by early Jews into a prohibition against eating any milk product where meat is served, is taken with utmost seriousness. Certain foodstuffs like shellfish, pork, and meat from the hindquarters of an animal are also prohibited. Since meat and dairy food can’t be prepared together, the Grossinger kitchen is actually two kitchens, each with its own dishwashing and silvercleaning machines, steam tables, soup kettles, walk-in freezers, and refrigerated storerooms. Two completely different china and silver services are used-one for the breakfast and lunch meal (dairy) and the other for the evening meal (meat). The hotel even has put on its staff a full time “shochet” – a butcher licensed by a rabbi to slaughter poultry. The kitchen staff works long hours. In order to have everything ready for those who might be early risers or can’t wait to show off their prowess on the golf course, the breakfast crew shows up at 5:00 a.m., followed just two hours later by the luncheon chefs, who like to get an early start on their preparations. The meat meal is set into motion shortly after noon. And the staff’s efforts show. The hotel’s reputation for gourmet food was international. And deserved. A look at a typical dinner menu for one Saturday evening in 1947 shows why.
Growing Up at Grossiner’s (Continued from Page 23) Mom Grossinger had one mandate for the dining room; “never let anyone go hungry.” To my knowledge, nobody ever has. Which calls to mind the answer columnist Leonard Lyons’ wife Sylvia, once gave to the question, “What can we do at Grossinger’s that’s slenderizing?” “Go home”, she quipped.
Story compiled by: Mary Lou Pollack Ocean Place Resort and Spa 732-571-5739 mpollack@oceanplace.com
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MEMBERSHIP
C O R N E R
THANK YOU FOR BEING A MEMBER! In mid-September, MPI Global hosted the Chapter Business Summit (CBS) in Dallas, Texas. This is an annual meeting where chapter leaders worldwide convene to share best practices, network to build relationships and work collaboratively to come up with innovative ideas to help chapters and the meetings industry progress. Knowledge is shared freely in an effort for the chapters to help one another be the best chapter possible! While many great ideas were presented that will help us continue being an awesome chapter, two areas of discussion resonated for me with regard to your membership in MPI-NJ: Thanking your Boss/Employer for supporting your involvement in MPI-NJ! We’re always so focused on relating the value of your involvement as a member, we forget how critical it is to thank employers for supporting your membership in the organization. In today’s business environment that’s riddled with uncertainty, it’s more important than ever to nurture your MPI community by making the effort to attend as many chapter programs as possible. Also important is for your employer to be reminded that your participation in our chapter activities is relevant and adds value to the contributions you make to the company; ensuring you’re educated about current industry issues and up to speed on the newest products and services available for meetings, events, conferences and conventions. NEW! “Letter To Your Boss” Campaign from MPI-NJ: If you’d like for your boss or employer to receive a “Thank You” letter from MPI-NJ, please email Patty Stern, CMP (patty@groupdmm.com) with the name, title and address where you would like us to mail the letter. In the letter, we’ll applaud their support of your membership and applaud you, too! We believe the gesture of mailing this letter will help your boss remember your value and respect your dedication to being the best industry professional possible…we hope you’ll take advantage of this offer! Networking: Planner/Supplier relationships! Over and over again, conversations took place about how members can extract the most value out of their membership in MPI. Networking was at the top of the list for discussion with everyone agreeing that planners and suppliers need each other! Professional-level meetings can’t exist without the planner & supplier relationship. When I joined MPI back in 1996 (as a supplier), having access to hundreds of potential new customers was thrilling. After my first meeting, I returned to the office excited to tell my boss about all the companies represented with planner members for us to work with. And, I was fortunate when I first joined to have a fellow supplier mentor me about the lay of the land.
A seasoned and respected member, she guided me about how to develop solid relationships that would eventually lead to new business and access to valuable resources through networking and committee involvement. Below are helpful highlights: • Every member of the chapter, regardless of membership designation, is important. Suppliers do business with each other or can refer one another. Planners support each other as valuable resources for guidance and recommendations and lean on one another to weed through planning challenges. • Handing out a business card and expecting new business to come your way doesn’t work. Think about it differently…The ABC’s to good networking when you meet new industry friends at a chapter function are: A: Be selfless! Think about what you can do for others, not what they can do for you. B: Don’t market yourself. Rather, think about someone you know who would be helpful to them. C: Be a HERO. When you connect two people, suddenly you’re a hero and your influence level increases. • Suppliers: Before you reach out to a planner, research their business to make sure your service is the right fit for them. Also, attend education programs and “listen” like a planner. This will enrich the relationships you have with planners by enabling you to talk about more than what you want them to buy from you. • Planners: Remain open to meeting new suppliers! You may not need their service directly but it may be perfect for another planner you know. • Get on a Committee or accept a position to Chair a committee: The most effective ways to build relationships is through serving on a committee; this provides opportunity to share your skills for the betterment of the chapter or take on a new challenge to develop a new skill. Plus, committee work is a great way to learn the work-style of those you’re serving with. This is where the buyer/seller relationships really begin. Are you ready to select a committee to serve the chapter and put your networking skills into play? We are ready for YOU! Please contact: Patty Stern, CMP (VP of Membership) at patty@groupdmm.com Rebecca Wakefield, CMP (Director of Membership at rlwakefield@kpmg.com Article written by: Patty Stern, CMP VP of Membership patty@groupdmm.com
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PRESTIGIOUS CHEFS SHARE THEIR FAVORITE HOLIDAY RECIPE
W
e hope you enjoy the holiday season by starting them off with these fabulous recipes!
These favorite holiday recipes are brought to you courtesy of Harrah's Resorts, Kalahari Resorts & Conventions, and Ocean Place Resort & Spa. Enjoy!
Sticky Toffee Pudding Yield 12 servings 12 oz
Mejool Dates pits removed ( & enough water to cover dates in a pot) 6 oz Dates rough chopped 1.5 tsp baking soda 4.5 oz unsalted butter 9 oz sugar 5 eggs 9 oz all purpose flour ( self rising--- 1tsp baking powder, 1/2tsp salt, sift twice) Spice mix ( 1/2T cinnamon, 1/2T allspice, 1/2tsp nutmeg, 1/2 tsp ground mace, 1/2tsp ground cloves) 1.5 T Yogurt Toffee sauce 6 oz butter 6 oz brown sugar 6 oz Hev Cream
Chef Robert Schoell With over 20 years of experience in the culinary industry, Chef Robert Schoell is the Executive Chef at Harrah’s Atlantic City, a Caesars Entertainment property. During his time with Harrah’s Atlantic City, he not only oversees daily culinary operations, but he also was key to the rebranding and conceptualization of all food and beverage outlets at the property during renovations in the early 2000s. Executive Chef Schoell was previously with Valley Forge Casino Resort and Wyndham Hotels and Resorts. He received his culinary arts degree in 1993 from The Restaurant School in Philadelphia, where he was born and raised.
Method Boil water to cover dates & add baking soda, let soak until softened and puree in food processor ( may turn green, that’s OK) Cream butter and sugar until fluffy and pale, add eggs & flour on low speed until batter is formed. Add dates, & liquid you boiled them in, yogurt and spices to batter until well incorporated Pour batter into buttered baking pan. Bake in oven at 325 for 30 min or until knife inserted into centers comes out clean. For the toffee sauce bring sugar, butter and cream to a boil and reduce until thickened. Reserve warm for the puddings. Cut into 12 equal size squares, Drizzle Warm Toffee sauce over pudding and top with your favorite ice cream.
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Pumpkin Pecan Pie Soup with Chantilly Lace
ES
Yield 8 oz cup or 12oz bowl 8-12 oz 1 Tblsp
Cream of pumpkin soup - Per recipe 170* Chantilly Cream - Per recipe in a small tip less pastry bag 1 each Baked sugar free pie crust cut out Seasonal motif 2 tsp Pecan pieces - Lightly toasted
Method 1. Ladle soup into cup or bowl 2. Pipe Chantilly onto top of soup in a zig zagging yet swirling fashion 3. Place baked pie crust on top of soup in the middle 4. Evenly distribute pecan pieces
Supporting Recipes Cream of Pumpkin Soup Yield 1.5 Gallons
Chef Joseph A. Hyland Joe’s extensive culinary knowledge and experience defines the standard of excellence that our guests have come to expect at Kalahari Resorts. A 10 year veteran of the Kalahari, Joe’s impact can be seen in every facet of Food and Beverage at Kalahari. Joe’s 40 year career has taken him around the world, and his award winning skills have been showcased at destinations in Korea, New York, Miami, Seattle, California, Philadelphia, Chicago, and Minnesota. From owning and operating his own four star restaurant, to taking the helm as Culinary Director at such iconic Las Vegas destinations as the Venetian, MGM Grand, Paris, and Treasure Island, Joe’s dynamic abilities continue to take Kalahari to new levels. Joe has 3 children and enjoys composing music on his guitar and keyboards in his spare time.
1 1/3 lb 1/2 Lb 1/2 Cup 2 1/2 Gal 4 1/4 Lbs 1 1/2 Cup 3/4 Tbsp 1 1/2 Tsp 2 cup 1 Tblsp 1 Tblsp 1/2 Tsp 1 1/4 - cup
Yellow onion - ½”chopped Whole butter - Lightly salted All purpose flour Chicken stock Whole roasted seeded, peeled, pureed - Use canned pumpkin if necessary Coco Lopez Ground cinnamon Ground mace Heavy cream Iodized salt Toasted cumin White pepper - Ground Whole butter - Lightly salted and room temperature
1. Place whole butter and onions into a heavy gauge aluminum pot or stainless steel steam jacket, turn to medium heat and cook until onions are translucent while stirring. 2. Add flour and stir for five minutes 3.Add chicken stock and simmer for five minutes while stirring 4. Add pumpkin, coco Lopez, salt and seasonings and blend well. Simmer for five minutes 5. Add heavy cream and simmer while stirring for five minutes 6. Strain through a fine sieve with a ladle into another container 7. Blend in soft butter thoroughly. Serve immediately or cool to 35 degrees F within 3 hours 8. Label, date, and refrigerate covered
Pumpkin Pecan Pie Recipe Continued on page 31 Prestigious Chefs Recipe’s Continued on page 30
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PRESTIGIOUS CHEFS SHARE
(CONTINUED FROM PAGE 29)
Butternut Squash and Apple Soup 1 2 tbsp 3 6 cups 3
large butternut squash halved lengthwise and seeded butter, or more to taste large shallots, chopped chicken stock, or more as desired, divided Granny Smith apples, cored and chopped
Method 1. Preheat oven to 350 degrees F (175 degrees C). 2. Pour water into a baking dish to be about 3/4-inch deep. Add squash to the water with the cut side up. 3. Roast in preheated oven until squash is soft, approx... 45; Remove from oven allow to cool till you can handle. 4. Melt butter in a pot. Saute shallots until soft, approx... 5. 5. Pour 5 cups chicken stock into the pot; stir. Add apples; bring to a boil, reduce heat and simmer until the apples are tender, approx. 20. 6. Scrape the flesh from the butternut squash, with a spoon; add to the stock. Add remaining stock to the pot Bring back to a simmer, cook until everything is heated through, 5 to 10 minutes.
Chef Barry Walling Chef Barry Walling is the Executive Chef at Ocean Place Resort and Spa. He is celebrating the opening of the new restaurant SEAVIEW at Ocean Place. Barry sends his Butternut Squash and Apple Soup recipe to inspire us all to enjoy the bounty of the Fall Harvest. With Love from Ocean Place!!!
7. Puree soup with a blender until smooth.
Thank you to all the chefs for sharing their wonderful recipes with us!: Carol Malinky, CMP Event Director C.A. Malinky & Events Tmalinky@aol.com 201-232-0110
www.mpinewjersey.org President’s Message (Continued from Page 3) As we wind down the year and look forward to holidays and time off, I hope you will take time to reflect on our collective as well as your own personal accomplishments, think about setting new goals for next year as well as setting expectations for what you want out of your membership. How will you “SHOW UP” and how will you drive us to “SHOW UP”? I wish you the warmest wishes for a good holiday season. See you in January!
PamWynne, CMM, CMP MPI NJ Chapter President - 2014-2015
Special 30th Anniversary Committee Calling all members who would like to be part of this special committee which will convene in December to begin planning our Anniversary Year of Activities. Committee will be responsible for working with special events, communications, and the Office of the President to drive the message around our 30th Anniversary in December of 2015. If you are interested, please contact Ruth Marion at rmarion@mpinewjersey.org who will consolidate the list so we can begin contacting the committee. Thank you.
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Pumpkin Pecan Soup (Continued from Page 29)
Pie Crust Yield 1.5 cups 1 ½ cups ¼ tsp 1 tsp 4 oz 4-5 Tblsp
all-purpose flour fine salt granulated sugar - optional cold unsalted butter - cut into small pieces ice water
NOTE: For savory crusts do not add sugar and perhaps replace with countless of other seasonings ie; curry, chives, saffron etc etc 1. Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. 2. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.) 3. Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice. Bake at preheated 400*F
Chantilly Cream Yield 1 - 9” pie ¼ cup ¾ cup
Prepared heavy mayonnaise Whipping cream
1. In a mixing bowl hand whip cream until soft peaks form 2. Fold in mayonnaise blending thoroughly 3. Refrigerate to 35 degrees F within 3 hours 4. Label. date
Thank you for your support by providing ground transportation to our guests.
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NEW, TRANSFER & AFFILIATE MEMBERS NEW MEMBERS JENNIFER CARMELLA Events Marketing 3 Mac Arthur Street, High Bridge, NJ 08829 TRACY COULSON Producer/Business Development 5 Alles Court, Flemington, NJ 08822 STACIE DEMICCO IEEE Event Sourcing & Contracting Specialist 445 Hoes Lane, Piscataway, NJ 08855 MARIA JEDREJCIC Jet Set Sports Director 196 Rte 202 North, PO Box 366 Far Hills, NJ 07931
TRANSFERS
DANIELLE JOHNSON La Cantera Hill Country Resort Senior Sales Manager 10333 E Dry Creek Rd, Suite 450 Englewood, CO 80112
TERRI ABRIL Greater Miami Convention & Visitors Bureau Director N E Sales 701 Brickell Ave Suite 2700 Miami, FL 33131-
CATHIE MYERS Best Friends Animal Society Senior National Events Specialist 5001 Angel Canyon Road, Kanab, UT 84741
TRACY BLITHE CMP New Jersey Association for Justice Inc. Manager, Meetings & Special Events 150 W State St, Capitol View Building, 3rd Fl Trenton, NJ 8608
LISA PLATT Concord Hospitality Enterprises Senior Account Executive 801 Rutherford Ave, Rutherford, NJ 07070 JACLYN SAUVE Smart Card Alliance Manager, Conference Services 17 Plaster House Rd, Southbury, CT 06488
KELLY CONNORS Mohegan Sun at Pocono Downs Sales Manager 1280 Highway 315 Wilkes Barre, PA 18702 This listing contains all New Members, Chapter Transfer Members and Affiliate Members from September 1 to October 31, 2014. If you should not be listed please contact: rmarion@mpinewjersey.org
DESTINATION DESTINA ATION T INNOV INNOVATION. OV VATTION. At Sands At Sands Bethlehem, Bethlehem, w we’ve e’ve a assembled ssembled the the best best and and the the b brightest rightest to to assure assure meetings meetings and and tradeshows tradeshows sg go o beyond the expected. Our 12,000 sq. ft. of meeting space and 14,000 sq. ft. of tradeshow space merge seamlessly with our exceptional accommodations and exquisite catering. We offer the latest in technology, 10 dining choices, legendary entertainment, outlet shopping, rejuvenating spa services and so much more. Simply stated, we’re at the top of our game so you can be at the top of yours. Book your meeting or conference today by calling Alyssa Lippincott at 484.777.7497 or email Alyssa.Lippincott@PaSands.com.
Must be 21 years of age or older to enter the Sands Casino.
GAMBLING PROBLEM? CALL 1-800-GAMBLER.
PaSands.com | Follow Us
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MPI-NJ CHAPTER would like to acknowledge and thank our Strategic Partners for their Support of the Chapter
Diamond Caesars Entertainment 8556338238 www.cravecaterers.com
Platinum Crave Caterers 866.683.3586 www.cravecaterers.com Palace at Somerset Park (732) 3029922 www.palacesomersetpark.coml
Kalahari Resorts 855.411.4605 KalahariMeetings.com/NJ
Gold Hilton Hasbrouck Heights/ Meadowlands Hotel 2012886100 www3.hilton.com/en/hotels/ne wjersey/hiltonhasbrouck heightsmeadowlands EWRHHHF/index.html
The Heldrich Hotel 7327294670 www.theheldrich.com Sands Casino Resort Bethlehem 4847777443 www.pasands.com
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EXECUTIVE BOARD President Pam Wynne, CMM, CMP Carlson Wagonlit Travel 9084230526 pwynne@carlsonwagonlit.com
VP Administration Kaaren Hamilton, CMP Carlson Rezidor Hotel Group 9084487804 khamilton@carlsonrezidor.com
Immediate Past President Julia Ramos, CMP JR Global Events Associates 2013338834 juliaramos@comcast.net
VP Education Kellie Ann Cahill, CMP New York Hilton Midtown 2122615966 kellie.cahill@hilton.com
VP Communications Mary Lou Pollack Ocean Place Resort and Spa 7325715739 mpollack@oceanplace.com
VP Membership Patty Stern, CMP Chief Creative Officer Patty Stern Creative 9736692891 patty@groupdmm.com
VP Finance Todd Steinberg, CMP Sonesta Collection 8622287079 tsteinberg@sonesta.com
BOARD OF DIRECTORS Director of Communications Carol Malinky, CMP C.A.Malinky Communications 2012320110 tmalinky@aol.com
Director of Education Nancy Sutta Berns Nancy Sutta Berns, LLC. 9738868852 nsuttaberns@optonline.net
Director of Finance Michael Brill MEDALS LLC (Medical Education Delivery, Advisory and Logistics Support) 7326591133 medalsllc@aol.com Director of Membership Rebecca Wakefield, CMP KPMG, LLP 2013077259 rlwakefield@kpmg.com
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COMMITTEE CHAIRS Ambassador Committee
OnSite Committee
Special Events Committee
Richard McCadden, CoChair Wyndham Hotels 9733772424 rmccadden@wyndham.com
Paula Dellaluna, Chair GEM Limo 7326188485 pdellaluna@gemlimo.com
Merlene Wilder, CMP, CoChair TeamUnity (formerly UniREc) 9733259111 merlene@unirecgames.com
Awards & Scholarship Committee
PR/Marketing Committee
Jamie Keith, CMP, Chair Hilton Newark Airport 9088202908 Jamie.keith2@hilton.com
Michele Ross, CoChair FRHI Hotels and Resorts 7098839808 michele.ross@frhi.com
Edie Leibman, CoChair LPC Consulting, LLC. 9739922455 edie.leibman@gmail.com
Education Committee Rhonda Moritz, CoChair Cadaret Grant and Company 9737702300 rmoritz@cadaretgrant.com
Social Media Committee Lisa Drake, Chair Ocean Place Resort & Spa 7325715739 ldrake@oceanplace.com
Student Leadership Committee Melissa Winfield, Chair Carlson Rezidor Hotel Group 9739199125 mwinfield@carlsonrezidor.com
Membercare Committee
Bruce Boillotat, CoChair Rebecca Wakefield, CMP, Chair Royal Coachman 9734003204 KPMG LLP bruce.boillotat@royalcoachman.com 2013077259 rlwakefield@kpmg.com
Nominating Committee
Chapter Administrator
Julia Ramos, CMP, JR Global Events Associates, LLC 2013338834 juliaramos@comcast.net
Ruth Marion, CMP MPI NJ Chapter Phone: 2018752476 rmarion@mpinewjersey.org