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According to the Bureau of Labor Statistics, since 2004, the


has seen significant growth in:


• • • • • •

Employment & Hiring Job Openings Salary & Hourly Earnings Available Employment Hours Number of Establishments Growth of Establishments

Graduates with a Bachelor of Science Degree in Hospitality fields earn an average of 15% more than those with only an Associates Degree.

G et in the indu stry expre ss l ane with a B achelor o f S cience in Hotel or Re st au rant Man agement at Wal nut Hill Colle ge.

Classes Start February 2015 | Contact Admissions at 215.222.4200 ext. 3011

A Note From President Liberatoscioli The Fall is always an exciting time at The Restaurant School at Walnut HIll College; fresh faces enter as freshman and before the leaves have had a chance to change their colors, these young minds are on their way to becoming hospitalty professionals. Each student is learning their craft and practicing their skills in front of real life customers. The season is also a time when students get a chance to participate in new programs, clubs and events around campus, meet their new (and returning) instructors and of course, meet friends that will (hopefully) last a lifetime. Students who enter Walnut Hill College are in for a treat as they discover the path to their passion! Often, that path involves trying out different classes and figuring out exactly where in the hospitality industry they belong. As you will read in this issue, alum Brandon Webb knew he wanted to be a hospitality professional at young age, but, he didn’t know that Hotel Management was his calling. He tried his hand at Restaurant Management for a bit only to find that his heart was warmed by truly making every guest feel happy and cared for. I am excited for you to read about Brandon’s compelling journey and take away the great lessons that he shares with all of us regarding personal and professional success. Additionally, make sure to read all of the interesting information regarding trends in the restaurant and hospitality industry as well as the results from our polls! But, that’s not all! With the holiday season approaching, Main Dish has compiled a list of fun things to do and see in Philadelphia as well gift ideas for those on a budget...and you can make them in a jar! Happy Reading and a special Season’s Greetings from all of us at The Restaurant School at Walnut Hil College!

Daniel Liberatoscioli President Walnut Hill College



Fall 2014 Contributors:

In this issue

Show Us Your Main Dish Events To Cheer About Jars of Jolly Dim Sum On A Budget Q & A with Brandon Webb Stories From The IHMRS HM/RM Food Bytes WHComics Comes To Life Have You Heard


Daniel Liberatoscioli | President Valery Snisarenko | Editor-in-Chief Kelly Vass | Senior Editor Madeline Copp | Associate Editor Jim Ward | Alumni Relations Peyman Shohadai | Student Writer Qien (Edward) Gan | Student Writer Kevin Ellul | Student Contributor Greg Hook | Student Contributor Richard Malatesta | Student Contributor

5 6 8 10 12 15 16 18 19

To Submit A News Story: Contact MainDishMag@


We asked students to Show Us Their Dish @TRSatWHC Follow Us @TRSatWHC and Show Us Your Dish! Make sure to tag it #WalnutHillCollege and you could be featured on our instagram page!





Dates: November 28-January 1

Dates: November 14 - February 22

The German-style Christmas Village has become a favorite tradition for holiday shoppers, who can peruse more than 50 decorated booths selling international seasonal gifts, traditional German Christmas ornaments, jewelry and high-quality arts and crafts. Hot mulled wine, gingerbread and bratwursts are also among the offerings. This year, visitors have even more time to shop and enjoy the entertainment as the village extends its season for the first time ever.

The new Rothman Institute Ice Rink at Dilworth Park will open to the public on Friday, November 14, and remain open seven days a week through February 22, 2015. The 120,557-square-foot Dilwork Park is a bustling hub for commuters and visitors thanks to its pedestrian-friendly amenities, a Jose Garces-operated cafe, a computer-programmable fountain, a full slate of entertaining programming and active rail headhouses, which connect the surface streets with new entrances to the transit stations below. After opening day, the Rothman Ice Rink will operate seven days a week (including holidays!).




Dates: November 29-January 5

Dates: November 29-January 5

Dates: January 1

The Blue Cross RiverRink at Penn’s Landing opens its 20th season with a whole new look that comes in the form of a pop-up holiday winter garden and village called Waterfront Winterfest, featuring shops, music and food. Also new this year: a holiday-themed light show that runs on the hour from 5 to 11 p.m. Plus, under a massive 400-person warming tent folks can enjoy comfort food, holiday cocktails and local beer.

New this holiday season, Electrical Spectacle: A Holiday Light Show at Franklin Square is a can’t miss experience. The show features a 10-foot-tall kite made of lights that sparkle and spread the glow as well as lights throughout the square with tunes recorded by the Philly Pops, and running every 30 minutes between 4:30 and 8 p.m. Other festivities include visits from Santa, rides on the holiday train and carousel, seasonal treats at SquareBurger and mini-golf with warming stations to keep even the littlest players cozy. Activities and special events celebrate everything from Hannukah to Christmas to Kwanzaa. Take note, Franklin Square is closed on Thanksgiving and Christmas.

The Mummer’s Parade is a Philadelphia New Year’s Day experience that’s as traditional as cheesesteaks. Dating back to 1901, the only-in-Philly celebration is a lively and colorful parade of costumed men, women and children who practice all year to strut, dance and play music up Broad Street. The parade begins at 10 a.m. at the intersection of Broad Street and Oregon Avenue for the string bands and Broad Street and Washington Avenue for the comics, wench brigades and fancies, and everyone proceeds to City Hall. Arrive early for the best views along the parade route, but to catch the action from the judge’s stand, it’s best to purchase tickets ahead of time. -

Holiday Pop-Up Shops skateboards and lots of other stuff. For this holiday edition, Punk Rock Flea Market runs for two days, and the $3 entry donation provides access throughout the whole weekend.

Punk Rock Holiday Flea Market December 13-14. The Punk Rock Flea Market Dome, 461 N. 9th Street. The holiday Punk Rock Flea Market lands in Callowhill on Saturday, December 13 and Sunday, December 14 from 10 a.m. to 5 p.m. Browse the goods of more than 300 vendors selling old records, clothes, art, music, food, junk, bicycles, stereo equipment, instruments, automobiles, tools, posters, furniture, computers,


Go West’s Holiday Craft Fest Sunday, December 14. The Rotunda, 4014 Walnut Street. This year, the Go West! Craft Fest will have dozens of Philadelphia based vendors, many of which are based right out of West Philly! Find treasure after treasure as you browse through the candles, cards, hand blown glass, jewelry, gift baskets and more. The array of items at the craft fest will satisfy your shopping needs and the immense talent is bound to impress you, too. Art Star Holiday Shop at Winterfest November 28-March 1, 2015. Penn’s Landing, 101 S. Columbus Boulevard. Opening to the public right after Thanksgiving Day on Friday, November 28, Blue Cross RiverRink Winterfest takes the

perennial good times of the rink to a whole new level, transforming Penn’s Landing into a winterized riverfront park for the entire season. In addition to a skating rink, winter beer garden and light show, the Winterfest also hosts the crafty folks behind the Art Star Gallery & Boutique for a winter-themed retail experience with goods housed inside a repurposed shipping container. Franklin Flea Holiday Market Saturdays, November 22, 29, December 6, 13, 20. Historic Strawbridge’s Building, 801 Market Street. The Philadelphia-centric Franklin Flea Holiday Market returns for six Saturday shopping days this season. At the wintertime market, shoppers can expect a finely tuned selection of around 50 vendors set up amid the antique chandeliers and marble columns of the historic space, selling everything from fine antiques and vintage clothing to handmade decorative arts and gourmet street food.



Pumpple Cake from Flying Monkey Cafe

Information and listings courtesy of and http;//



EDIBLE HOLIDAY GIFT IDEAS (IN JARS) ‘Tis the season to rummage through discount stores for last Face it: the best thing you will find will be an oversized pair gave you before you could hold your own spoon. We know you may so make something tasty in a jar: It always says “I tried”

1 cup all-purpose flour Pinch of salt ½ cup bittersweet or semisweet chocolate chips ½ cup peanut butter chips 1 cup brown sugar Combine flour and salt in bottom of jar. Top with a layer of chocolate chips, then with a layer of peanut butter chips. Wrap brown sugar in plastic bag or parchment paper to keep it separate, then place on top.Follow recipe here: emofly/blondie-kit-gift


2 cups all-purpose flour 1 cup rolled oats 1/2 cup granulated sugar 1/2 cup brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup chopped walnuts 1/2 cup chocolate chips Follow recipe here: http://

minute gift ideas. of socks that grandma be strapped for cash, and “I like you.”

1 pound pinto beans 1 pound split green peas 1 pound black beans 1 pound kidney beans 1 tablespoon black pepper 1 tablespoon paprika 1 tablespoon dry mustard 2 tablespoons dehydrated onions 2 tablespoons sea salt 2 tablespoons garlic powder 2 tablespoons dried oregano 1 teaspoon dried rosemary 8 bay leaves 4 vegetable bouillon cubes Follow recipe here:

For the Brine Jar 1 cup kosher salt 1/4 cup sugar 12 bay leaves 1 head of garlic 2 tbs black peppercorns 1/2 ounce thyme sprigs 1 lemon Follow the recipe here: Also available: Fried Chicken Coating Mix on the same site

12 chocolate kisses 8 oz semisweet chocolate 12 marshmallows 12 thin pretzel sticks 2 ounces white chocolate 1 cup or rainbow sprinkles Melt the chocolate (seperately) in a individual containers when making recipe. Follow the recipe here: http://www.marthastewart. com/318045/edible-chocolate-marshmallow-dreidels

1/4 cup ground cinnamon 2 tbsp ground tumeric 1 tbsp black pepper 1 1/2 tsp ground nutmeg 1 1/2 tsp ground cardamom, preferably fresh ground 1 1/2 tsp ground cloves Check out Marcus Samuelsson’s Kwanzaa Cauliflower Fritter Recipe Here:



By: Peyman Shohadai and Qien (Edward) Gan

DIm sum on a budget Imperial Inn | Address: 146 N 10th St, Philadelphia PA 19107 When walking up to the Imperial Inn in the Chinatown section of Philadelphia, a first time patron will immediately be struck by the facade. It’s a Chinese style architectural veneer overlaying what appears to be just a plain brick building. The odd familiarity of this visual probably harkens back to a memory one may have had from having seen a dubbed B-rated Martial Arts movie. Upon entering the restaurant, one can remain equally uninspired by a dining room that has likely seen very little change in a few decades; reminiscent of a restaurant from the early 80s. Fortunately though, Edward & I weren’t there to critique their interior design choices. The main objective of our visit was to sample as much dim sum as we could on a students budget. And in that regard, this place doesn’t disappoint! Dim sum, of course, being any number of tapas-style dishes that originated in the Southern mainland China & Hong Kong. These bite sized meals are served along side tea at roadside establishments, similar to diners in the US. In a dining room packed full of local patrons of various ethnicities, we were quickly ushered over to a table. With service starting immediately, we were barely given any time to squeeze into our seats. We were enveloped within a space of unfamiliar sounds, exotic smells and visual stimulants. A small niche filled with a lot of hustle & bustle that moved at a practiced and well rehearsed pace. So we had very little choice but to settle in and go along for a ride. This journey began with a selection of tea. Being in an adventurous mood, we chose the chrysanthemum. It was literally flower petals steeped in hot water, which we then proceeded to pour atop of a lump or two of crystallized sugar, centered at the bottom of small porcelain cups. With its aromatic nuances and subtle sweetness, the tea was exactly the kind of warm beverage that instantly takes you to your happy place.

As is customary for a la carte dim sum service, we were then met with a seemingly endless procession of steaming carts, each stacked high with bamboo and/or metal steamer baskets, containing the delicious morsels of food we had come to sample. The carts get pushed around from table to table and the diners order by pointing at the dishes they want. Each of their choices is being recorded by the waitstaff on cards assigned to the table. This is then tallied and paid for when you leave. Delighted at the prospects of tasting all of this delicious food, Edward and I began a pointing frenzy. We started with Har Gau (steamed shrimp dumplings). These are translucent shrimp dumplings with a wheat starch skin that’s often flavored with pork, scallions & bamboo shoots. They’re amongst the more difficult dishes to make properly which explained why the four pieces were stuck together. But with a little bit of effort, we pried them apart and bit into the crisp shrimp nestled inside. I could’ve easily spent the rest of the morning eating this dish alone. It has an addictive appeal similar to chicken nuggets or popcorn shrimp. However, for the sake of research, I regained my composure and soldiered on.

Next on the menu was Cheong Fan (rolled rice noodles). These were among our favorites fresh steamed rice noodles rolled around a variety of fillings, such as beef, shrimp or pork, and are served drizzled with a sweet soy sauce. Our pick again had a fresh shrimp center, wrapped inside a savory noodle with an unforgettable texture. These are a bit tricky to pickup, but a seasoned chop stick user should have no trouble. All others should proceed with caution and use a fork and knife, as not to end up with a back splash of dark liquids all over their clothing. 10

Gan FAMILY You Tiao The steady stream of food continued as we decided on Lo Baak Gou (turnip cake). This unexpectedly delicious gem consisted of a shredded daikon radish mixed with rice flour & flavored with ham, sausage, shrimp and assorted veggies before being pressed into cakes and then fried - an unforgettable combination of tastes and textures!

(Chinese crullers)


The last highlight on this culinary adventure is typically considered a dessert. Daan Taat (egg custard tart) is a classic Hong Kong style egg tart with flaky or shortbread-like crust. It’s a light airy treat with a soft crunchy exterior, creamy center and lingering sweet flavor. A perfect petite delight to help lesson some of the guilt associated with our partaking in a surprisingly gluttonous parade of mouthwatering food.

14 oz All Purpose Flour 1 cup Water 1.5 tsp Baking Powder 1 tsp Baking Soda .75 tsp Sea Salt Peanut Oil for deep frying INSTRUCTIONS: 1. 2. 3. 4.

The aforementioned dishes were but a few of the dozen or so foods Edward and I sampled at the Imperial Inn. Some noteworthy others that any dim sum connoisseur should check out include Chiu-Chao Fan Guo (steamed dumpling with pork, shrimp, and peanuts), Siu Mai (open topped steamed pork or shrimp dumplings), Haam Sui Gau (fried glutinous rice dumplings), Jiu Cai Bau (steamed then fried chive dumplings), Wu Gok (taro dumplings), Cha Siu Bao (steamed barbecue pork or chicken stuffed buns), Lo Mai Gai (steamed glutinous rice wrapped in a lotus or banana leaf), Ngao Yuk Kau (meatballs), Jin Deui (fried glutinous rice balls), Lai Wong Bau (custard filled buns). The dim sum ceremony is an experience that would happily satisfy both a lover of food and the budgetary challenged. It did just that for Edward and I! As we both left with stuffed bellies, smiles on our faces and doggie bags in hand. All for under $30, tax & tip included. Can’t beat that on a budget! For further education & elaboration on anything dim sum, please visit: Kenji Lopez-Alt, J. (2011, April 19). The Serious Eats Guide to Dim Sum. Retrieved from http://www.

Put baking powder, baking soda & salt into a bowl and dissolve in warm water. Add all purpose flour, stir & knead the dough. Cover & leave bowl at room temperature for 30 minutes to allow fermentation. When the dough doubles in size, sprinkle some flour on work surface & knead the dough with oil. Then let it rest for 20 minutes. 5. Repeat step 4 a total of two times, until the dough is soft & smooth. 6. Flatten the dough with a rolling pin into fifteen .20 inch thick x 1.5 inch wide x 10 inch length strips. And sprinkle with some flour. 7. Drop each strip into hot oil & fry dough until it expands & is until golden brown.

THE LEGEND BEHIND THE YOU TIAO: During China’s Southern Song Dynasty Period, Chancellor Qin Hui killed the beloved General Yue Fei. In the capital city of Linan (now Hangzhou), a baker by the name of Wang Xiaoer got upset upon hearing this news. He kneaded the likeness of Qin Hui into his bread & walked the streets shouting, FRIED QIN HUI HERE! This news slowly spread throughout the whole city, as more and more customers came to visit Wangs bakery seeking the infamous mock pastry. After many centuries, his creation eventually evolved into what is now recognized as You Tiao. FALL/WINTER 2014


Mr.Brandon Webb Q & A with Alum Brandon Webb, Front Offfice Manager at the Sheraton Suites in Downtown Delaware. By: Valery Snisarenko & Kelly Vass

Brandon Webb looks like a million bucks. His suit is sharp and his white shirt is crisp. He exemplifies an air of professionalism and genuine hospitality as soon as he enters Walnut Hill College, his beloved alma mater. He greets me with a kind smile and somehow I feel proud before we even begin the interview. Mr. Webb has returned after graduating in 2009 for an inspirational one-on-one with Main Dish Magazine. 12



Currently, I’m the Front Office Manager. I manage anything that involves the front office—check in, check out, concierge services we’re doing, reservation issues and I’m currently acting as sales manager as well.

To me, it’s a genuine, heartfelt caring about other people’s needs and what they need to be happy. You can’t work in this business and be selfish. It’s not a business for a selfish people. I mean sometimes I have days where someone might be getting on my nerves and I think, “I’m not going to let anyone talk to me this way!” but I have to think of what they want first and what they don’t want is for me to yell at them. They want to feel better, so I have to remember that and put my own wants aside. It’s putting others before yourself and treating them how you want to be treated. It’s also, most importantly, coming from the heart. Anyone can tell if you genuinely care about making them happy or if you’re just doing your job.

DID YOU START OFF AT THE SHERATON? WAS IT YOUR FIRST HOTEL? My first hotel was back in 2007 as a Night Auditor at the Holiday Inn. I worked my way from a Night Auditor to Front Desk Supervisor before I left to go to what is now the Clarion Hotel, but at the time was the Ramada by the Airport. I was there as the Assistant Front Office Manager, and then I took a different path into Housekeeping, so I was at a Residence Inn in Deptford, New Jersey as the Operations Manager, which is basically the Housekeeping Manager. Then a year ago, I started my current position at the Sheraton. TAKE US BACK A BIT… HOW DID YOU GET STARTED IN HOTEL MANAGEMENT? It was probably March or April of my senior year (of high school) and I still had no idea what I wanted to do with my life. I thought I wanted to go to school for marketing, but I wasn’t sure if that was really my “thing.” Then a rep from (Walnut Hill College) came to my school and did a presentation about the college and it seemed really interesting so I thought, “Okay, I’ll give this a try.” I came and toured the school and I thought it was something that fit my personality. Now that I think about it, I realize there’s no way I could sit at a desk in an office for eight hours; I’d go crazy. That’s what I love about my job—there are times when I can sit in my office and do some work and when I’m tired of sitting, I can get up and walk around and still do my job. I started at WHC in the fall of 2005 and this is all I can see myself doing. DID YOU KNOW YOU WANTED TO GO INTO HOTEL MANAGEMENT WHEN YOU GOT TO WHC? No. I knew I did not want to pursue Culinary Arts and I knew I did not have the patience for Pastry Arts, so it was between Restaurant and Hotel Management. I chose Hotel Management with the thought that I might go into Food & Beverage in the Hotel Industry, but then I realized that wasn’t my cup of tea either. HOW WAS THAT TRANSITION FOR YOU IN TERMS OF EMPLOYMENT? In my second year at WHC, for my internship, I got a job working as a line cook at a restaurant called Warm Daddy’s on Columbus Boulevard and also had a job working at Alma de Cuba. I thought I’d get some restaurant experience under my belt. Then the summer after my sophomore year I started working at my first hotel; so then I thought I could take the two experiences [RM & HM] and gel them together to go into Food & Beverage. I liked it, but it became too much. I wanted my main focus to be on the guests.

Anyone can tell if you genuinely care about making them happy or if you’re just doing your job.

works for you is going to do things the same way you do them…and that’s why you’re the manager. For me it was very difficult as I was hiring. I would think to myself, “If I can do this, anyone can!” but when you’re dedicating so much of your time and your life to this business, you expect it from everyone else. You have to remember that everyone who is working with you isn’t in the same position as you. They don’t have the same abilities, they don’t the same stresses or the same time that you put in, so you can’t expect everyone to put in the same level that you do. Also, not everybody’s in here for the same reasons. I am in this because it’s my career path and it’s what I want to do. You might be here because you need a job, you’re in a bind and you have to pay the bills. When you’re a manager, you expect everyone to be on the same level as you, but you need to remember where people are coming from. DO YOU THINK YOU GOT TO THE POINT YOU ARE NOW IN A REASONABLE AMOUNT OF TIME? If you had asked me that question two years ago, I would’ve said this took too long, but looking back at it now, I got there in just the right amount of time. There were things I needed to learn, experiences I needed to encounter and skills I needed to have because if you had put me in this position two years ago, I wouldn’t have been able to handle it.



I’ve always been personable. My mother always said that growing up, I’d go on vacation and make friends with everybody. I’ve always had that outgoing, personable nature and it’s something that comes instinctively to me. It’s hard trying to teach that to people who don’t have it naturally, but it definitely makes you more successful.

The biggest surprise was learning that it never steps. If you’re used to doing your eight hours, punching in, punching out and then not having to worry about work for the rest of the day, you’re in for a surprise. I’m never off the clock. It can be 2 or 3 o’clock in the morning, I can get a phone call. If I’m on vacation, I can get a phone call. It doesn’t happen too often, but I’ve got it down to a science at this point. Depending on the time of the call, I know what’s happening and who is calling out.

NAME A FEW CHARACTERISTICS THAT SOMEONE NEEDS TO BE SUCCESSFUL IN THIS INDUSTRY. It’s having empathy and having a love for people. It definitely takes dedication. You have to be willing to put in the time and effort into things. Nothing comes easy. It’s all about experience and putting in time. I wouldn’t have gotten to where I am without learning early that I would have to sacrifice a lot. Being willing to sacrifice, putting in the time and effort and having a genuine love of making people happy. Discernment is another big thing, being able to tell when to be firm with a guest and when not to be firm. I tell my employees all the time, there’s a way to be firm with the guests without being mean. ARE THE CHARACTERISTICS NEEDED TO BE SUCCESSFUL THE SAME OR DIFFERENT FOR MANAGERS? They share a lot of characteristics, but the biggest thing you have to learn [as a manager] is that not everyone that

Another big adjustment was realizing that I couldn’t work 40 or less hours a week. I had to first adjust from working 6 ½ hours a day to working 8 hours a day and then at least 9 hours a day. Then once I got home, it was my phone ringing because someone needs me to walk them through something or someone has called out. When I was on the other side of it, as an hourly employee, I always had the option of saying no, but now ultimately the responsibility falls on me. WHAT KEEPS YOU GOING? WHAT IS THE REWARD FOR YOU? The reward is being successful and setting goals for myself and then reaching them. Once I decided I didn’t want to do Food & Beverage, I decided that I wanted to be a Front Office Manager, preferably in a larger-size, more upscale hotel in a downtown metropolitan area. I like full-service because there’s FALL/WINTER 2014 13

STUDENT ACTIVITIES so much going on and little downtime, which is great for me. Ideally, I wanted that to be in Philadelphia, but before I got this current job, I never knew that Wilmington was such a busy area; there’s a lot of banking and a lot of traffic going through. So, when I started this job, I thought, “It took me seven years, but I’m finally here. I’m finally to the point where I wanted to be.” Now it’s on to setting the next goal to motivate myself. WHAT IS YOUR NEXT GOAL? I would like to go from this position [Front Office Manager] to being the Director of Operations or Assistant General Manager. IS THERE A QUOTE OR MOTTO THAT YOU LIVE BY? These comes from my favorite TV show Suits, “The only time success comes from before work is in the dictionary” and “First impressions always last.” If you start off behind the 8- ball, you’re never going to get in front. When I start a new job, I always tell myself that I have to go in and dominate first so I’m not falling behind. If I’m falling behind, I’m never going to reach my full potential. HOW DO YOU MOTIVATE YOURSELF ON DAYS WHERE YOU FEEL YOURSELF FALLING BEHIND? You have to tell yourself that it’s just a rough patch; it’s temporary. Sometimes you can get overwhelmed and you think, “It’s always going to be like this!” but you have to remind yourself that it’s not always like this, and take a step back and prioritize what you’ve got going on. When I’m at work, I have four stacks of papers on my desk—one that needs to get done right away, one that can be done after lunch, one that will be the last thing I do before I leave and then another that is my “live to fight another day” pile, which I try to tackle if I have time. If I can’t get to it, I have a bin behind my desk that I’ll put it in and that will be the first thing I do when I come in the next morning because I didn’t do it yesterday. DO YOU FEEL LIKE THE INDUSTRY IS CHANGING ? HAVE YOU SEEN IT CHANGE OVER THE LAST SEVEN YEARS? It’s changing for the better because of the impact that technology is having. It’s making our jobs easier. I always say that it’s one of my goals to be able to do everything from a tablet—if on a busy day all my lines are busy, I can just walk down the lines and check people in with my tablet or for housekeeping, be able to record a clean room right on my tablet. There are systems out there now that exist, but they don’t do everything I’d like them to do. Another way that things are changing is how tablets are involved in training. I have to give this school a lot of credit; it gave me a bit of trial by fire; the [instructors] didn’t just give you a book and say, “This is what you’re going to do in this situation,” they actually put us in the situation to see what 14

we would do. Nowadays, we seem to be moving away from that. Now, it’s more of putting people in situations, and then letting them watch as the managers handle it. This is not an easy business and I think sometimes as managers we depend too much on technology to educate our employees and don’t give them the hands-on experience. When I walked out of this school, I knew what I was getting into because I had dealt with it first-hand. It’s that hands-on experience that I value so much from my time at Walnut Hill College.

There was no way you could go to this College and fail in this industry, because everything I’ve experienced in the industry, I’ve learned at this school.

DO YOU HAVE ANY MEMORABLE STORIES OR WERE THERE ANY PARTICULAR INSTRUCTORS WHO STOOD OUT DURING YOUR TIME AT WALNUT HILL COLLEGE? Mr. McCartney has to be one of them. He was incredibly memorable. Also, Dean Morrow. What I like about Mr. Morrow is that it blows my mind how he can be so wise and read people so well. Here’s a memorable story. We were in class one day and he looked at each of us and pinpointed our personalities. He looked at one of my friends and said, “This guy will do enough just to get by” and he was completely right. Another of my friends was looking for a job and he said, “Make sure you apply for a job with structure. You don’t think you need it, but you do.” Sure enough, he was right again! We couldn’t believe how he had us all completely pegged. WHAT KEY POINTS DID YOU GET OUT OF THE PROGRAM THAT YOU USE ON A DAILY BASIS? In Operations, you’d have to “mise” the table (and make sure the table had its mise en place). Everything has its place. I use that all the time. Everything in my office has its place. “This file goes here. This file goes there, etc.” Now when I need to look for something, I know exactly where it is. If I’m home and someone calls me asking where something is in my office, I can tell them exactly where to find it. When I was in class, I didn’t think much of the theory of mise en place, but as I got older I employed it and realized that it really does help!

Being here also taught me how to have a passion for this. At other colleges, there’s plenty going on and there are a ton of other majors, but here things are much more focused. It gave me a dose of reality because it was like, “If you don’t like it, you’re not going to want to be here.” The school really immerses you in it and they don’t set you up for failure. There was no way you could go here for a degree and fail in this industry because everything I’ve experienced in the industry, I’ve learned at this school. If I could’ve gone back in time and changed things, I would’ve paid attention more. WHY DID YOU DECIDE TO GET YOUR BACHELOR’S DEGREE? In my house, I couldn’t apply to a college if it didn’t offer a Bachelor’s degree, but I’m glad I got mine. There’s things I learned in the second half that I needed to get where I am today…Taking a PMS class with Dean Morrow taught me so much that comes up in my job. Someone will ask me a question and I’ll think to myself, “I know what that is because Dean Morrow taught me that!” The trip to London taught me so much, especially about the differentiation between hospitality in America and hospitality over there. [In Europe] everything is so different. There’s an urge for perfection there that we have in some places here, but it’s everywhere over there. Everywhere we went in London was chic and so perfect. Sometimes I have to go into the Restaurant and help out when it gets busy and I’ll clear a table and a server will ask me, “Where did you learn that?” and I’ll say, “Restaurant Operations 101!” WHAT ADVICE WOULD YOU GIVE CURRENT STUDENTS WHO ARE STUDYING IN THE HOTEL MANAGEMENT PROGRAM? The first thing I would say would be pay attention. There are some things that you may want to brush over or you think don’t matter, but when you get out into the world, you’re going to be glad you learned them. Also, take the experience and embrace it and enjoy it. Learn to get the passion for this industry. If you’re in an interview, you’ll probably be asked what sets you apart. I always tell people that I have an undying passion for success in this industry. So learn that you want to be successful—nobody wants to be at square one for five or six years. I had an interview for a front desk position right after I graduated and I stopped by the school and told Mr. Morrow that I was interviewing for it. He told me I’d get it and then as I walked away, he said, “If you don’t get it, you can’t show your face around here!” I didn’t get it but I had to wait until I had something better before I could come back here. You don’t want to be at square one, but if you’re at square one, it’s your fault, not the school’s. I couldn’t have gotten to where I am without the drive to be successful. You have to want to do great things in this industry. You have to really want success to be successful. - the end.

Kevin Ellul | Culinary Arts | Freshman “From plates to knives, dishwashers and delivery vans, the International Hotel, Motel, and Restaurant Show was a remarkable event and a fun way to spend a day in the city! The show had a great vendors and a jaw-dropping collection of equipment. It was like a candy store for those inovolved in the hotel and restaurant industry. There was a gleeful feeling in the atmosphere, like a child awaiting a Christmas present. The demos and items for sale were astounding, as were the array of cakes, sculptures and gelatinized food. Among the drawings for free items and contests I entered, I feel like I spent my money wisely for attending this event. Exorbitant costs of a sandwich or a slice of pizza in the food court aside, I would rate my overall experience a 9 out of 10. This is a show any hospitality and culinary individual would enjoy. I just want to say thank you to Walnut Hill College for giving me an opportunity to experience this event.”

Greg Hook | Restaurant Management | Freshman “As first semester was coming to an end, our trip to the International Hotel, Motel and Restaurant show offered a unique educational experience to see the top vendors of our industries. Walking through the event was nothing short of breathtaking. This was my first experience at a show like this and it was amazing to see all of the different aspects of hotels and restaurants brought into one place! Every vendor was highlighting their current products, ideas, or inventions. From silverware and plates to the newest golf simulator and even vehicles—the show had it all! The vendors represented every aspect of the hospitality industry and gave me lots of takeaways. I left with a better understanding of what I bring to the industry by becoming a part of it. This trip has been my favorite so far! We were able to grow as professionals and see our own futures in an environment that was actively promoting the newest concepts in hospitality .”

Richard Malatesta | Restaurant Management | Freshman “Going to the International Hotel, Motel & Restaurant Show changed my perception of what to expect when going to large-scale events as a student. I did not go into the show with the mindset that I will be a buyer of these products and services in the future. I think that for students to get the most out of this event, they need to get into the mindset that these vendors will one day be their professional peers. I noticed that a lot of students were not interested in what the vendors had to say and, in turn, the sponsors and vendors may not have been interested in speaking with the students. However, with that said, I was very intrigued by the beverage distributors and the innovative products that they exhibited at the show. Particularly, the nitrogen system that pulled wine out of a tap in order to preserve it for long periods of time. Overall, I would recommend that any student attending this event prepare to walk into the show as a potential future decision maker to get the most out of their experience.” FALL/WINTER 2014


SUMMER 2014 15

FOOD BYTES How The Restaurant Industry Is Using Technology To Attract Millenials By: Kelly Vass

Are you between the ages of 18-34? If so, you are statistically less likely to eat out at restaurants than any other age group. According to a recent study by RBC Capital Markets, restaurant visits by Millennials (18-34 year olds) have decreased by 21% over the last seven years1. What is the cause for this decline? Is this group influenced by the recovering economy and a difficult job market? Are they burdened by student loan debt? Or do they simply prefer to cook for themselves?

Yahoo Financial found that the answer was not entirely financial. According to Yahoo, the biggest drop-off comes from those who make over $60,0002. Millennials are willing to splurge for upscale coffee shops like Starbucks or fresh ingredient-focused fast-casual places like Sweet Green or Chipotle. They are moving away from the cheap chain restaurants of their youth and becoming increasingly more selective with where they spend their money. As Yahoo reports, this younger group is looking for “ food that is better quality, yet still comes quickly, and the restaurant has to have some entertainment value.3�

Whereas previous establishments could rely on brand loyalty, name recognition


The answer may surprise you.

So what does this mean for restaurants?

and affordability, to get younger crowds through the door, restaurant owners must now find innovative ways to connect with a tech-savvy customer base. According to TechCrunch, 86% of 18-34 year olds own a smartphone and spend an average of 14.5 hours per week using it to talk, text, browse the web and connect with friends4. Considering that the overwhelming majority of Millennials depend on cell phones, if restaurants hope to reach these customers, they must cater to this mobile-minded group. Though 71% of restaurants have a mobile presence, it may not be enough to attract young diners5. Over 95% of mobile users rely on their devices to search for businesses and of those searches 90% result in a visit or purchase6. If restaurants want to tap into the power of mobile, they must be forward-thinking to attract today’s app-dependent Millennials.


Using apps like Open Table to make the reservation process convenient.


We asked our students to respond to the following questions, and here are the results!

Review sites and apps like Yelp, Urbanspoon and Zagat (and even Facebook) rely on the social recommendations of friends to help diners choose and discover new restaurants.

Would you rather work for a low wage with tips or a high wage with no tips?

Location-based like Meetup or Swarm allow users to see where their friends are, promoting venues, events and restaurants. Updates are broadcast out to connected friends, acting as an endorsement and encouraging peers to join.

% 69

Digital menu boards at fast-casual restaurants have been shown to decrease wait time for ordering while incorporating dynamic content and increasing sales.


"high, wage, no tips"

Mobile loyalty programs such as LoyalBlocks, Belly, and Perka offer experiences and rewards for frequent customers such as:

Would you hand over your cell phone to a restaurant during dinner if it meant getting a discount on your meal?

• Discounts & free items • Using location-based technology to send a greeting notification with customer’s name as soon as they walk through the door • Analyze transactions and purchases to offer purchase suggestions or personalized discounts • Determine VIP customers based on buying history and create exclusive offers for them

% 58 SAID

Restaurants have begun accepting ApplePay, which links an iPhone to a credit or debit card for payment


Apps like Foodspotting encourage users to take photos of their food at restaurants, allowing others to share and discover new restaurants based on visual dishes ing-restaurants-even-ones-jobs-190154123.html Ibid. 3 Ibid. 4 5 why-you-should-too/ 6 1





WHComics Introduces GUS



Story Credit: Robert Adams

Will You Help Develop This WHComic? Gus, Cara and Brock are vegetables trying to escape the world of “stocks.� They must devise a plan to trick the Chef and avoid their inevitable fate of being chopped into stocks. With tons of cool places to hide but too many dangerous tools that can kill them, the trio must draw up a genius plan to escape their fate. In this comical, culinary adventure, the trio must find a way to survive and teach the new, incoming vegetables that there are ways to stay safe.

If you are intersted in participating, contact Mrs. Snisarenko


Have You Heard? Three Alum run restaurants; Will BYOB (Christopher Kearse), Bibou and Le Cheri (Charlotte Calmels) were named by Zagat among the best restaurants in Philadelphia! Kudos to our Alums who continue to make us proud every day! This year, TRSatWHC celebrates its 40th Anniversary! Follow us on Facebook for “Flashback” photos of Faculty & Staff and try to guess who! The Restaurant School at Walnut Hill College welcomes our new Bursar Tanya McClelland as well as Chef Adam Glickman to our team. Chef Glickman will join our Culinary Arts department, having served as Executive Chef at Monk’s Cafe and helped open Goat Hollow Restaurant in Mount Airy.

TRSatWHC alum Christopher Kearse’s Will BYOB restaurant earned another Bell from Craig LaBan named La Calaca Feliz, alum Tim Spinner’s flagship restaurant, one of the 10 Best Mexican Restaurants in Philadelphia. La Fiesta!

Mr. Daniel Liberatoscioli becomes President of The Restaurant School.



The Restaurant School is opened & established by Jay Guben, Ph.D.

The Restaurant School moves from 22nd & Walnut to Allison Mansion!



The Restaurant School takes students on the First Tour of France!

The new logo is launched for The Restaurant School at Walnut Hill College!

The Center for Hospitality Studies at 4100 Walnut is opened!



The Restaurant School becomes The Restaurant School at Walnut Hill College!


2004 The First Students Graduate from the Bachelor of Science Program!



The Restaurant School at The Restaurant Walnut Hill CollegeSchool at Walnut Hill College 4207 Walnut Street 4207 Walnut Street Philadelphia, PA 19104 Philadelphia, PA 19104

Follow Us: Follow Us: @TRSatWHC @TheRestaurantSchoolatWalnutHillCollege @TRSatWHC @TheRestaurantSchoolatWalnutHillCollege

Our Graduates Graduates Our

Matthew Rhodes Kyle Kyle Buchanan Buchanan Matthew Rhodes Sous Chef Chef Chef Sous Chef The Gables at Chadds Ford Charlie Palmer's Palmer'sDry DryCreek CreekKitchen Kitchen The Gables at Chadds Ford

Where Where Are Are They They Now? Now?

Ann Kolenick

Debbie Heth Heth Owner A Taste of Britain Britain

Ann Kolenick Owner Owner TheGables Gablesat at Chadds Ford The Chadds Ford

Lisa McNutt McNutt Lisa Executive Chef Executive Chef Taste of AA Taste of Britain Britain

DavidWenerd Wenerd David ExecutiveChef Chef Executive TheGables Gablesat at Chadds Ford The Chadds Ford

Brandon Webb Front Office Manager Front Office Manager Sheraton Suites Wilmington Sheraton Suites Wilmington

Brandon Webb

Brian BrianSally Sally Concierge Concierge Boardwalk & Villas | Disney BoardwalkInnInn & Villas | Disney

Andrew O'Brien

Lauren LaurenGrant Grant Owner Owner Sweet Food Truck SweetLavender Lavender Food Truck

Andrew O'Brien Owner Owner Cuisine Cuisine Dolores Peralta Dolores Culinary/Peralta Pastry Chef Culinary/ PastryofChef The Rock School Dance

The Rock School of Dance

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Profile for The Restaurant School at Walnut Hill College

Main Dish Magazine - Student Edition Fall 2014  

The Fall is always an exciting time at The Restaurant School at Walnut Hill College; fresh faces enter as freshman and before the leaves hav...

Main Dish Magazine - Student Edition Fall 2014  

The Fall is always an exciting time at The Restaurant School at Walnut Hill College; fresh faces enter as freshman and before the leaves hav...


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