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SUMMARY:Industry of Opportunity Webinar Series 01/30/25
DESCRIPTION:Industry of Opportunity Webinar Series\nCulinary and Beyond: Building Skills and Advancement in the Restaurant Workforce\nThursday\, January 30\, 2025 – Register Now\nUnlock the potential of the restaurant industry with our six-part “Industry of Opportunity” webinar series! From building essential skills to inspiring the next generation of leaders\, this series is designed to empower you and your team with actionable insights and innovative strategies. \nJoin us on the last Thursday of each month to explore topics ranging from skill-building and cultural intelligence to youth engagement and leadership development. Each webinar promises to deliver valuable insights and actionable information to help you and your team thrive in this dynamic industry. \n			\n				REGISTER NOW\n			\n				\n				\n				\n				\n				Meet The Speakers\n			\n			\n				\n				\n				\n				\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				\n			\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				Amy Shipshock\, Culinary Team Manager\, Rich ProductsAmy’s first cooking instructor was her mom\, a very talented home cook who taught Amy how to prepare and love food. Later\, Amy was introduced to a neighbor who owned one of the top 50 fine dining restaurants in the United States. When Amy was in her 20s and deciding her career path\, her neighbor offered her a job at his kitchen. There she fell in love with pastry and working in a professional kitchen. Amy earned an associate’s degree in culinary arts from the Art institutes International of Minnesota and a bachelor’s in hospitality management from Le Cordon Bleu College of Culinary Arts. Amy ran the pastry program at the school for ten years and mentored other young chefs in the art of dough. Amy received her CEPC\, Executive Pastry Chef Certification from the American Culinary Federation and spent 16 years as an Executive Pastry Chef. She transitioned to a job in sales for a gelato manufacturer out of Italy before joining Rich’s in 2016\, where her multifaceted background is a perfect fit. Amy worked in TV doing food segments along with food styling which has given her an incredibly well-rounded background. \n			\n			\n				\n				\n				\n				\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				\n			\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				Robert Tremblay\, Associate Director of Admissions\, The Culinary Institute of AmericaRobert Tremblay has been working in the admissions office at The Culinary Institute of America (CIA) for the past 11 years and is also a 2010 graduate. Prior to going to culinary school\, he received a bachelor’s degree in journalism and public relations at The University of Lynchburg. He used his PR background as a media relations intern while attending The CIA. He worked in restaurants for several years prior to joining the CIA admissions department. In addition to being in the admissions department\, he’s also doing culinary demonstrations to help showcase teaching strategies at the CIA.  \n			\n			\n				\n				\n				\n				\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				\n			\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				Gregory Nemchik\, Personal Chef and Continuing Education Instructor\, Westmoreland County Community CollegeAt age 65\, Greg decided it was time for him to pursue his lifelong dream of going to culinary school. After a decades long career in sales\, he retired from his position as CEO of Workplace Furnishings and returned to school. In 2021\, he enrolled at Westmoreland County Community College to begin his studies in the culinary arts. As a nontraditional student\, he was apprehensive about being one of the oldest students in the program but graduated with honors in 2024. He is adjunct instructor at Westmoreland Community College and a personal chef. He is a member of the United States Personal Chef Association and a earned a Specialized Certificate as a Personal Chef from the American Culinary Federation. In December 2024\, he was inducted into the prestigious Chaine des Rotisseurs\, a renowned wine and food society founded in France. \n			\n			\n				\n				\n				\n				\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				\n			\n			\n				\n				\n				\n				\n				\n				\n				\n				\n				\n				Laryssa Maia\, Student\, Culinary Institute of America\, Major: Food Business ManagementLaryssa is a 2nd semester student at The Culinary Institute of America majoring in Food Business Management with a concentration in the culinary. She went to a vocational high school where she won “Outstanding Vocational Student of the Year” by the Massachusetts Association of Vocational Administrators She is the first in her family to go to college. Growing up in a Brazilian American home\, every family gathering was centered around food\, and he favorite role was helping her mother in the kitchen. That passion for cooking continued through high school where she participated in the ProStart program and SkillsUSA all four years. She worked in restaurants throughout high school in quick service\, country clubs and fine dining restaurants. One day\, she hopes to own a Brazilian restaurant that celebrates her culture and Brazilian heritage. She chose to pursue a career in the hospitality industry because of all the endless opportunities it provides\, and it will give her an outlet for her creativity.
URL:https://chooserestaurants.org/event/industry-of-opportunity-webinar-series-013025/
LOCATION:DC
CATEGORIES:Webinars
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ORGANIZER;CN="NRAEF":MAILTO:partnerships@nraef.org
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