By Kenan Rabah

The fruit and vegetable section in any supermarket is definitely my favorite section. The wonderful, shiny vegetables and fruits are always perfectly arranged with the same color and size, and some of them are even cut, boxed, and ready for you to eat or cook right away. Furthermore, you can find all different varieties available for you at any time of the year, regardless of their season. Brussels sprouts in the summer and berries in the winter? HOW CONVENIENT! But is it really as good as it seems?

The seasonal, local ingredients trend has become more popular nowadays, and it is mostly associated with the farm-to-table movement, which is a social movement that promotes serving local foods in restaurants and food operations. Since the 2000s, the number of farm-to-table operations has grown rapidly in America, and according to the National Restaurant Association in 2015, “four of the top ten trends [were] related to local foods.” So we can see that the culinary scene is driven toward seasonality and locality with regard to ingredients; but how does this improve our experience as customers or chefs, and what about the environment?

It is cheaper: When produce is in season locally, the relative abundance of the crop usually makes it less expensive. Moreover, local produce doesn’t need to be shipped long distance, and that will save so much money and will certainly lower the cost of the ingredients.

It is more flavorful: For chefs and customers, I think the flavor of the ingredient is as important as the cost, if not more so. When food is not in season, it is either grown in hothouses or shipped from different places around the world, and both affect its flavor. Forcing food to grow out of season will definitely affect the flavor because it won’t get the energy needed from nature to grow and develop properly. Transporting crops requires early harvest and refrigeration so they don’t rot during transportation, and this will definitely result in a lack of flavor compared to when crops ripen in their natural environment.

It is healthier: The early harvest and transportation of the crop will affect its nutritional value. First of all and as mentioned before, vegetables and fruits are best when they are fully developed in their natural environment, so early harvest will prevent the development of full flavor and nutrients in the crops. Furthermore, transporting food might require further processing like irradiation (zapping the produce with a burst of radiation to kill germs) or preservatives (like wax) to protect the produce, and while this might not have a serious effect on bodily health, it’s most certain that food is safer without these treatments.

It is also looking after the planet: Purchasing local foods and eating in season helps to protect the planet, because you are reducing the number of miles the food needs to reach you and, therefore, reducing the amount of fuel needed to transport it, and this obviously helps reduce the pollution caused by burning fuel in the air. Furthermore, eating in-season foods will minimize the human impact on the natural cycle of growing foods, and the less technology we use to grow foods, the less polluting energy sources will be used.

Eating in season from local suppliers is much healthier for you and for the planet, and with regard to all of the facts mentioned before, the earth provides us with amazing foods and produce that are perfect just the way they are, so why do we need to make an extra effort to produce things that won’t be as good as if they were natural? Take advantage of nature as is.

Kenan Rabah, Student Leader
Culinary Arts, Class of March 2018

By Kady Fox, Steve Benton, and Lisa Atkinson

Working as a team is something that we practice at Walnut Hill College on a daily basis. Although teamwork is not often talked about, every student contributes to the flow of service. Teamwork benefits us greatly while we work together in the classrooms, and it helps us even more in our production and operation classes. Together, we all work through a system to accomplish an overall goal.

Teamwork at this College has a large role in all classroom settings. For pastry students, production in the morning requires the students to work together to produce all products for the Pastry Shop as well as desserts for dinner service later that evening. One specific example of teamwork shown by pastry students would be the production of bread. Individual students are required to communicate and interact during each step of mixing, shaping, proofing, and baking to produce the final product.

Our culinary students fulfill three different types of production-based classes. The first of these is morning production. In this classroom, students prepare food for morning service in the Pastry Shop and are required to fulfill guests’ needs upon request. The students communicate with one another in terms of replenishing and restocking items in the Pastry Shop. Students are also required to help prep food for lunch production, which follows shortly after. Lunch production necessitates multiple tasks in the kitchen. Students are not only producing food for the public but are also given the opportunity to create dishes for prospective students during luncheons for visiting high schools.

Dinner service requires teamwork from both front-of-the-house and back-of-the-house students. Our College has four different restaurants, which are open to the public. Dinner production takes place in two of our six kitchens, which means that the production of food can come out of either kitchen. Communication is ideal during dinner service, because both management and culinary students need to work together for the flow of the service to be successful. Culinary students prep and cook and also have to learn all of the menus being served. The culinary students are required to have one front-of-the-house class to understand the importance of service and the relationship between management and the culinary and pastry side of restaurant operations.

During dinner service, teamwork among management students takes on a huge role. Each student is designated a spot throughout service, which requires them individually to fulfill their tasks. Management relies on the culinary students to produce and turn out dishes in a timely manner upon request from the front-of-the-house. But for this to happen, communication is key. Allergies, dietary restrictions, and special occasions are all standard information that both front-of-the-house and back-of-the-house should be aware of before dinner service begins. Also, if there should be any mistakes, complaints, or incidents, everyone should be aware of the situation and be ready to correct everything to make the guest satisfied to the best of our ability.

At our College, we have multiple departments that contribute to the daily success of production as well as service. Pastry and culinary combined help transition from morning to lunch production, maintaining guest satisfaction during the process. From lunch to dinner service, management and culinary students focus on communication and teamwork to help run restaurants that are open to the public. In a full day’s worth of classes, each student gains the skills to communicate and work with their fellow students, which, as a result, helps them to hone their teamwork tactics and contribute to the success of the College as a whole.

Kady Fox, Student Leader
Hotel Management, Class of July 2017

Steve Benton, Student Leader
Restaurant Management, Class of July 2018

By Daniel Singer and Jasmine Harmon

It is very well known that getting involved in college activities will present you with many benefits. The U.S. News Higher Education site has a list of ways that getting involved in college activities will help students prosper, and it also gives some broad ways that students can have fun getting involved; however, every college is different. Making the full college experience is more than just doing classwork and forming study groups. It is also about bettering yourself and constantly learning, especially here at Walnut Hill College. Along with doing great in your studies, you will notice that many students build friendships with fellow classmates and teachers by bonding over similar interests and life- and industry-related goals. Students grow with their classmates, gaining new skills and abilities from their classes that they can show out in the workforce. Walnut Hill College constantly provides ways for students to get involved on campus and to have fun while learning new things, from clubs to job fairs to Student Life and Learning activities and more.

Be sure to check out our Student Life page by clicking here!

The following are some accounts from Jasmine Harmon on ways she has gotten involved on campus:

Since coming to Walnut Hill College I have noticed how beneficial getting involved in campus functions can be. From making new friends with classmates to networking with industry professionals, there is always a chance to further your understanding of the hospitality industry. The Student Life and Learning point system at the College is a great system that allows students to get away from some stress in their life and learn about topics that they are very interested in. There are over 30 different clubs and activities that students can attend throughout the week, from Hospitality Engagement Club and Wine Club to Disney Club and Napkin Folding Club, there is always something new to experience. During those clubs, students learn about something new that interests them and they get to share that new knowledge with friends and family.

In my second term at Walnut Hill College, while attending the Student Life and Learning Awards Ceremony, I encountered a few upperclassmen who went above and beyond getting their mandatory minimum of five points a term by getting around 80 points for one term. Those upperclassmen said that they got those points by having a combination of a passion for what they do and a dedication to their goal of always wanting to learn more. That was an eye-opening moment for me because I saw how getting involved on campus could push you to keep your mind open to new possibilities, and it showed me that, to progress in the hospitality industry, sometimes you need a focused mindset on finishing what you started.

Another way that I have seen students get involved on campus would be volunteering during Community Education classes held at the College for the public. Community Education classes focus on different cuisines and food styles for people interested in learning certain aspects of cooking and baking, taught by chefs from Walnut Hill College and sometimes chefs from local, well-known restaurants. In those classes, volunteers may be asked to assist the chefs while they teach the class or to help serve the food that the students cooked so they can have an enjoyable dining experience. People from all over Philadelphia and sometimes other areas come to the classes, and it is learning experience for both them and our student volunteers.

-Jasmine Harmon, Student Leader
Restaurant Management, Class of July 2018

The following are some accounts from Daniel Singer on ways he has gotten involved on campus:

Since I started at Walnut Hill College in 2014, one of the first things I noticed was how active the campus was in terms of clubs and student activities. Seeing this activity and having the weight of knowing I had to attend at least five events every term seemed like a big deal to someone who just started college and wasn’t sure how college worked. As I started attending these clubs, such as the Cocktail and Wine Clubs with Professor McCartney, Hospitality Engagement Club with Professor Brooks, and Coffee and Tea Club with Ms. Copp, I realized how easy and how awesome it was to start getting involved on campus.

Since the beginning of my first year, I have been pushed into some awesome responsibilities by going to these clubs. For example, I was able to help get students involved with the Community Education classes and the Wine Challenge dinners with Professor McCartney, where we had to study two or three specific wines and present them to about 20 people. Getting involved with these activities, for me, opened doors in the College that I otherwise would not have had opened. Activities like these allow students to connect with teachers and get involved in the hospitality industry in very specific ways. Attending these events, while it is mandatory that we get a minimum of five points a term, is a way of creating a positive, active vibe on campus.

From a professional standpoint, hosting events that create reasons for people to come together is one of the most important aspects of the hospitality business. Creating a network of students who can be each other’s greatest asset when building or working in a business one day is also an awesome thing to be a part of. From a student’s standpoint, having events that keep you engaged and give you reasons to get through college is one of the best motivations we could have.

-Daniel Singer, Student Leader
Restaurant Management, Class of July 2017

By Kristine Alfes and Mark Schostak

Well, it’s about that time: growing up. This means there are bills to pay and things to buy, or maybe there is an upcoming date. Regardless, there is one thing holding you back: you don’t have a job! How are you supposed to get anything done? Here is some advice that will help you to land that position and create a career pathway. Take some deep breaths and keep reading.

The First Step: The Look

Play the part. First impressions are, unfortunately, based on looks. Therefore, you must look eager to work. Do not carry yourself in a droopy manner or look like a mess. The easiest way is to stand up straight and walk with a purpose. All you need to do is be relaxed but still be a professional version of yourself. This translates through your clothes also. Clean, neat, and professional is what most employers look for when meeting a new hire. Gentlemen should consider trimmed facial hair, fresh breath, and nice cologne. A clean, pressed button-down shirt with a tie will be enough. If you’re going for that higher position in the company, tuck that shirt in and throw a suit jacket on top. Avoid sneakers at all cost. Ladies should consider a modest blouse with a pair of slacks or a clean-cut dress. Practice good hygiene and exemplify professionalism in your overall appearance.

The Second Step: The Resume

Whether you’re going for your first job or your last, always maintain an organized and updated resume. Any employer noted on your resume should have a small blurb stating what positions you held and what job duties you performed. Everyone looks for experience first, so sell yourself to be the best candidate for the position. If you do not have any previous skills to show off, write down accomplishments. Good grades in school, extracurricular activities, or community service work will give a positive image to the prospective employer.

The Third Step: The Interview

Employers will often conduct an interview to see what kind of person you are and if you’re a good fit for the position and company. The interviewer will ask an abundance of questions–the trick to blazing through the questions is to be relaxed and focused. Do not over-complicate the answers so as to avoid saying things that you do not want them to hear. Answers that are plenty informative without being too detailed or long-winded will more likely lead to a good interview. Always be honest, and whatever you do, do not be condescending toward any person when describing a previous experience or when describing those around you currently. Afterward, you will have the opportunity to ask a few questions of your own. Do not be afraid to ask any questions about the company, leadership, or growth opportunities. It shows that you have an interest in them and are eager to be a part of the company. Always research the company prior to the interview, as it is good to have some general knowledge and questions prepared in advance. Be mindful of the types of questions as well. Asking about pay during the first interview may lead to mixed reviews about you in the employer’s eyes. As long as you are the best version of yourself, that position is golden.

These are the basic steps to gaining the experience and confidence to get you through to that job. Always have a sense of professionalism about you, but do not go overboard or understated. Everyone has the potential to make an impact, one job at a time. Plus, if you ever feel nervous, just take a deep breath and take one step forward at a time.

We know that you can do this. Good luck!
Read the career success stories of our alumni clicking here!

Kristine Alfes, Student Leader
Culinary Arts, Class of July 2017

Mark Schostak
Culinary Arts, Class of July 2018

By Kimberly Stefanelli and Tyler Fortna

Kimberly Stefanelli

Walnut Hill College has become like a second home to me over the past two years. I’m so glad that I chose to get my education in Pastry Arts here, as I could not have picked a better college. My first time at Walnut Hill College was my junior year of high school. Still unsure of whether attending a hospitality college was the right choice for a career path, I decided to join in on a tour to see what it was like. Instantly after the tour, I fell in love with the ambiance and knew that it was the college for me. Later that year, I attended the Summer Institute program, wishing to see the college again and get a feel for the kitchen. I fell even more in love with Walnut Hill College because of its location in University City and its beautiful and comforting campus. The professors and chefs I met and have now come to know very well made it feel like an instant family, so I knew I’d be making the right choice in going here. From applying and getting accepted, to graduating with my A.S. in Pastry Arts and being currently enrolled in the bachelor program and the Student Leadership Development Institute, I could not be any happier with where I am today.

Kimberly Stefanelli, Student Leader
Pastry Arts, Class of July 2018

Tyler Fortna

Like Kim, I toured the college my junior year of high school and participated in the Summer Institute program the college offers. I instantly fell in love with the college and knew where I wanted to go to college and what I wanted to aspire to be. After spending what is now two and a half years at the college and gearing up to graduate and move on to my next journey in life, I feel as if I’ve made a second family here–my home away from home. The chef instructors, both pastry and culinary, are great role models, and each of them has qualities of what I aspire to be like one day. If I could do the whole process over again, there is no question that I would pick this college. Every time you enter through the front doors of Allison Mansion, you notice something that you haven’t seen before and how unique our college is. Just like a famous kitchen saying goes, “there is always a surprise at every corner,” and that couldn’t be any more true about our college.

Tyler Fortna, Student Leader
Pastry Arts, Class of July 2017

By Kenan Rabah and Cecelia Johnson-Chavis

In an effort to learn more about the history of our College, we reached out to President Liberatoscioli. He shared with us some of the College’s many milestones, but what really stood out was the story of Dr. Jay Guben. It is a name that not many of us know well, but after some research, it became clear that this is a man who has had a tremendous impact on each of us as members of the Walnut Hill College community and as Philadelphians as well.

Jay Guben came to Philadelphia in the 1960’s with a background in urban renewal. He was a gastronome, unsatisfied with the city’s culinary offerings determined to change the scene. In 1971, Guben opened his first restaurant, Les Amis, with partner Vicki Rensen, and very soon afterward opened Friday Saturday Sunday with a small team of restaurateurs. Both restaurants were said to have a “California flowerpot style,” featuring rotating, seasonal menus and fresh, local ingredients. Within the next five years, Guben opened nearly a dozen restaurants, including Morgan’s, Maxwell’s Prime, Bogarts, and Upstairs, Downstairs. Guben is credited with creating variety in Philadelphia’s restaurant scene and showing city dwellers that dining out could be fun and interesting.

In 1974, Jay Guben assembled a team comprised of Chef Thomas Hunter, Maître D’ Hans Bachler, and Anita Simon. Together, they opened The Restaurant School. The school operated out of a four-story brownstone at 2129 Walnut Street with only one kitchen, one classroom, one office, and a 40-seat restaurant. The program lasted only 10 months, and they began with only nine students. In the second year, our very own president, Mr. Liberatoscioli, completed the program. Over the next few years, the enrollment and presence of The Restaurant School continued to multiply, and by 1978, nearly a quarter of the school’s graduates owned and operated restaurants in the city. Dr. Guben’s commitment to education did not end with The Restaurant School. He has since founded Freire Charter School, Praxis Learning Institutes, and I-LEAD Charter School, each of which aims to meet an underserved need in traditional education systems. He has also spent much of his career consulting and fostering local entrepreneurship and worker-owned businesses through his organization, The O&O Investments Fund. In 2015, Dr. Guben worked with Drexel University and the People’s Emergency Center to create Fresh Start Foods, a program that provides fresh and healthful meals to West Philadelphia schools at a low cost. The program also offers a culinary apprenticeship program to local residents with little secondary education or work experience.

The impression that Dr. Jay Guben has had on our College and our city is nearly immeasurable. Not only did he pioneer Philadelphia’s restaurant revolution, but he used his position and influence within the city to advance the state of business and education as well.

-Kenan Rabah, Student Leader
Culinary Arts, Class of March 2018

-Cecelia Johnson-Chavis, Student Leader
Culinary Arts, Class of March 2018

By Kevin Ellul and Matthew Cowles

A Job You Love Isn’t a Job At All
mentor: Kevin Ellul

I graduated high school in a small town located in Southern New Jersey, and I grew up to love the art of cooking. I have grown to love not only cooking in general but the complete concept of hospitality. I also love and respect the ingredients that I work with as well as the new techniques that I learn every day. Ever since I was five years old, I wanted to be a chef–and a zoologist, artist, photographer, baker, and writer. Like most five-year-olds, I wanted to be everything when I grew up. However, this passion for animals, art, photography, baking, and even writing evolved into one cohesive title: chef. The characteristics of a chef or a cook, in general, involve passion. For starters, this career is hard on you. It pushes you down, wears you out, and causes you pain and agony–only to pick you back up and give you hope, experience, and a thick skin.

After high school, my passion for cooking became a lifestyle existing in the upbeat city of Philadelphia. I had finally enrolled in a culinary school at Walnut Hill College, a historic, colorful, friendly, and unique place where like minds come to co-exist and learn to become the best that they can. When I walked into my first kitchen class, my stiff maroon neckerchief itching at the back of my neck, I looked up and saw a man in a tall, white hat, a crisp, white apron, and a pair of black, chalk-striped pants. He greeted everyone with such a joyous attitude, and the first thing he stated was, “A job you love isn’t a job at all.” I took from that the idea that you should do what you love with great care, finesse, and a strong passion, but these actions shouldn’t be so effortful as to be forced. Instead, you should want to do these things because you love what you do and desire to be better at it. From that moment on, I carried that chef’s words with me throughout my two and a half years here. Every day, I try to improve myself by 1%. Therefore, every day, I grow 1% stronger, 1% more knowledgeable, 1% more respectable, and 1% more creative. By the end of the year, I’m 365% better than the previous year.

Throughout my time here, I have taken my thoughts and changed them into actions, learning from my mistakes. I started at the bottom and worked my way up within my career and my campus life. In the beginning, I started as a normal college student: afraid of meeting and losing friends, to ride on the subway for the first time, and even to wake up every day without having my family around me. I transitioned into a more comfortable and confident person by finding myself, working hard, and showing those around me that I care and I won’t give up. I was appointed a member of Walnut Hill College’s Residential Learning Committee, helping others when needed, directing them on a path toward success, and showing leadership. Now in my second-to-last term, I am a Student Leader (a great position offered to students who excel) and have received many awards for outstanding excellence due to my involvement at the College, perfect attendance, and maintaining a GPA above 3.7.

Being here has made me a better leader and my own individual person. Because of my leadership and passion, I’ve had the ability to create and execute a themed menu for the public out of thin air, my first being very successful, and, hopefully, my second coming this April. So many challenges have occurred as the years went by, as they will come and go throughout my entire life. I’m very excited to see what my future holds for me–and scared at the same time. However, I will keep pushing myself to become that 1% better in everything that I do. I will keep pushing to complete my goals, one of which is to obtain a master’s degree while another is to become a restaurateur.

Kevin Ellul, Student Leader
Culinary Arts, Class of July 2017

Doing What You Love
Mentee: Matthew Cowles

A few years ago, I could say that I had not a single clue what I was going to do with my life. I had read countless articles to try and spark a flame and get the creative juices flowing, but that never worked. Then after high school, I went to community college, still not knowing what life had in store for me. I took a blind leap into my studies. First, I started with a Liberal Arts major, hoping to find that spark in one of my classes. I did find something that interested me: my introduction to personal psychology. I decided to switch majors later that week. I loved this new road I had taken myself down, but after a while, I started to doubt myself. There was something, a thought in the back of my head. “Is there something else? How can I switch again?” I asked myself, “Could it be my love for food? No, I couldn’t be. I would never want to do what I love doing every day for the rest of my life. That would just take the fun out of it, wouldn’t it?”

A short time later, I was talking to a career counselor. Everything kept leading us back to food and my love for others. I knew then and there that I was meant to cook, which led me to my next leap. I scheduled a meeting at Walnut Hill College…I was so nervous. When I got there and began my tour, my nerves began to settle and my interest heightened. We walked into a kitchen and they were cooking seafood that day in class. The chef welcomed us in during their tasting, as they had just finished cooking and were going to talk about their dishes and try each other’s food. When the chef invited me to join the process, I was so intrigued. I felt as though I were in a fog, thinking, “Why had I not come sooner?” I am grateful to have met Chef McLean in that kitchen.

I enrolled immediately, without hesitation. I was no longer worried about ruining a hobby because I would be gaining a career. I’d like to think it is true that if you do what you love, then you will never truly work a day in your life. It changed everything for me. I was no longer struggling with school work and was getting grades I had never gotten before. I was never happier; in fact, I still feel this way. I owe it to Walnut Hill College for making me who I am today and proving to me that anything is possible if you put in the work. Given a second chance, I wouldn’t change anything.

My inspiration and the drive I have for cooking comes from my mother. She spares no expense when it comes to meals, always going the distance and never settling on a routine of the same seven dishes for the week. Instead, she tries new things and opens our minds and hearts to new foods and flavors. I love this industry, the people, the friends I’ve made, and the places I get to experience. There is always something to be done and always something waiting to be created, just waiting for the artist who can bring it to life.

Matthew Cowles, Student Leader
Culinary Arts, Class of July 2018