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

Getting involved on campus makes the college experience

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

The Look, The Resume, and The Interview

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

A Home Away From Home

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

Introducing Dr. Jay Guben

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

A job you love isn’t a job at all!

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

Not forgetting your roots

By Tyler Fortna

With all of the stress from being in college and working, it’s often easy to forget the first thing or first person that got you into the hospitality industry. In high school, I attended Bucks County Technical High School and was enrolled in the Pastry Arts program the school offered. Recently, I decided to get back in touch with my tech teacher, Chef Kelly Laba, and have been more in touch with my “roots.”

Not only did I give back, but I also learned something while I was there visiting. When I went back to my high school, I did a bread demo and taught the tenth-grade students things about bread they didn’t know. Now, you may ask how I learned something from them. Well, you see, you can learn something from anyone. More specifically, I learned from this young group of students how to be a better leader, how to engage them in a learning manner, and also the basic framework of how to be a teacher.

Not only is it nice if you went to a technical high school, but when you go back it’s even more special when your high school comes and visits Walnut Hill College. It’s a great experience because your teachers get to see how great you’re doing and how much you have grown!

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

Attending Walnut Hill College

By Thaddeus Meyers

Graduating high school and attending the Community College of Philadelphia was a decision I made when I was 17. If you were to ask me if I wanted to be a chef when I was that age, I probably would have laughed in your face. One year into college, I knew I needed a change, so I began to research culinary colleges in our area. Walnut Hill College was the first one that I researched, and I immediately was interested and scheduled a visit. I transferred a week later and began my journey in February 2014.

I will never forget my first day, which started with me walking into the Purchasing Department thinking it was the door to class and ended with a chef instructor telling me to small dice a carrot. I looked at him as if he had four heads. I had no idea how to hold a knife, nor did I have a clue how to small dice anything. I quickly realized that I really needed to learn a lot if I was going to make it in this industry. Classes were extremely difficult at first for me, but I eventually got the hang of it and found an even bigger love for cooking than I thought I would ever have. The chefs and professors we have at our College have taught me so much along the way, and I hope to one day be able to mentor people the way that they have mentored me over the last three years.

The knowledge that I have gained from Walnut Hill College is incredible, and I do not regret a single thing about attending our wonderful College. I have met so many good people along the way, and it is an honor to call myself an alumnus now. Staying for my bachelor’s degree and being a part of the Student Leadership Development Institute has been an honor and one that I will never forget.

Thaddeus Meyers, Student Leader
Culinary Arts, Class of March 2017

Strength through Unity

By Daniel Singer

Over the course of my two and a half years here at Walnut Hill College, I’ve learned many things that have helped me to develop as a professional. I’ve been in classes that have helped me in the hospitality industry, and through the different challenges of being in college, I’ve also learned how to be a better, stronger person. Throughout the time here and through all of the experiences I’ve had and learned from, whether in class or at work, the most important thing I learned is that when you ask for help, you bring people together, and you are more powerful with the help of others than you are by yourself.

I came to see how true this is when I and a few other fellow students wanted to cook for a community-centered church for Thanksgiving. In the beginning, I had the idea of cooking and serving hot food at a church for those in the community who may or may not have the ability to cook for themselves on Thanksgiving. I presented the idea to Dean Morrow and he helped me narrow down what it was that I wanted and how then to execute it. After talking with Dean Morrow on multiple occasions, I talked about it with other students and many teachers over the course of about a month. This allowed me to get many perspectives on the situation and even better (though not always) alternatives to do it.

After a month of planning and creating a menu and talking (and talking and talking) about what and how we were going to do it, we had a plan. While talking with the church, we came to the conclusion that we were going to need food for around 200-300 people and, in order to get the food, we were going to host a few food drives. We reached out to the whole College and asked whoever felt willing to help us with the cause to donate food. Our first order of business: a can drive for vegetables. Then a week before Thanksgiving, we asked for items such as turkeys and spices and other items for stuffing and mashed potatoes. To be honest, I was nervous and very much scared that we wouldn’t get enough food. There were a lot of people to serve and the church had us scheduled. There was no way I could back out now! And just two weeks before Thanksgiving, we had no food and not enough money to buy the food if no one donated.

However, almost as soon as we gave up on the idea of people donating, we were overwhelmed with how many people, when asked to give, were willing to give. In the first can drive, the students donated over 200 cans, which alone was enough for what we needed in that area. In the course of the next two weeks before asking for perishable items, the teachers and faculty raised another 100 cans in various ways. Finally, in the week before Thanksgiving, when we set up a table on campus for perishable items, we received over 15 turkeys from different people, over 80 pounds of potatoes, 30 pounds each of carrots and onions, 15 pounds of celery, and 15 boxes of a variety of spices. On top of these donations, the Walnut Hill College community gave over $300 in cash, with which we were able to buy another 10 turkeys and dessert for the entire church–which was something I hadn’t thought we were going to be able to do.

As a result of the generosity of the people here at the College, we were able to serve over 600 people on Thanksgiving Day. It may have been my idea, but it was more than just the idea that made it possible. It was the people at this College! From Dean Morrow and Dr. Seery, who helped me to turn this idea into something possible, to Ms. McAmis, who brought a huge amount of energy to the plan, to Mrs. Bloome, who helped me to stay organized, to the Maintenance team, who transported the food to the church and put up tables and stands, it wasn’t an idea that allowed this to happen, but a collaboration of everyone at the College being willing to help. When people come together, great things can happen–“strength through unity,” you might say.

There is this stigma everywhere I look that suggests that asking for help is a sign of weakness; however, asking for help is, to me, a sign of strength. It shows that you are able to look at a job or task and say that it will be much more successful if you have others help, and I learned that through this Thanksgiving dinner. I asked many, many people to help me with this project, and every one of them came through to create this dinner that I could not have been happier about. Finally, the people at the church were blown away by the results of the giving nature of both the students and the staff at Walnut Hill College.

-Daniel Singer, Student Leader, B.S. in Restaurant Management Candidate, Class of July 2017

Finding that Inspiration

By Kady Fox

Life can be distracting, causing us to turn assignments in late, be forgetful, or even lose focus on the important things. I know that distractions affect me and take me away from the order of importance in my life. One thing that keeps me grounded in what I’m doing is my passion for this College and for improving myself. Sometimes, when I am feeling uninspired, I take a moment and talk to some people who inspire me, including my close friends and alumni. Even seeing other people’s passion sometimes inspires me. I believe it is important to find some time to figure out what new things can inspire you. Our College has a slew of alumni success stories, and it’s extremely inspiring to see where our alumni have ended up and what they have done.

Now that I am coming closer to the end of my time here at Walnut Hill College, something I find inspiring is that our College gives us the chance to show our passion in the bachelor program and create a menu together in the course Hospitality Design and Menu Planning. The current student menu is called Taste of Asia and was created by the graduating bachelor class of March 2017! More information and the menu can be found on OpenTable.

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