Tips from Industry Experts

Judges from the 2019 National ProStart Invitational

We asked our judges from the 2019 National ProStart Invitational the following questions

What is the most valuable way you think a young person can make a difference in the future of the hospitality industry?

“Understand the principles of professionalism, carry themselves with dignity, and treat others with respect.”
Christal Jett
Christal JettChef & Admissions Representative, Central Virginia Johnson & Wales University
“By learning as much as possible to assist all customers and constantly give back to local communities.”
Brian Hay
Brian HayIndependent Consultant
“I tell my young cooks that their hard work and investment of time and energy will pay dividends in the future. I believe the best thing younger folks that are entering the industry can do is to expose themselves to as many different facets of this industry as they can. Go out and seek experiences as much as possible. Travel, get lost, and find your way back. When you do this, you are likely to discover that which you are most passionate about. The most successful people I know all get paid to do what they love to do.”
Robert Grant
Robert GrantExecutive Chef - Greens Point Catering/S&G Charcuterie
“A student should first seek out mentors and get a great education. Then, take this foundation of skillsets and theories and use it to mentor others and not just to excel in the hospitality industry.”
Jamie Callison
Jamie CallisonExecutive Chef & Culinary Educator - Washington State University
“By being open to learning and taking feedback from their teachers, supervisors, and other industry professionals.”
Marshall Shafkowitz
Marshall ShafkowitzExecutive Dean - Washburne Culinary & Hospitality Institute - Kennedy King College
“Young people bring change, which can only help those who have been in this industry for a long time. The experience and fresh perspective can help to promote mutual growth.”
Shandee Chernow
Shandee ChernowFounder & CEO CertiStar, Inc.
“Inspire, motivate, educate, mentor.”
Scott Giambastiani
Scott GiambastianiGlobal Program Chef - Google
“Young people can make a difference by creating fresh ideas. Think outside the box, and don't worry about making mistakes. Learn from mistakes and continue to try new things. This industry is never stagnant.”
Michael Sabella
Michael Sabella Owner - Food Safety Certified, LLC
“It's the same answer if you were to ask how to make a difference in our humanity. We are creating families in our industry, faster and more bonded than most industries. This is our backbone. Our new leaders will find a way to connect that bond to health and happiness and break the norm of "late nights," "drugs," and "unhealthy." We can change the course.”
Andrea Knight
Andrea KnightOwner & Chef - The Noshery
“Make excellence a habit and work for the good of all.”
Jerry Chesser
Jerry Chesser Professor - Cal Poly Pomona
“Commitment. Dedication. Drive. Today's guests have higher expectations of service. Hospitality professionals must exceed these expectations to ensure loyalty in your brand. Employers are looking for hospitality professionals who are continually excelling in their daily encounters with the guests. Adding additional skills and perfecting your craft make you the professional to keep and promote.”
Larry Perry
Larry PerryProgram Director - Mountwest Community & Technical College
“Students should always strive to learn. The subject matter is huge. They should stay abreast of trends, technology, and, for God's sake, cook as much as you can.”
Randy Cheramie
Randy CheramieSenior Instructor - Chef John Folse Culinary Institute at Nicholls State University
“I think young people can make a difference by embracing the challenge of a "no" response, understanding that the word can be an invitation to an opportunity to be creative, to find a way to make something better. It can be a doorknob to a world of "yes" so embrace it, don't fear it.”
Jeff Steelman
Jeff SteelmanVP Culinary, North America - HMS Host
“By bringing passion and a fresh perspective to an ever-changing and dynamic industry.”
Jennifer O'Brien
Jennifer O'BrienSenior Manager - Culinary Development Marriott
“Show up. Listen. Be inspired. Inspire.”
Anne Hart
Anne HartOwner / Chef - Provence Market Café

What is the one quality you find most important in a leader?

“A great leader can be many things. The most important thing is to establish a culture of professionalism, service, growth, and sharing.”
Tom DeRosa
Tom DeRosaAssociate Instructor - Johnson & Wales University, Charlotte NC
“Integrity. Your success is not a result of what you have, what you do, or even what you think. It is what you are, what you stand for, and what drives your decisions and behavior.”
Aaron Weedy
Aaron WeedyCFO - Ledo Pizza
“John Quincy Adams said it best, “If your actions inspire others to dream more, learn more, do more and become more, you are a leader.”
Stacey Kane
Stacey KaneChief Marketing Officer - Firenza Pizza & Mahana Poke
“Empathy and the ability to tailor a message to a specific individual, but with a strong commitment to excellence.”
Joseph Palma
Joseph PalmaDirector of Culinary Operations - Marriott
“Authenticity. I want a leader to be honest and share the good with the bad. Teams can overcome challenges and work through difficulties best when the leader is honest and real.”
Gary Johnson
Gary JohnsonDirector of Operations - Frontier Enterprises
“Leading by example. Once you know and understand your position, the leader will stand behind you.”
Jay Marshall
Jay MarshallExecutive Chef - Sysco, San Francisco
“Responsive - there are many key qualities that are important, but responsiveness can mean many things. Being a good listener and responding to the needs of people, being able to provide positive and encouraging solutions. The people you lead await your approval and direction, if you wait and don't respond, production or progress can stop.”
Kathreen Kei Koc
Kathreen Kei KocOwner - The Spot & Soma Marketplace
“Empowerment - a good leader trains their team right and then empowers them to do more. They challenge and push them to do things they did not realize they were capable of, and the team ends up having the confidence to do so. Those team members end up being leaders themselves because someone else empowered them.”
Jill Gardner
Jill GardnerPresident - The Talent Shop
“Discipline. Being able to stick to the plan and motivate others to do the same.”
Timothy Moulson
Timothy MoulsonPresident/CEO - Term Management Consulting
“Great leaders know the power of influence and use their influence to motivate, coach, and inspire others to learn, take action, grow, and achieve more than they may have thought possible.”
Jenna Welton
Jenna WeltonTraining Director - TrainingWorks
“To be able to give both positive and negative feedback to help someone grow with respect.”
Meshell Liette
Meshell LietteTraining of Learning and Development - Golden Corral
“The ability to actively listen. When a leader shows that they can inherently care about their team and their customers, a team can achieve anything.”
Tony Birsinger
Tony BirsingerVP Field Operations and Training - Ecolab
“The ability to manage and be able to relate to different ages, backgrounds, cultures, experience levels, knowledge levels, etc.”
Meg Rose
Meg RoseVP of Field Operations - Firehouse Subs
“Do not be fearful to take on a challenge.”
David Ivey-Soto
David Ivey-SotoEast Coast Sales Manager - Corporate Chef Irinox North America

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