hire entry level talent - pastry, baking, cake & confections

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CHICAGO 03.28.201 6 SEMI-ANNUAL TALENT FAIR Your Opportunity to Build a Talent Pipeline in Pastry, Baking, Cake Design, and Confections

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Page 1: Hire Entry Level Talent - Pastry, Baking, Cake & Confections

CHICAGO

03.28.2016

SEMI-ANNUAL TALENT FAIR

Your Opportunity to Build a Talent Pipeline in Pastry, Baking, Cake Design, and Confections

Page 2: Hire Entry Level Talent - Pastry, Baking, Cake & Confections

Competit ion is intense. In your business, talent is the difference between good and great, stagnation and growth.

How long would it take you to acquire dozens of résumés of eager up-and-coming employee prospects who are expertly trained in your specialty?

WHY ATTEND?

Our Answer: 4 hoursTwice each year The French Pastry School hosts a one-of-a-kind event: A talent expo focused 100% on pastry arts , art isan baking, cake design, and confections.

Because we value you as a reputable employer, you are invited to part icipate on Monday, March 28, 2016 from 11:00 am to 3:00 pm at 226 West Jackson Boulevard in Chicago .

Page 3: Hire Entry Level Talent - Pastry, Baking, Cake & Confections

Since our graduates are trained by a peerless faculty of accomplished professionals recognized as world-class artisans in all areas of baking, pastry, cake design, and confectionary arts, this event is a “must attend” if: You wisely keep your talent pipeline full You need to fill an immediate vacancy You are hiring for Q2, Q3, or Q4 2016 You invest in the long-term success of your

company by promoting your employment brand to the talent market in your niche

WHO SHOULD ATTEND?

Page 4: Hire Entry Level Talent - Pastry, Baking, Cake & Confections

Many businesses that participate in this event attest to its success. Past attendees include:

PROVEN SUCCESS

Page 5: Hire Entry Level Talent - Pastry, Baking, Cake & Confections

Unlike traditional culinary schools The French Pastry School teaches only baking, pastry, and confections, so you know our graduates have made a long-term commitment to master their craft. Since class sizes are smaller and students use the finest tools, the best ingredients, and contemporary equipment, they will need less training on basic techniques, production, and sanitation.

OUR STUDENTS & ALUMNI

Page 6: Hire Entry Level Talent - Pastry, Baking, Cake & Confections

Space is limited to 24 attendees. To secure your place at The French Pastry School Talent Fair, please… RSVP TODAY – Send an email letting us know the

name, email, and phone number for all your attendees ([email protected])

Provide your logo and company description for promotion and printed materials that will be distributed to our students and alumni

Questions? Contact Joseph D’Alessandro, Director of Career Services at 630-404-3869 (mobile line)

HOW TO REGISTER

Page 7: Hire Entry Level Talent - Pastry, Baking, Cake & Confections

Employers will be provided: One – 6’ table covered with chocolate-colored cloth Two chairs Mineral water Basket of student-made pâtisserie and confection goodies

Employers should bring: Appropriate signage and literature Information about your business Information about specific jobs openings Information about wages, benefits, and growth opportunities Directions detailing how to apply International employers - information about opportunities abroad Full-time and part-time opportunities

WHAT TO BRING?

Page 8: Hire Entry Level Talent - Pastry, Baking, Cake & Confections

DISPLAY EXAMPLES

Page 9: Hire Entry Level Talent - Pastry, Baking, Cake & Confections

The French Pastry School of Kennedy-King College at City Colleges of Chicago is a culinary institute dedicated solely to the art of pastry. The school was co-founded in 1995 by internationally acclaimed Master Chefs Jacquy Pfeiffer and Sebastien Canonne M.O.F., who teach the L’Art de la Pâtisserie, L’Art du Gâteau, and L’Art de la Boulangerie programs along with a roster of award-winning Chef Instructors.

Offering the finest pastry training in the United States, the school produces the best-prepared chefs entering the profession, and offers a myriad of Continuing Education courses taught by masters from around the world. The foundation of instruction is the European artist-apprentice teaching model , which employs constant exposure to master chefs, hands-on training, and the use of the finest tools and ingredients.

ABOUT THEFRENCH PASTRY SCHOOL