Glion Alumnus Refreshes Family Business
格里昂毕业生为家族生意带来新风格里昂高等教育学院，2015年5月12日，校友故事
John Paul Adamo
2001年毕业，酒店、汽车旅馆和餐饮管理副学士学位
霍克利谷度假村（Hockley Valley Resort）和Adamo酒庄董事长、业主及行政总厨
格里昂校友John Paul Adamo 将一种古老的经营食物和酒店的方法运用到了他的家族生意中 — 霍克利谷度假村（Hockley Valley Resort）— 将度假村的餐厅和酒吧变成了多伦多后院的终极厨艺圣地。
酒店&烹饪教育
John Paul在很小的时候就开始在厨房工作，和家人 — 传统的意大利家庭 — 一起做饭。高中毕业后，他进入格里昂高等教育学院（当时被称作the Centre International de Glion）学习，于1999-2001年间读酒店和餐饮管理副学士学位。在瑞士期间他还参加了实习，其中一次是在苏黎世施伟泽霍夫伯尔尼酒店（Hotel Schweizerhof in Zürich）。他在欧洲的烹饪培训学习包括托斯卡纳美食、美酒和文化以及在一家世界顶尖的酒店 — 意大利佛罗伦萨美第奇别墅大酒店 （Hotel Villa Medici in Florence, Italy）— 做学徒。2002年，John Paul回到北美，并从位于纽约海德公园（Hyde Park）的美国烹饪学院（Culinary Institute of America）以优异的成绩毕业，在此期间他还在Auberge Du Pommier餐厅做过学徒，Auberge Du Pommier是在多伦多广受好评的一家餐厅。
成为董事长&行政总厨
Adamo家族于1985年10月买下霍克利谷度假村（Hockley Valley Resort）。经过多年努力，Adamo家族将原本又小又破败的酒店经营成了一个美丽的、具有全方位服务的度假胜地。现在这里的空气中都弥漫着新鲜美食精致迷人的芳香。2006年，John Paul被任命为霍克利谷度假村行政总厨，他把古老的烹饪哲学带到了这里。
2009年，Adamo被任命为霍克利谷度假村董事长和业主，是他在背后推动了这个度假村耗资数百万美元的翻新重建工作。
忠实于Adamo从花园到餐桌的理念，这次翻新重建包括新建三家餐厅和一块四英亩大的有机水果和蔬菜园，由一名全职园丁看护。这将为该度假村餐厅随季节变化的菜单提供其需求的80%以上的水果和蔬菜。
John Paul对四个问题的回答
您如何看待您在格里昂的生活经历？以前作为一名学生和现在以一名毕业生的身份各怎么看？
在瑞士是一段美妙的时光，我在格里昂的记忆将伴随我一生。我觉得自己很幸运能够和来自世界各地的同学建立友谊。格里昂的教授和来自不同国家的同学对于当时还是学生的我真的带来了很积极的影响。
格里昂是如何帮助你实现你的职业目标的？
我现在在经营自己的生意，格里昂教我的自律、有组织性及学校要求的专业水平我每天都在努力做到。
除了格里昂高水平的技术训练之外，格里昂让我有机会在当学生期间有机会去瑞士各地工作，这样让我学到了很有价值的实际经验。学校为学生提供培训机会的奉献精神在学校聘请的高水平的教授们身上突出地表现了出来，Gomez大厨奠定了我职业选择的方向，对我后来选择去美国烹饪学院（Culinary Institute of America）继续深造烹饪学产生了很大影响，我在2003年以优异的成绩从那里毕业。
我们知道现在的顾客都在寻找特别的体验。您同意这种看法吗？您的度假村将如何应对这种趋势呢？
现在的顾客绝对是在寻找特别的体验，而这也是我们在度假村花费了很多时间、精力和资源专注探索的东西。我们不仅致力于在度假村的实体产品上进行投资以确保从设施的角度满足顾客的期望，我们也在持续投资我们的员工培训。服务与度假村的美景和美食要相配套，这一点十分关键。加拿大的顾客也持续关注着餐饮设施，比如说像我们度假村这样的设施。
我们有一个两英亩大的有机农场和果园，在应季的时候可以提供我们度假村的餐厅所需要的85%的食材。我们从度假村周围100km以内的本地农民和种植者手中购买食材。我们还会在2015年推出我们采用生物动力自然耕种的有机酒庄。
作为霍克利谷度假村（Hockley Valley Resort）董事长和业主
你的责任是什么？
我负责监管每天的运营，包括新的Adamo酒庄项目及每天与我们16位部门主管保持联络。
你现在还有做一些厨房中的工作吗？
是的，我现在仍然是在任的行政总厨，审查所有的厨房和餐饮项目。这是我最喜欢的工作。
当你在招聘行政/管理职位人员的时候，你在求职者身上寻找的最重要的三种品质是什么？
对这个行业的热爱，愿在这个行业奋斗终身，诚实。
如果我不能相信我的经理们总是为公司做出了最好的决策，那么我将不能与他们合作。我告诉我所有的核心管理人员，他们要像自己拥有这个度假村或这个部门一样来经营自己的部门。这句话就作为一个规则，在做决定的时候会引导他们做出正确的决策。
我们祝贺John Paul 通过自己的领导力和奉献使得霍克利谷度假村（Hockley Valley Resort）取得了如此傲人的佳绩。点击进入度假村网站的餐饮版块可以看到John Paul发布的振奋人心的烹饪艺术新方法。
咨询电话：010-8447 6928
189 0119 3685
在线ＱＱ：800093391
电子邮件：info@gheac.com
办公地址：北京市 东城区 东直门外大街48号 东方银座 C座16E
邮政编码：100027
Glion Alumnus Refreshes Family Business
by Glion Institute of Higher Education 12 May 2015 in Alumni Stories
John Paul Adamo
Year of Graduation: 2001, Associate’s Degree in Hotel, Motel and Restaurant Management
President, Owner & Executive Chef, Hockley Valley Resort and Adamo Estate Winery
Glion alumnus John Paul Adamo brought an Old World approach to food and hospitality to his family’s business, the Hockley Valley Resort, turning the resort’s restaurant and pub into the ultimate culinary destination in Toronto’s backyard.
Hospitality & Culinary Education
John Paul began working in the kitchen at a young age, preparing meals with his traditional Italian family. Following high school, he attended the Glion Institute of Higher Education (which was then called the Centre International de Glion) from 1999-2001earning his Associate’s Degree in Hotel and Restaurant Management. During his time in Switzerland he completed internships, including one at the Hotel Schweizerhof in Zürich. His European culinary training included studying Tuscan food, wine and culture, and an apprenticeship at one of the world’s leading hotels, Hotel Villa Medici in Florence, Italy. In 2002, John Paul returned to North America and graduated from the Culinary Institute of America in Hyde Park New York with honours where he also apprenticed at Auberge Du Pommier a critically acclaimed restaurant in Toronto.
Becoming the President & Executive Chef
The Adamo family purchased the Hockley Valley Resort in October 1985. Over the years, the family has transformed the small, rundown hotel into a beautiful full-service resort that breathes elegance, charm and the tantalizing aromas of fresh cuisine. In 2006, John Paul was named Executive Chef at Hockley Valley Resort, bringing with him an Old World culinary philosophy.
In 2009, Adamo was appointed President and Owner of Hockley Valley Resort. He is the driver behind the resort’s recent multi-million dollar transformation.
True to Adamo’s garden-to-table philosophy, the transformation includes three new restaurants and a four-acre organic fruit and vegetable garden on-site, under the care of a full-time gardener, which yields over 80 per cent of the produce for the seasonally evolving menus of the resort’s restaurants.
4 Answers from John Paul
1.What was your experience like with Glion, as a student and now as an alumnus?
Wonderful time in Switzerland and memories of my time at Glion will last me a life time. I was very fortunate to have been able to network and make friends with people from around the world. It was the diversity of the students and the professors that really made a positive impact on me as a student.
2.How has Glion helped you to achieve your professional objectives?
“Glion helped teach me discipline, organization and the school instilled a level of professionalism that I still strive for everyday now that I run and operate my own business.
Apart from the high level of technical training, Glion also provided me with the opportunity to gain valuable ‘hands on’ experience as I was able to work throughout Switzerland during my time as a student. The dedication that the school provided in training was highlighted by the quality of professors they employed. This also shaped my career as Chef Gomez, at the time, was a big influence on me choosing to further my culinary studies at the Culinary Institute of America where I graduated with honors in 2003.
3.We say that customers these days are looking for exceptional experiences. Do you agree? How does your resort cater to this trend?
Customers are absolutely looking for exceptional experiences these days and it is something that we focus a lot of time, energy and resources to at the resort. We have not only committed to investing in the physical product of the resort, in making sure that the resort meets their expectations from a facilities point of view, but we also continually invest in staff training. It’s very important that the service matches the beauty of the resort and the food that we provide. Customers in Canada are also continually focused on the food and beverage programs of facilities such as our resort.
“We have a 2-acre organic farm and fruit orchard that provides 85% of our produce for the resort’s restaurants when in season. We source from local farmers and growers from within 100 km of our property. We are launching our winery in 2015 that will be both organic and biodynamic.”
4.As the President and Owner of Hockley Valley Resort:
What are your responsibilities?
I oversee the day to day operations as well as the new Adamo Estate Winery project and liaise with our 16 department heads on a daily basis
Do you still have a hand in the kitchens?
Yes. I am still the acting Executive Chef as well and oversee all the kitchens and food & beverage program. It’s what I am most passionate about.
What would you say are the top three qualities you look for in a candidate for a position in administration/management?
“Passion for this industry, tenure, and honesty.”
If I cannot trust my managers to always make the best decision for the company then I cannot work with them. To me I tell all my key leaders to run their departments as if they owned the resort or their respective department. That as a rule always guides them in the right direction when it comes to decision making.
We congratulate John Paul on his leadership and dedication to making the Hockley Valley Resort a truly amazing location. Check out the restaurant pages of the resort website to see the inspirational fresh approach to culinary arts that John Paul has instated there.
by Glion Institute of Higher Education 12 May 2015 in Alumni Stories
John Paul Adamo
Year of Graduation: 2001, Associate’s Degree in Hotel, Motel and Restaurant Management
President, Owner & Executive Chef, Hockley Valley Resort and Adamo Estate Winery
Glion alumnus John Paul Adamo brought an Old World approach to food and hospitality to his family’s business, the Hockley Valley Resort, turning the resort’s restaurant and pub into the ultimate culinary destination in Toronto’s backyard.
Hospitality & Culinary Education
John Paul began working in the kitchen at a young age, preparing meals with his traditional Italian family. Following high school, he attended the Glion Institute of Higher Education (which was then called the Centre International de Glion) from 1999-2001earning his Associate’s Degree in Hotel and Restaurant Management. During his time in Switzerland he completed internships, including one at the Hotel Schweizerhof in Zürich. His European culinary training included studying Tuscan food, wine and culture, and an apprenticeship at one of the world’s leading hotels, Hotel Villa Medici in Florence, Italy. In 2002, John Paul returned to North America and graduated from the Culinary Institute of America in Hyde Park New York with honours where he also apprenticed at Auberge Du Pommier a critically acclaimed restaurant in Toronto.
Becoming the President & Executive Chef
The Adamo family purchased the Hockley Valley Resort in October 1985. Over the years, the family has transformed the small, rundown hotel into a beautiful full-service resort that breathes elegance, charm and the tantalizing aromas of fresh cuisine. In 2006, John Paul was named Executive Chef at Hockley Valley Resort, bringing with him an Old World culinary philosophy.
In 2009, Adamo was appointed President and Owner of Hockley Valley Resort. He is the driver behind the resort’s recent multi-million dollar transformation.
True to Adamo’s garden-to-table philosophy, the transformation includes three new restaurants and a four-acre organic fruit and vegetable garden on-site, under the care of a full-time gardener, which yields over 80 per cent of the produce for the seasonally evolving menus of the resort’s restaurants.
4 Answers from John Paul
1.What was your experience like with Glion, as a student and now as an alumnus?
Wonderful time in Switzerland and memories of my time at Glion will last me a life time. I was very fortunate to have been able to network and make friends with people from around the world. It was the diversity of the students and the professors that really made a positive impact on me as a student.
2.How has Glion helped you to achieve your professional objectives?
“Glion helped teach me discipline, organization and the school instilled a level of professionalism that I still strive for everyday now that I run and operate my own business.
Apart from the high level of technical training, Glion also provided me with the opportunity to gain valuable ‘hands on’ experience as I was able to work throughout Switzerland during my time as a student. The dedication that the school provided in training was highlighted by the quality of professors they employed. This also shaped my career as Chef Gomez, at the time, was a big influence on me choosing to further my culinary studies at the Culinary Institute of America where I graduated with honors in 2003.
3.We say that customers these days are looking for exceptional experiences. Do you agree? How does your resort cater to this trend?
Customers are absolutely looking for exceptional experiences these days and it is something that we focus a lot of time, energy and resources to at the resort. We have not only committed to investing in the physical product of the resort, in making sure that the resort meets their expectations from a facilities point of view, but we also continually invest in staff training. It’s very important that the service matches the beauty of the resort and the food that we provide. Customers in Canada are also continually focused on the food and beverage programs of facilities such as our resort.
“We have a 2-acre organic farm and fruit orchard that provides 85% of our produce for the resort’s restaurants when in season. We source from local farmers and growers from within 100 km of our property. We are launching our winery in 2015 that will be both organic and biodynamic.”
4.As the President and Owner of Hockley Valley Resort:
What are your responsibilities?
I oversee the day to day operations as well as the new Adamo Estate Winery project and liaise with our 16 department heads on a daily basis
Do you still have a hand in the kitchens?
Yes. I am still the acting Executive Chef as well and oversee all the kitchens and food & beverage program. It’s what I am most passionate about.
What would you say are the top three qualities you look for in a candidate for a position in administration/management?
“Passion for this industry, tenure, and honesty.”
If I cannot trust my managers to always make the best decision for the company then I cannot work with them. To me I tell all my key leaders to run their departments as if they owned the resort or their respective department. That as a rule always guides them in the right direction when it comes to decision making.
We congratulate John Paul on his leadership and dedication to making the Hockley Valley Resort a truly amazing location. Check out the restaurant pages of the resort website to see the inspirational fresh approach to culinary arts that John Paul has instated there.
【原文引自】：http://www.gheac.com/thread-7175-1-2.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
没有评论:
发表评论