Meet Joe Carmolli.

Location: Holland, MI
Employer: Creative Dining Services
Title: Culinary Intern Director, Spoon Cafe & Grill 

Why did you want to instruct the HTIM business management course?
Since 2001, I have been practicing in the teaching profession and teaching business management with HTIM is a natural progression in my role as an educator. I began with a 17-year tenure as Instructor of Culinary and Pastry Arts at Careerline Tech Center in Holland, MI. In 2018, I joined the faculty at Grand Rapids Community College’s Secchia Institute for Culinary Education. Combining my passion for hospitality with my talents as an educator in multiple Michigan locations gives me great satisfaction.

How will this course help individuals step up in their career?
Aside from the acquiring the necessary foundational skills for hospitality managers, such as understanding financial management, addressing unconscious bias and sexual harassment, and becoming certified in food and alcohol safety, students in the HTIM program receive so much more.  Most importantly, they will network with colleagues from around the state who share their experience, knowledge, and innovations. 

What advice do you have for others in the hospitality industry who are looking for ways to grow in their career?
HTIM is akin to bootcamp for the hospitality major, plus it gives participants access to countless other professionals from across the state.
 
What is your favorite part of teaching the HTIM business management course?
Without question, I mostly enjoy making connections with interesting and exciting individuals working in the hospitality industry. I love the dynamics of lively discussion within a diverse classroom. Every session seems to provide something unexpected because of the open and collaborative environment.
 
What was your first job in hospitality?
My first industry job was working for restaurant partners, Tom & Jerry at the Back Home Cafe in Rutland, VT back in 1984. They also had a catering business and I immediately felt at home in both the kitchen and the dining room. Since then, I’ve found myself equally comfortable in the classroom setting as student and instructor, as well as behind a bar, or at a manager’s desk. 

Can you share more background on your current role?
Creative Dining Services partners with the Holland Gateway Mission to operate the Gateway Spoon Cafe & Grill. My role is to provide internship experiences to resident clients of the mission program in formal culinary education before embarking on their own career.

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