A PROPOSAL FOR MUSE RESTAURANT AT THE ALBRIGHT-KNOX ART GALLERY

PRESENTED BY

JUICY DISH CATERING A Division of Culinary Staffing Pros, Inc.

Culinary Staffing Pros, Inc. Mission Statement

At Culinary Staffing Pros, Inc., we provide professional culinary and hospitality staffing at affordable rates with the highest level of customer service.

It is our commitment to provide the very best the industry has to offer.

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BUSINESS DESCRIPTION & COMPANY HISTORY Culinary Staffing Pros, Inc.—hereafter called "CSP" or "the Corporation"—is an S-Corporation presided over by Tracey S. Martin. Mr. Martin is the sole overseer for all aspects of CSP operations. Mr. Martin brings over thirty years of culinary and hospitality front- and back-of-house expertise to the Corporation, as well as prior experience in the culinary and hospitality staffing industry, including:

Chapter Directorship, Les Amis du Vin Membership, National Restaurant Association Membership, Maryland Restaurant Association

Board Membership, Arts Council of Buffalo and Erie County Special Events and Executive Event Planning

The Corporation's primary operation is the subcontracting of culinary and hospitality workers for temporary, temporary-to-permanent, and permanent labor, and employee leasing to facilities such as banquet catering and hotel facilities, conference and convention centers, and contract feeding companies. CSP was founded in April 2008 and originally located in Jamestown, NY. The company relocated to Buffalo in January 2009. By the end of the calendar year, the company's client market included Western New York State from Buffalo to Rochester, from Lewiston to Olean, and all areas in between, with solid prospects for steady growth in 2010 and beyond.

Juicy Dish Catering, the primary additional business division of Culinary Staffing Pros, provides catering services which allow us to package upscale food preparation and presentation along with our own staffing and event planning services. We also plan to advance a division of Executive Event Planning Management within the next year while expanding and maintaining our strong presence in the culinary and hospitality workforce.

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PROPOSAL OUTLINE 1. Juicy Dish Catering, hereafter referred to as JDC, will facilitate the necessary staffing of all

Albright-Knox Art Gallery food service functions.

2. JDC will be responsible for the daily and catering operations of Muse Restaurant

3. JDC will be the exclusive on-site caterer at Albright-Knox Art Gallery.

4. JDC will be responsible for all food and beverage inventory.

5. JDC will be responsible for all insurance policies required under New York State law.

6. JDC will be responsible for payment of all New York State Sales Tax.

7. JDC will be responsible for the payment of all required labor taxes.

8. Albright-Knox Art Gallery will provide up-front costs for all necessary initial food and

beverage inventory with payback from JDC/CSP to be remitted over the subsequent twelve (12)

months plus 5% interest.

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TRACEY S. MARTIN RÉSUMÉ Tracey Scott Martin 1290 Delaware Avenue #5A Buffalo, New York 14209 716-969-2328 tracey@culinarystaffingpros.com Professional Objective To provide quality culinary and hospitality staffing services, upscale catering services, and staffing service industry leadership. Qualifications Over thirty years of full- and part-time professional culinary and hospitality experience. Hands-on experience in all aspects of hospitality, food and beverage, and personal service combined with excellent background in general business. Education Included general nutrition courses in food industries, as well as French, Dutch, & Italian cuisines in addition to a general study of all phases of food preparation. Certification L'Academie de la Cuisine, Washington, DC Certification de Diplome Le Cordon Bleu, Paris, France Certificate of Cuisine Diploma La Cuisine Française, Amsterdam, Netherlands Additional Coursework Robert Morris University, Pittsburgh, PA Additional Coursework Roberts Wesleyan College, Rochester, NY Professional Background 2008 – Present President Culinary Staffing Pros, Inc., Buffalo, NY

Handled day-to-day operations of culinary and hospitality staffing agency, including human resources, sales and marketing, accounting, and other tasks essential to S-Corporation business management and administration.

1998 – 2005 Executive Sous Chef, Banquet/Chef de Partie The John F. Kennedy Center for the Performing Arts, Washington, DC

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Oversaw preparation and service for parties and events in high-profile, major metropolitan arts and entertainment facility, including up to a dozen simultaneous events and maximum venue capacity (3400).

1995 – 2005 Chef-on-Call The Matthew McCormick Residence, Washington, DC

Handled various tasks from oversight to detail work in all aspects of cooking and private event planning and execution; included overseeing the modernizing and standardizing of two historical homes; hiring and building culinary and hospitality service teams as needed; overseeing contractors and laborers on renovation projects.

1994 – 1996 Travel Chef-on-Call The White House, 1600 Pennsylvania Avenue, Washington, DC

On-call chef for domestic and foreign presidential-level functions occurring outside The White House proper. Worked with a selective team of exceptional culinary professionals. Gained valuable knowledge of various cuisines. Prepared food for numerous domestic and foreign dignitaries for both private and public events. Reported directly to Director of Advance, Office of the President of the United States

1992-1995 Chef Joseph P. Kennedy Enterprises, Inc. McLean, VA/Chicago, IL Primarily assigned to private residence of Mrs. Robert F. Kennedy. Worked as relief chef on at-need basis for various private residences within or attached to the extended Kennedy family. Conferred daily and weekly on household culinary and hospitality operations. Reported directly to residential house manager. 1992 – 1998 Chef & Majordomo International Medical Consulting, Inc., Washington, DC Private and professional chef attached to medical corporation president and founder. Responsible for meal preparation and overall operations at various private immediate and extended family residencies. 1990 – 1992 Executive Vice President Wolff, Martin, & Associates, Washington, DC & Baltimore, MD

Founder and director of operations for culinary and hospitality staffing agency serving large, high-profile metropolitan market. Oversaw

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approximately 800 employees and employee leases. Included frequent special event planning and consulting.

1983 – 1989 Chef/Owner A Moveable Feast Catering, Jamestown, NY

Oversaw operations for upscale catering company in a medium-sized, semi-urban/semi-rural market with over $1.2 million yearly sales.

1978 – 1983 Hotel Administration Holiday Inns of America/Oakdale Corporation, Erie, PA Various positions in hotel company locations throughout eastern United States, including hands-on management of dining room and guest accounts, front desk, food and beverage service, prep cook, and accounting. Developmental Experience Catered and staffed many functions with dietary restrictions; planned, cooked, supervised and served numerous functions honoring highest-possible profile domestic and foreign dignitaries and professionals.

Affiliations Board of Directors, Arts Council of Buffalo and Erie County, 2009-present Board of Directors, Lockport City Ballet, 2009 Secretary/Treasurer, East African Education Initiative, 2007-2009 Member, National Restaurant Association, 1991-2005 Member, American Culinary Federation, 1990-2005 Board of Directors, Opera Americana, , Alexandria, VA, 1992-1994

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PROPOSED MENUS

APPETIZERS

SAUSAGE AND CHEESE FROM THE WORLD ASSORTED GARNI

CUP OF SOUP DU JOUR W/ ARTISANAL BREAD

TASTER PLATTER DU JOUR (ASK YOU SERVER)

ARTISANAL BREADS WITH BUTTER ROUNDS

SOUPS - SERVED DU JOUR

CREAM OF BABY PORTABELLA CROWNS

ROCK SHRIMP, BAY SCALLOP AND LOBSTER BISQUE

ROMA TOMATO MINESTRONE WITH REGGIANNO PARMESIAN GARNI

JAMBALAYA WITH ROCK SHRIMP AND SMOKED SAUSAGE

WHITE BEAN PICO DE GALLO POT WITH CHIPOTLE CREAM

SALADS

FRESH BUFFALO MOZZARELLA WITH GRAPE TOMATOES WITH A MODENA BALSAMIC VINAGRETTE OVER BABY FIELD GREENS

RASPBERY LIME SALSA WITH RICOTTA SALATA OVER BABY FIELD GREENS

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PETITE SANDWICH AND CUP OF SOUP DU JOUR

(COLD) GRILLED AHI LIME TUNA SALAD SERVED WITH PEACH CHUTNEY GARNI

ANCHO CHICKEN WITH MELTED JARLSBERG AND PICO DE GALLO

DRY RUBBED, ROAST, SLICED TENDER KANSAS CITY STYLE BRISKET WITH CHEF

TOM’S OWN AWARD WINNING BARBEQUE SAUCE

DRY AGED LEAN HAM WITH SWISS COARSE GRIND MOUTARDE AND SHELLED PISTACHIO GARNI

PAPA’S MARINATED MOJITO CHICKEN WITH RUM LIME WEDGE RADICCHIO

GARNI

DINNER SELECTIONS

CHICKEN ASIAGO AND BRAISED SPINACH STRATA

ROCK SHRIMP AND SEA SCALLOPS FRA DIAVALO

BEEF TOURNEDOS DEMI GLACE

* SOME DINNER CHOICES COME WITH POACHED GARLIC CREAMER POTATOES AND SELECT MARKET VEGETABLE DU JOUR

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BRUNCH

JUEVOS RANCHEROS WITH PICO DE GALLO AND SPANISH FARMERS CHEESE

PAN SEARED PORK TENDER NAPE DEMI GLACE

DRY RUBBED, ROAST, SLICED KANSAS CITY STYLE BRISKET SERVED “Q”

BELGIAN WAFFLES WITH STRAWBERRY SAUCE AND FRESH WHIPPED MADAGASCAR BEAN VANILLA WHIPPED CREAM AND CARAMEL

BOURBON CHICKEN OVER RED BEAN RICE

DESSERTS

TO BE DISPLAYED BY BUTTERWOODS OR EQUIVALENT HOUSE

ARTISANAL BREADS - SOURCE TO BE DECIDED

PROFITEROLES FOR CROQUEMBOUCHE FOR TWO

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JUICY DISH CATERING WEBSITE SCREENSHOTS

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LETTERS OF RECOMMENDATION

December 29, 2009 To whom it may concern: This letter is in regards to our organization’s relationship with the Temporary Staffing firm Culinary Staffing Pros, Inc. (CSP). Beaver Hollow Conference Center first began to work with CSP in early Summer 2009. From the initial assignment to providing us with Server Staff through the present, where they continue to provide Servers as well as other Staff, we have been extremely pleased with the service and quality of Staff. Because of the quality Server Staff CSP has provided, we expanded the range of assignments to include other Departments; Kitchen (Chefs, Prep Cooks, and Dishwashers), Housekeeping (Porters and Maids), and Guest Services (Front Desk Clerks). We have been pleased with the performance and professionalism of all of these CSP Staff. One of the primary reasons for our satisfaction is that every Staff provided to fill an assignment is prompt, professional, and very service oriented. My assumption is that Tracey and the other members of his organization are diligent in qualifying all Staff candidates and ensuring that they all are aware of the professional nature of our business. Tracey himself is consistently responsive and handles many of our ‘last minute’ assignments with a high degree of professionalism. I would highly recommend the CSP organization to anyone and consider this organization a valued Service Provider. Please don’t hesitate to contact me with any questions at (585) 457-3700. Sincerely, Daniel Egan, Vice President, General Manager Beaver Hollow Conference Center

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From: Gene Danielson Subject: Tracey Martin Date: March 2, 2009 Over the years Tracey [Martin] has catered at Sheldon House for a variety of his clients. Events have included weddings, receptions, recitals and have involved served as well as buffet approaches. His new Culinary Staffing Pros group has handled several served dinner events at Sheldon House, as well as a couple of buffet events within the past year. His clients have indicated a high degree of satisfaction with his individual work as well as that of his new group in areas of food quality and taste as well as presentation. Pre-event organization has been well done and thorough with the cooperation of his clients. Tracey is both tactful and enterprising. I hope these comments will prove helpful. Eugene Danielson, Manager Sheldon House Jamestown, New York