Below are our Head Coaches and key resources for The Change Game: Fresher Food Challenge.
Patrick Mulvaney, a native New Yorker, has been the owner of Culinary Specialists since 2001. He began his culinary career in 1985 as a European apprentice, cooking under some of Europe’s most renowned chefs. In 1988, he moved to Phoenix, cooking at Roxsand restaurant where he was named “the rising star of the southwest” by the American Institute of Wine and Food. In the early 1990s, he returned to Napa and fell in love with the Central Valley and its wondrous bounty. Mulvaney decided to make Sacramento his home, working at some of Sacramento’s finest establishments, including Paragary’s and The Kitchen. In 2005, he opened Mulvaney’s B & L in Sacramento. B & L has a menu that features local, fresh, and organic ingredients.
Randall Selland: Charismatic, talented, and driven, Randall Selland is the Executive Chef and Owner of three of Sacramento’s most lauded high-end restaurants – The Kitchen, Selland’s Market Café, and Ella Dining Room and Bar in the heart of downtown. Selland heads up this family-run trio of award-winning, world-class restaurants renowned for their high quality ingredients, innovative cuisine, and elegant environments. His establishments exemplify the best in genuine hospitality and personal service.
Selland’s 20-plus years as an entrepreneur and leader on the local dining scene have helped transform the region. He takes pride in offering guests an unparalleled dining experience in food, ambience, and service – from everyday indulgence to the most special of occasions and everything in between – with his innovative restaurant concepts, natural showmanship and singular culinary vision.
The California Restaurant Association Educational Foundation invests in the future of the restaurant industry by providing California youth with opportunities to build foodservice careers through high-quality industry-driven education, mentoring, life-skills training, scholarships, competitions and support. The restaurant industry is projected to employ nearly 15 million workers by 2019, leaving a looming gap in the number of well-trained individuals driven to pursue a career in the hospitality field. Through the ProStart curriculum, which is taught at 100 high schools across California, the Foundation gives at-risk students an incentive to stay in school and earn a high school diploma, even if they have no other motivation to do so. ProStart students are well-equipped, motivated and empowered to pursue a college-level education in their field, as well as to enter the workforce.
Kathy Griley, Director and Jalil Javidan, Restaurant Management and Capstone Project Professor, Art Institute of Sacramento Culinary Program, Katherina (Kathie) Griley has worked in the foodservice industry for over 30 years. She has performed every function of restaurant operations at one time or another throughout her career. Kathie spent ten years with the California Restaurant Association Educational Foundation providing professional development training for the foodservice industry. Prior to joining the California Restaurant Association she held the position of Regional Training Manager for Chevys Mexican Restaurants based in Emeryville, CA.
Kathie holds a Master’s Degree in Educational Leadership from Argosy University, and Bachelor of Science degree in Business Administration from California State University, Chico. She is a certified Foodservice Management Professional® (FMP), a credential that is earned by restaurant and foodservice managers who achieve the highest level of knowledge, experience, leadership and professionalism in the foodservice industry. In addition, Kathie is also a Certified Foodservice Educator, a certified HACCP Manager, ServSafe Food Protection Manager, & Instructor and ServSafe Alcohol Responsible Beverage Service Training Manager & Instructor.
Jay is an Instructor at the Department of Culinary Art at the Art Institute of California, Sacramento. He has operated in the Hospitality industry as hotel and restaurant operator, corporate recruiter and trainer, and director of operations for over 25 years. Additionally, Jay has over five years of teaching experience at a local college in the field of Hospitality Operations and Services.