The Olympic Culinary Loop Professional Development Center (PDC) connects culinary professionals at every step along the ‘food-chain’ to quality lifelong learning experiences in culinary professional development.
Culinary Professional Development Events
Event Postponed due to continued rise of COVID rates and restrictions on public gatherings.
Join us - Tuesday, October 19, 2021 - 7 Cedars Hotel & Casino, Blyn, WA.
- Noon - 1:30pm
- Cost $20 for OCL marketing partners (aka 'members')
- $30 for future-OCL marketing partners (your lunch is on-us and will be applied to your new or renewing annual partnership!)
A learning luncheon on the concept of cooking up a culture of hospitality that serves our essential local community - alongside our welcome visitors.
“...if tourism is truly to be of net benefit – if it is to contribute to healing of people and place – then in returning to the roots of our profession, each community might ask: what does it mean to us to be not a “tourist destination” but a “hosting community”?…
Check back here, or sign-up to be amongst the first to know once NEW registration details are published.
PAST OCL Professional Development Events
[THIS EVENT HAS BEEN CANCELED] "Opening the Door 2 Social Media"
TUESDAY - May 19, noon - 1:30PM, Finner River Farm & Cidery, Chimacum WA
From understanding and educating, to wrestling the myriad of challenges commonly associated with Instagram and other trending social media platforms, essential to your hospitality industry marketing strategy, to identify solutions that can make a change for your marketing bottom line.
Additional details - registration has CLOSED online
"Nurturing Authentic Growth"
Thanks to all who joined us Tuesday, October 22 8AM - 1:30 p.m. at Jamestown S’Klallam's Red Cedar Hall,1033 Old Blyn Hwy, Sequim (the place where it all started for OCL back in 2009!)
Together we will share a retrospective of 10-years of the Olympic Culinary Loop and also be challenged from the Jamestown S’Klallam Tribe's strategic commitment to "Always plan for the next seven generations".
Lunch will feature fresh and sustainably sourced delights from the Chef's at 7 Cedars House of Seven Brothers Restaurant as well as the first cup of the recently crowned Official Olympic Peninsula Chowder!
"The more virtual our lives get, the more we hunger after something genuine.
What people really want now is not just a product or a service, it’s an experience. An experience that is more honest and transparent …more authentic!"
Attendees were filled with fine food, wonderful networking, and inspirational takeaways aimed at identifying and building upon each individual's own authentic strengths.
PowerPoint presentations - Presenter contact information:
- Olympic Peninsula Tourism Commission Highlights - Marsha Massey, OPTC
- The State of State Tourism - Mike Moe, Washington Tourism Alliance
- Introduction to Podcasts for Storytelling - Tina Nole and Joelle Nole, Larj Media
Lunch & Learn: Nurturing Authentic Growth During Seasons of Change:
- Ten-Years of OCL lessons learned - Steve Shively, Olympic Culinary Loop Association
- Planning with a lens for 7-Generations - Debbie Wardrop, 7 Cedars
"Serving up Sustainable Hospitality"
Resources: Event Wrap-up and Review
Held Tuesday April 16, Noon - 1:30 p.m. at Ocean Shores Convention Center - 120 West Chance a La Mer Northwest, Ocean Shores, Washington
The invitation to “Eat Local” all too often involves the same distant sourced pieces of the puzzle and an unfortunate legacy left for our environment and future generations.
How might the Olympic Culinary Loop become known for not only delicious food but also innovative and sustainable hospitality practices?
From understanding and educating, to wrestling the waste challenges commonly associated with the hospitality industry, to identifying economies of scale solutions that can make a change for the better.
These are some of the topics our panel of passionate experts will present at the April 16 “Lunch & Learn”. Join us!
Goals of this Lunch & Learn are:
- To inspire the community in establishing leadership in sustainable hospitality, eco-tourism, and culinary tourism,
- Providing an understanding of the return on investment of sustainable practices,
- Acknowledging state & federal regulations and providing tools for compliance,
- Establishing a regional baseline of sustainable practices currently in place and sustainable actions to pursue.
Low Price - OCL Members save - only $20 each - future members $25 (FREE! if new members - join the LOOP by March 20th - they'll enjoy Lunch & Learn on us! (Simply purchase the standard $25 ticket after you've signed up for your new OCL membership). Your entire Lunch & Learn ticket purchase will be refunded.
Bring your appetite! Our luncheon buffet will give you a choice of:
- Marinated Flank steak with scalloped potatoes
- Hawaiian Chicken
- Vegetarian options available upon request
Come early or stay over! Upon Lunch & Learn ticket confirmation you'll receive great details on 50% off preferred - oceanfront - lodging, within walking distance of the Convention Center at one of the LOOP's newest members The Canterbury Inn!
Save the Date - Sustainable Tourism Starts with You
In case you missed it, here are links to presentation materials from the Lunch-n-Learn and Olympic Tourism Summit.
OPTC – State of the Industry
WTA – New Tourism Marketing for Washington
DestinationNEXT: Olympic Peninsula Assessment
Coping with Success
Social Media Influencers (JayRay)
Social Media Influencers – Handout (JayRay)
Social Media Influencers (Blackball Ferry Line)
Learning Lab A – Sustainable Tourism – Discussion Notes
Learning Lab B – Show Me the Money
Learning Lab D – Technology Trends
Learning Lab D – Handout
October 31, 2018 - Join us for a Lunch-n-Learn" event in Port Angeles.
We all seek that perfect balance of avoiding "Overtourism" through just the right mix of visitor volume and breathing room.
Avoiding gridlock traffics, or crowds start with us. And strategic communication with our core customers.
Learn from global experts on this topic as we lead into the Olympic Peninsula Tourism Summit.
More details, including early-bird discounted registration will be posted shortly.
April 17, 2018 - "Farm - to - Chef" keys to a sustainable, and delicious, collaboration"
Join us at the Finnriver Orchard's "feeding trough" as we learn from fellow farmers and restaurateurs who have successfully charted the often turbulent seas of mutually sustainable Farm-to-Chef business relations.
Coming off a successful initiative launch in Port Townsend, we invite you to join: Chef's Alison and Dan alongside Farmers Amanda and Crystie, and others, as we share tips and tools for how you can reach new culinary heights in this oft-challenging undertaking.
OCL Members save, and new members - joining the LOOP by April 10th will enjoy Lunch & Learn on us!
Make it "Bleisure!" Our partners at Chevy Chase Beach Cabins are offering 20% off their rentals "Lunch & Learn" and waiving their 2-night minimum! Contact them or call 360-385-1270 today, and tell them the LOOP sent you.
Continuing OCL Professional Development offerings:
Peninsula College Hospitality & Ecotourism Program Students at Nourish Sequim
Did you know that right here at Peninsula College there is a great program called Hospitality and Ecotourism? It provides classes in hospitality, ecotourism, marketing, and human relations. Core courses expand student knowledge and skills in hotel facilities and technology, event management, marketing, ecotourism, tourism policy and planning and accounting.
Nourish is thrilled that two of their team are involved in this amazing program. Dustin started the course a couple summers ago and has been plugging away, taking about ten credits every quarter as well as working and being a father of two boys. Courtney will be starting the course in the fall after our busy summer season is complete.
Courtney, who has been with Nourish before they opened. is excited to have an opportunity to further her education as a professional in the hospitality industry; as well as to be an example to her own little daughter that “it’s cool to go back to school!” We are very proud to support Dustin and Courtney throughout their journey in the Hospitality and Ecotourism Course at Peninsula College!
Get yourself and your staff involved today!
Explore their Hospitality & Ecotourism Program offerings!
Long-time Olympic Culinary Loop founding board member and past president Diane Schostak passed away in March 2015. Diane was a visionary, a dedicated and tireless leader in building the tourism industry for the Olympic Peninsula, and across the state, in her nine years as the Executive Director for the Olympic Peninsula Visitor Bureau. Through her commitment to partnerships, she always kept her eye on the big picture, inspiring all who knew her to do so as well. Her love of the Olympic Peninsula went deep and was infectious to everyone she touched. Those of us who worked with her and called her our friend are committed to carrying on her legacy of collaboration in tourism and hospitality.
As a tribute to Diane, her family has established a scholarship fund in her name at Peninsula College in anticipation of supporting the college’s new Hospitality program. Diane participated in some of the initial planning for this new program, which is slated to begin Fall 2015. The chance to support career opportunities for the hospitality field seems a very fitting – and ongoing – tribute to our vibrant and passionate friend.
The OCL Board of Directors invites you to make a donation to the Peninsula College Foundation/Diane Schostak Memorial Fund, 1502 East Lauridsen Blvd., Port Angeles, WA 98362. Donations may also be made online: http://www.pencol.edu/foundation. For questions regarding any donations, please call the Peninsula College Foundation office at 360.417.6246. Thank you for your support of this exciting new educational opportunity on the Olympic Peninsula.
In addition to the Diane Schostak Memorial Fund, OCL recommends all interested learners to consider the various financial assistance offerings.
Past OCL Education events:
October 27, 2017 – “Raising the Bar – Dishing Up Customer Experience that Serves Your Best Interests”
Part of the 2-day Olympic Peninsula Tourism Summit
This delicious edition of OCL’s bi-annual “Lunch & Learn” will explore top ways to serve up sustainable, authentic customer service standards which all of our staff will be eager to dig-into.
Whether you are in lodging, food service or on a farm, we all deliver ample servings of customer service every time we make contact with a visitor.
Be sure you and your staff are serving the same quality customer service as your cuisine has become renowned for!
10/27/17 Presentation materials:
May 16, 2017 – Westport Winery “The Alphabet of Affiliations, Assessing and aligning yourself with certifications that best Impact your business”
Growing good business as we personally and professionally develop our craft!
Kick-Start your training today!