By Ben Fileccia, Senior Vice President, Strategy and Engagement, Pennsylvania Restaurant & Lodging Association
On Friday, October 24, 2025, Ben Fileccia of the Pennsylvania Restaurant & Lodging Association addressed Philabundance Community Kitchen’s culinary training and workforce development program’s 105th graduating class. Fileccia advised the graduates in an inspiring speech, the text of which is included below.
Good afternoon, everyone—and congratulations to the 105th graduating class of the Philabundance Community Kitchen. It’s an honor to be here with you today.
Before anything else, I want to thank the Philabundance team—the instructors, staff, and partners who make this program possible—and the families and friends who supported you through long days and late nights. None of this happens alone.
For those who don’t know me, my name is Ben Fileccia, and I’m the senior vice president of strategy and engagement for the Pennsylvania Restaurant & Lodging Association. My job is to support the people who make our industry what it is—restaurant and hotel owners, chefs, and hospitality professionals across the state—people who are shaping what the future of food service looks like in Pennsylvania and beyond.
But I didn’t start here.
My first real job was as a server—like a lot of people in this industry. From there, I bartended, cooked, managed kitchens, I opened restaurants, and I learned how every role in this business connects to the next. Over the years, I realized that hospitality isn’t just about food—it’s about people. It’s about learning how to take care of others, how to work as a team, and how to make something from nothing, even when it’s hard.
And like most people who build careers in hospitality, my path wasn’t a straight one. I faced being laid off, being fired, being burned out, and those long nights when you wonder if the next opportunity will ever come. But what I learned is this: every single challenge in this business—every tough shift, every mistake, every person who underestimated you—can become part of your strength if you let it. That’s what I love about the Philabundance Community Kitchen. This program doesn’t just teach technique. It teaches resilience. It’s about second chances, fresh starts, and the power of showing up—again and again—until you get it right.
You’ve trained in the same city that gave the world some of the best chefs, bakers, and restauranteurs in the country. You’re graduating at a time when the industry is rebuilding, redefining itself, and looking for people who care about craft and community. Whether your next role is in a hotel, a restaurant, a hospital kitchen, or starting your own catering company, your timing is good. There’s real opportunity out there right now for people who are ready to lead.
You’re also graduating at an incredibly exciting time for Philadelphia’s culinary community. Just a few weeks ago, three Philadelphia restaurants were named among the best in North America by The World’s 50 Best Restaurants—a recognition that puts our city shoulder-to-shoulder with New York, Los Angeles, and Mexico City. And this November, Philadelphia will host the 2025 MICHELIN Guide Northeast Cities Ceremony—a global celebration of culinary excellence, right here in the City of Brotherly Love. And we expect many of our restaurants to be awarded Michelin stars for their hard work.
That means the world will be watching us—our food, our people, and our hospitality. And it means there has never been a better moment to be stepping into this industry. You are the next generation that will help carry Philadelphia’s food scene into that spotlight.
Now, let me share a few lessons I’ve learned along the way—things I wish someone had told me early on.
First: Stay curious.
The best chefs and leaders never stop learning. They ask questions, they experiment, and they keep pushing themselves. The day you think you’ve learned it all is the day you stop growing.
Second: Lead with kindness.
Hospitality can be tough. The pace, the stress, the personalities—it’s real. But the best kitchens are built on respect. How you treat people will define your career as much as your food.
Third: Don’t get boxed in by your title.
If you’re a dishwasher, be the best dishwasher, but also learn prep. If you’re on garde manager, be the best on cold station, but also learn pastry. If you’re a supervisor, spend a day in the dish pit. Understanding the full picture makes you indispensable—and it builds empathy for everyone around you.
Fourth: Remember why you started.
There will be long nights, some missed holidays, and moments of doubt. But there will also be those incredible moments when a guest takes a bite of something you made and smiles. That connection—that human moment—is what makes this work so special.
And finally, give back.
Philabundance opened a door for you. Keep it open for the next person. Mentor someone. Recommend someone for a job. This industry thrives when we lift each other up.
You’re proven you can commit, learn, and adapt—qualities that will take you far. And now, you’re entering a moment where Philadelphia’s hospitality scene is truly shining on the world stage. The next great restaurant, bakery, or catering company could be yours.
So be bold. Be proud. And remember that every shift, every guest, every meal is a chance to tell your story.
Congratulations to the 105th graduating class of the Philabundance Community Kitchen. We are proud of you, we are inspired by you, and we can’t wait to see what you cook up next.
