Delaware North and Sustainable Foods.

June 22, 2010
Hello All,
I’ve been incredibly busy through the first half of this year, and now I can prove it. At home earlier this week, I finally Yosemite National Parkhad a chance to catch up on some media stories about Delaware North.

This story by Vicky Collins on her blog talks about our efforts at Yosemite National Park to use produce, meats, eggs and dairy from local growers within a 150-mile radius of the park who use organic standards. She published it around Earth Day, I’m just now finding time to read it.

I encourage you to read the article as it does a great job of capturing our relationships with those local growers. I can attest to Delaware North’s efforts to use local foods at Yosemite. Prior to my current role as Corporate Chef, I worked as the Executive Chef for our Yosemite Park operations. Even now, I still frequently visit for events like the Bracebridge Dinner and Chefs’ Holidays.
Yosemite is a top-notch example of our company’s commitment to local produce, but we have similar relationships across the country. At The Plaza’s Grand Ballroom in New York City, Delaware North has teamed with Great Performances to introduce a 100-mile menu, featuring ingredients that were grown within a 100 mile radius of New York City. We even went so far as to introduce the POMONA, a 100-mile signature drink, during the 10th annual TODAY Throws a Wedding contest reception last year.
I’ve also been working with all the Delaware North chefs I encounter at our ballparks, resorts and venues to help them identify local growers they can work with. We have had great success at places like Yosemite and The Plaza, but we’re making strides across our company.
If you’re looking for more information about our efforts, visit www.DelawareNorth.com or www.GreatPerformances.com.
Alright, I must keep working. I’ll blog again soon.
In Good Cooking Always,
Chef Roland Henin, CMC
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A Visit to The White House.

June 13, 2010

Even after all these years as a certified master chef (CMC) and the corporate chef at Delaware North Companies, I still get excited when I travel to new places and meet incredible people.

Back to the kitchen boys.That’s exactly how I felt last Friday when I and five other Delaware North chefs visited the south lawn of the White House and met First Lady Michelle Obama. There are still moments that make my stomach flip and flop and this was one of them. The six of us had come to the White House to participate in the launch of the First Lady’s Chefs Move to Schools program, a call to action to chefs to partner with schools to provide nutritional information and cooking advice to schools, educators, parents and children.

I have been asked to lead this effort for our company. I must say I am honored. I have several passions related to cooking and teaching and I will take great pride in working through this Chefs Move to Schools program to help fight childhood obesity across our country. I firmly believe if people understand more about where their food comes from and how it is prepared, they inherently will make healthier decisions.

The event was extra special for me as I was able to share it with my “gang.” Also at the White House with me Friday were Sportservice Regional Executive Chef at TD Garden Kevin Doherty; Sportservice Regional Executive Chef at Progressive Field James Major; Parks & Resorts at The Ahwahnee Executive Chef Percy Whatley; Gaming & Entertainment Executive Chef at Fairgrounds Gaming & Racing Scott Green; and Sportservice Executive Chef at PETCO Park Ambarish Lulay.

Delaware North Companies Vice President of Corporate Communications Wendy Watkins and Great Performances CEO Liz Neumark also joined us. Both of them are very passionate about the childhood obesity issue in our country and working to stop it through their professional endeavors.

As you can imagine, it was a special event for me and everyone in attendance. It is just the beginning of what promises to be a great initiative in our nation’s schools. I have posted a few pictures below, but also, you should read the accounts of others here and here. I am stronger with food and cooking than I am with words.

Alright, now it’s back on a plane and back to work.

In Good Cooking Always,

Chef Roland Henin, CMC

Our team at the White House