Are We Doing a Good Job?

August 27, 2010

Hello All,

As I told you a few days ago, I am spending this week doing lots of fishing, and so far, a little bit of catching too. It has been an enjoyable few days at home and on the boat as the first eight months of this year have been very busy.

When I travel for Delaware North Companies, I often am on the go so much that I don’t always get time to really think about all of our operations as a whole. It isn’t until I am sitting on my boat that I really begin to evaluate and ask myself, “Are we doing a good job?”

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Look Out Fish.

August 25, 2010

Hello All,

Most of you know I am always blogging about the work that has to be done. This is because I am busy, but also because I love what I do. I call it work, but my greatest passion is working in the kitchen and teaching young chefs. I guess you could say my favorite place to be is in the kitchen.

Good thing he doesn't read my blog.

Well, there is one other place I like to spend a few weeks a year and that is out on my boat. Anyone who knows me is aware that I love to fish. Thankfully, I will be spending a great deal of time this week doing some fishing…and hopefully some catching.

Before I started this blog I looked back at the others from earlier in the year. Our team at Delaware North has done a lot of great work. I have been on the go non-stop to places like the White House, Kennedy Space Center, Target Field, Buffalo office, TD Garden and New Meadowlands. I guess I am grateful for this week to rest.

I’ll be back at work soon. In the next few weeks I’ll be back at New Meadowlands for the first regular season NFL game. I’ll also be working with the chefs we select to be on our next Culinary Olympics team. There are countless other events and places I’m sure to visit in the next four months, as well. It is exciting work.

I will blog again this week, but now I must go searching for some fish. I hope they haven’t been reading my blog…I don’t want them to know I’m coming.

In Good Cooking Always,

Chef Roland Henin, CMC

Delaware North Chefs at James Beard Event.

August 20, 2010

Hello All,

I am busy catching planes and jumping in-and-out of kitchens, so I only have time for a quick post. I wanted to take some time to tell you about how Delaware North’s chefs took part in the recent James Beard Foundation event.

Delaware North chefs with Martha Stewart.

For those who don’t know much about James Beard, he was a pioneer in the culinary world who changed our profession and the way we eat. He passed away in 1985 but his legacy and lessons live on through his foundation. It is one of the most respected culinary organizations in the world and it is an absolute honor to be selected to cook, prepare food or even wash dishes at one of the Foundation’s premier events.

I am very proud to say that our Chef from The Ahwahnee in Yosemite National Park Percy Whatley and his Sous Chef John Adams, along with Sous Chefs Beth Brown and Jeff Wheaton from New Meadowlands Stadium, recently took part in the Foundation’s annual summer gala in the Hamptons called Chefs & Champagne. They were four of just 30 chefs from across the country to take part. They should be very proud of their work.

I have not had much time to speak with them since the event, but fortunately Martha Stewart attended and blogged about it. You can read what she thought of the event and see photos at this link.

Alright, I need to keep moving. I will blog again soon.

In Good Cooking Always,

Chef Roland Henin, CMC

Hungry Fans at New Meadowlands.

August 18, 2010

Hello All,

I don’t watch football much but there was no missing this Monday’s game for me. The Jets and the Giants played each other in the first game ever at New Meadowlands Stadium, one of the newest venues where Sportservice manages the culinary operations.

I have been to the new stadium several times to work with Executive Chef Eric Borgia and his strong supporting team. They are doing incredible work and the stadium is world-class. I have no doubt fans enjoyed their first taste of live football at New Meadowlands Stadium.

One of the neat things we’ve done at New Meadowlands is develop menus that offer regional food. We call the initiative Home Food Advantage and drew inspiration from local New Jersey and New York restaurants

Sportservice President Rick Abramson says we developed Home Food Advantage to make everything authentic…I say it’s because we wanted to make everything really, really delicious. Chef Borgia and his team offer items like The Boardwalk Fryer’s fried natural casing hot dogs, Italian-style hot dogs, fried clam strips, Custom Grind Brooklyn Burgers and Premio’s sausage and peppers. Fans might also enjoy Nonna Fusco’s meatballs, inspired by Chef Borgia’s grandmother Antoinette Fusco.

I know fans go to the stadium to watch their teams make the right plays and score touchdowns, but I can rest easy knowing they’re also enjoying their food. We have similar programs that focus on regional food at our other ballparks and stadiums around the country, as well.

Okay, that’s enough for now. I hope I haven’t made you too hungry from this blog.

In Good Cooking Always,

Chef Roland Henin, CMC

Some “Fishy” Business in Buffalo.

August 13, 2010

Hello All,

Sometimes I work so hard I forget to enjoy the moments along the way, but that is not what happened last Thursday in Buffalo. Several of Delaware North’s chefs teamed up with me to put on a fundraiser for the Massachusetts Avenue Project and its new sustainable food production system. We worked hard – but we also had a great time.

Me with Scott Green looking on.

I’ve said it before and I’ll say it again, it was some “fishy” business our culinary team put together at the fundraiser. The Massachusetts Avenue Project owns a one-half-acre organic urban farm and greenhouse where they produce fruits, vegetables, herbs eggs and fish for the surrounding community and local restaurants. Currently, the farm can produce 2,000 tilapia, but with the money we raised, they’ll soon have a new greenhouse that can house 35,000 tilapia. Delaware North is looking to further partner with the project as part of our constant efforts to be sustainable and green.

The other chefs who helped out were Chef John Davidson from Niagara Falls, Chef Scott Green from HSBC Arena, Chef Tab Daulton from Fairgrounds and Chef Larry Johnson at Ralph Wilson. Each of us created a recipe that incorporated the tilapia. We also had several new “sous-chefs” as the children who work with the program were on hand to help out. They were a huge help. One of the key focuses of the Massachusetts Avenue Project is working with children to teach them how to grow their own food, eat healthy and be leaders in their communities. I have to say a big thank you to everyone who helped.

Chef Larry Johnson.

It really was a great time and an event I’d been looking forward to all summer long. The people who attended enjoyed music, food and free tours of the farm. All of the chefs and children who worked to prepare the food did an excellent job. It was one of the many moments that makes me proud to be a chef and culinary teacher. There are several pictures I’ve included in this blog.

Oh well, enough with the fishy business for now. I must catch a plane to Target Field to help with a dinner event. I will blog again soon.

In Good Cooking Always,

Chef Roland Henin, CMC

Working with the next generation of great chefs.

Vote for Sequoia and Grand Canyon

August 9, 2010

Hello All,

I only have time for a quick post today so I will be snappy. One of my colleagues at Delaware North recently informed me about the Pepsi Refresh Project, which is awarding grants to people who have ideas about changing the world. Anyone can vote on which ideas and projects are the best.

I encourage you to visit the voting page and read about all the wonderful ideas. Don’t feel bad if you really like the Sequoia Parks Foundation’s idea to enhance the environmental stewardship and preservation of Sequoia and Kings Canyon national parks. The foundation is seeking a grant that would allow it to hire two additional rangers for environmental outreach program called Rangers in the Classroom. Through this program, the rangers would visit elementary schools and raise students’ appreciation of their national parks and environment. You can vote by following this link.

I think it’s a very good idea. I hope you take time to vote.

Now, back to work.

In Good Cooking Always,

Chef Roland Henin, CMC

Thomas Keller in Men’s Journal.

August 4, 2010

Hello All,

If you love food and cooking there is one thing you need to do in the next month, pick up the newest copy of Men’s Journal. It features a story about Thomas Keller, one of the best chefs ever to live and a dear friend of mine. In the article, Thomas gives you recipes and ideas for “Five Meals Every Man Should Master.”

Chef Roland and Chef KellerI had not heard about the article until someone sent me an e-mail about it last week. Once I found the issue, I was happily surprised at the number of pages and images dedicated to Keller. While the article says every “man” should master these meals, anyone who is learning how to cook or wants to try a new dish, will enjoy the read. It will help you spice up your approach to lamb chops and chicken, to name a few.

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