September 30, 2010
It has been a few weeks since my last post and I really need to thank Chef Kevin Doherty and Rick Abramson for making guest posts while I’ve been busy. I actually love to have other chefs post from time to time to share different perspectives and create an open conversation about our culinary practice.
Most recently, I’ve been up in Boston training some of our chefs for their CCC exams. Training and teaching other chefs is truly what I am most passionate about. I enjoy watching our chefs grow and learn and work toward their goals.
In early October, I’ll fly to Buffalo for the Delaware North Culinary Council meeting. Every few months a group of the company’s leaders come together to evaluate where we are and where we are going from a culinary perspective. Incredibly, our focus is already on 2011 and beyond.
I should be able to post a bit more regularly now. Thanks again to those who posted over the past 10 days. I know that there are other chefs from other parts of our company planning to make guest posts…I look forward to reading them. I hope all of you do as well.
In Good Cooking Always,
Chef Roland Henin, CMC
September 20, 2010
This is a guest post from Sportservice Regional Executive Chef Kevin Doherty.
There is no denying that one of the newest trends in the culinary world is the emergence of food trucks that sell global cuisine. It seems that food trucks are popping up all over the country and having great success. I did a quick Google News search of food carts and learned the following: A late night food cart has been approved in Massachusetts; an organic food cart has been approved in New York City; there are now more than 500 food carts in Portland; and there are food carts in San Francisco now starting to sell cocktails. All of this news about food carts was all from the past 24 hours.
I have many theories on why this is becoming a popular trend. Most importantly, it fits our busy lifestyles as it enables people who are working or hurrying home from work to grab something quick. It also works best in densely populated areas, where most U.S. residents live. It’s also new to the American palate and popping up on street corners everywhere.
Food trucks are very popular right now.
I experienced the phenomenon personally a few weeks ago when I ate at a vegan food truck at MIT in Cambridge, Mass. The line was more than 100 deep but it was moving faster than what you’d see at Burger King. It was amazing. Plus, most importantly, the food is fresh. I ate a falafel with pickled cabbage, carrot and cucumber in a whole wheat pita…all for $5.
Now I’m hooked. I have apps on my phone that track specific trucks as does Delaware North Companies Sportservice President Rick Abramson. Every time I travel I look for a new cart to check out. And, with the popularity growing, it seems every time I come home to Boston there is a new cart with new food to taste.
Honestly, it’s one of my favorite trends in the culinary world in quite some time. It’s introducing people to all new types of foods – Mexican, Jewish, Vegan, etc. – And it’s just neat. It’s great to see this idea really changing the way we eat as a society.
September 10, 2010
I am beginning to wonder if the rest of the chefs at Delaware North Companies are reading my blog.
In early August out Sportservice team at Great American Ball Park in Cincinnati invited local bloggers, food writers and television news anchors to taste and report on its new Food Network Signature Suites Menu. Now, I understand I am not local, but I thought I would get an invite.
I am kidding of course. I’m sure I could have attended and shared my thoughts on the event. However, I probably would have put down the computer for blogging and helped out in the kitchen. I am a Certified Master Chef, not a Certified Master Blogger.
Delaware North’s partnership with Food Network is important as it helps us grow our culinary reach. Currently, our Sportservice division is working with Food Network to bring some of the TV station’s famous recipes to fans at sports stadiums. At the Cincinnati event the team served what Food Network Culinary Producer Charles Granquist called “comfort food with a twist.” The menu included variations on a meatball sub, a Caesar salad, potato skins and artichoke dip. Reds fans can enjoy these items from now until the end of baseball season in September.
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