More Thoughts From the F&B Summit.

As you may recall from early last week, I asked our regional chefs to share their thoughts on the 2010 Delaware North Food & Beverage Summit. Each of the regional chefs took part in a cooking competition and attended the summit. Below are thoughts from Chef James Major and Chef Kevin Doherty.

Chef James Major

I thought the cooking competition was a great event. I had a wonderful time and it really made me dig deep. I think everyone who took part and/or watched enjoyed the event. My assistant Jessica and I cooked four dishes to cover what we do at Delaware North Companies.

1) A Grab and Go Item: Roasted Mixed Nuts with Fruit.

2) A Concession Item: Grilled Marinated Skirt Steak on Ciabatta Roll with Shaved Red Onions, Grape Tomatoes, Hard-Cooked Egg, spring mix and topped with Roasted Garlic and Horseradish Mayo.

3) Fine Dining Item ā€“ Kiwi and Citrus Barramundi Ceveche and Crisp Fingerling Potatoes.

4) Beverage ā€“ Pomegranate and Blueberry Fizz with Orange and Lime Garnish in a Souvenir Cup.

For me, the biggest takeaway from the summit was that from when the chefs arrived on Sunday to start the Opening Reception to the end ā€“ I thought it was the best summit Delaware North has had by far. The topics were appropriate and offered something for everyone.

Keep Smiling. Keep Eating. And, by all means, Keep Cooking.

Chef Kevin Doherty

The cooking competition is a perfect example of how we grow as chefs. When we struggle against one another to be the best, it strengthens all of us. We all become better than those who choose not to compete and challenge themselves. I take great pride in competitions like the one we held at the F&B Summit.

 

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