Massachusetts Avenue Project in Buffalo.

July 23, 2010

I am at home for a few days cleaning off my desk, checking off my to do list and planning my schedule for more trips around the country. It’s going to be a busy end to summer as I plan to work with many chefs on their CCC testing, begin preparing for the Culinary Olympics in 2012 and continue to oversee our day-to-day operations.

There is one event in early August I am very excited about. Delaware North Companies has begun a partnership with the Massachusetts Avenue Project and its Growing Green Program in Buffalo, NY. This program helps local school kids learn about healthy food and how they can help the Buffalo community through farming, healthy nutrition, and taking care of their environment. This is a very important issue and I’m proud of our company for teaming up with it. Kids need to learn the importance of eating healthy. It’s an important part of our lives.

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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