Spine thickness?? - Delaware North

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56 Culinary Despite more than 90 years in the food business, Delaware North continues to find ways to keep its culinary expertise at the forefront of the industry. 2009 was noteworthy. It began as Delaware North was still basking in the success of its first journey to the International Culinary Olympics, and was soon followed by a showstopping operation at the MLB All-Star Game, award-winning performances from individual chefs and a renewed commitment to having the best chefs in the world. They came back with hardware Delaware North left the 2008 International Culinary Olympics with three medals and two diplomas, thanks to the efforts of the chefs who competed under the company’s banner. They are: Tab Daulton, executive chef at Hamburg Casino at the Fairgrounds in Hamburg, N.Y.; Kevin Doherty, a regional executive chef for Sportservice and executive chef at TD Garden in Boston; Scott Green, executive chef at HSBC Arena in Buffalo, N.Y.; and Ambarish Lulay, executive chef at PETCO Park in San Diego. The chefs were coached by Roland Henin, Delaware North’s corporate chef and chief culinary ambassador. Henin, one of only 60 or so American Culinary Federation-certified master chefs in the United States, is a highly regarded culinarian with significant coaching experience at the international level. He led the American national team to a gold medal in the 1992 Culinary World Cup, and was the coach of Team USA at the Bocuse d’Or event in Lyon, France, in January 2009.
The Olympics not only demonstrated Delaware North’s ability to hold its own with some of the best culinarians in the world, it has been the impetus for a number of the company’s chefs to pursue high-level competitions as a way of honing their skills. Through its Culinary and Hospitality Council, Delaware North supports these endeavors philosophically and with resources. More than medals The road to the Olympics is just one in a series of efforts Delaware North undertook several years ago to demonstrate its expertise in every manner of food service. The company established the sports concessions industry nearly a century ago, and is now making its mark on high-end cuisine. “The fact is, we have incredible culinary talent,” Jerry Jacobs Jr. said. “And we’re determined to tell that story to our clients and guests.” Delaware North operates The Ahwahnee, arguably the most luxurious and fabled hotel in the U.S. National Park Service. In addition, two of the company’s airport restaurants – The Salt Lick Bar-B-Que in Austin-Bergstrom International Airport and Encounter Restaurant at Los Angeles International Airport – were named two of the nine best airport eateries in the world by Travel + Leisure. All-stars off the field Delaware North handled all of the culinary needs of MLB’s annual All-Star Game in July 2009, including the pregame catering. Chefs were intent on using their skills not only to provide delectable cuisine, but to put host city St. Louis in the international spotlight. They took great pains to use local ingredients and present menu items that are favorites of the Gateway to the West. Championship chefs Delaware North encourages participation in culinary competitions and more than ever, chefs are taking advantage of the opportunities to test their mettle. From Yosemite to Boston to London and many places in between, Delaware North culinarians took home top prizes from regional and national contests. Staying close to home As further evidence of its commitment to organic and sustainable cuisine, CPS Events at The Plaza, a partnership between Delaware North and Manhattan-based Great Performances, hosted a 100-Mile Menu dinner for a select crowd of New York City insiders. Serving a menu composed solely of ingredients sourced from within a 100mile radius of the city, CPS Events indulged more than 250 invited guests with a “country chic” buffet dinner featuring locally grown or sourced food, wines and spirits. Not resting on its laurels International competitions, grand-scale events and awards notwithstanding, Delaware North keeps a watchful eye on a number of initiatives it began several years ago. They include: The Culinary and Hospitality Council that was formed in 2003. It is a group that meets every other month to examine issues such as recruitment, retention, training and standards. Mandatory American Culinary Federation certification of all Delaware North chefs within three years of joining the company. Delaware North pays for the training and the exam, and makes it possible for chefs to have time away from their jobs in order to prepare for and take the exam. The continuation of culinary scholarships in the name of Delaware North at the Culinary Institute of America and at Johnson & Wales University. The Delaware North Food & Beverage Summit, a weeklong developmental and team-building experience designed to give company chefs and front-of-the-house staff much-needed time away from their operations for the sake of meeting colleagues, learning about trends and discussing challenges. 57
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95 d e l a wa r e n o r t h c o m p
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2 The Delaware North Family of Comp
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4 Family Leadership In 1915, brothe
Page 8 and 9: 6 “I would be lying if I said we
Page 10 and 11: 8 Jerry Jacobs Jr. Principal Jerry
Page 12 and 13: 10 Lou Jacobs Principal Lou Jacobs
Page 14 and 15: 12 Charlie Jacobs Principal Charlie
Page 16 and 17: 14 Financial Overview Among the qua
Page 18: 16 Delaware North Companies Sportse
Page 21 and 22: Sportservice has been spreading out
Page 23: Family values Sportservice and its
Page 26 and 27: 24 An exciting first year In just a
Page 28 and 29: 26 Breaking ground at the fair Dela
Page 31 and 32: Delaware North Companies Travel Hos
Page 33 and 34: Give me Heineken In December 2008,
Page 35 and 36: Airport Revenue News (ARN) tapped a
Page 38 and 39: 36 Looking ahead, Delaware North Co
Page 40 and 41: 38 We “wok” on less water Austr
Page 42: 40 Delaware North Companies Boston
Page 45 and 46: On Oct. 28, 2008, one of the greate
Page 47: Lighting it up While the venue cont
Page 50 and 51: 48 Delaware North has operated Kenn
Page 52 and 53: 50 room, as well as the famous mine
Page 54 and 55: 52 10 Memorable Moments 1915 - Amer
Page 56 and 57: 54 GuestPath ® When Delaware North
Page 60 and 61: 58 Retail The secret of Delaware No
Page 62 and 63: 60 Brands Delaware North has long u
Page 65 and 66: Corporate Social Responsibility and
Page 67 and 68: Taking a stand TD Garden in Boston
Page 70 and 71: 68 Los Angeles International Airpor
Page 72 and 73: 70 Executive Team and Corporate Inf
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Spine thickness?? - Delaware North

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