Spine thickness?? - Delaware North

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