More than a dozen chefs from sporting venues across the country gathered in Napa, CA, at the Culinary Institute-of America-Greystone recently as part of a "chefs summit" held by Delaware North Companies Sportservice to explore new American flavors and sustainable and organic ingredient options. The summit was led by Sportservice Executive Chef Rolf Baumann, CEC, and included chefs from major league ballparks like Jacobs Field (Cleveland), Great American Ballpark (Cincinnati),AmeriQuest Field ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.