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 (Artlington, TX), Busch Stadium (St. Louis), Petco Park (San Diego), Comerica Park (Detroit) and Miller Park (Milwaukee) as well as other Sportservice-managed venues like HSBC Arena (Buffalo), FleetCenter (Boston) and the Kennedy Space Center.
The chefs not only learned about organic and sustainable options but had a chance to exchange best practices, hone cooking skills and engage in some friendly competition in an "Iron chef" style cooking contest, judged by a panel of culinary celebrities.
"Delaware North is the first concessionnaire to explore organic cuisine for sporting venues," Baumann claims. "This is also an opportunity to find out what fans in Texas are eating compared to what fans in St. Louis are craving."
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| SEVERAL TOQUES OVER THE LINE. DNC Sportservice chefs celebrate their recent get-together in Napa, CA. | Chef Andrew Tanaglia of Miller Park in Milwaukee | Chef Michael Ton of Boston's Fleetcenter arena |
