Delaware North brought together chefs from across the company for hands-on training in June to prepare them to earn ProChef® I certifications later this month at the Culinary Institute of America (CIA) in Hyde Park, N.Y.
The group of culinarians – six executive chef mentors and one emerging culinarian – are part of Delaware North’s Culinary & Hospitality Excellence for Future Success (CHEFS)® program:
- Evan Wargo (Patina 250)
- Phillip Musch (Shenandoah National Park)
- Rickey Paulk (Southland Casino Hotel)
- Sean Barger (Nationwide Arena)
- Troy Michalkiewicz (Little Caesars Arena)
- Zac Ladubec (Lambeau Field)
They gathered at the Niagara Falls Culinary Institute (NFCI), north of Buffalo, for skills validation through the intensive practical and written ProChef® practice exams. The ProChef certification, a prestigious industry credential, is part of a three-tiered program developed by the world-renowned CIA, which partners with Delaware North on the CHEFS program.
“We are working with all CHEFS program mentors and emerging culinarians to earn their ProChef certifications,” said Steve Eden, director of Delaware North’s Culinary & Hospitality Academy. “ProChef is an esteemed culinary industry credential that provides them with the knowledge and training to advance their careers, while helping to ensure high quality and consistency among our diverse food and beverage operations throughout the country.”
The CHEFS program prepares emerging culinarians to earn ProChef certifications through 12 months of curriculum emphasizing mentorship, professional development and culinary proficiencies.
Serving as judges for the mock practical were Brian Sterner, vice president of food and beverage for Parks and Resorts; Jon Wilson, director of culinary for Parks and Resorts; and Benjamin Kaye-Smith, sous chef at Globe Life Field in Texas and a graduate of the first CHEFS cohort. They assessed categories such as flavor development, proper cooking methods, dish profile, authenticity, plating, use of ingredients and sanitation.
“I am always grateful for a learning opportunity to work collaboratively and connect with chefs from across the company,” said Troy Michalkiewicz, executive chef at Little Caesars Arena in Detroit. “The mock practical training, which simulated the hands-on exams at the CIA next month, helped me feel more confident.”
Between long days of cooking and written exams, the group enjoyed dinners at the company-operated Top of the Falls restaurant at Niagara Falls State Park and the NFCI’s upscale dining restaurant, Savor.
Earlier last month, Yuhi Fujinaga, director of culinary for Patina Restaurant Group’s concepts in Orlando, participated in his mock practical training. As a seasoned chef and one of Delaware North’s first CHEFS program mentors, Fujinaga said the training helped him reestablish culinary basics and learn from former mentees.
“The ProChef mock practical training helped refresh fundamental skills and the importance of timing,” Fujinaga said. “Usually, we would have more time to make, plan and execute dishes for a larger volume. Making dishes to serve four – with no waste – was a great challenge.”
Three graduates of the CHEFS program who successfully earned their ProChef certifications earlier this year – Nanako Lugo of Morimoto Asia, Crystal Dion of The Edison and Felipe Figueroa of Maria & Enzo’s – judged Fujinaga’s dishes and execution.
“Having emerging culinarians serve as judges was a great learning experience on both sides,” Fujinaga said. “I was happy to see them grow as teachers and coaches, which shows the CHEFS program at work.”