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Delaware North Companies Chefs Receive Major Certifications

Nine Delaware North Companies’ chefs earn distinctions from the American Culinary Federation and the Culinary Institute of America

BUFFALO, N.Y. (Jan. 26, 2007) – Nine chefs belonging to the subsidiary families of Delaware North Companies recently earned the prestigious distinctions as a Certified Chef de Cuisine (CCC) by the American Culinary Federation (ACF), and Pro Chef II by the Culinary Institute of America (CIA).

According to the American Culinary Federation, the Certified Chef de Cuisine level is the 3rd highest level for cooking professionals, behind only Certified Executive Chef (CEC) and Certified Master Chef (CMC).

The certifications require chefs to have both extensive work and educational experience, as well as pass a written and practical cooking exam. They must also complete coursework in culinary nutrition, food safety and sanitation, and culinary supervisory management.

“Certification at this level demonstrates the talent of our chefs and the commitment of Delaware North to culinary excellence,” said Delaware North Companies Parks & Resorts Corporate Chef Roland Henin, one of approximately 60 Certified Master Chefs throughout the United States. “Each chef is extremely talented in the culinary field and very deserving of this honor.”

Certification provides standard documentation of the educational and professional progression of a chef’s development and skill level, assuring the public and employers of a chef’s culinary expertise, according to the ACF.

The recipients of the distinguished certifications include Executive Chef Colin Moody (Asilomar State Beach & Conference Grounds, Pacific Grove, California), Chef Robert Stritzinger (Wawona Hotel, Yosemite, California), Chef Scott Green (private chef of Chairman Jeremy Jacobs Sr.), Chef Shawn Grenier (The Balsams Grand Resort Hotels, Dixville Notch, New Hampshire), Chef Peter Bailey (The Ahwahnee, Yosemite, California), Chef Christopher Packer (The Lodge & Conference Center at Geneva-on-the-Lake, Geneva-on-the-Lake, Ohio), Executive Chef Gidget Wickham (Kennedy Space Center Visitor Complex, Kennedy Space Center, Florida), Chef Chris Matta (Wheeling Island Racetrack & Gaming Center, Wheeling, West Virginia), and Chef Scott Pobuda (Cincinnati Reds / Great American Ballpark, Cincinnati, Ohio).