Individual Chefs Prepare for Olympics to be held in Erfurt, Germany in 2008
Buffalo, New York (October 29, 2007) – Four Delaware North Companies Chefs have earned the right to participate in the prestigious Culinary Olympics to be held in Erfurt, Germany, in 2008.
For over 20 years the Culinary Olympics competition has drawn the world’s most talented chefs and confectioners to its celebrated German exhibition. All participants share the same goal—to be crowned the world champion in Culinary Art. The event, hosted by the German Chefs Association, has demanding entry requirements, and only a select few can be admitted into the competition.
Delaware North will be well-represented, featuring renowned members: Certified Executive Rolf Baumann as the team captain; Chef Ambarish Lulay, Chef de Cuisine at the Ahwahnee Resort and an accredited culinary instructor; TD Banknorth Garden’s Certified Executive Chef Kevin Doherty; and Chef Scott Green, Executive Chef at the Hamburg Fairgrounds. All four will be competing in individual competitions under the careful coaching of Certified Master Chef Roland Henin, corporate executive chef and chief culinary ambassador of global hospitality.
Chef Henin is an internationally recognized culinary expert and one of only 60 certified master chefs in the country. A native of Lyon, France, who joined Delaware North in 1998, Chef Henin is a former mentor to such noted chefs as Emeril Lagasse and Thomas Keller.
Chef Baumann is a certified executive chef who has received more than a dozen medals in American Culinary Federation national competitions including a Culinary Olympics silver-medal. He began his culinary career at age 14 as an apprentice in his native Germany.
“The Culinary Olympics allow our Chefs to showcase the excellent experience and training they have received through their association with us,” said Dennis Szefel, President of the Hospitality Group for Delaware North. “In addition, it is further evidence to our culinary teams throughout the company of our commitment to enhancing their skills through hands on experiences such as the Culinary Olympics, culinary certification and additional training and education.”
The Culinary Olympics is an exhibition of Culinary Art that brings together ambitious and talented chefs and confectioners from all over the world. Chefs present their culinary skills in the Hot Kitchen and the Cold Platter Show.
The competition scoring is based on the presentation of certain dishes that are chosen ahead of time by the competition committee. The chefs have the arduous task of creating the pre-determined meal with both aesthetic appeal and modern flavor.
Comparable to sports events, the international exhibitions of Culinary Art offers different disciplines for competition. National and regional teams as well as individual exhibitors will demonstrate their efficiency with culinary top performances in front of an enthusiastic audience: Cooking live in the glass kitchens and with artistic exhibitions at the Plate Presentation.
More than one thousand cooks and confectioners from 40 countries are expected to compete for medals and the champion title at the Culinary Olympics.