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Delaware North Companies Sportservice Culinary Team Takes Gold At World?s Chef Challenge

Sportservice team outshines 15 other culinary teams from North America

BUFFALO, N.Y. — (July 3, 2007) — Four Delaware North Companies Sportservice chefs recently teamed up to earn the gold medal at the 13th Annual Tastes of the World Chef Culinary Conference. The talented team was comprised of Delaware North Sportservice Corporate Chef Rolf Baumann, TD Banknorth Garden Executive Chef Kevin Doherty, Legends at TD Banknorth Garden Chef Patrick Kilduff and Executive Chef of Agganis Arena Paul Hartz. Fifteen different teams from North America took part in the competition and competed for American Culinary Federation medals. The Sportservice team earned 37.75 points out of 40 which was the highest team total and is considered extremely difficult to achieve.

"I truly believe Sportservice has the most talented and capable chefs in the world on its roster," Baumann said of his company. "But, you can’t just believe it. You have to go out and prove it each and every day and when you get the chance to compete like this?well it’s great to let a gold medal speak for itself."

This year’s conference and competition was held at the University of Massachusetts and focused on Flavor, Wellness and Sustainability. Numerous presentations and speakers over the four-day event immersed the chefs in the world of culinary excellence. Similar values were essential to the judging of the event. The Delaware North team outperformed each of the other 14 culinary groups who competed.

"We’re very proud of this honor and I’m happy to share it with every chef who works with Delaware North since they are the reason we’ve become such an innovative culinary force in the industry," said Dennis Szefel, President of Delaware North Companies Hospitality Group. "At the same time, we’ve got to continue to work hard and continue to reach for new goals if we want to stay at the top. Fortunately, I know the Delaware North team is committed to doing just that."

The competition session of the conference featured a baking session and a culinary session. Teams were given baskets with a number of food items and then were required to create exciting three-course menus.