Jonathan Wilson CEC, executive sous chef for Delaware North Sportservice at Ralph Wilson Stadium, home of the Buffalo Bills, recently took home a silver medal at the American Culinary Federation’s 12th annual Hot & Cold Food Competition in Myrtle Beach, S.C.
Wilson – assisted at the event by Brian Waters CSC, executive sous chef at the Delaware North-operated Hamburg Gaming, near Buffalo, N.Y. – was recognized in the Cold Meat Platter category.
Among the items on his winning menu were black pepper venison sausage loin, rabbit roulade, and braised rabbit leg.
“It was a great experience for both Brian and I,” Wilson said. “Not only is it great to work alongside one of my counterparts from a different line of business within Delaware North, but it was certainly beneficial for us to compete against a talented group of chefs from outside the company. We are both thankful to our managers for supporting our goals.”
PHOTO CAPTION: Executive Sous Chef Jonathan Wilson’s silver-medal-winning menu featured black pepper venison sausage, seen here in the forefront.