Main caption: Pictured at Morimoto Asia during a culinary training focused on seafood and sushi basics (left to right) are Alex Dorjpurev, executive chef, Morimoto Asia; Christopher Chadwick, executive chef, Courtyard by Marriott Titusville, Kennedy Space Center; Christopher Lindstrom, sous chef, Target Field; John Greenwald, executive chef, Wheeling Island Hotel-Casino-Racetrack; Matthew Anderson, sous chef, Petco Park; Christian Borden, executive chef, Little Caesars Arena; Patrick Callery, culinary analyst; and Yuhi Fujinaga, director of culinary, Patina Group. Not pictured but in attendance was Jon Wilson, director of culinary for Parks and Resorts.
Delaware North chefs from across the company earlier this month gathered at Morimoto Asia at Disney Springs in Florida for a multiday Seafood Identification, Fabrication and Sushi Basics workshop. The immersive training focused on seafood butchery, sushi preparation and the techniques behind one of the world’s most detail-oriented culinary disciplines.
Hosted by Delaware North’s Culinary & Hospitality Academy, the workshop brought together culinarians from Gaming, Parks and Resorts, Sportservice and Patina Group to sharpen their technical skills, collaborate with peers and learn from some of Delaware North’s most experienced sushi chefs. This second annual workshop focused on sushi and seafood fundamentals. Other Culinary & Hospitality Academy workshops have covered topics such as buffet preparation and sandwich-making techniques.
Above, at left: Director of Culinary for Patina Group Yuhi Fujinaga leads the process of breaking down a whole fresh fish to participants of the recent Seafood Identification, Fabrication and Sushi Basics workshop during which participants created sushi platters (at right) to demonstrate their new technical skills.
Yuhi Fujinaga, director of culinary for Patina Group and former executive chef of Morimoto Asia, and Alex Dorjpurev, executive chef at Morimoto Asia, led the four-day workshop, during which participants worked hands-on with whole fish.
“While these workshops are designed to strengthen culinary skills, the connections formed are just as impactful,” Fujinaga said. “Bringing chefs and culinarians together fosters camaraderie, collaboration and a shared sense of purpose. Participants leave not only with new techniques, but also with new professional connections they continue to rely on after the workshop.”
Sessions explored knife skills, fish butchery, sushi rice preparation, traditional sushi styles and modern applications that can be adapted across Delaware North’s diverse portfolio. During the evenings, participants visited other Patina Group operations at Disney Springs, offering chefs additional insight into different culinary concepts and guest experiences.
For Christopher Lindstrom, sous chef at Target Field, those interactions were among the most valuable aspects of the experience.
“Getting the chance to work side by side with other Delaware North chefs from all over the country and hear about the amazing things they’re doing in their locations was one of the main highlights of this workshop,” Lindstrom said. “Yuhi and Alex are beyond talented. Even getting a minute of their time, let alone four days, is something I am very grateful for. I highly recommend taking part in a culinary workshop if you ever get the opportunity.”