VOL 27 ISSUE 3, Jan. 20, 2026
Main caption: Regional Executive Chef for Sportservice Steve Forman (far right) accepted a professionalism award Jan. 9 from the American Culinary Federation Buffalo Chapter. He is pictured with fellow honorees, from left, Chef of the Year Nathan Koscielski, Student Pastry Chef of the Year Kaycee Robisch, Pastry Chef of the Year Cathleen Barron and Student Chef of the Year Tia Smith.
Steve Forman, regional executive chef for Delaware North Sportservice, was honored Jan. 9 by the American Culinary Federation (ACF) Buffalo Chapter with its Chef Professionalism Award, recognizing his impact as a chef and leader at Delaware North and in the community.
Forman was one of five regional culinarians recognized by the chapter, which selected award recipients and hosted an event for the first time in over five years, at the Saturn Club in Buffalo.
The ACF, founded in 1929, is North America’s largest professional organization for chefs, dedicated to elevating the culinary profession through education, certification, competitions and advocacy.
Above, at left: Forman was joined by his wife, Renata; his daughter and Patina 250 cook, Na’Raya; and his Thyme-N-Honey business partner and former Sportservice team member Corey Kadish. At right: Executive Vice President and Chief Operating Officer Jamie Obletz (right) was among the colleagues and family members present to watch Forman accept this accolade.
Forman has worked at Delaware North for nearly a decade, supporting Sportservice operations at KeyBank Center and Highmark Stadium in Western New York. He regularly gives back through volunteer efforts, including with the Boys & Girls Clubs of Buffalo, Buffalo Public Schools and Erie 1 BOCES. He also serves as pastor of Christ Crusaders Assembly Church and is founder of the cooking class company Thyme-N-Honey.
Mark Wright, ACF Buffalo vice president and retired Hospitality Management Department chair at SUNY Erie Community College, presented Forman with the award, noting his distinguished culinary career and commitment to spreading positivity through service and food.
“I try to operate by a personal motto: ‘I want to do as much good as I can for as many people as I can for as long as I can,’” Forman said during his acceptance remarks. “Delaware North has provided me with so many opportunities to work with other chefs and young adults. Throughout my career, it isn’t just about what I am cooking – it is my character that defines me, and I want people to know their meals came from someone who cares and wants to make a difference.”