A group of executive chefs from throughout Delaware North’s parks and resorts business came together last week for a chef summit at The Ridgeline Hotel Estes Park, the Delaware North-owned-and-operated lodging property near Rocky Mountain National Park in Colorado.
The action-packed week kicked off Feb. 20 with a casual dinner at Latitude 105 Alehouse, Delaware North’s popular restaurant at The Ridgeline. The programming officially got underway the following morning, when Vice President of Food and Beverage Percy Whatley and Regional Executive Chef Pascal Beaute looked back on 2017 and set the stage for the balance of 2018.
Among other topics covered, tackling food waste was top-of-mind during the first full day, with the group breaking into subgroups to commit to three deliverables for each participant’s respective Delaware North location. The Delaware North chefs also participated in hands-on workshops, including breaking up into teams of four to prepare a family-style buffet lunch.
Sweets took center stage on Day 2. Corporate Pastry Chef Paul Padua kicked things off with a demonstration on cutting pastry products, setting the tone for a day focused on dessert. Padua also led a pair of hands-on demonstrations that covered topics such as dessert garnishment, kitchen-made desserts, plated dessert presentation and dessert buffet presentation.
On Day 3, the group spent a majority of the morning in a workshop focused on flavor trends and better understanding plant-forward foods. Later in the day, subgroups prepared items for a dinner showcase, using product from one of the visiting vendors.
The week also featured a variety of demonstrations and presentations by vendors such as Sysco, Cuisine Solutions, Sugar Foods, Urban Cultivator, National Food Group and Minor’s.