Roland Henin
Encyclopedia
Roland G. Henin is an American chef
, and the corporate chef and chief culinary ambassador for Delaware North Companies
. He is one of approximately 60 master chefs in the U.S. and has been recognized as an accomplished chef, culinary teacher and cookbook contributor throughout his career. He coached Timothy Hollingsworth
for the 2009 Bocuse d'Or
in Lyon, France.
The renowned chef Thomas Keller
, owner of the French Laundry
in Napa Valley and Per Se
in New York City, cites Henin as his mentor. Keller helped select Henin to coach for the Bocuse d'Or.
Earlier in his career, Henin coached the 1992 gold medal U.S. Culinary Olympic
Team. He also received the first-ever National Chef Professionalism Award ever granted by the American Culinary Federation
. This success helped him to become the director of the Culinary Arts Department at the Art Institute of Seattle. He’s also taught at the Culinary Institute of America
and Johnson & Wales College of Culinary Arts.
At Delaware North, Henin oversees the company’s culinary operations at national parks, sports stadiums and entertainment venues around the world. He helped the company develop its first-ever cookbook Pathways to Plate and its follow-up, Home Plate. In early 2008, the Jacobs family, established a scholarship at the Culinary Institute of America in his name which will provide funding for future students who attend the school.
Henin recently coached five Delaware North chefs in the 2008 Culinary Olympics in Erfurt, Germany. All five chefs received distinction with Ambarish Lulay and Scott Green earning silver medals and Kevin Doherty earning a bronze medal. and will also coach
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
, and the corporate chef and chief culinary ambassador for Delaware North Companies
Delaware North Companies
Delaware North Companies is a global food service and hospitality company headquartered in Buffalo, New York The company operates in the lodging, sporting, airport, gaming and entertainment industries. The company employs over 50,000 people worldwide and has over $2 billion in annual revenues...
. He is one of approximately 60 master chefs in the U.S. and has been recognized as an accomplished chef, culinary teacher and cookbook contributor throughout his career. He coached Timothy Hollingsworth
Timothy Hollingsworth
Timothy Hollingsworth is an American chef and current Chef de Cuisine at Thomas Keller’s restaurant French Laundry in the Napa Valley. Hollingsworth represented the United States at the Bocuse d'Or world final in 2009, after winning the Bocuse d'Or USA semi-finals, held at Epcot in September...
for the 2009 Bocuse d'Or
Bocuse d'Or
The Bocuse d'Or is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking...
in Lyon, France.
The renowned chef Thomas Keller
Thomas Keller
Thomas Keller is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997...
, owner of the French Laundry
French Laundry
The French Laundry is a French restaurant located in Yountville, California, in the Napa Valley. The chef and owner of the French Laundry is Thomas Keller....
in Napa Valley and Per Se
Per Se (restaurant)
Per Se is a restaurant located at Columbus Circle in New York City, on the fourth floor of the Time Warner Center. It has been called the best restaurant in New York City by the New York Times...
in New York City, cites Henin as his mentor. Keller helped select Henin to coach for the Bocuse d'Or.
Earlier in his career, Henin coached the 1992 gold medal U.S. Culinary Olympic
International Exhibition of Culinary Art
The International Exhibition of Culinary Art termed the Culinary Olympics, is a quadrennial chef competition, and the biggest culinary exhibition in the world...
Team. He also received the first-ever National Chef Professionalism Award ever granted by the American Culinary Federation
American Culinary Federation
The American Culinary Federation was established in 1929 and is the largest professional chefs' organization in North America.ACF, which was the progeny of the combined visions of three chefs' associations in New York, comprises more than 22,000 members in 230 chapters across the United States,...
. This success helped him to become the director of the Culinary Arts Department at the Art Institute of Seattle. He’s also taught at the Culinary Institute of America
Culinary Institute of America
The Culinary Institute of America is a non-profit culinary college located in Hyde Park USA, founded in 1946. The CIA also has branch campuses in St. Helena, California, and San Antonio, Texas, as well as a campus in Singapore. It is a not-for-profit academic institution of higher learning...
and Johnson & Wales College of Culinary Arts.
At Delaware North, Henin oversees the company’s culinary operations at national parks, sports stadiums and entertainment venues around the world. He helped the company develop its first-ever cookbook Pathways to Plate and its follow-up, Home Plate. In early 2008, the Jacobs family, established a scholarship at the Culinary Institute of America in his name which will provide funding for future students who attend the school.
Henin recently coached five Delaware North chefs in the 2008 Culinary Olympics in Erfurt, Germany. All five chefs received distinction with Ambarish Lulay and Scott Green earning silver medals and Kevin Doherty earning a bronze medal. and will also coach