Roland Henin is the corporate executive chef and chief culinary
ambassador of Delaware North Companies. In this role, Henin is
responsible for establishing and maintaining the culinary excellence of
the company’s approximately 200 locations, including airport locations
under the Delaware North Companies Travel Hospitality Services division.
Henin has taught at the Culinary Institute of America and Johnson &
Wales College, and was educated at the College Moderne in Nancy, France.
ARN spoke with Henin about his role at Delaware North Companies and his
thoughts on present and future food trends, and how they apply to
airports.
ARN: Can you give me a brief overview of what being a master chef entails and why you decided to pursue that level of expertise?
Henin: Being a certified master
chef entails a lot, for quite a few reasons. First you’re an easy
target, as everyone expects you to be perfect and yet you’re still a
human being. And keep in mind that perfection doesn’t really exist, you
just need to keep striving for and pursuing it. It’s a forever process
and challenge. You’re also a role model and become a mentor, coach and
trainer, someone who people think have all the answers. But really you
don’t – a lot of the answers, maybe, but not all. I was in my late 30s
and getting pretty close to 40, and I needed and wanted to know where I
was going. Although I’ve always tried very hard to do the very best that
I could do, I really didn’t wake up one morning to pursue that level of
expertise. It has happened over many years of practice and is an
ongoing process. Being a master chef doesn’t necessarily make you richer
in a financial sense but richer in knowledge and confidence, and
certainly brings some inner satisfaction to the soul.
ARN: Can you describe your work for Delaware North Companies, particularly your role for the Travel Hospitality Services division?
Henin: I am one of about 65
certified master chefs in the United States. I serve as corporate chef
for Delaware North Companies. I provide consultation and direction on
culinary operations for all Delaware North-operated facilities. My
responsibilities also include serving as a mentor to the culinary teams
of all of our Delaware North properties, challenging their skills and
encouraging them to strive for excellence. I am also one of the
principal members of the company’s Culinary & Hospitality Council,
which seeks to establish and maintain within Delaware North the highest
culinary standards in the industry.
Read the entire interview in ARN’s upcoming July Food & Beverage issue. Click Here to subscribe!
