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Our Difference

Continued Education – a Difference Our Guests Can Taste

Continuing Education

As a leader in the hospitality and foodservice industry, Delaware North is committed to the highest levels of training for our chefs and sous chefs. Delaware North requires all salaried chefs to achieve professional culinary certification through the American Culinary Federation or Culinary Institute of America.

The certification levels for our chefs include the following:

  • Level I, Certified Sous Chef (CSC) or ProChef – This certification is taught, managed and tested by the Culinary Institute of America.
  • Level II, Certified Chef De Cuisine (CCC) or ProChef II – This certification is taught, managed and tested by the Culinary Institute of America or the American Culinary Federation.
  • Level III, Certified Executive Chef (CEC) or ProChef III – This certification is taught, managed and tested by the Culinary Institute of America or the American Culinary Federation.

CHEFS® Program Sets the Bar Even Higher

Delaware North’s Culinary & Hospitality Excellence for Future Success – or CHEFS® – provides emerging sous chefs and cooks with a 12-month learning development opportunity, developed alongside the Culinary Institute of America (CIA), which pairs these emerging culinarians with executive chef mentors and work salaried roles within our operations while taking customized coursework to pursue advanced certifications.

The CHEFS program builds a pipeline of culinary talent by providing skills training, mentorship and leadership opportunities that promote long-term growth and continuous learning.

Since launching CHEFS in 2022, more than 52 executive chefs have served as mentors, and Delaware North is approaching nearly 100 program graduates at 40 locations across the United States.

Culinary Challenges Spark Food and Beverage Creativity

Each year, Delaware North’s Culinary & Hospitality Challenges bring together food and beverage teams to create innovative concepts and menus based on the latest trends. Teams collaborate for months before presenting to company leaders and sharing insights with peers. Watch a video of company executives, culinarians and beverage leaders sharing their experiences with these internal challenges.