Roland G. Henin is an American

chef A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitche ...

, and the corporate chef and chief culinary ambassador for

Delaware North Companies Delaware North is a global food service and hospitality company headquartered in Buffalo, New York. The company also operates in the lodging, sporting, airport, gambling, and entertainment industries. The company employs over 55,000 people worl ...

. He is one of approximately 60 certified 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 (born, January 30, 1980) is an American chef and restaurateur. In 2012, he left his post as Chef de Cuisine at Thomas Keller’s The French Laundry and moved to Los Angeles, where he opened Otium. He has won multiple awar ...

for the 2009

Bocuse d'Or The Bocuse d'Or (the ''Concours mondial de la cuisine'', World Cooking Contest) 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 Inter ...

in Lyon, France.Vallis, Alexandra, ''New York Magazine'': Grub Street (November 6, 2008)
Chef Timothy Hollingsworth Wants to Bring American Pressure to the Bocuse d’Or
/ref> Henin mentored

Thomas Keller Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Founda ...

. 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 The American Culinary Federation (ACF) was established in 1929 in New York City and is the largest professional chefs' organization in North America. It was the progeny of the combined visions of three chefs' associations in New York City, the Soci� ...

. This success helped him to become the director of the Culinary Arts Department at the Art Institute of Seattle. He has also taught at the

Culinary Institute of America Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or ...

and

Johnson & Wales Johnson & Wales University (JWU) is a private university with its main campus in Providence, Rhode Island. Founded as a business school in 1914 by Gertrude I. Johnson and Mary T. Wales, JWU enrolled 7,357 students across its campuses in the fa ...

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 Henin's name that provides funding for future students who attend the school. Henin 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.''Buffalo Business First'' (April 18, 2008)
Delaware North chefs prep for contest
/ref>

References

{{DEFAULTSORT:Henin, Roland Living people American chefs American male chefs American Culinary Federation Certified Master Chefs Culinary Institute of America people Year of birth missing (living people) Johnson & Wales University faculty