Roland G. Henin, CMC
Master Chef Roland Henin earned the Certified Master Chef title in 1983.
Career Highlights:
- Serves as corporate chef for Delaware North.
- Prior to joining Delaware North in 1998, Henin was the director of the Culinary Arts Department at the Art Institute of Seattle.
- He held various teaching positions at the Culinary Institute of America in Hyde Park, N.Y., and Johnson & Wales College in Providence, R.I.
- Henin continues to teach cooking fundamentals and has developed a professional culinary certification program with courses in sanitation, nutrition and supervisory development for Delaware North food and beverage employees.
- He also has worked extensively with the culinary apprenticeship at The BALSAMS Grand Resort Hotel, and has helped graduate a number of new chefs from the 40-year-old program.
- In addition to his educational and culinary roles, Henin has joined visiting professional chefs each winter at The Ahwahnee’s annual Chefs’ Holidays.
- He also has served as executive chef at Oregon-based OSF International and Truitt Bros., as well as chef de cuisine at the five-star Breakers Hotel in Palm Beach, Fla.
- In 1992, he served as the coach of the gold medal U.S. Olympic Culinary Team, helping the American chefs bring home the World Cup from Luxembourg. The following year, he received the first National Chef Professionalism Award ever granted by the American Culinary Federation.
- A teacher and mentor to such famous chefs as Thomas Keller, he led Delaware North to its first Culinary Olympics in 2008. Later that year, he was named the coach of the U.S. team that competed in January 2009 in the Bocuse d’Or in Lyon, France.
- Henin was educated at the College Moderne in Nancy, France.
Here’s an article on Roland Henin, CMC: https://www.cancernutrition.org/about/chefs/roland-henin-master-chef/
Published a book: 50 Years of Mentoring Great American Chefs: https://www.amazon.com/Roland-G-Henin-Mentoring-American/dp/1510728007
