Sportservice explores organic for ballparks: chef summit focuses on sustainability, freshness.(Recreation) From: Food Management | Date: March 1, 2005 | COPYRIGHT 2005 Penton Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

More than a dozen chefs from sporting venues across the country gathered in Napa, CA, at the Culinary Institute of America-Greystone recently as part of a "chefs summit" held by Delaware North Companies Sportservice in explore new American flavors and sustainable and organic ingredient options. The summit was led by Sportservice Executive Chef Rolf Baumann, CEC, and included chefs from major league ballparks like Jacobs Field (Cleveland), Great American Ballpark (Cincinnati), Ameri...