French-Asian Chef Philippe Chin Joins Centerplate

May 28—Chef Philippe Chin has joined the culinary team at Centerplate,
a convention, sports and entertainment venue foodservice provider. Chin
will work at the Walter E. Washington Convention Center in Washington
D.C.
Chef Chin has more than 30 years of culinary experience including positions as chef/owner of Chanterelles and executive chef at Philippe on Locust, both in Philadelphia, and executive chef at The Partridge Inn in August, Ga.


Growing up in Paris, Chef Chin trained at l'Ecole Hoteliere de Paris where he graduated at the top of his class. He is the youngest chef to be inducted into the Maîtres Cuisiniers de France. He also was a nominee for the James Beard Foundation's Best Chef in the Mid-Atlantic Award.


"We are delighted to announce Philippe Chin as the latest addition to our network of culinary experts," Des Hague, president and CEO of Centerplate, said in a press release.  "With the addition of Philippe— a highly acclaimed master chef with an unparalleled record— we will continue to raise the bar by delivering unmatched culinary innovation."

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources