Denis Callinan Named New Executive Chef

[Jonesta6]

Based on conversation with both Chef Denis and one of the prior chefs I think Victor's is unlikely to see any significant changes. The volume of business and the speed for which they have to crank out pizzas especially in the summer when Soak City is open just don't make in house dough practical.

I'm surprised there isn't a general commissary kitchen somewhere on property that can be removed from the operational kitchens - so they could do all the prep that can be done off-site including dough and sauce, shred cheese (if there's cost savings like that - read in the corporate history of Domino's that that was the case for awhile), etc. Then stock the service kitchens to slap everything together and finish them off.

 

[horsesboy]

I'm surprised there isn't a general commissary kitchen somewhere on property that can be removed from the operational kitchens - so they could do all the prep that can be done off-site including dough and sauce, shred cheese (if there's cost savings like that - read in the corporate history of Domino's that that was the case for awhile), etc. Then stock the service kitchens to slap everything together and finish them off.

The place really does a staggering amount of business. If I remember the figure correctly I think it's like every 3 minutes during peak dinning time on a busy day they are cranking out a new pizza. It would be extremely hard to make those kinda changes and keep close to that rate.

 

[Jonesta6]

If a chain pizza place can do it (at the same or higher volume), what's stopping the park?

That chain place may have dough shipped in, but I believe most of them have the dough produced to their specs by a central commissary kitchen system (which in this day and age may be separate vendors), and isn't generic food service product.

I think it's entirely possible and possibly cost-effective for the park to make better pizza from scratch in house, so long as there's a prep kitchen for things like dough making and slicing/dicing other ingredients, making large sauce batches, etc - the actual Victoria's kitchen team would only have to assemble, cook, and serve

Edit: re-read the comment, and still not seeing the issue if the facilities were available - the park would become their own supplier for prepped ingredients, but the kitchen staff at the actual restaurant wouldn't see any huge operational changes (though maybe a few general procedural changes like dough handling since they wouldn't necessarily be thawing it or may be in different packaging from the commissary kitchen).

 

[CoasterTalkBob]

Based on conversation with both Chef Denis and one of the prior chefs I think Victor's is unlikely to see any significant changes. The volume of business and the speed for which they have to crank out pizzas especially in the summer when Soak City is open just don't make in house dough practical.

Dough prep doesn't happen during business hours -- or at least not as part of the front of house operations. Fresh dough would require someone to come in earlier before open to prep all of the shells for the day. Even frozen dough has to be prepped and proofed for at least some period of time so the impact is a heavier workload during prep and should be nearly identical for normal service operations.

 

[mwhinva]

Based on conversation with both Chef Denis and one of the prior chefs I think Victor's is unlikely to see any significant changes. The volume of business and the speed for which they have to crank out pizzas especially in the summer when Soak City is open just don't make in house dough practical.

Not sure how much Soak City comes into play now with that side of the park having its own pizza food truck. I thought it is to serve 3-4 types of personal flat bread pizza's.

If the reason was that it wasn't practical, then NONE of the chef's changes over the last 2 years would have been put in place.

The park is currently producing food that requires a strong culinary background. KD has been hiring full-time, year-round sous chefs and food prep workers for about 2 years now.

Most of the food locations Chef Dennis has touched received a major face-lift and all new kitchen and serving equipment.

Plus. Cedar Fair is investing heavily in food & beverage across the whole park chain for 2022. And I could see that carry over into 2023.

Personally, I would not write off Victoria's Pizza just yet.

 

[bradd1319]

I'm surprised there isn't a general commissary kitchen somewhere on property that can be removed from the operational kitchens - so they could do all the prep that can be done off-site including dough and sauce, shred cheese (if there's cost savings like that - read in the corporate history of Domino's that that was the case for awhile), etc. Then stock the service kitchens to slap everything together and finish them off.

There is a kitchen on property. At minimum that kitchen is where all the desserts are prepared and sent to the food locations.
When I was a teenager I worked at VP and during the summer months, especially on weekends, the amount of pizza's we prepared and sold was a staggering number. Not saying they couldn't but it would be an undertaking to have fresh dough

 

[bill s]

Some of the dough and sauce they've used in the park can be incredible when cooked adequately, and I can't see how it would make much difference when it is not. Don't know if they've changed it or if it is/was different at VP than Int'l St.

 

[mwhinva]

Before the previous chef, (Paul?), the park used partially baked, (frozen?) pizza crust that felt and tasted like cardboard. I usually don't eat pizza when I visit KD. But, over the last 3 years, I have eaten at Victoria's a couple of times. The current pizza crust is way above, in taste and texture, from what was served back then. Not saying that it could be improved even more.

I think the pizza sauce needs some work. For me, the tomato sauce is too bland. It needs more seasoning. I prefer a zestier sauce when eating pizza. Not sure if KD uses canned sauce or makes it from scratch. I lean toward canned.

I think Chef Dennis could certainly come up with his own from-scratch recipe for pizza sauce. Heck, it could be used for a meatball sub or pasta dishes if he decides to tweak the menu in the future.

 

[Zachary]

Before the previous chef, (Paul?), the park used partially baked, (frozen?) pizza crust that felt and tasted like cardboard.

Chef Paul left (read: was pushed out) in 2016. He was never allowed to change Victoria's while he was at the park.

Having been privy to a lot of the behind the scenes politics at KD back in 2016, there has been an absolute sea change in the amount of latitude being given to Chef Denis vs what Chef Paul worked under while he was employed at the park.

 

[mwhinva]

Chef Paul left (read: was pushed out) in 2016. He was never allowed to change Victoria's while he was at the park.

Having been privy to a lot of the behind the scenes politics at KD back in 2016, there has been an absolute sea change in the amount of latitude being given to Chef Denis vs what Chef Paul worked under while he was employed at the park.

Looking back, I sometimes wondered if Chef Paul had full control to do what he wanted. He seemed to have ideas; but, never was able to carry them out. Now, I understand why. It was certainly the general manager at the time. It was that English guy who abruptly left the park in 2017. Not sure if he went on his own or was pushed out himself.

Since Tony took over and now the woman who is in charge, (can't remember her name), I noticed changes in the park's atmosphere for the better. The food service is the most visible change. Heck, the number of changes that Chef Dennis has done for KD in the last 2 years for food & beverage is way more than the cumulative changes since the park opened in 1975.

 

[Jonesta6]

I don't know if this is exactly the right thread, but you know what would make a delicious addition to park food offerings:

Indian!

Doing some traditional curry and rice dishes, like Rogan Josh, Tikka Masala, and Vindaloo with a few meat options plus plenty of panir/vegetarian options being available; also doing some dosas and samosas.

Not sure where it would thematically make sense though I could totally see it going into JX with a backstory related to one of the expedition team members...

 

[mtpelepele]

Back when Busch still had a good culinary team, I always thought an Indian restaurant would go quite nicely in England. But yeah, that could easily be fit into Jungle Xpedition.

 

[Mushroom]

Indian food would also be a perfect fit at Grain & Grill. They’ve already dipped their toes into Indian food there with the basmati rice and naan.

 

[Jonesta6]

Does any regional park in the US offer anything like it?

 

[mwhinva]

Does any regional park in the US offer anything like it?

Go check out the special events thread. I just posted the 2022 Grand Carnivale food item menu. At least you can temporarily indulge in some Indian food while the event runs. Not a clue if KD would have Indian food entree's at a permanent food location in the future.

 

[rswashdc]

Given all the Chef has changed in the last 3 years, (well, just over 2 years with the COVID wrench thrown into the mix), he has impacted almost every food location within the park.

The only KD food establishments he has not had a major influence on to date is the Mac Bowl, Border Burrito, and Victoria's Pizza.

Border Burrito has noticeably improved the past two years despite not having a menu makeover. It used to be rather bland and flavorless, but now the meats and sauces are well seasoned and tasty.

 

[Jonesta6]

Go check out the special events thread. I just posted the 2022 Grand Carnivale food item menu. At least you can temporarily indulge in some Indian food while the event runs. Not a clue if KD would have Indian food entree's at a permanent food location in the future.

I was meaning more as a permanent menu fixture, not special event food - if we looked at these events, I'd guess it's likely most parks owned by major chains may have had something one time or other

 

[mwhinva]

Border Burrito has noticeably improved the past two years despite not having a menu makeover. It used to be rather bland and flavorless, but now the meats and sauces are well seasoned and tasty.

I was refering to a major overhaul of a restaurant and a change of around 50% or more of the menu offerings. I know the chef has been tweaking the entree recipes and making minor changes to menus at the locations I listed.