Coaster Crew did a very nice interview with Chef Paul at Kings Dominion. There was some interesting tidbits thrown out by Chef Paul about the upcoming Haunt Dinners and a little on 2015 (nothing too specific at this point). Seems to be a nice guy. The interview was a tad drawn out and the audio of Chef Paul was a little muddled. Hard to hear him a couple times.
Anyway, Chef Paul talks a little about his background, what he cooked as part of his park interview (a little drawn out in this part of the interview). Things he dabbled in so far this year: food prep and serving at The Country Kitchen, cupcakes, and Bistro 75. This year was more focused on getting familiar with the park, existing food service, and food locations.
I did get a good feeling as far as where Chef Paul wants to take the park's food service. There is not too much he can discuss right now as the park is still in the planning and discussion phase for 2015; but, he did throw out a couple "bones to gnaw on" for the Haunt and off-season.
There will be dinners cooked by the Chef for Haunt and they will have a Halloween theme. The dinners will be held in the Caprise Room (park's VIP dining room). I thought Chef Paul said the room could hold 30-40 folks. It will be a 3 or 4 course meal held right before the Haunt starts at 7:00 pm. Details will be released on the park's web site in the near future.
For 2015:
1. Will be bringing in more culinary oriented folks to run and manage the parks food service locations.
2. More scrutiny in selecting next years food vendors/suppliers during the off season.
3. Looking into more ethnic types of food to serve next year.
4. Fresher food ingredients and better proportions. Wants to kick everything up a notch. (Sorry, nothing he can do about the high food prices. Wants to give you the best he can for the price you pay).
5. With the water park renovation/expansion next year. He wants to take the food service up a notch for those who rent cabanas next year. Sounds like Bistro 75 level service/food exclusively for cabana renters.
Other stuff is in the works for 2015, he just cannot talk about that yet as the 2015 food plans are not yet finalized and approved.
Kings Dominion's Chef Paul Interview
Anyway, Chef Paul talks a little about his background, what he cooked as part of his park interview (a little drawn out in this part of the interview). Things he dabbled in so far this year: food prep and serving at The Country Kitchen, cupcakes, and Bistro 75. This year was more focused on getting familiar with the park, existing food service, and food locations.
I did get a good feeling as far as where Chef Paul wants to take the park's food service. There is not too much he can discuss right now as the park is still in the planning and discussion phase for 2015; but, he did throw out a couple "bones to gnaw on" for the Haunt and off-season.
There will be dinners cooked by the Chef for Haunt and they will have a Halloween theme. The dinners will be held in the Caprise Room (park's VIP dining room). I thought Chef Paul said the room could hold 30-40 folks. It will be a 3 or 4 course meal held right before the Haunt starts at 7:00 pm. Details will be released on the park's web site in the near future.
For 2015:
1. Will be bringing in more culinary oriented folks to run and manage the parks food service locations.
2. More scrutiny in selecting next years food vendors/suppliers during the off season.
3. Looking into more ethnic types of food to serve next year.
4. Fresher food ingredients and better proportions. Wants to kick everything up a notch. (Sorry, nothing he can do about the high food prices. Wants to give you the best he can for the price you pay).
5. With the water park renovation/expansion next year. He wants to take the food service up a notch for those who rent cabanas next year. Sounds like Bistro 75 level service/food exclusively for cabana renters.
Other stuff is in the works for 2015, he just cannot talk about that yet as the 2015 food plans are not yet finalized and approved.
Kings Dominion's Chef Paul Interview
