ROLAND G. HENIN

Certified Master Chef Roland Henin talks about the role of mentorship in the kitchen.

Chef Roland G. Henin CMC, is one of an elite group of less than 100 Certified Master Chefs in the United States. Chef Henin is also a Certified Culinary Educator who has taught and designed courses in classical cuisine, food show competition and the practical understanding of sauces at Johnson & Wales University and the Culinary Institute of America. He joined The Art Institute of Seattle in 1994 to develop a new 18-month associates degree culinary program and to direct the School of Culinary Arts.

Chef Henin's background in the industry is just as impressive as his educational commitments. He has worked as a Corporate Chef in research and development, creating a line of high-quality, prepared entrees for the health care industry and co-packing contracts which involved the development, production, marketing and sales end of product introduction and presentation. Prior to his role as Academic Department Director, Chef Henin was Executive Chef for 0SF International, Inc. where he also provided training to district, general and kitchen managers in opening new restaurants.

As a culinary competitor, Chef Henin has had the rare opportunity to win national and international gold medals as an individual competitor, as a team member, regional team captain and as coach of the United States “Culinary Olympic” Team (which went on to win the Culinary World Cup competition in Luxembourg). The American Culinary Federation (ACF) bestowed the highest honor on Henin by recognizing him with the first Chef Professionalism Award. Henin has so been inducted into the American Academy of Chefs, the honor society of chefs in America. In addition, Henin is a national and international appointed judge for hot and cold food competition and a member of the Culinary Committee as well as a former National Certification Chairman.