Dawn Hedges

Dawn Hedges


Manager of Operational Support for Travel at Delaware North


Much like the hospital industry, I find it both challenging and rewarding to break the stigma of sub-par quality food in airports. Chef-driven concepts are heavily on the rise and I feel fortunate to be part of the new up-and-coming culinary culture and philosophy we are creating.


EXPERIENCE
EDUCATION
To succeed in this industry, make sure you stay humble and always be an active listener. You can learn something new each day if you listen to learn instead, not to respond or be heard.
“If it’s worth doing, then it’s worth doing right – no shortcuts!” Master Chef Roland Henin has said this many times over the past years and to this day, it still sticks with me. There is something gratifying about taking the time and effort to execute something in its truest form.
Organization and patience are two important skills to possess when looking for advancement and growth. This can apply to routine tasks in the kitchen or practical preparation.
Two books I tend to reference are The Food Lover’s Companion (by Sharon Tyler Herbst and Ron Herbst) and The Flavor Bible (by Andrew Dornenburg and Karen A. Page).
Although I’ve worked in a few different sectors of the hospitality industry, my role at Delaware North has definitely been the most inspiring and rewarding one. It has allowed me to travel all over the country and work beside countless talented chefs and executives. There is a strong sense of support, respect and camaraderie with each chef I have worked with.

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