How Many Cooks Does it Take to Run the BCC Kitchen?

It’s a big responsibility managing the food service operation at the Erie Insurance Arena and the Bayfront Convention Center. The team responsible for running the successful operation is led by Executive Chef David Robbinson.

The Erie Events culinary team currently has 18 members. The team is lead by Executive Chef David Robbinson, Sous Chef Ryan Callahan and Chefs de Parti Jake Juliano and Ann Brunner. The Chefs, along with 15 part-time culinary professionals, are responsible for the food service at Erie Insurance Arena, Bayfront Convention Center and the event space at the soon-to-be Courtyard Erie Bayfront Hotel. Executive Chef Robbinson is quick to point out that each member of the culinary team plays a critical role in the success of the operation.

Chef’s primary role is to plan, create, cost menus and standardized recipes for meal production. He meets with clients to design event-specific menus for galas, weddings and a variety of special events that wish to move above and beyond the regular menu offerings. The Sous Chef, Ryan Callahan, handles the daily execution of meals. Ann Brunner and Jake Juliano, Chefs de Parti, are front line managers and ensure the recipe standards are precisely followed. It’s the responsibility of the Cook 1 to ensure that the protein (beef, chicken, fish) is properly prepared. The Cook 2 handles the preparation of cold food. Preparing sliced vegetables, fruit and cheese for final production is the job of Cook 3. Chef also stressed the importance of the utility aids who ensure a very high standard of kitchen sanitation.

When you attend events at the Erie Insurance Arena or the Bayfront Convention Center, it is these 18 people, working together, to bring you quality food.

Working together as a team is the success of the operation — it depends on it! If you’re interested in planning an event at the BCC to try the food firsthand, call 814-455-1260 or visit them online at

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