Chef Craig McAlister

"I started compiling menus and figuring out where everything is, where the kitchen staff hides the aprons and where they kept the salt, and just took the ball and ran with it." McAlister said.

He said at any given time he can have up to a dozen events in a single game day and as many menus to manage as well. McAlister handles accounting, ordering food for most of the building, writing menus, hiring and payroll. There are menus for season ticket holder suites, concession stands, the luxury boxes, the Texas Stars and the visiting hockey teams, corporate events and staff meals.

"It's definitely a chess game of giving people different experiences in different parts of the building," McAlister said.

He recently completed a continuing education class through ARAMARK's partnership with his alma mater, CIA.

"ARAMARK's partnership with the CIA provides our chefs with the opportunity to hone their skills and culinary creativity, as well as to enhance the dining experience for our clients and customers," ARAMARK Higher Education President Chris Hackem said.

McAlister said a lot of the performers have their own caterers who tour with them, but he has prepared menus for several entertainers.

"Some of the most genuine people we have cooked for have been the monster truck drivers. You throw those guys a nice brisket sandwich and some homemade barbecue sauce, they're good, down-to-earth people who appreciate it," McAlister said.