23rd Nov 2011 - 00:00
Abstract
It was another successful year for chefs and non-chefs at the recent Sodexo Salon Culinaire which saw more than 600 employees take part in the day’s activities.
The event, which took place at one of Sodexo's most prestigious contracts – Ascot Racecourse, saw chefs of all levels and non-chefs from across the business take part in live and static competitions as well as master classes. Over 1,000 guests attended the event. There was also a supplier exhibition for visitors and competitors and demonstrations from top industry chefs such as former pastry chef at the three Michelin starred French Laundry restaurant, Claire Clark and celebrity chef Paul Rankin who were there to help competing chefs and visitors develop their knowledge and learn tricks of the trade. The Sodexo Young Chef of the Year final also took place, with first place going to Arron Penn who works for Sodexo's Corporate Services division. Penn's prize is a training day with a Michelin starred chef. The Best in Show Live Display also went to Penn and Best in Show Static Display went to Andy Voice from Reeds School for his imaginative bread display. Louisa May Matthews from Eton College took the top spot in the Overall Junior/Apprentice Award category for her fish filleting, vegetable cuts and chicken stir fry. The Judges' Award for Innovation was awarded to Lorraine Thomas from CITB-ConstructionSkills for her impressive cupcakes. And Overall Best in Show went to Elaine Morris from Sodexo Defence for her sugar floral display. A new addition to this year's event was The Sodexo Culinary Team Challenge. Six teams representing each Sodexo segment created a three-course menu from a basket of ingredients for 80 guests, including a number of clients. Sodexo Education was named the winning team, which included Michael Godfrey, executive head chef at Eton College; Steven Wylie, executive head chef at Licensed Victuallers School and Ryan Wilson, executive head chef at Wellington College. Sodexo also held a Salon Culinaire in Scotland which had over 70 entries and one in Ireland which saw 185 employees take part. David Mulcahy, craft and food development director, said: "Competing is a great way to develop a chef's skill set and I hope everyone who took part gained valuable experience, which will progress them in their career. This year's Salon Culinaire saw a great deal of talent from across the business come forward to compete. Congratulations to everyone who took part in each of the culinaires across the UK and Ireland."
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