PARIS - Sodexo’s newest strategy not only fuels professional development for chefs on a global scale but also strategically advances the company’s sustainability goals through culinary exploration and innovation. The foodservice innovator is gearing up to host the global Sustainable Chef Challenge: Cook for a Change. Taking to the event as the United States finalist, University of Vermont’s Executive Chef Ryan Hickey will compete alongside global chefs from campuses, corporations, hospitals, and other organizations this November in Paris.
“The Sustainable Chef Challenge: Cook for a Change is innovative in that we’re a global leader in foodservice, challenging our chefs across the world to not only sharpen their skills but to do so in a way that advances our mission of prioritizing sustainability and plant-forward fare,” said Lisa Feldman, Senior Director of Culinary, Sodexo North America. “Sodexo is a business with such enormous reach—from school nutrition to corporate cafe programs for major organizations and everything in between—that by influencing and encouraging our chefs to promote sustainable, environmentally friendly, plant-based (and of course, delicious) meals, we’re making a broader impact, extending beyond our business.”
As the company shared in its latest release, the event embodies a two-pronged approach to growth, driving professional chef development while also using it as an opportunity to advance its sustainability goals by promoting new ways to innovate plant-based cooking at our accounts across the globe. This strategy pushes Sodexo closer to its overarching goal of achieving net zero emissions by 2040.
Chef Hickey was declared a finalist for his plant-based gnocchi with locally sourced celeriac and kale ribs.
“Innovation is my secret ingredient: spinning a fresh perspective on a classical technique leads to fun results,” said Hickey. “For this challenge, I used kale to dye the pasta for its vibrant color and flavor. The technique of making gnocchi is a labor of love and one that has lived in the hearts of many chefs. I love the history and innovation of cooking, and this challenge was an opportunity to do something that combines the two.”
ANUK will continue to report on this event and other strategies to fuel foodservice development, so stick around.
