A Sodexo Defence & Government Services chef rose above hundreds of other colleagues to be judged overall salon culinaire winner at Sodexo Live yesterday (26 September).

Elaine Morris, pastry chef at Battlebury Barracks in Wiltshire, won best in show for her two vases entry in the sugar floral display category.

Patricia Gora, another Sodexo Defence & Government Services employee won the apprentice chef of the year category. Based at Bulford Garrison in Wiltshire, Patricia has been training as an apprentice chef for six months.

In addition to hundreds of Sodexo employees taking part in a range of live and static classes, more than 100 suppliers exhibited at Sodexo Live, held in the grandstand at Ascot Racecourse.

Adam Handling, Phil Howard and James Tanner were among well-known chefs giving live demonstrations throughout the day.

Sodexo Live also included a thought leadership seminar programme which saw a number of experts from a range of organisations including The Humane Society, WWF, Simply Cups, Fruitful Office and Love British Food, take part in panel debates on issues in the foodservice and facilities management industries.

On Tuesday night (25 September), Sodexo’s annual culinary challenge saw five teams of three chefs from across Sodexo prepare a five-course dinner for 120 colleagues, clients and partners in the Ascot Parade Ring Restaurant.

David Mulcahy, Sodexo UK & Ireland food innovation director, said: “Well done to Elaine Morris, Patricia Gora and all the competitors who took part. Our salon culinaire is an annual celebration of food excellence and craft development and demonstrates Sodexo is a great place to build your career as a chef with plenty of training and development opportunities.

“A huge thank you goes to the thought leaders, suppliers, celebrity chefs, industry judges, competitors, visitors and sponsors who made our first ever Sodexo Live the success it was.”

Sean Haley, Sodexo UK & Ireland regional chair, said: “Sodexo Live is a celebration of our skills and expertise, used every day, to improve the quality of life of the clients, consumers and employees we serve. It builds on our successful salon culinaire events and this year, showcases not only our culinary excellence, but also our offers, skills and innovation in hard and soft facilities services.”

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