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Sodexo Education chef in running for National Chef of the Year award
June 17, 2014
A Sodexo Education chef is in the running for the coveted Craft Guild of Chefs National Chef of the Year Award. Steve Wylie.
A Sodexo Education chef is in the running for the coveted Craft Guild of Chefs National Chef of the Year Award. Steve Wylie, who has a dual role for Sodexo as executive chef at LVS School in Ascot and development chef for Sodexo’s independent schools business, has made the semi-final pool of 40 chefs, drawn from 100 entrants.
The Craft Guild of Chefs National Chef of the Year is one of the most prestigious competitions in the industry. Launched in 1972, the award is judged by a panel of over 40 big industry names. Entrants are judged on their ability to prepare a well thought-out menu, with particular attention paid to authenticity, sourcing and seasonality.
Steve started working at Sodexo 8 years ago. As a development chef for Sodexo’s independent schools business, Steve plays a vital role in training other chefs within the business and developing new concepts that Sodexo can deliver across the independent sector.
In order to reach the semi-finals Steve was required to submit a menu for a three course meal to include a vegetable-focused starter, main course using locally sourced white fish and a dessert using summer fruits, in addition to pictures of his dishes. In the semi-final event, which is on the 25 June at Le Cordon Bleu Cookery School in London, Steve will have two hours to cook his three-course lunch for four. Only eight chefs will go through to the final, which takes place at the Restaurant Show on Tuesday 7 October.
Steve commented; “I am delighted to have made the semi-final for the National Chef of the Year awards. I’m looking forward to the challenge and it will be great to meet other chefs from across the industry.”
Jeremy Alderton, managing director of Sodexo’s independent schools business, said; “We are delighted that Steve has made it through to the semi-final of this prestigious competition. Having fantastic chefs like Steve on board is vital for driving the culinary expertise and innovation that we are delivering to independent schools.”