January 2009. Sodexo Prestige cooks up a storm at Hospitality 2009
Sodexo Prestige chefs put in a platinum performance at this year’s Hospitality 2009; bringing home a haul of medals from a series of events, including the company’s own Young Chef of the Year competition.
Chef de partie Derek Wright, from Ascot Racecourse, won a gold medal and came second in the final of the Sodexo’s national search to find its most promising chef under the age of 25, after designing a two-course menu which impressed an expert panel of judges.
Derek beat more than 100 candidates from across the UK and Ireland to a place in the final; competing against Aimee Sutcliffe (gold, Best in Class), Raymond Cavanagh (silver), Chris Moore (bronze) and Michael Bendall (bronze) to re-create his menu in 60 minutes in front of a live audience.
In addition to his medal, Derek won a meal to the value of £150 at a restaurant of his choice, a year’s membership of the Craft Guild of Chefs (the leading Chefs’ Association in the UK, which works to develop the future of culinary excellence), a certificate of achievement and a souvenir chef’s jacket.
Derek, who also picked up a merit for hygiene, said: “I am thrilled to have won a gold medal in the final. Although at times it was nerve-wracking to cook with so many people watching, it has really improved my confidence. I hope to get the opportunity to take part again next year.”
Derek’s Sodexo Prestige colleagues; divisional executive chef Malcolm Emery, development chef Bob Brown, and executive chef Leon Smith; competed as part of a six-strong team in La Parade des Chefs; the 100 cover, fine-dining restaurant, where rival teams of chefs cooked under timed conditions for visitors and their guests.
Assisted by a kitchen porter, the Sodexo team was awarded silver and a certificate of excellence for food preparation and hygiene, for a five-course menu including a starter of gilt head bream with a tortellini of shellfish, main course of saddle of rabbit, and dessert of Timperley rhubarb pudding with lemon and pine nut iced parfait.
Team leader Malcolm Emery, who has worked for Sodexo Prestige for more than 21 years, said: “I am delighted we have won recognition for Sodexo on a national platform. Competing at this kind of event is a real great test of your ability and a fantastic opportunity to act as an ambassador for your company and industry. I am very proud of everyone’s efforts.”
David Mulcahy, craft & food development director, Sodexo, and vice president of the Craft Guild of Chefs said: “At Sodexo, we are committed to providing chefs at all levels of experience with as many opportunities to develop as possible. Derek, Malcolm, Leon and Tom all are fine examples of the diverse culinary talent at the heart of our business. They exhibited outstanding commitment to take part in this year’s event and deserve recognition for their excellent performances.”
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