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GLOBAL ANNUAL CULINARY REPORT 2021Many of the images in this report reflect activities before COVID- 19 and its resulting safety protocols. Sodexo practices the highest standards in PPE, social distancing, safe kitchen behavior and compliance at all sites. Copyright 2021 by Sodexo I All rights reserved. No part of this publication may be used or reproduced in any manner whatsoever without written permission. 09 Love of Food 32 Connection water then flows inside the steps to feedplant roots before it returns to the water tank and circulates again.FoodHubcurrentlyhas two herb walls in the restaurant and multiple herb boxes in the courtyard. In addition to creating vegetarian fare,FoodHubhas installed a food waste monitoringtool and a fast composter, and they welcome small producers into their supply chain.The small family-owned businessSupragardenhas gained international visibility throughits work atFoodHub. CHEFS ASSOCIA TION CULINARY WEEK ARTISAN REST AURANT COLLECTION HOSTS A WEEK OF INNOVA TION AN EDIBLE GREEN WALL GROWS IN FINLAND FRESH HERBS ARE ON THE MENU A T FOOD HUB T heres no better locale than the Bay Area and Napa for culinary inspiration and collaboration. Both were on the menu for the chefs attending the Chefs Association gathering. Organized by Artisans Area Executive Chef Melody Miranda and VP Operations Don King, this inaugural program was designed to inspire and connect chefs, “wow” clients and guests and share the importance of sustainable dining. Visiting chefs toured three different Artisan accounts in the Bay Area, hosting popup events that showcased their own regional cuisines. At Broadcom, the New Y ork team prepared a creative and delicious vegetable pastrami and famous New Y ork egg cream. The New England team visited LinkedIn and created a Chesapeake Bay-inspired hay-smoked crab dish, a charred scallop dish and a wild mushroom Dan Dan. Chefs from T exas spent time at PayPal, preparing authentic barbeque and using the new smoker trailer to put on a T exas happy hour and barbecue. These onsite visits allowed a free-flowing exchange of culinary ideas between the Artisan and visiting chefs. Chefs then attended a two-day workshop at CIA Copia on Menus of Change, an initiative founded to provide foodservice and culinary professionals with holistic approaches to creating healthy, nutritious and sustainable food programs. Chefs learned the 24 tenets of MOC through lectures and training on plant-forward cooking, gaining a new appreciation for the role they play in shaping healthy menus and a sustainable food system and healthy menus. Through hands-on training, they made plants the center of the plate and created innovative plant-forward recipes. The chefs also had a crash course in “Instagrammable” plating, photography and social media techniques. The social media workshop demonstrated ways to showcase culinary dishes for guests and the public, and many chefs created their own Instagram accounts on the spot to share their work55 54 A t the Paoli Calmettes Institute inMarseille, France, one of the worlds besthospitals for cancer care, the emphasis ison the quality of a patients stay. Incollaboration for 22 years, IPC andSodexo provide hotel-quality culinaryservices that focus on overall well-beingfor patients. Offering a uniquely high culinary standard, patients enjoychoosing from eight starters, eight maincourses and eight desserts, in addition todaily lunches and dinners, with eachselection adapted in taste and texture toa patients needs and preferences. Everyrecipe is “homemade,” and 18% of allingredients are sourced locally. As an embodiment of the uniqueapproach to serving patients, Sodexoinvited Chef Ludovic T urac to collaborateon new menus for each season. ChefT urac, a Marseille restaurateur, theyoungest Michelin-starred chef in 2015and a participant in season 2 of T op ChefFrance, visits IPC regularly to ensure thequality of the menu. He appreciates thededication and passion of the Sodexoteam, who bring both pleasure andcomfort to patients. T ouched by cancerin his own family, Chef T urac regularlyvisits patients to listen to their wishesand ask their opinions of his recipes.“This year,” he says, “Ive been stoppedthree times in the street by patientswhove told me that theyve enjoyed mycuisine at IPC. It gives meaning to mywork and makes me proud.” THE PAOLI CALMETTES INSTITUTE AND SODEXO CULINARY EXCELLENCE FOR EVERY PA TIENT JOURNEY JULIE BGOU, Sodexo A graduate of the Bonneveine HotelSchool in Marseille, Julie joined IPC in2007 and has served as a cateringemployee, quality manager, sous chefand now chef. She adapts recipes tomeet each patients medical needs andsays that being a chef at IPC is astimulating challenge. “Its a realrestaurant, and patients can choose themeals they desire.” CLINE RIVIECCIO IPC A dietitian at IPC since 2009, Clineworks to continuously improve menus,striving for nutritional and culinaryexcellence. She and her team partnerwith Sodexo chefs to combine the goalsof pleasure and health for the patient.“Nutrition is a treatment in its ownright.” DAMIEN BAUZA, Hotel Director, IPC With a career in prestigious hotelestablishments, Damien shares his visionfor the IPC experience: beautifulanddelicious. He says its essential to offerpositivity to patients to alleviate theirworries. One patient survey respondentsaid, “ At IPC, all thats missing is the winelist.” Damien believes thats recognitionfor the quality of IPCs culinary standardsand a tremendous compliment for themutual trust between IPC and Sodexoteams. “Sodexo never says no. Sodexoisnt a service provider; theyre apartner,” says Damien. Damien Bauza, Hotel Director of IPC withPhilippe Maign, Sodexo Director of IPC57 56 S odexo Seniors is dedicated to helping residents enjoy great food despite health constraints. Older seniors can be impacted by different pathologies, with dementia and dysphagia being two of the most common. Two services, B and Harmonie, each take an innovative approach to person-centered care. B Developed in collaboration with international dementia care specialist Dr. Lori Stevic-Rust, PhD ABPP , B incorporates adaptation of culinary for wellness, therapeutic hospitality and integrated training for dementia care dining. Menus include dishes with brain-healthy ingredients and elevated handheld meals to provide greater ease for residents. The Sodexo team makes dining an easy to navigate social experience and receives training that forms a bridge between care and dining. B is helping residents thrive in place longer and is also improving frontline staff engagement. More than 70% say it empowers and enhances their ability to do their job and they derive greater purpose and understanding of the value they add to the residents welfare. Harmonie Harmonie caters to the dietary needs of those who have swallowing difficulties, known as dysphagia. Developed with a multidisciplinary team of nutrition, medical and food experts, including a 3-star Michelin chef, Harmonie allows seniors with dysphagia issues to avoid pureed meals and continue to enjoy great dishes in autonomy. This disruptive innovation offers delicious recipes that incorporate small pieces of solid food and creamy sauces specially prepared to facilitate swallowing. Both residents and staff reacted positively to Harmonies menu. Resident satisfaction increased by 12 points, and staff satisfaction by 10 points. Convinced of Harmonies success, both residents and staff look forward to continuing this innovative approach. B and short rib, hispi cabbage and mustard. The Experiential Premium tier featured vegetarian Wensleydale cheese, cranberry and sage; vegan artichoke soup and black truffle; and salmon tartare, avocado and sesame. All three tiers shared a common themesimple excellence, which allowed the chefs to feature quality ingredients while using fewer elements in each dish to share at sports clubs and venues. T he Springboard Charitys FutureChef has a new winner. 16-year-old Jodie Cochrane from Glasgow won the 2020 National Final at Westminster Kingsway College. Jodie beat 11 other contestants for the title with her main dish of steamed chicken supreme with stuffed tomatoes, vegetables and sptzle, served with a wholegrain mustard cream sauce, and a dessert of a gluten-free dark chocolate brownie with peanut butter ice cream, caramelized bananas and butterscotch sauce. Elated about her success, Jodie said, “Its amazing, I cant stop smiling. It was so enjoyable, more fun than stress. Just such a great experience! I would never in a million years have thought I could win.” Knowing more needed to be done to accommodate students and the needs of the industry and schools food departments, the Springboard Charity created the FutureChef program, transforming the initiative into a year-round education program that seeks to inform and inspire young people in schools about food and nutrition. Anne Pierce, the CEO of the Springboard Charity, said, “FutureChef has successfully supported the food curriculum in schools while providing a pipeline of talent to graduate into the hospitality industry for over 20 years. Chef Brian T urner CBE believes the program is vital for educating young people about nutrition and getting them into the industry. “There are two reasons why we need FutureChef. The first is that there isnt nearly enough domestic science and food tech being taught today, so young people arent learning the basic skills of cooking that sustain their way of living. Secondly, it encourages people to develop their skills and enter into the industry.” 2020 marks the 20th year of the FutureChef competition, which has expanded to become a nationwide program. This year saw 15,358 students involved in the competition from the earliest stages, whittled down to the 12 chefs who competed in the final. David Mulcahy, Food Development and Innovation Director at Sodexo UK and Ireland said; As a long-term sponsor of FutureChef, Sodexo is delighted to support this vital initiative. Each year we are astonished and delighted at the high level of skills and passion from chefs so young. Becoming a Springboard Business Partner has given Sodexos chefs an extra opportunity to demonstrate their skills and communicate their passion to young people who, we hope, will be inspired to follow in their footsteps. A T THE HEART OF PLANTS COLE LENTRE IMMERSES CHEFS IN PLANT-BASED CUISINE SODEXO FORGES A SUST AINABLE PA TH WITH SPORTS HOSPIT ALITY UK SPORTS & LEISURE SHOWCASES PLANT-BASED TRENDS FUTURE CHEF CROWNS THE 2020 WINNER UKS SPRINGBOARD CHARITYS COMPETITION ENGAGES YOUNG PEOPLE IN THE CULINARY ARTS71 70 T he Sodexo team took a new approach to its catering services at Royal Ascot, providing thousands of prepacked lunches for everyone working at Junes lockdown event. More than 3,000 meals were created by Sodexos 1711 by Ascot team for each of the 45 jockeys, the Trustee, the CEO, trainers, security, medical staff, officials, cleaners, stables staff, grounds staff, media, car park staff and catering staff at the Ascot Racecourse. Making sure the food is held to the high culinary standards of both Sodexo and Royal Ascot, the Sports & Leisure team made 30,000 menu items for lunch packs for the jockeys and those behind the scenes. Culinary offerings this year included coronation chicken wraps, chocolate and cherry tiffin and pickled summer slaw, along with vegetarian and vegan options. Two Sodexo chefs shared the coronation chicken recipe with fans who wanted to share in the events cuisine while enjoying the racing on TV . Providing hospitality, catering and retail food services at Royal Ascot for more than two decades, a team of 350 Sodexo chefs would traditionally handcraft more than 250,000 finger sandwiches, 240,000 tea cakes and 120,000 buttermilk scones. “The pandemic meant that we had to take a very different approach this year at Royal Ascot, but we still provided the highest quality experience for our guests,” said Ben Dutson, Divisional Executive Chef for Sports & Leisure for Sodexo UK & Ireland. J ulys T ogether Again Expo at the Orange County Convention Center in Orlando brought theory into practice to teach industry professionals how to navigate live events in the future. The Centerplate culinary team at OCCC and Executive Chef James “Chef K” Katurakes demonstrated new food and beverage protocols, featuring changes in buffet services with guests being served their meals, reception services with a heavy emphasis on prepackaging and limiting person-to- person contact. Chef K showcased decadent, VIP-style menu offerings in multiple prepackaged containers, highlighting the new standards of services for feeding guests safely. Convening in the West Concourse of the OCCC, the expo offered a hybrid experience for participants: 1,035 expo attendees were in person (after temperature screenings), with an additional 3,035 virtual registrants viewing panels on Y ouT ube and Vimeo. Chef Ks demos included the live, in-person audience and was live-streamed through the virtual platform. Attendees were socially distanced in the audience and received their meals through a plexiglass barrier by a food attendant. All culinary staff demonstrated the new procedures while adhering to new PPE requirements with face shields, face coverings, gloves and more, with participants learning new protocols for delivering foodservice in the new era. DINING ANEW A T ROY AL ASCOT UK SPORTS & LEISURE CULINARY TEAM CREA TES SAFE, HIGH-QUALITY MEALS FOR THE LEGENDARY MEET A NEW ERA IN SERVICE CENTERPLA TE DEMONSTRA TES NEW PROTOCOLS FOR LARGE-SCALE EVENTS73 72 We celebrate our chefs who are constantly growing professionally, sharing their knowledge, increasing their skills and finding new ways to delight our guests. Vegan Roll, by Chef Aymeric Halbmeyer. AWARDS & RECOGNITION75 74 C ongratulations to Sodexo Chef Sam Blackburn on being named the T op Chef winner of the California Giant Berry Farms 2020 Chef Invitational. Sam thought outside the box with his winning dish, Pan-Seared Pacific Halibut with Spicy Pickled Strawberries, Fermented Blueberry Bacon Fried Quinoa and Blackberry Mushroom Saut. “I chose Pacific halibut,” Sam said, “because there are a large number of sustainable fisheries in Oregon and up and down the West Coast that I thought could be showcased.” He will be the California Giant Berry Farms brand ambassador for a year, and the organization will make a $1,000 donation to Sams chosen charity, Sodexos Stop Hunger Foundation. C enterplates Brandon Felder, the Executive Chef at the New Orleans Ernest N. Morial Convention Center, earned Best in Show honors in the savory category of the 2020 New Orleans Food and Wine Experience Culinary Awards. One of the premiere culinary events in the city, the contest attracts top chefs from around the city to this high-profile competition. Chef Felder and his team at Centerplate took top honors in this competition with a dish containing house-made brioche,
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