Sodexo salon culinaire 2014

Salon Culinaire 2014

Business Talk

David Mulcahy Talks Business and PLeasure

Young Chef Of The Year

Kat Barnes

Sodexo Ambassador

From The Judges

Cupcake Champion

Up & Coming

Matt Dawson

Mikaella Panteli

What’s to be expected

Chefs in the making

Paul Rankin “I love food. I am passionate about food - It’s my life, on and off TV.”

COMPETITION WINNERS, BARISTA OF THE YEAR, OMELETTE CHALLENGE RECORD, CUPCAKE CHAMPS

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Contents 8. David Mulcahy 10. Matt Dawson 12. Paul Rankin 14. Catherine Poulton 16. Alan Bird 18. Peter Taylor 20. Tom Allen 7. Event Highlights 22. New Generation: Lucy Heffer 24. Young Chef Of The Year 26. Cupcake Challenge 27. Cupcake Challenge Winner 23. Street Food: The Future 28. RARE Butchers Masterclass 30. Aspretto: Coffee Brand 32. Static Displays 36. Static Competition Winners

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Brought to you by

This magazine is brought to you by a team of students from Southampton Solent University, through Solent Creatives. All students who have taken part in producing this magazine are studying within the media faculty, aspiring to work within the industry.

On behalf of the team, we would like to say a massive thank you to Sodexo for inviting us to report on the event for the 4th year running, and hope to return next year.

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Meet

The Team...

From the Editor..

I am delighted to present The Salon Culinaire magazine. It has been an absolute pleasure to be a part of the event this year. My team and I have seen some incredible talent, tried some faultless food, and interviewed some amazing chefs. This magazine is all about showcasing that talent; through interviews, outstanding photography, and competition highlights.

For me, the highlight of the event was seeing such passion, from young aspiring chefs who put so much into creating delicious, innovative food. I hope you enjoy!

Sara-Beth Rowland

The Journalists

Alexandra Bielikova Shanize Bonner Alannah Crouch Rachael Davies Jessica Hemson Sara-Beth Rowland

The Vox Pop Girls

Samantha Buxey Portia Chimbunde Keturah Sesstein

The Photographers

The Film Crew

Susann Daljord Sam Field Emily Mesher

Tom Dyer Tom Rolls Leo Rytina Chris Spice

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Event

Highlights...

The Cupcake Challenge The Cupcake Challenges took place throughout the day. They were an opportunity for anyone attending the event to have a go at decorating four cupcakes, in two minutes. Students from the Oasis Academy took part in the competition. Winner Mikaella Panteli said: “I didn’t even think I could decorate cakes, and now I’m the winner.” All those participating got to keep all of the cakes that they decorated, so everyone left the day a winner.

The Stall Holders All stall holders that attended the event demonstrated their products, and cookery skills with beautiful displays and samples. It was a chance to show all the suppliers that Sodexo use within the industry. All the stall holders spoke highly of the company, and greeted everyone with great enthusiasm. The food, and stunning displays, were tempting to say the least!

The Barista Challenge The Barista Challenge, first held at The Salon Culinaire in 2012, has seen talent shine through the art of coffee every year since. This year was something special, with Halloween inspired coffee art, and real passion, the contestants posed a real challenge for the judges to decide the winner. Irena Esadki, was astounded when she was announced this year’s winner, and was truly ecstatic to have won the prize.

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David

Mulcahy

The Craft & Food Development Manager tells us about his role at Salon Culinaire, and the importance of developing young chefs.

David Mulcahy was educated and trained in Ireland, and further developed his culinary skills and experience in various hotels and restaurants. David is responsible for the award winning Sodexo Culinary Team, which is the largest in the UK. David is widely recognised as the co-ordinator for many of the UK’s culinary events and competitions such as National Chef of the Year.

He’s responsible for the culinary development and craft training strategy of employees.

He was presented with the Mars Food Service Award for Outstanding Contribution last year. As The Food & Craft Development Manager, he launches a variety of ways in which chefs can be rewarded for their talents and skills: “This event is one of the highlights of the culinary calendar for Sodexo. Today we expect over seven hundred entries in the Salon. The importance of the event increases each year as it allows chefs to showcase their talent in the culinary field.

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This could potentially get them noticed by trading companies within Sodexo. Culinary development has come a long way. Keeping the development of food standards high is one of the most essential attributes for potential chefs.” David went

more senior chefs are doing, and there are some great opportunities to have a go themselves. It also kick-starts the training and development of young chefs, and exposes them to any window of opportunity.”

David is highly “My favourite part of the Salon experienced is seeing the amount of people in the culinary enabling coming together, and to see arts, him to pass on what goes on behind the an extensive scenes.” knowledge to aspiring chefs on to explain how vital an event coming into the field. From such as the Salon can be for his experience in judging aspiring chefs: “The idea is to comepetions, he realises make it extremely important what businesses and culinary for young chefs developing experts are looking for. their careers, and give them an David explained what he insight into their future in the loves most about the event: food industry. They also get “My favourite part of the Salon the opportunity to demonstrate Culinaire is seeing the amount what they are capable of doing. of people coming together, and “The classes are designed for seeing what goes on behind young chefs and apprentices. the scenes. What isn’t obvious Within Sodexo we run a when you see an exhibit successful apprentice on a table is the amount of scheme. The chefs can have hours, days, and even weeks a look at what some of the that go into it. Behind the dish,

By Jessica Hemson

there is training, trial, error, and much more. “the event also exposes some techniques that younger chefs would benefit from, which is great for their progression process.

Altogether the Salon is fantastic because it brings a lot of people together and it’s a great story about our culinary

“There is an active training calendar that we run in Sodexo. We run training courses from basic fish mongery, to advanced chocolate work, to chef development programmes.” heritage. Sodexo without Salon Culinaire would not have the platform available to showcase the chefs and the talent. A lot of our chefs work behind the scenes in restaurants and units that a lot of the public don’t get to see, so this is a great way of just showcasing what happens in Sodexo. There is an active training calendar that we run in Sodexo.

We run training courses from basic fishmongery, to advanced chocolate work, to chef development programmes. This even results in a culinary team that competes nationally.“ Involved in every aspect of Salon Culinaire 2014, it was only fitting that - as head organiser - David rounded up the day’s events by giving a speech thanking everyone. He finished by giving out awards to the competition winners, and thanking every competitor from the day for their hard work and dedication towards Sodexo as a business. Before this, David was awarded a huge round of applause himself from everyone that filled the award ceremony room, for his great efforts which make the Salon such a success.

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Matt

Dawson

Matt Dawson, talks food, business, and how his career has influenced his involvement with Sodexo.

Being a central player on the team that brought Rugby World Cup victory to England in 2003, and being an ambassador whose job is to inspire a generation to become passionate about healthy living, are two entirely different ball games. Matt Dawson MBE has approached with no end of enthusiasm.

The former England Rugby Union player joined the Sodexo team in 2010. Matt’s passion for his role within Sodexo is made clear by speaking with him about this role: “My role as the health and wellbeing ambassador is to encourage, educate, and generally help people to understand what a difference getting their nutrition right- and more balanced- can make to their life.

“I was fascinated to see how broad of a service Sodexo give,” he explained when asked what made him want to get involved, and become a part of the Sodexo family.

“Whether it’s prisons, schools, hospitals, defence, education, or corporate. It’s an amazing

business to be part of with all the different areas, and all the different types of cuisine.

My love of food, and my love of sport and nutrition fitted really well, and it’s been a great education for me so I’ve continued to love it.”

During his time with Sodexo,

alert, able to concentrate, they sleep better, and they’re in better moods.

“My mantra is about balance.

I still love going out for dinner.

I love a steak and chips when I feel like steak and chips. I love a bacon sandwich now and again in the morning, but then I’ll balance “My love for food, and my love for it up with some cereals, nutrition fitted really well to my nice or with some beautifully fresh role within Sodexo.” salad, or a Matt has been heavily involved vegetarian dish. Everybody’s in the development of Be Part different but I do think that a Of It, a scheme which builds little bit of difference everydayon the principles of Sodexo’s actually at the end of the Healthwise initiative, in order week- adds up to quite a big to promote just how simple it difference.” is to make the small changes Earlier this year, Sodexo needed to live a healthier rolled out a ‘Pay As You Dine’ lifestyle: scheme to their defence “I think one of the slight contracts. “The pay as you drawbacks about a healthy dine experience has been lifestyle is that people think amazing,” said Matt. that it’s quite a dramatic “I know amongst a lot change. But, I’m conscious of people, there was of making people understand apprehension, but the team that they just need to make across our defence business slight changes to their diet, so have been absolutely that in time they see that they’ll amazing. The effort and feel better- that they’re more professional attitude that

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By Alannah Crouch

our staff, in conjunction with the military teams have maintained, has absolutely blown me away. All of the sites were wary about Pay As You Dine, but over those initial couple of weeks, and the hurdles that we overcame, the soldiers now understand that they have control of their diet. They have control of their portion size, and what they put on their plate.”

In the years following his retirement from rugby union in 2006 Matt has thrown himself into a number of different challenges; from winning Celebrity Masterchef, to competing on BBC 1’s Strictly Come Dancing. Matt’s dedication and vivacity has propelled him throughout his career, and he brings this same dedication to his role within Sodexo.

Speaking about the Sodexo Culinaire event, Matt said: “I’m fairly sure I’ve been here every year I’ve worked for Sodexo.

It’s one of those days that gets in my diary right away because I want to experience what all of our staff love. Not just our catering staff and chefs, but our kitchen porters, our cleaners, our receptionists, our security guards, or our landscapers.”

“As far as the Salon goes, it’s Sodexo’s showpiece event.

Whether it’s the chefs going up against one another, or it’s the omelette challenge, or the cheesecake stand where anybody can have a go to try and win the prize. It’s turning into an all-round event based around food which is amazing for the Sodexo team to all come together, from all walks of life, all different sectors. All in all it’s a showpiece event for us to show our staff, our clients, and our customers, exactly how professional and how highly skilled our teams are.”

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Paul

Rankin

The man who became a chef by accident has stormed through the restaurant business, and now tell us about his TV career in America.

Paul didn’t plan to end up where he is today. He puts his career down to luck, and simply being in the right place at the right time.

He explained: “I became a chef by accident, I was travelling the world and ended up working as a waiter to make money to travel, and I just fell in love with food. I ended up working for some of the best chefs in the world. Eventually I opened my own restaurant. It was a complete accident, but having said that it’s been an amazing journey. It’s been very good and kind to me.”

A career he fell in love with by accident has truly lead to some amazing opportunities for Paul.

Here are some wise words from the man himself, “My wise words for potential chefs is to find the best chefs you possibly can to teach you.

You really need the insight, the passion and the energy that comes from a good chef, so find the best possible person you can to work with.”

Paul Rankin has been a loyal educational ambassador for Sodexo for fifteen years now. His passion and love for his role is so apparent as he speaks about his involvement at Salon Culinaire.

“Today with Sodexo - I’ll be doing

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some cookery demonstrations, the omelette challenge, some general swanning about, talking to people about food, and just enjoying myself. For me this is like a massive celebration of great food, and great cookery today.” It’s apparent that Salon Culinaire is all about showcasing great talent in young chefs, and

to people about food, or even working in the care environment, here you get the opportunity to talk about how important it is for the older generation to eat properly, and have a balanced diet.” Paul went on to say: “It’s really important to get the message across that food isn’t just something we are genetically programmed to enjoy. It’s “I have a lot to do with Sodexo very important Education. From going around that we eat the schools, talking to young kids about right food as fuel so from nutitions, to taking assemblies a nutritional talking to them about my life and point of view, I also find it food.” interesting and think that’s an introducing industry professionals important message to get through to good, quality produce. this is to people.”Not only a massive something Paul Rankin is very role model at The Salon Culinaire, familiar with: Paul has been an outstanding “I’m just really passionate about inspiration to all aspiring chefs. good food, and most importantly “I have a lot to do with Sodexo good produce.”

Education. From going around But what is it that Paul really schools talking to young kids loves to do? With so many areas about nutrition, to taking he loves within the industry, he assemblies where I talk to them tell us what he loves most about about my life and food.” his career: “I tend to enjoy most As if the list isn’t already long things relating to food. Whether enough, he continued: “I judge it’s doing cookery programs, bakery contests, I have my working in restaurants, talking picture taken all the time, and I

By Sara-beth rowland

get involved in serving school lunches in front of the kids.

I am always trying to get people interested about what they are putting into their bodies.” Now Paul is no stranger to television and he explained why he is so keen to expand his experience on screen, “It’s a lot of fun and it gives you a lot of opportunity to travel, and meet interesting people.”

Starring in many cookery programmes. From his very first, Gourmet Ireland, to Master Chef, he has many plans for the future: “Gourmet Ireland was my first TV show. I did that about twenty years ago with my wife.

Since then I have gone on to do Ready Steady Cook, Great British Menu, Masterchef, Rankin’s Challenge, and My Next Big Food Trip.”He

continued: “I was filming in America for 5 weeks this year, with Scottish chef Nick Nern and that was great fun. I might be going back to California to talk to some American production companies about making food programs over there, so that’s potentially very exciting!” Paul ended with something funny about himself.

“I am the world record holder for the omelette challenge and I don’t really know how I did it. I will most definitely prove that later on. What can I say I’m just naturally talented at making omelettes quickly.”

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Catherine

Poulton

Catherine holds over one hundred events a year for Sodexo , and fills us in on Salon Culinaire.

We caught up with Catherine Poulton, an events manager at Sodexo. During the hustle and bustle of the day, Catherine spoke to us about her involvement with Salon Culinaire and the complexities she faces organising an event like this.

The Salon is an annual event which showcases fresh talent, and gives different organisations the chance to showcase their displays. Catherine explained the concept of the event: “Today’s event, Salon Culinaire is a time for all Sodexo chefs to come together and display their entries, alongside cooking demonstrations. We have over seven hundred chefs on site displaying their produced cakes and bakeries.”

Catherine Poulton has worked with Sodexo for a number of years. From small conferences to the Salon, Catherine hosts over one hundred events each year.

Being highly responsible for such a large event means being able to work under pressure is key. When asked her secret behind successful managment she answered: “The secret is to keep calm. There is always

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a solution to every problem. As long as you stay communicating, it will happen and will be successful.”

The event aims to be bigger and better each year. By hosting different competitions and promoting different foods, Sodexo displays fresh new talents each year.” This year the key was to grow the street food, which this year has doubled so has been a key growth. Because street food, as it stands, is the way forward,” Catherine shared.

Salon Culinaire differentiates from other catering events by hosting live competitions that are entertaining as well as instructive for other chefs.

“Through getting all the different Sodexo divisions together, it’s really good to have all the different chefs on site sharing their ideas and talents.”

Catherine explained: “It’s also a good opportunity to meet the suppliers like the street food teams. These can be used at different events so it’s a good time to see what they can bring to our different events.”

With over seven hundred chefs involved in the event,

By Shanise Bonner

organisation and professionalism are two key skills an events manager needs to have, Catherine explained her way of catering for such large numbers of people: “Things change constantly throughout the day, so constant communication and just making sure we know exactly what’s happening is key. I then communicate onto our operations team so that they know what’s happening when, how, and why,” she said.

Salon Culinare is an event that not only showcases talent, but also gives guests and students interested in various food, the chance to be involved with both a fun, and successful day.

Although Catherine defined just how complex the event is, these challenges do not prevent the day from being an accomplishment. “We have a lot of exhibitors. We work hard to make sure that everything is accurate,” she said.

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Alan

Bird

Acclaimed chef Alan Bird spoke with us about himself, his past, and possible future.

Alan Bird, former headchef at The Ivy – London’s favourite restaurant amongst numerous celebrities- came to judge at this year’s Salon Culinaire on request of his friend David Mulcahy.

Proving that he did not come to Salon Culinaire purely as a judge, Bird also performed an interesting seafood demonstration including suspended fish: “Being a judge is extremely important because you are looking for youngsters who are really keen to show some passion coming into this business and that is what we need. We need young enthusiastic members of staff,” said the now, proud owner of successful restaurant; Bird of Smithfield. In his restaurant, he combines his love of fish and his grandfather’s influence -well-cut and seasoned meats- to create a tasty menu. With his grandfather a butcher by trade, Alan has always been around meat, and thus it’s become his favourite ingredient to work with. Bird of Smithfield opened over two years ago, and was the fulfilment of a dream for the chef. He now hopes to add more diversity, and open more restaurants to create a chain. Despite opening and owning his own restaurant, Alan claims it is not solely his favourite

place to dine. In fact, he claims that he does not have a favourite restaurant: “I have lots of favourite restaurants, and I use them for different occasions. I wouldn’t take my wife to same place I would take a group of my friends on a Friday night.” Bird joined The Ivy in 1991 as a sous chef. Four years later, he was promoted to head chef position, and executive chef

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By Alexandra Bielikova

though, so he still has pressure in his day-to-day work.

It is hard to believe that this talented man could be anything other than a chef, but at school he was talented at both home economics and art. He loves painting, enjoys technical drawing and often tried his hand at the design side of things, so there was a high possibility of him ending up doing graphic design rather than “I think a lot of chefs are frustrated cooking.

However, Alan artists, and that’s the way they thinks that challenge their creativity. It is he managed to stay quite through food, designing and close to his creating.” hobbies with his chosen profession: “I following that in 2005, where he think a lot of chefs are frustrated stayed until his departure in 2009. artists, and that’s the way they Speaking about his time at The challenge their creativity. It’s Ivy, he said it was a great learning through the food they’re designing ground and an extremely busy and creating.” If his plans for a restaurant within a high-pressure restaurant expansion- particularly environment. plans for a chain of restaurants“I miss the camaraderie I had are as successful as his current there because I had 55 chefs restaurant, we are sure to be working for me and that was a hearing more about this talented great responsibility. But, I don’t man in the near future. miss the pressure anymore,” he Alan also has plans for a project, admitted. He doesn’t forget to which will be revealed very soon. add that having his own business comes with new sets of pressures

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Peter

Taylor

Sodexo are involved with schools all around the UK, to educate them in food. Peter tells us more.

Although Salon Culinaire leaves everyone salivating at the mouth year on year, the event is about so much more than simply food. Sodexo develop and deliver a wide range of services for hundreds of clients with different needs. Salon Culinaire is the perfect event to link people together from all separate areas of the Sodexo family.

Peter Taylor is strategic development director for Sodexo Education. His role looks into all the things that are outside of the normal operation area such as new business, new developments, engagements with clients, and with the students that Sodexo look after. Speaking about this role, Peter explained it’s his job to: “look at what we can do, and how we can enhance the experience that students get. Yes we’re a business, but a lot of it is about what can we do to improve the life that students have.”

Peter spoke about how there are a number of things that Sodexo Education have been working on as part of the student experience.

These include getting students involved in film or journalism work for Sodexo, internships, bursaries, and the recent formation of a student board with representatives of various universities who get together and give feedback on their expectations: “We

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By Alannah Crouch

“Yes we’re a business, but a lot of it is about what can we do to improve the life that students lead.” do projects with students, and we get them to do different types of projects for us,” he said. Sodexo Education has undoubtedly grown in the years since it has been working with universities and students up and down the country. From 4 initial university contracts, to thirty today, the business has grown enormously. So, what is the next step?

“We’ve got a lot of work on at the moment with student accommodation which is a big piece for us, and that’s growing quite dramatically.

We just opened a new site at Northumbria for onethousand beds, for example.

A part of that is about

how we can enhance the student experience there, so we have students that we employ that actually create events every week for the students to attend. From the business perspective, it’s really going from where we are, to advancing into wider areas of activity. Rather than doing simply catering, or accommodation, we have to bring those together, and add other parts of activity to it.

So, we could look after all the grounds of the university, we could look after the cleaning of the lecture theatres, or even the security.” Attending the Salon is important for so many members of the Sodexo business. As Peter said: “It’s

a great event.

“The key thing really is that people get to see what’s happening here, and what’s new. The suppliers want to be here so they can show us what they’re doing, and that helps us to start thinking about what might be different for the future particularly for students, who are always bang up to date with the market trends. We always want to make sure we are matching those, and on occasions, actually getting ahead!”

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Tom

Allen

Tom Allen, Sodexo executive development chef, has a very important role within the company. He tells us more.

Tom Allen, Sodexo Education executive development chef, has a very important role within Salon Culinaire, and within the company itself: “We have over 400 competitors, both in live and static food here at the Salon.

Today I’ve been doing some judging so I have a very full belly, and I’ve seen some amazing food!

I have also been helping out with some of the celebrity chef demonstrations,” Tom explained.

Tom has been with Sodexo for two years and states Salon Culinaire grows each year.

Speaking on the importance of events like the Salon Tom said: “They are extremely important. It’s that passion and rivalry between your peers and your colleagues to strive to do better, and it really shows the young generation coming through.” In Tom’s division, he is responsible for over onehundred and eighty chefs, with around sixty of those representing at The Salon Culinaire competition this year.

Tom is responsible for all the culinary development that

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happens in all the independent schools Sodexo are involved with. He says there are some very key factors to consider when serving pupils: “Don’t make it look like school dinners,” he said. “Make it look high-street, trendy and

is proving to be popular with pupils, and that is something which they are trying within schools at the moment.

Sodexo runs a training course just outside of Paris, called Le Notre. Tom takes 14 chefs over at a time, visiting four times a year. The first course is dedicated to the art of bread making. “The next course, which will be commencing in a couple of weeks will be dedicated to the art of hospitality- anything from a working lunch, to a high-end canopy party.”

Before his time working for Sodexo, Tom worked on some film locations, providing them with his catering services.

“The most interesting place I’ve been to in my career, was when I had to fly in a helicopter, in the mountains of Italy to do a breakfast for some famous actors. It was very glamorous being flown in by a helicopter, all just to cook a bacon sandwich!”

“The most interesting place I have been to in my career was Italy, in the mountains.” fashionable. Colour and balance is really important, and presentation is now key to what we do. The most important thing that I have learnt to make food appealing, is to use fresh and seasonal ingredients, whilst also making it fun and interactive. These guys are in school 7 days a week, so we need to make it as fun, and as educational as possible.” street food is currently working well and trending in schools. Tom explained that he has found that pop up tents serving food

By Rachael Davies

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The

New

Generation Lucy Heffer and Stephen Marshall talk about the New Generations Network and their involvment at Salon Culinaire.

The Generations Network is a Sodexo scheme which works to make people within the business aware of generational differences within the workplace.

The scheme helps people to understand how a person’s upbringing, and certain elements within the media at the time they were born, can influence how they react to different circumstances at work. It also helps to understand how this affects their beliefs, and the way they interact with their colleagues.

Lucy Heffer, Sodexo’s Generations representative, explained: “We are keen for people to have an awareness of that so that in the future when they are working alongside colleagues, they are more tolerant and understanding of the differences that their colleagues might have.”

Lucy explained that the reason they brought the

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Generations stand to Salon Culinaire was to spread the word to employees about joining the network, as well as to give people the chance to talk about some of the issues they may be having within their teams and

a good work/life balance.

Finally, we have Generation Y, this is the generation that involves employees who have been moved around the work place a lot.”

Lucy stated: “All the differences that we deal with, will also affect the clients, as they also work with a wide spectrum of people. I think that the more we’re aware of the differences- the different things people believe in, and what is important to them- it allows us to have a better understanding of the issues that our customers might have as well. It is also good to improve the profile of Sodexo as that circle around different generations as well.”

“It is good to improve the profile of Sodexo by doing what we do, involving different generations.” business. Stephen Marshall, another Sodexo Generations representative, explained the four varying generational differences: “Baby boomers traditionally have a good work ethic and are motivated by salary. Traditionalists, would stay with the same company all of their life.

Generation X, usually forms a bigger part of the workforce. Their attitude being that they want to have

By Rachael Davies

Street Food

The future

The Street Food village at Salon is all about showcasing suppliers for Sodexo.

Catherine Poulton the events manager for Sodexo said: “It has doubled in the last twelve months so it has been a key growth. Street food as it stands, is the way forward.”

We spoke to some of the stallholders to see what their involvement was with Sodexo and their expectations of the day were.

Billy Illington, Sales Manager for Rollo said: “For me, it’s all about supplying and supporting Sodexo, all the chefs, and what they do.”

Michael Ayer, of Majestic Food Services commented on his expectations of the day: “The is the first time we have been here as a supplier for Sodexo. We don’t know what to expect but it’s an exciting day, and we’re looking forward to the day ahead.”

By Sara-beth rowland

Katherine and Chris from Innocent have now been suppliers to Sodexo for eleven years supplying soft drinks and smoothies up and down the country. They took part in twenty freshers events this year alone, and say that they are growing rapidly.

They have just launched their exciting new knit campaign in time for Christmas.

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Youngchef of the Year

Hard work, sweat, and tears went into this year’s young chef of the year competition. We spoke to the competition winner, Kat Barnes.

How long have you known that you wanted to pursue a career as a chef?

been a chef professionally for about four and a half years, so it hasn’t been particularly long.

I’ve wanted to be a chef since I was about 14. When I was young, I always helped my mum baking when she made cakes.

I then started watching cookery programmes, which is literally all I watch on TV. I only ever have the Food Network channel on!

When we were choosing GCSE options at school Food Technology was my favourite subject, and straight after school I knew that I wanted to go to college to learn how to be a chef.

It’s just all I’ve ever wanted to do.

What made you enter this year’s Young Chef of The Year competition?

Do you get a lot of inspiration from the food programmes that you watch?

What did you have to make for the competition?

Mostly. When I’m watching programmes like Masterchef, I just think ‘I’d love to work in the restaurants that they visit’.

Have you always worked within the food industry?

I currently work at a school with Sodexo, but I’ve only actually

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I had previously worked with my current head chef somewhere else, and he was always taking part in competitions. I was always amazed by the things produced in the competitions he took part in. When I went to my interview for this current job, I told him that I was interested in taking part in competitions so really he entered me, and I’m really glad I did it!

We had to create something using seabass for the main course, and a chocolate fondant for dessert. For the sea bass dish I made a fennel and potato salad, with a cockle cream, and sea vegetables. (Fish isn’t normally my thing- I would never usually order it in a restaurant- but actually I didn’t mind it!)

For the dessert I did a sort of take

By Alannah Crouch

on chocolate orange. It was a blood orange puree, a mandarin sorbet, blood orange jelly, salted honeycomb, and a marmalade compote.

What does it mean to you to win this competition?

I can’t describe it, it feels really strange. When I think that out of all the people in this company that are my age- it’s me that actually won- it’s a shock.

When they were calling out the names I heard everyone else receiving bronze. So, when I heard my name next, I thought I was getting a silver award. I didn’t really understand when everyone around me was telling me I’d won- I didn’t think I had!

Following your win, where do you hope to be in your career ten years from now?

I don’t think I’d ever like to own my own restaurant, but I’d love to run one, or be a head chef. I just love working around other people, I like being part of a team.

My future is definitely in food!

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The

cupcake

Challenge

“I am looking for consistancy, quality and good presentational skills” Set up alongside some of Salon Culinaire’s spectacular static displays, was the event’s popular Cupcake Challenge. The challenge where those with an interest in cake decorating, were able to try their hand at turning ordinary muffins into beautiful cupcakes.

Contestants had to decorate four cupcakes in two minutes which for some, proved to be a task above

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their skills.

Participants had to please the eyes of judge Mark Rigby, who was looking for: “consistent quality, finishing, and presentation skills.”

There were 8 rounds to the competition, with each having one winner. Wendy Wallace, winner of first round said: “It’s more about having fun, and is a lot more relaxing than other competitions going on throughout the rest of Salon

The winner

Mikaella “Days like today are really important, I have learnt so much about Sodexo, and I feel like I know a lot more about the food indusrty today that I didn’t know.”

This year’s Cupcake Challenge took place throughout the day, making lots of mess, noise, and fun. As the competitors stood in a nervous line ready for the word “go”, for one girl this meant a lot. Aspiring pastry chef Mikaella Panteli from Oasis Academy – Hadley Enfield, who described the day as: “fun, educational and inspirational”, won the Cupcake Competition that she participated in with her fellow school companions: “Days like today are really important. I have learnt so much about Sodexo, and I feel like I’ve learnt a lot more about the food industry today that I didn’t know.” She went on to explain what she loves about cooking: “I love baking cakes more than anything else, and I can’t believe that I have won today. I am about to take my exams in Food Technology at school, and I’m really excited about it. I think it’s really good that you can be creative in the competitions and really bring out the best in yourself.” Mikaella also spoke about her encounters with Paul Rankin and Matt Dawson: “I have learnt so much about nutrition as well as food today. I really enjoyed meeting Paul and Matt. They spoke to my school, and made us all laugh too.”

Peter Taylor, director for Sodexo Education, commented on the importance of young children, and independent schools coming to Salon Culinaire: “We really want to encourage young children to cook, and be inspired by events like these. It’s always great to see the children taking part in events like the Cupcake Challenge.”

By Sara-beth rowland

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The

Butcher Masterclass

Sponsored by RARE butchers

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“Up to 124 spec butchers can be on shift over night, due to high demand and short notice.”

This year’s Butcher Masterclass was held by David House.

Master butcher and managing director of Rare, he is one of the UK’s most respected butchers, and supplier to Sodexo. The display, called Profit on a Plate, was all about knowing your meat, and knowing what’s best to use in order to maximize profit in the business. David spoke a lot about his company, and the preparation that went into the meat they would prepare on a daily basis: “For every four thousand people that order lamb from us, we have to find two thousand lambs to provide the produce.”

David explained. He went on to tell the spectators that only 1% of every lamb they use goes to waste due to waste becoming a growing expense in the industry: “Chump and rack are currently the most popular cuts of lamb, although during periods like December, we see a rise in order for lamb rump. On a normal night we will portion around three thousand five hundred lamb rumps, but during the Christmas period this figure rises to around ten thousand lamb rumps in one night alone.” David was truly passionate about getting the most you can out of a whole

lamb. Best of all he explained how to make the most profit.

David later spoke about how much work goes into the products they supply: “Up to one-hundred and twenty-four spec butchers can be on shift over night, due to high demand and short notice. We keep each lamb for no longer than four days so that the produce is

at its very best, allowing us to supply the best quality premium lamb cuts.”

David was keen to talk about the future, and about more profitable ways to order premium meat cuts: “Jointed leg of lamb is the same quality as leg of lamb, and it’s much better for your cost control. As a company we are really trying to talk people into buying this cut.

It’s all about using the whole animal.”

Not so profitable, but amazing quality is breast of lamb.

According to David, breast of lamb can be very costly from a

business point of view.

Alongside David, was chef Patrous, who was cooking roast lamb four ways. He stopped to describe what sauce he was cooking to accompany, and compliment the meat: “I’m using a mix of American and Indian spices. The sauce I am using is very versatile and can be used for meat and fish.” He later explained how he was cooking the lamb, with a particular focus on the breast: “Lamb should be cooking in the oven for 6 minutes, allowing 4 minutes of resting time.”

Once the dish was finished, and the whole lamb portioned, spectators were given the chance to try the dish. Sam Field from our team was first to tuck in, after taking such beautiful photographs of the cookery skills. He described the dish: “The food was absolutely amazing, I have never eaten lamb like that before, I never thought I would spend an hour watching someone butcher a lamb, but it was so interesting and the food was simply delicious. I could have eaten the whole plate.”

By Sara-beth rowland

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“The food was amazing.

I have never eaten lamb like that before.”

Aspretto

The Coffee Brand

Sodexo’s own coffee brand Aspretto is one of the proud sponsors of the National Barista Competition 2014, alongside Costa Coffee and UCC Coffee.

10 participants from up and down the UK and Ireland gathered at Ascot Racecourse to take part in the competition. Each were given fifteen minutes to prepare and fifteen minutes to produce two espressos, two cappuccinos and two drinks of their choice - all of which had to follow World Barista Championship rules. They then went onto the Aspretto coffee stand to serve free coffee to those who attended the Salon,

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each being judged on their customer service skills.

Judging the competition, which started at 8.40am

By Jessica Hemson

and finished at 3.30pm, was Marco Cremonini, senior account manager at Costa Coffee, and Catherine McCarthy.

Kim Reevs has organised the Barista Competition at Sodexo UK since it first ran three years ago. It has since been recognising the skill of baristas as being on the same level as chefs, giving anyone who can reach Barista standards a chance to showcase their coffee-making skills.

The event started with the first competitor, Lucia Rosado. Her signature drink was a Nuttucino: “a nutty cappuccino’. Second was

“She was delighted as the room filled with applause for her” Alex Hopwood, who works at Queen Hospital and Starbucks. His speciality was a Bonfire Mocha Cortado: “especially for bonfire night.”

Third was Rebecca Stamp, who also works at Queen Hospital. Her speciality drink was a Halloween Latte. Next, Kirsty Raffety who works in the Scottish parliament coffee shop, took to the challenge.

Her drink of choice was called The Holyrood Whip.

Charmaine Kennedy, who works at Central Manchester Hospital, followed with her drink, Match Made In Heaven. Finally, Faysal Ali Mohammed, who works at Central Manchester Hospital, finished the morning with her speciality for the judges, which was called the 4 c’s .

The competition took a short break whilst the judges stretched their legs, and the competitors took some deep

breaths. During this break the Coffee Cupping Challenge was held. This involved 5 sets with 3 different cups of coffee.

Competitors taking part in the challenge tasted each cup to try and find the ‘odd coffee out’ from each set.

Darshan Garbuja, who studies at Bradford University, started competition proceedings off again with his speciality, an Orange Brew Delight.

He even lit up oranges cut in half for decoration. Paula Lumsden, who goes to South Tyneside College, whipped up her drink of choice, a Mocha Orange. Paula despises coffee herself but loves to make them for others.

Lucretia Matei, who works at PayPal in Dublin, created her drink which she named Café Colada. Irena Esadki, from Crawley, was the day’s final competitor with her creation, Latte Magribia: “A

Moroccan Latte.” The drinks were judged on appearance, flavour and overall taste.

Each competitor was given a score out of 10 within each category, before being given an overall score for the 3 different drinks. At 3.30pm a decision had been made, and the competitors stood in a line nervously waiting for organiser, Kim, to deliver the name of the runner up and overall winner. Runner up was Kirsty Raffety, with her Holyrood Whip. Emotions ran high as she received a massive round of applause whilst collecting her prize; her very own coffee machine, and champagne. The winner, was then announced by Kim, as the last of the day’s competitors, Irena Esadki.

She was delighted. The room filled with applause as she collected her prizes; including a gold medal, and her own

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The

Static

Displays

Employees within Sodexo took part in the static competition.

This could be entered by anyone; from a cleaner, to a chef. Here is a little insight into this year’s competiton.

Salon Culinaire is well known for displaying remarkable food. This is presented through the static displays, which showcase plates from employees up and down the within Sodexo. The hard work and technique that goes into each plate was visually astonishing.

The 2014 static displays ranged from sophisticated 3 course meals, to attractive floral displays. The static display shows the talents of all different workers within Sodexo, giving more than just diplays from the chefs who showcase their talents. This year’s displays were grouped according to category, creating more of a themed effect throughout the room. Elegance and a great use of colour was a visual aspect all displays had in common. There are many aspects to each dish created.

When talking to judge Stuart Hill, he made it clear exactly what a judge looks for in each display: “This year’s displays

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are of a high standard. When judging I look for taste although presentation is equally important. The finished plate should be tidy,” he explained.

The standard of static displays this year was very high, with foods such as terrines, pastries and beautiful seafood.

Standing Judge Tracey Thomson shared her opinion on this year’s set: “I can see a lot of very good ideas, they are different from last year’s but that is down to everyone having different ideas and being unique.” Everyone in the room appreciated the stunning displays, with the creative presentation of each dish attracting many guests throughout the day. The creative showcase of cakes was both eye catching and inspirational. From handbags, to stiletto shoes, the barrier was pushed high for a very exciting competition. Judge Adam shared his opinion while viewing these cakes: “They are at a very high standard.”

By Shanise Bonner

He continued by explaining what he looks for while judging each display: “It’s important to see what is most eye catching. It’s about looking closely for finger marks. The finished product should be to perfection.” With over eighteen categories to the static display, many guests were moved by the effort and creativity that went into each dish. A flower display contestant shared her views on this years display: “Each display looks amazing, stunning!” Not only were these displays appreciated by judges, but also for other food inspired guests who attended the event. Gold, silver, bronze and merit awards were given by category to each winner on the day.

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The Competition Silver

Bronze

-

Nicky Tierney Anne Quinton Trish Macmamanus Karen Glanfield Christine Francis Christine Green

SB Cup Cakes

Samantha Carter Jenny Docwra

Miss Danielle Reid Calvert Jenny Thorp Debbie Goodwin Carol Williams Gemma Wright Jolene Sims Helen Murtha Jo Stock Claire Beresford Lauren Humphries Sharon Farrell

Paul Whyte Mick Wilson Trevor Blackwell Michael Lewis Rachel Dargie Andrew Fosberry Val Clarke Jill Biles Nail Abdalla Natalie Holt Sue Dempster Elaine Kerston Wendy Wallace Azzeddine Mataam Paula Jansen Andrew Yelland Cleveland Christie Karen Glanfield Catherin Griffiths

SC CafĂŠ Selection Innovative Tray Bake

Clare Duvall Gaynor Williams Bob Binding Stella Hardy Diane Baker Debbie Relfe Rob Lawton Helen Dixon Helen Murtha Andy Willcox Maria Wright

Nicola Pollard Suzanne Moore John Whitelaw Tegan Farrow Sue jaromski Ant Stokes Ruth Dixon Diane Slater Joe Honey

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Class

Gold

SA Cake Baking

Winners

Darren Metcalfe Christine Langford Nathan Lund Rachel Dargie Cleveland Christie Stella Hardy Richard Hough Gillian Hough Tony Whittingham Roger Jones Stella Dennis Philip Thomas Jo Radford Mel Dale Bob Binding

Class

Gold

Silver

Bronze

SD Filled and/or Covered Sponge, Gateau or Cake

Diana Maroziene Alistair Saul Muriel Larsen Miss Danielle Reid Calvert Jackie Ryder Rachel Loe Tegan Farrow

Rachel Oxenham Nicola Pollard Kya Miller Rachel Younger Suzanne Moore Elaine Morris Tracey Clues Elaine Lynch Carol Turner Joy Foster Shyam Simon Jo Radford Wassana Wilson

SE Dessert Tart

Alistair Saul Alex Fellows

Ann-Margaret Polius Marie Forbes Andy Willcox

SF Baked Cheesecake

Paul Duffield Emma Potter Enza Scialpi

Karl Griffiths Ruth Thomas Keiran Smith Dana Cole

SG Gluten Free Baking

Rodney Zeiler Jane Goulding John Mouncey

Ann-Margaret Polius Elaine Morris Luisa Mabonde Nicola Parker Alex Fellows Donna Sharpe Donna Sharpe

Sharon Thomas Sharon Thomas Heather Morgan Christine Langford Slywia Lopatka Adam Purnell Emma Defoe Tina Anthony Julie Smith Debbie Relfe Luisa Mabonde Anne Christie Kevin West John Curtis Azzeddine Mataam Helen Ascott Charlie Maw Karen McConnell Richard Hough Elaine Crosbie Wendy Sharples Helen Dixon Manuella Andrude Boris Kab Edmund Hart Jenny Dunster Anna Wronska Noreen Barlow David Hussey John Munro John Whitelaw Anthony Williams Jeremy Griffiths Alistair Saul David Brown Bethan Thomas Lee Moran Aline Umupfasoni Clare Duvall Debbie Hopton Emma Potter Jack Liveley Stella Dennis Katie Bolger Sue Owen Brown Lynsay Connor Anne Daniels Brenda Summers

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Class

Gold

Silver

Bronze

SH Plated Dessert

-

-

SI Petit Fours

-

Muriel Larsen Richard Fearis Daniel Goodey

SJ Imaginative Bread Display

Shyam Simon

-

SK Plated Main Courses SL Plated 3 Course Meal

Lea Eastman Thompson Aimee Sutcliffe James Owen Davis -

Lewis Tunnicliffe Damien Bailey Mantas Gura

Tomasz Lach -

-

-

Paul Preston Steve Jarman Robert Henry Neil Yule Patricia Preston Andy Girvan

Kevin Ayton Christopher Taylor Philip Hann Wallie Culling Mark Cheetham

SM Plated Main Course, Duck SN Plated Main Course, Fish

SO Terrine

-

SP Decorated Exhibit

-

SQ Sugar Floral Display

SR Decorated Novelty Cake

Elaine Morris Marie Conn Andrea Suttil Elaine Morris Sarah Thompson Tim Robert

SS Decorated 2 Tier Celebration Cake

Debbie Goodwin Tracy Thompson

ST Innovative Table Setting - Xmas

Tracey Cheung Julie Leveridge

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Avril Morgan Natalie Howard Inga Uspele -

-

Patricia Bowden Louise Duffy Jane Cowley Luisa Mabonde Samantha Holden Lynda Rippin Stephanie Crossland

Michelle Arrowsmith Phil Crewdson Al Betteridge -

Philip Hann Vanessa Newton Cherie Boret Martin White Scott Sandham Jayadeva Sivaraja -

Karen Owen Vanessa Watson Stephen Gray Luisa Mabonde Andrew Yelland Annie Bennett Deb Webster Jayadeva Sivaraja Paulette Carney Shyam Simon Janice Summers Jonathan Bradshaw Anne Quinton Joy Foster Janice Summers Louise Crudden Sara May

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