Sodexo celebrated the ingenuity and culinary prowess of three of its finalist chefs during Cook for Change, its international competition focused on sustainable cuisine.
The awards ceremony took place on 14 November in Paris, with an exceptional jury chaired by Michelin-starred chef Frédéric Anton.
Aspiring to lead in sustainable food, Sodexo places its chefs at the heart of its strategy to hasten the shift towards healthier and more environmentally friendly eating.
For three years running, the Group has organised an international competition showcasing the creativity of its chefs from across the globe.
Their task: to create an original menu that marries deliciousness with environmental responsibility. Crafted with plant-based and sustainable ingredients, these recipes aim to minimise food waste whilst celebrating flavoursome, planet-friendly cuisine.
This unique competition underscores the growing importance of ethical eating by uniting chefs worldwide to demonstrate that balancing taste, creativity, and respect for the environment is achievable
From 330 candidates, 8 finalist chefs were chosen for a week of intensive training and culinary challenges in Paris.
Last week culminated in a grand finale held at the Ecole Lenôtre on 13 November 2024. The prestigious jury, comprising 5 chefs, evaluated their signature dishes, as well as desserts created using mystery ingredients revealed the day prior.
At a ceremony held on 14 November at La Gaîté Lyrique in Paris, the jury announced the competition winners:
- 2024 Cook for Change Winner: Adam Collison (UK & Ireland) for his “Cauliflower in all its forms: roasted, puréed, marinated, and fried.” The chef was commended for the harmonious blend of flavours and his flawless culinary technique.
- Presentation Award: Sandrine Leriche (France) for her “Celery roll with buckwheat biscuit and lovage gel.” The chef impressed the jury with her visual creativity and the elegance of her plate presentation.
- Food Waste Optimisation Award: Michał Fabiszewski (Poland)for his “Banoffee apple pie Szarlotka with sunflower seeds.” His dessert was recognised for using ingredients with a low environmental footprint and for his approach to reducing food waste by maximising the use of every ingredient.
Sophie Bellon, Chairwoman of Sodexo’s Board of Directors and Chief Executive Officer said: “Our Cook for Change competition embodies our vision of what the future of food will look like: an art that combines health, culinary pleasure, and respect for the planet. I am extremely proud of the talent and passion of our chefs, who perfectly demonstrate the power of gastronomy to bring us together and inspire us.
“They play a crucial role in our ability to shift consumer behaviour and promote a more sustainable food future.
Frédéric Anton, Michelin-starred chef, Meilleur Ouvrier de France, and president of the Cook for Change jury: “Congratulations to all our incredible finalists who have shown that sustainable cuisine can be both delicious, beautiful, and innovative.
“Their passion and technical mastery are a true source of inspiration for the chefs of tomorrow. As a jury, it is a privilege to witness talents that respect the seasons and plant-based ingredients, while surprising us with their creativity. The future of sustainable cuisine is promising!”
Frédéric Anton, Michelin-starred chef, Meilleur Ouvrier de France, and president of the Cook for Change jury: “Congratulations to all our incredible finalists who have shown that sustainable cuisine can be both delicious, beautiful, and innovative.
Their passion and technical mastery are a true source of inspiration for the chefs of tomorrow. As a jury, it is a privilege to witness talents that respect the seasons and plant-based ingredients, while surprising us with their creativity. The future of sustainable cuisine is promising!”
