400 days ago
The 2020 Sodexo Chef of the Year competition reached its climax on 4 March at the Hotel, Restaurant & Catering (HRC) show at the ExCeL London, where nine chefs battled it out for the prestigious title in a 90-minute live cook-off.
The nine chefs served up three mouth watering courses to meet criteria focussed on plant forward menus and working towards a more sustainable future. This was their opportunity to showcase their innovative approach to plant-based foods and incorporate ‘Future 50 Foods’ into their dishes.
Ronnel Nulud, representing Energy & Resources, was announced as the overall winner of Sodexo Chef of the Year 2020, receiving gold best-in-class, and was presented with a trophy by Culinary Ambassador, David Mulcahy.
Andy Clarkson, Catering Manager from Aliwal Barracks represented Government & Agencies, and was awarded runner-up by the judges with an additional gold award.
Ronnel is Hospitality Head Chef and made an impression on the competition judges for his take on a plant forward menu. He scored highly for his presentation and use of sustainable ingredients. Ronnel’s menu consisted of a plant-based starter of Asian steamed dim sum featuring ‘Future 50’ ingredient soybeans, a main course of his famous whole free-range chicken adobo, and a dessert of British poached pears with lemon sponge cake and a pistachio crumb.
Pictured: Ronnel's three winning dishes
Commenting on his win, Ronnel said: “After all our hard work over the past few months, and the competition experience as a whole, I feel blessed to have won the 2020 title of Sodexo Chef of the Year. It has been great to work with everybody, and I can’t wait to share the knowledge I have picked up with next year’s competitors.”
As well as winning the title, Ronnel will have the opportunity to take part in professional development to support his culinary progression, including a visit to a top UK restaurant.
All the finalists were presented with a certificate and medal, a personalised chef jacket, a year’s subscription to the Craft Guild of Chefs, and an exclusive invitation to a bespoke innovation training workshop.
Well done to everyone who participated in the competition this year, and congratulations to Ronnel and his Commis Chef Sergejs Sobolevs for presenting delicious dishes worthy of the prestigious title.
Pictured: The final nine competitors of the Sodexo Chef of the Year 2020 competition
Are you Sodexo’s next Chef of the Year?
The question on our lips is who will be next year’s Sodexo Chef of the Year – could it be you? Visit the Sodexo Jobs websote for more information and start your culinary career with Sodexo.
Our Sodexo Chef of the Year 2020 finalists were:
Ronnel Nulud, Hospitality Head Chef, Energy & Resources – gold best in class
Andy Clarkson, Catering Manager, Aliwal Barracks, Government & Agencies – gold runner-up
William Tinkler, Sous Chef, Eton College, Schools & Universities – silver second runner-up
Alex Fellows, Head Chef, Woldingham School, Schools & Universities – silver and hygiene award
David Humphreys, Development Chef, Tillery Valley Foods, Healthcare – silver
Peter Ciszak, Head Chef, Keepers Restaurant at the Royal Academy of Arts, Sports & Leisure – bronze
Oliver Keenan, Senior Relief Chef, Paypal, Dublin & Dundalk, Corporate Services – bronze
Adam Collison, Head Chef, APL Alderley Park Ltd, Corporate Services – bronze
Bruce Morrison, Chef Manager, Voyageur Spirit, Energy & Resources – bronze
Go behind the scenes and have your say!
Visit the Flickr album to go behind the scenes of the competition and see the chefs in action.
You can join the conversation on social media by following and using #SodexoChef20.Share the finalists stories, have your say and promote the fantastic talent at Sodexo!
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