The plant-based food sector is attracting increasing attention from the culinary world, as evidenced by a global chef competition hosted by Sodexo. Nine finalists, representing Australia, Brazil, Chile, France, India, the Netherlands, the United Kingdom, and the United States, are preparing for a final showdown in London on .
The competition, which underscores a growing trend towards sustainable and health-conscious dining, challenges chefs to create dishes centered around plant-based ingredients, with a focus on seasonality, nutritional value, and minimizing environmental impact. This isn’t simply about vegan or vegetarian cuisine, but a broader reimagining of ingredient sourcing and flavor profiles to build a more sustainable food system, according to competition organizers.
The finalists’ diverse approaches to plant-centric cuisine offer a glimpse into global culinary traditions adapted for a plant-based future. Peter Brass of Australia will present a Curried Sweet Potato & Lentil Croquette, accompanied by Herbal Tea-Infused Cauliflower Leaves and Cauliflower Purée, finished with Sweet Potato Chips. Ricardo Machado from Brazil is preparing a Tian of root to stem Beets, mushrooms and Squash, served with a beetroot reduction and root granola. Denisse Galvez, representing Chile, will offer Slow cooked Cochayuyo (seaweed) confit vegetables, Potato Mille-Feuille and young Sprouting shoots.
The United States is represented by two finalists: Randall Prudden, with his dish The Whole Pumpkin with roasted Maitake Mushroom & Mole Negro, and Joel Ryan, who will present a Vegan Panisse “Poutine” with maitake mushroom hemp gravy and cashew curds. Faustine Germain of France is preparing a dish featuring a Perfect poached egg, creamed polenta, tomme de savoie, glazed asparagus with a crispy quinoa and sauce vierge. Gordon Carberry, representing Ireland, will showcase Miso roasted Parsnip with textures of Parsnip, wild rice, crispy chickpeas and aquafaba mayonnaise.
Rounding out the finalists are Pravin Nanaware from India, who will present “Sustainable Sea & Root,” featuring Grilled watermelon sweet potato crisps and candid watermelon marmalade, and Robert Janse from the Netherlands, with Smoked Kohlrabi with miso, white bean cream and kombucha beurre blanc.
The competition culminates in a livestreamed awards ceremony in London on , alongside Sodexo clients and partners. A reception will follow, where the finalists’ creations will be served, providing a practical demonstration of the innovative plant-based dishes.
Sodexo, founded in Marseille in , has increasingly focused on sustainability initiatives within its operations, providing catering and facilities management services worldwide. The company’s commitment to shaping “better everyday experiences” is reflected in its support for this culinary competition.
This competition arrives amidst a broader landscape of culinary challenges. The Global Chefs Challenge 2024, held in Singapore in October , saw Ale Mordasini of Switzerland take the overall title. The Global Vegan Chefs Challenge, a separate category within the larger competition, was won by Steve Lentz of Luxembourg. These results demonstrate a growing recognition of culinary excellence across a range of dietary approaches.
The plant-based movement is gaining momentum, driven by consumer demand for healthier and more sustainable food options. The Sodexo competition, and events like the Global Chefs Challenge, are not merely showcases of culinary skill, but indicators of a significant shift in the food service industry. The emphasis on seasonality and reduced carbon footprint suggests a growing awareness of the environmental impact of food production and consumption.
The selection of finalists from diverse geographical locations highlights the global nature of this culinary trend. Chefs are drawing inspiration from local ingredients and traditions while embracing plant-based innovation. The use of ingredients like Cochayuyo seaweed from Chile and watermelon in India’s entry demonstrates a willingness to explore unconventional ingredients and flavors.
The judging panel, comprised of renowned chefs and food experts, will evaluate the dishes based on their creativity, taste, presentation, and adherence to the competition’s criteria. The outcome will likely influence culinary trends and inspire further innovation in the plant-based food sector. The livestreamed event on will provide a platform for showcasing these innovative dishes to a global audience.
Beyond the immediate competition, the event signals a broader industry trend. Food and facilities management companies like Sodexo are increasingly recognizing the importance of offering sustainable and plant-based options to meet evolving consumer preferences. This competition serves as a visible demonstration of that commitment and a catalyst for further innovation in the field.
