Renowned Chef Attends Sodexo Prestige’s Own Version of ‘Bake Off’
Monday, November 3rd, 2014
on behalf of Sodexo Prestige
A UK catering giant welcomed world famous chef, Willie Pike MBE, to its annual ‘Salon Culinaire’ event held at Scotland’s famous Perth Racecourse.
Sodexo Prestige Venues and Events (PV&E), catering and hospitality partners to five of Scotland’s most exclusive venues, including Hampden Park and Royal Botanic Garden Edinburgh, hosted the company wide event to showcase the talent and passion of Sodexo employees across all areas of the business.
The event, – which was such a success, that the racecourse has already been booked for next year – saw over 120 entrants from Sodexo take part in numerous different bake-offs and cookery challenges for a chance to have their culinary prowess recognized by some of the finest chefs in Sodexo.
Guest of honour, Willie Pike MBE, famed for his sugar crafting and show stopping desserts, donned the chef’s whites to host a cookery demonstration, which was lapped up by the eager Sodexo staff.
Stephen Frost, Executive Chef for Prestige in Scotland, said: “It is a real honour to have Willie Pike attend this year’s annual Salon Culinaire event.
“As a company, we are always exploring new and innovative ways to continually evolve and improve.
“Therefore we greatly appreciate the skill and talent Willie possesses and as catering staff we share his passion for good food and fine quality ingredients.”
The action packed day saw employees across all areas of Sodexo go head to head in a variety of cookery competitions, which included making a selection of different breads, putting together two identical portions of plated dessert and baking a sponge cake no bigger than 30cm wide.
And in true bake-off style, contestants had their culinary delights tasted and judged by the specially selected judging panel.
Those on the judging panel included Craft and Food Development Director, David Mulcahy, Sodexo Prestige’s Executive Chef for Scotland, Stephen Frost, Executive Chef for Corporate Services, David Ward, Head Chef of Sodexo Prestige in Scotland, Tom Beauchamp, Executive Development Chef for Corporate Services, Keith Burton and Executive Chef for the Scottish Parliament, Mark Barker.
Stephen continued: “This event is great because it’s company wide, so it offers employees from various areas within Sodexo the chance to come together for a bit of friendly competition.
“It’s also a great way to demonstrate the Sodexo Prestige commitment to using fresh, seasonal produce wherever possible.
Other challenges which were held on the day included a soup making competition, a jam, chutney’s and preserves contest, a coffee making competition, a street food challenge and the very competitive and famed Omelette Challenge, won by Account Manager for Thales, Jim Doolan.
Private: Vickie Henry
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