Sodexo Chef Cooks Up A Storm
Wednesday, January 29th, 2014
on behalf of Sodexo Prestige
Tom Beauchamp spent a total of 90 minutes to prepare the three course feast that used all 40 of his pots and pans. Tom’s competition debut came during Sodexo Scottish Chef of the Year competition, where he went on to claim first prize.
“People were amazed by the number of pots and pans I turned up with. Some of my rivals brought their own specialist equipment, like water baths or ice cream makers. But I knew what I would really need would be all of my trusty saucepans – and I used every one of them.”
Tom is the event development chef with Prestige Venues and Events, the event catering arm of catering giant Sodexo, and no stranger to cooking under pressure.
His three course feast included a hake and pickled surf clam starter, pork with apple fondant and parsnip puree main course and a stunning chocolate tart dessert.
Judges included renowned chefs Joe Queen, considered one of Scotland’s greatest food ambassadors and Gordon Leitch, senior lecturer at Motherwell College.
For more information see the original press release.
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Tuesday, February 6th, 2018
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