Rational and Sodexo have teamed up for a ‘Sustainable Chef Challenge’ that saw leading chefs from around the world battle to produce the best meat-free recipes.
Following preliminary rounds across five continents, the final was held at Rational’s HQ in Germany earlier this month.
Seven finalists competed over four days, with Dominique Doerr from France taking the crown.
His winning dish ‘Légumes rotis terre et mer’ included carrots, celery and a seaweed vinaigrette.
The other six finalists included Ashwin Iyangar (India), Levi Viana da Silva (Brazil), Daniel Szarolkiewicz (Norway), Rodrigo Cartes Valdes (Chile), Claudia Saldana-Rose (USA) and Adam Smith (UK).
The finalists faced a panel of experts, chaired by leading German organic chef Simon Tress.
The panel of experts were looking for in-house creations that were 100% plant-based and had low CO2emissions.
Creativity was also rewarded in the form of ‘upcycling’ – the use of ingredients that would otherwise be disposed of.
The dishes also had to be designed so that Sodexo kitchen teams around the world could easily prepare them, as the recipes will be available on Sodexo staff restaurant menus.
Jörg Walter, CFO of Rational, said: “We are delighted that our long-standing international client Sodexo has chosen our company headquarters as the venue for the competition.
“We are impressed by the performance and diversity of the food. Not only did the international chefs show how delicious vegetarian dishes can be, but also that the two iCombi and iVario cooking systems can provide excellent support for large commercial kitchens.”