IMG_1840
Sodexo's Recipes for a Better Tomorrow Culinary Competition was held at the venerable James Beard House this year and each of the finalists can be proud of the sustainably prepared cuisine cooked in the kitchen of the James Beard House, where the best chefs in America create fundraising dinners on a daily basis. The competition looked at taste, presentation, and support of Sodexo's goals for the environment, local communities and health & wellness
Sodexo Chef Jason Murchison of Napa Valley Unified Schools was named winner with his "Chocolate Espresso Braised Pork over Jasmine Rice with Grilled Sweet Corn & Avocado Salad." Chef Murchison competed against four other Sodexo chefs including
Chef Joshua Chandler, Shenandoah Valley Westminster
Cider Glazed Pork Loin with White Sweet Potato and Carrot Swirl Puree
Chef Andrew Cox, Harvard Kennedy School
All Natural Vermont Roast Turkey with Organic Quinoa Pilaf and Citrus
Executive Chef Leanne English, University of New Brunswick
Ginger Salmon with Citrus Coriander Maple Glaze, Roasted Fingerling Potatoes and Sautéed Fiddleheads
Chef Jesse Kraft, St. Barnabas Medical Center
Pan Seared Cod Filet with Beet Vinaigrette and Pumpkin Quinoa Risotto
Videos from each of the chefs are available at www.youtube.com/user/SodexoCSR
For more information about Sodexo's Better Tomorrow Plan, visit www.sodexoUSA.com and click the link for Corporate Citizenship.