2020全球年度烹饪报告（英文版）.pdf

GLOBAL ANNUAL CULINARY REPORT 2020Copyright 2020 by Sodexo I All rights reserved. No part of this publication may be used or reproduced in any manner whatsoever without written permission. 08 Our Love of Food 20 Culinary Excellence 40 Our Chefs 46 Culinary Events CONTENTS 58 Rewards its time for a newAspretto. TheAsprettorefresh began by engaging guests and clients to discover what was most important tothem.This insight gave great ideas on what todaysAsprettoshould be dialing up quality, consistency, arange ofaesthetics and experiences. Were delivering all of that in four new-look concepts that feel contemporary, inviting and exciting, thatareflexible to suit our clients spaces and our guests needs. At our Coffee Shops, skilled baristas engageourguests, who can gather to collaborate or relax. At the Coffee Bar, guests who dont have time to lingergettheir barista-crafted drinks and are on their way. At Coffee Corners, guests help themselves andenjoyspeed and convenience. Finally, the Coffee Countertop fits into our restaurants and helps ourguestscomplete their meal experience. These formats all require a quality coffee, which starts with the bean itself. T o get the quality ourguestscrave, weve joined forces with two global partners to buy the best beanAsprettohas ever seenwhich isof course sustainably grown and Fair Trade Certified. Theres much more to quality than justingredients,and to ensure the best experience to our guests, weve extended our quality standards with anewAsprettotraining program and coaching program, which helps our teams produce the best cuptheAsprettoWay. Last but by no means least,Asprettosgot an even more ambitious social framework. Our globalreachgives us the opportunity to make a dramatic, positive impact on the world, through ethicalsourcing,humanitarianism and eco-stewardship. These initiatives bind everyAsprettolocation togethersowherever our guests grab their cup, they can be sure theyre drinking from a cup full of possibilities.MODERN RECIPE FRESH THINKING FOR URBAN BUSINESSES F rom food that fits a lifestyle to inspiring dining environments, urban workers are hungry for a change in the culinary landscape. Enter Sodexos Modern Recipe, a cutting-edge culinary offer that presents a contemporary menu thats as relaxed as it is refined. Modern Recipe is now open at more than one dozen sites, with almost five dozen additional sites opening in 2020 in seven regions around the globe25 Developed around business trends and guest insights, Modern Recipe energizes client sites for todays multigenerational workplaces. With business needs in urban markets changing at a rapid pace, we realized that the relationship between food and work was changing, as well. Guests are now more focused on food benefits and functional foods tied to health and well-being. In simple terms, what guests eat relates to who they are. We designed inspiring environments and menus with healthy choices that aid in productivitywith flexible dayparts and a full range of choices based on what guests are looking for, whether its comfort, adventure, wellness, speed or indulgence. Modern Recipe creates a sense of community throughout the day, focusing on fresh, uncomplicated, artisanal-quality food thats delivered with relaxed excellence. 70% OF WORKERS ARE UNINSPIRED WITH THEIR WORKPLACE. WE CAN CHANGE THEIR EXPERIENCE.* PRODUCTIVITY INCREASES BY WITH HAPPY EMPLOYEES.* 12% *Source: IZA Bonn Workplace StudySHINING A SPOTLIGHT ON BRITISH FOOD A s a company that has food at its heart, celebrating and supporting our partner producers and suppliers is incredibly important to us. Locally sourced food tends to be fresher, more sustainable and, because it has travelled fewer food miles, it has a smaller impact on the environment. These factors are important to us and we also know that its high on the agenda for our clients and guests as well. We are proud to partner with Love British Food, who leads the national promotion of British produce and encourages caterers and retailers to choose British food wherever possible. Weve been a supporter for many years, with our sites really embracing British Food Fortnight, which takes place in October, and shines the spotlight on the local ingredients in our menus27 Theres something wholesome about growing fruit and veg or rearing animals, and more than ever people love hearing the story about where their food is coming from and the passion that has gone into it. Thats why Sodexo is highlighting a number of our producers over British Food Fortnight, such as Dingley Dell pork and the wonderful cheeses made at White Lake Cheese. Fantastic seafood is available in this country, which I personally love to cook with. There was a time when all the hake from southwest England was being exported to Spain and Portugal but increasingly its being recognised here and used to create delicious healthy dishes. As well as our rivers producing delights such as Chalk Stream Trout, we also have some of the best oysters, mussels and clams in our waters. With a significant shift towards plant-based diets in recent times, its also important that we celebrate the wealth of fruit and veg grown in the UK. Sodexo has proudly joined forces with Waste Knot in our campaign to reduce the amount of grade B fruit and vegetables that is, those which dont meet strict cosmetic criteria but are perfectly fine to eat that is thrown away or left to rot. We launched Wasteful to T asteful in 2018, partnering through Waste Knot with Ferryfast, a cooperative of farmers in Worcestershire, to supply our units with boxes of rescued produce to use in innovative ways and promote the power of plants. Not only does this reduce food waste, which is one of our key Better T omorrow commitments, but it also means we are supporting farmers who have spent time and effort growing and harvesting the produce.Its important to us as a company that we are using responsibly sourced ingredients, and buying local products means we are confident that our fresh meat is Red Tractor certified, and our seafood meets Marine Stewardship Council standards. Of course, by using local suppliers and producers, we are also supporting the British economy and employment.I would encourage everyone to make the most of the wonderful ingredients available to us and see what meals you can make using local, seasonal produce. Contributed by DAVID MULCAHY Culinary Ambassador Sodexo UK and Ireland “I have long been a passionate advocate of British food as a chef, using locally-sourced produce as much as possible, and really championing the breadth of ingredients available from within the UK in my role with Sodexo.LE JULES VERNE: THE MUST-VISIT PARISIAN CULINARY DESTINA TION T he Eiffel T ower needed to improve the experience offered to its six million annual visitors. Such was the promise of the partnership with Sodexos Sports Citibanamex in Metepec, T oluca; Banorte in Monterrey; and Newmont Goldcorp in Zacatecas, to showcase his impressive culinary expertise with dishes and delicacies from India. Pictured: Chef Roshan Paully45 CLAUDIA ALVARADO District Chef US Classically trained in French, international and Peruvian cuisines, Chef Claudia Alvarado brings creative flair, a passion for food and business acumen to Sodexos culinary operations. Shes shared her talents as a Certified Executive Chef in four- and five-star hotels and remote site camps in South America, delighting her guests with her adventurous, diverse palette. Her strong record of streamlining operations and her technical expertise have proved invaluable to Sodexo in setting up new accounts, labor scheduling, monitoring food costs and continuously improving quality of service. RUBEM NASCIMENTO Instructor Chef Northeast Region BRAZIL Chef Nascimento has been with Sodexo for five years, and is proud of the contributions he makes. Hes responsible for 58 restaurants in Brazil, where he manages culinary and training. He was part of Northeast Region 1s development team for Chef Express, which emphasizes guest choice, quality food and beautiful presentation. BRENDAN DOUGHERTY Executive Chef US Passionate about providing thoughtful and interesting food made from the best ingredients, Executive Chef Brendan Dougherty grew up on a rural 30-acre farm and deeply appreciates local and sustainable sourcing. With his background in fine French cuisine, hes served as a chef in diverse environments, from restaurants and inns to chefs table dinners and catering. During his culinary training, Chef Dougherty spent two years in France cooking under Michelin- starred Chef Jean-Michel Bouvier at his Chambry restaurant LEssentiel and preparing private dinners for acclaimed expat Kate Hill of Kitchen at Camont in Gascony. One of his prized career highlights includes preparing the dinner for the James Beard House when they recognized his mentor Jean-Marie Lacroix, the famed chef in Philadelphias restaurant and catering scene. He approaches his work with excitement and an inquisitive nature, focused on writing unique menus and searching for new ways to display food. “My goal is to provide guests with a culinary experience theyll never forget,” he saysCULINARY EVENTS47 Athletes work hard, play hard and perform amazing featsand Sodexo brings its A-game to support their efforts. From local venues to games on the worlds stage, our culinary and hospitality expertise create medal-worthy events. Photography by Chef AymericHalbmeyer CULINARY EVENTS49 SODEXO FOR THE WIN! W hen feeding thousands of elite athletes, you need to be on your game. In July and August 2019, Sodexo was at the heart of a massive effort to support athletes and teams at the multisport Pan American and Parapan American Games held in Lima, Peru. It was the largest sporting event ever hosted by the country, and Sodexo demonstrated its capacity to meet the dietary needs of competitive athletes in our specially constructed dining facilities in the Pan American Village. COLLABORA TION AND TEAMWORK ENSURE SUCCESS A T THE PAN AMERICAN GAMES Being selected for this incredible event was such an honor. From the beginning of the process, we collaborated with a multidisciplinary team representing various countries of South America, Europe and Canada. The goal was to showcase Peruvian cuisine and adapt it to the needs of high-performance athletes. We implemented Sodexos best practices, which were developed and refined over 40 years of delivering quality food service, to support the 55 days of the event. 6,212 A THLETES AND OFFICIALS 1,875 VOLUNTEERS 24,000 MEALS SERVED A T PEAK HOURS 700,000 TOT AL MEALS FOR A THLETES AND SUPPORT ST AFF 3,000,000+ COMPOST ABLE PAPER ITEMS 4 0 DAYS OF KITCHEN AND DINING ROOM CONSTRUCTION THE PAN AMERICAN GAMES BY THE NUMBERSAn event of this magnitude demonstrates Sodexos ability to plan and implement large-scale operationsand achieve a 96% satisfaction rate. With logistics and safety at the core of our operation, we standardized all processes in the food chain and adhered to strict and continuous quality standards with suppliers and product to assure traceability of ingredients. We met with 80 suppliers to align our efforts and researched products that provide efficiencies and savings to Operations. In addition, Sodexo instituted an environmental plan that included a waste reduction policy and an information campaign aimed at athletes, delegations and volunteers, who dined on biodegradable, compostable serveware. From design to deployment, Sodexo maximized teamwork to deliver unprecedented services to our client, our athlete-guests and all of our collaboratorsand we were ready for opening day. Our vision and courage, as well as our project management expertise, led the Sodexo team to victory at the Games! Contributed by PA TRICK BOULLIER CEO Sodexo LA T AM Corporate Services Supply and Logistics “The operation that Sodexo designed and implemented is agile and unique. We have the know-how and experience to succeed.” SERGIO VERGARA Project Manager Pictured: President of Peru Martn Vizcarra with members of the Sodexo Peru team51 PAN AMERICAN VIDEO Learn more about the amazing effort to create dining facilities at the 2019 Pan American GamesChef DelaCruz will be the Executive Chef for Super Bowl LIV at Hard Rock Stadium, which also hosts University of Miami football games, the Miami Open tennis tournament, international soccer matches, world-class concerts, corporate outings and more. Chef DelaCruz, Centerplate and stadium partners maintain an extensive menu for football games and other events throughout the year. Born and raised in Nagua, a small town in the Dominican Republic, her grandmothers were a huge influence in her career choice. After culinary school, Chef DelaCruz worked at a variety of top-tier sports and entertainment venuesfrom the U.S. Open T ennis Championships to the Kentucky Derby. She also served as Executive Sous Chef for the Miami Heat at American Airlines Arena, where she opened some of their most exclusive clubs, including The Flagship Lounge. Pictured: Executive Chef Dayanny DelaCruz (second from the left) and Centerplates team at Hard Rock Stadium. CREATING CULINARY EVENTS AT HARD ROCK STADIUM: CHEF DA Y ANNY DELACRUZ AND CENTERPLA TE A s the Executive Chef for Centerplate, Dayanny DelaCruz delights Miami Dolphin fans at Hard Rock Stadium with her delicious South Florida cuisine. Chef DelaCruz leads the effort to build out the service offering at the stadium with dishes meant to reflect South Florida tastes and flavor profiles. Shes known as a creative, innovative culinary professional with strong attention to detail and a real passion for the latest food trends53 Pictured: Miami Cubano Sausage Pictured: Miami Open Cake PopsGROWING NEW IDEAS AT BLUE BEAR FARM CENTERPLA TE DELIVERS FARM-FRESH FOODS A T THE COLORADO CONVENTION CENTER J ust steps away from the kitchen at the Colorado Convention Center, bees buzz from herb to vegetable to hive while guests enjoy a late-afternoon garden party. Created by Centerplate and local partners, the bucolic oasis at Blue Bear Farm is part of Denvers integrated effort to bring community, local sourcing, and sustainability to life for residents and visitors. Pictured Above: Centerplate Culinary T eam at Blue Bear Farm A Centerplate client for more than 30 years, the Colorado Convention Center is an environmentally conscious community and has been recognized among the worlds top venues for meetings and events. The Centerplate culinary teamled by Executive Chef Kayley Boyleworks with Convention Center leaders and city officials, as well as local business and nonprofit partners, to bring the vision of Blue Bear Farm to life55 With more than 5,000 square feet of growing space, Blue Bear Farm has been a catalyst for the urban farm movement. Annually, it yields a bumper crop of farm- fresh fruits, vegetables, herbs and honey from the onsite beehives. With a brand-new greenhouse in the works and a farm-to- table menu ro