Gordon for ‘Change’ Challenge
Gordon Carberry, a craft development chef for workplace services provider Sodexo Ireland, will be representing Sodexo UK and Ireland at the Grand Final of Sodexo’s "Cook for Change!" global sustainability chef challenge in London next March, where he will compete against eight other Sodexo chefs based worldwide.
The global challenge, now in its third year, allows the most talented chefs from within the Sodexo culinary community to demonstrate their creativity, showcase their love for food, and champion sustainability in the kitchen.
The Swords-based chef won the UK and Ireland regional finals against two other competitors with his dish of "Meacan Bán" (Irish for parsnip), comprising miso-glazed parsnip, gochujang, parsnip puree, popped chickpeas, wild rice, nori, citrus plant mayonnaise and crispy parsnip skins served with parsnip and apple shrub.
In preparation for the competition, Gordon travelled to France with two other chefs for three days of culinary workshops.
Gordon said:
"I love pushing myself outside of my comfort zone. I chose to take a humble ingredient and show it in as many different ways as I could. The experience so far has been incredible, all the finalists are talented colleagues, and I’m thrilled and honoured to be able to compete in the final."
Gordon has worked in restaurants ranging from Michelin star, fine dining and bistros to now working in contract catering, where he has found his home.
Matt Hay, Head of Culinary at Sodexo UK & Ireland, said: "This competition showcases what our talented chefs are creating every day for our guests across the region."
Each chef was asked to create one sustainable plant-forward or plant-based dish that showcases delicious global flavours and ingenuity with the use of ingredients and cooking techniques, as well as incorporating a food waste element such as utilising trimmings, by-products or repurposing ingredients.
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