27th Oct 2008 - 00:00
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Abstract
Sodexo gave a group of its chefs the chance to perfect their pastry making skills in a development study trip in Switzerland last month, where they received two days of tuition from master patissiers and chocolatiers in Lucerne and Zurich.
Ranging from executive to junior level, 10 chefs from across Sodexo's business, including the group's Chef of the Year winner Steven Wylie, were treated to an evening of fine dining at the Hotel Montana by baked goods specialist HUG, accompanied by Swiss pastry professor John Huber and representatives from Town & Country Fine Foods.
The following day kicked off with a tour of HUG's Lucerne factory, where the chefs observed the production of a variety of tartlets, wafers, biscuits and meringues, before attending a lecture on molecular gastronomy techniques. They learnt about the emulsification, sferication and gelificacion of liquids in sweet and savoury pastries, before experimenting for themselves.
The group then travelled to Zurich and were given a tour of the city's most renowned patisseries by John Huber.
And on day two, chefs visited the Carma academy in Zurich, a brand of Barry Callebaut. They received training in the different uses of ready-to-use glazes, chocolate sauces and mousse mixes, and then toured the factory to see the production process from cocoa bean to finished product.
David Mulcahy, craft & food development director of Sodexo UK & Ireland, commented on the trip: "At Sodexo we believe in giving our culinary talent the chance to shine in all aspects of food preparation. The trip was an excellent opportunity for chefs from all levels of our business to acquire specialist skills from experts in their field."
He continued: "Many of those who came to Switzerland have expressed an interest in developing the new techniques they have learnt; which they will be able to do in further training sessions with John Huber." The development trip was sponsored by Town & Country Fine Foods and Barry Callebaut.
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