The nine finalists from Australia, Brazil, Chile, France, India, the Netherlands, the United Kingdom and the United States, will go head-to head in an intense day of competition in London. Their dishes will be evaluated by a jury of renowned chefs and food experts.
The awards ceremony – also livestreamed on YouTube – will take place in London at the end of the competition on March 24, alongside Sodexo clients and partners. A reception will follow, where the finalists’ creations will be served, perfectly reflecting the spirit of the competition.
Each finalist has created a recipe that expresses their culinary identity, while placing plantbased ingredients at the center of the plate and focusing on seasonality, nutritional quality and reduced carbon footprint.
Peter Brass (Australia): Curried Sweet Potato & Lentil Croquette with Herbal TeaInfused Cauliflower Leaves and Cauliflower Purée, Finished with Sweet Potato Chips.Ricardo Machado (Brazil): Tian of root to stem Beets, mushrooms and Squash, beetroot reduction and root granola.Denisse Galvez (Chile): Slow cooked Cochayuyo (seaweed) confit vegetables, Potato Mille-Feuille and young Sprouting shoots.Randall Prudden (United States): The Whole Pumpkin with roasted Maitake Mushroom & Mole Negro.Joel Ryan (United States): Vegan Panisse “Poutine” with maitake mushroom hemp gravy and cashew curds.Faustine Germain (France): Perfect poached egg, creamed polenta, tomme de savoie, glazed asparagus with a crispy quinoa and sauce vierge.Gordon Carberry (Ireland): Miso roasted Parsnip with textures of Parsnip, wild rice, crispy chickpeas and aquafaba mayonnaise.Pravin Nanaware (India): “Sustainable Sea & Root” Grilled watermelon sweet potato crisps and candid watermelon marmalade.Robert Janse (Netherlands): Smoked Kohlrabi with miso, white bean cream and kombucha beurre blanc.