We recently hosted Culinary Academy Masterclasses at Tewinbury Farm in Hertfordshire and Dublin in Ireland. We caught up with Zobias Gorman, Sous Chef in Corporate Services to talk what it's like to take part
Sodexo's Culinary Academy run Masterclasses throughout the year for chefs of all levels, for more information about the Academy view our newsroom story.
What do you love most about working as a chef at Sodexo?
The creativity that cheffing provides me brings a huge amount of joy. Creating new dishes that align with the seasons, getting to use the best produce for that time of year, and choosing how best to pair them is a real highlight of the job.
In addition, after the flavour profiles have been established, getting creative with the plating of each dish, deciding how to make it best shine and create that wow factor for the clients, is also what I love about the job.
How did you get started in the industry?
At University I gained a bachelor's degree in business management and economics. After considering my options post-university, that industry wasn't invigorating me. I decided to follow my passion and do what I loved outside of work, cooking. I moved to Leeds, went back into education and started an apprenticeship at a gastro pub where I gained a Level 2 NVQ to kickstart my career.
What was your career journey before joining Sodexo?
After three years upskilling and broadening my knowledge, I knew I wanted more and a move to the capital. I did a stagé at the Man Behind the Curtain for a while and then a stagé at The Frog by Adam Handling. The frog offered me a job post-stage, and I obliged. I soaked up a wealth of knowledge, whilst the team and the restaurant gained a Michelin star during my time there.
What was the name of the Culinary Academy course you recently attended?
I attended the Sustainable Fish Masterclass,
How did you find the course and what did your course entail?
The course was executed perfectly, it was well organised and prompt, whilst delivering a high level of content during the day, striking the perfect balance between practical and theory.
The course was centred around the sustainability of fish, how some species are overfished, and how it was our duty to teach people about this and to stop using these varieties to allow future generations to enjoy them also. In addition, there were detailed demos of filleting flat fish, oily fish and more substantial varieties, that we then went away and filleted ourselves. Lastly, we touched on sustainable farming and had a tour, where we picked local produce.
How do you find managing your apprenticeship alongside your day-to-day job at Sodexo?
To be honest, it can be challenging at times, juggling part-time education and a full-time job requires willingness and good time management skills to do well and keep on top of both roles effectively.
What did you learn from the course that will be most useful in your job?
The course taught me about the sustainability of certain fish and how to track that for future menu creation going forward, ensuring I am not part of the problem but the solution.
What other learning and support have you received in your role?
I have received a lot of support from my executive chef Dario Rendon, throughout my time here. He has given me extra responsibility when I was ready for it, always been on hand to give advice and encouraged me to further my career within Sodexo.
You recently won an award at the International Salon Culinaire competition - how important is entering these competitions for your career? These competitions are hugely important in advancing my career further, through upskilling and exposure. It can be challenging to stand out in a big company like Sodexo, and this is what platforms such as Salon Culinaire provide. Furthermore, creating a dish from scratch whilst keeping within the limits of the competitions, such as time, products, and environment, enables you to become a smarter chef.
What are your ambitions for the future as a chef?
Sodexo is a company that is hugely supportive of your career and has a wealth of opportunities available. I would like to move up the ladder within Sodexo for that reason, utilising opportunities such as gaining my Level 4 Senior Culinary Chef qualification to propel me upwards more quickly. Also, I always like to challenge myself, whether it’s an apprenticeship, a competition or a project within my site. Therefore, I want to keep utilising these areas to continuously upskill and progress myself as a chef.
More people stories
From Apprentice to Future Head Chef: Faye’s Inspiring Culinary Journey
