International Chefs day 2026

After spending a couple of years in front of house, Penny found she was increasingly drawn to the kitchen. She loved the customer service side of her role, but she was fascinated by the skill, creativity and teamwork that went into preparing meals.

In 2024, she began her Level 2 Chef Apprenticeship, graduating 12 months later. Having never been particularly confident with technology, she suddenly found herself using a laptop, uploading evidence, communicating digitally with trainers and navigating online learning platforms. What once felt intimidating soon became another skill she could proudly add to her growing list of achievements.

Another challenge was completing a maths qualification alongside her apprenticeship. Like many people, Penny had carried the belief that she wasn't good at maths, but with hard work, support and determination, she passed with an impressive score. The experience reminded her that our abilities are often far greater than we believe.

Throughout her apprenticeship, Penny received encouragement from managers, trainers and colleagues who helped build her confidence. She also found herself helping others in return, sharing her experiences and encouraging newer apprentices who were feeling nervous about their own journeys.

Today, Penny is thriving in the kitchen and loves the creativity that comes with the role. From preparing dishes and perfecting presentation to learning about nutrition and food production, she has embraced every opportunity to develop her skills. She describes cooking as both creative and rewarding, comparing many of the skills used in professional kitchens to the budgeting, planning and organisation people use every day at home.

Penny wants others to know that it's never too late to start something new.

Her message is simple: don't let yourself become bored or assume it's time to slow down. The knowledge, life experience and practical skills gained over the years can be the perfect foundation for learning something completely different. Penny's story is a wonderful reminder that careers don't have to follow a straight line. With a little courage, determination and a willingness to learn, new opportunities can appear at any stage of life.

Over the past 12 months, Stacey has continued to expand her knowledge and expertise within the business, ensuring she remains at the forefront of catering innovation. She is also currently halfway through her Level 4 Senior Culinary Chef Apprenticeship, demonstrating her commitment to both personal and professional development. Following the recent restructuring of Stoneygate School, which forms part of the Leicester Grammar School Trust, Stacey's vision is to lead the catering provision across both schools. Her focus is on delivering a consistent dining experience, maintaining high standards, and ensuring that every child, regardless of which school they attend, receives the very best catering experience from Independent by Sodexo.

Her passion for food shines through in every meal she creates, including what many would say is the best curry in KEVIAT. 

Always eager to learn and develop, Nerinder embraced the opportunity to enter her first culinary competition two years ago and has since become a back-to-back finalist, demonstrating her talent, commitment, and drive to continuously improve. She regularly develops innovative menu ideas and is dedicated to enhancing the school food offer. 

Motivated by a genuine passion for feeding students and supporting the wider community, Nerinder brings energy, creativity, and commitment to everything she does. She is a highly respected and valued member of the team who consistently produces meals of the highest quality. Nerinder truly shines in her role and is thoroughly deserving of this recognition. 

Leadership Comment

 Nerinder consistently demonstrates the passion, talent and dedication we strive for across our teams. Her commitment to delivering exceptional meals, combined with her creativity and drive for continuous improvement, has made a real impact on both students and colleagues. Being a back-to-back culinary finalist is a testament to her skills and determination, and she is thoroughly deserving of this recognition on International Chefs Day.

His culinary career began unexpectedly in Argyll, where a seasonal kitchen porter role sparked a passion for professional cookery. Inspired by the pace, precision and camaraderie of the kitchen, he quickly progressed through the ranks, developing his skills in demanding environments where high standards were the norm. Along the way, his career has taken him to kitchens in Finland, Lapland and the Channel Islands, as well as volunteering in Ghana, before ultimately returning to Scotland and joining Sodexo.

As both a chef and a foodie, he believes in quality and versatility over quantity. For him, eating should be an experience rather than a rushed necessity, and he encourages his team to take the same approach. One of the most rewarding aspects of his role is helping others develop and grow, and he takes great pride in seeing colleagues build confidence, thrive and achieve their potential over time.

Sustainability is another subject he feels strongly about. Having learned traditional preservation techniques such as curing, pickling, salting and drying while working in Finland, he is passionate about reducing food waste and making the most of every ingredient. He believes that with so much food available to us, there is a shared responsibility to use it wisely and ensure as little as possible goes to waste.

For aspiring chefs, his advice is simple: stay curious and never stop learning. Experiment, taste, ask questions and embrace every opportunity to develop your skills. He believes the best chefs are those who remain open to new ideas and experiences throughout their careers.

Marianna grew up in a family that loved cooking and bringing everyone together around the table, so food has always been part of her life. There was no single turning point. She simply knew cooking was what she wanted to do, and over time she turned that passion into a career.

One of her proudest moments came in college, when she won a cooking competition against chefs who already had professional experience. Her dish was inspired by her father, which made the win even more special.

For Marianna, sustainability and nutrition are the future of professional kitchens. She champions local and seasonal ingredients, supports Irish producers, and uses every part of an ingredient, from stems and peels to coffee grounds. Her menus are healthy and balanced, with more plant-based options. The ingredient she couldn’t live without is fresh herbs, for the freshness, colour and flavour they bring, especially when they’re locally grown and in season.

She believes great food brings people together and makes them feel happy and cared for, and that workplace dining should make everyday meals feel special. What she loves most is being creative, bringing new ideas to life with her team, and seeing people enjoy what they’ve made together.

Her advice to anyone starting out? Be curious, get into the kitchen and don’t be afraid to explore. Try new ingredients, learn from different cultures, and above all, never lose your passion.

He was named Sodexo Chef of the Year in 2022 and North East Chef of the Year in 2023, with his award-winning menus consistently drawing inspiration from North East produce and heritage. The collaboration with Kyle and Sodexo Live! brings quality and creativity through passion and with Kyle’s intimate knowledge of St James’ Park, its guests and the operational delivery of premium hospitality.

This helps develop a menu and guest experience that celebrates the very best of Newcastle and the Northeast, while meeting the expectations of the Premiership and also recently an international UEFA audience. 

Kyles ambition is to create food that is modern, distinctive and authentically North East – using exceptional regional produce and local stories, presented with the creativity and sophistication expected Sodexo Live! and our SJP clients through hospitality, retail and C&E..