Chefs Eason Chen and Jake Leach from BHP Carrapateena in South Australia won the Gold Medal and Waste Warrior Award, when talented chef finalists from around the globe came together at the grand finale of ISS’s annual Culinary Competition in Copenhagen, Denmark.
The competition's sharp focus on global street food and sustainability trends tested the expertise of chefs from Belgium, Chile, Norway, Sweden, UK & Ireland, and North America. Eason and Jake's unique interpretation of sustainable street food impressed the panel of judges, which included renowned Swedish chef Klas Lingberg.
“It was great to see the region represented in the passion and attitude of food. Seeing our fantastic chefs from remote services introduce that regional personality to the main stage in Copenhagen makes us all very proud," said Anthony Morris, Head of Food Product & Performance ISS Pacific
Innovative approach
Hamish Cook, Head of Group Food Services at ISS/AS also expressed his admiration for the winners, and all the participating chefs:
“The Australian team’s contribution showcased their innovative approach to include various plant-based ingredients into an extremely tasty experience that embodies the essence of street food.”
“At ISS, we are firmly committed to supporting our employees through ongoing talent development, education and opportunities for professional recognition. We have built a strong global chef community, and it brings me immense joy and pride to see how our talented chefs are translating their diverse skills into the innovative food experiences we have witnessed throughout this competition.”
Sustainable street food and plant-based ingredients
The central theme of this year's competition was to bring people together through sustainable street food and plant-based ingredients. Street food has evolved into a global trend, transcending borders, cuisines and social backgrounds, uniting people in an informal and authentic setting.
"Rooted in Far Eastern traditions, this timeless style of dining resonates particularly with today's younger generations due to its simplicity, reliance on fresh, locally sourced ingredients, and its capacity to bring diverse cultures together," explains Hamish.
“With more than 200 different cultures represented at ISS, across more than 30 countries, we firmly believe that we can positively contribute to this food trend – magnified by our continuous focus on sustainable food offerings and approaches. This includes reducing food waste and carbon emissions, promoting animal welfare, and enhancing health and well-being. We’re already introducing street food stations in an increasing number of restaurants at customer sites worldwide, making the authentic street food experience accessible on a global scale.”
World-class culinary experiences
Lentils, kale, wild rice and beans were just some of the ‘future 50’ plant-based ingredients that the chefs could include in their individual creations, all designed to embody the essence of the best sustainable street food.
The chefs collectively showcased their dedication to advancing ISS’s ambition of providing sustainable world-class culinary experiences to the millions of customers we service each week.
The winners
1st place: Eason Chen and Jake Leach, ISS Pacific
2nd place: Johannes Fløan and Kamil Radlak, ISS Norway
3rd place: Brian Sarofeen and Michael Kedala, ISS North America
About the winners
Eason (Chun-Yen) Chen is a chef for BHP Carrapateena, South Australia. He has been in the culinary field for nine years and has been with ISS for close to three years. Growing up, Lunar New Year celebrations in Taiwan inspired his passion for food, with traditional dishes bringing families together. Having honed his skills in both Eastern and Western cuisines, Eason's dishes not only visually captivate but also weave a story that leaves a lasting impression on diners. His dedication to creating dishes that bring joy is a testament to his unique approach in the kitchen.
Jake Leach is also a chef for BHP Carrapateena, South Australia. He has 14 years in the culinary industry under his belt, and he's been with ISS for four years. Childhood memories of his grandmother's unparalleled rissoles and fritters have left an indelible mark on his palate, making them a cherished request during family visits. Jake's experience working in the mines has exposed him to an ever-changing menu, broadening his expertise in various cuisines. While he is skilled in bulk cooking, his true passion lies in the delicate art of pastry, showcasing his diverse range in the kitchen.
About the culinary competition
The International Culinary Competition is a prestigious global culinary contest open to food service professionals working for ISS around the world. The competition commenced with local contests in markets where ISS offers food services, culminating in the selection of seven teams of two chefs to compete in the grand finale held at ISS HQ Copenhagen on 20 September. Since its inception in 2017, the International Culinary Competition has established itself as ISS’s culinary flagship event, providing ISS chefs with a global stage to showcase their culinary talent and skills.
ENDS
About ISS
ISS is a leading workplace experience and facilities management company. With a presence in more than 30 countries worldwide and with more than 15,000 employees across the Pacific, who we call 'Placemakers'. In partnership with customers, ISS drives the engagement and well-being of people, minimises the impact on the environment, and protects and maintains property. ISS brings all of this to life through a unique combination of data, insight and service excellence across Resources, Aviation, Healthcare, Education, Defence and Government sectors.
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