Mickaël’s story: bringing entrepreneurial spirit to a thriving Sodexo career
John’s story: everyone has potential to positively impact the planet
When I was younger, I had three dreams. One was to join the military, the second was to become a truck driver – a common aspiration for many young people in the northeast of Brazil where I grew up. My third dream was to turn my love of cooking into a career. Choosing that path has pushed me to challenge myself, grow as a chef, and to chase another passion: to travel.
My mother was also a huge influence – a fantastic cook who poured love into every meal she made. As a curious child I loved watching her work, fascinated by the ingredients she added to the pot to create amazing dishes like quiabada (okra stew) with rice and beans or traditional macarronada (a Brazilian version of spaghetti bolognese), always bursting with flavors of garlic, onion and cumin.
I was determined to build a culinary career and started my time in São Paulo working in Italian restaurants. I joined Sodexo in 2016 and it’s a company I love working for. It’s allowed me to cook alongside talented chefs and refine my skills across a variety of sites in the eight years I’ve been here so far.
Working without animal protein, butter or milk is challenging. Creating flavorful dishes that look good and please the palate requires creativity and dedication. But as someone who likes to constantly push themselves and try new things it was ideal. I’m competitive and believe we need to evolve and modernize continuously.
The trip to Paris for the final was a dream – an incredible experience which bought together Sodexo chefs from all over world. I always wanted to visit other countries to explore their cuisine and culture. France is a beautiful country, and it was impossible not to take a picture on every street. I was enchanted by French cuisine, the bread is incredible and I was able to sample delicacies like oysters and escargot for the first time.
All the finalists spent time at Sodexo’s Lenôtre School, where award-winning chefs are trained.
Passing on the message is important to me too, and I talk to colleagues about the impact of food choices on the environment, from waste to excessive fertilizer use. It is possible to create delicious, sustainable dishes. Creativity is the key – the sky's the limit!
