Akeira’s story: food is more than just fuel for our patients

Working in a healthcare environment means patient care is the focus of everything we do – and that extends to the food we serve. Food is more than just fuel when you’re in hospital, it’s an essential part of recovery.

As a chef de partie for Sodexo at Wimbledon Nuffield Park Hospital in London, that’s what motivates me. I’m creating and cooking dishes that will not only aid physical recovery and restore energy but also boost mental wellbeing. By providing food that people enjoy, I’m helping to comfort patients at what can often be a stressful time.

I put my heart and soul into my cooking and always pay attention to the finer details. Sodexo is a company that cares and I bring that to my work – people can taste the care you put into your food.

I found myself looking around on the Sodexo website and finally something clicked. It seemed to be exactly the kind of company I was looking for. In my previous role they would say something one day and do something different the next but I wanted professionalism, good practices and policies to follow and it seemed like Sodexo could offer this. And what really drew me in were the opportunities for career development and growth; the chance to move in different directions.

I joined the Nuffield Park Hospital Wimbledon team in 2023 and it’s proved to be a brilliant move. For the first few months in the role I was making sandwiches, assisting the chefs with food preparation and gaining my confidence. The team around me couldn’t have been more supportive, and in August 2024 I was promoted to chef de partie, taking on more responsibility for creating and cooking fresh meals from scratch for our patients.

Knowing that I’m making food that people really enjoy gives me the greatest feeling. Dinner service is such an exciting part of the day and although it can get stressful, when you serve meals that get great feedback, it’s magic.

Making my mark in the wider Sodexo world

Being part of Sodexo has given me the chance to step outside of our hospital kitchen too. In 2023, I was selected for the company’s first Food of Black Origin competition. I wasn’t sure if I could take it to that level, competing against chefs from across the business. But coming from Jamaican heritage, and as someone with a passion for sustainable cooking, it was a perfect place to show my creativity.