PSU to Host Chef with Tastes from Down Under

January 30th, 2007 by Adam

Exotic food like octopus and lemon pudding isn’t the usual fare served at Plymouth State University’s dining halls, but that’s about to change.

PSU’s food service provider, Sodexho, is hosting Australian executive chef John Deane as part of the Global Chef Program, a month-long international chef residency that provides an opportunity for Sodexho’s top chefs to travel to different countries and share authentic international cuisine with local college students, faculty and staff. Sodexho provides meal plans for 2400 PSU students every semester.

Chef Deane brings his tour to Plymouth on February 15 and 16. While on campus, Chef Deane will work closely with the onsite Sodexho team in preparing menus featuring a range of Australian specialties from traditional desserts like steamed lemon pudding to more adventurous dishes like octopus and barramundi, a fish delicacy.

“Global Chef introduces students at PSU and elsewhere to diversity and inclusion,” said Chris Mongeon, Sodexho’s PSU General Manager. “The program allows them to experience cultures and culinary trends from other parts of the world.”

John Deane has been the Sodexho Executive Chef at Telstra Stadium in Sydney, Australia since 2002. His 16 years of experience in the hospitality industry have taken him from formal training in his native Ireland to the Dorchester Hotel in London, England, the Hotel Vier Jahreszeiten in Munich, Germany, and onto Australia, where he has built an impressive list of accomplishments since 1994. In Chef Deane’s tenure with a variety of management companies, he has overseen several prestigious venues, which include the Australian National Maritime Museum, Sydney Town Hall, Fox Studio Australia and the iconic Sydney Opera House. In 2000, Chef Deane was the Executive Chef for the Athletes Village, during the Sydney Olympic and Paralympic Games, and in 2003 for the Rugby World Cup Tournament. Sodexho is very pleased to welcome Chef Deane’s extensive knowledge of Australian and European catering operations and event management to the Global Chef Program.

Sodexho, Inc. (www.sodexhoUSA.com) is the leading provider of integrated food and facilities management in the U.S., Canada and Mexico, with $6.3 billion in annual revenue and 125,000+ employees.

For more information, contact Bruce Lyndes, PSU Media Relations Mgr., (603) 535-2775