How Sodexo chef Alan is putting 40 years’ service to the test
Like many Sodexo chefs, Alan Thomas found himself unable to work in the job he loved when the Covid-19 pandemic hit and lockdowns forced the closure of Birkbeck, University of London, where he was head chef. However, with more than 40 years’ experience in Sodexo kitchens – it was unlikely to be long before his talent was called upon.
Alan is one of Sodexo’s most accomplished and long serving chefs. His career has spanned more than 40 years and taken him to contracts including IPC Magazines, the Metropolitan Police, Bupa, Transport for London, University College London, the 2012 Olympics, Hackney Community College and now to his current role as head chef at City, University of London.
In his time, he has been trusted to set up new units and teams, develop Sodexo’s food offers and menus, and train and inspire countless young chefs starting out in their catering careers. His talent, experience and flair for all things food has long been recognised by the business and now the Craft Guild of Chefs has recently named Alan as one of only 40 Culinary Heroes in the country who delivered above and beyond during the pandemic.
“It was disappointing when Birkbeck had to close during lockdown,” explains Alan. “I’ve always been a very busy chef and I like it that way so when the business asked me if I could transfer across to help the team at Queen’s Hospital in Romford, I was happy to do it.”
The team at Queen’s wanted to review its food offer to ensure it was on-trend, innovative and fit for an evolving healthcare setting during the pandemic. Alan was one of two chefs asked to put this into action and show the Trust that Sodexo remained the best people for the job. He looked at the current menu for the main staff restaurant and could immediately see how to refresh it.
“I suggested a series of changes to broaden the menu appeal and expand the catering offer,” says Alan. “We put on a street food menu twice a week, increased the number of vegetarian options and introduced vegan dishes to ensure we catered for non-meats eaters, and those looking to reduce their meat intake. You can lose upwards of 20% of potential sales every day by not catering for non-meats eaters, and those looking to reduce their meat intake.
The changes that Alan and his fellow chef made took the food offer to a new level. He also played the lead role in establishing a food delivery service for students at the University of Greenwich.
“I was at Queen’s during the week and then went across to Greenwich at the weekends,” says Alan. “We set up an app where students could order as they would from Deliveroo or Just Eat, with meals including burgers, chicken and hot dogs delivered to their student accommodation. At the height of the pandemic we were handling more than 100 deliveries a night.”
Although Alan would consider his commitment and flexibility at this challenging time ‘just part of the job’, his colleagues thought otherwise and put him forward for The Craft Guild of Chefs award. A off-one celebration, the Culinary Heroes awards asked people to nominate chefs who volunteered or refocused their business to support the public or essential workers during the pandemic.
“I had no idea I’d been nominated until I got a phone call on the day of the event itself asking why I wasn’t going?!’ says Alan. “I was working on a function that night so was happy that it could be collected on my behalf.”
It was recognition well deserved and will add to the host of internal awards that Alan has won during his exceptional career with us, including internal ‘star awards’ while at UCL and a ‘development chef of the year’ accolade for his work with Unilever in devising dishes using innovative new ingredients.
Always keen to pass on his skills, Alan is passionate about encouraging the next generation of Sodexo chefs. “We need to nurture strong young talent, and I’m happy to play a part,” he says.
Thankfully he has no plans to retire just yet.
“At the start of my career someone said to me that if you choose to become a chef ‘you will never be cold and you will never be hungry’. I’ve never forgotten that! It’s been a great career and as long as I remain healthy and happy I will carry on.”
Alan is now enjoying his next new challenge, in the head chef role at City, University of London, having joined the team two months ago.