Feb. 9, 2010
Luther College students, faculty and staff will have the opportunity to experience a Colombian culinary feast Friday, Feb. 19, prepared by chef Joaquín Suárez of the Sodexo Global Chef program.
Chef Suárez will prepare a lunch at 11:30 a.m. on Feb. 19 in Peace Dining Room, Dahl Centennial Union. Luther faculty and staff who would like to attend the lunch should contact Luther Catering, email email@example.com or telephone 387-1463 to request a reservation. Seating is limited, and reservations are on a first-come, first-served basis.
He will prepare a gourmet dinner to be served to the campus community in the Luther cafeteria as part of Sodexo’s global program that provides opportunities for students to explore new foods, cultures and traditions. The Global Chef dinner at Luther will be served 5-7 p.m. The Sodexo team invites all Luther students, faculty and staff to come and enjoy the meal.
Suárez will also give demonstrations of meal preparation that involve the students, allowing opportunity to interact with him and experience first-hand the cultural and educational benefits of his visit to campus.
Sodexo’s Global Chef program is an international chef residency program that provides an opportunity for top chefs worldwide to travel to different countries and share authentic international cuisine with local teams, students, faculty and staff.
The menu for the 5-7 p.m. dinner in the cafeteria will include:
- Ajiaco Santafereño—soup prepared from three different types of potatoes, chicken, corn on the cob, avocado, capers and heavy cream
- Lomo al Trapo—sirloin of beef wrapped in salt and cloth with avocado, Bogotá’s potato puree, vegetables in a balsamic touch and green salad
- A vegetarian entrée—variety of root vegetables with an orange and cilantro sauce
- Tentación de Limón—dessert featuring arequipe, milk, condensed milk, heavy cream, white chocolate and lemon
Chef Suárez joined Sodexo in 2001 and is the culinary leader for Sodexo Colombia, Costa Rica and Central America. A highly talented and classically trained executive chef, Suárez graduated from the Culinary Institute of America in Hyde Park, N.Y.
Suárez has served as group executive chef for the Intercontinental Hotels in Colombia and other prestigious properties in Ecuador. His restaurant experience includes La Petite Ferme in New York City.
In October 2004, Suárez visited Northwestern University where he participated with his colleague, chef Francisco Layera of Sodexo Chile, in the “Iron Chef” competition between South America and a team of chefs from the United States and Switzerland.
He traveled to Atlanta in May 2006 for the Sodexo Nutrition and Wellness Symposium, an international event organized by the Sodexo Worldwide Education Market Champion group. He collaborated with chef Michel Wetli of Emory University, to prepare delicious, nutritional meals for Sodexo colleagues from around the globe.
As the executive chef of the Global Chef program, Suárez coordinates Sodexo chefs’ visits to ensure the consistency and quality of the culinary aspects of the exchange.
DiversityInc named Sodexo one of the world’s top 50 green outsourcing suppliers and one of the top 50 companies for diversity.