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There is no better place for our senior chefs to learn, develop and enhance their cooking skills than École Lenôtre in Paris, one of the most prestigious culinary schools in the world.

More than 30 chefs have already attended workshops at Lenôtre as part of our commitment to quality and to deliver continuous improvement to our already high standards.

At all our schools, Sodexo chefs provide bread baked daily on site as standard practice. During an intensive three-day bread making course at Lenôtre, chefs were able to enhance their skills and know-how by learning the science behind baking bread, the different kinds of flours and how they each perform as well as learning techniques for creating different flavours, shapes and patterns. It means we now have a more artisan bakery offer. 

Independents by Sodexo chefs have also had the fantastic opportunity to learn about the art of making perfect chocolate desserts in a master class with Lenôtre’s head chocolatier. 

The chefs had six hours training and the course gave them a real insight into the many factors that affect the flavour of chocolate, such as which country it comes from and whether it’s blended or single source.  They then took their new skills back to their teams to raise the bar of desserts in our schools.