Sodexo Shines at PACCON 2024: Spotlight On Culinary Excellence

Sodexo took the spotlight at the 2024 PACCON conference showcasing culinary excellence and leaving a lasting impression on consortium attendees from 29 private liberal arts colleges and universities on the West Coast.

The sponsored reception, held in a transformed nightclub space on Jan. 8 at Renaissance Esmerelda in Indian Wells, California, featured five chef teams from Chapman University, Lindfield University, Loyola Marymount University (LMU), and Seattle Pacific University.

The Sodexo social featured a Top Chef-inspired atmosphere with passed appetizers, four action stations, and elegant food displays. Campus culinary teams worked together seamlessly to deliver a memorable and immersive dining experience.

Reggie Ramos, Catering Director at Chapman University, spearheaded the planning and execution of the catering, while Regional Chef Chris Studtmann, along with Chef Noah Bekofsky of Lindfield University, led the culinary planning and execution. Their collaborative efforts, along with the Sodexo teams, resulted in a memorable dining experience for attendees.

At the PACCON 2024 Reception, expertise of the featured chefs was highlighted through an innovative menu, offering a creative array of flavors and options.

The passed hors d’oeuvres included Jackfruit Carnitas Tostada, Dungeness Crab Cake with Old Bay Aioli, Quinoa Mushroom Veggie Slider, Northwest Smoked Salmon Crisp, and Gingerbread Tiramisu, each offering a unique and delicious experience for the attendees.

Chef Arthur Martinez from Chapman University presented a Braised Duck Ragout with Mushroom Pappardelle, while Chef Noah Bekofsky of Linfield University offered Red Braised Pork Belly with Jasmine Rice and Scallion Salad, along with a vegan-friendly Red Braided Tofu variation.

Loyola Marymount University's Chef Pedro de-Pablo-Hernandez impressed with Seared Scallops and Saffron Champagne Risotto, while Chef John Michl from Seattle Pacific University served a Sous Vide Flat Iron Steak with Arugula, Lemon, and Fried Capers.

The dessert table, curated by Chef Maria Ruiz of Chapman University, featured an array of sweet treats, including Cream Puffs, Cheesecake with Mixed Berry Coulis, Lavender Crème Brulé, Mini Chocolate Lava Cake, Coconut Mochi Cake, and Coconut Chia Seed Pudding.

The significance of this event goes beyond a culinary showcase; the positive feedback received from attendees, including CFOs from various institutions, highlights the success of Sodexo in demonstrated capabilities.

One notable quote comes from Audrey Kamemoto, PACCON Chair, who expressed her gratitude, saying, "Everything was perfect on Monday night – thank you for your amazingly hard and good work! What a great evening! So nicely done!"

Jason Adams, Sodexo Vice President -West, commended the exemplary job done by the California and Pacific Northwest teams.

"We are thankful for our long-standing partnership with PACCON and always look forward to their annual invitation,” said Adams. “Our culinary and catering teams from the Pacific Coast have done an exceptional job at this conference, and I am always impressed by their skills. This is an excellent opportunity for our culinary talent to showcase their creativity, compete with their peers in the cooking competition, and have loads of fun in the process. I would like to express my gratitude to our talented team for their hard work in putting together an incredible culinary showcase and experience for the PACCON guests. And, of course, a big thank you to PACCON for inviting us to participate each year.”

This story is not just about culinary success; it's about Sodexo's campus teams and their ability to create a unique and engaging experience that resonates with industry professionals, clients, and universities.

This is the 13th year that Sodexo has been invited to serve at PACCON.