Sodexho Signs Suvir Saran

By JULIETTE ROSSANT Yesterday, March 23, 2006, Sodexho, Inc. announced an exclusive partnership with Suvir Saran, who will become "International Concept and Brand Development Partner," working side by side with Sodexho's chefs for culinary training and business development. This announcement follows Suvir's recent appearance at a Sodexho chefs conference in Phoenix. The press release states: Saran's partnership with Sodexho will include guidance and direction in development of international and healthy cuisines, focusing on Indian techniques and ingredients. Saran will help Sodexho develop concepts; collaborate with Sodexho chefs to develop a customized version of his Indian Home Cooking cookbook; and make "Guest Chef" appearances at Sodexho's client locations, as well as participate in Sodexho's Master Class program. How big a deal is this? Well, here is how Sodexho describes their U.S. businesses: Sodexho, Inc. (http://www.sodexhoUSA.com) is the leading provider of food and facilities management in the U.S., Canada and Mexico, with $6.3 billion in annual revenue and 120,000+ employees. Sodexho Inc. offers innovative outsourcing solutions in food service, housekeeping, grounds keeping, plant operations and maintenance, asset management, and laundry services to more than 6,000 corporations, health care, long term care and retirement centers, schools, college campuses, military and remote sites throughout North America. Headquartered in Gaithersburg, MD, Sodexho, Inc. proudly serves as the official food service provider for the U.S. Marine Corps. That is a super-sized partner, able to spread Suvir's brand of Indian home cooking far beyond what most chefs have ever accomplished. Suvir told Superchefblog: It is the staggering numbers that Sodexho brings to me, that will truly give me a platform, I would never have found otherwise. Now is the time to leave a legacy, and that is what I hope to be able to do. Granted, almost all super chefs try to penetrate large-scale catering and feed more people than their fine dining restaurants and lower-priced establishments can otherwise accommodate. Wolfgang Puck set up Wolfgang Puck Catering & Events and now works with Restaurant Associates, Levy Restaurants, and others (see Super Chef, chapter 1). Charlie Palmer joined forces with Charles Cohen to open first Astra in New York and Astra West in Los Angeles and then expanded into catering in Las Vegas with Club Renaissance (see prevous article) and Stirling Club (see Super Chef, chapter 2). Puck, Palmer and many other chefs also cater aboard cruise liners. Catering makes money, reaches more potential customers (for restaurants), and employees more staff who might otherwise leave the chef. Catering also takes expertise, management skills, and investment beyond what any super chef can muster or manage on his or her own. So, Suvir has cast his dice and chosen Sodexho. Will the Marines be eating Suvir's great Indian home cooking anytime soon? Anyone who has tried one knows that anything beats the Meals Ready to Eat (MREs) that accompanied the troops in the last Gulf War (we haven't tasted the vittles from the current war yet). Maybe the war would be finished by now if the soldiers only had Suvir's food in their stomachs. Sodexho has realized that Indian home cooking is one of the next big waves in American food: let's see how quickly they implement Suvir's food solutions and how far they extend them. Stay tuned. Press release: Sodexho USA PRNewswire Citations: SlashFood Super chefs: Suvir Saran Subsequent news: Food Business News Previous articles: Indian Chefs on Indian Mangoes Mangoes Gone Nuclear Suvir Saran: Inside Veda CHEF PROFILE: Suvir Saran - Super Chef Suvir Saran: Behold Veda to the East Suvir Saran Spins Indian Home Cooking Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food, restaurants, cooking, branding, cuisine, blogging, food blogging, catering, Indian cuisine --> back to superchefblog