Love of Food challenge 2022 winner Claudia Saldana-Rose

Claudia Saldana-Rose
Vegan Ceviche

Peruvian ceviche is a traditional dish widely eaten in Peru. The method of preparing it is different to that of ceviche in other location, using lime, fish, sweet potatoes and other foods. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime juice, with sliced onions, chili peppers, salt and pepper. Corvina or cebo (sea bass) was the fish traditionally used. The mixture was traditionally marinated for several hours and served at room temperature, with chunks of corn-on-the-cob, and slices of cooked sweet potato.

Regional or contemporary variations include garlic, fish bone broth, minced Peruvian ají limo, or the Andean chili rocoto, toasted corn or cancha (corn nut) and yuyo (seaweed). The modern version of Peruvian ceviche, which is similar to the method used in making Japanese sashimi, consists of fish marinated for a few minutes and served promptly. It was developed in the 1970s by Peruvian Japanese chefs including Dario Matsufuji and Humberto Sato. Many Peruvian cevicherías serve a small glass of the marinade (as an appetizer) along with the fish, which is called leche de tigre or leche de pantera.

a unique competition that aims to connect and inspire our chefs who understand the power of food

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Love of food

Innovation Challenge

is for every innovative chef in Sodexo, with the talent and vision to create appealing and delicious dishes that incorporate sustainability and well-being.

See Guidelines

How it works?

Love of Food Innovation Challenge will initiate with an invitation to participate by submitting an original recipe, find details below.

Meet the 3 finalists!

See finalists
  • April 1st to May 6th

    Submissions open!

    Participants will start to submit their recipes, until May 1st.

    See Guidelines

  • May

    Evaluations &
    finalists selection

    An internal committee will evaluate and vote on 3 finalists.

  • May

    Three finalists

    Finalists will then build upon their initial submissions for a final round.

  • JUNE

    Final round &

    A judging committee will vote and choose one winner during the final's live event.

  • JUNE

    Winner selection!

    The winner will enjoy and exciting trip to New York City!

Meet the judges

Phase I
  • Richard Arakelian

    Vice President, Culinary NorAM Food Platform.

  • Bryan K. Chichester

    Director of Culinary & Deployment Operational Excellence, Healthcare.

  • John Csukor

    Director II, Head of Culinary - NorAm Entegra Performance Kitchen.

  • Russell F. DeCesare

    Vice President, Offer Implementation
    Corporate Services

  • Jennifer DiFrancesco

    Director of Culinary Innovation, Universities

  • Lisa M. Feldman

    Director of Recipe Management Sodexo Culinary Solutions Team.

Final Round
  • Gerry Garvin

    Acclaimed Chef, Cookbook Author, Television Host, James Beard Nominee, and Philanthropist.

  • Steven Greene

    Executive Chef & Food and Beverage Director

  • Stuart Winters

    CEO US Healthcare Sodexo

  • San Pellegrino water logo by Nestle USA
  • Aqua Panna water logo by Nestle USA

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A chef that participates in the contest