Meet Chef Ken Lau, representing North America in the Global Cook for Change! Sustainable Chef Challenge. 👨‍🍳🥕 Based in Ontario, Ken blends French technique with Asian heritage and a deep commitment to sustainability. His Tricolored Carrot Terrine with Beluga Lentils and Coconut Lime Cream transforms heirloom carrots from root to leaf into a vibrant, zero-waste dish. From Canada to Italy to Hong Kong, Ken’s journey is all about honoring ingredients and cooking with purpose. Join us in recogniz
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2.1K views · 49 reactions | Students Cook Up Healthy Mexican-Inspired Recipes in the 2019 “Sodexo Future Chefs Challenge” The Sodexo Future Chefs Challenge is just one of the many ways that the company shares its health and well-being expertise with the clients, customers and the communities it serves. To join the Sodexo Future Chefs Challenge conversation on social media, use #SDXFutureChefs. | Sodexo USA | Facebook
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