Steve

Passchyn

Culinairy Expert Service Operations at Sodexo Belgium

Already a the young age of 8 year I was preparing meals at home, and I loved doing it. I knew already back then that I wanted to become a Chef. At the age of 14, I was send to the famous 'Hotelschool Ter Duinen'. Once I finished school I left the Belgian coast behind and went to the South of the country working in a gourmet hotel/restaurant located in the middle of a lot of green and forests. After a couple of years, I swapped the serenity of the countryside for the life in the city of Antwerp. Here, I worked in various restaurants before moving to Sodexo.

Once at Sodexo, I had the opportunity to work in different places before being called to the head office in Brussels. Since having been at the head office, I always had an operational function, gaining first-hand experience and continuosly improving my skills. Thanks to Sodexo I had also the chance to cook several times in the 2-star Michelin restaurant 'Sea Grill'. However, the greatest professional experience I had were the 5 years of giving culinary trainings and coaching’s. During that time we also worked very closely with different chefs from the group of Alain Ducasse.

After 30 years I still love preparing food every day and finding out what’s new on the market. Seeing people enjoying the food that I've prepared makes me happy. Making good food can be very simple, and so delicious.

My Session

My Sessions

Virtual New Food Conference, 
New Food Conference Cologne, 
Virtual New Food Invest, 
Day 2
 at 
3:05 pm
 – 
3:50 pm
Public canteens in transition: the role of public catering in advancing plant-based eating
Panel discussion
Virtual New Food Invest, 
Virtual New Food Conference, 
New Food Conference Cologne, 
 at 
 – 
Virtual New Food Invest, 
Virtual New Food Conference, 
New Food Conference Cologne, 
 at 
 – 
Virtual New Food Invest, 
Virtual New Food Conference, 
New Food Conference Cologne, 
 at 
 –