Sodexho Chefs Cook Up New York State of Mind Menu at Annual SUNY Presidents Dinner

WASHINGTON D.C. - May 17, 2005 - State University of New York (SUNY) presidents got a taste of their own regional cuisine at the annual dinner sponsored and catered by Sodexho USA, the leading campus food service provider in the nation and food service provider to eight SUNY schools.

The dinner guests included Democratic Sen. Hillary Rodham Clinton of New York who expressed appreciation of Sodexho's purchase of locally produced food items, and the presidents and university administrators from the 64 SUNY campuses totaling 150 guests in all.

In her welcoming remarks, Sen. Clinton discussed the importance of purchasing organic produce and other food items made in the state of New York, and expressed her appreciation for the leadership role Sodexho has taken on this issue.

“I am appreciative to Sodexho for raising awareness of my Farm-to-Fork initiative that continues to promote New York food products,” Sen. Clinton said. “Our farms are one of our strongest resources and we need to take full advantage of their potential.”

Showing support for Sen. Clinton's efforts, the team of Sodexho chefs prepared the April 5 dinner utilizing a wide variety of products originating from the state including provolone cheese from Cuba, N.Y. and Empire State greens from Rochester, N.Y.

The garlic-studded tenderloin came from a farm in New York and the dairy producer for Yancey's onion cheddar potato risotto also had New York ties.

“When our team of chefs met to plan the evening's menu, we realized all the wonderful ingredients we could use that originate in New York,” said James Lynch, Sodexho executive chef at SUNY Plattsburgh. “With that in mind, we created this fabulous menu specifically for our SUNY guests showcasing the wonderful flavors of New York's finest ingredients.” The other Sodexho executive chefs were John Enright, C.E.C. from SUNY Binghamton and Bill O'Donnell from SUNY Oneonta.

Sodexho was recently awarded the Keeper of the Vision Award for a Sustainable Future, by Food Alliance Midwest, an affiliate of Food Alliance, the nation's premier certification organization for sustainable products. The company is currently expanding its sustainable and locally grown product line across the United States and within other Sodexho operating divisions.

Sodexho USA (www.sodexhoUSA.com) is the leading provider of food and facilities management in the United States, with $6 billion in annual revenue and 110,000+ employees. Sodexho USA 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 in North America. Headquartered in Gaithersburg, MD, Sodexho USA proudly serves as the official food service provider for the US Marine Corps.