Two North American Chefs Head to London for Cook for Change! Global Finale
Sodexo’s Cook for Change! Sustainable Chef Challenge is a global competition that celebrates our chefs’ expertise, with focus on sustainability. Each dish submitted to the competition had to meet rigorous criteria: 100% plant-based or plant-forward recipes featuring sustainably sourced ingredients like Future 50 foods with lower environmental impact, local and seasonal product and innovative zero-waste techniques.
500 Sodexo chefs from around the world entered the Cook for Change! Sustainable Chef Challenge 2025, and that number was narrowed down to 24 at the semifinals held in November 2025.
This March, 9 finalists will compete in London, with North America sending two exceptional talents to represent the region on the global stage.
Meet North America's Finalists
Chef Randall Prudden, North America Winner
An executive Chef at The Good Eating Company, Randall Prudden brings nearly two decades of culinary expertise shaped by experience in Michelin-starred kitchens across the globe. His career highlights include leadership roles in high-profile projects like the opening of The Northstar Center in Minneapolis. His approach seamlessly blends culinary artistry with operational excellence.
For Chef Randall, sustainability is deeply personal. "I worry about future food systems and the environment for my children," he says. "I strive to lead by example through sustainable choices at home and work." His philosophy draws from preservation techniques, regional sourcing, seasonal respect and stem-to-root cooking, principles that guide his kitchen operations daily.
His competition dish, The Whole Pumpkin with Roasted Maitake Mushroom & Mole Negro, reflects his commitment to utilizing every part of an ingredient while honoring global culinary traditions. The inspiration came from the time he spent working and traveling in Mexico, where he cooked in one of Mexico City's top restaurants and gained hands-on experience making their signature mole.
"While their mole takes significantly longer, utilizing specialty tools, I was able to come up with a recipe to streamline the process, making it accessible to my unit's kitchen," he says.
When he's not in the kitchen, Randall enjoys spending time with his family, skiing and golfing.
Chef Joel Ryan, Top Runner-Up:
Chef Joel's culinary roots run deep. Growing up on cattle ranch in southern Oklahoma, he learned early that "local foods" meant what came from the family's garden, orchard, pastured beef and wild game. After apprenticing in kitchens from a young age and completing an undergraduate degree in Culinary Anthropology, he's spent nearly three decades in the food service industry. Now, he finds joy in mentoring young cooks and passing on his knowledge while continuing to pursue his own passion for the craft.
For Chef Joel, sustainability represents both past and future. "Modern American agriculture and its associated distribution models require too many external inputs, lack resiliency and are poised for failure in supporting a growing population," he says. His approach looks backward to traditional food systems while pushing forward toward resilient solutions.
His competition dish, Vegan Panisse Poutine with Fried Maitake Mushroom, Mushroom Hemp Gravy & Cashew Curds, showcases his philosophy of zero-waste cooking. "In developing this recipe, I focused on Future 50 ingredients and culinary techniques that create as close to zero waste as possible," he says. "Delicious, plant-based recipes can be a cornerstone of any culinary program with a little research and creativity."
Chef Joel’s culinary journey is ever-evolving. "I am always seeking opportunities to teach and learn," he says. "Connecting with people through food has allowed me to experience and interact with cultures around the globe. What the world needs today is connection, not isolation!"
The Road to London
The chefs advanced through rigorous regional judging, where their dishes were evaluated on innovation, sustainability and culinary excellence. Their recipes demonstrate that sustainable cooking and exceptional flavor are natural partners in the kitchen.
The Global Finale takes place March 23-24 in London, where Chef Randall and Chef Joel will compete alongside seven other regional winners for the title Cook for Change! Champion.