Second Annual Battle of the Chefs: Culinary Creativity Takes Center Stage at CMCC's Plant-Based Chef Showdown

February 5, 2026 - If you walked into Jalbert Hall atCentral Maine Community College(CMCC) at 11 am on February 5th, you’d have been met with the buzz of a high-stakes culinary battle underway, showcasing creativity, collaboration, and culinary excellence. A throng of hungry students, faculty, and community members lined up at the chef’s tables, filling the hall with plant-based culinary delights. Sodexo chefs from colleges and universities from across Maine were battling it out to create the most delicious and inspiring plant-based dishes. Their goal? To take home the winning trophy and bragging rights at the second annual Maine Course Battle of the Chefs.

The day began early for the Chefs and for students enrolled in CMCC’s culinary program. In the kitchen by 6 am, culinary students worked side by side with Sodexo chefs, transforming the teaching kitchen into a real-world experience. Students gained firsthand experience in teamwork, techniques, and creativity required to succeed in the culinary world. The goal wasn’t just to make a plant-based dish, but to prove that plant-based dishes can be delicious and inspiring, the star of the plate.

At 11:00 am, a packed hall turned into a giant focus group tasting an eclectic group of dishes and using tokens to vote for their favorites. Two hours later, the tokens were counted. Crowd favorite? Team Coastal Sprouts’ Hoisin-Glazed Tofu Bao Bun. The victorious Bao Bun stuffed with Gulf of Maine sourced Kelp Kimchee, and pickled vegetables. This winning combination highlights how pairing global flavors with local ingredients can truly resonate with diners. This April, during Earth Week, the winning dish will be served in Sodexo campus dining halls across Maine.

The Maine Course Battle of the Chefs proved that when you mix a little healthy competition with a lot of local flavors, the result is a recipe for success.

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Forging Community Impact Through Collaboration and Innovation

November 20, 2024 - In today's increasingly disconnected world, the importance of belonging to a community cannot be overstated. The Maine Course by Sodexo's partnership with the Maine Grain Alliance and Maine Grains' grist mill exemplifies how meaningful collaboration creates far-reaching benefits beyond immediate business relationships.

In 2020, the Maine Course made a five-year commitment with the Maine Grain Alliance to increase its purchases of locally grown grains by 50% and double the number of grain-based recipes in its dining halls. This Commitment was driven by necessity and investment in the Maine grain economy. The Maine Course was investing in a community ecosystem. The Commitment required bringing together farmers, milling infrastructure, and Sodexo chefs in meaningful conversation and listening. True community isn't about transactional relationships but working together to determine mutually beneficial solutions.

The results speak volumes. Sodexo's grain purchases grew from $20,000 in 2020 to $42,000 in 2024, demonstrating the economic impact of community-minded business practices. Sodexo's Senior Area Executive Chef, Wendy Benney, and Chef Doug Winslow collaborated to reformulate existing recipes, developing scratch-made cookie recipes using Maine grains that are now featured daily in dining halls across campuses.

Perhaps most impressive is how this partnership addressed agricultural sustainability challenges. Crop rotation with yellow peas helps rejuvenate soil while creating economic opportunities, but it requires innovation to become applicable. Chef Benney's team developed a yellow pea hummus, now a menu staple, transforming a sustainable farming practice into a viable, high-protein product. Collaboration has been critical in helping to develop achievable economic opportunities to generate income for farmers, which has helped to transform Maine's agricultural community. Potato farmers can now grow potatoes and their rotation crops profitably, providing additional revenue from grains and legumes.

The partnership continues to evolve with Maine Course's latest initiative supporting Somerset County's grist mill, Maine Grains. Recognizing that infrastructure is crucial to community development, Maine Course is committed to being both a buyer and test kitchen to facilitate product development and distribution across 14 Maine campuses. This includes introducing bran flour and championing innovative grain products created with a new extruder that transforms grain by-products into high-fiber, high-protein goods, such as quick breads, muffins, crackers, ready-to-eat cereals, and snack bars. Sodexo's Commitment proved instrumental in helping Maine Grains secure the prestigious $200,000 Kendall Food Vision Prize.

The collaboration will help provide Maine's farmers with additional agricultural and economic opportunities. This approach demonstrates how community partnerships can support local agriculture, encourage regional economic development, and create sustainable food systems.

Maine Course by Sodexo understands that true belonging means making decisions that benefit all stakeholders and contributing to the collective good through meaningful, sustainable partnerships.