As Executive Chef in Lima, Lee will lead a culinary team of more than 300 highly trained Sodexo professionals from around the world. They expect to make about 700,000 meals for more than 12,000 athletes, officials, volunteers and employees over the eight-week duration of the Games.
I have the challenge to bring together an international team that will support elite athletes from all over the Americas. In a temporary structure our culinary team will produce up to 24,000 meals a day with 24/7 service, says Lee.
At the Games Lee and his team are focusing on fresh and local while highlighting Peruvian flavours, the same popular menu formula that fueled the world's best athletes during the Pan Am and Parapan Am Games in Toronto.
The team will offer hot food from three different stations an Italian station offering pizza and pasta dishes; a grill station featuring a variety of proteins and vegetarian options; and a Peruvian station with local dishes such as papa rellena (stuffed potato) and lomo saltado (sauteed beef).
In addition, a snack station, called Inca Bio Station will be open 22 hours a day with a selection of chopped fruits and vegetables, sandwiches, yogurt, cereals, breads and other cold foods. There will also be options that are free of allergens such as gluten, dairy, nuts and eggs.
We'll make sure there's a large variety of fresh, and nutritious foods for all dietary needs to fuel the athletes before their events, says Lee.
A multidisciplinary team of experts in food, nutrition and logistics will work alongside Chef Lee to ensure the highest standards of quality and safety, and waste management.