He revealed his plans while hosting a breakfast meeting this week with fellow chefs from across the industry in his new capacity as principal chef for Sodexho's fine-dining division, Directors Table.
The academy will be based at his restaurant, Allium, which opens on the site of Rhodes in the Square in Dolphin Square, London, on 16 October.
Speaking at the "Breakfast with Anton" event run in association with Caterer at Sodexho's blue-chip account at City bank WestLB, Edelmann told visiting chefs that he had already devised a range of signature dishes for the staff restaurants and directors' dining operations run by Sodexho.
The event featured two types of breakfast in miniature: a Japanese one of miso soup, marinated seared salmon with ginger and crab meat, soya-flavoured omelette with pickled vegetables and steamed rice; and an English one of fried quail's egg with black pudding, sausage and bacon on toasted brioche with grilled tomato and accompanied by portions of Greek yogurt with nuts and passion fruit, exotic fruit salad and pastries.
Breakfast with Anton raised £200 for industry charity Hospitality Action.
He revealed his plans while hosting a breakfast meeting this week with fellow chefs from across the industry in his new capacity as principal chef for Sodexho's fine-dining division, Directors Table.
The academy will be based at his restaurant, Allium, which opens on the site of Rhodes in the Square in Dolphin Square, London, on 16 October.
Speaking at the "Breakfast with Anton" event run in association with Caterer at Sodexho's blue-chip account at City bank WestLB, Edelmann told visiting chefs that he had already devised a range of signature dishes for the staff restaurants and directors' dining operations run by Sodexho.
The event featured two types of breakfast in miniature: a Japanese one of miso soup, marinated seared salmon with ginger and crab meat, soya-flavoured omelette with pickled vegetables and steamed rice; and an English one of fried quail's egg with black pudding, sausage and bacon on toasted brioche with grilled tomato and accompanied by portions of Greek yogurt with nuts and passion fruit, exotic fruit salad and pastries.
Breakfast with Anton raised £200 for industry charity Hospitality Action.
