Isidore Salmon served his apprenticeship in the kitchens of the Hotel Bristol, London. He subsequently worked for Lyons and was in charge of catering at the Olympia Exhibition Centre and the Crystal Palace.[1]
As a member of the LCC, he promoted the teaching of catering skills, and was chairman of the Westminster Technical School for training chefs and waiters for thirty-one years. He was also the council's representative on the governing body of the National Training College of Domestic Subjects. He was appointed a Commander of the Order of the British Empire in 1920.[1]
Outside politics he was involved in the management of J. Lyons and Co., becoming a director in 1904, managing director in 1910 and chairman in 1929.[citation needed]
From March 1938 until his death Sir Isidore held the office of honorary catering adviser to the British Army. He was instrumental in bringing about the formation of a specialised Army Catering Corps to improve the standard of food in the army.[4]