Bravo 2018 - Volume 1

2018 VOLUME 1 | SPRING

BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY | A MEMBER OF THE COMPASS GROUP 100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com

IN TH IS ISS UE

CAF É B ONAPP L AUNCH ES | PAGE 38 FI GH T I N G WASTE W ITH ON TR ACK | PAGE 36 C E L E B RAT I N G B L ACK H ISTORY MONTH | PAGE 8 4

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT

www.eatlowcarbon.org

18-7207

INDEX Adobe 67, 86, 103 Albion College 43, 57 Best Buy 36-37, 44, 53 Bill and Melinda Gates Foundation 81 Bon Appétit HQ 25 Brown University 94, 95 Carleton College 57, 65 Case Western Reserve University 73, 78, 102 CHG Healthcare 35, 79 Claremont McKenna College 98-99, 100 Colby College 65, 98 The College of Idaho 20 Colorado College 65, 79 The Commissary 12-13 Denison University 6, 79, 101 DePauw University 55, 98 Eckerd College 98 Education First 64 Ewing Marion Kauffman Foundation 24, 103 FireEye 42 Franklin Templeton 5 Furman University 28-29 The Garden at AT&T Park 19, 69 GENESIS Kitchen + Drinks 58-59 George Fox University 87 The Getty 22-23 Google 106 Gordon College 18, 57 Goucher College 7 Grifols 40 Hamilton College 76 Hillsdale College 54-55 The Huntington Library, Art Collections, and Botanical Gardens 29, 82-83 Illumina 66 Institute of American Indian Arts 4, 66 Johns Hopkins University 81 Knox College 48-49 Lafayette College 18 LinkedIn 10-11 Macalester College 92 The Master’s University 6 Medtronic 34, 53 Mentor Graphics 36-37 Milliken & Company 28-29

Mount Angel Abbey 46 Musical Instrument Museum 5, 70-71 NerdWallet 68 OATH 33, 80, 89 Oberlin College 74-75, 85 Oracle 105 Otterbein University 61 Overstock 35, 66 Pacific Café 56 Parmer 34 Petco 78, 96-97 Pitzer College 41, 89, 98 Porsche 87 Protective Life Insurance Company 7 Reed College 16 Regis University 33, 45, 100 Reinsurance Group of America 34 Roger Williams University 14-15, 94-95, 101 Royal Caribbean Cruises 57, 104 Santa Clara University 9, 17, 56 Savannah College of Art and Design 79 Sony Interactive Entertainment America 104 St. Mary’s College of Maryland 98-99 St. Olaf College 26, 105 Stanford Graduate School of Business 104 Target 47, 53 Trine University 68 Twitter 88, 90-91 Uber 90-91 University of Chicago 93 University of Northwestern - St. Paul 5 University of Portland 36-37, 51 University of Redlands 4 University of Saint Joseph 67 University of San Francisco 72, 102 University of the Pacific 99, 104 Vanguard University 77 Vassar College 60-61 Vivint 35, 103 VSP 21 Washington University in St. Louis 31, 33 Westminster College 52 Whittier College 71 Willamette University 7, 81, 97 Workday 50

BRAVO WAS PRINTED ON PAPER MADE FROM 100% RECYCLED FIBER INCLUDING 75% POSTCONSUMER WASTE. THIS SAVED...

45 fully grown trees 20,490 gallons water 21 million BTUs energy 1,450 pounds solid waste 4,001 pounds greenhouse gases

FROM FEDELE

THE BEAUTY OF SIMPLICITY “Seasonal ingredients, grown properly, taste delicious. We shouldn’t get in the way of that. Let the food shine!”

M

y favorite meal is roast chicken.

Brined, butter under the skin, rosemary and lemon in the cavity. Simple. No sauce, no imported ingredients, just a moist chicken with a crisp skin and the right balance of salt and acid.

Almost any cook can do it, but chefs have built reputations on it. Just thinking of the roast chicken at Judy Rodgers’s Zuni Café elicits a Pavlovian response.

I’m not alone in my love of a simple bird done well. When asked on Top Chef what he’d like his last meal to be, Jacques Pépin requested squab and peas. He picked peas because it was spring and they would be at the peak of flavor — another important point.

properly, taste delicious. We shouldn’t get in the way of that. Let the food shine!

I remember the first time I dined with Alice Waters. When it came time for dessert, she sliced open a beautifully ripe peach.

That was it! One of the most hallowed restaurant pioneers in our country served a peach. She didn’t do anything to it.

Alongside, we had hot (not boiling) water steeped with fresh mint. What could be simpler? I loved it.

A few ingredients cooked in simple ways can create magic. The true measure of culinary skill is great-tasting, fabulous food.

Let’s dazzle our guests with taste, not complexity.

If simple cooking is so cherished by diners, why do chefs think they have to create something over the top? Are they really trying to please their guests, or is the goal to impress them? I challenge all of our chefs to ask themselves that question — and a few more, such as: Am I using ingredients my guests won’t recognize? Am I making the dish overly complicated?

At Bon Appétit Management Company, our food philosophy is about local food, cooked simply. We focus on fresh ingredients, cooking from scratch, and authentic preparations. No tricks, no garnishes to get in the way, no foams! Great, pure, unadulterated food. Seasonal ingredients, grown

Bon Appétit CEO Fedele Bauccio and Alice Waters, founder of the iconic Berkeley, CA, restaurant Chez Panisse, at a Bon Appétit catered event in 2016

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“Healthy Kids in the Bon Appétit Kitchen has been a dream of mine for years. It’s been incredible to see Hannah, the Fellows, and our chefs make it a reality for thousands of children. It is so important that we teach kids about real food, where it comes from and how it affects their bodies.”

— BON APPÉTIT CEO FEDELE BAUCCIO, IN FOOD MANAGEMENT

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IN THIS ISSUE

38

Monday, January 1

Bistro OPEN | 9:30am - 9:30pm

Bistro

58

90

38 44 56 62 64 76

80 84

OPEN | 9:30am - 9:30pm

Always

Search the Lunch Menu

Market Grill

Café CLOSED | Opens today at 12:30pm - 9:30pm

ger

$8.75

per jack cheese, chipotle mayonnaise, avocado, nine grain bun (SIDE: french fries.)

Global

iladas With Green Chile

$8.25

ffed with chicken and cheese and baked in green ES: baked mexican brown rice.

Market

lleno Casserole V

$7.25

s, eggs, salsa, and cheese.

CLOSED | Opens Sept. 1 at 9:30pm - 9:30pm

Rice Bowl $8.25

k, hawaiian sea salt (SIDES: steamed white rice, rice, sesame broccoli)

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FROM FEDELE

The beauty of simplicity | FEDELE BAUCCIO

BITS & BITES

Nibbles about on-the-go greens, seasonal cooking tips, special sweets, and more

TALKING ABOUT FOOD Forget marketing. Engage! | MAISIE GANZLER

HEALTHY KIDS

South Carolina falls hard for Healthy Kids, and the popular program teams up with No Kid Hungry | HANNAH SCHMUNK

FROM MICHAEL

What partnership means | MICHAEL BAUCCIO

SNAPSHOTS OF SAFETY AT BON APPÉTIT

BRAVO BOOST: CAFÉ BONAPP AWARDS & RECOGNITION

Honoring our community partnering, smoked salmon, green chili, and coffee champions

TOP CHILI CHAMPS FACE OFF Bon Appétit chefs and cooks welcome the heat of competition

BRAVO BOOST: HIRING HELP IS HERE EVENTS IN BRIEF VALENTINE’S DAY

Sharing the love, from creative cupid-themed sweets to decadent four-course meals

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LUNAR NEW YEAR

How accounts welcomed the Year of the Dog around the country

CELEBRATING BLACK HISTORY MONTH

In partnership with the National Museum of African American History & Culture — and campus groups

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THANK YOU, BON APPÉTIT

BON APPÉTIT MVP

Luis Rodriguez excels at managing changes for Google | CHERYL STERNMAN RULE

BITS & BITES

Junior pigs feasting on juniper bushes, which infuse their flavor into the meat

IAIA HOOFS IT OVER TO NEW SUPPLIER’S HOG FARM ON-THE-GO GREENS AT REDLANDS: Grab-and-go options just got more exciting at the University of Redlands in Redlands, CA, thanks to the new “sustainability cooler” the Bon Appétit team put in at the plaza market featuring six different salads, all beautifully displayed in Mason jars (reusable and recyclable). General Manager Pam Franco and Executive Sous Chef Allan Gonzalez teamed up to offer the healthful meal options, which include a Southwest Cobb salad, Greek salad, and Mediterranean couscous masala salad. Inspired by the bar of Mason jar goodies, Allan and Executive Chef Anastacio “Chito” Rodriquez plan to introduce a “jar bar” of desserts in the spring. — Submitted by Pam Franco, General Manager

Recently, La Montañita Co-op, the Farm to Fork purveyor to the Institute of American Indian Arts in Santa Fe, NM, found a new local option: Talus Wind Ranch. Offered an invitation to visit, John Cox from La Montañita extended the welcome to IAIA General Manager Melody Lambelet and Executive Chef Guido Lambelet, who joined Talus Wind Ranch founder Tim Willms for a site visit and tour. Tim collaborates with smaller farms to help them process their pork, with all following the strict standards Bon Appétit requires. Guido and Melody saw what happy pigs Tim has on his beautiful northern New Mexico ranch. They’re thrilled to have found a farm so committed to the local community and with such high standards for pork production. — Submitted by Melody Lambelet, General Manager

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BITS

Musical Instrument Museum Executive Chef Chris Lenza showing how to peel potatoes for a potato and leek soup

Chef de Cuisine Silvia Inzunza and Café Manager Jesse Ramirez evaluating the dessert submissions

PHOENIX KIDS LEARN READING, WRITING, AND POTATO PEELING

FRANKLIN TEMPLETON JUDGES DESSERTS FOR FANATICS

When Tessie Perez, assistant director at Bella Montessori, a Phoenix, AZ elementary school, asked Bon Appétit Executive Chef Chris Lenza if he would come in and give the students a simple lesson in seasonal cooking, Chris jumped at the chance. (Chris is usually serving guests at the Allegro Café at the Musical Instrument Museum, but his two young children attend Bella.)

At the Franklin Templeton campus in San Mateo, CA, other tenants are allowed to share in Bon Appétit’s offerings. Employees of the online sporting wear and gear retailer Fanatics, Inc. enjoy daily access to Bon Appétit’s on-campus café and frequently ask the team to cater their all-hands meetings and other special events. And thanks to this close relationship, Fanatics recently invited Bon Appétiters to judge its employee dessert contest just before Christmas.

Together, Chris and the kids made strawberry jam, corn tortillas, and potato and leek soup. The tiny students were excited to wash, chop, and taste the ingredients, and grew their cooking and listening skills along the way. “One of the things we show children is how to be independent, and Chris showed them ‘how to.’ Then it was their turn to try it,” said Tessie. “The children are exposed to different foods, and because they have a part in creating it, they are more likely to taste it. His visits are a definite win-win situation for all!” — Submitted by Chris Lenza, Executive Chef

Chef de Cuisine Silvia Inzunza and Café Manager Jesse Ramirez served as judges. The duo considered presentation, taste, and creativity as their overarching criteria. Notable desserts included (among many others) black bottomless cupcakes, chai snowball poppers, apple cake, and matcha mousse cake. Which one took the win? A raindrop cherry Christmas cake! — Submitted by Jeremiah Han, General Manager

MOM’S COOKIE MONSTER: Childhood food memories are often the sweetest. When she was little, Rachael Brager — now Bon Appétit’s head pastry chef at the University of Northwestern - St. Paul in St. Paul, MN — enjoyed a special cookie with a gooey center, a salty bite, and a winning combination of chocolate and peanut butter.

Three decades later, Rachael makes these at Northwestern. Named “Rachael’s Mom’s Cookies,” the treat has become a campus sensation among students, faculty, and staff.

Requests for them flood in. The cookies have even made it onto the catering menu.

Catering Director Carol Cummings recently shared them with a bride who was planning her wedding on the campus. The bride ordered a platter of fresh, warm cookies to be served family-style at each table! — Submitted by Katie Taylor, Bookkeeper

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BITS The Master’s University team pose with their thank-you poster from students: Utility Workers David Palma and Rodolfo Chincilla, Cook Edvin Ramirez, Supervisor Gabriel Rios, Pastry Chef Margarita Apud, Cook Dan Sweet, Supervisor Edvin Reyes, Cashier Diane Whitmore, Cook Alonso Palma, Cook Chris White, and Supervisor Rafaela Martinez

SNACKS AND DESSERTS EARN SWEET NOTES FROM THE MASTER’S UNIVERSITY STUDENTS Every year at the end of January, The Master’s University in Santa Clarita, CA, holds an annual Open Dorm Function for all students on board plans. This year, the Bon Appétit team prepared an array of snack favorites for 400 students spread across nine dormitories, starting with house-made popcorn in cheddar cheese, ranch, and kettle flavors and tortilla chips and salsa. They didn’t stop there though. When it came to desserts, the team surprised each dorm with different treats varying from buñuelos (cinnamon-and-

sugar–coated tortilla chips) to decadent chocolate mousse and berry cups, cheesecake bites, churros, and cookies.

Students excitedly traveled from dorm to dorm to try a taste of all of the goodies. Wanting to show their appreciation for the event, students from the largest co-ed dorm on campus, C.W. Smith (known as CDUB), presented the Bon Appétit staff with a sign displaying notes of gratitude. — Submitted by Brandon Wallace, Assistant General Manager

DENISON GETS ITS VERY OWN ROAST Denison University’s recent partnership with One Line Coffee has resulted in the Granville, OH, campus getting its very own specially designed roast! The nicely balanced Denison Roast offers notes of molasses and toffee. Coffee tastings for members of the Denison community and the dining team took place in celebration of the new product, which will be the new “house coffee” for all locations at Denison.

One-pound bags of the special roast will be available at the convenience store in Slayter Union as well. — Submitted by Kaity Vorbroker, Human Resources Admin Assistant Bon Appétit General Manager Paul Mixa; One Line Director of Coffee Dave Forman; Denison Director of Business Affairs Jenna McDevitt, Assistant Director of Business Services Amy Hannahs, and General Merchandise Division Supervisor Lisa Olmstead; and One Line Director of Training Sean Hundley

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TALKING ABOUT FOOD | MAISIE GANZLER

FORGET MARKETING. ENGAGE! “It’s an essential part of every Bon Appétit person’s job to proactively build relationships with the communities we serve, then set measurable goals for deepening that engagement.”

S

torytelling: It’s a word that used to conjure a vision of children sitting in circles on the floor at the school library to hear fairytales or parables read by a cheerful adult. But now “storytelling” is a code word for marketing, used — and sometimes overused — by smart marketers to describe how to best reach customers: by telling them the true stories behind a business.

How many times have you heard “We need to tell our story,” be it from our CEO Fedele Bauccio or even your client? I’ll bet that every time it happens, you’re probably thinking: “We’ve got a beautiful sustainability wall in our café, and we’ve got slipsheets out that discuss our commitments to people and the environment, for everyone to see. Our guests can do a deep dive into our wellness initiatives on the Café Bon Appétit website, and we use the Farm to Fork COR icon on our menus — aren’t we already telling the Bon Appétit story every day?!”

Believe me, I’ve been on both sides of this conversation myself: the one asking why we aren’t telling our story better, and the one flummoxed by how to actually do it.

I propose that it’s time for more than storytelling. It’s time to reimagine marketing itself.

IT’S NOT ABOUT SELLING The term “marketing” implies a transactional relationship. The Oxford English Dictionary defines marketing as “the action or business of promoting and selling products or services.” When we do our business right, it’s more than transactional. It’s emotional and educational, and it creates a connection to those we serve. When we’re doing it right, we don’t just tell our story. We start a conversation with a community; we become a part of that community.

In recognition of this role that we can play, I’d like us all to start thinking of community engagement instead of marketing. It’s a mind shift, and I believe it’s a more powerful one than it might sound.

I’m not suggesting we don’t have to worry about selling things.

However, I strongly believe that if we create unique experiences in our cafés, guests will come more often. I believe that if guests understand the lengths we go to in order to prepare their food, they’ll be willing to pay just a little bit more. In short, if we truly engage with our clients and customers, the selling will take care of itself. They’ll appreciate everything we do, from ethical sourcing to thoughtful menus to cooking from scratch. No slipsheet alone is going to convince them. We need to connect to our clients and our guests on a deeper level. We need to proactively find ways to truly build relationships with them.

FIND THE PARTY, BUILD THE BRIDGES Community engagement means talking to people and being good listeners. It means general managers “touching tables” and connecting with customers. It means chefs understanding that their role includes being visible in the front of the house, in the servery and beyond. It means people on your team committing to attending your client’s monthly Green Team meeting, to reaching out to the wellness team, to having an active dining committee, to inviting affinity groups to collaborate on cultural events, and/or to offering student internships.

It’s about being active participants in the communities we serve, having two-way conversations, and holding ourselves accountable for the commitments we make. That way, on the rare occasion that we may stumble, our clients know who we truly are and what our intentions are. The mutual trust and goodwill we’ll have built will make it easier to recover.

This is not just about responding to requests to participate. I’m suggesting we go out and look for opportunities to engage.

Ask to join the sustainability group, even if no one thought to invite you; reach out to an affinity group, even if they haven’t expressed an interest in celebrating a particular holiday; set up a meeting with the fitness center, even if they don’t see food as

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part of their role. (Some of you, of course, are already doing this: see the Santa Clara U example at right, or turn to the Oberlin story on page 74.) It’s an essential part of every Bon Appétit person’s job to proactively build relationships with the communities we serve, then set goals for deepening that engagement. Measurable goals!

A DIFFERENT KIND OF PARTICIPATION You may be asking: “Yeah, but can you really measure engagement?”

Fair question! We all know the adage that what gets measured gets managed. And we do need to prove to our clients in a tangible way that our efforts have value.

The good news is that measuring engagement doesn’t have to be hard. When we surprise our guests with pop-ups, menu items inspired by their feedback, or run educational promotions like Cooking Is an Art and a Science, we have an opportunity to measure engagement.

Imagine a Quarterly Business Review in which we could share with the client that we told our story to 200 guests at an Earth Day event; that 50 people stopped by the Food for Your Well-Being table and talked to a Bon Appétiter along with a trainer from their wellness center about fueling workouts; that their Latino student or employee association was in the café helping to serve favorite family recipes for Cinco de Mayo; or that 30 kids of their staff members participated in a Healthy Kids in the Bon Appétit Kitchen class.

You may be doing all of these things in your café already. But are you tracking and reporting them? Setting goals for next quarter — and showing results?

I know for certain that community engagement works. Back in 2004, Fedele challenged our chefs and managers to go out and find Farm to Fork vendors. “Become part of your community,” he said. We did it. Now our Farm to Fork vendors are part of our story, and we are a part of theirs. Once again, it’s time for us to focus on being part of our communities — the ones just outside our café doors.

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Teams assembling shortcakes as they race to the finish

SANTA CLARA RACES THROUGH STRAWBERRY SHORTCAKE RELAY Executive Pastry Chef Shiloh Cero and Assistant General Manager Laurry Wailes might just start a new trend in team-bonding activities, thanks to a recent strawberry shortcake relay race they led for all resident directors at Santa Clara University.

After gathering at Nobili Bakery on the Santa Clara, CA, campus, the Res-Life group split into two teams. Each raced to make five decadent strawberry shortcakes.

They started by whipping cream by hand (switching off as their arms got tired), then halved shortcake biscuits, layered them with the cream and strawberries, put them together, and topped them with powdered sugar. While there was only one official winning team, the whole group had a delightful time getting messy and bonding with their colleagues. — Submitted by Kaitlyn Futch, Regional Marketing Manager

OPENING BON APPÉTIT CONNECTS TO FIRST MANHATTAN LOCATION WITH LINKEDIN THE HOTLY ANTICIPATED 50,000-square-foot dining space for LinkedIn opened on the third floor of the Empire State Building in December 2017 with much celebration. LinkedIn’s New York City employees had been working on upper floors of the building for the last three years, enjoying almost all the same perks their comrades do on the Bay Area campuses — except for the most important: an on-site café offering healthy, delicious feasts for breakfast and lunch. In early 2017, they took over the third floor, working in offices that occupied half of it while the massive new café space was built out.

Named Five Points in honor of old New York history, the new café contains seven distinct food stations, each serving a different cuisine and given individual personalities through décor such as stained glass and gray tile. The bowls station combines the roots of ancient

A living wall enlivens the dining room, which also features communal tables

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eating — vegetables, fruits, nuts, roots, and (of course) meat — with preparations that appeal to modern tastes.

The wok station offers a tour of the many and varied regional cuisines of Asia, with options such as goodfor-you noodles, savory dumplings, rice-paper crepes, ramen, pad see ew (Thai rice noodles), and yakitori. The pan-Latin station is joined by a salads, ovens, and soup hub and a comfort station offering global classics.

The grand opening celebrations included passed sparkling wine and dumplings, a tower of LinkedIn blue-andwhite cupcakes, music by a bucket drummer, and a guest appearance by famed chocolatier and chef Jacques Torres, who passed out hot chocolate and signed copies of his cookbook. Everyone agreed that the new café was worth the long wait!

Submitted by Kevin McConvey, General Manager Photos by Matthew Breinich

Chocolatier Jacques Torres joined new Bon Appétit@LinkedIn Culinary Director Gary Gibson and LinkedIn Global Culinary Operations Manager Dale Ray for the opening

Guests enjoy passed samples at the opening

A tower of cupcakes, in honor of LinkedIn’s location within the Empire State Building

The LinkedIn opening team

LinkedIn’s new café in New York City’s Empire State Building

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THE COMMISSARY’S OPEN KITCHEN SERIES REUNITES TOP CHEF CONTESTANTS

The March Open Kitchen group, with guest chefs Melissa Perfit (front left), Tu David Phu (center), and Angelo Sosa (behind Tu) joining Executive Chef Rogelio Garcia (front right) and the rest of the Commissary team

MANY LOCALLY AND NATIONALLY famous chefs have cooked in The Commissary’s display kitchen, as part of the Open Kitchen series held at this restaurant in San Francisco’s beautiful Presidio.

(On the first Monday of every month, two or three chefs join Executive Chef Rogelio Garcia to plan and cook a four-course prix fixe menu based around a single ingredient.) By now, the 3-by-5foot hanging chalkboard that chefs sign at the end of the night is getting rather full. Among the chefs have been Matthias Merges, owner and executive chef of Yusho and formerly of Charlie Trotter’s (both in Chicago), and Philip Tessier, culinary director at Hestan Cue, formerly of The French Laundry, and the 2015 Bocuse d’Or silver medalist.

But starting in February, this popular dinner series has had an extra sprinkling of star power. Rogelio’s recent stint on Season 15 of Top Chef in Colorado (see box, right) earned him not only double takes on the streets of San Francisco, but lasting friendships among the country’s hottest chefs. And he’s been inviting many of them to Open Kitchen.

In February, Claudette Zepeda-Wilkins of San Diego’s forthcoming El Jardín (a cheftestant alongside Rogelio) and Carlos Gayton of Chicago’s Michelin-starred Mexique (a Season 11 alum)

joined Rogelio in creating a special four-course menu focused on California’s peak citrus, from kumquats to kishus and calamondin to Cara Cara oranges.

Artichokes were the focus in March, and the guests were two more new friends from Season 15: Tu David Phu, creator of ĂN: A Vietnamese Dining Experience and Chefs Hawker Centre (two series of pop-ups), and Melissa Perfit, Executive Chef at Bar Crudo in San Francisco. Joining them was Angelo Sosa, a Season 7 alum who has opened many restaurants in his career, including Añejo (Hell’s Kitchen and Tribeca) and Abajo Cocktail Bar in New York City, and recently launched a made-in-the-USA chef apron line, Art of Simplicity.

In April Rogelio was joined by two more Season 15 alums, Bruce Kalman of Union Restaurant in Pasadena, CA, and Tyler Anderson of Millwright’s Restaurant in Simsbury, CT. The ingredient? Eggs, any kind: chicken, duck, emu, fish, quail...whatever would light their fire. “I don’t want to limit their imaginations,” says Rogelio. “The point of this is really thinking creatively, having fun with the menu and execution, and giving them ownership over the process.”

Submitted by Bonnie Powell, Director of Communications

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EXECUTIVE CHEF ROGELIO GARCIA DISHES ON THE TOP CHEF EXPERIENCE Now that Season 15 of Top Chef is over, Rogelio shares some highlights.

WHAT WAS IT LIKE FILMING IN COLORADO?

I’d never been in Aspen, Telluride, Denver, Boulder — those cities are amazing. The chefs they have there, the restaurants.

Chefs from big cities like New York and San Francisco are opening up restaurants there. It’s definitely a coming-up place.

YOU GUYS SEEMED PRETTY TIGHT EVEN THOUGH YOU WERE COMPETING AGAINST EACH OTHER.

Melissa’s braised baby artichokes

MENU FOR OPEN KITCHEN MARCH - ARTICHOKES

MELISSA PERFIT, BAR CRUDO BRAISED BABY ARTICHOKES AND MANILA CLAMS soubise, olives, pea shoots, green garlic oil, Meyer lemon, espelette pepper ROGELIO GARCIA , THE COMMISSARY SCALLOPS artichoke, hazelnuts TU DAVID PHU, CHEFS HAWKER CENTRE TRÀ ATISÔ (VIETNAMESE ARTICHOKE TEA) baek (white) kimchi, confit potato, pecorino, gold, caviar ANGELO SOSA , AOSBYSOSA LACQUERED VEAL CHEEKS spiced artichoke purée, fenugreek ALESSANDR A KELLY, THE COMMISSARY BLACK PEPPER TART lemon artichoke gelato

You walk in not knowing any of the other contestants, and you walk out like a family. You get to know each other, their stories. Just because you spend so much time together — with blood, sweat, and tears.

We have a group chat on Snapchat that’s called Family, and we always hashtag #family. No matter what the cameras say, I think at the end of the day we are always going to be connected.

DID THEY INSPIRE YOU?

The other contestants are definitely super talented. A lot of them have James Beard awards, they have restaurants and accolades, they’ve been cooking for a long time. I definitely look up to many of them. We also have a connection, as far as bouncing ideas back and forth and what moves are next.

HOW ABOUT THE JUDGES?

Cooking for the judges, it was a little intimidating. They travel all over the world, eat all over the world, and even some of the guest judges that were there as well, they are very well respected and have a really high following. They definitely put the pressure on us all the time.

THE PRESSURE WAS INTENSE, HUH?

Some of them say it’s like a whole year of stress all in those couple of weeks.

The pressure of that competition, it’s a different kind of pressure because it’s definitely food, but it’s also mental. You get hit with a lot of unknown factors.

In a regular restaurant, you know what’s happening, what’s going to happen, you know how many people are coming in. You plan out your day, you have a plan going in, but in an environment like that, you never know what’s going on.

BUT IT WAS WORTH IT?

You definitely learn a lot about yourself, you learn a lot about the industry.

The connections I made, with Top Chef and the other contestants, they will be with me forever. I was super lucky to get to do that. — Submitted by Shayna Lee, Administrative Assistant

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ROGER WILLIAMS HOSTS SPECIAL MEET-UP FOR COOKS AND FARM TO FORK PARTNERS

Oysters with garlic and parmesan

OVER WINTER BREAK, when the pace slowed as students were home with their families, cooks from Brown University, Wesleyan University, and Vassar College took the opportunity to join their Roger Williams University colleagues at RWU’s Bristol, RI, campus to get to know each other for some regional team building through cooking, eating, and sharing inspiration. Representatives from nine local farms and fisheries also attended the convivial meet-up; the Bon Appétiters were excited to get to meet the folks from DaSilva Farm and Cloverbud Ranch, Four Town Farm, Foley Fish, RI Mushroom Co., Aquidneck Honey, Blackbird Farm, Horse Listener’s Orchard, and Farm Fresh Rhode Island, a food hub.

RWU Executive Chef Jon Cambra welcomed everyone into the kitchen. One RWU lead cook was assigned to each of four teams, with teams then tasked with creating dishes featuring ingredients provided by the participating farmers and fisherman. (Pantry items were also fair game.) The kitchen started humming. Snippets of overheard conversation included the provenance and sustainability of each item, the struggles local fishermen have with fishing regulations, how rough storms had affected the year’s chickens, and the importance of supporting New England’s local bounty.

Teams then visited the Roger Williams Marine and Natural Sciences building, where biology professor Dale Leavitt gave a tour

Local apple tart with caramel glaze

of the university’s aquaculture and aquarium program. After a full day of cooking, the group sat down to a beautiful family-style dinner, where Roger Williams President Donald Farish; his wife, Maia; Provost and Senior Vice President Andrew Workman; and Vice President of Student Life John King joined them.

Jon spoke first, expressing gratitude for those gathered and for a day of fellowship. Each Farm to Fork and Fish to Fork guest then had an opportunity to address the group as well, prompting goosebumps with their kind words about how much they appreciated the RWU dining team. The meal captured the moving spirit of the day, full of joy for food, colleagues, and the shared values of the table.

Submitted by Stephanie Keith, Controller/Marketing Manager

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Laura Ramsden Foley, president of Foley Fish in Boston, with Ty Paup, Bon Appétit’s director of culinary operations at Brown University

Roger Williams Cooks Patty Massa and Jason Oliveira

Laura, Rhode Island Mushroom co-owner Bob DiPietro, and Roger Williams Professor of Biology Dale Leavitt shucking Maine oysters

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REED’S FOOD SECURITY INITIATIVE SUSTAINS THOSE IN NEED

Student Intern Roslyn Tovar stocking the Reed Community Pantry

HUNGRY STUDENTS ARE FOUND on every campus, but some students suffer from a different kind of hunger: food insecurity, or regularly not knowing where their next meal will come from.

A few years ago, Bon Appétit’s general manager at Reed College, Debby Bridges, began working with constituencies across the Reed community including staff, faculty, and students to address food insecurity at the Portland, OR, campus.

The Food Security Initiative was born, with a new food pantry its first order of business. The Bon Appétit team provided facilities and instruction for setting up the pantry, has assisted with the packaging and repackaging of food, and most importantly, has coordinated bulk product ordering, using board-donated dollars, to stock the pantry. Last spring Deb worked with Program Manager Tara Sonali-Miller of SEEDS (Students for Education, Empowerment, and Direct Service) to identify the items most in need that would store well in the pantry. The pantry opened for the summer, servicing Reed community members who experience food insecurity.

Just before winter break, Tara gave Deb and her team a plaque in recognition of the role they played in getting the pantry up and running, officially thanking them “for their time, compassion, and integral contributions to the Reed Community Pantry and Food Security Initiative.”

SEEDS Program Manager Tara Sonali-Miller, Executive Chef Matt Talavera, General Manager Deb Bridges, Sous Chef Kris Vetter, and Executive Sous Chef Jesse Fairman

The Bon Appétit team continues to work with the Food Security Initiative to figure out new ways to partner with the Reed Community Pantry. Overall, the collaborative effort to address food insecurity in general has produced amazing results.

Submitted by Debby Bridges, General Manager

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AT SANTA CLARA U, LITTLE CHEFS GET BIG INSPIRATION (AND PIZZA!)

Big chefs, little chefs, all smiles

FOR MORE THAN 16 YEARS, the Bon Appétit team at Santa Clara University in Santa Clara, CA, has catered twice-weekly lunches for the 40 children enrolled in the Kids on Campus daycare center. Recently the team invited the children to make personal pizzas with the chefs and to enjoy a tour of the front and back of the house.

Kids on Campus serves children of both faculty and staff. They range in age from 1 to 4 years old and enjoy a variety of lunches — everything from chicken tacos and fresh applesauce to steamed vegetables and rice pilaf. Bon Appétiters often see the kids heading off on day trips hand in hand, in a line, sometimes to other buildings on the Santa Clara campus. Recently, Executive Sous Chef Mauricio (Mo) Vellejo had the idea to bring them over for a visit as a fun team-building idea and to give the Bon Appétit team a chance to be involved in the community. Catering Cook Anthony

Freas; Retail Managers Brigitte Sanchez, Bob Grays, and LeeRoy Fitch; Executive Chef Michael Brinkman; Sous Chef Ray Volis; General Manager Thierry Bourroux; and Assistant General Manager Laurry Wailes were all thrilled to participate, with Mo leading the activities.

While the Santa Clara students were on holiday break, the field trip began with a tour of the Marketplace. The kids had lots of questions about the large equipment (mixers, ice machines) and tried to guess what each piece was used for. The pizza oven and large walk-in coolers fascinated them!

The kids then donned paper chef hats, walked through the front of house, and got to see where they might someday eat as future SCU students. They then toured the back of house as well, where they were filled with questions and comments, oohs, and ahs.

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Everyone loves making pizza!

Members of the team worked with the children to make personal pizzas, which they enjoyed with cartons of cold milk. By the end of the tour, all the “little chefs” wanted to grow up to be “Chef Mo”!

Submitted by Kaitlyn Futch, Regional Marketing Manager

LAFAYETTE TEAM BUZZES OVER TO SANDT’S HONEY FARMS GET LOTS OF LOVE from Bon Appétiters, but it’s also fun to visit local foodcrafters and learn about how they make their products. That’s why when John Torrillo, the proud new owner of Sandt’s Honey, invited the Bon Appétit team at Lafayette College in Easton, PA, for a visit, they unanimously said “Sweet!”

John offered an extensive tour of his operations and shared the company’s history, which began when Floyd Sandt entered the world of beekeeping in 1918 with four hives.

By 1974 the company was managing over 400 hives; in 1976, Sandt’s relinquished its hives to expand into processing and distribution. After turning the business over to several successive family generations, the Sandts sold it to John and his family, allow­ ing the Torrillos to begin a new chapter of their own.

When the Lafayette team — including Campus Executive Chef John Soder, Marquis Executive Chef Clinton Bashert, Upper Farinon Executive Chef Beth Panfile, and Lower Farinon Executive Chef Scott Sypniewski — stepped into the production building, they enjoyed the aromas of a variety of honeys including those from alfalfa, blueberry, buckwheat, clover, orange blossom, sage, and wildflower, as well as golden honey, the most popular. The Torrillos are certainly continuing the Sandt family’s impressive legacy: enabling customers to experience exceptional honey, while treating customers, employees, suppliers, vendors, and the community at large with the utmost respect.

Submitted by Alexa Rossi, Marketing Coordinator

Marquis Executive Chef Clinton Bashert, Upper Farinon Executive Chef Beth Panfile, Lower Farinon Executive Chef Scott Sypniewski, and Lafayette Campus Executive Chef John Soder in front of the original Sandt’s Honey logo, which dates back to 1918

CHEF’S TABLE ALLOWS GORDON STUDENTS TO “MEAT” BON APPÉTIT AT BON APPÉTIT’S NEW PARTNER Gordon College in Wenham, MA, students and the culinary team are still getting to know each other. To help build relationships with students, Administrative Chef Daniel Bitler has been hosting special Chef’s Table meals — a monthly event for lunch or dinner in which a chef will make a special dish inspired by their personal experience or hometown.

Administrative Chef Daniel Bitler working on a charcuterie display

For the first installment, Daniel went all out and prepared stunning charcuterie boards with many cured meats and pickled vegetables to serve and discuss with guests at Lane Café in Tupper Hall during lunch. As guests sampled salami, prosciutto, soppressata, coppa, bresaola, and pickled carrots, fennel, cucumber, beets, and onion, Daniel

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touched on the history of cured meats and also explained he learned how to cure and pickle as a young boy while growing up in his parents’ restaurant in the mountains of Vermont. Both the students and client were pleased with the opportunity to enjoy and discuss delicious foods together.

Submitted by Andrew Seavey, Manager

Dan’s charcuterie board for a Chef’s Table at Gordon College

THE GARDEN AT AT&T PARK CULTIVATES ZERO-WASTE ACES WHEN KIDS COME TO the Garden at AT&T Park for cooking-centered field trips, they’re always in a good mood. This makes them especially receptive to learning about both food and sustainability issues, including the “zero waste” initiatives the Bon Appétit team holds dear.

These commitments include serving appropriate portion sizes, cooking with whole fruits and vegetables, and utilizing every edible part of the plant from root to stem. As for the parts of the plant that are not eaten — think strawberry tops, squash stems, peach pits, and banana peels — a new composting system relying on worms has sparked particular fascination among these wide-eyed young visitors.

The Garden’s worm compost factory is home to over 1,000 red wigglers, a worm species that loves to eat the parts of plants that humans avoid. Red wiggler worms can consume up to half their body weight every day, and their waste (otherwise known as worm castings) is some of the best compost in the world!

Mixing worm castings into the soil improves its structure and adds key nutrients plants need to create delicious fruits and vegetables.

At the end of every field trip, students feed the hungry worms shredded newspaper and food scraps left from the day’s cooking activities. Since so many kids love bugs, it’s no surprise that they appreciate a chance to nourish these red wigglers. Imparting valuable lessons about both cooking and composting to the kids who visit the Garden at AT&T Park is a dual win — and one they embrace with enthusiastic abandon!

A student from Katherine Michiels School waters the worm compost factory at the Garden at AT&T Park

Program Manager Sam Wilder teaches students from Katherine Michiels School how to feed red wiggler worms

Submitted by Sam Wilder, Program Manager

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COLLEGE OF IDAHO OPENS NEW COFFEE SHOP IN CRUZEN-MURRAY LIBRARY

College of Idaho students placing orders, signing up for free swag from Dawson Taylor Coffee Roasters, and generally enjoying their brand-new coffee shop

NEARLY TWO YEARS to the day from when it first broke ground, The College of Idaho celebrated the opening of the Cruzen-Murray Library, the college’s new 58,620-square-foot addition to the Caldwell, ID, campus. Named after the late Deborah Cruzen Murray and her husband, Glenn Richard Murray, Jr., whose estate gift made the construction of the building possible, the library is set to become one of the most used buildings on campus. It was designed as a comfortable and versatile study space, complete with natural lighting, classrooms with 86-inch touch screens, a 24-hour computer lab on the plaza floor — and a coffee shop.

Bon Appétit’s new 220-square-foot café features coffee from local roaster Dawson Taylor, elegant pastries and desserts, and

a variety of grab-and-go salads and sandwiches prepared by the in-house pastry chefs and cooks. The coffee shop even offers a late-night option for students to grab a bite and an espresso while studying.

Submitted by Crystal Rideau, General Manager

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On opening day, Supervisor Bon Appétiter Max Gonzalez, a.k.a.

“Barista Extraordinaire,” is ready to take orders and pull espresso

VSP NOW STANDS FOR VERY SPECIAL PLANTS

Breaking down jackfruit

based yet “meaty” staple in several daily specials, including in sliders and tostadas.

Chile-braised jackfruit with peppers and onions, black beans, cilantro brown rice, citrus-dressed kale, pickled daikon and carrot, coconut crema, and pico de gallo are served over baked corn tortillas.

EXECUTIVE CHEF BRIAN TRYKAR and the Bon Appétit team at VSP in Rancho Cordova, CA, are teaming up with guests to offer new plant-based dishes that everyone is excited about.

Visions Café has a central serving area that highlights plant-based meals, and there’s a “PB” ( plant-based) Yammer group (an internal online social network) at VSP that Brian and General Manager Judy Judkins both belong to. In fact, they recently purchased two cookbooks suggested by PB group members: How Not To Die by Michael Greger, M.D., and Gene Stone, and Engine 2

by Rip Esselstyn. Guests’ mentions of beet burgers, West African peanut stew, or past favorites like king mushroom scallops and vegan faux pho inspire the team to offer these dishes. When they do, Brian or Judy will tag the person who recommended it on VSP’s Yammer, and that guest will then

Vegan carrot bites with almond and coconut crema

make sure everyone tries it. Case in point: A Yammer entry that reads, “Today’s Visions Café menu features a fantastic African peanut curry (a personal request — thanks Brian Trykar!). It’s delicious!”

Recently, Brian turned his attention to jackfruit, featuring the popular plant-

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Daily signage encourages guests to ask for any entrée to be customized to vegan, vegetarian, or celiac-friendly. For example, the vegan version of macaroni and cheese features a purée of nuts, carrots, and sun-dried tomatoes to achieve the texture, consistency, and flavor of dairy cheese. Sides are always vegan or vegetarian, giving diners ultimate flexibility. The station has been very popular, and the team loves coming up with creative ways to keep surprising and delighting their vocal PB guests.

Submitted by Judy Judkins, General Manager

SPECIAL PRIX-FIXE MENUS EXTEND THE MUSEUM EXPERIENCE AT THE GETTY

Joanne’s red velvet cheesecake tart, cheesecake crémeux, and raspberry sponge cake trio with mixed berry sauce and red-velvet-cake ice cream

EXECUTIVE CHEF JULIE PICCO, Restaurant Chef Clare Villaseñor, and Pastry Chef Joanne Ponvanit enjoyed unleashing their creativity in two special menus this spring at the Restaurant at the Getty in Los Angeles: one to accompany the exhibition “A Queen’s Treasure from Versailles: Marie-Antoinette’s Japanese Lacquer” and another for Valentine’s Day. For the special Marie Antoinette fourcourse dinner, Clare researched the French queen’s life and food tastes. Then she and Julie synthesized a modern menu inflected with Japanese flavors, with an optional pairing with Japanese sake and California wines (ones made in the French style). The second course, for example, a salad of baby greens with edamame and lardons, was inspired by the warm “petits pois à la Française” dish of

peas, pork belly, shallots, and chopped lettuce that Marie Antoinette and King Louis XVI reportedly enjoyed after an attempted escape. And of course there was cake: Joanne fused French and Japanese flavors in a green-tea lava cake with mixed berries sauce, miso ice cream, and a raspberry macaron.

For Valentine’s Day, the menu comprised three decadent courses, available for three days. A lobster bisque with garlic croutons and sherry cream accompanied by crab salad was followed by seared beef fillet with porcini butter, Parmesan whipped potatoes, rainbow chard, and red pearl onions. And Joanne’s dessert course was a true piece of art: red velvet cheesecake tart, cheesecake crémeux, and raspberry sponge cake with mixed berry sauce and red-velvet -cake ice cream.

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Pastry Chef Joanne Ponvanit creating her Valentine’s Day masterpiece

Both menus have been very popular with Getty guests, with the Valentine’s Day menu in particular enjoying strong sales.

Submitted by Bonnie Powell, Director of Communications

DESPERATELY SEEKING THE GETTY’S BROWNIES Ever had something so tasty that you were desperate to find it again? A visitor to the Getty had a brownie at a coffee cart that she couldn’t get out of her mind. “I was wondering...if any other places in L.A. sell this brownie,” wrote Haley Tahara in an email to Bon Appétit HQ. Pastry Chef Joanne Ponvanit had good news and bad news for Haley. She and her team do make the brownies (and all the baked goods) in house at the Getty Center, but the only other place they sell them is the Getty Villa. “Brownies have always been a favorite item,” she says. “I have to credit my bakery team; we’ve been producing over 60 sheet pans a week.” To soften the blow, Joanne provided a recipe to Haley so she could replicate the brownies at home.

— Submitted by Bonnie Powell, Director of Communications

The petits pois à la Japonais was inspired by a French Revolution–era warm salad

The venison with miso-chocolate demi-glace, gnocchi, and tatsoi was inspired by an item served at a dinner held by France’s first food critic, Grimod de la Reynière

Senior Baker Ramon Navarro and Bakers Roni Avelar and Keri Webb help produce 60 sheet pans a week of the Getty’s killer brownies

Executive Chef Julie Picco and Restaurant Chef Clare Villaseñor in the Restaurant at the Getty

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CHICKEN POT PIES FLY OUT THE DOORS AT KAUFFMAN FOUNDATION

The mighty pot-pie assembly line, left to right: Cook Jay Westmoreland, Cook Morgan DeSoignie, Executive Chef Justin Cain, and Sous Chef Felix Inigues

ON THE COLD AND DREARY winter day that Executive Chef Justin Cain first served his individual chicken pot pies to guests at the Ewing Marion Kauffman Foundation Café in Kansas City, MO, little did he know what a campus sensation this simple dish would become. As guests were queuing up for lunch, requests for additional pot pies to take home started pouring in.

“I just thought my Grammie’s recipe for chicken pot pie would be fantastic comfort food on a wintry day,” says Justin. He had only made enough to serve at lunch, but he immediately started prepping more to fill requests for the grab-and-go case. General Manager Stacy Glazer knew a hit when she saw one and decided they should offer them again in a month.

Lo and behold, a month later Justin prepped almost twice as much, sold a

larger quantity at lunch, packed the rest the grab-and-go case and…those sold out as well!

Stacy and Justin brainstormed and decided to make the next time a fresh-frozen pre-order promotion that guests could pick up on Friday. They spread the word through printed signage, a banner on cafebonappetit.com, and digital signage.

“We would have been psyched to get 15 or 20 orders, but the emails started pouring in and we had 65 confirmed pies! We were so excited,” says Stacy.

Justin, Sous Chef Felix Inigues, and the team began the prep Wednesday and handed out the pies with heating instructions to happy guests. Two weeks later, they repeated their success with beef-andmushroom and broccoli-cheddar versions.

They plan to continue through the winter,

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Executive Chef Justin Cain smiles big, because more snow means more pot-pie sales

as long as demand is there. This is a perfect instance of high return on low investment — immeasurable when creating buzz and making guests happy.

Submitted by Stacy Glazer, General Manager

BON APPÉTIT HQ GOES ON A MISSION IMPOSSIBLE

Impossible’s Oakland plant manager Julien Grascoeur leads a group of Bon Appétit HQ folks and Fellows on a tour

NOBODY LIKES TO SEE how the sausage is made, supposedly, whether it’s literally meat being ground or public policy figuratively going through the legislative process. Except, perhaps, Bon Appétit people.

The visiting Bon Appétit Fellows and dynamic waste-management duo joined the Palo Alto–based communications, marketing, and Web teams for a special tasting and tour at Impossible Foods’ Oakland, CA, manufacturing facility, which opened in September 2017. Still ramping up production, the 68,000-square-foot plant will someday be able to produce 1 million pounds of plant-based “meat” per month.

Impossible Director of Sales, Non-Commercial Food Service Ashley Kleckner provided a show-and-taste session about the sustainable, plant-based burger that has taken America by storm. As Bravo readers know, Bon Appétit was the first food service company to offer the Impossible Burger in a public restaurant (at Public House at AT&T Park, in partnership with chef Traci Des Jardins) and in a corporate café (first at Genentech in South San Francisco, followed

by Adobe in San Jose and others), and was also the first to offer the burger in a university café (at University of Chicago).

National Marketing Coordinator Maria Deloso tries the raw Impossible Burger mix

Ashley showed the group how the burger is mixed primarily from simple ingredients found in nature, including wheat protein, coconut oil, potato protein, and heme. Heme is the “secret sauce” that makes the Impossible Burger taste so plausibly like meat. It is the same protein responsible for beef’s taste and aroma, and catalyzes all the flavors when meat is cooked. Impossible Foods has figured out how to take heme from soy plants.

Next it was time for the plant tour. Plant Manager Julien Grascoeur had the group don lab coats, booties, hairnets and beard nets, then scrub their hands before entering the humming, chilly facility. Listening to Julien as he shouted over the din of conveyor belts and massive mixers, they saw how the ingredients are combined in huge vats, pressed into patties, flash-frozen, and packed for shipment.

Shivering and blinking, the group emerged back into the office side and removed their clean-room gear. Then it was time for lunch. Unfortunately, Impossible Foods doesn’t have a burger joint on site — yet. So, inspired by the recent Korean culinary webcast, the team settled for bibimbap and noodle soups at a nearby Korean café.

Submitted by Bonnie Powell, Director of Communications

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ST. OLAF DIPS INTO THE CULINARY PAST

The venison “pasty”

The sugar cookie recipe

Professor Karen Marsalek’s Shakespeare and Material Culture class, with a student holding a copy of some of the 16th-century recipes that Director of Culinary Operations Rafael Perez (front row) helped them recreate

AT ST. OLAF COLLEGE in Northfield, MN, students have a special month-long session between the fall and spring semesters called interim, in which they have the chance to explore a new subject, dive further into something familiar, study abroad, or just take in a slower-paced life on campus for the month. For the most recent interim, members of the Bon Appétit team at St. Olaf enjoyed the chance to explore something new — or rather, very old — as well!

Associate Professor of English Karen Sawyer Marsalek asked Director of Culinary Operations Rafael Perez for help with her interim Shakespeare and Material Culture class, in which students studied savory recipes from old texts, written in archaic style, that they had to decipher. They were then tasked with cooking the recipes, which Rafael helped to prep. Students cooked in one of the residence hall kitchens with Rafael on hand to assist. Recipes included a venison “pasty” (pie) from 1670, a posset (a drink based on a recipe in a University of Minnesota Library manuscript), and a

The sugar cake–making student group (front row) with judges Director of Culinary Operations Rafael Perez and Professors Bridget Draxler and Mary Titus

sweet potato dish from The Good Housewife’s Handmaid for the Kitchen by Gervase Markham, written in 1588.

The class also participated in a bake-off featuring old-fashioned cookies: “ploomb cake” (shortbread with currants), “suger caks” (essentially, sugar cookies), and an almond cake with rose water.

Rafael judged along with other invited members of the Bon Appétit team. A few weeks after the class ended, they recreated a version of the winning sugar cookie so that Karen could share it during a luncheon talk about the class.

Students not only learned how to make food from another era; they also received certificates for a free (and very modern) coffee or cookie.

Submitted by Traci Quinnell, General Manager

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THROUGH RIGHTWATER SALES, BON APPÉTIT FUNDS ITS FIRST OVERSEAS WELL

Children in Kisimbi, Uganda, at the Bon Appétit well

THANKS TO BON APPÉTIT sales of bottled water, a small community in Uganda now has safe drinking water.

In late 2017, Bon Appétit hit a significant milestone: California accounts had purchased more than 10,000 cases of RightWater for sale in their cafés. In so doing, they funded the construction of a bore well in Kisimbi, Uganda, through RightWater’s partnership with Drop4Drop, a charity working to alleviate the world’s water crisis.

Bon Appétit first contracted with RightWater back in early 2017.

The pitch — that purchases of the new, natural spring water would help fund clean water projects across the globe — made CEO Fedele Bauccio proud to be the first company in the United States to offer this premium sustainably sourced bottled water.

The water is sourced from America’s natural springs, and its bottles are recyclable, BPA free, and claim to be the lightest for sale in the world. RightWater is currently offered at select Bon Appétit accounts in California, though expanded distribution is anticipated.

Drop4Drop reached out with the news that thanks to these purchases, members of the Kisimbi community (population 475) in Uganda’s Mpigi District no longer have to rely on contaminated pond water. The very first Bon Appétit–funded bore well is up and running! Drop4Drop passed along this comment from 11-year-old Kisimbi student Kalissa Solomon about the well’s impact: “My class was never full. Most of the female pupils had to miss school many days a week and sometimes arrived very late after searching for water for their families. I always wished for the day clean water was accessible to our families and community. My wish has come true.”

And to add happy news to happy news, thanks to Bon Appétit’s purchase volume in 2018 so far, a second well — this one to be constructed in Malawi — is close behind.

To learn more about the Bon Appétit–funded well in Uganda, visit drop4drop.org/projects/kisimbi-1 Submitted by Cheryl Sternman Rule, National Marketing Manager

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SOUTH CAROLINA FALLS HARD FOR HEALTHY KIDS

Furman Director of Operations Chris Harris explains how to make pizza dough to a group from Boys & Girls Club of Greenville

When the Healthy Kids team hosted classes at Furman University in Greenville, SC, and Milliken & Company in nearby Spartanburg, there were a few more grownups than usual armed with cameras — and notepads.

Tipped off that local chefs would be giving hands-on lessons in food literacy — including getting kids to taste unusual fruits and vegetables and teaching them to use knives safely — quite a few local media representatives showed up to cover the two classes at Furman and the one at Milliken.

The Greenville News (part of the USA Today network) sent their food writer, Edible Upcountry sent an editor, and the local Fox news station dispatched a TV crew. And Hannah Schmunk, Bon Appétit’s manager of food education for children, got invited onto the Your Carolina with Jack & Megan television show. Since Hannah was born and raised in the Greenville/Spartanburg

area — and interned at Milliken as a teenager — this was a special treat.

At Furman, Hannah joined Fellow Peter Todaro, Director of Operations Chris Harris, and Sous Chef Robert Sweetsir for the two Healthy Kids events. The young guests got a chance to taste-test star fruit and fennel, which were both big hits. They also made pizza with fresh dough and healthy ingredients, followed by rainbow fruit kabobs.

At Milliken, Hannah teamed up with Chef/ Manager Jennifer Uphold and the Milliken team to host a group from Big Brothers Big Sisters of the Upstate. Since the Big Brothers Big Sisters model is to match children facing adversity with adult mentors, the class was modified to pair up Bigs and Littles (as they’re called by the organization) to work together throughout class. Jennifer rolled out her industrial-sized mixer to

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teach the kids how to make pizza dough.

Every participant wanted a turn with the mixer, whether it was to add an ingredient into the bowl or simply to peer inside to watch the arm-thick hook move around and around, gradually pulling the ingredients together. Jennifer also showed the group how to make a five-ingredient pizza sauce with tomatoes, olive oil, garlic, basil, and salt.

Then everyone gathered around Milliken’s round café tables to eat. This Healthy Kids class not only provided a hands-on learning experience for the youngest participants, but also served as a special bonding opportunity for the Bigs and Littles. Several of the pairs were overheard making plans to cook together again in the future, and talking about healthy food choices.

Submitted by Bonnie Powell, Director of Communications

These locations welcomed their first — or second or third! — Healthy Kids in the Bon Appétit Kitchen class during the first quarter of the year: Best Buy Brown University Disney Furman University The Huntington Library, Art Collections, and Botanical Gardens Milliken & Company Target Washington University in St. Louis Wesleyan University Willamette University Williams-Sonoma

The Greenville News Healthy Kids feature

...AT THE HUNTINGTON: After a visit to the edible garden at The Huntington Library, Art Collections, and Botanical Gardens, the Healthy Kids group walked to the Teaching Greenhouse, a space covered from floor to ceiling in lush green succulents and tropical plants. Executive Chef Jeff Thurston prepared a colorful taco bar with rainbow cauliflower and carrots, purple potatoes, butternut squash, corn, avocado, lettuce, cheese, and black beans. Unable to resist the beautiful spread of ingredients, the parents ended up crashing the taco-making party! — Submitted by Manager of Food Education for Children Hannah Schmunk on the set of Your Carolina with hosts Jack Roper and Jamarcus Gaston, whom she persuaded to try star fruit and fennel live on television

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Hannah Katalbas, Director of Marketing and Social Media

HEALTHY KIDS TEAM UP WITH NO KID HUNGRY

Back row, left to right: Bon Appétit Enterprise Marketing Director for Oracle Cara Brechler, Presidio Foods Catering Executive Chef Nathan Clark, No Kid Hungry Champion Award winner Ayesha Curry, Cara’s daughter, Sunshyne, University of San Francisco Executive Chef Joe DeBono, and Resident District Manager Crystal Chun Wong. Front row: Communications Intern Sofia Sobrero, Nathan’s two sons, Manager of Food Education for Children Hannah Schmunk, and Garden at AT&T Park Program Manager Sam Wilder.

No child should grow up hungry, but according to Share Our Strength, one in six children in America struggles with hunger. That’s why this national organization, which works to end childhood hunger in the United States, launched its No Kid Hungry campaign to connect kids in need with nutritious food and to teach families how to cook healthy, affordable meals.

Passionate about the same cause, Bon Appétit’s Healthy Kids team joined forces with Share Our Strength when the organization held an event honoring Ayesha Curry (cook, cookbook author, television personality, and wife of Golden State

Warriors basketball star Steph Curry). The No Kid Hungry Champion Award was presented at a family-friendly tasting event featuring local chefs — including Bon Appétit chef-partner Traci Des Jardins, a longtime Share Our Strength supporter — and fun activities at International Smoke, a new San Francisco restaurant collaboration between Ayesha and Chef Michael Mina. Proceeds from the event supported the No Kid Hungry campaign’s efforts to end hunger in the Bay Area and across the United States.

Manager of Food Education for Children Hannah Schmunk, Garden at AT&T Park

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Program Manager Sam Wilder, and Communications Intern Sofia Sobrero created a cozy children’s library featuring a collection of books about food, including The Boy Who Loved Broccoli and Kid Chef. They also hosted two hands-on activities — an “eat the rainbow” coloring station and a handprint tissue-paper fruit and vegetable craft. The Healthy Kids zone bustled with kids throughout the event and even received a visit from Steph and Ayesha’s daughters, Riley and Ryan.

Submitted by Hannah Schmunk, Manager of Food Education for Children

Hannah reading a book with a young visitor

...AT WASHINGTON UNIVERSITY IN ST. LOUIS: Wash U hosted a very special series of Healthy Kids classes thanks to a campus research scientist who happened to read about Healthy Kids in Bravo and wondered if it would be possible to host a class at her children’s school, St. Margaret of Scotland Elementary. Turns out District Manager David Murphy’s kids also attend St. Margaret, and soon plans were underway. Executive Chef Patrick McElroy and Regional Support Manager/Chef Patrick Thrower hosted a group of 52 third-graders on campus, including a kitchen tour. Hannah, David, and Fellow Shira Kauffman joined the Patricks for the largest Healthy Kids hands-on class to date. They taste-tested raw beets (“Were these grown in heaven?” asked a student) and kiwis, prepared garden tacos and rainbow fruit kabobs, and had a Healthy Kids picnic. “My son came home wanting to share everything he learned about plant parts and declared, ‘I can teach you how to make salsa — it’s easy!’” wrote one parent later. Then on the two days following, Patrick T. (pictured) and the team went to St. Margaret for four classes for first and second-graders. Many were interested in learning about Patrick’s career trajectory and about his daily routine. “What do you wear to work?” asked one student.

“You’re looking at it,” he replied to giggles.

Sofia helping a young visitor with a food-related craft

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FROM MICHAEL

WHAT PARTNERSHIP MEANS “Bon Appétit is a partnership in action; how we handle problems when they arise is the truest test of whether we have successfully created and maintained that partnership and positive relationship with each client.”

T

hirty years ago, when Bon Appétit was not much more than a dream, we began this great journey. Fedele and I were cooped up together in a small building across the street from the county jail. I know that I for one wondered what we had gotten ourselves into.

are identified and addressed, a safety issue is corrected before an injury occurs, and a guest or client is given an extra helping of the attention they so well deserve. Further, you are our innovators. It is your effort and creativity, coupled with the trust and support of our clients, that keep our programs fresh and engaging.

It’s a story we tell often, in part because it keeps us humble but also because it ends well. What I remember most is how important it was to build our brand and attract wonderful clients. Yes, we had some great ideas about how we were going to change the food service industry, but we needed clients to be brave and leap with us. Those were huge risks for our clients, yet they were willing to take them on the strength of a relationship.

But before we get too cocky and self-assured, let me remind you that I occasionally receive the “Michael, we have a problem” call.

Though it doesn’t happen often, when it does, I know my travel plans are going to change and that we have some work ahead of us. Because Bon Appétit is structured in such a way that each of you has ownership to deliver on our promises and the freedom to deal with problems as they arise, I don’t get many of those calls.

Over the years since, we have witnessed dramatic changes in nearly every aspect of our business. However, client relationships remain a primary focus for me.

Bon Appétit is a partnership in action; how we handle problems when they arise is the truest test of whether we have successfully created and maintained that partnership and positive relationship with each client. I thank you for the terrific job you’re doing, but know that job is never done. We must be reviewing, fine-tuning, and always striving to keep both our clients and customers satisfied and engaged.

Without our clients, none of the magic happens. Without the partnership, trust, and opportunity our clients provide us, there is no Bon Appétit.

As most of you know, I spend the majority of my time in the field. I am privileged to lead such a talented operations team, and together we work to deliver on our promises, hit our targets, create opportunities for all our people, and cultivate strong relationships. I am always lifted by the energy and enthusiasm I find throughout our business.

I look to each and every operator to find ways to make our programs better and better, never resting on the status quo. That’s how we maintain our great partnerships, and always keep moving forward with the next great idea.

At this point you may wonder, “So what does this mean to me?”

Each day, you are supporting these partnerships in dozens of ways, both large and small. You are the eyes and ears of Bon Appétit.

You are the primary custodians of our client relationships, and the ones who keep our promises. Because of you, even small problems

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SNAPSHOTS OF SAFETY AT BON APPÉTIT SAFETY IS A GAME AT WASH U

OATH CELEBRATES 500 DAYS ACCIDENT-FREE

Some of the OATH team celebrating 365 days accident-free (before they hit 500) R&D Chef Sara Cox (left) and Catering Executive Chef Michael Healy pose with their Family Feud board game being used in 10@10 safety training. The two have developed safety trainings using Clue, Wheel of Fortune, Candy Land, and Battleship.

A new twist on old board games has spiced up safety training for the Bon Appétit team at Washington University in St. Louis, MO. Recently, the staff at the South 40 House were greeted by a surprise at their 10@10 team member meetings. With the help of board game fans R&D Chef Sara Cox and Catering Chef Michael Healy, they were transported to Contamination Land — Candy Land’s evil cousin! Contamination Land takes players through twists and turns past nefarious-looking Grossery Gang characters. The goal is to communicate in a fun way the various hazards inherent in a culinary environment. By recognizing the hazards in real life, in real time, associates can mitigate them and avoid injury to themselves and others. Board games make the training much more memorable.

In late February, the Bon Appétit team at OATH in Sunnyvale, CA (the campus formerly known as Yahoo) celebrated 500 days accident-free, a record for this account with more than 120 team members. It has taken a lot of dedication by the associates and management team to keep this safety culture unstoppable, says Director of Operations Samantha Reyes.

The team was so excited about hitting the one-year milestone that they had special 365-day T-shirts made. And then the streak just keep going! For the 500 marker, they enjoyed delicious cupcakes made by Executive Pastry Chef Ian Farrell at 350 Bakery, and everyone was treated to a pair of complimentary safety shoes.

That should help the OATH team as they march unstoppably toward their new goal of 730 days. — Submitted by Samantha Reyes, Director of Operations

Sara and Michael’s series continues with training-focused concepts using the games Clue, Family Feud, Battleship, and Wheel of Fortune. For the adaptation of Clue, they kept the characters (Colonel Mustard, Professor Plum, Mrs. Peacock, etc.) but changed the room names to reflect the various stations at South 40. As players move through the mansion, they make stops at the Cherry Tree Deli, L’Chaim Kosher Station, Ciao Pizza & Pasta, the WUrld Fusion global station, and more.

“We wanted to spark our teams’ engagement in what can be repetitive topics,” explains Sara. “Through a concept that everyone can connect with, we’re able to bring in some lighthearted competitive action while still driving home our training messages.”

The real winners are Bon Appétit associates, who are able to take the safety message forward to create and maintain a safe work environment for themselves and each other. — Submitted by Rob

TIME FLIES WHEN YOU’RE WORKING SAFE: The Bon Appétit team at Regis University in Denver, CO, celebrated 730 days (two whole years!) with zero accidents with cupcakes and a special half-day pay bonus for every full-time, parttime, and on-call employee. — Submitted by Letina Matheny-Leix, General Manager

Staggenborg, Marketing Manager

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A RECIPE FOR SAFETY SUCCESS AT RGA

PARMER TURNS THREE, ACCIDENT-FREE

The Bon Appétit team at Reinsurance Group of America (RGA) in Chesterfield, MO, takes safety seriously — but it’s also about fun and games. General Manager and Regional Support Team Member Thomas Dixon put together a short presentation for all managers with these important nuggets of advice: BE MINDFUL • Be aware of your team’s General Manager Thomas Dixon has needs; do not ignore requests. created several quizzes using Kahoot!, a fun, interactive learning tool that • Get to know your team employees really seem to enjoy members.

• Engage with your employees.

• Act how you want your employees to act.

• Have an active safety committee.

• Practice Safety Management By Walking Around (SMBWA).

KEEP IT FUN AND EXCITING • Use team-building exercises to help create dynamic and engaged teams.

• Play games (like Kahoot! trivia), plan activities, have interactive preshift meetings.

BE A ROLE MODEL: EMPLOYEES WILL MIRROR YOUR BEHAVIOR • Walk the walk, don’t just talk the talk, especially when it comes to safety procedures and SMBWA. • Consistency matters.

• Be an ambassador of the rules you set.

RESPECT AND APPRECIATE YOUR TEAM • One minute of praise goes a long way.

• You can never thank your team too many times for being safe and maintaining a highly functioning safety culture.

• Recognize greatness big and small, or your team will not feel appreciated.

• Don’t just catch what your team is doing wrong; also catch what they are doing right and thank them for it.

— Submitted by Steve Samuelson, Director of Integrated Safety

The Parmer team

The Bon Appétit team at Parmer recently celebrated the third anniversary for this corporate account in Austin, TX — along with 1,095 days accident-free!

At Parmer, the safety culture starts in the interview for new employees. Chef/Manager Fred Geesin and the rest of his team explain that they start their day safe and go home safe, and there’s going to be a lot of training that goes along with safety. They want to make sure new team members are on board when they start.

New employees also get safety orientation and lots of safety conversation every day at the 10@10 meetings. In addition, the Parmer team stays on top of their equipment and supplies. When something needs to be fixed or replaced, they do it right away.

“You always know when someone new starts when you hear ‘corner’ in a different tone,” says Fred. “Some people have admitted they say ‘corner’ or ‘behind’ when they’re out in public after work, too!” — Submitted by Fred Geesin, Chef/Manager

BATTING 1,000 DAYS AND COUNTING AT MEDTRONIC: The Bon Appétit team at Medtronic in Mounds View, MN, kicked off 2018 with a big milestone, 1,000 days accident-free! The café and catering teams celebrated with high fives, house-made ice cream sandwiches, and a renewed commitment to work safely for the next 1,000 days.

Game on! — Submitted by Tracy Haraldson, Café Manager

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THREE UTAH TEAMS HAVE BEEN SAFE SINCE OPENING Business is booming for Bon Appétit in Utah, with new locations sprouting up seemingly every quarter. And the safety culture is growing along with it. District Manager Ken Dale is proud to have three of his 12 Utah accounts with zero accidents since opening — and eight more that have gone a year or more accident-free!

“In Utah, safety starts with top-driven leadership, from the district manager level,” says regional Safety Champion Alban Newton, who is also general manager at Vivint in Provo, UT. “Targeted emails, Safety Management By Walking Around (SMBWA), and building a culture of family are all important to sending our Bon Appétit family home safe and sound.”

MORE SAFETY TIPS STRAIGHT FROM UTAH’S STARS: From General Manager Candace Durham at CHG Healthcare in Midvale, accident-free since opening March 20, 2017: • Individuals must have their own cut gloves at all times. We make sure the staff understand a cut glove is part of their uniform.

• Mats are a must in all areas of our dishroom.

• All staff not only wear safety shoes, but also replace them after six months.

• One person can’t keep us all in check all the time, but working together and looking out for each other’s safety has helped us maintain a perfect safety score!

From Executive Chef/Manager Cheyenne Luck at Vivint - Provo, accident-free since opening October 11, 2013: • Positive reinforcement!

• You have to be like a bobblehead in the café, always looking around.

• Having hourly employees run monthly safety meetings has increased personal accountability for team safety.

• Team lifting, cut gloves, and no-slip shoes are topics revisited on a monthly basis.

Executive Chef Josh Southard at Vivint - Lindon, accident-free since opening August 5, 2014: • We talk about safety all the time, not just at 10@10s.

• We try to teach “why,” not just repeat the safety principle or rule.

• Offer incentives such as movie tickets, a drawing for a gaming console, and various client/Bon Appétit schwag.

— Submitted by Bonnie Powell, Director of Communications

From the Vivint - Lehi team, left to right: Cooks Russell Marchant (grill/salad bar), Steven Grover (entrées), Amanda Carcroft (entrées), and Dallin Candland (prep); Sous Chef Dareq Da Costa, Cook Nick Harter, Executive Chef Giuseppe Randazzo

From the Vivint - Provo team, left to right: Executive Chef/Manager Cheyenne Luck, Cook Kalie Rust (deli), Executive Chef Edward Mathesius, Cook Melissa Kay (salad bar), Cook Samuel McKinney (grill), Front of House Alicia Lattin, Cook Atena Monteroso (entrées), Front of House Paisley Hunter, Cook Jonathan Mortensen (grill), Cook Michael Onate (grill/entrée), Barista Cody Rasmussen

From the Vivint - Lindon team, left to right: General Manager Alban Newton, Cook Stefen Huskinson (grill), Executive Chef Joshua Southard, Cook Gabriel Valentino, Cook Federico Fernandez (deli), Cook/Baker Jazmin Oteo, Cook Jwaun Owens, Front of House Glen Workman, Cook Isaac Cabrera, Utility Worker Constance Banhie, Sous Chef Jonathan Campbell, Cook Rodrigo Armenta (salad bar)

SAFETY IS IN STOCK AT OVERSTOCK: The Bon Appétit team at Overstock in Midvale, UT, recently toasted one year with no accidents with some sparkling apple cider. District Manager Ken Dale, Executive Chef Tate Barfuss, and Front of House Manager Brooke Albretsen were very proud! — Submitted by Chloe McCombs, Marketing Manager

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THE FUTURE OF WASTE PREVENTION IS ON TRACK AT BON APPÉTIT Mentor Graphics in Wilsonville, OR; and Best Buy in Minneapolis.

On Track uses dedicated tablets with a custom app (built in house) and an estimated volume-and-weight measurement system to track the quantity, destination, and cause of waste in real time in Bon Appétit kitchens. It’s a chef-centric program that works with the flow of operations, is customizable, and will sync with the existing in-house-developed systems Café Manager and the Food Standards Dashboard, bringing all the information Bon Appétit chefs need into one single place. It reflects the companywide values and commitments by incorporating the Environmental Protection Agency’s food recovery hierarchy into daily tracking, pulling out the level of detail that chefs are actually interested in, and providing educational training for all employees.

In the first few weeks of the pilot program, On Track has been welcomed. “Well, that was easy enough!” exclaimed Best Buy’s Executive Chef Christian Pieper after using the program for the first time, a sentiment heard over and over again. In addition to being easy to use, the pilot locations have recognized the value in tracking. For example, Jennifer Miller, Mentor Graphics senior cook and kitchen supervisor, says she’s excited about the program because “it will make her team more cognizant of products that could be used in creative ways.”

Supervisor Amanda Lee and Senior Cook/Kitchen Supervisor Jennifer Miller with their On Track waste separation buckets at Mentor Graphics

EVERY SINGLE DAY, about 365 million pounds of food are wasted in the United States, but no one knows what exactly makes up that waste. Is it just a ton of vegetable scraps? Burnt bacon?

Spoiled milk? And what amount of that food waste is unavoidable or preventable?

As the old adage goes, “what gets measured, gets managed,” and in the fight against food waste, tracking has been touted as a top solution. Bon Appétit’s strong commitment to sustainability has kept the company at the forefront of the zero-waste movement — the way Bon Appétit culinary teams cook from scratch, prepare in small batches, and serve in appropriate portions, traylessly when possible, already contributes to preventing a lot of waste. It’s also the only food service company with a dedicated waste-prevention team. After years of working with on-site teams, the Bon Appétit garbage gurus decided to develop an in-house program.

On Track, Bon Appétit’s new cloud-based waste-tracking program, is being piloted at the University of Portland in Portland, OR;

Waste tracking alone cannot create the cultural shift needed to achieve zero waste — data collection is just one tool in an arsenal of waste prevention strategies. What makes this program unique is its focus on cultivating change through greater awareness and empowerment of Bon Appétit teams to spot their particular opportunities for improvement. On Track strengthens the skills chefs already have in identifying wasteful habits or overproduction tendencies. The program has as much of a focus on tracking as it does on training and creating open communication among teams.

If there’s one thing Bon Appétit’s food waste warriors have learned, it’s that no matter what kind of tracking system one brings into the kitchen, change won’t happen just by knowing waste numbers.

It’s what chefs and managers do with what they learn from those numbers that creates the change needed to achieve zero waste.

The program will be available companywide in summer 2018.

Please contact the waste team if you’re interested in being one of the first to launch.

Submitted by Claire Cummings, Waste Programs Manager

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University of Portland Shift Supervisor Teyah Reynolds teaches Chef Supervisor Jim Barber how to report waste through the On Track system

Bon Appétit Waste Specialist Maggie Kraft (center) explains the EPA’s food recovery hierarchy to University of Portland baristas Marleny Torres and Yolanda Garay

Melinda Martinez, barista at Mentor Graphics, uses On Track

On Track’s red buckets are for preventable food waste while the green bucket is for unavoidable kitchen prep waste, such as trim, bones, and shells

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VIEW MENU AND ORDER AHEAD WITH

CAFÉ BONAPP

Bistro OPEN | 9:30am - 9:30pm

Café

CLOSED | Opens today at 12:30pm - 9:30

then blaze through your café

Market

CLOSED | Opens Sept. 1 at 9:30pm - 9:30

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Monday, January 1

SKIP THE LINES WITH CAFÉ BONAPP

Bistro

With the recent debut of Café BonApp, a mobile solution for viewing café locations and menus, placing orders, and paying for meals in-app, guests at select locations can blaze through their cafés with greater ease than ever. The app launched first at Grifols in Emeryville, CA (see story on following page) and next at Washington University’s School of Medicine. Future rollouts are planned following an assessment phase.

OPEN | 9:30am - 9:30pm - 9:30pm

at 12:30pm - 9:30pm

Always

Search the Lunch Menu

Market Grill

ger

Developed by Bon Appétit in partnership with Compass Digital Labs, Café BonApp offers multiple features designed to enhance the guest experience through increased efficiency, speed, and convenience. The app shows each day’s entire menu, with a subset of items available for mobile ordering marked with a basket icon.

$8.75

per jack cheese, chipotle mayonnaise, avocado, nine grain bun (SIDE: french fries.)

Global

iladas With Green Chile

$8.25

ffed with chicken and cheese and baked in green ES: baked mexican brown rice.

lleno Casserole

V

s, eggs, salsa, and cheese.

Additional features include a filtered view for guests who choose to input their dietary preferences, with In Balance, Vegetarian, Vegan, and Made Without Gluten-Containing Ingredients as available filtering options; the ability to customize orders with add-ons, sides, and condiments; and a choice of pick-up time slots. Picking up is then quick and easy. Guests head to the café, bypass regular lines at the station and register, grab their meal, and are on their way.

$7.25

at 9:30pm - 9:30pm

Rice Bowl

$8.25

k, hawaiian sea salt (SIDES: steamed white rice, rice, sesame broccoli)

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CAFÉ BONAPP BRINGS MOBILE ORDERING TO GRIFOLS BEING FIRST OUT of the gate with a new technology can be incredibly exciting, as the Bon Appétit team at Grifols in Emeryville, CA, recently learned when they rolled out Café BonApp in its E Café! (For a full description of the app and its capabilities, see the Bravo Boost on the preceding page.)

For one week prior to Café BonApp’s “official” release to the full account, members identified as VIPs (those on the Café Committee) were given early access to test-drive the app. As with all new technological debuts, there were a few hiccups, but the feedback went straight back to the developers, and improvements were quickly integrated. During launch week, the Bon Appétit team wore custom shirts and brightly colored pins to create maximum visibility and draw guests’ interest. Café BonApp “Ambassadors” even hosted a tabling event, where in addition to a full suite of promotional print and digital collateral, they doled out promotional cards and, for cell phones, phone wallets and phone “popsockets” (pop-out grips or stands).

Grifols guests were very enthusiastic about participating in the order-ahead trend.

They enjoyed the app’s customized look and appreciated that it displays daily menus and provides a filtered view by dietary preferences. The most popular station in the E Café is the grill, where everything is made to order. The team predicts Café BonApp will be most heavily used for breakfast grill and lunch grill items, though depending on the day, guests can also generally order items from the grab and go, comfort, and global stations, too.

Some users raved about the new ability to order meals ahead when running late or having to jet to a meeting. Being able

Executive Chef Patrick Youse at the Café BonApp mobile pick-up station

The Grifols - Emeryville team gives Café BonApp a thumbs-up, left to right: Dishwasher Ahcene Irnatene, Grill Cook Jenny Folger, Cashier Carmen Lopez, Lead Cook Kat Flores, Line Cook Maria Martinez, Cook Jose Ortega, and Patrick

to choose a pick-up time lends even more convenience. Overall, everyone felt the app was easy to learn and use, and that it will greatly reduce wait times at the stations and the register.

Submitted by Kaitlyn Futch, Regional Marketing Manager

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“TUNA OR NOT TUNA?”: PITZER CAPTIVATES FAMILIES WITH PLANT-FORWARD POKE DURING FAMILY WEEKEND at Pitzer College in Claremont, CA, all members of the Bon Appétit team put their collective best foot forward — and best food forward, too!

Executive Chef Marcos Rios happily obliged when Pitzer’s Office of Advancement invited him to host a cooking demonstration during the always busy weekend. “Tuna or Not Tuna?” was the question Marcos asked the 40 people who attended his session in Pitzer’s student demonstration kitchen.

Knowing that Pitzer students have a special appreciation for the high-quality vegan and vegetarian options, Marcos focused on creating innovative and flavorful plant-forward alternatives to tuna poke, one of Pitzer’s most popular menu items. During his demonstration, Marcos presented guests with bowls of tuna poke and two plantbased lookalikes, challenging guests to guess which was tuna and which were not. To the delight of his audience, he quipped that he hoped he didn’t get himself confused!

Marcos revealed the answer, showing guests how to make two separate plant-forward versions of poke. The first starred blanched, skinned, and seeded Roma tomatoes marinated in sesame, soy, rice and plum vinegars, agave, and citrus, then caramelized and chilled. The second featured watermelon steeped in the same marinade, then also caramelized and chilled. Both versions were tossed with scallions and sesame seeds just before serving. The attendees eagerly devoured the samples and appreciated Marcos’s never-ending search for creative inspiration.

The Office of Advancement plans to request a larger space for another demo next year.

Tomato poke, a popular plant-forward hors d’oeuvre during Family Weekend and on Pitzer’s catering menu

Submitted by Cindy Bennington, General Manager

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OPENING LUNCH IS HOT AT FIREEYE IN NORTHERN CALIFORNIA CYBER SECURITY COMPANY FIREEYE recently welcomed Bon Appétit to its Milpitas, CA, headquarters for the opening of its first café.

(The company formerly outsourced a catered lunch program for all employees.) Guests have been thrilled by the new array of specials that change daily.

other potential center-of-the-plate items.

Guests then head to the sides station, where they can select pre-portioned items such as seasonal vegetables or hearty whole grains, as well as house-made potato chips and French fries. No need for guests to wait for fully composed dishes to be prepared and plated.

Approximately 300 guests eat lunch at FireEye daily. The Bon Appétit team is small, so Executive Chef Glenn Christiansen and General Manager Ally Shelden wanted to think of creative ways to set up entrée stations and maximize menu options within the brief lunchtime window. The café focuses on à la carte offerings, letting guests mix and match components while enjoying shorter wait times than are typical elsewhere. The grill, for example, focuses only on proteins, so Grill Cook Javier Detrinidad can concentrate on making great burgers, grilled sandwiches, and

The fuse station has been the most popular station so far. Guests may see Indian, Latin, Asian, American, or any other number of other cuisines featured here. Station Cook Arnaldo Castaneda has even been sharing his Peruvian roots, preparing dishes such as lomo saltado Peruano (a kind of beef stir-fry) and ceviche Peruano. Customer feedback has been excellent. One guest commented, “I have never had Peruvian food. It was great, and now I trust Bon Appétit to encourage me to try new things!”

Submitted by Ally Shelden, General Manager

The FireEye opening team, back row, left to right: Cook Javier Detrinidad, Cook Simon Navarro Vega, Franklin Templeton Executive Chef Kenneth Payne (face partially hidden), Cashier Emily Cuevas-Barba, Catering Attendant Doug Caulfield, Executive Chef Glenn Christiansen, and Fuse Station Cook Arnaldo Castaneda. Front row, left to right: Cashier Laura Perez, Cook Yolanda Ramos, District Manager Bob Hart, General Manager Ally Shelden, Barista Hong Lauw, and Utility Worker Andrew Ledesma.

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AT ALBION, SPRING MEANS ‘LOVE FOOD’

LOVE KOHLRABI

A LONER. A REBEL. A VEGETABLE.

Among brassicas, kohlrabi stands out. Its squat, nearly turnip-shaped stem rests on the ground like an otherworldy visitor to the vegetable patch, while leaves sprout willy-nilly from the top and sides. More versatile than a potato (gasp!), kohlrabi’s your new best friend.

Fresh turmeric sliced to show off its golden interior

The Love Food: Kohlrabi marketing collateral

SPRING SYMBOLIZES NEW BEGINNINGS. At Albion College in Albion, MI, it also means a new series of Love Food promotions!

The Bon Appétit team kicked off the spring semester with Love Food, Love Turmeric. A special lunch menu featured this versatile rhizome with its many documented health benefits. Executive Sous Chef Dan McCasey menued tandoori chicken, tandoori tofu, and curry-spiced potatoes, while Marketing Manager Shane Powers set up an information display with samples of freshly sliced turmeric, a batch of turmeric tea, and some “golden milk.” Both Shane and Dan spent time with the students explaining turmeric’s many culinary uses as well as its benefits to personal health and well-being. Students and staff enjoyed the promotion and the chance to learn more about this seldom-recognized superfood.

Building on the success of Love Food, Love Turmeric, the team doubled down and offered Love Food, Love Kohlrabi the following month. This brassica, which ranges in color from white to light green to dark purple and offers an abundance of edible green leaves, delighted and surprised guests, many of whom were unfamiliar with it before the promotion and tasting Dan’s team’s Indianinspired roasted vegetable mixture. Front of House Supervisor Pedro Hopkins II even showed off the kohlrabi greens in a unique display! The team can’t wait to tackle its next Love Food theme: Filipino food!

Submitted by Shane Powers, Marketing Manager

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AWARDS & RECOGNITION

The Best Buy team, including MLC graduates, left to right: Sous Chef Mike Carlsen, Accountant Jenny Jensen, Prep Cook/Deli Line Patrick Grant, Cashier Sean Craven, Cashier Michael Rauschendorfer, Executive Chef Christian Pieper, Cashier/Condiment Bar Attendant Peter Benjamin, Prep Cook Alicia Stillwell, Receiving Assistant Nick Wright, and Sous Chef Haley Mortenson

BEST BUY TEAM HONORED AS COMMUNITY CHAMPION As loyal readers of Bravo know, the Bon Appétit team at Best Buy headquarters in Minneapolis has been working with graduates of Minnesota Life College (MLC), a three-year life skills training program located in Richfield, MN, for young adults with autism spectrum disorder or other learning differences. In addition to jobs, Executive Chef Christian Pieper has offered instruction in knife skills and basic cooking techniques, while General Manager Susan Davis has taught the ins and outs of catering and dining room service standards.

Recently MLC named Bon Appétit its Community Champion in the Corporate category!

Susan and Christian “have gone above and beyond to understand and connect with MLC’s mission. Susan and Chef Christian always treat our participants with respect and professional courtesy and are the very embodiment of an employer who meets our students where they are,” says Executive Director Amy Gudmestad. “The kindness, patience and wisdom that Bon Appétit has shown all of us in the MLC community are truly appreciated. …Our staff, students, and graduates would not be where they are today if it was not for all of you.”

— Submitted by Bob Johndrow, Regional Marketing Director

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AWARDS

Zach’s Chili Challenge judges with double award winners Sous Chef Grant Ruesch and Sous Chef Adam Schedeler (back row)

REGIS TEAM WINS BIG AT ZACH’S CHILI CHALLENGE As the second annual Zach’s Chili Challenge in Denver approached, Regis University Sous Chef Grant Ruesch was under a lot of pressure — he had a championship title to defend! Grant had taken home the Judge’s Choice award in 2017 for his wild-card pork green chili with a chicharrón garnish.

Named for and inspired by Zach Canaday, a college freshman who’s been battling medulloblastoma since 2008, the Challenge benefits the Morgan Adams Foundation in their work to fund pediatric brain cancer research. Multiple red and green chili entries are made by local chefs, each paired with a Colorado beer or spirit.

Guests vote for the People’s Choice awards, while official judges settle on the other winner. “We were really after the People’s Choice award this year,” says Grant. “There are many established restaurants and caterers who participate, so the competition is stiff. Getting the most votes from the people attending the event would be very gratifying.”

And he did it! Grant not only kept his Judge’s Choice award for best chili in the green chili category, he picked up the People’s Choice award for Best Chili Overall in the whole cook-off.

The winning chili? Tender Ranch Foods Direct pork shoulder and pork belly stewed with garlic, onions, tomato, pork stock, and house-roasted poblano, Anaheim, and Hatch chiles. Grant says he couldn’t have done it without help from Sous Chef Adam Schedeler and front-of-house longtimer Maria Talavera, who made her famous horchata for them to take with them. “I thought we had a good green chili going in, but I never expected to win,” says Grant. Asked to guess what element made the Regis chili stand out, Grant points to the quality ingredients and the time spent crafting a great dish: “We made a rich pork broth with pork bones that cooked for more than 24 hours. We roasted and cleaned fresh chiles. Cooking the Bon Appétit way is really what put us over the top!” — Submitted by Bonnie Powell, Director of Communications

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AWARDS

Paul’s smoked salmon with local Belgian endive, capers, caper berries, and turmeric is deployed regularly for social events and European-style breakfast at the Mt. Angel Abbey guest house.

Three Rivers employee Ronni Orton with a fresh-caught Columbia River salmon Photo credit: John Keating

MT. ANGEL ABBEY’S SALMON SMOKES COMPETITION AGAIN Once again, Mt. Angel Abbey’s Executive Chef/General Manager Paul Lieggi enjoyed a salmon-chanted evening at the Good Food Awards in San Francisco, collecting his second consecutive win in the preserved seafood category for his hot-smoked salmon!

Victory starts with good salmon: Columbia River Chinook caught

by Two Rivers Fish Company, which is owned and operated by the Umatilla tribe.

Paul has been smoking salmon for over 25 years. He even had a smoked seafood business in central New Hampshire called Up in Smoke that supplied some of the finest restaurants and specialty food outlets in New England. While Paul has long prized fresh Chinook salmon for its versatility, rules limit entering the same product for more than two consecutive years, so Paul will need to shake things up in 2019. — Submitted by Bonnie Powell, Director of Communications

Executive Chef Paul Lieggi and his wife, Susan, at the Good Food Awards

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If awards are any indication, Bon Appétit’s Starbucks’s team at Target are the superstars of the barista bunch! Following on last season’s two Starbucks Experience Hero awards, this time Target North Campus Local Venue Manager Stephanie Ostrom won recognition as Starbucks’s store leader of the quarter award for her stellar Q4 performance at the Brooklyn Park, MN, account. This recognition is given to one store manager per quarter for all 7,000 Starbucks licensed stores. Starbucks District Manager Beau Stadum hailed Stephanie as a dedicated, results-driven employee who strives to help her team perform optimally each day. He commended her for developing and empowering her team, seeking creative ways to improve the guest experience, and promoting a culture of inclusivity. Her store also leads the district and area for customer connection and store operations.

The Target North Campus team celebrated Stephanie’s award with a cake and a special poster. — Submitted by Salvatore Rosa, General Manager

Target North Campus Local Venue Manager Stephanie Ostrom with her hard-earned recognition

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AWARDS

TARGET NORTH CAMPUS EARNS COVETED STARBUCKS HONOR

KNOX HELPS INTERNATIONAL STUDENTS SHARE HOME FOODS IN I FAIR

Students proudly pose in their cultural attire

THE ANNUAL “I FAIR” (international fair) at Knox College in Galesburg, IL, gives students from around the world an opportunity to share their culture with their classmates and faculty members, as well as others in the Galesburg community. The Bon Appétit and Knox College Dining Services teams were excited to participate in this year’s event, which kicked off with a showcase featuring art exhibits and dance performances by Knox students and culminated in a very special dinner in the Hard Knox Café.

Students from 11 cultural groups — among them the Korean Culture Club, ABLE (Allied Blacks for Liberty and Equality), Japanese Club, Aaina (students mainly from Pakistan or India), German Club, Lo Nuestro, M.E.Ch.A (Movimiento Estudiantil Chicanx de Aztlán), Harambee (which in Swahili means “unity” or “working together”), Eastern Europe, ASA (Asian Student Association), and Chinese Club — submitted menus to Executive Chef Joseph Peterson one month prior for review. Joseph discussed the submissions with students, made adjustments as needed, and lent support as the students prepped tastings three days prior to the event.

Menus were as varied as the student groups themselves. Dishes included aloo tikki (spiced potatoes and onions) and chili paneer; macaroni and cheese and chicken wings; Vietnamese crab soup; Chinese breakfast crepes; matcha bubble milk tea; ayran (a cold yogurt drink from Turkey); bombica (Slovenian cocoa balls); Greek potatoes; German meatballs; Nigerian zobo and Ghanaian sobolo (both beverages made from flowers); beef and chicken kebabs; Japanese gyutan (beef tongue); Korean bulgogi (barbecued meat); Mexican chicken tinga and horchata; and much more.

The students were the stars of the event. They plan, prepped, and executed, and they even took over the café to serve their classmates for the meal period. The Bon Appétit team assisted with the salad bar and additional dessert options. Students were super proud to have played a substantial role at such a meaningful schoolwide event, and commented how much they appreciated the chance to do so.

Submitted by Diane Welker, General Manager

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A student readies a substantial number of skewers

It’s all in the toss

Knox students hard at work in the kitchen

Members of the Chinese Club serving their featured dishes

This student intends to try as much as he can

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OPENING A NEW WORKDAY DAWNS IN THE ROLLING HILLS of Pleasanton, CA, a short drive from both Oakland and the Silicon Valley, the enterprise cloud computing software company Workday has teamed up with Bon Appétit to open its brand-new Cloud Café. More than 400 employees and their guests can now enjoy breakfast and lunch in this jewel of a café.

Wellness and nutrition are a big part of Workday’s workplace culture, so Workday opted to run Bon Appétit’s Well-Being Indicator program prominently to show guests at a glance how healthful an item is. It’s also a cashless environment, with NEXTEP kiosks interspersed throughout, so guests can view the menu items, place orders, and check out quickly and efficiently. GO options are available 24 hours a day, upping the availability of fresh eats to take away. In addition, General Manager James Fujii launched an online order-ahead system for even greater efficiency.

During the grand opening, the Workday Workplace team held a drawing for big ticket food-themed prizes such as Vitamix blenders,

slow cookers, and knife sets, with every guest getting a mini Workday-to-go kit with utensils to take home.

Guests are enjoying Executive Chef Michael Tobias’s appealing mix of flavors in dishes such as Bulgarian pork stew, sprouted quinoa bowls with kale pesto and egg, and Cantonese-style steamed prawns. The guests love the new café space as well as the vegetarian options, and Workday clients are eager for Michael and James to start offering cooking classes and other engagement opportunities.

Submitted by Janine Beydoun, Regional Marketing Manager

The Workday team celebrates the grand opening

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UNIVERSITY OF PORTLAND SUSHI CLASS FILLS UP FAST

Pilot House AM Chef Supervisor Peter Tran guides University of Portland students through sushi-rolling fundamentals

THE ONLY THING BETTER than spending two hours eating sushi might be spending two hours learning to make sushi — and then eating it! Recently, the Bon Appétit team at the University of Portland in Portland, OR, and the school’s International Club jointly hosted a sushi workshop open to all interested students. It quickly filled to capacity.

Executive Chef James Green, PM Chef Supervisor Anthony Nicaj, and Pilot House AM Chef Supervisor Peter Tran offered a twohour hands-on workshop covering sushi rice fundamentals and the preparation and execution of California rolls, local albacore nigiri, and cucumber rolls. A brief history lesson gave the students helpful context as well.

As Peter led the class, a large projection screen let students see exactly how he executed each sushi-making step, while James and Anthony roamed the floor assisting students. Everyone who participated was so thrilled that plans for next year’s workshop are already underway.

Sushi maestros Peter, Executive Chef James Green, and PM Chef Supervisor Chef Anthony Nicaj

Submitted by Kelly Vosberg, Café Supervisor

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WESTMINSTER LAUNCHES FOOD RECOVERY EFFORT

Executive Chef Wayne Mankinen and Executive Sous Chef Frazer Buchanan packing up the recovered food

LifeStart Village Coordinator Dana Williamson prepares to transport the food to recipients

A NEW YEAR BRINGS a fresh opportunity to do good in the world — and on campus. Westminster College in Salt Lake City began 2018 with a commitment to launch a food recovery program. The Bon Appétit team has partnered with LifeStart Village, a program of the Family Support Center for people recovering from addiction.

rescue today!” she wrote. “Thank you so much to Wayne and [Executive Sous Chef] Frazer [Buchanan] for packing up some great food that was delivered to the people at LifeStart community. They were so appreciative and thankful! Thank you all for your participation and passion!”

Executive Chef Wayne Mankinen has been working closely with LifeStart Village Coordinator Dana Williamson, who was so pleased that she wrote to the Westminster clients to sing the team’s praises. “Just wanted to share the good news, we had our first food

Westminster’s Bon Appétiters can’t wait to see the effects of this budding collaboration and are proud of their efforts to help the people of Salt Lake County.

Submitted by Chloe McCombs, Marketing Manager

STARS BRIGHTEN WESTMINSTER LATE-NIGHT BREAKFAST: As finals week approached at Westminster College, General Manager Tony DiRaddo and Catering Manager Sarah Stucki coordinated with the Dean’s Office to plan a late-night extravaganza. Donating breakfast for more than 300 students, the Bon Appétit team delighted guests while showing the community how much they cared. That busy evening, Tony, Sarah, Executive Chef Wayne Mankinen, and Executive Sous Chef Frazer Buchanan stepped out of the kitchen to work alongside President Stephen Morgan and his wife, Sandy, Dean of Students Karnell Black, and other Westminster staff in serving the hardworking students. Each year, every participant receives a gold star on their apron. All who took part in the popular event were proud to add another star! — Submitted by Chloe McCombs, Marketing Manager

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IN MINNEAPOLIS, THE SIOUX CHEF IS STAR CHEF

At Medtronic, left to right: Executive Chef Brandon Canfield, Sioux Chef Author/Founder/ CEO Sean Sherman, General Manager Michelle Kirkwold, Sioux Chef Co-Owner and COO Dana Thompson, and Café Manager Tracy Haraldson

IN A TRIFECTA OF Minneapolis-area Star Chef appearances, guests at Medtronic, Target, and Best Buy were thrilled to meet author Sean Sherman and his collaborator Beth Dooley, who signed copies of their new cookbook, The Sioux Chef’s Indigenous Kitchen, named one of the best cookbooks of 2017 by NPR, the Village Voice, Smithsonian magazine, Uproxx, the San Francisco Chronicle, and others.

Through his work as an Oglala Lakota chef, Sean dispels outdated notions of Native American fare — no fry bread, dairy products, or sugar here. Instead, his recipes feature healthful plates that celebrate venison, duck, blueberries, sage, amaranth, and abundant wildflowers, all indigenous to the cuisine of the Dakota and Minnesota territories. In addition to her collaboration with Sean, Beth has authored several award-winning cookbooks, including Savory Sweet: Simple Preserves from a Northern Kitchen; Minnesota’s Bounty: The Farmers’ Market Cookbook; and The Birchwood Café Cookbook.

At Best Buy, left to right: Sean, Executive Chef Christian Pieper, Sean’s collaborator Beth Dooley, General Manager Susan Davis, and District Manager Paul Adams

As part of the Star Chefs program, each account commits to purchasing and selling at least two cases of books. Best Buy sold so many books during the pre-event promotion phase, they had to order an additional three cases from the publisher! Medtronic and Target also sold out of their stash during the event. Guests snapped up the delicious Bon Appétit–made samples of recipes from the book during the signings as well.

The Bon Appétit teams at Medtronic, Target, and Best Buy were delighted to host such an illustrious pair.

Submitted by Bob Johndrow, Regional Marketing Director

At Target, front row: Sean and Dana. Back row, left to right: Target Director of Corporate Real Estate Jesse Mitchell, Executive Chef Royal Dahlstrom, Director of Operations Kathy Vik, and Resident District Manager Jim Klein.

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HILLSDALE STUDENTS SAY GRAZIE FOR ITALIAN STREET-FOOD COOKING CLASS

Two Hillsdale students eagerly preparing piadina

Students rolled out and cooked their very own (flatbread) piadina

AFTER ATTENDING A POPULAR cooking class at Hillsdale College focused on general kitchen skills, guests at the Hillsdale, MI, campus demanded more! Eager to oblige, Executive Chef Patrick Kander and Marketing Manager William Persson offered a new class, this time focused on Italian street food.

Patrick demonstrated how to make marinara, infused olive oils, arugula pesto, lemon vinaigrette, and piadina dough, which students rolled out and pan-fried themselves. They were elated to help craft a dish that looked difficult but could be executed with such ease. In order to incentivize attendees to give feedback, each completed post-class form garnered an entry into a drawing for a special dinner for four. The feedback was glowing, ranging from “It was great. The food was delicious” to “It was phenomenal. I will definitely come to more.” Many had requests for future classes that focused on fish, any Asian cuisine, and desserts (especially pie crust and cookies).

The menu was based on ingredients available at local favorite Cantoro Italian Market and Trattoria in Plymouth, MI, highlighting prosciutto, salami, Italian sausage, herbs, and leaf lettuces. Dishes included classic Italian chopped salad with lemon vinaigrette; pancetta and Asiago arancini (stuffed rice balls) over marinara; and piadina (flatbread) with prosciutto, black pepper salami, spicy Italian sausage, and toasted walnut and arugula pesto, as well as a version filled with a simple tomato and mozzarella salad tossed in fried basil–infused olive oil.

But the favorite was clear, and the next topic has been set. Geared toward upperclassmen who will soon be entertaining guests of their own, it will focus on pairing food with wine and food.

Submitted by William Persson, Marketing Manager

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DEPAUW ROCKS BETTER BURGER CHALLENGE HILLSDALE RAISES A CUP TO RENOVATED JITTERS CAFÉ Hillsdale students were excited to visit the newly renovated Jitters Café, with understated colors, a new blackand-white menu board, and updated fixtures that lend the freshened-up space an elevated vibe. Supervisor Lisa Beasley worked with members of the management staff to carefully plan the new brighter and more open feel, with modern touches that would still complement Hillsdale’s traditional style. She introduced new space-saving techniques to reduce clutter and present grab-and-go products appealingly. The renovations allow the team to showcase more items, especially those that are freshly prepared and plant-forward as opposed to prepackaged.

According to Student Manager Lydia Seipel, student responses have been overwhelmingly positive. Alumni are excited, too, expressing their approval through social media. — Submitted by William Persson, Marketing Manager

Student Manager Lydia Seipel crafts a latte for a delighted Jitters guest

DePauw University Culinary Lead Josh Dunn and Sous Chef Brandon Townsend square off in front of their ingredients for the Better Burger Challenge

WHO’S GOT THE BETTER BURGER, as defined as a burger made partly with plants and partly with more sustainable meat? The Bon Appétit team at DePauw University in Greencastle, IN, challenged each other to find out in an effort to help remove carbon from the atmosphere, protect pollinators, and build healthy soil, while producing tasty — and more healthful — burger options!

Culinary Lead Josh Dunn and Sous Chef Brandon Townsend created and executed their own special recipes and presented samples during lunchtime to students and guests in a Better Burger throwdown.

Brandon whipped up a burger made with Wyeth Farms ground beef, black beans, corn, cilantro, jalapeño and poblano chiles, garlic, Roma tomatoes, cabbage, and aioli, Josh and Brandon explain their burgers while Josh opted for a mostly to guests plant-based burger consisting of garbanzo beans, onion, garlic, parsley, cumin, coriander, lemon juice, egg, bread crumbs, salt, and pepper, topped with avocado hummus and roasted red pepper aioli. Students and guests were invited to vote, and Brandon emerged the winner — by a nose!

Submitted by Megan Inman, Catering Manager

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TOP CHILI CHAMPS FACE OFF

Chili cook-offs never get old. Bon Appétit chefs and cooks welcome the heat of competition, and guests spring at the chance to vote for their favorite chili. Everyone has an opinion, starting with “to bean or not to bean?” The winner gets glory, and everyone else gets a bellyful of warm deliciousness.

TURNING UP THE HEAT AT SANTA CLARA UNIVERSITY

Samples of the chili for guests to taste-test at the SCU Chili Cook-Off

Cook Miguel Soto with his winning chipotle chili and Executive Sous Chef Luis Acosta with his chicken chili verde

At Santa Clara University in Santa Clara, CA, one chili cook-off wasn’t enough — SCU held its annual Chili Cook-Off at the Marketplace for student voters, while the Adobe Lodge hosted one for faculty and staff.

beans, seven different varieties of peppers, and assorted aromatic seasonings earned him his fourth victory in a row!

At the Marketplace, Sous Chefs Ray Volis and Enrique Camacho and Executive Sous Chef Mauricio Vallejo presented their best chili dishes, which students excitedly taste-tested. Ray’s irresistible meat lovers’ dish of Italian sausage, bacon, steak, ground beef,

Over at the Adobe Lodge, Cook Miguel Soto’s chipotle chili and Executive Sous Chef Luis Acosta’s chicken chili verde attracted more than 100 faculty and staff voters. Miguel won by just one bean. He was proud to have his winner’s certificate displayed on the café line and his recipe offered as a daily special the following week. — Submitted by Kaitlyn Futch, Regional Marketing Manager

PACIFIC CAFÉ SERVES UP A WINNING FAMILY RECIPE: At Pacific Café in Irvine, CA, Cooks Sara Soraino and Eric Braun (pictured together) went head-to-head at the annual Chili Cook-Off, each showcasing a prized family recipe. Eric won using his grandfather’s recipe, with which his grandfather had won the 1978 Tennessee State Chili Cook-off!

(The original winning recipe featured raccoon, but Eric opted for Certified Humane beef instead.) Eric’s winning chili was then featured as a special retail item, and it brought in an additional revenue bump for the day. — Submitted by Nicole Bell, General Manager

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ROYAL CARIBBEAN’S KITCHEN GETS HEATED: Royal Caribbean Cruise Line in Springfield, OR, has long hosted its own Chili Cook-Off for employees, but this year the Bon Appétit team wanted to get in on the action. Chef/Manager Jason Rosvall, Catering Manager Shaunacy Humble, Cashier Rebecca Russell, and Lead Cook Christopher Down stepped up to the plate — or bowl — and employees (like the one pictured above) filled the café with spoons in hand to taste all entries. Flavors ranged from a traditional mole chili to chicken chili verde and a classic chili con carne, but in the end Christopher triumphed with his vegetarian threebean chili. — Submitted by Shaunacy Humble,

WARMING UP FROM THE WINTER CHILL(I) AT GORDON COLLEGE: At Gordon College in Wenham, MA, the first annual Chili Cook-Off took place on a snowy day, and hundreds of hungry students were eager to get their fill of warm chili and submit votes for their favorite. At Tupper Hall, four competitors entered sweet, spicy, and tangy recipes, some of which incorporated crushed tomatoes locally harvested by Farm to Fork vendor Horse Listener’s Orchard. The event was a hit, resulting in Rounds Cook Brian Saltonstall and his “fogbuster” beef chili taking home the trophy. The rest of the chefs are already gearing up to challenge him in 2019! — Sub-

FIERCE COMPETITION AT ALBION COLLEGE: At Albion College in Albion, MI, nothing says “Michigan winter” like a Chili Cook-Off! For the Bon Appétit team’s first annual competition, four contestants tied on aprons. Kitchen Supervisor Conroy Campbell’s chicken chili was a fan favorite, but nonculinary ringer Marketing Manager Shane Powers’s turkey chili had students coming back for seconds and thirds. Kitchen Supervisors Daryl Hunt and Ann Wirebaugh joined forces to make a beef-and-bacon chili that had layers of flavor and just the right amount of heat. The competition was fierce, but once the votes were tallied, it was clear that the pork chili from Catering Chef Dan Donohue (pictured) was the clear favorite. — Sub-

Catering Manager

mitted by John McDonald, Operations Manager

mitted by Shane Powers, Marketing Manager

WINNER, WINNER, PLANT-FORWARD DINNER AT CARLETON COLLEGE: For Carleton College’s seventh annual Chili Cook-Off, the Bon Appétit team hosted three teams of students: The CMC (the Computer and Math Center repurposed to stand for Chili-Making Competitors), Data $$, and the Firebellies. With guidance from the professionals, the students explored unique spice combinations and different ways to adapt meat-based recipes to vegan options. Data $$’s entry was crowned the victor, winning the opportunity for their delicious recipe to be featured in both of Carleton College’s dining locations the following week.

— Submitted by Jerrilyn Goldberg ’18, Sustainability Student Left: Members of Team CMC serving their “Gissler Chili” Right: Pedro Girardi ’19, president of the Firebellies cooking club, poses with the team’s “Delicious Chili”

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OPENING SAN DIEGO BIOTECH HUB WELCOMES GENESIS KITCHEN + DRINKS

GENESIS Kitchen + Drinks serves more than a dozen craft beers, wines by the glass, and local kombucha on tap along with a seasonal menu

A NEW PUBLIC RESTAURANT has joined the Bon Appétit family, its first in San Diego. GENESIS Kitchen + Drinks is a bright and airy restaurant located in San Diego’s life sciences hub Campus Point, near La Jolla. Executive Chef Kris Wisdom and his team are offering a local, seasonal menu — along with more than a dozen craft beers on tap, almost as many wines by the glass, and local kombucha — for lunch Monday through Friday, with a happy-hour bar-bites menu Thursday and Friday.

GENESIS Kitchen + Drinks is part of the new GENESIS life science development complex by Phase 3 Real Estate Partners, Inc., which includes a full-scale fitness center, an outdoor lap pool, and yoga training patio. Employing a modern aesthetic with clean lines and carefully chosen rustic elements, the restaurant serves nearby tenants as well as the public. The café seats 56 people inside; has seating for 120 outside on the patio, including some tables with built-in gas fire pits, along with a

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large, welcoming bar; and boasts a semi-private covered outdoor space with a fireplace and a ping-pong table.

GENESIS’s menu offers delicious, locally sourced seasonal salads and sides, inventive sandwiches (the house-roasted turkey with fig jam, brie, arugula, and pickled red onion on artisanal multigrain bread is already a guest favorite), artisanal pizzas (such as the chicken with pistou, Drake Farms goat cheese, and arugula), hearty entrées (for example, a cumin-coriander wild-caught salmon over smoked eggplant purée with seasonal grilled vegetables), and from-scratch soups.

The café had a soft opening just before the end of 2017, and General Manager Molly Glover and District Manager Jessica Reeve partnered with the client to throw a grand opening party in mid-January. More than 400 locals came to try the local craft beer and wine with selections from the bar-bites menu while a live band played. People

A guest at the GENESIS grand opening party enjoys the special Scorpion Bowl IPA in a commemorative glass along with tot-chos and a sandwich

Quinoa bowl with roasted baby carrots, green garbanzos, arugula, pistachios, and herbed-citrus vinaigrette

Grilled scallops with butternut squash purée and roasted vegetables

GENESIS guests enjoying one of the patio’s firepits at lunch

raved about the “tot-chos” — tater tots treated like gourmet nachos, with braised short ribs, queso cotija, pickled onion, and guajillo crema. Lucky attendees also got to take home a limited-edition GENESIS Kitchen + Drinks glass that they could bring back anytime for a free taste of any beer on tap. A local brewer, Stone Brewing, came and poured their new Scorpion Bowl IPA — a coup

by Molly, since this hotly anticipated beer was not yet available at any other restaurant.

Sous Chef Tatianna Surun and OATH Executive Chef Robert Collins ready for the grand opening

The reception by the area’s tenants has been fantastic.

“Love our new work lunch spot!” wrote an Instagram fan. Guest Hang Hennessey gave GENESIS five stars on Facebook, saying “My new favorite place to hang out.

The staff is awesome,” while Corrina Babiash-Clark said, “Love the tot-chos! Love the wine and beer list! Love the staff! Love the atmosphere!”

Submitted by Bonnie Powell, Director of Communications

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VASSAR STUDENTS MEET THEIR FARMER, CHEF — AND FOOD WASTE

Farmer Lauren Kaplan from the Poughkeepsie Farm Project and Fellow Claire Kelloway hand out samples of locally grown radishes and twisted carrots while quizzing students on produce facts

WHEN BON APPÉTIT FELLOWS visit a college campus, they serve as educational ambassadors for the company and work with our on-site teams to set up events that connect students to their food. Fellow Claire Kelloway’s recent visit to Vassar College in Poughkeepsie, NY, was no exception.

She invited farmer Lauren Kaplan from the Poughkeepsie Farm Project to meet students in Vassar’s main café, the All Campus Dining Center (ACDC), a.k.a. the Deece. A Bon Appétit Farm to Fork vendor, the Poughkeepsie Farm Project is a nonprofit educational and food justice farm that leases land from Vassar to grow food for the campus and a CSA program, teaches lessons about farming and healthy eating in the local school district, and hosts several Vassar students every year as farm workers, volunteers, and educational interns.

Lauren engaged guests with a fun fruits-and-vegetables quiz, asking questions like: are potato fruits toxic? Answer: Yes! The only edible part of a potato plant is the tuber. Even though they

produce small fruits that look like tiny green tomatoes, they shouldn’t be eaten. (Not a safe candidate for stem-to-root cooking!) Lauren handed out twisted “carrot people” as participation prizes and also offered samples of radishes from the farm’s root cellar. Students happily munched on the watermelon, purple daikon, and black Spanish radishes while learning about Vassar’s farm next door.

Later that day, the Bon Appétit team welcomed students and staff for a peek behind the scenes, offering two kitchen tours of the Deece. A dozen students and several staff from the library and alumni relations departments joined Executive Chef Everett Francis and Claire for an informative walk-through of the loading dock, coolers, dry storage, prep area, and specialty kosher and allergen-sensitive kitchens. Along the way, Everett explained Bon Appétit’s from-scratch and batch-cooking policies, as well as the unique food programs and offerings at Vassar. Claire chimed in with facts about Bon Appétit’s sustainability initiatives, from animal welfare and sustainable seafood to local sourcing and waste

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AT OTTERBEIN, KINDNESS MATTERS THE WORLD CAN ALWAYS use an extra infusion of kindness, and at Otterbein University in Westerville, OH, the new Kindness Matters initiative does just that. The stated mission of the university’s campaign is “to find ways to cultivate and inspire kindness — to grow muscle memory to encourage others to make kindness a habit and to join in practicing kindness.”

Through a “Pop-Up Kindness” initiative, the Bon Appétit team proudly partnered with Otterbein’s Kindness Crew to spread extra TLC on campus.

Vassar students chat with Executive Chef Everett Francis about late-night food offerings and local farmers on a kitchen tour

Working with Vice President and Dean for Student Affairs Bob Gatti, Vice President for Institutional Advancement Michael McGreevey, and Senior Strategist in Marketing and Communications Gina Calcamuggio, the Bon Appétit team created popup restaurants around campus for students, faculty, and staff to enjoy. The meals themselves offer a creative twist on standard menu items, plus there’s an extra dose of kindness in the form of a donation.

For example, at a recent “build your own burrito bowl” popup, for every bowl sold, the team donated a pound of food to the Promise House, a community-led student resource center and food pantry for students. (More than 80 pounds of food were donated!)

The Bon Appétit crew welcomes the continuing opportunity to spread kindness not only through pop-ups, but however they can.

Vassar sustainability interns help students sort their discards at the Weigh the Waste event

reduction. All attendees left with a handout outlining these commitments and a map of Vassar’s Farm to Fork vendors. Students and staff were impressed and awed by the scale of food production, the breadth of from-scratch offerings, and the small stocks of packaged goods.

Submitted by Luke Hassenpflug, Marketing and Sustainability Admin

In partnership with the Vassar Sustainability Office, Claire also hosted a Weigh the Waste event in the Deece at dinnertime.

Vassar sustainability interns roped off the tray return area, prompting students to scrape their food waste and paper waste into large clear containers. The event helped students visualize the amount of food waste that piles up over an average dinner period and think about the resources that are wasted when food is discarded. The interns will work with the sustainability office to use these figures to further raise awareness about food waste on campus.

Submitted by Claire Kelloway, Fellow

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HIRING HELP IS HERE Bon Appétit is growing, and that means hiring — lots of hiring! A new suite of recruiting materials has been designed to help attract salaried and hourly employees, whether in person at a job fair or online, into the Bon Appétit family.

The 15 Reasons to Love Working for Bon Appétit salaried recruiting brochure is modeled on the beloved 50 Things to Love About Your Café accordion brochure, while a postcard takeaway designed to appeal to hourly workers focuses on benefits and growth opportunities. Round out your jobfair table with a new banner or easelback, or spring for both! Visit the extranet’s Employee Services > Recruiting and Staffing > Job Fair page for an implementation guide to help you set up an attractive table, as well as links to the online order center (bamcoonlineorders.com) to order printed collateral and to the Bon Appétit Company Store (costore.com/bonappetit) for branded pens, phone sleeves, etc.

To help with recruiting, the headquarters social media team has launched Facebook and Instagram presences for Bon Appétit Management Company Careers, where potential (and current!) employees can find job-fair notices, short profiles of Bon Appétiters, photos of life at Bon Appétit, and more. Search for @bamcocareers to like us or follow us and to help spread the word!

Regional Manager of Recruitment and Safety Jen Takara is ready to spread the Bon Appétit love

EVENTS IN BRIEF

The croissant display for National Croissant Day at Education First’s CRAVE Coffee Bar

EDUCATION FIRST CALLS IN LOCAL BAKERY FOR NATIONAL CROISSANT DAY The Education First team celebrated National Croissant Day at the school’s CRAVE Coffee Bar in San Diego by offering a variety of freshly baked pastries provided by Petite Astorias, a local artisan bakery. Baker and owner Ashley Sirota crafted an array of funsized croissants for the special occasion, featuring flavors such as Nutella, almond, white chocolate, and original butter. Alongside these delectable croissants, students and staff were excited to

find that a new savory pastry item had been added to the usual collection: a turkey and Jack cheese croissant.

Overall, National Croissant Day was a big hit and is sure to be a holiday celebrated annually at Education First. — Submitted by Sanha Ko, Operations Manager

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EVENTS

The green tablecloth announces these students’ preferred team (Eagles)

COLORADO COLLEGE FANS TAKE SIDES FOR SUPER BOWL Students at Colorado College in Colorado Springs, CO, know how to support their favorite teams, as this year’s Big Game viewing party proved once again.

Heiwa Tofu owner Jeff Wolovitz offering tastes and insight

Thanks to a partnership between Bon Appétit and the Student Activities group, the event drew an enthusiastic crowd to Benjamin’s Café. Members of the Student Activities group assisted not only with promotion, but with running the event as well. A big viewing screen was set up, and team colors dressed tables on opposite sides of the café, creating a fully immersive experience and fanning a bit of Eagles-versus-Patriots rivalry. Some students enjoyed just hanging out or studying, while others lost themselves fully in the on-screen action. Everyone enjoyed the Bon Appétit nacho bar featuring Callicrate Cattle Co. beef and house-made salsa, along with classic accompaniments.

By the end of the game the red, white, and blue side of the room cleared out, while die-hard Eagles fans stayed to enjoy their big win! — Submitted by Tyler Dexter, Operations Manager

COLBY COMMUNITY WELCOMES FARM TO FORK PARTNERS

CARLETON FILM FESTIVAL SPURS SUSTAINABILITY DISCOURSE With “sustainable living” chosen as this year’s theme for Carleton College’s annual International Film Festival, the Bon Appétit team was honored to be invited to participate. Following a special screening of the film Seeds at the Northfield, MN, school, Sustainability Student Managers Jerrilyn Goldberg and James Harren joined a panel discussion on sustainability in the food industry with two of Carleton’s environmental studies professors and representatives from Carleton’s food justice club and from Northfield’s community composting program and Just Food Co-op. The event brought together community members with a range of perspectives on food justice and industrial food systems issues, and posed important questions about how different stakeholders can collaborate to build sustainable systems. The Bon Appétit team is eager to continue these conversations. — Submitted by Kelly Rapp, Board Manager

For students who regularly enjoy farm-fresh cuisine, the chance to connect with the farmers behind their food is an extra treat.

Students at Colby College recently got to meet two Farm to Fork partners at their Waterford, ME, campus: Marilyn McDougal Meyerhans, owner of The Apple Farm in Fairfield — and a Colby alumna! — came to offer samples of fresh cider on National Apple Cider Day, and Jeff Wolovitz from Heiwa Tofu in Rockport stopped by for an all-things-tofu talk.

Marilyn’s farm grinds and presses more than 45 apple varieties for daily batches of freshly made cider. And Heiwa Tofu uses mostly Maine-grown soybeans for its 2,000-pound weekly production of organic, non-GMO tofu. Both visits drove home for students how special it is for their Bon Appétit team to partner with such topnotch local purveyors. — Submitted by Marietta Lamarre, General Manager

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EVENTS Prep Cook Zach Taylor making avocado green salsa with Front of House Manager Brooke Albretsen

OVERSTOCK SAMPLES SALSA RECIPES The Bon Appétit team at Overstock in Midvale, UT, spiced up the cold start to the year with a salsa class — think dip, not dancing.

Executive Chef Tate Barfuss invited members of his staff to share their favorite salsa recipes with the online retailer’s employees.

Each Bon Appétit employee hosted a table with all the ingredients for their particular salsa, as well as a sample for the participants to try.

Using bullet blenders, the culinary team made their salsa recipes right in front of guests. Attendees were then given a few Mason jars each and were able to fill up with their pick of freshly made salsa to take home. — Submitted by Chloe McCombs, Marketing Manager

Superfood & Company Community & Outreach Manager Amanda Martensen offering samples of probiotic drinks at Illumina

ILLUMINA IS BUBBLING WITH EXCITEMENT FOR THEIR NEWEST PROBIOTIC BEVERAGE Illumina is pro probiotic! At the DNA sequencing technology giant’s headquarters in San Diego, café guests had the opportunity to sample kefir soda and kombucha, as well as meet the team behind the wildly popular sparkling probiotic beverages made by Superfood & Company. Superfood & Company creates its kefir soda with living cultures that are infused with house-made cold pressed juice extracted from local produce, in such creative flavors as lavender ginger, grapefruit, and sweet mint. Illumina employees are thrilled to have the beverages available at two locations on campus. — Submitted by Tania Alatorre, Marketing and Wellness Manager

SOUPER HERO: Led by Executive Chef Guido Lambelet (pictured), the Bon Appétit team at the Institute of American Indian Arts in Santa Fe, NM, has only missed one year out of 15 in the annual Souper Bowl event fundraiser for the Northern New Mexico Food Bank. Many great chefs and local community members participate in this great day for a great cause. For the last consecutive four years, the IAIA team has one of the best decorated booths, featuring the ingredients of their soup: this year’s was a creamy chicken watercress soup with fresh peas, leeks, and Yukon potatoes, finished with chopped watercress and fried leeks. — Submitted by Melody Lambelet, General Manager

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EVENTS

Big House Beans Founder John Krause chatting with Adobe employees

Adobe employees celebrating their prizes from the drawing

ADOBE - SAN JOSE GETS BUZZY WITH BIG HOUSE BEANS Through the Guest Coffee Roaster Program, the Bon Appétit team at temPLATES Coffee Bar at Adobe in San Jose, CA, gives guests the chance to sample a wide variety of local coffees and learn about their production. In addition to featuring its permanent coffee partner (local favorite Chromatic Coffee), the team showcases a different local roaster each quarter. Big House Beans from Antioch, CA, which offers second-chance employment opportunities for formerly incarcerated individuals — like its founder, John Krause — looking to restart their lives, was the featured roaster for the first quarter.

The company caught the attention of Culinary Operations Director Brian West through a tip from a member of Adobe’s Corporate Responsibility team, and their high quality coffees sealed the deal.

Guests enjoyed the samples of Big House Beans’ single-origin roasts and blends. A tasting event John and his head roaster Patrick Purcell led drew more than 100 attendees and included a drawing for coffee-themed prizes. The temPLATES team looks forward to featuring additional interesting roasters this year. — Submitted by Emilie Zanger, Food Program Manager

SERVING UP SWEETS AND SPIRIT TO SUPERFANS AT SAINT JOSEPH The University of Saint Joseph’s Spirit Day meant a day full of sports, sweets, and spirit for Bluejay superfans! The Bon Appétit team proudly wore their USJ shirts on the special day, which featured basketball games, swim meets, halftime raffles, and basketball game giveaways. A special menu was the icing on the cake — or cupcake, rather! Baker Elizabeth Thomas’s Bluejay-themed cupcakes delighted guests and attendees, as did the special discount for those sporting their USJ apparel! — Submitted

by Peggy Gadomski, Director of Operations

The Bon Appétit staff celebrating Spirit Day at the University of Saint Joseph

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EVENTS A nerd blending her customized smoothie on a blender bike

NERDING OUT ON LOVE AND BLENDER BIKES AT NERDWALLET Only in the Bay Area can an employer call its employees “nerds” both accurately and affectionately. The San Francisco–based online personal finance company NerdWallet shows its gratitude and appreciation for its employees (nicknamed “nerds”) in a week-long celebration called Nerd Love. Café Manager Karla Ramirez, Café Chef Tsitsi Helman, and Sous Chef Maria Taveres joined in with exciting and elaborate food events.

The week kicked off with guests being greeted at the elevator doors by donuts, and donut towers were stationed in the café area for those who wanted seconds — or thirds! Later on that

morning, the Bon Appétit team partnered with Equator Coffee to host a Vietnamese-style coffee pop-up, aka a phin bar.

The global inspiration continued with king cake for Mardi Gras and a Lunar New Year buffet. “Blender bikes” invited guests to pedal bikes to power blenders for their own customized smoothies. A happy-hour seafood boat display with mussels, oysters, shrimp, and ceviche wowed guests. Nerd Love ended on a sweet note, with a breakfast of heart-shaped red velvet pancakes prepared to order. — Submitted by Kevin McConvey, General Manager

TRINE TURNS BACK THE CLOCK FOR COFFEE SOCIAL The Bon Appétit team at Trine University in Angola, IN, decided to turn Centennial Station into an old-fashioned soda shop for the school’s second coffee social — but the treats were decidedly modern, trendy ones. Guests were delighted with the cinnamon sugar–coated churros with whipped cream, chocolate sauce, and dulce de leche caramel sauce, and by how the Bon Appétiters dressed up in traditional soda shop costumes. The elaborate menu also featured tropical mango mousse shooters with pineapple fruit sauce, Mexican wedding cookies, and assorted cupcakes. To top things off, Mexican hot chocolate made with cinnamon-spiced Mexican chocolate was served, with toppings including whipped cream, chocolate shavings, chocolate chips, and white chocolate chips available. — Submitted by Joe Gentile, General Manager Don’t call them soda jerks! Trine’s soda-shop superstars, left to right: Barista Lisa Pardue, Barista Alicia Barr, Cashier Vicki Budreau, Café Manager Jennie Hiatt, and Cashier Kathy Headley

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EVENTS

The completed mosaic Giants FanFest Wall of Fame artwork

FanFest at full force in the Garden at AT&T Park

MAKING THE WALL OF FAME AT AT&T PARK The Garden at AT&T Park in San Francisco went all out at this year’s FanFest, which brought Giants coaches, players, and a crowd of 30,000 fans onto the field in anticipation of the upcoming baseball season. The Garden launched an interactive art installation meant to encourage fans (both tall and small!) to explore the Garden in search of something delicious or beautiful to draw. The finished masterpieces were then displayed on the FanFest Wall of Fame.

Not only did kids exercise their creativity and sense of adventure while searching through the array of plant life, but inquisitive parents peppered the Bon Appétit team with questions about the

Young Giants fans draw inspiration from the Garden while snacking on a healthy treat

aeroponic towers and the Garden’s role in the concession stands — all while enjoying refreshments from the Garden bar. A group of lucky fans even got to glimpse player and longtime Garden supporter Hunter Pence descending the stairs that overlook the Garden, en route to an interview. — Submitted by Nora Cata, Garden Program Coordinator

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MIM SHOWS WEEKEND VISITORS HOW TASTY SCIENCE CAN BE

Lead Baker Yesenia Perrino stirring the ingredients with the liquid nitrogen to form ice cream

AT MUSICAL INSTRUMENT MUSEUM (MIM) in Phoenix, special “experience weekends” offer focused events celebrating a particular region of the world, a famous musical icon, or even a take on one of the STEM fields. (STEM, not just the main body or stalk of a plant, has another meaning: it’s an acronym for Science, Technology, Engineering, and Math.) These weekends offer guests an opportunity to watch live performances, listen to indigenous music, and learn about the featured country all while enjoying delicious tastes: Executive Chef Chris Lenza loves to forage the Arizona landscape to create an authentic culinary counterpoint at Café Allegro, enhancing the museum experience through food.

But when Chris and his team received the menu request for Discover Science at MIM — “cook with science” — he scratched his head and said, “Boil water, fry an egg...cooking is science. What on earth am I going to do with this one?” Then it came to him, the one thing a January day in Arizona is missing. Ice cream!

So the team created a special “Science of Cooking” menu, with Chris and Lead Baker Yesenia Perrino adding a live, rapid-freeze ice

cream demo to the agenda. After introducing themselves and the process of rapid freezing, Chris and Yesenia showed guests how it works: Combine milk, heavy cream, sugar, and vanilla in a bowl, then add extremely cold liquid nitrogen, which allows scientists and chefs alike to freeze items on the spot. The audience was delighted by the clouds of “fog” that arose when they poured in the liquid nitrogen. Yesenia stirred frantically as the ice cream began to form. She then added strawberries, caramel, or chocolate chips, changing the add-ins with each demonstration. Chris added more liquid nitrogen, Yesenia stirred, and soon — presto, ice cream!

Kids rushed to line up, and even parents were astonished that the ice cream was made before their very eyes! Not only was it delicious, but it had a beautifully smooth consistency. After the demo, Chris invited the guests into the café to learn more about the science of cooking.

Lunch included tuna ceviche, illustrating how acid can “cook” proteins like fish, while browned beef flank steak highlighted the Maillard reaction (a chemical reaction between amino acids and

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WHITTIER EMBRACES AÇAÍ WITH POPULAR NEW BOWLS

Whittier’s açaí bowl topped with granola and fresh fruit

THE BON APPÉTIT TEAM at Whittier College in Whittier, CA, is always looking for fresh, exciting, and healthy things to entice students. That’s why General Manager Lucille Alcaraz transformed the old deli station at the Spot, Whittier’s retail café, into a trendy Sambazon station. The company Sambazon was founded to promote the flavor, health benefits, and accessibility of açaí, the deep purple berry from the Amazon rainforest.

Executive Chef Chris Lenza pouring liquid nitrogen

The new station offers açaí bowls, in which frozen, antioxidant-rich berries are blended until thick and smooth. Unlike drinkable smoothies, açaí bowls are served with granola and fresh fruit and eaten with a spoon.

Chris with Yesenia serving ice cream to guests

reducing sugars that gives browned food its distinctive flavor).

Throughout the weekend, guests were excited to learn more about the science of cooking while thoroughly enjoying themselves and the food.

Utility Worker Elena Chavez loves telling students about this superfood and how Sambazon’s açaí is organic, Fair Trade, and truly delicious!

Submitted by Lucille Alcaraz, General Manager

Submitted by Sara Sanchez, Café Supervisor

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Utility Worker Elena Chavez introducing the new açaí bowls at the spring semester opening

USF STICKS WITH A WINNING POP-UP IDEA

Director of Catering Dannie Stanton and Resident District Manager Micah Cavolo

Grilled New York steak skewer over macaroni and cheese

Eager students line up for skewers on a beautiful San Francisco day

ALWAYS LOOKING FOR inventive ways to offer more variety and ease dining room lines, Executive Chef Joe DeBono and the Bon Appétit team at the University of San Francisco recently debuted a new pop-up concept: global street food — on a stick whenever possible. The pop-up runs in the campus’s plaza every two weeks with a new regional focus each time.

Not all the pop-ups have stuck to the stick schtick. For Valentine’s Day, chocolate, strawberry, and Nutella crêpes delighted students, and for Mardi Gras, they snapped up hundreds of catfish po’boys and beignets. Then it was back to the skewers, for Vietnamese grilled shrimp over egg noodles with caramelized onions and peppers, caramel sauce, micro mint, and pickled Fresno chili garnish.

The first pop-up focused on quintessential American barbecue, with a featured skewer of grilled New York steak served over macaroni and cheese. A splash of cherry barbecue sauce and pickled shallots offset the richness while offering an extra boost of flavor. Next in the lineup were grilled chicken thighs over pineapple fried rice with teriyaki sauce, green onion, and furikake garnish. The first pop-up sold out quickly, with 150 skewers gone before service ended. The second pop-up also sold out, this time with 250 skewers!

The USF student population represents over 80 countries, so “inspiration is all around me,” Joe said. Our kitchen is quite diverse and offers unique flavor profiles daily.” Plus, skewered food has a comforting nostalgia. “I have memories of going to the county fair as a young kid with my family,” Joe reflected. “It was one of the constant highlights of my summertime. That’s how the food-ona-stick concept found its way to my menu.”

Submitted by Kaitlyn Futch, Regional Marketing Manager

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CASE WESTERN’S FARM GROWS MINDS AND FOOD

The hoop house

Oyster mushrooms destined for Bon Appétit catering

THE FARM AT Case Western Reserve University in Cleveland is more akin to a land-grant institution’s research farm than the small but mighty student-run operations found on most Bon Appétit campuses. Officially named the Squire Valleevue and Valley Ridge Farms, the area spans 400 acres, but only 4 acres combined are actually farmed, managed by six full-time farm staff and two maintenance team members. The two farming areas are connected by expansive forests, ponds, ravines, and even waterfalls, all open to the public for hiking and running.

The land serves many functions in addition to food production and recreation. There are indoor classrooms and labs as well as outdoor research spaces. In the last academic year, about 21 courses used the farms’ facilities in disciplines spanning from entomology and geology to nursing and visual arts.

While the farm has been through various stages of food production since its start in 1919, efforts to use sustainable farming methods to grow and sell food to Bon Appétit began in earnest during the fall of 2009.

Over the past eight years, the farm’s growing spaces have expanded from a vegetable garden and herb spiral to a large greenhouse (including a room for hydroponics research), two new hoop houses, a vineyard, an apiary, and a mushroom cellar. This expansion has been possible in no small part due to the Bon Appétit team, whose purchases represent about 60% of the farm’s revenue stream and which has invested in major projects, such as the farm’s first hoop house in 2010.

The most recent Bon Appétit farm partnership has been the expansion of their composting program. The farm has been transforming some of the Case Western kitchen scraps into compost for several years, but this past summer the college started working with a new, more consistent compost hauler, the Rust Belt Riders, which has allowed them to expand composting to all Bon Appétit kitchens.

In just one summer, compost production has increased threefold, and the larger volume means the farm can start accepting and breaking down meats and dairy. Farm Food Program Coordinator Ryan Bennett turns and takes the temperature of the piles daily.

“We’re lucky to have someone who loves playing with compost,” Farm Director Dr. Ana Locci says. And with roughly 4,000 pounds of food scraps a month flowing from the kitchen into the farm, monitoring the compost heaps is no small task.

But Dr. Locci welcomes as many food scraps as Case Western can offer. In fact, there is talk of eventually expanding composting to front-of-house waste in some locations. The biggest obstacle is cleaning up the waste stream and making sure it is not contaminated with PLA plastics, which will not break down in the farm’s compost piles. For now, the farm team is thrilled about the recent composting increase. “It’s just beautiful,” Dr. Locci comments as she passes one of the five piles steaming in the cold morning air, a smoky indication of the warm microbial activity inside.

Submitted by Claire Kelloway, Fellow

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OBERLIN TEAM LENDS EXPERTISE TO ACADEMIC AND ATHLETIC INITIATIVES

Café Manager Ben Slowik (left) coordinates efforts between Oberlin College Dining Services, Environmental Studies 101 Teaching Assistant Cara Potter, and Professor John Petersen

Le’Priya White ’19 transports recovered food to Oberlin Community Services as part of the collaboration with Environmental Studies 101

OFFERING EDUCATIONAL EXPERIENCES INSIDE the café offers plenty of rewards. But a chance (or several chances!) to bring these experiences to other parts of campus life can be especially gratifying. In recent months, the Bon Appétit team at Oberlin College collaborated closely with many members of the campus community, lending expertise to academic projects and athletic initiatives.

interviewing students and staff to increase both awareness of and support for local purchasing efforts, “Go More-Meatless Mondays,” and use of eco to-go containers. They explained how café managers and chefs also play crucial behind-the-scenes roles.

Students taking Environmental Studies 101 welcomed Bon Appétit Fellow Claire Kelloway and Community Programs & Sustainability Support Manager Piper Fernway (a former Fellow) to provide input as they focused on key sustainability-related issues. Claire and Piper lent their expertise on everything from food recovery — helping students coordinate efforts with Oberlin Community Services to transport food from Stevenson and Dascomb dining halls that would otherwise have been wasted — to promoting environmentally responsible dining. This latter project involved

Afterward, Professor of Environmental Studies and Biology John Petersen hailed the collaboration, calling it “a win-win situation for Oberlin student learning, Bon Appétit, and our local community!” Teaching Assistant Cara Potter ’18 added: “As a fourth year environmental studies major, I have always been impressed with Bon Appétit’s commitment to providing sustainable food for such a large, diverse community. The level of collaboration with students and desire to share ideas about sustainable food systems only serves to heighten my appreciation for BA as a true community partner committed to making Oberlin, and our food, better.”

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In another example of joining forces, a member of the dining committee, Pearse Anderson ’20, was teaching a for-credit food writing class, so he invited Chef/Manager Matthew Krasnevich to give a presentation on spices. Matthew shared knowledge and techniques he’d learned from Bon Appétit culinary adviser and cookbook author Raghavan Iyer, including how to make a wide variety of spice blends from dukkah and garam masala to ras el hanout and Bengali five-spice. The students then enjoyed chai and made their own spice blends.

A third opportunity arrived when women’s tennis coach Constantine Ananiadis approached Bon Appétit Dietitian Eric Pecherkiewicz to help identify an easy, healthy treat, made without gluten-containing ingredients, that his student athletes could enjoy. Together, the pair — who had met at a wellness fair — planned an interactive session at the team captain’s house that featured healthy eating tips, handouts, a hands-on cooking class, and a nutrition-themed Q&A. Eric shared a recipe for a peanut butter, banana, and oat cookie with no added sugar, and talked about how to customize it with appealing mix-ins. The group jumped right into the kitchen to make the cookies, peppering Eric with questions about protein, precompetition eating, GMOs, and artificial sweeteners.

OBERLIN VALENTINE’S DAY OFFERS SWEET KITCHEN LESSONS To celebrate the calendar’s most romantic holiday, Chef/ Manager Kevin Chaney lent his expertise to small group of students and staff. He opened up his campus kitchen for a behind-the-scenes, hands-on cooking class featuring treats that attendees could recreate in a residence hall kitchenette.

Working in groups, attendees whipped up indulgent nobake orange creamsicle cheesecake, s’mores mousse, and mint-chocolate no-bake cookies. Guests loved sampling their creations and taking home treats to share with their sweethearts. This cooking class kicked off a spring semester class series, which will also feature making tortillas by hand, seasonal salads, healthy snacks, and more. — Submitted by Eric Pecherkiewicz, Marketing Manager and Dietitian

The Bon Appétiters were all delighted to share their knowledge with the Oberlin community.

Submitted by Wayne Wood, General Manager, and Eric Pecherkiewicz, Marketing Manager and Dietitian

Attendees of Chef/Manager Kevin Chaney’s Valentine’s Day dessert cooking class, along with Dietitian and Marketing Manager Eric Pecherkiewicz (far right), show off their handiwork

Thank-you note that Chef/Manager Matthew Krasnevich received after his spice presentation

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VALENTINE’S DAY From creative cupid-themed sweets to decadent four-course meals, Bon Appétit teams around the country gave guests something delicious with which to fall in love on Valentine’s Day. (Who wouldn’t take beetroot risotto over roses?)

HAMILTON’S VALENTINE’S DAY COLLABORATION MAKES WISHES COME TRUE

Baker Karla Heinrich frosts sugar cookies with an eager assistant

Nothing fills hearts more than supporting a worthy cause. For Valentine’s Day, the Bon Appétit team at Hamilton College in Clinton, NY, recently collaborated with the Hamilton Wishmakers Club and the women’s hockey team to host a party for children from the Make-A-Wish Foundation, a nonprofit that grants wishes to children with life-threatening illnesses.

The Wishmakers and hockey players took the children ice skating.

Afterward, the Bon Appétit team provided lunch and led a slew

A Wishmakers Club member oversees cookie decorating

of activities, including cookie decorating, face painting, arts and crafts, and making friendship bracelets. A piñata filled with goodies allowed the children to take home sweet mementos of their special day. By working together, the Hamilton community helped strengthen bonds and furthered a spirit of compassion and care, providing hope and happy memories for many families during a time of difficulty. — Submitted by Alycia Schick, Marketing Manager

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VANGUARD SPREADS VALENTINE’S LOVE FOR A WEEK

Emily Eskew shoots a bow into the hearts of her student coworkers Audreyiana Russell and Tasha Mascareno

Valentine’s Day raffle winner’s steak and lobster dinner

At Vanguard University in Costa Mesa, CA, Executive Chef Aide Castaneda, General Manager Katy Simones, and the rest of the Bon Appétit team went above and beyond to make Valentine’s Day a special (and delicious) one, planning an entire week of tasty festivities.

The events began with a drawing, where four lucky entrants would win a seat for themselves and a date at a four-course dinner presented by Aide, who’s been delighting guests at Vanguard for 30 years. The special meal started with strawberry gazpacho with peekytoe crab and red beet carpaccio with an herb salad.

For the entrée, Aide presented a grilled filet mignon and Maine lobster served with seasonal vegetables. Strawberry shortcake, flourless chocolate cake with raspberry coulis, and cream-cheese mini flan were the cherries on top of an outstanding meal.

All week, the Vanguard café sported pink and red linens sprinkled with traditional Valentine’s Day candies and kept students in the holiday spirit by offering everything from Cupid’s Floats (vanilla soft serve and strawberry soda with house-made whipped cream and maraschino cherries) at the soft-serve machine to vibrantly colored beet hummus at the salad bar. Champagne glasses paired with mini bottles of sparkling cider were offered for purchase in Samson’s Coffee Shop — and sold out the first day.

When Valentine’s Day arrived, students got in the mood bright and early with a breakfast of strawberry and blueberry crepes, pink waffles, and red velvet pancakes. On-theme entrées and treats were offered at lunch, including favorites such as strawberry chicken salad, pink and white sour-cream cookies, and shortbread cookies with candy “stained glass.” Dinner was the food version of a fireworks finale, starting with cheese ravioli with lobster cream sauce, roast chicken with passion fruit sauce, creamy beetroot risotto, and sautéed Bloomsdale spinach.

Chocolate lovers were delighted by the dessert offerings: Black

Dinner dessert station filled with sweets made in house by Executive Chef Aide Castaneda

Forest cake, flourless chocolate cake, chocolate cupcakes topped with house-made whipped cream and chocolate drizzle, and a chocolate fondue station manned by Sous Chef Salvador Ochoa.

The festivities and food left students raving. “The Valentine’s food was amazing! Thank you Katy, the chefs, the student workers, and everyone who worked hard to put it together that day!” wrote one grateful guest. — Submitted by Katy Simones, General Manager

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RESERVATIONS REQUIRED AT CASE WESTERN RESERVE

Sea scallops with orange-fennel vinaigrette

At this by-reservation-only Valentine’s dinner, guests were dazzled by the flower centerpieces, crisp tablecloths, folded napkins, and custom menus greeting them in the private rooms in the Leutner and Fribley dining halls at Case Western Reserve University in Cleveland. The elegant four-course event required students to sign up ahead of time and cost two card swipes each — yet both locations were filled to capacity.

Amping up their regular menus for the special evening, Chef/Manager Derek Ivancic and the Leutner team created a menu including endive and radicchio salad, pan-seared ruby trout with roasted tomato and fennel relish, and stuffed crispy eggplant with caponata and sweet-and-sour tomato sauce. For dessert, they departed from the usual chocolate for a Key lime tart with torched meringue.

Leutner’s Key lime tart with torched meringue

The carefully composed selections by Executive Chef/Manager Ben Wentz and Chef/Manager Chris Hines also proved to be a huge hit, including the white bean, lemon, and arugula flatbread; ricotta gnocchi with fava beans, roasted baby carrots, and forest mushrooms; and sea scallops with English peas, parsnip purée, and orange-fennel vinaigrette. Dessert was chocolate lava cake with white-chocolate whipped cream and vanilla bean ice cream or crème brûlée with fresh berries.

The event was a wonderful shift from the everyday for guests and chefs alike. — Submitted by Amanda Mass, Marketing Manager

“BEE” MINE VALENTINE EVENT CREATES BUZZ AT PETCO: Petco in San Diego, CA, invited Farm to Fork vendor VR Green Farms to cohost a Honey “Bee” Mine tasting event on Valentine’s Day at this pet supply retailer’s headquarters.

Guests indulged their sweet tooth and sampled local honey flavors along with small bites, such as cinnamon on apple slices, pear on Parmesan cheese bites, and coconut over brownies. The event was a success, with 113 jars of honey sold in just two hours! Petco now sells the favorites at the café. — Submitted by Victoria East (pictured), Executive Chef/Manager

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SWEETS STEAL HEARTS AT SCAD: The Bon Appétit teams at Savannah College of Art and Design in Atlanta and Savannah, GA, got creative with displays for the many sweets and treats offered in honor of Valentine’s Day. Chocolate-covered strawberries; steamed lemon pudding with red wine–blueberry gastrique in a pipette; citrus tarts with fresh berries and crème Chiboust (a combination of pastry cream with gelatin and Italian meringue); local apple frangipane tarts with salted caramel sauce and fresh thyme; strawberry “shortcake” made with shortbread cookie, mousse, and micro basil; and a duet of white and dark chocolate mousse with raspberry fluid gel and sriracha salt. Edible flowers and spun sugar rounded out the display and delighted guests. — Submitted by Heather Carbone, Marketing Manager

HOT TEMPERED LOVE AT DENISON: In honor of Valentine’s Day, Denison Dining’s most recent “Cooking Is an Art and a Science” class enabled students at the Granville, OH, campus to practice their own chocolate-tempering skills, with instruction by Chef/Manager Allen Gross. — Submitted by Kaity Vorbroker, Human Resources Admin Assistant

LOCO FOR CACAO AT CHG HEALTHCARE: CHG Healthcare in Midvale, UT, made Valentine’s Day special for coffee and chocolate lovers alike. General Manager Candace Durham partnered with local vendors Millcreek Coffee and Millcreek Cacao to offer guests something sweet to purchase for their sweethearts…or to enjoy themselves. Owners Dana Brewster and Stephanie Maxwell set up a booth where they shared their experience with the coffee- and chocolate-making process with guests. — Submitted by Chloe McCombs, Marketing Manager

COLORADO COLLEGE SPREADS THE LOVE: At Colorado College in Colorado Springs, CO, every outlet celebrated Valentine’s Day! The Preserve held a special prime-rib dinner for students, staff, and faculty. At Benjamin’s, the annual Valentine’s Sale was decked out with chocolate-dipped strawberries, decorated cookies, roses, candy, and other tasty treats, while Colorado Coffee and Suzie B’s coffee shop delighted with specialty coffee drinks and individual chocolate fondue. — Submitted by Maura Warren, Director of Catering

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LUNAR NEW YEAR A traditional Lunar New Year feast is comprised of dishes full of auspicious meaning, giving Bon Appétit teams the dual opportunity of serving a delicious meal and wishing their guests good health, success, and fortune in the coming year. From prosperity salads and longevity noodles to lucky red envelopes stuffed with chocolate gold coins, here’s how accounts celebrated the Year of the Dog around the country.

OATH CELEBRATES LUNAR NEW YEAR WITH TRADITIONAL DISHES

Executive Chef Carrie Pearl mixing the Malaysian yee sang (“prosperity tossed salad”) to order during the Lunar New Year celebrations

A lucky OATH guest who found a chocolate coin in her red envelope, winning her a Chinese chrysanthemum

At OATH in Sunnyvale, CA, the Bon Appétit team worked with the OATH elevAsian ERG (employee resource group) to ring in the new year with delicious food, decorations, and a fun prize giveaway.

mein, Chinese pork ribs, vegetarian spring rolls, Chinese almond cookies, and sesame balls. In honor of South Korea, kimchi fried rice and Korean barbecue chicken were offered. Garlic fried rice represented the Philippines.

Executive Chef Carrie Pearl engineered the menu, which ended up serving more than 2,500 guests during the celebration. She featured traditional dishes from several different Asian countries that celebrate Lunar New Year, ensuring that the OATH employees (known as “Builders”) and their families would enjoy all of the delicious offerings. To spotlight Malaysia, Carrie offered yee sang (“prosperity tossed salad”), with sweet, savory, and crunchy elements. For China, there were long beans sautéed in ginger and garlic, vegetable chow

Director of Operations Samantha Reyes orchestrated the decorations for the day as well as the red envelope giveaway for OATH Builders. Each contained golden Chinese “good luck and prosperity” coins. The Builder who chose the envelope with a gold chocolate coin won a special Chinese chrysanthemum to take home for the new year. — Submitted by Samantha Reyes, Director of Operations

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LUCKY RED ENVELOPES SURPRISE LUCKY GUESTS AT GATES FOUNDATION: At the Bill and Melinda Gates Foundation in Seattle, the Bon Appétit team celebrated Lunar New Year, with a twist. In a salute to the Winter Olympics, Executive Chef Paul Rosquita and his team created a special Korean dish called dak galbi (spicy chicken stir-fry) that was a huge success. Café Supervisor Veronica Coria (at right with Cashier/ Barista Jenna Eggelston and her team built a beautiful entry display overflowing with Lunar New Year decor, fresh dragon fruit, and tangerines. Red envelopes with feng-shui coins delighted guests, especially those who found a token for a free meal or a free espresso drink inside their envelopes!

— Submitted by Jason Posey, Operations Manager

JOHNS HOPKINS OFFERS A GRAND SPREAD: The Bon Appétit team at Johns Hopkins University in Baltimore offered a Lunar New Year feast at the Fresh Food Café crafted by Executive Chef Anthony Cools Lartique and Sous Chef Lenord Washington. The menu included Chinese beef stew with vegetables, vegetable fried rice, and stir-fry with shredded carrots, ginger, garlic, and celery; Chinese broccoli with shiitake mushrooms, Sichuan tofu with vegetables, and edamame beans with ginger and sliced peppers. Cantonese roast duck wowed guests at the carvery station. Prep Cook Dorothy Morton Bowser (pictured) dished up hot and sour soup, while sweet chili chicken with wide noodles in a soy broth provided another warm and tasty pick-me-up. Over at the grill, chicken, shrimp, and vegetable potstickers and egg rolls were also offered.

— Submitted by Jeff Vigilante, Marketing Manager

WILLAMETTE COOKS FOR GOOD LUCK AND PROSPERITY: Willamette University in Salem, OR, invited Guest Executive Chef Walter Von (pictured with Director of Operations Bonnie Von Zange) from the Bon Appétit team at Friendsview to join them for the Lunar New Year celebration. Familiar with Chinese cuisine, Walter and Executive Chef Andre Uribe put together a menu featuring Longevity Noodles, vegan spring rolls, Good Luck cookies, and the guest favorite, Chinese-style duck tacos. — Submitted by Bonnie Von Zange, Director of Operations

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STAR CHEF-PARTNERS DEMO DIM SUM AND DUMPLINGS AT THE HUNTINGTON

Chef-Partner Kajsa Alger, Huntington Hospitality Marketing Manager Rebecca Farraj, and Chef-Partner Susan Feniger pose onstage before the demonstration starts

In preparation for Lunar New Year, Huntington Hospitality — the Bon Appétit events and catering team at The Huntington Library, Art Collections, and Botanical Gardens in San Marino, CA — planned and hosted a lively demonstration and tasting of Chinese dim sum and dumplings by celebrity chef-partners Susan Feniger and Kajsa Alger. Among many things, Susan is famous for her restaurant Border Grill as well as for Blue Window, which she cofounded with Kajsa; both women are partners with Bon Appétit in the Freshwater Dumpling and Noodle House at The Huntington.

The program started with Kajsa making dumpling wrappers from scratch and demonstrating simple dumpling folds, while Susan made a couple of dumpling fillings. Guests tasted chicken potstickers, vegetable egg rolls, and steamed pork nor mai gai rice packets paired with Art of Tea oolong tea and chrysanthemum tisane. The chefs explained the origin of dim sum and shared their personal experiences with Lunar New Year, cooking dim sum, and tasting dumplings during recent travels to China.

proof bao dough, guests were ushered to an outdoor reception.

There, they could mingle with Susan and Kajsa one on one while tasting and learning more about a variety of dim sum dishes. Pork char siu baos were pan-seared to order; a tea station featured the history, tasting notes, and cultivation of pu-erh tea, chrysanthemum tea, green tea, white tea, and oolong tea; and guests sampled from trays of chicken siu mai, Chinese almond cookies, and steamed coconut rice cakes with fresh fruit. Huntington Hospitality even set up a table where attendees could pick up hard-to-find ingredients like dried lotus leaves, traditional sweet Chinese sausage, Shaoxing wine, and Sichuan peppercorns.

Guests left the event excited to try new dim sum dishes and experiment with what they had learned. “We host cooking parties with friends, and I can’t wait to show off our new skills at the next party!” one was overheard exclaiming. The Huntington Hospitality team is happy to bring these unique food programs to The Huntington and looks forward to more fun and educational events. — Submitted by Hannah Katalbas, Marketing Director

After watching the chefs demonstrate multiple dumpling folds, steam various dishes, bake almond cookies, and even mix and

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HUNTINGTON GUESTS START 2018 IN STYLE In true Bon Appétit style, the team at The Huntington Library, Art Collections and Botanical Gardens in San Marino, CA, wowed Huntington members as well as locals and visitors with delicious food and top-notch service during the annual New Year’s brunch. The bountiful buffet was enjoyed al fresco under the lush Garden Court dome.

Guests sipped on endless mimosas and dined on farm-fresh salads, delightful breads and spreads, eggs and made-to-order omelets, crispyskinned porchetta, Executive Chef Jeff Thurston’s famous juicy oven-roasted turkey, and more.

Attendees raved about the variety and quality of the food, going back for seconds (and thirds) throughout the morning. The menu was so well received that the team has even received requests to reserve tickets in advance for 2019 New Year’s brunch! — Submitted by Hannah Katalbas, Marketing Director Special Events Supervisor Timothy Orona prepares an omelet

Guests enjoyed fresh and flavorful breakfast fare Guests enjoyed steamed coconut rice cakes with fresh fruit

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In partnership with the National Museum of African American History & Culture — and campus groups

T

he best way to pull off a successful culinary tribute to Black History Month is to make sure that the people being celebrated have a voice in the planning process. For this year’s suggested promotion, the Bon Appétit national marketing team connected with the team at Sweet Home Café, the restaurant at the Smithsonian’s National Museum of African American History & Culture, for permission to bring a taste of its renowned menu to Bon Appétit cafés around the country. (Sweet Home is operated by Restaurant Associates and Thompson Hospitality, sister companies of Bon Appétit within Compass Group.)

Sweet Home Café was named a 2017 James Beard Award semifinalist for best new restaurant in the Mid-Atlantic. The menu showcases the rich culture and history of African American people with a combination of traditional, authentic offerings and present-day food traditions. It features four geographical regions — Agricultural South, Creole Coast, North States, and the Western Range — with foods developed from local cultures, influences, and agricultural bounty.

Executive Chef Jerome Grant and Supervising Chef Albert Lukas at Sweet Home Café generously shared 15 recipes from the menu, including smoked haddock and corn croquettes with gribiche sauce representing the Northern states and Brunswick stew representing the Agricultural South. This unique partnership provided guests around the country a special chance to enjoy these culturally significant menu items in their very own cafés while engaging with African American culinary traditions.

Meanwhile, other Bon Appétit teams worked with local groups to plan their Black History Month events; read on for some of those special celebrations. Sometimes, you really can’t have too many cooks in the kitchen!

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RECIPES PROVIDED BY SWEET HOME CAFÉ SIDES AND DESSERTS

THE CREOLE COAST Duck, Andouille, and Crawfish Gumbo Barbecue Chicken with Alabama White Sauce THE NORTH STATES “Smoking Hot” Caribbean-Style Pepper Pot Smoked Haddock and Corn Croquettes with Gribiche Sauce THE AGRICULTUR AL SOUTH Brunswick Stew with Braised Chicken and Rabbit Buttermilk Fried Chicken THE WESTERN R ANGE “Son of a Gun Stew” with Braised Short Ribs, Corn, and Barley Pan-Roasted Rainbow Trout with Cornbread and Mustard Green Stuffing

Stewed Green Beans, Ham Hocks, and Potatoes Candied Yams Topped with Ginger and Brown Butter Grilled Apples with Arugula and Pickled Cranberry Vinaigrette Yankee Baked Beans Slow-Cooked Collards, Cornbread, and Potlikker Gullah-Style Hoppin’ John with Carolina Rice and Sea Island Red Peas “Joe Froggers” Classic Molasses Spiced Cookies

OBERLIN HOSTS VIP GUESTS FOR SMITHSONIAN-INSPIRED MEAL

Fried chicken thighs were a hit thanks to recipe inspiration from Sweet Home Café

Some very special guests made the Black History Month celebration at Oberlin College in Oberlin, OH, feel extra meaningful.

Oberlin’s African Heritage Studies Department was honored to host curators from the Smithsonian Institution’s National Museum of African American History and Culture during their festivities, and the Bon Appétit culinary and catering teams were excited to work with the department to offer a unique dining experience to all attendees.

Candice Raynor, Oberlin’s faculty in residence for African Heritage Studies, approached the catering team several months ahead with a request to “create a memorable noontime meal.” She noted at the time: “I would really like to showcase Oberlin College, and a beautifully presented themed lunch to complement the day’s program will do it. Of course, I know that if Bon Appétit is involved in the planning, it will be successful!”

Director of Catering Bill Bolton, Catering Manager Bethany Greenawalt, and Executive Chef Matt Krasnevich were ready for the challenge. Borrowing from Bon Appétit’s own Black History Month marketing collateral, Matt, Bill, and Bethany recreated the National Museum of African American History and Culture’s Sweet Home Café menu on-site at Oberlin. Channeling Sweet

Oberlin guests at the special lunch

Home Café’s direction, the menu featured selections from the four regions closely associated with African heritage in the United States: the Agricultural South, Creole Coast, North States, and Western Range.

Candice said guests especially appreciated the fried chicken, collard greens, beef brisket, and shrimp and grits. The details provided by the culinary and catering department made a huge difference, too. “Some of the touches, such as the cards explaining the dishes and what region they came from — and serving the cornbread in the cast-iron skillet — reminded folks of the history and culture that the Smithsonian curators discussed,” she noted.

The team felt incredibly proud of the appreciation they received from the Oberlin community and guests. This Smithsonianthemed event perfectly captured the enthusiasm and excitement of this important cultural celebration. — Submitted by Wayne Wood, General Manager

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ADOBE HIGHLIGHTS DIVERSE HERITAGE CUISINES

Ethiopian ye’denich be’kaysir atakilt (sweet potato with pickled beets) from Adobe - San Jose

Jamaican shrimp soup with flour dumplings from Adobe - Seattle’s Watermark Café

Jamaican beef patties with Jamaican rice and peas served at Adobe - San Jose’s Palettes Café

Seared snapper with Jamaican spicy pepper sauce from Adobe - San Francisco’s Landmark 193 Café

Multiple Bon Appétit teams across the North American locations of design software giant Adobe partnered with Adobe’s Black Employee Network (BEN) to offer menu specials that celebrated the vibrant cuisines of BEN members’ countries of heritage. The goal was to highlight the cultural diversity of BEN’s membership and to give colleagues a peek into those cultures through their food traditions — and from all accounts, they succeeded beautifully.

Throughout the month, Adobe’s North American cafés (Palettes, temPLATES, and Layers in San Jose, CA; Landmark 193 in San Francisco; Adobe Café in Lehi, UT; and Watermark Café in Seattle) featured recipes selected by Bon Appétit chefs to highlight cuisines and culinary traditions from the countries of Nigeria, Jamaica, Ethiopia, and Belize. Educational menu signage displayed in each of the cafés throughout the month informed Adobe employees about the culinary traditions of the featured countries.

Among the recipes included were Ethiopian mesir wat with teff kitfo (spiced red lentils with a tartare that is traditionally beef but made vegan by the Adobe team with whole-grain teff) and ye’denich be’kaysir atakilt (sweet potatoes with pickled beets) served at Palettes; seared snapper with Jamaican spicy pepper sauce at Landmark 193; Belizean chimole (a special-occasion dish consisting of chicken, vegetables, and a blend of spices, including

A Black History Month performer enjoyed a dish from the Adobe - Lehi team

achiote paste) at Watermark Café; and Jamaican oysters on the half shell at Adobe Café.

“I was excited to see dishes from my home country served in the cafés,” said Portia Neal, manager of traffic & export compliance at Adobe and BEN lead for San Jose. “Food is a big part of my culture and something I don’t often get to experience or share, as there are very few Belizeans in this area. Salbutes (deep-fried masa cakes filled with shredded chicken and pickled vegetables) is actually one of my favorite Saturday treats, and it is a popular dish from the Mestizo culture. There are six distinct ethnic groups in Belize.

Not only did the chefs highlight the diversity of BEN members by electing to serve Belizean cuisine, but some of the dishes chosen also highlighted the diversity within the Belizean culture. It was beautiful to see.”

The Bon Appétit Adobe - San Jose team also helped put on a catered Black History Month celebration event for 400 Adobe employees, featuring a live drum and dance performance by Oriki Theater, wines from different regions of Africa, and a menu by Catering Chef Jose Rodriguez that included smothered pork chops, okra gumbo, and black-eyed pea salad. — Submitted by Kristina Echols, Marketing Coordinator

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GEORGE FOX CELEBRATES AFRICAN DIASPORA WITH BLACK STUDENT UNION Created by George Fox University students to be a support group and provide advocacy for Black students on the Newberg, OR, campus, the Black Student Union is now home to 40 members of all ethnicities and seeks to create space for Black culture on campus.

They do this through discussion, events, dances, music, food, and guest speakers. For the last three years, the Bon Appétit team has had the pleasure of partnering with the BSU to provide food influenced by communities across the African diaspora.

For this year’s Black History Month, Sous Chef Franco Rojas and Line Cooks Dave Epping and Noah Wiessbeck worked with the BSU to create four special menus to be served each week at Canyon Commons, ranging from Southern favorites such as barbecue ribs to shrimp and andouille sausage gumbo, fried okra, and cornbread, and spicy jerk chicken, coconut rice, and braised kale.

“We are so grateful for the partnership with Bon Appétit, and they continue to do amazing work with both the food and accommodations,” said Khadija Bruce, president of the Black Student Union. “We look forward to future partnerships!” — Submitted by Brett Harvey, Board Manager George Fox Black Student Union President Khadija Bruce and Officer Jessica Coyne

PORSCHE - ATLANTA SERVES TRADITIONAL WEST AFRICAN AND CARIBBEAN FLAVORS As part of a four-week rotating menu highlighting four different African cultures, the Bon Appétit team at the Porsche Experience Center in Atlanta turned Casino Café into a prized Black History Month destination for employees of the luxury carmaker’s headquarters. Menus throughout the month honored West African culinary influences, Caribbean flavors, and simple soul food inspired

by New Orleans.

Featured menu items included braised oxtails, an African American dish whose history recalls slaves forced to eat offal (from “off-fall,” the animal parts the wealthy discarded), and Jamaican curry chicken, which can be traced to Indian indentured servants brought to the then-English colony of Jamaica to work on sugarcane plantations. They also served shrimp pelau, a traditional shrimp dish that was brought to Trinidad by Indian indentured workers after the abolishment of slavery in 1834. Sides included black-eyed peas, plantains, and yellow rice, all wildly popular on the Caribbean islands. — Submitted by Meina Phanthadara, Sous Chef

Jamaican curried chicken over yellow rice

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TWITTER PARTNERS UP FOR WIDE-RANGING BLACK HISTORY MONTH OBSERVANCE

The celebration ended with a Southern feast of fried catfish, macaroni and cheese, molasses baked navy beans, and cheddar cheese cornbread

With so many celebratory opportunities throughout February, it’s hard to find a date to observe them all. But Twitter in San Francisco carved out the time to honor Black History Month. The Bon Appétit team partnered with Twitter Blackbirds and the internal Business Resource Group (BRG) to create a special week of dishes.

And did they have fun!

The celebration opened with Ethiopian-themed menu offerings, including doro wat (chicken), ye misir wot (split peas), gomen (collard greens), and traditional injera bread. Guest chef Tsitsi Helman (Bon Appétit executive chef at NerdWallet) worked with Twitter’s Chef de Cuisine Esther Paek to make sure this meal, and dishes throughout the week, were as authentic as possible.

Tsitsi donned full traditional dress and filled a table with South African statues and other items from her homeland for a showand-tell during the special lunch featuring food from her native South Africa. The menu consisted of beef biltong (similar to jerky), chakalaka (spicy vegetable stew), bobotie (a spiced, minced meat dish), and tomato rice.

The team also celebrated with a traditional Creole menu featuring some of the best gumbo they’ve ever served, as well as Southern specialties, including delicious desserts from local favorite Yvonne’s Southern Sweets. — Submitted by Kevin McConvey, General Manager

Guest chef Tsitsi Helman with General Manager Kevin McConvey

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PITZER COLLABORATION YIELDS RAVES FOR A JOB WELL DONE Black History Month kicked off at Pitzer College in Claremont, CA, with a special lunch that the Bon Appétit team created in collaboration with Pitzer’s Black Student Union (BSU) and the Claremont Colleges’ Office of Black Student Affairs (OBSA). The collaborators provided input on the menu and helped publicize the event. While the team leveraged the national Bon Appétit marketing group’s off-the-shelf promotion, featuring menu items from Sweet Home Café, they also did quite a bit of research to include a variety of vegetarian and vegan menu items as well.

During the planning phase, they read about Bryant Terry, a prominent African-American vegan chef and author. Inspired, they purchased a few of his cookbooks and tested some of his recipes in the weeks leading up to the event. As the lunch approached, interest in these vegan options was strong, so this research paid off nicely!

The final menu featured several recipes either directly drawn from, or inspired by, those provided by Sweet Home Café, including chicken, andouille, and shrimp gumbo; buttermilk fried chicken; candied yams, ginger, and brown butter; Gullah-style Hoppin’ John; slow-cooked collards, cornbread, and potlikker; and the “Joe Froggers” molasses spiced cookies. Additional recipes from renowned black chefs Leah Chase (smothered pork chops), Edna

Members of Claremont Colleges’ Office of Black Student Affairs and Pitzer’s Black Student Union helped plan and publicize the event, which included a dessert table featuring “Joe Froggers” molasses spiced cookies, sweet potato pie, and coconut pecan pralines

Lewis (sweet potato pie), and Bryant Terry (black-eyed-pea fritters with hot pepper sauce, and blackened tofu with succotash salsa) completed the offerings.

The feedback from BSU, OBSA, faculty, staff, and students was overwhelmingly positive. — Submitted by Cindy Bennington, General Manager

OATH HONORS FOUR BLACK LEADERS WITH COMPREHENSIVE DISPLAY In partnership with the OATH Black Organizers Leaders & Doers (BOLD) employee resource group, the Bon Appétit team at OATH in Sunnyvale, CA, offered special menu items for each week of Black History Month, featuring the cuisines of South Africa, Kenya, and Barbados, as well as educational materials.

Executive Chef Carrie Pearl created a Black History Month menu honoring the favorite foods of a different black leader each week, from Martin Luther King Jr. and Nelson Mandela to Kenyan Nobel laureate Wangari Maathai and Errol Barrow, the first Prime Minister of Barbados. Bon Appétiters prepared these leaders’ favorite dishes for more than 3,500 OATH Builders, who enjoyed special menus each Wednesday throughout February.

For example, inspired by a memoir written

by Nelson Mandela’s personal chef, the menu for Nelson Mandela’s favorites comprised bredie (South African lamb stew),

OATH guests could learn about the prominent black leaders whose favorites were being served

umngqusho (black-eyed pea and hominy stew), yellow rice, and mealie bread (sweet cornbread). For Errol Barrow, the team was inspired by his book Privilege: Cooking in the Caribbean to serve Jamaican jerk chicken with fried plantains, Caribbean fried rice, chickpea potato curry stew, and Jamaican jerk chili.

Director of Operations Samantha Reyes orchestrated the decorations and beautiful menu signage for each of the special days.

With input from BOLD, she also amassed educational material, such as biographical details, books, and famous quotes from the honored figures, that was displayed on an information table in the café. — Submitted

by Samantha Reyes, Director of Operations

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NORCAL CELEBRATES INTERNATIONAL WOMEN’S DAY WITH FEMALE FOOD ENTREPRENEURS

THE P WER

OF WOMEN & FOOD

SAN FRANCISCO IS HOME to an incredible nonprofit incubator called La Cocina, whose mission is to help low-income food entrepreneurs — primarily women from communities of color and immigrant communities — as they formalize and grow their businesses. La Cocina provides affordable commercial kitchen space, industry guidance, and access to market opportunities. Dozens of La Cocina–mentored female entrepreneurs have gone on to become successful Bay Area brands, including 26 brick-andmortar establishments.

For International Women’s Day, Northern California Regional Marketing Manager Janine Beydoun had an idea. Why not celebrate some of these up-and-coming women and offer them greater exposure around the region through a series of in-café pop-ups?

During the week in which International Women’s Day fell, guests at Twitter, Adobe - San Jose, Genentech - South San Francisco, Williams-Sonoma, and Uber had the chance to meet some of the women behind Oyna Natural Foods, Alicia’s Tamales Los Mayas, Mission Boricua, Peaches Patties, El Pípila, Mama Lamees, and other La Cocina–developed businesses, and enjoy a taste of their food.

Twitter played host to five, including Brenda Guerrero, who along with her sister and mother offers artisanal cuisine from Guanajuato, Mexico, through El Pípila. Brenda worked with Chef de Cuisine Esther Paek to offer tacos de nopales negro (cactus tacos) for lunch for all the Tweeps.

Alicia Villanueva of Alicia’s Tamales Los Mayas and Bon Appétit Food Program Manager Emilie Zanger passing out samples of chicken and vegetarian tamales at Adobe - San Jose

Meanwhile, over at Uber, “Mama” Lamees Dahbour and her daughter collaborated with the Bon Appétit team to serve turmeric roast chicken with jalapeño and cucumber; mujaddarah (vegan lentil– basmati rice pilaf); a falafel wrap; and a mixed green salad with parsley-mint olive oil, lemon juice, and spices. Mama Lamees is of Palestinian origin and was born and raised in Kuwait; her catering melds the flavors of Syrian, Jordanian, and Palestinian cuisines.

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Regional Marketing Manager Janine Beydoun, Lubna Dahbour, Bon Appétit CEO Fedele Bauccio, “Mama” Lamees Dahbour, and General Manager John King at Uber

Brenda Guerrero of El Pípila, Fedele, and Chef de Cuisine Esther Paek at Twitter

Hundreds of guests, including Bon Appétit CEO Fedele Bauccio, enjoyed the chance to meet these La Cocina entrepreneurs.

Their passion and commitment in the face of incredible odds was inspiring to all.

Mira D’Souza, owner of Queen Pickle, at Williams-Sonoma

Submitted by Bonnie Powell, Director of Communications

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TASTING TINY FOOTPRINT’S BIG IMPACT AT MACALESTER COLLEGE

The Tiny Footprint tour group, left to right: Macalester Sustainability Manager Suzanne Hansen, student Lydia Sulik, Associate Vice President for Finance Patricia Langer, student Molly Flerlage, Tiny Footprint owner Alan Krohnke, Bon Appétit Fellow Peter Todaro, Catering Director Amy Jackson, Director of Labor and Productivity Kent Buell, and Macalester Director of Purchasing, Auxiliaries, and Accounts Payable Matt Rumpza

BASED IN BROOKLYN CENTER, MN, artisanal coffee roaster Tiny Footprint Coffee has an outsize buzz on Bon Appétit campuses throughout the Upper Midwest.

At Macalester College in Saint Paul, MN, it makes up all catered and retail coffee, and recently, students, staff, and the Bon Appétit team had an amazing opportunity to visit the roastery, meet Tiny Footprint owner Alan Krohnke, and learn about what makes mission-driven companies like his successful — and of course taste some great coffee.

Alan had previously opened Roastery 7, an artisanal coffee roasting company, while his brother Brian had worked with the Mindo Cloudforest Foundation, supporting the reforestation and protection of the critically endangered ecosystem in Ecuador. In 2010, they joined together to create Tiny Footprint Coffee, a company with a groundbreaking mission: carbon negative coffee.

Many coffee consumers around the world don’t know that the way their coffee is

Smelling deeply is a key part of the cupping ritual

grown contributes to deforestation, with large coffee plantations occupying vast swathes of land where dense lush forests — which act as carbon sinks — used to be. There’s also carbon emitted through the transportation of coffee from South American, African, and Pacific origins to developed markets where consumers purchase a vast quantity of it. Alan and Brian determined that 1 pound of coffee equals around 4 pounds of carbon emissions, so they created a business model in which trees are planted to revitalize the Mindo Cloudforest, sequestering on average 54 pounds of carbon for each pound of coffee sold.

Between a coffee cupping event, in which four different types of coffees were slurped, and a tour of the roastery itself, attendees got an educational experience that left a lasting impression about what otherwise might be an overlooked facet of their daily experience: the coffee many drink at Mac every day.

Submitted by Peter Todaro, Fellow

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Amy Jackson, director of catering for Bon Appétit at Macalester; Alan Krohnke, owner of Tiny Footprint; and Suzanne Hansen, Macalester sustainability manager trying different Tiny Footprint coffee beans

UCHICAGO PROVIDES EDUCATIONAL FEAST FOR SUSTAINABLE DINING WEEK food!” Shira, the EAF students, and Kris then brainstormed about how they could reduce the amount of waste.

Students from the Environment Agriculture and Food working group helped run a Weigh the Waste station at University of Chicago as part of Sustainable Dining Week

IT’S BEEN LESS THAN two years since Bon Appétit Management Company came to the University of Chicago, and many students have yet to understand how their new food service provider is trying to create a better food system — and how they themselves can get involved. After a few informal conversations, Bon Appétit Fellow Shira Kaufman, UChicago Sustainability Director Sara Poppendiec, and Professor Sabina Shaikh, who’s the director of the Environment Agriculture and Food working group (EAF), teamed up with Bon Appétit General Manager Kris Murray and Executive Chef Peter Abrahamson to cohost a series of events they called Sustainable Dining Week.

Peter’s tours of the dining operations were popular throughout the week, with three groups of students and faculty going behind the scenes for an hour each. Peter modeled the tours around the trajectory that the food takes from farm to plate (and beyond). He talked about the several different local farmers and artisans from whom the Bon Appétit team source their ingredients. Students were pleased to hear that farms as close as Windy City Harvest, an urban farm on Chicago’s South Side, were responsible for much of the produce they eat in the café. Moving on from source to preparation, Peter led the groups through the café. At the kosher station, he introduced students to the rabbi who ensures kosher principles are being upheld. At the salad bar, he pointed out the salad made from broccoli “fines” and explained how the IDP program rescues these small florets, byproducts of processing that used to be tossed.

As the conversation naturally turned toward fighting food waste, Peter led the groups into the dish room to show students the biodigester. Opening the latch to the biodigester and letting the students catch a whiff of the food scraps breaking down, he explained how the biodigester uses enzymes to break down food scraps into gray water. Students were fascinated and had many questions.

“You should do this all the time. Everyone would waste much less food!”

From kitchen tours to Weigh the Waste events, the Bon Appétiters sank their hands (figuratively and literally) into a host of educational events about sustainable food systems with many opportunities to start conversations between the dining team and students, faculty, and staff.

The week kicked off with a lunch menu highlighting produce from Bon Appétit’s Imperfectly Delicious Produce (IDP) program, including sweet-potato and green-onion cake made with IDP roasted beets, and an IDP carrot and arugula salad. Next was a Weigh the Waste event with Shira and EAF members in the Baker dining hall. They set up a table blocking off the dish return and intercepted students on their way to dispose of their plate waste.

Weighing every 15 minutes, they recorded the amount at each interval. More than 400 guests entered the café and 75 pounds of food waste were weighed and recorded. One guest commented “You should do this all the time. Everyone would waste much less

More questions about food waste came up later during the food systems panel that night featuring Peter, Kris, Sara, a Windy City Harvest farmer, and two students involved in food recovery and composting.

Despite a snowstorm that dropped 12 inches that night, around 20 students attended. The questions and conversation flowed freely, and students seemed to appreciate the opportunity to quiz Peter and Kris about operations at University of Chicago and larger Bon Appétit commitments.

As snow built up outside, people lingered in the dining room, enjoying Bon Appétit cookies and coffee as they chatted about the results of Weigh the Waste event and discussed further meetings and activities. Tentative plans were made to visit Windy City Harvest. Many students asked if there would be more events like the ones that week, and the answer was a definitive yes!

Submitted by Shira Kaufman, Fellow

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BROWN AND ROGER WILLIAMS TEAMS VISIT NEW ENGLAND GRASS FED MEMBERS OF THE Brown Dining Services and Roger Williams University teams braved the cold to tour one of the cattle ranches that supplies New England Grass Fed, a Farm to Fork vendor that draws from pastured-based family farms in Rhode Island, Massachusetts, and Pennsylvania. Owner Pat Beck told the group about all the ways this ranch is unique — after first pressing RWU Resident District Manager James Gubata into service to grill burgers using New England Grass Fed ground beef, as the cows rather disconcertingly looked on.

For example, Pat and all of his partner farms use rotational grazing to raise their cattle. The herd occupies just an acre at a time, moving every few days to a different section of the 33-acre ranch. Pat grows all the feed for the cattle; during the long New England winter, they use hay grown and stored earlier in the season.

The ranch is home to a source of drinking water for the region, which makes it even more critical that Pat minimizes the nutrient load running into surface water. To help al-

RWU Cook Patti Santos tempting a cow with some hay

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leviate the cost of the precautions he takes to protect the soil and bodies of water on the ranch, New England Grass Fed participates in a program of the Natural Resources Conservation Service of the USDA, through which the organization reimburses farmers for practices that protect natural resources.

Members of both teams enjoyed hearing about (and seeing!) where their meat comes from and all the thought that goes into it, over delicious grass-fed burgers.

Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives

BROWN HOSTS CHILI COOKOFF–THEMED SUPPER CLUB The Brown Dining Services (BDS) team hosted their monthly Supper Club with a new twist: a competitive chili cook-off! Organized by BDS Dietitian Jessie Curran, the Supper Club is a standing opportunity for students to tour Brown’s main campus kitchen and sit down for a slightly formal dinner with members of the BDS team, which now includes both Bon Appétit and Brown University employees.

After a kitchen tour led by Assistant Chef Aaron Fitzsenry, the group sat down to sample chilis made by members of the kitchen staff, vote for their favorite (out of seven pretty incredible choices), and eat dinner together. Lead Cooks Sarah Melo and Ana Couto (a.k.a. “Team Three”) were declared the winners, with a pork, andouille sausage, and pinto bean chili. The prize was a set of chefs’ knives and glory — the winning chili was featured on menus for a wider audience later that month. — Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives RWU Lead Cook Nate Martin ventures into the pasture

BDS Assistant Chef Aaron Fitzsenry takes a group selfie of Brown University students enjoying the monthly Supper Club, with BDS Dietitian Jessie Curran and Bon Appétit Manager of Strategic Initiatives Nicole Tocco Cardwell

RWU Resident District Manager James Gubata was pressed into service to grill burgers

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PETCO SUPPORTS WOMEN’S EMPOWERMENT AND ANIMAL WELFARE IN SPECIAL EVENTS

Executive Chef/Manager Victoria East and Catering Manager Tessa Baumeister nuzzle some rescue pups who tagged along to a lunch for the San Diego Humane Society

THE BON APPÉTIT TEAM at Petco has been busy with special lunches for visiting VIPs at the pet retail giant’s headquarters in San Diego, but they still found time to take a field trip and pet a pig.

More than 125 female business leaders attended a recent Women’s Chamber of Commerce forum hosted at Petco, featuring speakers who addressed women’s issues in the workplace, tips on dealing with challenging situations, and how to help lift other women up.

The menu for the luncheon was prepared by an all-star female cast: Bon Appétit Chef/Manager Victoria East and Catering Manager Tessa Baumeister working with Petco Events Director Marisa Fulton and Meeting, Travel, and Event Planner Megan Leonard. The team used the opportunity to create a menu highlighting foods that “empower” eaters, centered on plant-based proteins such as

braised organic tofu, barbecued tempeh, organic red quinoa, and Farm to Fork local produce sourced from VR Green Farms, Coke Farm, and Kettner Farms.

Then, for a working lunch for members of the San Diego Humane Society, the team decided to focus on Imperfectly Delicious Produce — a delicious feast of rescued vegetables for the people who rescue animals. The sun-dried tomato, grilled zucchini, and cremini mushroom pasta with local cream sauce was accompanied by two salad options: Granny Smith apple, candied walnut, cabbage, and cranberry salad with Greek yogurt dressing and one of local navel oranges, beets, and Boston lettuce dressed with California olive oil, local wildflower honey, and sea salt. The local and IDP items came from Coke Farm, Hollandia Dairy, and VR Green Farms. The Humane Society brought along some extra

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WILLAMETTE STUDENTS HAVE FUN WEIGHING IN ON MENUS

A student beams after her suggestion for a baked potato bar was implemented, winning her a free dinner

Farm to Fork beets from VR Green Farms

special guests, the rescue pups Scout and Corduroy, whom the Bon Appétit team enjoyed getting to snuggle.

And on the recommendation of Global Chef Roque Lopez, Victoria and several other Bon Appétiters went on a field trip to Couple Berry Farms, a potential Farm to Fork vendor in Vista, CA. This small, family-run farm grows strawberries, peaches, nectarines, cabbage, rosemary, tangelos and tangerines, pears, and greens, and they also keep sheep, goats, ducks, silkie chickens, and a small Juliana pet pig named Pumpkin. The team had a wonderful time learning about Couple Berry’s methods and, of course, petting Pumpkin.

STUDENTS ARE FILLED WITH ideas about what they like, so creating a formal process to solicit their input makes good sense.

At Willamette University in Salem, OR, three managers on the Bon Appétit team meet monthly with the student food advisory committee to discuss ways to improve operations and to brainstorm fun ideas for breaking meal service monotony. Recently the committee decided to implement special nights when students can vote for their favorite dishes served that night. One contest pitted vegan protein bowls, grilled salmon, sriracha chicken, pizza with potato and rosemary, and a build-your-own ice cream sandwich against one another. The team has enjoyed positive student feedback and buzz for these special meals.

In addition to special theme nights, Bon Appétiters have also formally invited student input on entrées and weekly pizza specials. Students have suggested everything from baked potato bars to chicken tikka masala to chicken teriyaki. Students whose suggestions are woven into the menu are acknowledged and get a free dinner!

Submitted by Lindsey Leisinger, Food Service Director

Submitted by Victoria East, Executive Chef/Manager

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WASTED! FILM SCREENINGS ALLOW BON APPÉTIT TEAMS TO SHOWCASE FOOD WASTE More than 100 students turned out to watch Wasted! at Colby College in Waterville, ME. The Bon Appétit team served fun zerowaste food items, including a mini cup made of granola and filled with local yogurt. The students seemed to love the film, with “Amazing!” being repeated multiple times on comment cards, reports General Manager Marietta Lamarre.

Bon Appétit Fellow Claire Kelloway hosted screenings at Eckerd College in St. Petersburg, FL, and St. Mary’s College of Maryland in St. Mary’s City. At Eckerd, the Bon Appétit catering team put together a killer spread of upcycled snacks, including cream of mushroom soup from mushroom stems, zucchini peel bread, and perhaps the biggest hit of the evening, fried carrot and potato peels. Students wasted nothing, taking leftovers in coffee cups as late night study snacks. And at St. Mary’s, Claire partnered with the campus Food Recovery Network chapter on the Wasted! screening. Executive Chef Patrick Warren showed how tasty thrift can be with deviled eggs with crispy pork made from surplus hardboiled eggs and bacon trim, potato skins, and turkey ‘chicharrón’; bruschetta made from tomato tops and bottoms on grilled dayold bread; and a dessert of applesauce from bruised apples served inside their own roasted apple skins.

In partnership with the sustainability office and the Sustainability Leadership Program (SLP) at DePauw University, Bon Appétit Fellow Shira Kaufman hosted a Wasted! screening for 50 attendees, including faculty, professors, and students, at the Greencastle, IN, campus. Two groups of SLP students gave short presentations on community outreach and the campus farm, which Shira followed with information about what Bon Appétit does to fight food waste.

ALMOST HALF OF THE FOOD that’s produced in the United States is wasted every year, but it doesn’t have to be that way. A documentary called Wasted! The Story of Food Waste, released in late 2017, aims to use star power to raise awareness of what consumers can do. Narrated and executive-produced by food-world superstar Anthony Bourdain and including many famous chefs, it offers a unique spin on the issue by showcasing the delicious culinary innovations that have arisen from trying to waste less food, from beer made with wasted bread to whey-based energy generators.

Since waste reduction is a major focus area for Bon Appétit, the company purchased a dozen licenses for the Bon Appétit Fellows to be able to screen the film on college campuses (and elsewhere by client request).

At a joint screening for Pitzer and Claremont McKenna Colleges in Claremont, CA, Bon Appétit Fellow Caroline Ferguson opened the event with a short presentation about Bon Appétit’s waste initiatives. Student volunteers from Pitzer’s EcoCenter and Claremont McKenna’s Sustainable Students Promoting Environmental Action and Responsibility (SSPEAR) club also shared some of the work they have been doing on their campuses. They even had some encouraging news: SSPEAR has successfully reduced front-of-house waste by an average of 40 percent through four Weigh the Waste events on campus! And then everyone watched the new film. Afterward, the guests snacked on treats incorporating Imperfectly Delicious Produce (Bon Appétit’s program to fight food waste on farms by getting cosmetically challenged, over-/under-sized, or

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At the Wasted! screening at St. Mary’s College of Maryland, Executive Chef Patrick Warren offered upcycled deviled eggs with crispy pork, potato skins, and turkey ‘chicharrón’; bruschetta made from tomato tops and bottoms; and a dessert of applesauce from bruised apples served inside their own roasted apple skins

University of the Pacific Resident District Manager Sia Mohsenzadegan and Executive Chef Marco Alvarado at the Wasted! pre-screening mixer

underutilized fruits and vegetable into the supply chain), including Buffalo cauliflower, kale salad with roasted fruit, and spice cake.

At University of the Pacific, the Bon Appétit team hosted a pre-screening hors d’oeuvre hour for students, faculty, staff, and members of the surrounding Stockton, CA, community. A local guitarist played while guests enjoyed IDP snacks, including garden quiche, broccoli slaw, and tapenade with house-made chips, and chatted with Farm to Fork vendors at tables throughout the room.

After the screening, Caroline moderated a panel discussion with local food waste and agriculture experts: Marco Alvarado, executive chef at Pacific; Kenda Templeton, deputy director of Puentes (a Stockton nonprofit that supports urban farming and food access); Edward Figueroa, executive director of St. Mary’s Interfaith Community Services (the university’s food recovery partner); and compost expert Eric Firpo, founder of In Season Nursery.

As with all these screenings, the audience left with an appreciation for the many ways that food waste can be not only useful — it can be downright delicious!

Submitted by Bonnie Powell, Director of Communications, and the Bon Appétit Fellows

University of the Pacific students enjoying an array of appetizers made with Imperfectly Delicious Produce

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THANK YOU, BON APPÉTIT

... FOR KEEPING US HEALTHY, HAPPY, AND HOPEFUL

... FOR ALL YOU DO

REGIS UNIVERSITY, DENVER

CLAREMONT MCKENNA COLLEGE, CLAREMONT, CA

All thank-you notes are deeply appreciated, but this one from Regis University faculty member Rev. Fernando Alvarez-Lara, S.J., will be treasured for years by General Manager Letina Matheny-Leix and her team.

The staff at Collins Dining Hall were honored to receive this poster as a gesture of gratitude from Claremont McKenna College students.

“What pulled on our heart strings the most was the gratitude the students felt for the positive experience they have while dining in Collins,” says General Manager Jennifer Carbajal.

“In what can be a stressful and busy school environment, they come in to Collins and know they’ll receive a warm welcome, friendly smile, and a delicious meal. We’re so glad that they feel they can come into Collins and have people here that care about them.” The poster now hangs in the dining hall in a place of pride.

Dear Letina, I hope I never get tired of paying attention and remaining grateful for all those who make it easier to carry out my mission as a Jesuit priest and as an educator. One of my many privileges for working at Regis is to have access to you, Bon Appétit. I show up faithfully during the semester, sometimes for breakfast, sometimes for lunch; I have yet to have a terrible dish!

I show up faithfully during the semester, sometimes for breakfast, sometimes for lunch; I have yet to have a terrible dish!

Since my arrival in 2013, I have been noticing the changes of the physical space, the resilient personable staff that represent you every day. From a hug, an early hello, to a delicious meal, I walk away renewed, nourished, and ready to face the rest of the day. Especially after difficult days, your role is crucial in order to accomplish all my endeavors. I cannot convey enough thank you’s to your superb team who make it happen. I am certain our students might resonate with my words to you.

I often think of the words of Doris Janzen Longacre: Our bodily needs are real and important, and meeting them is as important as meeting any need of a whole, integrated personality. Feeding a hungry stomach is in no way less honorable than thinking lofty spiritual thoughts. (Sorry! I am a Religious Studies faculty.) Your work is definitely part of the Jesuit Cura Personalis!

Claremont McKenna College student Bhavika Anandpura ’19 presenting the thank-you poster to the Collins staff

I hope you can communicate my feelings to your crew. I cannot take them for granted! Like with any other profession, I am certain that s/he who offers food, offers self, and we certainly become what we eat, so thank you for keeping me, keeping us at Regis healthy, happy, and hopeful. Looking forward to all the changes that will happen in the coming months!

You remain in my thoughts and prayers.

With gratitude, Fr. Fernando

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THANK YOU

Denison Executive Chef Jonathan O’Carroll preparing dinner for the auction winner

... FOR GENEROUSLY DONATING AN EXCEPTIONAL DINNER DENISON UNIVERSITY, GRANVILLE, OH

After donating a dinner to an auction supporting the conservation organization Licking Land Trust, the Denison team received a note of deep appreciation from the dinner’s winners. Human Resources Administrative Assistant Kaity Vorbroker proudly shares it here: Our belated but no less heartfelt thanks for an incredible evening. We can’t say enough good things about the food, the service, the attention to detail — the entire experience was absolutely phenomenal.

On behalf of our entire group, I want to express our sincerest heartfelt gratitude for all of the work and love that went into creating such an exceptional experience. (It was more than just a meal!)

... FOR YOUR KINDNESS ON THE HARDEST OF DAYS ROGER WILLIAMS UNIVERSITY, BRISTOL, RI

Controller/Marketing Manager Stephanie Keith submitted this heartfelt note a grateful student gave to a special cook.

Hi! I know you don’t know me, but I really have to do this. My name is Leah and I’m a freshman here. I just really need to properly thank you.

This first semester has been beyond difficult, but your smiles and winks and “sweeties” have made it a lot better. So, thank you for making me smile on the hardest of days.

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Thank you for making me smile on the hardest of days.

THANK YOU

USF Market Café Manager Chris Burgess (center, in ball cap) rocks a breakfast station alongside faculty volunteers

... FOR SUPPORTING ME LIKE FAMILY UNIVERSITY OF SAN FRANCISCO

Director of Operations Sarah Gill submitted the note below after Bon Appétiters, in partnership with the office of Student Housing and Residential Education, served a finals week midnight breakfast for 1,000 students. Student Lindsey Laupola shared her gratitude with her Academic Success Coach, who was one of the volunteers:

I really felt like the school cared...and the event really meant a lot to me.

I just wanted to tell you how much I appreciate everything you’ve done for me. Tonight, USF gave away free breakfast from 10pm–12am as motivation to do well on finals, and it made me want to cry. I wasn’t upset; my heart was just so full [when] I saw Academic Success coaches, SHaRE staff, cafeteria workers, professors, and volunteers serving the student body. They were saying “Good luck on finals,” and there were posters around the cafeteria saying, “You can do it!” I really felt like the school cared...and the event really meant a lot to me.

I wanted to thank you for being a part of it. [A] lot of the time when I’m here at school I feel lonely even around friends because my entire

life I’ve depended only on my family to get me through things. But tonight, seeing all of the staff and faculty work together to try and make students happy and motivate them to do well on their finals, [I felt] like I was in an environment that supported me like my own family. The individuals serving the food looked like proud parents cheering us on during this stressful season.... Please share my comments with your colleagues. I want to thank them as well.

Respectfully, Lindsey Laupola Pacific Islander Collective - President

... FOR THE FANTASTIC INDIAN FOOD

CASE WESTERN RESERVE UNIVERSITY, CLEVELAND Marketing Manager Amanda Mass was proud to share this praise directed at Executive Chef Derek Ivancic for the high-quality food at Leutner Dining Hall:

I was at Leutner for lunch today, and the saag paneer was fantastic! My friend tried the chicken option and she loved that also! I’m sorry I couldn’t reach out to you then as I was in a rush.

First off, I would just like to thank you so much for the effort that you and your team put into the Indian food over the past few days. I have heard nothing but positive reviews!

I also talked to a few first-years who had the curry yesterday and they were amazed that there was Indian food at Leutner, and were particularly impressed [with] how good it was!

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THANK YOU

... FOR A BEAUTIFUL (AND DELICIOUS) EVENT

EWING MARION KAUFFMAN FOUNDATION, KANSAS CITY, MO Brian Henke, director of operations for the Ewing Marion Kauffman Foundation and Conference Center, was so impressed by the Bon Appétit team’s handling of the center’s first annual open house — at which a delicious spread helped showcase the 40,000-square foot, state-of-the-art meeting space — that he wrote this note to General Manager Stacy Glazer:

Vivint Solar guests appreciate Barista Cecilia Coco

... FOR BRIGHTENING MY WORK DAYS VIVINT SOLAR CAFÉ, LEHI, UT

Vivint Solar guest Angelique Adamson was so touched by the daily kindness of Bon Appétit Barista Cecilia Coco that she wrote in with the praise below.

... FOR BRINGING JOY AND LAUGHTER TO OTHERS ADOBE, SAN FRANCISCO

This thoughtful thank-you email from an Adobe guest made the Landmark 193 Café team’s day when it was read out loud at the 10@10, said Bon Appétit Food Program Manager Emilie Zanger: We leave home every day to come to work in order to create something, hopefully, that leaves an impact. The staff in San Francisco successfully creates happiness and positivity all around them.

Each person I interact with genuinely brings joy, laughter, and humor to my day. If I were to build a service staff/community, I would model the culture and hiring that went into this team.... I am genuinely grateful for [titles and full names added] Baristas Ilian Ayala and Katie O’Bird; Cashiers James Plummer, Josh Dougherty, and Mary Leach; Hearth Line Cooks Arnel Ocampo and “Pizza Wizard” Richie Greenhut; “Big Daddy” Fire and Water Line Cook David Seto and his right-hand man, Phillip Chen; and “Rotisserie Rider” Line Cook Edwing Arguello — the list could go on....This is a good team that does GOOD for others.

Thank you!

I wanted to say how much I love having Cecilia in the café. She is my favorite part of the day. Cecilia always has a smile, is happy to see me, and is quick to get my food ready. When she has time I enjoy getting a moment to chat with her about work or a movie or food or just random things. A couple weeks ago I was getting sick and Cecilia suggested a tea and food for me to eat so I could feel better. I love that she takes a moment and really cares about the people she serves.

Cecilia genuinely brightens my work days.

Angelique Adamson

The staff in San Francisco successfully creates happiness and positivity all around them.

Gibron Kury Senior Manager, Software Development

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THANK YOU

... FOR THE POSITIVITY UNDER PRESSURE

... FOR EXCEPTIONAL SERVICE

ROYAL CARIBBEAN, SPRINGFIELD, OR

UNIVERSITY OF THE PACIFIC, STOCKTON, CA As part of Royal Caribbean Cruises’ companywide WOW sales program that rewards employees for their hard work, the company distributes vouchers for free meals. This perk can double the number of guests that come into the café at one time, but the Bon Appétit team handles it well, as this note from the Springfield, OR client, shared by Front of House Manager Shaunacy Humble, shows:

To thank the Bon Appétit staff for their service, the Pacific Legal Scholars (a student organization on campus) asked Resident District Manager Sia Mohsenzadegan to invite his team to a special reception hosted at the DeRosa University Center, the home of the café. During their breaks, individual team members stopped by to enjoy hot cocoa and donuts while reading notes of appreciation that the students compiled on a thank-you poster.

Café Managers Zita Mata and Jennifer Buethe have proudly hung the poster outside their office for all to see.

The café staff was absolutely amazing! We gave out over 500 free meals to everyone in the building. There were lines at every station, and while you could tell the staff was under pressure, they kept up with the lines, getting meals out and having a great attitude about it. They really impressed me and made me grateful that they are there.

Frank Bowman Facilities Manager

... FOR THE FANTASTIC FOOD

STANFORD GRADUATE SCHOOL OF BUSINESS, STANFORD, CA General Manager Daniel Salk sent in this note from guest Alegria Salaices thanking the Bon Appétit team at the Arbuckle Café: I just wanted to tell you what a wonderful job you all do, and how impressed I have been lately by the quality and originality of the food! I live off your $1 bring-your-own-cup coffee, Nacho Friday is my favorite day of the week, and the ramen that you featured today WAS FANTASTIC. I vote that you make the ramen a regular dish as well, as everyone in my office was singing its praises. On top of that, all the staff are so great and understanding about modifying the dishes when we have dietary restrictions, which I know takes extra time and care, but they are always gracious. Thank you for giving us such great choices, and keeping us all fed!

Thank you poster given to Bon Appétit members from students at the University of the Pacific

... FOR FEEDING US SO WELL

SONY INTERACTIVE ENTERTAINMENT AMERICA, SAN MATEO, CA General Manager Sam Burkett submitted this praise that guest Christine DeNezza sent via the Café Bon Appétit website:

The staff are so great and understanding about modifying the dishes when we have dietary restrictions, which I know takes extra time and care, but they are always gracious.

I hereby declare that today is officially Café Appreciation Day, because today we had to buy food-truck food, which was less healthy, less yummy, and much more expensive than the café’s. I know you guys are closed for an event, but thanks for feeding us so well. When you’re closed, we appreciate what we’ve got the rest of the year!

When you’re closed, we appreciate what we’ve got the rest of the year!

And following a special catered dinner, Stanford MBA Program Operations Manager Nancy Gross sent this note to Catering Administrative Assistant Inez Lopez: During the meeting we went around the table and asked what “miracles” we have experienced. One member said our catering was his miracle.

Please tell [your team that they] outdid themselves; we wish all of you many thanks from all of us.

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THANK YOU

... FOR BRAVING THE ELEMENTS TO FEED US ST. OLAF COLLEGE, NORTHFIELD, MN

After a storm dumped more than a foot and a half of snow on the greater Minneapolis area in a 12-hour span, three St. Olaf students took the time to thank the Bon Appétit team for coming to work, via a comment card that General Manager Traci Quinnell sent in along with this photo of her car. (She had to get a ride home that night!)

... FOR GOLD-MEDAL SERVICE ORACLE, PLEASANTON, CA

Cashier Kirstin Stender was touched when the Oracle - Pleasanton team shared this note from a guest commending her: I want to express my sincere thanks to Kirstin for her unwavering commitment to providing outstanding customer service. She is consistently optimistic and pleasant in her demeanor with everyone, and she approaches all customers with dedication, cheerfulness, and a smile.

In the Olympics, players are rewarded for their extraordinary talents, and the best are given a gold medal for “Exemplary Performance.” I nominate Kirstin for the Gold Medal at the Oracle Café, as I am extremely happy to be a beneficiary of her exuberance and elated that other customers undoubtedly are recipients of her exceptional customer service.... In her honor, I hold up a glass of Champagne and give a toast to her.

A quadrillion thanks, Walter Bercaives Business Analyst Engineer

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BON APPÉTIT MVP

LUIS RODRIGUEZ EXCELS AT MANAGING CHANGES FOR GOOGLE - MOUNTAIN VIEW EXECUTIVE CHEF LUIS RODRIGUEZ walks everywhere on Google’s sprawling Northern California campus. He’ll even take the eight flights of stairs up to JIATING, Bon Appétit’s full-service Chinese concept. “I’ll challenge my chefs to take stairs with me,” laughs the 34-year-old, who’s obviously quite fit. (More about that later.)

then executive chef at Marqs, a French restaurant in Palo Alto; and then at another French restaurant called Viognier.

In 2005, Jose Luis joined the Bon Appétit team at Google as a cook. Father told son

“One of my favorite things is to build successful teams every day and to see the growth in chefs and hourly staff. I play coach a lot, but I get to be a player as well,” he says.

Regional Director of Business Excellence and Mobilization Sarah Johnson first met Luis at the end of 2014 when he interviewed for a position on her team. “He was really jazzed about openings. Luis saw a need for better systems and wanted to play a bigger role,” she says. And he has. Sarah calls Luis “operationally wise,” adding that he’s “driven and cares more than just about anyone else. His passion for food safety and workplace safety have helped us advance the program.

He shows guiding leadership at every opening. Everyone really adores and respects him.”

Luis’s career to date has been one of scaling higher heights, always seeking out greater responsibility and furthering both his knowledge and his impact.

Whether that meant learning the financials of Google’s 56 cafés in Silicon Valley, training and developing effective teams, or spearheading strategic initiatives to improve workplace safety, Luis has taken the initiative time and again to add value to his daily work.

Luis came to cooking as a teen.

His father, Jose Luis Rodriguez, Luis is proud of the changes was a line cook at the now- Bon Appétit @ Google Executive Chef Luis Rodriguez with one of his mentors, Regional he’s been part of. “Bon Appétit Director of Business Excellence and Mobilization Sarah Johnson offered me the chance to closed San Remo’s Ristorante and Pizzeria in San Carlos, CA. When he how great it was, and soon Luis joined the dream of building a new career. I wanted to was 16, Luis visited his dad at work, and Bon Appétit family, too. He’s now in his oversee a café. I reached that goal, and now I oversee all the cafés. With this opportuwhile he was waiting, he was given free 12th year. nity I’ve built not just a new career but a pizza. “Do you get to eat this all the time?” he asked incredulously. When the response Luis’s responsibilities at Google have swell­ new me.” was yes, his future career path unfolded. ed. He began as a line cook at American “From then on,” he says, “I wanted to work Table; was promoted to lead cook for The new Luis, it turns out, is 200 pounds — and eat pizza.” He talked to the owner, Pure Ingredient Café (now called Beta lighter than the Luis of just 18 months got a work permit, and worked part-time C); then became sous chef at Café Al- ago — a striking fact he lets drop almost ley (now Baadal) and chef de cuisine for as an afterthought. His secret? Cutting at Remo’s through the rest of high school.

Beta C. He soon began supporting other out sugary drinks, and beginning to walk The years that followed included an im- openings on Google’s expanding campus, everywhere. Along with taking such good pressive number of jobs: at the burger and in 2015, he was named executive chef care of his teams, he realized he needed to franchise The Counter, where he was of the opening support team, where he take good of himself as well. quickly identified as management material has helped open more than 30 cafés and Submitted by Cheryl Sternman Rule, National Marketing and named head chef of a new franchise; works with the Operational Excellence Manager as sous chef, then executive sous chef, Certification Program.

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INDEX Adobe 67, 86, 103 Albion College 43, 57 Best Buy 36-37, 44, 53 Bill and Melinda Gates Foundation 81 Bon Appétit HQ 25 Brown University 94, 95 Carleton College 57, 65 Case Western Reserve University 73, 78, 102 CHG Healthcare 35, 79 Claremont McKenna College 98-99, 100 Colby College 65, 98 The College of Idaho 20 Colorado College 65, 79 The Commissary 12-13 Denison University 6, 79, 101 DePauw University 55, 98 Eckerd College 98 Education First 64 Ewing Marion Kauffman Foundation 24, 103 FireEye 42 Franklin Templeton 5 Furman University 28-29 The Garden at AT&T Park 19, 69 GENESIS Kitchen + Drinks 58-59 George Fox University 87 The Getty 22-23 Google 106 Gordon College 18, 57 Goucher College 7 Grifols 40 Hamilton College 76 Hillsdale College 54-55 The Huntington Library, Art Collections, and Botanical Gardens 29, 82-83 Illumina 66 Institute of American Indian Arts 4, 66 Johns Hopkins University 81 Knox College 48-49 Lafayette College 18 LinkedIn 10-11 Macalester College 92 The Master’s University 6 Medtronic 34, 53 Mentor Graphics 36-37 Milliken & Company 28-29

Mount Angel Abbey 46 Musical Instrument Museum 5, 70-71 NerdWallet 68 OATH 33, 80, 89 Oberlin College 74-75, 85 Oracle 105 Otterbein University 61 Overstock 35, 66 Pacific Café 56 Parmer 34 Petco 78, 96-97 Pitzer College 41, 89, 98 Porsche 87 Protective Life Insurance Company 7 Reed College 16 Regis University 33, 45, 100 Reinsurance Group of America 34 Roger Williams University 14-15, 94-95, 101 Royal Caribbean Cruises 57, 104 Santa Clara University 9, 17, 56 Savannah College of Art and Design 79 Sony Interactive Entertainment America 104 St. Mary’s College of Maryland 98-99 St. Olaf College 26, 105 Stanford Graduate School of Business 104 Target 47, 53 Trine University 68 Twitter 88, 90-91 Uber 90-91 University of Chicago 93 University of Northwestern - St. Paul 5 University of Portland 36-37, 51 University of Redlands 4 University of Saint Joseph 67 University of San Francisco 72, 102 University of the Pacific 99, 104 Vanguard University 77 Vassar College 60-61 Vivint 35, 103 VSP 21 Washington University in St. Louis 31, 33 Westminster College 52 Whittier College 71 Willamette University 7, 81, 97 Workday 50

BRAVO WAS PRINTED ON PAPER MADE FROM 100% RECYCLED FIBER INCLUDING 75% POSTCONSUMER WASTE. THIS SAVED...

45 fully grown trees 20,490 gallons water 21 million BTUs energy 1,450 pounds solid waste 4,001 pounds greenhouse gases

2018 VOLUME 1 | SPRING

BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY | A MEMBER OF THE COMPASS GROUP 100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com

IN TH IS ISS UE

CAF É B ONAPP L AUNCH ES | PAGE 38 FI GH T I N G WASTE W ITH ON TR ACK | PAGE 36 C E L E B RAT I N G B L ACK H ISTORY MONTH | PAGE 8 4

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT

www.eatlowcarbon.org

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