Bravo 2018 - Volume 2

2018 VOLUME 2 | BYE-BYE STRAWS

BO N APPÉT IT BANS PL ASTIC STRAWS COMPANYWIDE | PAGE 10

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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

ALSO IN TH IS ISS UE

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

ST E P P I N G U P TO TH E PL ATE AT AT&T PAR K | PAGE 2 8 CELEB R ATING E ARTH DAY | PAGE 56

www.eatlowcarbon.org

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INDEX

5th Street Station 7 Adobe 59, 96 Art Institute of Chicago 18, 38 AT&T Park 28-29, 40-41 BECO South 82 Bill and Melinda Gates Foundation 58 Biola University 86 Birmingham-Southern College 16-17 Blizzard Entertainment 39 Bon Appétit HQ 4 Cambia Health Solutions 63 Case Western Reserve University 20-21, 62, 113 CHG Healthcare 21 Citrix 26 Cleveland Clinic 54-55 Colby College 104 College of Idaho 7, 77, 90 Crossroads Café 100 Denison University 52 Education First 94 Electronic Arts 19 Emory University 48-49 Ewing Marion Kauffman Foundation 83, 113 Foundry & Lux 80-81 Fred Hutchinson Cancer Research Center 62 Genentech 6, 98, 99 GENESIS Kitchen + Drinks 73 George Fox University 58 The Getty Center 5, 65 Goucher College 43, 70 Grove City College 23, 94 Hamilton College 60 Hillsdale College 5, 102, 103 The Huntington Library, Art Collections, and Botanical Gardens 97 Illumina 44, 45 Institute of American Indian Arts 31, 61 Johns Hopkins University 24 Knox College 11, 106 Lawrence University 22

Macalester College 37, 53 The Market Café & Wine Bar 113 Massachusetts Institute of Technology 91 Mount Angel Abbey 25, 63 Munson Williams Proctor Institute 92 NerdWallet 4 Oath 95, 107 Oregon Episcopal School 61, 112 Oregon Museum of Science and Industry 105 Otterbein University 56, 64 Petco 94 PetSmart 30 Phillips 66 58 Regis University 79, 110 Reinsurance Group of America 77 Roger Williams University 13-15 Royal Caribbean Cruises 92 Saint Louis Art Museum 12 Santa Clara University 32, 33, 96 SAP 67 Savannah College of Art and Design 39, 47 Seattle University 42 Target 95 Tesla 61, 101 Twitter 4, 50, 51 Uber 93 University of Chicago 27, 46, 111 University of Northwestern - Saint Paul 63 University of Pennsylvania 37, 68-69 University of Portland 10-11 University of San Francisco 6, 45, 74-75 University of the Pacific 72, 92 Vanguard University 91 Vassar College 71 Vivint Smart Home 43, 71, 87 Vivint Solar 60, 93 VSP 62 Washington University in St. Louis 96, 114 Wheaton College 60 Willamette University 5, 27, 39, 58, 66, 67

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

46 fully grown trees 21,150 gallons water 21 million BTUs energy 1,550 pounds solid waste 4,025 pounds greenhouse gases

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FROM FEDELE

TIME TO INNOVATE AGAIN “Let’s all think of how we can continue to reinvent and disrupt the way we operate, reshaping ourselves and creating new experiences.”

I

recently spent the day face to face with some of the world’s most influential technology CEOs. As I looked around the table, I beamed with pride knowing we serve the businesses of every single one of these leaders. Thanks to your hard work, our client list is second to none.

the first to talk about sustainability in our industry. We sent out ideas, told stories of hope and dreams that would lead to the promise of a better planet. We learned along the way to cherish the land, the oceans, the animals, and the hardworking people who grow and harvest our food.

After many invigorating discussions, I walked away thinking of what Bon Appétit might do to create more innovation as the world changes around us. I was inspired and moved to want to take action.

As we think about our future, I am more convinced than ever before that innovation through technology will keep us strong, distinctive, and unique. Yes, great quality food is still the cornerstone of Bon Appétit, and that should never change. But let’s all think of how we can continue to reinvent and disrupt the way we operate, reshaping ourselves and creating new experiences.

We’ve always been a catalyst in revolutionizing our industry. I remember how early in the life of Bon Appétit, we went on the road to every region in the country and played John Lennon’s song “Imagine” to challenge ourselves to imagine the next level of food service, together: “You may say I’m a dreamer, but I’m not the only one.” And then we followed up with the Beatles’ “Revolution” and sweeping commitments to reduce our contribution to climate change, because “We all want to change the world.”

I want our brand to continue to be loved with such strong emotion that our customers would genuinely feel their lives wouldn’t be the same without us. Let’s connect people through food, technology, and service. If we do it right, it will be a powerful combination!

We introduced sustainability initiatives that have changed our world. They also helped drive our culture and our brand. We were

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“I went back to my roots for vacation this spring — to Italy. While I was there, I spent a day at a 100-year-old pasta factory and another at a San Marzano tomato farm in Sarno. Grown in the volcanic soil near Mount Vesuvius outside of Naples, these are the real San Marzanos, the king of tomatoes. They make the best sauce in the world. I was lucky enough to enjoy some of it on the farm that day.”

— CEO FEDELE BAUCCIO

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IN THIS ISSUE

13

37

01 04

Time to innovate again | FEDELE BAUCCIO

36

BITS & BITES

FROM THE FELLOWS

08 10 26 34

FROM FEDELE

Savoring every moment, including a massive sandwich drive, serving California’s senior senator, National Chocolate Chip Cookie Day, and more

TALKING ABOUT FOOD

This is what leadership looks like...and it’s awkward MAISIE GANZLER

THE LAST STRAW

Bon Appétit bans straws companywide, with a little help from University of Portland and Knox College

SNAPSHOTS OF SAFETY AT BON APPÉTIT BRAVO BOOST: YOUR CATERING ONE-STOP SHOP

53 108 109

56 76 78

103

AWARDS & RECOGNITION Honors for our sustainable purchasing program, a Chicago pasta-making champion, and more

A community of campus farmers blossoms in Minnesota PETER TODARO A fellow’s farewell | CLAIRE KELLOWAY

Moving on in the food ecosystem | CAROLINE FERGUSON

EARTH DAY 2018

Bon Appétit teams show how to ‘love it all’ for Earth Day

FARMWORKER AWARENESS WEEK STORYTELLING

Finding meaning in our work | BONNIE POWELL

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REFLECTIONS

84 86

88 90 110 114

30 for 30 | CARY WHEELAND Breaking bread at Biola University | BARRY H. COREY

BON APPÉTIT TESTS ‘WORLD’S FIRST PORTABLE, CONNECTED GLUTEN SENSOR’ EVENTS IN BRIEF

Easter egg decorating, celebrating mom with special brunches, and more

THANK YOU, BON APPÉTIT

BON APPÉTIT MVP

April Powell has no ceiling | BONNIE POWELL

BITS & BITES

Sandwich-making crew, left to right: Three Twitter employees, Bon Appétit Regional Marketing Manager Janine Beydoun, Sous Chef Maria Tavares, Communications Project Assistant Sammi Lowe, and National Marketing Coordinator Maria Deloso

TWITTER STACKS THOUSANDS OF SANDWICHES FOR LOCAL DISTRIBUTION Hundreds of Tweeps and Bon Appétiters staff from Twitter, nearby NerdWallet, and the corporate office came together at Twitter’s company headquarters in San Francisco for the annual #TwitterforGood event. #TwitterforGood strives to make the world a better place by focusing support where they can make the greatest impact, and in this case it was food for the hungry.

This year volunteers rolled up their sleeves to assemble and pack sandwiches that local nonprofit organizations Food Runners and The City Eats later distributed to community soup kitchens, shelters, and homeless sites. The day-long effort produced a total of 13,000 sandwiches! Of these, 7,700 were delivered throughout San Francisco and 5,300 throughout Oakland.

From the first-ever sandwich drive’s production of 900 sandwiches in November 2012 to the latest of 13,000, the hard work and collaborative energy has made both the Tweeps and Bon Appétiters very proud. Teams look forward to other upcoming community projects and will be striving to make a record 15,000 sandwiches at next year’s event.

— Submitted by Kevin McConvey, General Manager

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Back of House Supervisor Gary Galindez

BITS

WILLAMETTE GETS GROOVY FOR GOOD CAUSE The student-run Food Advisory Committee at Willamette University joined up with the Bon Appétit team to plan and run an ’80s-themed party and meal points donation drive in Salem, OR. Students Meg Murray, Emma Pringle, Sophie Johnson, Dana Kehrley, and Scott Richter decked the hallways with streamers and balloons.

The festivities included a guest DJ, a selection of such classic ’80s dishes as chicken pot pie and ambrosia salad, and a station for students to stop by and donate any leftover meal points.

The meal points were then put toward a food purchase benefitting local food bank Marion-Polk Food Share. The Bon Appétit team was able to order a whole pallet of food to donate! — Submitted by Bonnie Von Zange, Director of Operations

The team loads an entire pallet of food to be donated to Marion-Polk Food Share

The proud Getty team poses with the oversized cookie creation: Getty Café Executive Chef Ali Parvinjah, Cashiers Lupe Arriola and Marie Martinez, Cook Tresslar Dedeaux, Cashiers Aurora Chaves and Alahandra Dominguez, Cook Roxanna Fuentes, Cashier Ana Elizabeth Rojas, and Cooks Angelica Corona and Rolando Galarde

THE GETTY GOES BIG FOR NATIONAL CHOCOLATE CHIP COOKIE DAY

KICKING IT, KIMCHI STYLE: This spring, AJ’s Café at Hillsdale College in Hillsdale, MI, got funky with a kimchi burger, featuring a burger topped with delightfully spicy kimchi, a fried egg, and bacon, on a brioche bun. Part of the Love Food, Love Funk theme, the menu special highlighted new ways to introduce fermented flavors into a meal. It was a big seller! — Submitted by William Persson, Marketing Manager

When The Restaurant at the Getty General Manager Bradley Burkett learned National Chocolate Chip Cookie Day was approaching, he teamed up with Pastry Chef Joanne Ponvanit to brainstorm in a big way. The result of this meeting of the minds was a 15-pound chocolate chip cookie that provided ample sweet tooth satisfaction and a fantastic photo opportunity. Pastry Cook Erick Ruano had fun making the sweet beast, and staff and guests alike were eager to take a selfie with the giant treat! — Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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BITS The USF team with the Honorable Dianne Feinstein, left to right: Resident District Manager Micah Cavolo, Director of Catering Dannie Stanton, Retail Manager Mark Radford, and Executive Chef Joe DeBono

UNIVERSITY OF SAN FRANCISCO SERVES A SENATOR The Bon Appétit team from the University of San Francisco recently had the great privilege to prepare dinner for California’s senior senator, the Honorable Dianne Feinstein, at the home of Whole Foods Market’s former co-CEO, Walter Robb.

Upon arriving at the outdoor reception, guests sampled assorted cheeses and charcuterie from local artisans, then enjoyed scallop crudo garnished with California strawberry-and-fennel salad and grilled flatbread with pear chutney and spring vegetable ratatouille.

Before dinner was served in the dining room, retired Naval Petty Officer Generald Wilson sang the national anthem. The threecourse menu spotlighted more than 20 local farms and artisans, starting with Star Route Farms roasted beets and frisée with shaved watermelon radish and Meyer lemon. The second course was Marin Sun Farms hanger steak with Zuckerman Farms asparagus and potato purée. (Vegan guests enjoyed house-made Tierra Farm heirloom bean cakes with ancho cashew cream, olives, grilled sunchokes, and asparagus.) Dessert was a vegan maple and chocolate cake with candied citrus and huckleberry compote, expertly crafted by Bon Appétit’s Bakery 350 executive pastry chef, Ian Farrell. — Submitted by Joe DeBono, Executive Chef

Café Chef Jorge Sanchez’s Earth Bowl

GENENTECH GREENS UP MONDAYS...AND BEYOND Working with Genentech’s Green Genes group, the Bon Appétit team at the biotech company’s South San Francisco, CA, location launched a Green Mondays program. The effort, which encourages guests to cut meat intake and reduce food waste, complements the already popular Earth Bowl menu specials that push plantbased proteins to the forefront.

During Earth Week, the green messaging got an extra boost when Bon Appétit Chief Strategy and Brand Officer Maisie Ganzler visited the campus to discuss the positive health and environmental benefits of eating more plant-based foods. Her presentation, like the swift-selling Earth Bowls, was very warmly received! — Submitted

by Jenem Martin, Executive Chef

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BITS

House-made caramel corn and baseball cake pops

COLLEGE OF IDAHO SCORES NEW FIELD The College of Idaho celebrated a grand renovation of the baseball field on the Caldwell, ID, campus. With the collegiate season already underway, attendees came together for festivities before the game against Lewis-Clark State College.

Festivities kicked off at the pitcher’s mound with a presentation of official college jerseys to a group of key donors. Approximately 150 guests were in attendance, including Director of Athletics Reagan Rossi, Co-Presidents Doug Brigham and Jim Everett,

Baseball Head Coach Shawn Humberger, and City of Caldwell Mayor Garret Nancolas.

Lead Baker Doug Stinson and Bakers Tammy Allred and Megan Meyer served up sweet treats themed for the big occasion.

Guests enjoyed French vanilla baseball cake pops and housemade caramel corn with roasted peanuts. All agreed the event was a home run! — Submitted by Crystal Rideau, General Manager

WOMEN ARE DA BOMBE: The Bon Appétit teams at Be The Match’s 5th Street Station in Minneapolis celebrated Women’s History Month by giving away a copy of the Cherry Bombe cookbook, which highlights recipes and stories from prominent female chefs, photographers, and stylists. More than 100 Be The Match employees and public guests of 5th Street Station entered the drawing! The winner was Be The Match employee Leah Schroer (seen here with 5th Street Station Chef/Manager Gibson Price), who said she was very excited to begin cooking from her new book. — Submitted by Gibson Price, Chef/Manager

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TALKING ABOUT FOOD | MAISIE GANZLER

THIS IS WHAT LEADERSHIP LOOKS LIKE...AND IT’S AWKWARD “It can be a winding path that sometimes leads to dead ends.

It can be messy. After all, if what you’re pursuing has already been figured out, you’re not leading. Even if you hit a dead end, you stay engaged and you don’t give up; you find a new path.”

T

here I was, in a conference room 6,000 miles from home, wearing my most professional looking outfit that’s suitable for very warm weather and feeling...awkward. I felt as if I’d traveled across the world to crash a party. In a way, I had.

I was at the Consultative Forum on Regional Cooperation Against Human Trafficking, Labour Exploitation, and Slavery at Sea in Bali.

(Yes, Bali. I know, poor Maisie!) The meeting’s purpose was to bring together government and nongovernmental organizations from around the globe to discuss issues of human trafficking and slavery in the seafood system.

Although I had technically been invited — after persistently emailing the organizers of the meeting to request an invitation — I didn’t completely feel like I belonged. I was the only business person there in a sea of international regulators, advocacy groups, and policy experts. No one seemed to know who I was, or to be interested in talking to me. (Sad face.)

I was relieved when another meeting attendee who seemed to not know anyone else either invited me to sit with her at lunch.

We introduced ourselves, and when I told her I worked for a food service company, she seemed startled. “So...why are you here?” she asked. I explained that the company I work for buys a lot of seafood, and I was concerned about slavery in the seafood supply chain and wanted to do something about it.

making socially responsible choices, such as goodwill with the global community and reducing reputational risk. She alluded to our conversation obliquely as proof that some businesses make choices simply because it’s the right thing to do. But she quickly dismissed that idea, noting sadly that most need proof of additional rewards in order to take action.

Her anonymous shoutout was nice, but it wasn’t helping me make the connections I needed to at this conference. So I devised a plan. During one of the plenary Q&A sessions, I stood up, took the microphone, introduced myself and explained why I was there, and asked a question. The question wasn’t one that had been burning a deep hole in my soul (honestly, I’m not sure I even remember what it was); it was simply a way to engage with the group as a whole.

After that, the tide changed. Suddenly people were introducing themselves to me and asking me to participate in their working groups. They wanted my business card. They were thrilled that a buyer was at the meeting — I offered a unique perspective at the gathering. Amazingly, I found myself representing not only Bon Appétit’s interests, but acting as a de facto voice for all U.S. seafood buyers. (Whoa!) Members of the U.S. State Department approached me and asked for my opinions. Best of all, I met representatives of organizations I’d never heard of that are doing work that may help us in our own quest for finding slavery-free seafood.

“You’re here because it’s the right thing to do?” she said quizzically.

“Yeah,” I said.

How did all of this happen? (And how did I get so much power?)

Well, I showed up. I participated, even when it was a little uncomfortable. Most importantly, I was willing to step into the unknown.

“Well...that’s good.” Her tone was cautious, maybe even a little suspicious. “It’s not exactly normal for businesses to do that, but it’s great that you’re here.”

NO FEAR OF FAILING

POWERPOINT TO THE PEOPLE Later in the day I watched her give a presentation about convincing business leaders that there’s an ROI (return on investment) for

This is what industry leadership looks like: It’s not always heroic or flashy. Sometimes it’s downright uncomfortable.

I didn’t arrive at the meeting with a specific agenda or a carefully crafted set of strategic solutions. When it comes to dealing with

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human trafficking and slavery in the seafood system, I still don’t know what the road going forward looks like. But again, I think this is what leadership looks like: It can be a winding path that sometimes leads to dead ends. It can be messy. After all, if what you’re pursuing has already been figured out, you’re not leading. Even if you hit a dead end, you stay engaged and you don’t give up; you find a new path.

After almost 25 years of helping Bon Appétit make industry-leading decisions, I’ve seen what leadership looks like. It’s embodied in the actions I see Bon Appétit employees across the nation take every day.

It’s how our team in Oregon found a way to make premium pork from a Farm to Fork The lionfish may look like an awkward beast, but eating it could be an act of leadership vendor price competitive by purchasing whole hogs from the farmer and getting chefs around the region that isn’t Seafood Watch approved!) — but were unsuccessful. to share all the cuts. The plan benefited the farmer, who was Understandably, Seafood Watch’s current standards don’t allow guaranteed payment for every pound, and benefited our guests, for ranking invasive species; they’re set up to ensure the success who got top-quality, locally and humanely raised pork at a good of a species, not to destroy it. But recently, another chef who price. The program worked so well on a local level, the team fishes for invasive lionfish in Florida reached out about getting it decided to pitch the idea to a larger-scale national producer. on the menu, so maybe it’s time try again.

While the proposal didn’t work for them, the Bon Appétiters didn’t give up. Now another Bon Appétit team is trying to replicate There are hundreds more examples of Bon Appétiters stepping the Oregon small-scale proposal in Northern California. Eventually into the unknown and engaging in the awkward and sometimes we’ll try again to turn this into a national model. We’ll learn more messy activity of leadership, whether to make our business or our food system as a whole better. and try again — and again — until it works.

It’s how a chef in the Chesapeake Bay area wanted to put an invasive species of fish on the menu. (Environmental groups are encouraging chefs to use invasive species as a way to help restore native fish.) We asked Seafood Watch to evaluate the species (because you know I’m not about to let anyone serve seafood

I am honored to work among so many people who aren’t afraid to be the lone voice or the party crasher in the room, even if it means feeling awkward — or failing. That’s what leadership looks like.

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THE LAST STRAW Bon Appétit Bans Straws Companywide USED ONCE AND THEN discarded, plastic straws are the tip of the single-use-plastic iceberg clogging landfills, waterways, and oceans and poisoning wildlife. It’s estimated that Americans use 500 million plastic straws every day, very few of which are recyclable. More than 90 percent of all plastics are not recycled.

On May 31, in keeping with our promise of “food service for a sustainable future,” Bon Appétit Management Company announced a ban on plastic straws and stirrers companywide in our 1,000 cafés and restaurants in 33 states. The phaseout has begun in many locations and will be completed by September 2019. Bon Appétit is the first food service company — or major restaurant company — in the country to make this commitment.

“The plastic problem is horrific,” said Bon Appétit CEO and cofounder Fedele Bauccio.

“When I heard the stats and learned how much damage is being done by straws — a product of convenience — my gut reaction was, we have to change this!”

“Bon Appétit’s move to eliminate single-use plastic straws sends a resounding signal to U.S. companies that the time for change is upon us,” commented Kate Melges, Greenpeace USA’s oceans campaigner based in Seattle, who leads Greenpeace’s Ocean Plastics effort. “Its policy shows strong leadership within the food service sector, and most importantly proves to all companies that rely on throwaway plastics that it can be done. We can no longer rely on half-measures to tackle the plastic pollution

Signage discourages guests from using any straws, but if they want a paper straw, they can get an unwrapped one from a dispenser

crisis. Companies must reduce their plastic footprints to save our communities, waterways, and oceans. This decision provides a tremendous foundation for Bon Appétit to build upon.”

In April the University of Portland became the first U.S. university to ban plastic straws, with more campuses on the way. (See box, right.) In addition to being a client of Bon Appétit Management Company, UP also happens to be Fedele’s alma mater. “This proves it can be done, so why are we still using them anywhere?” he challenged Bon Appétit’s senior leadership team.

The purchasing group leapt into action. In fiscal year 2017, the company purchased 16.8

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million plastic straws and almost 420,000 plastic stirrers. (Bon Appétit has long set wooden stirrers as its standard, purchasing 9.1 million of them in fiscal year 2017, but until now has not banned the plastic version.) Paper straws will be available to guests with physical challenges and those who strongly feel they need a straw.

In addition to changing our own purchasing habits, Bon Appétit hopes to magnify the impact of our choice by educating guests about the damage plastic straws cause to the environment and the nonrenewable resources they use. With more information, perhaps they’ll skip straws at non–Bon Appétit venues as well.

Submitted by Bonnie Powell, Director of Communications

UNIVERSITY OF PORTLAND AND KNOX COLLEGE AMONG FIRST U.S. UNIVERSITIES TO BAN PLASTIC STRAWS On April 18, the University of Portland in Portland, OR, became the first U.S. university to ban plastic straws at all food and beverage outlets on campus. The move was initiated by Dr. Steve Kolmes, director of the Environmental Studies program. Bon Appétit General Manager Kirk Mustain was happy to implement it.

And to help guests adjust to the ban, Kirk gave away 400 reusable stainless-steel straws to University of Portland students. The Bon Appétit team also installed dispensers for paper straws — the new straws are not wrapped in plastic — for straw diehards.

UP uses approximately 9,000 straws a month. If lined up end to end, they’d translate into 55 miles of straws over a typical four-year college attendance span. This isn’t UP’s only groundbreaking antiplastic “first”: Together UP and Bon Appétit enacted the first West Coast university ban on sales of bottled water on campus in 2010.

A few days after UP announced its ban, a California school also went strawless, followed on April 25 by Knox College in Galesburg, IL, which like UP is a Bon Appétit client. The chair of the Knox Student Senate Sustainability Committee asked for a complete ban on all straws. Director of Campus Sustainability Deborah Steinberg consulted with Bon Appétit Interim General Manager Mark Daniels, and decided a good first step would be to switch to paper straws. “It has been a successful switch and an easy step to reduce the impact that the Knox community has on our global environment,” Deborah says.

Bon Appétit General Manager Kirk Mustain gave away 400 reusable stainless-steel straws to University of Portland students

Knox had been going through 160,000 plastic straws annually. “Although the paper straws do cost more than plastic, the total cost for the switch is far outweighed by the savings to the environment,” Mark agrees.

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THE TOTALLY TUBULAR REACTION TO THE STRAWS ANNOUNCEMENT: Bon Appétit’s announcement was covered widely by the news media, including NPR’s All Things Considered show and The Salt blog (in a post that was shared on Facebook more than 100,000 times), USA Today (which put the story on the front page of its Weekend money section), Fast Company, ABC.com, Fox News, NBC, New York magazine’s Grub Street, and the Chicago Tribune.

Dozens of Bon Appétit employees and clients alike shared their approval of the move in replies to the e-blast.

Random strangers also called and emailed after learning the news.

“Congratulations on eliminating the straws. Well done!! Way to lead the way!” wrote Dr. Shawn Klein, a Livingston, NJ, township council member and former mayor. And Christina Cary, a technical editor who works for Apple in Cupertino, CA, said: “Ever since I saw a video on YouTube of people using pliers to pull a plastic straw out of a sea turtle’s nostril, I have stopped using straws. But Bon Appétit can do so much more than I can! Thank you for banning plastic straws!”

PANORAMA’S DINNER SERIES MELDS ART AND COMMUNITY AT SAINT LOUIS ART MUSEUM

Om ali, an Egyptian bread pudding studded with pistachios, coconut flakes, and raisins, was the dessert course for Panorama’s Art at the Table Egyptian-themed dinner

WHEN EXECUTIVE CHEF/GENERAL MANAGER Ivy Magruder plans his monthly Art at the Table dinners at the Saint Louis Art Museum’s Panorama restaurant, he focuses on people just as much as he does on seasonal ingredients.

Every third Friday of the month, Ivy hosts a collaborative dining experience for guests that begins with a docent-led tour of select museum pieces and culminates in a four-course themed meal with paired wine, beer, or cocktails. His goal is to create an experience that inspires a conversation — about art, food, and community.

Once Ivy has chosen the dinner’s theme, he works with museum docents to curate the tour experience. With approximately 80 attendees each month, diners are broken into small groups of about a dozen people per group for the premeal tour. Each docent selects a handful of relevant museum pieces that correspond to the meal’s theme, to share them with diners. “We are lucky to have access to works of art from all over the world at SLAM, so there is always something to play with, no matter the theme,” says Ivy. A true collaboration, the docents even contribute to the culinary side on occasion: For a recent Art at the Table dinner pairing an Egyptian-themed menu with SLAM’s Sunken Cities: Egypt’s Lost Worlds exhibit, the docents shared cookbooks that Ivy used for his culinary research. These cookbooks helped inspire the 15-spice rub for the spiced Sunken Snapper with ginger rice, blistered

Clockwise from bottom center: Café Supervisor Joan Jenkins, Hostess Meghan Kluge, Sous Chef Tony Cole, guest chef Sergio Nakayoshi from Mango Peruvian Restaurant, Cook Damon Moore, Cook Roland Johnson, Cook Denice Smith, Cook Lewis Arrow, Restaurant Supervisor Justin Kramer, Cook Patrice Walker, and Executive Chef/General Manager Ivy Magruder

tomatoes, and charred scallions, and the flavor profiles for dishes like om ali (Egyptian bread pudding with pistachios, coconut flakes, and raisins).

No two Art at the Table dinners are alike. The monthly themes alternate between a partnership with a guest chef, distiller, or local producer, or an exhibit-inspired event, with the intention of making the dinners an ever-evolving experience. Even the table arrangements vary to create different opportunities for guests to interact.

This approach allows Ivy and his team to show off the many talents of the culinary and artistic community, while guests who return will always experience something new. Past dinner themes have celebrated chocolate with a local chocolatier, highlighted Peruvian cuisine with a Peruvian guest chef, showcased game meats for a “wild night,” and explored Spanish food and wine.

The dinners sell out quickly (tickets are $85, or $75 for members), so the Bon Appétit team intentionally holds back the next dinner’s theme until just a month in advance, to give new guests the opportunity to attend. “Our goal is to create shared experiences that really connect our community, and what better way than by coming together to break bread?” says Ivy. “Our hope is that these dinners are the beginning of a conversation, and that guests will come back to dine with us — or visit the museum again on a non–Art at the Table day.”

Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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ROGER WILLIAMS WOWS WITH CATERING WORKSHOP

Continued on following pages

Elegant beet stackers

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RWU oysters with kohlrabi kraut and chile oil

CATERING IS A WONDERFUL WORLD, in which organization, planning, and communication are paramount, and every event is different (and special). A series of catering workshops held at Roger Williams University (RWU) in Bristol, RI, for Bon Appétit staff at RWU and nearby Brown University showcased best practices and allowed beautifully presented food to shine especially bright.

Director of Corporate Catering Paula Nielsen flew out from Bon Appétit headquarters to join RWU Catering Director Joe Carney at a special welcome reception the night before the training sessions in a beautiful space overlooking the water. Following Paula and Joe’s joint vision, each station at the reception sported its own look: a rustic “from the land” station, a “from the sea” station laden with Rhode Island seafood, a “farmers’ market” station with plantbased dishes, and a sweets area with clean, modern staging. With the stations and an elegant smallwares display as her backdrop, Paula exhibited all the latest catering options from serviceware and cheese knives to disposables and risers.

Individual enameled cast-iron pans lent a high-end feel

The next day began with a breakfast spread of charred citrus, smoked seafood, and house-made spreads presented to echo the Seasonal Table spring theme. In the workshops that followed, Paula and Joe dove deep into the sales process, client profiles, the Catering Sales Tree, Catertrax, and ways to integrate catering into the community. Paula presented her special events playbook, which chefs then explored with guidance from RWU Director of Culinary Operations Jon Cambra and Brown Director of Culinary Operations Ty Paup. Joe led sessions on planning and organization, timelines for staffing, and managing budgets, and Paula inspired everyone with a preview of the Bon Appétit Cater Collection website.

The workshop was a big success, leaving teams from both Roger Williams and Brown with valuable tools and inspiration to further develop their catering departments.

Submitted by Stephanie Keith, Controller/Marketing Manager

House-cured gravlax board with avocado, whole grain mustard, assorted pickles, and whipped cream cheese

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MENUS RECEPTION MENU PASSED HORS D’OEUVRES BLACKBIRD FAR M PORK BÁNH MÌ with house-made French bread, pickled vegetables, cilantro, and chile aioli SEARED NANTUCKET BAY SCALLOP with celery root–spinach purée and peperonata HOPKINS SOUTHDOWNS FAR M SESAME LAMB MEATBALLS with minted yogurt sauce RWU OYSTERS with kohlrabi kraut and chile oil BEET STACKER with farmer cheese, blood orange gastrique, and arugula RHODE ISLAND MUSHROOM SLIDER with sun-dried tomato pesto and Allen Farm pea greens on house-made brioche FROM THE SEA Seared Nantucket Bay scallops with celery root–spinach purée and peperonata

SEAFOOD SALAD with squid, razor clams, periwinkles, conch, and vinaigrette TEMPUR A-FRIED POINT JUDITH SCUP with green papaya salad and sesame-herb togarashi FROM THE LAND DASILVA FAR M CHICKEN ROULADE with Blackbird Farm chourico–spring pea ragoût CLOVERBUD R ANCH BEEF SHORT RIB with golden potato purée, Rhode Island mushrooms, shaved asparagus, and beef glaze FA R M E R S’ M A R K E T HASSELBACK POTATO with sea salt herb butter, Great Hill Dairy blue cheese aioli, New Mexico red chile sauce, and chive sour cream CRISPY BRUSSELS SPROUT SALAD with shaved celery root, pickled red onion, and spicy maple aioli DESSERT CRÈME BRÛLÉE with local beet, vanilla bean, and Rhode Island maple syrup MINI FRENCH PASTRIES (PASSED)

Crispy Brussels sprout salad with shaved celery root, pickled red onion, and spicy maple aioli

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BIRMINGHAM-SOUTHERN COLLEGE MEETS INSPIRING ALABAMA FARMERS

The Neal Pope tour group and hosts, left to right: Sous Chef Jacqueline Bishop, Director of REV Taylor Clark, Sous Chef Nakia Fowler, REV Operations Coordinator Leigh Hooten, Executive Chef Robert Lynn, Chef/Manager Jason Mullenix, Chef/Manager Matthew Jones, and Farm Marketing Manager Zachary Carothers

ON A CRISP SPRING MORNING, the Bon Appétit team at Birmingham-Southern College joined members of REV Urban Food Project, a local aggregator, on a trip to Neal Pope’s Farm in Salem, AL. Neal Pope is one of 20 local producers whose products are delivered through REV. The group went to meet Bon Appétit’s newly enrolled Farm to Fork vendor and learn about sustainable farming from Neal. They left even more inspired than they had anticipated!

The farm itself is a model of sustainability. A massive solar array supplies the power and winter heat for the crops. A spring-fed water source provides geothermal climate control year-round, maintaining a perpetually comfortable 67 degrees and cooling the hoop houses during the scorching Alabama summers. Neal’s produce is certified organic, and he even builds his own topsoil

in those hoop houses, in this area dominated by bright orange clay hills.

Neal looks nothing like the Norman Rockwell overalls-and-strawhat version of a prototypical farmer. Rather, he is a practicing attorney in a suit, one whose field of specialty has carried him all over the world. When asked what made him want to create a fully sustainable organic farm, he answered that he’d suffered a heart attack 25 years prior and was given only six weeks to live unless he got a new heart. He decided to take a good, hard look at his lifestyle — and do something else once he recovered from the transplant operation.

His storytelling style is captivating, mixing both the refined and the colloquial. He also doesn’t mince words. “All over the world,

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All the hoop houses are cooled by a spring-fed water source

Robert, Leigh, and Jacqueline tasting lettuce

people in various places care about what they’re eating but some people here don’t give a fig.... If they ever truly tasted real food prepared by people who know what they’re doing or could teach them how to do it themselves, that would be a great thing,” he said. “Bite into that Speckled Bibb in the spring when nobody else has got it, and it just explodes.”

He’s happy to have found customers who do give a fig. Bon Appétit’s partnership with REV Urban Food Project ensures that Neal Pope Farm’s Speckled Bibb lettuce, Alabama Blue collards, and other crops are handled with care and presented in menu items that showcase their freshness and flavor.

Submitted by Robert Lynn, Executive Chef

Alabama Blue collards

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THE ART INSTITUTE OF CHICAGO SYNCS MENUS WITH NEW EXHIBITION

Chef di Cucina Carolina Diaz on set at WGN-TV

ONE OF THE THRILLS for Bon Appétit teams working at cultural institutions is the chance to extend the museum experience with a meal, by creating menus that complement current exhibitions.

When the Art Institute of Chicago welcomed “Mirroring China’s Past: Emperors and Their Bronzes” — a special exhibition featuring a collection of distinctive bronze sculptures from the second and first millennia BC — the museum’s dining team crafted themed menus, beverages, and sweets.

Terzo Piano’s culinary team created an impressive exhibitioninspired menu with items such as chiu chow fun gor (shrimp dumplings and peanuts), smoked duck with steamed buns, gai lan (Chinese broccoli and oyster sauce), and a pomegranate lychee tart. They also partnered with the Easthill Tea Bar in Chicago’s Bucktown neighborhood to offer a simplified version of the traditional Chinese tea service, and collaborated with celebrated mixologist Adam Seger to create specialty cocktails such as an Emperor’s Elixir Martini, and the Song Dynastea, featuring Rare Tea Cellar Passion Fruit Dream Green tea–infused vodka, umami shrubbery, and melon salsa.

To promote the special offerings, Terzo Piano Chef di Cucina Carolina Diaz appeared on WGN-TV as the featured guest on the

Braised hake with black bean sauce

station’s “Lunchbreak” segment. Carolina showed how to prepare braised hake with black bean sauce, a dish featured on the special exhibition-themed menu.

The Museum Café also opened a new food station featuring DIY rice bowls. Beginning with a base of greens or rice, guests could then choose a protein (ginger chicken, fresh tuna, or five-spice tofu), and finish with a selection of sauces (satay, sweet chile, or ginger soy).

Submitted by Abigail Flores, Marketing Manager

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SUPERSTAR CHEF BRINGS A TASTE OF BURMA TO ELECTRONIC ARTS THE BON APPÉTIT TEAM at Electronic Arts in Redwood City, CA, was delighted to host guest chef Desmond Tan, restaurateur and author with Kate Leahy of the cookbook Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia.

The original Burma Superstar opened in 1992 in San Francisco, and Desmond and his partner Joycelyn Lee took over in 2000. People were soon lining up for his laphet thoke (fermented tea leaf salad) and bowls of oh noh kauswer (coconut chicken noodle soup).

Two more locations in Alameda and Oakland followed.

Desmond was born in Yangon (formerly Rangoon), the largest city in what is now called Myanmar, and came to San Francisco as an immigrant at age 11. The Burma Superstar restaurants are known not only for their traditional cuisine, but for Desmond’s work with the International Rescue Committee (IRC) to hire refugees, some of whose recipes made it into the book.

In just one hour, the stack of signed cookbooks was sold out.

Electronic Arts guests loved the dishes that the Bon Appétit team prepared from Desmond’s book, including pumpkin pork stew; chicken with basil; fiery tofu; rainbow salad with dried shrimp; ginger salad with peanuts; green mango salad with peanuts; and hibiscus punch. Tea leaf salad kits were also a big hit.

Submitted by Ariana Tanimura, Catering Manager

Fermented tea leaf salad kits offered a chance for guests to enjoy the Burma Superstar experience at home

Bay Area chef and restaurateur Desmond Tan signing a copy of his book, Burma Superstar

Global Director of Food Service Chris Bifano, Desmond, and Executive Chef Jon Hall, who helped execute his recipes

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CASE WESTERN FILLS WEEK WITH SUSTAINABLE FOOD EVENTS

Community Programs & Sustainability Support Manager Piper Fernway (left) and Leutner Dining Hall Executive Chef Derek Ivancic and Campus Executive Chef Vinnie Gaikens (in white) with student cooking class participants

A FLURRY OF EVENTS focused on sustainable, ethical, and local food took place on Case Western Reserve University’s Cleveland campus. The Bon Appétit team worked with Professor Narcisz Fejes and students from the Seminar Approach to General Education and Scholarship (SAGES) program to further a shared commitment to sustainability.

The week opened with a tabling event in Tinkham Veale University Center staffed by multiple student groups devoted to hunger- and food-related issues. Decor featured fresh herbs and microgreens, and Bon Appétiters provided herb-focused snacks like tabbouleh with mint and parsley; Mediterranean kebabs with basil-wrapped artichoke, grape tomato, and kalamata olives drizzled with basil oil; and rosemary sea salt cookies. Farm to Fork partners Larry and Tina Klco of Rainbow Farms joined the students to meet guests and sell their produce, homemade candles, and special soaps.

Campus Executive Chef Vinnie Gaikens and Leutner Dining Hall Executive Chef Derek Ivancic led a cooking class featuring salsa verde, escabeche, and stewed black beans. They provided background on the classic Latin dishes, and covered important safety and culinary techniques. Later that same day, the Office for Sustainability organized a panel discussion on the results of running the Real Food Calculator for a month (preliminary results were exciting!), with farmers from Farm to Fork vendors Miller Livestock and Hartzler Dairy among those participating. Guests enjoyed Miller Livestock’s pulled-pork chili topped with Hartzler Dairy’s shredded cheddar cheese in a bag lunch provided by the Bon Appétit catering team.

To cap off the week, a panel discussion on food literacy education — comprising food service consultants, farmers’ market advocates, and researchers — was accompanied by a plant-based

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CHG HEALTHCARE CELEBRATES FIRST YEAR...

ACCIDENT-FREE!

Colorful and filled with freebies, the wheel was a huge hit

EVERY BIRTHDAY DESERVES a party! In celebration of Bon Appétit’s first year with CHG Healthcare in Midvale, UT, General Manager Candace Durham and her team feted the milestone — which they have achieved The spinning wheel made these four CHG with no workplace accidents guests happy winners — with a balloon artist, cotton candy machine, magician, and spin-to-win wheel for CHG employees, with prize vouchers for free items from the café.

Class participants cutting chiles

Mediterranean kebabs with basil-wrapped artichoke, grape tomato, and kalamata olives drizzled with basil oil

Rainbow Farms Owner Larry Klco with Campus Executive Chef Vinnie Gaikens at their table in Tinkham Veale University Center

buffet featuring ancient grain salad, smoked tofu, and curried red lentils. SAGES Professor Fejes said the panelists, who included heart surgeon, author, and former Olympic rowing champion Dr. Caldwell Esselstyn, “were blown away by the offerings. They kept asking if it was really our school food service company that provided the food.” He added that the Esselstyn family had built a food and wellness company that promoted a very strict plantbased diet. Caldwell and his wife “kept mentioning the whole time how lovely the lunch was!”

Submitted by Amanda Mass, Marketing Manager

In honor of the anniversary, CHG Healthcare Director of Facilities Jeff Bowles shared some praise: “Bon Appétit is a highly valued CHG partner and they recognize the importance of CHG’s culture. CHG’s ‘putting people first’ culture requires a very high level of detail and service. From day one, Candace, Brandon [Executive Chef Brandon Mowbray], and Jeanette [Catering Manager Jeannette Vogl], were flexible, accommodating, professional, and intensely customer-focused. [With a] thoughtful passion for their work, their team built a strong ‘making a difference’ attitude.... We could not ask for a better cultural fit than Bon Appétit. Thank you for all you do!”

District Manager Ken Dale was proud of his team, too: “They work hard to deliver the Bon Appétit Dream every day, [with] great food, great service, and a genuine love of what they do!”

Submitted by Chloe McCombs, Marketing Manager

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LAWRENCE SHINES AS FIRST GE4 STAR BON APPÉTIT’S GREAT EXPECTATIONS 4 (GE4) is the latest iteration of the company’s certification program for ensuring consistent standards of excellence across all cafés. The updated set of guidelines builds on the previous standards, GE3, that accounts had to meet in the areas of food, sanitation, safety, marketing, merchandising, signage, customer service, and other station-specific criteria. There are close to 500 standards total.

The new additions include requirements that reflect Bon Appétit’s more recent companywide initiatives, such as sourcing gestation crate–free pork, FAD-free tuna, Fair Trade tea, and third-party-certified humanely raised liquid eggs, as well as the updated Low Carbon Lifestyle commitments to fighting food waste, promoting plant-forward menus, and more. In addition to a continuing focus on bringing wellness to the forefront, there are also entirely new standards for digital marketing. The process for an account to become certified now begins with two new desk audits, conducted remotely by Bon Appétit’s corporate purchasing and marketing teams, before members of the Regional Operations Support team arrive unannounced at the café to do their inspection.

Although the new program sets a very high bar, the team at Lawrence University in Appleton, WI, met the challenge head on, earning the honor of becoming the first account in the entire company to receive their GE4 certification!

When Merchandising Brand Manager Ellen McGhee and Culinary Brand Manager Brice Wozniak made their surprise visit to Lawrence, they were greeted with a warm Wisconsin welcome by Cashier Carolyn Swanson, who happened to be the creative talent behind one of the most outstanding seasonally themed Farm to Fork chalkboards that Ellen and Brice had ever seen. The pair observed the Lawrence team for two full meal periods, noting the staff’s fantastic customer service, sharp appearance, attention to detail, and joyful teamwork. As they walked through the beautiful café, it was clear that food was the primary focus and that the chefs and cooks put love into the dishes — colors popped and flavors were spot on. All aspects of marketing and decor were impeccable, meeting or exceeding GE4 standards.

Back of house, it was impressive to see such immaculate organization in the coolers and dry storage. It was evident that the team’s systems and tools create a smoothly operating kitchen, from the loading dock all the way to the bakery. The efficiency of the entire team allows for the extra time needed to focus on

Cashier Carolyn Swanson’s lovely spring Farm to Fork chalkboard

Lawrence University is the GE4 team to beat!

all the initiatives that make Bon Appétit locations stand out. Ellen and Brice particularly loved the use of flatware spoons instead of disposable stir sticks at the coffee station.

Any Bon Appétiter would be proud to walk into a café and kitchen like this one. Congratulations, Lawrence team!

Submitted by Carrie Buckley, Vice President of Image and Style

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GROVE CITY INAUGURATES NEW FOOD ALLERGY TRAINING CERTIFICATION FOOD ALLERGY TRAINING is an incredibly important part of keeping guests safe.

Each year, teams redouble their efforts to improve their allergen training programs, refining their approach to handling food with the utmost care and providing transparent information to diners. Until recently, though, there wasn’t a formal way to recognize these efforts.

Now there is. Compass Group, Bon Appétit’s parent company, has partnered with the Food Allergy Research Education group (FARE) to bring training modules online and offer certification to accounts that pass. Accounts that achieve FARECheck certification may post this qualification in cafés and online, indicating that their policies, procedures, and training have been approved by FARE, the foremost leader in the food allergy space.

Retail Lead Supervisor Ed Cavelli takes the FARECheck training

To be FARECheck certified, all hourly associates must complete an online food allergen training. In addition, all managers must be current with Bon Appétit’s required annual manager-level Food Allergen and Celiac Disease training, which was reviewed

by FARE. The first Bon Appétit account to earn the new FARECheck certification was Grove City College in Grove City, PA. Operations Manager Lynna McNany shepherded all current staff through the online certification training program over the course of five days. After all team members were certified, the team added the FARECheck certification to its onboarding process to ensure that all staff remain in compliance with FARECheck guidelines.

To meet Bon Appétit’s own standards, associates at accounts with FARECheck certification must also complete Bon Appétit’s

Grove City College Cashier Cheryl Scheidhauer, Lead Café Supervisor and Safety Champion Peggy Ice, and Hicks Café Chef Sheila Jackson-Harden show off their FARECheck certificates

food allergy awareness training twice per year, in person.

food allergies will be safely handled day in and day out.

Grove City College’s guests and university representatives are enthusiastic about the new certification, as it gives students and parents increased peace of mind. They can now be extra confident that students’

Managers interested in getting their account FARECheck certified should contact Dayna.Einheit@cafebonappetit.com.

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Submitted by Dayna Einheit, Nutrition Project Manager

JOHNS HOPKINS MAKES LEAP TOWARD AMBITIOUS REAL FOOD CHALLENGE TARGET JOHNS HOPKINS UNIVERSITY KICKS OFF SPRING WITH A SWEET SPREAD At Johns Hopkins University in Baltimore, the Bon Appétit dining team hosted a “Spring Is in the Air” brunch and dinner to celebrate the new season’s arrival. Hosted in the Fresh Food Café and served to more than 1,200 guests, brunch featured a variety of specialty dishes including a jelly-bean French toast bake; coq au vin with pearl onions and wild mushrooms; maple–orange marmalade glazed ham; Peeps cupcakes; and “Peter Cottontail” puffed-rice treats.

The Common Market recognized Johns Hopkins University’s efforts to source nutritious foods from local farms

WHEN JOHNS HOPKINS UNIVERSITY committed to the Real Food Challenge in 2013, it joined a national network of schools that have pledged to serve more “real food” — food that is local, sustainable, humane, and fair, as defined by this national student-run group. The challenge’s recommended goal of aiming for 20 percent of food purchases to meet the criteria was already a lofty one, considering that only 7 percent of the university’s food purchases had earned the “real food” classification the year before, prior to partnering with Bon Appétit Management Company.

Philippe Chin, and Director of Operations David Friendlich met with the eight student interns who are working on the Real Food Calculator to check on the school’s progress toward the goal. And they were at 30.16 percent!

Nonetheless, Johns Hopkins University President Ronald J. Daniels chose to be optimistic and ambitious, signing a pledge to achieve 35 percent “real food” by 2020.

Some of the notable scores in specific categories were 67% “real” in poultry, thanks to Murray’s Chicken; 99.4% in eggs, from South Mountain Creamery; 48.2% in dairy, from Cloverland Farms, Taharka Brothers, and Pequea Valley Farm; and 96% in tea and coffee, from Thread Coffee. Many of those products along with fresh local produce have come through the Bon Appétit team at Johns Hopkins’ partnership with The Common Market, a nonprofit regional food distributor that recently presented them with a certificate for their support.

This spring, Bon Appétit Resident District Manager Abdel Anane, Executive Chef

“Going through the process of collecting data on purchasing is really time-consum-

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The dinner was held at Nolan’s on 33rd, and featured carved-to-order honey-glazed ham; vegan spring pea and spinach risotto; ham and cheese tortellini; a cheddar, bacon, and ranch burger; and a tomato, cucumber, and spinach wrap with garlic aioli. The menu left over 400 guests happy and full, and was a wonderful way to start off the new season. — Submitted by Madeleine Guell, Marketing Intern

ing. Our intern team works throughout the year to make sure that we hold ourselves responsible to our Real Food goals, so making such a large jump — almost 10% since last time — is really satisfying,” says student Divya Korada. “I am also really thankful to the Bon Appétit and Dining staff [Senior Manager of Dining Programs Ian Magowan and Dining Programs Coordinator Stephanie Sufczynski] for being so helpful in this process. I feel like we work with people who think and care about food just as much as we do, so working with the staff rarely feels like work at all.”

Submitted by Jeff Vigilante, Marketing Manager

MOUNT ANGEL ABBEY GUEST INSPIRED TO BEGIN COOKING

A fennel salad that Mount Angel Seminary faculty member Dr. Hilda Kleiman prepared from a cafebonappetit.com recipe

DR. HILDA KLEIMAN, a member of the faculty at Mount Angel Seminary and a daily Bon Appétit customer at Mount Angel Abbey in Saint Benedict, OR, has taken a joyful leap into cooking for herself — and she gives a lot of credit to the good example of Bon Appétit.

“At the age of 40, I finally needed to learn to cook so as to support my own health, and for the sake of offering hospitality to others in my home,” explains Dr. Kleiman, who was already a vigorous supporter of local food sources, sustainable farming practices, and reducing food waste in her own local community in Silverton, OR. Inspired by Bon Appétit’s daily offerings of healthy ingredients, pleasingly presented, Dr. Kleiman is building a repertoire of simple and interesting dishes: “At lunch I would see roasted vegetables or the composed salads and I would think, ‘Maybe I can do that!’” She has also tried recipes from cafebonappetit.com, including ones for a warm radicchio breakfast salad with slow-cooked egg and a fennel, radish, Greek olive, and blood orange salad. “The recipes are

Dr. Kleiman is drawing on inspiration from her café’s menus

a great mix of simple steps, clear instructions, and unusual — at least for a novice cook! — ingredients,” she says.

Dr. Kleiman’s relationship with the Abbey’s Bon Appétit team has become more of a two-way street. “I offer my feedback to the café staff, and they cheer me on with my own culinary efforts,” she says with a smile.

Submitted by Paul Lieggi, Executive Chef/General Manager

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SNAPSHOTS OF SAFETY AT BON APPÉTIT CITRIX ACHIEVES TWO SAFETY MILESTONES

Citrix General Manager Joseph Dowe (right) announces 1,000 days accident free to the team

Recently the associates of Dillon’s Café at Citrix in Raleigh, NC, celebrated a major milestone in safety with a surprise announcement at the morning’s 10@10 meeting. General Manager Joseph Dowe invited them to join him after the café closed.

Immediately everyone began buzzing, wondering what this was all about. District Manager Liz Simmonds and Operations Support Manager Michael Brownlee were there as the group gathered, heightening the sense of anticipation.

When Joseph announced that the team had reached a milestone of 1,000 days without an accident, everyone cheered. He went on to remind them about the importance of the weekly safety topic discussions and how crucial it is for every employee to own his or her own safety as well as to work as a team to ensure everyone’s safety, including the café’s guests. Joseph also passed on the congratulations he had received from Regional Manager Michael Aquaro,

Regional Vice President Randy DeMers, as well as Director of Integrated Safety Steve Samuelson. Liz and Michael congratulated the team on the accomplishment and also reminded them that even one day accident free is an accomplishment.

Safety Champion Thomas Humphrey was given the honor of cutting the celebration cake, but the party wasn’t over — Joseph declared that he had more news: they had won the Safety Battleship competition. The Bon Appétit HQ safety team hosts games every two weeks in which all accounts who make it through the sessions with no medical injuries are entered to win $750, which can be used for a party or split up into gift cards. At Citrix, gift cards were awarded to each team member, who were all delighted and grateful for the unexpected prize.

The acknowledgment by senior leadership, the cake and sparkling refreshments, and the gift cards really gave everyone a

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Dillon’s Café Safety Champion Thomas Humphrey takes the honor of cutting the cake

sense of accomplishment and pride, reinforcing the emphasis on weekly and daily safety initiatives. — Submitted by Bill Allen, Catering Director

U CHICAGO COMMISSARY KITCHEN CELEBRATES 500 DAYS ACCIDENT FREE The very busy commissary and catering kitchen at the University of Chicago recently celebrated 500 days accident free — an impressive achievement given the huge amount of food produced and the many delivery trucks, busy streets, and tough deliveries that occur each day around the campus, says Director of Integrated Safety Steve Samuelson.

How do they do it? According to Resident District Manager Kris Murray, it’s “what we call our 3Ps: Protect yourself, protect our customers, and protect your space. We review this with our managers and hourly associates in our 10@10s and shift notes. It consolidates all aspects of safety, including sanitation and workplace safety and behaviors — such as simple Take 5 moments and proper use of equipment. By keeping the subject matters as simple as the 3Ps, we can weave the safety awareness into each aspect of our associates’ days.” — Submitted

by Carly Sullivan, Safety and Quality Assurance Manager

The UChicago commissary team, back row, left to right: Procurement Manager Eddie Holloway, Sous Chef Vitaliy Murashko, Pastry Cook Maria Coleman, Utility Worker Darrel Moore, Cook Jackie Richardson, Pastry Cook Michael Stipe, Cook Jose Rodriguez, Director of Catering Mary Pat Dorner, and Cook Roshonda Lowery. Middle row: Assistant Director of Operations William Charlie Brown; Cooks Otilia Ruiz, Belinda Wong, and Jacquana Mctizic; Pastry Cook Christine Gonzalez, Cook Raphael Nunez, and Pastry Cook Lilliana Amaya. Front row: Receiving Attendant Henry Tate.

SAFETY TASTES SO SWEET: The Bon Appétit team at Willamette University in Salem, OR, celebrated one year accident free with cupcakes. — Submitted by Steve Samuelson, Director of Integrated Safety

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OPENING BON APPÉTIT NOW AT&T PARK’S EXCLUSIVE FOOD PROVIDER

The new Juicy Lou, a cheese-stuffed burger

ON OPENING DAY OF Major League Baseball season, San Francisco Giants fans got some exciting news: Bon Appétit Management Company is now the Giants’ exclusive food service provider throughout AT&T Park.

Bon Appétit CEO Fedele Bauccio. “We look forward to feeding even more fans now that we’re handling all ballpark concessions. We will be keeping all the favorite foods as we continue to add creative, delicious new ones.”

Since AT&T Park opened in 2000, Bon Appétit has operated the park’s premium food service in the Blue Shield Field Club, Alaska Airlines Club Level, Oracle Suite Level, Gotham Club, and Public House. Fans throughout the ballpark can expect the same level of superior and innovative food service that they have enjoyed over the years there.

At a packed open house for media shortly before opening day, many new food offerings were sampled, including the Juicy Lou, a diner-style cheese-stuffed burger modeled on the Midwest’s famous Juicy Lucy burger; the Impossible Burger, the plant-based burger that looks and tastes (impossibly) like beef; soft-serve ice cream with choose-your-own toppings at Garden Table (one of The Garden’s two bistros); a new açaí bowl at Organic Coup; fresh ahi tuna served over rice, organic greens, or tortilla chips at Da Poke Man; battered and fried spicy green beans with lemon aioli at

“We are proud to have been a premium partner of the Giants at the ballpark since the doors opened and to have launched the Garden behind centerfield together,” said

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Great House of Brews; a burrito bowl with a choice of ground beef or achiote chicken and Spanish rice, black or refried beans, lettuce, crema, guacamole, or Oaxaca cheese, as well as the new Milanese de San Pancho (a fried-chicken torta), at Bar San Pancho; and sweet-savory fish tacos with beer-battered pollock topped with pineapple slaw and crema at The Cove.

Bon Appétit welcomed the previous concession provider’s staff, including veteran Vice President of Sports & Entertainment Bill Greathouse and Executive Chef of Concessions at AT&T Park Toussaint Potter. Bill and Chef T, as he’s known, have worked for years with District Manager Killian Higgins, General Manager James Hall, Executive Chef David Button, and Director of Catering Brian Carriveau.

Feedback from fans and media has been positive, with coverage by the Wall Street Journal weekend edition, Eater SF, the Chronicle, and the San Francisco Examiner, which hailed the eco-friendly Impossible Burger addition. Meanwhile, “Did AT&T Park just become the best ballpark in America for beer?” asked a headline, and SFGate reporter Alyssa Pereira said the answer was a resounding yes. “Thanks to the stadium’s new vendor contract with Bon Appétit Management Company — which runs the attached Public House and Gotham Club — the home of the San Francisco Giants is now offering 16oz. cans from a roster of top-notch Northern California breweries: San Francisco’s Local Brewing Co., Auburn’s Moonraker Brewing, Oakland’s Temescal Brewing, and Livermore’s Altamont Beer Works,” she wrote, giving special credit to Brian for the new offerings.

Bon Appétit CEO Fedele Bauccio addresses assembled media at the open house

Submitted by Bonnie Powell, Director of Communications

The Organic Coup’s new açaí bowl

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OPENING PETSMART’S NEW LOOK TURNS HEADS (AND WAGS TAILS)

The “bountiful bags” on Farmers’ Market Friday contain a colorful array of local vegetables

PETSMART’S PHOENIX-BASED WORKFORCE delighted in the big reveal when the newly revamped Sit & Stay Café opened at the pet product retailer’s home office. After a complete teardown, progress on the overhaul was kept hidden from view during construction, so the unveiling generated special excitement.

The opening celebration for the 1,500 members of the PetSmart community included a tasting event with samples from each station, such as locally raised beef sliders with chipotle aioli, vegetarian poke bowls, spicy tuna rolls, and vegetable and hummus panini.

The new sushi station has been drawing rave reviews, thanks to Sushi Chef James Yi. His deepfried Las Vegas Roll, with crab, salmon, avocado, and cream cheese, topped with eel sauce, is enormously popular, as is the Rainbow Poke Bowl, with tuna, yellowtail, salmon, shrimp, cucumber, edamame, sesame seeds, seaweed, and poke sauce. Other stations include deli, salad bar, entrée, and grill.

Guests flock to events like Sweet Treat Wednesday. (Ice cream cookie sandwiches went over especially well.) Farmers’ Market Friday, with its

focus on locally sourced vegetables, also draws eager crowds. A recent “bountiful bags” promotion offered a tantalizing collection of turnips, purple cabbage, zucchini, radishes, and more from Blue Sky Farms, Crooked Sky Farms, and Abby Lee Farms for guests to purchase and take home.

Many furry companions enjoy the campus, but the café serves human guests only — of many ages. With PetSmart daycare also on-site, employees’ kids get to enjoy healthy, balanced breakfasts, lunches, and snacks as well!

Submitted by Adrienne Nelson, General Manager

The “pawesome” opening day team, back row, left to right: Sushi Chef James Yi, Lead Cook Ryan Sayre, Grill Cook Martin Gutierrez, Salad Cook Deb Barry, Deli Cook Scott Taylor, Prep Cook Rosa Loza, Executive Chef Lee Strand, and General Manager Adrienne Nelson.

Front row, left to right: Cashier Kabrina Rex, Catering Attendant Cecilia Quintero, Cashier Sharon Wiles, and Barista Paige Credell.

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IAIA GRADS ENJOY NATIVE MENU IN SUSTAINABLE NEW BUILDING

Catering Staff Stephanie Gonzales and Olena Lawrence, Prep Cook Menny Martinez, Staff Supervisor Lizet Montoya, Server Alex Machovec, Catering Staff Monica Grule, Cook Joe Cantu, Servers Nini Duraunte and Rita Valencia, Baker Marcella Ortiz, Catering Captain Jo Dee Chavez, Cooks Carlos Castillo and Silvia Caraveo, Prep Cook Delbert Romero, Catering Staff Ernest Romero, and Executive Chef Guido Lambelet

EVERY YEAR, THE EXPECTANT GRADUATES of the Institute of American Indian Arts in Santa Fe, NM, get to help decide what they’d like on the menu for their celebratory day. Those interested in providing input were invited to share their thoughts at a graduating students’ meeting. This year, with the opening of a brand-new Performing Arts and Fitness Center, space was plentiful as the Bon Appétit team served a graduation lunch of the students’ choice: Native foods. To create the menu, Executive Chef Guido Lambelet discussed ideas with staff, faculty, and friends, in addition to referencing books on Native cooking.

Highlights from the menu included Hopi corn stew with housesmoked Talus Wind Ranch pork belly, Sweet Grass Co-op beef, sweet peppers, and onions; Papago cactus salad with honey, lime, olive oil, Chimayo chiles, and toasted sunflower seeds on mixed greens; and whole-grain pilaf with oat groats, white and red sorghum, and wild rice. Guests particularly enjoyed drinking the Native tea, a unique chamomile-like beverage with a peppery bite, made with a plant that was gathered in the countryside by a Native friend. Another crowd favorite was wild sage bread baked in a traditional outdoor clay oven by a woman from Santa Ana Pueblo. A special cake with a thunderbird icon nodded to a distinctive part of IAIA’s history and visual brand.

Graduate Little Bear enjoying the festivities

In the Native community, it is customary to feed everyone who comes to an event. Previously, 500-plus guests would come through the small café and sit around campus wherever they could find a spot. This year, with the new building, everyone was thrilled to be able to sit at tables all together and eat.

Submitted by Melody Lambelet, General Manager

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SANTA CLARA UNIVERSITY KITCHEN HEATS UP FOR CHEF WARS

Executive Chef Michael Brinkmann (far left) and Executive Sous Chef Mauricio Vallejo (far right) pose with the student contestants

A RECORD NUMBER OF STUDENTS vied to compete in this year’s fifth annual Chef Wars: Student Edition, held by the Bon Appétit team at Santa Clara University (SCU) in Santa Clara, CA. Three teams were selected to participate, and their captains met with Executive Chef Michael Brinkmann, Executive Sous Chef Mauricio Vallejo, and Assistant General Manager Laurry Wailes to find out the secret ingredient that they would need to incorporate into an appetizer, entrée, and dessert: artichokes, because they were both in season and difficult to work with.

All teams had time to plan their meals, and were given access to the SCU pantry and produce for ingredients. In the end, three creative meals were presented to the judges.

The judging panel included Assistant Vice Provost for Student Life Matt Cameron, Vice President for University Relations Jim

Lyons, Associate Vice President for Auxiliary Services Robin Reynolds, General Manager Thierry Bourroux, and Business Manager for Auxiliary Services Ann Bucher, as well as a select group of students. The judges tasted each dish and ranked them based on taste, presentation, and most creative use of the secret ingredient.

It was a close competition, as all three teams blew the judges away with their originality. Students Veronica Lu, Haley Green, Marli Stellhorn, and Team Captain Olivia Mannion won first place with their impressive progression of artichoke-themed dishes. Their appetizer and entrée were an artichoke and roasted-garlic dip and a hearty spinach-artichoke lasagna. But one of the most memorable bites was of the team’s artichoke-chocolate molten lava cake.

The winning team got all the glory, as well as a set of Amazon Echoes, and each com-

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Artichoke-chocolate molten lava cake prepared by the winning team

peting team celebrated their efforts. Bon Appétiters expect even more students to sign up in future years.

Submitted by Kaitlyn Futch, General Marketing Manager

NEW SUPERVISOR BAKES A NAME FOR HERSELF: Executive Sous Chef Luis Acosta and new Bakery Supervisor Salina De La Cruz wowed guests with their confectionary creations for a bake sale at Santa Clara University in Santa Clara, CA. The out-ofthe-box baked goods were as sweet as they were unique!

Crowd favorites included salted caramel almond tarts, s’mores cupcakes, and “brookies” (brownie-cookies). — Submitted by Laurry Wailes, Assistant General Manager

MEDITERRANEAN BAR NONE: Student Lindsay Taylor ’18 (pictured) and many of her peers attend monthly meetings of the Student Advisory Board, where Executive Chef Michael Brinkmann and Executive Sous Chef Mauricio Vallejo share insight into how Bon Appétit teams build a menu based on the core values and concepts. The students competed to submit the best Bon Appétit–approved menu at SCU, and Lindsay took first place with her Mediterranean bar menu concept. — Submitted by Kaitlyn Futch, Regional Marketing Manager

SUSTAINABILITY HOGS THE SPOTLIGHT: The Bon Appétit team at SCU is joining forces with other Bon Appétit Bay Area schools to buy whole hogs from local vendor Marin Sun Farms and split up the cuts. For a Whole Hog promotion to shed light on ways to prevent food waste, Executive Sous Chef Mauricio Vallejo butchered a Marin Sun hog and demonstrated how to utilize all parts of the animal. — Submitted by Kaitlyn Futch, Regional Marketing Manager

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S E A RC H

SE ARCH

RESOU RCES

S AFET Y

S E A SO NA L TA B L E

I NS P I R ATI O N

S U B SC R I B E

CATERING AND EVENTS

YOUR CATERING ONE-STOP SHOP Everything you ever needed for catering but were afraid to ask where to look for has been beautifully packaged and searchably stored on the Bon AppĂŠtit Catering website, www.bacatercollection.com, created by Director of Corporate Catering Paula Nielsen. (The URL and the seasonally changing password for it are saved on the Extranet under the Culinary > Catering tab.)

IT’S TIME .

T I M E T O C E L E B R AT E C AT E R I N G .

How should I set up my buffet?

Subscribe to the Catering Newsletter

Need a little inspiration?

Check out the new Catertype Collection!

The website boasts a cornucopia of resources, including image galleries of inspiring tablescapes; buffet diagrams; the Catertype collection of elegant, whimsical, catering-specific menu templates; the Seasonal Table patterned collection; useful tips and tricks, from how to store catering items to how to transport hot pizzas; and even safety information. You can also sign up for the catering e-newsletter so you never miss a tip.

AWARDS & RECOGNITION

BON APPÉTIT WINS TOP AWARD FOR SUSTAINABLE PURCHASING In May, Chief Strategy and Brand Officer Maisie Ganzler proudly accepted the Leadership Award for Overall Sustainable Purchasing Program on behalf of Bon Appétit Management Company — the highest honor bestowed by the Sustainable Purchasing Leadership Council (SPLC). The award recognizes the company’s decades of leadership in the sustainable purchasing movement, in which organizations use their purchasing power to advance the longterm health and vitality of society, economies, and the planet.

The leadership award winners are selected by a prestigious panel of judges based on case studies that outline their programs’ resulting environmental, social, and/or economic benefits. Bon Appétit’s case study (available in full online) documents the history, breadth, and depth of our commitments and quantifies their impact in five areas: local purchasing, appropriate use of antibiotics in agriculture, sustainable seafood, the food–climate change connection (including fighting food waste), and humanely raised meat and eggs.

For example, the case study details how Bon Appétit defined and launched the groundbreaking Farm to Fork program in 1999; surpassed 1,000 registered Farm to Fork vendors and added a midsize Farm to Fork category in 2011; and launched the related Fish to Fork program in 2011 and Locally Crafted program in 2014.

As of March 2018, Bon Appétit had 1,394 registered Farm to Fork vendors and 159 Locally Crafted vendors, and during fiscal year 2017 spent $45.2 million on Farm to Fork purchases companywide.

“The credit for this award goes not only to our purchasing team, who have worked hard to identify and secure ethical sources for us as a company, but also to our 18,000 employees,” said CEO and cofounder Fedele Bauccio. “It is their commitment and passion to uphold our standards that truly sets us apart as a company.”

SPLC’s Leadership Awards recognize organizations that demonstrate or have actively supported the kind of leadership envisioned in the SPLC Principles for Leadership in Sustainable Purchasing.

These principles state that an organization demonstrates leadership in sustainable purchasing through: • Understanding the environmental, social, and economic impacts of its purchasing • Taking responsibility for the environmental, social, and economic impacts of its purchasing by committing to an action plan

SPLC President & CEO Sam Hummel, Ecolab RD&E Vice President of Sustainability Raj Rajan, Bon Appétit Chief Strategy and Brand Officer Maisie Ganzler, and SPLC Board Chair Jason Pearson

• Delivering on its commitment to improve the environmental, social, and economic impacts of its purchasing • Actively promoting internal and external innovation that advances a positive future • Soliciting and disclosing information that supports a marketplace of innovation “The winners of these awards have each demonstrated their commitment to leadership in sustainable purchasing,” says SPLC CEO Sam Hummel. “Collectively, they focus the powerful purchasing influence of organizations — in public and private sectors alike — to advance a socially just, ecologically robust, and economically prosperous future. The winners of SPLC’s Leadership Awards exemplify, encourage, and support a constructive cycle of innovation that will define the global marketplace of tomorrow.” — Submitted by Bonnie Powell, Director of Communications

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AWARDS

UNIVERSITY OF PENNSYLVANIA HILL HOUSE WINS NACUFS AWARD Each year, the National Association of College & University Food Services (NACUFS) recognizes outstanding initiatives from its membership through the NACUFS Loyal E. Horton Dining Awards program. Named for a NACUFS founder, past president, and highly regarded innovator, the awards celebrate exemplary menus, presentations, special event planning, and new dining concepts, and provide an avenue for sharing ideas and creative presentations in campus dining services. Winners are chosen for gold, silver, and bronze recognition (plus honorable mentions) in five areas, with awards given in small-, medium-, and large-school categories.

Together, Bon Appétit and the University of Pennsylvania submitted a beautifully designed 90-page coffee-table book about the newly renovated Hill College House Dining Café, with lots of eye-catching photos, menus, and carefully crafted details about the food program. And they won a Silver Award in the Residential Dining Concepts category for large schools!

Hill College House, designed in 1960 by Finnish-American architect Eero Saarinen (responsible for the Gateway Arch in St. Louis), is considered a significant architectural landmark. Saarinen’s design was grounded in

Greetings

from

HILL HOUSE at The University of Pennsylvania

Hill House c.1965

Penn students feeling the sweet school spirit at Hill House

the idea of a small village — self-sufficient, inwardly focused, and protected.

Although located in a freshman residence, the café draws students from across campus, expanding the small-village concept to the global university. The renovation is a blend of historic and modern, maintaining Saarinen’s philosophy with design elements throughout while introducing dining options that Penn students want.

As the application detailed, different stations create variety — whether it’s breakfast for dinner at an “Eggs All Day” station; a dedicated vegan and made without gluten-containing ingredients area called “Very Veggie”; a daily seafood dish at “Catch”; a new Mongolian grill; or peren-

The cover of the coffee-table book that the Penn team submitted to the NACUFS Loyal E. Horton Dining Awards program

nial favorites like burgers and pizza made with local Jersey-grown tomato sauce. The space has flexibility to open areas as needed, enabling it to offer late-night dining and additional study or communal space during off hours. The book summarized the Bon Appétit team’s commitments to sustainability and responsiveness to specialized dietary needs (including launching the University’s first Jain program), and examples of community engagement such as the Quaker Kitchen cooking classes (see page 68).

The Silver Award was terrific recognition for all the “wow” factors that the new Hill House has to offer. — Submitted by Beth Bayrd, Marketing Manager

BON APPÉTIT FELLOW PRESENTS AT SUSTAINABLE PURCHASING CONFERENCE

When Bon Appétit Fellow Peter Todaro signed on to present with Bon Appétit animal welfare partner Farm Forward at the Sustainable Purchasing Leadership Council’s annual conference, held this year in Minneapolis, little did he know that he’d be congratulated for Bon Appétit winning the SPLC’s top award.

Peter joined Farm Forward Director of Outreach Claire Fitch and Director of Strategic Programs and Engagement Andrew DeCoriolis to give two back-to-back presentations on “Proven Strategies to Source More Humane and Sustainable Food.” The format was an Innovation Accelerator Roundtable, with plenty of Q&A with attendees, who included Suzanne Hansen, sustainability manager at nearby Macalester College; procurement directors; student sustainability managers; and food service sustainability directors. The wide-ranging discussion covered the speakers’ efforts to help institutions source better animal products and why comprehensive humane certifications are important.

— Submitted by Peter Todaro, Fellow

Fellow Peter Todaro (foreground, far right) helps facilitate a discussion titled “Proven Strategies to Source More Humane and Sustainable Food” with attendees including Macalester College Sustainability Manager Suzanne Hansen (far left)

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AWARDS Chef di Cucina Carolina Diaz’s mezzi rigatoni with fresh tuna, roasted red pepper sauce, gremolata, and bottarga earned her the title U.S. Master of Pasta

Carolina shows off her award after her win

TERZO PIANO’S CAROLINA DIAZ IS CROWNED U.S. MASTER OF PASTA Terzo Piano Chef di Cucina Carolina Diaz from the Art Institute of Chicago has another title to add to her résumé: U.S. Master of Pasta. In a pasta-themed showdown hosted by renowned pasta company Barilla, Carolina beat out chefs Brian Lavin of Gnocco (Baltimore), Chris Requena of Wexler’s Deli (Santa Monica, CA), and Mattia Marcelli of Delarosa (San Francisco) for the title of U.S. Master of Pasta. The winner has the opportunity to travel to Italy and represent the United States this fall in Milan to compete for the title of World Pasta Master.

Carolina arrived at CBS Studios’ Culinary Kitchen in Chicago ready to cook. Each competitor created one pasta dish for the judges’ panel comprising Barilla America Executive Chef Lorenzo Boni; Chicago public television’s Check, Please! host Catherine De Orio; food blogger Eva Kosmas Flores; chef and Top Chef Season 15 contestant Bruce Kalman; and Sam Koentopp, a Chicago program manager at Big Green, a national nonprofit dedicated to building a healthier future for kids through urban gardens.

While the chefs were cooking, Chef Lorenzo shared pasta cooking tips with the crowd, such as waiting to boil the pasta until after the sauce is finished to ensure the freshest taste. Final dishes

included Chef Chris’s angel hair pasta with dill and tonnato sauce (made with tuna, anchovies, lemon juice, olive oil, and egg yolks), Chef Mattia’s spaghetti with sea urchin and fava beans, and Chef Brian’s rigatoni with tomato-braised calamari, mint, and spicy breadcrumbs. Carolina’s winning dish, mezzi rigatoni with fresh tuna, roasted red pepper sauce, gremolata, and bottarga (salted, cured fish roe), stood out among the others for its fresh flavors and bright presentation.

“We are so proud of Carolina!” said Terzo Piano Chef-Partner Tony Mantuano, who added, “Carolina cooked a version of the same dish that convinced us to hire her.”

“The competition was so exciting because everyone knows Barilla and grew up with the blue box,” said Carolina. “I wanted to make a dish that reminded me of my childhood and aligned with our values, to keep it seasonal and simple. When I compete in Milan, I want to make sure I remember our mission at Bon Appétit and bring home the win not just for myself and my team but for all of the chefs in the U.S. who are working toward a better and more sustainable culinary future.” — Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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AWARDS

Winner Catering Captain Nelson Zuniga and his nominator, Senior Catering Captain Trish Schatz

WILLAMETTE’S NEW EMPLOYEE RECOGNITION PROGRAM NAMES FIRST WINNER This year the Bon Appétit team at Willamette University in Salem, OR, launched a new employee recognition program, inspired by one at Reed College.

Nominated candidates were considered by a select group of managers, and each nominee was judged on a number of criteria: accuracy of work, above-and-beyond efforts, attendance, positive outlook, safety, and time management. A Bon Appétiter will be recognized every semester. Winners are awarded $100 in celebration of their hard work and achievement, while whoever nominated them receives $50 for their contribution. The peer nomination requirement not only fosters camaraderie but also encourages a true peer-to-peer recognition process.

Nearly 30 nominations were submitted, making the decision process difficult. Ultimately Catering Captain Nelson Zuniga was selected as the semester’s winner. His nominator, Senior Catering Captain Trish Schatz, described Nelson as always putting in 110 percent, arriving early to set up events, never hesitating to offer a helping hand, and being the first person to step in and help with any safety needs. — Submitted by Lindsey Leisinger, Food Service Director

Savannah College of Art and Design Utility Worker Marquiz Smith celebrating his award with Executive Chef Emanuel May

SCAD CELEBRATES CAMPUS CHAMPION In the eyes of the Bon Appétit team at the Savannah College of Art and Design in Savannah, GA, Utility Worker Marquiz Smith has been a star for four years. In May, he became a more widely recognized champion as well.

Marquiz was honored at A Night of Champions by the Lowcountry Down Syndrome Society. Night of Champions bestows honors on differently abled individuals who make an impact in the community through their employment. The event reminds the business community of its role in actively creating acceptance and inclusion by taking small actions that have powerful impact. Marquiz does just that at Bon Appétit. He works every day as a utility worker with a smile on his face and joy in his heart, and his colleagues find it impossible not to enjoy being in his presence.

Marquiz is a cherished part of SCAD’s Bon Appétit family, and they couldn’t be prouder that he was honored publicly! — Submitted by Heather Carbone, Marketing Manager

STARBUCKS STORE MANAGER AT BLIZZARD HONORED WITH QUARTERLY AWARD The Bon Appétit–operated Starbucks at Blizzard Entertainment in Irvine, CA, just hit its one-year anniversary — and Store Manager Arwen Hotchkiss was awarded Starbucks District Store Leader of the Quarter.

Arwen Hotchkiss, Bon Appétit store manager at the Starbucks at Blizzard Entertainment, showcasing her well-deserved award

Arwen and her team have been learning the names and favorite drinks of those in the Blizzard community, and this attention to detail and hospitality showed up in the team’s scores, which were the highest earned in each category measured: Store Operations, Speed of Service, Going Above and Beyond, Order Accuracy (a perfect 100!), Beverage Taste, Food Taste, and Cleanliness. A great way to celebrate the year. — Submitted by Justin Hebblethwaite, General Manager

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THE GARDEN AT AT&T PARK INSPIRES NEW GROWTH IN THE COMMUNITY

Mission Neighborhood Centers field trip participants gather by the Garden

LAST WINTER, 46 PRESCHOOLERS from Mission Neighborhood Centers entered AT&T Park in San Francisco for their first time, filled with excitement and awe. Mission Neighborhood Centers is a nonprofit that supports thousands of low-income families at 11 sites across San Francisco. These youngsters attend a center just two blocks from the ballpark, so the Bon Appétit team at the Garden at AT&T Park was especially excited to host them for a field trip.

Beginning with a lesson on edible plant parts, Program Manager Sam Wilder led the students in “plant parts stretches.” Following Sam’s lead, the children “grew” from seed to fruit with a different stretch for each of the six parts of the plant. As they stretched, they burst into laughter. Even the shy children started to giggle!

Program Coordinator Nora Cata then led the kids in a garden exploration activity, where they divided into teams in search of tasty fruits and vegetables. Eventually, they donned (real) aprons and (imaginary) chef hats to make rainbow fruit kebabs for a healthy snack.

Since that first field trip, the Bon Appétit team has visited the Mission Bay Center monthly to share freshly picked fruits, vegetables, and herbs with the families. The teachers at Mission Neighborhood Centers have continued building on the lessons from the Garden visit by drawing pictures of edible plant parts, germinating fava beans in jars, and cooking healthy plant-based

Fruit kebabs and smiles all around

meals. “We wanted to start a new project,” said Mission Neighborhood Centers Family Services Specialist Ana Luis Sanchez.

“After visiting [the Garden], we were inspired to develop more plant-based curriculum for our children.”

During a parent-teacher conference, an idea to grow their own garden took root. Initially, Ana Luis was concerned about leading the project with limited gardening experience. So she reached out to her Bon Appétit friends for help. The team was more than happy to advise! This spring, the families at Mission Neighborhood Centers started transforming their courtyard — once overgrown with weeds — into a beautiful edible garden. So far, they’ve pulled out invasive plants, added compost to the soil, and planted

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TEENS GET PRO TIPS ON FOOD SERVICE CAREERS

The classes held at the Garden at AT&T Park aren’t just kid stuff. Twenty teenagers from the Boys & Girls Clubs of San Francisco’s Citywide Teen Services recently visited to learn about careers in the food service industry from Bon Appétit Management Company.

Manager of Food Education for Children Hannah Schmunk kicked things off.

“We cook our food from scratch,” she said. “That includes sauces, stocks, salad dressings, salsas, and soups. Whoa, that was a lot of S’s!” she joked.

She also highlighted Bon Appétit’s sustainability and community-focused programs; commitment to upholding farmworkers’ rights; efforts to purchase humanely raised meat, sustainable seafood, and cage-free eggs; and using food as a means to build community.

Program Manager Sam Wilder leads youngsters in a “plant parts stretch”

Sam and the Mission kids show off the new garden

Program Manager Sam Wilder and Program Coordinator Nora Cata then guided students through the garden, where they tasted herbs, harvested kale, and made plant-based pizzas. AT&T Park’s Director of Catering Brian Carriveau, Head Farmer for the Garden at AT&T Park Sara Gilligan, and Executive Chef of Concessions Toussaint Potter (aka Chef T) soon joined in. Part career panel, part Q&A, they drew from their backgrounds and perspectives to offer insights and advice. A flatbread pizza dinner followed, during which one student challenged Chef T to a future cook-off. Chef T agreed, so long as the competitors promise to use only seasonal ingredients!

— Submitted by Sam Wilder, Garden at AT&T Park Program Manager

Teens from the Boys & Girls Clubs prep the flatbread pizzas

a bed of herbs. It won’t be long before fruits, vegetables, and trees take root as well.

“After our first planting I realized how important our new garden is,” said Ana Luis. “This was the first time many of our families had an opportunity to put their hands in soil. Now we have found a space to heal, connect, and build a stronger community.”

The name the families chose was really touching and filled Sam with honor and pride: Sam — A Family and Community Garden.

Program Manager Sam Wilder (far left), Executive Chef of Concessions Toussaint Potter (next to Sam), and Director of Catering Brian Carriveau (center) pose with the teens after an information-packed visit

Submitted by Sam Wilder, Program Manager

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PREDICTING THE FUTURE OF FOOD AT SEATTLE FOOD TANK SUMMIT

The Food Tank panelists, left to right: Nicole Sprinkle, Seattle Weekly restaurant critic; Amanda Oborne, Ecotrust vice president of food & farms; Mark Freeman, Microsoft senior manager of global dining services; Claire Cummings, Bon Appétit waste programs manager; Ben Friedman, cofounder of Homegrown Sustainable Sandwiches; and Stephen Jones, director of The Bread Lab at Washington State University

Food Tank Summit attendees

FOR THE PAST FEW YEARS, the New Orleans–based nonprofit Food Tank has been hosting Food Tank Summits in cities around the United States that bring together “the world’s most impactful food system leaders” for panel discussions moderated by top food journalists, in addition to offering networking opportunities and delicious, sustainable food.

At the recent sold-out summit in Seattle, Bon Appétit Waste Programs Manager Claire Cummings joined four distinguished panelists to discuss “Innovations for the Future of Food.” A local Bon Appétit team provided zero-waste catering including a lunch of Italian tuna sandwiches made with olive oil, hard-boiled egg, and salsa verde; cauliflower gratin with tomatoes and goat cheese; lemony zucchini slaw; three-bean salad with toasted cumin vinaigrette; and house-made chocolate marshmallow cookies and oatmeal cookies.

Moderated by Seattle Weekly restaurant critic Nicole Sprinkle, the panel also included Amanda Oborne, vice president of food & farms for Ecotrust; Mark Freeman, senior manager of global dining services for Microsoft; Stephen Jones, director of The Bread Lab at Washington State University; and Ben Friedman, cofounder of Homegrown Sustainable Sandwiches.. The live-streamed conversation ranged far and wide, with Claire sharing the challenges and successes that Bon Appétit has experienced in the company’s efforts to prevent and reduce waste, such as Weigh the Waste campaigns and the Imperfectly Delicious Produce program.

Black beans, red beans, and black-eyed peas with toasted-cumin vinaigrette

Claire told the audience she thinks that when trying to get consumers to waste less food, activists should concentrate less on emphasizing how much money they’re wasting. “The thing I usually start with is the environmental benefits. When we waste all of this food, we’re not just throwing away the resources that went into growing, processing, and distributing the food; when food is sent to landfills, it decomposes and emits methane,” a powerful greenhouse gas.

Submitted by Bonnie Powell, Director of Communications

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GOUCHER CONVENES FOOD RECOVERY SUMMIT

COMPANY GARDEN BLOOMS AT VIVINT SMART HOME

At a regional Food Recovery Summit at Goucher College in Towson, MD, students and interested parties gathered to address the challenges and promise of food recovery head-on. The Bon Appétit team at Goucher provided sandwiches, wraps, chips, salad, and cookies for the students from Goucher and three nearby universities, two Bon Appétit Fellows, and two AmeriCorps VISTA members from the national Food Recovery Network office.

Fellow Claire Kelloway was a featured speaker, offering insights into the state of food waste and food insecurity in the United States, and how food recovery is an extremely effective solution addressing these twin problems. She concluded with a reminder of Bon Appétit’s commitment to food recovery and other waste-fighting priorities. In her Q&A sessions, she addressed common barriers both students and dining services professionals often face, and offered practical guidance on overcoming those obstacles.

Students left the talk inspired as they headed to prepare meals for a homeless shelter in Baltimore. Attendees and presenters alike were grateful for Goucher’s support in convening such an important summit. — Submitted by Claire

Executive Chef Giuseppe Randazzo with Vivint Smart Home’s new kitchen garden

JUST OUTSIDE THE CAFÉ doors at Vivint Smart Home in Lehi, UT, Executive Chef Giuseppe Randazzo and the Bon Appétit team planted a bountiful garden with golden squash, Roma tomatoes, sweet peppers, tomatillos, rosemary, sage, cilantro, strawberries, and more.

Kelloway, Fellow

The Bon Appétiters collaborated with Building Manager Mike Fitzsimmons to carefully select fruits, vegetables, and herbs that would thrive in the local climate. They also set up a new watering system to maintain a healthy and vibrant garden.

Giuseppe is passionate about engaging guests on sustainable food practices and local produce. He is now even more excited to not only grow fresh produce on campus, but also invite guests to tour the garden and learn more.

Submitted by Chloe McCombs, Marketing Manager

Some of the food recovery summit participants at Goucher College

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OPENING ILLUMINA - FOSTER CITY LIGHTS UP BAY AREA

Bright green asparagus from Zuckerman Farms ready for sampling

DNA RESEARCH AND GENE MAPPING are drawing more and more public interest, with Illumina a major player in the genomics space.

And as the company grows, it has chosen Bon Appétit to help it do so. Illumina’s newly constructed Foster City, CA, location in the San Francisco Bay Area joins its San Diego headquarters on Bon Appétit’s list of campuses.

The new Hub Café offers eight stations: maitake (woks), @home (classic items), hearth (pizzas and pasta bakes, etc.), char (grill station), fields (salad bar), stockpot, deli, and desserts. Grab-and-go options and a dedicated coffee bar are also available. Right now the Hub offers breakfast and lunch to 150 guests, with numbers expected to climb as additional buildings are added to the campus. Employees from Illumina’s nearby Hayward, CA, location are welcome to eat in the Foster City café, with client-provided shuttle buses making transport easy. On-site catering is available to both Foster City and Hayward campuses.

General Manager Crystal Chun Wong and Catering Manager Tirzah Fiorito greeted guests during Illumina - Foster City’s Week of Welcome

The Illumina opening team

Illumina worked closely with the Bon Appétit team on the final café logo, as well as Week of Welcome (WOW) events that included tastings at all the stations, a visit and sampling

by Zuckerman Farms, an Earth Week vegetable butchery demonstration, a Meet the Catering Team event, and a Friday promotion at which guests received $10 vouchers to enjoy in the café the following week. Upscale grill features such as Passmore Ranch fish and flank steak are proving especially popular, with the @home station winning special raves, too.

Submitted by Kaitlyn Futch, Regional Marketing Manager

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USF HOSTS PHO-NOMENAL AUTHOR ANDREA NGUYEN ILLUMINA MARKS 20TH ANNIVERSARY IN DUAL CALIFORNIA LOCATIONS The Bon Appétit teams at two Illumina campuses enjoyed helping the genomics giant mark two decades in business.

At Illumina’s headquarters in San Diego, the 20 Years Young celebration included a red carpet with a photo backdrop, live music, a DNA sequencing–themed photo booth, and globally inspired cuisine. To honor Illumina’s nine offices across the world, Executive Chef Brian Anderson highlighted unique dishes from each country that Illumina calls home, including herbed lamb-and-beef kofta with rosemary pan gravy from New Zealand, poutine from Canada, Brazilian açaí bowls, and stroopwafels from the Netherlands.

Farther north, the Foster City, CA, team focused on barbecue, with Executive Chef/General Manager Vincent Russo teaming up with Notre Dame de Namur University Executive Chef Craig Gategood to create a feast of beef brisket, grilled bone-in chicken, corn on the cob, and asparagus, accompanied by jalapeño cornbread, a mac-and-cheese bar, biscuits, and potato salad. Demi Basiliades of Marin Sun Farms, a local ranch, came on-site for the occasion, while the Bon Appétit pastry team at Bakery 350 filled the dessert table with s’mores bites, blueberry tarts, and strawberry and rhubarb crostatas. Nearly 400 Illumina employees enjoyed the celebration, which included a champagne toast, DJ, and games.

Both celebrations captured how far Illumina has come, and the Bon Appétit teams in Northern and Southern California were proud to take part! — Submitted by Kaitlyn Futch, Regional Marketing Manager

Star Chef Andrea Nguyen with Executive Sous Chef Jerome Constiniano, who executed some of her recipes for guests

RENOWNED NORTHERN CALIFORNIA AUTHOR, cooking teacher, and consultant Andrea Nguyen recently visited the University of San Francisco as a Star Chef, where she signed copies of The Pho Cookbook and talked with USF students and staff as they tasted her recipes. Bon Appétit Director of Specialty Culinary Programs Jim Dodge also showed her around the San Francisco campus café and kitchen.

Executive Sous Chef Jerome Constiniano led the team in preparing beef, chicken, and vegetarian versions of a recipe from Andrea’s cookbook, which just won a James Beard award. After reading it and putting the recipes into practice, the team commented on how they came away with a deeper understanding of the flavor balance and intricacies that go into a bowl of pho.

The pho was a huge hit, with guests slurping up more than 200 bowls! The students appreciated both the authentic flavors and the unique opportunity of being able to meet the chef and author herself.

Submitted by Micah Cavolo, Resident District Manager

Brazilian-inspired açaí bowls with pineapple, kiwi, and toasted coconut

Illumina Executive Chairman Jay Flatley cutting the anniversary cake

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UCHICAGO FESTIVAL BRINGS WELLNESS MESSAGING TO LIFE EACH SPRING, THE UNIVERSITY OF CHICAGO Student Health and Counseling Services hosts Wellapalooza, a student wellness fair. A play on Chicago’s well-known music festival Lollapalooza, the fair reminds students of the many wellness-related resources and services available to them.

This year, Bon Appétit Nutrition Project Manager Sarah Anzlovar visited the UChicago campus to participate in the event. At the Bon Appétit booth, Sarah answered nutrition questions and offered advice to curious students while passing out materials covering how to fuel up for a workout and recipes for pre- and post-workout snacks.

Pastry Chef Michael Washer prepared cherry-chia-pumpkin seed bar samples for the 400-plus students, athletes, faculty, staff, and community members who attended. The bars, made without added sugars, derive their natural sweetness from dates, cherries, and

Marketing Manager Colleen Maul and Phil the Phoenix collaborate on sugar messaging

Nutrition Project Manager Sarah Anzlovar discussing how sugars can hide in everyday foods and beverages

coconut. The Food for Your Well-Being hidden sugars materials displayed in the Bon Appétit booth further reminded students to be sugar savvy!

Submitted by Colleen Maul, Marketing Manager

UCHICAGO CAREER EVENT EMPHASIZES ETIQUETTE

Students graduate from college with demonstrated academic knowledge, but there are important life skills they also need to pick up before leaving campus for good. Transition to Work is a professional development program that prepares graduates of the University of Chicago for a successful segue into their professional careers. In addition to mentoring in effective communication, technology proficiency, and leadership, the program’s leaders in UChicago’s Office of Career Advancement recently joined forces with members of the Bon Appétit and UChicago Dining teams to offer an educational etiquette dinner for fourth-year students.

Director of Catering Mary Pat Dorner opened the event by explaining the formal place setting — an intimidating topic to those with minimal fine-dining experience. Other members of the university community, including Associate Director of Business Career Services Melissa Leffin and Senior Associate Director of Programs and Initiatives Lindsay Montanari, also gave presentations. During each of the six courses that followed, the group tackled discussion topics such as phone etiquette, treating staff with respect, handling alcohol, dietary restrictions, and who pays the check. Each table chose a spokesperson to share key takeaways.

Assistant Director of Operations Charlie Brown and Executive Chef Bruno Bell Aves began the meal with tuna tartare. Mongolian charred pork ribs with togarashi aioli followed, then vichyssoise with chive oil; a salad course of grilled asparagus with candied carrots and balsamic; and an entrée of seared beef tenderloin with dried cherry–zinfandel reduction, truffled potato pancake, and a parsnip chip garnish. A deconstructed blood orange tart capped the meal. It was an enjoyable way for students to gain dining etiquette skills that they’ll apply to future professional experiences. — Submitted by Colleen Maul, Marketing Manager

Beef tenderloin with dried cherry–zinfandel reduction and parsnip chip garnish

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SCAD HEADS TO THE COAST FOR CANEWATER FARM VISIT

Rafe, holding a sweet green onion, with SCAD Campus Executive Chef Emanuel May

Farmer Rafe Rivers explaining tomato trellising

NESTLED ALONG GEORGIA’S COAST on the banks of two deep tidal waterways, Knox Creek and the Carneghan River, Canewater Farm is nearly hidden among marshy, moss-draped forests an hour south of Savannah, GA. Husband and wife cofounders Rafe and Ansley Rivers manage this diverse vegetable farm, which supplies local restaurants as well as Bon Appétit at Savannah College of Art and Design with certified organic produce. Fellow Claire Kelloway joined SCAD Campus Executive Chef Emanuel May on a recent visit to the farm.

The couple started Canewater Farm about six years ago. Rafe, a Georgia native, spent a decade working on vegetable and pasture-based-animal farms in Vermont, California (where they befriended former West Coast Fellow Vera Chang), Idaho, and New Mexico. He also spent time working in sales and distribution for BN Ranch, Bill Niman’s follow-up to Niman Ranch. When 50 acres of a former pine tree plantation went up for sale outside Savannah (where Ansley’s family has roots), the couple took the plunge and started Canewater Farm.

The farm is now in its fifth spring. After starting with only two small fields they personally oversaw, Rafe and Ansley now employ a staff of 10 to help work the 18 acres they rotate in and out of production. Providing local job opportunities is one of Canewater’s central goals, along with stewarding the land and feeding the Savannah community.

covers crop fields that don’t drain well and grows some crops, like tomatoes, inside hoop houses to minimize pests and disease.

But the bulk of Canewater’s production happens out in the open fields, where everything from greens and okra to sweet potatoes and onions grow unencumbered. Corn is a signature Canewater crop. After harvest, it’s stone ground at a nearby gristmill and sold as grits, polenta, cornmeal, and cornbread and fish-fry mixes.

These products’ local provenance definitely adds to their appeal.

Success came early with restaurants, farmers’ markets, and one or two larger buyers in local resorts. Signing up SCAD was a significant additional win, as the college can now absorb Canewater’s bumper crops and surpluses, benefiting the farm and college alike.

Rafe regaled the group with a story about the new gravel road they saw crossing through the farm. Because Canewater sits on several acres of marsh forest, the picturesque setting has attracted filmmakers including those behind Will Smith’s forthcoming movie, Gemini Man. (In fact, the Rivers’ personal home serves as Will Smith’s stage home for the film!) When the film crew encountered trouble trucking through Canewater’s muddy roads, they put in a $10,000 gravel road — free of charge. Whether with a restaurant, college, or a film crew, Canewater Farm is grateful for the many unexpected benefits of their unique partnerships.

Submitted by Claire Kelloway, Fellow

Farming in Low Country has its challenges, including pest pressure and occasional flooding due to Georgia’s warm, wet climate. Rafe

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EMORY DRAWING DELIVERS WIN/WIN FOR CHEF AND STUDENTS

Sautéed kale and seasonal greens from A Night at the Chef’s Table dinner

WITH ACTIVITIES AT EMORY UNIVERSITY in Atlanta like Dooley’s Brunch, DUC-ling block parties, first Friday mocktail mixers, Mardi Gras parties, and Hawaiian luaus, community engagement is serious business — and a top priority. A monthly event dubbed A Night at the Chef’s Table also drives that point home in an upscale, fun, and interactive way. To participate, students enter a drawing for the special meal by sending an email with the subject line “Dine with the Chef.” Once a winner is drawn, a formal invitation is sent via email for the winner and five friends to join Campus Executive Chef Michelle Reuter for a special meal. Michelle plans the meal around a theme the students choose.

The drawing is open to all Emory students. One recent Mediterranean-themed dinner included baba ghanoush with pita and falafel,

blended grain tabbouleh, shawarma-spiced chicken with cucumber-mint yogurt sauce, sautéed lemon-garlic kale, and roasted grape cheesecake with a port wine reduction. Other themes have focused on Thai, Greek, and Italian cuisines.

To get to know the students better and cultivate engagement, Michelle invites attendees’ direct feedback on how her team can make their dining experience more memorable and enjoyable. “The best part of A Night at the Chef’s Table is getting an opportunity to have an honest conversation about what we do well and what we can improve on,” she said.

Submitted by Valencia Jackson, Marketing Manager

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EMORY’S E.A.T. PROVES WELCOME FORUM FOR EMPLOYEES For the Bon Appétit management team at Emory, increasing engagement isn’t just about students. Led by Cox Hall Cook Leticia Jimpson, Resident District Manager Kellie Piper, and Regional Manager Michael Aquaro, a new committee called E.A.T. (Employee Action Team) serves as a forum for hourly employees to pursue open dialogue with senior managers in a low-key environment. E.A.T., which holds monthly meetings catered by the Emory Dining Catering team, includes nine unit representatives (one per unit).

The meetings have already enhanced peer-to-peer relationships. Leticia, the committee lead, has noticed improved morale, too. Catering Sales Coordinator Eva Mastoras added, “The meetings assist [us] in better understanding why certain policies are in place, and how we can improve them.” Michael takes an especially expansive view: “The Emory E.A.T committee has been such a success that I am looking at introducing this to other accounts in the Southeast,” he says. — Submitted by Valencia Jackson, Marketing Manager

Cox Hall Cook Leticia Jimpson leads the E.A.T. team

Chocolate is always a crowd pleaser

The E.A.T. committee also enjoys refreshments A Night at the Chef’s Table participants with Senior Director of Catering Operations Licelys Masseria (far right, with nametag) and Campus Executive Chef Michelle Reuter

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TWITTER CELEBRATES GUEST CHEFS ON WALL OF FAME

General Manager Kevin McConvey shows off the Guest Chef Wall of Fame

TWITTER’S GUEST CHEF PROGRAM began not long after the social media company’s new downtown San Francisco headquarters opened in June 2012. Following a test run with Chef de Cuisine Esther Paek, General Manager Kevin McConvey began reaching out to local chefs, friends of chefs and cooks who worked at Twitter, Bay Area and New York PR companies, and more to come and cook with the Bon Appétit team and meet the Tweeps.

Six years later, more than 110 have — and now they are all enshrined on a very special Guest Chefs Wall of Fame at Twitter that Kevin has long dreamed of.

The roster ranges from local stars such as world champion pizza maker Tony Gemignani, to ramen master Tomoharu Shono from Tokyo (thanks to District Manager Joseph Alfieri), with many more, including Nigella Lawson (see facing page), Michael Mina, Martin Yan, and Bon Appétit alum Preeti Mistry. Bon Appétit Director of Specialty Culinary Programs Jim Dodge helped secure Deepa

Thomas and Andrew Friedman. (Jim, your Guest Chef invitation is still valid; time to pick a date!)

As each guest chef visited, Kevin would have them sign one of the marketing posters, and put it away in a file. Recently, Melanie Louie from Twitter’s Workplace real estate team told Kevin she had finally found a wall — on the 10th floor of the 10th Street building.

Melanie worked with a designer to create the layout and oversaw the logistics of the project.

When the wall was complete, the @bonappetweet team of course tweeted its installation — tagging every guest chef on Twitter.

Now Tweeps and visitors alike stop by to look at the roster and reminisce. With the renewed attention, suggestions are flowing in for future chefs to include in the collection. Kevin and Melanie are already scouting locations in other buildings for a second wall so they can continue to grow this program for many years to come.

Submitted by Kevin McConvey, General Manager

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TWITTER HOSTS FOOD SUPERSTAR NIGELLA LAWSON

The Twitter headquarters in San Francisco is becoming quite the food-celebrity destination. The well-known English foodTV personality and writer Nigella Lawson recently joined employees in the main café for an intimate meet-and-greet, where she generously took the time to meet each individual, pose for photographs, and sign copies of her latest cookbook, At My Table: A Celebration of Home Cooking. This being Twitter, she also participated in a live-streamed question-andanswer session via the hashtag #AskNigella.

The visit was a long time in the making. Bon Appétit General Manager Kevin McConvey first met Nigella three years ago at a book signing in San Francisco, where he proposed the idea of an event at Twitter. Kevin’s patience paid off when her current

book tour was announced, with a Bay Area segment that allowed her the opportunity to plan a stop at Twitter.

Nigella also toured the cafés across campus and sampled a selection of dishes that the Bon Appétit teams from Twitter and nearby NerdWallet had prepared from her cookbook. She gave sincere compliments and admired the flavor of all selections, including her renowned walnut-and-ginger carrot cake.

Everyone agreed that Nigella was wonderfully gracious. It was a spectacular opportunity to share more of her extensive culinary knowledge in the digital realm, as well as a rewarding event for Bon Appétit employees to share an unforgettable experience and prepare recipes by and for Nigella herself to enjoy. — Submitted by Kevin McConvey, General Manager

Bon Appétiters pose with Nigella Lawson after a special meet-and-greet, left to right: Twitter Assistant General Manager Maria Baker; NerdWallet Sous Chef Maria Taveras; Twitter Catering Manager Paige Smith; Nigella Lawson; Twitter Back of House Manager Jeffery Cotton, Chef de Cuisine Esther Paek, and General Manager Kevin McConvey; NerdWallet Café Manager Karla Ramirez; and Twitter Executive Chef Michael Reidt, Controller Feona Santos, Chef de Cuisine Brett Villarmia, and Café Manager Chad Voss

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SUSTAINABILITY COOK-OFF BRINGS CREATIVITY TO THE TABLE AT DENISON

Students celebrate post-competition, left to right: Jack Droke, Lauren Somers, Stephen Bell, Ciearra Robinson, Maria Hernandez, General Manager Paul Mixa, Katie Wilhelm, Kathleen Tese, Leah Hansler, and Morgan Brasier

DENISON UNIVERSITY STUDENTS PUT on their game faces for Bon Appétit’s second annual Student Sustainability Cook-Off in Granville, OH. This year, three teams of students participated, and each team was paired with a Denison Dining chef as coach.

Teams were challenged to create two dishes featuring a secret ingredient; each received a $25 gift card to buy groceries. Spices, vinegars, oils, and other pantry staples, as well as a selection of fresh vegetables, were provided to all competitors in the kitchen.

The secret ingredient was Jerusalem artichokes (also known as sunchokes). As soon as the vegetable was unveiled, the cook-off began, counting down from 1 hour and 15 minutes to prepare and present team dishes.

Student employees Maria Hernandez and Ciearra Robinson, coached by Chef/Manager Eric Beier, prepared chicken tostadas — from one of Maria’s family recipes — accompanied by fresh slaw, salsa, and fried Jerusalem artichokes. The team’s second

dish was risotto with peas, chicken, and crispy sunchokes. Chef/ Manager Allen Gross supported competitors Stephen Bell, Lauren Somers, and Jack Droke, who put together sunchoke soup with celery root, as well as pork loin with a crisp salad and house-made lemon vinaigrette. And the third team comprised vegan competitors — and returning champions — Leah Hansler, Kathleen Tese, Morgan Brasier, and Katie Wilhelm, who were coached by Chef/Manager Megan Block. Their starter of sautéed Jerusalem artichokes with rosemary was simple but flavorful, as was their entrée of charred bell peppers stuffed with black beans, corn, and sunchokes.

The judging panel included Academic Administrative Assistant Jill Ulan, Vice President of Student Development Laurel Kennedy, and Tom Bird from local Farm to Fork vendor Bird’s Haven Farms. They were instructed to rate each dish on a scale of one to five in the categories of taste, originality, presentation, and sustainability.

The judges revelled in all of the entrées’ bold flavors and the teams’ creativity in highlighting local ingredients. Ultimately they awarded first place to the returning champions, as the vegan entrées scored the highest across all categories.

Each team and judge went home with a goody bag of local specialty popcorn, a Bon Appétit water bottle, and a Denison Dining gift card. The winning team also received iTunes gift cards.

Everyone left excited and filled with ideas for next year’s cook-off!

Submitted by Kaity Vorbroker, Human Resources Administrative Assistant

DENISON JOINS ANNUAL TASTE OF GRANVILLE EVENT

Every spring the Taste of Granville event is held in Granville, OH, to help raise money for the Granville Rotary Foundation. Funds go toward scholarships, local service projects, and international projects such as clean water and literacy programs in Haiti. This year the Bon Appétit team joined the festivities alongside local restaurants, catering companies, and a variety of food trucks.

Executive Chef Jonathan O’Carroll whipped up a special vegan menu highlighting jackfruit to present to guests. The bright spring dish was comprised of jackfruit rendang, pickled cucumber, chickpea hummus, watermelon radish, and charred pita bread. He shared that jackfruit has become a favorite ingredient among Denison students — when cooked, the texture is similar to that of chicken or pork, making it a sustainable and stand-out substitute for meat. The entrée both intrigued and wowed guests! — Submitted by Kaity Vorbroker, Human Resources Administrative Assistant

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Fresh jackfruit

FROM THE FELLOWS | PETER TODARO

A COMMUNITY OF CAMPUS FARMERS BLOSSOMS IN MINNESOTA “Beyond being a place where we learned about and practiced sustainable agriculture, the farm was where I formed friendships I hope will be lifelong.”

S

ince its inception in 2013, the Campus Farmers Network has empowered students at colleges and universities, corporate employees, and Bon Appétit team members with the information they need to grow food on their campuses. This allows us to expand our guests’ food literacy at a time when most people in the United States have only a vague idea of where their food comes from. Campus Farmers achieves this by providing a set of virtual resources on campusfarmers.org including an open-source library of useful documents, a listserv where campus farmers can connect and share information, and on the website’s Campus Farming 101 pages, instructions for getting started with growing. In April 2017, Campus Farmers began a new phase, seeking to connect and support farmers and gardeners at colleges by helping to launch and organize in-person regional chapters.

As a student at Lafayette College, I spent three years working at our campus farm (affectionately known as “LaFarm”), where we established a close relationship with Bon Appétit through Lafayette Campus Executive Chef John Soder. At LaFarm, community was everything — sometimes so much so that my friends and I would get in trouble for spending more time yakking than weeding. Throughout the year, students, staff, and faculty would come together for myriad events: workshops on making sauerkraut, herbal tea, and seed balls; beekeeping classes; potlucks; yoga at the farm; and much more. Beyond being a place where we learned about and practiced sustainable agriculture, the farm was where I formed friendships I hope will be lifelong.

also be empowered to organize events and activities within their regions, forming tangible communities and sharing regionally specific best practices and advice.

This dream became a reality this spring with the launch of the first Campus Farmers Network chapter in the Upper Midwest. Through a collaboration with the Macalester College Sustainability Office and the Upper Midwest Association for Campus Sustainability (UMACS), the Upper Midwest chapter was born at a one-day workshop at Macalester in St. Paul, MN. The event brought together students, faculty, staff, and dining service managers from nine schools across Minnesota and Iowa, with students from Bon Appétit partners Carleton College and St. Olaf College, as well as Macalester, in attendance. We had incredible support from the Bon Appétit team at Macalester, including a plant-forward lunch made by Executive Chef Shaun Holtgreve.

With three speakers plus breakout discussion sessions, in which attendees dished on their shared experiences and challenges as campus farmers in the Upper Midwest, the workshop laid the foundation for a community that has the opportunity to grow even larger this summer.

Plans are already in the works for members of the chapter to attend a campout at the University of Minnesota Duluth’s Land Lab. I hope this represents just the first in a series of many events that members of the Upper Midwest chapter will organize. Moving forward, it’s our goal to help create and support regional Campus Farmers Network chapters throughout the country to facilitate connections that result in effective, resilient networks of growers and — just as important — friendships rooted in food and farming.

Inspired by campus farms’ capacity to create meaningful communities and serve as spaces for unique and educational events, I sought to bring a face-to-face component to the Campus Farmers Network when I joined Bon Appétit as a Fellow in June 2017. Manager of Strategic Initiatives Nicole Tocco Cardwell and I hatched an idea to leverage our unique position as the food service provider at more than a hundred colleges and universities around the country to help launch organizations of campus farmers in specific regions. In addition to connecting with each other and drawing on our set of Bon Appétit teams from Macalester, Carleton, and St. Olaf joined Fellow Peter Todaro (second from right) and area students at virtual resources, the members would now the very first Campus Farmers Network meeting for the Upper Midwest chapter

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OPENING CLEVELAND CLINIC OPENS NEW FOOD EMPORIUM (BOASTING A BEEFSTEAK)

ThinkFood Group’s José Andrés and Bon Appétit CEO Fedele Bauccio

Spring pea hummus and pita

AFTER SEVERAL YEARS of planning, the 16,700-squarefoot Crile Food Emporium debuted at the Cleveland Clinic, launched with a special VIP dinner. Bon Appétit CEO Fedele Bauccio joined award-winning chef, restaurateur, and activist José Andrés in welcoming approximately 100 Cleveland VIPs to the new food hall. The Crile Food Emporium’s anchor is José’s plant-forward concept Beefsteak, which features multiple combinations of flash-prepared vegetables atop warm grains or field greens with freshly made sauces, crisp toppings, and, optionally, a bit of meat or other protein.

José and Fedele shared their joint vision that flavorful food should also provide genuine nourishment. “Bon Appétit has long believed that from-scratch, local, and responsibly sourced food can be a powerful medicine,” said Fedele. “We’re excited to be working together with the Cleveland Clinic and our partner José Andrés to bring plant-forward menus that are good for people’s bodies and good for the planet to the Cleveland Clinic community.”

It’s José’s first location in a hospital, but as he said at the opening, the setting is familiar. “I’m very proud of

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what Cleveland Clinic and Bon Appétit Management Company are doing,” he told the Cleveland Plain-Dealer.

The clinic’s emporium features six outposts, all of which offer clearly marked vegetarian and vegan options, and options made without gluten-containing ingredients, every day. In addition to Beefsteak, there are Char, with sweet and savory breakfast offerings, grilled burgers, sandwiches, salads, and sides; Carve, with house-roasted, carved-to-order meats served with seasonal sides like roasted vegetables, grain salads, and a hummus bar; Italia, with modern Italian-style fare like specialty flatbreads topped with local, seasonal produce; Simmer and Steam, a noodle bar with house-made Vietnamese broths, choice of protein, and seasonal greens and herbs; and a Starbucks.

The Crile Food Emporium, on the second floor of the Clinic’s Crile Building, is designed with the stations in the center and seating along the windows at the periphery. The light-filled space is expected to attract lunch patrons from the neighborhood as well as patients and medical staff.

Submitted by Amanda Mass, Marketing Manager

CEO Fedele Bauccio giving opening remarks to more than 100 VIP guests

Cook Benjamin Alicea greeting guests at the Italia station

A variety of seasonal soups ready for ladling

Beet verde flatbread at the Italia station

The Carve station on opening night

Opening night gift bags for attendees

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EARTH DAY 2018 LOVING IT ALL

For this year’s Earth Day celebration, Bon Appétit teams offered a fresh take on using every part of every ingredient, following the mantra Love It All: Leave No Leaf, Stem, Bone, or Rind Behind. Instead of focusing on the facts and figures associated with wasted food, the idea was to shine a light on menu items throughout the cafés that employ underutilized parts to their fullest culinary potential.

Teams could choose from three activity options that allowed them to show off their chops (in some cases, quite literally) and share ways guests too could love it all. In the Perfecting Stock demo, the lesson was making meat, fish, or vegetable stock from underutilized scraps and bones — even corn stock from cobs!

Those who went with the Vegetable Butchery demo showed the best way to prep vegetables that tend to flummox home cooks (celeriac, artichokes, kohlrabi, broccoli, etc.), then discussed what to do with any traditionally unloved ends, leaves, stems, and peels. In the Poultry Butchery session, they either broke down a whole chicken, turkey, or duck and discussed the different culinary uses for each part, or showed how to carve a cooked bird properly and discussed what to do with any bones remaining after removing the meat.

And of course, many Bon Appétit teams chose to come up with their own Earth Day activities.

Read on for snapshots of how they celebrated around the country...

KNIFE KNIGHTS: At Otterbein University in Westerville, OH, Executive Chef Mukesh Kumar, Marketing Admin Luke Hassenfplug, and Director of Operations Justin Netto prepare for a Vegetable Butchery demo. — Submitted by Jennifer McGann, Regional Marketing Director

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An eye-opening chart shows how high the cumulative disposable to-go containers would stack up in relation to the heights of major Seattle landmarks

...WITH WASTE PREVENTION STATIONS AT THE GATES FOUNDATION, SEATTLE At the Gates Foundation in Seattle, the Bon Appétit team — led

by General Manager Daniel Roberts, Operations Manager Jason Posey, and Executive Chef Paul Rosquita — set up a colorful array of displays and educational demos throughout the workspace. Paul led two poultry butchery demos, and their educational menu also included some extra items on waste prevention.

FOOD WASTE IS FOR THE BIRDS: Executive Chef Greg Lowry literally breaks down how to use and cook all parts of a chicken at Phillips 66 in Houston. This method of beak-totail preparation ensures that no food bits go to waste during cooking. — Submitted by Jessie Gentz, Regional Marketing Manager

Jason and Waste Specialist Maggie Kraft hosted a station with an Imperfectly Delicious Produce (IDP) photo booth, a display on use of disposables, and a tray of black-bean brownies. Several employees stopped by to try the brownies — and take a copy of the recipe — and check out the vegetable and disposables displays. Many were shocked to find out this location’s volume of disposables used on a yearly basis. Back in 2015, the cumulative disposables thrown away would have stacked up to be more than one-third taller than Mt. Rainier, a total of 19,455 feet! Thanks to the team’s emphasis on reusable china and silverware (paper products are stashed strategically so they’re not an obvious choice), usage was cut in half by 2017, but was still higher than the target level the Gates team hoped to achieve. This struck a chord with many employees, who vowed to make a change and commit to trying everyday ways to reduce waste.

Visitors also lined up to take photos with googly-eyed produce and find out more about the mission of Imperfectly Delicious Produce.

They were happy to learn about the program’s use of cosmetically imperfect but flavorful produce, which “rescues” abandoned food from farms. The Gates Foundation purchased nearly 15,000 pounds of IDP items in 2017 alone! — Submitted by Maggie Kraft, Waste Specialist, and

PRODUCE MAKES PERFECT: Executive Sous Chef Brian Radford led a Perfecting Stock demonstration at George Fox University in Newberg, OR. He emphasized the importance of saving produce pieces and bones to easily make flavorful stock from scratch. — Submitted by Brett Harvey, Board Manager

Jason Posey, Operations Manager

A “FERM” COMMITMENT TO REDUCING WASTE: The team at Willamette University in Salem, OR, featured flavor-packed kimchi on their Earth Day menu. Executive Chef André Uribe prepared a special batch of the Korean side dish using kale stems and carrot tops that added bright color and crunch alongside the usual garlic, chiles, and cabbage! — Submitted by Bonnie Von Zange, Director of Operations

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...WITH MEATLESS MONDAYS AND EDUCATIONAL DEMOS AT ADOBE IN SEATTLE, SAN FRANCISCO, SAN JOSE, CA, AND, LEHI, UT Adobe Systems didn’t just celebrate Earth Day — the software company went all out for Earth Month. To raise awareness of the impacts our food choices can have on the environment, the Bon Appétit teams hosted a series of interactive events at Adobe’s Seattle, San Francisco, San Jose, CA, and Lehi, UT, offices.

Meatless Monday returned by popular demand, after the Bon Appétiters took feedback from last year’s single-day event, which communicated how going meatless once a week can help reduce one’s carbon footprint. This year, teams ran an extended series of Meatless Mondays and special entrées throughout the month.

Adobe employees were excited to sample the colorful offerings and praised the creative meal options.

On top of preparing weekly specials, Bon Appétit teams partnered with the Adobe Corporate Responsibility and Sustainability Action Team to take part in the company’s second annual global Meatless Monday during Earth Week. Chefs were challenged to serve only vegetarian meals across all Adobe cafés, and even substituted plant-based proteins for breakfast favorites like bacon and sausage. At the San Jose headquarters, employees participated in a spirited drawing to win a vegetable spiralizer and popular vegetarian cookbooks.

Executive Chef Daniel Williams tackles more challenging produce in his Vegetable Butchery demo

For the actual week of Earth Day, all four Adobe offices did something special. In San Jose, Culinary Director Brian West led an engaging cooking demo that featured guests from local vendors: Impossible Foods, Hodo Foods, and Alive & Healing Tempeh.

Attendees learned methods for cooking plant-based proteins, watched a tofu-making demo, enjoyed a variety of samples, and asked questions about the carbon savings and health benefits of going meatless.

In the San Francisco office, Executive Chef Daniel Williams led a Vegetable Butchery demo and called out the Imperfectly Delicious Produce (IDP) program on the menu, which features several dishes using all IDP products to ensure that no flavorful produce gets thrown away. And Executive Chef Stacey Rosati and Chef/Manager Justin Chalk, at Adobe’s Lehi and Seattle offices, respectively, went with the Poultry Butchery demo.

The Earth Day menu featured savory teriyaki tempeh

The combination of interactive events, educational menus, and DIY tips inspired people across campuses to revisit their eating and cooking habits and consider the ways in which they could take steps to make sustainability their mission. Many Adobe employees said that the wide variety of resources helped make the messages of Earth Month resonate with them in even more personal and meaningful ways. — Submitted by Emilie Zanger, Food Programs Manager

Meatless Monday entrées at Adobe’s San Jose, CA, headquarters

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STUDENTS TAKE STOCK 101: Executive Chef John Krickl of Wheaton College in Wheaton, IL, explains how to utilize all parts of a vegetable to make stock. — Submitted by Raul Delgado, General Manager

Broccoli stems felt the love just as much as florets in the Earth Day display and special menu

...WITH SEASONAL VEGETABLES AT VIVINT SOLAR, LEHI, UT Seasonal vegetables and produce were abundant in Vivint Solar’s kitchen in Lehi, UT. Chef/Manager Efrain Mejia and the Bon Appétit team set up educational displays in celebration of Earth Day. They featured a broccoli chowder utilizing broccoli stems, carrots, celery, corn, onions, potatoes, and milk from local Farm to Fork vendor Rosehill Dairy.

BEE AWARE OF WASTE: In honor of Earth Day, the Bon Appétit team at Hamilton College in Clinton, NY, purchased ceramic mugs to discourage use of disposable paper cups. They partnered with the Hamilton Sustainability Coordinators to host a mug decorating contest, which promoted the use of reusable dishes and increased awareness of sustainability efforts on campus. — Submitted by Alycia Schick, Marketing Manager

As they offered samples of some of their seasonal items to guests, the Rosehill Dairy farmers explained some of their sustainable practices, such as asking customers to return their plastic half-gallon containers when empty. They use them between 30 and 40 times, and recycle them once they are deemed no longer refillable. The recycled plastic is then used to make brand-new bottles. Nearly half a million plastic bottles are salvaged and not wasted every year because of processes like theirs! — Submitted by Chloe McCombs, Marketing Manager

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TESLA REVS UP FOR EARTH DAY: Executive Chef Aleksander Voronin filled the café with delicious and savory smells in his preparation of vegetable stock made from scratch. He led a lively cooking demo showcasing ways to use all of the vegetable ends and pieces that are traditionally overlooked and tossed but contribute to a rich and flavorful base for soups. — Submitted by Ashley Paradiso, General Manager

SOUP-ERIOR EFFORTS: Executive Chef Guido Lambelet hands out a sample of his house-made soup utilizing stock made from scratch with vegetable scraps and served with roasted chile tofu bites and crisp wonton strips. His Earth Day demo at the Institute of American Indian Arts in Santa Fe, NM, featured a diverse menu chock-full of fresh ingredients.

— Submitted by Melody Lambelet, General Manager

HIS PESTO IS THE BEST-O: Pantry Chef Dennis Layton prepares a fan-favorite pesto utilizing radish tops at Oregon Episcopal School in Portland, OR. The tops contribute to a pesto that is as flavorful as it is green. Students also can’t get enough of the soups made with Cook Gale Young’s made-from-scratch vegetable stock. — Submitted by Kelly Cowing, General Manager

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SCRAPS BOOKED AT CASE WESTERN: The Bon Appétit team at Case Western Reserve University in Cleveland put together an eye-opening display for Earth Day. Consumer waste from just one day in the café totaled 213 pounds, translating roughly to 49,203 pounds per academic year! This display was a key part of their campaign to encourage efforts to reduce unnecessary waste across campus. — Submitted by Jim O’Brien, Resident District Manager Executive Chef Brian Trykar’s cooking demo attracts guests at VSP headquarters

...WITH A COLORFUL COOKING DEMO AT VSP, RANCHO CORDOVA, CA

...WITH COMPOSTING INFORMATION AT FRED HUTCHINSON CANCER RESEARCH CENTER, SEATTLE

VSP guests were intrigued and entertained by Executive Chef Brian Trykar’s lively cooking demo and display at the company’s headquarters in Rancho Cordova, CA. As part of the company’s annual Earth Day celebration, Bon Appétiters put together a colorful station on the sunny outdoor patio.

The Bon Appétit team at Fred Hutchinson broadened their Earth Day education efforts to include the value of composting. Café Supervisor Casey Reece set up two tables on the Seattle campus, one showcasing the compositing capabilities at Fred Hutch and the second featuring a demo on how to use every bit of the ingredients guests purchase and cook.

From basic butchery to root-to-stem cooking, Brian covered a variety of topics in his comprehensive presentation about sustainable food practices. He demonstrated how to properly sauté kale, beet greens, turnip tops, and other greens, and featured key kitchen tools, like the julienne peeler, that help cooks make use of all parts of the vegetable. Tastes of potato-skin chips and fresh fruit gazpacho were eagerly snapped up.

Fred Hutch makes a variety of composting resources available to guests, to ensure that waste is minimized and the overall campus carbon footprint is low. Information centered on ways to compost correctly across campus. Guests stopped by the table throughout the day and discussed single-use items, how to properly dispose of them, and the importance of reducing usage.

Brian also talked about how when using pork from Bay Area vendor Marin Sun Farms, he cooks the whole pork shoulder, saves bones to use in stock, and renders the skin to make chicharrones for a crunchy garnish. — Submitted by Judy Judkins, General Manager

The Bon Appétiters also hosted an interactive demo on how to use all parts of vegetables and meat products in cooking. Everyone who came by appreciated the handouts and discussion, and all agreed that the tables were a great way to celebrate Earth Day. — Submitted

by Carey Drewes-Moore, Operations Manager

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The University of Northwestern Saint Paul’s display focused on composting and eco-friendly living on campus

...WITH CAMPUSWIDE COMPOSTING PLANS AT THE UNIVERSITY OF NORTHWESTERN, SAINT PAUL, MN Students at the University of Northwestern in Saint Paul, MN, teamed up with Operations Manager Chuck Kosek to participate in Earth Week. An interactive display was put together so that students and staff could learn about the campus’s sustainability policies and take away educational materials explaining the benefits of recycling and composting.

Chuck and the Bon Appétit team partner with representatives from the student government and Custodial Manager Jim Rinehart for the University Sustainability Initiative, which plans and implements campuswide sustainable practices such as composting. Together they have made great strides to provide resources to students, such as composting-compliant disposables and organics collection bins. — Submitted by Elliott Meier, General Manager

WASTE NOT, WANT NOT: At Mount Angel Abbey in Saint Benedict, OR, the Earth Day table overflowed with love.

Cook Robert Flemming showed guests an array of bones, peels, and scraps that the team used to create natural caramel color, chips, fiber supplements, and added flavor.

Executive Chef/General Manager Paul Lieggi also led a demo of his team’s no-waste stem-to-root and nose-to-tail cooking that was captured in a wonderful video. — Submitted

by Executive Chef and General Manager Paul Lieggi

PEAS MAY I HAVE SOME MORE: Employees and guests at Cambia Health Solutions in Portland, OR, savored this lovely spring pea risotto as part of Executive Chef Ethan Davidsohn’s vibrant Earth Day menu. The risotto was made with vegetable stock utilizing vegetable tops, stems, and peels; pea shoot tops; and basil. — Submitted by Claire Cummings, Waste Programs Manager

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OTTERBEIN GOES GREEN WITH PAIR OF PLANT-FORWARD EVENTS THE BON APPÉTIT TEAM at Otterbein University in Westerville, OH, collaborated with the university’s Office of Institutional Advancement on events to kick off new campus sustainability initiatives, starting with a vegan tasting. To promote this plantbased dining celebration, Marketing Manager Olivia Miller created posters and stickers that featured Farm to Fork vendors. Custom incentive cards allowed faculty and staff to reward students “caught in the act of being sustainable” by gifting them a card for a free coffee at the on-campus OtterBean Café.

The menu for the tasting featured vegan chicken tenders with ranch dressing and barbecue sauce, a fried cauliflower po’boy with vegan remoulade, vegan chocolate chip cookies, Mexican-style hot chocolate, and watermelon agua fresca. Everything was so tasty that the food sold out! Representatives from the university were thrilled.

For another “Cardy Goes Green” initiative on campus, Earth Festival was held few weeks later. (Cardy the Cardinal is the Otterbein mascot.) Student groups received a grant for Earth Festival, allowing them to order cookout-style food from Bon Appétit for grilling during the event’s open-air resource fair. The Otterbein Animal Conservation Club, SEEDS, Plan-it Earth, and other campus groups took part. Once again, the food was a hit, exposing students to new flavors and new low-carbon ideas.

Marketing & Sustainability Administrative Assistant Luke Hassenpflug and Sous Chef Shawn Gray prepare to serve vegan samples

Submitted by Amanda DeWitt, General Manager

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THE RESTAURANT AT THE GETTY CENTER EXPLORES CROSS-CULTURAL EXCHANGE ON THE PLATE

The Restaurant’s Rembrandt-inspired prix fixe meal is a colorful interpretation of Dutch and Indian cuisines

THE CULINARY TEAM AT The Restaurant at the Getty Center in Los Angeles has been flexing its creative muscles of late with exhibit-inspired prix fixe menus that complement the works of art. The most recent menu focuses on the theme of cross-cultural exchange, as inspired by Rembrandt and the Inspiration of India, an exhibit that explores the Dutch painter’s drawings of Mughal India and examines the flow of art and ideas across time and space.

Restaurant Chef Clare Villasenor’s interpretation of Dutch

present-day Northern India) such as cilantro, while the plating in green, white, and orange nods to the Indian flag. For the lam hutspot, Clare takes the simple Dutch tradition of mashed potatoes with carrots and onions and plates them to invoke the rough brush strokes Rembrandt exhibited in his later works; the potatoes are marbled with carrot purée to mimic how the artist mixed his paint bases with oil. Cilantro-mint chutney and a kadai masala sauce garnish the rack of lamb, to signify Rembrandt’s fascination with Eastern culture.

Restaurant Chef Clare Villasenor meticu- split pea soup: chilled pea soup with cilantro, dill ricotta, lously researched the artist and his work and chile oil before crafting her menu. “After watching several documentaries For dessert, Pastry Chef Joanne Ponvanit fills a stroopwafel (a on Rembrandt, his work, and life, I created the menu to reflect celebrated Dutch waffle cookie) with a chai-spiced caramel and his work’s transition from refined to bold and daring,” she said. pairs it with a mango lassi sorbet served over a coconut crème The resulting meal is a multisensory interpretation of the exhibit’s brûlée. The color palette of the dish mimics the wash Rembrandt pieces and the artist’s techniques, juxtaposing textures and color used on his sketching paper. with bright flavors.

“Rembrandt believed that eloquence does not come with a pretty The menu seamlessly fuses culinary inspiration from both Dutch face,” Clare said, something she learned through her research — and Indian cuisines: the erwtensoep (split pea soup) is a traditional but he certainly inspired these eloquent and beautiful dishes.

Dutch dish infused with flavors from Mughal cuisine (from what is Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager 65 | BRAVO

CHILI COOK-OFF BRINGS FIERY COMPETITION TO WILLAMETTE THE KITCHEN WAS ABLAZE with the spirit of competition at the annual chili cook-off at Willamette University in Salem, OR. Kitchen Supervisor Eric Hilverda, Executive Chef André Uribe, Kitchen Supervisor Anthony Scoma, and the duo of Pastry Chef Alison Pickerel and Catering Chef Kelly Reed showed off their creativity and love of spice with four unique chili dishes.

Guests were invited to sample each submitted dish and vote for their overall favorite. Eric cooked up green chipotle brisket chili, and Alison and Kelly created an Arizona chocolate vegan chili based on Alison’s grandfather’s recipe. André’s “Spicy Death Metal” chili left quite a hot impression, and Anthony’s blue-ribbon smoked brisket chili wowed guests.

The competition and the flavors were intense, but in the end Eric’s green chili captured the majority of the crowd. He was crowned Chili Master of the Year and presented with a pair of deluxe kitchen shears. His chili was featured at the global station during the following week.

Kitchen Supervisor Eric Hilverda’s winning house-smoked brisket and chipotle chili

Submitted by Bonnie Von Zange, Director of Operations

House-smoked chipotle chiles prepared for the cook-off

Eric with his proud mother, Pat Hilverda

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WELLNESS POPS UP AT SAP WILLAMETTE HAS THEIR EYES ON THE PIES

The Bon Appétit team at Willamette University in Salem, OR, harnessed their mathematical genius and culinary creativity for Pi Day. Their enthusiasm for crust and filling grew exponentially throughout the day, which yielded a large set of savory creations.

Melty pizza pies, flavorful quiches, and shepherd’s pie were among the popular plated pies. Local vendor Willamette Valley Pie Company joined the celebration and led a tangential cooking demonstration of their crowd-pleasing hand pies, which were later made available for guests to purchase and enjoy. — Submitted by Bonnie Von Zange, Director of Operations

Regional Nutrition and Wellness Manager Jasmine Chan offered guests an energy-boosting sample Jeff Dunn from Willamette Valley Pie Company shares sweet samples with students

LEAD BY GENERAL MANAGER Melissa Miller and Executive Chef Mikhail Shvarts, the Bon Appétit team at SAP in Palo Alto, CA, invited Regional Nutrition and Wellness Manager Jasmine Chan to host a series of wellness-themed guest engagement events.

Jasmine surprised guests with a hands-on “Make Your Own Date-Cherry Energy Bites” pop-up, and piqued curiosity through free-flowing “Meet the Nutritionist” conversations. SAP employees appreciate being treated to casual chats about eating right.

Submitted by Jasmine Chan, MS RD, Regional Nutrition and Wellness Manager

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A COULIS IDEA FOR SUPERFOODS AT UNIVERSITY OF PENNSYLVANIA PENN CHEFS ROCK THE QUAKER KITCHEN

Started in response to student requests for cooking classes, Penn Dining’s chef-driven cooking demos aim to teach students basic kitchen skills and encourage community building by giving students face-to-face time with chefs. Named for the school mascot, the Quaker Kitchen series also showcases the chef talent on Penn’s campus and allows the Bon Appétit team to utilize the platform to share Penn Dining messaging in a personal and engaging way.

The new peach–chai coulis topping for yogurt is vividly colorful and flavorful

SOME OF THE BEST IDEAS in dining programs come from clients.

When Pam Lampitt, director of business services at University of Pennsylvania in Philadelphia came to the Bon Appétit team proposing to introduce açaí bowls into the self-serve fruit and yogurt bar at the Hill House Café, her goal was to add more variety and color as well as a superfood element to the station. Executive Chef Steven Green liked the idea, and began testing how pure açaí powder mixed with Farm to Fork partner Pequea Valley Farm’s yogurt. But the combination kept falling short.

Chef/Manager Zach Hankins from New College House prepared a pumpkin risotto with Parmesan tuile; Consulting Chef Mitch Prensky and Union Chef Deb Day from English House shared a recipe for an indulgent bread pudding with cinnamon glaze; and Hill House Production Chef Vincent McManus and Campus Executive Chef Christopher Smith walked participants through making an Italian-themed dinner for two. Each participant received a booklet with all the recipes from the chefs, info about techniques, as well as a gift, such as arborio rice and cranberries in a mason jar. — Submitted by Beth Bayrd, Marketing Manager

With input from Pam, the Bon Appétiters found inspiration in incorporating other superfoods beyond just açaí. At first, Steven thought that concocting a variety of fruit-based superfood syrups would be a great way to get the amazing flavors of these superfoods onto the station affordably. Penn’s on-site Registered Dietitian Nutritionist Dan Connolly was in support, but he challenged Steven to skip adding sugar. Leveraging the collective chef–RDN knowledge, the team then came up with the idea to make a variety of fruit-based coulis — a thin purée of fruits or vegetables, used as a sauce — with the different superfood ingredients folded into them.

Taking this idea and running with it, Steven started with three amazing flavor combinations: grape–açaí, mango–chia, and strawberry– flax, and is looking forward to playing with future flavors such as blueberry–açaí, peach–chai, and plum–flax. The recipes also turned out to be extremely simple for the team to execute.

Students are happy to have these trendy, colorful, flavor-packed toppings available to customize their fruit and yogurt bowls all day, every day.

Wooden spoons from the bread-pudding class

Submitted by Dan Connolly, Registered Dietitian Nutritionist

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PENN TEAM SHARES KNOWLEDGE WITH LOCAL COMMUNITY KITCHEN Bon Appétit teams love giving back to their communities, especially when they can support cooking-related enterprises. At the University of Pennsylvania in Philadelphia, Bon Appétiters recently strengthened their ongoing partnership with the Dorrance H. Hamilton Center for Culinary Enterprises (CCE), which felt especially rewarding.

In 2012, Bon Appétit staff consulted in the design and development of the center’s kitchen and commissary space. Since then, the CCE has become one of the nation’s most comprehensive commercial kitchen centers, an engine for creating food-related jobs and businesses. It has given a leg up to many lower-income people who then, in turn, create more jobs within their communities.

Campus Executive Chef Christopher Smith shows a student how to make raspberry vinaigrette; the basil plants were the Italian class’s take-home gift

The Penn team’s collaborations continue with food entrepreneurs who came out of CCE. The team purchases their products for its residential cafés, C-store, retail cafés, and catering program. It offers counsel and expertise to help these young companies succeed in an exceedingly competitive market. Bon Appétit chefs help with scaling recipes and streamlining production, while front-of-house team members offer recommendations on package branding and product merchandising.

On-site Registered Dietitian Nutritionist Dan Connolly recently helped a packed room of entrepreneurs better understand food allergies and celiac disease through a workshop with CCE. Dan went deep with the topic, offering statistics (“one in 25 people in the U.S. has a food allergy”) and critical guidance. “There is no safe level of intake of the offending food,” he said, “and you cannot remove an allergen with any temperature or length of cooking time.” Dan also covered allergen disclaimer statements, the importance of establishing clear lines of communication with food-allergic consumers, and the value of total transparency.

The Bon Appétit team at the University of Pennsylvania looks forward to its continued collaboration with the CCE and to helping bring even more new and innovative food brands to fruition. — Submitted by Dan Connolly, Registered Dietitian Nutritionist

Registered Dietitian Nutritionist Dan Connolly

Hill House Production Chef Vincent McManus oversees sautéeing

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HUMANE SOCIETY TRAININGS SPUR GROWTH OF NEW PLANT-BASED OPTIONS To encourage more plant-based food options in food service worldwide, Humane Society International and The Humane Society of the United States have collaborated on a culinary training program called Food Forward. Bon Appétit has long prioritized plant-based dining options, and Food Forward provides a natural opportunity for chefs to refine their existing vegan cookery skills. Two accounts recently welcomed the chance to host Food Forward trainings on-site.

GOUCHER PLUNGES INTO PLANT-BASED TRAINING

Crab-less “crab” cakes

Aquafaba meringue

Buffalo cauliflower wings

WHEN A STUDENT at Goucher College in Towson, MD, approached the dining team about the Humane Society’s Food Forward Program, the Bon Appétiters immediately sprang into action and scheduled a plant-based food training. They get many of their best suggestions from their students, and this one proved no exception.

Bon Appétiters from Goucher, as well as teams from nearby Bon Appétit campuses Lafayette College, Johns Hopkins University, Gallaudet University, St. Mary’s College of Maryland, St. John’s College, and St. Timothy’s School, gathered to be instructed and inspired by the Humane Society’s Chef-Instructor Al Covelli and Mid-Atlantic Coordinator Regan Karlsen. Over two days, the team members worked through recipes, preparing a variety of dishes ranging from classic comfort foods like cinnamon rolls and

macaroni and cheese to appetizers like crabless “crab” cakes (made with hearts of palm) and Buffalo cauliflower wings. The meringue made from aquafaba (chickpea water, which whips up just like egg whites) was a huge hit!

Goucher Executive Chef Robert Lavoie is looking forward to incorporating many of these ideas and recipes into Goucher’s program, particularly since the college is on the verge of opening a new building on campus for central dining that will include an allergen-free station and heavy emphasis on plant-based foods.

Submitted by Norman Zwagil, Resident District Manager

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VIVINT SMART HOME GIVES CAFÉ A MODERN REFRESH VASSAR TEAM DIVES DEEP INTO VEGAN COOKERY

Left to right: Regional Chef Joshua Southard, Marketing Manager Chloe McCombs, General Manager Alban Newton, Cook Rodrigo Armenta, a temporary worker, Prep Cook Frederico Fernandez, FOH Manager Becki Slade, Executive Chef/Manager Cheyenne Luck, Dishwasher Constance Banhie, Cook Jwan Owens, and Front of House Glen Workman

EXECUTIVE CHEF/MANAGER CHEYENNE LUCK and the Bon Appétit team at Vivint Smart Home in Lindon, UT, recently celebrated the grand reopening of its dining space. Featuring an open concept and newly remodeled kitchen, the café offers five stations including chef’s table and global. A fresh array of daily specials, such as a build-to-order macaroni-and-cheese bar, tossed-to-order salads, and taqueria items like chipotle chicken and tofu fajitas, has thrilled guests, who have responded enthusiastically to their enhanced dining environment.

The reopening featured music, cake, and prizes. Vivint Strategic Operations Manager Jennifer Lengas coordinated the project, and the Bon Appétit team had fun introducing it to guests. The celebration even included a prize wheel, where lucky spinners could win an assortment of edible treats and swag from Vivint Smart Home and Bon Appétit.

Vegan “crab” cakes made with hearts of palm

OVER THE COURSE of two days at Vassar College in Poughkeepsie, NY, Chef Amy Zarichnak and Stefanie Heath, both of The Humane Society of the United States, led a vegan culinary training for 27 members of the college’s Bon Appétit team. Vassar enjoys an active and engaged vegan student population, making the training and recipe development guidance especially practical.

Submitted by Chloe McCombs, Marketing Manager

The training gave Bon Appétiters at Vassar valuable information on how to bolster their vegan offerings. Attendees also received a book with more than 100 recipes for creating nutritious meals for any dining period.

Submitted by Nichole Hoeksema, Assistant Director of Operations & Catering

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HONORS CULINARY ARTS PROGRAM CULMINATES IN COMPETITION AT PACIFIC

The winning dish featured salmon, Asian slaw, and rice with Japanese flavors

FOR THE SECOND YEAR, the Bon Appétit team at University of the Pacific in Stockton, CA, partnered with the Freshman Honors Program to host their annual cooking competition. As part of the program’s Culinary Arts extracurricular requirement, the program holds a competition each semester, challenging students to team up and cook for a group of around 120 guests.

Executive Chef Marco Alvarado led the program with Sous Chef Christopher Rodarte, working with students twice a week for three months to teach various cooking methods and techniques.

The competition then took place on the final day of the program.

Students were challenged to present an appetizer and an entrée to a panel of judges, with time to plan and execute their meals. The judges were Senior Associate Vice President for Student Life Steve Jacobson, Director of Freshman Honors Program Bálint Sztáray, and Bon Appétit Resident District Manager Sia Mohsenzadegan.

Four teams with five students each submitted an appetizer and an entrée. All teams put forward impressive offerings, and ultimately the judges selected a delicious salmon with Asian slaw and rice with Japanese flavors as the winner. Members of the winning team received a basket of cooking supplies plus cookbooks and aprons.

During the competition, students implement the techniques learned from Executive Chef Marco Alvarado and Sous Chef Christopher Rodarte

Marco and Christopher commented on how proud they were of the students’ efforts and recall of their lessons. They look forward to more years collaborating with the successful program.

Submitted by Kaitlyn Futch, Regional Marketing Manager, and Sia Mohsenzadegan, Resident District Manager

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GENESIS WISHES GUESTS A “HOPPY” AMERICAN CRAFT BEER WEEK

A lineup of craft beers that were paired with dishes throughout the week

Guests enjoying Happy Hour during American Craft Beer Week

SAN DIEGO IS A HOTSPOT for craft beer, and the Bon Appétit team at Genesis Kitchen + Drinks was excited to join the festivities during American Craft Beer Week. With help from targeted social media, the restaurant’s week-long menu of special craft beer and meal pairings attracted guests from surrounding companies, hospitals, and labs in San Diego’s biotech hub Campus Point. In addition to attracting new guests, the week provided an opportunity to connect with partners at local breweries.

Executive Chef Kris Wisdom and the team came up with a unique and delicious assortment of dishes, matching each to a beer. Social media posts were created throughout the week, highlighting a different craft beer each day and the pairings of dishes specifically designed to incorporate each one. There was a definite uptick in interest throughout the week, both in online engagement and in the restaurant’s guest count. The team was thrilled with the response, and they look forward to planning more high-engagement special menus and events.

One of the week’s specials, a stout-braised chicken bowl paired with the Next of Kin Golden Stout

Submitted by Sanha Ko, Operations Manager

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HELPING OLD SKOOL CAFÉ PUT ON A NIGHT TO REMEMBER

Old Skool Office Manager and alum Desiree Maldonaldo, chef-alumnus Drew Gaxiola, founder Teresa Goines, and Executive Chef Bradley Zeller inside the newly renovated supper club

OLD SKOOL CAFÉ IS an unusual restaurant. Located in Bayview– Hunter’s Point, a disadvantaged neighborhood in San Francisco, this youth-run jazz-themed supper club is operated through a faith-based violence prevention program that offers marketable employment skills in the restaurant industry to at-risk youth ages 16 to 22. They cook, wait tables, and provide the entertainment.

The nonprofit program was started by a former corrections officer and unstoppable force named Teresa Goines, who ran the program out of her house for years. Ninety-two percent of the program’s attendees have earned high school diplomas, and 13 have started college since 2010.

Bon Appétit CEO Fedele Bauccio met Teresa through Golden State Warriors President and COO Rick Welts, and instantly wanted to help. Old Skool Café was in the middle of a renovation to reconfigure its cramped space to allow it to serve more

customers, and Fedele brought in interior designer Gordana Jordanovska, who has worked on several Bon Appétit projects.

She helped find the perfect speakeasy bar, and decorated an intimate private dining area as well the new performers’ balcony erected over the main entrance.

For Old Skool’s grand gala to celebrate the renovation and raise funds for the program, Teresa decided to thank the Warriors and Bon Appétit for their support by making Rick and Fedele the guests of honor, along with local matriarch Dorris Vincent, a board member of the San Francisco Housing Development Corporation, who was honored as a community hero. The Old Skool Café team worked with the Bon Appétit team at University of San Francisco to pull off the dinner for the Great Gatsby–themed gala. Old Skool Café Executive Chef Bradley Zeller and three Old School Café youth — Tobias, Elijah, and Kevin (last names withheld

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Executive Chef Joe DeBono (in white) welcomes Old Skool Executive Chef Bradley Zeller (far left) and youth members Tobias, Elijah, and Kevin to the University of San Francisco kitchen

Warriors President and COO Rick Welts and Bon Appétit CEO Fedele Bauccio were honored by Old Skool Café for their generous support of the nonprofit

The group works on appetizers for the next day’s gala

Salads being prepped for Old Skool’s gala

by preference) — went to the USF kitchen the day before the gala to prep ingredients with Executive Chef Joe DeBono and Resident District Manager Micah Cavolo.

short ribs, and shrimp and grits, and an array of mini dessert treats including pecan pie cheesecake, all went off without a hitch.

“Working in the kitchen — it’s something I can see doing for a lifetime,” said Kevin in a video that Old Skool Café shot of the prep work and shared on Facebook.

Joe and his team were at Old Skool Café bright and early the next day to help Old Skool get ready, along with USF Director of Catering Dannie Stanton, who helped marshal Old Skool’s army of servers — all dressed in Roaring Twenties finery — and made sure the event went smoothly. Santa Clara University Executive Chef Mike Brinkmann and Executive Sous Chef Maurice Vallejo also assisted. The menu service, with entrée choices of West African peanut butter stew (a staple on Old Skool Café’s menu), beef

When it came time to present the awards, Fedele surprised everyone by calling Rick back up to the stage — and brought down the house when he said that Old Skool Café would have a presence at the Warriors’ new Chase Center arena opening next year.

“I’m only where I’m at because someone gave me the opportunity and opened that door,” Joe said in the Old Skool video. “I think it’s wonderful that Old Skool is providing those opportunities. It pays homage to the kitchen. The kitchen can provide many, many things in life.

Submitted by Bonnie Powell, Director of Communications

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CELEBRATING CIW FOR FARMWORKER AWARENESS WEEK

General Manager Andrew Generalao shows off the Farmworker Awareness Week information table at a Silicon Valley corporate account

Founding CIW member Lucas Benitez with Bon Appétit CEO Fedele Bauccio in Immokalee, FL, in 2009

COALITION OF IMMOKALEE WORKERS CAMPAIGN STRENGTHENS AND BON APPÉTIT SIGNS ON 2000: During 235-mile march for Dignity, Dialogue, and a Fair Wage, farmworkers carry 12-foot Lady Liberty statue on their shoulders (see 2017).

2001: Campaign for Fair Food forges alliances among farmworkers, consumers, and major corporate buyers to combat farmworker exploitation.

2001-2007: CIW harnesses student activism and initiates series of fast food restaurant boycotts, driving powerful corporations to raise farmworkers’ wages an extra penny per pound of tomatoes.

2009: CIW informs Bon Appétit that their tomatoes come from Florida.

Three months later, top Bon Appétit leaders fly to Immokalee, where they vow to stop buying tomatoes unless labor conditions improve.

Bon Appétit becomes first food service company to sign onto Fair Food Agreement, integrating fair wage minimums, worker empowerment stipulations, and grower incentives.

The Washington Post covers Bon Appétit’s landmark decision.

Compass Group — Bon Appétit’s parent company — becomes proud CIW partner.

In honor of the 25th anniversary of the Coalition of Immokalee Workers (CIW), Bon Appétit dedicated its companywide 2018 Farmworker Awareness Week promotion to highlighting the work of this groundbreaking advocacy organization. Founded in 1993 in Immokalee, FL, CIW has pushed for fair labor practices by forging strategic alliances among farmworkers, produce growers, and retail buyers including Bon Appétit. It has been recognized for its work with the Presidential Medal for Extraordinary Efforts to Combat Human Trafficking, a James Beard Leadership Award, and many other accolades.

Bon Appétit teams around the country set up information tables with three posters telling guests about key moments in CIW’s impressive 25-year history, and social media teams posted the series of milestones.

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COLLEGE OF IDAHO SCREENS DOLORES

For Farmworker Awareness Week at the College of Idaho in Caldwell, ID, the Bon Appétit team teamed up with the Community Council of Idaho and the college to present a free screening of the documentary Dolores, followed by a panel discussion. Directed by Peter Bratt, Dolores tells the story of Dolores Huerta, one of the most important activists in American history. As a cofounder with Cesar Chavez of the first union for farmworkers, Dolores led a relentless fight for racial and labor justice, becoming one of the most defiant feminists of the 20th century.

The event began with a reception, catered by Bon Appétit, to which guests were encouraged to bring a long-sleeved shirt, bandana, or pair of work gloves for donation to local farmworkers. Then the film was screened, followed by a panel discussion about the continued struggles faced by farmworkers. Panelists included Community Council of Idaho CEO Irma Morin, American Civil Liberties Union of Idaho Executive Director Leo Morales, and Department of Labor Monitor Advocate Dunnia Aplicano.

LUNCH WITH A SIDE OF AWARENESS AT RGA: At Reinsurance Group of America’s headquarters in Chesterfield, MO, guests were greeted with the CIW milestones at the entrance to the café. — Submitted by Thomas Dixon, General Manager

The team enjoyed supporting such an educational event that really raised people’s awareness of this challenging job and the mostly unrecognized people on whom the nation depends to harvest our food. — Submitted by Crystal Rideau, General Manager

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STORYTELLING | BONNIE POWELL, DIRECTOR OF COMMUNICATIONS

WORKING FOR GOOD “Surveys of Millennial, Gen X, and Boomer workers show that we all have something in common: We want more than a paycheck from our employers. We want to feel like we are doing something that matters.”

A

few months ago, as I stood in the headquarters of the Coalition of Immokalee Workers (CIW) in Immokalee, FL, looking at all the colorful protest signs and memorabilia, I felt strangely happy. I was intensely aware of the joy that comes in being part of something far-reaching, with an impact much bigger than one could make alone.

It’s a feeling that I know many other Bon Appétiters share.

I had been invited to Immokalee as part of a tour organized by Compass Group for its various subsidiaries. We were there to walk the famous tomato fields and hear from CIW leaders about how our companies could do even more to support their efforts, such as helping them bring fair treatment and justice for farmworkers harvesting different crops in other states.

But my path to this moment began long ago, nine years earlier.

OUT OF THE BLEACHERS AND ONTO THE FIELD In April 2009, I was a freelance writer, food-politics blogger, and editor of Edible San Francisco. I followed sustainable food news — including farmworkers’ rights — closely through dozens of RSS feeds. (Anyone remember those?) I read a Washington Post article about the groundbreaking agreement that Bon Appétit Management Company had signed with CIW. CEO Fedele Bauccio and Maisie Ganzler (now our chief strategy and brand officer) had gone to

Founding CIW member Gerardo Reyes Chávez (second from right) and other CIW members (far left and right) talked about CIW’s history and progress to a group of Compass visitors including Joe Flamm, executive chef of Levy’s restaurant Spiaggia (and Top Chef 2018 winner), and a friend. In the background is the CIW co-op store, which sells staple foods to farmworkers at close to cost instead of the exorbitant rates charged by nearby markets.

Immokalee to see for themselves the conditions for tomato pickers. Together Bon Appétit and CIW drafted a strict set of fair labor standards for growers governing the treatment of the workers who harvested their tomatoes. Bon Appétit would buy only from those growers who signed the code of conduct.

ed to create an in-house communications position, Maisie called me. There were very few corporations I would have even considered leaving journalism for, but I could see that Bon Appétit was special. The company’s track record of using its purchasing power to make significant changes in the food system was exciting to me.

The growers “can do the right thing, and our 5 million pounds of business can go to them,” Fedele told the Post. “Or they can let the tomatoes rot in the fields.”

I knew on my very first day of work that I had made the right choice. My first meeting was with Maisie and people from United Farm Workers, Oxfam America, Farmworker Justice, and others. Everyone had traveled there to discuss forming what would later become the Equitable Food Initiative (EFI), a consortium of major food buyers (including Bon Appétit), growers, farm-

I was impressed enough by Bon Appétit’s bold action to write a blog post about it.

Fedele and Maisie read what I wrote, and a little over a year later, when they decid-

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farmworkers was one of the reasons he was willing to come work for Bon Appétit.

In college, as a member of the Student/Farmworker Alliance, Regis University Executive Chef Glenn Babcock worked with the Coalition of Immokalee Workers

worker groups, and consumer advocates.

Back then, we were talking about various food-safety programs and how these standards might be integrated. EFI has now certified more than two dozen farms in the U.S. and Mexico that have adopted standards ensuring a dignified livelihood for farmworkers, a stable and professionally trained agricultural workforce for growers, and safer and more sustainable food for retailers and consumers.

As I told Maisie later that day, I felt like I had gone from sitting in the nosebleed seats with binoculars, trying to make sense of the action on the field for readers, to standing on the sidelines helping to call the plays. My job would still be to tell stories,

but I would now be part of the team of people who were actually making changes, on a large scale. I was practically giddy.

A COMPANY WITH A PURPOSE Fast-forward to spring 2018. It was Farmworker Awareness Week across the United States, and on my way to Immokalee, I stopped off in Denver to visit Regis University. Chatting with Executive Chef Glenn Babcock, I learned that back in 2001, when he was a student at a Florida university, he had been a member of the Student/Farmworker Alliance and had actually helped CIW organize a few protests!

Glenn told me that he had been wary of becoming a “corporate chef,” but that the company’s vocal support for justice for

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He’s not alone. Bon Appétit’s leadership in so many areas — Farm to Fork purchasing, sustainable seafood, animal welfare, responsible antibiotics use, Low Carbon Lifestyle, and food waste — helps attract new workers to the company every day.

When we announced the news that we were banning plastic straws companywide (see page 10), dozens of Bon Appétit employees responded via email and Facebook with excited encouragement. (Clients and total strangers did, too!) Chefs and managers who participate in Healthy Kids in the Bon Appétit Kitchen classes with children of guests or with local schoolkids rave about the experience, and many then go out into their communities to spread food literacy through their own versions of the program.

Surveys of Millennial, Gen X, and Boomer workers show that we all have something in common: We want more than a paycheck from our employers. We want to feel like we are doing something that matters.

Bon Appétiters are lucky that our dayto-day jobs are in the service of something that’s both immediately meaningful — feeding guests a healthy, responsibly sourced meal — and has long-term impact on our communities and our planet. We get to bring our values to work, and to put them to work.

FOUNDRY & LUX’S LABYRINTH GARDEN PROVIDES LUSH RESPITE

Executive Chef Darryl Bell incorporates ingredients from the labyrinth garden in daily menu specials, like this pea and garden custard with beer-battered trumpet mushrooms, pea tendrils, crispy shallots, cherry tomatoes, and Foundry & Lux garden greens

THE COVE AT OYSTER POINT, a new corporate development in South San Francisco along the Bay, can be a daunting blend of ongoing construction combined with the ever-present 30-mileper-hour bay “breeze.” Yet at the heart of The Cove sits Bon Appétit’s Foundry & Lux, a peaceful respite from the daily hustle and bustle, which has become a favorite neighborhood hangout.

An edible garden shaped like a mini labyrinth encourages guests to pause and contemplate the seasons before they head inside to enjoy creative meals from Executive Chef Darryl Bell. Rows of fresh chives and oregano share space with less traditional items like Vietnamese coriander and purple mizuna, while bees and hummingbirds work to pollinate the miniature eggplants.

This juxtaposition of nature and major construction was partially what inspired this space, designed by urban farming design company Farmscape and DES Architects in 2016. Dawn Jedkins of DES had already created the interactive outdoor landscape (which includes space for pingpong, bocce, basketball, and lounging), and Lara Hermanson of Farmscape wanted to provide a surprising transition zone between the parking lot and The Cove. The goal was to give guests a sense of entering a protected place and an opportunity to warm up their senses before enjoying some seriously good food.

Inside the restaurant, Darryl creates farm-fresh meals every day, like sage spaetzle dotted with fresh herbs and vegetables from the garden. Garden produce always inspires the house salad with a tangy tarragon vinaigrette over fresh garden greens and radishes.

But the greenery doesn’t stop at the plate — guests are surrounded by an interior garden as they dine. Towering dracaena and ficus plants purify the air, while the salad bar features a green wall dripping with pothos and cordyline. Lime and forest-green accents in the interior design amplify the sense of a natural refuge.

Learning from Bon Appétit’s urban gardens at STEM Kitchen + Garden and the Garden at AT&T Park (also maintained in partnership with Farmscape), Lara developed an expertise growing food in cool, foggy, windy conditions. Despite these challenging growing conditions, the gardens thrive due to some unexpected help. The reflective light thrown off surrounding buildings substitutes for direct sunlight. Plus, the consistent human traffic scares off some garden annoyances such as birds, which can decimate a lettuce crop (the Garden at AT&T Park has “scarecrows” in abundance: 40,000 screaming Giants fans). The Farmscape team works closely with Bon Appétit’s chefs to make adjustments to what is grown, passing over crops like cherry tomatoes that can’t tolerate wind

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FOUNDRY & LUX ADDS DROP-OFF CATERING

As more and more tenants move into the new office spaces in The Cove, South San Francisco’s newly developed biotech hub, the Bon Appétit team at Foundry & Lux has seen an opportunity to expand their catering operations outside the restaurant’s walls.

Their new drop-off catering program offers breakfast items such as a bagel and gravlax platter, with all the fixings, and assorted pastries; lunch options including seasonal chef’s salads, entrée platters, and wood-fired pizzas; and snack offerings like truffled popcorn, edamame hummus, and deviled eggs. Executive Chef Darryl Bell has created a seasonal menu highlighting bright flavors that parallel the Foundry & Lux in-restaurant experience. They even offer assorted beverages, including beer and wine.

The edible labyrinth at Foundry & Lux

“With so many requests for drop-off catered breakfasts and lunches from the neighboring buildings, drop-off catering was an easy move for us,” says Catering Manager Michelle Tejada. The Foundry & Lux team is currently exclusively elevating the office meals of tenants around The Cove, but hopes to expand the catering to-go program to all of the neighboring biotech companies in South San Francisco soon.

Green onions growing in the labyrinth garden

and fog. Instead, they grow items like pineapple guava, shadeloving aji peppers, blueberries, and kale of all stripes.

“I love watching people approach the Foundry & Lux labyrinth for the first time. As they speed-walk from the parking lot, they catch sight of the garden and begin to slow; a smile creeps across their faces. Inevitably they ask us if all of this is edible [it is], does it all get used by the restaurant [it does], and finally, if Farmscape is hiring [we are],” says Lara. “That’s how I know the garden has fulfilled its mission and that I’m sending people into Foundry & Lux ready to eat!”

The bagel and gravlax platter is one of Foundry & Lux’s popular new drop-off catering options, along with personal quiches and croissants

Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager, and Lara Hermanson, Principal at Farmscape

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OPENING INNOVATING IN CHARLOTTE WITH BECO SOUTH

Entrance artwork puts the BECO–Bon Appétit partnership front and center

SOUTHEASTERN BON APPÉTITERS WERE excited to open the company’s first café in Charlotte, NC: Innovation Bistro, in partnership with BECO South. BECO South manages Innovation Park, which brings together local entrepreneurs and national and global enterprises “who have chosen to create their extraordinary” at the 200-acre campus. Formerly an iconic IBM R&D campus, the site was extensively redeveloped by BECO South and now offers 2 million square feet of office, flex, call center, warehouse, and data center environments coupled with a notable array of amenities.

The café itself underwent a full demolition and renovation. Bold entrance artwork and designs throughout the café feature co-branding (“Innovation Bistro Brought to You by Bon Appétit”), a testament to the depth of the partnership. Open for breakfast and lunch service, Innovation Bistro serves 1,500 to 1,700 guests per day. With new global, classics, and pizza stations, the offerings have generated considerable buzz.

Executive Chef Toby Pace’s plentiful vegan and vegetarian options — such as roasted portobello mushroom, red onions, and red peppers with spinach and avocado mayo on a baguette, and broccoli and sunflower seed salad with dried cranberries, carrots, red onion, and creamy apple cider dressing — have been received especially enthusiastically, with expressions of thanks flooding in via the cafebonappetit.com website immediately.

Submitted by Jennifer McGann, Regional Marketing Director

The Innovation Bistro opening team, back row, left to right: Senior Cook Duane White, Grill Cooks Zachary Carpenter and Jose Mendoza, Deli Cook Jermone Jackson, Senior Cook Curtis Freston, and Executive Chef Toby Pace. Front row: Deli Cook Crystal Mcfadden, Cashier Shanese Moore, Salad Cook Tambria Horton, Catering Lead Kyndra Haithcox, and Cashier Emma Wallace.

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KAUFFMAN FOUNDATION’S FOOD RECOVERY EFFORTS BENEFIT LOCAL CHARITY

Catering Operations Manager Julia Swanson and Catering Supervisor Danae Smith hand off Kauffman’s recovered food to a Kansas City Community Kitchen volunteer

BON APPÉTIT MANAGEMENT COMPANY has committed that by the end of 2018, at least 80 percent of locations will be Food Recovery Verified, meaning they regularly donate their excess edible food to nonprofits focused on fighting hunger in their community.

The Bon Appétit team at the Kauffman Foundation in Kansas City, MO, has been working with NourishKC to donate excess food and beverages recovered from the café and conference center.

In just a few months since setting up the partnership, the team at the Kauffman Foundation — led by program lead Catering Operations Manager Julia Swanson and Catering Supervisor Danae Smith — recovered about 300 pounds of food for NourishKC. Bulk proteins and sides, pastas and potato salads, fruit salad, cookies and bars, and canned and bottled beverages are among the most frequently recovered items.

Because of this partnership and others like it throughout Kansas City, NourishKC has to purchase less than 10 percent of the ingredients it needs to serve nearly 150,000 healthy meals annually at its Kansas City Community Kitchen. This allows it to invest more in its core programs, including the Culinary Cornerstones Training Program and Hunger Summits Initiative, designed to give everyone in the community access to healthy food and to empower individuals to move beyond the barriers of poverty with dignity.

Being able to directly benefit the local Kansas City community has been hugely gratifying for all involved in the partnership. It’s the very definition of a win-win.

Submitted by Stacy Glazer, General Manager

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REFLECTIONS | CARY WHEELAND, SENIOR VICE PRESIDENT

30 FOR 30 “Perpetual optimism is a force multiplier.”

W

hat does success look like? It is always about engaged, passionate people who care for the brand and for each other, who think of providing a safe workplace as a primary goal, and who know that every person plays an important role in the company.

connects us all and creates community.” — FareStart (a culinary job training program in Seattle)

I recently celebrated my 30th anniversary with Bon Appétit — half my life. What follows are 30 guiding quips, quotes, and principles, many of which were shared with me and most that I have shared with others over the years, along with some thoughts on what has made — and still makes — Bon Appétit special for me.

10. Two great books: Leadership Is an Art by Max DePree and Start with Why by Simon Sinek. Both deal with aligning people to a company’s culture; within Bon Appétit, that is about Living the Dream.

9. Cary’s Favorite Quotes #9: “Pleasure in the work produces excellence in the product.” — Aristotle

11. Compass Group: For 16 years, it has been a great marriage.

Great people, great partners. The Dream continues!

1. The Bon Appétit Dream: Best vision statement ever dreamt.

2. Ovarb: We are all storytellers, and each one of us has a Bon Appétit story that can be told. In 2001, as we grew, I felt we needed a vehicle to communicate with our regional employees so they understood their part in the Bon Appétit story, that they were part of something larger than themselves. Ovarb (Bravo backward) was born.

3. Stay humble: When the size of our ego exceeds the size of our brain, an awful lot can go wrong.

4. A quote on my wall: “We cannot sell out to convenience and keep our competitive edge.” — Bob Rall, District Manager 5. Personal mantra: “Perpetual optimism is a force multiplier.”

— Colin Powell 6. 10@10: One of the most important elements of our culture, offering an opportunity to message our programs, our menus, and our goals.

7. Sustainability: The word has become ubiquitous. Many other companies claim it, but often that lake is a mile wide and an inch deep. At Bon Appétit, it is core to who we are.

8. A great food statement to live by: “The act of coming together and sharing a meal is one of the most ancient and basic human activities — and it is at the core of the human experience that

12. Cary’s Favorite Quotes #12: “Humility, like darkness, reveals the heavenly lights.” — Thoreau 13. Do: Always use a steamer (or the grill) for flour tortillas.

14. Don’t: Ever use lightweight Dominion flatware. Seriously — our guests deserve better!

15. GSD (Get Stuff Done)!: One of the most important skills a manager can have is the drive to get stuff done.

16. Focus: True professionals stay focused on the successful accomplishment of their mission. They do not shy from the difficult tasks at hand.

17. Concentrate on a few things and do them well: Establish priorities. Become known as dependable. People should trust your ability to complete the task.

18. Learn to solve problems: Problem solving is a sign of maturity.

Always be thought of as a problem solver or part of the solution — if it’s the other way around, that’s a losing situation.

19. Understand how great managers manage: With a clear mind, a cheerful disposition, a discreet mouth, a humble spirit, and keen judgment.

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20. Take the high road: Remember, the snake always ends up getting eaten by the eagle.

21. Be responsible: Take responsibility for your personal growth and development, and look for opportunities to better yourself — and the company, as a result.

22. Avoid mediocrity: This is the drive that allows us to flourish above the rest of the industry. Many can live with being just OK; we cannot!

23. Innovate: High-performance people don’t just cope with change. They cause it.

24. Don’t believe the hype, especially your own: Once a person begins to exhibit a strong belief in their own press clippings, their value to the organization dissipates exponentially.

25. Seek first to understand, then to be understood: In my view, the most important of Covey’s Seven Habits.

26. Be enthusiastic: Maintain a positive attitude. Be action oriented and get stuff done; those who do this as a matter of course become known for it.

27. Communicate, communicate, communicate: Surprises test trust.

28. Be responsive: Always, always, always reply to email and voicemail posthaste.

29. Stay cool under pressure: The harder the problem, the more severe the crisis will be. This is where we earn our money — as well as our reputation!

30. Finally: Things are not always as they seem: Do the work, drill down, and get the facts!

MAKING A DIFFERENCE: My daily goal for these past three decades, as we have grown bigger and bigger, has been to find ways to keep Bon Appétit feeling small. I wrote the following in the cover story for Ovarb, our regional newsletter in 2001, and it holds true today: Isn’t it great to know you are part of something very special? We own a distinction in the marketplace that very few companies ever attain. We are held in esteem by clients and competitors. Why? I believe we hold this designation because our culture allows continual evolution — we don’t stand still. We are successful, not because of any one, but because of everyone. Bon Appétit is not the same company it was yesterday and it will be a very different company tomorrow. To be successful, one must enjoy the ride, not fear it! ...I believe within Bon Appétit, we have a very special opportunity and challenge to be the very best we can be, and I believe our people expect this. Each of you, in every position within the company, is a leader of some type. As such, you should grab for the opportunities and challenges that present themselves and go for it with vigor.

Thanks for being the type of people that take responsibility and are willing to give your very best. Your commitment to making a difference is what is making Bon Appétit the most revered company in the industry.

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REFLECTIONS | BARRY H. COREY, PRESIDENT, BIOLA UNIVERSITY

THE KINDEST TABLE: A DECADE’S REFLECTION OF BREAKING BREAD AT BIOLA “With food as the backdrop to our gatherings, we decelerate from our busy pace so that we can be kind in spirit, with an invitation to others to sit with us and partake of delicious food, and be an encouragement while passing the salt.”

I

n the whirlwind of our daily activities on Biola University’s campus, we see the pleasure of fellowship and the delights of the table as signs of God’s grace and goodness to us.

Over the last 10 years, I have enjoyed Bon Appétit’s culinary offerings with countless Biola University students, parents, grandparents, staff, faculty, guests, and donors. Whether that was serving Thanksgiving dinner with my wife, Paula, at Café Biola, hearing students’ stories over lattes at Heritage Café, or enjoying a picnic lunch for the community on the lawn, Bon Appétit has facilitated a variety of spaces for people to pause and be refreshed by a key ingredient for a vibrant community: good food.

A kitchen is like a canvas that invites the creation of masterpieces. Though culinary art is among the few works of human artistry that vanish within hours of their creation, such hospitality warms conversations and knits people together. Kindness naturally shows up over a gracious meal, and hospitality often looks like sitting around the same table, breaking down the differences that divide us and listening to each other’s stories. With food as the backdrop to our gatherings, we decelerate from our busy pace so that we can be kind in spirit, with an invitation to others to sit with us and partake of delicious food, and be an encouragement while passing the salt.

For nearly three decades, Bon Appétit has faithfully served our campus with excellence, and I’m grateful for their exceptional culinary offerings that bring us together around the kindest table in meaningful and lasting ways.

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ON THE ROAD WITH HEALTHY KIDS

Vivint - Provo Executive Chef Ted Mathesius and Vivint - Lehi Executive Chef Giuseppe Randazzo (center) teamed up for two Healthy Kids classes with Vivint employees’ children

HEALTHY KIDS IN THE BON APPÉTIT KITCHEN continued to spread vegetable love and food literacy across the land to hundreds more kids, including this group of Vivint employees’ children in Provo, UT. (An additional class followed for the Vivint campus in Lehi.) Executive Chefs Ted Mathesius and Giuseppe Randazzo led the mini chefs in taste-testing kumquats and rainbow cauliflower, making avocado pico de gallo (with kids chopping tomatoes and bell peppers and squeezing the avocado flesh out of the skin), and eating the rainbow in the form of fruit kabobs. Cooking

is always more fun when it’s colorful — and performed in an extra tall chef hat!

You can find this photo and new ones from Healthy Kids classes on the Bon Appétit Instagram stream every other Monday. Tagged #MotivationalMonday and #BonAppetitHealthyKids, the posts are meant to inspire Instagrammers to help the kids in their lives be more adventurous eaters.

Submitted by Hannah Schmunk, Manager of Food Education for Children

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These other Bon Appétit partners welcomed their first — or second or third! — Healthy Kids in the Bon Appétit Kitchen class during the second quarter of the year:

Adobe - San Francisco, Adobe Lehi, Colorado College, Columbia Sportswear, Education First, Hampshire College, Hillsdale College, Johns Hopkins University, Ewing Marion Kauffman Foundation, Medtronic, Mills College, Pacific Union College, Petco, The Presidio, Roger Williams University, St. Edward’s College, Target, Twitter, and Vivint - Lehi.

BON APPÉTIT TESTS ‘WORLD’S FIRST PORTABLE, CONNECTED GLUTEN SENSOR’

The Nima Gluten Sensor uses testing pods to check for the presence of gluten in food quickly and safely

ACCORDING TO THE Celiac Disease Foundation, approximately one out of every 100 persons worldwide is affected by Celiac disease and another 2.5 million Americans are undiagnosed. For those with gluten and wheat sensitivities, prolonged ingestion of gluten may cause permanent gastrointestinal damage that leads to malabsorption and vitamin deficiencies. Providing safe dining options requires careful attention to food handling — any ingredient that passes through the kitchen must be verified to be made without gluten-containing ingredients and not be exposed to cross-contact during the production process.

University campuses across the country are accommodating a growing number of students with intolerances and life-threatening food allergies. For many students, this is their first time away from home making their own food choices. Many do not know how to cook and must rely on school officials and their food service team to help them safely navigate dining options.

A new startup based in San Francisco called Nima has invented what it calls the world’s first portable, connected food sensor.

Bon Appétit’s Director of Nutrition and Wellness Terri Brownlee recently led a team that partnered with Nima on a pilot project to use Nima Gluten Sensors in five dining facilities at a large East Coast university campus.

HOW IT WORKED Paid student ambassadors were recruited to assist in front-ofhouse food sample testing during peak dining periods. Not all the students personally followed gluten-free lifestyles, but they participated in a mandatory pre-study meeting to learn about celiac disease, gluten intolerance, foods that contain gluten, and how to use the Nima sensor. Student ambassadors checked out the devices from the cafés and recorded their results. Students were asked to test all foods that naturally do not contain gluten, not

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THE RESULTS A total of 839 tests were completed (591 student tests + 248 dietitian tests). Of the 220 foods sampled that were labeled as MWGCI, only 11% (26 samples) indicated trace gluten was present.

None reported a high gluten level. Of the 333 foods samples that were not labeled MWGCI but didn’t contain obvious sources of gluten, 277 were found to be without detectable levels of gluten; 38 samples were excluded as they were conducted on obvious sources of gluten such as a regular bagel or noodles.

Beyond the testing, Nima was able to provide comparison information from their database. The percentage of gluten found during this study (around 11%) is much lower than the average 30% positives the Nima team sees in their collected data from existing device users. Nima representatives said that this indicates that Bon Appétit’s standard precautions and best practices are helping to mitigate the risk to guests.

Other important findings: Self-serve areas had higher gluten presence than made-to-order stations run by chefs. Gluten was more likely to be present later in the meal period than at the beginning of service (both lunch and dinner). The largest café location also had the highest percentages of gluten presence.

NEXT STEPS

just menu items marketed under “Avoiding Gluten.” They were also asked not to test foods that were obvious sources of gluten, like bagels or chicken-noodle soup.

Separately, back-of-house testing using the Nima sensor was completed by Bon Appétit’s residential dietitian to validate Bon Appétit’s gluten-handling practices. The campus runs an Avoiding Gluten program where meals made without gluten-containing ingredients (MWGCI) are prepared in-house and served at cafés.

During the study, if gluten was found in any of the foods marketed under the “Avoiding Gluten” program, an emergency protocol was triggered. Students were instructed to alert the manager when gluten presence was found in these foods, and the manager then would remove the food item from service to indicate that it did not meet the Avoiding Gluten standards.

The case study has proven to Terri’s team that Nima could be a useful tool to have available to guests and more importantly to ensure that Bon Appétit’s food-handling practices measure up to quantifiable standards. Even with a rigorous food allergen management program, some cross-contact still existed, especially in self-service areas and later in service periods. Nima was able to help identify the sites where there is the most risk and where practices need further review. The company noted that heavily trafficked café areas may warrant increased attention and dedication. Because of this, separate protocols should also be established for students who require gluten-free meals for medical reasons versus those who are living a gluten-free lifestyle.

Terri and her team are currently exploring ways to incorporate the Nima Gluten Sensor into the company’s food allergen awareness program. If you are interested in being a part of the next testing phase, contact her at terri.brownlee@bamco.com.

Adapted from case study by Nima and Terri Brownlee, Director of Nutrition and Wellness

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EVENTS IN BRIEF

COLLEGE OF IDAHO CHEERS SPRING WITH SLIDERS The Bon Appétit catering and culinary teams at the College of Idaho in Caldwell, ID, invited faculty and staff to enjoy a basketball-themed happy hour in celebration of March Madness and the upcoming spring break. Guests sipped on sparkling mojitos and micheladas while enjoying an assortment of upscale happy hour snacks, including spicy Buffalo chicken dip, turkey sliders on “basketball” buns, Cajun shrimp and avocado cups, and banana dessert shots with an edible basketball-themed garnish. Also on the menu were a sweetand-salty popcorn mix and individual crudité cups with chipotle dip, both of which were a slam dunk with the crowd.

It didn’t matter which team one was rooting for (or for no team at all!). This event provided a perfect opportunity to engage with the campus community, whether over sharing in a love for food, watching basketball, or playing a round of beanbag toss.

— Submitted by Ashley McKinnon, Catering Manager

Sweet-and-salty popcorn mix

Turkey sliders on basketball buns created with a food-coloring marker

The College of Idaho Facilities team enjoying March Madness

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EVENS Baker Student Committee (left to right, students Rachel O’Grady, Kayla Holman, and Hannah MaHaffey) cuts the first slice with Resident District Manager Dawn Sajdyk

JUST DROP IT, SAYS MIT Vanguard University’s catering event setup for the special luncheon, which included Executive Chef Aide Castaneda’s custom cowboy honey-chocolate cake

VANGUARD GOES ABOVE AND BEYOND FOR A SPECIAL LUNCHEON Vanguard University in Costa Mesa, CA, offered a special lunch in appreciation for people who supported the recent upgrades to the university’s Lyceum Theater. After attending the period Western musical Seven Brides for Seven Brothers, the donors enjoyed a flavorful menu featuring caprese salad, citrus-brined turkey, mashed potatoes with gravy, and Southern-style green beans. For dessert, Executive Chef Aide Castaneda created a honey chocolate cake, each slice topped with an edible cowboy hat made from a chocolate-dipped potato chip, a peanut butter cup, and a licorice rope.

Associate Director of Development Julie Johnson sent a heartfelt note of gratitude to Aide, General Manager Katy Cvitanich, and Assistant General Manager Jeremy Glennon, noting “There were so many words of praise and glowing remarks about the food, decor, and yes...that cake! Your support and partnership in making the food so delicious and festive for this event added to the amazing experience every guest enjoyed at the luncheon.” — Submitted by Jeremy Glennon, Assistant General Manager

For more than 40 years, students at Massachusetts Institute of Technology (MIT) in Cambridge, MA, have marked the last day to drop spring classes with an event known as the Baker Piano Drop.

They actually throw a non-working piano off the roof of the Baker House, an MIT resident dining café and dorm.

This year, the Bon Appétit team joined in the fun to show their appreciation for MIT students, faculty, and staff by bringing together local vendors and hosting an outdoor food fair along the Charles River. The spread included Farm to Fork vendor High Lawn Farm’s fresh ice cream and cold milk, Pierce Bros. Coffee’s made-to-order espresso drinks, Top Shelf Cookie’s Boston lager chocolate-chip cookies, and This Haiti’s house-made hot sauces.

The star of the show was an 8-foot piano cake supplied by local bakery LaMarca and Sons. Students gathered around the cake to take pictures and eagerly waited as the Baker House Student Committee cut the first slice.

The piano was dropped mid-afternoon in a grand display, at which point students collected the fallen pieces of wood, keys, and strings to preserve as keepsakes. Then the group fell upon Bon Appétit’s grilled cheese sandwiches, leaving not a crumb.

— Submitted by Vered Tomlak, Marketing Manager

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EVENTS

Professor of History and Co-Director of the John Muir Center W.R. Swagerty, Resident District Manager Sia Mohsenzadegan, and Sustainability Director Jessica Bilecki get into the Muir spirit

PACIFIC HONORS NATURALIST JOHN MUIR WITH ANNUAL BIRTHDAY CELEBRATION Each year during April’s Sustainability Month, Sustaining Pacific and the Bon Appétit team at University of the Pacific in Stockton, CA, join forces to celebrate the birthday of John Muir, a ScottishAmerican known as the “Father of the National Parks.” (He’s also known as the father of sustainability in California.)

Student Matthew Kim’s intricately decorated egg won Most Creative

ENGAGING MUNSON WILLIAMS STUDENTS’ CREATIVITY Students at the Munson Williams Proctor Arts Institute in Utica, NY, showed off their creative “eggs-pertise” in an Easter egg decorating contest. Participants picked up eggs to take home and design using paints, paper, and unconventional crafts.

To honor Muir’s contributions, an annual birthday celebration is held at the DeRosa University Center, complete with a John Muir cutout for photo ops. The team even serves Muir’s favorite treat, a traditional Scottish fruit-and-almond cake known as Dundee cake.

Pacific is home to the John Muir Center, established in 1989 to foster a closer academic relationship between the university and the larger community of scholars, students, and citizens interested in regional and environmental studies. The university also houses Muir’s papers in the library’s Holt-Atherton Special Collections.

— Submitted by Sia Mohsenzadegan, Resident District Manager

The finished eggs were brought back to Palate Café to be judged by the Bon Appétit team. Winners were selected in three categories — Most Creative, Most School Spirit, and Most Original — and walked away with a $50 Visa gift card. All decorated eggs were later displayed in the café for students, faculty, and staff to admire.

For another contest, Cupcake Wars, the Bon Appétit team challenged student-competitors to create unique cupcakes utilizing a secret ingredient — vanilla wafers.

A variety of materials and ingredients were provided for the “under the sea” theme, including frosting, gummy candies, and marshmallows. Participants channeled their creativity to submit an array of cupcakes ranging from marine life to seascapes in the categories of Creative Decorating, Best Use of Secret Ingredient, and Best Overall. The cupcakes were judged by Café Manager Jeffrey Nayda, and the winners again received $50 Visa gift cards — in addition to getting to consume their creations afterward!

— Submitted by Alycia Schick, Marketing Manager

New uniforms for crew members of the Symphony, Royal Caribbean’s newest ship

ROYAL CARIBBEAN CALL CENTER GETS A TASTE OF LIFE AT SEA Royal Caribbean International recently launched a new ship, the Symphony. To drum up excitement at the company’s call center in Springfield, OR, the Bon Appétit team at the Thunderbird Café created a few specials to highlight the new ship’s food venues.

With menu items ranging from sweet pork barbacoa tacos to blue-crab macaroni and cheese, the sales team promoting dining packages to the ship’s clientele could enjoy a taste of seafaring life without ever leaving land. — Submitted by Jason Rosvall, Chef/Manager

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EVENTS

A St. Patrick’s Day plate piled high with corned beef, potatoes, roasted cabbage, carrots, and a lucky cereal treat

Nonalcoholic Irish green-apple spritzers

VIVINT SOLAR GUESTS LUCK OUT WITH ST. PATRICK’S DAY FEAST At Vivint Solar in Lehi, UT, Executive Chef Efrain Mejia kicked off the St. Patrick’s Day celebration with something even better (and tastier) than a pot of gold at the end of the rainbow — a delicious spread! In addition to featuring a festive menu that included corned beef, potatoes, roasted cabbage, carrots, and a lucky cereal treat for dessert, the Bon Appétit team kept the holiday fun going by offering a nonalcoholic Irish green-apple spritzer created by Sous Chef Dereq Da Costa. — Submitted by Chloe McCombs, Marketing Manager

The Vivint Solar leprechauns, left to right: Barista Moroni Oteo, Deli Cook Amelia Allen, Sous Chef Dareq Da Costa, Entrée Cook Richard Blanco, Barista Alejandra Schumann, Dishwasher/Driver Nick Harter, and Chef/Manager Efrain Mejia

UBER DRIVES INTO THE BLUE ZONE On the heels of National Nutrition Month, the Bon Appétit team at Uber in San Francisco invited Regional Nutrition and Wellness Manager and Registered Dietitian Jasmine Chan to talk about “Blue Zones + Better Eating” to a café full of Uber employees. The Blue Zones® refer to five regions around the world that are home to some of the world’s healthiest and oldest people — Loma Linda, CA, in the United States; Ikaria, Greece; Okinawa, Japan; the Ogliastra region of Sardinia, Italy; and the Nicoya Peninsula of Costa Rica. They eat a diet of mostly plants, and incorporate low-intensity movement into their daily lives; family and community are central to their belief systems; and they maintain a sense of both faith and purpose. They have some of the lowest rates of cardiovascular disease, cancer, and Alzheimer’s disease.

Superfood bowls ready to feed hungry omnivores and vegetarians alike

At the special lunchtime pop-up, guests enjoyed a catered lunch featuring plant-forward, Blue Zones–themed superfood bowls with spinach, tomatoes, quinoa, wild salmon, and edamame. Takeaway tips empowered guests with ideas for how to optimize their wellbeing and longevity. — Submitted by Jasmine Chan, Regional Nutrition and Wellness Manager

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EVENTS Bon Appétiters at Petco, VR Green Farms, and San Diego Rescue Mission at the tailgate barbecue

PETCO HELPS SAN DIEGO MEN MARK MAJOR MILESTONE

Local baker Ashley Brentnall (third from left) poses with her cupcake students

Joining forces with community partners to celebrate others in the community through food is always a joy for Bon Appétit teams.

The men of the San Diego Rescue Mission recently completed a two-year growth program that took them from homelessness, to re-entering the workforce, to maintaining lasting housing. Bon Appétit’s Farm to Fork partner VR Green Farms of San Clemente, CA, and its nonprofit arm, called Farm Chefs to Home Plate, worked with the Bon Appétit team at Petco in San Diego to celebrate the men’s achievements in a very special event.

Chef/Manager Victoria East and her team donated the food and labor for a tailgate barbecue at Embarcadero Marina Park North, which the men enjoyed before the Padres-Cardinals game at Petco Park. Many had never been to a professional baseball game, making the experience extra memorable. The menu featured andouille sausage with sautéed trumpet mushrooms and sweet onions; Angus burgers with sriracha aioli and house-made pickles; and house-made kettle chips with the Petco Café’s supersecret “chip dust.” — Submitted by Victoria East, Chef/Manager

EDUCATION FIRST STUDENTS BAKE THEIR CAKE AND EAT IT, TOO Learning is so much sweeter when it involves cupcakes. Students who joined a special baking demonstration hosted at Education First’s Crave Kitchen in San Diego certainly thought so! The Bon Appétit team invited Ashley Brentnall, chef-owner of local artisanal bakery Petite Astorias, who supplies much-loved croissants and pastries to the café. Amy offered simple tips and step-by-step instructions for making chocolate cupcakes with buttercream frosting from scratch. Students learned to make cake batter, as well as key baking facts, such as how hot water helps chocolate bloom, and the importance of sifting powdered sugar used for frosting.

Ashley received enthusiastic questions about her work and the desserts she makes at her bakery. The students were constantly moving and working diligently throughout the session, showing particular excitement when it came time to pipe frosting onto the cupcakes. The finished product was a batch of decadently rich and moist cupcakes, which all enjoyed together at the end of the demonstration. — Submitted by Sanha Ko, Operations Manager

GROVE CITY’S IMPOSSIBLE BURGER SLIDERS WIN IMMEDIATE FANS The Impossible Burger debuted at Grove City College in Grove City, PA, to an overwhelmingly positive reception. The vast majority of guests who sampled the meaty-tasting (but entirely plant-based) burgers said they would purchase one.

Impossible Burger sliders ready for sampling

At the Gedunk, the retail operation, the Bon Appétit team offered a lunchtime Impossible Burger tasting on Study Day for students and campus retail customers. The team turned 20 pounds of bulk Impossible Burger “meat” into 160 sliders. Students could dress up their burgers with three varieties of house-made aioli, including chipotle, basil pesto, and sriracha. The sliders went fast! The team fielded a lot of questions and enjoyed the positive feedback.

Of the 100 completed tasting surveys, 89 respondents indicated they would purchase Impossible Burger if it were offered at the Gedunk retail operation. Starting this fall, they will be serving the Impossible Burger. — Submitted by JonErik Germadnik, General Manager

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EVENTS

The Passover treats at Oath

Target’s Marketing Agency Summit breakfast featured lox with cage-free eggs and avocado on grilled French bread with olive oil

TARGET IMPRESSES MARKETING AGENCY PARTNERS The Café Target team at Target Plaza in Minneapolis partnered with the company’s marketing department to host top marketing agency partners for a daylong summit and awards program, providing top-notch food and beverage experiences throughout the day.

Breakfast included avocado toast selections, among them a version with cage-free eggs and lox, along with fresh berries and sweet and savory scones. (Blueberry-almond scones were a particular hit.) Bon Appétiters served a variety of sandwiches and salads at lunch, including a roasted beet salad with micro greens, feta, toasted hazelnuts, and cider vinaigrette. Kombucha was a popular beverage, as the event highlighted both trends and wellness. The Café Target team received enthusiastic feedback on all its food and drink offerings, with special accolades for the team’s high level of professional service. — Submitted by Kathy Vik, Operations Manager

Bakery 350’s Carrot Day cupcakes

OATH SWEETENS ALL HOLIDAYS Executive Chef Carrie Pearl and the Bon Appétit team offered a variety of house-made kosher treats to guests during Passover at Oath in Sunnyvale, CA. Everything from grape juice and apple juice to assorted macaroons, matzo crackers, and jams were presented in the café. Guests expressed their appreciation for the time and effort put into providing kosher options for the holiday.

Meanwhile, on International Carrot Day, the team rooted through their produce to create a beautiful carrot gnocchi with rabbit sugo, and worked with Bakery 350 Executive Pastry Chef Ian Farrell to bring in delicate carrot cake cupcakes that were a fan favorite.

— Submitted by Samantha Reyes, Director of Operations

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EVENTS Manager Grecia Valdiviezo and Operations Manager Jessica Tramp put the finishing touches on the delicious dessert bar

MOMS FEEL THE LOVE AT ADOBE LODGE More than 250 guests gathered in the Adobe Lodge at Santa Clara University for Mother’s Day. The annual brunch celebration is open to all families and community members in Santa Clara, CA. Outdoor seating was set up in the scenic, historic Mission Garden for the event. Bon Appétiters helped show the love for moms

with a beautiful buffet and fun family activities. The bountiful brunch spread included made-to-order omelet stations, traditional brunch entrées, a waffle station, and a carved meat station.

Everyone enjoyed a sweet dessert bar, as well as the event’s colorful variety of family festivities. — Submitted by Kaitlyn Futch, Regional Marketing Manager

STUDENTS JOIN MOONLIGHT MADNESS AT WASH U Students at Washington University in St. Louis are no strangers to studying at odd hours. So when Bon Appétiters hosted the second semester Moonlight Breakfast event, students were up for it — literally!

The Moonlight Breakfast, a biannual all-campus event including many university groups, takes place at the end of the semester to encourage students to take a much-needed break from studying.

More than 700 students flocked to the cafés, where traditional breakfast dishes, pastries, and an assortment of fruits were offered to all guests. The event was held in two locations to ensure that students from both ends of campus had access to the spread.

Members of the WashU police department volunteered as cooks and servers, and representatives from offices across campus also helped serve the influx of students.

Members of the WashU police department serving students during Moonlight Breakfast

The WashU Dining team enjoyed interacting with students throughout the night, and they offered words of encouragement for completing exams. — Submitted by Rob Staggenborg, Marketing Manager

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EVENTS The Huntington team, left to right: Special Events Coordinator Emily Arteaga, Special Events Support Michael Reyes, Operations Manager Marly Erickson, General Manager Sarah Geana, Marketing Manager Rebecca Farraj, Special Events Operations Supervisor Timothy Orona, and Administrative Assistant Rae Christensen

MOMS GET VIP TREATMENT AT THE HUNTINGTON Always looking for new ways to go the extra mile for their guests, the Huntington Hospitality team hosted several stunning brunch events for Mother’s Day at The Huntington Library, Art Collections, and Botanical Gardens in San Marino, CA. In addition to an impressive spread of housemade breakfast and lunch fare in the openair garden court, the team coordinated new additions like an elevated service option in a private VIP area, sushi rolls made to order, and a beautiful floral arch photo opportunity.

Everything from the food, grand decorations, and exclusive stations closed out the spring holiday season on a high note.

An empty lobby is transformed into a modern and intimate VIP area with elevated table service

Guests raved about the quality of the food, attentive service, and the unique dining ambiance that the team achieved. — Submitted by Hannah Katalbas, Director of Marketing Cook Daisy Garcia presents a plate of sushi rolled to order

and Social Media

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CHEF WARS HEAT UP AT GENENTECH

The winning dish by Chefs Todd Terwey and Stephan Lee: Seared black cod, wilted baby kale, and orange-pasilla relish over a carrot-apple purée

THE BON APPÉTIT CHEF WARS at Genentech has become a highly anticipated annual tradition for team building and friendly competition.

This year, 12 café chefs and sous chefs from the South San Francisco, CA, and Oceanside, CA, campuses sharpened their knives, then split into pairs (selected at random), and were challenged to create one entrée featuring local black cod and at least two ingredients from the Imperfectly Delicious Produce (IDP) program. The flavorful produce ranged from mandarin oranges to bibb lettuce and cremini mushrooms.

The competition was fierce. The judges — Bon Appétit Senior Vice President Cary Wheeland, Bon Appétit District Manager Steve Ganner, and Genentech Senior Benefits Analyst Sharon Cerini — all agonized over their decision. The dishes were evaluated on four criteria: taste, originality, presentation, and overall relevance to the IDP program.

Bon Appétit District Manager Steve Ganner, Genentech Senior Benefits Analyst Sharon Cerini, and Bon Appétit Senior Vice President Cary Wheeland taste the dishes

Six creative entrées were submitted and tasted, and ultimately Café Chefs Todd Terwey and Stephan Lee were crowned the winners for their seared black cod with wilted baby kale and a mandarin orange– pasilla chile relish over carrot-apple purée. The coveted prize? Immersion circulators — and bragging rights!

Submitted by Jenem Martin, Executive Chef

The Bon Appétit at Genentech contestants celebrate another successful Chef Wars event

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DEMOS SPARK HEALTHY EATING DISCUSSIONS AT GENENTECH

The Bon Appétit team hosts dozens of cooking demos annually at Genentech in South San Francisco, CA. Some are requested team-building events, while others are held quarterly for the general guest population. During each session, a Bon Appétit culinarian leads a step-by-step cooking demonstration and provides health and wellness tips to groups of up to 30.

Regional Wellness and Nutrition Manager Jasmine Chan led a Healthy Filipino discussion with Genentech’s FACT group (Filipino Americans Coming Together). Jasmine shared information about how small changes and choices can make a large nutritional impact, then answered questions about healthy cooking methods, such as baking versus frying.

Jasmine and Executive Chef Jenem Martin were invited to present at other Bon Appétit campuses, to share wellness information and engage guests with their cooking demonstration.

All the attendees have expressed their appreciation for the demos, as well as the opportunity to ask questions of both a registered dietitian and a chef in an intimate setting. — Submitted

by Jenem Martin, Executive Chef

Executive Chef Jenem Martin leads a cooking demo at Genentech’s South San Francisco office

Regional Wellness and Nutrition Manager Jasmine Chan led the Healthy Filipino discussion with Genentech’s FACT group (Filipino Americans Coming Together)

Jenem and Jasmine present to employees at SurveyMonkey

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CROSSROADS CAFÉ WELCOMES REINVENTED FARM TO FORK PARTNER IT’S NOT EVERY DAY that a sixth-generation livestock farmer shifts gears so completely from meat to plants, but Healthy Hoosier Oils founder Mark Boyer did just that.

Mark recently hosted Jordan Hall, Bon Appétit’s executive chef at the Crossroads Café (serving a Carmel, IN, corporate campus) on a visit to his farm in Converse, IN. He told Jordan how he and his family of longtime cattle farmers wanted to rethink their business after Mark’s father survived a heart attack but would not change his eating habits. Mark decided to look into ways he could help improve his father’s health through food.

Viewing the family farm from this perspective, Mark realized it was teeming with natural sunflowers and rapeseed, a relative of canola also called oilseed rape. Learning that both these items produce healthy oils, Mark’s new plan took shape. Now four years in, his business producing Healthy Hoosier Virgin Sunflower Oil, Canola Oil, and a sunflower and canola blend is thriving. The family grows, harvests, processes, bottles, and delivers their oils to customers with pride and a commitment to sustainable practices.

As a new Bon Appétit Farm to Fork partner, Healthy Hoosier provides Crossroads Café with all three oil varieties for use in the café. Jordan and his team use these oils in dressings, for sautéing, and as finishing oils.

The oils are also featured at the salad bar, where guests can help themselves.

Submitted by Kecia Tatman, Operations Support

Healthy Hoosier Oils founder Mark Boyer and his daughter Hannah, who represents the seventh generation on the family farm

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OPENING TESLA DRIVES INNOVATION AT SLEEK NEW CAFÉ

The Tesla Dumbarton Circle Café opening team

TESLA’S FIRST FULL-SERVICE CAFÉ, Dumbarton Circle Café in Fremont, CA, has opened to great fanfare. It joins Tesla’s Page Avenue location, which is already part of the Bon Appétit family and serves administrative and manufacturing employees. The campus for the 1,400 administrative employees is brandnew; even the two existing buildings were thoroughly rebuilt. The Bon Appétit team, led by District Manager Arbee del Rosario and General Manager Jeremiah Han, worked side by side with the construction team until opening day.

Guests are thrilled with their new café and its dining options, regularly offering feedback that they love coming to work — to eat! The build-your-own performance bowls, with

their choice of protein (tofu, prawns, chicken, or lentils), grains (brown rice, bulgur, quinoa, or farro), greens (spinach, spring mix, or baby kale), and vegetables (broccoli, edamame, sweet potato, mushroom, carrot, cucumber, cauliflower, radishes, asparagus, and/or Brussels sprouts) are a popular favorite. Ever curious, guests have a special affinity for the Impossible Burger, which has been enormously popular.

Thanks to the self-pay kiosks, the Tesla employees can enjoy zippier checkout as they avail themselves of the breakfast, lunch, and coffee bar service. Clearly open to innovative offerings, they can’t wait to see what new menu items the staff comes up with every day.

Submitted by Ashley Paradiso, General Manager

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HILLSDALE’S NEW CAFÉ WINS ENTHUSIASTIC RAVES DURING THE LAST SIX WEEKS of the spring semester, students at Hillsdale College in Hillsdale, MI, were able to enjoy Café Fresco, a new grab-and-go location based in Kendall Hall, an on-campus classroom building. The location was opened in order to ease foot traffic to the main café between class periods, and to provide a solution for students unable to make it to lunch due to tight class schedules.

The Bon Appétit team worked tirelessly to transform a small alcove into the bustling new mini mart, complete with its own rotating menu. They tested the popularity of various menu offerings in a soft opening before the more official launch in the new academic year.

The steady increase in foot traffic at Café Fresco has somewhat eased congestion in the Knorr Family Dining Room. The new offering also captures swipes from students who might typically skip lunch.

Student feedback has been overwhelmingly positive. Hundreds of students have begun stopping by Café Fresco daily, enjoying entrée sandwiches, salads, composed sides, and desserts. Each student soon had a favorite selection. David Stone ’18 loves the mixed-berry parfaits (as does basically every other student!).

Lydia Seipel ’18 is a huge fan of the blackand-blue salad, made with grilled flank steak and house-made blue cheese dressing, and the caprese side salad. Reagan Cool ’20 hails the salads, too: “I love the salads. They have a lot of toppings and are always fresh. Sometimes salads are disguised comfort foods, but I appreciate that they are always fresh and light.” She gives the spicy Thai chicken salad particularly high marks.

Beautiful composed salads ready to eat anywhere

Students agree that it suits their hectic schedules perfectly. The Hillsdale Collegian editorial staff published their Weekly Opinion as an open thank-you to Bon Appétit for opening Café Fresco, pointing out that students will always find one thing or another to complain about, but this

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new dining option is a real solution: “Bon Appétit made it easier to get a nutritious lunch in the midst of our busy schedules, and we should acknowledge the hard work that made it possible.”

Submitted by William Persson, Marketing Manager

GETTING CREATIVE WITH COLD BREW

Cold brew has taken Hillsdale College in Hillsdale, MI, by storm.

Starting in the spring, AJ’s Café brought back cold brew coffee from beloved Michigan vendor Zingerman’s Coffee Company, featuring it in unique specials to highlight the season. Hashtags #drinklocal and #pursuingcaffeine helped the drinks bubble up on social media.

Jolted by the popularity of an Anti-Valentine’s Day special at Jitters (“cold-hearted” cold brew with vanilla cream), the Bon Appétit team reintroduced cold brew in an assortment of flavors, including vanilla cream and coconut cream.

The highlight may have been the extra special vanilla lavender crafted press, with house-made lavender simple syrup, vanilla syrup, and cold brew — shaken with the guest’s milk of choice.

Student workers enjoyed making them as much as guests enjoyed drinking them! — Submitted by William Persson, Marketing Manager

A vanilla-lavender cold brew special

Taking a moment before indulging

House-made coconut cream cold brew

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COLBY TEAM’S MEANS TOUR LEADS TO A VERY GOOD END

Joe Schmalzel (left) answers questions from Colby Organic Farmers and Gardeners Association students

Looking out from one of the MeANS tilapia tanks

ON A DREARY, COLD DAY in Hinckley, ME, a group of Bon Appétiters and Colby College students stepped with relief into a warm and brightly lit greenhouse belonging to the Maine Academy of Natural Sciences (MeANS).

Joe sells lettuce every week to Colby, where it finds its way into the Dana and Foss Café salad bars. Beyond efficiently producing lots of food, Joe also mentors seven students who work with him in the greenhouse, teaching them the ins and outs of food production and the basics of running a business — skills they’ll be able to carry with them for a lifetime. He encourages them to take on special projects, too, with one student creating distinct genetic variations in the tilapia through breeding, another experimenting with growing rare herbs.

Housed within Good Will-Hinckley, a charitable organization, MeANS is the first public charter high school in Maine, and Good Will-Hinckley’s foremost program.

Tasked with introducing students “to careers in farming, forestry, sustainability, alternative energy and other related fields,” MeANS has always successfully incorporated agricultural education into its curriculum. But it’s only recently that the school has become a hotbed of campus farming — so much so that Joseph Schmalzel, the school’s staff farmer and food educator, recently became a Farm to Fork vendor, partnering with Bon Appétit at nearby Colby College in Waterville, ME. To learn more from Joe about the school’s farming program, Fellow Peter Todaro, who oversees the company’s Campus Farmers initiative, joined Bon Appétit at Colby General Manager Marietta Lamarre

and Colby Organic Farmers and Gardeners Association (COFGA) students for a field trip to MeANS. During the summer, Joe maintains a large outdoor garden, instructing students on how to grow produce sustainably, caring for the soil and yielding a variety of fruits and vegetables without the use of conventional pesticides. Throughout the winter, he operates a closed-loop, soilless indoor aquaponics system in the heated greenhouse.

Joe created the aquaponics system from scratch, fitting together piping and stringing up grow lights to create what is now an extremely impressive operation. The system he created cycles nutrients from fish tanks containing 240 tilapia at a time to row upon row of greens, peppers, and herbs, their roots suspended in a shallow medium of coconut husks and fish-tank water. By recycling what otherwise would be wastewater into the crop production system, Joe explained, he’s providing the plants with nutrient-rich food without having to spend money on water-soluble nutrient mixes.

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It’s this mission of empowering his students that led him to create a relationship with the Bon Appétit at Colby team. By the time the group finished up the tour, an additional collaboration had occurred: The COFGA students had made fast friends with Joe, and planned to come back on their own to begin volunteering soon. This newfound friendship is an excellent example of the way that Bon Appétit’s Farm to Fork partners often experience deeper connections with the communities they grow food for and serve.

Submitted by Peter Todaro, Fellow

SCIENCE, INDUSTRY, AND TEAMWORK SHINE AT OMSI’S GALA BON APPÉTITERS FROM half a dozen accounts came together for this year’s annual Oregon Museum of Science and Industry (OMSI) Gala fundraiser in Portland, OR, helping the museum raise more than $1 million to support youth science education.

Marissa Dyess, Director of Catering at Theory at OMSI, began planning this year’s event three months in advance, and worked tirelessly to ensure that the evening went off without a hitch.

The Theory team had help from all over the Pacific Northwest region, including University of Portland, Reed College, George Fox University, Mentor Graphics, Columbia Sportswear, and Friendsview Retirement Community, to prep and execute the cocktail reception and multicourse plated dinner for 550 hungry guests.

Deviled eggs with bourbon-maple candied bacon

Every detail was in keeping with the gala’s Prohibition-era theme. Cocktails including a smoked old-fashioned with burnt orange peel and a French 75 lent a speakeasy feel, while subtle touches like gold-rimmed plates and Edison light bulbs created a Roaring ’20s ambiance.

Guests enjoyed passed appetizers such as deviled eggs with bourbon-maple candied bacon, and modern takes on classic American dishes, like tofu Waldorf salad in a Belgian endive cup, before being seated for dinner.

The culinary team, led by Theory’s new Executive Chef Beth Lafond, absorbed lessons from previous years to make service seamless: Instead of trying to fire 550 entrées à la minute in the small satellite event kitchen, they offered a simple yet elegant entrée course of braised

OMSI chefs put a spin on classic American dishes, like this Waldorf salad with tofu served in Belgian endive cups

pork osso bucco with a red wine demi-glace and garlic, and bacon-braised greens.

“The team spirit was amazing leading up to the gala and it set the tone for the evening,”

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said Theory General Manager Seth Raye.

“The event itself was beautiful, and many guests said this was the best OMSI gala they had ever attended!”

Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

REACHING OUT TO KNOX STUDENTS

BY THE END OF Knox College Executive Chef Joe Peterson’s class on souped-up salads, students at the Galesburg, IL, campus were already asking what they might learn during the next class!

Joined by Bon Appétit Fellow Shira Kaufman and Knox Sustainability Director Debbie Steinberg, an intimate group got hands-on instruction in making a nutrition-packed salad. Kicking off the lesson with a refresher on knife skills, Joe demonstrated how to chiffonade herbs, slice carrots without ever letting the blade leave the cutting board, and chop greens properly. The students also learned how mustard and other emulsifiers help bind a good dressing, and how to salvage often-discarded plant parts (such as radish greens) for garnish and stock.

As everyone enjoyed the delicious, freshly made salad, students asked Joe questions about his experience as a chef and his favorite meal to cook.

Knox Student Farm Manager Christina Zolper in one of the high tunnels

Executive Chef Joe Peterson led a class of Knox students in making salad

Some of those greens for the salad came from the Knox Farm, which boasts beautiful beds of kale, peas, arugula, and squash.

Less than 8 years old, the farm was born out of a collaboration between Knox students, professors, and the college’s sustainability council. From its modest beginnings as a 15-by-75-foot plot, it now has two season-extending high tunnels, and grows more than 1,500 pounds of produce

for Bon Appétit per year. To highlight the Knox Farm and show students where some of their food comes from, Debbie and Shira joined Farm Manager Christina Zolper at an “interrupter table” in the dining hall, featuring fresh-picked radishes that they offered students.

Submitted by Shira Kaufman, Fellow

KNOX PARTNERS UP FOR RAMADAN MEALS

It’s a special honor to help guests celebrate a religious holiday.

The Bon Appétit team at Knox College in Galesburg, IL, worked with Director of Spiritual Life Monica Corsaro and Islamic Club leaders Shayan Nadeem and Iesha Said to develop a special meal service during Ramadan, to help students honor this holy time of year. Each iftar (late-evening meal) was served buffet style in a dedicated event room so students could gather to break their daylong fast, pray, and then dine together.

Executive Chef Joe Peterson and visiting Albion College Executive Chef Ken Dixon had requested that students share their favorite recipes from home. The resulting beef and green bean stew, spicy beef pepper pot, tandoori chicken, Middle Eastern lamb stew, house-made falafel, and other dishes were delicious and greatly appreciated.

On the last evening of board meals — Ramadan stretches into the middle of June — Shayan shared feedback: “As our time

Islamic Club leaders Shayan Nadeem and Iesha Said (far left and far right) with visiting Albion College Executive Chef Ken Dixon and Knox Director of Spiritual Life Monica Corsaro

Guests enjoy dining together during the late-evening meal as they celebrate Ramadan

together is coming to an end, I would like to take this opportunity to thank everyone who has been of any help on this amazing journey. We couldn’t have done this without you all.

You definitely made everything easier for us.” — Submitted by J. Mark Daniels, Interim General Manager

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OATH SPREADS THE SPIRIT ON TAKE YOUR CHILD TO WORK DAY SHOWING YOUR CHILD WHERE you work is always fun, but even more so when there’s delicious food to sample together!

For Take Your Child to Work Day at Oath in Sunnyvale, CA, more than 450 children and 300 parents enjoyed an informational career panel, a bouncy house, face painters, games, a dance contest, and some special food offerings.

The Bon Appétit team created whimsical food stations that were available throughout the day to guests and their children.

For breakfast, there was a build-your-own pancake station, and grilled hamburgers and hot dogs for lunch with a colorful selection of fresh fruits and vegetables. What caught most children’s eyes, however, were the ice cream sundae bar and popcorn bar with sweet and savory toppings!

Bon Appétiters show children how to roll out dough for the pizzas

There was also a special featured event in which children and their parents were invited to participate in a hands-on pizzamaking class led by Executive Chef Carrie Pearl, dubbed Cooking with Carrie. Carrie and Sous Chef Valeriy Borodin, Lead Pizza Cook Roxana Preza, and Pizza Cooks Anthony Alcazar and Marisa Castillo taught guests how to roll out their house-made dough for the pizzas, and they customized each pie with favorite toppings.

Submitted by Samantha Reyes, Director of Operations

The Bon Appétit team, left to right: Executive Chef Carrie Pearl, Lead Pizza Cook Roxana Preza, and Pizza Cooks Marisa Castillo and Anthony Alcazar

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FROM THE FELLOWS | CLAIRE KELLOWAY

A FELLOW’S FAREWELL “From every person I learned something new that deepened my understanding of our complicated food system; I know that I will continue to absorb all these lessons long after my last day.”

I

remember driving through the woods of Maine on my third week as a Bon Appétit Fellow, riding past the famous growing site for Johnny’s Selected Seeds on my way to tour a small tofu maker who was selling locally grown and crafted tofu to Colby College. This was after a week of visiting a local coffee roaster, a slaughterhouse, and a gristmill, and all I could think was “I cannot believe I get to do this — and that I get paid to do this.”

When I accepted the Fellowship, I knew I would be traveling to colleges, to raise awareness about issues in the food system and meet with student food organizers like myself. But early on, I quickly realized the Bon Appétit Fellows program is so much more.

I never could have foreseen all the opportunities I would have to play a tangible role in the company’s mission, from establishing food recovery programs and enrolling new local farmers, to speaking in city hall and studying the logistics of local sourcing.

Now that I am wrapping up my final projects and visits, I still feel the same sense of awe and gratitude that I did cruising through Kennebec County that early August morning. Awe at all I have been able to be a part of, and gratitude for having been given this opportunity and trusted to take it on.

Over the past two years, this lifelong Minnesotan has traveled all across the uncharted territory of the East Coast, plus Ohio!

From Skowhegan to Savannah, I have been fortunate to explore completely new landscapes and regional foodsheds, and learn from almost every stakeholder in the food system along the way. I never would have guessed that working for a food service company would put me at the crossroads of so many sectors in the food system, but the Fellows program opened (often literal) doors into farms large and small, produce houses, processing plants, nonprofit offices — and, of course, many, many kitchens.

From every person I learned something new that deepened my understanding of our complicated food system; I know that I will continue to absorb all these lessons long after my last day.

One of the remarkable things about the Fellows program is that I get to share all that I learn about our company and the food

system with the students we serve. Over the past two years I’ve had the opportunity to speak to more than 1,200 people in classes, sustainability committees, club meetings, student government hearings, and more. I’ve been able to tie food systems issues into topics I never would have considered, like environmental economics, communications, geology, and even German philosophy. Seeing the look on students’ faces when they first learn that 40 percent of food in the U.S. is wasted, or helping a student organizer better understand what it really takes to make their mission a reality, has reinforced my belief in the power of transparency and of stories to create food systems change.

Which is why I am excited to continue meeting with food professionals and telling their stories as the lead researcher and reporter for the newsletter Food & Power, where I will shed light on how monopolization and economic concentration impact food producers, consumers, and entrepreneurs. When I think about the biggest barriers to creating a more regenerative and responsible food system, I am deeply concerned by the concentration of decision-making power among a few powerful players. However, working for Bon Appétit has given me hope in the ability to disperse this power and leverage consumers’ growing interest in food to grow a new, more equitable food economy.

Fellow Claire Kelloway on a Farm to Fork visit

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FROM THE FELLOWS | CAROLINE FERGUSON

MOVING ON IN THE FOOD ECOSYSTEM “Nobody knows everything there is to know about food, but every single person has their own personal connection to food and is, in their own way, an expert.”

T

wo years ago, I woke up to a call from Bon Appétit Management Company’s strategic initiatives manager, Nicole Tocco Cardwell. I was enjoying a rare morning sleeping in — this was back in my baking days, when starting work at 4 a.m. was the norm — and was barely awake when she asked me if I wanted to join Bon Appétit’s Fellows team.

It took me a while to realize I wasn’t dreaming. Bon Appétit wanted to expand the team by one person, Nicole explained, and they wanted that person to be me. My mind was racing as she apologized for the short notice: I’d have to wrap up my current job and be on a cross-country flight in just a few weeks.

sations. Now when I give a guest lecture to a class, I have to rein myself in from trying to share every single thing I’ve learned with students — to their occasional chagrin, I’m sure.

I’ve also become more comfortable with admitting when I don’t know something. That’s the beauty of the food world: It’s literally and figuratively an ecosystem. Nobody knows everything there is to know about food, but every single person has their own personal connection to food and is, in their own way, an expert. It’s one of the only things we all have in common — and still, two years later, the most inherently interesting topic I can think of.

Perhaps the best thing about this job, though, is that it has helped me uncover new dreams. In many ways being a Fellow provides a bird’s-eye view of the food system. We never know what we’re going to encounter on a campus, so we have For my first day at work, I flew to Maine to help Fellow Caroline Ferguson sharing quick pickles to educate ourselves broadly about many different issues, from food waste to food insecurity to with an opening at Colby College; I feel like I with Emory University students in Atlanta haven’t come back down to Earth since. Like any job, the fellowship farmworker justice. I can’t think of a better way to dive into an has had its challenges, but I still constantly pinch myself at what industry and figure out what you’re really passionate about. an amazing opportunity it has been. The West Coast’s vibrant, eclectic foodsheds have blown me away, from the incredible team First and foremost, this job has affirmed that working in food is my at Huerta del Valle in Ontario, CA (a Pitzer College supplier), who calling, and that the young field of food systems reform is thriving are working to provide gardening space to Latino immigrants in and full of potential. I’ve also felt myself drawn to food education, the Inland Empire, to Port Townsend, WA’s Cape Cleare Fishery, as I have experienced time and time again the power of connecting which delivers their sustainably caught salmon to many Seattle- people to the food they eat and empowering their food choices. area teams and the community via a human-powered SalmonCycle. I’ve also never quite shaken my love of the culinary world and I have felt privileged to travel around the country talking to the working hands on with food. So now, two years after that fateful wonderful people who are doing the slow, incremental, dedicated phone call, I’m taking everything I’ve learned and starting a new work it takes to reform our food system. dream job: manager of communications at the Healdsburg SHED, a modern grange in California’s wine country that’s designed to bring One of the greatest gifts of this job is the confidence it has instilled us closer to the way we grow, prepare, and share our food. in me to participate knowledgeably in these conversations and to trust in what I know. Though I started the fellowship with a bad I couldn’t be more excited to start my new chapter, or more case of impostor syndrome and a fear of tough questions from grateful to Bon Appétit for teaching me so much over the past students, before long I found myself savoring challenging conver- two years.

It wasn’t even a question for me. The fellowship was my dream job — I accepted, and have never looked back.

1 09 | BRAVO

THANK YOU, BON APPÉTIT

... FOR PROVIDING MADE-FROM-SCRATCH, MADE-WITH-LOVE, QUALITY FOOD REGIS UNIVERSITY, DENVER

An associate professor (and regular diner) at Regis University recently sent along a thoughtful letter to General Manager Letina Matheny-Leix and the Bon Appétit team at Regis detailing the many reasons he is thankful for their work: Letina, I have been on the faculty at Regis since 2004, and I have spent much of life at universities across the country either as a student or professor.

Throughout that time I regularly eat at their cafeterias (since I am not much of a cook, and I love to have food prepared for me). As you know, I am a regular diner at the cafeteria here at Regis. I can say without any hesitation that your food service has been the best I have encountered both in terms of the outstanding food quality and service. Indeed, the one place I can think of where I liked the food as much as here was a good while back at Colorado College — which, I discovered, had Bon Appétit long before Regis did.

First, the ingredients that you offer...are of the highest quality — similar to what I encounter at Whole Foods in the prepared food section. For example, you source fresh produce from the best local growers, meat from Callicrate Ranch and another place in Boulder. The salad bar is always full of a variety of great and creative things! So even when I arrive at the end of the meal time, I can always get an awesome salad.

Second, the cooking and preparation [are] excellent (at times the desserts are too good and too tempting!) I am always amazed at the variety of dishes and care and attention put into the different stations. I love the fact that the first station always has whole brown rice and healthy hot vegetables and the other stations have really tasty varieties of dishes with

little touches (such as all of the extras needed for great pho).

Third, so many of the dishes are made from scratch. I can always taste that.... If you have ever seen the film Like Water for Chocolate, then you are familiar with the way that one can taste the care and love of “homemade” food that you offer. It feels like a gift to be on the receiving end of such cuisine. (I also love the variety of delicious made-from-scratch salad dressings, aguas frescas, and items in the salad bar).

Fourth, the staff — some of whom I have known since 2004 — are always incredibly kind and helpful to me. Adam [Sous Chef Adam Schedeler] takes a genuine interest in learning about and incorporating the latest developments in healthy food, including vegetarian and vegan options beyond simply tofu (the only thing found at most places). For example, his seitan could be marketed outside of Regis, it is so good. You and the other staff are always incredibly gracious and welcoming to me — and interested in my experience there. You treat me like family!

Thank you so much for all that you do.

Gratefully, Thomas B. Leininger, PhD, JD Associate Professor

I can say without any hesitation that your food service has been the best I have encountered both in terms of the outstanding food quality and service.

110 | BRAVO

THANK YOU

... FOR BEING OUR FOOD MVPS UNIVERSITY OF CHICAGO, CHICAGO

Students at the University of Chicago have an annual tradition of decorating hand-drawn posters to express thanks to the dining teams at the various cafés. This particular collection included not only colorful illustrations but also creative poems crafted specifically for the Bon Appétit team, including: There once was a gym called Bartlett, for the glory of manly sports. With Ratner and Crown, they filled up the town. A basketball court turned food court. The new MVPs are the chefs, servers and janitors, too. With pizza and tots, we love it a lot and we all just want to say THANK YOU!

111 | BRAVO

THANK YOU

... FOR SERVING OUR FAVORITE FOODS

OREGON EPISCOPAL SCHOOL, PORTLAND, OR Comments on a new chalkboard in the Oregon Episcopal School’s Upper School Great Hall showed love for the café’s mac and cheese. General Manager Kelly Cowing also received handwritten (and decorated!) thank-you notes from younger students at the Lower School. From appreciation for healthy lunch options to thanks for the selection of favorite foods, the messages were cherished

by Bon Appétit staff.

112 | BRAVO

... FOR MAKING A VERY SPECIAL BURGER

CASE WESTERN RESERVE UNIVERSITY, CLEVELAND

THE MARKET CAFÉ AND WINE BAR, CLEVELAND

A satisfied guest sent the Bon Appétit team at Case Western Reserve University this praise for their many vegetarian options, outstanding customer service, and friendly faces:

A grateful guest posted the following 5-star review on the Market Café and Wine Bar’s Facebook page in response to Chef/Manager Justin Messina team’s willingness to accommodate her dietary needs:

You have been making amazing meals lately! CLE Table [Cleveland Table in Tomlinson Marketplace, which is open to the public] has really upped their game in the vegetarian department since the beginning of the year, providing a wide variety of proteins and sides that are extremely tasty and healthy. Local Taco has also recently blown me away with the chiles rellenos and tamales on Thursdays — could not be more delicious or served by nicer people! Cook Esoubio Cid, specifically, has gone above and beyond in the customer service and meal-making department. I’m really having a hard time sticking to my lunch budget this semester...

Anyways, I just wanted to say “good job” to everyone. I appreciate all of the smiles, friendliness, and most especially — the very delicious vegetarian meals you’re always serving up. Keep up the good work!

Anyways, I just wanted to say ‘good job’ to everyone. I appreciate all of the smiles, friendliness, and most especially — the very delicious vegetarian meals you’re always serving up.

... FOR ZOODLES ALFREDO ON REQUEST

EWING MARION KAUFFMAN FOUNDATION, KANSAS CITY, MO General Manager Stacy Glazer shared this enthusiastic thank-you email from a guest who forgot his lunch one day. The message made her day: ...My wife had made some zoodles Alfredo one night and I planned to bring it for lunch the next day but forgot. Lucky me, I saw the pasta bar on the menu that day. I went down kind of early and asked Justin [Executive Chef Justin Cain] and Morgan [Cook Morgan DeSoignie] if they had zoodles as part of the pasta bar. They both said no, but Justin immediately said he could make some real quick. He went to the back to grab the spiralizer and personally made me some zoodles so I was able to have that zoodles Alfredo after all.

Additionally, Morgan has become so in tuned with this keto diet thing that she knows exactly what is in the various sauces, toppings, etc. (“You

can’t eat that, there’s sugar in it,” or “they didn’t add any flour to this sauce and there’s no sugar so you can have it if you want.”) She has literally catered to my every need/request and with a smile.

I realize you may only get feedback when something goes wrong, so I wanted to be sure to let you know how appreciative I am that they’re part of your team.

Edwin R. Hamlin Senior Financial Analyst

113 | BRAVO

THANK YOU

... FOR THE WIDE VARIETY OF DELICIOUS VEGETARIAN OPTIONS

BON APPÉTIT MVP

APRIL POWELL HAS NO CEILING

ASK ABOUT APRIL POWELL, Washington University in St. Louis’s just-promoted general manager, and you will repeatedly hear “rock star.” She joined Bon Appétit Management Company just over five years ago, as WashU’s director of marketing and communications; was promoted after three years to director of operations for the 13-café Danforth campus; and was just recently named general manager, overseeing almost 350 people at one of Bon Appétit’s largest education accounts.

If this swift rise isn’t impressive enough, consider that while it was happening, April got her MBA from WashU’s Olin Business School and had her second daughter in the middle of it. Her eldest daughter is 3 years old, her second is 18 months, and she’s now on maternity leave with her third.

“She has an incredible engine,” says District Manager David Murphy, who hired her at WashU. (And after April dragged him to her MBA class for Bring Your Boss to School Day, he ended up getting his MBA at night, too.)

“It has been a whirlwind couple of years,” April admits with a smile.

But even on a busy day, she’s warm and relaxed. She has time for every WashU Dining employee who greets her — and many want to — stopping to chat with a woman who fainted recently, or to ask after another’s granddaughter.

April’s career path has been an unusual mix of restaurants and marketing. “I’ve always been motivated by looking at where I could continue to learn the most. I’m the lifelong student,” she said.

She started working for an Italian fine-dining chain around 15 as a hostess, soon moving into the deli and espresso area. As a high school senior, she interned at NBC Universal in publicity and promotions — a job she got by calling 33 days in a row until the field marketing person finally said “OK, come in.” In college, she interned at InStyle magazine. But after graduating from the University of Southern California with a double major in English and creative writing and a minor in French (she also speaks Spanish), she followed a friend into the hospitality development program of a gaming company, and moved to Las Vegas.

In that role, she helped chef Hubert Keller open several restaurants, including one in St. Louis where she ended up moving. Next came opening and managing a sports bar for the rapper Nelly, marketing for a news station, and running her own social-media business.

General Manager April Powell on the Washington University in St. Louis campus

When she saw the WashU marketing position, she was immediately interested because a chef-friend, John Griffiths, had surprised everyone by leaving the fine-dining world to go work for Bon Appétit at WashU. She sent him her résumé that night; David called her the next day and hired her a week later.

As the marketing director and “an intensely crazy food nerd,” April launched a campaign to reignite chefs’ excitement about food by sharing articles on trends, visiting new restaurants, and connecting with other local chefs. She also saw that while WashU students were incredibly savvy about food, they hadn’t the faintest idea how to prepare it. “They literally wanted to know, how do I cut an onion? How do I make brownies?” she said. She worked with the culinary team to start a series of basic cooking classes one of which was called “How to Boil Water,” in honor of an early Food Network show. The classes are still going, a couple times a month.

In operations, “I’ve been successful because I had mentors who believed in giving me a seat at the table and letting me listen, helping me gain awareness and exposure to new things,” she says.

She tries to replicate that by giving people a chance to show her what they can do.

David says that April has “huge confidence, but she’s a deep thinker — she has an insatiable appetite for understanding why things fail. That’s what a leader wakes up every day and thinks about.

She never assumes that ‘good’ is good enough. I see no ceiling for April. I wouldn’t be surprised to end up working for her someday!”

Submitted by Bonnie Powell, Director of Communications

114 | BRAVO

INDEX

5th Street Station 7 Adobe 59, 96 Art Institute of Chicago 18, 38 AT&T Park 28-29, 40-41 BECO South 82 Bill and Melinda Gates Foundation 58 Biola University 86 Birmingham-Southern College 16-17 Blizzard Entertainment 39 Bon Appétit HQ 4 Cambia Health Solutions 63 Case Western Reserve University 20-21, 62, 113 CHG Healthcare 21 Citrix 26 Cleveland Clinic 54-55 Colby College 104 College of Idaho 7, 77, 90 Crossroads Café 100 Denison University 52 Education First 94 Electronic Arts 19 Emory University 48-49 Ewing Marion Kauffman Foundation 83, 113 Foundry & Lux 80-81 Fred Hutchinson Cancer Research Center 62 Genentech 6, 98, 99 GENESIS Kitchen + Drinks 73 George Fox University 58 The Getty Center 5, 65 Goucher College 43, 70 Grove City College 23, 94 Hamilton College 60 Hillsdale College 5, 102, 103 The Huntington Library, Art Collections, and Botanical Gardens 97 Illumina 44, 45 Institute of American Indian Arts 31, 61 Johns Hopkins University 24 Knox College 11, 106 Lawrence University 22

Macalester College 37, 53 The Market Café & Wine Bar 113 Massachusetts Institute of Technology 91 Mount Angel Abbey 25, 63 Munson Williams Proctor Institute 92 NerdWallet 4 Oath 95, 107 Oregon Episcopal School 61, 112 Oregon Museum of Science and Industry 105 Otterbein University 56, 64 Petco 94 PetSmart 30 Phillips 66 58 Regis University 79, 110 Reinsurance Group of America 77 Roger Williams University 13-15 Royal Caribbean Cruises 92 Saint Louis Art Museum 12 Santa Clara University 32, 33, 96 SAP 67 Savannah College of Art and Design 39, 47 Seattle University 42 Target 95 Tesla 61, 101 Twitter 4, 50, 51 Uber 93 University of Chicago 27, 46, 111 University of Northwestern - Saint Paul 63 University of Pennsylvania 37, 68-69 University of Portland 10-11 University of San Francisco 6, 45, 74-75 University of the Pacific 72, 92 Vanguard University 91 Vassar College 71 Vivint Smart Home 43, 71, 87 Vivint Solar 60, 93 VSP 62 Washington University in St. Louis 96, 114 Wheaton College 60 Willamette University 5, 27, 39, 58, 66, 67

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

46 fully grown trees 21,150 gallons water 21 million BTUs energy 1,550 pounds solid waste 4,025 pounds greenhouse gases

115 | BRAVO

2018 VOLUME 2 | BYE-BYE STRAWS

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