Bravo 2020-1 Spring | Special COVID-19 Issue

IN THIS ISS U E

BO N A P P É T I T I N T H E T I M E O F COVI D -1 9 | PAGE 4 HU M A N E SO CI E T Y RA N K S BO N A P P É T I T T H E “B EST F O O D S E RVI CE MA N AGE M E N T COM PA N Y BY FA R” | PAGE 2 0

ON THE COVER Bon Appétit @ LinkedIn Line Cook Dhana Tamang volunteering for the World Central Kitchen effort at University of San Francisco (see pages 16-17)

“Food is not only a necessity, it’s a comfort. That’s one of the reasons I love cooking: I can literally turn someone’s day around through a great meal.”

— COLORADO COLLEGE EXECUTIVE CHEF CODY RODGERS

From the student-filmed “Behind the Kitchen [2020 (not) Cancelled]” video — watch via YouTube at bit.ly/2Scqost

IN THIS ISSUE

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THE FOOD INDUSTRY SCORECARD

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34

An evaluation of food companies’ progress making—and keeping— animal welfare promises

humanesociety.org/scorecard

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FROM FEDELE

22

BITS & BITES

70

RINGING IN THE LUNAR NEW YEAR

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FROM MICHAEL

38

AWARDS & RECOGNITION

84

BON APPÉTIT CELEBRATES BLACK HISTORY MONTH

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BON APPÉTIT IN THE TIME OF COVID-19

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THE LATEST GE4 STARS

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THANK YOU, BON APPÉTIT

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TALKING ABOUT FOOD

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HEALTHY KIDS CELEBRATES FIVE YEARS OF GIVING KIDS A HEAD START

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A DRAMATIC TALE ABOUT GOUCHER’S TOMATO SOUP

Celebrating the not-so-distant past and looking toward the future | FEDELE BAUCCIO

Pulling together | MICHAEL BAUCCIO

Snapshots of the adaptations, special efforts, and kind gestures that our teams are making during this unprecedented time

Why the Humane Society has called us “the best food service management company by far” | MAISIE GANZLER

Teaming up to grow greens in winter, tend bee hives, create memorable stemware, and more

Congratulations to Mountain America Credit Union, Citrix, SAS, and TIBCO!

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TO OUR

BON APPÉTIT FAMILY CELEBRATING THE NOT-SO-DISTANT PAST AND LOOKING TOWARD THE FUTURE This is a tough time for everyone. The most important thing is that you are taking good care of yourselves and staying healthy.

One of the many questions I’ve wrestled with was what we should do about this issue of Bravo. While in some ways it seems like these stories are from another lifetime, I do think it’s important to celebrate our teams’ accomplishments and all our people have done and still do to create wonderful food experiences for our guests. I hope you enjoy this slightly abbreviated digital edition. Reading these great stories did put a smile on my face.

“While in some ways it seems like these stories are from another lifetime, I do think it’s important to celebrate our teams’ accomplishments and all our people have done and still do to create wonderful food experiences for our guests.”

I also wanted an opportunity to give you an update on what’s on my mind these days. I have been working from home in San Francisco communicating with many of our teams across the country. We have been trying hard to figure out how we can minimize the impacts on the company, the entire Bon Appétit staff, and our clients. There are no easy answers, but I promise you that we will get through this crisis and be back as strong as ever. I want this to be over so we can get back to normalcy in all our lives, whatever that may look like.

As a young boy, I was always in the kitchen with Mom, watching her cook and savoring the smells of garlic, roasted peppers, onions, and oregano she used in preparing her delicious dishes.

Most of you know I am not one to sit still. I am going crazy being at home and following all the protocols of social distancing. I have been at the stove every night cooking up a storm of her Old World Italian favorites. It’s great therapy.

In this dark time, I am imagining a world without suffering and affliction. We can all be beacons of hope. Let’s lift everyone’s spirits. We need to stay calm and offer positive encouragement and support for all of those around us. We have included some examples of that in the special COVID-19 section starting on page 4. I believe with all my heart that our company will weather this terrible storm.

I look forward to the day we will be back delivering our Dream of high-quality, sustainable food and great service to our clients and customers.

Sending virtual hugs to everyone,

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PULLING TOGETHER

The COVID-19 pandemic has presented extraordinary, and ever-changing demands on all of us. Change can be very difficult, particularly this much change in such a short amount of time. And yet I have heard so many stories of the outstanding job that you all are doing to rise up and exceed the critical needs of your employees, coworkers, clients, and communities.

I want to personally thank all of you. I am so proud of how all of you have responded to the challenge during these uncertain times and continued to deliver. I’m sure some days are much harder than others, both physically and emotionally. Yet despite all the sleepless nights and difficult decisions, you have performed brilliantly, and you have continued to deliver on our promises to clients. This is incredibly important right now. Everyone’s support matters.

“Yet despite all the sleepless nights and difficult decisions, you have performed brilliantly, and you have continued to deliver on our promises to clients.”

I deeply appreciate everyone’s commitment, faith, and unwavering support as we navigate through uncharted territory. Our strength has always been in our commitments to each other. We are a family, and we are going to get through this together.

When this is over, Bon Appétit will be back. The recovery may take some time, it may go slower than we would like it to, but I know that with your help and hard work, we will lead our industry once again.

My thoughts, prayers, and gratitude to you and your loved ones,

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BON APPÉTIT IN THE TIME OF COVID-19 As the pandemic began sweeping through Washington State, Bon Appétit cafés began closing their doors or limiting service in greater Seattle and then the San Francisco Bay Area in early March. By mid-April, nearly all cafés nationwide were shuttered or serving only a few hundred guests daily. These are snapshots of the adaptations, special efforts, and kind gestures that our teams are making during this unprecedented time.

The Washington University in St. Louis Dining Services team is donating meals to frontline staff at SSM Health Cardinal Glennon Children’s Hospital and others

WASHINGTON UNIVERSITY IN ST. LOUIS TEAM FEEDS STUDENTS AND FRONT-LINE HEALTHCARE WORKERS At Washington University in St. Louis, MO, only about 325 international students and some essential staff remain on campus as of mid-April, relying on the Washington University Dining Services team for meals, snacks, and grocery items. But there were many others in the WashU and larger St. Louis community who also needed help.

Campus Executive Chef Patrick McElroy, Project Manager Julie Farrow, Parkside Operations Manager Hayes Green, South40 Chef Jack Durham, South40 Executive Sous Chef Chris Gapinksi, Director of Purchasing Mike Fairchild, and a small Bon Appétit team jumped into action immediately. One of the first things Pat did was call chefs at local restaurants with whom WashU Dining had

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worked in the past. Bon Appétit ended up purchasing both fresh produce and cooked items from five local restaurants, including Grace Meat + Three, which went into the WashU and frontline personnel feeding program.

The Danforth University Center (DUC) remains open, offering food cooked to order (following all safety guidelines) as well as grab-and-go meals. The team has also set up mini grocery stores within the DUC and the Paws and Go convenience store, offering fruit, vegetables, dried grains and beans, deli products, frozen meat and more.

The WashU Medical School has been one of the medical research universities on the leading edge of fighting coronavirus. Doctors and medical personnel are staying nearby in a separate facility to be close to their work, and some had to be quarantined. With support from the university, the Bon Appétiters have prepared more than 200 healthy, flavorful breakfasts, lunches, dinners and snacks, as well as 14-day quarantine meal kits, for these front-line workers, with more to come.

Global Chef Sona Kukal hosted an online cooking demo on Facebook for her very popular tikka masala

“The food program that Pat and the team are offering is as heavily customized — including for kosher guests and guests with food allergies — as the team would normally do under pre-COVID-19 conditions,” said District Manager David Murphy.

Since demand is unpredictable for the WashU staff medical personnel, Pat soon realized that there would sometimes be excess edible food prepared. With help and connections from the university, the Bon Appétit team soon began sending the extra meals to nearby hospital workers. On one recent delivery, SSM Health Cardinal Glennon Children’s Hospital (which is part of the WashU system) received nearly 200 meals, including Persian lamb stew with couscous with blistered vegetables. And they delivered 80 Passover meals to Barnes Jewish Hospital!

Meanwhile, the Dining Services marketing team, in addition to sharing all these wonderful community efforts on the @wustldining social media channels, has developed a series to keep guests informed, engaged and entertained. Pat found time to show @wustldining Instagram followers how to level up a noodle bowl found in the markets by adding fresh produce, readily available spices, and various proteins. Global Chef Sona Kukal took to Facebook for a short how-to video on her popular chicken tikka masala from “Tikka Tuesdays.” Connie Johnson, café manager at Grounds For Change, told WashU students how much she misses them via a short Instagram video, while DUC Executive Chef Michael Healy released a series of short, humorous videos about specials and other operational changes.

Staff at SSM Health Cardinal Glennon Children’s Hospital sent this thank-you picture for the meals WashU donated

“Washington University — and especially Greg Minner, Executive Director of Dining and Business Operations — have been incredible partners, and Pat and the entire Dining Services Team have been so tireless and creative,” said David. “I am so proud of them.”

— Submitted by Rob Staggenborg, Senior Marketing Manager, and Brittni Walters, Marketing Manager

Campus Executive Chef Patrick McElroy picking up product from local St. Louis restaurant Grace Meat + Three before it had to close

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“MY TASTEBUDS HAVE BEEN SPOILED”: LINKEDIN EMPLOYEE POSTS ODE TO CAFÉ FOOD LinkedIn Food & Beverage Program Manager Anna Bohbot reposted this wonderful ode/poem (on LinkedIn, of course) from a LinkedIn employee missing the Bon Appétit food on the Sunnyvale, CA, campus:

Ingredients for a creamy vegan Eggplant, Bean, and Rice Casserole

VASSAR COLLEGE OFFERS MEAL KITS TO GO At Vassar College in Poughkeepsie, NY, the Bon Appétit management team has been working diligently with the dean of the college to maintain a high-quality dining program for those students remaining on campus.

The College asked if the team could adapt its meals-to-go program during this pandemic, so that fewer students would need to enter the café during its limited dinner hours. During the academic year, this program allows students and staff on the meal plan to order a dinner which they can prepare in their residences on Saturday and/ or Sunday evenings. A vegan option is available.

Working together, the onsite management team and Regional Marketing Director Emily DeMers devised a program for dinners Monday through Friday. The Vassar Dining staff, under the guidance of Sous Chef Patti Spreer and Café Manager Brynn McCaffrey, assemble each meal individually, following specific requests and any noted special dietary needs. The students receive a recipe to prepare their meal along with their order’s confirmation. — Submitted

by Stephen Scardina, Resident District Manager

DENISON DONATES PERISHABLES TO EMPLOYEES When Denison University in Granville, OH, closed its cafés because of the pandemic, the Bon Appétit managers went through what perishable food remained in the coolers to see what could be donated to employees who were being placed on furlough. They packed up boxes with roasted vegetables, beef stew, pasta with sauces on the side, salad mix with salad dressings, a loaf of bread, deli meat and cheese, eggs, and fruit salad. Produce One jumped in to help, donating 100 cases of apples, oranges, onions, lemons, garlic, herbs, avocados, and more.

Everyone who received food was very grateful. “Speechless … I am beyond words at the generosity!” said one, while another said, “I appreciate everything you guys do and always showing that you care! The food looks amazing. God bless you all and stay corona free!”

The team was grateful to be able to do something to be able to help and also to send the employees off with well wishes. — Submitted by Jennifer Pugh, Catering Manager

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Sous Chef Tiffany Knight putting together the food boxes for employees

University of Chicago Catering Attendant Tamara Jackson and Cooks Yolanda Quinonez and Tamarria Hall helped assemble the more than 2,500 lunches made for the first day of the Community Impact Initiative

UNIVERSITY OF CHICAGO SUPPORTS SOUTH SIDE COMMUNITY DURING COVID-19 CRISIS On March 30, the University of Chicago launched the first stage of an effort to provide emergency support and address some of the immediate needs of local residents, businesses and community-based nonprofits on the South Side as they navigate the COVID-19 pandemic.

Through UChicago’s Partnering for Community Impact initiative, the UChicago Dining team will provide at least 225,000 meals over the course of 10 weeks (a minimum of 3,000 meals per day) to South Side residents through use of the University’s existing infrastructure and an investment of $1 million in food through direct funding and philanthropy.

Executive Chefs Wendy Gonzalez and Charlie Brown, Catering Director Jen Kozy, Directors of Operation Jori Orsini and Jeff Dahms, and more than 170 others are using the Bon Appétit Commissary and Bartlett Dining Commons to prepare and package from 3,000 to 5,000 meals every morning, following strict public health and safety protocols regarding social distancing and sanitation. They are distributed in partnership with the Greater Chicago Food Depository to various locations within the University’s ninecommunity footprint on the South Side, The effort has been well-received. “We were able to feed over 350 families who came through our Food Pantry line. I was also able to bring meals to some homeless individuals living in the community. I am grateful for this opportunity to help bring healthy food to our neighbors,” emailed Father Matthew O’Donnell at St. Columbanus’s food pantry. “Thanks to everyone who had a hand in this!”

Cook Andre Hill preps greens for the day’s meals

“Our team has embraced their current roles as essential employees in response to the new demands with enthusiasm and grace,” said Resident District Manager Kris Murray. “I am so proud of what we are able to do thanks to the university’s generosity.” — Submitted by Bonnie Powell, Director of Communications

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DCT Residential Director of Operations Dawyn Patterson and Catering Sous Chef Michael Murphy prepare to distribute MWGCI, kosher, and vegan meals

FOOD UNITES THE EMORY UNIVERSITY COMMUNITY “Moving from excellence to eminence.”

“One Emory. Engaged for impact.”

Students at Emory University’s Atlanta and Oxford campuses were on spring break when the COVID-19 pandemic caused the university to suspend classes. District Manager Kellie Piper, Resident District Manager Steven Cooper, and Directors of Operations Eric Foster and Michelle Reuter turned to these Emory mantras as inspiration to push through all of the chaos and rapid change to connect, engage, and feed the almost 400 students who had to remain on campus.

The Atlanta and Oxford campuses are 38 miles from one another, and it is rare that the two Bon Appétit teams get to work so closely together. Folks from different support areas — from front of house staff at Starbucks to Cox Hall Food Court, from Oxford’s retail and residential dining to Atlanta catering chefs and managers — all came together. Everyone worked tirelessly at The Dobbs Common Table (DCT) in the Emory Student Center on the Atlanta campus to help design the menus, prepare each meal (breakfast, lunch, and dinner, 7 days a week, every week), and keep the DCT up to proper quality assurance standards. Extra effort was made to engage Emory students and staff volunteers, bring that familiar Starbucks spirit to the guests with a warm Emory vibe, keep smiles on the faces of Emory Healthcare associates (Emory Atlanta’s nextdoor neighbors), and keep each other’s spirits high as “essential workers” at such a critical and unnerving time.

The entire Bon Appétit at Emory University team, on both the Atlanta and Oxford campuses, truly came together as one team. one Emory. Social distancing may be a temporary requirement, but care and compassion through great food is always necessary.

— Submitted by Allison D. Mitchell, Director of Community Engagement + Marketing

An Emory student left a lovely thank you note with a gift of Moroccan tea

Director of Community Engagement and Marketing Allison D. Mitchell, Executive Sous Chef Jonathan Oliver, Quality Assurance Director Denise Fowlin-Mignott, Café Manager Elgin Edmonson, Sous Chef Jermarace Miller, Café Manager Eric Hamman, General Manager Eric Battles, and Sous Chef Jose Nieto Campos celebrate the end of the first week of COVID-19 service

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Director of Culinary Jason Roller and Director of Operations Ed Michalski discuss the Oberlin Choose Local program with Kim’s Grocery owner Kim McCall

OBERLIN PARTNERS WITH LOCAL RESTAURANTS TO PROVIDE WEEKLY MEAL OPTION When the COVID-19 outbreak forced most of Oberlin’s student body to return home and finish the spring semester by remote learning, Campus Dining never interrupted meal service to the 250 students — many of whom are international — who had to remain on the Oberlin, OH campus due to travel or financial restrictions.

To maximize variety and support local businesses, the Bon Appétit team spearheaded a partnership with local eateries to provide a carryout meal once a week using a regular meal swipe. Director of Operations Edward Michalski explained that the idea came from students and other administrators who were brainstorming ways to provide outreach to the community and improve the experience of students who remain on campus.

Third-year Wenling Li and second-year Ryo Adachi suggested Kim’s Grocery as an option and provided input with retail and menu ideas. With that, Campus Dining Services (CDS) purchased an abundance of grocery items from Kim’s and built bags consisting of ramen or a rice bowl for the entrée, a side item, a dessert, and a beverage.

Michalski says the meal program — which has been branded Oberlin Choose Local — has expanded to include Aladdin’s Eatery, Black River Café, and Oberlin Kitchen. A different restaurant will be featured each Friday and will continue to the end of the semester.

A student interface and online order form developed by CDS staff member Candy Tollett has streamlined the process for both students and restaurants. Students choose a pickup time and their menu selection using the form, and the order is fulfilled at the restaurant.

“The program grew really fast,” Ed says, noting that the first week started with 86 orders and grew to more than 150 by the third week. “The students are really engaged with it, and we’ve made the process user friendly. We look forward to working with and supporting local vendors and offering students the best campus experience during this unprecedented time.”

“CDS team, you are all superstars. I can’t tell you how grateful and appreciative I am for all that you do. We are very lucky to have you here,” wrote Vice President and Dean of Students Meredith Raimondo in response to the program. — Written by Amanda Nagy for Oberlin College News and adapted with permission

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Global Cook Eileena Canchola

CORNELL COLLEGE TEAM TO THE RESCUE The Bon Appétit family stays family, even when on furlough.

When the car belonging to Global Cook Eileena Canchola and Barista Kyle Shelton, who are on furlough from Cornell College, completely broke down and they had to walk home, word spread quickly in Mt. Vernon, IA. General Manager James Richards assembled his management team, Executive Chef David Smigo, Catering Manager My Daullary, Catering Chef Ivy Risch, and others to see what could be done to help. They collectively decided to chip in, have the car towed to a local shop, get it repaired, and deliver it back to Eileena and Kyle. Needless to say Eileena and Kyle were overcome with joy and appreciation at this beacon of hope and solidarity during these challenging times.

— Submitted by Thomas Dixon, District Manager

WASHINGTON & JEFFERSON COLLEGE OFFERS COMFORT IN THE COMMONS While most Washington & Jefferson College students, faculty, and staff are studying and working remotely, around 40 students as well as essential life sustaining staff remain on the Washington, PA, campus — and the W&J Dining team is taking good care of them.

Executive Chef Amira Cooke, General Manager Michelle Houston, and their staff are providing safe, nourishing food, a sense of comfort, and friendly human interactions through daily to-go brunches and dinners. Students are able to take extra servings back to their residence halls in microwave-safe containers to reheat for late-night meals or snacks, reducing their need to go off campus for food during this period of self-isolation. W&J Dining has also created a small market in the Commons to provide some pantry essentials, convenience items, and some comforting snacks.

Amira is also talking to students regularly about what they would like to eat. For example, last week, she asked what particular foods students were missing from their homes, and all five mentioned a certain soup they had been craving. She put molokhia, an Egyptian soup of hearty greens, on the menu the very next day. To maintain a sense of normalcy in this very strange time, W&J Dining is continuing the usual themed menu nights — Taco Tuesday, Asian, Home Comforts, Caribbean, French — and serving fish on Fridays for those observing Lent.

Executive Chef Amira Cooke gets ready to make a crepe for a Washington & Jefferson student

For Easter, Amira, Chef/Manager Conroy Campbell, Sous Chef James Morgan, Supervisor Shelly Hunter, and Supervisor Kacie Ardeno put on a special brunch, including made-to-order crepes (choice of bananas Foster, cinnamon apples, or smoked salmon with dilled cream cheese, capers, and diced red onions), vegetarian frittata, roasted rosemary lamb, decorated hard-boiled eggs, cupcakes, and more. W&J President John Knapp and his family even stopped in for a bite! Easter dinner was a feast of pineapple-glazed ham, scalloped potatoes, and roasted asparagus, plus coconut shrimp and mac and cheese. — Submitted by Michelle Houston, General Manager

BON APPÉTIT @ UBER TEAM STAYS CONNECTED With the Bon Appétit managers’ team at Uber headquarters in San Francisco working from home, it’s tough to stay connected even with frequent videoconference calls. Café Manager Megan Souza and Assistant General Manager Sarah Burger together created a biweekly newsletter to keep everyone updated on what’s new.

The newsletter includes articles written by Registered Dietitian Loretta de Guzman, Executive Chef Jennifer Contreras, Sous Chef Jeeno Miranda, and Director of Operations Samantha Burkett. The newsletter also includes quizzes and weekly winners for workfrom-home task submissions.

Megan had an additional idea for team building during this challenging time. She reached out to all the café supervisors and managers and asked them to submit a 5-second video of them dancing, and then with help from Sarah, edited them together to music. They surprised the senior management team with the video during a morning meeting — it was an amazing moment seeing everyone smile during this crisis! — Submitted by Sarah Burger, Assistant General Manager

Uber Café Supervisor Megan Kepnach, from the Uber team’s video

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Executive Chef Jessica Yarr’s Pantry Tour via video

ADOBE CULINARY TEAM PIVOTS TO VIRTUAL ENGAGEMENT The Adobe Culinary Team, also known as the ACT, didn’t skip a beat when the company’s work-from-home notice began. Bon Appétit at Adobe’s Central Management Team pivoted from planned incafé events at Adobe’s San Francisco, San Jose, CA and Lehi, UT locations to virtual engagement for Adobe employees almost immediately, focusing efforts on the #adobe-food Slack channel.

Once the 2020 Marketing Calendar was put on hold, the brandnew virtual engagement content calendar became the ACT’s guiding force. Each week follows a new theme: Pantry Essentials, Healthy Meal Prep, Family in the Kitchen, and Bread Week so far.

With rotating themes, the content schedule followed the same flow: Mondays feature an introduction to the week’s theme along with a relevant article share or ACT-made Adobe Spark page to kick the week off. Tuesdays and Thursdays feature favorite café recipes shared by Bon Appétit chefs. Wednesdays feature Lunch & Learns, where Adobe employees tune in live to learn a new technique or skill. Some of the most popular Lunch & Learns have been San Jose Executive Chef Jessica Yarr’s Pantry Tour,

Culinary Administrator Peggy Aoki and Pastry Chef Cynthia Leung’s Sourdough 101, and Registered Dietitian Nutritionist Kristen Siu’s Mindful Eating presentation. Fridays feature a live Q&A with a chef, along with a motivational post to get guests cooking with the theme of the week.

The new program has been a big success overall. The #adobe-food Slack channel increased from 650 members to over 1300 in just under a month. Message posting from members has increased 1019% in the past 30 days! Adobe employees are actively engaged, often posting what they’ve cooked or baked, mentioning how much they miss the cafés, or directly messaging ACT members for culinary support.

In a time of isolation, the Adobe Culinary Team is putting forth their best efforts to keep the Adobe community intact. Working from home will not stop them from creating impactful experiences through food! — Submitted by Sydney Clark, Marketing Specialist

WHITTIER COLLEGE STILL SERVING SEVEN DAYS A WEEK

Although Whittier College, in Whittier, CA, has transitioned to online classes, a small number of students have stayed on campus. General Manager Craig Irby and the team have moved to an online ordering and pick-up system, offering a rotating menu with both hot and cold options seven days a week. — Submitted by Craig Irby, General Manager

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JUST MASK US WABASH COLLEGE DOES SEW MUCH When the Bon Appétit team at Wabash College in Crawfordsville, IN, learned that the CDC was recommending that everyone wear masks outside the home, Cashier LaDonna Krafty — yes, that’s really her last name — set up an entire sewing operation in one of the school’s small dining rooms and went to work! In just one week, she sewed 125 masks, which the Wabash team has shared with other Bon Appétit teams regionally!

Wearing their masks, Wabash Executive Chef Jason Anderson and the rest of the remaining culinary team kept cooking.

“Please extend my congratulations and thanks for all they are doing to serve our campus so admirably these last several weeks. And I’m just saying: today’s brisket was other-worldly good! Epically good!” wrote Chief of Staff and Director of Strategic Communications Jim Amidon in an email. — Submitted by Mary Jo Johnston, Senior General Manager

Cashier LaDonna Krafty sewed more than 100 masks for Bon Appétiters

MASK APPEAL AT LAWRENCE: When Lawrence University in Appleton, WI, asked the Bon Appétit team to start wearing masks, supply was limited to only the brave men and women working in medicine so General Manager Julie Severance got to work making stylish face coverings for her team and herself. — Submitted by Thomas Dixon, District Manager

FROM CATERING TO COMMUNITY MASK MAKING: When Catering Attendant Marie Dodge isn’t supporting one of the many catered events at Colby College, you can probably find her knitting or quilting. So when COVID-19 disrupted everything, Marie went to work! Using fabric scraps from quilting, she has made over 750 beautiful masks for the Waterville, ME, community and her Colby Dining coworkers. Saying that she feels it is important to give back to those in need, Marie has asked that in lieu of payment, donations be sent to organizations in Waterville that need help during this difficult time. — Submitted by Emily DeMers, Regional Marketing Director

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CASE WESTERN RESERVE SAYS YOU ARE WELCOME TO STUDENTS At Case Western Reserve University in Cleveland, about 200 mostly international students remain on campus, stuck in their residence halls except for the chance to pick up their meals to go. The Bon Appétit team is working hard to keep a great variety of food options available, and offer little surprises now and then to help them cope.

Case Western President Barbara Snyder has asked the campus community to revive the four-year-old #YouAreWelcomeHereCWRU campaign, demonstrating a collective commitment to diversity and inclusion. With this in mind, the Bon Appétiters took the opportunity with Passover and Easter weekend to hand out candy bags and colorful cupcakes with this hashtag on the packaging. Students were very appreciative and really surprised by the candy bags and cupcakes. — Submitted by Rick Panfil, General Manager

…AND THANK YOU TO BON APPÉTIT STAFF Back in 2014, what feels like a lifetime ago, Scott and Kristen Boehnlein learned that their New Creation Farm won one of Bon Appétit Management Company’s Farm to Fork anniversary grants. A longtime Farm to Fork vendor for Case Western Reserve University, Oberlin College, and other Bon Appétit locations in Ohio, New Creation Farm used the funds to restore an old barn.

And when the COVID-19 pandemic struck, Scott reached out to Case Western Reserve University Campus Executive Chef Vincent Gaikens to offer to give something back: meat for the company’s employees going on furlough. Vinnie and General Manager Rick Panfil were able to put together protein boxes with smoked ham, sausage, and frozen burger patties for any employees who wanted one.

“I cannot even put into words how grateful I am to be part of the Bon Appétit family and to have the privilege of calling these farmers my friends,” said Vinnie. “The hardest times truly afford us all the opportunity to be thoughtfully compassionate toward those around us.”

A few weeks later, Vinnie and the remaining team at Case Western put together a large order of pizzas and salads, and Vinnie set off in his orange Jeep to deliver them to managers on furlough. He didn’t reach one chef’s house until well after dinnertime, since he lived 90 minutes away, but the gesture brought tears to the family’s eyes.

— Submitted by Bonnie Powell, Director of Communications

Easter treats from the Bon Appétit at Case Western team

Cook Tammy Hunt (left) and Supervisor Rita Goens welcome student in to pick up their treats

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STEM KITCHEN AND GARDEN FEEDS LOCAL FOOD BANK WORKERS: Executive Chef Jorge Lumbreras and the STEM Kitchen and Garden team in San Francisco helped provide healthy, nourishing meals for SF/Marin Food Bank workers, thanks to a partnership between Bon Appétit Management Company and the company’s client LinkedIn. Some of the fresh ingredients were harvested from the STEM garden by Farmscape farmer Maddy Frederick! — Submitted by Nathan Carraway, Events and Marketing Manager

TRANSY TEAM SAYS “BON APPÉTIT” TO HOMELESS GUESTS Ever since Transylvania University offered its practice gym, showers and locker rooms as a temporary shelter for homeless guests a few weeks ago, Executive Chef Chris Harris and his team have been feeding about 50 men lunch and dinner daily on the Lexington, KY, campus.

“We are very happy to help out the community in any way we can. When Transylvania came to me and explained what they were doing and asked if we would help feed them, it was an easy yes,” says Chris. And since Chris and the Transy team always strive to provide the best food they can, to everyone, they’re not just making some PB&Js and calling it a day. Here are some of the things the Hope Center guests have enjoyed: locally cured and smoked ham ciabatta sandwiches with local greens, tomato, onion, herb aioli, and spicy chow chow; house-roasted turkey breast with smashed Yukon gold potatoes and green beans; house-made focaccia pies with a house salad; and barbecued chicken with roasted corn and baked beans. — Submitted by Bonnie Powell, Director of Communications

Hearty dinner salads with house-made Caesar dressing

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FURMAN TEAM PULLS TOGETHER — OUTSIDE THE BOX At Furman University in Greenville, SC, there are fewer than 40 students left on campus (down from 80 a few weeks ago) — primarily international students, but with a few American students with nowhere else to go. Most are living in housing with kitchens. When it became apparent that not everyone had the necessary equipment, Furman stepped in and purchased the basics, including a skillet, a chef’s knife, a saucepan, pot holders, stirring spoons, and more, while the Bon Appétit team sent a cooking thermometer and olive oil.

To give the students a cooking head start, Resident District Manager Koren Nappi, General Manager Derrick Morgan, Catering Director Becca Caccamise, and HR administrator Lois Leino are busy prepping, cooking, and delivering this small group’s meals for the week. All four are thinking well outside the box: not only the frequently sanitized bins that they deliver meals in, but the ones for their job descriptions.

Koren started her food service career as a dishwasher back when she was 17, and was a prep cook at Roger Williams University when she joined Bon Appétit: “I’ve since worked everywhere in the company,” Koren says with a laugh. Becca was a pastry chef, and Derrick has a culinary background

too. And in between her HR duties, Lois has been helping to package the meals and pitching in doing the dishes — ”she can take the dish machine apart like nobody’s business,” says Koren.

They have been putting together both a frozen meal such as root vegetable gratin, with instructions for reheating, and fresh ingredients with instructions for cooking them. Not only are the students now learning the basic techniques for making things like hamburgers, wraps, and salads, Koren and her team will walk them through challenges on the fly: “Someone will call us and say, ‘I’m trying to make squash and zucchini, help!’” and I’ll say ‘Calm down, you can do this,’” says Koren. They’re also getting creative: one student made apple cider from his extra apples, while another managed to turn the ingredients for another dish into a burrito, and sent videos proudly showing the team his creation!

In response to students’ mentioning they would love some more Asian-inspired dishes in their boxes, Koren and Derrick went through Jet Tila’s Bambooz recipes on the Bon Appétit extranet and offered Korean BBQ with bean thread noodles and vegetables, sesame potatoes and soybeans, and Hong Kong-style stir-fried rice and

The premade portion of the daily delivery for Furman students includes meals they can reheat and directions for doing so

broccoli. Said one student in response to a survey by Furman: “Receiving and opening these boxes with my roommate was like Christmas morning! It is obvious the time and preparation that went into creating a meal plan for us and your hard work is not going unnoticed. Thank you so much for making sure we are being taken care of during this uncertain time!” — Submitted by Bonnie Powell, Director of Communications

EDWARDS LIFESCIENCES DONATES MEALS TO COMMUNITY’S NEEDY Edwards Lifesciences in Irvine, CA, is the global leader in patient-focused medical innovations for structural heart disease, as well as critical care and surgical monitoring.

Many of its staff are in production and cannot work from home, so Executive Chef Rene Adame, Resident District Manager Andrew Cvitanich, and the Bon Appétit team continue to serve more than 1,450 meals per day. And in mid-April, they added 430 more, for homeless Orange County residents.

Through a partnership with the Orange County Community Foundation, to which Edwards Lifesciences CEO Mike Mussallem is deeply connected, Edwards is funding these meal donations. The first batches, which included a quinoa and farro bowl with grilled chicken and a Mediterranean tuna and pasta bowl, went to Mercy House and the Costa Mesa Bridge Shelter.

“The feedback I get from our clients is overwhelming. They love the food and they are so happy and blessed to get your support,” shared Maria Popescu, manager of logistics at the Ilumination Foundation, a nonprofit serving homeless adults and children. “Everyone is sending messages about how delicious the food is, how happy the clients are, how joyful are the kids eating the food — which is a milestone hard to beat!” — Submitted by Michael Venckus, Regional Vice President

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Edwards Lifesciences Cold Production Lead Angelique Neugent making salads for community donation

World Central Kitchen founder José Andrés and Bon Appétit CEO Fedele Bauccio address the group of Bon Appétit and WCK volunteers

BON APPÉTIT JOINS FORCES WITH WORLD CENTRAL KITCHEN TO FEED CRUISE SHIP PASSENGERS With concerns about the novel coronavirus COVID-19 swirling across California, the Grand Princess cruise ship languished off the coast of San Francisco with 3,500 passengers and crew members who had potentially been exposed. As government officials and the media chewed over where they could be tested and treated, renowned chef and humanitarian (and Bon Appétit Management Company partner) José Andrés called Bon Appétit CEO Fedele Bauccio on Friday, March 6, asking for a kitchen and help.

Fedele put out a request for volunteers in the Bay Area, and more than 30 chefs, managers, and other staff showed up early on a Sunday morning to work out of a café at University of San Francisco, which was closed for spring break and generously donated the use of its space. They joined an equal number of staff and volunteers from World Central Kitchen, the nonprofit José founded several years ago, and began making food.

It’s not the first time Bon Appétiters have joined forces with World Central Kitchen. Bon Appétit chefs have helped feed victims of Hurricane Maria in Puerto Rico, the fires in California wine country, and the floods in Nebraska.

“I think we are all being asked to help our communities in ways we never anticipated. José has always been the first to volunteer to help feed anyone who needs it. I am honored that we could

help him once again. Where we can do so safely again, we will,” said Fedele Regional Vice President Markus Hartmann, Regional Culinary Director Robbie Lewis, Regional Manager Joseph Alfieri, Chase Center Executive Chef of Concessions Chad Neuman and Senior Pastry Chef Bianca Montijo, Presidio Foods Resident District Manager Stacy Peoples and Director of Operations Charlie Cross, Twitter Executive Chef Victor Vela, Uber Director of Operations Samantha Burkett, USF Director of Catering Dannie Stanton, and two dozen others formed assembly lines with World Central Kitchen representatives. Together they made 3,500 portions of an entrée salad and packaged it with a soft roll, dessert, and cutlery.

World Central Kitchen took care of the logistics of transporting the food to the cruise ship by boat. The support continued for a week, with rotating volunteers from Bon Appétit and WCK, resulting in close to 50,000 meals.

José himself stopped by the University of San Francisco to see the effort in action. “I guarantee you there are going to be many cities across America with kitchens like these and volunteers like you, and we’re going to have to come together to try to feed people in need,” he said. “You give me hope that we the people, together we can make anything happen.” — Submitted by Bonnie Powell, Director of Communications

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Uber Catering Driver Nick Larson helps World Central Kitchen make entrée salads

The meals for the Diamond Princess cruise ship passengers included jambalaya

CEO Fedele Bauccio with some of the Bon Appétit volunteers from Chase Center, the Presidio, and elsewhere, along with World Central Kitchen leadership

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LinkedIn Line Cook Dhana Tamang portioning out chocolate cake donated by US Foods

VERY SPECIAL THANK YOUS ... FOR MAKING THINGS A LITTLE BRIGHTER

ST. MARY’S COLLEGE OF MARYLAND, ST. MARY’S CITY, MD A student sent this note to St. Mary’s College of Maryland President Tuajuanda C. Jordan, who was kind enough to share it with Bon Appétit General Manager David Sansotta: My family has been suffering due to this virus, so I have remained on campus to 3D-print face shields for healthcare workers. I wanted to pass on a compliment to the Great Room staff. They are the only consistent thing about my day-to-day life while I have been in quarantine. It sounds so silly, but I cried the other day when they made us rainbow cupcakes — a small thing to do but was an act full of intent to try and make things a little brighter for the students who are here.

I know they all have families to feed at home and I am so grateful that they come here, always happy to see me and brighten my day…I would really love for them to know how special they are to the student body.

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... FOR KEEPING UP THE MORALE OF THE CAMPUS

... FOR A GREAT JOB ADAPTING TO CHANGING CIRCUMSTANCES

CARLETON COLLEGE, NORTHFIELD, MO

ST. OLAF COLLEGE, NORTHFIELD, MN

Submitted by Jessie Gentz, Regional Marketing Director: I am grateful for your warm and smiling staff serving healthy and delicious food over spring break and keeping up the morale of the campus during these tough times.

General Manager Traci Quinnell and her team received a warm goodbye email from a St. Olaf student worker heading home to shelter in place: I just wanted to reach out and tell you how thankful I am for you and the rest of the Bon App team. I know this week was really hard for all of us and Bon App did a great job adapting to changing circumstances. I had a great year working in the Cage with my wonderful coworkers and will miss them. Please send them my best!

... FOR KEEPING US SAFE ON CAMPUS COLBY COLLEGE, WATERVILLE, ME

An international student at Colby emailed General Manager Marietta Lamarre this thoughtful offer: I recently got a package of masks from my parents in China and I would like to see if the staff who can’t work from home need any. I really appreciate what staff (dining hall, PPD, custodians, security, etc) are doing to keep us safe on campus at Colby. At the same time, I feel bad that they still need to come to work because I’m still here. So please let me know where I should send these masks.

Hope you are staying safe!

Another student took the time to say thank you: I just wanted to say that my meals are very delicious and I really appreciate how much thought and care was put into my meal plan! I am grateful that I am able to eat such delicious meals knowing that they are safe! Thank you all for making this happen.

... FOR TAKING CARE OF YOURSELVES AND STUDENTS WILLAMETTE UNIVERSITY, SALEM, OR

Willamette University students have been very flexible and understanding as the Bon Appétit team shifts to a more limited menu of to-go meals. Director of Operations Darin Wachs has received many positive comment cards and kind notes of thanks from both students — and their parents!

I cannot express how grateful I am for the fact that Goudy is staying open during all this, and everything has tasted really fantastic. It has been obviously a big necessity but it’s also been a source of genuine comfort and joy for me. I have so much appreciation for all the people working there generally, but especially right now. Thank you, more than I can possibly express.

... FOR AMAZING DISHES

MASSACHUSETTS INSTITUTE OF TECHNOLOGY, CAMBRIDGE, MA Danny Barbosa, a Bon Appétit cook at MIT’s Maseeh Dining Hall whose career began 11 years ago at the age of 19 at nearby Emmanuel College, hasn’t lost any of his passion for cooking in the face of COVID-19. Recently Resident District Manager Scott Myers shared this praise from an MIT staffer for Danny’s cauliflower shawarma and other grab-and-go meals: I wanted to leave a note about how much I’ve enjoyed dining in the last few weeks. You’re doing a great job and the dishes taste amazing (the cauliflower shawarma today, the chickpea dishes, the aloo gobi). I really appreciate it and I’m sure the students do too.

... FOR LIFE-SAVING MEALS WITH A SMILE SEATTLE CANCER CARE ALLIANCE, SEATTLE

The Bon Appétit team at Seattle Cancer Care (which brings together the leading research teams and cancer specialists of Fred Hutchinson Cancer Research Center, Seattle Children’s Hospital, and University of Washington Medicine) is on the front lines serving cancer patients in this health crisis. Fred Hutch and Seattle Cancer Care General Manager Jay Payne was touched to receive this email from the client: As an invaluable member of the SCCA team, we thank you for your hard work and dedication during this health crisis. This has not gone unnoticed, and your team has received a shout-out from one of your colleagues! Please see their kind words of recognition below. This will also be shared on the SCCA staff shout-outs page, where the entire SCCA community can celebrate each other and our successes.

“This one goes to all of the Red Brick Bistro staff. Life outside of work has become so hectic now that I’m not able to shop, cook and eat as healthy as I’d like at home. Having the Bistro staff here is ensuring that I’m getting at least one hot, healthy meal per day. They are real lifesavers right now, and they are doing it with a smile. Thanks, Bistro staff!”

and I am the proud mother of a Willamette student. Thank you so much for accommodating my son’s diet choices. I especially want to thank you for continuing to accommodate his poultry-loving, veggie-loving, fruit-loving, no-dairy, no-soy preferences during this upheaval. You are wonderful.

Thank you for taking care of yourselves and my boy. It makes me so happy that you are so kind.

Many thanks, The Better Together team

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TALKING ABOUT FOOD | MAISIE GANZLER

“THE BEST FOOD SERVICE MANAGEMENT COMPANY BY FAR” “The reason we make these commitments and pay more for these products is because we believe a better food system is possible.”

“

B

on Appétit ranked as the best food service management company by far.” That’s a great line to start the day with!

I was supposed to be on a turkey farm but was home in my own bed instead. Grounded from travel by coronavirus-related concerns, I postponed a planned trip to visit our main turkey supplier to talk about animal welfare issues. Turns out, I’d be talking about the treatment of farm animals anyway.

Yes, I’m one of those people who sleep with my phone by my bed, and the first thing I do when I open my eyes is roll over and check for messages. With no one to high five that early in the morning, I just grinned to myself after I saw this from Josh Balk, vice president of farm animal protection for the Humane Society of the United States:

Maisie!

We just released our Food Industry Scorecard. …BAMCO ranked as the #1 food management company, with an A+ grade! (And one of only four companies with an A+) You can view the Scorecard report in its entirety here, and your specific assessment here. … Seriously, you are changing the world. It’s real.

Josh

To be honest, this wasn’t a total surprise. As Purchasing Manager Curt McClusick and I filled out the survey on which the scorecard was based, I knew we were going to rate well. We’ve been working hard at alleviating animal suffering through our careful purchasing commitments for 15 years. As the HSUS report says,

“Bon Appétit Management Company was one of the first major food service management companies to adopt meaningful animal welfare policies.”

Our journey started in 2005 when a student asked Yvonne Matteson (then a general manager, now a district manager) if we could get cage-free eggs for his café. Yvonne passed along the question, but I was at a loss. I’d never even heard the term “cage free” much less did I know how to get such eggs. (Fun fact: That student was David Benzaquen, who later went on to found PlantBased Solutions, a marketing consultancy aimed at plantbased product companies, and now serves as CEO of Ocean Hugger Foods, which makes plant-based seafood alternatives.)

Who did I connect with to learn about cages and chickens? None other than a young HSUS staffer, Josh Balk. Josh mailed me a VHS tape (yep, it was that long ago) showing industrial egg production.

I wasn’t actually sure I wanted to watch it. I said to then–Director of Culinary Support & Development Marc Zammit, “I’m not sure I care about chickens. It’s not like they’re puppies.” A few minutes into seeing these helpless creatures crammed into barren battery cages, I turned to Marc and exclaimed “I care about chickens!”

And our commitment to animal welfare was born.

Since then we’ve become the first to extend our policy to cagefree liquid eggs — and we are still the only food service company who has kept that commitment. We were first to commit to gestation crate-free pork and have reduced the days sows in our supply chain spend in crates more than any other company.

We’re the only food service company with any stance on beef production at all and are actively looking at ways to expand our commitment to Certified Humane ground beef to include more cuts of beef.

Another way to improve animal welfare is to reduce the need for crowding animals by reducing the number of animals raised for

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THE FOOD INDUSTRY SCORECARD An evaluation of food companies’ progress making—and keeping— animal welfare promises

humanesociety.org/scorecard

food. Enter “plant-forward” — a style of cooking and eating that emphasizes and celebrates, but is not limited to, plant-based foods.

Amongst other things, our approach includes tracking and decreasing our spending on meat, poultry, seafood, dairy, and eggs. Fewer animals needed = better for the planet and better for the health of our guests. And we do get points on the HSUS scorecard for this commitment, too.

Points aren’t really the point, though. The reason we make these commitments and pay more for these products is because we believe a better food system is possible. A food system that is better for the environment, creates good jobs for people, and causes less suffering all around.

We believe we can change the world through our actions. And so does Josh.

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BITS & BITES

Line Cook David Mather’s Simply Green cotyledon microgreens (photo courtesy of Russ Ward)

GORDON COLLEGE COOK GROWS GREENS IN WINTER A line cook at Gordon College in Wenham, MA, by day, David Mather is the CEO of Simply Green at night. His passion project for almost three years, Simply Green offers a fresh take on microgreens — using them as a garnish is simply one of many ways to prepare them and enjoy the health benefits. David’s indoor farm is composed of multiple vertical growing systems, which optimizes plant growth for increased yield. David sells the microgreens to local high-end restaurants.

On a wintry day, David brought in baskets of his microgreens for the Bon Appétit team to try. Since then David has conducted two demos and shared his products in the café. Students especially enjoy his grape, honeydew, and almond milk smoothies blended with greens. — Submitted by Alexander King, Café Manager

The Simply Green pea, grape, and honeydew smoothie blended with almond milk

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BITS

The angel honey from the Benedictine Sisters’ monastery hives is also used to make “Divinely Spiced” dark chocolate fudge

BENEDICTINE SISTERS OF MOUNT ANGEL MAKE A SWEET DEAL Nothing beats honey straight from the hive! Chef/Manager Christian Stephenson and the Bon Appétit team at Benedictine Sisters of Queen of Angels Monastery thought of a way to sweeten the pot — the ingredient-sourcing pot, that is — and gave Farm to Fork partner Pacific Honeybee a buzz about setting up beehives on the monastery grounds in Mount Angel, OR. A family operation, Pacific Honeybee offers commercial crop pollination services and their own raw, unfiltered honey. They travel the Pacific Corridor to pollinate first in California, then Oregon and Washington.

Thanks to this partnership, the Benedictine Sisters can now enjoy honey harvested from hives located just 250 yards from the kitchen. The Sisters also offer their honey for sale on campus, and use it to make their own mustard, while the Bon Appétit team utilized it to flavor a special “Divinely Spiced” dark chocolate fudge, in collaboration with local vendor Hattie’s Sweet Shop. — Submitted by Christian Stephenson, Chef/Manager

NORTHWESTERN BAGS BABY YODA: Bakery bags often hold delicious treats, but the bags themselves don’t usually turn heads. This past Valentine’s Day, however, Barista Mackenzie Kroll (right, with Barista Toby Knutsen) of the Bon Appétit team at University of Northwestern in St. Paul, MN, decided to change that. She illustrated the Heritage Café’s bakery bags with everyone’s favorite Star Wars character (Baby Yoda, obviously) and funny sayings, spreading the love — while also moving quite a few muffins!

— Submitted by Katie Taylor, Bookkeeper

WHITMAN TEAM SHOWCASES HEALTHY FATS: The Bon Appétit team at Whitman College in Walla Walla, WA, featured housemade infused oils for a Food For Your Well-Being activity.

Café Chef Thomas (Tommy) Whitehorn (pictured, left) created infused oils using rosemary, mint, lemon, and jalapeños. Café Supervisor Matthew Bond (right) offered tastes and talked to Whitman students about how plant-based fats are better for your heart, brain function, and skin cells and how fats in general enhance flavor and increase satiety. Students dipped bread into the infused olive oils to try the different flavors. There was a great turnout! — Submitted by Shannon Null, Director of Operations

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BITS Recommended by Catering Manager Maria Dabreu (right), Dishwasher Damaso Mejia handpainted more than 200 astrological-themed champagne flutes for a Twitter launch party

TWITTER SPOTLIGHTS UNIQUE ARTISTIC TALENT Putting together a major launch party at Twitter in New York City, Event Planner Lauren Poliseno came to Catering Manager Maria Dabreu and the Bon Appétit team seeking new ideas. Plans included a “Custom Champagne Activation,” which gave Maria an idea. She reached out to Dishwasher Damaso Mejia, who is well known on the staff for his passion for painting. Together Maria and Damaso presented the idea of hand-painting flutes for guests of the event. During the spectacular launch, Damaso wowed attendees by decorating more than 200 astrologicalthemed flutes. As if that weren’t proof enough of his work ethic, after he finished painting, he changed his clothes and went back into the kitchen to make sure it was spotless for the next work day! — Submitted by Gary Gibson, Culinary Director

EMMANUEL THROWS BIRTHDAY BONANZA: Birthdays can be tough for students away from home. For a little extra birthday cheer, Marketing Manager Raby Diallo and the Bon Appétit team at Emmanuel College in Boston host a recurring event celebrating all students with birthdays that month. Lead Baker Donna Papastavrou whips up fun house-made sweets, including vegan options and treats made without glutencontaining ingredients. There’s also a pop-up photo booth in case anyone wants to pose for photos to share with faraway friends and family. — Submitted by Robin Fortado, General Manager

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OPENING

BUTTERFLY FROM JOSÉ ANDRÉS OPENS AT JOHNS HOPKINS UNIVERSITY

JOHNS HOPKINS UNIVERSITY STUDENTS were excited to experience a brand new fast-casual concept on the Baltimore campus from renowned chef and humanitarian (and Bon Appétit partner) José Andrés.

Inspired by Mexico City’s vibrant street culture and the rich regional diversity of Mexico as a whole, Butterfly Tacos y Tortas is based on José Andrés’ Washington, D.C. full-service restaurant, Oyamel, whose monarch-butterfly theme inspired the name. The menu features tacos such as the Taco Hongos (grilled mushrooms marinated in maggi sauce and topped with house-made salsa serrano and guacamole) and tortas such as the Torta Pollo Milanese (crispy breaded chicken breast with black bean, cilantro, Oaxaca cheese, guacamole, and salsa serrano) along with salads and additional grab-and-go items.

Guests enjoy tacos at the Butterfly grand opening (Photo: Will Kirk/Johns Hopkins University)

Located in a newly refreshed Levering Hall and operated by Bon Appétit, Butterfly is open for lunch for the campus community 11 a.m. to 2 p.m. Monday through Friday.

“We’re excited to be able to work with José Andrés and the ThinkFoodGroup team to bring the bold flavors of Mexico to campus and to offer a unique, plant-rich dining option to our students and community,” said Ian Magowan, senior manager of dining programs. “Bringing new and inventive concepts is a focus of our program. We want to thank the whole Bon Appétit team at JHU as well as the opening and training teams from ThinkFoodGroup for helping us make this idea come to life!”

Submitted by Victoria Zelefsky, Marketing Manager

Two of Butterfly’s taco choices: grilled marinated chicken thighs, green onion, guacamole, and salsa chipotle, and Yucatán-style barbecued pork with pickled red onion and cilantro (Photo: Think Food Group)

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CAFÉ MODERN CHEF SMOKES HER WAY TO “CHOPPED” VICTORY

Bon Appétit Executive Chef Denise Shavandy of Café Modern (right) with her Chopped competitors, chefs Lance McWhorter, Alex Garfinkel, and Juan Rivera Photo: Susan Magnano / The Food Network

WHEN EXECUTIVE CHEF DENISE SHAVANDY of Café Modern at The Modern Art Museum of Fort Worth, TX, was invited to apply for the Food Network show “Chopped,” she was intrigued.

“I always like a challenge, first of all. But a good friend of mine loves “Chopped” and has been bugging me for years, ‘You need to be on that show! You would be sooo good!’ yada, yada, yada,” she explains.

For this episode, the chefs were also required to incorporate smoke into each dish. After each round, the judges chose a chef to chop whose dish did not cut it. The last chef standing receives a prize of $10,000.

Her application got her a video interview, and then they sent out scouts to film her at Café Modern for more evaluation (and which would potentially be for the opening introductions on the show).

When she made the final selection and was invited to come to New York to compete, she was thrilled.

As she pulled out her mystery ingredients for the appetizer round, Denise was wary of the marshmallows. Although she utilized every part of the versatile and vibrant beets, which were the star of her baba ghanoush-marinated sablefish, beet cherry couscous, beetgreen pesto, and smoked marshmallow aioli according to the judges, her ploy to incorporate smoke into the marshmallows did not pay off. However, another contestant committed the “Chopped” sin of forgetting a basket ingredient and was chopped first.

The show features three rounds, each with their own basket of mystery ingredients that must be incorporated into the dishes.

Coming to her second basket, she felt more confident, taking the critique of her last dish in stride by incorporating different layers

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of smoke throughout her entrée. The judges praised her grilled chipotle elk chop with smoked bone-marrow butter, crispy bacon purple potatoes, and fava beans sautéed with heirloom tomatoes.

As a former art and architecture student, Denise thinks of food “as just another medium,” with her palette being texture, flavors, aromas, and temperature. Although she humorously compared her dessert to Picasso’s “non-existent brown period,” the judges admired the artistry of it, from the balance of flavors to the unique use of candied salmon in a miso caramel.

Ultimately, her crème brûlée mousse crȇpes with smoked pineapple miso caramel and almond coconut shortbread, combined with her overall performance, led to her victory.

Back at Café Modern a few months after the taping, Denise and her team hosted a watch party for her episode’s television premiere. Her husband and twin daughters, friends, staff of the café and museum, and regular guests joined in the festivities. Also in attendance was former “Chopped” winner Sandy Davis, with whom Denise was an instructor in the Culinary Arts Program at Texas State Technical College. As everyone nibbled on light hors d’oeuvres, Denise provided lively insider commentary on the episode during commercial breaks but no spoilers. Everyone cheered when she was crowned the winner.

Denise hosted a viewing party at Café Modern, talking guests through the episode during commercial breaks

Would she do it again? “I know they do invite winners to come back for championship rounds, and I hope to be invited back!” said Denise. “If asked, the answer is YES!” Submitted by William Persson, Social Media Specialist

Denise’s family joined her at the watch party

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ROAD TRIPPING TO WILLAMETTE UNIVERSITY’S ZENA LAND

The greenhouse allows students to start crops early and store some harvests

WILLAMETTE UNIVERSITY HAS an unusual 305-acre living educational laboratory known as the Zena property. Bon Appétit Fellow Shannon Tivona recently drove west from the Salem, OR-based campus to the Eola Hills with Arabella Wood and Hope Heideman, student leaders of Willamette’s 30-member Farm Club, to check it out.

The three toured Zena’s greenhouse and other growing areas; the property includes oak and mixed-species woodland, riparian areas, grassland areas, wetlands, and freshwater aquatic areas. A few years ago, the Farm Club had lost access to the Zena land but has since regained use and are filled with new ideas — including leveraging greater use of the crops in collaboration with the Bon Appétit team. Thanks to the passion of the club’s leaders, there’s also an effort underway to transfer this knowledge to younger students and document best practices to give them a leg up. This way, the club’s future leaders will be able to carry the land’s legacy forward into all the productive growing seasons ahead.

Submitted by Shannon Tivona, Fellow

Willamette University Farm Club student leaders Hope Heideman and Arabella Wood with some Zena-grown squash

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SWAPPING CHEF HATS FOR HARD HATS AT ADOBE - SAN JOSE

WILLAMETTE WASTE TOUR CAPTIVATES STUDENTS: Executive Chef Brian Arteaga (pictured) recently took students on a special kitchen tour detailing how the Bon Appétit team combats food waste, including their commitment to from-scratch cooking, culinary techniques that use as much of the plant (or animal) as possible, sourcing Imperfectly Delicious Produce, and food recovery. He even showed everyone the walk-in where excess food is kept cold before being picked up by the Food Recovery Network. — Submitted by Shannon Tivona, Fellow

The edible construction site made of tiramisu cake, puffed-rice “rocks,” and sweet toppings was also in the form of Adobe’s logo

INSPIRED BY THE ANNOUNCEMENT of construction updates for Adobe’s new North Tower, the Bon Appétit catering team put together a creative construction-themed spread for an Adobe town hall meeting at the San Jose, CA, campus.

Director of Catering Ashlee Baksa, Catering Chef Jose Rodriguez, and Catering Sous Chef Geovanny Gil had fun creating the show-stopping edible construction-site centerpiece made of tiramisu, accompanied by a 15-foot-long charcuterie table and house-made puffed-rice treats. Toy trucks, cranes, and signs added whimsy to the display.

Following the town hall meeting, guests took to Adobe’s Slack food channel, posting, “Shout-out to the Bon Appétit chefs for making us this fantastic cake. Even those rocks are edible!

Awesome stuff” and, “Well done, Bon Appétit! One of the best food displays I’ve seen.”

Submitted by Sydney Clark, Marketing Specialist

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COLORADO COLLEGE ROLLS WITH IT IN SUCCESSFUL SUSHI CLASS

Assistant General Manager Eddie Siow sharing his passion for sushi with Colorado College students

A COMBINATION OF EMAIL MARKETING, social media, and incafé signage generated so much buzz that a sushi-making class at Colorado College sold out!

When the 50 students and community members entered Bemis, the original dining hall on this Colorado Springs campus, they gasped audibly as they took in the scene. A slideshow- projected images of sushi, rice, and sunomono (seaweed salad) set to music, while the tables were arranged in a dramatic arc around a chef’s setup, at which an impressive side of salmon sat atop a large cutting board, surrounded by temaki, musubi, and poke.

Welcome to the brainchild of Assistant General Manager Eddie Siow, who conceived of this series of instructional opportunities the Bon Appétit team has begun offering throughout the year.

Other class topics include barbecue, food photography, candymaking, knife skills, and cheese-making, but this night’s focus was squarely on sushi.

A student really enjoying her taste of sushi rice

At their seats, attendees found a sushi starter kit — complete with rice paddle, rolling mat, and chopsticks — plus cups for tea and water, bowls of soup, dishes of wasabi and ginger, and for dessert, mochi. As Eddie, Executive Chef Cody Rodgers, and Catering Executive Chef Juwanza Thomas took their places, anticipation built, and Eddie welcomed guests to an education-filled evening.

Eddie offered an overview of Japan’s different sushi styles and their significance. Cody focused on rice and culinary fundamentals, and Juwanza taught guests how to select a salmon and break it down, and which knives fit each task best.

Students then got to roll their own sushi. Some were even invited up front to practice using specialty sushi knives.

A few guests lingered after the event wrapped up, with one even asking how he could work with the team’s sushi program. This highly successful class was the team’s best-attended offering to date.

Submitted by Tyler Dexter, Operations Manager

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Catering Executive Chef Juwanza Thomas demonstrating how to break down a side of salmon

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ORACLE INSPIRES LOCAL TEENS WITH SPECIAL IN-DEPTH TOUR THE BON APPÉTIT TEAM at Oracle and the software giant’s Real Estate and Facilities team in Pleasanton, CA, recently co-hosted a tour for students from the Stockton, CAbased one. Program, their culinary teacher Gabriela Ledford, and Employee Services Specialist Denise Spangler. An afternoon culinary program, one.Program engages atrisk teens to develop workforce readiness, encourage life skills, and inspire teamwork.

Resident Marketing Director Cara Brechler kicked things off with an introduction to Bon Appétit, her background with the company, and Bon Appétit’s relationship with Oracle and then led a tour of the campus Victory Garden, speaking about various sustainability initiatives. Chef/ Manager Steven Lucas also led the group on a tour — of the kitchen! The teenagers had not traveled much outside Stockton, and none had seen a commercial kitchen in action before. Steven explained how Bon Appétit uses culinary building blocks such as house-made stocks and sauces and discussed key programs and routines around safety, refrigeration hierarchy, 10@10s, and even cleaning protocols and team members’ longevity in their jobs. Others joined in to describe their roles and give a tour of the campus Then it was time for lunch! The afternoon closed with a Q&A and Food For Your WellBeing tea tasting, and all guests received reusable Bon Appétit-branded gift bags with house-made chocolate truffles from 300 Bakery, O’Victory Garden seeds, cut gloves, and many more goodies.

Submitted by Cara Brechler, Resident Marketing Director

A group from the afternoon culinary one.Program visited Oracle - Pleasanton, including the Victory Garden and an in-depth kitchen tour

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ENGINEERING TWO INSPIRING FARM VISITS FOR CASE WESTERN STUDENTS THE BON APPÉTIT TEAM at Case Western Reserve University in Cleveland recently helped bring dreams a little closer to reality for four Case Western Reserve University engineering students. On a field trip led by Community Programs & Sustainability Support Manager Piper Fernwey, the students traveled to Ohio’s Amish Country to meet local farm purveyors, learn how the farm facilities worked, and obtain samples for their sustainability-related senior capstone projects.

Two of the capstone groups that Piper leads participated. The first group is working to engineer a fish food that is not made from fish products. These students toured Pleasant Valley Poultry, a small processing operation, and learned what kind of chicken scraps and by-products go unsold. Owner Aden Troyer generously gave the students products to take home and try using in their fish food. The group also toured Stutzman Farms, a plant that provides the Case team with puffed spelt and other grains. Students left with arms full of bags of grain to test in their fish food.

The second group is working on a design for a no-waste milk dispenser for the dining halls.

They toured Paint Valley Farms, a milk-bottling facility that also makes cheese. The plant holds its milk in a variety of containers, including a 55-gallon metal drum. Students were intrigued, as they’re trying to move away from a dispenser that houses milk in plastic bags.

They took their new knowledge back to Case Western, where they will soon present their proposed designs to a panel of farmers and Bon Appétit team members. The day was a thrill for the students, and reminded the Bon Appétit team how fortunate they are to work with such a passionate and engaged community and generous partners!

At Stutzman Farms, students left with grain to test as fish-free fish food

Submitted by Colleen Reynolds, Marketing Manager

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LINKEDIN HOSTS FROG HOLLOW FOR FARM TO TABLE DINING EXPERIENCE

Ten LinkedIn guests joined Frog Hollow’s Mario Ishii Hernandez (second from right, in yellow), Executive Chef Chris Swinyard (far right), and other Bon Appétiters

THE BON APPÉTIT TEAM at LinkedIn’s Brick and Mortar Café in Sunnyvale, CA, is always looking for ways to further connect their guests to the incredible farmers who supply the ingredients behind their elegant dishes and catered events. They recently debuted the Farmer’s Table, a quarterly series in which local farmers join guests for an afternoon of education, camaraderie, and a curated menu featuring items sourced from that farm as well as others.

Farm to Fork partner Frog Hollow Farm was the first guest of honor.

Based in Brentwood, CA, this famous Bay Area institution provides the LinkedIn kitchen with what are widely acknowledged to be some of the best stone fruits and other fruit around. A champion

of organic farming, Frog Hollow prioritizes the health of their soil, which improves the long-term health of their land and the quality of produce.

The event was open to all employees, and 10 lucky LinkedIn guests sat down with Frog Hollow Farm’s Mario Ishii Hernandez to talk about everything from farm operations to local sourcing. Executive Chef Chris Swinyard, Café Chef Kevin Mertens-Rowan, Executive Pastry Chef Vincent Attali, Sous Chef Timothy Na, and Chef de Cuisine Cyrus Irudistan, who planned and executed the menu, also joined in the local food conversations.

Submitted by Katherine dela Cruz, Director of Administration

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Pear Napoleon featuring Frog Hollow Warren and Hosui Asian pears

LINKEDIN FARM TO TABLE MENU BURGUNDY TRUFFLE AR ANCINI

Cultivated mushrooms, arborio rice, Parmigiano-Reggiano, and roasted garlic aioli SUMMER’S END SALAD

Frog Hollow Toybox tomatoes and Emerald Beaut plums, Cape gooseberries, and Thomcord grape granita ALMOND BUTTER AND COTTON CANDY JELLY

Marcona almonds, Cotton Candy grapes, and house-made brioche

Chef de Cuisine Cyrus Irudistan plates the arancini

CELERY ROOT TORTELLI

Frog Hollow quince and pomegranate, with crispy Brussels sprout leaves WILD KING SALMON

Frog Hollow Row 7 squash, Frog Hollow pickled butternut squash, brown-butter pebbles, and sage PEAR NAPOLEON

Spiced mascarpone, inverted puff pastry, Frog Hollow Warren pear compote, Heathers honey gelée, Frog Hollow ginger-infused Hosui Asian pears, and yuzu chocolate

Burgundy truffle arancini

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JOHNS HOPKINS HOSTS SECOND REGIONAL PLANT-FORWARD TRAINING (AND COMPETITION!)

The plant-forward training participants after a busy day at Johns Hopkins University

BON APPÉTIT TEAMS EVERYWHERE are putting their best plants forward! Director of Nutrition and Wellness Terri Brownlee, Regional Manager of Nutrition Daniele Rossner, and Colby College Executive Chef Carmen Allen — all members of the company’s Plant-Forward Culinary Collaborative working group — recently hosted the company’s second regional plant-forward training at Johns Hopkins University in Baltimore. Chefs from Johns Hopkins, Peabody Institute, St. Timothy’s School, St. John’s College, and St. Mary’s College participated in an interactive training about how to implement plant-forward dining principles successfully into their cafés.

After an introductory presentation, the chefs broke into teams, received a mystery basket, and spent two hours preparing a

Chefs presenting their dishes to the judges

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GETTY PASTRY TEAM DELIGHTS BLUE TIE GALA GUESTS WITH WHIMSICAL SWEETS craveable, plant-forward dish. Finished plates were then displayed on a community table for the judges — Terri, Daniele, Carmen, and Johns Hopkins University Campus Executive Chef Philippe Chin — to evaluate as the best dish in each of two categories, Most Innovative (in terms of culinary strategy for Bon Appétit) and Most Creative (in terms of the use of the five ingredients). The chefs themselves got to vote on a crowd favorite as well.

Chef/Manager Lenord Washington and Executive Sous Chef Steve Paret from Johns Hopkins won Most Innovative with their unconventional shepherd’s pie.

Ground pork blended with wheat berries and spinach made up the base of the pie, topped with puréed parsnips and a date glaze to resemble the traditional mashed potatoes and gravy topping of classic shepherd’s pie. In the Most Creative category, Chef/Manager Tom D’Amico from Johns Hopkins and Executive Chef Sallie D’Alonzo from Peabody Institute stole the show with their Delicata squash rings filled with rye berry stuffing and garnished with a prosciutto-wrapped wedge of butternut squash. Meanwhile, Johns Hopkins Catering Chef Victor Rodriguez and St. Mary’s College Sous Chef Will Mohico won their peers’ hearts (and stomachs) with their Mediterranean cashew and chickpea taco with pickled beet slaw.

After the training and judging, the group sat down to feast together — a fitting end to an innovative, inspiring day!

Submitted by Victoria Zelefsky, Marketing Manager

Getty pastry team members Lead Pastry Cook Estefani Robles, Pastry Cook Eric Lazaro, Executive Pastry Chef Joanne Ponvanit, and Pastry Cook Erick Ruano (Pastry Cook) “rocked” the dessert box they designed for the Children’s Bureau gala

BON APPÉTIT IS A LONGTIME SUPPORTER of the Children’s Bureau, a nonprofit leader in Los Angeles that seeks to strengthen vulnerable children and their parents and communities. Over the years many teams have had the special opportunity to participate in their annual Blue Tie Gala, which raises funds to benefit at-risk families.

Executive Pastry Chef Joanne Ponvanit and teams from the Getty Center and the Getty Villa in Los Angeles were thrilled to return to the event. They created a whimsical “Elements” dessert box: a cheesecake “rock” with brown butter streusel (representing earth), coconut marshmallow (air), and crème brûlée tartlet (fire).

The Bon Appétiters were humbled to be featured among renowned restaurants and chefs from Southern California. And the Children’s Bureau raised more than $653,000 from the event, doubling the previous year’s record!

Submitted by Joanne Ponvanit, Executive Pastry Chef

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AWARDS & RECOGNITION

HUMANE SOCIETY RANKS BON APPÉTIT #1 OF FOOD MANAGEMENT COMPANIES For many years, the Humane Society of the United States has engaged major food companies on issues of animal welfare. As a result, most companies have now promised to eliminate some or all of the abusive practices common to industrialized farm animal production. But are companies actually keeping their promises?

To answer this question, HSUS developed the Food Industry Scorecard: A year-long audit conducted of roughly 100 major food companies designed to gauge their progress.

The survey covered three pressing concerns: Laying hens confined in cages, pigs confined in gestation crates, and broiler chickens suffering in poultry production. It also included a question about plant-based meal options, since diversifying protein in the food industry reduces the demand for factory-farmed products.

overall behind Whole Foods Market and Chipotle Mexican Grill (For the back story, see page 20.)

“All animals need leaders to step up and raise the bar for what is possible. Bon Appétit never wavers in their commitment to do just that and inspire the food service industry with transformational advancements. We are proud of the work they do and the impact they have every day for animals,” said Kitty Block, president and CEO of the Humane Society.

We’re not going to rest on our laurels though. Plans are already underway to create an even more humane supply chain. — Submitted

by Maisie Ganzler, Chief Strategy and Brand Officer

And the results are in… Bon Appétit Management Company earned an A+ — and we were the only food service company to do so! We ranked #1 of food management companies and #3

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AWARDS

Director of Catering Christine Giordani, Executive Chef Marco Alvarado, and Resident District Manager Sia Mohsenzadegan at the University of Pacific award presentation for Sia

RESIDENT DISTRICT MANAGER RECOGNIZED FOR SERVICE AT UNIVERSITY OF THE PACIFIC Proudly displayed in Resident District Manager Sia Mohsenzadegan’s office is a $1 bill signed by former University of the Pacific President Don DeRosa and his wife, Karen. It was the first dollar spent at the university’s DeRosa University Center when it opened on the Stockton, CA, campus and a symbol of Sia’s nearly 18-year journey with Pacific.

At a special event with Pacific and Bon Appétit, surrounded by colleagues and students, Sia was recognized with an award for his performance, program, finances and — most importantly to him — the relationship he’s built with the Pacific community.

Sia said he feels honored to be recognized by Bon Appétit, but was especially moved by an oversized white-and-gold card that was signed and presented to him by students during the award presentation at Grace Covell Hall.

Sia has been in food service for 44 years, including owning a French restaurant in Napa, and with Bon Appétit for 29 years, but he never expected to stay at Pacific for so long. When he arrived, the assignment was temporary, so he booked a hotel room while his family remained in Oregon. Then-President DeRosa asked him to move on campus and gave him a dorm room in McCaffrey Center. Mohsenzadegan lived there for six months and said it was the best decision he’s made because it allowed him to meet students, faculty, and staff.

“Sia is one of the most welcoming folks I have had the pleasure to meet since joining the Pacific family,” Petr said. “I knew he was special when he urged me to come spend extended time with him touring the Bon Appétit facilities and meeting his staff. His joy at sharing his work and his love for not only food, but for providing a wonderful eating experience, is evident. We are blessed to have Sia as a leader on campus and as a staff member, and he is deeply appreciated by the Division of Student Life.”

Pacific students keep him young and push him to try new ingredients, programs, and cuisines, said Sia, who can usually be found walking around the Marketplace during lunchtime. He has built a good relationship with students and listens to their input when he and Executive Chef Marco Alvarado create the 140-item menu, which changes weekly. The foodie in him is thrilled to be part of the Freshman Honors Program culinary arts students’ annual cooking competition sponsored by Bon Appétit. And he also partnered with a Pacific alumna 10 years ago to develop a food donation program, where each day all excess edible food is donated to St. Mary’s Dining Hall in Stockton. The program is still active today.

“I love what I do and I love the environment at Pacific,” said Sia. “Everyone here is so happy and it’s a team. We are a partner with the university. I love the faculty and staff, and they are so appreciative of what we have done here.”

Adapted with permission from Pacific News, University of the Pacific, and submitted by Bob

Carrie Lovelace Petr, vice president for student life, said Mohsenzadegan inspires respect and professional admiration among his peers and team.

Lubecky, District Manager

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AWARDS Utility Worker Gabe Gabriel Azevedo with President Michael Bauccio

CELEBRATING SANTA CLARA U WORKER’S 50 YEARS OF SERVICE Gabriel Azevedo was recently presented with a certificate honoring his 50 years of service at Santa Clara University in Santa Clara, CA, by Bon Appétit President Michael Bauccio.

“We count on Gabe to make sure our kitchen is clean and organized, as well as the loading dock,” said Senior Executive Chef Michael T. Brinkmann.

How is that possible, when Bon Appétit Management Company was founded in 1987? Gabe was previously part of Saga Corporation, where Michael and CEO Fedele Bauccio worked prior to Bon Appétit. “It means so much to me that Gabe has stayed with us all these years. His loyalty and dedication are so impressive,” said Michael. “He has truly become part of the community at Santa Clara University.”

The Santa Clara University team came together to throw Gabe a party in the café, complete with a large poster celebrating his anniversary and a chocolate cake with vanilla whipped cream frosting. Gabe was very surprised and happy at the festivities — and even more surprised to be presented with his framed award

by Michael himself! — Submitted by Bonnie Powell, Director of Communications

WILLIAM JESSUP CAFÉ WINS 2020 EXCEPTIONAL BUSINESS AWARD Crossroads Café at William Jessup University in Rocklin, CA, was recently honored with the 2020 City of Rocklin’s Small Business Excellence award. Known for its award-winning food, exceptional customer service, and overall dining atmosphere, Crossroads Café won this honor in 2016, 2017, and 2018 as well. The Bon Appétit team is very proud to have earned this distinction, which is bestowed based on popular vote for “exceptional companies [that] help make the Rocklin area a vibrant and vital place to live.” While Crossroads Café primarily feeds the students of William Jessup University, it is also open to the public, so they too can enjoy the food and experience. — Submitted by Douglas DiGiovanni, General Manager

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Each year General Manager John Hecko and the rest of the management team at DePauw University in Greencastle, IN, bestow their Culinarian of the Year award upon one team member.

Developed to further recognize the team’s hard work, the award is based on individual performance and strong command of a station throughout the year. Managers submit their nominations anonymously to John, and prior to the end-of-year celebration the team meets to discuss nominees and place their votes.

Executive Chef Chad Melinger was thrilled to present the award to Cook Alex South, who is known for his mastery of the Spice and Global stations. In addition to the title (and a certificate) Alex took home a coveted Dalstrong chef’s knife. — Submitted by Megan Inman, Catering Manager

Executive Chef Chad Melinger presents Cook Alex South with the Culinarian of the Year award

WILLAMETTE TEAM RECOGNIZES EMPLOYEES WHO GO ABOVE AND BEYOND In the Bon Appétit team’s biannual employee appreciation contest at Willamette University in Salem, OR, each person can anonymously nominate up to five coworkers via kudos or anecdotes collected in a lockbox. The management team reviews each one, chooses the nominee who most exemplifies going above and beyond, and announces the winner at the 10@10 morning and evening all-staff meetings — recognizing both the nominee and nominator and awarding their prizes. The nominee receives a $100 gift card and their nominator, a $50 one.

At a recent presentation, two winners emerged for a tie: Cashier Lead Nicole Arreola-Canonica and Cook Jaqueline Ochoa (both nominated by Catering Chef Amber Valentine). Amber complimented both Nicole and Jaqueline in detail on their stellar work ethic, thoughtfulness

Cashier Lead Nicole Arreola-Canonica

toward guests and fellow team members, and commitment to putting safety first.

The contest is now in its second year at Willamette, and both the management team and staff enjoy the fun tradition.

— Submitted by Darin Wachs, Director of Operations

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Catering Chef Amber Valentine and her nominee Cook Jaqueline Ochoa

AWARDS

DEPAUW RECOGNIZES EXCELLENCE WITH CULINARIAN OF THE YEAR AWARD

THE LATEST GE4 STARS: MACU, CITRIX, SAS, AND TIBCO Achieving Great Expectations 4 (GE4) certification, Bon Appétit’s companywide quality assurance program, is no easy feat. Before requesting an audit, on-site teams must work extremely hard, going through numerous checklists to ensure they’re meeting the company’s almost 500 standards in the areas of food quality, sanitation, safety, marketing, merchandising, signage, customer service, and more. Once the certification process is initiated, the account has to pass two “desk audits” evaluating their compliance with responsible purchasing and digital marketing standards. Then the Image + Style team sends two brand managers to inspect the account unannounced.

Merchandising Brand Managers Vanessa van Staden, Ellen McGhee, and Andrea Key and Culinary Brand Managers Nicolai Tuban and Brice Wozniak recently had the pleasure of visiting four Bon Appétit locations on their GE4 certification — and congratulating them on passing!

MOUNTAIN AMERICA CREDIT UNION, SANDY, UT THE IMAGE + STYLE TEAM had heard so many amazing things about Cairns Café at Mountain America Credit Union (MACU) ever since it opened. When Nicolai and Vanessa stopped by for their surprise visit, they observed the spirit of the Beehive State at work: everyone looked sharp in their uniforms as they buzzed busily around setting up, greeting customers, cleaning, and stocking flatware.

The pair made a hard swerve to the soft serve, where peppermint bark, chocolatecovered pretzels, cookie dough, brownie chunks, and numerous other wonderful toppings were available for guests to customize. Another guest-favorite offering was the spa water, made with fruit trim to utilize product that would otherwise be wasted. The warm pumpkin-chocolate muffins also looked, smelled, and tasted great.

When asked about house-made stocks, Executive Chef Tara Anderson led them to the freezer, where she has gallon bags of reduced chicken stock, beef demiglace, house-made chili paste, and other flavorful house-made concentrates standing by to fortify soups and sauces — such a great idea! Meanwhile, Senior Director of

Catering Candace Durham and her team showed Nicolai and Vanessa how they maximize a limited amount of catering staging and storage space, keeping everything super organized.

Tara, Candace, General Manager Joe Davis, and Café Manager Malorie Swenson are active and engaged managers, and their staff exemplifies good service. For example, the grill cook greeted every guest with a smile,

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knew exactly what they wanted for breakfast, and how they liked it. Even applying for GE4 certification after being open for just one year — let alone becoming the first account in Utah to be Certified Great — is a huge accomplishment. “I think it was the seriousness with which the team took the whole process and how excited they were to be certified. This was a team effort,” explains District Manager Ken Dale.

CITRIX, RALEIGH, NC

CITRIX HAS A BIG COMMITMENT TO GE4, despite being one of Bon Appétit’s smaller operations. When Brice and Ellen visited to conduct their audit, they were impressed from start to finish. On the culinary front, it was excellent to see so many vegan and vegetarian options: it’s evident the team has taken Bon Appétit’s plant-forward commitment to heart. Brice and Ellen also loved the creative “Dillon’s Comfort Concierge” concept, where guests can pre-order a meal that the team will make for them to take home. The salad bar offerings were excellent, maximizing a small space to include many colorful and delicious options.

The safety program was also exemplary. At the 10@10 meeting, every team member spoke eloquently on the safety topic. On the date of inspection, their safety board showed 1,064 days without an accident,

and Brice and Ellen love how they keep track of “near misses” as well. To add to these achievements, Citrix’s most recent health department score was 100%!

Menu signage throughout the café was perfect, including proper use of COR icons and detailed descriptions of items being served. To ensure that all waste gets properly sorted, the team has posted a detailed chart to show guests the proper receptacle for each item.

Lastly, Brice and Ellen got to meet Citrix Director of Facilities Ethan Tecklenberg, who was proud to tell them about Citrix’s partnership with Bon Appétit for food recovery and more. It’s clear the Bon Appétit team at Citrix has built a strong relationship with the client.

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SAS, CARY, NC

The SAS Building A team

The SAS Building C team

BRICE AND ELLEN WERE OVER THE MOON after their visit to SAS, a multiunit corporate headquarters with cafés in several different buildings. At Building A, the pair was captivated by the glass-enclosed bakery at the café entrance: it was wonderful to see the bakery team in action in such a clean and well-organized kitchen! All of the bread items at SAS are baked in house with a recipe using Director of Specialty Culinary Programs Jim Dodge’s 30-year-old sourdough starter. They were also wowed by the salad bar, which offered a fun lettuce-wedge option.

The staff were very welcoming to guests and extremely polite.

They not only looked sharp in their pristine uniforms, but also were very engaged and seemed excited to be there. The 10@10 meeting was one of the best Brice and Ellen have ever seen.

Every single employee at each station explained the dish they were serving and double-checked the menu for accuracy. They also accurately identified any allergens in each dish, discussed the safety topic of the day, and finished with a discussion on customer service. It was clear all of the crews have trained and practiced in many different areas and stations of the café and that they take safety seriously: SAS Building C was 2,068 days accident-free as of the certification date!

Brice and Ellen love that the teams offer guests the option to choose a petite bite or full-size portion of food at each station, whether it’s a sweet bite at the coffee shop or a full piece of quiche for breakfast. The teams follow a chef-tested recipe to

The SAS Building R team

create their stocks, ensuring that a quality product goes into their amazing soups.

Lastly, the organization of the catering storerooms was impeccable, a model for all in the company. Terrace Café General Manager Katheldra Alexander, Atrium Café General Manager Courtney Botbyl, Building C General Manager Joseph Dowe, Building Q Chef/Manager Scott Pigeon, Catering Director Seth Howe, and the rest of the management teams at SAS truly embrace all operational standards, bringing the Bon Appétit Dream to life with their hard work, professional attitudes, and genuine enthusiasm.

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TIBCO, PALO ALTO, CA

AS A CORPORATE CAFÉ that’s open to the public, TIBCO’s café has 200-plus reviews on Google with an average of 4.4 stars and on Yelp, 77 reviews and 4 stars — impressive scores for these days! When Andrea and Nicolai surprised the team with a visit, they got a taste of what reviewers have been raving about.

First of all, Grill Cook Abraham Duran had amazing energy throughout breakfast, greeting everyone personally and remembering their usual orders. Andrea and Nicolai had some of the best roasted breakfast potatoes they’ve ever tasted — crispy yet soft, well-browned, with just enough spice.

The other cooks also exuded enthusiasm and pride from their stations. The menu mix was fantastic, and all of the food was

delicious and beautifully presented. Vibrant roasted vegetables were available at breakfast and lunch, and the fish and chips were perfectly crispy. The café may not have the newest smallwares, but they’ve taken good care of what they have, making sure that everything is matching and in good condition. They’re proof of the fact that an account doesn’t have to spend a lot of money to be Certified Great. Despite the café’s popularity, the TIBCO team manages to keep their kitchen and space exceptionally clean. The catering storeroom was well organized and pristine.

With such amazing staff and food, it’s no wonder 49ers legend Roger Craig eats at TIBCO every day and had the nicest things to say to the Image + Style team (and to everyone he encounters) about his experience and why he keeps coming back!

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ST. OLAF ALUM’S SEEDS FARM GROWS PASSION PROJECT INTO PARTNERSHIP

Owner Rebecca Carlson (and her dog Sprout) welcome the group to Seeds Farm

Students taste samples of fresh-picked carrots

ST. OLAF COLLEGE ALUMNA Rebecca Carlson’s passion for growing started when she was just a seedling herself on the college’s campus in Northfield, MN. It blossomed over the course of her junior and senior years — literally — when she started her smallscale farm.

Ten years later, Becca’s Farm to Fork-registered Seeds Farm sells more than 300,000 pounds of produce in a season, much of it to the Bon Appétit team at St. Olaf!

Bon Appétit Fellow Lily Gross recently joined Rebecca, St. Olaf Assistant Professor Kiara Jorgenson, and students from Professor Jorgenson’s Environmental Conversations program for a special tour of the grounds. Rebecca started out by explaining that she plants cover crops to help improve the health of the soil, increase biodiversity, and reduce excess water usage. Every season she tries to leave the soil in better condition than before. As her dog Sprout tailed the group, Rebecca also opened up about the unique challenges of growing in Minnesota. The fast-changing seasons and harsh winter climate mean that she and her team often need to work fast and harvest crops earlier than planned.

They’ve been successful in growing crops inside their greenhouse during the winter and transplanting them in the spring to get a head start on the short season.

Throughout the visit, students peppered Rebecca with questions, from “how does drip tape work?” to “what do you do to protect crops from potato bugs?” They got to sample fresh carrots

Alpacas on the Seeds Farm pasture provide an extra crop — wool!

and marvel at how crisp and sweet they were compared to store bought. They learned how early frost can trigger a reaction in some root vegetables that converts starches to sugars (which is why some restaurants specifically request frost-sweetened carrots).

They later split into two groups: one helped Rebecca’s seasonal workers plant garlic and the other harvested and boxed kale for storage. Rebecca thanked the group afterward, saying that without their help, Seeds Farm might not have been able to pack up all the kale before the frost.

Submitted by Lily Gross, Fellow

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Seeds Farm Owner and St. Olaf College alum Rebecca Carlson

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HILLSDALE OFFERS BALL TEAMS A FRITTATA DOUBLE-HEADER

Broccoli and cheddar frittata

THE SEARLE CENTER at Hillsdale College in Hillsdale, MI, recently served as a stadium of sorts for some fastball frittata making.

Members of the softball and baseball teams got to experience two separate hands-on cooking classes focused on this versatile dish, which provided ample opportunity for the Bon Appétit team to highlight both its Farm to Fork program and commitment to cage-free eggs. Knife skills, a discussion of two different ways to cook the frittatas (in ramekins for smaller portions and in skillets for the Italian-style), and a demonstration of key techniques gave all the athletes plenty of skills to practice at home base.

For the first class, Executive Chef Shawn Ferguson and Fellow Lily Gross welcomed 18 softball players, and for the second, 30 baseball players. Coaches from both teams also loved participating and may even have picked up some new skills themselves.

All the athletes were engaged and curious, asking plenty of questions — including some about the menu, such as how the Bon Appétit team determines how much food to prepare, what factors drive changes to the menu, and the criteria for Farm to Fork vendors. The baseball team even got a tour of the catering kitchen.

Submitted by Lily Gross, Fellow

The Hillsdale baseball team — and coaches! — got a lesson in knife skills

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STUDENTS LEARN ALL ABOUT APPLES AT GLEI’S ORCHARDS AND GREENHOUSES Café Manager Shane Powers, Fellow Lily Gross, and seven Hillsdale students recently visited Glei’s Orchards and Greenhouses, one of Hillsdale College’s Farm to Fork vendors in Hillsdale, MI. Greenhouse Manager Hannah Stewart show the group around.

The 300-acre Glei’s is a multifaceted operation that has been in the same family since its founding in 1918. Ninety acres are earmarked for the orchard’s 20-plus varieties of apples; Glei’s also grows several varieties of Christmas trees and many perennials, annuals, and vegetables. A large greenhouse produces a wide variety of seasonal decorative plants. Hannah explained how any cosmetically flawed apples are sorted out from the harvest, mashed, and strained of sediment to turn into cider, which they sell on-site in a small market and to Hillsdale College and others in the fall.

The group also got to visit the sorting facility and expansive storage area, where they stood in awe of the large wooden apple-storage crates stacked at least 10 feet high. After the tour, students enjoyed fresh apple cider and commented on their good fortune to visit such a beautiful spot on a perfect day. — Submitted by Lily Gross, Fellow

One of the 24 varieties of apples that Glei’s grows

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BUTLER UNIVERSITY TEACHES FUTURE PHYSICIAN ASSISTANTS

Students enjoying themselves while absorbing new skills from Catering Chef Taylor Hignite

WHEN PROFESSOR JANE GERVASIO in Butler University’s College of Pharmacy and Health Sciences in Indianapolis approached the Bon Appétit team with an invitation to teach lessons on cooking and nutrition, they leapt at the chance. Dietitian Katy Maher, Marketing Manager Mandy Rentschler, and Catering Chef Taylor Hignite collaborated on two classes, focusing on skills that

would benefit the students — all future physician assistants — both personally and professionally.

In addition to knife safety and basic nutrition tips, topics included how to make healthy one-pot meals, simple grain salads, and easy appetizers, with a side dish of the importance of cooking with color. The

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team also brought in rambutan fruit for the students to try. Class members engaged deeply with the content and asked probing questions about sustainable sourcing, local Farm to Fork relationships, and Bon Appétit’s many commitments.

Submitted by Mandy Rentschler, Marketing Manager

PICKLING CLASS PACKS A PUNCH AT STARBUCKS

Garlic, herbs, and spices flavor lend big flavor to this quick pickle brine

Executive Chef Vuong Loc carefully tips the brine into a vegetable-packed jar as Starbucks attendees pay close attention

EXECUTIVE CHEF VOUNG LOC of the Bon Appétit team at Starbucks headquarters in Seattle recently hosted a quick-pickle class for Starbucks employees. His goal was to make the pickling process less mysterious and inspire those who want to bring a flavorful, briny punch to their home cooking.

Vuong led the class through making a simple pickling liquid and then how to make bread and butter pickles out a variety of fresh vegetables. In a future class, the Starbucks team will turn their attention to the sweet side, teaching the how-tos of chocolate lava cake!

Submitted by Amanda Cherniske, General Manager

Colorful vegetables awaiting their brine

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DENISON CELEBRATES STUDENT-CHEF PARTNERSHIP WITH DORMITORY DINNER

ALTHOUGH THIRD-YEAR DENISON UNIVERSITY student Nyonika Mitra’s major is history and visual culture, her real passion is for cooking. She told Café Manager Rick Poulos that growing up, when kids around her said they wanted to be a doctor or a pilot, she told her mom she wanted to be celebrity chef Gordon Ramsay.

Nyonika has been cooking many meals in her residence hall on the Granville, OH, campus. Recognizing her talent and resourcefulness, as well as an opportunity to connect with more students, Rick and Catering Manager Jennifer Pugh suggested that Nyonika team up with Chef/Manager Mukesh Kumar to plan a pop-up dinner for her friends, roommates, and professors. Together they prepared traditional Indian menu items including pakora and mango lassi, as well as nontraditional ones such as an item that Nyonika calls “bread rolls” (onion, carrots, peas, cilantro, and crumbled paneer rolled up in bread and fried).

Not only did a fun friendship form, but Nyonika and Mukesh already plan to host another pop-up dinner with Rick — but this time in the campus dining hall.

Submitted by Jennifer Pugh, Catering Manager

Denison student and cooking enthusiast Nyonika Mitra and Café Manager Rick Poulos

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DARRA GOLDSTEIN BRINGS FLAVORS OF RUSSIA TO UNIVERSITY OF PORTLAND

Attendees snacked on house-made pickles and cured meats while they waited to meet Darra and get copies of her cookbook signed

Director of Specialty Culinary Programs Jim Dodge and Darra Goldstein

RUSSIAN CUISINE REMAINS less well known in the United States, which is why Kitchen Supervisor Jordan Richardson and the Pilot House team at the University of Portland in Portland, OR, were excited to host award-winning cookbook author Darra Goldstein.

The author of “Beyond the North Wind: Russia in Recipes and Lore,” Darra is a thought leader in social issues surrounding food.

She is passionate about Russian food and culture, and her recipes are representative of her exploration into culinary diplomacy.

signed. The meal progressed in “service à la russe” (service in the Russian style) where courses are presented sequentially.

In honor of Darra’s visit, team members prepared recipes from her cookbook for a special meal. They opened the event to all guests, and on the day of the event 22 lucky attendees got seats at the table.

The team offered a variety of house-made pickles and cured meats while guests waited to meet Darra and get their cookbooks

For the first course Kitchen Supervisor Jordan Richardson made borscht with beets (courtesy of Imperfectly Delicious Produce) and house-made beef broth, topped with sliced brisket. Chef de Cuisine Kenneth Clemen presented two main course options, kvass and honey-braised pork or vegetarian stuffed-cabbage rolls.

For dessert, guests enjoyed Baker Hannah Custer’s black currant cheesecake, while Retail Manager Brian Armstrong also contributed a lingonberry-cranberry juice blend.

The night inspired lively conversation with Darra about the intersection of food and culture, and attendees gained a new appreciation for a previously unfamiliar cuisine.

Submitted by Brian Armstrong, Retail Manager

MINDING MANNERS AT UNIVERSITY OF PORTLAND: Students at the Pamplin School of Business at the University of Portland in Portland, OR, attend a business etiquette dinner as part of their curriculum. Bon Appétit’s Pilot House team has always provided the food, but this year, in addition, Retail Manager Brian Armstrong was invited to present, drawing on his experience in fine dining and catering management. Executive Chef James Green and Director of Catering Vickie Long led the menu planning, serving a robust vegetable soup (practice for sipping, not slurping), garden salad (beware of bursting tomatoes!), prosciutto- and provolone-stuffed chicken breast (knife skills), and apple upside-down cake. Attendees sat with university alumni, thus putting their newly learned skills to the test as they conversed and networked. — Submitted by Brian Armstrong, Retail Manager

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5TH ANNIVERSARY IMPACT REPORT

HEALTHY KIDS CELEBRATES FIVE YEARS OF GIVING KIDS A HEAD START In 2015, Bon Appétit partnered with Major League Baseball’s San Francisco Giants to build a garden inside Oracle Park stadium. It became a unique ballpark destination where fans could enjoy the fruits, vegetables, and herbs growing and find healthy dishes to eat — and an outdoor nutrition classroom for children from local elementary schools and community organizations. Since then, through our Healthy Kids in the Bon Appétit Kitchen program, more than 10,000 children in 72 cities around America have donned aprons (and plant-parts suits!) to harvest, cook, and eat fruits and vegetables in a rainbow of colors and learn firsthand how food can help them and their families be healthy. Learn more in the Healthy Kids Impact Report at http://bit.ly/healthykidsimpact.

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DENISON SENIORS HELP TAKE HEALTHY KIDS CLASS TO LOCAL SCHOOL: Executive Chef Allen Gross, General Manager Paul Taylor, and Community Programs and Sustainability Support Manager Piper Fernway teamed up with Denison University seniors Kevin Katz and Julia Northrop for a special series of Healthy Kids classes in collaboration with Carson Elementary School in nearby Newark, OH. Kevin and Julia were focusing their senior project on developing a framework for a food recovery and education program for local children, and this Healthy Kids class was the first start. The Carson students were part of a citywide “backpack program” in which students are sent home with a backpack of six meals’ worth of food to help fill the gaps between school meals.

Arriving at the elementary school, the Bon Appétit team quickly transformed a second grade classroom into a learning kitchen. For the first week, Allen had them try new foods such as blood orange and fennel and showed the kids how to prepare “zoodles” (zucchini noodles) and make simple marinara and fruit skewers. The second week of the program, Chef Allen had the students prepare smoothies. At the end of the program, kids were even asking for Allen’s autograph! Knowing food was often scarce for their families, the Bon Appétit team sent each student home with a meal for their entire family, recovered from surplus food in the dining halls by Denison’s student-run Food Recovery Network Chapter. — Submitted by Jennifer Pugh, Catering Manager Executive Chef Allen Gross and Julia Northrop ’20 lead Carson students through making zoodles

CORNELL COLLEGE PROVIDES “BEST FIELD TRIP IN 28 YEARS OF TEACHING”: Fourteen kindergarteners from Washington Elementary joined Executive Chef David Smigo, General Manager James Richards, and Fellow Lily Gross for a Healthy Kids class at Cornell College in Mount Vernon, IA. Dave and Lily were floored by how enthusiastic the kids were about eating healthy foods — and about trying fennel and jicama. After a knife skills lesson, they got busy making fruit kabobs and then the main event: tacos!

Their teacher followed up and shared: “In my 28 years of teaching, THAT was the best field trip I have ever taken a class on! It was so well organized, well-run, engaging, educational, safe and delicious! Thank you all for providing such an amazing opportunity for my class!” — Submitted by James Richards, General Manager

A Washington Elementary student shows off the tacos she made at Cornell College

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Gallaudet Chef/Manager Nicholas Palazzo passes around beets to illustrate roots

GALLAUDET HOSTS FIRST HEALTHY KIDS CLASS FOR THE DEAF: Chef/Manager Nicholas Palazzo, General Manager Gio Caporicci, and Fellow Samuel Martin welcomed a class of 33 middle-school students from Kendall Demonstration School, a school of the Laurent Clerc National Deaf Education Center, for an afternoon of learning, cooking, and eating healthy foods at Gallaudet University in Washington, D.C. — the first-ever Healthy Kids Cooking Class conducted in American Sign Language (ASL).

The class took place in a private dining area of the Plaza Dining Hall, where Gallaudet students, faculty, and staff come to eat every day. With the help of an ASL interpreter, Sam introduced the Gallaudet team and led a nutrition lesson about where food comes from and the six edible plant parts. Next, Nicholas passed around samples of plant parts to taste, like sunflower seeds, celery, cauliflower, and beets. After students graduated from Plant Parts University, then it was time to cook. Nicholas, who is deaf, led them in making super smoothies — overcoming their doubts about kale — and garden tacos. As the class enjoyed their creations, they got to ask any questions they wanted, which included “How many french fries and gallons of milk does Gallaudet go through every week?” (Answer: more than 500 pounds of potatoes and 100 gallons of milk.) — Submitted by Sam Martin, Fellow

A Boston-area Girl Scout making her local, seasonal pizza at Emmanuel College

Kindergartners’ pizzas awaiting firing at The Commissary

MAKING PIZZAS AT THE COMMISSARY: Located just minutes from The Commissary restaurant, Presidio Early Education School draws students from all over San Francisco that utilize the Presidio National Park to enhance their curriculum.

When Resident District Manager Stacy Peoples, Sous Chef Gary Faulkner, and Healthy Kids Program Coordinator Nina Abramson welcomed 22 animated Presidio Early Education kindergarteners, they started the class outside on picnic blankets right in front of The Commissary. Following a few lessons and games, they headed into The Commissary dining room — transformed into a Healthy Kids classroom — to cook garden pizzas and rainbow fruit kebabs. The little chefs had no problem stretching and pressing their dough and swirling from-scratch tomato sauce across it before adding different vegetable toppings, including broccolini, pickled carrots, fennel, mushrooms, zucchini, cherry tomatoes, and freshly grated mozzarella and vegan “cheese.” Then the Commissary team fired their pizzas for them, and class ended with an outdoor picnic in the sunshine, quizzing Gary about what it’s like being a professional chef. — Submitted by Nina Abramson, Healthy Kids Program Coordinator

GIRLS SCOUTS GET THEIR HEALTHY COOKING BADGE AT EMMANUEL: A local Girl Scout Troop returned to Emmanuel College in Boston for a second visit, this time to learn about local and seasonal eating. General Manager Robin Fortado, Sous Chef Frank Barresse, Director of Operations Peter Fernandes, Dining Room Manager Arthur Seymour, and Fellow Samuel Martin began by defining the topics and outlining their benefits. They talked about the social and economic benefits of eating local, including supporting small farms, boosting the local economy, creating jobs, and preserving green space.

Special guest Kyle Cady, a farmhand at Horse Listeners Orchard — one of Emmanuel’s longtime Farm to Fork partners — told the girls all about the farm and answered their many questions. Frank walked them through making pizzas with a crust made of cauliflower (a no-gluten and seasonal option!) and topped them with sauce made from Horse Listeners tomatoes, mozzarella from Narragansett Creamery, basil, spinach, eggplant, cauliflower, sweet onion, bell pepper, and mushrooms. When all the pizzas were ready to cook, Robin took the scouts on a tour of the Muddy River Café and kitchen space, letting the girls guess what kind of food was served at each station.

— Submitted by Samuel Martin, Fellow

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Thank you notes for Wheaton

FIFTH-GRADERS SAY THANK YOU TO WHEATON: Wheaton College Executive Chef Roger Herring and Bon Appétit Fellow Lily Gross hosted a class of fifth graders from Carl Sandburg Elementary in the dining hall on the university’s Wheaton, IL, campus.

The kids were professionals at distinguishing between processed and unprocessed foods and were game to try mustard greens (“spicy!”) and a 15-pound jackfruit (“tastes like mango — more please!”). Then they donned aprons and chefs hats and made garden tacos and fruit parfaits. When Roger later received 24 thank-you letters from the participants, he shared that “I’ve always enjoyed doing cooking classes for kids, but getting the letters and drawn pictures is pretty awesome.” — Submitted

by Lily Gross, Fellow

Sous Chef Brian Hanzes has a young assistant salt his boiling water to cook the squash noodles

MAKING SQUASH NOODLE PASTA AT PACIFIC UNION COLLEGE: For a Healthy Kids class at Pacific Union College — a school in Angwin, CA, that is exclusively vegan and vegetarian — Healthy Kids Program Coordinator Nina Abramson teamed up with Café Supervisor Andrew White and Sous Chef Brian Hanzes. They welcomed 30 elementary school students from Pacific Union College Elementary, an on-campus vegetarian school, for a day centered around healthy eating and cooking. Brian led a taste test of starfruit, strawberry papaya, and watermelon radish, and the crunchy, sweet, and tart starfruit was the unanimous favorite.

After spiralizing some yellow squash, the kids gathered around Brian’s demonstration table to learn how to make marinara sauce. Dessert was yogurt apple “donuts,” and the kids even asked for seconds and thirds of the plain apple rings. — Submitted by Nina Abramson, Healthy Kids Program Coordinator

THAT’S A WRAP AT KAISER: The 30 animated children of Kaiser Permanente staff at the healthcare company’s Pleasanton, CA, offices were excited to learn about healthy food and to cook alongside Executive Chef Shelita Acosta. In a fun nutrition game, kids danced when Healthy Kids Program Coordinator Nina Abramson called out an example of a healthy food, moved in slow motion like a robot to “OK” foods, and froze when she shouted out an unhealthy food. The kids had a blast moving and grooving around the Thrive Café. Then Shelita led them through a taste test of fennel and figs and how to make rainbow vegetable pinwheels, fruit kebabs, and spinach tortilla wraps filled with from-scratch ranch spread and carrots, bell peppers, and squash they chopped themselves. — Submitted by Nina Abramson, Healthy Kids Program Coordinator

A Kaiser Healthy Kids chef with his creations

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BRINGING MINDFUL EATING TO CLAREMONT MCKENNA STUDENTS

AT AN UNUSUAL EVENT, students at Claremont McKenna College gathered to meet for a “Mindfulness of Eating” experience on the Claremont, CA, campus. Led by Bon Appétit Fellow Carrie Cullen in partnership with CMC’s Mindfulness Club, the event drew wider attendance thanks to interest from Scripps, Pomona, and Pitzer students, who also came to learn about connecting more deeply to their food.

Carrie began the session by inviting everyone to share experiences they felt that bring them closer to their food. Examples included cooking, apple picking, and gardening. The discussion then moved into Bon Appétit’s Farm to Fork program: everyone tried the Farm to Fork strawberries, persimmons, oranges, and apples that

the Bon Appétit team had donated, while Carrie talked about the growers.

Next, for a sensory meditation, students explored the sensation of hunger and their feelings while holding a piece of food. They noticed the texture, weight, and shape of each food, then took a bite and paused to savor, remaining mindful of its taste and texture. Carrie reminded participants to consider the food’s journey: to offer gratitude for the sunshine, water, transportation, and farmworkers that brought it to this place.

“I feel like I’m tasting a strawberry for the first time,” one student commented, as others noted that they felt a closer connection to their food, and to the farmers

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and farmworkers who drive the food system, than they were used to feeling in a typical fast-paced college setting. They discussed how holding food in a place of awareness can help improve overall wellness and make one more reflective about how one consumes. They even agreed that reducing food waste and processed food intake would be easier when considering where food comes from.

Afterward, the students invited Carrie to join them for a meal on campus and continue the conversation. They were thoughtful about food systems issues and impressed by the work Bon Appétit is doing to address these topics on campus, in the community, and beyond.

Submitted by Carrie Cullen, Fellow

CLAREMONT MCKENNA PUTS SHARP FOCUS ON KNIFE SKILLS

“Cutting class” has a whole new meaning at Claremont McKenna! Bon Appétit Fellow Carrie Cullen partnered with the Cooking and Baking Club to host a cooking demo in which Executive Chef Paul Baca focused on knife safety.

Ten students participated, with early attendees making fresh salsa and others lured in later by the smell of fresh cilantro and garlic. Paul discussed important distinctions among common kitchen knives and also showed proper knife-sharpening techniques, moving his knife swiftly across the sharpening steel and even sharpening a cleaver the size of a small textbook.

Students watched with eyes wide, captivated by the expert display. They peppered Paul with questions about being a chef, whether he watches any food reality TV, and how he navigates time management given the many responsibilities of his job.

He continued the demo by cutting various vegetables for the salsa, discussing ways to cut a bell pepper with no waste and a serrano chile without burning sensitive skin. Next he turned to red onions, garlic, cilantro, tomatoes, and limes. The group learned all the basic cuts: how to chop, dice, julienne, and make a ribbonlike chiffonade like a Bon Appétit chef. Paul even showed them how to transform tomato skin and lime rinds into an impressive faux rose.

Students loved the entire experience. They left excited to impress their peers with their newfound skills and couldn’t wait to find out what additional cooking classes Paul and the team were planning. — Submitted by Carrie Cullen, Fellow

Executive Chef Paul Baca taught knife skills to Claremont McKenna students

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ELECTRONIC ARTS GUESTS GET TO JUST DOUGH IT EXECUTIVE CHEF JON HALL, Resident District Manager Chris Bifano, and Catering Manager Ariana Tanimura at Electronic Arts in Redwood City, CA hosted a pizza-making class for the Workplaces Leadership Team of this global leader in digital interactive entertainment. The Bon Appétiters’ goal: to help take team building to the next level on the campus.

Guests donned EA-branded aprons and got ready to make their own pizza dough.

During this process, Jon shared some facts about pizza history and the differences between pizza styles. When they finished shaping their dough, guests chose from a variety of vegetables and meats for toppings. While the Bon Appétit team fired the pizzas, the guests enjoyed appetizers such as Persian cucumber roll-ups with avocado, capers, smoked sea salt, pepper, parsley, dill, and lemon chili vinaigrette; poached shrimp Bloody Mary shooters; Chardonnay Italian sausage meatballs skewered over spicy mustard dip; grilled fennel lamb chops with garlic chimichurri; fine cheeses and charcuterie; and an assortment of Italian desserts.

Once the pizzas were done, Chris hosted a blind taste-test competition, in which guests voted for which pizza they liked the best. The winner received a pizza cookbook, “The Pizza Bible” by famed local pizza maestro Tony Gemignani, to take home.

Stretching pizza dough is harder than it looks!

Appetizers for the Electronic Guests to enjoy while their pizzas were baking

“Everyone had a great time, and the food was amazing!” said Global Workplace Experience Senior Director Nancy Fong, adding that one guest even said it was “the best catered food” he’s ever had!

Submitted by Ariana Tanimura, Catering Manager

Chardonnay Italian sausage meatballs with spicy mustard dip

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GROVE CITY COLLEGE TAKES MAP CAFÉ INTO NEW TERRITORY MAP CAFÉ GRAND OPENING MENU SHRIMP SHOOTERS with cocktail sauce, lemon zest, and micro greens SALAD SHOOTERS with red and yellow beets, goat cheese, and baby arugula HUMMUS & VEGETABLE PLATTER with smoked red pepper hummus, carrots, candy stripe beets, and celery

Salmon with celery-root puree, apple and fennel slaw, and pomegranate reduction from the new Plated station

GOAT CHEESE FLATBREAD with fig jam, goat cheese, red onion marmalade, and herb shallot salad

BON APPÉTIT AND GROVE CITY COLLEGE have been partners for 25 years. Those years have seen a lot of changes and improvements in the dining experience at the Grove City, PA, college. Recently, it was the MAP Café’s turn. The two dining rooms got a fresh new look with new paint, new lighting, and some inspirational artwork. Then Executive Chef Ryan Trask and General Manager JonErik Germadnik put their heads together to reimagine MAP’s menus and food platforms.

PORK BELLY NACHOS with hoisin-glazed pork belly, wonton skins, edamame, sambolic sour cream, wasabi aioli, miso aioli, wakame, scallion, and togarashi

The result: A station for upscale small plates (such as crab cakes with turmeric fried-ricenoodles, waka salad, sriracha aioli, and orange miso sauce) replaced the Taste of Home serve yourself station. New made-to-order salads offer interesting proteins that change daily, such as a shrimp salad bowl with crisp greens and citrus vinaigrette. Meanwhile, a new coffee bar offers artisan pastries, and a station featuring house-made beverages.

More than 700 students attended the Map Café Grand Opening Party, which included a red carpet, a photo booth, and free-flowing mocktails.

Submitted by Jennifer McGann, Regional Marketing Director

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CR AB FRITTERS with mango chutney and corn relish LOBSTER RISOTTO with saffron, peas, roasted red pepper, chives, and lobster knuckle and claw

STRESSED REED STUDENTS GET JUST DESSERTS

Executive Chef Jesse Fairman and Pastry Chef Amy Blunt used the Image + Style team’s new Peppermint pop-up for a plethora of minty treats

EVER NOTICED THAT “STRESSED” spelled backward reads desserts? With that in mind, the management team at Reed College in Portland, OR, was all-in when they got a call from regional Image + Style team members Vanessa van Staden and Nicolai Tuban asking if they’d like to feature a new pop-up concept called Peppermint. What better way to distract the student body at Reed from their academic pressure than an infusion of free peppermint-inspired desserts!

Executive Chef Jesse Fairman and Pastry Chef Amy Blunt saw red and white as they created a full-on peppermint explosion: dark chocolate brownies with peppermint ganache, shortbread cookies with peppermint icing, double-chocolate peppermint cookies, peppermint meringue, chocolate and peppermint tartlets, and more.

The students swarmed the surprise sweets, and it was great to see their focus shift for just a moment from the stresses of studying to the enjoyment of eating and conversing with friends.

Submitted by Michael Bucuvalas, Director of Dining Services

Peppermint pandemonium!

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OPENING

BON APPÉTIT WELCOMES JUNIPER NETWORKS INTO THE FAMILY

The Juniper Networks opening team

NETWORKING TECHNOLOGY POWERHOUSE JUNIPER NETWORKS invited Bon Appétit Management Company to become its food service partner at its headquarters in Sunnyvale, CA, this spring.

Juniper Networks has two cafés, Zettabyte and Gigabyte, serving 2,500 employees breakfast and lunch, plus catering, an executive briefing center (that also hosts outside clients), and an expansive dome that can accommodate both small and large events. Zettabyte includes the Grate & Griddle grill station, Warm & Soulful comfort station, Near & Far (Indian) station, Show & Tell action/ sauté station, Bread & Pickles deli, a salad bar, and pizza oven.

Gigabyte offers The Broiler, where guests can opt for a bowl, salad, burrito or taco, with their choice of protein, toppings, and sauces. The menu changes weekly: one week, Hawaiian-style huli huli; the next a “firecracker” bowl. Other stations include The Trattoria, The Kitchen Counter, Farmers’ Market (with bento boxes, poke bowls, and tossed-to-order items and wraps), a deli station, and a salad bar.

General Manager Ashley Paradiso and Executive Chef Sergio Villa led the opening team for the fast four-day transition. Juniper employees are enjoying the fresh new look from the Image + Style team, Sergio’s new menus in the cafés (particularly the Indian food and action stations), and the ease and convenience of the self-pay kiosk in each café. “I already see many improvements — signage, clean attractive facility, and variety of offerings,” wrote one happy guest, while a catering client said, “The room setup looks fantastic! Thank you for modifying our catering needs. The food was delicious.”

During the opening week, guests also had a great time talking with some of Bon Appétit’s Farm to Fork vendors. Hall’s Organic Farms, Lev’s Kombucha, CC Made popcorn, Frog Hollow Farm, and Siren Snacks all came to meet, greet, and give out samples.

Submitted by Ashley Paradiso, General Manager

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PRESIDIO FOODS TEAM WOWS GUESTS AT VENUES SHOWCASE

The Presidio team collaborated with preferred vendors to wow their guests with gorgeous tablescapes featuring jaw-dropping floral arrangements

FOR THREE YEARS, the Presidio Foods team, which includes Presidio Foods Catering and The Commissary and Arguello restaurants, has worked with the Presidio Trust to host an epic event showcasing all that the venues at this historic San Francisco national park and former military base have to offer. The goal is to create an experience for close to 1,000 potential clients, who were shuttled about on a tram, that illustrates the full range of their services, from weddings to corporate meetings.

The team always prepares for weeks in advance, working with their preferred photographers, florists, rental companies, and other vendors to build interactive experiences at each venue that complement the team’s menus. This year, Catering Sales Manager Una Traynor also invited Executive Pastry Chef Ian Farrell, from Bon Appétit’s Bakery 350 to showcase his wedding cakes and custom desserts.

The Presidio Foods Catering menu by Executive Chef Gary Faulkner included short ribs with horseradish potato purée and red wine jus, seared Ōra King salmon with organic red quinoa tabbouleh and lemon-tahini sauce, caramelized lemon cauliflower with farro and pickled shallots, and other small plates. Traypassed hors d’oeuvres included arancini, mini croque monsieurs, and refrito tostada, while the cheese and charcuterie station was 100% local and the house-made petite desserts display featured a macaron tower and show-stopping croquembouche. The Arguello and Commissary teams featured small bites in Moraga Hall in the historic Presidio Officers’ Club to showcase their private dining menus. Chef de Cuisine Jose Alvarez from Arguello presented his lauded chicken taquitos and seasonal vegetable taquitos in Moraga], while Executive Chef Eric Minnich from The Commissary highlighted bites of pulpo frito with tapenade to spotlight the restaurant’s Spanish-inspired California cuisine.

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One of two wedding cakes by Bakery 350 Executive Pastry Chef Ian Farrell

Presidio Foods showcased the full range of offerings for weddings, including on-site bars

Meanwhile Ian crafted two show-stopping wedding cakes accompanied by cake bites so that guests could sample the cakes, which ranged from chocolate mousse to lemon buttercream to devil’s food cake. He also offered some of his wildly popular small desserts, including matcha shortbread with cherry and yuzu mousse, hazelnut crunch cake, passion fruit cheesecake pops, and cassis s’mores.

Ultimately, the time and talent that went into putting together this showcase paid off.

Una reported that the Presidio Foods Catering team experienced an uptick in wedding inquiries, as well as the valuable opportunity to meet some of their upcoming wedding clients in person. “It was an exciting opportunity to invite guests into the Presidio to experience the stunning food and distinctive cuisine we want to be known for,” summarized Resident District Manager Stacy Peoples.

Submitted by William Persson, Social Media Specialist

The showcase featured a 100% local cheese and charcuterie station

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BUTLER DEBUTS NEW AND IMPROVED MENUS AT ARENA REOPENING

Future Bulldog and her family visiting Hinkle and grabbing a quick snack

Bulldog fans order popcorn before game time

THE BON APPÉTIT TEAM at Butler University in Indianapolis was excited to roll out new offerings and updates to the campus’s historic Hinkle Fieldhouse. Thousands of guests come to Hinkle Fieldhouse year-round for volleyball, soccer, football, and basketball season.

The four existing built-in concession stands were upgraded, and four new carts were added where guests can order food to be prepared right in front of them. The culinary team also revamped their menu offerings, which range from house-made burgers and sausages featuring Farm to Fork products, to salads or wraps for a lighter option. And recognizing the need for diverse considerations among a high number of attendees, the team made improvements to signage and menu designs to help guests with food allergies or dietary restrictions navigate the space.

General Manager Joe Graves and the Butler team enjoyed sharing all the improvements at the reopening, and they look forward to feeding hungry fans throughout the year.

Submitted by Mandy Rentschler, Marketing Manager

A Butler basketball fan enjoys a made-to-order taco bowl

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TAKING IT BACK (WAY BACK) TO THE 10TH CENTURY AT WASH U

Executive Sous Chef Tom Martoccio (center) with Associate Professor Hayrettin Yücesoy and students from “Of Dishes, Taste, and Class”

EXECUTIVE SOUS CHEF TOM MARTOCCIO is known among the Bon Appétit team at Washington University in St. Louis for his appreciation of “old school” cooking techniques — but centuries old?

Partnering with Associate Professor Hayrettin Yücesoy, Tom helped build an authentic 10th century menu that was representative of that era’s cuisine and culture in the Middle East. In the course “Of Dishes, Taste, and Class,” students examine the history of foods across regions and time periods and were eager to try the subject of their research.

As part of the class assignment, students were invited to research meals that were common to medieval life in the Middle East. After

everyone submitted a recipe, Tom and Hayrettin collaborated to narrow down suggestions to four menu items, all with a modern twist: goat stew with mint, meatballs with coriander and sunflower seeds (as well as a vegan alternative), pistachio empañadas, and saffron rice. In place of wine, which was commonly enjoyed, Tom prepared mulled tea with cinnamon, ginger, and spices.

After watching Tom prepare the meal right before them, students enjoyed sitting down as a group to taste each dish and discuss the menu. The experience was a semester highlight for many, marking another successful collaboration in what will be a lasting partnership between Hayrettin and the Bon Appétit team.

Submitted by Rob Staggenborg, Senior Marketing Manager

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DREAMWORKS REVEALS SECRET PLANT-BASED SAUCE

Get a load of the luxurious cashew cheese sauce blanketing these completely vegan nachos!

DreamWorks Executive Chef Patrick Youse

EXECUTIVE CHEF PATRICK YOUSE has guests at DreamWorks in Glendale, CA, rooting for more than just the L.A. Dodgers. They’re cheering for his plant-based cheese sauce as well! The thick, creamy, and thoroughly indulgent butternut squash with cashew sauce is a big hit served over not only game-day nachos but also vegetables, which guests are piling high onto their plates.

Patrick’s skill with plant-based cooking is deeply rooted. He was eager for his wife, Sarah Gill, a vegan for 30 years (and Bon Appétit’s resident district manager at The Huntington Library, Art Museum, and Botanical Gardens), to have an authentic nacho experience when baseball season

Pea quinoa cakes with cashew cheese sauce

arrived. He knew himself how dairy-based nacho cheese tastes, looks, and feels texturally, so he was able to re-create it by experimenting until he got it right. Having never tried nachos and cheese in her life, Sarah took one bite and fell in love with it.

protein to create a plant-forward (though not completely plant-based) croque monsieur, chicken corn chowder, or sauce for stuffed peppers. Doing so allows him to reduce his reliance on animal products without eliminating them altogether.

The obvious next step was for Patrick to bring his new cheese sauce recipe into the DreamWorks Café. The outpouring of positive feedback was immediate, and inspired him to push further.

The secret, er, sauce? Patrick smokes the butternut squash then combines it with caramelized garlic and onions, cashews, nutritional yeast, white wine, salt, and pepper. Cashews are the key to achieving the proper thickness. That and blending, which smooths the texture and creates an appealing sheen, much like that of classic nacho sauce. The secret’s out!

Patrick’s sauce is versatile. It can be thinned and transformed into a base for broccoli cheddar soup, used in macaroni and cheese or cheesy potatoes, or even combined with a small portion of animal

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Submitted by Dayna Einheit, Nutrition Project Manager

PUNCHING UP PLANT-BASED PROTEINS AT ALBION

The team offered three plant-based, high-protein, vegan dishes: sabih-inspired layered dip; smoky vegan almond dip with cumin, coriander, and paprika; and dill tofu salad

SEEING AN OPPORTUNITY TO add pizzazz to plant-based proteins, Service Supervisor Kirsten Strong set up a colorful station with samples for students at Albion College in Albion, MI.

layered dip inspired by sabih (an Israeli pita sandwich stuffed with fried eggplant, hardboiled eggs, Israeli salad, parsley, and amba and tahini sauces), and dill tofu salad with sunflower seeds.

The Bon Appétit team prepared three options, all plant-based and high-protein — smoky almond dip with crudités, a

The spread of vibrant dishes, combined with a fun music playlist, drew students in and offered a needed stress break from

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classes. While the sabih-inspired dip was the clear favorite, all three samples were well received and demonstrated how plant-based recipes can please a crowd.

Submitted by Kirsten Strong, FOH Service Supervisor

RINGING IN THE LUNAR NEW YEAR Across the country Bon Appétit teams celebrated the incoming Year of the Rat by menuing meaning-laden foods that symbolize good fortune or are homonyms for luck or prosperity, to ensure abundance in the coming year.

UCHICAGO GOES DOUBLE AWESOME WITH LUNAR NEW YEAR CELEBRATION Each year Lunar New Year festivities at the University of Chicago get bigger and better, and the Year of the Rat was no exception! More than 900 students thronged Bartlett Dining Commons for this special celebration — lining up at the doors, down stairways, and even outside the building.

The Bon Appétit team decorated the hall with traditional red envelopes, paper lanterns, fresh bamboo, palm plants, Mandarin oranges, and Asian pears. The first 300 attendees were excited to receive red envelopes containing a coupon for free coffee at any of the café locations.

Campus Executive Chef Kenneth Dixon and Sous Chef Tony Winters led menu planning for a mix of foods traditionally enjoyed during Lunar New Year, as well as diverse Asian-inspired dishes. Students had their pick of char siu (Chinese barbecue pork) and ginger chicken, vegetable fried rice, Singapore-style noodles, congee (Chinese porridge), hot and sour soup, sweet chili-garlic green beans, and both

More than 150 students entered the raffle to win a copy of “Double Awesome Chinese Food” from Boston’s Mei Mei restaurant

spring rolls and egg rolls. On the sweet side, the team offered mango rice pudding, red bean mochi balls, and fortune cookies.

In addition to the special menu, students enjoyed a live lion dance performance by a local group, watching as performers ran

up and down each aisle. The team also had a drawing for “Double Awesome Chinese Food,” a new cookbook from the Boston restaurant Mei Mei, and two lucky students walked away with copies. — Submitted by Colleen Maul, Marketing Manager

EMERSON FEEDS STUDENTS FOR A PROSPEROUS LUNAR NEW YEAR Dining Center Café Manager Tinny Zhu and Sous Chef Lih Lih Huan led the Bon Appétit team at Emerson College in Boston in welcoming in the Lunar New Year with a dinner featuring traditional foods as well as some dishes with a twist.

Tinny and Lih Lih planned a menu full of auspicious foods to promote good luck, prosperity, and longevity in the Year of the Rat, such as Buddha’s delight vegetable and tofu stir fry, fried pot stickers and vegetable egg rolls (which are lucky for their resemblance to coins and gold bars), and long-life noodles.

Pops of red adorned the dining hall as students joined the celebration. Sweet offerings included fortune cookie cupcakes, Year of the Rat cookies made by Farm to Fork partner Jim’s Bagel and Bake Shoppe, and taro-milk tea with boba. — Submitted by Ashmara Year of the Rat cookies from Farm to Fork partner Jim’s Bagel and Bake Shoppe

Sierra, Marketing Assistant

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LUNAR NEW YEAR FESTIVITIES AT THE HUNTINGTON DRAW THOUSANDS

Hoisin jackfruit bao with carrot, cilantro, and radish

More than 80 pounds of boba was made for the milk tea

The Chinese New Year Festival at The Huntington Library, Art Museum, and Botanical Gardens in San Marino, CA, outside Los Angeles, is one of the busiest occasions for Executive Chef Jeff Thurston and the Bon Appétit team there. Each year the celebration brings even more guests, who come for food, performances, and activities celebrating the diverse cultures of Asia in The Huntington’s Chinese Garden and elsewhere around this cultural institution.

To serve close to 13,000 attendees, staff, and performers, the team offered a wide variety of Chinese-inspired dishes, from hoisin jackfruit bao to sweet and sour chicken wings and congee with pickled mushrooms. At the Freshwater Dumpling and Noodle House, guests could enjoy a “Lunar Lychee” cocktail, cumin-beef noodles, assorted candies, house-made sesame peanut brittle, and milk tea with boba.

Line Cook Joji Matsubara presents 1919 Café’s sweet and sour chicken wings with Sichuan green beans and ginger-soy sweet potatoes

Every aspect of their event celebrated the abundance of the new year: they made more than 80 pounds of boba (tapioca pearls), 312 fortune cookies dipped in chocolate and dusted in gold sprinkles, as well as 850 red envelopes stuffed with custom fortunes and chocolates. — Submitted by Hannah Katalbas, Director of Marketing and Social Media

WISHING GUESTS LUCK AND LONG LIFE AT CASE WESTERN

Students watched as a local troupe performed a traditional lion dance in the café

Pork dumplings with long-life noodles and lotus chips

Each year Case Western Reserve University in Cleveland plays host to a grand Lunar New Year celebration at Tinkham Veale University Center. Preparing for Year of the Rat festivities, Marketing Manager Colleen Reynolds worked with the Center for International Affairs to brainstorm ideas for a special menu full of traditionally lucky foods.

Miso Café Chef Michael Clotworthy, Campus Executive Chef Vincent Gaikens, and Café Manager Jeff Cataffa teamed up to execute the full menu at the new Miso concept. Offerings included a beverage made with pomelo (signifying wealth and fertility), dumplings (prosperity), and longlife noodles. Knowing that even the little details can make a big impact, the team

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Executive Chef Michael Clotworthy serves guests at Miso

also offered Lunar New Year dishes for $8.88, as 8 is considered the luckiest number in Chinese culture. — Submitted by Colleen Reynolds, Marketing Manager

EMMANUEL TEAM LEARNS ABOUT HOW FARM FRESH RHODE ISLAND IS BUILDING A STRONGER FOOD SYSTEM

Executive Sous Chef Frank Barresse, Director of Operations Pedro Fernandes, and Market Mobile Sales Manager Nikki Ayres

NOT ALL FARM TO FORK PARTNERS are farmers; in addition to ranchers, fishermen, and food producers, the designation also welcomes co-ops and food hubs of such food producers. Bon Appétit Fellow Samuel Martin, Emmanuel College Director of Operations Pedro Fernandes, and Executive Sous Chef Frank Barresse set out from the Boston campus to learn more about Farm Fresh Rhode Island, a food hub in Pawtucket, RI. Founded in 2004, Farm Fresh had humble beginnings, starting out as a project by students at Brown University. They established a clear mission early on to help grow an abundant and diverse food system that values the quality of life of its farmers and eaters.

Farm Fresh’s Market Mobile program is a transparent distribution service that aggregates products from a variety of farms and producers in the region. Producers can spend less time on the logistics of sales and deliveries, and buyers can purchase local foods more efficiently.

Market Mobile Sales Manager Nikki Ayres led the facility tour, taking the group through their dry storage room and refrigeration space, both filled with local products. Samuel, Pedro, and Frank were surprised to learn that approximately 90% of New England’s food is produced outside the region, and Rhode Island has the most expensive farmland in the United States! In response, Farm Fresh adopted the 50 x 60 New England Food Vision, a regional plan to

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build capacity for New England to produce 50% of its own food by 2060.

In addition to supporting local farmers, profits from the Market Mobile program support other community food-related programs, including local farmers’ markets and Harvest Kitchen, a culinary job training program for teenagers. Farm Fresh is currently building a 60,000-square-foot food hub in Providence, RI: half the facility will house their programs and operations, and the other half will be leased to regional food- and farm-related small businesses. It was great for the Emmanuel team to learn how every dollar Bon Appétit spends with Farm Fresh goes back into the community.

Submitted by Samuel Martin, Fellow

BIOLA INVITES BOARD OF TRUSTEE SPOUSES TO SPECIAL DINNER EMMANUEL CELEBRATES LOCAL FOODS WITH PIZZA NIGHT! In support of Emmanuel College’s Food Week, Bon Appétit Fellow Samuel Martin worked with the campus Urban Food Project and Student Government Association’s Sustainability Committee to host a make-your-own pizza night with a local twist: Fantini Bakery pizza dough. Horse Listener’s Orchard tomato sauce, Narragansett Creamery mozzarella, buffalo Murray’s chicken, Queen’s Greens spinach, Wainer Family Farm vegetables, and more.

Catering Manager Ryan Simpson invited students to learn how to prepare and toss their own pizza dough. Samuel explained each of the local toppings, throwing in quick facts about the Farm to Fork program. As a fun twist, he invited students to answer food trivia questions. Each correct answer earned them a prize from Marketing Manager Raby Diallo’s generous prize bag of meal passes and treats from local vendors. — Submitted by Samuel Martin, Fellow

Executive Chef Amine Boussaksou explains the Bon Appétit sourcing policies behind the seafood and other poke ingredients

IT’S ALWAYS AN HONOR to be asked to cater a Board of Trustees meeting. Seeing an additional opportunity for community building, Executive Chef Amine Boussaksou and the Bon Appétit team invited the spouses of Biola University’s board members to a cooking demo during the annual trustees’ meeting in La Mirada, CA. General Manager Steve Rall and Operations Support and Marketing Manager Raquel Netto kicked off the event with an overview of the local food initiatives that Bon Appétit was pursuing with Biola, and the culinary event highlights of the semester. Amine then showed everyone how to make a poke bowl using sustainably caught seafood and local produce, and took guests through the steps of preparing everything. Then attendees got to build their own bowls, before sitting down to enjoy them together.

Submitted by Raquel Netto, Operations Support and Marketing Manager

A student prepares her personal pizza for the oven

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OPENING

CRUISE JOINS BON APPÉTIT FLEET OF TECH CLIENTS

The Cruise opening team

YOU MIGHT NOT HAVE heard of Cruise yet, but chances are you will. Cruise is working on providing self-driving car services for major cities, starting in San Francisco. District Manager Bob Hart, General Manager Ally Shelden, and Executive Chef Daniel Williams were excited to begin the rollout of food service at the company’s headquarters in late 2019 with the opening of the Charge Restaurant (the main lunch café), and the Cruise Café coffee bar; additional services and locations followed into 2020.

Currently the team is serving lunch to around 2,400 guests per day between a large, medium, and two small locations in San Francisco, plus additional small offices (with the help of other Compass sister companies) in Pasadena, CA; Phoenix; and Bellevue, WA. At the San Francisco headquarters, in addition to Bon Appétit’s new daily herbivore station featuring robust and hearty vegan foods, Cruise has a long-established “meatless Tuesday” program that the team is happily continuing. The salad bar is also very popular, as are all the fish specials.

Bon Appétit also manages Cruise’s robust pantry program across San Francisco, which offers 24/7 access to natural, organic, and gluten-free offerings wherever possible, per Cruise’s request.

The items available range from healthier packaged products and bottled/canned beverages (but no sodas) to fruits and vegetables, bulk products, dairy and alt-dairy, snacks such as hummus, and much more.

The “Cruisers” have been excited to know what to expect in the way of consistent and high-quality offerings across all their spaces, since options had been quite segmented before the arrival of Bon Appétit and this new service model.

Submitted by Ally Shelden, General Manager

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BON APPÉTIT AND LAWRENCE UNIVERSITY STUDENTS TEAM UP TO FEED THE HUNGRY FOOD INSECURITY HAS BECOME a muchdiscussed topic on many college campuses.

Lawrence University in Appleton, WI, started a food pantry for students back in the fall of 2017 to help combat this issue.

Stocked with nonperishables, sundries, and clothing, the pantry is open to all.

The Bon Appétit team at Lawrence has long supported the pantry by facilitating donations from students, but last fall Community Advisor and Lawrence student Molly Ruffing approached General Manager Julie Severance about an additional way the team could help. Working with the Center for Community Engagement and Social Change, Molly wanted to involve students in more active forms of giving.

Molly proposed an alternative option to the culinary cash donations: students could use their culinary cash to buy food and sundries in the convenience store, and Bon Appétit could then facilitate their transfer to the food pantry.

Intrigued by the proposal, Julie decided to invite Bon Appétit employees to participate as well. Students were encouraged to bring their donations to midnight breakfast, and Bon Appétit employees to the end-of-term party. Over just two evenings, Lawrence students contributed 30 pounds and Bon Appétit employees more than 260 pounds of food and sundries to the pantry!

Everyone looks forward to continued collaboration with passionate and engaged students, faculty, and staff.

General Manager Julie Severance and Community Advisor and Lawrence student Molly Ruffing, who came up with the idea to increase support of the campus food pantry

Submitted by Julie Severance, General Manager

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CARLETON HOSTS PAN-TASTIC PAELLA POP-UP FOR SCHULZE CAFÉ OPENING EXECUTIVE CHEF CHARLES SCHWANDT and the Bon Appétit team were excited to open the new Schulze Café with a bang at Evelyn M. Anderson Hall, Carleton College’s new science building on the Northfield, MN, campus.

Teaming up with Farm to Fork partner Regeneration Farms Founder Tony Wells, Charles prepared a traditional paella.

Regeneration chickens are raised in a coop-and-paddock system, protected by a diverse, perennial canopy, and are fed only organic ground feed and sprouted whole grains. This system both protects the birds and improves the overall quality of their environment by prioritizing soil building, biodiversity, and clean water.

Charles’ recipe also included local produce, which he cooked up in a traditional paella pan right in front of guests. As Charles passed out samples, Tony was on hand to answer questions and share about what makes their operation unique.

Submitted by Kelly Rapp, Board Manager

Executive Chef Charles Schwandt served samples out of an impressively large paella pan

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CARLETON GLIMPSES THE FUTURE AT LIVING GREENS FARM

Most Farm to Fork field trips are literally visits to wide open fields. But the one that Executive Chef Charlie Schwandt, three Carleton College students, and Fellow Lily Gross recently took to Living Greens Farm, a Farm to Fork partner in Faribault, MN, was quite different.

Living Greens uses air-grown technology that makes yearround planting possible even in Minnesota. Attendees had to first gear up, donning lab coats, hairnets, and gloves to prevent contamination. Living Greens Vice President of Business Development Nate Klingler led the tour, sharing background on the organization and their growing systems. Apparently founder Dana Anderson was inspired by a NASA study that sought methods for growing plants in space, which he translated into an advanced system that could produce crops even in the harsh winter climate.

Most of what they grow doesn’t need the full spectrum of light delivered through white light, so to increase efficiency, they use primarily red and blue lights. The watering system delivers a special formula of water and essential nutrients to the roots of each plant, and simulated wind strengthens the plants and helps them develop the same texture and characteristics of farm-grown plants.

The starter system is also unique to Living Greens. Traditionally, sprouts germinate in soil — theirs are grown in ground-up lava rock, and receive the same energy-saving lighting as their other plants. These high-tech elements yield a germination rate of 99.8%!

The future of local farming looked bright as attendees reflected on their visit and the impact of such forward-thinking operations. — Submitted by Lily Gross, Fellow

The 40,000-square-foot facility is a modern marvel, with row after row of leafy greens illuminated by multicolored lights.

Carleton Executive Chef Charlie Schwandt (second from left) and Fellow Lily Gross (center) joined three Carleton students for the tour

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Using only red and blue lights saves energy and increases efficiency across the operation

SOUS CHEFS TAKE CENTER STAGE AT RHODES COLLEGE EACH MONTH EXECUTIVE CHEF DAVID SCHRIER and the Bon Appétit team at Rhodes College in Memphis, TN, invite one of the sous chefs to demonstrate his or her culinary prowess at a “Chef’s Table” tasting event for guests.

Sous Chef Michael Hughes kicked off the new year, presenting a cumin-and-coriander-spiced pork cutlet with mashed butternut squash, pickled red onions, and sweet onion reduction, which happened to be both dairy-free and made without gluten-containing ingredients.

Michael demonstrated how to make his recipe, talked them through his plating process, and attendees were able to interact with him and ask questions throughout. Those who joined could also enter a drawing for the “Healthyish” cookbook by Lindsay Maitland Hunt.

Submitted by Chelsea Cordes, Resident Registered Dietitian

Sous Chef Michael Hughes

STATE AUTO PARTNERS WITH LOCAL INDIAN RESTAURANT THE BON APPÉTIT TEAM at State Auto Insurance recently welcomed their first guest chefs to the Columbus, OH, café. Suresh Kanagaraj and his brother, Dillip I James run a local hot spot, Biryani Corner, that serves authentic Indian fare. The “Turmeric Trail”-inspired menu that the culinary team had been serving on Mondays and Wednesdays had been well received, so General Manager Kecia Tatman decided to invite Suresh and Dillip in as guest chefs to take it up a notch.

Suresh and Dillip prepared and served chicken tikka masala, paneer makhani, chana masala, samosas, and mango custard during lunch service. It was such a success that Suresh and Dillip now come back every Wednesday. The Bon Appétit team is happy to have Biryani Corner on board to help offer guests additional meal options.

Submitted by Kecia Tatman, General Manager

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UNIVERSITY OF SAN FRANCISCO STUDENTS FOLLOW THE FOOD FELLOW SHANNON TIVONA STARTED her visit to the University of San Francisco in a Sustainable Business Strategies class, where she explained how Bon Appétit uses its purchasing power to make change within the food industry. After a lively Q&A session, she and the students headed down the hill to meet Sous Chef Loren Larsen for a kitchen tour. As Loren led the students through the university’s large, busy kitchen he talked about the process of cooking from scratch, his team’s commitments to seeking out humane meat and Farm to Fork sourcing, and exactly what goes into getting food ready each day for the university’s many students.

Some of the food that the team prepares goes uneaten and is carefully stored for weekly pickup by Food Recovery Network student volunteers. Shannon tagged along as a group loaded the food into a minivan and drove to a BART station in San Francisco’s Mission District. There, they set up a table and created an assembly line to fill to-go containers with meals. On this particular evening, the group distributed 35 meals. It was heart-warming to see this important program in action, connecting the university, Bon Appétit, students, and their local community.

Sous Chef Loren Larsen takes University of San Francisco students from a Sustainable Business Strategies class on a kitchen tour

Submitted by Shannon Tivona, Fellow

Food Recovery Network student volunteers handed out food in San Francisco’s Mission District

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EMORY HOSTS FIRST-EVER GUEST ENGAGEMENT WEEK — WITH SNACKS!

Cashier Caiambi Paul made friends with samples of house-made brownie bites

An Emory student shows off some house-made Cajun potato chips he scored

THE BON APPÉTIT TEAM at Emory University in Atlanta recently hosted its first ever Guest Engagement Week in Cox Hall Food Court. Over four days, after the lunch rush abated, the team offered samples of Emory students’ favorite foods to encourage team-guest connection, such as chocolate-covered pretzel rods, house-made Cajun potato chips, house-made brownie bites, and High Road Creamery peaches-and-cream ice cream (with berry sorbet for the lactose intolerant).

guests. Attendees spanned from undergraduate and graduate students to faculty and staff. Even Emory Healthcare administrative staff, doctors, and nurses (located at Emory Hospital directly next door) came to enjoy the event.

The Front of House team, including Assistant General Manager Octavia Dabney and afternoon shift supervisors and cashiers, helped prepare the samples and walked around chatting with

While Octavia’s initial idea made the event possible, Executive Chef Chris Buffin and General Manager Ben Moodie were a great source of support, preparing tastes and providing leadership from the back of the house.

Submitted by Allison D. Mitchell, Director of Community Engagement and Marketing

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CORNELL COLLEGE TEACHES BROAD ARRAY OF COOKING CLASSES

Sous Chef Jonny Corcoran with his ramen cooking setup

EACH MONTH, THE BON APPÉTIT TEAM at Cornell College in Mount Vernon, IA, hosts a cooking class in Dows Hall. Run by a different chef each time, the Now Cooking series is geared toward busy students with limited kitchen access. And students get to choose the menu for the demo portion of the class.

CRAWFISH BOIL LETS THE GOOD TIMES ROLL: Every Tuesday the Bon Appétit catering and culinary teams at Emory University in Atlanta participate in the Emory University farmers’ market, usually by selling salads, sandwiches, or desserts. But thanks to an idea from General Manager Ben Moodie, they came up with a quick crawfish boil to celebrate Mardi Gras! For just $10, guests could purchase andouille sausage, portobello mushrooms, cooked-toorder crawfish, red-skinned potatoes, and corn on the cob. They served more than 100 guests until it was gone, in less than two hours! — Submitted by Allison D. Mitchell, Director of Community Engagement and Marketing

One student wanted to learn how to make bananas Foster, so the team taught the class how to flambé. For a class on Spanish frittatas, they prepared garlic aioli, discussed emulsification, and showed how to caramelize onions to build color, flavor, and sweetness.

Previous classes have focused on wellness concepts, such as nutritious bowls and creating an in-balance plate using plant proteins. Another class menu recently featured Old Capitol Food Company tofu, beans, sweet potato, quinoa, greens, and vegetables. For a world cuisine demonstration, the team demoed how to make chana dal and chicken tikka masala, and discussed how spices are used around the world. The most recent class on ramen, led by Sous Chef Jonny Corcoran, was a big hit!

Submitted by James Richards, General Manager

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FRED HUTCH APPLEFEST LEADS CHEFS TO THE SOURCE WASHINGTON STATE IS APPLE COUNTRY, so when the Bon Appétit team at the Fred Hutchinson Cancer Research Center in Seattle held an Applefest celebration, employees came in droves. On a crisp yet sunny winter’s day, a pressing of Sauk Farm apples drew guests outside, many reminiscing about family members who had pressed apples with them growing up. Hot cider and Whidbey Pies were available for sale.

Inside, apples were front and center in the cafés: in pumpkin apple risotto with local goat cheese, in seared sausage with cabbage and roasted apples, and in butternut roasted apple soup. Executive Chef Diego Torres’s interpretation of bulgogi using meaty dehydrated apples in place of beef was especially inventive.

Catering Supervisor Tiffany Hu offers samples of fresh-pressed cider

Diego along with Catering Chef Peter McCoy and General Manager Jay Payne capped the week with a trip to Concrete, WA, to visit Sauk Farm. Farm Operations Manager Griffin Berger led the tour, describing in detail how this certified organic orchard grows its fruit without pesticides (attracting and preserving pollinators and other beneficial insects), traps carbon, leverages cover crops, and employs stateof-the-art irrigation.

The tour concluded with a visit to the cider operation, packing area, and dehydrating machine. Sauk Farm even dehydrates its apple pulp from cider production and makes it into a powder with numerous applications, one of many ways this sustainability-minded business practices its commitment to waste reduction.

Submitted by Jay Payne, General Manager

Executive Chef Diego Torres, General Manager Jay Payne, and Catering Chef Peter McCoy in the shadow of Sauk Mountain at the Sauk Farm orchard

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PITZER WELCOMES FARMERS TO MCCONNELL BISTRO

Sage Mountain Farm owner Phil Noble, his son Benjie, Executive Chef Marcos Rios, and Fellow Samuel Martin

Benjie helped with handing out samples

SOMETIMES STUDENTS GO TO the farm — and sometimes the farmer comes to the students. General Manager Toni Morbitt and Bon Appétit Fellow Samuel Martin recently invited Sage Mountain Farm owner Phil Noble to talk to students at Pitzer College in Claremont, CA. Over 12 years ago, Phil and his family began farming in their backyard in Anza, about 95 miles from Pitzer, and selling their surplus at area farmers’ markets. Today, Sage Mountain Farm is a leader in Southern California’s local organic farming movement.

On the day of Phil’s visit, Director of Operations and Catering Vania Hernandez, Toni, and Samuel worked with Phil to set up a table with information about the farm as well as Bon Appétit’s Farm to Fork program.

Phil brought some of his Golden Delicious and Honeycrisp apples to sample, and Executive Chef Marcos Rios made cucumber lime and melon papaya aguas frescas with the farm’s fresh organic produce. The drinks received countless compliments!

Another Farm to Fork vendor, Philip Hand, Licensed Q Grader at Groundwork Coffee Co., also visited Pitzer to chat with students that day

Students seemed interested in learning from Phil about what his farm grows and about organic farming and regenerative agriculture in general — and in understanding

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more deeply the relationship between the farm and Pitzer.

Submitted by Samuel Martin, Fellow

Three years ago, Bon Appétit Campus Executive Chef Mark Mayo at Google in Mountain View, CA, created a culinary concept called Umoja — “unity” in Swahili — to celebrate the many cuisines worldwide that have been touched by an African influence. The Umoja menus move through Google’s cafés every six weeks and are still going strong. (Read more about Mark, Umoja, and how Google celebrated Black History Month on the next page.)

For Black History Month 2020, the Bon Appétit marketing team was proud to share Mark’s recipe collection with all of the company’s chefs.

Teams across the country were invited to prepare more than 40 dishes inspired by the cuisines of Haiti, Jamaica, the Dominican Republic, Cuba, Nigeria, South Africa, Puerto Rico, and Trinidad. And many of them did. Others chose to go in a different creative direction for Black History Month — and as always, did a beautiful job. Read on for highlights.

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BON APPÉTIT AT GOOGLE’S BLACK HISTORY MONTH RECIPES PAY TRIBUTE TO DIASPORA The Bon Appétit teams at the many Google cafés in the Bay Area served guests a variety of dishes throughout February that paid homage to African, Caribbean, and African-American culture in celebration of Black History Month. Each Friday, menus developed by Campus Executive Chef Mark Mayo featured traditional dishes from countries such as Nigeria and Jamaica.

Mark has worked for more than three years on the Umoja program (see introduction on previous page). The assorted menus highlighted the diversity of several regions, expressing their rich history and culture through recipes such as black-eyed pea and plantain porridge and pulled portobello mushrooms with Carolina mop sauce.

Through this same program, Mark and the Bon Appétit team seek also to highlight the love for family meals. “I want to create nostalgia,” said Mark. “I want to take you to a time you had a great day doing something simple with family. We have a lot of people [in the cafés] who are far from home, and when they see these dishes they feel like it takes them back.”

Jerk chicken quarters, barbecue sauce with jerk sauce, spicy coconut kale, and coconut rice and beans

Mark’s desire to know the origins and stories behind various dishes began at an early age. Growing up cooking alongside his family — specifically his grandmother — taught him that good flavor takes time, even generations, to develop. This inspired him to explore the origins of his family’s Southern cooking, tracing meals, ingredients, and techniques he grew up with back to South America and West Africa. This

journey sparked his joy for creativity, working with Afro-Caribbean influences, Haitian ingredients, and African techniques. To Mark, Black History Month is just the start of a year celebrating cultural diversity, as he also has big menu plans in the works for Haitian and African independence days.

Stay tuned! — Submitted by Rudee Vijil, Communication and Engagement Specialist

AFRICAN AND CARIBBEAN FLAVORS SHINE AT GALLAUDET This Black History Month, the Bon Appétit team at Gallaudet University in Washington, DC, was proud to partner with the African Student Union (ASU). ASU President Olufemi Ige was excited when Residential Dining Manager Tanya Sealy reached out to discuss having Chef/Manager Nicholas Palazzo III feature pan-African cuisine for lunch.

On the day of the celebration, Cook Esther Abonyi, who is from Cameroon, played a key role. The lunch menu featured Nigerian lamb stew, Nigerian jollof rice, West African fufu, yam with spinach egusi (the West African name for the seeds of squash, melons, and gourds, usually dried and ground), Nigerian moimoi (steamed bean pudding), and Moroccan vegetable soup.

At dinner, Caribbean cuisine took a star turn, with team members from Barbados, Haiti, and Jamaica helping to plan and cook.

The Gallaudet Black History team, left to right: Chef/Manager Nicholas Palazzo III; Afan Nyam; Olugbenga Aina; Olufemi Ige, President of the African Student Union; Cook Esther Abonyi; Myrna Pambou; Dr. Elavie Ndura; Elvia Guillermo Aguilar; Vanessa Slade; Jamal Garner; and Residential Dining Manager Tanya Sealy

This menu featured traditional Jamaican beef patties, Haitian spicy chicken stew, Haitian pigeon peas and rice, Caribbean fried sweet plantains, Caribbean curried okra, and Bajan chicken and dumpling soup.

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Everyone at Gallaudet, from students to faculty and staff, enjoyed the delicious food! — Submitted by Tanya Sealy, Residential Dining Manager

ELECTRONIC ARTS HOSTS LOCAL CHEF AND AUTHOR NIKKI COOPER

Global Wellbeing Senior Manager Martha Hagmaier, Derrick Cooper, Chef Nikki Cooper, Assistant Director of Dining Operations Nicholas Barnes, and Director at EA ELC Laura Doctor

Nikki read from her book to the kids at EA’s Children’s Learning Center

The Bon Appétit team at Electronic Arts was thrilled to welcome guest chef and author Nikki Cooper for a special Black History Month event in Redwood Shores, CA. Nikki is the owner of Two Jack’s Nik’s Place restaurant in San Francisco and also author of the children’s book “Chocolate Covered Gratitude With Blessings On Top.”

Executive Chef Jon Hall and the culinary team showcased Nikki’s fried cornmeal catfish and house-made creamy grits, a family recipe passed down over generations. In addition to sharing her memorable recipe, Nikki spent time in the Electronic Arts Children’s Learning Center reading her book to the kids and signing autographs.

After the event, Nikki even gave a shoutout to the Bon Appétit team on WeAge, her podcast: “They did a great job, and it was such an amazing experience,” she said of the team. “I can’t wait to come back!” The feeling was very much mutual.

— Submitted by Nicholas Barnes, Assistant Director of Dining Operations

GORDON COLLEGE KICKS OFF BLACK HISTORY MONTH WITH WIDE-RANGING MENU The Bon Appétit team at Gordon College in Wenham, MA, sought to honor the college’s racial diversity with a special Black History Month dinner, which kicked off a month-long series called A Taste of Black History Month, held every Wednesday in February.

Sous Chef Thomas Keane, Lead Cook Brian Saltonstall, and Lead Chef Peter Mlynarski worked tirelessly to prepare the initial meal. The team met with students and with Multicultural Student Service Coordinator Yicaury Melo Jimenez from Gordon’s Multicultural Initiatives Office to select dishes that represented the varied cultures of Gordon’s black students.

The menu featured tangy tomato and bone-in chicken stew inspired by the flavors of West Africa, jollof rice from Sierra Leone, Congolese-style makemba (fried plantains), Jamaican jerk chicken, Ghanaian waakye (rice and beans), Nigerian spicy suya (beef kebabs), Haitian joumou (pumpkin soup), and Georgia peach cobbler for dessert. Global Cook Jesse Duffy created a beautiful display to show off all the dishes.

The dinner was deemed a great success! It both honored the cuisines of many Gordon students and introduced others to a wide range of new flavors. — Submitted by Alexander King, Café Manager Gordon College’s special Black History Month dinner included Jamaican jerk chicken with Ghanaian waakye (rice and beans), Congolese makemba (fried plantains), and Georgia peach cobbler

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CITRIX TAKES BLACK HISTORY MONTH TO THE NEXT LEVEL

“True Taste of New Orleans” Creole jambalaya

Guests at Citrix in Raleigh, NC, always look forward to the Bon Appétit team’s culinary celebration of Black History Month, while the Bon Appétiters challenge themselves to drive even more participation than the year prior. This year, led by Café and Catering Sales and Marketing Assistant Treisha Hall and Sous Chef Chelsie Upton, they crafted comfort station dishes inspired by some of the industry’s top African-American and Caribbean-American chefs.

They kicked off the month with recipes from North Carolina-born Kenneth Dixon.

Kenneth is Bon Appétit’s campus executive chef at the University of Chicago, and he also happens to be Treisha’s husband! His Creole jambalaya with chicken, sausage, and shrimp served with brown rice, steamed garlic green beans, and a slice of French bread was a hit. Non-meat-eaters were thrilled to have a version with mushrooms, corn, okra, eggplant, and tofu.

The next two meals drew inspiration from two late, great American chefs: Leah

Chase, of Dooky Chase fame, and Edna Lewis, the author, chef, and restaurateur who defined refined Southern cuisine. The team prepared barbecued meatloaf and served it with broccoli cheese casserole and carrot soufflé in homage to Ms. Chase, and salt-brined turkey with Southern-style macaroni and cheese and spicy collard greens in tribute to Ms. Lewis.

A highlight of last year’s celebration was food inspired by chef Nina Curtis, who is also vice president of Women Chefs and Restaurateurs and a culinary wellness consultant. This year, championing her plant-based lifestyle, the team menued her charred oyster mushrooms, vegan casserole, sautéed green cabbage with pickled red onions, and smashed potatoes.

(A meaty seared chicken with charred mushrooms was also available for carnivores.) In March, Nina will curate a weeklong vegan-inspired Comfort station menu exclusively for Raleigh Citrites in honor of National Nutrition Month and Women’s History Month.

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The Citrix team offered two cookbooks in a prize drawing. Corporate Revenue Operations Senior Manager Maya Cohen (right) happened to be the last one in the café for lunch, and on her way out she caught Café and Catering Sales and Marketing Assistant Treisha Hall (left) Facetiming with Jamaican-Canadian chef and author Noel Cunningham, whose dish was featured that day and whose cookbook “Cuisine by Noel: A Culinary Journey Through Recipes and Stories” was one of the giveaways. Just then, General Manager Bill Allen pulled Maya’s ticket as one of the winners, so Noel personally got to congratulate her!

A local James Beard 2019 nominee for Best Chef Southeast, Ricky Moore provided his Saltbox Seafood Joint’s famous clam chowder served with basil-and-butter corn on the cob, warm dinner rolls, and oyster crackers. A vegetarian mushroom-style chowder was offered, too.

The month finished big with JamaicanCanadian chef and author Noel Cunningham. His steamed shrimp over cornmeal (a creamy polenta au gratin) served with sweet and spicy cauliflower and fried okra won enthusiastic raves. — Submitted by William Allen, General Manager

ST. MARY’S STUDENTS GET FACETIME WITH CAMPUS FOODIES

Students enjoyed the opportunity to sit down with Assistant Professor Barry Ross Muchnick, Executive Chef Sidney Shaw, and new campus Farm Manager Kevin Huang to discuss food and farming

AT ST. MARY’S COLLEGE OF MARYLAND in St. Mary’s City, MD, Bon Appétit Fellow Samuel Martin joined Assistant Professor Barry Ross Muchnick, Executive Chef Sidney Shaw, and new campus Farm Manager Kevin Huang for a panel Q&A with students from Professor Muchnick’s Applied Sustainability Practicum class.

Sidney kicked off the discussion with an overview of his strategies for local food sourcing, as well as his process for menu planning for a campus of more than 1,500 undergraduates, all with varying preferences and dietary restrictions. He also spoke to the importance of embracing a plant-forward diet and ways to sneak vegetables into popular recipes.

Having recently joined the campus farm operations, Kevin was excited to connect with St. Mary’s students. He is passionate about fostering a community around food and farming on campus, and he collaborated with Sidney to map out the future of their farm — he is working toward expanding the farm’s acreage for even more production.

Following the panel, students with food-related projects shared their insight and experiences, from setting up their own aquaponics system to rooftop gardening. It was a great opportunity to get feedback from their panelists and talk shop.

Submitted by Samuel Martin, Fellow

KICKING IT IN THE ST. MARY’S KITCHEN: Four students got a behind-the-scenes look at the St. Mary’s College of Maryland café in St. Mary’s City, MD. Executive Chef Sidney Shaw welcomed them along with campus Farm Manager Kevin Huang, Manager of Environmental Health, Safety, and Sustainability Programs Thomas Brewer, Sustainability Fellow Allison Burnett, and Bon Appétit Fellow Samuel Martin to show them how key initiatives are implemented on a day-to-day basis. Attendees “followed the food” from the loading dock, through the servery and into the café. At the end of the tour Sidney left time for questions, and he even began planning future collaborations on student projects. — Submitted by Samuel Martin, Fellow

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ADOBE CELEBRATES REOPENING OF LEHI CAFÉ

The expansive new salad bar delighted guests with its improved access to healthy, fresh, and customizable meal options

Sous Chef Charles Arnold’s green curry was the first dish to debut on the new wok station menu

AFTER CLOSING FOR RENOVATIONS, the namesake Adobe Café in Lehi, UT, reopened with a new look and fresh menus. Executive Chef Stacey Rosati and the Bon Appétit team were thrilled with the refresh, which will allow for even more menuing capability and variety in the café.

New additions to the space include an expanded salad bar with tossing stations, full-service deli, flat-top griddle, charbroiler grill, high-heat wok range, and a rotisserie oven.

Cook Tony Aguilera is known across campus for his eggs

Guests oohed and aahed at their new café. Some were most excited for new menu offerings, while others noted the potential for connecting with staff: “I personally love how our café staff can interact with us as we order and receive our wonderful meals…. It speaks to our culture, how Lehi is like a big family,” said one.

Submitted by Sydney Clark, Marketing Specialist

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ENCOURAGING INNOVATION WITH A SUSTAINABLE FOCUS AT ROSE-HULMAN

Rose-Hulman students Maria Bruner, Antonio Gaido, Jeff Grieser, Chase Hayman, and Jack DeValk with their prototype of a milk dispenser using a keg-and-tap system

Bon Appétit Community Programs and Sustainability Support Manager Piper Fernwey welcomes the group

IN RECENT YEARS, STUDENTS at Rose-Hulman Institute of Technology have pitched ideas to the Bon Appétit team that they’d like to build and test with them — such as an automated French fry cutter to utilize local potatoes and an aquaponics system — all geared toward promoting sustainable practices in dining at the Terre Haute, IN, campus. With the help of Bon Appétit Community Programs and Sustainability Support Manager Piper Fernwey, the Bon Appétiters and the university decided to formalize the arrangement through the FEAST Fund (Food Enterprises Achieve Sustainability Together), and hosted the first-ever FEAST Fund dinner, where students came ready to present their ongoing projects.

In addition to participating students and their professors, RoseHulman and Bon Appétit staff, and community leaders including Vigo County Commissioner Brendan Kearns and reTHink Board Member Meagan Monds also attended. Executive Chef Matthew Leeper led planning for the special meal featuring ingredients from Rose-Hulman’s Farm to Fork partners who are also working with the students on their projects.

Two groups brought unique ideas to the table: one redesigned the previous French fry cutter for increased efficiency and improved functionality, and the other offered a prototype of

Antonio demonstrates how to use the milk dispenser prototype

a milk dispenser capable of handling nonhomogenized locally sourced milk. Both took real-world considerations to heart, such as casters for the milk-dispenser kegs so that refilling the unit met kitchen safety guidelines (eliminates need for heavy lifting). The milk dispenser uses vibration to keep the milk from separating and includes a digital display to provide accurate temperature and volume readings.

The panel considered both presentations based on a rubric created by Piper and Professor of Mechanical Engineering Zac Chambers, who is also director of the Advanced Transportation Systems program. Updates will come at the second FEAST Fund dinner, when a winning group will be chosen to receive full funding and have their project displayed at the campus’s annual Rose Show in the summer.

Submitted by Justin Durand, Operations Manager

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HAMILTON OFFERS FUEL TO GO ROSE-HULMAN HOSTS SPECIAL FARM TO TABLE EVENT The Bon Appétit team at Rose-Hulman Institute of Technology in Terre Haute, IN, welcomed local farmers for a special dinner (featuring their meat and produce) with students. The guests of honor were Derrick Cameron of the food hub Local Farms Harvest, Laurie Elliott of The Pickery, and Chris and Crystal Johnson of Hoosier Growers (all Farm to Fork partners). Each joined students at a different table, and over dinner chatted about their operations and their relationship with the community.

Executive Chef Matthew Leeper and Sous Chefs Hannah Bowers and Brooke Vansickle put together a special menu, beginning the night with mocktails and hors d’oeuvres.

The evening’s entrée was Cameron Farms bacon-wrapped smoked pork loin, which was served with White Violet Center for Eco-Justice sweet pepper, leek, and potato cake and ratatouille-stuffed acorn squash. Julian Coffee Roasters provided dessert shooters for the last course, leaving the room abuzz from good food and drink and great conversation. — Submitted by Paige Johnson, Marketing Coordinator

Sous Chef Alex Handzel hands out healthy snacks to students

KNOWING THAT STUDENTS FACE STRESS from studies and school-life balance, Sous Chef Alex Handzel and Campus Registered Dietitian Lela Niemetz teamed up with the Johnson Center for Health and Wellness to offer healthy, energy-boosting snacks ideal for long study sessions at Hamilton College in Clinton, NY. The offerings included sweet-and-salty chocolate bark, watermelon fruit roll-ups, chocolate-covered strawberries, paleo-friendly granola, and blueberry and oat cheesecake bites.

While handing out bites, Lela also served up key facts about why it’s important to fuel up with the right foods, explaining how certain foods provide benefits for longer concentration and that the simple action of chewing has been shown to help improve focus and retain information. Students enjoyed taking a muchneeded break as well as walking away with food for thought!

Submitted by Alycia Schick, Marketing Manager

Cameron Farms bacon-wrapped smoked pork loin with White Violet Center for EcoJustice sweet pepper, leek, and potato cake, and ratatouille-stuffed acorn squash

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OPENING

BON APPÉTIT TURNS UP THE VOLUME OF GREAT FOOD AT DOLBY LABS

The Dolby Laboratories opening team

THE BON APPÉTIT TEAM at Dolby Laboratories started off their brand new food program at the audio technology developer with a high-decibel bang. Day one’s specials included house-made falafel, braised pork with dried plums, sweet mirin sesame tofu, and flank steak with salsa verde. Although the opening day provided its usual share of speed bumps, there was one area in which the new café did not falter: Guests loved the food!

The common theme in the feedback was how much the new, healthier, made-from-scratch options were a welcome and appreciated change. Culinary Director Ross Browne and Executive Sous Chef Jeff Chase have continued to focus on this area.

Bon Appétit’s new residency at Dolby meant the pizza oven would also be put to great use. With the help of Oracle Park Executive Chef of Concessions Toussaint “Chef T” Potter, the team has been

able to create and maintain a versatile pizza program that includes one rotating special every day. This addition to Dolby’s café has been cheered by employees!

After guests mastered the interface, the Nextep ordering kiosks were also a big hit. They successfully streamlined the ordering process so that guests can pay for their food before they receive it, meaning it never gets cold while they wait in line.

Finally, one of the greatest points of positive feedback the new Dolby team has received throughout their opening few months is that the customer service has been excellent. The Bon Appétit team has focused on providing thoughtful and caring responses, creating an environment where Dolby employees feel comfortable sharing feedback knowing that their voices will be heard.

Submitted by Shayna Lee, Café Manager

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WABASH CHEF JOINS COMPETITION BENEFITTING BOYS AND GIRLS CLUB EXECUTIVE CHEF JASON ANDERSON was proud to represent Bon Appétit at Wabash College in Crawfordsville, IN, at a cooking competition benefitting the Montgomery County Boys and Girls Club.

Jason faced off in a friendly competition with two other local chefs to prepare an elegant dish in one hour from a mystery box of ingredients: chicken breast, blood orange, zucchini, kale, and onions. Armed with pantry items from their own kitchens, they hustled to cook and present their entrées.

A judging panel of three local VIPs tasted each dish, and after much deliberation voted Jason’s dish as their favorite! His grilled chicken with Asiago risotto, charred zucchini, crispy kale, and brûléed blood orange was also auctioned to attendees and earned $500. Not only did the event bring chefs and community members together, it was a successful evening of fundraising for the Boys and Girls Club.

Submitted by Mary Jo Arthur, General Manager

Executive Chef Jason Anderson preparing his Asiago risotto

STOWERS INSTITUTE CELEBRATES HOMETOWN CHAMPIONSHIP THE CHIEFS’ SUPER BOWL win was a victory for all Kansas City fans and locals, including General Manager Art Shinabarger and the culinary team at Stowers Institute for Medical Research in Kansas City, MO. In addition to offering Chiefs-inspired dishes such as the “Mahomes Magic” burger for lunch service, the team also hosted companywide festivities in the café, getting everyone excited for Championship Sunday with classic tailgating fare, from chicken wings to spinach-artichoke dip and queso (Mexican-inspired cheese dip). The Chiefs’ signature red and yellow were visible throughout the café — guests donned their team gear, and the pastry team decorated cookies, cakes, and frosted brownies in team colors.

General Manager Art Shinabarger brought in his personal collection of Chiefs memorabilia for the occasion

Submitted by Brooke Picard, Catering Attendant

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WHEATON COLLEGE TALKS TOMATOES BON APPÉTIT FELLOW LILY GROSS and Executive Chef Roger Herring from Wheaton College in Wheaton, IL, were excited to spend a day visiting Farm to Fork partner MightyVine. Head of Sales Dan Murphy led Lily and Roger on a tour of their operation, along with staff from distributor Local Foods.

With greenhouse coverage spanning 22.5 acres, MightyVine produces tomatoes year-round yet using 90% less water than required for field-grown tomatoes. Each greenhouse maintains summery temperature and light, ideal growing conditions for tomatoes.

The team also maintains a rainwater basin, which is treated and enhanced with nutrients to water each plant.

The grounds are literally abuzz, as every greenhouse contains hundreds of beehive boxes, each with approximately 70 worker bees and one queen bee. Together they pollinate the plants, contributing to their larger ecosystem.

MightyVine grows four varieties: tomatoes on the vine, cherry on the vine, red beefsteak, and orange beefsteak tomatoes. As tomato plants can grow up to 40 feet, they keep each plant on a spool of string, which is lowered as the plant matures — tomatoes ready to harvest can be spotted at eye level, which helps improve ease of picking and reduces changes of injury.

Dan left Lily and Roger with a care package of fresh-picked tomatoes. Lily was especially impressed with the full flavor from what is normally considered off-season produce. The Wheaton team looks forward to their continued partnership with MightyVine, who is considering adding other produce like cucumbers and peppers to their portfolio.

Submitted by Lily Gross, Fellow

Members of the Bon Appétit team at Wheaton College joined Fellow Lily Gross (center) on a tour of MightyVine

WHO KNOWS THEIR FOOD TRIVIA AT WHEATON COLLEGE? Partnering with A Rocha, Wheaton College’s leading environmental organization, Bon Appétit Fellow Lily Gross (left) hosted a food trivia table during dinner service, at which Executive Chef Roger Herring and his team served a special plant-based meal. Lily invited students to answer trivia about current food system issues in exchange for fresh tomatoes courtesy of Farm to Fork partner MightyVine. — Submitted by Lily Gross, Fellow

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TALKING THE FUTURE OF CA FOOD SYSTEMS AT UNIVERSITY OF LA VERNE

IN PARTNERSHIP WITH the Lewis Center for Well-Being and Research, Bon Appétit Fellow Carrie Cullen hosted a Farm to Fork and Farmworkers’ Rights presentation at the University of La Verne in La Verne, CA. The 15 university professors and local FoodCorps service members in attendance engaged with Carrie in an important conversation about the food system, including California’s agricultural operations and the 800,000 farmworkers supporting them.

While enjoying refreshments provided by General Manager Greg Thomas and the culinary team, the discussion continued covering a variety of key topics, from improving conditions for farmworkers to identifying the best local farms raising gestation crate-free pigs.

Submitted by Carrie Cullen, Fellow

MightyVine’s freshly picked tomatoes

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THANK YOU, BON APPÉTIT

... FOR THE BEST VEGETARIAN RESTAURANT IN THE AREA ANDREWS UNIVERSITY, BERRIEN SPRINGS, MI

When a guest takes the trouble to look up the company’s email address in order to submit praise, that’s evidence of high praise indeed. General Manager Linda Brinegar and the Andrews University team were thrilled to read this feedback from a local pastor about their vegetarian options, submitted to info@bamco.com: Hi Bon Appétit Team, I’m on the pastoral team of Pioneer Memorial Church, which is on the campus of Andrews University. Bon Appétit runs the food services here.

I just wanted to let you know how much I love the food. I tell all my friends and all the people I meet that it’s the best vegetarian restaurant in the area. The food is always high quality, and I appreciate the thematic nature of the foods.

Linda Brinegar is the general manager, and she is doing a wonderful job. Just wanted to let you know how much we appreciate Bon Appétit! Keep up the good work.

Rodlie Ortiz, D.Min.

... BRAVO FOR AN EXCELLENT USER EXPERIENCE GENENTECH, SOUTH SAN FRANCISCO, CA

An employee at Genentech’s South San Francisco, CA, office sent in kudos about the nutritional information provided on Building 33’s Café Bon Appétit page: I just wanted to compliment the designers of this website. I’m in Weight Watchers where I track my meals. I needed to look up the nutrition information of my lunch yesterday. So nice that I could choose the Day “Yesterday” and then get the nutrition information about the lunch I ate yesterday.

To the designers of this website: Bravo! The user experience is excellent.

To the designers of this website: Bravo!

The user experience is excellent.

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... FOR SUPPORTING COMMUNITY WELLNESS

INSTITUTE OF AMERICAN INDIAN ARTS, SANTA FE, NM General Manager Melody Lambelet and Executive Chef Guido Lambelet shared this comment card from an appreciative guest at the Institute of American Indian Arts:

CITRIX, RALEIGH, NC It’s always bittersweet when Bon Appétiters say goodbye to café regulars. Sous Chef Chelsie Upton, Marketing Assistant Treisha Hall, and General Manager Bill Allen were moved when a longtime guest presented each of them with these heartfelt notes before her last day at Citrix:

... FOR ALLOWING STUDENTS TO REALLY CONNECT AND ENJOY OUR PROGRAMS

... FOR A MEMORABLE BLACK HISTORY EVENT MEDTRONIC, MOUNDS VIEW, MN

ROGER WILLIAMS UNIVERSITY, BRISTOL, RI

In addition to leading catering efforts for an etiquette lunch held by the Center for Career and Professional Development, Catering Director Joe Carney gave a presentation to attendees about good table etiquette. Associate Director of External Relations Sierra Zschirnt sent this email to Joe afterward that Controller and Marketing Manager Stephanie Keith submitted: Thank you so much for yesterday’s Etiquette Lunch presentation! … I have heard nothing but wonderful things. Your ability to deliver content in a non-intimidating way allows students to really connect and enjoy the program. Thank you for always helping, not only the office, but me! It is a pleasure working with you and your entire team.

Catering Director Perrie Meltzer and the Medtronic catering team had the privilege of supporting a luncheon for nonprofit musical organization VocalEssence. Partnering with Medtronic’s African Descent Network, they prepared food for 100 attendees for the special Black History Month event. Project Coordinator Michelle Nisenbaum Linares later wrote to Perrie: I wanted to thank you and your team for all they did to make the VocalEssence event at Mounds View a success. You went above and beyond to make this a memorable event for our nonprofit community partner, and we at the Medtronic Foundation are very grateful for all your help and professionalism. The food was delicious, and your team was extremely kind and courteous. Thank you again for your support!

... FOR DOING A PHENOMENAL JOB EACH MORNING ADOBE, SAN JOSE, CA

A guest at Adobe’s San Jose, CA, Layers Café thanked multiple team members in an enthusiastic message of appreciation submitted via Café Bon Appétit: Wanted to drop a quick note to recognize the wonderful job the Layers team does on a daily basis. [Baristas] Ivan [Salvador] and Chris [Cuen] and [Coffee Bar Supervisor] Diana [Andrade] do a phenomenal job each morning with made-to-order espresso beverages!

[Lead Cook] Andrew [Guzman] and [Line Cook] Brendon [Murillo] do a really nice job making breakfast and sandwiches for lunch. Today’s chicken, broccoli, and cheddar quesadilla was delicious! Thank you for having the quesadilla as part of the made-to-order menu as well as the weekly special.

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THANK YOU

... FOR GOING OUT OF YOUR WAY TO MAKE EVERYONE HERE FEEL SEEN

THANK YOU

... FOR GRITS THAT MADE ME FEEL LIKE I WAS BACK HOME

I hope your district managers know how much you offer to the students beyond food alone.

TWITTER, SAN FRANCISCO

When Twitter guests are happy, they share their kudos via you guessed it — Twitter:

... FOR THE TIME YOU GAVE MY STUDENTS LAFAYETTE COLLEGE, EASTON, PA

General Manager Chris Brown and Campus Executive Chef John Soder frequently team up to welcome Lafayette College students into the kitchen, offering real-world insight into Bon Appétit’s initiatives and waste reduction programs. After Chris and John hosted his students, Lafayette Associate Professor of Engineering Ben Cohen emailed them to say thank you: Chris and John, and all of your staff, A number of my students called you, stopped in, and asked for your time this semester. Students in my first-year seminar, my senior capstone in environmental studies, and the senior capstone in engineering studies, all likely asked for help.

I’m grateful for the contributions you made and the time you gave them.

... FOR DOING SUCH A GREAT JOB AT HOSPITALITY STATE AUTO INSURANCE, COLUMBUS, OH

General Manager Kecia Tatman was excited to share State Auto IT Manager Charles Wentzel’s encouraging message with the Bon Appétit team: I want to thank you and your staff for doing such a great job at hospitality.

The staff is very friendly and helpful. It seems they really take a lot of pride in their work. And it seems it has only gotten better over time. It’s nice to be able to walk in for a bite and see all the friendly faces. I appreciate all that you and your staff are doing. And the efforts to constantly get better are very evident. I really feel like they are not just the people who make the food. They really feel like a close part of our organization.

Charles Wentzel IT Manager

I really feel like they are not just the people who make the food. They really feel like a close part of our organization.

You both have full-time jobs even before the students come calling, so I respect and appreciate your input. I heard from several of them that the kitchen tours were eye-opening. We get that a lot, you get that a lot, we all hear how useful that view is. We heard it again this semester. I hope your district managers know how much you offer to the students beyond food alone.

It’s good working with you.

Gratefully, Ben

... MERCI FOR A DELICIOUS DINNER COLBY COLLEGE, WATERVILLE, ME

Chef/Manager Lydia Kumpa and the culinary team at Colby College collaborated with the campus French Club on an elegant menu for their “French and Francophone” dinner. Courses included salade niçoise, French onion soup, chicken with beurre blanc, and chocolate mousse.

Lydia was touched to receive these kind words via email from French Club Treasurer Lauren Ruddy: Just wanted to thank you again for working with us to organize the French and Francophone dinner last night! Everything was delicious and we appreciate all the work you put in to make this event happen for us. It was a pleasure working with you!

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... FOR A BALANCED, HEALTHY, AND DELICIOUS MEAL

An Oracle employee took the time to sing his praises for the latest iteration of a favorite dish at Café 600 in an email to Café Bon Appétit:

A guest sent their compliments to Director of Operations Samantha Burkett and the culinary team for recent menu items:

BEST EVER today! Tandoori Chicken with peppers and onions (wow that is terrific, thank you), lovely and softest naan bread ever (ever), fragrant soft rice, and cabbage and kale — just delicious. For YEARS I have ordered Tandoori chicken and this is by leaps the best ever. Great work!

Just wanted to say that today’s action station special was a great way to come back from vacation! Pure, simple ingredients with a slight spin (persimmons! maple balsamic!) that keeps the meal balanced and healthy but still delicious. Really hope we continue to see similar dishes!

ORACLE, REDWOOD SHORES, CA

UBER, SAN FRANCISCO, CA

... FOR A VERY MEANINGFUL — AND MEME-WORTHY — PRESENTATION BUTLER UNIVERSITY, INDIANAPOLIS, IN

Bon Appétit Fellows work hard to prepare presentations for students about the food systems that are not only informative but also engaging and digestible. After presenting to more than 75 Butler students at an event organized by the Delta Tau Delta Fraternity, Fellow Lily Gross was touched to receive this long, sincere email from one of the student organizers: I just wanted to thank you very much for presenting to our chapter and other members of campus yesterday. I was very impressed by the turnout, and I hope you learned as much from this experience as I did.

I just wanted to take this time to share with you the overwhelming amount of positive feedback we have received from the audience members. There was even a great meme made about last night from one of our seniors! I loved your personal connections and anecdotes which made the presentation very meaningful, and you were incredibly knowledgeable about all of the topics which were interwoven throughout your presentation.

One part of your presentation which many people seemed to like was the brief final section about animal antibiotics. My good friend said that even though it was short, he was engaged

Bon Appétit Fellow Lily Gross with members of Butler University’s Delta Tau Delta fraternity

and interested for that whole section. Another told me that he really liked the seafood section because that’s where he learned the most. (He’s also from Michigan, so your references probably contributed to his liking.)

But overall, I and many others thought your presentation was so effective because of your relatability. Many people told me that they thought you were very funny and your stories were great. I think we could all relate to your message and delivery because we all have a similar frame of reference: young adults who go

to a relatively small university. You were also very comfortable on the stage, and the slides were well-constructed, which only added to the presentation.

Finally, looking back, I think you did a great job in balancing the content between statistics/ sustainability problems and Bon Appétit’s mission so as to not sound like you’re boasting on behalf of the company. The problem-solution format throughout was very effective in my eyes, and this directly challenged the “greenwashing” suspicions.

I think you did a great job in balancing the content between statistics/ sustainability problems and Bon Appétit’s mission so as to not sound like you’re boasting on behalf of the company.

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THANK YOU

... FOR THE BEST TANDOORI CHICKEN EVER

A DRAMATIC TALE ABOUT GOUCHER’S TOMATO SOUP IS THERE ANY HIGHER recommendation for a college’s food program than a student taking the time during a worldwide pandemic to email the dining services provider to plead for their favorite soup’s recipe?

The HQ team at Bon Appétit Management Company was tickled to receive this entertaining request via info@bamco.com: Hello to whoever is tasked with reading these emails, I am a former student of Goucher College in Baltimore, one of many campuses catered by Bon Appétit. In my time there, I found that the best part of many days was finding a crock of tomato bisque being served somewhere on campus. I have hated tomato soup every day of my life and resented grilled cheese sandwiches for many years because of it; but this BISQUE. It gave me joy, simply put.

I have searched the Internet for copycat recipes, but apparently the tomato bisque hype exists only among Goucher students (which I find very hard to believe, but OK). I am writing to ask if there is a published recipe or ingredient list that is available to the public?

Thank you for getting through this dramatic tale about soup. I so hope to have it again soon. I also hope they send you some if you have never had it, because it maybe is the only thing that can cure this virus. (I did not major in science.)

Taylor Jaczin And Goucher Executive Chef Tulsi Giri was happy to share his recipe, which you can find on our blog, bamco.com/blog.

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INDEX

Adobe 11, 29, 89, 97 Albion College 69 Andrews University 96 Biola University 73 Butler University 50, 66, 99 Carleton College 19, 76-77 Case Western Reserve University 13, 33, 71 Claremont McKenna College 58-59 Citrix 42, 87, 97 Colby College 12, 19, 98 Colorado College 30-31 Cornell College 09, 55, 81 Cruise 74 Denison University 06, 52, 55 DePauw University 41 Dolby 92 Dreamworks 68 Edwards Lifesciences 15 Electronic Arts 60, 86 Emerson College 70 Emmanuel College 24, 56, 72-73 Emory University 08, 80-81 Fred Hutchinson Cancer Research Center 82 Furman University 15 Gallaudet University 56, 85 Genentech 96 Getty Center 37 Google 84-85 Gordon College 22, 86 Goucher College 100 Grove City College 61 Hamilton College 91 Hillsdale College 48-49 The Huntington Library, Art Museum, and Botanical Gardens 71 Institute of American Indian Arts 96 Johns Hopkins University 25, 36-37 Juniper Networks 63 Kaiser Permanente 57 Lafayette College 98 Lawrence University 12, 75 LinkedIn 06, 34-35 Massachusetts Institute of Technology 19

Medtronic 97 Modern Art Museum of Fort Worth 26-27 Mountain America Credit Union 42 Mt. Angel Abbey 23 Oberlin College 09 Oracle 32, 99 Oracle Park 54 Pacific Union College 57 Pitzer College 83 Presidio 56, 64-65 Reed College 62 Rhodes College 78 Roger Williams University 97 Rose-Hulman Institute of Technology 90-91 Santa Clara University 40 SAS 42 Seattle Cancer Care Alliance, 19 St. Mary’s College of Maryland 18, 88 St. Olaf College 19, 46-47 Starbucks 51 State Auto Insurance 78, 98 STEM Kitchen & Garden 14 Stowers Institute for Medical Research 93 TIBCO 42 Transylvania University 14 Twitter 24, 98 Uber 10, 99 University of Chicago 07, 70 University of La Verne 95 University of Northwestern St. Paul 23 University of Portland 53 University of San Francisco 16-17, 79 University of the Pacific 39 Vassar College 06 Wabash College 12, 93 Washington & Jefferson College 10 Washington University in St. Louis 4-5, 67 Wheaton College 57, 94-95 Whitman College 23 Whittier College 11 Willamette University 19, 28-29, 41 William Jessup University 40

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BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

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

20-8129

2020 VOLUME 1 | SPRING