Bravo 2015 - Volume 3 by Compass Group USA

2 0 1 5 Vo l u m e 3 :

2015

VOL 3

LOW CARBON LIFESTYLE

N LIF E

IN THIS ISSUE: BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY |

Low Carbon Lifestyle

A Member of the Compass Group

PAGE 08

100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com

Food Standards Dashboard PAGE 10

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY,

Healthy from Start to Finish

AND YOUR WELL-BEING AT www.cafebonappetit.com 15-5651

PAGE 26

RBO

INDEX

49ers 69 Adobe 54, 62 Banfield Pet Hospital 82 Biola University 28 Buena Vista Café 50 California Institute of the Arts 66 Case Western Reserve University 4, 82 Chandler Café 86 Cleveland Botanical Garden 83 Colburn School 19 College of Idaho 65 Cornell College 31, 59 Daimler Trucks 20–21, 47 Electronic Arts 58 Emory University 36-37, 60, 63 Garden at AT&T Park, The 32 Gates Foundation 35 Genentech 46 George Fox University 14–15, 41, 61, 68, 81 Georgetown Law Center 67 Goucher College 49 Grand Central Café 50 Hawthorn Farm Café 14–15 Johns Hopkins University 67 Jones Farm Café 6, 14–15, 22–23, 85 Kohl’s 59 Lesley University 33 Macalester College 76-77 Massachusetts Institute of Technology 12 Mills College 80 Mobile Mavens 51 Mount Angel Abbey 14–15 Munson Williams Proctor Arts Institute 6 Ocotillo Café 40, 50

Oregon Episcopal School 82 Pacific Café 16 Pitzer College 65 Reed College 5, 68 Reinsurance Group of America 83, 85 Riverside Café 50 Roger Williams University 64 Ronler Acres Café 14–15 RS5 Café 7 St. John’s College 53 St. Mary’s College of Maryland 84 St. Timothy’s School 18 Saint Martin De Porres High School 52 Santa Clara University 34, 56 SAS 38-39, 47, 49, 50 Savage 29 Savannah College of Art and Design 60, 80 Seattle Art Museum 51 Soka University 70–71 Stanford Bistro @ 3160 57 Target 7, 74-75 TaylorMade 48, 83 Trine University 17, 85 University of Portland 14–15 University of Redlands 59, 66, 72–73 University of Saint Joseph 61 University of the Pacific 84 VMware 4 Washington University School of Medicine 5, 47 Whittier College 57

BRAVO WAS PRINTED ON PAPER MADE FROM

100%

RECYCLED FIBER INCLUDING

THIS SAVED...

52 fully grown trees 27,860 gallons water 21 million BTUs energy 1865 pounds solid waste 5137 pounds greenhouse gases

57%

POSTCONSUMER WASTE .

153545_01-03_BRAVO15V3-A:Document 3

10/12/15

4:49 PM

Page 1

from fedele

A Bright Idea

n 2009, I was visiting Washington University in St. Louis, doing one of my favorite things: talking to college students about our sustainability initiatives. We had a lively conversation with an engaged group of students about everything from local purchasing to farmworker rights. One student in particular caught my eye, though. She was wearing the same type of Converse sneakers I had worn to play basketball when I was a college student, but hers weren’t the plain black I had worn. Her sneakers were bright green. While I was remarking on her shoes, unbeknownst to me, she slipped Maisie Ganzler, vice president of strategy, her résumé. That night over dinner, Maisie, Helene York (then director of strategic initiatives, now director of responsible business for us at Google), and I were talking about how many unanswered questions we had about our supply chain. Helene suggested a research project on labor practices on small farms, and Maisie jumped on the idea, saying she knew just who to hire — that bright gal with the bright shoes! And that’s how the Bon Appétit Management Company Foundation Fellows program was born. Six years and 10 Fellows later, I could not be more proud of this group of young people and what they’ve accomplished. They’ve each left a lasting mark on the company. Carolina Fojo, the Converse wearer and our first East Coast Fellow, was inspired to create the Campus Farmers network while helping start a garden at Gallaudet University. Vera Chang, the inaugural West Coast Fellow, oversaw the writing of the Inventory of Farmworker Issues and Protections in the United States, a report that’s often quoted by farmworker advocates

nationwide. Claire Cummings, the second West Coast Fellow, is now our waste specialist and is aiding us in our groundbreaking commitment to food recovery (see page 12). Maisie challenged Nicole Tocco Cardwell, now our Senior Fellow, to pick up where the Low Carbon Diet left off and create the new Low Carbon Lifestyle program we’ve just rolled out companywide (see page 10).The list of their contributions goes on and on. They even continue to make a mark after their fellowships are over. S.K. Piper and Alyse Festenstein, each former Midwest Fellows, joined the opening teams at Denison University and Emory University, respectively. They continue to talk to students and farmers and facilitate and measure our community impact. And Dayna Burtness, our very first Midwest Fellow, started a farm and became a Farm to Fork vendor. Maybe even more important than the big projects the Fellows have worked on is the number of our guests who have been touched by their visits. These young people spend much of their time on the road, visiting college campuses and hosting events, lecturing in classes, leading farm tours, and running cooking competitions, all while telling students about our sustainability initiatives just like I was doing when I met Carolina. I can attest to the power of those visits firsthand. You never know what incredible people you might meet when you come together to talk about sustainable food — and you just might see a pair of shoes that lead you down a whole new path.

Midwest Fellow Amanda Wareham, East Coast Fellow Sea Sloat, West Coast Fellow Autumn Rauchwerk, Waste Specialist Claire Cummings, VP of Strategy Maisie Ganzler, and Senior Fellow Nicole Tocco

2 0 1 5 Vo l u m e 3

BRAVO | 01

153545_01-03_BRAVO15V3-A:Document 3

10/12/15

4:49 PM

Page 2

“When I am walking through our restaurants and cafés, I swell with pride – not only with the great authentic food, but with the employees who smile and love their jobs taking care of our customers. I think to myself that we have created a unique culture that is making a difference in the lives of so many.” —FEDELE BAUCCIO, CEO of Bon Appétit Management Company, as quoted in the cover story of Silicon Valley Business Journal

153545_01-03_BRAVO15V3-A:Document 3

10/12/15

4:49 PM

Page 3

highlights | 2015

VOL 3

IN THIS ISSUE

26 01

From Fedele

A bright idea: the Bon Appétit Management Company Foundation Fellows program FEDELE BAUCCIO

Awards & Recognition

Bon Appétiters honored for excellent food, service, and programs

From the Fellows Bon Appétit moves to Fair Trade Certified Tea SEA SLOAT

GE3’s Newest Star Gates Foundation gets Certified Great

Events...in Brief

Reflections

Back to School

Bits & Bites Nibbles about farm-fresh summer tastings, banana lovers, and more

Talking about Food

Welcoming back students, faculty, and staff with farmers’ markets, café refreshes, and more

Welcoming change and making a splash at Emory - Oxford J. PAUL KEISER

Announcing the Low Carbon Lifestyle 08

Setting the Table

From the Fellows From dairy farm to food movement activist

New and enhanced tools to help provide mentoring and recognition for our people

From Low Carbon Diet to Low Carbon Lifestyle

AMANDA WAREHAM

MAISIE GANZLER LIZ BALDWIN

From the Fellows Taking transparency to a new level with the Food Standards Dashboard NICOLE TOCCO CARDWELL

Thank You, Bon Appétit!

The Back Page

Summer Promotions Saucy to spicy Bon Appétit promotions satisfy guests throughout summer ELIZABETH FOX

Flavor first: How tomatoes launched Farm to Fork

Bon Appétit Makes Groundbreaking Food Recovery Commitment At least 80 percent of cafés will be Food Recovery Certified by end of 2018 CLAIRE CUMMINGS

2 0 1 5 Vo l u m e 3

BRAVO | 03

153545_04-13_BRAVO15V3-B1:Document 3

10/20/15

11:10 AM

Page 1

bits & bites Cashier Jessica Rodriguez

DUB BOX ROLLS OUT TO STEPSTONE ACADEMY: This unique, free charter school in Cleveland’s Central neighborhood provides breakfast, lunch, and basic supplies to kids in its attempts to remove all barriers to learning. Resident District Manager Jim O’Brien and the Case Western Reserve University team rolled out their Dub Box for the school’s Summer Palooza community event. Healthy snacks and beverages from the box were a nice foundation for the day of fun, games, and learning about enrollment.

Submitted by Beth Kretschmar, Marketing Manager

VMware’s Wellness Fair Promotes Eating Colors

hen VMware in Palo Alto, CA, held a Wellness Fair, the Bon Appétit team saw a perfect tie-in opportunity for the company’s “Eat a Rainbow” Food for Your Well-Being program. They created a phytonutrient-rich (and delicious!) composed salad with all of the colors represented, samples of which were offered at the Wellness Fair table, along with handouts of recipes and ideas on how to build a better salad. The fair was the chance to highlight standard Bon Appétit offerings that are in the cafés every day, by putting the sometimes overlooked dishes front and center. Cashier Jessica Rodriguez was a bubbly natural as the booth representative. Other vendors at the comprehensive fair included insurance, health, and medical groups. VMware employees got an all-around educational day and were able to take a piece of Bon Appétit home with them in the handouts. Submitted by Kimberly Varvel, Café Supervisor 04 | BRAVO

2 0 1 5 Vo l u m e 3

153545_04-13_BRAVO15V3-B1:Document 3

10/20/15

11:10 AM

Page 2

Reed College Has Grilled Cheese, Will Travel

he Bon Appétit team at Reed College has such a great reputation for rising to any and all challenges that Portland’s Parks and Recreation department didn’t hesitate to approach them about hosting a Movie in the Park event. At most of these events, food trucks are the main source of sustenance for the attendees, so General Manager Debby Bridges and Executive Chef Jenny Nguyen set out to find a food truck that they could borrow for the evening. Luckily they didn’t need to look far: Bon Appétit’s Monte Cristo grilled-cheese truck was readily available to roll a few miles east from its corporate campus home base for the evening. Jenny and Monte Cristo Chef Robert Harding worked out a menu that would be fast and delicious, including housesmoked barbecue brisket sliders and house-roasted turkey, carved ham, fontina, and Gruyère Monte Cristos on Grand Central brioche with Glenmore Farms blackberry preserves, while Catering Director Lindsey Leisinger had grab-and-go antipasto and fruit-and-cheese platters and other snack items at the ready. The movie was the kid crowd pleaser Big Hero 6, so grilled cheese seemed like the perfect offering. If the crowds were any indication, that assessment was correct. This may turn into a more regular gig for Monte!

Cook Caleb Stillwell, Monte Cristo Chef Robert Harding, Grill Lead Kevin Negrini, Catering Attendant Beau Brousseau, Executive Chef Jenny Nguyen, Catering Director Lindsey Leisinger, Sous Chef Kris Vetter, and Catering Attendant Libby Davis

Submitted by Debby Bridges, General Manager

SNAPPING TO DA BEETS AT WEEKLY WASH U MEDICAL MARKET: Farmers’ markets provide great opportunities for Bon Appétit chefs to come out from behind the kitchen door and chat with guests and farmers over the best of the season’s local offerings. At one of the weekly farmers’ markets held this summer at Washington University School of Medicine in St. Louis, Chef/Manager Todd Bale and Executive Chef Ed Farrow offered samples of roasted-beet hummus with local goat cheese and snap-pea dippers. The goat cheese came from Baetje Farms, while the local beets and snap peas were from Veggie Boy and Double Star Farm. The roasted-beet hummus is in regular café rotation, along with many other dips for the house-made pita chips. Guests enjoy the unusual finger-food combinations. Submitted by Todd Bale, Chef/Manager, and Patti Louvier, Director of Satellite Operations

2 0 1 5 Vo l u m e 3

BRAVO | 05

153545_04-13_BRAVO15V3-B1:Document 3

10/20/15

11:10 AM

Page 3

Sous Chef Richard Fluharty cutting the ceremonial cake

bits & bites Salty-Sweet Watermelon Tasting at Jones Farm

atermelon is the best treat on a hot, summer day, and Jones Farm in Hillsboro, OR, had some sweet peak-season watermelons to share with guests. To make the tasting more interesting, the team came up with the idea of adding house-infused salts. Café Supervisor Monica Jones toured guests through the rosemary, basil, smoky chipotle, and flaked sea salts prepared by Executive Chef Andre Uribe and his team, guiding even the most skeptical into trying the increased sweetness that comes with a delicate salt infusion. Guests marveled at the taste comparisons, carefully placing granules on each cube. Unsurprisingly, guests chose the basil salt as their favorite; basil goes with watermelon as well as watermelon goes with a hot summer day! Submitted by Grace Wilson, Manager

Munson Williams Proctor Lets New Citizens Eat Cake

ecoming a citizen is a special rite of passage. So when Munson Williams Proctor Arts Institute in Utica, NY, hosted a naturalization ceremony for 36 of Oneida County’s newest citizens, the Bon Appétit team was honored to be asked to help celebrate this milestone. The new citizens hailed originally from Belarus, Bermuda, Bosnia, Burma, the Dominican Republic, Canada, India, Iraq, China, and Vietnam. More than 100 guests came to show support and witness the presentations by Assembly Member Anthony Brindisi and Honorable Norman I. Siegel from the county Supreme Court. After the judicial ceremony and taking the Oath of Allegiance to the United States, they were treated to a freshly baked American flag cake designed and prepared by Sous Chef Richard Fluharty. Butter cream, whipped cream, and fresh strawberries and blueberries depicted the stars and stripes. The cake was a great touch making a wonderful day even more memorable. Submitted by Jeffrey Nayda, Chef/Manager

A guest carefully adding salt to their watermelon sample

06 | BRAVO

2 0 1 5 Vo l u m e 3

153545_04-13_BRAVO15V3-B1:Document 3

10/20/15

11:10 AM

Page 4

Target North Campus Increases Snack Offerings

t the Target North Campus in Brooklyn Park, MN, the trifecta of customer engagement, increased traffic, and increased sales is won by creative snacks. The team held a brainstorming session to devise some ideas that would help build more loyal relationships and better satisfy a diverse population and their tastes. The idea was to start with foot traffic — give clients another reason to visit the café. So a new snack program was launched and has proved an overwhelming success. Monday mornings give guests a reason to be more excited about coming in: monkey bread! In the afternoons, Malt Mondays provide a second round of sweets. Tuesdays rotate through various kinds of Indian snacks and street food, but for sweetness, such non-Indian offerings include house-made funnel cakes and churros. Warm Cookie Wednesday remains the most popular choice; it’s got to be that fresh-baked aroma! Thursdays offer warm house-made pretzels with sweet or savory options. The increased customer engagement and traffic flow to the café have resulted in increased satisfaction and loyalty, so of course increased sales too. Guests are really enjoying the snack varieties and beginning to make suggestions for future offerings. Submitted by Bri Wood, Retail Manager

RS5 GOES BANANAS FOR NATIONAL DAY: Did you know that bananas float, or that the banana plant is the world’s largest herb and closely related to vanilla and ginger? Along with house-made banana bread, these were some of the fun facts the Bon Appétit team at RS5 in Hillsboro, OR, served to guests in honor of National Banana Lover’s Day — while wearing cute yellow Minion hats knitted by a loyal guest, Deborah Gregg. Top row, left to right: Cook Andres Bautista; Cashier Cheryl Tracy; Cooks Jessica Altizer and Oliver Crawford; Chef de Cuisine Joe Dougherty; Cooks Jay Lewis and Teo Ramirez. Front row: Cooks Alec Halverson and Latesha Harris; Cashiers Nick Hacker and Teresa Millan; and Café Supervisor Kelsea Miller. Submitted by Cara Brechler, Marketing Director

2 0 1 5 Vo l u m e 3

BRAVO | 07

153545_04-13_BRAVO15V3-B1:Document 3

10/20/15

11:10 AM

Page 5

talking about food | maisie ganzler

BON LIFE

R CA

From Diet to Lifestyle

o most people, going “on” a diet implies something you eventually go off. And it’s true that when we started our Low Carbon Diet program in 2007, it was with specific targets in mind for how much carbon emissions we’d lose over five years.

The idea for the Low Carbon Diet was born when Helene York (then executive director of the Bon Appétit Management Company Foundation, now global director of responsible business for our Google accounts) pitched a project she thought the foundation should tackle. The “Oil in Your Oatmeal” would examine the amount of petroleum products that are used in the food system. With a little more research, that idea turned into the Low Carbon Diet — and we became the first restaurant company to connect food and climate change. Over the next five years, we met our Low Carbon Diet goals, resulting in reductions of the equivalent of approximately 5 million pounds of carbon dioxide each month. Since then, we’ve been happily maintaining our weight. Now it’s time to mentally move from a time-limited diet aimed at a quick reduction to a long-term, sustained way of living. Enter the Low Carbon Lifestyle, a new set of commitments that we can live for the foreseeable future and continue our dedication to reducing the climate-changing impacts of our food choices. The primary focus areas of the Low Carbon Lifestyle will look familiar to you old-timers — but we arrived back at them after a long journey. For the past year, Senior Fellow Nicole Tocco and I have talked to food and climate change experts across the country, from the Environmental Working Group to the Union of Concerned Scientists and Rainforest Alliance, about issues like rainforest destruction from soybeans and palm oil. We learned a lot, but reassuringly, their advice consistently aligned with our original Low Carbon Diet goals.

Marketing Manager and Dietitian Eric Pecherkiewicz busting myths about plant-based diets and sampling different flavors of hummus for Oberlin College students

plant-based proteins — and tracking the ounces of various proteins per guest to make sure we stay on target. Why we’re doing it: Remember “Mooove away from beef and cheese?”This takes it a few hooves further. The livestock industry contributes heavily to greenhouse gas emissions in multiple ways: the particular crops used for animal feed, manure management, and its dependence on water, as well as deforestation and land use issues. Greenhouse gas emissions from meat and dairy are higher globally than all emissions from transportation combined, partly because cows are ruminant animals whose digestive system constantly generates methane, a greenhouse gas that’s 20 to 25 times more powerful than carbon dioxide. PREVENTING AND REDUCING FOOD WASTE

Here are our four new Low Carbon Lifestyle areas of focus: PRIORITIZING PLANT-BASED PROTEINS

What we’re doing: Serving reasonable portions of animal proteins based on U.S. Dietary Guidelines recommendations, skewing the menu mix away from beef and cheese, emphasizing 08 | BRAVO

2 0 1 5 Vo l u m e 3

What we’re doing: Prioritizing waste reduction according to the EPA Food Recovery Hierarchy — ensuring that our teams are actively preventing waste at the source, donating leftovers to local hunger relief organizations, and effectively making landfills their last resort.

153545_04-13_BRAVO15V3-B1:Document 3

10/20/15

11:10 AM

Page 6

ANNOUNCING THE LOW CARBON LIFESTYLE

The primary focus areas of the Low Carbon Lifestyle will look familiar to you old-timers — but we arrived back at them after a long journey. Why we’re doing it: Wasted food is a double contributor to climate change. Wasting food wastes all of the energy that went into growing, transporting, and preparing that food. In addition, when organic matter, such as food waste, is put into the anaerobic environment of a landfill, it emits methane. TRIMMING TRANSPORTATION

What we’re doing: Examining both distance traveled and, more critically, the mode of transportation when we’re making purchasing decisions in order to prioritize carbon-efficient transportation of food. That means no air-freighted seafood; restricting purchases of vegetables, meat, non-tropical fruit, and bottled water purchases to North America; encouraging purchases of seasonal and regional fruits; and training chefs and managers how to prioritize tropical fruit that is typically boated or trucked versus air-freighted when needed.

coffee plantations, or for use in paper products releases greenhouse gas emissions stored over the lifetime of that forest and reduces the planet’s capacity to absorb additional emissions created by humans. One aspect of a diet that we’re not losing is measurement. Just like a diet plan often asks you to get on a scale, we’re going to weigh our progress on a monthly basis using the new Food Standards Dashboard in Café Manager (see page 10). As the adage says,“What gets measured, gets managed.” I’m confident that given a plan of action and data to support it, our teams will manage to stay at the forefront of climate change–reducing food choices.

Why we’re doing it: In terms of climate change, how food travels is more important than how many miles it’s come. As a rule, any food that travels by airplane is going to be a higher-carbon choice than foods that traveled a similar or shorter distance by boat or truck. DECREASING DEFORESTATION

What we’re doing: Supporting sustainable forestry and agricultural management through our purchasing practices, including purchasing meat from North American farms and ranches (fed with U.S.-grown crops), opting for paper products that are FSC Certified and/or made from recycled content, and setting measurable goals for purchasing coffee from Certified Organic, shade-grown, Rainforest Alliance or Bird Friendly certified (by the Smithsonian Migratory Bird Center) farms. Why we’re doing it: Forests play a critical role in stabilizing the climate. Clear-cutting forests to plant grains for animal feed, 2 0 1 5 Vo l u m e 3

BRAVO | 09

153545_04-13_BRAVO15V3-B1:Document 3

10/20/15

11:10 AM

Page 7

from the fellows | nicole tocco cardwell, senior fellow

bon appetit foundation

Taking Transparency to a New Level

The prototype of the dashboard

ome Bon Appétiters joined the company out of their love of food and cooking — the joy of creating delicious meals and cooking from scratch. For others, it was passion for the nourishment and community that goes along with serving fresh, healthy foods. For me, and I know for many others, it was Bon Appétit’s leadership on social and environmental issues. Maybe none of those are the one reason why you joined the Bon Appétit family, but a combination of them is why you stay. All of these ideals are backbones of the company and are embodied through the Bon Appétit Dream, a promise that we as a company make to ourselves and to the world to cook food from scratch that is alive with flavor and nutrition and sourced in a socially responsible manner. Those broad statements encompass many specific guidelines and commitments that have made us a leader in the industry for almost three decades — so many, in fact, that it can sometimes be difficult to keep track of them all. Take seafood, for example. 10 | BRAVO

2 0 1 5 Vo l u m e 3

When a Bon Appétit chef buys a piece of seafood, there are at least four environmentally related policies alone that could determine what she orders. Seafood should never be air-freighted (according to the Low Carbon Lifestyle policies); it should be rated green or yellow by the Monterey Bay Aquarium’s Seafood Watch program; if it’s tuna, it should be FAD free; and if it’s from a small, local vendor, that vendor must meet our Fish to Fork requirements. All of these are important policies meant to protect the environment and support local communities — but enough to make anyone's head spin at times! So this year, we’re excited to launch an internal program, the Food Standards Dashboard, accessible through Café Manager. The Food Standards Dashboard brings our wellness, culinary, and sustainability commitments together in one, easy-to-access (and easier to manage), visually driven place. The dashboard collects data from many sources, synthesizes it in the context of our wellness and sustainability commitments, and makes it accessible and transparent.

153545_04-13_BRAVO15V3-B1:Document 3

10/20/15

11:10 AM

Page 8

ANNOUNCING THE LOW CARBON LIFESTYLE

The Food Standards Dashboard brings our wellness, culinary, and sustainability commitments together in one, easy-to-access (and easier to manage), visually driven place. Here are two of the several commitments we’ll be tracking via the dashboard. THERE’S NO BEEF ABOUT IT: Cows are a major contributor to greenhouse gas emissions, and skewing our menu mix away from beef is a central part of the new Low Carbon Lifestyle commitments. But that’s not the only reason to look at how much animal protein you are serving guests. Study after study shows that eliminating or moderating animal products in your diet leads to a healthier heart and lower rates of obesity and diabetes. Through this tool, we will be measuring animal proteins — and singling out beef specifically — in a more specific, café- level way than any other food service company is doing. FOOD DONATION, IMPERFECTLY DELICIOUS, COMPOSTING, OH MY: Our waste-related programs alone are numerous. The

dashboard is the new place that will allow us to track, individually and at a national level, what our campuses are doing to prevent and reduce waste as guided by the EPA’s Food Recovery Hierarchy. The dashboard allows each café to enter information about waste-related programs, including food recovery programs, Imperfectly Delicious Produce purchasing, and composting, and fits that information into our companywide Low Carbon Lifestyle waste commitments (see following pages).

commitment to offering vegetarian menu items, by tracking COR icon usage on Cafebonappetit.com menus.) Red and green borders help managers easily identify whether each indicator is in compliance. This way our teams can not only track their progress toward our goals, but also identify gaps and prioritize their efforts. We have big plans for the Food Standards Dashboard and look forward to building it out even more based on feedback from chefs and managers using the tool around the country. For example, we know Bon Appétiters are competitive and love to be the best, so we’re going to make it possible to challenge other teams or to compare how you’re doing against other locations in your region. That is one of many ideas for how the dashboard can make information interesting, accessible, and useful for our teams, but your ideas are the most important of all. I hope you’ll share them with me, so together we can start tracking just how well we’re living the Dream.

Many of the indicators that show up on the dashboard, such as Farm to Fork purchasing expenditures and compliance with Seafood Watch guidelines, are already accessible through Flavor First Reports. While the Flavor First Reports go into greater detail, by providing a list of individual purchases behind those compliance numbers so managers can identify non-compliant purchases, the dashboard puts those numbers in a broader context. The dashboard brings together purchasing data with commitments tracked in other ways as well as some not centrally tracked before now. (One example: monitoring our 2 0 1 5 Vo l u m e 3

BRAVO | 11

153545_04-13_BRAVO15V3-B1:Document 3

10/20/15

11:10 AM

Page 9

Bon Appétit Makes Groundbreaking Food Recovery Commitment Submitted by Claire Cummings, Waste Specialist

et’s try a little test of your food waste knowledge. Are the following statements true or false? (Answers are at the end, but don’t peek!)

Here are just a few examples of hunger-relief partnerships that are already leading the way on this companywide food recovery commitment:

1. There is enough food in the world today for everyone to have the nourishment necessary for a healthy and productive life. 2. In the United States, 1 in 10 Americans is food insecure, meaning they don’t know where their next meal is coming from. 3. If one-fourth of all food thrown away by food service providers each year was donated, we could theoretically eliminate hunger in the United States. 4. It’s illegal to donate excess food. 5. Most food is wasted because it is bad.

SPOILER ALERT AND FOOD FOR FREE: Bon Appétit at MIT donates through an app-based food recovery program called Spoiler Alert. With just a few taps on their smartphone, chefs can post food, and a qualified nonprofit receives real-time alerts about the donations available. In addition to their regularly scheduled food recovery pickup, the app allows the team to post unexpected pickups (such as an unusually large donation after a catered event that had a lot of no-shows) and enables the team to effectively communicate to Food For Free (the partner hunger relief organization) exactly how much food is available.It is a swift and efficient program for food donation.

There is no reason good food should end up in waste bins when there are people in need in our community. Bon Appétit’s philosophy is that wholesome, excess food should feed people, not waste bins or landfills. As part of the company’s updated Low Carbon Lifestyle initiative (see page 8), we’ve committed to making sure our accounts are actively preventing waste at the source and donating leftovers to local hunger relief organizations, in that order (in keeping with the EPA’s Food Recovery Hierarchy, which recommends best practices for how to sustainably prevent and manage food waste). Earlier this year, the company made a formal commitment to food recovery: By the end of 2018, at least 80 percent of our accounts will be Food Recovery Certified, meaning they are regularly (not just occasionally) donating their excess food to people in need and certified by an independent third party.

12 | BRAVO

2 0 1 5 Vo l u m e 3

Seattle was the first city in the country where every single one of Bon Appétit’s cafés donated their excess food to people in need. Accounts in this region work with a program of the local food bank called Seattle’s Table that pairs donors with independent hunger-relief organizations in need of prepared food. All of the partner organizations are trained in safe food handling and are audited by the food bank to ensure they are meeting expectations. Seattle’s Table provides chefs with reusable bins, which they then fill with frozen, labeled resealable bags of excess food. No amount of food is too small to donate. Their motto is“a donation of one serving of lasagna is still a meal for someone in need.” Small servings of excess, prepared food add up over the course of a week and can make a huge difference for community members who are food insecure and unable to cook. SEATTLE’S TABLE:

153545_04-13_BRAVO15V3-B1:Document 3

10/20/15

11:11 AM

Page 10

ANNOUNCING THE LOW CARBON LIFESTYLE

The Marymount California University team participating in Chefs to End Hunger

CHEFS TO END HUNGER: The Getty Center, Mount Saint Mary’s College, and many other Bon Appétit accounts throughout California donate their excess food to people in need through a program called Chefs to End Hunger. This program is run through a produce house, LA & SF Specialty. They provide cafés with coded boxes and pans, and employees fill them up with food, then send the donations back on LA & SF Specialty’s refrigerated delivery trucks. All the donations from Bon Appétit cafés around Los Angeles and San Francisco are aggregated at their warehouse, where their partner nonprofits come by and pick up the food donations each day.

Through programs like these, food recovery is going to become the norm, not the exception at Bon Appétit cafés across the country. There is no reason good food should end up in waste bins when there are people in need in our community. If you are ready to start a food recovery program or need help getting one launched, Waste Specialist Claire Cummings (email claire.cummings@bamco.com) is available and happy to assist. What are you waiting for? Get started today!

A Seattle’s Table food recovery pickup from TASTE Restaurant

1. 2. 3. 4.

TRUE FALSE. It’s actually 1 out of every 6 Americans. TRUE FALSE. The Bill Emerson Good Samaritan Act protects donors from liability. It is totally legal (and encouraged) to donate excess food as long as it is done safely. FALSE. When you are committed to serving the same quality food offerings to the last guest in line as the first, it’s impossible not to have some untouched, leftover food at the end of service that’s perfectly good.

2 0 1 5 Vo l u m e 3

BRAVO | 13

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 1

Mount Angel Abbey Hosts Monastery Cooking Competition Submitted by Paul Lieggi, Executive Chef/General Manager

or most people, the idea of the monastic life may conjure up images of simple and bland foods — a misperception that Bon Appétit at Mount Angel Abbey in Saint Benedict, OR, is excited to break. In fact, they recently hosted a chefs’ competition that was the envy of foodies everywhere. Five enthusiastic teams of chefs from different Bon Appétit accounts gathered for a friendly competition on the Abbey Hilltop and prepared foods representing Benedictine monasteries from five different countries. This Saint Benedict Festival, the first event of its kind on the hill, sold out weeks in advance and was attended by more than 500 guests!

crew dazzled with colorful caprese of buffalo mozzarella, porchetta, and panna cotta with summer berries, while representing the Benedictine Monastery of Saint Benedict’s birthplace, Norcia, in Umbria, Italy. The home team — led by Executive Chef/General Manager Paul Lieggi of Mount Angel Abbey — represented Mount Angel’s own motherhouse of Engelberg Abbey in Obwalden, Switzerland, and prepared the Abbey kitchen’s local housesausage recipe, warm potato salad, and fasnacht doughnuts with fruit preserves. All guests were given a ballot to check off their favorite team after sampling all the offerings. The monks mingled amid the crowd, as well as played lawn games and gave tours, and everyone enjoyed a full afternoon of great food paired with local wines and Mount Angel Abbey’s own Benedictine beer. After all votes were counted, the Mount Angel Abbey crew was awarded first place and received a custom-made plate created by a local fused-glass artist. The day’s festivities were blessed with a perfect Oregon summer day. Great food and drink served with true Benedictine hospitality made for a memorable festival for all.

Patrick Youse, sous chef at Jones Farm 3; Kiley Davis, chef de cuisine at Ronler Acres 1; and Micah Cavolo, executive chef at Aloha, Jones Farm, Ronler Acres, and Hawthorn Farm

Executive Sous Chef Bulmaro Perete and his team from George Fox University, in Newberg, OR, represented Our Lady of the Angels Priory in Cuernavaca, Morelos, Mexico, skillfully putting together tacos, mini tamales, and alegrías (an amaranth-based dessert). Jones Farm 3 Chef de Cuisine Kiley Davis and Executive Chef Micah Cavolo from Hillsboro, OR, represented Trinity Benedictine Monastery in Nagano, Japan, and offered takoyaki (a ball-shaped snack made of wheat flour–based batter filled with minced octopus), spicy tuna hand rolls, and strawberry mochi. Hawthorn Farm 3 Chef de Cuisine Kit Zhu and his team prepared foods of India as they represented St. Thomas Benedictine Abbey in Kerala. Guests enjoyed their tasty samples of chana dal and peanut chaat, lamb meatballs, and sweet yogurt. Executive Chef James Green and his University of Portland 14 | BRAVO

2 0 1 5 Vo l u m e 3

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 2

James Green, executive chef at University of Portland; Paul Lieggi, executive chef/general manager at Mount Angel Abbey; Patrick Youse, sous chef at Jones Farm 3 Café; Kiley Davis, chef de cuisine at Ronler Acres 1 Café, Micah Cavolo, executive chef at Aloha, Jones Farm, Ronler Acres, and Hawthorn Farm Cafés; Kit Zhu, chef de cuisine at Hawthorn Farm 3 Café; Perete Bulmaro, executive sous chef at George Fox University; and Jordan Young, cook at George Fox University

Executive Chef/Café Manager Paul Lieggi holds up the Best Plate award on behalf of the winning Mount Angel Abbey team

2 0 1 5 Vo l u m e 3

BRAVO | 15

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 3

Grilling’s a Thrill, Thanks to Pacific Café’s Class Submitted by Nicole Bell, General Manager

Beef, peaches, chicken, and eggplant on the grill

hough summer tends to inspire dreams more of vacations and pools than cooking, at Pacific Café in Irvine, CA, Executive Chef Eric Morgan rallied a spirited group for a demo on grilling. For his first of many planned themed cooking classes, he chose to work in the open air and avoid the heat of the kitchen. To show off the diversity of meals that can be cooked entirely outdoors for all types of diners, he assembled a wide array of options. Eric discussed different cuts of beef, chicken, turkey, and pork and the ways that cooking them with direct and indirect heat affects them, along with the benefits and flavors of rubs. And vegetarian options were not left out: guests were treated to local heirloom eggplant and Kaweah peaches. The attendees asked questions about marinades, doneness, timing, and more, while gleaning inspiration from Eric’s ideas and tasting delicious preparations. One guest exclaimed she was“hopping from foot to foot with ideas” of what she could grill at home on the weekend. Everyone got to leave with some tokens for future inspiration — recipes, a jar of Eric’s special house-blend rub, and a pair of tongs with a sanitation message on cross-contamination. (Bon Appétit remains ever committed to safety!) By popular demand, Eric’s next class will take on marinades.

16 | BRAVO

2 0 1 5 Vo l u m e 3

Executive Chef Eric Morgan positions the coal and keeps a watchful eye

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 4

Trine Nourishes Spirits Lifted by Hot Air Balloons Submitted by Emily Alley, Catering Supervisor

n the day of the sixth annual Angola Balloons Aloft festival, the sky in Angola, IN, looked like something out of a storybook. Bon Appétit at Trine University was the proud catering sponsor for this weekend-long affair in which pilots compete for prizes and everyone gets to enjoy the spectacle.

As hot air balloons speckled the clouds with vibrant colors, the Bon Appétit team handed out delicious fare: tacos made from the freshest ingredients, including Pettisville Meats seasoned ground beef. In addition to manning a food tent, the Trine crew catered meals for all the balloon pilots and associated staff. Each meal felt like a party as the festive atmosphere of the day spilled over into the hangar that was transformed into a dining room. The tables and buffet lines were as colorful as the balloons, featuring well-loved classics such as creamy macaroni and cheese, a house-made chicken enchilada bake, bacon-wrapped water chestnuts, housemade salsa, and crisp, green salads. Before the awards ceremony concluded the weekend, Angola Balloons Aloft wanted to really treat the flight teams, so Bon Appétit put together a special breakfast buffet for them. The beautiful display included house-made pastries, garden vegetable egg strata, cinnamon French toast made with Farm to Fork supplier Heavenly Breads & Sweets bread, and more.

View of the airfield from above

Preparing balloons for a flight at night

Many of these flight teams travel the world to compete in various events. The Star Wars team, featuring Darth Vader and Yoda balloons, traveled from Belgium to take part in the competition. These seasoned flyers remarked that Angola Balloons Aloft offers the best food and friendly atmosphere of the dozens of events they attend! This annual event was a jewel of the region’s summertime events, and Bon Appétit was proud to be part of the team that made it happen.

General Manager Joe Gentile’s wife, Jackie, and pilot James Mitchell

2 0 1 5 Vo l u m e 3

BRAVO | 17

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 5

St. Timothy’s Breaks Ground on Campus Farm Submitted by Jon Alvarez, General Manager

relatively new addition to the Bon Appétit family, St. Timothy’s School in Stevenson, MD, is an all-girls secondary residential International Baccalaureate World School — the student body and staff hail from more than 30 different countries — whose goal is“to prepare students for lives of meaning and consequence.” Recognizing (just as Bon Appétit does) that knowing where one’s food comes from and how it is grown is an essential part of such a life, the school recently broke ground on an ambitious campus farm project. The Redlands Farm is named for the beloved Virginia home of St.Timothy’s 1882 cofounder. It is designed as an on-site sustainable farming operation dedicated to producing fruits, vegetables, mushrooms, honey and eggs for the campus dining program and supporting experiential learning opportunities for students. Two resident farmers will oversee the running and maintenance of the farm, and students will assist with planting, harvesting, packaging, storing, and preserving farm-grown crops via an afterschool activity option.The farm program will encourage environmental awareness through the utilization of “best management practices” intended to reduce nutrient-runoff levels and sedimentation in local streams, which eventually flow into the Chesapeake Bay, threatening biodiversity and overall water quality. Food scraps from the dining operation will be composted on the farm, helping close the energy loop.

There’s nothing sweeter than local honey

The Bon Appétit team is looking forward to featuring the ultrafresh produce in the Commons Café, which feeds 250 students, faculty, and staff daily. The young women of St. Timothy’s are very health focused, and the hyperlocal vegetables, greens, and fruit will be great additions to the daily menus.

Drilling a post hole for St. Timothy’s new chicken coop

18 | BRAVO

2 0 1 5 Vo l u m e 3

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 6

OPENINGS

Bon Appétit Takes the Stage at Colburn School Submitted by Kari Menslage, Regional Marketing Director

The Colburn School opening team

estled in the heart of the arts district in downtown Los Angeles is the Colburn School, a renowned performing-arts school that offers a top-notch education in music, dance, and drama to more than 2,000 students of all ages. (Cue the Fame theme song!) The school also serves the City of Angels, with students, faculty and guest artists presenting more than 300 concerts.

The Colburn School Photo: Bruce F Cramer, Snavely and Associates

Since mid-August, the Colburn community has been dining in style with Bon Appétit at a freshly revamped café open seven days a week. In addition, since the café is open to the public, it has become a favorite lunch spot for the City Hall staff, citizens serving jury duty, and the residents of the neighboring lofts and apartments. On the horizon: getting the word out to visitors to the neighboring Walt Disney Concert Hall, the Music Center, the Museum of Contemporary Art, and the Broad Museum. Because of the diversity of the community it serves, the café offers kid-friendly healthy meals, a tempting zone for items made without gluten-containing ingredients, plenty of vegan/vegetarian choices, and classic comforts as well as the global and sophisticated flavors for which Bon Appétit cafés are known. Led by District Manager Fabio Soto, General Manager Phil Haskins, and Café/Catering Supervisor Marian Ramirez, the team also offers a robust catering program as well as a Mercantile pop-up option at many of those 300 annual concerts. Welcome to the Bon Appétit family, Colburn School: Together we’re “going to learn how to fly — high!”

2 0 1 5 Vo l u m e 3

BRAVO | 19

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 7

Daimler Trucks Celebrates National Milk Chocolate Day with Local Chocolate Celeb Submitted by Darrah King, Supervisor

very day is a good day for chocolate, but National Milk Chocolate Day gives a fun excuse for an even sweeter celebration. That’s why Daimler Trucks North America in Portland, OR, invited the master chocolatier from Moonstruck Chocolate Company to pay a visit.

Julian Rose, who started out as a pastry chef specializing in chocolate, is now the mastermind behind all of the delicious and innovative treats that come from this Portland-based company. The coffee shop on Daimler’s campus regularly sells Moonstruck chocolates and truffles. Julian spent the day at Daimler sharing an assortment of samples. Eager chocolate enthusiasts gathered around to ask questions about how the decadent treats are made. Needless to say, there wasn’t any chocolate left after that sampling! But the day got even better with Julian’s ganache demonstration. Around 35 Daimler employees had a front-row seat to watch the master chocolatier in action, sample the ganache itself, and taste a freshly made batch of truffles he’d brought along. (The truffle-making process takes two days, so it wasn’t suitable for live action the same way as the ganache.) Not only did everyone have an amazing time at the event, but the buzz about the Moonstruck sampling and demo bubbled over into the coffee shop the next day, with an influx of new customers coming in to buy Moonstruck chocolates for another taste of the delicious treats.

Recipe cards for the special Daimler classic chocolate ganache that Julian made for the event

Supervisor Darrah King, who orchestrated the National Milk Chocolate Day event, with Master Chocolatier Julian Rose from Moonstruck Chocolate Company

20 | BRAVO

2 0 1 5 Vo l u m e 3

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 8

Julian pouring ganache onto a tray to start the cooling process

Daimler Trucks Gets “Chef Training” from Client Bon Appétiters love learning about international cuisines, and it’s even more fun to learn them from a guest or a staff member. The team at Daimler Trucks North America in Portland, OR, was thrilled when Beate Hoelscher, support specialist to the company CEO, shared her amazing and authentic German drink recipe for Eierlikör, also known as German eggnog, with Operations Manager Matt Harris. Using only locally farmed, cage-free eggs, Beate and Matt got to work in the Daimler café kitchen whipping up this traditional German drink/dessert topping. Matt found it a joy to work side by side with a client and a great opportunity for bonding. He also felt the recipe was so good it should be shared, so it is printed here with her permission (and of course it was shared with café guests when they made it together). Matt is grateful to Beate for sharing her time and recipe, which makes not just a drink but a fantastic dessert topping. Operations Manager Matt Harris and Daimler Trucks CEO Support Specialist Beate Hoelscher whipping locally farmed eggs over low-heat water baths

Submitted by Matt Harris, Operations Manager

Eierlikör (makes about 1.2 liters) 8 egg yolks 250 g powdered sugar 375 mL unsweetened condensed milk 1 tablespoon vanilla sugar 250 mL rum (54 proof, optional) Whip egg yolk and vanilla sugar until it is foamy. Slowly add powdered sugar and condensed milk. Add rum, if using. In a double boiler, slowly heat while constantly stirring. DO NOT let it go to a boil (that will cook the eggs). While still warm, funnel into glass bottles and leave a bit of room at top. It will thicken over time, and more rum can be added later to help thin and pour.

2 0 1 5 Vo l u m e 3

BRAVO | 21

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 9

Jones Farm Thinks Inside the Box Submitted by Cara Brechler, Marketing Director

here was once a day when shipping containers were used exclusively to…well, ship things. But a growing industry has sprung up to repurpose them into spaces people can use. Meet the Pod, a shipping container café created by the Bon Appétit team at Jones Farm in Hillsboro, OR.

The unique structure was designed to be innovative and playful and capture the local eccentricity of the Portland food cart scene. The culinary team, led by Executive Chefs Sam Phillips and Sean McKee, creates delicious, high-end street food menus that rotate themes seasonally. One guest who tasted the kalua pig taco and chicken galbi taco raved, “They were sooooo scrumptious! Best tacos I’ve had in ages. I plan on traveling from RS5 to Jones Farm just so I can have those tacos again!!!” Adjacent to the four outdoor pods is also new indoor dining with tableside service and an espresso bar featuring Portland Roasting Coffee. The Pods are a great way to recycle existing materials in the service of a fun new food experience for guests.

22 | BRAVO

2 0 1 5 Vo l u m e 3

The "Farmhaus Burger" featuring house-ground chuck-brisket, lettuce, tomato, onion, aioli, and house-made pickle, served with Haus fries

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 10

The Pod’s culinary team: Cook Paul Sperlich, Café Chef Sam Phillips, Cook Max Mallery, Sous Chef Robert Harding, Cook Peter Tran, Sous Chefs Sean McKee and Francisco Rodriguez, and Cook Coty Wells

Executive Chef Micah Cavolo and Sous Chef Robert Harding prepping “Haus” burgers from the Farmhaus Pod

Cashier Emily Strove passing out samples during the preview party

2 0 1 5 Vo l u m e 3

BRAVO | 23

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 11

New Seasonal Table Brand Transforms Bon Appétit Catering Submitted by Paula Nielsen, Regional Operations Support, and Norris Mei, Digital Content Manager

hether it’s the way that our chefs craft menus that highlight region-specific ingredients or the warmth and personability that team members exude when interacting with guests, Bon Appétiters pay deep attention to the details — a quality that is the touchstone of catering!

Back when she was the director of catering at Oracle in Redwood Shores, CA, Regional Operations Support Team Member Paula Nielsen spent months daydreaming about creating a cohesive look between menu paper, tablecloth, napkin wraps, and uniforms for the many special events that her team catered. Fast-forward to the present, and her vision of creating a branded look and feel for Bon Appétit’s catering departments has come true.

24 | BRAVO

2 0 1 5 Vo l u m e 3

In collaboration with Bon Appétit Design Director Mari Jo Pelzner, Paula conjured up the name the Seasonal Table for this complete line of products to unify catering and events. They looked to each season’s bounty for inspiration, creating four distinct, colorful pattern combinations that appear on coordinating menu paper, table runners, and napkin wraps. The new products add pops of color that serve to accentuate whatever thoughtful fresh creations the chefs might include. The simple yet elegant Seasonal Table cart wraps not only make carts look professional, but also promote awareness of Bon Appétit’s catering services while food is being transported. Branded cocktail napkins help answer the most-asked question at any of our catered events: “Who is this fabulous

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 12

Revamped Catering Channel Debuts on Cafebonappetit.com The world of catering is fast paced, and the possibilities are endless. That’s why Regional Marketing Director Jill Koenen and Regional Operations Support Team Member Paula Nielsen identified a huge need for a page on Cafebonappetit.com that catering teams could use to really showcase their menus, events, and staff. Cafebonappetit.com, which already receives millions of views every month, is the perfect platform for guests to learn what makes Bon Appétit catering unique.

A Seasonal Table runner in use for a Bon Appétit Senior Staff lunch at Soka University

caterer?” Meanwhile, box lunches have never looked more appetizing as they do now with the new Seasonal Table design. And lastly, on-call staff hired for large events blend seamlessly through sharp-looking uniforms with the Seasonal Table’s all-in-one vest-aprons. Many of the Seasonal Table products have already integrated successfully into catering departments at Bon Appétit units across the country, adding an extra touch of style and flair that will surely enchant guests at many memorable events. To learn more and order Seasonal Table products, visit Bon Appétit’s Online Order Center at www.bamcoonlineorders.com.

Digital Content Manager Norris Mei led the effort to revamp the catering page (a.k.a. the catering channel), consulting and working with a number of Bon Appétit catering directors and marketing managers to identify the messaging and features that they wanted most. The key priorities that emerged were to communicate the value of what our catering teams provide, the expertise of our people, and the flexibility and creativity with which we approach menus, themes, and meeting clients’ needs. Norris created the new customizable content and then the Cafebonappetit.com team — Product Manager David Kardon, Product Support Specialist Tonya Podkuiko, and Web Development Contractor Mayank Chaudhary — developed brand-new website features to bring it to life. The updated catering channel welcomes guests with a carousel of beautiful food images, inviting them to explore Bon Appétit’s many diverse menu and event offerings as well as sustainability standards. Guests who know what they’d like can access the ordering website or catering contact’s email right away by clicking the highlighted Order Now button in the top navigation bar. The catering team’s contact information is displayed beside a robust event inquiry form that prompts prospective customers for information that puts all the needed details at the caterers’ fingertips. Customers can also use this form to provide useful feedback. Many catering managers have responded enthusiastically to the changes, taking advantage of the new features to promote their unique program and increase both their efficiency and their sales. Managers looking to customize their own catering channels can submit their information at bit.ly/cateringchannelform. Now that Bon Appétit’s strengths and services are better communicated to guests, catering teams can expect business to get even busier! Submitted by Norris Mei, Digital Content Manager

The revamped catering channel on Cafebonappetit.com offering new content and features 2 0 1 5 Vo l u m e 3

BRAVO | 25

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 13

Bon Appétit Is Healthy from Start to Finish — and From Coast to Coast Submitted by Terri Brownlee, Director of Nutrition and Wellness

hat do a star chef, a baking legend, registered dietitians, and hundreds of Bon Appétit culinarians have in common? This summer, they learned all about healthy cooking!

The Bon Appétit corporate wellness team kicked off the summer by announcing an updated companywide wellness initiative that includes the commitment to make one-third of all menu items healthy choices (as defined by their combination of lean or plantbased proteins, whole grains, fruits and vegetables, and minimal fats).To spread the word and give chefs, managers, and their teams the tools to achieve the new commitment, Director of Specialty Culinary Programs Jim Dodge, Director of Nutrition and Wellness Terri Brownlee, and Nutrition Project Manager Sarah Gold developed an 11stop healthy cooking training roadshow that kicked off in Boston. Colorful Mandalay rainbow

The full-day training was designed to salad with garlic-lime inspire chefs to emphasize wellness in fish sauce their cafés and teach them how to make dishes that are not only healthy from start to finish, but also achieve the company’s dream of creating meals that are alive with flavor and nutrition.The training brought to life Bon Appétit’s newly updated Well-Being Commitments (WBCs), which are encapsulated by the seven words of journalist Michael Pollan’s “eater’s manifesto”: “Eat food. Not too much. Mostly plants.” This catchphrase guided the day’s activities in and out of the kitchen, allowing the chefs to experience the benefits of cooking with more spices and herbs and less sugar, salt, and fat, while focusing on more plant foods to improve the health of both people and planet. Spending time with Raghavan Iyer — culinary educator, cookbook author, and the host of the award-winning documentary Asian Flavors — was a major thrill for many of the attendees. Raghavan started the training with a cooking demo highlighting the use of nutrient-rich vegetables and whole grains at breakfast with a cracked-wheat breakfast porridge and a sweet potato and vegetable hash. With the help of Bon Appétit’s registered dietitian nutritionists (RDNs), he also demonstrated common pitfalls where healthy can quickly turn indulgent. 26 | BRAVO

2 0 1 5 Vo l u m e 3

The power of the chef-RDN team became clear as the attendees moved into the classroom, where they learned the culinary and nutritional benefits of practicing “stealth health,” or elevating the nutrition of a dish by sneaking in better-for-you ingredients while also cutting calories, salt, and fat. Raghavan and the dietitians emphasized the advantage of starting with seasonal ingredients (eat food); limiting sugar, salt, and fat; plating proper portions (not too much); and using more plant foods while employing culinary creativity to enhance the appeal of healthy options (mostly plants). In the kitchen, attendees practiced measuring and weighing ingredients, which is especially important when providing nutrition information to meet the upcoming FDA menu labeling requirements. They put to test many of the stealth health techniques learned in the classroom, such as using black beans in brownies, adjusting the ratio of non-starchy vegetables to starchy ingredients in composed salads, baking green-bean “fries,” and adding sweet potatoes and kale to mac ‘n’ cheese. Many were able to try out new culinary techniques like spiralizing vegetables into “noodles” and perfecting a pizza crust made from roasted cauliflower. At each of the trainings, it was especially fun to see the chefs put their own twist on these recipes,whether it was turning up the heat by toasting spices, adding more color with fresh herbs, or using the salt they were allotted for a recipe at different points throughout the cooking process to bring out a different flavor profile. All of this creativity came to life while also staying within the recipe parameters for ingredients that affected the nutrition content. The training concluded with a family meal, where attendees enjoyed 25 healthy recipes abundant in color and most definitely alive with flavor and nutrition. Discussion at the lunch table underlined the chefs’ and managers’ excitement for new ideas to bring back to their cafés, the understanding of the company’s new one-third commitment, and the hunger for more trainings like this one.

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 14

Sarah Gold, nutrition project manager, and Raghavan Iyer, culinary instructor

HEALTHY HOSTS

Jennifer Pope, registered dietitian and board manager at Carleton College, and Shaun Holtgreve, executive chef at Target

The healthy cooking trainings would not have been a success without the help of their host accounts: Emmanuel College in Boston; Medtronic in Minneapolis; St. Edward's University in Austin, TX; Seattle University in Seattle; Reed College in Portland, OR; Johns Hopkins University in Baltimore; University of Redlands, in Redlands, CA; Stanford Graduate School of Business in Stanford, CA; and Case Western Reserve University in Cleveland. The final two trainings will take place at Oracle in Broomfield, CO, and Emory University in Atlanta.

Culinary Instructor Raghavan Iyer

Wheat berry tabouleh packed with fiber

Ivy Magruder, executive chef of Panorama at the Saint Louis Art Museum

2 0 1 5 Vo l u m e 3

BRAVO | 27

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 15

OPENINGS

New Heritage Café at Biola Meets Current Needs While Respecting the Past Submitted by Daniel Cruz, Retail Assistant

s Bon Appétit’s relationship with Biola University in La Mirada, CA, has grown over the decades, so has its retail reach across campus. Two years after the popular Soaring Eagle food truck launched, exemplifying the progressive and changing climate of campus retail for Biola, the Heritage Café has opened, a reminder of the history and heritage that makes Biola University great.

Nestled in a corner of the library where the Heritage Room (a mini-museum of Biola’s history) used to be, the Heritage Café is a juicery and coffee shop that offers healthy acai bowls, as well as a variety of grab-and-go items. The hours reflect those of the library, and the library has even loosened some food rules to allow for respectful snacking and drinking near the stacks. The midcentury modern design is supported by artifacts from the former Heritage Room, including photographs going back through the 107 years of campus history. The purposeful curation of Biola’s storied history serve as a superb backdrop for the superlative beverage and food. With the arrival of Blackstone Café this fall, Bon Appétit will be operating eight retail locations on the Biola campus, becoming an ever larger part of Biola’s long history. Biola has been a Bon Appétit client since 1989 — the first higher-education partner for the company. Bon Appétit is now a part of Biola’s own foundation, and these new retail partnerships serve as shining examples of what is possible to create with clients to build better food service.

Retail and Café Supervisor Guadalupe Cruz keeping the juicery stocked and fresh

28 | BRAVO

2 0 1 5 Vo l u m e 3

153545_14-29_BRAVO15V3-B2:Document 3

10/20/15

11:16 AM

Page 16

Five Bon Appétit Teams Come Together for Executives Dinner at Savage Submitted by Doug Powell, General Manager

ow do you feed 500 people on four different floors of a building for four hours with only three employees? If you’re Savage Chef/Manager Chris Pavlus, you call a few of your friends in the Midvale, UT, neighborhood (generally speaking) to lend a hand.

With the help of managers and staff from fellow Bon Appétit accounts Westminster College, Adobe - Lehi, Vivint, and SanDisk, Chris and Westminster College Catering Director Ryan Leonard wowed senior Savage executives, who flew in from all around the country and world to attend the Savage Services Leadership summit. Locally themed dishes, from vendors such as Beehive Cheese, Bangerter Farm, Jacob’s Cove, and Sugar Sweet Produce, showcased the wonderful things Utah has to offer. Savage Sous Chef Ben Sollossy and Cook Sean Leonard didn’t let the early summer heat stop them from manning the grills and turning out dish after dish of smoked Niman Ranch short ribs, Spanish spice-rubbed chicken with lime, and grilled corn with pimento aioli and Cotija cheese. Westminster Executive Chef Beth LaFond and her team kept things moving in the small café kitchen, grilling Niman Ranch lamb and chicken skewers as well as a universally applauded roasted beet salad with orange and crème fraîche. Westminster Pastry Chef Natalie Keller tickled the fancies of appreciative guests with a dessert buffet featuring Utah apricot financiers, cherry cobblers baked in mini mason jars, cheesecake pops, and other sweet treats. This was the first time all five Bon Appétit accounts in the young Utah region came together in support of a big event, and the sense of community and fellowship was energizing. With much new business on the horizon, District Manager Ken Dale and his Utah team are setting a solid foundation to build the Bon Appétit brand in the Salt Lake Valley and having a lot of fun doing it!

Cherry cobblers featuring local Utah fruit

2 0 1 5 Vo l u m e 3

BRAVO | 29

153545_30-35_BRAVO15V3-C:Document 3

10/12/15

5:01 PM

Page 1

g Although individuals can take personal satisfaction in a job well done or pride in one’s service, it sure feels nice to be recognized by others. These Bon Appétit teams and associates are very proud to have been honored recently with awards. Bon Appétit Feeds 13 of 75 Best Colleges for Food in America

t’s long past time to give up on the old cliché of campus food being the worst part of the college experience — it only shows the age of those writing it, not the reality. These days, university dining is one of the many core offerings that institutions use to attract students, and food service providers compete to stand out. This is why even here at Bon Appétit Management Company, which started the restaurant-quality revolution in on-campus dining, we’re thrilled when our campuses are recognized for their high standards and innovative programs. So, a big congratulations to the 13 Bon Appétit teams who made The Daily Meal’s recent list of the 75 Best Colleges for Food in America for 2015. The site evaluated more than 600 colleges on five criteria: • • • • •

Nutrition and Sustainability Accessibility and Service Education and Events Surrounding Area (off-campus dining options) The “X” Factor (creative extras)

“Even though the actual quality of the food was extremely important in our ranking, the overall dining experience, including the surrounding area, is what really determined which colleges made the cut and which didn’t,” wrote Editor Dan Myers. That last part is something that we can’t control, obviously. But Bon Appétit companywide standards and practices encompass so many things that showed up in the list of kudos — cooking from scratch in small batches to order, buying at least 20 percent of ingredients from small local farms within 150 miles (through our Farm to Fork program), serving only cage-free shell eggs and 30 | BRAVO

2 0 1 5 Vo l u m e 3

sustainable seafood, accommodating special diets, holding cooking classes, fighting food waste, and offering “wow” options like our Dub Box food trucks, Eat Local Challenge, and Low Carbon Diet Day — that we’re actually surprised all of our campuses weren’t on the list! Look out, next year! Here are our 13 ranked schools. To find out what the Daily Meal had to say about them, visit bit.ly/dailymeal2015. #3 Johns Hopkins University, Baltimore, MD #5 Duke University, Durham, NC #10 Emory University, Atlanta, GA #12 Mills College, Oakland, CA #25 St. Olaf College, Northfield, MN #27 Pitzer College, Claremont, CA #29 University of Pennsylvania, Philadelphia, PA #31 Washington University in St. Louis, MO #38 Wesleyan University, Middletown, CT #39 Massachusetts Institute of Technology, Cambridge, MA #49 Roger Williams University, Bristol, RI #62 Wheaton College, Wheaton, IL #70 Carleton College, Northfield, MN Submitted by Bonnie Azab Powell, Director of Communications

153545_30-35_BRAVO15V3-C:Document 3

10/12/15

5:01 PM

Page 2

A Mills College student at an on-campus farmers’ market

BestColleges.com: CORNELL COLLEGE RANKED NUMBER TWO FOR NATIONAL COLLEGE DINING Cornell College of Mount Vernon, IA, hit #2 on BestColleges.com’s list of Best Dining Halls, less than two years after partnering with Bon Appétit!

The Fresh Food Café at Johns Hopkins University

Three key things have contributed to their success, according to General Manager Joan Homrich: a commitment to local ingredients, the engagement of the staff, and the support of the college. “The students understand how seriously the entire staff takes making high-quality food, in part because the staff can answer questions about what’s on the day’s menu in enthusiastic detail,” she says. “Executive Chef Mike Short and I talk with the students and take their suggestions seriously. When students see who’s responsible for making their food and they’re visible and accountable, it makes a huge difference. This year, the difference was in the BestColleges.com ranking!” Also on the list were Bon Appétit clients Roger Williams University (#7), Pitzer College (#9), Massachusetts Institute of Technology (#10), and Washington University in St. Louis (#18). New Bon Appétit client Emory also appeared at #13.

Greatist.com: THE 25 HEALTHIEST COLLEGES IN THE U.S. This health website evaluated schools based on their wellness offerings, including yoga and meditation classes. The food at Bon Appétit clients Whitman College, Lewis & Clark College, and Oberlin College received specific shoutouts for being delicious, healthy, and sustainable; St. Mary’s College of Maryland, Macalester College, and Hamilton College also made this unranked list for their fitness offerings.

2 0 1 5 Vo l u m e 3

BRAVO | 31

153545_30-35_BRAVO15V3-C:Document 3

10/12/15

5:01 PM

Page 3

g The Garden at AT&T Park Wins Beyond the Check - Community Partnership in Sustainability Award

rue philanthropy involves much more than just dollars — building a program that can really do some good involves a lot of time and energy from a lot of people. In the case of the outdoor classroom for kids at the Garden at AT&T Park, which launched its first program in the early part of this year after several years’ of construction and planning, every minute has been worth it when you hear a visiting youngster say something like “I could eat a whole bowl of leeks” or “I want to remember this moment until the day I die.” (Those are actual quotes: for more, read this post on the company blog, bit.ly/giantsgardenkids.) While it’s responses like those that are the real reward — along with improved nutritional knowledge and health for the young visitors — CEO Fedele Bauccio and the other Bon Appétiters involved with the Garden were nevertheless honored to receive the Beyond the Check: Community Partnership in Sustainability Award from the San Francisco Business Times for the kids’ program. They are proud to collaborate with the San Francisco Giants, the YMCA, and the Boys and Girls Club of San Francisco on this important project. More than 500 children have visited the Garden and learned firsthand about how food grows, then made their own “plant parts pizza” and “rainbow fruit salad” to enjoy.

San Francisco Giants CEO and President Larry Baer, Bon Appétit CEO Fedele Bauccio, and Giant Hunter Pence

The award was presented by Becca Prowda from Levi Strauss & Co. (a Bon Appétit client) at a breakfast at the San Francisco Hilton. “As manager of the program, I have the special opportunity of seeing the space come alive with eager kids as they roll up their sleeves for activities in gardening, healthy eating, and cooking,” said Garden Community Development Manager Hannah Schmunk, who accepted the award on behalf of Bon Appétit. “It is an honor to be in such great company with these other Beyond the Check awardees, who really understand that philanthropy and community involvement means more than just financial support. I believe our garden program truly exemplifies this.” Submitted by Bonnie Azab Powell, Director of Communications

Adobe - San Jose Executive Chef Brian West instructs a young Garden visitor in the art of pizza topping

32 | BRAVO

2 0 1 5 Vo l u m e 3

153545_30-35_BRAVO15V3-C:Document 3

10/12/15

5:01 PM

Page 4

Waste Specialist Claire Cummings Wins Saveur Good Taste Award

he prestigious New York–based food magazine Saveur has launched a new awards program recognizing the “people, places, and big ideas that embody good taste right now.” One of those people is Claire Cummings, who started with Bon Appétit just two years ago as our West Coast Fellow before taking a newly created position of waste specialist. Her passion for sustainable waste management began when she was a student dining at Bon Appétit's café at Lewis & Clark College in Portland, OR. Since joining us, Claire has supported the field in expanding Bon Appétit’s food recovery programs, developed implementation guides for launching reusable to-go container programs, supported the development of a new kitchen-waste-tracking system, and more. Here’s what Saveur wrote about her: …Only 26, Claire Cummings works similar magic as Bon Appétit Management Company's first-ever waste specialist. With her leadership, the company, which operates cafés in universities and corporations such as Google, announced that by 2018, 80 percent of its 650-plus restaurants will regularly donate excess food to a food bank or other nonprofit. She also helped to launch the Imperfectly Delicious program, which, like Fruta Feia, delivers ugly produce to its network of chefs. In its first year, it saved around 80 tons of food that would otherwise have been destined for the Dumpster.…

Waste Specialist Claire Cummings

“I am so honored,” said Claire. “I feel so grateful to work for such an innovative company with such a talented group of people.” Submitted by Bonnie Azab Powell, Director of Communications

Lesley University Shows Appreciation for Bon Appétit Team

he winter of 2014–2015 was a tough one for the Northeast, and especially for Bon Appétit teams at colleges and universities where, regardless of thunderstorms and blizzards, the food had to go on. So the Lesley University team in Cambridge, MA, was especially touched when, at the close of the school year, President Joseph B. Moore presented Bon Appétit with a formal Certificate of Appreciation. He thanked the team for all their hard work during the school year, especially for their dedication during all the storms, school closings, and delayed openings. Two Bon Appétit employees, First Cooks Radamas Morana and Andre Lucas, received separate honors for their dedicated service during the harsh winter — staying over, working double shifts, and always being cheerfully willing to help out during these storms. Submitted by Ed Fogarty, General Manager

2 0 1 5 Vo l u m e 3

BRAVO | 33

153545_30-35_BRAVO15V3-C:Document 3

10/12/15

5:01 PM

Page 5

g Santa Clara University Chefs Crowned Garlic Bowl Champions Once Again

garlic festival may sound like a small-town thing, but the one in Gilroy, CA, is a big deal that draws international attention and this year attracted nearly 100,000 visitors. A key draw for the Gilroy Garlic Festival is the Garlic Bowl competition. Bon Appétit at Santa Clara University’s Executive Sous Chef Josh Grimes and Sous Chef Mauricio Vallejo once again battled it out on the festival’s cook-off stage — and once again SCU took home the trophy!

Executive Sous Chef Josh Grimes and Sous Chef Mauricio Vallejo assembling their dishes

Under the pressure of a one-hour time constraint and live audience, Josh and Mauricio successfully created a “loco-moco–style” seared duck breast and miso black garlic soup with Pacific Rim hamachi sashimi, which were judged based on texture, flavor, creativity, presentation, and use of garlic. Bucky the Bronco, the school mascot, and some of the university’s most spirited students cheered on the chefs as they competed against Cal Poly, Cal State University Chico, and University of San Francisco (another Bon Appétit client). The $5,000 grand prize scholarship will be divided among five SCU Dining Services student staff members. The chefs have full bragging rights and a sparkling trophy that they can call theirs for at least one more year. Look out, 2016: It’ll be time for win three. Submitted by Nicola Stone, Marketing Assistant

Executive Sous Chef Josh Grimes and Sous Chef Mauricio Vallejo are all smiles as they pose with their trophies and university mascot, Bucky the Bronco

MENU Miso Black Garlic Soup | with soft tofu, pickled carrot and garlic, enoki mushrooms, and garlicky spinach Loco-Moco–Style Seared Duck Breast | with garlic pad Thai noodle stir-fry, garlic duck brown gravy, and fried quail egg with garlic-herb pommes frites Pacific Rim Hamachi Sashimi | with garlic peanut oil and citrus-garlic ponzu and garlic sunomono namasu (pickled cucumber salad), topped with garlic chips and micro cilantro

Cook Christina Sweet and Catering Chef Jaime Dominguez from Bon Appétit at USF, with their school mascot 34 | BRAVO

2 0 1 5 Vo l u m e 3

153545_30-35_BRAVO15V3-C:Document 3

10/12/15

5:01 PM

Page 6

Gates Foundation Gets Recertified Great Submitted by Kimberly Triplett and Paula Nielsen, Regional Operations Support

on Appétit’s Great Expectations 3 certification sets the bar for consistent standards of excellence across all cafés. GE3, as it’s called, gets bestowed on accounts that meet the company’s stringent 38-page standards for food, sanitation, safety, marketing, merchandising, signage, customer service, and other station-specific criteria. Once certified, however, accounts cannot rest on their GE3 laurels — the reviewers repeatedly return unannounced to recertify them and ensure that the “great” truly remains Great.

So, a big congratulations to the Gates Foundation for its recertification and for demonstrating the extraordinary teamwork and tireless efforts necessary to meet or exceed the more than 300 standards. General Manager Daniel Roberts, Executive Chef Paul Rosquita, and their team extended wonderful hospitality to Regional Operations Support team members Kimberly Triplett and Paula Nielsen during their visit, which left a strong, lasting impression about the food. The salad bar is the highlight of the café. Its front-and-center placement draws in guests, who are also attracted to the wonderful array of greens, fresh toppings, and composed salads. The grains were full of color and flavor. The roasted broccoli with feta and arugula “is the essence of Bon Appétit on a platter,” raved Kim and Paula, adding that the soups were fantastic and restaurant quality, and the roasted sage and vegetable soup was amazing. A nice touch were several crunchy toppings offered for each soup. Other highlights: The pickle bar included pickled eggplant, pickled watermelon, and pickled Thai chili, and the aguas frescas looked visually stunning with bright fresh, ingredients, such as a raspberry, watermelon, and kiwi mix and a blueberry, grapefruit, and mint one. Guests had 19 choices with which to top the apricot house-made yogurt! The Spice Island Toppings Bar offered eight different spice combinations with names and descriptions inviting guests to try something a little different. The favorite is Paul’s “Are you kidding me?” spice, which comes with the note, “You’ve been warned.” The catered events represented the Bon Appétit brand well: beautiful food thoughtfully displayed on crisp white platters. At the 10@10 meeting, Daniel reviewed how to properly clean and sanitize cut gloves, while a safety consciousness was evident throughout. The Gates Foundation is as good as ever — perhaps better!

The Gates Foundation team

2 0 1 5 Vo l u m e 3

BRAVO | 35

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 1

REFLECTIONS

Emory’s Oxford Campus Rolls with Changes and Makes a Splash Submitted by J. Paul Keiser, General Manager

eople tend to dislike change, which is something that managers sometimes forget when an account switches hands and the former food service provider’s employees must get integrated into the new company. But at EmoryUniversity’s Oxford,GA,campus,whichopenedthissummer, I had just the opposite experience: the existing team was excited and ready for change. Other longtime Bon Appétiters and I explained the company’s twin visions of sustainability plus health and wellness and articulated our goals. We told the staff that we expected there would be growing pains during the transition, but that a commitment to teamwork as the guiding principle would carry us through.To our surprise and delight, Executive Chef Duke Walsh and I found we had an amazing crew that were ready to run. We knew we were going to be able to do something special here.

The Emory - Oxford team

The way Duke interviews potential new employees is a big part of what creates this kitchen’s culture: during the trial tasting, he doesn’t do any sort of pompous Gordon Ramsay–style analysis of the flavors. Instead, he takes a bite nonchalantly, like he’s just sitting down to a normal breakfast, and says, “It’s good, your flavors are good, but what’s more important is how you interacted with my team.” And then he goes on to explain how the real test was the candidate’s attitude with everyone in the kitchen. Over the summer, one of our associates called us to explain his struggles getting to work because of scheduling childcare for his son. He was concerned about his job. We talked to him for a little while and worked out a solution with him. Afterward, he asked: “Why are you guys doing this for me? No one has ever done something like this before.”We told him that this is Bon Appétit: we are family, and we take care of our family. This philosophy is not something Duke and I magically came up with — it’s what this company is about, in addition to great food, sustainability, and all the other values we practice every day in our cafés. It starts at the top. I have witnessed and been given plenty of examples of Fedele and Michael [Bauccio, CEO and COO] both going out of their way for people in this family we call Bon Appétit. From the moment I started with this company, I knew I did not want to work anywhere else. Each day our food and café look more and more like a true Bon Appétit account.There is a sense of excitement and pride, and the Oxford campus faculty continue to comment on not only the food, but also the level of service from our little group. Even the Oxford community at large is paying attention: Oxford’s own mayor and city managers are regulars for lunch now!

As a direct result, the food and the service have been remarkable. Most existing staff had no previous culinary training or experience, but that did not deter them from moving forward into new and unfamiliar roles. Pizza Cooks Janelle Gibson and Ashley Jones had been making pizzas from frozen crusts for years. In just a few weeks, they learned to hand-toss dough and top it with the Bauccio brothers’ special sauce and fresh vegetables, turning out some of the best-looking pizzas other Bon Appétit visitors say they’ve ever seen in one of our cafés. When Janelle heard that, she was so proud she practically glowed.

36 | BRAVO

2 0 1 5 Vo l u m e 3

I write this because I hope others will remember that we can sometimes be so focused on our own tasks and challenges that we forget that the crew in front of us is facing a new company, new direct managers, and a whole new way of doing things. I am so grateful and proud that this new team at Emory - Oxford has not only impressed all of us, but they continue to impress everyone passing through the facility every day.

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 2

Kudos from the Kids Every meal period, every day, Executive Chef Duke Walsh would go out and talk with the kids of Emory - Oxford’s first summer campers, a group called Creative Kids — about 150 8- to 9-year-olds there for a week

The Emory - Oxford team received this nice note from the director of one of the summer camps they hosted: I wanted to let you guys know that we received almost 30 emails from parents after camp: this is normal, but the content this year was what changed. Most of the time the emails are about the kids talking about what they did this year and the things they worked on. This year every email was about the food — how good the food was and how much the kids enjoyed coming to the dining hall. There were parents thanking you for taking the time and going out of your way to work with their kids’ dietary restrictions. Thank you for everything you guys did. We have been coming to Oxford for 20 years for our camps and this was by far the best year we have ever had.

Beet salad

2 0 1 5 Vo l u m e 3

BRAVO | 37

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 3

SAS Presents the Great American Culinary Road Trip Submitted by Jacq Kowae, Marketing Coordinator

any corporate employees take time off throughout summer for a vacation, but not everyone can. To shake up the summer quietness, the Bon Appétit team at SAS in Cary, NC, decided that for those who can’t go away, “away” should come to them — and the Atrium Café’s Great American Culinary Road Trip was born. For a week in mid-summer, the team took SAS guests on a virtual journey down Route 66. The Bon Appétit regional marketing team offered immense help with promotional materials, posters, and even passports. Buzz was generated via SAS’s intranet, the Hub, as well as wellpositioned signage. Guests also happily queued up at the grill station to see what the stop of the day was. The first day offered a gustatory kick on Route 66 with Chicago-style hot dogs, while the second featured Texas-style beef brisket. The last three days covered a lot of territory: New Mexico chili-rubbed pulled pork al pastor, Arizona adobo sirloin tacos, and ending the trip in California with a delicious shrimp and crab Louie on sourdough. The idea was so well received that the team decided to offer another weeklong trip for Atrium guests, an adventure down Interstate 95. The first stop was Maine for lobster rolls, then they hit Pennsylvania for Philadelphia’s civic icon and cultural obsession, the Philly cheesesteak (which could be followed by another Pennsylvania invention, the banana split). Next, it was onward to Maryland for its magnificent blue crab cakes. Day four took guests to South Carolina for pulled-pork barbecue, and the trip wrapped up with evoking Florida’s sun and sandy beaches via a delicious Cubano sandwich and zesty Key lime pie. Elevating the mood of summer with the flavors of an American road trip was the perfect way to include the whole company in a summer vacation. For the South Carolina stop, Baker Hannah Childress made coconut cake, the official state dessert 38 | BRAVO

2 0 1 5 Vo l u m e 3

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 4

Maine lobster roll with Bibb lettuce

SAS Debuts Mobile Food Cart Remember how just the sound of the ice cream truck used to make your ears perk up as a kid? Well, even adults get excited about surprise ice cream showing up in front of them. That’s why Bon Appétit at SAS’s Marketplace Café in Cary, NC, has transformed a catering cart into a mobile food cart to showcase pop-ups and bring special creations straight to guests. Pastry Chefs Melissa Attanas and Taylor Dyczewski wheeled the cart through the Marketplace Café’s dining room to celebrate National Creative Ice Cream Day with housemade, uniquely flavored ice creams. (But any excuse will do.) Complete with traditional icecream truck music, the cart made its way around the café delivering delicious themed ice-cream sundaes to guests as they sat and enjoyed their lunches. With such creative and tantalizing sundae flavors as buttered-popcorn ice cream topped with honey-roasted peanuts and salted caramel, avocado-lime ice cream paired with toasted coconut and macadamia nuts, beet-andvanilla-bean swirl ice cream garnished with orange and white balsamic caramel and oatmeal streusel — and the North Carolina favorite, sweet tea and shortbread ice cream with candied lemon peel and mint whipped cream — they had a rush of guests come up to them toward the end of lunch, forming a line around the café. The cart had debuted earlier in the year with tableside guacamole preparation by Sous Chef William Ashford. Will smashed up avocados and added fresh ingredients for guacamole made to order for each individual preference as he cruised through the café during lunch on Mexicanthemed day. With the help of a tablet for mobile payment, he and Taylor had the freedom to travel the dining area and even head to the outdoor seating areas without missing a step. These themed mobile carts have become very popular with SAS guests, and the staff really enjoys the variety and creativity, as well as a different way to personalize service. Guest participation exceeded expectations. The guacamole and ice cream carts were the best pop-ups this year, and they’ll be hard to beat, but the team at SAS is up for the challenge. What fun new ideas will they roll out next? Submitted by Stacey Wodicka, Café Manager

2 0 1 5 Vo l u m e 3

BRAVO | 39

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 5

Star Chef Natasha MacAller Makes Vanilla Exciting Submitted by Cara Brechler, Marketing Director

hink vanilla is only for baking? Chef Natasha MacAller, a ballerina-turned-chef/culinary consultant, will change your mind on that and a lot more with her new book, Vanilla Table. Natasha recently visited several Bon Appétit locations for Star Chef events to promote her book: Jones Farm, Ronler Acres, and Hawthorn Farm Cafés in Hillsboro, OR; Folsom Café in Folsom, CA; Chandler and Ocotillo Cafés in Chandler, AZ; and Rio Ranch Café in Albuquerque, NM.

Chef de Cuisine Bryan Hulihee and his team from Ocotillo’s OC6 Café were so inspired by Natasha’s enthusiasm that they created a dish in homage to her — vanilla coconut carrot soup — for the occasion, much to the delight of their special visitor. Guests left as inspired as the Bon Appétit chefs!

Vanilla in all its complexities and uses is a true passion for Natasha, and it began as a young girl. Her mother would spritz her with vanilla-scented cologne on her way to ballet class. The joy she associated with vanilla as a heady scent soon progressed to vanilla as a distinctive and unique flavor, initially in the form of vanilla ice cream alongside her mom’s apple pie. But then she began cooking professionally and coordinated the first International Vanilla Harvest Food and Wine culinary tour in Tonga, where she discovered the true versatility of the spice, which has four commercially available types: Bourbon (from Madagascar), Mexican, Tahitian, and Indonesian. Her culinary understanding of vanilla blossomed to the extent that she published a book about it, which includes tips and tricks, as well as curated recipes from international, celebrated chefs, including Bon Appétit’s own director of specialty culinary programs, Jim Dodge! For her Star Chef visits, Bon Appétit chefs at each stop recreated recipes from the book such as oxtail pot pie and her special “vanilla lacquer” duck leg.“I enjoyed the salmon and polenta, very light, creamy, and flavorful — just like fine dining,” wrote one happy guest. “Only wished there was more of that delicious bread pudding!”

40 | BRAVO

2 0 1 5 Vo l u m e 3

Ocotillo Café Chef de Cuisine Bryan Hulihee with Star Chef Natasha MacAller

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 6

George Fox Breaks Ground on New Dining Facility Submitted by Wendy Meinhardt, Catering Manager

Catering Manager Wendy Meinhardt, Resident District Manager Denny Lawrence, Operations Manager Lisa Miles, Office Manager Kim Johnson, Board Manager Brett Harvey, and Executive Sous Chef Bulmaro Perete

on Appétit teams don’t need special equipment or fancy kitchens to create fantastic food — but that doesn’t mean they don’t get excited when they are given access to them!

Ground was recently broken at George Fox University in Newberg, OR, for a new $10.5 million, 30,000-square-foot dining hall that will have the same footprint as the football field. The kitchen that Bon Appétit has been working in since joining George Fox in 1999 was built in 1964, back when just 500 students were on the meal plan and the dining hall sat just 440. But enrollment growth at this gem of a university has exploded, and by 2014, total enrollment reached 3,793. The new dining hall will meet the dreams of the chefs and students working and studying there daily. The new serving area will allow more space for a variety of menu items, including a more expanded exposition cooking area, an enhanced deli/soup/salad bar, a wok station, and expanded comfort food selections. Construction is expected to be finished by May 2016, and everyone from students to chefs can’t wait to taste the results.

2 0 1 5 Vo l u m e 3

BRAVO | 41

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 7

setting the table | liz baldwin

some thoughts about our people Rain couldn’t stop our Johns Hopkins University team from pulling off a catering event in Baltimore

s a native Californian and all-around wimpy traveler, I never go east in August. But this summer, I attended an East Coast regional meeting in Baltimore. Having survived the heat and humidity, I came away with renewed respect for what our operators do, day in and day out. I was reminded that with geographical challenges, severe summer and winter weather, our East Coast business confronts difficulties we simply do not face on the West Coast. A few weeks later at a“weekend takeover” out west, I watched as our team transformed a facility and created a Bon Appétit café and restaurant literally overnight.Though I have witnessed these performances for nearly 30 years, they still evoke a “WOW” from me.This is the magic of what we do so well…extraordinary results produced under difficult circumstances. In the decades since our founding, Bon Appétit has developed a culture that celebrates creativity, a focus on the food, and an authentic commitment and concern for the environmental impacts of all that we do. Our people deliver astonishing services and our clients are delighted. It is precisely these things that fuel our growth, but along with this growth comes the daunting responsibility of having nearly 16,000 employees and the certainty of new business that will create both challenge and opportunity. If we are to meet these challenges, we must ensure that our people are prepared to receive these opportunities as they present. Formal mentoring 42 | BRAVO

2 0 1 5 Vo l u m e 3

and development of individuals ready to take the next step will create a steady flow of opportunity-ready talent. With everything else we are trying to do, the business of developing our people is sometimes overlooked. If we place the necessary emphasis on our greatest asset — our people — we will always be mindful that this is a primary responsibility for all of us. Our engagement surveys have told us that our folks are asking for more feedback, career counseling, and help in preparing for upcoming opportunities. The good news is that we have some new and enhanced tools to help us provide both mentoring and recognition for our people. The new and improved Management Performance Appraisal System While many of our managers do a great job with appraisals, others have struggled with the process. The appraisal system had been rather cumbersome, but a greatly improved system has been released. The overhaul improves navigation and ease of use. Managers and their supervisors work together to develop Key Performance Indicators (KPIs) on which employees will be evaluated and self-assess. The system employs a straightforward rating scale using four descriptive terms for assessing performance with features designed to communicate expectations, provide feedback on

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 8

performance, and determine employee needs so that training may be tailored to the individual. Again, the tool is designed to be two-way: each party has input in setting goals and assessment of the success in meeting those goals, as well as managing deadlines, tracking training, and documenting the person’s career aspirations. New Manager-in-Training Program The Manager-in-Training Program has been internally developed to provide talented recent graduates and internal highpotential candidates with a unique fast-track learning opportunity focused on management development. The program builds a bench of future leaders while infusing new talent into the organization seamlessly. Upon successful completion of the program, MIT delegates have the opportunity to assume a management role within the organization. This 12-week program for new managers provides them general leadership and management training merged with experience in roles and tasks that are critical for a new manager to be successful in Bon Appétit. Customization of the program for Bon Appétit is in final development. Once it’s complete, we’ll begin actively recruiting internal and external candidates for our first MIT class (anticipated start March 2016). Upon completing the program, participants will be placed in café manager, sous chef, and catering manager positions, freeing our talented incumbents in those roles to be considered for promotional opportunities. Be-A-Star The Be-A-Star program is not new, but it’s worth mentioning. This is a great Compass initiative that Bon Appétit administers to communicate and accomplish some of our key business objectives, and to celebrate teamwork, outstanding customer service, and working safely. We’d love to see more Bon Appétit teams participating in Be-A-Star, because winning one of the awards is a wonderful way to recognize our top performers and boost morale. As Fedele has often said, it’s a chance “to take a step back from our busy schedules and reflect on how much we all mean to each other.” You can find more about Be-A-Star on our extranet under Employee Services. Please think about nominating someone for 2016. Winners go on an all-expense-paid trip to Orlando for a black-tie gala, where they are truly treated like stars! Winners also get featured here in Bravo.

Moving forward In the coming months we will provide our employees, managers, and operations teams with additional structure to support these recognition, development, and training programs. Regional talent review sessions and individual development planning tools are in the works. As always, we want to customize programs to meet Bon Appetit specific needs. In the meantime: “Mentors,” please give some thought to identifying “mentees,” and let them know you’re ready to support them. Mentees, please let your mentors know that you are interested, as well. We have some big challenges ahead of us around staffing for the future. Working together, we can be ready to meet these challenges and ready our people for great, upcoming opportunities.

With everything else we’re trying to do, the business of developing our people is sometimes overlooked. If we place the necessary emphasis on our greatest asset — our people — we will always be mindful that this is a primary responsibility for all of us.

2 0 1 5 Vo l u m e 3

BRAVO | 43

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 9

Summer Promotions

44 | BRAVO

2 0 1 5 Vo l u m e 3

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 10

SAUCY TO SPICY BON APPÉTIT PROMOTIONS SATISFY GUESTS THROUGHOUT SUMMER

e love food and we live food.

Food and experience are neatly intertwined; the combination of delicious food and a sublime experience is unbeatable — so unbeatable, in fact, that we at Bon Appétit can’t help but share our own amazing experiences with our guests. Inspired by our food obsessions, culinary hobbies, and even our vacations, Bon Appétit teams across the country spent the summer turning normal days into special occasions using companywide promotional materials. At Peachfest events, peaches dominated menus that touted the perfection of the summer fruit. Guests snatched up made-from-scratch pies and desserts to take home and share with family and friends, and with local peaches at peak flavor, succulent whole fruit flew off the shelves. Sunny skies and fair weather inspired teams to celebrate summer by offering festive Picnic-branded fare, including refreshing recipes highlighting the best flavors of the season (juicy watermelon with fresh mint and feta, for example). Often, the picnics were made to travel, allowing guests to meander outside and relax under a shade tree or grab a meal to go in anticipation of a leisurely evening by the beach. The Luau package, meanwhile, encouraged guests to slow down for a midday tropical respite. Many gladly obliged and kicked back to island music and traditional luau staples, including mouthwatering specialties such as Washington University’s kalua pua’a (roast pig) brined in coconut milk, green tea, and ginger. For the Regional Barbecue promotion, Bon Appétit teams pulled out all the stops to bring guests authentic Kansas City, Texas, Memphis, and Carolina flavors with house-made rubs, complex sauces, and traditional barbecue methods. Some regional styles were natural home-team crowd pleasers — at SAS’s Marketplace Café in Cary, NC, guests praised the familiar Carolina-style vinegar-based sauces — but everyone appreciated the chance to try all the pleasing provisions. Read on for more examples of successful summertime celebrations.

Submitted by Elizabeth Fox, National Marketing Coordinator

2 0 1 5 Vo l u m e 3

BRAVO | 45

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 11

Summer Promotions

Red Wagon Pop-Up Delivers Flavors of Summer at Genentech

General Manager Raul Cervantes and Chef Mark Rodriguez

enentech's South San Francisco campus put on a Peachfest this year that included a fun twist: a popup peach stand! Dubbed the Red Wagon Pie Cart after the red wagon that wheeled the taste of summer around, the mobile Peachfest popped up at a different café each day of the week, offering sweet treats and organic peaches for employees to purchase. Among the hits were Executive Chef Laurent Vailly's peach trifle — a layered dessert with fresh peaches, ladyfinger cookies, English custard, spiced syrup, and toasted slivered almonds on top — and Chef/Manager Jenem Martin's peach pies, which he made daily from scratch and artfully decorated with a latticework pattern of woven dough. The bountifully displayed perfect organic peaches from Frog Hollow Farm were also quickly snapped up. The Peachfest pop-ups were an overwhelming success, selling out completely at each location and prompting Genentech employees to ask when they could look forward to the next exciting pop-up event. Submitted by Katherine Lachman, Marketing Manager

Chef/Manager Jenem Martin’s from-scratch pies and Executive Chef Laurent Vailly’s trifles featuring Frog Hollow Farm peaches

46 | BRAVO

2 0 1 5 Vo l u m e 3

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 12

Summer Promotions SAS Throws Best Luau East of Hawaii

he SAS team was especially excited to put on an authentic luau, thanks to personal ties to Hawaii. General Manager Katheldra Pinder had really fond memories of a visit to the Big Island, and three current staffers are from or once lived in Hawaii. Cashier Tarence Vaana and Dishwasher Nahaalii Maiava brought native pieces from home to add to the decor. Working from Katheldra’s reminiscence of being served a whole pineapple inside itself, the team created pineapple-juice drinks inside cored-out pineapples — pineapple or a pineapple-and-coconut blend. The hardworking team managed to put out 40 of these during lunch. (They say they could have done even more with a second blender.) The special luau menu offering was a slowcooked kalua pig with tropical salsa, served with macaroni salad, roasted purple potatoes, sautéed cabbage, and steamed snap peas. The station was up 18 percent over usual lunch sales, and guests were begging for more such events to be held soon. Cashier Tarence Vaana serving at the pineapple tiki bar

Submitted by Katheldra Pinder, General Manager

DAIMLER THROWS LUAU WITH MULTICULTURAL MONTH: Daimler Trucks in Portland, OR, was already planning a celebratory multicultural month, and the Bon Appétit team thought that was the perfect time to host a luau. When else will there be live music and hula dancing already set up? With the backdrop of the Willamette River, one could pretend to be in tropical paradise while enjoying pineapple drinks with huli huli chicken, kalua pork, teriyaki tofu, coriander-crusted ahi tuna on greens with mango and macadamia nuts, and more. Submitted by Mark Harris, General Manager

Wash U School of Medicine Transforms Lunch Stations into Hawaiian Luau

Pig roaster

edical school students are rightfully famous for working long and hard hours, but ones at the Washington University School of Medicine in St. Louis got a virtual vacation thanks to a luau lunch at the Shell Café. From the comfort station to the grill and pizza, everything was transformed into a Hawaiian celebration. As team members served with leis and smiles, Hawaii Five-O radio streamed through the café, and guests had their pick of several specials: kalua pua’a (whole roasted pig) brined in coconut milk, green tea, and ginger served with smoked sweet potato poi, house-made teriyaki sauce, and grilled scallion-pineapple jasmine rice; the Maui Waui burger, a local Raincrow Ranch burger with Hawaiian salted cheddar, grilled pineapple, and teriyaki onions; crispy coconut chicken wings; and Hawaiian bacon, Canadian bacon, and pineapple pizza. The salad bar featured red and yellow watermelon, mango, papaya, and banana, while guests could quench their thirst with watermelon–green tea agua fresca. The med school students enjoyed being transported to a tropical paradise for a day. Submitted by Todd Bale, Chef/Manager 2 0 1 5 Vo l u m e 3

BRAVO | 47

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 13

Summer Promotions

TaylorMade Employee Guest Chefs for Summer Barbecue

ne of the most fun aspects of working for Bon Appétit is meeting all the guests who come through the cafés each day and getting to know them. In March, Chef/Manager Molly Johnson at TaylorMade in Carlsbad, CA, learned that there was a “pro smoker” among the TaylorMade crowd. John Bellisi is so serious about his barbecue that he owns four smokers that he transports with a horse trailer to participate in competitions. Knowing that the Bon Appétit barbecue promotion was approaching, Molly asked John if he’d like to smoke meats for a special event in the café. John very enthusiastically jumped at the chance to showcase his craft for his TaylorMade colleagues. John was so enthusiastic, in fact, that he put together a team of four who began smoking 110 pounds of pork at 11 p.m. the night before the event. At 5 a.m., after the pork was tender, the smoking team replaced it with 120 pounds of meaty beef ribs that smoked until 10 a.m. It was a TaylorMade family affair; not only did John show off his smoking talent, but a sales rep in Oklahoma who makes his own rubs and sauces shipped some out for the event. The café staff rounded out the offerings with barbecue chicken and sides of cornbread, coleslaw, potato salad, and baked beans. A festive day unfolded on the patio with appropriate decor and music. The event was a huge hit; 300 pounds of meat were sold in two hours! Café revenue was up about 30 percent, and the mood of the day was incredible; guests were happily suggesting monthly events or begging for more with comments such as “This may be the best barbecue we’ve ever eaten.” Molly enjoyed the experience of showcasing a guest’s talents in the café, and she encourages other managers to look for ways to experiment with doing so, too. John’s colleagues really liked celebrating his smokinghot skills, and it was a bonding experience for the whole TaylorMade community. Submitted by Molly Johnson, Chef/Manager

48 | BRAVO

2 0 1 5 Vo l u m e 3

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 14

Summer Promotions Mike Brannon of Roseda Beef preparing hundreds of pounds of barbecue

SAS Makes Regional Flavors of Barbecue a Weeklong Event

AS guests get really into theme weeks (see page 38), so the Bon Appétit team planned another one — a celebration of the regional flavors of barbecue at the Marketplace Café in Cary, NC. Every single day, Executive Sous Chef David Sutton was hard at work smoking and grilling some of the most popular cuts of meat with fabulous sauces and rubs to go along with it. It made sense to start the “travels” at home, so Monday kicked off the week with Eastern North Carolina pulled chicken. Its tangy flavor comes mostly from vinegar and pepper and does not use tomatoes. It is definitely a staple in the Marketplace Café’s hometown, and guests were pleased to see it.

Tuesday, the flavors of South Carolina appeared with some good old-fashioned mustard-based barbecue pork-butt steaks. The flavorful sauce gets its roots from the large German population that dominated South Carolina almost 250 years ago and is thought to be the second in the historic evolution of sauces, after the vinegar base. Wednesday ended up being the most popular day, featuring Texas barbecue beef brisket. This slowcooked beef was smoked overnight and came out as tender as butter. Thursday took the SAS crowds to Kansas City with turkey legs smothered in sweet and spicy tomato-based sauce. Local vendor Firsthand Foods supplied sublime rib racks for Friday’s trip to Memphis. Guests could choose between a dry rub of salt and other spices or a wet sauce that went on both before and after cooking. Guests bought three or four racks to take home and enjoy for the weekend, so the café was sold out by 1 p.m. To ensure that guests got the full experience, each day offered bottled sauces and rubs for bringing home, and pastry chefs put extra thought into barbecue-accompanying desserts. An Atlantic beach lemon pie, a Texas sheet cake, and Elvis-style peanut butter cupcakes with banana buttercream and candied bacon were just a few of the delectable treats to come out of the kitchen that week. Submitted by Stacey Wodicka, Café Manager

Goucher College Opens the School Year with Regional Flavors of Barbecue

asing into the school year before classes start with a community dinner is the perfect way to get students socializing and settling in before they have to think about assignments and exams. This year at Goucher College in Towson, MD, the Bon Appétit team opened the year with a Regional Flavors of Barbecue dinner for all undergraduate classes, which were greeted and addressed by Chaplain Cynthia Terry and President Jose Antonio Bowen. Executive Chef Robert Lavoie and his team, along with assistance from Mike Brannon of Roseda Beef, Goucher’s longtime Farm to Fork partner, prepared 200 pounds of locally raised Black Angus brisket, 100 pounds of local sausage, 200 pounds of pulled pork, 300 pounds of chicken, and 200 pounds of ribs using Carolina, Memphis, and Texas barbecue styles. The 400 pounds of mouthwatering side dishes included collard greens, cowboy pinto beans, macaroni and cheese, coleslaw, and potato salad. Vegan chili, vegan grilled “chicken,” and mixed green salad kept vegetarians satisfied. Baker Doug Zerfas produced house-made biscuits for a strawberry shortcake bar that was hugely popular. The dessert station included a house-made strawberry shortcake option made without gluten-containing ingredients, house-baked pecan pies, whoopie pies, and s’mores tortes. The station was adorned with local apples, peaches, and nectarines. Six local farms, one urban farming operation, two local bakeries, and one farming cooperative representing 40 farms were all sources for ingredients, making this the perfect introduction to Bon Appétit for new students. To pair with the incredible community feast, Catering Director Michelle Lew sourced locally crafted, non-alcoholic white birch beer, ginger beer, and original root beer on tap from the Appalachian Brewing Company. The wonderful event was made even more perfect by the weather. Everyone loved it! Submitted by Norman Zwagil, General Manager

Elvis-style peanut butter cupcakes with banana buttercream and candied bacon

2 0 1 5 Vo l u m e 3

BRAVO | 49

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 15

Summer Promotions SoCal Cafés Sell Out Summer

ven though Riverside Café in Burbank, CA, and Buena Vista and Grand Central Cafés in Glendale, CA, enjoy great weather year-round, offering a summer picnic outdoors is still always a hit with guests. Front-of-house displays attracted attention and enticed people toward the special stations. Guests flocked to savor summer and experience a delicious twist on traditional picnic fare.

The Riverside Café riffed on Southern home cooking with a picnic box of cold fried chicken, potato salad, watermelon, and a house-made cookie. This grab-and-go option, packed in a bio-pack box with yellow sandwich paper, was specifically to be enjoyed outside. Even though the Buena Vista Café was closed for renovations, Café Manager Walter Fields and his team created a fun picnic display bursting with color, and Walter dressed to match. The build-yourown-picnic box offered choices of Italian hoagie, roast beef baguette, or smoked turkey focaccia, with two side options of macaroni salad, potato salad, fruit salad, or house-made kettle chips. One happy guest claimed the turkey focaccia was the best sandwich she ever had!

Buena Vista Café Manager Walter Fields dressed in bright picnic colors

The Grand Central Café added Asian flare to their menu, creating bento boxes with chicken karaage, potato salad, truffle edamame, pickled cucumber, and steamed rice. Café Manager Christina Liu said that while it was labor intensive, it was a lot of fun for the guests and staff. It was the top venue for the day of picnics, and it sold out of everything. Guests have asked to do it again, and they loved that it was so different than traditional lunches.

Pre-ordered picnic packages ready for pickup

Submitted by Brett Martin, Resident District Manager

SAS Creates Intimate Settings for Picnickers PICNIC WITH A KICK: Chef de Cuisine Michael Colasurdo and Café Manager Dawn Larkin at Ocotillo Café in Chandler, AZ, had a great time coming up with scrumptious, seasonal options that guests could purchase à la carte to create a custom picnic experience, including fresh grilled pound cake with blueberries and lemon royal icing. The team thought out every detail to make the occasion extra fun, including tying miniature bottles of Tabasco sauce to individual piccolo sandwiches. Submitted by Cara Brechler, Marketing Director

AS in Cary, NC, throws a lot of large-scale events that gets the whole company lining up. So for summer picnics, the idea was to try something different and intimate: allow planned picnics for groups of two, three, and four. The hearty meal included a roasted chicken sandwich with brie and Granny Smith apples; watermelon salad with feta, arugula, and mint; and a bacon-bourbonpecan brownie. The vegetarian alternative included the watermelon salad served with a caprese sandwich and a vegan chocolate chip cookie made without glutencontaining ingredients. Both options included refreshing beverages as well. The team exceeded its goal of participants. Guests were asked to place their picnic orders a week in advance, and couples and families tended to sign up. Seeing excited husbands wishing to plan something nice for their wives was the best part. Setting up something so intimate was a great way to connect with customers. Submitted by Tawana Mayfield, Café Manager

50 | BRAVO

2 0 1 5 Vo l u m e 3

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 16

TASTE Feeds Seattle Humane’s Pet Project with Fancy Dogs Submitted by Kristin White, General Manager

here are few things dog lovers love more than their pooches, but a chance to help other, less fortunate dog lovers while having a barking good time may be close.

Combining Bon Appétit’s passion for great, sustainable food with Seattleites’ passion for their furry four-legged friends, the first-ever Fancy Dog event — subtitled “Stylin’ Pups and Tasty Dogs” — set out to raise funds and awareness for Seattle Humane’s Pet Project. This special program helps patients battling HIV and cancer to keep their pets with them through treatment, with services including food from the pet food bank and veterinary care. Members of the Mobile Mavens team: Executive Chef Taylor Johnson, POP UP Lead Adriana Koessler, Cashier Madeline Owen, Support Manager Caitlin Kimura, and Mobile Manager Toby Kremple

Festivities for the event, held at the Olympic Sculpture Park, included a pet parade, a bow-wow photo booth, live music, animal adoptions, costume stations, and a sampling of a variety of gourmet “fancy dogs” (including vegan options) by TASTE Restaurant at the Seattle Art Museum. In addition, Fancy Dog partnered with Bon Appétit’s Mobile Mavens team, so plenty of food trucks were on hand offering more treats for the humans and their four-legged companions. Biscuit Box featured biscuits shaped like dog bones with its signature tomato jam, Lil’ Blu made its debut appearance with Dee’s soft frozen lemonade, and POP UP featured ice cream for dogs. The compassion and generosity of everyone involved was off the charts. Proceeds from Fancy Dog will cover an entire year of veterinary services for Pet Project clients and more than 250 pets! Many great sponsors and partners have asked to participate again, so the team will get to work soon on planning for next year.

Tasty dogs never looked more artful, courtesy of TASTE

2 0 1 5 Vo l u m e 3

BRAVO | 51

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:26 AM

Page 17

Saint Martin De Porres Hosts Culinary Club Cook-Off Submitted by Beth Kretschmar, Marketing Manager

t Saint Martin De Porres High School in Cleveland, education is aimed at helping the kids develop habits of mind and spirit that will set them up to be successful in college, their careers, and in life. This includes extracurricular activities, too, such as Executive Chef Victor Lane’s weekly culinary club for interested students.

The club has been running for two years and is comprised of 10 to 15 students who have applied to participate by writing to Victor about why they want, and deserve, to be involved.“I hold these kids to high standards,” says Victor, “and they know if I find out they aren’t excelling elsewhere or are causing trouble that they will be off of our team.” Victor decided to put their skills to the test with a little friendly competition pitting freshmen and sophomores against juniors and seniors. Three judges, including Regional Dietitian Dayna Einheit and Marketing Manager Beth Kretschmar, would evaluate the dishes. On the day of the cook-off, the students had half an hour to observe the available ingredients and make a plan for their menus. Then within the hour and a half time allotted for cooking, they were to finish a complete meal including a protein, vegetable, and starch. The tricky part was that only one member from each team could be in the kitchen at a time.

A Saint Martin De Porres student mincing onions

The teams completed their task with flying colors and presented wonderful dishes of chicken stir-fry and chipotlerubbed chicken with rice pilaf and cream sauce. The judges evaluated the dishes by appearance, flavor, color, and texture. In the end, the juniors and seniors won the cook-off, but just by one point. Victor proudly announced that the kids embraced the challenge and have come far since the launch of the club.

Students after the culinary club cook-off

52 | BRAVO

2 0 1 5 Vo l u m e 3

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:27 AM

Page 18

St. John’s Returns to Maryland State’s Buy Local Cookout Submitted by Theodore Canto, General Manager

f course, everyone on the Bon Appétit team at St. John’s College in Annapolis, MD, knows the environmental and economic impact of buying and eating locally, but how cool is it that Maryland Governor Larry Hogan does too!

For the eighth year in a row, the governor’s office hosted a Buy Local Cookout, a celebration event for Maryland’s Buy Local Challenge Week, which raises public awareness of the sustainability issues surrounding food choices. During the week, Maryland residents are challenged to eat least one locally grown or locally made product each day. Teams of Maryland chefs and producers submitted recipes for the event, and 15 were selected for their availability of ingredients, geographic representation, and maximum use of local ingredients and creativity.

General Manager Theodore Canto and Executive Chef Michael Cleary

St. John’s Executive Chef Michael Cleary, remembered and highly praised for his 2013 “Tongue and Cheek” taco, returned this year with a from-scratch BLT with Old Bay mayo and pickled okra. To make this creation, he partnered with producers Jennifer Sturmer of Hummingbird Farms in Queen Anne County for tomatoes, Barbara Maniscalco of Chesapeake Greenhouse in Queen Anne County for lettuce, and Nick Bailey of Grandview Farms in Harford County for pork. This was served as a bite-sized appetizer — after all, there were 14 other dishes at the event — to about 400 people. Michael chose the BLT because it’s a “classic summer sandwich” that is delicious and “meets the criteria in a fun and popular way.” He says Maryland’s tomatoes are the sweetest, the greens are tender, and he’s been curing bacon on-site, so he just felt he had a hit. And a hit it was. Maryland locavores and others can find the cookbook 2015 Buy Local Cookout Recipes online. The recipes include pairing recommendations of wine, beer, or spirits from the Maryland Wineries Association, Brewers Association of Maryland, and the newly formed Maryland Distillers Guild. “The Buy Local Cookout is a great opportunity to showcase the many businesses that support our farmers through buying local — from grocery store chains to distributors, restaurants, and institutions,” said Governor Hogan. “Buying local gives consumers fresher, more nutritious, and better-tasting food, and it helps to keep Maryland’s agricultural industry strong, diverse, and sustainable.” The Bon Appétit team couldn’t agree more, so Michael looks forward to a return.

2 0 1 5 Vo l u m e 3

BRAVO | 53

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

11:27 AM

Page 19

OPENINGS

New Layers Café Feeds Creativity at Adobe - San Jose Submitted by Janine Beydoun, Regional Marketing Manager

ayers upon layers upon layers! Inspired by a component of Adobe’s core product — digital layers in a Photoshop file — the new Layers Café has opened at Adobe’s San Jose, CA, headquarters.

The all-new Layers Café, a gourmet sandwich and coffee bar

Layers is a gourmet sandwich and coffee bar with a personality all its own. Each piece of the café has been customized for a uniquely branded experience, down to the digital signage backgrounds and fonts. Chef/Manager Bobby Laggan brings his own spin on the café with fresh takes on lunchtime staples. Even the sandwich names bring the fun and creativity of Adobe to life, like “sans’wiches” (lettuce-wrapped sandwiches),“SusTUNAble,” and “AdoBLT.” In addition to tantalizing sandwiches, soups, and salads, Layers offers the Chromatic coffee bar, featuring pour-over single-origin coffees as well as classic coffee drinks. The interior of Layers is simultaneously bold and comforting. Bright yellow pops against neutral grays and warm wood, while guests can choose from booth or high-top communal seating or micro-living-room configurations. The tagline placed throughout the café sums up the Bon Appétit team’s goal perfectly: Feeding the people who feed creativity.

A guest enjoying the selections at Layers

54 | BRAVO

2 0 1 5 Vo l u m e 3

153545_36-55_BRAVO15V3-D:Document 3

10/20/15

bon appetit foundation

11:27 AM

Page 20

from the fellows | sea sloat, east coast fellow

bon appétit goes fair trade for tea

he history of tea drinking spans centuries, continents, and cultures. Wars have been fought over tea, and peace has been made over tea. Yet, the tins in our cupboards and tea bags in our cafés rarely elicit this kind of grandiose imagery. Not many people think about the journey that tea leaves take, starting on the other side of the world.

Now, Bon Appétit is carving out its own little sliver of tea history. I’m proud to have witnessed the development of our commitment to sourcing Fair Trade tea companywide, and to be able to share the story of tea with you. As we know, supply chains are long and mysterious. Unmasking the mystery and shortening the chain brings integrity to our food and, in the case of our local-produce purchasing initiatives, profits to our communities. Our Farm to Fork program and advocacy around farmworkers’ rights have made Bon Appétit an industry pioneer in recognizing and celebrating the people at the very beginning of the story.Tea starts a few extra thousand miles away from where our vegetable and animal protein stories begin, but as Vice President of Strategy Maisie Ganzler says, that should not scare us away from taking on the challenge of effecting positive change for the people at the beginning of the much longer chain. China, India, Sri Lanka, and Kenya are the world’s top tea producers. Tea is picked almost exclusively by hand, and mostly by women (75 percent). Workers on tea plantations often face human rights abuses, cripplingly low wages, and health issues caused by the backbreaking work of picking and pesticide exposure. On small farms, the same is true, compounded with

international market pressures that yield minuscule profits for small growers. So I wondered, what could we really do about farmers and workers halfway around the globe, if we’re still working on farm labor issues in my home state of Maryland? Back when I was a college student, the answer would have been to focus on the consumer: I would have tried to persuade my friends and family why they should be buying Fair Trade tea. The Fair Trade USA certification ensures fair and stable prices for small farmers, along with safe working conditions and a premium that is invested back into their communities. Since joining the Bon Appétit family, I get to think a lot bigger: I never thought that instead of converting individual consumers one by one, I would be on a phone call listening to decisions being made about moving amounts of money I can’t even comprehend into buying Fair Trade tea for more than 650 locations in 34 states. Witnessing how change is made through simple sourcing decisions is an invaluable lesson in the power of a corporation to create human connections that yield long-term benefits. Yes, there were many hours of research and phone calls that happened before we were able to commit to sourcing Fair Trade Certified tea through Numi in time for Fair Trade month in October. (Tea sourced through our Farm to Fork program or branded concepts is still allowed.) But at the end of the day, as I sip my late afternoon tea, I appreciate the lesson I have learned by watching the tea commitment take shape: leave the complexity to the flavors and the simplicity in our ethical sourcing principles.

2 0 1 5 Vo l u m e 3

BRAVO | 55

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 1

events in brief Seasonal Bake Sales at Santa Clara U Promote Nobili Bakery

ne small idea during the last academic year at Santa Clara University in Santa Clara, CA, has turned into big bakery sales. General Manager Charles Lewis birthed the idea of a promotional series after a previous year’s Easter bake sale sold out three huge pastry cases in two hours. The Easter sale was certainly a lesson that the SCU community can and will support its Nobili Bakery, so the following year, the Bon Appétit team gave guests more options during more holiday seasons. Chocolate-dipped strawberries flew off the shelves for Valentine’s Day. St. Patrick’s Day was a sweet success, thanks to the bakery’s chocolate Bundt cakes with Baileys icing, Irish soda bread, mint whoopie pies, and other festive treats. Carrot cakes, delicately decorated cookies, and deliciously flavored loaves of fresh bread kept customers lining up for Easter again. The bake sale series ended with a Mother’s Day celebration as Nobili worked hard to produce French macarons and boxes of Grand Marnier–chocolate truffles. The top seller that needed repeating was the chocolate-dipped strawberries, which on average sold out within an hour and a half at all four bake sales.

Boxes of chocolate truffles and chocolate-dipped strawberries — the perfect gift for a special Valentine’s Day sweetheart!

The event planning extended beyond just baking treats: the team created an entire marketing plan that definitely influenced sales numbers. The best tactics that worked for promotion across campus included countdown signs that built excitement and anticipation, social media posts of countdowns and email reminders, balloons and decor to match the specific holiday, and offerings of specialty items that are not available in the cafés. The combination of a great idea plus solid promotion landed more guests in the bakery and greatly increased sales. Submitted by Stacy Stafford Scott, Regional and Account Marketing Manager

Executive Pastry Chef Shiloh Cicero and General Manager Charles Lewis behind the pastry case

56 | BRAVO

2 0 1 5 Vo l u m e 3

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 2

Café Manager Janice Peredo handing sweet miniature peppers to a guest

Grill Cook Edgar Gallegos and Sous Chef Hector Gallegos overseeing the weekly barbecue

Stanford’s Bistro @ 3160 Adds a Farmers’ Market to Summer BBQ Series

n sunny Stanford, CA, it’s never a challenge to get customers outside for Bistro @ 3160’s weekly summer barbecue series on Fridays. After serving about 100 customers for breakfast, the number swells to 400 at lunch, which includes two sides and a dessert. Themes so far this summer have included Mexican street tacos, Mediterranean, Texas ranch, Asian, Southern, and Hawaiian. Guests always have four choices: beef or pork, chicken, fish, and vegetarian. A regular guest recently complimented the freshness and the fish options, calling the halibut “a good size, done well and sooo delicious!” Because it’s so easy to draw guests outside, and the team likes to encourage fresh and local eating, the bistro has added a farmers’ market. Items making appearances have included toybox and grape tomatoes, strawberries, watermelons, lemon cucumbers, avocados, and several kinds of greens, making it even easier for guests to eat seasonally, support their local farms, and grab fresh produce for the weekend. Submitted by Janice Peredo, Café Manager

Whittier College Goes International in Summer

he best cultural exchanges are two way, especially when it comes to food. Bon Appétit enjoyed playing host to kids ages 12 to 17 who were participating in Kaplan’s International English summer school at Whittier College in Whittier, CA.

Pastry Chef Stephanie Gutierrez holding the requested banana cream pie, with Cashier Daisy Machado (front row, left) and the group of European students

The visitors got to enjoy theme parks, sports, and shopping when not in intensive English classes, and they came from Norway, Denmark, Finland, Sweden, Ecuador, and Italy. Executive Chef Miguel Cuenca and Sous Chef Frank Gurrola welcomed them with a creative and authentic international menu and were instant hits with the students. Lunch was the busiest meal, with students excitedly breaking bread together. Some Asian students enjoyed Mexican street tacos for the first time and learned the word frijoles (beans). The large group of Scandinavian students enjoyed the new cuisines they were trying, but the group leader put in a hopeful request for banana cream pie, something that is hard to find at home. Sure enough, three days before they went home, Pastry Chef Stephanie Gutierrez surprised them with house-made banana cream pie. Submitted by Lucille Alcaraz, Assistant General Manager 2 0 1 5 Vo l u m e 3

BRAVO | 57

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 3

events in brief Café Manager Chris Dowler and Executive Chef Jon Hall flipping the pig

Cuban Pig Roast Attracts Crowd at Electronic Arts

n a recent warm summer day, the smell of smoke in the air and sweet, fresh watermelon laid out for guests set the stage for a Cuban pig roast at Electronic Arts in Redwood City, CA. Café Manager Chris Dowler was the mastermind behind the idea. Having done many types of pig roasts in the past, he knew how much guests enjoyed them, and true to his prediction, the event was an overwhelming success and a lot of fun for both Electronic Arts employees and the Bon Appétit team. Chefs arrived at the crack of dawn to prepare the pig in the special La Caja China roasting box. Cuban-style eats were served, such as black beans, yellow rice, romaine salad with cherry tomato vinaigrette, coleslaw, pickles, roasted chilis, cigar cookies, and mojito aguas frescas. More than 150 guests attended, and everyone agreed it was Electronic Arts’ best barbecue of the summer. Submitted by Amber Redlick, Catering Manager

58 | BRAVO

2 0 1 5 Vo l u m e 3

Catering Prep Lenny Persson, Executive Chef Jon Hall, and Catering Sous Chef Barry Stiles sporting matching fedoras, read to serve guests

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 4

Front row: Retail Manager Ivy Risch, Sous Chef Austina Smith, General Manager Joan Homrich, and Catering Manager Jen Howell. Back row: District Manager David Ramlow, Lead Cook Nick Supercynski, Sous Chef Justin Yager, and Executive Chef Michael Short.

Kohl’s - San Antonio Welcomes Guest Chef Harris Esparza

espite the saying, you can go home again — if you’re a former Bon Appétit executive chef who works for a sister company and is lauded across the state for great cooking!

Cornell College Provides Breakfast for Champion Bicycle Riders

ongstanding traditions are great at building community, and the 43rd year of the Des Moines Register’s statewide bicycle ride across Iowa is no exception. For 29 years, the Cornell College “Rams” in Mount Vernon, IA, have joined the Register’s Annual Great Bicycle Ride Across Iowa with their own team. Although the route of the seven-day ride changes from year to year, the hospitality of the towns that host the 14,000 riders remains the same, and this year Mount Vernon was able to host. The Cornell College team set up a welcoming rest stop complete with breakfast tacos, omelets, beverages, and a fully stocked Bloody Mary bar for the riders. General Manager Joan Homrich and Executive Chef Michael Short worked with Cornell College on the logistics of feeding and hydrating the bicycle riders arriving in Mount Vernon. Many of the cyclists complete the 468-mile journey with overnight stops in towns across the state, while thousand of others join in for just one leg of the course. Being one of the most popular food booths, Bon Appétit sold a sizable number of grab-and-go omelets and breakfast tacos. Submitted by Bob Johndrow, Regional Marketing Director

Liechtenstein Special Olympics delegates enjoying orange chicken in the Irvine Commons

Kohl’s - San Antonio invited Harris Esparza to come be the café’s first guest chef and cook up some local flavors. Before Harris became a go-to chef at Kinetic Concepts, Inc. run by Eurest, another Compass sector, he worked his way up from sous chef to executive chef with Bon Appétit at Washington Mutual. Harris made a splash with Bon Appétit before moving on and recently was one of only seven chefs (and the only corporate chef!) asked to contribute skills to a local charitable benefit. Because of his background and local culinary fame, he seemed the shoo-in for Kohl’s first guest chef. Executive Chef Rachel Reber welcomed and assisted him, and sure enough, his local choices were winners. Harris’s 16-hour smoked beef ribs served off the bone, maple confit Yukon gold potatoes, Southern-style collard greens, and cornbread sold out in 90 minutes. Submitted by Gerald Karam, General Manager

An excited customer giving guest chef Harris Esparza the thumbs up

U of Redlands and Entire City Hosts Special Olympics

or 50 years, Austria has hosted University of Redlands students from Redlands, CA, studying abroad, and the university had the perfect chance to give back by hosting Special Olympics delegates. The entire town of Redlands came together to volunteer to host or transport the 152 Austrian and 26 Liechtenstein delegates, who arrived on the Redlands campus.

Irvine Commons displayed menu items in German, and Bon Appétit staff cheerfully escorted the delegates as they filled their plates while pictures of the day-before festivities flashed through a slideshow on café monitors. The Bon Appétiters also added to the highlights of the week for the athletes with a dinner/dance party and barbecue. Redlands Mayor Paul Foster attended, as well as many other Redlands residents supporting the European guests. The Bon Appétit team, Redlands campus community, and the Redlands community at large set out to create lifelong memories — and they surpassed that goal with flying colors. Submitted by Susan Martinez, Operations Manager

2 0 1 5 Vo l u m e 3

BRAVO | 59

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 5

events in brief Emory University Raises the Bar for Summer Camp Dining

hether it’s university students during the school year or visiting campers during the summer, Bon Appétit teams seek to created memorable and delicious dining experiences. This summer, 3,000 day campers ages 10 to 17 descended on the Emory University campus in Atlanta for sports, gifted, and leadership camps, 1,500 of which came through for lunch each day. The very engaged and energetic kids required equally energetic and engaged staff to keep them fed and safe. Lonnie Gilbert, Bon Appétit’s senior general manager of Emory’s residential dining program, was concerned the younger kids might get knocked around by the Regional Vice President Randy DeMers (right) with SpongeBob older ones in the shuffle of the flow in and out of dining. SquarePants and two summer campers To avoid this, every single Bon Appétit employee needed to fire on all safety cylinders, and they did, from keeping floors immaculate and free of debris, to having each dish ready at the right time to keep the lines flowing as well as stock plenty of express menu items. The team also brought in entertainers, and some dining room attendants even jumped in to lead balloon sword fights! The variety of daily entertainment options provided a side benefit as well — from SpongeBob SquarePants to Minions and magicians, they drew students away from their tables so staff could clean tables faster and reduce traffic. By giving campers more flexibility in their dining choices combined with entertainment, the Bon Appétit team raised the bar of a traditional dining experience for campers. Overall, this innovative mixture of entertainment with flavorful food, fresh ingredients, and nutritious cooking was a recipe for success. Submitted by Valencia Jackson, Marketing Manager

Bon Appétit at SCAD Offers a “Taste” of College Life

hat could be more fun for a high school student than to experience college before actually leaving home for good? That’s exactly what the Rising Star pre-college program participants get to do at Savannah College of Art and Design (SCAD), and Bon Appétit was right there with them this summer. High school juniors who are interested in attending SCAD apply for the five-week summer program, which enables the students to get a taste of college life and gain college credit toward SCAD and other participating schools. In addition to feeding the students daily during the program, the Bon Appétit team put together a special picnic for an excursion to Tybee Island — the local beach — with barbecued pork, chicken, and hot dogs (and tofu for the vegetarians), coleslaw, cucumber and tomato salad, grilled sweet corn, watermelon, and strawberry shortcake with fresh strawberries and whipped cream. Submitted by Brooklyn Cole, Marketing Director

60 | BRAVO

2 0 1 5 Vo l u m e 3

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 6

George Fox Shows Off Oregon Bounty

ate summer in Oregon is the best time to show off the flavors of the season, and the Bounty of Yamhill County event was created to do just that. The annual three-day event celebrates the vibrant community of famous wineries, celebrated chefs, and sustainable family farms, while presenting an important opportunity to draw national and international attention to Yamhill County’s unique and dynamic culinary scene.

This year, Bon Appétit at George Fox University of Newberg, OR, partnered with Stoller Vineyards to serve a wine country lunch. Executive Chef Michael Gillespie created the menu and Executive Sous Chef Bulmaro Perete made the magic happen. Of course, a tasty wine pairing from Stoller accompanied each plate. Delighted guests were unfazed by the weather-induced change of venue into the fermentation room, and everyone had a great time. Submitted by Wendy Meinhardt, Catering Manager

MENU Mini Dungeness Crab Cakes | with sun-dried tomato gremolata Hood River Pear | with thyme-infused onion and buttermilk blue cheese

A wine country lunch set inside the fermentation room

Summer Watermelon Salad | with red raspberries, shaved onion, mint, feta, purple micro radish, and raspberry vinaigrette Blackberry and Ginger Balsamic Roasted Pork Tenderloin | with blackberry jus Fresh Corn Polenta | with marinated peppers, hearthroasted tomatoes, and French green beans Peach Upside-Down Cake | with vanilla-poached blueberries

University of Saint Joseph Welcomes New President with Buffet of Sweet Treats

Dr. Rhona Free

othing says welcome as sweetly as a dessert buffet. The Bon Appétit team at University of Saint Joseph in West Hartford, CT, put together a bountiful one in honor of the new university president, Dr. Rhona C. Free, featuring chocolatedipped strawberries, vanilla and lemon tartlets with raspberries and blueberries, and fresh fruit skewers with fruit from Horse Listeners Orchard. Dr. Free became the ninth president of the University of Saint Joseph in July 2015 after an eight-year career at Eastern Connecticut State University. More than a hundred faculty and staff celebrated at her welcome party, where the Bon Appétit team also gave her a basket filled with fresh seasonal vegetables and flowers from Bon Appétit's garden at the university, along with blueberry and strawberry jams made with fruits from Horse Listeners Orchard.

Tomatoes from Bon Appétit's garden at the university

Submitted by Peggy Gadomski, Director of Operations 2 0 1 5 Vo l u m e 3

BRAVO | 61

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 7

events in brief Salsa Tasting Fires Up Excitement with Interns at Adobe

ood preparation can be a fun way to encourage team building. Each summer, Adobe - San Francisco hires a large crop of interns, and the managers like to find ways to integrate them into the company culture through creative activities. This year, the Bon AppĂŠtiters put together a team-building event that was both lighthearted and educational: salsa making! After some initial instruction on the basics, they were split into teams and challenged to make their own, judged by Sous Chef Doug Gwosdz, General Manager Andy Kulakowski, and Catering Manager Brian Lenh. The interns not only came up with some spectacular submissions, but they also had a blast daring each other to taste the hottest of the hot. There may have been tears, but no one was hurt in this great bonding experience. Submitted by Andy Kulakowski, General Manager

Many different peppers with background information on each

62 | BRAVO

2 0 1 5 Vo l u m e 3

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 8

Scrumptious peach tarts made by Executive Pastry Chef Newton Price

Newton, Residential Dietitian Jessica Perry, and East Coast Fellow Sea Sloat at Emory’s farmers’ market

Emory Says Hello with Farmers’ Market Tastings

efore the deluge of students in the fall, the Bon Appétit team at Emory University in Atlanta got the chance to introduce themselves to the community at large via the school’s farmers’ market. Executive Pastry Chef Newton Price made delicious peach tarts with peaches provided by local Pearson Farm, and Executive Chef Thomas Harvey presented a refreshing chilled melon soup with melon relish at the following monthly market. With the temperature topping 98 degrees, the chilled soup was a tasty and flavorful way to cool down. Both treats impressed the attendees, and the Bon Appétit standard was set for the upcoming school year — during which the market occurs weekly. Back-to-school festivities began with a lovely orientation for all first-year students. Student association booths were set up in WoodPEC with dining tables in the middle. After gathering information about university clubs and offerings, students could feast on house-smoked Savannah River Farms pork shoulder, roasted Springer Mountain barbecue chicken, White Oak grass-fed burgers, veggie burgers, beef hot dogs, roasted vegetables and hummus, Southwest black bean sandwiches, and an assortment of kosher sandwiches. The Emory - Oxford campus also participated with a separate orientation featuring produce from the university farm. (It’s managed by Daniel Parson, who was named to Mother Nature Network’s 40 Farmers Under 40 list and recognized with the Georgia Organics Land Steward of the Year Award.) Following orientation, local vendors such as Tricia Haberman of SweeTricia’s organic and locally made granola and Sarah Scarborough of Firepot Nomadic Teas provided samples of their products for the community to try out. Guests seemed thrilled with the new partnership and variety of healthy and nutritious options. Submitted by Valencia Jackson, Marketing Manager

2 0 1 5 Vo l u m e 3

BRAVO | 63

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 9

Seasonal fall market produce at Roger Williams University

Return of Students Signals Return of Farmers’ Market at RWU

ack to school also means back to farmers’ market season at Roger Williams University in Bristol, RI. The seasonal fall market has become a tradition that lets the Bon Appétit team share the partners behind the food they prepare every day more intimately with students, faculty, and staff. Chef de Cuisine Jon Cambra engages guests with his deep knowledge of where the produce, dairy, meats, salt, and more are coming from (most are practically in RWU’s backyard). Jon also attracts visitors with a tasting of simple seasonal favorites: a roast corn and pea salad kicked off this season. Submitted by Stephanie Keith, Controller/Marketing Manager

Server Taylor Perry, Chef de Cuisine Jon Cambra, Cashier Tiffany Briere, and Catering Director Joe Carney

64 | BRAVO

2 0 1 5 Vo l u m e 3

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 10

Grilled corn on the cob for Smokehouse, the first themed week of Yote Express

Pitzer College Students Welcomed Back with Outdoor Hawaiian-Themed Buffet

College of Idaho Students Thrill to New Café’s Offerings

t the College of Idaho in Caldwell, ID, students, faculty and staff walked into McCain Café and found a whole new look, a new menu, and a new concept following an extensive summer renovation. Everyone couldn’t be more excited for the new and improved location. General Manager Crystal Rideau and her team are proud of the outcome of the remodel, which now has a more modern look and expanded capabilities for this satellite location at C of I. A new deli cooler showcases housemade baked goods, while a new concept, “Yote Express” (“Yote” is the beloved nickname for coyote, the school’s mascot), offers ever-changing hot and ready-to-eat dishes. Perfect for those on the go, Yote allows students to get a hot meal with no wait time. The first themed week at Yote Express was Smokehouse, offering a delicious slow-smoked pork with grilled corn on the cob, stuffed local tomatoes from Wagonwheel Produce, and barbecued baked beans. The aroma of the meat was so delightful that students came from far and wide. The new menu at McCain Café also offers fresh and exciting items such as parmesan calamari fritters (marinated calamari steak with panko, parmesan, and fresh local herbs from Purple Sage Farms), a Cuban sandwich, and a portabello “Reuben.”

very September, Pitzer College in Claremont, CA, hosts its annual club fair on the Mounds, a gathering spot just outside of the building that houses popular dining hall McConnell Bistro. It’s an opportunity for all the clubs on campus to showcase who they are, to rally support, and to recruit new members. Pitzer’s Director of Student Activities and Orientation Alayna Session-Goins knows that good food is a proven way to draw a crowd. Although the Bon Appétit team has happily obliged previous requests for a simple outdoor grill of burgers and hot dogs, this year the team suggested a traditional luau for something different, and Alayna was all for it! Pitzer’s activities committee created a playlist of Hawaiian music to set the vibe, while the various clubs set up their information tables and the Dining Services team laid out a plentiful buffet of island fare. Executive Chef Marcos Rios created a menu that included kalua pork, huli huli chicken, teriyaki tofu, vegetable fried rice, tofu long rice, macaroni salad, grilled cabbage, coconut cake, and pineapple wedges. Beverages included a strawberry “piña colada” and a Hawaiian twist. The menu was even vetted and given the stamp of approval by Pitzer’s Assistant Director of Residence Life (and Hawaii native) Tressi Mehana Chun. Everyone got into the aloha spirit and enjoyed the food and fun. By the end of the evening, the clubs found new members, the food was gone, and the Bon Appétit had executed yet another great event. Submitted by Cindy Bennington, General Manager

In addition to all the new guest-facing options, the McCain refresh added new back-of-house kitchen equipment and supplies that made the returning staff almost as ecstatic as the students. As the C of I college community grows and evolves, so should the food. The Bon Appétit team is thrilled at this new opportunity to be creative. Submitted by Larisa Gavrilyuk, Admin Assistant

2 0 1 5 Vo l u m e 3

BRAVO | 65

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 11

The vibrant new café at CalArts

CalArts Gets Summer Makeover

sk Lani Bidwell, Bon Appétit’s general manager at the California Institute of the Arts in Valencia, CA, what she did over the summer, and she can regale you with some major adventures in construction. In addition to overseeing the complete reimagination of the Café at CalArts from the ground up, she and Executive Chef Josh Brent also successfully fed the students of a jam-packed summer program out of a mobile kitchen and dish room while the café was torn up — which District Manager Bob Rall can attest was no small feat! “The No. 1 request we get from our community is for a wide variety of creative and delicious vegan and vegetarian food,” said Lani, “so it was extremely important to me that the centerpiece of our new café be an abundant salad bar and the 100 percent vegan herbivore station.” The team didn’t stop there: They also fit in a pizza oven to be able to offer handcrafted pizza, piadini, flatbreads, and calzones with seasonal toppings and fillings. On opening day, the Meatsa Pizza earned rave reviews from all who enjoyed it, including CalArts Vice President and COO Michael Carter. The new café also offers a wide range of menu options including stations for classics, market grill, global, and a custom deli; locally roasted Groundworks Coffee; freshly baked desserts; and creative grab-and-go options featuring shaker salads and full meals. The design also allows the café to function as an after-hours marketplace: a portion of the café can be cordoned off, with simply the ovens station remaining open along with freshly prepared grab-and-go items and occasional marketplace pop-ups. It’s a great way to satisfy hungry students with minimal staffing. The bright and colorful modern design, along with the introduction of a complete digital signage package, has made the Café at CalArts into an arts and technology showcase account!

Bon Appétit Welcomes Back Staff at Redlands

efore welcoming back the University of Redlands students in Redlands, CA, with the usual fanfare and excitement, the Bon Appétit team likes to meet and do its own planning — and this year they decided to make it fun. Executive Chef Marc Powers felt dehydrated after the hot summer, and so the team played Dunk the Chef while waiting in line for lunch. An awards ceremony followed, part of the Caught Me Caring program started by General Manager Pam Franco. Catering Administrative Assistant Nicole Hoss and Marketing Coordinator Malisia Wilkins were recognized for their leadership; Pantry Supervisor Heber Bermudez, Cook Gabriel Vigil, Server Carly Austin, Bulldog Café Supervisor Erica Polley, Front of House Supervisor Olivia Carrillo, and Catering Supervisors Jose Reyes, Marisela Munoz, and Ana Coreas for being team players; and Utility Staff Member Anthony Schellenberger and Receiver Chris Englesman for safety. The awards were based on the number of Caught Me Caring points awarded for compliance with guidelines, safety practices, and overall leadership. Managers from each of the three departments (front of house, back of house, and catering) submitted nominations for employees and then voted for winners. The newer, more fun version of the Welcome Back meeting was a huge hit, so it may win its own award for best new format. Submitted by Malisia Wilkins, Marketing Coordinator

Submitted by Kari Menslage, Regional Marketing Director

66 | BRAVO

2 0 1 5 Vo l u m e 3

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 12

Georgetown Law Center Students Return to Nature

eorgetown Law Center has green walls! This Washington, DC, campus underwent a summer transformation that welcomed back students with a great new space where they can study, eat, or just hang out. Right off the Market Café is a patio that the team transformed into a comforting oasis using new furniture, a water feature, and two green walls. A stone water fountain really anchors the calming atmosphere. To create the living walls, Executive Chef Brock Ormond and General Manager Michelle Mooney purchased 150 herb plants one Saturday from a DC nursery and planted them all in the August heat! Director of Catering Keith Crunk has the responsibility of ensuring that plants are kept moist despite the humid temperatures. The culinary team frequently visit the green walls to snip some fresh herbs to add to their dishes, salads, soups, and sauces and use as garnish. It was a most refreshing back-to-school welcome! Submitted by Michelle Mooney, General Manager

Executive Chef Brock Ormond snips fresh herbs for use in the café

A refresh of Nolan’s on 33rd offers Johns Hopkins students even more delicious selections

Nolan’s Café at Johns Hopkins Gets Mini-Refresh

he evening dining and hangout hotspot for Johns Hopkins University upperclassmen, Nolan’s on 33rd provides a fun, lively “living room” environment for the Baltimore campus. And for this school year, those lucky students are enjoying new food offerings to delight their tastebuds.

Thanks to a speedy refresh conducted in August, six stations were overhauled or replaced. The new Rustic Plate station offers comfort cuisines from around the world, displayed beautifully in Le Creuset–style pans. Recent examples have included lobster mac and cheese, vegan or pork jambalaya, beef bourguignon, paella, seafood Newburg, and Jamaican curry stew. The Homewood Market station showcases slow-roasted meats and Southern side dishes, such as slowsmoked beef brisket with collard greens, rustic potato salad, and cornbread; or herb-crusted half-chickens with sour cream mashed potatoes and garlic wax beans; or a traditional Southern “meat and three” combo. Four more stations received a makeover that included a new identity, signage, equipment, and menu items. Submitted by Jeff Vigilante, Marketing Manager

2 0 1 5 Vo l u m e 3

BRAVO | 67

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 13

“Thinking of You” Helps Parents Celebrate Students at George Fox

hen college time rolls around, saying goodbye can be hard — for parents! But as parents drop off their students at Welcome Weekend at George Fox University in Newberg, OR, they learn about the Thinking of You program, through which they can order care packages that Bon Appétit fills with fresh local fruit and wholesome snacks and baked goods. They can also order a custom birthday cake for their student to be delivered on their birthday when they come to the dining room for a meal.

Bookkeeper Kim Johnson takes it a step further by making sure the student really gets special treatment! As soon as the student’s card is swiped, the cashier calls the office to alert the team of the birthday celebrant’s arrival. Then someone tracks down where the celebrant is sitting (yes, it’s a bit like secret spying). Kim gathers three or four employees and grabs the birthday drum (an old soup bell), the cake (complete with a lighted candle), and a birthday card, and the group makes a procession out to the dining room, pounding the drum to get everyone’s attention. The whole dining room joins in on a rousing rendition of Happy Birthday, and the surprised student gets to blow out the candles and share their cake — and eat it, too. Kim always delivers a personal message from the parents as well. A text from a George Fox birthday honoree

This tradition is really popular, so the team has their spy game down pat, and the celebrations are frequent. Even early in the new school year, there has already been several birthday celebrations, and the staff received some great feedback. “Please know how much I as a mom appreciate your efforts coordinating the surprise and making it happen!” wrote one parent. It’s always nice to hear that going the extra mile is appreciated! Submitted by Lisa Miles, Operations Manager

Commons 101 Introduces Reed Dining — and the Bon Appétit Faces Behind It

he team at Reed College in Portland, OR, was excited and ready as always for the new academic year and the Orientation Week that celebrates new and returning students. The week kicks off with a picnic for incoming students and their families and ends with a dessert reception with President John Kroger at nearby Crystal Springs Rhododendron Garden. There are many, many events in between — some for just students, some for just parents — all handled by Catering Director Lindsey Leisinger and her team. They worked tirelessly throughout the week to make each event a success!

Assistant Catering Manager Gina Mitchell and Catering Director Lindsey Leisinger

Over in Commons, Reed’s only dining facility, first-year students and their families are encouraged to ask questions to become involved with the dining program. Parents often exclaim enviously that this is NOT the food that they had in college! The first dinner in Commons for first-year students includes “Commons 101,” the first “class” of the year, in which Director of Operations James Burback, Executive Chef Jenny Nguyen, and General Manager Debby Bridges give a brief overview of what Bon Appétit is all about. This time spent with the incoming students is incredibly valuable; it is the team’s first opportunity to introduce themselves and conveys an instant familiarity that encourages dialogue and questions. It’s also a great time to introduce new station concepts and hand out coupons. This year’s feedback on the food, the events, and Commons 101 were great and indicated another successful start to the academic year. Submitted by Debby Bridges, General Manager

68 | BRAVO

2 0 1 5 Vo l u m e 3

153545_56-69_BRAVO15V3-E:Document 3

10/20/15

11:33 AM

Page 14

49ers fan Anthony Pineda's dream of meeting the Niners comes true

49ers Make Young Man’s Dreams Come True Submitted by Chad McWilliams, Executive Chef

t’s a privilege to be able to participate in helping make someone else’s dream come true — and even more so when that dream is one belonging to a grieving and cancer-surviving boy, who got to spend a day with the San Francisco 49ers. The partnership of the 49ers’ Wish Program, ESPN’s My Wish, and the long established Make-A-Wish foundation came together to grant Anthony Pineda’s wish to meet the 49ers, and the Bon Appétit team was honored to create a personalized menu for Anthony and his family. Anthony’s story is heartbreaking yet inspiring. He and his mother’s longtime partner (essentially a father to him), Robert, bonded over football and the Niners and spent many Sundays together cheering them on. While Anthony was courageously fighting cancer, Robert died suddenly from H1N1 complications. Fighting grief and his own illness, Anthony graduated from the eighth grade — to be surprised at graduation with his wish! Anthony’s day began with a team meeting, before he signed his official contract to be captain for a day and then ribbed the team

for losing to the Raiders in 2013. He practiced with the team, received a personal tour of the 49ers museum (where a jersey with his name on it was hanging), and left with Robert’s jersey signed by the entire team, something he can treasure for life. The Bon Appétit team also got to contribute to Anthony’s special day, thanks to a tip from Maggie Cuneo, the 49ers’ senior director of community relations, that Anthony’s favorite foods were meatballs and beef jerky. For lunch that day, the grill special was “Pineda's meatball sub,” made with Sun Fed Farm grass-fed beef, house-made marinara, provolone, and Suprema Star spinach. The team also presented Anthony with house-made beef jerky that took three days of marinating and eight hours in a food dehydrator to prepare. Anthony and his family were moved and grateful, and so were Bon Appétit’s clients. Wrote Maggie: “You all are not only admirable professionals, but incredible people I am so fortunate to work with,” concluding that Anthony’s experiences are memories that will last a lifetime.

2 0 1 5 Vo l u m e 3

BRAVO | 69

153545_70-79_BRAVO15V3-F:Document 3

10/20/15

11:42 AM

Page 1

From dance floor to demonstration showcase in one day!

MERCANTILE POP-UP SHOWCASES FAST FASHIONABLE FOOD Submitted by Bonnie Azab Powell, Director of Communications

t’s amazing how clean white walls and some cool signage and decor can transform a café. And it’s even more amazing when you make that transformation happen overnight! Not that it’s necessary to do it all in 24 hours. That’s just how long Director of Merchandising Carrie Buckley and her team took to turn an empty outdoor patio at Soka University in Aliso Viejo, CA, into the flashy Mercantile Marketplace you see above, for Bon Appétit’s annual senior staff meeting this summer. CEO Fedele Bauccio had asked Carrie to show the assembled senior managers how to make their cafés feel more like an upscale retail market, more like Eataly in New York City and less like the dreaded word that starts with“c” and ends with“a”...without breaking their budgets. Carrie and Regional Operations Support team superstars Paula Nielsen, Andrea Junca, Kimberly Triplett, and Ellen McGhee rose to the challenge, with help from Design Director Mari Jo Pelzner, ProSigns, and Mike Whisten from 12M Designs. They took the existing Mercantile look and feel – black and white houndstooth with a vintage-y red font — and built it into a showroom of simple concepts anyone can execute. 70 | BRAVO

2 0 1 5 Vo l u m e 3

“It’s about making it feel like more of a fun experience. Instead of just having a grill station, you can brand it with an interesting retail concept,” says Carrie. “We called our Sticks and Stones, and served grilled skewers of chicken, beef, and vegetables.” They also demo’d an enticing local-honeyand-cheese concept called The Bee’s Knees, a colorful Stem to Root juice program, a sandwich area backed with attractive items from local vendors, and a flatbread pizza station. University of Redlands Executive Chef Marc Powers oversaw a culinary team of Bon Appétiters from the Southern California region who created and executed the menus. In the middle of the Mercantile pop-up, a big rustic FARM sign drew the eye and showed how units could offer not only fresh produce for sale but things like ceramic produce baskets to take it home in and cookbooks for inspiration. (The baskets can be purchased wholesale through Bon Appétit preferred vendors.) The members of senior staff oohed and aahed as they walked inside “the café,” quickly whipping out their phones to photograph the signage and the graphics.

153545_70-79_BRAVO15V3-F:Document 3

10/20/15

11:42 AM

Page 2

“I want to have a café like this in each region, to inspire everyone to think in terms of creating experiences,” said Fedele to the assembled Bon Appétiters at lunch that day. “Carrie and her team did a great job showing how exciting we can make our food and spaces look. Now it’s up to you all to run with it.” Photos: Max Pelzner Photography | LA

2 0 1 5 Vo l u m e 3

BRAVO | 71

153545_70-79_BRAVO15V3-F:Document 3

10/20/15

11:42 AM

Page 3

Redlands Chefs Show Off Summer Vegetables at Local Market Submitted by Marc Powers, Executive Chef

hen Bon Appétit teams host cooking classes, their attendees are usually café guests — students who want to learn basic cooking principles, or corporate employees looking for inspiration for quick, nutritious at-home meals. But sometimes, when asked, they take those lessons on the road. On one of her deliveries to Redlands University in Redlands, CA, farmer Carrie Ann Parker from Rolling Hills Herbs, a Farm to Fork vendor, told Executive Chef Marc Powers that the city was looking to do programs involving farmers’ markets and the community center and asked if he was interested. The opportunity was a no-brainer for Marc, so Carrie put the city in touch with him. Marc and Executive Sous Chef Brian Anderson hosted a cooking demonstration at the Redlands Community Center for farmers’ market attendees. Thirty people watched Marc and Brian blanch, shock, and marinate market-fresh vegetables and learned how easy it is to deliciously prep their bounties at home. The chefs showed how to make a simple shallot-sherry vinaigrette and discussed pickling too. After the thorough demo, Marc and Brian headed to the farmers’ market with the group, where they answered questions while providing ideas on different preparations of local produce. The day ended with a sample table offering the prepared vegetables to families coming and going from various activities in the community center. Platters were cleaned out by eager little children and their grateful parents!

72 | BRAVO

2 0 1 5 Vo l u m e 3

Sous Chef Brian Anderson and Executive Chef Marc Powers teaching delicious and healthy ways to prepare farmers’ market vegetables

153545_70-79_BRAVO15V3-F:Document 3

10/20/15

11:42 AM

Page 4

Supervisor Erica Polley with Baristas Angel Castro and Esli Serafin

Redlands’ Bulldog Café Gets a New Look Previously those entering the Bulldog Café at the University of Redlands in Redlands, CA, did so mainly for Klatch Coffee, a quality brew with a strong social responsibility story. Now the Redlands community is enjoying that amazing coffee in an equally inviting atmosphere. New shelving units with a reclaimed timber-panel Mercantile header, featuring the block R of the University of Redlands, adorn the walls of the Bulldog Café. The same reclaimed timber outlines the menu board and the espresso machine. A new sign with the word REFRESH entices the thirsty to drink cooler. Operations Manager Susan Martinez completed the look by purchasing new, crisp, fashion-forward attire for the staff. “I like the new look. It’s really contemporary,” Christian Ruiz-Betancourt ’16 said. “You know, I've passed by the Bulldog for a couple of years now and always thought the coffee shop would look so good with some wooden accents. And it looks really great!” Jessica Mayuga ’16 told General Manager Pam Franco. “I really like the Bulldog’s refresh and new treats you’re offering.”

Thurber, Redlands’ mascot, advertising puppy and dog chow

In addition to their favorite coffee drink, students can find delicious shortbread coffee dunkers shaped like a dog bone. Thurber’s shortbread biscuits (named after the Redlands bulldog mascot, Thurber) come in four delectable flavors: Och Tamale spicy chocolate, Skizzle Razzle orange shortbread with raspberry filling, Orky Porky molasses with bacon, and Rah Rah Redlands orange cream shortbread biscuits. Yum! Submitted by Susan Martinez, Operations Manager

2 0 1 5 Vo l u m e 3

BRAVO | 73

153545_70-79_BRAVO15V3-F:Document 3

10/20/15

11:42 AM

Page 5

New Target North Campus Garden Enjoys Record Harvest Submitted by Salvatore Rosa, General Manager

hen the Target North Campus team in Brooklyn Park, MN, says they harvested a ton of vegetables from their garden this summer, they aren’t exaggerating! The bounty is a testament to the hard rebuilding work that went into creating and planting the new 100-by-80-foot plot. A campus renovation had displaced the old garden location, so Mike Johansen and Andy Schendel, Target’s grounds maintenance crew, worked hard to get the new one going. Other team members spread the compost, built a fence to keep creatures out, and set up irrigation. The garden now provides many varieties of herbs to the café, including mint, thyme, rosemary, chives, and Italian parsley. But even more impressive has been the yield of pole and wax beans, sweet peas, artichokes, spinach, radishes, kale, rhubarb, tomatoes, Brussels sprouts, watermelon, zucchini, yellow squash, cucumbers, and bell, chili, and jalapeño peppers. The year has seen a fantastic growing season, with a not-toowet spring and mild summer. As of September, much remained to be harvested, and the garden’s yield was on track to easily surpass 2,000 pounds. It is a real treat — for the gardeners, chefs, and guests alike — to be able to serve such ultra-fresh, hyperlocal food in the café.

Tomato plants galore!

Target Team Member Mike Johansen and Executive Chef Lyle Schoenthaler

74 | BRAVO

2 0 1 5 Vo l u m e 3

153545_70-79_BRAVO15V3-F:Document 3

10/20/15

11:42 AM

Page 6

Target North Campus Celebrates One Year Accident Free Safety is a top Bon Appétit mandate and thus an integral part of everyday workflow in Bon Appétit cafés. So it was certainly worth a celebration when Target North Campus in Brooklyn Park, MN, reached one year with a perfect safety record! The staff enjoyed a celebratory cake and got to reminisce with some funny stories, such as the time a sous chef was spotted by a customer at a local grocery store and referred to as the “‘hot pan’ chef,” clearly reflecting her good safety communication at work! Many others on the team had stories of forgetting they weren’t at work and calling out “corner” or “behind you” when out and about in daily life. Although they might get funny looks, the truth is that they may have prevented an accident in a store aisle! And funny stories aside, the team acknowledges that at the root of the safety record is a culture of safety — an understanding that accidents are more prone to happen when people are rushed, new to a task, careless, preoccupied, or otherwise distracted. Target’s incredibly active safety committee, which meets every other Friday and reviews near misses, potential issues, and ways to improve, has been integral to the success of establishing a safety culture. Members of the safety committee actively rotate through demonstrating various tasks: Global Cuisine Cook Jeff Casey, who has had firefighting training, demonstrated how to operate a fire extinguisher properly; Catering Captain Kaye Pearson demonstrated how to safely disassemble, clean, lubricate, and reassemble the frozen yogurt machine; Wrap Station Cook Tony Schultz demonstrated how to safely remove the slicer blade and clean and reassemble the meat slicer; and Executive Chef Lyle Schoenthaler discussed the importance of using sharp knives and then showed how to use the sharpening stone and steel to sharpen knives without injury. In addition to the handson involvement and training of the safety committee, Compass Group provides a lot of good resources, including for performing job safety analyses. A custom-made metal bottomless cup to drain hot coffee was the result of a safety committee brainstorming session. (Before, the staff used a regular coffee cup with the bottom cut out to place underneath a flowing spigot to prevent splashing of hot liquid when they drained the coffee machine. Because guests didn’t know the coffee cup was bottomless, some assumed the cup would overflow so they might try to remove the cup, causing much accident/burn potential.) The Just Say campaign to announce any safety concerns loud and proud has also been a fun way to reduce accident potential, and the team has posted signage as reminders: “Just say it: Hot!” And people are. Everything is working so well that getting to year two without incident is a distinct possibility! Submitted by Salvatore Rosa, General Manager

2 0 1 5 Vo l u m e 3

BRAVO | 75

153545_70-79_BRAVO15V3-F:Document 3

10/20/15

11:42 AM

Page 7

from the fellows | amanda wareham, midwest fellow

bon appetit foundation

from dairy farm to food movement activist

Editor’s Note: Please welcome Amanda Wareham, who replaces Alyse Festenstein as the Bon Appétit Management Company’s Midwest Fellow. (Alyse, we’re happy to say, remains with Bon Appétit as manager of community partnerships for our Emory University team.)

deep concern for the planet, the impacts of our agricultural system, and the effects of food on our bodies.

As a child, I spent a majority of my time playing on my family’s 400-acre farm with our family dogs, and rifling through the hay mow in search of newborn barn cats. I had a mystical fascination with watching the cows graze in the field. Their curiosity matched and sometimes exceeded my own. Yet I perceived a gaping divide between the way we treated our dogs, cats, and horses, and the inevitable journey of those cows to our plates.

In high school, I began to research the industrial agricultural system. The lives of animals on factory farms stood in stark contrast to those of the free-range chickens and grass-fed cows I grew up with. Suddenly, I felt compelled not only to remove myself from this system, but also to find a way to change it. On my first visit to the Midwest, I had watched the documentary Earthlings and the most poignant content was still buzzing in my head as I traveled through the agricultural fields of Minnesota. During a canoe trip on Lake Superior, I met a vegan couple, and finding these two inspired individuals in such remote wilderness felt like a fortuitous event. Changed, I transitioned to a vegan lifestyle a few months later. My exploration of veganism in small-town America, combined with my ever-present food sensitivities, made me incredibly aware of my immediate community’s perceptions of my decision, as well as our emotional connections to food and eating.

My grandparents were dumbfounded by my seemingly innate vegetarianism, but years passed before it was referred to as anything other than “extreme picky eating.” Some family members were persistent in their efforts to diversify my diet, while my parents tried to bribe me with an allowance boost. But my willfulness wasn’t a misstep on the path to maturity and adherence to the conventional American diet — it was a precursor to my

Entering school at Macalester College in St. Paul, MN, I found a community that pushed me harder to consider the ethics behind my decisions and gave me an exercise in articulating them effectively. With Bon Appétit as Macalester’s food service provider, I was introduced to vegan options that not only sustained me, but also kindled excitement about vegan cooking. Throughout my four years at Macalester — working

76 | BRAVO

rowing up around my grandparents’ traditional dairy farm, I had different experiences of external and internal worlds than the average millennial kiddo.

2 0 1 5 Vo l u m e 3

153545_70-79_BRAVO15V3-F:Document 3

10/20/15

11:42 AM

Page 8

Growing up on my family’s farm had given me a deep reverence for farming, but it had also highlighted a number of incongruities between the idealized farming life that exists in the minds of many Americans and the industrialized system that tills that very image under.

in biology labs, an environmental nonprofit, at a nature preschool, a field museum, our school garden, and at our beautiful field station — I could finally fully contextualize the sensitivities I had developed as a child. Growing up on my family’s farm had given me a deep reverence for farming, but it had also highlighted a number of incongruities between the idealized farming life that exists in the minds of many Americans and the industrialized system that tills that very image under, creating a disconnect between people and the process behind our food.

animals matter, and our shared commitment to changing the status quo in the food service industry continually changes the world we operate in. Approaching these issues with humbleness and acknowledgment of our own emotional and logical food choices can create meaningful and hopefully pivotal discussions about our food system.

As I moved closer to the end of my college career, questions of how to create change in the food system tumbled about in my brain. During my senior year, I became involved with Food Recovery Network. This brilliantly simple nonprofit is a fantastic example of social entrepreneurship. For me, it redefined the term“entrepreneurship” and clarified the practical application of capitalism to create and enforce socially responsible and sustainable policies. Perhaps most importantly, my experience with Food Recovery Network introduced me to the passionate Bon Appétit team at Macalester. The amount of food donated from Macalester’s kitchen was small in scale, but it provided solid purpose and a clear impact in pounds recovered and people served. As I join Bon Appétit, I’m excited to continue the conversation around food and food justice on college campuses where I refined my own convictions. Food matters, people matter,

Amanda Wareham in Macalester’s campus garden

2 0 1 5 Vo l u m e 3

BRAVO | 77

153545_70-79_BRAVO15V3-F:Document 3

10/20/15

11:42 AM

Page 9

Picking Fruit and a Farmer’s Brain During California’s Drought Submitted by Norris Mei, Digital Content Manager, and Joe DeBono, Executive Chef

he opportunity to learn more about how food is grown is one that Bon Appétiters happily say yes to. This past summer, a NorCal/SoCal group — Director of Specialty Culinary Programs Jim Dodge and Digital Content Manager Norris Mei from corporate headquarters, Executive Chef Melissa Miller from SAP, thenExecutive Chef Joe DeBono and then-General Manager Andrew Cvitanich from Dominican University ( Joe is now executive catering chef at Presidio Foods, and Andrew is director of operations at University of San Francisco), Executive Sous Chef Christian Alexander and Lead Cook Erin Collum from University of the Pacific, and Executive Chef Peter Alfaro from Buena Vista Café — traveled to the dusty, hot fields of the Central Valley to pick peaches and nectarines at the famous Masumoto Family Farm in Del Rey, CA. On behalf of the company, Jim had adopted three Elberta peach trees and three Le Grand nectarine trees through the Masumotos’ Adopt-a-Tree program. (Bon Appétit has upheld this tradition for many years.) The program requires applicants to submit an essay about their love for organic heirloom stone fruit and how they plan to utilize the hundreds of pounds of fruit that each tree can bear.

Farmer David “Mas” Masumoto with Digital Content Manager Norris Mei, Executive Chef Melissa Miller, and Norris’s friend Tiffany Wang

Adoptive parents keep up with status reports throughout the year on how the trees are doing. The recent updates have been enlightening. California is in the fourth year of a record-breaking drought, and the effects on crops have been dramatic — especially for farmers like the Masumotos, who seek to continue growing fruits and vegetables sustainably despite dwindling natural resources.

Being on the farm allowed the Bon Appétit team to see and taste the impact of the drought. In her opening remarks to the crowd that had come to harvest their adopted trees, Nikiko Masumoto, the daughter of farmer David“Mas” Masumoto who’s stepped up to take over the farm for him, talked about the changes they’ve made in their watering patterns and the challenges they’ve faced. Because they’ve 78 | BRAVO

2 0 1 5 Vo l u m e 3

limited the amount of water they use, this year’s fruit is smaller, although sweeter and more concentrated in flavor. While delicious, the smaller fruit are often overlooked by supermarket patrons in favor of larger fruit. The number of fruit produced per tree has also gone down. This news didn’t dampen the spirits of the Bon Appétit team — who is used to embracing produce of all shapes, colors, and sizes — as much as it made them appreciate the thought and care that was put into growing the peaches and nectarines. They filled boxes of fruit while discussing different ways to incorporate them into sweet and savory preparations back at the café and at home, and they couldn’t resist snacking on one or two. After packing up, the team savored a scrumptious brunch that the Masumotos prepared for all to enjoy under the picturesque canopy of peach trees. In a follow-up email to Jim and Joe’s questions about the Masumotos’ farming practices during the drought, Nikiko shared a view that the Bon Appétiters could relate to, given the company’s own commitments to sustainability: “We may be selling peaches, nectarines, and raisins, but we're growing ecosystems. That’s the bigger-picture vision of our farm: we cultivate rich biodiverse habitats.” While the promise of spectacular fresh fruit may lure Bon Appétiters to the field, it’s the relationships they cultivate with farmers that bring them back.

153545_70-79_BRAVO15V3-F:Document 3

10/20/15

11:42 AM

Page 10

General Manager Andrew Cvitanich on a ladder, reaching for a peach

Director of Specialty Culinary Programs Jim Dodge and Executive Chef Joe DeBono boxing nectarines with farmer Mas Masumoto beside them

2 0 1 5 Vo l u m e 3

BRAVO | 79

153545_80-86_BRAVO15V3-G:Document 3

10/20/15

11:46 AM

Page 1

Ben and Kellie Deen of Savannah River Farms

Thank You, Bon Appétit

...for SUPPORTING SMALL FARMERS, Savannah College of Art and Design, Savannah, GA

Cash flow is an ever-present challenge for most small farms, and having a steady customer like Bon Appétit who pays its bills promptly can be the make-or-break difference in their survival. That fact was brought home recently by a note from a small, pasture-based Georgia hog farmer. SCAD Executive Chef Emanuel May has been a longtime champion of Savannah River Farm, even going so far as to serve their pork belly for Sunday brunch. Owner Kellie Deen emailed this note to Emanuel (or Chef E., as everyone calls him):

Last night I was paying my bills and for the first time in 50 years, I could pay everyone without thinking about it. Now I am going to pay off some debts.

Hi Chef E: Ya know, last night I was paying my bills and for the first time in 50 years, I could pay everyone without thinking about it. Now I am going to pay off some debts. Thanks so much for looking out for me. Emanuel was so touched by it that he forwarded it to headquarters. “I am so proud we’re helping small producers all over the country,” said CEO Fedele Bauccio. “It’s central to who we are as a company.”

...for EXTRAORDINARY SERVICE AND FLEXIBILITY, Mills College, Oakland, CA

The Bon Appétit staff were wonderful partners in creating a memorable experience for our delegates from around the globe.

General Manager Katy Simones received the following note of appreciation for an on-site program: Now that the Women in Public Service Project Institute is over, I would like to thank you, [Executive Chef] Eric [Boarini], [Catering Manager] Arianna [Contreras], and the entire Bon Appétit staff at Mills for their extraordinary service throughout this 10-day residential program. I particularly appreciated the careful attention that was given to creating delicious menus that reflected the type of foods the WPSP delegates were used to eating in their home countries and that accommodated their food restrictions. Many of the delegates noticed this, commented very positively on it, and offered their compliments to the chef. We are also grateful for Bon Appétit's flexibility in meeting our frequent changes in the amounts of food needed and the changes in the locations where the food was to be served. Your staff was uniformly polite and efficient, whether they were refreshing the water, setting up buffets, or serving plated meals. The Bon Appétit staff were wonderful partners in creating a memorable experience for our delegates from around the globe. Thank you! Renee Jadushlever Chief of Staff and Vice President for Communications and External Relations Mills College

80 | BRAVO

2 0 1 5 Vo l u m e 3

153545_80-86_BRAVO15V3-G:Document 3

10/20/15

11:46 AM

Page 2

Resident District Manager Denny Lawrence, Operations Manager Lisa Miles, Board Manager Brett Harvey, Assistant Catering Manager Katie Anderson, Pantry Cook Carolyne De Jesus De La Cruz, and Executive Sous Chef Bulmaro Perete

...for MANY EXCELLENT CATERED EVENTS, George Fox University, Newberg, OR

Catering Manager Wendy Meinhardt and the team at George Fox that works to cater many fun events for the University staff development group got a lovely surprise as a thank-you: a catered meal of their own! George Fox Administrative Assistant and Senior Security Officer Nadine Kincaid worked with Bon Appétit Resident District Manager Denny Lawrence to organize a spread of fresh fruit, cinnamon rolls, muffins, pastries, and juices for the catering staff. Nadine and Jan Lefebvre, vice president of university advancement, gave speeches of appreciation for the fantastic working relationship between Bon Appétit and the university, and for the great food that was provided for meetings all year. It was a truly thoughtful gesture, and all had fun being pampered. Wendy received this email from Nadine after the event: Wendy: We certainly had fun having a chance to serve YOU guys this morning, and I hope it was fun for all of you as well! WE APPRECIATE ALL OF YOU! George Fox University staff — Janeen Dillow, Jesse Dillow, Jan Lefebvre, Rebecca Williams, and Rachel Ryan — showing their appreciation for Bon Appétit’s catering team

Nadine Kincaid

2 0 1 5 Vo l u m e 3

BRAVO | 81

153545_80-86_BRAVO15V3-G:Document 3

10/20/15

11:46 AM

Page 3

Thank You, Bon Appétit

...for DIETARY RESTRICTION AWARENESS, Case Western Reserve University, Cleveland

This email was sent to several members of the team at Case Western Reserve University from the parent of a prospective student: We would like to thank you for taking the time out of your day to meet with us and discuss [our child’s]'s dietary restrictions. Your food service program and attention to detail is by far the best that we have encountered as we explore colleges for her. The farm-to-table initiative you have created is outstanding and is a credit to the dedication of the entire team. The lunch that you prepared was excellent and above and beyond our expectations. She felt very comfortable at Case Western and in the dining halls. We look forward to continuing on with the admissions process. The program you have created is a model for all universities to follow.

The program you have created is a model for all universities to follow.

Lead Server Suzy Roberts

...for HAPPY SMILES, Oregon Episcopal School, Portland, OR

Many Bon Appétit employees form bonds with their guests — it’s natural to, when you interact every day! — but those at the company’s handful of K–12 schools tend to have the strongest ones. Lead Server Suzy Roberts, a longtime employee, got the following note from a grateful student at the Oregon Episcopal School, which runs a day program for PreK–12 and boarding program for grades 9–12: Thank you so much for providing me with a happy smile every lunch. You have made my day better so many times. Ever since the time when I was in the third grade and I was really angry because you wouldn’t give me something like my seventh corn dog, lunch has been my favorite time of the day. Mainly, because I get to say hi to you and have a chat about our weekends. I am going to miss you so much next year, and I doubt there will be someone as nice as you at my new school, but that's because they have such big shoes to fill! Love, James Langley

...for FRIENDLY AND CARING STAFF, Banfield Pet Hospital, Portland, OR

that many of us do here. Thank you for an amazing, friendly, and caring staff!

Chef/Manager Lacey Marsolek shared some positive feedback on her Bistro Café team’s customer service that she received through the online submission form:

and:

Whether busy or not, the staff always greets you with a smile and readiness to help find you good, healthy food to eat. The availability of vegetarian and gluten-free foods is so nice and makes it easier to get the nutrition needed when you work the long 11-hour shifts 82 | BRAVO

2 0 1 5 Vo l u m e 3

You guys are fabulous!! I appreciate the whole team and all of the care and effort you put in toward keeping meals fresh and healthy, the facilities very clean, and how friendly, accommodating and quick you are with your service. You are each a HUGE part of this community.

153545_80-86_BRAVO15V3-G:Document 3

10/20/15

11:46 AM

Page 4

In the future, we will recommend Bon Appétit to anyone who is considering an event

...for WORRY-FREE, FANTASTIC LUNCHES, Reinsurance Group of America, Chesterfield, MO

...for WONDERFUL FOOD AND FANTASTIC SERVICE, Cleveland Botanical Garden, Cleveland

Reinsurance Group of American is a relatively new Bon Appétit account, and based on recent customer feedback, guests are loving it! General Manager Tom Dixon received the following two notes from clients:

Bon Appétit’s corporate office received this wonderful note singling out one of the company’s many vital staffers:

I just want to say how much I love the Bon Appétit café. The workers are always so friendly, polite, and helpful. The food is so good, and I love that there are healthy options. I had not thought I would be one to partake in the café every day, but I do, for lunch daily. I can get a well-balanced, healthy, delicious meal, and I no longer have to worry about bringing lunch. I also have to say I love the infused water. It makes my day!

Our daughter’s wedding was catered by Bon Appétit at the Cleveland Botanical Garden. Our contact person there was the Director of Sales, Peggy Hausser. We want to let you know that the food was fabulous. The catering staff, waiters, and bartenders were all excellent and went out of their way to accommodate everyone in the room. Peggy gave us everything that was promised and more so...wonderful food, fantastic service, and her ability to go above and beyond what was expected of her. She is a real asset to your organization. In the future, we will recommend Bon Appétit to anyone who is considering an event — you guys were great!

And the other: Patricia and Michael O’Brien I just wanted to thank you and your team for doing such a great job! I have several lunches coming up while I am out the office, and I don’t have to worry about any of them. I know that once I place the order online, everything will be taken care of from start to finish. It is WONDERFUL!!! Thank you and your teams for making my life so much easier. Also, I eat in the café most every day, and the café team is outstanding! They are very polite, extremely accommodating, fun, and wonderful cooks.

...for GOING ABOVE AND BEYOND, TaylorMade, Carlsbad, CA

Chef/Manager Molly Johnson received this thoughtful note of praise after a high-profile event: I wanted to thank you for putting together such an incredible menu for the Ketel One Society event at The Kingdom; the time you took to make a customized menu absolutely blew me away. My customers, counterpart, and supervisors could not have been more complimentary about what an incredible spread you put together for all of us. You truly went above and beyond, and it did not go unnoticed. The way all of the beautiful dishes were prepared and displayed were five star; the table with the infused waters, teas, and candy jars was just more than I could have ever thought of or imagined. You are a talented chef and I cannot wait to host another event with you at The Kingdom.…Tim Huet and Jason Hause [of TaylorMade] sang your praises prior to the event, but now I understand the level they were speaking of! Wow! You rock! Sincerely yours, Jennifer Muenzenmayer Brand Ambassador | Ketel One Vodka 2 0 1 5 Vo l u m e 3

BRAVO | 83

153545_80-86_BRAVO15V3-G:Document 3

10/20/15

11:46 AM

Page 5

Thank You, Bon Appétit

Close-ups of thank-you notes from the poster made by the Student Government Association

...for “FARMIVAL FOOD” AND DAILY SERVICE, St. Mary’s College of Maryland, St. Mary’s City, MD

General Manager David Sansotta’s team received sweet handwritten thank-yous on two occasions. First, the team came into the café one morning and found a poster adorned with hand-made thank-you notes from the Student Government Association. The campus farm at St. Mary’s held“Farmival 2015,” a carnivalthemed party, to which Bon Appétit donated tomato bruschetta, spring potato salad, and crudités. Students from the campus farm presented the lovely thank-you poster, shown above right, to Executive Chef Carmen Allen.

...for A BANG-UP LAUNCH PARTY, University of the Pacific, Stockton, CA

In conjunction with the President's town hall meeting, University of the Pacific held a celebration to introduce its newly remodeled café. More than 300 faculty and staff attended, along with all of the students, enjoying free samples of the new food station options and exploring the new facility. Sia Mohsenzadegan, resident district manager, was happy to receive this note from Bett Schumacher, chief of staff in the president’s office: This is long overdue, but thank you very much for the wonderful De Rosa Grand Re-Opening that accompanied the President’s town hall. It was a terrific way to start the year, and everyone had a great time and enjoyed the delicious food.

84 | BRAVO

2 0 1 5 Vo l u m e 3

153545_80-86_BRAVO15V3-G:Document 3

10/20/15

11:46 AM

Page 6

I know that once I place the order online, everything will be taken care of from start to finish. It is WONDERFUL!!!

TRINED AND DINED: More than 600 high-school girls and staff from the Hoosier Girls State program visited Trine University in Angola, IN, for a weeklong summer camp to learn about how government works — running for office, campaigning, and forming parties (such as the Nationalists). They also apparently learned the art of the thoughtful thank you, submitting this poster in gratitude for their nutritious meals and for how the Bon Appétit team had gone out of its way to accommodate them, reported Catering Supervisor Emily Alley.

...for EXCELLENT EVERYDAY LUNCH AND CATERING, Reinsurance Group of America, Chesterfield, MO

While it’s nice to hear you’re doing a good job anytime, it’s far more important to hear it from the guests at a new client account. General Manager Thomas Dixon has been pleased by the positive feedback his team has received from guests for both daily lunch and catering services, including these two: I just want to say how much I love the Bon Appetit Café. The workers are always so friendly, polite, and helpful. The food is so good, and I love that there are healthy options. I had not thought I would be one to partake in the café every day, but I do. I can get a well-balanced, healthy, delicious meal, and I no longer have to worry about bringing lunch. I also have to say I love the infused water. It makes my day! Thank you and your team for doing such a great job! I have several lunches coming up while I am out the office, and I don’t have to worry about any of them. I know that once I place the order online, everything will be taken care of from start to finish. It is WONDERFUL!!! Thank you and your team for making my life so much easier. Also, I eat in the café most every day, and the café team is outstanding! They are very polite, extremely accommodating, fun, and wonderful cooks.

...for INSPIRING VEGETARIAN FOOD, Jones Farm 5 Café, Hillsboro, OR

Café Manager Grace Wilson received this glowing email from a guest about the menus of Executive Chef Micah Cavolo and Café Chef Andre Uribe: I have some rave reviews to submit for the global food station. I have just recently become vegetarian, and I look forward to your lunch options daily. I am just inspired by the flavors and creations, and it has helped me come up with ideas of things to make at home. I am so grateful to have the option of fabulous vegetarian food in the workplace! These folks deserve some kind of recognition. Keri Davenport

I have just recently become vegetarian, and I look forward to your lunch options daily. I am just inspired by the flavors and creations, and it has helped me come up with ideas of things to make at home. 2 0 1 5 Vo l u m e 3

BRAVO | 85

153545_80-86_BRAVO15V3-G:Document 3

10/20/15

11:46 AM

Page 7

The Back Page

Baia Nicchia Farm tomatoes at a tomato tasting at Oracle - Pleasanton

Cornell College Executive Chef Mike Short smells beautiful tomatoes from Abbé Hill Farms

Flavor First

A simple Sherrie’s Farm tomato dish at a fundraiser for the Santa Clara Farm Bureau that Silicon Valley Bon Appétit teams helped with

Submitted by Maisie Ganzler, Vice President of Strategy

hen CEO Fedele Bauccio and VP of Strategy Maisie Ganzler give their presentation on how Bon Appétit came to launch our Farm to Fork program back in 1999, they talk about how our chefs felt tomatoes had lost their flavor. Once upon a time, you could bite into tomatoes like they were apples. Imagine doing that with a supermarket tomato now! After hearing Maisie give this presentation recently in Portland, OR, Resident District Manager Bradley Firethunder sent her a photo of some Arizona Farm to Fork tomatoes the Chandler Café had just received: “After listening to Fedele and you speak yesterday, the tomatoes today just looked much more beautiful than normal.” Please join us in savoring the joys of locally grown tomatoes you can bite into. Crooked Sky Farms tomatoes for Chandler Café in Arizona 86 | BRAVO

2 0 1 5 Vo l u m e 3

INDEX

BRAVO WAS PRINTED ON PAPER MADE FROM

100%

RECYCLED FIBER INCLUDING

THIS SAVED...

52 fully grown trees 27,860 gallons water 21 million BTUs energy 1865 pounds solid waste 5137 pounds greenhouse gases

57%

POSTCONSUMER WASTE .

2 0 1 5 Vo l u m e 3 :

2015

VOL 3

LOW CARBON LIFESTYLE

N LIF E

IN THIS ISSUE: BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY |

Low Carbon Lifestyle

A Member of the Compass Group

PAGE 08

100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com

Food Standards Dashboard PAGE 10

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY,

Healthy from Start to Finish

AND YOUR WELL-BEING AT www.cafebonappetit.com 15-5651

PAGE 26

RBO