INDEX ABC Riverside Café 19 Adobe - Lehi 6, 55 Art Institute of Chicago 60 Best Buy 5, 73 Bistro @ 3160 41 Brocade 36 California Institute of the Arts 75 Carleton College 73, 75, 80-81 Carlson 86 Circle 7 Café 19 Claremont McKenna College 40 Cleveland Museum of Art 67 College of Idaho 63 Colorado College 26-27, 62, 96 Cornell College 72 Denison University 42-43, 62, 94 Dominican University 14-15, 20 Duke University 29 Emmanuel College 52, 73, 90 Federated Insurance 72 Fred Hutchinson Cancer Research Center 66 Garden at AT&T Park, The 44-45 George Fox University 17, 67, 71 Georgetown University Law Center 97 Getty, The 76-77 Hawthorn Farm Café 56-57 James Beard Public Market 34-35 Johns Hopkins University 84-85 Jones Farm Café 56-57 Lafayette College 4, 65, 99 Lewis & Clark College 28 Macalester College 80-81 Massachusetts Institute of Technology 39, 53 Master’s College, The 48 Medtronic 72 Mentor Graphics 34-35 Minnesota History Center 72 Mt. Angel Abbey 89 Oberlin College 94 Ocotillo Café 18 Oregon Museum of Science and Industry 34-35, 41 Oracle - Denver 5 Oracle - Colorado Springs 96 Oracle - Redwood Shores 100 Oregon Episcopal School 66, 74, 98
BRAVO WAS PRINTED ON PAPER MADE FROM
100%
Pacific Café 71 PayPal 95 Porsche 31 Reed College 47, 99 Regis University 7, 87, 98 Reinsurance Group of America 33 Roche 32 Roger Williams University 63, 70 Ronler Acres Café 39 RS5 Café 56-57, 75, 82 Samsung 30 Santa Catalina School 16 Santa Clara University 58 Santa Fe University of Art and Design 6, 70, 97 SAP 74 SAS 74, 90 Seattle Art Museum 21, 49 Seattle Cancer Care Alliance 66 Seattle University 72, 83 Sony PlayStation 54, 74 St. Mary’s College of Maryland 53, 95 St. Olaf College 80-81 St. Timothy’s School 61 Stanford Graduate School of Business 12-13 Target 46, 75, 91 TaylorMade 88 Trine University 74, 78-79 University of La Verne 40 University of Northwestern 86 University of Pennsylvania 75 University of Portland 38, 40 University of Redlands 40 University of the Pacific 98 University Village Apartments 48 Vanguard University 19, 96 Vivint 18 VMware 12-13, 20, 55, 59, 95 Washington University in St. Louis 64 Westminster College 18 Whitman College 40 Whittier College 40 Woodbury University 68 Zulily 75
RECYCLED FIBER INCLUDING
THIS SAVED...
38 fully grown trees 17838 gallons water 17 million BTUs energy 1194 pounds solid waste 3290 pounds greenhouse gases
57%
POST- CONSUMER WASTE .
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from fedele
Dreaming BiggerGrowing Knowledge
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hen I founded Bon Appétit Management Company in 1987, I sat down with a clean sheet of paper, just as I ask our chefs to do each week with menus, and thought long and hard about what I wanted to create. What would the Bon Appétit brand stand for? What would be our signpost in the cluttered food-service market? Was there a guarantee or promise we’d make? Most of all, I wanted to create an emotional attachment for our staff and our customers. Because of that, I wrote a dream. You’ve heard me recite this dream again and again, and I’ve witnessed our employees across the country doing the same.
“Our dream is to be the premier on-site restaurant company known for its culinary expertise and commitment to socially responsible practices.” We often stop here. However, the dream actually continues:
It’s time for us to start telling the story of the second sentence in our dream: our drive to create food alive with flavor and nutrition.
“We are a culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well-being of our guests, communities, and the environment.”
It’s time for us to start telling the story of the second sentence in our dream: our drive to create food alive with flavor and nutrition. We’ve always cooked from scratch using fresh ingredients, so our food is naturally packed with nutrients and low in additives and preservatives. We serve dishes that put vegetables at the center of the plate — ones delicious enough to tempt vegetarians and meat-eaters alike. We balance our menus to make sure there are always healthy options alongside indulgent classics. Now we’re going further. Over the next several months, you’ll see a number of new initiatives from us aimed at pushing the industry forward, just as we’ve done with sustainability. Watch for trainings, marketing pieces, and new commitments related to wellness. Remember, we’re all working for the well-being of our guests, communities, and the environment. That is what the Bon Appétit brand stands for.
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“When I visited a large farm during harvest, I couldn’t believe how much produce was being left in the fields. I asked our team to fix that. Too much energy and work goes into growing food to waste it.” —FEDELE BAUCCIO, on the Imperfectly Delicious Produce program [see page 20]
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highlights | 2015
VOL 1
IN THIS ISSUE
08 01
From Fedele
20
FEDELE BAUCCIO
Bon Appétit and Compass Launch the Imperfectly Delicious Produce Program
Bits & Bites
Fighting food waste and helping farmers
Dreaming bigger
04
78
20
Nibbles about bacon-filled cupcakes, pizza making with scouts, and more
CLAIRE CUMMINGS
41
An Operator’s View Recruiting from within — and externally MICHAEL BAUCCIO
54
GE3’s New Stars These accounts are shining brightly
From the Fellows 08
Talking about Food
22
A global perspective on the food system
60
Events...in Brief
ALYSE FESTENSTEIN
69
Celebrating the Holidays
Reimagining the food machine
94
Thank You, Bon Appétit!
Updates on our Fork to Farm grant winners’ projects
MAISIE GANZLER
50 12
White House Summit Comes to Stanford GSB Feeding the President of the United States
SEA SLOAT
100 The Back Page 92
Living to eat — the right way
Together we’re Giant
AUTUMN RAUCHWERK
DANIEL SALK AND CARA BRECHLER
30
Openings Samsung, Porsche, and others join the growing Bon Appétit family
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bits & bites Lafayette Wins Hog Heaven Cupcake Competition
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upcakes are rich desserts, but with a cupcake competition named Hog Heaven, there’s even more decadence to wallow in. Since 2012, downtown historic Easton, PA, has been host to Bacon Fest at the Easton Farmers’ Market, America’s oldest continuous open-air market established in 1752. The fest is a grassroots, volunteer-driven event that features locally sourced food and crafts. This year’s festival hosted more than 50,000 guests over a two-day period and included more than 90 vendors selling bacon-inspired food and beverages.
Administrative Assistant Todd Lechleitner with Campus Executive Chef John Soder and Pastry Chef James Ungiran
The Bon Appétit team served their cupcakes to hundreds of fellow bacon lovers and three professional judges at the fest — and won! The judges took into consideration taste, use of ingredients, table presentation, and overall bacon-ness. The team is already thinking about how to participate in next year’s Bacon Fest. The winning apple-rosemary-bacon cupcake with maple-bacon cream cheese frosting
Lafayette College’s Bon Appétit team couldn’t pass up an opportunity to share their love of bacon! They baked up one of the 13 cupcakes guests got to sample at the festival’s Hog Heaven cupcake competition, which had to use bacon. Campus Executive Chef John Soder and Pastry Chef James Ungiran entered an apple-rosemary-bacon cupcake with maple-bacon cream cheese frosting featuring ingredients from local farms such as Scholl Orchards, Bethlehem Sausage Werke, Patterson Farms, and LaFarm (Lafayette College’s own community garden and farm).
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Submitted by Heather Hausman, Catering Director
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Oracle - Denver Cashier Turns Cook for a Day
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ormally Somsri Hightower is a cashier for Bon Appétit at Oracle - Denver’s Blue Sky Café, but on one special day recently, she put on a chef’s hat to give a special demonstration about the basics of Thai cooking for guests. Before moving to the United States, Somsri was chefowner of a restaurant in her native Thailand. She demonstrated how to prepare shrimp spring rolls and dipping sauce, tofu pad thai, and mung bean custard. Many guests came to learn and eat, and they asked for a second class, this one about curry. Guests got to see the depth of talent in Bon Appétit staff. Submitted by Phillip Byrne, Chef/Manager
Cashier Somsri Hightower in her usual uniform
THE APPLE (COOKIES) OF THEIR EYES: The Best Buy team in Richfield, MN, thanks their client’s events team with farmers’ market baskets of apple-shaped sugar-cookies accompanied with caramel butter cream for dipping. Everyone loves Pastry Chef Amy Williams’s creations. Submitted by Susan Davis, General Manager
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bits & bites FIGHTING WASTE IS AN ART: When an art student at Santa Fe University of Art and Design in Santa Fe, NM, chose café waste as a class project, she made the team at Bon Appétit very proud. Valeria Salazar, an international student, managed to even find a farm close to SFUAD that was previously unknown to Bon Appétit: Gaia Gardens, a nonprofit certified organic farm in Santa Fe that supplies food and seeds to local schools. Thanks to Valeria’s efforts, Gaia farmers now pick up as much as 400 pounds a week of the kitchen’s food prep scraps for compost and chicken feed! Gaia Gardens Founder Poki Piottin is pictured spreading the food scraps for the chickens to enjoy. Submitted by Melody Lambelet, General Manager
TEA AND OMEGA-3s AT ADOBE: Bon Appétit at Adobe in Lehi, UT, hosted a Nourish Your Mind and Body health fair for all employees. In addition to a tea tasting hosted by Salt Lake City’s Tea Grotto, guests could sample such nourishing finger foods as smoked salmon croustades with shallots, capers, crème fraîche, and chives; Thai chicken salad in lettuce cups; popcorn with either light sea salt or garlic and pepper; local fruits and vegetables; house-made granola bites; and spa water. Submitted by Terry Davies, Catering Manager
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Executive Chef Glenn Babcock shows the troop how to make pizza from scratch
Boy Scouts Earn Public Health Merit Badge at Regis University
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on Appétit at Regis University in Denver is as committed to the community at large as it is to Regis guests, faculty, and staff. Team members consider themselves a source for positive change and open dialogue about food and sustainability, so when asked to host local Boy Scouts for a kitchen tour and pizza making to help them earn their public health merit badge, the answer was an easy yes! Eight scouts and their parents came to Regis and learned the details of what goes into managing a school café, including the process and procedures that go into ensuring that what is being offered to guests is safe and of highest quality. It was the first time the public health badge was offered to the troop, and the boys were interested in what they learned about food safety, safety verifications, and foodborne illnesses. But their favorite part by far was making pizza from scratch. Executive Chef Glenn Babcock walked them through every step; then the boys got to eat what they made. “Thank you for serving and for educating others outside the walls of Regis,” said Regis Associate Dean Jamie Nash, who brought in the troop. “This truly brought out the heart of what our university is about.” And what Bon Appétit is about, too! Submitted by Letina Matheny, General Manager
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A Global Perspective on the Food System
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talking about food | maisie ganzler
I
am never going to be a global expert on the food system, but I do love globe-trotting and talking to local people about food. In recent years, I’ve been lucky enough to travel from South America to Southeast Asia, and like many of you would, I have sought out indigenous food experiences. Here’s some of what I’ve heard in my travels. I offer these tidbits as a look through the local peoples’ perspective, not as scientific facts. Some of what they shared may not actually be true, but the fact that they think it is can be interesting all by itself.
Chicken about chicken: As I snacked on buffalo curd with treacle (tasted like yogurt with honey) in Sri Lanka, my driver volunteered that they don’t serve chicken to their kids, especially young girls, because of “all the chemicals and drugs”in commercial poultry. I promise I hadn’t primed him with a lecture on antibiotics abuse or even told him what I do for a living — he just shared this. Passion for potatoes (left): Peruvians are incredibly proud of the
biodiversity offered in their country. I heard over and over again about the more than 4,000 colorful kinds of potatoes they grow as well as many, many types of corn — and quinoa, their current most profitable crop. I was told that the high price quinoa is fetching in the global marketplace is a double-edged sword. Farmers can no longer afford to keep quinoa to feed their families as it’s too tempting to sell this protein-rich, trendy seed. That means more money in their pockets, but less nutritious food on their tables. 2 0 1 5 Vo l u m e 1
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Super-local noodles: These noodles, destined for a dish called cao lau, are only made in Hoi An, Vietnam. Probably an offspring of the Japanese occupation or maybe of the Chinese traders, cao lau noodles are made from rice that is soaked in lye and water from local wells, which has a distinct mineral mixture due to the wells’ age and the region’s soil composition. Talk about terroir! A-peeling jobs: When I signed up to visit a shrimp farm in the Mekong Delta region of Vietnam, I was interested in learning about antibiotics use and stocking densities in ponds. What I hadn’t anticipated was the density of workers packed into the processing plant. Of course I knew labor is cheap in Vietnam, but I had no idea how manual all the processes would be. Armies of men and women, covered up from head to toe, stood in refrigerated room after refrigerated room sorting, steaming, peeling, and breading shrimp. (Funnily enough, a rep from a major meat processor was on the tour and was blown away at the lack of automation and how many hands were touching each shrimp. The Vietnamese rep was extremely proud of their machinery. Different perspectives.)
I asked the factory manager if they were cross-trained, and he looked at me like I had asked if they could stand on their heads. The idea of varying the work for ergonomics’ sake or to keep things interesting — or even to ensure all positions are always covered — seemed very foreign to him. What he did speak in great detail about was microbial testing and the likes and dislikes of the Dutch shrimp market versus the Japanese. Clearly he was more focused on his customers than his employees.
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Tea stands for tough work: These hardworking women in Sri Lanka make around 600 rupees a day for harvesting 20 kilos of tea, plus a bonus of 25 rupees for each additional kilo. When I was there, the exchange rate was 133 rupees to the dollar, so we’re talking less than $5 a day, and they work rain or shine. My trekking guide told me the pickers are Tamils, people originally from India brought in because the Sri Lankan people wouldn’t“do the work.” As you can imagine, that set off red flags for me and I wanted to learn more. But either the guide’s English wasn’t good enough or he didn’t want to talk about issues of racism or slavery. I was heartened when I visited the offices of Bio Foods, an Organic and Fair Trade tea and spice company, and heard one of the issues they’re addressing is racism through their model of “harmony from nature to culture,” balancing the needs of three distinct populations (Sinhalese, Tamils, and Muslims) as well as protecting the environment.
Street food courts: Food tours and cooking classes are popping
up everywhere. Not everyone is as comfortable as I am trying street food though. (Sugared soybeans over ice with some black algae cubes, anyone?) Catering to tourists who want to try a wide variety of local specialties, Hoi An’s premier restaurateur opened Ms. Vy’s Market and Cooking School. She says, “My idea was to provide an interactive experience where customers could gain a better understanding of the cooking culture in Vietnam. Everything here is made fresh to order — just like in the actual real market — except here our guests can really see how the ingredients and dishes are prepared.” I would add that in her establishment,
Ms Vy’s Market and Cooking School
guests also eat without fear of foodborne illness (not that I’ve ever gotten sick, and I’ve eaten a lot of street food). What I was really struck with was how much the Market looked like one of our cafés, with stations for soups and noodles, wraps, barbecued meats, and more — except we don’t have a station called “weird wonderful food” serving silkworm salad or guava leaf–wrapped pig ear.
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White House Summit Comes to Stanford GSB Submitted by Daniel Salk, General Manager, and Cara Brechler, Marketing Director
T
hey say a picture is worth a thousand words, but some pictures are truly priceless. At the White House Summit on Cybersecurity and Consumer Protection that convened at Stanford University in Stanford, CA, the Bon Appétit team at Stanford’s Graduate School of Business got to not only cater the event but also meet the president — at his request! President Barack Obama was so impressed by his meal that he personally requested the team to stick around so he could thank them individually.
Of course, the team was also seriously starstruck. Daniel exclaimed, “We take pride in providing excellent daily service, but let’s face it: This is the President of the United States!”
It was wonderful that all the team’s hard work was so appreciated. With only three days’ notice, heavy security, and challenges such as limited cooking space, utensils, and equipment, it had to be all hands on deck! Stanford GSB Executive Chef Jon Sodini, Catering Manager Ruby Aikman, and General Manager Daniel Salk enlisted Executive Chef Matthew Dark of VMware and Executive Chef Ryan Smith of eBay and Paypal for help. It was an honor; they knew the days would be long but the reward great! Jon and the culinary team’s menu was based upon the presidential team’s requests for beef with healthy vegetable sides and a light dessert: medallions of SunFed Ranch grass-fed beef tenderloin (or grilled portabello mushroom) with beluga lentil–brown rice pilaf, sautéed broccolini and Bloomsdale spinach, Full Belly Farm spring onions, and Riverdog Farm green garlic chimichurri sauce. Dessert consisted of fresh blueberries, blackberries, raspberries, strawberries, and blood-orange zest with a side of vanilla chantilly cream.
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Stanford GSB Sous Chef Luis Ayala, VMware Executive Chef Matthew Dark, and Stanford GSB Executive Chef Jon Sodini
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President Barack Obama with the starstruck Bon AppĂŠtit team at Stanford GSB
President Obama finished everything on his plate — one sign of a much-enjoyed meal
Grill Cook Arbel Mosqueda picking mint for the dessert
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Dominican University Hosts Iron Chef Mario Batali, Honors Farmers Submitted by Joseph DeBono, Executive Chef
O
n a sun-filled Saturday, hundreds of Northern Californians convened to see one of America’s best-known chefs, Mario Batali, in person and to celebrate the importance of American farmers. Invited by the Institute for Leadership Studies at Dominican University in San Rafael, CA, Mario talked about the significance that terroir has on food, protecting the soul of the food, and envisioning an Eataly in nearby San Francisco — although the full hour was also jam packed with his infectious sense of humor and questions from the audience. Mario’s book — called America—Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers — does contain recipes, but its message is really about the principles of susIt’s a [game] bird! General Manager Andrew Cvitanich, Culinary Supervisor Jon tainability and farmers’ roles in producing quality food. “I Eggling, Director of Catering Lauren Tooley, Executive Chef Joseph DeBono, want to taste food the way wind blows in Marin County. and Lead Cook Ryan Townsend point up at Mario’s command When I go somewhere, I want to eat food that lets me know where I am, like the dirt. [The] farmers near us are custodians of soil. If you want to know why a zucchini in my restaurant tastes so good, it’s because it took 10 minutes to get from the dirt to my place,” Mario said, adding he wanted to emphasize “the deliciousness of a local farm,” which “resonates with soil and water and wind, which is Northern California.” Before the lecture and book signing, guests were invited to a reception hosted by Bon Appétit and The Institute for Leadership Studies to meet Mario, see his orange Crocs and orange Sharpie (which match his strawberry blonde hair), and enjoy a regionally inspired menu. Upon walking into the reception area, guests were treated to wines from new Locally Crafted vendor Unti Vineyards of Healdsburg, CA. The flavors of other Farm to Fork partners were on full display. Wood-fired pizzas featured king trumpets from Gourmet Mushroom Farms an hour away. SunFed Ranch short ribs were tossed to order with goat cheese and arugula ravioli. Frog Hollow Farm poached pears highlighted Bakery 350 Executive Pastry Chef Ian Farrell’s tart topped with whipped crème fraîche and pomegranate seeds. Mario received a surprise — a visit from Bon Appétit Director of Specialty Culinary Programs Jim Dodge, whom Mario had first met back in the food and wine circles in San Francisco many decades earlier. Jim surprised Mario while he was pre-signing books in a private room and accompanied him to the main event. They had a good laugh together and enjoyed catching up and posing for some group photos with the rest of the starstruck team.
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Executive Chef Joseph DeBono and Line Cook Jonathan Pineda working the wood-fired pizza oven
RIGHT:
Richard Stone, Dominican trustee; Dr. Denise Lucy, executive director of The Institute for Leadership Studies; and Jim Dodge, Bon AppĂŠtit director of specialty culinary programs
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Bon Appétit’s First Education Account, Santa Catalina, Gets a Refresh Submitted by Suzanne Peterson, General Manager
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ongtime relationships are some of Bon Appétit’s most treasured assets, and Santa Catalina School in Monterey, CA, is the prime example. Head of School Sister Claire Barone first met Michael Bauccio in 1975 while he was working for Saga, the school’s food service provider at the time. When Michael left Saga to join Bon Appétit cofounders Fedele Bauccio and Ernie Collins as COO, they persuaded Sister Claire to join them. Santa Catalina School was Bon Appétit’s first education account — and 25 years later, the relationship is as strong as ever.
The community is very familiar with the great food and atmosphere at the school; it’s known around town as the place to eat. A local mother of one of the kids stopped General Manager Suzanne Peterson in town recently to say, “I heard you have a new chef [Executive Chef James Richmond] and that he is pretty fantastic. How can that be? Your food is incredible already!” Never ones to rest on their laurels, the Bon Appétit team wanted to continue spoiling their guests with a café refresh. The dining hall is now decked out with beautiful new buffet tables custom made with repurposed wood and metal by Sacramento craftsman Mike Whisten. The servery also received a great face-lift, with reclaimed wood paneling, a fresh coat of paint, new sneeze guards, and bright, eye-catching scales. After the revelation, comments varied from “wow” and “amazing” to “beautiful and classy, just like our campus!” The team is proud of the refresh, the kids, and the longtime relationship with Santa Catalina.
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COO Michael Bauccio with Head of School Sister Claire Barone
Dinner Chef Mario Mabalot with Executive Chef James Richmond
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George Fox University Introduces Nutrition Matters Initiative Submitted by Wendy Meinhardt, Catering Manager
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on Appétit teams try to highlight how food impacts health on a daily basis, but a university grant to promote this connection outside of dining is an incredible opportunity. Thanks to a generous grant from Bob and Charlee Moore of Bob’s Red Mill, George Fox University in Newberg, OR, has launched a whole new program called the Nutrition Matters Initiative. The grant will be used to help realize the goal of being known as the premier university for academic preparation in health care professions, as well as outcomes of good health for the students. Bon Appétit will also have a major role in promoting even healthier options to the students. Bob’s Red Mill is the leading miller of diverse whole-grain foods nationwide and its products are already widely used in the George Fox kitchen, but the students will be made more aware of how to incorporate healthier choices into their eating habits. Although the company was always known as a great place to work, Bob Moore began transferring company ownership to employees in 2010. Lori Sobelson, the company’s director of community outreach, is a George Fox graduate, so she understood the intersection of the values of Bob’s Red Mill and the university.
A harvest table for the thank-you lunch
The initiative kicked off with a big campus celebration that introduced Bob to the students. He gave a fascinating talk on his success. “When you’re in business, there are two doors you can walk through,” he said. “You can walk through the door where you treat the customer like your guest, operating by the rule that the customer is always right, or you can be cutthroat. The first door is the door of kindness. That’s the one I decided to walk through.” Bob’s inspiring talk was followed by a thank-you lunch put together by Bon Appétit staff, which of course showcased whole grains. Guests enjoyed wild Pacific salmon with lemon beurre blanc; grilled chicken breast with roasted heirloom tomato cruda; multigrain pilaf; a salad of adzuki beans, quinoa, and corn with honey-lime vinaigrette; and much more. The true honor, though, was the chance to help with the grant and Bob’s visit.
Bob Moore of Bob’s Red Mill and Lori Sobelson, the company’s director of community outreach and George Fox alumna
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Italy Comes to Utah Accounts for Pizza Training Submitted by Alban Newton, General Manager
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he Bon Appétit Star Chefs program brings in outside culinary talent, but a less-well-known informal program lets star in-house talent circulate on Bon Appétit campuses. So when Utah accounts Vivint (Lindon) and Westminster College (Salt Lake City) had the chance to host OC6 and OC8 Chef/Manager Giuseppe Randazzo for a chefs’ training, they jumped on the chance. Born in Italy, Giuseppe has been professionally making pizza since his teens, and he now heads up the pizza program at the two corporate cafés in Chandler, AZ. Giuseppe joined Bon Appétit as a pizza cook in 2010. Over the years, he’s developed the Ocotillo Café pizza program with Executive Chef Frank Keenan and has led cooking classes for guests of Ocotillo Café with much success. He came to Utah to share his expertise and help create an authentic Italian-style pizza program for Vivint and Westminster. Giuseppe came in and worked with the Utah teams from start to finish. Even a special dough recipe was customized to work with the high altitudes of Utah (4,500 feet above sea level). He tried a few different types of yeast (fresh and dry) to determine which would produce the best raft. Testing favored the dry. After perfecting the dough, Giuseppe taught the Utah staff how to pull fresh mozzarella, make zeppoles (Italian doughnuts), and prepare so many other Italian savory delights: pepperoni garlic knots, spinach- and kale-stuffed pinwheels, calzones, open-faced calzones, stromboli, focaccia, and more. Prior to Giuseppe’s visit, Vivint was offering pizza at the Lindon Café three days per week. After launching the new program, guest response was immediate. Sales increased 65 percent the first day and more than doubled the next day! Guests were very impressed by the pizza stations, and modified versions will launch at Vivint’s Lehi and Provo locations as well. This was a very positive and successful effort, and it proved that Giuseppe’s knowledge can be applied to yet more accounts who are lucky enough to host him.
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Chef/Manager Giuseppe Randazzo, Executive Chef David Dexter, Sous Chef Aldric Seeyouma, and Pizza Chef Bradley Doran
Vivint Executive Chef David Dexter behind a mountain of zeppoles
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Team Bon Appétit Raises Funds for Homeboy Industries Submitted by Beth Drumlake, Controller
Southern California Bon Appétiters coming together to support Homeboy Industries
I
t usually takes effort to motivate people to walk in Los Angeles, let alone uphill in downtown at 8 a.m. on a Saturday. However, a group of Bon Appétit employees from ABC Riverside Café, Circle 7 Café, Vanguard University, and the Bon Appétit regional office in Anaheim, CA, were happy to take on the challenge when invited to do so by their Farm to Fork vendor Homeboy Industries, which was participating in the Every Angeleno Counts 5K Run/Walk — a combined effort of more than 2,000 participants.
Homeboy Industries is a renowned gang intervention, rehabilitation, and reentry program. It strives to assist previously incarcerated men and women who are seeking guidance, support, and job-training opportunities. Homeboy Industries’ bakery program has become very well known in Los Angeles. The bread and bakery items are served daily in many Southern California Bon Appétit cafés, and the Bon Appétit group has become big fans of Homeboy’s message that every life has purpose and everyone counts. This year’s Bon Appétit participants included Regional Vice President Cary Wheeland (and his wife, Deb), District Manager Lori Flashner, Regional Marketing Director Kari Menslage, IT Field Support Manager Mario Perera, Regional Controller Samina Siddiqi, Vanguard University Assistant General Manager Jeremy Glennon (and his friend Alicia), Controller Beth Drumlake (and her husband, Daniel), the Callaway family (Beth’s relatives), and Circle 7 Café Prep/Utility Cook Bryan Roland. The event raised more than $66,000 through registration fees from participants alone. Everyone had a great time, and they hope to recruit even more colleagues for next year. 2 0 1 5 Vo l u m e 1
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Bon Appétit and Compass Launch the Imperfectly Delicious Produce Program Submitted by Claire Cummings, Waste Specialist
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illions of tons of perfectly edible, wholesome fruits and vegetables get wasted in America every year because their size, shape, or color don’t exactly match the food industry’s stringent cosmetic standards. Some are left in the fields to rot or get disked under, or they’re rejected later during processing. But as we in the restaurant business know, when you’re slicing, dicing, chopping, and cooking, flavor matters a lot more than looks.
Rescuing crooked carrots is not as simple as telling farmers, “Send us your ugly vegetables!” To set up Imperfectly Delicious Produce, Christine and Claire donned hairnets to visit the fields and processing facilities of big and small growers (including Church Brothers in California and Ralph’s Greenhouse in Washington). They stopped to nibble on Cascadia greens (the inner leaves of romaine) and loose broccoli florets and ask about their fate. They visited aggregators such as LA & SF Specialty in Los Angeles and San Francisco and Charlie’s Produce in Seattle to discuss how to To fight food waste and support local farmers, Bon Appétit hack their existing ordering platforms in order to add a section Management Company and our parent for limited, time-sensitive purchases company, Compass Group USA, have of imperfect produce. They worked together launched a groundbreaking out a common lexicon that farmers program, Imperfectly Delicious and distributors would use to catalog For links to these stories, visit bit.ly/IDPnews. Produce, to rescue and incorporate the flaws, so that the chefs would • No Love for Ugly Food: Rescuing these fruits and vegetables into know exactly what they were getting. Imperfect Vegetables (VIDEO) recipes served in our collective thou— Bloomberg TV sands of kitchens. From the chefs’ perspective, the pro• Think Nobody Wants To Buy Ugly gram has worked well. Bon Appétit Fruits and Veggies? Think Again It started back in May 2014, when Executive Chef Joseph DeBono uses — NPR Bon Appétit Waste Specialist Claire Imperfectly Delicious Granny Smith • Imperfectly Delicious Produce: Cummings and Christine Seitz, vice apples to make apple chutney for a A New Outlet for Ugly but Good president of culinary for Compass spice-rubbed pork loin, to use in salads, Produce — San Francisco Chronicle Group USA Business Excellence, and to make toasted cinnamon-andbegan working with operators at locaapple compote for crêpes at tions in California and Washington Dominican University of California state on the pilot program before taking it to Pennsylvania. in San Rafael. He also offers them as whole hand fruit at the Claire and Christine are now rolling it out in Oregon and fresh-fruit market cart.“Our students get that ‘beauty is only the Washington, DC/Maryland areas, with more areas in skin deep,’ and they appreciate that we are trying to decrease the pipeline. our carbon footprint as well as support local farmers,” says Joe, who has also used Imperfectly Delicious broccoli “fines” Bon Appétit has long fought food waste as part of its Low (small florets; see photo at right) from Church Brothers in Carbon Diet initiative — decomposing food in landfills stir-fry and broccoli-cheddar soup; mushrooms from emits methane, a powerful greenhouse gas — and supported Premier Mushroom Farms for soups and quesadillas; and local farms through its Farm to Fork and other targeted Coke Farms butternut squash, where obviously skin doesn’t purchasing programs. Compass Group USA is likewise matter. committed to driving new culinary approaches for healthy, delicious, and sustainable food. On the corporate side, Executive Chef Matt Dark has diced Imperfectly Delicious portabello mushroom stems for “When I visited a large farm during harvest, I couldn’t believe duxelles with fresh herbs, shallots, and brandy, used to stuff how much produce was being left in the fields,” said Bon center-cut pork loins along with Bloomsdale spinach for Appétit CEO Fedele Bauccio. “I asked our team to fix that. VMware guests. Too much energy and work goes into growing food to waste it.”
IDP in the News
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Undersized leeks that went into a creamy turnip soup at Bon Appétit’s TASTE Restaurant in Seattle
Bon Appétit Waste Specialist Claire Cummings at a California processing facility, looking at products that could be rescued for the Imperfectly Delicious program
And Craig Hetherington, Bon Appétit executive chef at TASTE Restaurant at the Seattle Art Museum, says that he has trouble even telling what was supposed to be “wrong” with the Imperfectly Delicious Produce he’s ordered.“Maybe the leeks were big or small or the potatoes were a little weird, but they were still all high quality,” says Craig. “Right now IDP is accounting for maybe 10 percent of our produce usage. I would happily buy more and look forward to being able to do so as the weather gets better. It’s great to get a deal on good produce and do something good for the farmers and the Earth at the same time.”
When heads of broccoli are broken into retail-sized bags, these small florets often fall off and are thrown away
How to Get Imperfectly Delicious Produce If you’re buying produce through LA & SF Specialty, Charlie's, and Ambrogi, you can look for items labeled IDP on your order guides. We are in the process of rolling out IDP with Duck and Keany, so stay tuned for more information on when products become available; if you have any questions, contact Danielle Tinari (Danielle.Tinari @cafebonappetit.com). The Waste Reduction page on the Bon Appétit extranet has more information about the IDP program, including a one-pager and a PowerPoint training.
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from the fellows | alyse festenstein, midwest fellow
bon appetit foundation
fork to farm grant projects move from dreams to reality
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his past fall, in honor of the 15th anniversary of Bon Appétit’s Farm to Fork program, we gave away $50,000 worth of grants to local farmers, fishermen, and foodcrafters across the country to help them grow their businesses. The 10 “Fork to Farm” grant recipients were selected from 25 finalists by our guests and teams on Eat Local Challenge Day, held at all our locations, with more than 26,000 people casting votes.
Six months later, the projects are taking shape and already having a real impact on these small farms and food businesses. I was fortunate enough to have been involved in the grant program from its early beginnings as just an idea to the final act of putting ten $5,000 checks in the mail. The process was fun, but nothing has compared to receiving the following project updates from our 10 recipients. Showing just how resourceful small farms and businesses can be, several of them got creative and managed to stretch the money even farther than we imagined to achieve their dream. From Locals Seafood’s DIY refrigeration unit to Black Mesa Ranch’s expanded solar array for its 100 percent off-the-grid goat cheese business, our partners have wowed us with how far $5,000 can take a bootstrapped business. A few of the projects had not been started as Bravo was being put together, due to the season. We’ve been posting updates on our blog and will share those there when they come in (bamco.com/news/blog).
Red Fire Farm, Montague, MA
Certified Organic growers Ryan and Sarah Voiland have dreamed of expanding their root crop storage capacity for years now, and the Fork to Farm grant allowed them to build an additional 16-pallet storage facility and install a pallet-sized trap door and electric lift to make root transport more efficient. They still plan to build a loading dock deck around the storage chambers, but that’s on hold until spring brings better weather. Red Fire Farm’s newly constructed storage facilities 22 | BRAVO
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New Creation Farm, Chardon, OH
Despite winter weather slowing down progress on their historic barn restoration, the Boehnlein family has already added the new barn overhang to create a space for farm visitors and school tours to congregate. Kristen reports they are already booking school classroom farm tours and are excited to use the new space. After the snow melts, they plan to continue barn renovations and add room to process vegetable oil for farm vehicles and store machinery.
New Creation Farm’s new barn overhang
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Black Mesa Ranch, Snowflake, AZ
The 100 percent off-grid Nubian goat dairy in northern Arizona has completed a two-phase project to ramp up agedcheese production. Owner David Heiniger purchased a new commercial refrigeration unit to use as a cheese-aging “cave” and installed a new solar array to power the refrigeration unit. With solar panel costs at historic lows, they were able to install more panels than they needed right now, which will help with any future expansion. David says he’s thankful for Bon Appétit’s help, which let him do “such a comprehensive and forward-thinking job.”
Installing new solar panels at Black Mesa Ranch
Campus Community Farm at St. Mary’s College of Maryland, St. Mary’s City, MD
After visiting local farms to research hoop house options, the student campus farm coordinators decided a greenhouse would actually be more appropriate for their seed-starting needs. The students chose an 8-by-12-foot greenhouse in a style that echoes the wooden frame houses in historic St. Mary’s City, and they reached out to campus groups such as the Habitat for Humanity chapter for assistance on the construction phase. Campus Community Farm Advisor Kate Chandler says, “The whole campus knows about this greenhouse because of the voting last October, and we are not the only ones excited about it!” In late January, they poured the foundation for the greenhouse and dug trenches for water and electricity. The greenhouse should be completed and germinating seeds for spring planting by the time you read this.
St. Mary’s College of Maryland students with the new structure
Horse Listeners Orchard, Ellington, CT
Farmer Matt Couzens finished constructing his new seasonextending hoop house for his Connecticut orchard, which will help him meet the“ever-increasing demand for vegetables during the winter.” By January, Matt had already harvested and delivered kale and other hearty winter greens to the Bon Appétit team at the University of St. Joseph.
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Flying Fish Company, Portland, OR Garden Treasures Organic Farm, Arlington, WA
Garden Treasures has been waiting to construct and outfit 10 large old greenhouses they acquired from retiring farmers in Oregon, but finding the extra funding has been an obstacle. While the Bon Appétit grant will be a big help with those expenses, owner Mark Lovejoy is still working on sourcing the materials needed and hopes to have construction under way soon.
Owner Lyf Gildersleeve calls his newly purchased commercial vacuum-packing machine “a beauty” and reports that it can package Flying Fish’s sustainable, Oregon coast–sourced seafood twice as fast as the previous method. Hours in the day always seem to be in short supply for small businesses, so we’re glad to hear Flying Fish Company is saving “tons of time” thanks to the grant!
Open Hands Farm, Northfield, MN
Erin Johnson and Ben Doherty have long dreamed of increased root crop storage capacity to provide customers with local produce even when there’s snow on the ground in Northfield, MN. The Certified Organic fruit and vegetable farm had plans to begin construction on their root crop storage facility in November, but cold weather prevented them from pouring the concrete. They placed orders for some of the root crop packing and washing equipment, which they are buying used, and look forward to getting the storage facility started in April. Ben and Erin say they are excited “for the new phase the farm is entering and grateful for the help and commitment of the community it will help us better serve.”
Open Space Meats, Newman, CA
To begin the cattle ranch’s new high-intensity, rotational grazing program, owner Seth Nitzchke installed new fence posts and the high-tensile electric fence that will make up the boundary fence for the pasture. In addition, he’s dug out a pond and installed water troughs in the new pasture for the cattle. Next on the to-do list: installing the mobile interior fencing to create the rotational pattern.
Flying Fish owner Lyf Gildersleeve with the Hummer, his newly purchased commercial vacuum-packing machine
Locals Seafood, Raleigh, NC
Co-owners Ryan Speckman and Lin Peterson’s initial plan was to put the grant money toward a down payment on another refrigerated vehicle or a walk-in cooler to store the daily catch from North Carolina fishermen. Instead, Ryan did some research on cheaper DIY solutions for a walk-in and decided to use the funds to purchase the materials and build the cooler himself with help from his father. Materials cost a total of $8,000, so “the grant made a significant difference in our ability to afford the project,” Ryan said.
Locals Seafood co-owner Ryan Speckman with his DIY walk-in cooler
A new pond and electric fencing for pasture rotation at Open Space Meats
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Preserving Flavor and Memories at Colorado College Submitted by Alyse Festenstein, Midwest Fellow
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riny, crunchy, sweet, and acidic, pickled vegetables are like little explosions of flavor. For many people, a passion for pickles goes beyond taste — it’s rooted in childhood memories of the local deli stocked with kosher dills, or a grandmother’s preserved harvest.
During a recent trip to Colorado College in Colorado Springs, Midwest Fellow Alyse Festenstein met chefs, students, and college staff who appreciate pickles and preserves just as much as she does. Novices to seasoned canners came together for Executive Chef Ed Clark and Sous Chef Jackie Lovecchio’s first food preservation class, and everyone had some memory about pickled and preserved foods. Jackie shared her story growing up in an Italian family where her mother’s pickles were never complete without a little (or a lot) of garlic. Another participant reminisced about the comforting sound of the popping of lids when her mother was making a big batch of pickles in the kitchen.
Filling their canning jars with apple preserves
The only gripe shared was about pickled bananas. A word to the wise: Overripe bananas are best baked, not pickled (however, do consider guineos en escabeche, a Puerto Rican condiment of pickled green bananas). After swapping stories, the group dove into the hands-on portion of the class. Ed showed the group how to make and can apple preserves, or as he affectionately calls it,“apple love.” Before the students arrived, he put a big pot of Mesa Winds Farm apples on the stove and cooked them down for a few hours. These local apples had a little pest damage that made them unsuitable for serving whole, but they could be saved from the compost bin with just a little slicing and dicing. They sampled the jam in a savory preparation, on a baguette with brie, and then for a sweeter version, over vanilla ice cream with house-made salted caramel sauce. Ed walked the group through the proper canning procedure for the preserves — washing and sanitizing the jars, attaching the lid, cooling, and creating a vacuum seal — and then each participant filled their own jar to take home. If they didn’t achieve a good seal, Ed cautioned everyone to keep the preserves in the fridge and “not try to be cowboys.”
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Sous Chef Jackie Lovecchio makes a sample batch of pickles
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The food preservation class with Executive Chef Ed Clark and Sous Chef Jackie Lovecchio
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The adventures in food preservation continued on as Jackie prepared the brine for pickled vegetables. She introduced everyone to the fall bounty ready to be pickled: Venetucci Farm jalapeños and lemon cucumbers harvested just miles from campus, beets, onions, garlic, cauliflower, and even hard-boiled eggs. Jackie reminded them there are no wrong answers when filling up their jars (well, maybe except for ripe bananas). Everyone has different tastes — from her love of garlic to Alyse’s affinity for all things dill. Taking her advice to heart, everyone mixed and matched the ingredients to create their own kaleidoscope of colors and flavors. The students left class with armloads of pickles and preserves, sure to be the envy of all of their friends and roommates. Not only will they enjoy local flavors throughout the winter months, they have the skills and knowledge to create new memories for years to come.
Students and staff created their own combinations of items to pickle including this jar of beets, eggs, garlic, jalapeños, and onions
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Lewis & Clark College Hosts Bill Nye for Science and a Local Meal Submitted by Mac Lary, General Manager
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nderstand energy, and you can change the world,” Bill Nye, aka The Science Guy, always says. Bill gave a sold-out lecture for the students of Lewis & Clark College in Portland, OR, touching on his early history, the importance of science education, and how to use science knowledge to change the world. Bill has worked to make science entertaining and accessible for most of his life. He initially discovered a talent for tutoring in high school, and he spent afternoons and summers demystifying math for his fellow students. Bill just released his seventh book, Undeniable: Evolution and the Science of Creation, and he’s working on his next, about energy. Bill Nye The Science Guy
After the event, Bon Appétit catered a reception and dinner for Bill, College President Barry Glassner, Dean of Students Anna Gonzalez, a host of college VIPs, and some lucky students. Executive Chef Scott Clagett worked with his team of Sous Chefs Ethan Davidsohn and Derek Webb and Pastry Chef Katharine Zacher, in collaboration with Executive Assistant to the Dean of Students Tamara Ko, to create a wonderful locally sourced menu.
Reception Menu The Beautiful Pig Charcuterie Board | with artisanal cheese, pickled vegetables, fruit, olives, Mama Lil’s peppers, cornichons, crackers, and baguette Albacore Tuna Tartare Cone | with wasabi-lime cream, pickled ginger, and daikon Tapioca and Manchego Fritters | with tomato-orange marmalade Reister Farms Lamb, Olive, and Roasted Pepper Skewer | with raita
Dinner Menu Black Mission Fig Salad | with arugula, shaved apple, Ancient Heritage Hannah cheese, hazelnuts, and moscatel vinaigrette Sautéed Laney Farms Pasture-Raised Chicken Breast | with leg confit Grilled Oregon King Salmon Vegan Grilled Stuffed Zenger Farms Leeks | with red wine–braised lentils, served with upland cress, celery root–apple puree, chanterelle mushrooms, and roasted heirloom carrots Study in Chocolate | featuring baked chocolate mousse, white chocolate hazelnut meringue, and milk chocolate cremieux
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Semester of Food History and Education Culminates in Cultural Event at Duke University Submitted by Michael Brownlee, Director of Residential Dining
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ood can be a terrific window into learning about different cultures, and the team at Duke Dining in Durham, NC, was pleased to host an event that helped students do just that. They transformed the Marketplace on Duke’s East Campus into a culinary classroom by partnering with a semester-long Humanities Writ Large program called “Subnature and Culinary Culture.” The program casts a spotlight on reclaimed or “subnatured” food sources, those that have fallen out of mainstream use due to shifting cultural norms. Through informative displays, guest speakers, hands-on exhibits, pop-up mini-lectures throughout the evening, and culinary treasures, each guest was wowed with a truly fascinating and unique experience. Before guests even entered the building, they enjoyed a traditional outdoor, heritage-pig roast of pork smoked on-site by local celebrity pitmaster Ed Mitchell. A few steps away, an exhibit tent for the North Carolina Museum of Natural History hosted famed naturalist Wildman Steve Brill, who discussed foraging and showcased edible items found in the Duke Forest, and Tom Parker, a visiting scholar from Vassar College who offered samples from a traditional smokehouse, plus live insects! The traditional smokehouse was an exhibit unto itself, created so that guests could consider the specific role of smoke in historical and contemporary culture and economy of Southern comestibles. Upon entering the café, guests were offered hot calas (Creole rice fritters) accompanied by the sounds of live street food callers. Guests gravitated to the traditional Senegalese dishes prepared with the assistance of University of Pennsylvania Sous Chef Fatou Wilson and Cook Mouhamed Mboup. Many were surprised to learn what once connected this cuisine to the region: many Senegalese recipes and ingredients traveled to the Carolinas in the 17th and 18th centuries as part of the slave trade. The dining rooms had four specific areas of focus: The “Offal” café’s delicacies were created with a snout-to-tail whole-animal approach — another once-mainstream tradition that is coming back into favor. Moving into a focus on terroir, the historical factors that give a food a “taste of place,” the “Stinky Good” café offered samples of traditional caveaged cheeses from the Blue Ridge Mountains of North
Carolina and from Europe, while a third area offered an assortment of charcuterie, each with its own distinct flavor and history. Lastly, “Café Insectica” served up waxworms, mealworms, and crickets as they are prepared in different customary ways in other countries to show how cultural traditions shape what we’re willing to eat. The students were challenged not to be shocked that they were eating an insect, but to think about why they would be shocked. The Subnature event was warmly welcomed by the Duke community for its truly unique experience of merging education and palate. All who attended walked away enriched by this very different mode of culinary education.
UPenn Sous Chef Fatou Wilson and Duke Dining Lead Production Worker Cynthia Dantzler prepare traditional Senegalese cuisine
Duke Dining Lead Food Service Worker Brenda Young offers samplings of chitlins
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Please welcome these many new additions to the Bon Appétit family.
The Bon Appétit at Samsung team
New Samsung Café Showcases Korean and Other International Delights
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ave you heard of banchan or kimchi jjigae? Both are Korean specialties that Executive Chef Nicolai Tuban is serving at the new Samsung Café in Mountain View, CA, along with housebrined pork chops and freshly pressed juices and smoothies. Since its January opening, the café has been a huge hit, especially its Korean station, which is filled every day with delicious dishes such as bulgogi (grilled marinated beef) and soy-marinated eggplant. Guests love to create the complete Korean lunch of soft tofu soup, bulgogi, rice, and banchan (assorted chilled side dishes) topped with gojuchang (fermented red chili paste), sesame oil, sliced raw garlic, and lettuce leaves from the condiments bar. In addition to Korean, the café has tantalizing international and chef’s table stations, each highlighting seasonal produce with dishes such as turkey mole, lamb kofta, roasted Brussels sprouts with dried figs, and coffee-rubbed tri-tip. The café and nearby coffee shop are full of light that complements the clean design of cream tile and chrome accents juxtaposed with vibrant green, peach, and robin’s egg blue furniture. Community-style tables for eight to ten people allow guests to interact with their colleagues and befriend new ones. Guests seem delighted with both the food and the atmosphere. Submitted by Janine Beydoun, Regional Marketing Manager
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Line Cook Nathaniel Miles serving the banchan at the Korean station
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One Porsche Drive in Atlanta
Main level atrium
Heritage classic museum
Bon Appétit Starts the Engines on First Porsche Location
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he name Porsche is synonymous with luxury, so it was a high honor when the company chose to partner with Bon Appétit after a very competitive proposal process for its new corporate headquarters in Atlanta. One Porsche Drive is a complex adjacent to the Atlanta airport. The sleek, modern, and innovative home for Porsche employees offers not just corporate offices and an employee café, but also a technical service and training center, a conference center, and a museum. A 1.6-mile test track and handling road course enables customers to get to know the cars. Within the expansive complex, Bon Appétit will service the employee café and break rooms, as well as the Carrera Café and the fine-dining restaurant 356, which are still rolling out. Before the corporate café’s 650-employee inaugural opening bash in early 2015, Porsche employees were introduced to the creativity of Bon Appétit chefs at a holiday reception. Guests entered on a red carpet to an assortment of passed hors d’oeuvres such as roasted new potatoes with caviar, crème fraîche, and chives; pork belly lollipops with compressed plum and lemon thyme; and wild mushroom and Gruyère tartlets. During the reception, guests could socialize and explore the new facility while nibbling on local cheese, charcuterie, and meats as well as seasonal finfish ceviche and a unique artisan pretzel display. The
thoughtfully constructed entrée menu nodded toward Southern hospitality with artichoke salad with figs, smoked corn–stuffed peppers, grilled shrimp and grits, and sliced beef tenderloin. At the close of the event, guests were ushered to the lower-level gallery for an after-party that included dancing and more food — limoncello panna cotta, tiramisu trifles, specialty cotton candy, and assorted mini pies. After such a lavish event, the opening on the following Wednesday for the Porsche employee café, known as the Porsche Casino, had a tough act to follow. But under the direction of visiting District Manager Bryan Bruin and an opening team that included folks on loan from the Art Institute of Chicago and Cleveland Museum of Art, it kicked off to a great success. The Porsche Casino has quickly become a staff favorite, receiving rave reviews daily for creativity, expertise, and customer service. Chef/Manager Justin Netto, new to Bon Appétit, has quickly adapted and brought his dynamic and infused-flavors to the station menus. Breakfast favorites include crepes with fig jam and cream cheese and pain perdu with stewed-fruit compote. Lunch visitors have raved about the Korean bulgogi with hot peppers, porchetta sandwich, and stoneroasted trout. With such a great start, Bon Appétit and Porsche employees can’t wait for the next phase. Submitted Olivia Miller, Project Coordinator
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New Café for Roche Adds 33rd State to Bon Appétit Map
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hanks to a new partnership with Roche, Bon Appétit is now doing business in South Carolina — Florence, to be specific. Roche Carolina is a division of Roche Pharmaceuticals, the parent company of Genentech, which enjoys Bon Appétit food service as well in South San Francisco and other locations. The newest “pharm” fresh café opened with the support of an amazing opening team and several brand-new Bon Appétiters. Roche management has been thrilled with the transformation, and the company has been an incredible partner. Chef/Manager Chris Harris and Sous Chef Adams Hayne have built a strong team that has been praised not only for raising the bar on the culinary program, but also for having outstanding customer service. The Roche staff and contractors love Bon Appétit’s authentic, local, from-scratch approach to food and the addition of a new made-to-order concept called Piadina’s. This platform offers premium ingredients on artisan bread or house-made flatbreads. For those on the run, there’s a great express area with fresh-made portable fare and a small mercantile to tempt the brown-baggers. The soups are so delicious and popular that they’re now sold by the quart! The café’s new grill and char station and new mixer, steam kettle, and smallwares help uphold the company’s GE3 standards and keep the culinary creativity shining. Submitted by Dave Viveralli, Regional Marketing Director
Bon Appétit CEO Fedele Bauccio and Roche Carolina President Jami DebrangoPalumbo holding the scissors at the ribbon-cutting ceremony 32 | BRAVO
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Reinsurance Group of America Joins Growing List of Accounts
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xcitement was in the air for the opening of the new headquarters for Reinsurance Group of America (RGA) in Chesterfield, MO, when employees got their very own café for the first time. Purchased by MetLife in 2008, RGA is a big player in the global business of reinsurance — essentially providing insurance to life insurance companies. Bon Appétit talent from across the region came together to get the café open, and it has been met with very positive comments from day one.
Thomas Dixon, café manager; David Murphy, central region operations manager; and Robert Long, RGA vice president of facilities and operations
Guests are enjoying a taqueria, which includes the café’s most popular item, a smothered burrito; a grill featuring Rain Crow Ranch grass-fed beef burgers; Neapolitan-style pizzas out of the Woodstone oven; a salad bar featuring Executive Chef Stephen Shook’s signature chipotle vinaigrette; a global station; and the signature RGA sandwich, with “roast” local beef, smoked “Gouda,” and “arugula.” Guests have been thrilled with the results, as reflected in the following comments submitted via the café website. “Keep up the great work! I love the local sourcing and from scratch mentality. Everything I’ve eaten has been delicious (most recently the breakfast quesadilla). The staff are incredibly friendly and fun,” wrote RGA employee Becca Williams, while Amy Friedman said, “I have been enjoying the café and especially like that there is a salad bar with a range of greens.” Food that’s both delicious and healthful — is there any better kind of life insurance? Submitted by Bob Johndrow, Regional Marketing Director
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Portland Bon Appétit Teams Come Together for James Beard Public Market Dinner Submitted by Bonnie Powell, Director of Communications
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ooking and serving a multicourse dinner for a couple hundred people in a space without a kitchen is quite a challenge. How about if those hundreds of people include the CEO of your company and most of the fooderati of Portland, OR, who’ve paid top dollar as part of a fundraiser for the James Beard Public Market (named for “the father of American cooking”), as well as keynote speaker Mark Bittman, a multiple James Beard Award-winning cookbook author and New York Times columnist? High stakes indeed — but a feat that Bon Appétiters from all around Portland magically pulled off without anyone ever guessing how hard it was!
and create programming for a state-of-the-art teaching and demonstration kitchen and event space. Bon Appétit CEO Fedele Bauccio is very excited about this opportunity “to further extend our outreach and education efforts on behalf of healthy, local, real food in the greater Portland community,” and was pleased to be able to introduce Mark — also a longtime supporter of the market — and offer copies of his latest book, How to Cook Everything Fast, to all the guests.
The family-style menu for the event was created by Greg Higgins, chef-owner of Higgins Restaurant & Bar, from adaptations of Mark’s recipes — all incorporating seasonal Oregon bounty and paired with a Bon Appétit’s ties to the event, Some of the Gather & Taste culinary dream team (left to right): Jeff regional wine. District Managers called Gather & Taste, extend Rott, Northwest regional operations support manager; Wes Boese, Joanne Diehl and Marc chef/manager at Mentor Graphics; Scott Clagett, executive chef at much deeper than just donating Lewis & Clark College; Fedele Bauccio, Bon Appétit CEO; James Marelich marshaled dozens of Green, executive chef at University of Portland; Jenny Nguyen, the dinner. The company has executive Bon Appétiters from Lewis & chef at Reed College; James Hafford, hourly chef at Clark College, Reed College, partnered with the James Beard University of Portland; Walter Von, executive chef at Friendsview Manor; and Derek Webb, sous chef at Lewis & Clark Oregon Museum of Science Public Market, a 501(c)(3) nonand Industry (OMSI), University of Portland, and other area profit organization working to develop a year-round public accounts to deliver beautifully plated food from tents set up market on the waterfront of Beard’s birthplace, to develop
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LEFT TO RIGHT: The Bon Appétit team transformed a cavernous space into an elegant dinner venue
Bon Appétit CEO Fedele Bauccio, New York Times columnist Mark Bittman, and the James Beard Public Market Executive Director Ron Paul Fennel spice-rubbed Chinook with charred cauliflower salad Warm kale salad The Bon Appétit team preparing the soup, which was served in an innovative way: bowls with parsley pesto awaited guests at the table when they sat down, and then servers poured hot parsnip soup from pitchers into each bowl
behind the kitchenless Left Bank Annex. OMSI General Manager and Catering Director Julia Raymond collaborated with Dominique Estlund and Amber Reed from the James Beard team to transform the cavernous interior into an inviting, warm dinner environment and attractive stage. The event included a live auction of both one-of-a-kind goods and packages, including local food experiences, an all-expensespaid trip to San Francisco to see the San Francisco Giants play, special cooking classes, and several packages of wine dinners for eight at Portland’s top restaurants. Mark closed the event with a powerful address, speaking both of his friend “Jim Beard” — who had not only taught legions of Americans to cook simple, fresh good food, but who had also broken ground by finding acceptance as an openly gay man — and of where the American food system stands now, and what it needs. While voting with one’s fork is important, he said, to be successful, the food movement needs to mobilize both political and economic forces. Without food justice — as long as nutritious fresh food is out of reach for minimum wage workers — the food movement cannot grow. “Animals are important, too, but I suppose I'm a humans-first person,” he said.
Gather & Taste Menu Creamy Parsnip Soup | with parsley pesto 2013 SOKOL BLOSSER WILLAMETTE VALLEY PINOT GRIS
Warm Kale Salad | with Freddy Guys hazelnuts, Ancient Heritage Dairy Hannah cheese, and balsamic cranberries 2012 ELK COVE ESTATE RIESLING
Fennel Spice-Rubbed Chinook | with charred cauliflower salad 2012 ELK COVE WILLAMETTE VALLEY PINOT NOIR
Moroccan-Braised Reister Farms Lamb | with couscous and Prairie Creek Farm carrot salad 2010 ANDREW RICH SYRAH RED WILLOW VINEYARD
Quinoa Cakes | with braised red cabbage and cranberries Molasses Whoopie Pie | with winter squash mousse, roasted pear, white chocolate honeycomb, and pomegranate molasses 2012 ELK COVE ULTIMA DESSERT WINE
Photo Credit: Alan Weiner Photography
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Brocade Creates Snout-to-Tail Feast Submitted by Dominique Faury, Executive Chef
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verything is good in a pig,” goes the French saying. Executive Chef Dominique Faury of Brocade in San Jose, CA, couldn’t agree more. To keep his crew excited and to surprise guests, he put together a multicourse snout-to-tail meal that spanned several days, each day featuring a special part of the pig. He began by purchasing some piglets, about 35 pounds each, along with their offal (including blood) and showed the pigs to amazed clients, demonstrating how to cut them into pieces and explaining how the parts would be prepared. He kept his team busy with deboning the shoulders, saddles, legs, and heads. Next, they cooked heads and trotters with carrots, onions, celery, and bay leaf — simmering for four hours until the tender meat would simply slide from the bone. Pressing all the meat and pork stock together and adding some fresh parsley gave them their first item: head cheese.
The charcuterie plate included head cheese, rillettes, blood sausage, and pork paté
Blood sausage was next. Made of blood, braised onions,fat, and pork casing, this delicacy was cooked in warm water for 30 minutes. Then, the team marinated the shoulder with soy sauce, sambal spices, fennel, star anise, ginger, and chopped garlic and cooked it in the oven for about 45 minutes. This was served with rice and ginger bok choy. The saddle, which included loin and tenderloin, got stuffed with dried fruits and local vegetables and made into a stuffed pork salad. Using up the last of the pigs, the team cooked the brined legs for five hours to make some pork rillettes. After that, there was nothing left of the pigs other than what could be served to hungry guests.“You can eat everything but the oink,” goes the English phrase. And so they did.
The saddle of the pig, stuffed with dried fruits and vegetables
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Bon Appétiters Visit a Local Slaughterhouse Submitted by Bonnie Powell, Director of Communications
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tanding in black Dansko clogs outside the door of a room where a half-dozen men in hairnets were carving up beef, David Evans told a group of Bon Appétiters how he didn’t set out to become a slaughterhouse operator.
A few years ago, the fourth-generation rancher was the successful owner of Marin Sun Farms in Pt. Reyes, CA — an early Bon Appétit Farm to Fork vendor — and had been expanding his pastured beef,lamb,goat,pork,chicken,duck,and egg business all over the Bay Area. He had dozens of restaurant and institutional customers, a butcher shop in San Francisco, retail markets in Oakland and Point Reyes Station, and a booming communitysupported agriculture program. David Evans gives the Bon Appétiters a peek into the cutting room of the Marin Sun Farms slaughterhouse
And then Rancho Feeding Corp., the tiny old Petaluma slaughterhouse that handled most of Northern California’s beef, got shut down by the USDA. Staff there had allegedly been circumventing inspectors and processing sick dairy cows. More than 9 million pounds of beef — covering a year of operations — were recalled, including thousands in storage for such restaurant darlings as BN Ranch, the new grass-finished venture from Bill Niman, the founder of Niman Ranch. Rancho’s elderly owners were in a terrible position, and the future of the slaughterhouse was in doubt. Its demise could have been a fatal blow to one of America’s most dedicated locavore communities.
“Slaughter is a scarce resource in this country,” he told the three visiting Bon Appétit Foundation Fellows, Waste Specialist Claire Cummings, Vice President of Strategy Maisie Ganzler, and Director of Communications Bonnie Powell.“Particularly around here — there’s no other slaughterhouse for hundreds of miles. You can’t have local meat without this middle piece. The mission of Marin Sun has always been to build a more sustainable food system, and I knew this was a chance for us to make a big difference.” David bought the Rancho property and began modernizing its administration; started lamb, goat, and hog processing; and got the facility Certified Organic and Animal Welfare Approved.The Fellows were there to learn more about how an AWA-certified facility differs from the massive slaughterhouses that handle the other 99 percent of the meat supply. David gave the group an hour-long tour (on a day the slaughterhouse line was not running), walking them through each step of what happens from when the animals are dropped off until they end up on the cutting table for the butchering side of the business. The surprisingly small concrete facility was built sometime in the early 1900s, he said; county records are unclear exactly when. While the equipment and systems have been modernized, not that much has changed. His team of skilled workers can handle 40 to 50 cattle per day, or 6 to 9 per hour for a six-hour day, with time for setup and cleaning. They can do up to 100 hogs or sheep/goats per day; the single scalding tank is what’s holding them back from doing more hogs. Just to put those numbers in context, a large slaughterhouse in a meat hub like North Carolina can process 400 cattle per hour. Surprisingly for such a small facility, Marin Sun has three full-time USDA inspectors on-site; given the recent history, clearly the agency is being careful. David had to get out of the lease on his San Francisco butcher shop and move the carcass fabrication and packing side up to the slaughterhouse to save money. He’s also had to raise harvest fees significantly, which has meant that the low-end dairy cull cows are being trucked elsewhere.“We’re more expensive and I know that,” he says. “We do a great job handling animals, and we pay livable wages. It’s a balancing act. I know what we need to charge to make this operation work.” Asked if he ever regrets getting himself into this side of the meat business, he thinks for a second. “Well, I sure don’t miss the commute to San Francisco,” he laughs.“And while I didn’t know I would ever end up owning this place, it feels good to be working every day on keeping a piece of scarce infrastructure going.”
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Women’s Basketball Teams Up for Home Cooking Class at U of Portland Submitted by Tamee Flanagan, Operations Manager
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usy college athletes have extra incentive to eat well and be healthy, but they tend to have even less free time than other students. That’s why Executive Sous Chef Kenneth Clemens, along with his team, Sous Chefs James (Cubby) Hafford and Timothy Green, created a cooking class just for the University of Portland women’s basketball team in Portland, OR. The young women were split into three teams and instructed on knife skills, general kitchen knowledge, and food safety, as well as basic cooking techniques. They then cooked a complete meal from scratch: Team 1 made quinoa and black beluga lentil salad with citrus vinaigrette, seared pork chop with bourbon pan sauce, baked quinoa cake, and roasted root vegetables and red potatoes with Timothy’s help. Cubby’s Team 2 made a wedge salad with blue-cheese dressing, baked chicken hindquarters, vegetarian risotto, and sautéed vegetables. Team 3 worked with Kenneth on a mesclun and herb salad with ginger-sesame vinaigrette, grilled ginger-lemongrass salmon with avocado-wasabi sauce, stir-fried vegetables, and jasmine rice. The event was a resounding success, and many of the women expressed a desire to cook more often at home. They also have skills to take home with them that include menu planning as much as prepping and cooking.
TOP TO BOTTOM: Sous Chef Tim Green and his team, Sous Chef James (Cubby) Hafford and his team, and Executive Sous Chef Kenneth Clemens and his team
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MIT Chef Debuts Third Vegan Cookbook Submitted by Brian McCarthy, Chef/Manager
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ore and more people are choosing to avoid products that come from animals, and Bon Appétit chefs are committed to making sure they have satisfying choices when they dine with us. The company is fortunate to count a longtime vegan cooking expert in its ranks — one who’s willing to share his expertise!
MIT Chef/Manager Brian McCarthy’s latest cookbook
Chef/Manager Brian McCarthy at the Massachusetts Institute of Technology has just published his third cookbook, The Professional Vegan Cookbook, with more than 450 vegan recipes for restaurants, cafés, weddings, home entertaining, large groups, and more. All the recipes are tested in commercial kitchens, including those at Ronler Acres in Hillsboro,OR,where Brian first joined Bon Appétit 15 years ago, and MIT in Cambridge, MA, where he is now.
Before Ronler Acres, when Brian first got into food service, he had a large tin recipe box filled with generic recipes he was required to follow. He had a store room filled with dehydrated refried beans, instant whipped potatoes, packaged gravy mixes, and other items that would never be found in a Bon Appétit kitchen. Being asked to cook from scratch was a revelation, he says, and remains one of the secrets to Bon Appétit’s success. Still, cooking vegan cuisine well does require a lot of practice and tricks, and good recipes come in handy, which is why he decided to share the ones he’s developed and tested over the years. The Professional Vegan Cookbook contains a wide range of large-batch recipes that were mostly tested at the Ronler Acres vegetarian/vegan stations. The recipes use common commercial kitchen terms in clear, step-by-step instructions, and the ingredients are commonly found in most professional kitchens. Nearly 100 vegan baking and dessert recipes (muffins, cookies, cakes, and so on) round out the extensive list of international entrées from Asia, India, Mexico, Italy, and other flavorful destinations. Customizable core recipes also allow readers to tweak their favorites. Individual chef ’s notes make the book even more user friendly, with suggestions for
Chef/Manager Brian McCarthy models his beautiful vegetarian station at Ronler Acres
A sample of recipe photos from Brian’s vegan cookbook
garnishes and sides, tips on making production easier, and information to be conscious of when purchasing for preparing vegan food. “Bon Appétit has shown me what a chef can do if you are allowed to be creative and cook from scratch,” Brian comments.
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Bon Appétit Marketplace Wows Liberal Arts College Conference Submitted by Kari Menslage, Regional Marketing Director, and Andrea Junca, Mercantile Manager
HIGHLIGHTS FROM THE PACCON MENU
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or an organization as exclusive as PACCON, Bon Appétit is going to bring only the best. PACCON is an by-invitation-only consortium of 28 small, private liberal arts colleges and universities based on the West Coast; Bon Appétit feeds roughly half of the campuses. This year’s PACCON conference transformed the Emerald Ballroom at the Renaissance Esmeralda in Indian Wells, CA, into the Bon Appétit Marketplace, inspired by the chefs who traveled from various West Coast locations to set up their stations. The meal for the annual gathering of chief financial and accounting officers for the participating colleges was organized and executed by Claremont McKenna College General Manager Jennifer Carbajal, while its innovative menu was conceived by University of Redlands Executive Chef Marc Powers. In an effort to showcase local meats and produce, this year’s team created a menu that pleased every palate, served amidst a look and feel mimicking a nostalgic bustling market square. Adding to the creative element, the Bon Appétit Pop-Up brigade from Northern California made their way down to liven up the stations.
Red Wagon Farm Stand Nostalgic farm stand designed to celebrate everything that comes from the earth, with a mission to strengthen local community through supporting small family farms Fresh persimmon salad with toasted almond crisp and a trio of apples with mint-oil slaw
FEATURED DISH:
Executive Chef Justin Alarcon, University of La Verne
Public Market Center Inspired by Pike Place, the most famous outdoor seafood market in America, serving fresh-caught fish and a world-class oyster bar FEATURED DISH: Rock lobster ceviche and hamachi crudo with maldon and preserved lemon
Executive Chef Jim Cooley, Whitman College, and Executive Chef James Green, University of Portland
Yummy Cakes Baked from scratch, using fresh, whole, real ingredients Pumpkin-spiced cake pops with bacon and cherry cobbler with crème anglaise FEATURED DISH:
Pastry Chef Kim Apodaca, University of Redlands
The menu was designed around Bon Appétit’s local and sustainable initiatives and featured a Mercantile smokehouse and flatbread concept by Marc and Executive Chef Miguel Cuenca of Whittier College. Local farmers’ harvests and meats were adorned with tasty compotes and sauces. Guests grazed each stand with excitement, with both current and potential clients loving how each pop-up brought every last detail to life.
University of La Verne Executive Chef Justin Alarcon
FAR LEFT:
James Green, executive chef at University of Portland, hugging Jim Cooley, executive chef at Whitman College MIDDLE: Nutella bonbons from the University of Redlands kitchen LEFT:
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California Gulf charred octopus
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an operator’s view | michael bauccio
recruiting from within — and externally
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and help him learn. I know you all work hard and have more to do than there are hours in the day, but making time to help others learn and grow is vitally important to the future of this company.
Many of you have heard me talk about how we have to keep increasing our bench. As much as we love to promote from within, we have to grow our talent pool, by looking both inside and outside the company.
We need to continue attracting fresh talent from outside Bon Appétit. There are a lot of good people out there who are eager to be part of a company that is passionate about food, treats its workers well, cares about its customers, and tries to make the world a better place. Jan Peredo, café manager for Stanford University’s Bistro @ 3160, is one of them — as she says in her“Why I Love Working for Bon Appétit” video, she is eternally grateful to District Manager Bridgeen Keys for recruiting her from the commercial restaurant industry.
e’re incredibly lucky here at Bon Appétit Management Company. We’ve got wonderful new clients joining our family every month (see Openings, page 30), and more on the way. We’re grateful for all the new business and the trust in us that it represents.
That’s even more important these days: we need everyone to be actively looking for outstanding employees, mentoring them in what it means to be Bon Appétit, promoting them, and helping find the right place for them in the company. And if you love your job and are eager to learn new skills and take on more responsibilities, speak up. We’re working on new tools to help us mentor and recruit. One of those tools is a YouTube playlist called“Why I Love Working for Bon Appétit” of short video interviews with operators. (Visit bit.ly/whyiloveBA to watch some of them, or submit your own via bit.ly/bamco_recruiting.) For example, Alex Conrad started out as a pizza cook at Lewis & Clark College in Portland, OR, but is now a kitchen supervisor at OMSI’s Theory Eatery. In his video on YouTube, he thanks Executive Chef Ryan Morgan for always being willing to answer his questions
Our challenge is finding people with the skills and fresh perspectives that we need. Once we find them, they’re genuinely excited to come work for us. Bon Appétit is kind of a unique club, I believe. Someone coming from a restaurant background will be attracted to our saner schedules,atmosphere of mutual respect,and emphasis on quality and safety. On the other side of things, an employee who’s worked many years at a traditional food service company might be excited to learn how we come up with creative menus that please our guests day in and day out, or about all our sustainable sourcing initiatives. We have our work cut out for us to keep growing in the right way, but I know that with your continued help, we can do it.
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Denison University Shares Farm to Fork Products Through Big Red Buyer’s Club Submitted by S.K. Piper, Sustainability Manager, and Lia Crosby, Dining Sustainability Intern
Sustainability Manager S.K. Piper at the rollout of the buyer’s club
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on Appétit guests have access to not only strong culinary talent, but also the amazing local products available to the cafés through the Farm to Fork program. S.K. Piper, Midwest Fellow turned sustainability manager at Denison University in Granville, OH, had been wanting to start a buyer’s club to make these products available to the Denison community outside of the cafés. In the fall, her dream was realized, with help from some seniors from Denison’s Environmental Studies program.
The inspiration for the buyer’s club was threefold: 1) add more support to Denison’s Farm to Fork partners, 2) make it easier for members to be conscientious consumers, and even 3) help shape and support better eating and buying habits on the Denison campus. College is often the first time students cook for themselves in any significant way, and by providing them with convenient, affordable access to foods that happened to be healthy, local, and sustainable, the Bon Appétit team hoped to set them on the path to lifelong conscientious eating.
The wide variety of options includes coffee, cheese, yogurt, milk, beans, whole grains and cereal, salsa, syrups, pasta, flour, chocolate, candy, and gluten-free snacks.
By starting a buyer’s club — basically letting people join in to buy products in bulk — Piper hoped to give the Denison community access to the great local grains, flours, cheeses, and more that are served every day in the dining halls. Focusing the club on year-round staple items would complement the local produce already available at biweekly farmers’ markets, so that members could be true locavores, right down to their breakfast cereals! 42 | BRAVO
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Environmental Studies students Jen Curry ’15 and Emily Marguerite ’15 worked with Piper to launch the buyer’s club for their senior project and are continuing the project as interns in the second semester. Anyone at Denison can create an online account on the university’s CaterTrax site, and once they pay the membership fee, they receive access to the buyer’s club menu. They can order and pay online, then pick up their order
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Denison Votes on Custom Blend F2F Tea The Bon Appétit team at Denison University is proud to offer not only local food, but also local beverages. One of these beloved Farm to Fork vendors is Herbal Sage Tea Company, located just 55 miles away in Athens, OH. Maureen Burns-Hooker, founder of Herbal Sage, blends her teas with Fair Trade organic tea leaves and a selection of herbs and berries, many of which she grows on her own property or sources from her community. The campus coffee shop, Commit Grounds, began carrying Herbal Sage first, and then the two campus dining halls introduced new iced tea machines specifically to offer the tea. With such names as Happy Belly and Brain Food, the tea has been attractive to students (of course, its delicious flavors helped too).
biweekly at the convenient location of Slayter Student Union on campus. The wide variety of options includes coffee, cheese, yogurt, milk, beans, whole grains and cereal, salsa, syrups, pasta, flour, chocolate, candy, and gluten-free snacks. Emily and Jen intend to expand the buyer’s club by adding more business partners and products and advertising to continue attracting more customers. The club, meanwhile, is still successful and growing. Because buyers are getting the freshest products available and supporting the small businesses in their community, they see the easy reasons to participate.
Herbal Sage also offers custom blends for its clients, and when Denison opted to offer its own custom blend — Big Red Tea, an homage to Denison’s nickname and mascot — Maureen delivered eight blends from which to choose. Rather than pick a favorite, the Bon Appétit team narrowed it down to their top three and then left it up to the campus guests to decide the winner. Students, faculty, and staff sampled and voted for their favorite teas during a week of tastings at both dining halls. The clear winner was a black tea blend featuring Fair Trade organic rooibos, organic hibiscus, organic rosehips, local elderberry, organic strawberry leaf, Fair Trade organic black tea, organic lemon peel, local rosemary, local organic ginger, and organic spearmint. The blend is being rotated in at the iced tea machines and is a regular option at Commit Grounds. Soon the tea will be available for retail on campus — but not before a contest to design the logo for the custom blend! Submitted by S.K. Piper, Sustainability Manager, and Lia Crosby, Dining Sustainability Intern
Maureen Burns-Hooker, founder of the Herbal Sage Tea Company
Buyer’s club creators Emily Marguerite and Jen Curry with their first customer, Liz Barringer-Smith, sporting her sweatshop-free reusable bag
Local elderberries used in the production of the new Big Red Tea
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The Garden at AT&T Park Launches Outdoor Classroom for Kids Submitted by Sam Wilder, Community Development and Gardening Associate
s the modern food system has changed, many people have become disconnected from the food they eat. One of Bon Appétit Management Company CEO Fedele Bauccio’s goals for the Garden at AT&T Park’s community program is to show the new generation where real food comes from and reestablish a connection with the earth through interactive activities.
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In mid-February, two Garden partners, YMCA and Boys and Girls Clubs of San Francisco, brought 20 elementary school–aged students from their Tenderloin locations to join the Bon Appétit Garden team for two hours of hands-on learning. The kids’ excitement, energy, and curiosity were palpable as they entered the gates of AT&T Park. For many, it was their first visit to the ballpark, and their eyes widened with wonder as they were welcomed at the gates by the Giants’ mascot, Lou Seal, who led them over to a table to make name tags. Hannah Schmunk, the Garden’s community development manager, and Sam Wilder, the Garden’s community development and gardening associate, kicked off the fun with a scavenger hunt. The Garden instantly became a swarm of energetic children in search of fruits, vegetables, and herbs.
Pizza with greens? Delicious!
“The Garden comes alive when the kids are in it. I just love it!” said Shennen Brady, the Garden’s lead chef. “What are herbs?” asked Mateo, stumped by the scavenger hunt. Hannah and Sam explained the role of herbs in flavoring food (as well as perfumes, medicines, and teas), and then the group all tasted some.The children closed their eyes and chewed thoughtfully. “This one tastes like toothpaste!” said Jessica, who was munching on a mint leaf. “It tastes like bubble gum!” yelled another. These comments provided the perfect opportunity to connect toothpaste and bubble gum to where their flavors originate: plants in the soil. The kids took a seat on the Garden’s grassy section to learn about the six plant parts — seeds, roots, stem, leaves, fruits, and flowers, passing around samples of each. After hearing about what roots do, they harvested a carrot. For stems, Hannah and 44 | BRAVO
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Sam helped them locate the edible leek stems growing tall in the garden. And for leaves, they showed the diversity of kale Bon Appétit grows and explained that it’s San Francisco Giants’ Hunter Pence’s favorite! Next the group moved on to the Garden Kitchen to make“Plant Parts Pizza.” Shennen demonstrated how to make pizza step by step. She began the cooking demo with wheat in hand, explaining the connection between the wheat plant and pizza dough. Once the dough had been mixed, kneaded, and rolled, the kids delightedly watched Shennen skillfully toss the dough in the air. Brian West, Bon Appétit’s executive chef at Informatica, showed the kids how to top their pizzas — sauce, then vegetables, then cheese, cautioning not to overload them. He made a face out of his demo pizza, with greens for hair — and then was teased by one of the kids for not having any himself. After Shennen and Brian’s demonstration, the students were enthusiastic about making their own unique pizzas. “No pepperoni?”Matt asked,sounding shocked and a little disappointed. “I like pepperoni!” While Shennen was carefully cooking the pizzas in the oven, Brian and the kids cut up strawberries, blueberries, cantaloupe, kiwis, and bananas for fruit salad. With a little encouragement, many of the kids tried vegetables they’d never thought of as pizza toppings or even eaten before, including broccolini and mixed greens. Jayden tried leeks and cherry tomatoes. “The mushrooms…I never used to like them but now I do,” said Paulina. (Everyone loves Shennen’s roasted mushrooms!) Even Matt forgot to miss pepperoni as he gobbled down his“Plant Parts Pizza.” “Remember, your taste buds are changing all the time, so something you thought was yucky might start tasting good to you,” said Hannah. The kids’ energy and enthusiasm were the spark that made our program launch a great success. As the class ended, Andrew exclaimed,“This was the best day ever!” The Bon Appétit team had to agree — it was a great day in the Garden.
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Sam Wilder, the Garden’s community development and gardening associate, and Hannah Schmunk, the Garden’s community development manager, get the kids to try some herbs
Who knows what worm poop is good for?
Informatica Executive Chef Brian West helps a young visitor roll out his pizza
Garden Sous Chef Shennen Brady shows how to toss pizza dough
Hannah and Brian get the kids talking about a rainbow of foods
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Café Target’s New Mercantile Highlights “Home-Grown” Products Submitted by Kathy Vik, Operations Manager
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n the same way chefs and managers scour the local landscape for Farm to Fork partners, Operations Manager Kathy Vik has hunted the state for items to feature at Café Target’s new Mercantile at Target HQ in Minneapolis. The mini-shop has been a big hit with team members, with the most popular items being syrup, honey, nut butters, and pasta. The Mercantile offers locally made pastas including butternut squash pasta and a white truffle pasta sauce right from Minneapolis.
The best part of having the Mercantile is the purveyors’ eagerness to meet the team members and offer samples, in the style of many Farm to Fork partners. Grace from Bare Honey (also in the Minneapolis metro area) has visited with honey samples and explained the differences between the various offerings. Her honey has been a true favorite as well. Smude’s Sunflower Oils also visited and sampled their high-omega oils and offered great recipe and menu ideas. Andrew from Buddy’s (small-batch nut butters) offers amazing fresh peanut butter in three flavors — honey peanut, chocolate peanut, and cinnamon raisin — and he’s always happy to come in and explain how and why he got his business started. Red Lake Indian Reservation in northern Minnesota offers maple syrup and blueberry syrup to the Mercantile, and other vendors offer such things as bread and soup mixes. New vendors have even been contacting the café to showcase their items. The Mercantile has offered Target team members the chance to bring these fresh and local ingredients home after Bon Appétit cafés are closed.
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A representative from Smude’s Sunflower Oils sampling out some of their wonderful infused oils
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Reed College Debuts Creative Program for Reducing Disposables Submitted by Debby Bridges, General Manager
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lthough most college students care about fighting waste, they often care more about what’s fast and easy, especially when it comes to their coffee! Enticing students to want to use (and keep track of ) reusable cups was the challenge at hand at Reed College in Portland, OR. General Manager Debby Bridges and Operations Manager Vanessa van Staden partnered with Reed College Student Sustainability Coordinator Liat Kastner to brainstorm and create a program to incentivize students to opt for reusable cups instead of disposable. Liat, Debby, and Vanessa met on a number of issues, and Liat was very excited to learn about Bon Appétit’s sustainability initiatives, including what the company is already doing to reduce food waste and to donate excess food to Urban Gleaners.
General Manager Debby Bridges, Reed Student Sustainability Coordinator Liat Kastner, and Operations Manager Vanessa van Staden pose with the reusable beverage containers and punch cards
Liat had a few suggestions to make the reusable cup the first choice instead of a paper cup: First, list the price for reusable cups before the other prices, because when someone brings their own cup, they get a 25-cent discount, so the price for a reusable cup is cheaper. Second, create incentive for purchasing and using a reusable cup. Liat suggested a loyalty card. If someone purchased a reusable cup from either Bon Appétit or Reed’s bookstore, they got a punch card that was good for six free beverages from Bon Appétit! The fall semester initiative was such a big hit with students, staff, and faculty that it is continuing for spring semester.
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Reintroducing the Greenwich Café Submitted by Kari Menslage, Regional Marketing Director
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ou eat with your eyes,” goes the longtime Bon Appétit mantra, and periodic café refreshes are part of that menu. The University Village Apartments’ Greenwich Café in Fullerton, CA, was a recent beneficiary of this practice, and guests and staff alike were thrilled to have new front-of-house equipment, fresh white subway tile, a new salad bar, a redone dining space, and brandnew smallwares. The project was a true partnership between Bon Appétit and University Village. “The café is a key component to our business and one we know is valuable to our residents and their parents. This project brings our café and amenities into the modern century, which is critical to stay competitive to the [other] schools,” says Paul Dunlap, founder of Dunlap Property Group, Bon Appétit’s client.“I know it sounds crazy, but the food tastes better!” The Greenwich Café has now become a hot spot with a calendar of fun events, including a recent pour-over coffee tasting hosted by local coffee vendor Groundwork Coffee. The Master’s College Executive Chef Usanee Pistole also came by to give the students a taste of grilled Korean pork tacos with house-made kimchi slaw and sriracha aioli on a warm flour tortilla. (Usanee has been a guest chef at University Village once before, and student response was so great that they had to have her back.) One of the most exciting new features of the dining space is the mixed seating; the high-boy communal tables are the first to fill up.
Jason Magboo, general manager; Bob Rall, district manager; Noel Martinez, chef/manager; and Paul Dunlap, founder of Dunlap Property Group
The Master’s College Executive Chef Usanee Pistole starring as guest chef
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TASTE Chef Provides Job Skills and Training for Local Nonprofit Submitted by Joice Barnard, Public Relations Coordinator
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eing in the kitchen and creating great dishes gets Seattle’s TASTE Restaurant & Events Executive Chef Craig Hetherington excited. But getting to do both of those things and instruct new culinary students is simply an absolute thrill. Every year since 2009, Craig has supported FareStart, a local nonprofit that provides job training in the food industry to disadvantaged men and women. Each week on Guest Chef Night, FareStart highlights a premier Seattle chef who comes in for the evening and works with 10 to 15 students to prepare a three-course meal for 150 to 200 guests at the FareStart Restaurant. The event was started in 1994 and has been called“Seattle’s best food lover’s event.” It has raised more than $4.5 million, which goes toward the job training and placement services.
TASTE Restaurant & Events Executive Chef Craig Hetherington training the FareStart students
Menu Potato Leek Soup | with shishito pepper relish and Arbequina olive oil Smoked St. Jude Albacore | with lemon cucumber chow chow, toasted couscous, radishes, and lovage oil OR
Ricotta Gnocchi | with chanterelles, sweet corn, sage, and cream Peach Upside Down Cake | with crème fraîche, tarragon, and sumac
The experience can be challenging for the chef, who’s meeting the students for the first time without knowledge of their skills. But Craig has it figured out. This year he arrived at 3 p.m. and quickly reviewed the menu with each of his three teams (for first course, entrées, and dessert). After getting the entrée team to gather ingredients and start prep, he coached the others how to season and adjust the texture of the soup. At 4:15 p.m. everything had to make its way up to the line to have sample plates ready at 4:45 p.m. for the volunteer servers. Craig was once again proud of his team.“This year they really had their work cut out for them, literally — on this menu, there was a ton of knife work,” said Craig. “At the end, we were on time, and the students, after I showed them the first plates, were on their own for cooking the entirety of the service, which started at 5:30 p.m.” The secret behind the miracle? The restaurant of each guest chef provides the ingredients for the event, so the chef is able to do a little prep before arriving at FareStart. Craig made the gnocchi and had already smoked the albacore at the TASTE kitchen. It’s obvious to everyone how much Craig enjoys working with the students and how excited they are to have him there. Everyone looks forward to the next FareStart event. . 2 0 1 5 Vo l u m e 1
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letter from the fellows | sea sloat, east coast fellow
bon appetit foundation
reimagining the food machine
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ull disclosure: I never, ever thought I would work for a corporation. Especially in the food industry.
And especially right after college, when I’m still relishing my jaded youth and my generation’s savior complex. But, I wonder: Maybe the way we save the world isn’t just through our grassroots movements, nonprofits, and starry eyes. So how did I get here? Upon reflecting on my choice to join the Bon Appétit family, I am reminded of author Julie Guthman’s claim in her book Weighing In that ours is a“culture of bulimia,” wherein the cycle of overconsumption begets excessive wastefulness. It’s a culture of contradictions: Farmers grow more than they can pick, supermarkets comply with arbitrary expiration dates, and restaurants toss uneaten meals. Such contradictions represent just how normalized we have become to the practice of overconsumption and waste as a “necessary” byproduct. I have long seen corporations as the primary actors in making the cogs of this great waste machine continue to turn, while expertly hiding the exploitation of land and labor that makes this cycle possible. As a student at Goucher College, a Bon Appétit campus, I was perplexed by the question of how to reimagine the machine. By my final year of school, I had been fortunate enough to have lived and learned in South America, in 50 | BRAVO
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Europe, and on small organic farms across the country that waste does not have to exist on such a massive scale in order for economies and communities to function and even enjoy abundance. I witnessed a different model, in which the value of food is fully realized. When I discovered the Food Recovery Network (FRN) as a senior, I saw an opportunity to throw a wrench in the gears of the waste machine, so to speak. A student-operated food recovery solution to edible food waste at my small college was a grain of sand on a beach of food issues, but it allowed me to begin a relationship with Bon Appétit that pushed me to think beyond the world of nonprofit idealists as the only solution. I contacted Bon Appétit Senior Fellow Nicole Tocco and Waste Specialist Claire Cummings to discuss starting a FRN chapter at Goucher College. Wholly expecting them to find some reason why the program couldn’t exist, I was prepared to duke it out, with lots of information about the legality of food recovery programs and functional examples of chapters at other campuses. I immediately regretted my antagonistic attitude. Instead of stalling me, Nicole and Claire advised me on how to navigate kitchen politics and on the logistics of food safety, and most importantly, provided encouragement. I was impressed with the amount of support I was offered from this“big, bad corporation” to do good. My understanding
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A Nebraska farm Sea worked on through WWOOF
of the corporate machine was quickly being turned on its head. In an unexpected turn of events, a millennial and a corporation had a long list of shared values. For me, the way to bring about change in the food system is not just about telling people where their food comes from so they can make more informed choices. It’s about educating the consumer and ensuring that this educated consumer has access to the healthier choice. This requires a commitment to social responsibility that must run along every sector of the food industry. Wasted environmental resources, calories, and capital are the tragic outcomes of a culture of normalized overconsumption. The greater casualty, though, is the depreciation of the cultural
importance we place on food, the people who grow it, and the artists that prepare it. The human value of food ends up in landfills, too. By fostering relationships between chefs and local growers through the Farm to Fork and the Imperfectly Delicious Produce programs, and working to support farmworkers’ rights, Bon Appétit puts the human element back into its food. I never thought I would work for a corporation, mostly because I did not think a corporation would ever take the risk of trying to implement the very same values I hold, or do so in an economically sustainable way. I am overjoyed and honored to be joining the Bon Appétit family, as we challenge each other to continue to reimagine the machine.
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Even a Record Blizzard Can’t Freeze Emmanuel Team Submitted by Catherine Corbo, Dining Room Manager
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ith a total accumulation of almost 40 inches of snow, the winter storm Juno threw off life as planned for most Bostonians. But following in the deep footsteps of the individual who shoveled and cleared the marathon finish line, the team at Bon Appétit made sure at least mealtimes were normal at Emmanuel College. The six managers came armed with overnight bags on Monday, ready to endure what was sure to be a very challenging next few days. With food stocked up and paper plates on hand to reduce labor, service hours stayed consistent and all stations but one remained open.
It helps that the team’s all-hands-on-deck approach keeps the account a wonderful well-oiled machine regardless of weather. During Juno, titles went out the window, and all team members donned all hats to get the job done. Pat Sevy, Muddy River manager, was the pizza cook for the day, while General Manager Robin Fortado and Dining Room Manager Catherine Corbo set up the salad bar and deli station and even helped with food prep in the back. Café Manager Arthur Seymour put on a chef ’s coat for the day to make stuffed shells and grilled chicken. Sous Chef Keith Silva barely even had time to stop and eat himself because he wanted to ensure the best of meals for the students stranded on campus. Director of Operations Pedro Fernandes not only cooked nonstop, but also finished up a 16-hour day in the dish room, making sure no mess was left for the workers coming in the next morning. The lunch menu was served as planned, with Parmesan chicken, roast beef, tofu stir-fry, the baked potato bar, all the grill specials, and more. Dinner transitioned without a hitch into stuffed shells, flank steak with mashed potatoes and steamed vegetables, barbecue pork chops, a deli bar, vegan chili, and continuous grill and pizza stations. Throughout the day, more staffers showed up to lend a hand, including Floor Worker Mohammed Kanu, who wore a big smile the whole day. Several student workers — Paige Southworth, Abigail Murphy, Shana Solomon, Rachel Romiero, and Frank Padula — trudged through the epic snow to lend additional hands, making grilled cheese, cashiering, and restocking throughout the night. All the guests were extremely grateful for the café being open and having warm food for them.
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Frank Padula, student worker, and Mohammed Kanu, floor worker, covered in snow from braving the storm to come in and help
Student workers Shana Solomon and Abigail Murphy lending a hand
The next day brought sunshine as well as exhaustion. However, as the management team entered the loading dock doors mentally preparing for more, they heard the sound of a bustling kitchen much to their excitement. Almost all of the regular staff was busy working like there had been no storm — another reason that the Emmanuel staff is one of a kind. Supervisors Raby Diallo and Kelly Jean Louis came in early to get lunch and dinner ready, so that the managers who’d been there the previous long day could go home and rest! For Bon Appétit at Emmanuel, there’s never a challenge so great this team can’t overcome together. The students are their priority, and as long as they’re safe and happy, then whatever it takes is all worth it in the end.
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MIT Hearts Bon Appétit for Snowy Valentine’s Dinner Massachusetts Institute of Technology Chef/Manager Brian McCarthy and his team were excited about the VIP Valentine’s Day dinner they’d planned for Simmons Hall in Cambridge, MA. Then came the huge snowstorm. Simmons Hall House Masters John and Ellen Essegmann and Brian decided to open up the VIP dinner to the whole residence hall, increasing the numbers by more than 100. Despite the shortage of staff and food, the meal was a big hit with the snowbound students, and John and Ellen posted a nice thank-you note on the “Simmons Display” in the dining hall. Submitted by Brian McCarthy, Chef/Manager
St. Mary’s College Closes While Bon Appétit Doors Remain Open on Thinner Tuesday Mardi Gras didn’t feel so celebratory in St. Mary’s City, MD, where St. Mary’s College had to close that day due to more than 8 inches of snow. But the Bon Appétit team made sure that students still had delicious warm food for their catch-up studies or day off, so they still felt taken care of and could have a Fat Tuesday with full bellies. “We really appreciate you coming in today! Thanks so much!” said one comment card, signed “All SMCM Students,” echoed by several others. Submitted by David Sansotta, General Manager
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GE3’s Newest Stars
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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 our stringent 38-page food standards and initiatives, sanitation, safety, marketing, merchandising, signage, customer service, and other station-specific criteria. Once certified, however, accounts cannot rest on their GE3 laurels — the reviewers will return (unannounced) to recertify them and ensure that the “great” truly remains Great. The Regional Operations Support team — comprising Paula Nielsen, Ellen McGhee, and Kimberly Triplett, along with occasional supporting GE3 auditors Jim Dodge (who’s also our director of specialty culinary programs) and Andrea Junca (manager of the Mercantile) — congratulates Sony PlayStation, Adobe - Lehi, and VMware on their certification. These accounts demonstrated the extraordinary teamwork and tireless efforts necessary to meet or exceed the more than 300 standards.
Sony PlayStation, San Mateo, CA
Happy holidays came a little early to the Sony team in the form of their very first GE3 certification! Paula, Kimberly, and Andrea were very impressed on their visit, which they said owed a lot to General Manager Samantha Burkett’s contagious enthusiasm. The star (besides Samantha’s team) was the salad bar full of fresh, colorful, inspired offerings. The fantastic seasonal menu contained exciting and healthy items — the curried cauliflower soup was a knockout! The brick station provided a great example of flexibility, changing from pizza to oven-roasted salads and sandwich entrées such as the delicious chicken-quinoa salad. The Hawaiian breakfast special with linguica, rice, and scrambled eggs was tantalizing. And with so many appetizing flavors to choose from, the agua fresca hydration station was the best seen! Rounding out the standards were a consistently busy but maintained coffee station with a display of delectable treats, along with a wonderful catering presentation full of fresh and abundant food. The customer service was outstanding; employees were genuinely helpful and courteous to all customers throughout a busy lunch. Line Cook Dwayne Charles’s cheerful greeting of guests at the entrance really set the tone for the entire café.
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VMware, Palo Alto, CA
Adobe - Lehi, Lehi, UT
When an account gets a certification visit right after a twoweek holiday shutdown, things can justifiably be a bit disorganized, but not at Adobe - Lehi! Kimberly and Paula said they loved “just about everything” about Adobe, but they called out as especially exceptional the attention to detail, the organization, the impeccable uniforms, and sanitation. The breakfast grill was serving great-tasting food made to order, and the station was set up to deliberately highlight the fresh offerings to the guests. The global station featured all of our cooking standards in action, as evidenced by the lean grilled ham steak — layers of flavor with a light pea risotto, grilled ham, and finished with orange segments and arugula. Wow! The carved-to-order station was bursting with flavor — slow-cooked corned beef and steamed green cabbage served with red new potatoes tossed in parsley, also offering a choice of four house-made mustard sauces and house-made honeybaked biscuits. The staff is genuinely engaged with guests, most notably the top-notch cashier Cecilia Coca, so customer service really rounded out an already impressive visit. Adobe - Lehi more than covered the Bon Appéit standards; it exceeded them!
When Paula and Kimberly visited VMware in December, they left a small fix-it list. Upon their return, the VMware team had clearly embraced the challenge head on — and passed their certification with flying colors! The reviewers were impressed on both visits with the restaurant-caliber food such as fig and prosciutto pizza, orange-basil spa water, and an eXpress sandwich of honey-brined roast turkey with citrus marmalade, tarragon aioli, smoked mozzarella, and baby spinach on a pretzel hoagie roll. All the eXpress sandwiches looked exemplary, as did the salad bar’s rainbow of fresh, vibrant colors. The dessert station offered an abundance of choices as well as healthful options, and Paula and Kimberly thought the pickle bar at the grill station was a great idea. Out front, the COR icons were properly deployed and the Farm to Fork chalkboard was eye catching with bright graphics. Safety and sanitation were clearly a top priority: the staff consistently called out “corner” and noted thermometer calibrations at the 10@10 meeting. Everyone’s uniforms were clean and matching, and the back of house was organized and clean as well, including the walk-ins. The staff was friendly even during the busiest rush, reflecting a positive attitude that obviously helped them quickly implement the changes necessary to get GE3 certified!
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Hawthorn Farm Guests Win Cooking Classes Submitted by Kelly Chester, Café Manager, and Grace Wilson, JF5 Café Manager
CLASS ONE:
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ow far would you go to win a free cooking class at work? Café Manager Kelly Chester at Hawthorn Farm Café in Hillsboro, OR, decided to find out by offering a cooking class for up to ten team members — for the best tree costume during the holidays.
At first it looked like Kelly and Café Chef Jordan Slone were going to be disappointed. But in the 11th hour, a guest named Ken showed up with a posse of fellow decorators, beaming with pride at their creation. Then in marched Tree No. 2, with bells and a jingle in her step! While one tree showed much preparation, cardboard, and thought, the other also had style and grace while looking as if it had ransacked every cubicle within reach for holiday decorations. Each costume was great and had true spirit! It was impossible to decide on a winner, so both guests won and got personalized cooking classes. One team chose French cooking, while the other opted to learn more about healthy vegan options. Lead Cook Wade Crowley taught the first class of 10 with French appetizers perfect for entertaining.They sliced up their own apple tarte tartin, perfected the art of the goat cheese crostini, assembled miniature mushroom Golden Lake Farm potato quiches, and flambéed a perfect crêpe Suzette. Guests were thrilled with the flambé demonstration, and they jumped at the chance to perfectly caramelize their crêpe, the favorite of the evening. The other winning group requested to learn about the health benefits of vegan cookery. Jones Farm Sous Chef Patrick Youse and Lead Cook Wade Crowley led the class, with a little help from RS5 Café General Manager Sarah Gill. They focused on vegetable combinations and protein-packed ingredients that can make vegan and gluten-free options more substantial and delicious, such as a cipollini, kale, and romesco salad; immunity-boosting soup; and a from-scratch vegan burger. Armed with recipes and vegan nutritional pyramids, the group left their class with expanded confidence that you don’t need meat or dairy to make an amazing meal and alternative cooking techniques to share with their families and friends. Kelly and Jordan suspect that next year, a lot more folks will go all out to bedeck and bedazzle their coworkers and win a class! 56 | BRAVO
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CLASS ONE ABOVE, LEFT TO RIGHT:
French cooking class participants Donna Metzler, Sheryl Van Lieu, Dorothy Carroll, Qiao Henriod, Angela Jastad, Greg Rosencrans, Chad Kaster, Nicole Sleezer, and M. Sankararaman Lead Cook Wade Crowley watches class participant Nicole Sleezer try her hand at spreading the crêpe batter Class participant Christine Zeiner showing off her masterpiece crêpe Participants Matt Dillon and Chad Kaster, happy with how the crêpe turned out One look from participant Donna Metzler says it all — delicious! Participants Qiao Henriod and Dorothy Carroll assembling goat cheese crostini Winner Chad Kaster with a jingle in her step
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CLASS TWO: Vegan cooking class participants Debby Townsend, Ken Burns, and Rachel Stoffregen taste their immunity soup
Cipollini, kale, and romesco salad
Winner Ken Burns dressed as a festivity tree
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Santa Clara University Dines in the Dark for Social Change Submitted by Amber Redlick, Catering Administrator, and Stacy Stafford Scott, Regional and Account Marketing Manager
Menu Minced Vegetable Lettuce Cups | with mushrooms, cabbage, carrot, ginger, garlic, and hoisin sauce
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ure, restaurants can be dark these days, but imagine one with no light at all,where only your sense of touch and taste could guide you. That’s what guests at Santa Clara University in Santa Clara, CA, recently experienced thanks to a visit from the Blind Café,which calls itself a“positive social change organization that uses the concept of darkness to create innovative and imaginative events held entirely in the pitch dark” — with no blindfolds. Based in Boulder, CO, the organization offers a social experiment that can be used as a fundraiser and/or world-changing forum that explores what life is like in other people’s worlds.
Blue Crostini | with red onion marmalade, blue cheese crumbles, and arugula Watermelon Cube | with balsamic reduction, mint, and feta crumbles Herb-Poached Cherry Tomato | with lemon-herb couscous and lemon zest Cucumber Roll | with herbed goat cheese, grilled peppers, and jalapeño Curried Lentil Fritter | with panko breadcrumbs and yogurt sauce
Bon Appétit partnered with Santa Clara University to bring the first-ever college campus Blind Café experience to the staff, faculty, and students. The event was made possible by SCU’s Office of Diversity & Inclusion, the Ignatian Center, the Markkula Center for Applied Ethics, and Modern Perspectives RLC. Mission Catering and SCU Dining Services provided all the food. The Blind Café dinner events are accompanied by live music and legally blind keynote speakers. Guests listen to the music and speakers but are also challenged to break down their normal social barriers and see life, themselves, and others in a new and inspiring way — often through blindly fumbling through dinner and conversation at community tables in complete darkness. At Santa Clara University, guests savored a gourmet meal designed by Bon Appétit chefs that they could experience while engaging with blind waitstaff and each other and learning about disabilities. The meal was designed with texture in mind and was vegetarian, to accommodate more participants (and remove the guesswork of eating unknown meat). The response by all the guests was overwhelmingly positive. All parties involved with the coordination of this event have every desire to make this an annual occurrence. It was really as life changing as promised.
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Japanese Culinary VIPs Attend VMware’s Chefs’ Exchange Submitted by Jeremiah Han, Assistant General Manager
Bon Appétit’s Northern California team with honored guests from Seiyo Food-Compass Japan and Japan’s Ministry of Agriculture, Forestry and Fisheries
Japanese TV Crew Visits Bon Appétit Headquarters As a few longtime Bon Appétiters might remember, back in the 1990s Bon Appétit Management Company had a Japanese investor: Tsutomu Shida, then the chairman and founder of Shidax Corporation, the largest contract food service company in Japan. Many of the Japanese art works at Bon Appétit’s Palo Alto headquarters were gifts from Mr. Shida. So CEO Fedele Bauccio was pleased to be interviewed about how Japanese food plays a role in Bon Appétit cafés by the film crew who’d shot the Chefs’ Exchange at VMware. Fedele showed off a framed Japanese calligraphic rendition of “Bon Appétit Management Company” and talked about how the seasonal, healthy focus of Japanese cuisine aligns well with Bon Appétit’s. Submitted by Bonnie Powell, Director of Communications
CEO Fedele Bauccio shows off one of many Japanese art works at Bon Appétit’s headquarters to the Japanese TV crew
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ne of the many benefits of VMware's location in Palo Alto, CA’s famed Research Park is the diversity present every day on campus and in the surrounding Silicon Valley.
Campus Executive Chef Matt Dark and the VMware team hosted a Chefs’ Exchange attended by Bon Appétit culinary staff from around Silicon Valley as well as several special guests: two chefs from Seiyo Food-Compass Japan (a subsidiary of Compass Group) and representatives from Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF). Although Japanese cuisine has long attracted many fans in the United States, there remains a disconnect between what Japanese people eat daily and what is served in this country as Japanese food. The goal of VMware’s exchange was to promote and highlight what the Japanese really eat. Together, the chefs prepared grilled salmon in miso and butter, beef sukiyaki (thinly sliced meat simmered in a sweet soy sauce base), chicken karaage (crispy fried chicken), nikujaga (beef flank slices with boiled vegetables), and nikunegi udon (pork flank slices, green onions, spinach, and tsuyu soup base). The visitors were pleased by the interest level from Bon Appétit chefs. As one followup email said, “Good chefs can connect without words” — through food. 2 0 1 5 Vo l u m e 1
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events in brief Art Institute of Chicago Takes a Virtual Trip to Italy with Cooking Demos
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nown for its elegant Italian from-scratch cooking in the sleek, modern, light-filled third floor of the Art Institute of Chicago, Terzo Piano was transformed recently into a hands-on classroom for Italian cuisine that guests could then try at home. Chef di Cucina Megan Neubeck kicked off with the northern Piedmont region, walking guests through the traditional dishes of the area, starting with the wow factor of an oversized braid of mozzarella di bufala (buffalo-milk cheese) drizzled with olive oil. Megan then gave instructions on how to make risotto al barolo, a simple but rich layered risotto made with red wine (barolo) instead of the more typical white. She followed that with lepre en civet — white wine–braised rabbit with dried porcini, fresh nebrodini mushrooms, and creamy polenta. Guests enjoyed the demonstrations as well as getting to eat everything and have a wine pairing with each dish. The Italy armchair tour will continue through the year with selections from Calabria, Sicily, and Tuscany. Submitted by Gita Jackson, Marketing Assistant
Guests at the northern Piedmont cooking demo learned how to prepare beautiful Italian dishes such as this lepre en civet Photo credit: Kenny Kim
Oversized braid of mozzarella di bufala
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A St. Timothy’s student volunteer cutting up samples during the cheese demo
Traditions Get Reborn at St. Timothy’s School
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on Appétit is proud to welcome St. Timothy’s, a boarding and day school for girls in grades 9 through 12 in Stevenson, MD. St. Timothy’s has a longstanding tradition that every Monday evening is set aside for Formal Dinner, a time when the entire community gathers for a seated dinner in the school commons. Bon Appétit has been shaking things up a little. Much to the delight of the students and faculty, a recent Formal Dinner was enlivened by a demonstration and sampling of Caputo Brothers Creamery’s handcrafted, authentic Italian cheeses. Based in Spring Grove, PA, the creamery is one of the only cheese makers in the country to offer cultured curds for sale. At the St. Timothy’s event, Caputo’s Wade Smith demonstrated how to stretch the curd into three types of pasta filata cheese: mozzarella, stracciatella, and burrata. During the stretching demonstration, student volunteers assisted with cutting the mozzarella into bite-size samples for everyone to enjoy. Chef/Manager Jon Alvarez found creative ways to incorporate Caputo Brothers’ cheeses into the dinner menu, with ricotta and smashed red potatoes providing a nice accompaniment to the local apple cider–braised fennel and herb-crusted pork loin. For a sweet dessert treat, Jon and his team prepared Caputo Brothers’ ricotta drizzled with honey and lemon zest. Jon worked with the St. Timothy’s Culinary Club, a new student organization that aims to provide programming with an emphasis on the importance of eating locally and sustainably, to plan and coordinate the Caputo Brothers event. Based on the overwhelmingly positive feedback, the club is already planning additional special Formal Dinner programming for the spring. Submitted by Leslie Lichtenberg, Director of Communications and Public Relations
Head of School Randy Stevens passing out toothpicks to the students lining up for a taste of fresh Caputo Brothers’ cheese
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events in brief Denison University Celebrates Break with Midnight Breakfast
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favorite end-of-semester tradition at Denison University in Granville, OH, is the midnight breakfast in Huffman Dining Hall. This year, the team ran with a tie-dye theme. Among the peace signs, lava lamps, and other Summer of Love decor, the servery and dining room were transformed to showcase peace-themed foods such as tie-dyed eggs, tie-dyed pancakes, tiedyed krispie treats, and even tie-dyed tofu scramble, among other breakfast comfort foods. The staff played into the theme by trading in their chef coats for a psychedelic wardrobe of tie-dyed shirts. Chef/Manager Toni Rennecker-Young even wore her tie-dyed safety shoes! The students got a kick out of the blast from the past. Submitted by Todd Shayler, Retail Manager
The staff at Denison University wore spiffy new uniforms for the midnight breakfast at the “far-out� Huffman Dining Hall
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HOSPITALITY 101 AT COLORADO COLLEGE: The annual open house of the Colorado College President Jill Tiefenthaler (left) and her husband, Professor Kevin Rask, is always eagerly anticipated by many in Colorado Springs, CO. This year they opened their home to more than 100 guests, and Executive Chef Ed Clark (right) once again outdid himself with a made-to-order crepe bar, a decorateyour-own sugar cookie station, and his famous specialty egg nog, in addition to four food stations and an open bar of specialty cocktails. Submitted by Maura Warren, Catering Manager
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International Week Dazzles with New Flavors at RWU
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raditions at college campuses help connect students to their alma mater. In addition to sports seasons and concerts, Roger Williams University in Bristol, RI, adds excitement to students’ lives with International Education Week at RWU Dining, an annual collaboration with the Global & International Programs department. Each year, a different team from the RWU kitchen puts together a week of international menus with student input. This year, a Bon Appétit employee from Laos helped create the menu for one of the days, including papaya salad, falang rolls with spicy peanut sauce, and duck in yellow rice. A Malaysian student on the food committee helped plan a Malaysian-themed night, featuring curry laksa, beef rendang, and turmeric-and-coriander–spiced fried chicken. Other countries this year included Brazil and Morocco. International Education Week opens a window to create some enticing cultural dishes and introduces new flavors and cooking styles to the guests, who love it. Upper Commons Dining Manager Josh Hennessy received lots of thanks and compliments from the students. Submitted by Stephanie Keith, Marketing Manager/ Controller
YOU CAN TEACH AN OLD DOG A NEW SPORT: At the College of Idaho in Caldwell, ID, introducing a new football program not only changed the atmosphere on campus, but also allowed the Bon Appétit team to explore new culinary endeavors. Bon Appétit was asked to participate in tailgating at each of the home games. Without knowing what to expect, Executive Chef Timothy Reinbold was tasked with creating all-new tailgate-friendly menus, with essentially a blank canvas. Although there was some trial and error involved and the tailgating culture was as new as the football team, it was a great success. An immediate hit was the “Yote Dog,” an all-beef frank with black bean chili, fried onions, cheese sauce, and chopped jalapeños named after the college mascot, the coyote or “yote.” By the end of the season, the team became tailgate experts, and Bon Appétit had a name in another area of campus. Submitted by Larisa Gavrilyuk, Administrative Assistant Cook Chad Taber preparing skewers at the Mongolian wok
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events in brief Washington University Pits Pretty Fruit Against Ugly
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n ugly apple a day can still keep the doctor away! Working toward further efforts in food waste reduction, the Bon Appétit team at Washington University in St. Louis set up a tasting station at the Danforth University Center for students to taste test the difference between “pretty” and “ugly” apples. Of course, usually consumers tend to go for perfectly formed, glossy, picture-perfect apples we see stacked in grocery stores. But what happens to the ones that didn’t make the cut? Executive Chef David Rushing and DUC Manager Jorge Rama served up slices of locally grown Double Star Farms apples in order to show students that ugly fruit can taste just as good as pretty — or better. Students were excited to learn how they can reduce waste with their purchasing choices while not compromising quality or taste by doing so. David also juiced the apples for fresh apple juice on the spot, and it was delicious! Who knew that waste reduction could be so sweet? A taste test like this really proved how the team can make strides in waste reduction — by adding ugly fruit to the list of great things to eat. Submitted by April Powell, Director of Marketing & Communications
Resident District Manager Nadeem Siddiqui (left) and Sona (fourth from right) celebrating Diwali with Wash U students
SOMETIMES, STUDENTS RUN THE SHOW: Diwali, the Hindu Festival of Lights, is one of the most widely celebrated and largest student-run events on Washington University in St. Louis’s campus. Sponsored by the student group Ashoka, the celebration consists of an annual sell-out performance in Edison Theatre. Enhancing the student festivities this year, Executive Chef David Rushing (pictured below on the left), Lead Cook Sona Kukal (below on the right), and the rest of the team partnered with Ashoka for an epic Diwali celebration in Ibby’s Bistro. The restaurant sold out prior to the event and had to turn away patrons at the door. The decor, atmosphere, and authentic food created by Sona came together to create a unique and successful evening. Submitted by Kristi Baker, Marketing Coordinator
Ugly apples are still delicious and nutritious!
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Lafayette College Gets Competitive for ‘The Rivalry’
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ost diehard sports fans know about The Rivalry, the most played football rivalry in the nation, between Lafayette College in Easton, PA, and Lehigh University in Bethlehem, PA. For the fall’s 150th Rivalry, played at Yankee Stadium and broadcast by CBS, Bon Appétit got in on the action and created some special excitement through food and decor. The team began by hosting a brunch that started 150 hours before kick-off with themed menu items such as a Hail Mary dish (fried egg and sliced beef on a baguette with hollandaise sauce and salsa) and a “punt your own pancakes” station. And of course the entire café was decked out in the Lafayette Leopards’ maroon. Because the opposing team’s mascot is a hawk, the dining team designed specials around chowing down on hawk-related items in all the campus cafés for the week. Specials included a grilled chicken burger on a nest of potatoes with a fried egg, a “blitz burger” with maroon slaw, and Hawk Wing Wednesday. The “fry-valry” French fry tasting was a huge hit! Four different types of fries were featured at a voting station, and guests voted for their favorites on an iPad. The winner will be the featured fry in Gilbert’s Café when its renovations are complete. Other special offerings included a free slice of 150th Rivalry cake with any purchase, a double punch on a loyalty card for purchasing a maroon-and-white combo, and a hot-dog trio special featuring a dirty bird dog (turkey hot dog topped with coleslaw and sweet, tangy barbecue sauce), New Yorker dog (beef hot dog with sauerkraut, mustard, and sweet onions), and a leopard dog (beef hot dog with bacon, cheese sauce, and salsa). On game day, a Bon Appétithosted viewing party for the students who couldn’t make it to the actual game consoled them with free popcorn, a tailgate-themed menu, and a super-creative snack station. Resembling a football stadium, it included six sections of house-made potato chips and tri-colored tortilla chips surrounding a “field” of guacamole dip, with salsa representing Lafayette on one end and queso to represent Lehigh on the other.
Stadium rivalry cake with cupcake ice cream cones
Rivalry week is always a big deal on campus, but this year the rush of ’Pard pride (Leopard, in Lafayette speak) was palpable. Lafayette maroon poured into every dorm, classroom, dining café, and sidewalk for a full week leading up to the big game. The team at Bon Appétit was really excited to be part of it all and proud of their Leopards. Submitted by Ashley Fabriziani, Marketing Manager
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events in brief Oregon Episcopal School Kids Get Lesson in Where Food Comes From
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hat better way to teach kids about farming and food than to have a local farmer show up during story time? Oregon Episcopal School (OES) Executive Sous Chef Jason Rosvall and Fresh To You Farmer Nancy Hendricks took time out of their busy days to teach kids about where their food comes from, how it’s planted, how it’s harvested, and how it’s prepared for them on a daily basis. Nancy held up some of the fresh produce that gets used every day in the kitchen, showed everyone how the farmers plant and harvest lettuce, and read the kids a story about growing carrots. The kids got to share what their favorite fruits and vegetables were, and they seemed to really enjoy the demonstration.
Ty Craig, catering server from Russell Investments, and Whitney Nelson and Tom Miller, baristas at Fred Hutchinson, bring the final touches for the setup
It’s never too early to start teaching kids Bon Appétit principles, Jason thinks, since hopefully they’ll end up at a Bon Appétit college!
Fred Hutchinson and Seattle Cancer Care Alliance Enjoy Baseball-Themed Picnic
Submitted by Jason Rosvall, Executive Sous Chef
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Executive Sous Chef Jason Rosvall and Fresh To You farmer Nancy Hendricks teach kids at OES about farm to fork and Bon Appétit
hanking employees for a job well done requires a bit of organization when there are 5,500 staff members! But the Bon Appétit teams at Fred Hutchinson Cancer Research Center and Seattle Cancer Care Alliance in Seattle were able to help their clients pull this off with an all-staff picnic. The weather cooperated beautifully for the baseball-themed event, where all employees could relax and celebrate their accomplishments together. Guests and Bon Appétit employees were encouraged to wear baseball-themed attire such as caps and jerseys to help spread the “baseball spirit” in honor of the late Fred Hutchinson, a major league pitcher and coach after whom the center is named. Picnic fare included grilled hamburgers, hot dogs, watermelon, lemonade, baseball sugar cookies, and Cracker Jack. Guests could play a wide array of games such as cornhole, Wiffle ball, and mini golf, or dress up and enjoy a vintage-style baseball photo booth with old-fashioned baseball memorabilia. A great time was had by all. Submitted by Lauren Chomiak, Catering Director
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The Cleveland Museum of Art’s elegant holiday party for the Greater Cleveland Automobile Dealers’ Association
George Fox University Launches the Terrace Club for Football
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ootball season is highly anticipated every year on many college campuses, but when it’s the first in more than 45 years, you can imagine the excitement. As if it weren’t enough thrill for George Fox University in Newberg, OR, to reintroduce football after 45 years, along with the new team came the Terrace Club, an opportunity to thank donors. Besides getting reserved covered seating in the new stadium, members were invited to a premier tailgating experience at the Duke Center. The corner room, with two walls of glass overlooking the stadium and a terrace, offers a great place to watch the game and the chance to enjoy a gourmet lunch and snacks catered by Bon Appétit, including some outdoor grilling on the terrace. Cook Gustavo Garcia served as the grill master, and as club members got to know him and each other better, a tighter community was formed throughout the season.
Cleveland Museum of Art Hosts 100th Year Celebration for GCADA
Submitted by Wendy Meinhardt, Catering Manager
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or as long as people have been interested in driving cars, there have been dealers committed to selling them. At the Cleveland Museum of Art’s festive party for The Greater Cleveland Automobile Dealers’ Association, the celebration was a big one: a centennial — the association incorporated in 1915. The elegant evening began for the 350-plus guests with a cocktail reception featuring passed hors d’oeuvres such as tempura shrimp with chili aioli and sea scallop blini with cucumber relish and dill. The festivities continued with private gallery viewings and dinner in the stunning 39,000-square-foot atrium. The menu included raw bars, carved herbed beef, mustard-rubbed pork tenderloins, three types of risotto, various noodle boxes, and miniature sliders. Guests who danced the night away were treated to a late-night pretzel bar and assorted housemade desserts.
Gustavo Garcia, Bruin Den cook
Zucchini ribbon salad
Submitted by Beth Kretschmar, Marketing Manager
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events in brief Woodbury University Honors Student Veterans
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ost university students are away from home for the first time, and Bon AppĂŠtit can provide comfort food and support during the transition. But the college transition has a whole new element for students who are former service members.
Bon AppÊtit at Woodbury University in Burbank, CA, wanted to support its student veterans and honor those within the Woodbury community who have served their country. Together with Woodbury Veteran Liaison Angela Sanna, the team created a veteran’s celebration menu that was designed to make them feel welcomed and at home. Throughout the organization of this event, Angela shared the meaning of the typical backyard barbecue and how important these gatherings are for so many service men and women. Often, remembering these events and the shared moments with family and friends provides strength throughout deployment. The student veterans requested barbecue ribs, chicken wings, corn on the cob, asparagus, and creamy mashed potatoes. They enjoyed being feted, and the Woodbury community was glad to be able to express thanks to them for their service to their country. Submitted by Erin Malleus-Mayer, General Manager
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Executive Chef Belinda McKinney; Student Veterans Christian Camacho, George Rivera, Aaron Castaneda, and Lorena Estrada; and General Manager Erin Malleus-Mayer
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Holiday Celebrations B O N A P P É T I T- S T Y L E
AT BON APPÉTIT, WE LOVE A CHANCE TO BREAK OUT OF OUR NORMAL MEAL ROUTINE AND CELEBRATE WITH OUR GUESTS. DECORATING THE CAFÉS AND SERVING SPECIAL TREATS FOR VALENTINE’S DAY, MARDI GRAS, LUNAR NEW YEAR, AND OTHER HOLIDAYS AND SPECIAL OCCASIONS NOT ONLY LETS OUR TEAMS SHOW OFF THEIR CREATIVITY, BUT ALSO PUTS EVERYONE IN A FUN AND FESTIVE MOOD.
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Roger Williams Gets Wicked
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WU Dining’s annual event for Wicked Weekend at Roger Williams University in Bristol, RI, has become a cornerstone in the university’s festivities — and the team has put on some fantastic spectacles. Every year the management team racks their brains to come up with an exciting and fun theme for the annual event, always worried about topping the previous year! Haunted pirate ship? Done. Zombie apocalypse? Of course. So this year the team took a different approach, ditching the scary aspect for all-in fun! The ’70s-themed event was one of the best yet. As if the afros, bell bottoms, tiedye shirts, and disco balls weren’t enough, a neon-glowing, music-syncing LED dance floor was set up right in the middle of the dining hall! Knowing it might be challenging to get students up there grooving along to the disco DJ, the team summoned a campus dance team to get the ball rolling. This led to dance-offs, doing “the worm,” and plenty of finger-pointing-in-the-air/hand-on-the-hip dance moves à la Saturday Night Fever. In keeping with the theme of the night, cheese fondue, malted milk shakes, and a Volkswagen Bug made out of gingerbread tempted many students’ taste buds. Bon Appétit employees and managers get a kick out of creating a night that makes for some awesome memories (and of course, hilarious pictures to show at the annual Employee Meeting).
Controller/Marketing Manager Stephanie Keith and Upper Commons Café Manager Josh Hennessy getting into the disco spirit
Submitted by Stephanie Keith, Controller/Marketing Manager
SFUAD Appreciates Students with Feast
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efore the College of Santa Fe was reborn as the new institution Santa Fe University of Art and Design (SFUAD), there had been a longstanding Thanksgiving tradition of serving Thanksgiving dinner to students — with a twist: Faculty and staff were the servers. Many of the staff and faculty are now at SFUAD and were thrilled to continue the tradition this year. They’re particularly touched to serve the international students, many of whom are experiencing Thanksgiving for the first time. In addition to traditional ham and turkey, plenty of vegan options were available too, including tamales, sage stuffing, and roasted root vegetables. Salads included beet and watercress and fennel, arugula, goat cheese, and onion. Pumpkin pie was one of three desserts, and warm rolls and local apple cider rounded out the meal.
SFUAD faculty and staff happily serving Thanksgiving dinner to students
More than 400 students participated in the meal. The progress of the lines was ever so slightly slowed by the enthusiastic faculty and staff servers, who showed up in great number and didn’t leave when their shifts were over. Because of the camaraderie and cheer, everyone was in a good mood and unfazed by the slow lines. It was all part of the celebration. Assistant Director of Campus Life David DeVillier sent a note of thanks that called the food unbeatable, the meal “truly delicious and intentional,” and the service friendly and warm. This is one old tradition that appears to be here to stay. Submitted by Melody Lambelet, General Manager
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HOLIDAYS
George Fox Thanks Staff with Sweet Soiree
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fter an extremely busy fall, the Bon Appétit management team at George Fox University in Newberg, OR, wanted to say thank you to their employees for all the extra hours they’d put in away from their families — with a gingerbread house party! Each employee was invited to bring their children, grandchildren, or another young relative to campus to make a gingerbread house to take home with them. It was a fun evening with lots of great houses made, candy eaten, architectural feats, and even some dancing! Submitted by Wendy Meinhardt, Catering Manager
Raquel Vasquez, front of house, and family
TRAINING DAY: The Bon Appétit team at Pacific Café in Irvine, CA, absolutely loves creating festive holiday displays to impress their guests. Having wowed them with huge gingerbread houses two years running, this year they came up with a nine-car gingerbread train filled with treats. The project took more than a week to complete, with the help of multiple Bon Appétit team members. Executive Chef Eric Morgan carefully cut and baked each piece of gingerbread, while Controller Bonnie Adams (with help from her mother, Dorsey) oversaw the decorating and assembly of the treat-filled train gliding through coconut snow in a winter forest. Submitted by Bonnie Adams, Controller
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We nValentine’s! YOU GOT THE CUTEST LITTLE BABY CAKES: Guests at Medtronic in Minneapolis, MN, snapped up Valentine’s Day “baby cakes,” chocolate-dipped strawberries, petite desserts, and cookies. Submitted by Tracy Haraldson, Café Manager
DON’T TRUFFLE WITH ME: Guests at Federated Insurance in Owatonna, MN, could preorder Valentine’s Day treats to pick up and surprise their loved ones. Submitted by Bob Johndrow, Regional Marketing Director
MAKING DATE NIGHT SIMPLE: The Bon Appétit team at Cornell College in Mount Vernon, IA, offered a romantic dinner for two for Valentine’s Day. Submitted by Joan Homrich, General Manager
NOW THAT’S TRUE LOVE: Seattle University Lead Baker Monica Sochenda whipped up these gorgeous Valentine’s Day coconutfilled macarons without using gluten-containing ingredients! Submitted by Mary Taunton, Marketing Coordinator
A HISTORIC AMOUNT OF TREATS: The Minnesota History Center in St. Paul, MN, went all out to help the museum’s staff and guests have a super-sweet Valentine’s Day, offering house-made almond bark, butterscotch fudge, and more. Submitted by Brittany T. Green, Event Coordinator
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Emmanuel Celebrates Its Fattest Tuesday Yet
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ardi Gras at Emmanuel College in Boston is a favorite tradition with staff and the students, so every year the Bon Appétit management team brainstorms to make its celebration bigger and better than the last. Armed with party beads, more than a dozen juices, and more, General Manager Robin Fortado and Café Manager Catherine Corbo popped popcorn and melted chocolate while Baker Debra Johnson made traditional king cake with purple, yellow, and green sprinkles. They also set up a really fun mocktail bar with mixed-to-order drinks and fresh garnishes. The hurricane bomber featured mango, papaya, and pineapple juices, and the Mardi Gras punch featured grape juice, lemon-lime soda, and pineapple juice. Cashiers Hawa Diallo and Randy Birden and student worker Frank Padula tended the bar with dedication all day. Decorations were littered throughout the café, including masks and beads for guests to wear.
And of course Fat Tuesday wouldn’t be complete without traditional New Orleans cuisine. The comforts station featured shrimp and chicken jambalaya, fried okra, and dirty rice. Global had madeto-order spicy calamari with Creole olive salad. Ovens presented a shrimp-and-pepper pizza with spicy marinara, and to top the menu off, the market grill featured a Cajun Emmanuel served traditional barbecue burger. Everything king cake was delicious, and the excitement all around was high. The team must start planning next year now to be able to beat this one.
YEAH DAWLIN’! Pastry Chef Amy Williams makes beignets (New Orleans–style fried dough covered with powdered sugar) for Mardi Gras at Best Buy in Richfield, MN. Submitted by Susan Davis, General Manager
Submitted by Catherine Corbo, Café Manager
“PARADING” AROUND: Student workers Martha Cashiers Hawa Diallo and Randy Birden and student worker Frank Padula working the mocktail bar
Durrett and Jepheny Thao at Carleton College in Northfield, MN, wear Mardi Gras garb. Submitted by Katie McKenna, General Manager
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TWO COINS FOR DOUBLE LUCK:
Happy Year of the Goat! SAS Extends Popular Event to Two Days of Festivities
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unar New Year is a major celebration in many Asian regions that have a significant Chinese population, including mainland China, Taiwan, Hong Kong, Macau, Thailand, Vietnam, Malaysia, Singapore, Brunei, and the Philippines, as well as in “Chinatowns” in other parts of the world. The Bon Appétit team at SAS’s Atrium Café in Cary, NC, had a lot of fun being a part of this auspicious celebration, which gave them an opportunity to learn about the diversity, varied cultures, and traditions of Lunar New Year and share what they learned with all their guests. With the large number of customers that frequent the global station, the team simply couldn’t contain the event to just one day! While February 19 marked the first day of Lunar New Year, the celebration lasts for two full weeks, inspiring the team to expand their menu to both Thursday and Friday and offer dishes from more than one region of Chinese cuisine — western and northern. All three of the SAS cafés gave out red envelopes stuffed with gold coins and recipe cards, and the response was phenomenal. Submitted by Jacqueline Rode-Kowae, Marketing Coordinator
Guests at SAP in Palo Alto, CA, not only enjoyed a delicious entrée of double “lion’s head” pork meatballs with Chinese greens and jasmine rice, but also could treat themselves to a plate of sweet sesame balls and a red envelope containing real money — two pennies representing twice the luck! Submitted by Janine Beydoun, Regional Marketing Manager
Cross-University Effort at Trine Offers Authentic Taste of China
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rine University is in the heart of the Midwest in Angola, IN, more than 7,000 miles from mainland China. Despite its rural surroundings and small student body, the university draws dozens of students from overseas every school year; one of the largest international populations is Chinese. Planning for the Lunar New Year celebration started in early January with Trine’s director of international community services, Mari McHenry. Mari invited the American host families of the Chinese students, along with the students and their professors, to attend the event. The students decorated one corner of the café and offered candies and traditional tea to the student body. Campus operations strung traditional red lanterns across the café, the audiovisual team supplied a photo booth, and the Office of Student Life even sent the school’s mascot, Storm, to pay a visit. Executive Chef Todd Downs crafted an authentic menu including traditional short ribs, hot and sour soup, and chow fun stir-fry made to order. Mari said, “The food was AMAZING. I literally sat and watched students get seconds and thirds from the global station. Some students asked if we had a ‘Chinese chef in the kitchen’ for last night’s event! I couldn’t believe my eyes and ears.” Even though the students were far from China, Bon Appétit gave them a taste of home and a reason to celebrate. Submitted by Emily Alley, Catering Supervisor
AN EASTERN TAKE ON WESTERN DESSERT: While many Lunar
shortage of the color red at Sony PlayStation in San Mateo, CA, where Bon Appétiters coordinated to wear the lucky color for their Lunar New Year celebration. A sure sign of an event’s success is when even the client joins in the fun! Pictured is Senior Facilities Office Administration Specialist Terri Cripps (far right), also wearing red, joining the Bon Appétit team in a group shot.
New Year celebrations feature sweets such as almond cookies, sesame balls, and egg custard tarts, the Bon Appétit team at Oregon Episcopal School in Portland, OR, found a creative way to celebrate with cupcakes — by placing the cupcakes into a shape of a dragon, an auspicious Chinese symbol most fitting with Lunar New Year!
Submitted by Sam Burkett, General Manager
Submitted by Jason Rosvall, Executive Sous Chef
YOU CAN’T HAVE TOO MUCH RED: There was no
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CalArts Features Multicultural Lunar New Year Celebration
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on Appétit at the California Institute of the Arts in Valencia, CA, collaborated with the International Programs department to mark International Education Week, a celebration that highlights the cultural diversity at CalArts with activities, performances, and delicious foods. Students tried their hand at origami, enjoyed Chinese lion dance and Brazilian capoeira performances, and tasted such rich cultural dishes as Brazilian feijoaoda (a stew of beans with pork and beef) and Indian tikka masala. The week culminated in a Lunar New Year celebration, in which the team featured cuisine from Korea, Vietnam, and China. Due to popular demand, the talented Bon Appétit staff made tteokguk, a rice-cake soup that is a traditional specialty eaten during the new year in Korea. Specials at other stations included Vietnamese spicy lemongrass organic tofu with gai lan broccoli and jasmine rice and Chinese kung-pao-chicken lettuce cups.
Submitted by Lalania Bidwell, General Manager
Target Kitchen Staff Showcase Homeland Talents and Cuisine
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unar New Year at Café Target in Minneapolis was a hit with Target team members. The café offered a plethora of selections throughout the stations, from the incredibly popular Hidden Stream Farm pork-and-egg steamed buns with stir-fry vegetables and ginger-sesame soy sauce to egg drop soup. Even the healthy corner station joined in with a chicken and vegetable lo mein with spinach, oyster sauce, sesame, and scallions. Baker Laura Courtney made wonderful almond cookies to accompany every Lunar New Year purchase. Another popular treat for the Target team members was a copy of the Chinese zodiac in a beautiful embossed red envelope along with a bag of green tea for their enjoyment. Submitted by Kathy Vik, Operations Manager
Cook Phetsamone Souvannarath, Executive Chef Shaun Holtgreve, and Cook Youa Vang
LONG NOODLES, LONG LIFE: Traditional Chinese dishes are packed with symbolism about prosperity and other goals. Long noodles are a popular Lunar New Year choice, representing a long, healthy life. Pictured left, First Cook Jane Splichal at Carleton College in Northfield, MN, fires up the wok to cook a fresh batch of chow mein. Over at University of Pennsylvania in Philadelphia, Server Blair Grubbs attends to students at the Lunar New Year noodle bar, pictured right. Submitted by Katie McKenna, General Manager, Carleton College and Beth Bayrd, Marketing Manager, University of Pennsylvania
SO YOU THINK YOU CAN DANCE: Chinese lion dance — often mistakenly referred to as dragon dance — is a traditional cultural dance in which two performers synchronously mimic a lion’s movements. Accompanied by beating drums, cymbals, and gongs, it’s quite the spectacle — one that guests at RS5 Café in Hillsboro, OR, enjoyed witnessing. Submitted by Cara Brechler, Marketing Director
EVERYONE LOVES RED ENVELOPES: In Seattle, Zulily employees were impressed with the Lunar New Year display table, where they could learn about the Chinese zodiac as well as the fruits and vegetables that have special symbolic meanings during the new year celebration. While the knowledge was interesting, guests were most excited about the red envelopes filled with coupons for free items. Here, Bookkeeper Olivia Budhioko hands a red envelope to one of many happy customers. Submitted by Olivia Budhioko, Bookkeeper
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reflections
Looking Next to You for Inspiration Submitted by Mayet Cristobal, Executive Chef
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s I walked down the long hallway to our main kitchen at 8:30 a.m. the Monday after Christmas, I could hear the bustling sound of pots and pans and the chatter of cooks already three to four hours deep in their shift. It was the sound of a busy and happy kitchen. It was the sound of preparation for a big day. It was a sound of peace, calm, and confidence on a day we expected 12,000 museum visitors. It was, in fact, the sound I love to hear most.
I have been fortunate be a part of the kitchen for the Getty Center in Los Angeles for almost 14 years, starting as an intern out of culinary school. Mixed feelings of fear and happiness overwhelmed me on my first day. I still recall contemplating the size of the kitchen and worrying that I’d never be able to remember everyone’s name. But I also thought of what this kitchen could teach me. This was a place where I would hone my skills as a cook. This was the kitchen I hoped to call home. The Getty Villa back-of-house and front-of-house teams
I am one of several chefs in a kitchen of about 70 back-ofhouse employees. We have cooks who have been with us for more than 15 years and for as little as two weeks. Our kitchen is diverse in every way imaginable. Our kitchen speaks English, Spanish, Mandarin, Tagalog, Laotian, Korean, Cambodian, French, and more. From career line cooks to 76 | BRAVO
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professional prep cooks, from students to aspirational dreamers, we have them all. Our kitchen has the most talented and dedicated cooks and staff I’ll ever meet in my life. Some of our current cooks were my teachers when I first started here, and I still learn from them every day. They taught me more than any culinary school could possibly offer me. I learned the value of teamwork, as well as resilience and humility. They shared with me their cultures and their families. The restaurant world isn’t what it used to be. Culinary graduates want to be famous chefs instantaneously rather than learn to refine their craft. Yet remarkably, that ego and culture hasn’t permeated the kitchen here. I get a sense of pride when I look around our kitchen and see that I am surrounded by people who cook to pay the bills and who are so good at their job and don’t even know it. I see the hard work, sweat, urgency, mad skills, smiles, and ardor. Production Cook Manuel Mendoza’s daily soups will change your life. I don’t think there is a soup this guy can’t make, and make delicious. Line Cook Maria Gonzales’s bouillabaisse is consistently beautiful and quite famous. Our Garden Terrace Café team can make and assemble 400 tuna salad sandwiches in a heartbeat. I am always amazed at how Lead Baker Manny Pleitez and Baker Ramon Navarro keep up with the demands of hundreds of cookies and house-made baked goods sold at all the outlets daily. Cutberto Garcia and Steven Chriss are possibly the fastest and most efficient grill cooks I’ve ever worked with. Watching Production Lead Mario Fregoso fabricate a chicken into eight pieces in 30 seconds is pretty amazing. How does our catering team make an event for 2,500 guests look easy? On a day like that Monday, the dirty dishes are piled high with more coming from every direction, and our utility teams at both locations tackle the task fast with every step calculated. Our bussers, runners, and servers anticipate our guests’ needs by the minute. Bussers Jose Muñoz and Soung Luy and Runners Nestor Lopez and Jose Luis’s quick hands and feet are saviors on a bustling day at the restaurant. Cashiers Mercedes Soto and Geovanna Sanchez handle customer needs with grace. The front-of-house café staff manages to stay calm and organized on a day that is hectic and at a full speed. It is amazing to see. I’m elated.
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The Getty Restaurant front-of-house team
The Getty Center kitchen and café team members
When I walk into our kitchen and exchange good mornings with everyone, I am overcome with bliss knowing that this kitchen is my love — one that has given me so much more than I could possibly reciprocate. I am around people who are the best in their profession. I am lucky and grateful. I am thankful for the team members who make it happen for this account daily. I am thankful for the staff ’s daily contribution for success. I am thankful for the smiles even when the day is tough. I am thankful for all of my staff, my heroes!
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Trine University’s New Performing Arts Center Hosts Charlie Daniels Submitted by Craig Stangland, Director of Operations
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he recently refurbished, beautiful T. Furth Center for Performing Arts and Ryan Concert Hall, at Trine University in Angola, IN, now hosts worldclass performers for its performing arts events — and the Bon Appétit team at Trine enjoys being given the opportunity to cater them with elegance and flair. Trine University, with the help of many donors and supporters, repurposed the nearly 100-year-old, crumbling Angola Christian Church into the gorgeous venue thanks to a close to $8 million renovation. The grand opening of the center brought country legend Lee Greenwood to the stage, and since then the calendar has been dotted with other special events. A recent popular performance included a visit from country star Charlie Daniels. With his Southern twang, he
Sous Chef Fred Treadwell with country legend Charlie Daniels
delighted the guests with stories from the road of his long career. The Charlie Daniels Band performance, of course, included musical numbers, such as the country hit “The Devil Went Down to Georgia.” Prior to the show, the Bon Appétit team catered a private meet-and-greet session for VIP patrons with an hors d’oeuvres buffet. Guest favorites included house-made roasted portabello mushroom ravioli and miniature beef Wellingtons. Many members of the Trine University team had the chance to meet the country legend, who suggested that they follow him on tour to provide all of his meals! Immensely flattered, the team looks forward to serving more of their extraordinary house-made delights to legendary entertainers right there at Trine.
Menu Black Bean–Crusted Tuna | with vanilla-scented onions and carrot sauce Mini Beef Wellington | with mushroom stuffing in puff pastry, served with Bordelaise sauce Chicken Satay | with peanut-orange sauce
Catering Attendants Lisa Pardue and Laura Lepley, country legend Charlie Daniels, and Catering Manager Danielle Beer
Roasted Portabello Mushroom Ravioli Caesar Salad | in house-made Parmesan cheese bowls Artichoke Hearts | stuffed with shrimp and crab salad Mini Cream Puffs | with chocolate and caramel sauce Chocolate Oblivion Flourless Cake | with raspberry cream sauce
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Caesar salad and chicken satay
House-made miniature beef Wellingtons
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Minnesota’s Just Food Summit Highlights Vibrant Food Sustainability Movements on Campuses Submitted by Alyse Festenstein, Midwest Fellow
Jake Harnett of Thousand Hills Cattle Company talks with students at the Just Food Summit’s farmer dinner. Other farms in attendance: Hmong American Farmers Association (HAFA), Spring Winds Farm, the Main Street Project, and Open Hands Farm.
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keptics doubting that the good food movement is alive and well in the United States need only to look at the college campus groups for their beacons of hope. From campus farms knee-deep in sustainable food production, to Real Food Challenge chapters guiding their university’s purchasing dollars to support local, humane, ecological, and fair food systems, to the Food Recovery Network chapters addressing the paradox of food waste and hunger in our communities, food-centric organizations are proliferating at a rate perhaps only surpassed by a cappella singing groups. However, along with the growth of any broad-based movement, it’s not unusual for subgroups to develop with their own particular focus. When groups splinter off into their own silos that don’t communicate, the cause’s overall progress suffers. Wanting to fight this tendency, students from Carleton College, St. Olaf College, and Macalester College came together at the Just Food Summit specifically to ensure that they were working toward synergy rather than segregation — both on their own campuses and between campuses. The half-day event was organized by many partners, including the Carleton Center for Civic and Community Engagement, Bon Appétit chefs and managers at Carleton College, Carleton’s FoodTruth student group, the Bon 80 | BRAVO
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Appétit teams and students at St. Olaf and Macalester, and Midwest Fellow Alyse Festenstein. More than 70 students, staff, community members, and farmers came together to hear guest speakers, participate in workshops, and enjoy dinner and lots of discussion. The goal was three-fold: deepen their understanding of food justice, share information and best practices across groups, and develop student leadership in the movement. Environmental anthropologist Constanza Ocampo-Raeder set the stage for the Summit’s student-led workshops with her opening talk: “Eating Our Way to a Just World: Challenges and Opportunities in Contemporary Food Initiatives.” She challenged the audience to recognize its “blind spots” when it comes to participating in the food movement and its core messages. Drawing on her experiences as a first-generation Mexican American, Constanza explained how her membership in a local community-supported agriculture (CSA) program regularly conflicted with her ability to feed her family comforting, culturally appropriate foods. The weekly baskets filled to the brim with foreign flavors such as turnips and mild peppers represented a headache for her, not health. In this case, she argued, a narrow focus on local-foods promotion could inadvertently work against the development of an enduring, inclusive food movement.
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The Just Food Summit student-led workshop “Why Worry About Waste?” drew a large group interested in reducing campus and community waste streams
With Constanza’s words in mind, the participants chose between a range of student-led workshops such as “Why Worry About Waste?,” a discussion about campus waste streams and education by the Carleton Waste Monitors and the Campus Farm Roundtable discussion involving leaders of St. Olaf ’s STOGROW Farm and the Carleton College Farm. One of the most talked-about breakout sessions, “Problem + Problem = Solution: The Food Recovery Network and Beyond” by the Carleton Food Recovery Network chapter, inspired students from the other colleges to either start or get involved in food recovery efforts on their campus. By the end of the first Just Food Summit, dozens of students had approached Alyse to share how influential it was to connect with other students engaged in the food movement. One St. Olaf student summarized the sentiment well when she said,“I normally walk around the dining hall thinking I can’t make a difference. Now I feel so empowered.” That was music to all the organizers’ ears. They were glad to play this convening role and provide a platform for our guests to join together and work toward a sustainable food system.
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RS5 Team Coaches Kids’ Culinary Program Through a Thank-You Dinner Submitted by Sarah Gill, Café Manager
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ending time and talent to the community is part of Bon Appétit’s values in action, but there’s something extra-special when it’s helping shape the future of the culinary world. Plus, Bon Appétit teams just love interacting with kids!
That’s why when RS5 Café Manager Sarah Gill in Hillsboro, OR, got the go-ahead for a community outreach project, she contacted Arielle Clark, culinary program director and instructor at the Portland Kitchen. The Portland Kitchen is a comprehensive and free after-school program for kids ages 14–18 that provides vocational skills, experience, training, and food handler permits. Arielle devised a fun menu, and Sarah’s RS5 team served as the kids’ sous chefs. Twenty student-chefs prepared dinner for 90, which included cheddar biscuits, rustic buttered biscuits, green beans, seared pork loin with herbs and mustard sauce, vegetarian stuffed acorn squash, and apple-cranberry cobbler. The 90 diners included the kids themselves and their families — the dinner was to thank them.
Celebrating a successful evening together: JF3 Café Chef Sam Phillips, Senior Vice President Cary Wheeland, JF5 Café Manager Grace Wilson, EBC Catering Manager Kristen Redshaw, Executive Chef Micah Cavolo, Hawthorn Farm Café Chef Jordan Sloan, Portland Kitchen Culinary Program Director and Instructor Arielle Clark, and JF3 Sous Chef Patrick Youse
The RS5 team really enjoyed mentoring the kids and are already planning another visit. Sarah felt a lot of joy working with her Bon Appétit team as well, and called the evening “a beautiful moment.”
Executive Chef Micah Cavolo plating family-style entrées for service, with Hawthorn Farm Café Chef Jordan Sloan, Sous Chef Patrick Youse, and a student-chef
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Seattle University Connects Food Waste to Food Deserts Submitted by Jay Payne, General Manager
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ood is too precious, and too powerful, to waste. That was the central message at a special event planned by the Bon Appétit team at Seattle University, the Center for Environmental Justice and Sustainability and other university partners, and dozens of community groups. Food waste is the third largest contributor to the world’s greenhouse gas emissions, yet 17.5 million American homes experienced moderate to high difficulties in securing enough food for themselves in 2013, reported the USDA. Attendees feasted on TED talks and presentations from the community as well as delicious and seasonal food by Executive Chef Geoff Velasco and his team. Local farms featured prominently in the vegetable platter, with Fork to Farm grant recipient Garden Treasures beet hummus and roasted winter squash dip, fig tarts with Samish Bay feta, local green garbanzo hummus, Carlton Farms pork slider with local apple chutney and Beecher’s smoked cheddar, and warm Cedardale Orchards apple cider with blackberries. All the presentations at the event were designed to raise awareness about how fighting food waste could aid in fighting hunger in the community. General Manager Jay Payne introduced a TED talk by Tristram Stuart about overproduction and food waste in affluent nations and how that connected to Bon Appétit’s new Imperfectly Delicious Produce program. A campus garden representative then gave an overview of the edible gardens on campus as well as an invitation to a garden tour. Afterward, attendees watched a TED talk by South Central LA guerilla gardener Ron Finley. The event also featured presentations by local community groups (among them City Fruit and Seattle Food Rescue) and campus groups such as Seattle University Garden/Farm and Sustainable Student Action. International clubs joined too, with presentations and delicious traditional regional foods prepared with local, sustainable ingredients. The successful evening wrapped up with a call to action to pledge support to one of the organizations and a collective art project banner to be hung in the student center.
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East Coast Fellow Finds Warmth at Big City Farms Submitted by Sea Sloat, East Coast Fellow
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hen new East Coast Fellow Sea Sloat took her first field trip to a Farm to Fork vendor, she was warmed by Bon Appétit’s values in action, in spite of the brisk 29-degree temperatures. She tagged along for the visit to Big City Farms in Baltimore with a Johns Hopkins University inter-session class on the food system, taught by a Hopkins grad and founder of the Real Food Challenge JHU, Raychel Santo. A few folks from the Bon Appétit team at Johns Hopkins joined as well — General Manager Ty Paup, Resident District Manager Vince McPhail, and Marketing Manager Jeff Vigilante — along with JHU Director of Dining Programs Bill Connor.
Big City Farms is a four-year-old urban farming operation“planted” on an asphalt lot in southwest Baltimore. With six hoop houses and 10 employees, they grow greens year-round (mostly for salad mixes, plus some kale and fennel). The asphalt was removed and the plants were planted in 100 percent compost with a fabric barrier to keep the nutrients in. There are no raised beds or heat lamps. The plants rely solely on the sun warming the air inside the hoop houses and the white tarp “blankets” keeping the warmth in the soil. Surprisingly, the plants weren’t frozen (as the students were)! Rob Dunn, farmer and guide for the day, graduated from Hopkins in the ‘80s and eventually found his way back to Baltimore to join Big City Farms and grow food for his alma mater. Students were surprised to hear that their lettuce was being grown in compost from a facility that processes Johns Hopkins’ food waste. The synchronicity between Bon Appétit’s sustainability mission and Big City Farms’ philosophy was just perfect. Rob spoke passionately about staying true to the principles of community and social justice, by supporting the local economy via paying employees a fair wage, and maintaining strong relationships with their clients. At the end of the tour, Vince asked if there was anything Bon Appétit could do to be a better partner. Rob’s response was a satisfying one: “No, you guys have been really great — sticking with us through ups and downs, having supply and not having supply. All the chefs that I’m dealing with; they’re all invested in it. So, just keep buying it!” When Sea saw Rob the following Saturday at her local farmers’ market, she knew exactly what to do: just keep buying it.
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Rob shows off the baby lettuce
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A Johns Hopkins class learning about food systems huddles up to hear from Big City Farms farmer Rob Dunn how their greens are grown
Rob selling salad mix at the farmers’ market
JHU Dining Director Bill Connor and Resident District Manager Vince McPhail
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University of Northwestern’s Dining Etiquette Seminar Prepares Students for Business World Submitted by Dawn Dacut, Director of Catering, Carlson
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ollege campuses are active learning centers for many things, but dining etiquette is not usually part of the curricula. University of Northwestern in St. Paul, MN, offers a twice-yearly event called the Professional Practices Dinner and Seminar to help students with their career launch. Because these young adults will soon enter the business world, they will be invited to interview lunches, dinners, and other social gatherings where food and beverages are served. Knowing the basics of good dining etiquette is an essential part of any résumé.
A semiformal place setting for the students to learn to navigate
This year, University of Northwestern recruited Director of Catering Dawn Dacut from Bon Appétit’s corporate account Carlson in nearby Minnetonka to instruct the evening’s course. A four-course dinner was coordinated and prepared by Northwestern Director of Catering Carol Cummings and Executive Chef John Hansen, and Dawn offered “real-time practice” throughout the courses. At the formal dinner, 80 students listened intently as Dawn gave instruction in dining protocol, including navigating the place setting. Following her presentation of the dos and don’ts of dining etiquette, a local job recruiter spoke to the students about interviewing techniques. As Diann Lloyd-Dennis, director of Northwestern’s Center for Calling & Career, explained, it’s important to give people context to feel comfortable, down to“which fork to use or how to cut their chicken.” The valuable seminar emphasized the importance of making a good impression while dining for enhancing a business relationship. Bon Appétit was proud to help University of Northwestern students feel comfortable in these situations as they begin their job search after graduation.
University of Northwestern Catering Director Carol Cummings with Carlson Director of Catering Dawn Dacut Photo credit: Rebekeh Ruprecht
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Regis Celebrates Its Global Impact with World Cuisine Submitted by Rebecca Richter, Director of Catering
Menu Bacon-Wrapped Dates | stuffed with blue cheese, spicy maple vinaigrette, and toasted pecans Miniature Chilis Rellenos | mild fire-roasted local bell pepper stuffed with barbacoa-style shredded Boulder Natural Meats chicken and Olathe corn, tempura fried and served with avocado crema and micro cilantro Miniature Spring Rolls | with shrimp, sticky rice, cucumber, carrot, savoy cabbage, cilantro, and Thai basil, served with truffled yuzu ponzu dipping sauce Mediterranean Falafel Bites | with roasted red bell pepper hummus, Golden Acre Farm cucumbers, and Regis Garden mint oil Roasted Beet Carpaccio Salad | with Ela Family Farms Honeycrisp apples, crispy lentils, herbed goat cheese, and shaved Fossil Creek Farms heirloom carrots with cherry-thyme vinaigrette Seared Wild-Caught Alaskan Coho Salmon Fillet | with dijon, lime, and rosemary glaze or Grilled Flat Iron Steak | both served with Table Mountain Farms butternut squash au gratin, grilled broccolini with smoked Full Circle tomato concasse, and Hazel Dell mushroom-brown butter vinaigrette Hazel Dell Wild Mushroom Risotto | with grilled radicchio and broccolini, topped with a Parmesan crisp and truffled black garlic aioli Apple Walnut Pistachio Baklava | with Colorado ambrosia honey Pumpkin Crème Fraîche Cheesecake | with gingersnap crust, salted caramel, cranberry coulis, and a chai chocolate truffle
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egis University in Denver has many reasons to celebrate year-round. But a particularly special event is the annual Donor Appreciation Dinner, which was attended this year by 250 guests. The Bon Appétit team transformed the athletic field house into a location fit for fine dining. This year’s theme, “World Matters: A Celebration of Regis University’s Global Impact,” celebrated the living mission of St. Ignatius to serve others. It also showcased the travels of Regis students, alumni, and faculty as they visited places like Europe, South America, and Africa. Executive Chef Glenn Babcock designed a truly mouthwatering international menu. The ultra-cosmopolitan dessert — pumpkin crème fraîche cheesecake with a gingersnap crust, salted caramel, and cranberry coulis, accompanied by a chai chocolate truffle — represented three countries and a region: France for the cheesecake, Sweden plus the Baltic for the gingersnaps, and India for the chai in the truffle. Armchair travel never tasted so good! Cook Kyle Hollingsworth
Phillip Byrne, visiting chef/manager from Oracle - Denver, and Executive Chef Glenn Babcock setting down plates of food
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TaylorMade’s Refresh Brings New Options and Better Flow Submitted by Molly Johnson, Chef/Manager
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reativity doesn’t stop in the kitchens of Bon Appétit. Café re-imaginings, such as the recent refresh at TaylorMade in Carlsbad, CA, represent the combined creative efforts of entire regional teams.
Bon Appétit has managed the dining program at the manufacturer of golf clubs and accessories for six years, serving a daily average of 400 guests with five primary stations plus grab and go. Regional Marketing Director Kari Menslage and Regional Operations Support team member Paula Nielsen worked together to help engineer an entirely new look and feel — a shift to contemporary rustic. The team designed a 5-footby-4-foot permanent chalkboard-style café menu to lend the feeling of depth. Paula and the TaylorMade marketing team gave input on an updated color palette, and soft, inviting grays and purples replaced the brown, green, and yellow. Because a refresh isn’t complete without new stations or menu expansions, the team introduced a new al taglio pizza station, inspired by the Edwards Lifesciences opening in Irvine. Working with District Manager Fabio Soto and Paula, and drawing from the expertise of Executive Chef Jon Sodini and his team at Stanford’s Graduate School of Business, the team moved all deli sandwiches to the express station and created the al taglio station. In addition to offering four varieties of house-made flatbread and pizza baked daily, it offers a panini of the day prepped ahead of time and pressed to order. One daily pizza is made without gluten-containing ingredients. The result is two new daily menu items, an expanded grab and go program, and budget-friendly options. With new furniture came a condiment bar, which guests can use to customize their food (while our team can move them more quickly through the lines). The team worked with a local artist who designed and installed a custom herb garden for the café. It 88 | BRAVO
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holds about 35 pots of herbs that get changed out regularly and add ambience to the café, in addition to letting the culinary staff grab fresh herbs right outside of the kitchen. (The addition of the convenient herbs has inspired the team to use more fresh herbs on the menu and as garnishes, as well as make pestos and infused oils.) Using resources from across the Bon Appétit network and some creativity and legwork on the part of the TaylorMade team has resulted in a fresh look, expanded menu, and improved dining experience for the guests. Cars and Drivers TaylorMade prides itself as delivering distance through speed, so partnering with Head Racing to sponsor a race car seemed the perfect opportunity to spread the word about its AeroBurner driver. Just before the official debut at the 55th Annual Cirlce K Winternationals raceway event, the car came to TaylorMade for all employees to see, and TaylorMade asked Bon Appétit to host an outdoor barbecue for the occasion. The team wheeled a 10foot grill onto the patio right next to the race car display, and the aromas attracted many guests. The choices were irresistible, too: barbecue ribs; hamburgers with complete fixings; chipotle pasta salad; traditional potato salad plus a quinoa, pickled rutabaga, and kale salad; and house-made chips. The festive feeling matched the excitement of the product launch. Submitted by Molly Johnson, Chef/Manager
Line Cook Roman Walker, Chef/Manager Molly Johnson, Prep Cook Nate Ward, Cashier Kasey Talley, and Line Cooks Juan Toralba and Daisy Medina in front of TaylorMade’s custom race car
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Mt. Angel Abbey Goes Crackerjack for Applejack Submitted by Paul Lieggi, Chef/Manager
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hen life hands you lemons...we all know what to do. When a local grape grower donated half a ton of grapes and a Farm to Fork vendor had several hundred pounds of apples he needed to get rid of, Mt. Angel Abbey Chef/Manager Paul Lieggi naturally thought about wine and applejack.
Bottles of house-made applejack
Last September, local grower Mike Rava donated a thousand pounds of Maréchal Foch grapes to the Abbey in St. Benedict, OR. Paul’s team prepared to make grape juice. But when they learned that these were actually primo wine grapes, they started thinking a little more ambitiously. Front of House Server Lynne Rice had a connection to a local wine maker, Mike Cramer, so they visited him while his company was processing wine and were inspired to go for it. There are now about 60 gallons of “pretty darn good” wine brewing in the Abbey’s cellar, which will be used for special events and cooking. After the successful wine experiment, Mike and Paul were talking whiskey. He explained the process of making hard cider and applejack whiskey by freeze distillation. Applejack is a liquor largely forgotten in the modern world. It was introduced by Robert Laird more than two centuries ago. Supposedly George Washington requested the Laird Family recipe for his troops, and America’s first mixed drink, the Stone Wall, was two parts hard cider and one part applejack. The next day, Paul contacted Sam Asai from Ace High Hood River, the Farm to Fork apple grower, about juicing apples. Lynne, Paul, and Storeroom Manager MikeWilson began processing several hundred pounds of apples using an oldfashioned apple press. They had fun while learning a lot about apple pressing. After pressing and straining the fresh, pure juice, every interested staff member stood around and drank the sweet, golden liquid. The monks and students loved the chilled pitchers of fresh cider as well. Then, the process of making hard cider and applejack whiskey began. Six gallons of raw cider were set aside. One was mixed with sugar, heated and cooled, had fermenting agents added to it, and then combined with the remaining
cider. Once poured into a glass carboy with a bubbler plug, it fermented at a consistent temperature of 64 to 70 degrees for about 12 days. Everything must always remain clean and sterile during the process or the golden juice would sour. After fermentation was complete, Paul siphStoreroom Manager Mike oned out the juice into Wilson, FOH Server Lynne jugs without disturbing Rice, and Chef/Manager Paul Lieggi pressing apples the sediment. The hard cider was chilled to clarify even further. For three of the five gallons, they tried freeze distillation. Paul and his team have used the apple cider in baked apples for composed salads, on pork chops, and in hard-cider salad dressing. They are looking forward to the planned applejack crème brûlée, as well as pure vanilla–applejack swirl ice cream.
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food for your well-being
SAS Relaxes with Popular Tea Tasting Submitted By Jacqueline Rode-Kowae, Marketing Coordinator
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ho would have guessed a simple tea-tasting event would be such a hit with guests? It turned out that the hardworking crowd at SAS’s Atrium Café in Cary, NC, was thirsty for this Food for Your Well-Being nutrition topic. With a Bon Appétit staff member on hand to share the benefits of various tea ingredients through handouts, recipes, and instructions for creating a customized tea blend, the tea-tasting table drew a constant crowd throughout the day.
“Life is like a cup of tea, it’s all in how you make it” The refreshing tea break gave SAS guests a reason to slow down at an otherwise busy time. Drawn in by the pleasurable aromas of classic chai (nutmeg, cinnamon, clove, and orange) and a refreshing blend of ginger, mint, lemon, and honey, guests stayed to learn more about the other offerings and to check out the display of varied spices. Although the chai is most likely what drew attention, guests returned for second tastes of the refreshing blend. They loved how simple the ingredients were while being so invigorating to the palate. “Life is like a cup of tea, it’s all in how you make it,” goes the Irish proverb. Soon small groups started forming around the table as guests chatted away freely about the teas and other topics. It was a sight to see. Guests appeared more relaxed and ready to drink more tea going forward.
SAS customers enjoying the information on the refreshing teas
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EMMANUEL SOOTHES STUDENTS: Bon Appétit at Emmanuel College in Boston hosted an all-day tea and cookie bar for students on reading day, the day before finals start. While browsing information about tea’s soothing properties, students could choose from eight different teas and pair it with a fresh house-baked cookie or Something Sweet Without Wheat’s tea cookies. Submitted by Catherine Corbo, Manager
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TEATIME AT TARGET: Target North Campus in Brooklyn Park, MN, also hosted a tea tasting as part of the Food for Your Well-Being program. Executive Chef Lyle Schoentheler and Sous Chef Deziree Klema featured menu items at stations that would pair well with tea, such as Asian fare at the global station, while Retail Manager Briana Wood and Starbucks Supervisor Kari Yang (pictured) promoted Teavana’s teas and tea pot launch. Guests were really happy to try something new and remarked on the clean, crisp presentation of the tasting, as well as simplicity in execution. Submitted by Salvatore Rosa, General Manager
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letter from the fellows | autumn rauchwerk, west coast fellow
bon appetit foundation
living to eat — the right way
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grew up surrounded by a diverse array of influences when it came to food. My grandmother on my father’s side would spend the entire day in the kitchen before a family dinner, yet dinner still was never ready until 10 p.m. She made all of our birthday cakes from scratch, always following recipes exactly, unbelievable patience and precision guiding her every move in the kitchen. Her husband, my grandfather, was a Holocaust survivor whose sense of comfort and resilience was deeply rooted in food. My mother’s kosher Jewish parents got me to love cinnamon raisin bagels, Chinese food, and corned beef. My parents themselves were entirely different influences. They were extremely health-conscious, and growing up in their household left me with some interesting ideas about eating:
• To be healthy you must drink three glasses of skim milk and eat at least three pieces of fruit each day. • A balanced dinner requires a huge salad, a protein, a vegetable, and a starch. • Steak and fish are only to be eaten on occasion, and your parents serve them to you to make you suffer. They are best drowned in ketchup. • Pork and processed foods can only be eaten in restaurants, while camping, or sneakily at friends’ houses. • “Vegetarian” food means tofu, mushy broccoli, and mushrooms with some soy sauce dumped on top. 92 | BRAVO
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All of the influences that surrounded me had this in common: Food is the part of a family gathering everyone most looks forward to, and food is the way people show love. My appreciation for food beyond what I was raised to believe grew slowly at first, starting with me founding a Culinary Arts Club in high school. Once I enrolled at American University, a new friend and eating at the Bon Appétit campus café opened up my mind to how delicious and diverse a vegetarian diet could be. The following year, motivated by a desire to be healthier and challenge myself, I tested out veganism. And in time, the lifestyle stuck. I realized that not only was it an exercise in self-control and living in congruence with my morals, but it could encompass my love for food in a creative new way. Our campus café opened my world up to the delicious possibilities of tempeh, seitan, and tofu. Living in Washington, DC, gave me an entirely new perspective on cultural foods and made me realize that, while the American diet is meatfocused, most cultural diets are not, due to the high cost and scarcity of animal products. Vegetables, grains, and spices are used as the foundation of a meal in creative ways all over the world, especially in developing or just recently developed nations. My love for food fed my desire to travel.
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American University encouraged studying abroad, so I chose a Spanish immersion program in Costa Rica. My host brother was a chef, and my host mom was a wizard in the kitchen. They whipped up traditional plant-based Costa Rican dishes as well as their own creative ones, using the freshest local produce purchased from the feria, a farmers’ market with stands from hundreds of local farmers. My host family inspired me to get more into cooking in order to be able to show them my love and appreciation along with the tastes I grew up with. The next summer, I had the opportunity to live in American Samoa for a fellowship with the National Oceanic and Atmospheric Administration (NOAA). There was so much community and generosity surrounding food, and no one went hungry. However, there were virtually no vegan or even vegetarian options in the restaurants, very little local produce, a plethora of fast and processed foods, very low levels of physical activity, and as a result, extremely high obesity and diabetes rates. With no Internet access in my house, I would improvise with cooking supplies I found at the Asian grocery store, produce stands, and the tree in my backyard — inventing dishes out of green papaya, soba noodles, and fresh coconut. Everything was an experiment and a learning experience.
members on that team. I was able to lead the expansion team and work one on one with students from campuses across the country to help them start recovery programs at their schools. In just over a year, we grew from 23 chapters to more than 100! Being part of such a small yet motivated team gave me the opportunity to become a team leader, lead workshops, present at conferences, organize community events, and work closely with partners, including Bon Appétit Waste Specialist Claire Cummings. At Food Recovery Network, we loved Bon Appétit. The managers and chefs on the Bon Appétit campuses we dealt with prioritized sustainability and went above and beyond to establish a mutually beneficial relationship with us. My coworkers and I admired how small, interconnected, and supportive the Bon Appétit teams seemed to be. Now that I’ve moved west for love and been hired as the West Coast Fellow for Bon Appétit, I am excited to dive deeper into the issues that intrigue me every day and to become a part of the Bon Appétit community. I believe I’ve found the job that will propel me forward on my lifelong journey of figuring out how we can live to eat in the healthiest, most ethical, and sustainable way.
At Food Recovery Network, we loved Bon Appétit. The managers and chefs on the Bon Appétit campuses we dealt with prioritized sustainability and went above and beyond to establish a mutually beneficial relationship with us. Once I returned from traveling, I went on an alternative spring break to the corn belt, visiting organizations from the Iowa Soybean Association and Dupont Pioneer to the Kansas City farmers’ market and the Land Institute to glean a deeper understanding of the many perspectives that come together to form such a complex food system. That same semester, I worked with the Bon Appétit team to start a food recovery program on campus, taking a small step toward alleviating hunger in the DC area.
Autumn as a kid enjoying some garden-fresh greens
This experience connected me with the national nonprofit Food Recovery Network (FRN), a Bon Appétit partner, and after graduating, I joined the first influx of full-time staff 2 0 1 5 Vo l u m e 1
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Thank You, Bon Appétit
...for SUPPORTING SMALL FARMS AND FARMWORKERS, Denison University, Granville, OH
The Bon Appétit team at Denison University was pleased to help out Farm to Fork partner Bird’s Haven Farms recently, by leading a group purchase of 2.5 tons of sweet potatoes. The farmers sent this wonderful letter in thanks: All— I wanted to take a moment to send a message thanking each one of you today. My background is in farmworker rights and federal policy reform in agriculture labor practices around the country. However, I came back to Ohio about two years ago to help my brother grow his operation to support his wife and four daughters. I have been in the fields where farmworkers are making $0.003/lb for sweet potatoes. It is truly one of the hardest things to witness. However, you all have stepped forward and purchased sweet potatoes at a little higher price than conventional potatoes and we are really so grateful. Our farm works to ensure our employees are paid a living wage in Licking County and hopes in 2015 to offer a health insurance stipend too! I have been singing your praises over and over this past week to anyone who will listen. I want everyone to know the GREAT work you are doing and ensure that folks know just what a fair price means. You all ROCK!
The Bird’s Haven farmers also thanked Bon Appétit via Facebook in this nice post.
However, you all have stepped forward and purchased sweet potatoes at a little higher price than conventional potatoes and we are really so grateful.
~ Bryn and the entire Bird family!
...for A PERFECT PERUVIAN DINNER, Oberlin College, Oberlin, OH
Chef/Manager Matt Kransevich and Marketing Manager Eric Pecherkiewicz collaborated with lecturer Vannessa Pelaez, faculty-in-residence at La Casa Hispánica, to plan a Peruvian dinner for Day of the Dead. The menu included lomo saltado (spicy beef with potatoes), pescado sudado (steamed fish), papas a la huancaína (potatoes with spicy cream sauce, olives, and eggs), chickpea stew, causa rellena con pollo (chicken and potato salad), aguadito de pollo (chicken soup), espuma de mango (mango mousse), suspiros (meringue cookies), and pan de muerto (bread of the dead). “The Peruvian dinner was a success!! THANK YOU for supporting this event and La Casa. We had a lot of guests who came from Lorain and CLE, and they loved the food!” wrote Vannessa afterward. 94 | BRAVO
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St. Mary’s Grill Cook Jamie Morris
...for EXCELLENT CATERING FOR RESTAURANT PROFESSIONALS, PayPal, San Jose, CA
Recently the National Restaurant Association sent some industry leaders to convene at major companies in Silicon Valley to explore how technology innovations can be applied to food service. Bon Appétit catered their visit to PayPal, and Catering Manager Kam Morrella received the following note of thanks from the organizer:
...for SUPERLATIVE STAFF at St. Mary’s College of Maryland, St. Mary’s City, MD
[Our guests] loved the refreshments in the Showcase and then walking them over to Round Table was great. They loved the little pre-dinner cocktail reception in the foyer, and then the room was beautifully transformed into a fun heavy appetizer and dessert meal. It gave everyone the chance to chat and move around and worked perfectly for our market development/sales team!
Yesterday, whoever you had on the grill was the politest. She was professional, and took her time to make the perfect omelets. I can acknowledge that most times it is difficult to deal with a rush of college students, but she was calm and patient. Many can learn from that example.
Being restaurant executives, they all asked about the food, “Who was your caterer?” Everything was delicious — and of course they all tried everything! I was very proud to say it was our corporate caterer, Bon Appétit. The look of astonishment on their faces was priceless!
Executive Chef Carmen Allen received the following praise from a student about Grill Cook Jamie Morris:
Best, Cody L. Dorsey ’18
The association executives told me it was the highlight of their two-day trip, and I think we forged some wonderful new relationships and opportunities for PayPal. Even though they were expecting a sitdown dinner, I had told them, “Trust me — this will be better,” and after the event they admitted I was right! Thanks again! Michelle Peacock
...for BLISS-INDUCING BISQUE, VMware, Palo Alto, CA
The Bon Appétit management team received the following note of thanks from guest James Schmidt for the delicious food he frequently encounters at work:
Happy food, happy stomach, happy and productive engineers. Thanks to all the chefs for the variety of food at the café.
Today I ate at the Hilltop Café and enjoyed the shrimp melt with crab bisque. No no...I mean really enjoyed it, especially the bisque. The rich, buttery goodness and ensuing comfort is staying with me this afternoon and has painted my face with a pleasured grin. Happy food, happy stomach, happy and productive engineers. Thanks to all the chefs for the variety of food at the café, and especially today for such treats as crab bisque. Well done! 2 0 1 5 Vo l u m e 1
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Thank You, Bon Appétit
...for DELICIOUS FOOD AND FRIENDLY STAFF, Oracle, Colorado Springs, CO
…FOR INTUITING NEEDS, Vanguard University, Costa Mesa, CA
Chef/Manager Michelle Giancamilli is lucky to have very appreciative guests.
After the Bon Appétit team at Vanguard University fed students from the Vanguard Bridge program, Executive Chef Anthony Bencomo and Assistant General Manager Jeremy Glennon received a lovely card with a group photo and the handwritten note:
A few of the compliments her team has received: I really appreciate that you make your meals with fresh foods, carefully selected and cooked by employees that care about food quality. — John Sobecki Thanks to Deli Cook Joe Castillo for making the best sandwich today — it was the special chicken with sun-dried tomatoes. Whoever makes the menu there, to you I say bravo. — Sara Hamblin Please let the workers know that they make a difference to people’s days. My son came to have lunch with me a few times. When he did a grill order one day, the woman at the grill was very friendly with him — recognized that he had been in earlier in the week and asked him where he was working, etc. He commented on how incredibly friendly everyone was. This is significant because this son is quite the introvert, very quiet, and is usually in his own world. But he had a great conversation with her and enjoyed it, and it made him so comfortable that he commented on it. So please let them know that their friendliness really makes a difference. — Bonnie Best dang lasagne I’ve had in a long time! Thanks for a super lunch. — Mem Morman Submitted by Michelle Giancamilli, Chef/Manager
Please let the workers know that they make a difference to people’s days.
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We are so thankful to be able to work with someone so willing to meet our needs, even when we’re unsure ourselves what those needs are. Your care in providing excellent customer service has not gone unnoticed. We’re so thankful for all your hard work and great service and yummy food. Many many thanks, The Bridge Planning Team
...for a GUEST LECTURE ON ANIMAL WELFARE, Colorado College, Colorado Springs, CO
Midwest Fellow Alyse Festenstein received this thank-you note from Colorado College Professor Marion Hourdequin and her students following a guest lecture on animal welfare in the course Humans and Other Animals.
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...for an INCREDIBLE WEDDING CAKE, SFUAD, Santa Fe, NM
General Manager Melody Lambelet received a glowing thanks from a bride who requested a chocolate cake with buttercream frosting and raspberry filling for her guests, plus a top layer made without gluten-containing ingredients just for her. Pastry Chef Juana Lemus rose to the challenge and here’s what the bride said. Thank you for the wonderful wedding cake — it was so delicious!! I got to save about half of the gluten-free layer to take home, as there were other gluten-free guests there and everyone DEVOURED the cake. I can’t tell you how many guests told me it was the best wedding cake they ever ate — and it was! After dessert was over, there was still tons of cake left, so we gave out big chunks for people to take home — and they did. Everyone was very happy, thanks to you! Gail Buono
I can’t tell you how many guests told me it was the best wedding cake they ever ate — and it was!
...for NOURISHING THE NIGHT OWLS, Georgetown University Law Center, Washington, DC
Who doesn’t love breakfast as a late-night snack? General Manager Michelle Mooney received this email about a Night Owl Breakfast the Law Center team put together: Thank you! Thank you! Thank you!! To you and your entire staff for an absolutely perfect event last night. It really was the most organized, stress-free, and professional Night Owl Breakfast that our office has hosted since I have been here. I knew that it was going to be a good night when I walked into the café at 8 p.m. and the trash cans were being emptied and all of the tables and chairs had been cleaned, wiped down, and ready for our guests! I was surprised because I usually have to do that before the event. It seemed that we had more staff working the event this year. One catering staff person started helping direct students to the breakfast bread and beverage areas, and all the staff was also on top of keeping the orange juice and coffee replenished so that we never had a line back up in that area. It was great to have the chef in close proximity to answer any questions regarding food ingredients. Everything was so well done and organized that I didn’t have to do much — I didn’t know what to do with myself!
As you know, the Night Owl Breakfast is a large and very important event at the Law Center and I always get a little more on edge when planning this event as opposed to others. You really showed me how good you are at what you do. By the way, students commented on how the pancakes were “out of this world,” and staff commented that this was one of the best breakfasts that they’ve ever had at the event. They particularly loved the quality of the bacon! Thanks again, and I look forward to working with you on many other projects. Beverly L. Sapp Scheduling Manager
Everything was so well done and organized that I didn’t have to do much — I didn’t know what to do with myself! 2 0 1 5 Vo l u m e 1
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Thank You, Bon Appétit
...for DAILY CARE OF STUDENTS, Oregon Episcopal School, Portland, OR
...for EXCELLENCE IN CATERING A SCHOOL OF PHARMACY CEREMONY, Regis University, Denver
General Manager Kelly Cowing received this letter for all the kitchen staff from the Student Leadership Council on behalf of the upper school students to express their gratitude for everything Bon Appétit does on a daily basis:
The White Coat Ceremony at Regis’s School of Pharmacy is a very special occasion in which beginning students receive the white lab coats they will need when they begin their practical pharmacy training. The ceremony symbolizes their readiness, while impressing upon the students the solemn responsibility they have around their training, professionalism, and service. Director of Catering Rebecca Richter received this nice note for her team after catering the significant event:
Thank you so much for preparing us delicious, healthy meals every day! We really appreciate your dedication to sustainability and your smiling faces, as well as your creative menu planning. You make us anticipate lunch every day! Thank you!
You make us anticipate lunch every day!
On behalf of the faculty and staff at the School of Pharmacy I would like to thank you for your assistance in helping to plan and execute our White Coat Ceremony. Your valuable input and participation is required to make this ceremony a meaningful event, and based on the great feedback from students, families, friends, and other attendees it was indeed a great success. I believe this ceremony truly gives our first-year students a sense of purpose and professionalism as they begin interacting more with patients, caregivers, the public, and other members of the health care team. Thank you again for your commitment to excellence and to donating your valuable time and efforts. I look forward to working with you again in the future. Sincerely, Brian A. Hemstreet, PharmD, FCCP, BCPS Assistant Dean for Student Affairs|Associate Professor Regis University School of Pharmacy
...for a GALA RECOGNIZING EVERYONE’S NEEDS, University of the Pacific, Stockton, CA
When the Bon Appétit team at University of the Pacific catered the second annual Dome of Hope gala, they happily took into account dietary restrictions for all attendees. Resident District Manager Sia Mohsenzadegan received the following note of thanks from Paul Fairbrook, former director of food services and a University of the Pacific emeritus: I want to congratulate the entire Bon Appétit staff for the excellent gala dinner that was served to us last night. The food was delicious, hot, and attractive; the service by the students was quick and efficient. My wife got her gluten-free meal, and the lady next to me got her vegetarian dinner. The whole affair was a credit to Bon Appétit! 98 | BRAVO
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Your team is always so easy to work with, and it shows they really care. ...for BEAUTIFULLY CATERED EVENTS, Reed College, Portland, OR
Catering Director Lindsey Leisinger was happy to receive positive feedback for a variety of catering events. A few samples: For a goodbye party: A very big heartfelt thank-you for Beth’s reception yesterday. It was PERFECT! The food was delicious; the fondue was a huge hit. Your team is always so easy to work with, and it shows they really care. Thank you for helping make Beth’s farewell so special. I truly appreciate you all. Please pass along to your teams! For the annual alumni holiday party: Thanks so much for such a lovely meal. The prime rib was deliciously rare, the desserts delightfully tasty and beautiful, and the execution well done. Please pass on my thanks to all those involved. For a wedding: We wanted to let you know that Saturday was great. The ceremony in the chapel was beautiful, dinner was delicious, the catering and bar staff were so sweet and helpful, and the lights/music were just right. It could not have been a more perfect day. Thank you both for all your help and support.
...for a TERRIFIC TOUR GUIDE PRESENTATION, Lafayette College, Easton, PA
General Manager Sarah Fried, Executive Chef John Soder, and Marketing Manager Ashley Fabriziani received this note of gratitude for their presentation about Bon Appétit dining services for school tour guides: On behalf of the entire admissions staff and Lafayette College Ambassador Program (LCAP), I want to thank you all for presenting at this year’s tour guide orientation. Your presentation was wonderfully informative and engaging and I know that your friendly and down-to-earth style really resonated with the new guides. I think we can all agree that college students, in their whirlwind experience, quickly begin to take for granted all of the wonderful resources and features of their school. It is truly universally known by our students that our food is FANTASTIC but I think they can never be reminded enough about how lucky they are to have such great food and service and to have such great people working so hard to provide that experience. Your presentation helped to make the orientation highly successful, and I know I speak for the entire admissions office when I say that we are very fortunate to have you as teammates on this campus. Conner Woods Assistant Director of Admissions
It is truly universally known by our students that our food is FANTASTIC but I think they can never be reminded enough about how lucky they are to have such great food and service and to have such great people working so hard to provide that experience. 2 0 1 5 Vo l u m e 1
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The Back Page
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Bon Appétit CEO Fedele Bauccio and COO Michael Bauccio pose with Lou Seal
TOGETHER WE’RE GIANT: In honor of the third World Series win in five years for longtime Bon Appétit client the San Francisco Giants, the company pulled out all the stops for a trophy party at our Palo Alto headquarters. Clients and their families came from around the Bay Area to take a picture with the three trophies and Giants mascot Lou Seal, and to nibble on upscale ballpark offerings. Director of Merchandising Carrie Buckley, Regional Operations Support Team Member Paula Nielsen, Mercantile Manager Andrea Junca, and Administrative Support Services Manager Vicki Field transformed the office into an amazing facsimile of the Garden at AT&T Park, complete with cubicle walls wrapped in reclaimed wood and hung with living planter boxes; a “to-go window” supplying Dungeness crab rolls, pretzel dogs, and more from an office; a kids’ game room; and a drinks station decked out like the ballpark’s private Gotham Club. The catering team, led by Oracle Culinary Director Tim Hilt (with help from Catering Director Chana Richey, CVC Catering Manager Heather Lee, and many others), offered guests a tantalizing feast that included mini-chicken pot pies, bao buns with Korean short ribs, adorable salads in mason jars, and of course an array of desserts in Giants colors. The VIP guests declared the party a home run.
Director of Merchandising Carrie Buckley’s son, Carter, exchanges an Eskimo kiss with Lou Seal
Conference Center and Catering Chef James Lysons and Chef/Managers Steven Lucas and Hai Le stand behind creatively camouflaged cubicles
PHOTO CREDITS: Bellalu Photography and Scott Chernis Photography
INDEX ABC Riverside Café 19 Adobe - Lehi 6, 55 Art Institute of Chicago 60 Best Buy 5, 73 Bistro @ 3160 41 Brocade 36 California Institute of the Arts 75 Carleton College 73, 75, 80-81 Carlson 86 Circle 7 Café 19 Claremont McKenna College 40 Cleveland Museum of Art 67 College of Idaho 63 Colorado College 26-27, 62, 96 Cornell College 72 Denison University 42-43, 62, 94 Dominican University 14-15, 20 Duke University 29 Emmanuel College 52, 73, 90 Federated Insurance 72 Fred Hutchinson Cancer Research Center 66 Garden at AT&T Park, The 44-45 George Fox University 17, 67, 71 Georgetown University Law Center 97 Getty, The 76-77 Hawthorn Farm Café 56-57 James Beard Public Market 34-35 Johns Hopkins University 84-85 Jones Farm Café 56-57 Lafayette College 4, 65, 99 Lewis & Clark College 28 Macalester College 80-81 Massachusetts Institute of Technology 39, 53 Master’s College, The 48 Medtronic 72 Mentor Graphics 34-35 Minnesota History Center 72 Mt. Angel Abbey 89 Oberlin College 94 Ocotillo Café 18 Oregon Museum of Science and Industry 34-35, 41 Oracle - Denver 5 Oracle - Colorado Springs 96 Oracle - Redwood Shores 100 Oregon Episcopal School 66, 74, 98
BRAVO WAS PRINTED ON PAPER MADE FROM
100%
Pacific Café 71 PayPal 95 Porsche 31 Reed College 47, 99 Regis University 7, 87, 98 Reinsurance Group of America 33 Roche 32 Roger Williams University 63, 70 Ronler Acres Café 39 RS5 Café 56-57, 75, 82 Samsung 30 Santa Catalina School 16 Santa Clara University 58 Santa Fe University of Art and Design 6, 70, 97 SAP 74 SAS 74, 90 Seattle Art Museum 21, 49 Seattle Cancer Care Alliance 66 Seattle University 72, 83 Sony PlayStation 54, 74 St. Mary’s College of Maryland 53, 95 St. Olaf College 80-81 St. Timothy’s School 61 Stanford Graduate School of Business 12-13 Target 46, 75, 91 TaylorMade 88 Trine University 74, 78-79 University of La Verne 40 University of Northwestern 86 University of Pennsylvania 75 University of Portland 38, 40 University of Redlands 40 University of the Pacific 98 University Village Apartments 48 Vanguard University 19, 96 Vivint 18 VMware 12-13, 20, 55, 59, 95 Washington University in St. Louis 64 Westminster College 18 Whitman College 40 Whittier College 40 Woodbury University 68 Zulily 75
RECYCLED FIBER INCLUDING
THIS SAVED...
38 fully grown trees 17838 gallons water 17 million BTUs energy 1194 pounds solid waste 3290 pounds greenhouse gases
57%
POST- CONSUMER WASTE .
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2015
VOL 1
SPRING
IN THIS ISSUE: BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF
BON APPÉTIT MANAGEMENT COMPANY |
A Global Perspective on the Food System
A Member of the Compass Group
100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com
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LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY,
Announcing the Imperfectly Delicious Produce Program
Cooking for the President of the United States PAGE 12
AND YOUR WELL-BEING AT www.cafebonappetit.com 15-5296
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