Bravo 2015 - Volume 4 by Compass Group USA

IN THIS ISSUE:

Bon AppĂŠtit Harvests Opportunity Through Gift to CAMP PAGE 46

Five Trends in Sustainable Food for 2016 PAGE 8

Eat Local Challenge 2015 PAGE 22

INDEX

Abercrombie & Fitch 11–12, 93 Adidas 116 Adobe 6, 24, 35, 56 Art Institute of Chicago 26, 102 Bakery 350 97 Benedictine Sisters of Mt. Angel 32, 65 Best Buy 34, 115 Biola University 92, 101 Cambia Health Solutions 75 Carleton College 65, 73 Case Western Reserve University 34, 119 Citrix 96 Cleveland Botanical Garden 62–63 Cleveland Museum of Art 63 College of Idaho 33, 60, 81, 114 Colorado College 26, 66, 102, 104 Cornell College 60, 83, 111 Crossroads Café 98 Daimler Trucks 5 Denison University 4 DePauw University 18, 98 Electronic Arts 78 Emmanuel College 27, 44, 79, 102, 105 Emory University 5, 43, 95, 99 Garden at AT&T Park, The 24, 59 Gates Foundation, The 66, 109 Genentech 60, 97, 106 George Fox University 61, 65, 92, 110–111 Goucher College 49, 61 Grand Central Café 116 Grove City College 81, 99 Hampshire College 26, 93, 95 Johns Hopkins University 28 Lafayette College 32 Lesley University 27, 82, 83 Levi Strauss 27 Lewis & Clark College 23, 67, 94 LinkedIn 99 Macalester College 73 Massachusetts Institute of Technology 96, 117 Medtronic 66, 93 Milliken & Company 68, 96 Mobile Mavens 109

Modern Art Museum of Fort Worth 35, 69 Musical Instrument Museum 30 Oberlin College 34 Oracle 29, 94, 101 Oregon Episcopal School 72 Oregon Museum of Science and Industry 75 Otterbein University 92 Pacific Café 28 Parmer 100 Pitzer College 39, 112 Reed College 25, 75, 100, 107, 114 Regis University 55, 80, 118 Reinsurance Group of America 55, 115 Roger Williams University 31, 94 RS5 Café 30 St. Edward’s University 19, 76, 77 St. Olaf College 73, 120 St. Timothy’s School 70–71 Saint Martin’s University 21, 35 Samsung 35 Santa Clara University 82, 98, 116 SAP 15, 117 SAS 33, 40, 41, 58, 88, 96, 101 Savannah College of Art and Design 43, 94 Seattle Art Museum 109 Seattle Cancer Care Alliance 61 STEM Kitchen & Garden 16–17 Target 67, 103, 118 Trine University 4, 115 Twitter 20 University of the Pacific 10, 36–37, 119, 120 University of Pennsylvania 6, 31, 38, 44, 84–85, 120 University of Portland 14 University of Redlands 93, 98 Vanguard University 56, 74 VMware 50, 51 Washington University in St. Louis 13, 61, 77, 88, 117, 120 Westminster College 48 Whittier College 60 William Jessup University 120 Williams-Sonoma 108

BRAVO WAS PRINTED ON PAPER MADE FROM

100%

RECYCLED FIBER INCLUDING

THIS SAVED...

84 fully grown trees 39,040 gallons water 38 million BTUs energy 2613 pounds solid waste 7198 pounds greenhouse gases

57%

POSTCONSUMER WASTE .

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from fedele

Practicing Local

very day we feature wonderful foods bought from local farmers, ranchers, fishermen, and artisans. Why do we continue to hold the Eat Local Challenge? Yes, the Challenge has slightly different rules than our regular Farm to Fork program, but aren’t we celebrating local eating 365 days a year? Why the need for a special day? The reason the Eat Local Challenge is still important is that it’s an opportunity to tell our story. The Challenge is a reason to stop, take notice, and think about local purchasing and to create a unique experience for our guests. A chance to invite in a local farmer, perhaps turn off the soda machines and replace them with water infused with local fruit, and to have a conversation about all the great producers we support year-round. It’s also a moment for our teams to take a breath and re-emphasize the importance of buying locally. The Eat Local Challenge is one day when our entire team shares one focus. Everyone in the kitchen has to be sure they’re using local ingredients, everyone serving should be able to talk about the producers, and everyone can be proud of how we support our communities. Yes, we’ve done the Eat Local Challenge almost a dozen times. I look forward to a dozen more. It’s a ritual that keeps us focused on our dream and an opportunity to reflect on our local bounty. I’d say that’s worth repeating.

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“We have a unique culture that allows people the freedom to be creative, and the ability to make mistakes.” —FEDELE BAUCCIO, Bon Appétit CEO and Cofounder, to the San Francisco Business Times for a Most Admired CEO Award, page 54

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highlights | 2015

VOL 4

IN THIS ISSUE

22 01

From Fedele

Why we still need our Eat Local Challenge FEDELE BAUCCIO

Bits & Bites

Talking about Food

Annual Holiday Gift

Events...in Brief

Harvesting opportunity through a gift to the College Assistance Migrant Program

Bon Anniversaire, Jacques Pépin!

From Michael MICHAEL BAUCCIO

Eat Local Challenge 2015 Bon Appétit teams celebrating their regional foodsheds with 100 percent local meals 64

Holiday Celebrations, Bon Appétit Style Creating fun festivities for Thanksgiving, Christmas, and more

112 57

Food Day 2015: Healthy from Start to Finish

Awards & Recognition

MAISIE GANZLER

JIM DODGE & NORRIS MEI

Bon Appétiters honored for excellent diversity, service, and safety programs

Five trends in sustainable food for 2016

Celebrating the master chef’s 80th birthday and Julia Child Award

How we sustain our efforts

Nibbles about sci-fi surprises, liquid nitrogen ice cream, and more 08

From the Fellows

Be-A-Star Winners 2015

Cultivating equity in the community

Congratulations to our most outstanding staff and accounts

AUTUMN RAUCHWERK

Thank You, Bon Appétit!

PATRICIA DOZIER

114

In Praise of Apples

120 The Back Page Bon Appétiters stepping up with personal fitness trackers

Feasting on fall’s favorite fruit ELIZABETH FOX

Making healthy choices for the well-being of our guests every step of the way

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bits & bites Trine University’s Café “Is Bigger on the Inside”

hovians (aka fans of the wildly popular television series Dr. Who, which celebrated 52 years of airing curious sci-fi episodes this year) abound at Trine University in Angola, IN. For fun and solidarity, the Bon Appétit at Trine team celebrated National Dr. Who Day. Café Manager Kristina Vilders put together an entertaining collection of edible items related to the show, and she reported that a few students were so excited to see the display that they started screaming with delight. In the words of the Doctor himself, it was “fantastic!” Submitted by Emily Alley, Catering and Marketing Supervisor

Brownies in the shape of Dr. Who’s cool bowties

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GENERAL MANAGER GONE HOG WILD: After 10 hours patiently waiting and bidding at the Harford County Fair in Ohio, Denison University General Manager Paul Mixa (left) was the lucky auction winner of this hog raised by 4H member Caily Thorpe (right). Paul was thrilled to be to help out Caily with some money for college and really felt like part of the community, and the Denison students appreciated the delicious locally raised pork. Submitted by Paul Mixa, General Manager

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The Eagle’s new peanut butter machine

Daimler Guest Makes Farm to Fork Applesauce

rofessional and home chefs alike know good produce when they taste it. Kate Mytron, a Daimler Trucks employee in Portland, OR, was so smitten with A & J Orchards’ Hood River apples after farmer Sam Asai offered tastings at the café that she asked General Manager Mark Harris to contact Sam about how she could buy a couple of cases. Mark was happy to play middleman, and Sam was happy to drop off some more apples. Mark was repaid for his efforts, as Kate offered him a couple of jars of the wonderful applesauce she made. Kate said she was thrilled to have been able to interact directly with the farmer and get the best of local produce for a fall project. Submitted by Mark Harris, General Manager

Emory Students Go Nuts for Fresh Peanut Butter

mory University students at the Atlanta campus have discovered a delicious new way to take the edge off the daily grind of college life — and it’s nutritious, too. The Eagle Convenience Store, which is known for its healthy and diverse grab-and-go and snack options, now features a grind-your-own peanut butter machine that’s revving up the appetites of the campus community. Inspired by student requests for peanut butter, Resident District Manager Nadeem Siddiqui was quick to respond creatively and brought the DIY grinding experience into the store. Students are saying that the freshly ground peanut butter is the perfect snack to take back to their residence hall. Bon Appétit’s nutrition team agrees: They recommend peanut butter as a healthy post-workout option, mixing it into oatmeal or a smoothie as a protein boost in the morning, or spreading it onto dark chocolate for an indulgent antioxidant boost. Submitted by Valencia Jackson, Marketing Manager

Daimler employee Kate Mytron in the café with her wonderful homemade applesauce

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bits & bites Making Health Insurance Cool at Adobe - San Jose

ome Bon Appétiters will take any excuse to throw a party. At Adobe in San Jose, CA, Executive Chef Brian West and his team threw a very cool ice cream party for 800 guests in celebration of open enrollment for health insurance.

The vegan ice cream was made using a mixture of coconut milk, raw sugar, cinnamon, nutmeg, and clove. Then they put the base into a mixer and slowly poured liquid nitrogen into it. The nitrogen freezes the base extremely fast and creates smaller ice crystals for a very smooth and creamy texture. Guests could choose from exotic toppings including chia seeds, flax seeds, pomegranate seeds, huckleberries, delicata squash roasted with maple syrup, and toasted pumpkin seeds. One batch of ice cream for about 15 people takes about 10 minutes. So Brian had two mixing bowls going at once: as one batch crystallized, Sous Chef Howard Jang served it to the guests while Brian quickly started a new batch. Signing up for insurance has never tasted so sweet. Submitted by Brian West, Executive Chef Executive Chef Brian West making house-made ice cream with liquid nitrogen

Penn Goes Back to the Future

ovie geeks everywhere celebrated on October 21 this year — it was the mythical date in the faraway year 2015 to which Marty McFly zoomed in the second installment of the Back to the Future trilogy. Chef/Manager Patterson Watkins from English House at the University of Pennsylvania in Philadelphia joined in by screening the trilogy during lunch and dinner. Creative menu items such as Under the Sea grilled cheese, Nobody Calls Me Chicken chicken sandwich, DeLorean steaks, Plutonium potatoes, and Flux Capacitor baked beans drew smiles from the students. Cook Stan Hill served up authentic soda-shop root beer floats. And Patterson dressed up like Doc and set up a candy shop to provide an authentic movie theater atmosphere, which the students clearly appreciated, as some never left the café from lunch to dinner! Chef/Manager Patterson Watkins from English House dressed up as Doc from Back to the Future with her movie theater candy stand

Submitted by Beth Bayrd, Marketing Manager

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Corporate Headquarters Helps Stop Hunger Now

he Bon Appétiters who work at the company’s Palo Alto headquarters are a civic-minded bunch, frequently volunteering in their communities and participating in office charity events such as the annual Giving Tree for families in need. A few months ago they came together for a morning of philanthropic fun and teamwork, packing meals for Stop Hunger Now at an event organized by Administrative Support Services Manager Vicki Field.

Angela Howk, regional controller; Christine Stahler, human resources assistant; Helyce Canavero, administrative assistant; Nubia Caoili, controller; and Sherry Lee, human resources coordinator

Since being founded in 1998, Stop Hunger Now has provided more than 180 million meals in 65 countries. About 15 Bon Appétit employees from finance, accounting, marketing, communications, and merchandising formed teams to carefully scoop, combine, and weigh enough packages of vitamin- and protein-fortified soy and rice to create 6,500 meals for the undernourished globally. They learned about how Stop Hunger Now distributes meals through feeding programs operated by partner organizations in developing countries that promote education, encourage children to attend school, improve students’ health and nutrition, address gender inequalities, stimulate economic growth, fight child labor, and are part of the movement to address global issues. It was a great team-building experience for a great cause! Check out Stophungernow.com to see how you can organize a similar event in your city. Submitted by Bonnie Powell, Director of Communications

Laura Braley, specialty venue public relations manager; Carrie Buckley, vice president of image and style; Patricia Dozier, senior human resources director; Bonnie Powell, director of communications; Norris Mei, digital content manager; Andrea Junca, Mobile Mercantile manager; and Cindy Stephenson, regional controller

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talking about food | maisie ganzler

A farmworker trims the leaves from broccoli heads — a product we’ll soon be rescuing through our Imperfectly Delicious Produce program

five trends in sustainable food for 2016 mericans are hungry for the next big food trend, whether it’s Cronuts or piecaken. I’ve worked for Bon Appétit for more than two decades now,traveling this country (and three others in 2015), meeting with our chefs and café managers as well as vendors and nonprofit partners, and eating lots of interesting things. But I enjoy reading the listicles that predict what’s in or out for the upcoming year as much as the next clickbait consumer.

So, here’s my big-picture take on what’s cooking (I had to!) for 2016. Fighting food waste has hit the mainstream. (I’m proud to say that Bon Appétit has long led the way on that one!) The message is out that“ugly” is in the eye of the beholder when it comes to vegetables — cosmetically challenged to one person is Imperfectly Delicious to others like us.The real sign that something has gone mainstream — and isn’t trendy enough for a what’s hot list anymore — is that the federal government is getting involved: Congress has proposed a bill to make it easier for food operations to get edible food to nonprofit hunger organizations and set liability fears to rest. But before you consign this trend to the compost bin, wait: There’s a lot more on the horizon left to do!

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1. Food waste goes fishing: Nearly half of the edible U.S. seafood supply is wasted each year, according to new research from the Johns Hopkins Center for a Livable Future (CLF). It happens at all stages of the supply chain. To start, hordes of fish, caught by accident when fishing for more popular species, are tossed overboard dead or dying. This year, I expect to see more mainstream chefs embracing what our chefs already know:“trash fish” species like amberjack are delicious. But almost half of the waste comes from consumers, says the CLF. Partly that’s because people are nervous about cooking fish in general and paranoid about spoilage specifically.They throw out any seafood they even suspect has gone bad. In response, the CLF recommends that processors consider smaller-portion packages and that the industry work on developing smart sensors on packaging that could reassure consumers about expiration dates.We can do our part by featuring seafood in the many cooking classes our teams hold. Getting people comfortable with cooking seafood can go a long way toward reducing waste. Which brings me to… 2. Nose-to-Tail, Stem-to-Root, Tail-to-Scales Cooking 2.0: Whole-animal eating is so 2013. Zagat recently

published a list of the 11 best places to get a whole roasted animal…in Boston alone! In Portland, OR, the Bone Broth Bar celebrates the full utilization of animal parts, and I bet you’ve all got one like it in your city or a city near you. Bon Appétiters already make stock from all our leftover bones, carrot tops, onion peels, celery leaves, and parsley stems, but it’s time to kick it up a

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level for seafood. I predict that this year, food-waste-fighting generals like Dan Barber will be inspiring some of you to make fish-head soup, deep-fried fins, and sauces thickened with fish eyeballs the hot new menu items. On the plant side of things, I also think we’re going to see more and more innovative companies such as Coffee Flour, which turns coffee pulp waste into a protein-rich, gluten-free flour (one that our chefs use for cookies at Google), and WholeVine Products, which does the same with grape seeds and skins left over from the winemaking process. There’s a reason “climatarian” is one of the top food words of 2015: a trend can’t go mainstream until there’s a catchy name for it. (I learned my lesson by turning up my nose at “locavore” in the mid2000s.) We’ve been preaching the Low Carbon Lifestyle for a while, but I’m finally starting to see it catch on not just in the university dining halls and corporate cafés that we serve but also in quick-service food retailers. Climatarians are like flexitarians on steroids — if I can combine my made-up words like Tofurkey crossed with turducken (would that be tofu inside of tofu inside of tofu?). They believe in fighting food waste, prefer to eat seasonally and locally, and eschew beef for less carbon-intensive meats such as chicken and pork. They also frequently skip animal proteins altogether, but they’re not militant about it. And although they might eat at a Pestaurant for fun, I don’t think they’re quite ready to make insect proteins a dietary staple…although cricket flour could go down more easily.

Whole Foods to Walmart and the Dollar Tree within two years of launching? But our partner Hampton Creek has done just that with Just Mayo. Its ever-growing line of spreads, cookie dough, salad dressings, and pancake mixes is on its way to replacing enormous quantities of industrial eggs with proteins and binding agents derived from yellow peas, sorghum, and other plants. Meanwhile, the extremely well-funded Impossible Foods and Beyond Meat are making high-tech beef and chicken replacements that — like Hampton Creek — are aimed not just at vegans, but also at plain ol’ omnivores looking for a truly “meaty” dining experience without continuing to eat the Earth into oblivion. I think we’ll overcome the yuck factor of meat-like substances produced in a lab and see mainstream consumers start to embrace these products this year.“Start,” I said. I’m not predicting the death of the cattle industry in 2016, but they’re going to be hoofing an ever-tougher road.

We can do our part by featuring seafood in the many cooking classes our teams hold. Getting people comfortable with cooking seafood can go a long way toward reducing waste.

3. Vegetables get more time in the sun: I’m predicting 2016 will be the year of “vegetables where the meat used to be.”We’re going to see more in the vein of José Andrés’ Beefsteak burgers (the tomato variety — coming soon to University of Pennsylvania, in partnership with Bon Appétit) and Amy’s Drive-Thru — the same “Amy” as “Amy’s Organics” — whose first location serving vegan/vegetarian (and gluten-free) fast food appears to be a huge hit in the Bay Area, with more planned. Personally I can’t wait for LocoL, the new venture between chefs Roy Choi and Daniel Patterson that I think will do for vegetables what Timbaland did for Timberlands.

5. The quest for the “new kale” quickens: We’ve all hailed

kale. When I’m on the road and looking for a quick, healthy meal, my favorite trick is go to Sweet Green and have them combine lime juice and Sriracha for a lowcal salad dressing that helps soften raw kale, but even I’m starting to look for new greens to play with. So are our chefs. We’re adding one to the Imperfectly Delicious Produce array that has the added bonus of fighting food waste: broccoli leaves! How many times have you de-leafed a head of broccoli? Turns out, the leaves are not only edible, but they’re also full of nutritional value, and using them keeps them out of landfills, to boot. So toss them in soups or blanch them for salads. And did you know that quinoa plants have deliciously edible leaves, too? Adobe - San Francisco Executive Chef Daniel Williams has been experimenting with them. They’re delicate and a bit spicy and nutty, kind of like arugula. Lewis & Clark Executive Chef Scott Clagett says Portland, OR, farmers are beginning to include them in their salad green mixes, and that means it’s just a matter of time before you start seeing quinoa leaves on the trendiest restaurant menus and from there, Whole Foods. OK, so broccoli leaves can’t exactly rival piecaken as clickbait, but I bet they align better with our guests’ New Year’s resolutions!

4. Plant-based proteins pick up marketplace power: Who would have guessed that an eggless mayo spread

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Bon Appétit Goes Native at Pacific’s Robb Garden Submitted by Sia Mohsenzadegan, Resident District Manager

CEO Fedele Bauccio (far left) with Whole Foods co-CEO Walter Robb (far right) and Walter’s family

lthough the Ted and Chris Robb Garden at University of the Pacific was already robust and well tended, it is now tripling in size and expanding its focus, thanks to generous donations from two benefactors.

The Robb Garden was initiated and funded by Whole Foods co-CEO and Pacific Regent Walter Robb, whose two sons attended the beautiful university in Stockton, CA. Recently, Walter donated an additional amount to expand the garden’s footprint and allow many future generations of University of the Pacific students to get down and dirty learning about sustainable food practices and enjoying the Abigail Robb Plaza (named in honor of his daughter). Since the Robb Garden’s inception in 2012, it has donated 1,488 pounds of fresh, organic produce to a local food bank, St. Mary’s Interfaith Dining Hall, and other local nonprofits. Its expansion will build on previous education initiatives as well as provide even more nutrition-rich donations to the community. 10 | BRAVO

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Roasted beets with champagne vinaigrette and goat cheese

Bon Appétit also helped to fund an accompanying native garden that reflects the company’s values. “Our companywide commitment to sustainability isn't just about food practices,” said Fedele Bauccio, Bon Appétit cofounder and CEO.“It’s about conservation, environmental impact, promoting humane agricultural practices, and supporting the local communities in which we work and live. With increasingly limited water resources, the promotion of native plants that can thrive with minimal water is an exciting addition to Pacific's gardens. We are proud to be a part of it.” Designed for education, the new Bon Appétit Native Garden will illustrate the many benefits of native plants, including drought resistance, pest resistance, and support of local ecosystems, especially pollinator populations, with its landscape of trees, shrubs, flowers, rocks, and more. The gifts will also expand garden storage and establish a resource library that will provide space for students to conduct research and access resources related to environmental studies, sustainability, and gardening.

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Pizza topped with prosciutto, wild arugula, goat cheese, mushrooms, sautéed onions, and aged balsamic

Organic farro with house-made crispy baby kale, San Joaquin Valley kabocha squash, roasted red bell peppers, and toasted edamame

Supervisor Paul Hernandez, District Manager Robert Lubecky, Executive Sous Chef Christian Alexander, Catering Chef Aaron Stoeger, Baker Alicia Valdez, Supervisor Ana Soto, Resident District Manager Sia Mohsenzadegan, Executive Chef Marco Alvarado

“Our gardens bring together students, faculty, staff, and the community,” said Pamela A. Eibeck, president of University of the Pacific, reflecting on “the extraordinary passion of our volunteers and donors, and the strength of Pacific’s commitment to educating our students and the community about sustainability.” The entire University of the Pacific community is excited about these new resources.

Resident District Manager Sia Mohsenzadegan, Mobile Mercantile Manager Andrea Junca, Senior Vice President Cary Wheeland, District Manager Bob Lubecky, Regional Human Resources Manager Frania Casanares, and Regional Vice President Michael Venckus

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Abercrombie & Fitch Hosts Challenge with Bon Appétit Submitted by Jay Trainer, General Manager

Watermelon salad with pickled red onion, cilantro, and queso fresco

Chef/Managers Mukesh Kumar and Dan Fischer, General Manager Jay Trainer, Retail Manager Evan Sheets, and Supervisor David Smith

ince 2001, Abercrombie & Fitch in New Albany, OH, has hosted an athletic challenge to kick off fall and raise money for the OSU Wexner Medical Center. Participants choose between a 5-kilometer run/walk or a 20-kilometer bike ride and then get to enjoy food and live music. The event is fun but also serious: it tends to raise around $1 million each year.

The Bon Appétit team for Abercrombie & Fitch was honored to be asked to feed the more than 2,900 participants. Retail Manager Evan Sheets, along with Chef/Managers Mukesh Kumar and Dan Fischer and Supervisors David Smith and Wayne Jones, put together a seamless event that offered a fresh and local feast for everyone. Some favorites included kale and strawberry salad and New Creations Farm beef sliders. The team could not have pulled this off without help from sister accounts Denison University, Otterbein University, and State Auto Insurance Companies. Again, the million-dollar challenge was met — and Bon Appétit rose to the challenge of feeding a big, hungry crowd.

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Chocolate buttercream and salted caramel cupcakes by Bakers Kalon Jackson and Gino Alampi

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How Much Does Wash U Love Local? Tons and Tons! Submitted by April Powell, Director of Marketing and Communications

on Appétit’s Farm to Fork program requires our chefs to source at least 20 percent of ingredients from small farms and ranches within 150 miles of their kitchens. It doesn’t require them to become friends with those farmers and ranchers, but most naturally do. It doesn’t require them to try to help out those farmers and ranchers when they have an extra-great harvest or an unexpectedly bad one, but again…when you know where your food comes from, and how hard that person and his or her family have worked to grow it — most naturally do.

At Washington University in St. Louis, when Campus Executive Chef Patrick McElroy heard from local farm co-op Double Star Farms that they had a 500-pound surplus of tomatoes, he jumped at the opportunity to purchase them. At the same time, he couldn’t help but wonder: What can we do with 500 pounds of tomatoes in a week? Just how much local product do we really go through in a week?

The first question turned out to be easy: lots! He asked the Wash U chefs to come up with creative and exciting dishes beyond tomato salads and creamy tomato soup — and they were up for it. Some of the amazing creations included Southern tomato pie, charred tomato bisque with local goat cheese, roasted lamb melt with tomato jam, and shakshouka (a Middle Eastern dish of eggs poached in a sauce of tomatoes, chili peppers, and onions). The second was a little harder. Patrick challenged the culinary team at Wash U to take a look at just what a week’s worth of local looks like — by weighing every carton, box, and crate of local produce, protein, and dairy that came in. These core items fuel the production for the campus’s 17 cafés and commissary operations. During the week, the bounty of Missouri was in full effect, with chefs happily unpacking a variety of squashes and melons, beans, sweet and hot peppers, pumpkins, apples, and greens from Double Star Farms — plus all those heirloom tomatoes. They kept tabs as they sliced pork butts, loin, chops, belly, and more; threw bratwurst on the grill; and sizzled bacon from Wenneman Meat Company, a local meat distributor. And they tallied up all the Greek yogurt and individual containers from Windcrest Dairy and cheeses from Fox River Dairy. Patrick was amazed to find that in just one week, the Wash U campus had purchased more than 6 tons (12,172 pounds) of local produce, protein, and dairy — more than half of it from Double Star Farms! And as always when skilled chefs are using premium, lovingly grown product, very little was wasted. Less than a quarter of a percent had been “left on the table,” so to speak — and all excess prepared food that could be recovered was donated to Campus Kitchen. Now that’s living La Vida Local.

Campus Executive Chef Patrick McElroy loving the variety of local produce that comes through Wash U’s kitchens

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OPENING

University of Portland Revamps Central Hangout Submitted by Ryan Jensen, Retail Manager

Mixed seating with view out onto the new patio

New coffee, wine, and beer bar

veryone who walks into the new Pilot House at the University of Portland in Portland, OR, starts gaping at the sleek student gastropub that has replaced Cove Café. The Pilot House offers one of the best dining experiences in North Portland. The state-of-the-art facility boasts a performance stage; a bar serving espresso, beer, and wine; and a new c-store. It features modern materials, roll-up glass garage doors, outside seating, beautiful wood and metal work, a top-of-the-line kitchen, five 90-inch televisions and a 110-inch high-definition projection system, and a newly built multi-use bar and lounge with upscale furniture and gas fireplace.

Guests have a lot of options for hanging around: They can grab food from the new menu and watch the game, enjoy a perfect Stumptown latte and watch foot traffic pass by through the giant roll-up doors, or join friends for a family-style meal and drinks from the eight-tap draft system with constantly rotating offerings. In warmer months, the aroma of food and coffee spills out onto the patio as live music plays late into the evening on Friday and Saturday nights. The relocated and updated c-store, Mack’s Market, is busier than ever offering a wide range of snacks and groceries, be it locally crafted items to munch on or healthy groceries to take home. Impressive mill work gives the market a cozy feel but also reflects the values of Bon Appétit and the majority of Portlanders with reclaimed materials and craftsmanship. The Pilot House offers dining seven days a week and a space for the university to host functions year-round. And if the crowds are any indication, it’s been love at first sight.

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SAP employees wrapping tamales with Café Chef Mikhail Shvarts holding a batch in the center

SAP Offers Creative Holiday Cooking Class Submitted by Melissa Miller, Executive Chef

uests who signed up for the holiday cooking class at SAP in Palo Alto, CA, were the adventurous kind: interested in tamale making, not casseroles! Such think-outsidethe-holiday-box classes are what people seem to want: SAP’s cooking classes — as many as 10 per year — are overwhelmingly popular, filling up at 30 per class.

The well-attended tamale-making class was hosted by Executive Chef Melissa Miller and assisted by Chef/Manager Robert Perez, Café Chefs David Duron and Mikhail Shvarts, Café Managers Jen Stadler and Aimee Bedell, and Catering and Pantry Manager Michele Brice. Safety is always the first order of the day, and the teaching team toured everyone through the walk-ins and showed them how to use the big mixers and other equipment. (The participants loved this part.) The class then prepared tamal masa, filled the tamal, and then wrapped, steamed, plated, served, and enjoyed them with libations! One standard variation was chicken in pipian mole (a pumpkin-seed sauce), while a wilder one was Mexican chocolate and golden raisins. The teaching team is always pleased with the positive comments they overhear during class, which then continue trickling in via email for days. Many of the attendees mention how much they learn about the world of Bon Appétit chefs for the first time. They also mention safety consciousness. But the team’s most proud that the most common comment is, “When’s your next class?”

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STEM Throws a Grand Garden Party Submitted by Laura Braley, Specialty Venue Public Relations Manager

ust over a year old, STEM Kitchen & Garden is one of Bon Appétit’s handful of open-to-the public restaurants in San Francisco, but thanks in part to its location inside an office building, it’s still a best-kept secret for even those in its Mission Bay neighborhood. To spread the word about its fabulous menu and garden with comfortable seating, bocce court, and killer views of the Bay, the STEM team has begun hosting a series of outdoor garden parties for the building’s corporate tenants, neighbors, and media. When it comes to throwing a party, the more the merrier, so Resident District Manager Alison Harper enlisted other Bon Appétit teams at the Commissary and Public House as well as Poquito and Sea Star from the neighborhood to join STEM Executive Chef Brent Johnson in offering small bites and cocktails at pop-up stands. The events also featured information tables for local farms and community supported agriculture programs, live music, and tours of the garden, in which STEM’s partner Farmscape Gardens shared tips on how to grow and cook with vegetables. The day of the second event started off cloudy and cool, and a short burst of rain — unusual in the drought-plagued Bay Area — made everyone nervous they’d have to somehow move the party inside. But after the gusts of wind died down (and new, more securely fastened signage was put in place!), the sun came out and the crowds began to flow in. The meatloaf sliders from the STEM stand was hugely popular, as was the pulled pork sandwich from Public House. To help promote the garden party, the team worked with their clients at Alexandria Real Estate to invite the building’s tenants and their friends and families. Posts on social media and inclusion in calendar listings around town brought in dozens of members of the general public as well. Journalists from the San Francisco Chronicle, Tablehopper, and Bay Area Bites on KQED also attended and had a great time. It’s safe to say that STEM’s many attractions aren’t a secret any longer!

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Stephen Cox, private events manager for Presidio Foods; Eric Minnich, sous chef at the Commissary; and Amy Bonnichsen, operations manager for chef/partner Traci Des Jardins

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When Life Handed Apples, DePauw Made Vinegar Submitted by Jordan Hall, Executive Chef

hen local Farm to Fork partner Crosby’s Orchard in Roachdale, IN, asked the chefs at DePauw University in Greencastle if they would be interested in taking nearly 1,000 pounds of cosmetically challenged Braeburn apples off of their hands, the chefs jumped at the chance! With open arms, the DePauw team welcomed a truckload of apples.

That, of course, was the easy part. Now, what to do with all these apples? The first idea that came to mind was making applesauce and processing the remaining apples for later use in desserts and pastries. But that posed the challenge of where to store the product in the meantime. Further brainstorming landed on vinegar. Sous Chef Matthew “Chase” Hubbard came up with the idea of unprocessed, raw vinegar. The team achieved this by nurturing naturally appearing yeast in a controlled environment that encourages the growth of naturally occurring good bacteria. This practice is an age-

old method of food preservation. The rest of the process included adding filtered water to the apples and letting them rest in food-grade barrels, which were also procured from Crosby’s. A month later? Delicious, house-made apple cider vinegar! The process produced about 60 gallons of truly local, fullbodied vinegar that will be put to use in the café and catering department in salad dressings, marinades, and day-to-day cooking. It was a wonderful use of imperfect produce, as well as a great learning process for everyone.

Sous Chef Matthew “Chase” Hubbard sealing the barrels to make apple cider vinegar Farm to Fork provider Crosby’s Orchard delivering nearly 1,000 pounds of cosmetically challenged apples 18 | BRAVO

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The Jowl of Cooking: St. Edward’s Chefs Face Off Over Pig Heads Submitted by Elvin Lubrin, Director of Operations

M St. Edward’s Scoops Up Lick Ice Cream There’s nothing sweeter to a Bon Appétit team than locally sourced ice cream. The culinary folks at St. Edward’s University in Austin, TX, were thrilled to add Lick Ice Cream to their roster of registered Locally Crafted vendors. Lick uses milk and cream from a Central Texas dairy, and each pint is packed by hand; everything from sauces to marshmallows is also made in house. Additionally, the company uses compostable packaging and utensils. A tasting was held to celebrate the new partnership, and more than 100 guests came to sample flavors both traditional and newfangled, ranging from horchata, Texas sheet cake, and caramel salt lick to goat cheese, thyme, and honey. The new brand is a great addition to St. Edward’s other prized local offerings. Submitted by Elvin Lubrin, Director of Operations

ost competitions between Bon Appétit chefs tend not to be cutthroat, but a recent one at St. Edward’s University in Austin, TX, literally was, as the chefs “faced off ” over hogs’ heads.

The idea started as an effort to introduce new chefs to tips and techniques for utilizing whole animals. Executive Chef Tanner Harris and Sous Chefs Michael Frei and Ruben Teran decided to demonstrate how to make terrines from the heads of organically raised pigs from Farm to Fork partner Tecolote Farms. What began as a quick and friendly kitchen demonstration with senior chefs sharing their knowledge and experience ended up escalating. Some bragging and smack talking turned into an all-out epic pig-headed battle: The Face-Off. Three cooks who had never made terrines before took the culinary challenge. Catering Cook Hamilton Rogers was overheard saying, “I’m going to show you that my terrine technique is way a-head of you all,” to which Lead Cook Jake Johnson retorted, “The quality of my terrine will be head and shoulders above yours!” Cook Morgan Kaffie remained quiet and focused. The finished terrines incorporated addiCatering Cook Hamilton tional porktastic Farm to Fork ingredients Rogers’ house-made such as house-made cornichons from terrine Tecolote Farms mini-cukes and baby carrots from Johnson’s Backyard Gardens. They were all so delicious and everyone involved had such a good time that no Face-Off champion was crowned — the experience itself was declared a winner.

Locally Crafted Lick Ice Cream serving up sweet samples at St. Edward’s

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Mr. Chocolate Leaves Signed Books and a Sweet Taste at Twitter Submitted by Kevin McConvey, General Manager

hen General Manager Kevin McConvey of Twitter in San Francisco thinks of chocolate, he thinks of “Mr. Chocolate”: Jacques Torres. Jacques rose to fame as a French pastry chef in the 1980s. In 1986, he was the youngest person to ever win the Meilleur Ouvrier Patissier de France competition. He’s now a world-renowned chocolatier with retail locations all over New York, and he’s famous for “real” chocolate — just pure, high-quality ingredients with nothing artificial. Kevin contacted Jacques — via Twitter, of course (follow Kevin and his team via @bonappetweet!) — with the expectation that the holidays might be booked. But given that Jacques and Kevin had worked together in New York and Jacques had Bay Area Thanksgiving plans, the stars aligned perfectly for the book signing that Kevin had in mind.

Executive Chef Adam Mali and master chocolatier Jacques Torres having fun with whisks at Twitter

Executive Chef Adam Mali, Chef de Cuisine Kenny Fox, and the culinary team got busy getting the cookies and hot chocolate ready, while Catering Manager Paige Smith and Café Manager Douglas Ambrose set up the front of house and the copies of Jacques Torres’ A Year in Chocolate for Jacques’ book signing. Mr. Chocolate arrived straight from the airport, quickly changed into his whites, and then began infusing fun into everything. His larger-than-life personality could be heard and seen all over the café. He was talking to everyone before the event even started, and he was posing for pictures with anyone who asked. He tasted the hot chocolate that the team had cooked up and stated that it was perfect, exactly what he would 20 | BRAVO

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The @bonappetweet management team, General Manager Kevin McConvey, Café Manager Douglas Ambrose, and Catering Manager Paige Smith, with Jacques Torres

do in his own chocolate factory. He also commented on how impressed he was by what the team offered the Twitter employees daily across five cafés. Even with hundreds lined up for the book signing, Jacques took his time with all. He sat for selfies, wrote a different greeting in each book, and made sure the guest was thrilled with what they got by the time they were finished. He then started to take breaks to go into the crowd and tell jokes! He finally made it through every person and got a personal tour of the rest of the Twitter cafés. He commented how happy he was to see all of them in person. By the time the tour was over, it was time to leave, and in another instant, Mr. Chocolate was gone. The sweetness of his visit remained, though, and Twitter employees had another reminder of why they #lovewheretheywork, as many shared via their favorite social media platform.

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Making Saint Martin’s Gala a Huge Success (with a Little Celebrity Help) Submitted by Carole Ann Beckwith, General Manager

Bon Appétiters came in from around the Northwest to make the five-course meal for Saint Martin’s Gala guests a huge success

Chef and Gala host Mario Batali with Bon Appétit CEO Fedele Bauccio

or the 10th Annual Saint Martin’s Gala, an annual black-tie celebration of hospitality, community, and wonderful food and wine, the Lacey, WA, university pulled out all the stops. An allstar cast of celebrity chefs from The Chew — Mario Batali (son of Gala co-chairs Armandino ’59 and Marilyn Batali), Michael Symon, Carla Hall, and Clinton Kelly — offered culinary demonstrations as they prepared a five-course dinner paired with specialty wines, mixed in with some high-powered fundraising. The execution of the dinner for the more than 740 guests was handled by Bon Appétit Management Company teams from around the region. The menu included a tuna tartare and frisée salad with candied bacon, by Kelly; butternut squash salad with cider vinaigrette, by Hall; linguine with clams, by Batali; brisket with shallots and potatoes, by Symon and, for dessert, mini baked Alaskas prepared by Hall. More than 80 Bon Appétit chefs and cooks performed like stars themselves, executing each course meticulously. Bon Appétit CEO Fedele Bauccio and President Michael Bauccio flew up to attend the event. In addition to ticket sales, a live auction and “Feed-the-Mind” paddleraise session helped generate additional scholarship funds for Saint Martin’s students. The eye-popping items for bidding included three days in New York City with gourmet excursions that included a private tour of Eataly, Mario Batali’s massive Italian-food emporium. All in all, an astounding $1.6 million was raised for student scholarships. The Bon Appétit team at Saint Martin’s is proud to support this signature fundraising event and grateful for the all the regional support. 2 0 1 5 Vo l u m e 4

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CELEBRATING

EAT LOCAL CHALLENGE

on Appétit held its first Eat Local Challenge in 2005. Every year since then, our talented chefs and their culinary teams have prepared a meal with all ingredients sourced exclusively from within 150 miles of the café. It’s not as easy as it may sound. We’re talking everything, from what makes the bread rise (no commercial yeast!) to what makes the dessert sweet (no out-of-state sugar!). The only exception allowed is salt. While the availability of certain foods varies regionally, all of our chefs love rising 22 | BRAVO

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to the challenge of creating outstanding, diverse meals from the seasonal bounty harvested and produced nearby. Last year, in honor of our Farm to Fork program’s 15th anniversary, Bon Appétit decided to give something back, from “Fork to Farm.” We funneled ten $5,000 grants to local farmers, fishermen, and foodcrafters across the country to help them grow their businesses. The recipients were selected by Bon Appétit guests and teams all over the country on Eat

2015 Local Challenge day 2014, with more than 26,000 people casting votes. This year, guests could learn how those small grants have had a big impact for these farms and food businesses, through miniposters displayed on the Eat Local Challenge information table. Read on for the many ways our teams celebrated their local foodsheds...

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Lewis & Clark Executive Chef Scott Clagett

...WORTH THEIR SALT at Lewis & Clark College, Portland, OR Lewis & Clark Collegeâ&#x20AC;&#x2122;s location in the fertile Willamette Valley translates into an incredible abundance of Farm to Fork vendors, and Eat Local Challenge Day is the perfect opportunity to show them all off. Executive Chef Scott Clagett and Executive Sous Chef Derek Sandlin Webb crafted an enticing seasonal dish of braised chicken with leeks, locally foraged chanterelle mushrooms,

and pinot gris chicken jus featuring chicken from Chicken Scratch Farms and vegetables from several neighboring farms, including Millennium, Sauvie Island Organics, and Golden Lake Farm. The olive oil came from Oregon Olive Mill, and even the salt had been harvested from the Oregon coast and distributed just miles from the college by Jacobsen Salt Co. The team highlighted around 15 Farm to Fork vendors that they use regularly and provided information about each, including Ota Tofu, Willamette Valley Vineyard, Greenwillow Grains,

Ace High Orchards, Freddy Guys Hazelnuts, Wessels Family Honey, Stiebrs Farms, and Larsenâ&#x20AC;&#x2122;s Creamery, to name a few. Submitted by Bonnie Von Zange, Front of House Manager

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...DELICIOUS DUOS at Adobe, San Jose, CA Executive Chef Brian West at Adobe - San Jose recently became a regional forager for Northern California, so he was excited to feature “duo” farm dishes, featuring ingredients from just two farms each (minus grape seed oil from Napa and salt harvested from the San Francisco Bay). He paired Passmore Ranch sturgeon loin wrapped in house-made unsmoked bacon from Stone Valley Farms with ragoût of Passmore vegetables, eggplant caviar, and sturgeon skin chicharrón. To make the chicharrón, Brian and his team filleted the sturgeon and then poached the skin in stock (made in house from sturgeon bones saved from their whole-fish purchases) until super-tender. Then they dried it off and dehydrated it overnight, before quickly frying it for the dish. The second dish was braised Open Space Meats short ribs with Happy Boy Farms spaghetti squash and roasted padrón peppers. A few members of the Bon Appétit headquarters team headed over from Palo Alto to check out this amazing menu personally. Regional Marketing Manager Janine Beydoun, Digital Content Manager Norris Mei, and National Marketing Coordinator Elizabeth Fox visited Brian for lunch. It’s not only guests who love Eat Local Challenge day!

Passmore Ranch sturgeon loin wrapped in house-made unsmoked bacon from Stone Valley Farms, served on vegetable ragoût and topped with eggplant caviar and sturgeon skin chicharrón

Submitted by Brian West, Executive Chef and Regional Forager

Regional Marketing Manager Janine Beydoun digging into short ribs sourced from Open Space Meats

HOME-GROWN HOME RUN: The team at the Garden at AT&T Park offered a just-picked, Garden-to-table salad using fresh ingredients grown on-site. Submitted by Hannah Schmunk, Community Development Manager

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The Reed team is so committed to local that they spend 67 percent of their purchasing dollars on Farm to Fork vendors during the summer and fall months — a task made easier, of course, by the area’s rich Willamette Valley farmland and artisan food vendors. Showcasing this bounty for his first Eat Local Challenge day with Bon Appétit, new Director of Operations James Burback and his team turned Commons Café into an immersion in local food. Executive Chef Jenny Nguyen created 100 percent local specials (including local salt!) at every station and even reportedly hid black pepper shakers away in the kitchen, replacing them with locally grown fresh herbs. James, Jenny, and General Manager Debby Bridges invited Farm to Fork and Locally Crafted vendors to fill the café. NuCulture offered samples of their amazing vegan cashew cheese spread; Columbia Gorge Organic gave out juice samples, including their seasonal Amazing Ginger Apple Cider; James doled out samples of the Ruby Jewel ice cream sandwiches that are locally made; Jim Luke from Deck Family Farm came to represent the farm that supplied the meat for all of the specials; and Sam Asai from A & J Orchards distributed apple and pear slices. Great conversations were sparked among vendors, students, faculty, and staff.

Jim Luke, representative from the Deck Family Farm, (right) shows off the 100 percent local meal featuring the farm’s meat, prepared by Executive Chef Jenny Nguyen (left)

When guests weren’t downing the samples, they were partaking of their 100 percent local meal, with such offerings as Deck Family Farm smoked beef wrapped in lettuce with tomatoes and onions, topped with smoked apple chutney; Deck braised pork with A & J pear sauce, Vibrant Valley Farms broccoli, and Millennium Farms mashed butternut squash; Deck cage-free eggs poached in spicy tomato sauce, served with sautéed kale, onions, and roasted fingerling potatoes; and Deck grilled chicken or Viridian Farms bean salad with Millennium Farms spinach, arugula, roasted delicata squash, shaved fennel, butter-fried leeks, steamed beets, and A & J roasted pear dressing. Submitted by Autumn Rauchwerk, West Coast Fellow, and Debby Bridges, General Manager

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...LOCAL FOOD IMMERSION at Reed College, Portland, OR

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Café Chef Susan Schoon, Café Chef Ernesto Munoz, Pastry Lead Robert Steckline, Chef de Cuisine Charles Haracz, and Purchasing Lead Michele Strouth

COMFORT FOOD FROM SCRATCH: At Hampshire College in Amherst, MA, Executive Chef Lydia Kumpa turned out house-made pasta from Four Star Farm flour and Hampshire Farm Center eggs. Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives

...SWEET AND SAVORY at the Art Institute of Chicago Every Eat Local Challenge, the culinary team in the Museum Café aims to offer new, beautiful displays and creative menu items. This year, Café Chefs Susan Schoon and Ernesto Munoz led the team to create unique, flavorful, and delicious menu items that guests were delighted to learn about. Favorites included the butternut squash soup with beet and arugula oil, which both packed flavor and was visually stunning, and the honey-tarragon–roasted chicken with root vegetables on the grill station. The day’s shining stars were the sweet potato fries with duck confit and fried kale with herb gravy. The combination of sweet and savory was irresistible, and a few guests asked for the recipe! Everyone worked harmoniously together to make this year’s Eat Local Challenge memorable and successful. Submitted by Olivia Miller, Marketing Manager

Mini Moo goat cheese pizza topped with Osito Orchard peaches

...A VALLEY OF FARMS at Colorado College, Colorado Springs, CO For Colorado College’s eighth Eat Local Challenge, Sous Chef Jackie Lovecchio offered students, faculty, and staff a bountiful selection of 100 percent local dishes, showcasing the best of the Arkansas River Valley harvests. The menu featured eight different local farmers and a salad bar that had many items provided by the Colorado College Student Garden and Daily Harvest Aquaponics. Highlights included Gosar Ranch chicken sausage featuring Milberger Farm Pueblo chilis, Callicrate beef shepherd’s pie served with Frost Family Farm kale, and the Osito Orchard peach and Mini Moo goat cheese pizza. It was a fun and educational day for all! Submitted by Derek Hanson, Director of Operations

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...HONORING HORSE LISTENERS ORCHARD at Two Boston Colleges The Bon Appétit teams at Emmanuel College in Boston devoted their Eat Local Challenge menu to celebrating Horse Listeners Orchard, the Farm to Fork vendor who won last year’s Fork to Farm regional grant. Featuring farmer Matt Couzens’ apples in a warm lavender-honey apple dessert, as well as his kale, chard, potatoes, zucchini, and squash, the fall-themed menu still managed to provide guests with different flavors all around. Horse Listeners wasn’t the only local inspiration. The global station served up fried bites of hake served with house-made dill pickle aioli, while the comforts station offered sautéed beef tips with mushroom ragoût; warm apple and fennel slaw; sautéed arugula with micro greens, broccoli rabe, and red onion; and creamy smashed potatoes (made with Imperfectly Delicious potatoes from Swaz Potato Farms in Hatfield, MA). Cucina boasted sautéed littleneck clams with kale scampi sauce and house-made potato gnocchi with tomato-basil cream sauce. The students especially loved the beef tips and the gnocchi. And they were happy to learn that their votes had helped Matt grow his business with a hoop house that meant an expanded growing season of more local food for them! Submitted by Catherine Corbo, Dining Room Manager

The Lesley University team in nearby Cambridge also focused on products from Horse Listeners. Matt’s apples appeared in several dishes in White Hall Café, such as apple and pumpkin bisque and crustless apple pie for dessert. Brattle Café featured New England steamed mussels from Mount Desert Island with yellow plum tomatoes and white wine from Carolyn’s Sakonnet Vineyard in Little Compton, RI. Chef/Manager Carlos Desedas added grilled locally grown squash to the salad bar. The Farm to Fork display table showcased a number of vendors, highlighting to guests much of the who and where of their delicious food.

CHALLENGE MET, BEAUTIFUL AND LOCAL: At Levi Strauss in San Francisco, Executive Chef Nick Fields, Sous Chef Samm Sanchez, and their team laid out a local meal bursting with fall flavor: roasted Mary’s chicken with fresh herbs from Jacobs Farm, butterball potatoes with corno di toro pepper coulis sourced from Heirloom Organics and Riverdog Farms, and oven-dried Early Girl tomatoes from Riverdog Farms. Submitted by Dina Rao, General Manager

Submitted by Tara Norcross, Director of Operations

Dining Room Managers Raby Diallo and Catherine Corbo at Emmanuel College

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...FRESH MOZZARELLA at Johns Hopkins University, Baltimore A cheese that begs you to eat it quickly? Yes, please! The hand-stretched fresh mozzarella that Wade Smith, Caputo Brothers Creamery’s director of cheese culture, makes must be consumed within 24 hours of its creation. The Farm to Fork creamery team travels to Italy twice a year to keep their skills sharp and continue to develop their craft. But they traveled to Johns Hopkins for the Eat Local Challenge, at which East Coast Fellow Sea Sloat used the power of the free sample to lure students into taste-bud heaven (and while she had her captives, a conversation about why Bon Appétit supports local farmers and artisans). Wade had a beautiful table display of cave-aged provola, fresh ricotta, and made-to-order fresh mozzarella for sampling.

Executive Chef Eric Morgan with a faithful café guest who selected the local short ribs special

...LOCAL BEEF at Pacific Café, Irvine, CA Executive Chef Eric Morgan is knowledgeable and passionate about his local farmers and can create anything from seasonal and local ingredients. This year he made mouths water with 5 Bar Beef short ribs Cattle Rancher braised in a blend of wines from Temecula, Frank Fitzpatrick CA, over Weiser Family Farms roasted from 5 Bar Beef heirloom potatoes, Suzie’s Farm sautéed chard, and baby bell peppers, finished with VR Farms olive oil and fresh herbs snipped directly from the café’s very own garden.

The Caputo Brothers follow the traditional Italian method of using a culture to produce a fermented cheese curd, giving their fresh mozzarella a unique, tangy flavor. The fermentation process breaks down the lactose into lactic acid, meaning even those with lactose intolerance can usually enjoy it. The fermenting process also demands immediate consumption, before it hardens and turns into something else entirely by the following day. The Bon Appétit–Caputo Brothers partnership makes perfect sense. Both stories began with an Italian American with a passion for good food made from the freshest responsibly sourced and local ingredients available and continued with a commitment to educating the consumer. Both companies feed stomachs, while adding a little extra flavor by feeding the mind. Submitted by Sea Sloat, East Coast Fellow

And 5 Bar Beef Cattle Rancher Frank Fitzpatrick stopped in for lunch to sample his prized product. He was happy to find it being treated with as much care as he had taken in raising it. Submitted by Nicole Bell, General Manager

Wade Smith, Caputo Brothers Creamery’s director of cheese culture, making fresh mozzarella samples to order

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There’s more to growing great tomatoes than planting seeds, watering, and harvesting. Guests at Oracle – Pleasanton got to learn a bit about the science of plant breeding from a tomato expert while enjoying some delicious samples. Fred Hempel, the primary farmer and plant breeder at Baia Nicchia Farm, left his job as a senior scientist in the biotech industry and has devoted the last 10 years to his tomato breeding efforts. The PhD discussed all the stages of breeding tomatoes and the selection process during lunch. He brought six delicious breeds and hybrids of his own, which were amazing alone. Guests who participated in the Eat Local Challenge dinner also had Baia Nicchia tomatoes in this context: Passmore Ranch farmed sturgeon in fennel safflower nage with Baia Nicchia artisan cherry tomatoes, Faurot Ranch baby fennel, Coke Farm chickpeas, Dwelley Farms Romano beans, Baia Nicchia aji amarillo peppers, Sausalito Springs watercress, and Olivina Arbequina extra-virgin olive oil. The talk added more details to the big picture of local food production; the science can be pretty complex! Submitted by Amy Lawrence, Café Manager

Tomatoes from Baia Nicchia

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…TOMATO TALK at Oracle, Pleasanton, CA

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EAT LOCAL CHALLENGE

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General Manager Stephanie Liegeois and Executive Chef Chris Lenza with Korin Creech, owner of Desert Roots Farm

Chris driving the tractor and harvesting onions at Desert Roots Farm

...LAYERS OF ONIONS at the Musical Instrument Museum, Phoenix A couple of months prior to the Eat Local Challenge, Executive Chef Chris Lenza ventured out to Desert Roots Farm in Queen Creek, AZ, and helped harvest nearly two tons of onions. He was working alongside farm owners Korin and Wayne Creech and a few of their longtime employees; they even let him drive the tractor! His mind started chewing over a metaphor of how the layers of an onion reflect the layers of eating local: It doesn’t start in the kitchen. Chris was inspired to put on an Alliums and Ales themed menu for ELC, and add a layer to the guest experience: having Korin join the guests for lunch and speak about her farm, its CSA program, and its partnership with Bon Appétit. Chris’s local meal offered a first layer of Desert Roots Farm onion soup with buttermilk, fried onion rings, Tivoli goat cheese from Black Mesa Ranch (a Fork to Farm grant winner), and pickled apples. Next up was Wilson Ranch pork loin with prickly pear, bacon, onion ketchup, freekeh, and kale brodo. The last layer was caramelized onion and fig ice cream — Chris wasn’t kidding about his all-onion meal! — with goat’s milk caramel, Desert Blossom honey, and a spiced pecan tart shell. Accompanying the meal were choices of Arizona’s finest craft beers or a refreshing prickly-pear agua fresca. Staff and guests felt deep gratitude to everyone that had helped create any of the layers of making such really good food. Submitted by Stephanie Liegeois, General Manager

YES WE CAN EAT LOCAL FOOD: Jessica Altizer, RS5 prep cook, doing her best Rosie the Riveter impression for Eat Local Challenge 2015 in Hillsboro, OR. Submitted by Sarah Gill, Café Manager

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Catering Manager Josh Brochu and Catering Director Joe Carney shucking oysters

EAT LOCAL CHALLENGE

...RISING TO THE CHALLENGE at University of Pennsylvania, Philadelphia Cook Stan Hill has worked in the food service industry for more than 30 years and has been with Penn’s dining program for one of those decades. It suits him well that he’s a carver: he loves homey comfort foods that make him nostalgic for his family he grew up cooking with. His shining attitude is as legendary as his potato salad, and he is always overheard asking students about their classes, families, and lives. Although Stan is Penn’s carving king, he was thrilled to put his skills to work taking on the Eat Local Challenge. Chef/Manager Patterson Watkins created the ELC menu, and her entire team helped to execute her vision, but Stan’s excitement stood out in particular. He made ravioli stuffed with goat cheese, a local pecorino called Havilah, and basil. He also made fettuccine and an heirloom tomato and eggplant ragu. Later, Stan revealed that he had been too excited the night before Eat Local Challenge to even sleep. He pulled off his local dishes without a hitch. Submitted by Beth Bayrd, Marketing Manager, and Patterson Watkins, Chef/Manager

...SUNNY FARMERS’ MARKET at Roger Williams University, Bristol, RI Pangs of anxiety overcame the Roger Williams University team when the weather forecast proclaimed a likely chance of rain for Eat Local Challenge day, which was scheduled to coincide with the last outdoor farmers’ market of the year. Although the market could move indoors, the energy would be very different. But, as has happened on previous Eat Local Challenges, Mother Nature must have a “thing” for this day, because the afternoon turned out to be fantastic! The quad was buzzing with students, faculty, and staff enjoying freshly shucked local oysters, samples of pork and/or redfish tacos with pickled vegetables, Rhody Fresh milk from just down the street, locally made ice cream, apple cider pressed on demand, honey in flavors guests never knew honey could have, and of course, a market filled with produce, breads, salt, meats, and cheeses. The vendor-partners on-site offered plenty of samples and conversation that exemplified why it’s not only important, but also fun to “know your farmer.”

Cook Stan Hill preparing house-made ravioli

Ann Marie Bouthillette from Blackbird Farm supported the pork taco station and discussed her love of her cattle and pig farm where she raises all Black Angus cows and American Heritage Berkshire pigs. Guests chatted with Ann Marie at length about her animals, their lives, and her farm the entire day. Inside the Commons, the team had laid out a raw bar featuring littleneck clams, oysters, scallop ceviche, and seaweed salad. At the classics station, they offered braised beef pot roast, grilled swordfish kabobs, eggplant and goat cheese roulade, root vegetable stew, roasted potatoes, and autumn greens. A local cheese display nestled in a corner of the café was a delicious addition, especially with the local apple butter and honey toppings. And finally, the salad bar was alive with color and included a tomato-mozzarella salad, grilled vegetables, feta, and house-pickled vegetables. A big thanks Executive Chef Jon Cambra and a guest to the weather for cooperating for who’s ready to enjoy one amazing lunch another wildly successful Eat Local Challenge for Roger Williams! Submitted by Stephanie Keith, Controller/Marketing Manager

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...150-FOOT RADIUS at Benedictine Sisters of Mt. Angel, Mt. Angel, OR

...GOING ALL-LOCAL at Lafayette College, Easton, PA Grateful for the abundance of fantastic Pennsylvania food all around them, Executive Chef John Soder and the rest of his team at Lafayette took the Marquis Café 100 percent local for Eat Local Challenge day. The menu included a spring mix salad, oven-roasted pork loin, drop biscuits, apple slaw, grilled turkey breast with butternut sauce, blue potatoes with mushrooms, sautéed zucchini and squash, and all-beef hot dogs complete with house-made relish, onions harvested from the college farm, and house-made tomato ketchup! For dessert, the caramelized pear and honey cake was, of course, made with local flour. Additionally, Bank Street Creamery, a local vendor popular with the campus community, paid a visit to offer samples of their favorite ice cream flavors. Castle Valley Mill also joined in, displaying seven different kinds of grain and variations of what they look like after going through the mill. (This worked as a great tie-in to Whole Grain Month!) The vendor support alongside the Lafayette team made for an educational and delicious day. Submitted by Kimberly Bydlon, Marketing Coordinator

Owners of Castle Valley Mill Mark and Fran Fisher (both Lafayette College alumni) displaying their grains for Eat Local Challenge and Whole Grain Month

Signs remind students that 100 percent local means only locally sourced beverages for this meal!

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Although Farm to Fork vendors are a cornerstone of Bon Appétit’s business and relationships, the Benedictine Sisters offer unique extra-local participation by tending their own extensive gardens. Just this past season, the on-site harvest included peppers, tomatoes, zucchini, potatoes, beets, winter squash, kiwi, blueberries, marionberries, apples, pears, and prunes harvested from right out behind the kitchen. So this year’s Eat Local Challenge menu combined local vendor offerings with the bounty that is on the campus grounds: meats from Lonely Lane Farms garnished with the Sisters’ bell peppers, local orange cauliflower, Arrowhead wild rice, and a salad bar full of produce sourced from Fresh to You Produce and the monastery gardens. The Sisters enjoy seeing the results of their labor show up on their tables. Submitted by Christian Stephenson, General Manager/ Executive Chef

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This year’s Eat Local Challenge at the College of Idaho was celebrated with a hearty and colorful menu from different local farms from around the Treasure Valley area. Drawn from 10 local vendors, Executive Chef Barry Korte’s menu included Robbins Family Farm braised turkey with True Roots Organics tomatoes and Purple Sage basil; three-bean MM Heath Farms garlic sauté; sliced pan-fried MM Heath Farms potatoes with True Roots Organics onions in Clover Leaf Creamery butter with Purple Sage parsley; Purvis Nursery apples with Beehaus honey, Rooster Ridge grapes, and Purple Sage mint salad; and aguas frescas of lime-basil or pear-mint sourced from Purple Sage.

Two SAS employees checking out the ELC display

...A SUCCESSFUL FIRST at SAS, Cary, NC The day may have been gray, but the food and the staff for the first Eat Local Challenge to be held at the Q Café were more colorful than ever. Chef/Manager Douglas Venditti, Front of House Supervisor Bonnie Pivacek, Barista/Prep Charlotte Bouchelle, Barista/Cashier Tamitra Moultrie, Utility/Prep Chase Pittman, and Cooks Vacaba Toure and Nikki Cobb worked together flawlessly to make the event memorable. “Bytes” offered were Brinkley Farms vegetable succotash served over Carolina rice and Lyon Farms sweet potato–stuffed chiles rellenos with goat cheese and purple hull peas. For entrées, the team offered beef short ribs with jalapeño cornbread, Boxcarr Campo cheese, and butter beans and marinated pork short ribs with kale and scalloped potatoes. These offerings highlighted 12 Farm to Fork vendors, plus SAS’s own Q Gardens right out back. The local options were so popular that twice the amount of agua fresca (local Roselle hibiscus and blueberry) normally sold was consumed to help wash everything down!

Hungry students were eager to try everything on the menu, and many were surprised to learn that 100 percent of the ingredients were local (with the exception of salt). Ken Africa, owner of Rooster Ridge Vineyard in the Sunnyslope area near Caldwell, ID, stopped by to check out his beautiful grapes on display and in the fruit salad. He proudly chatted with the guests about his grape harvest this year, his business, and his support of Idaho’s Farm to School program — most of his grapes are sold to Idaho schools. Barry was pleased with the event’s success and is already thinking up ideas for next year. Submitted by Larisa Gavrilyuk, Administrative Assistant

Submitted by Douglas Venditti, Chef/Manager

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...GREAT GRAPES at College of Idaho, Caldwell, ID

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READY TO ROCK ELC: The Best Buy team in Richfield, MN, came together to celebrate another incredible Eat Local Challenge. This year, they had local partners from Hastings Coop Creamery, Ferndale Market, and Hidden Stream Farm come join them. Their ELC specials included butter-basted Ferndale Market turkey with Amish mashed potatoes, pan gravy, and roasted vegetables and Hidden Stream Farm pork chops with German butterball mashed potatoes. Submitted by Susan Davis, General Manager

...PARSNIP ICE CREAM at Oberlin College, Oberlin, OH Longtime Eat Local Challenge pros view the 150-mile radius as barely a limitation. “We can think local and still think outside the box,” says Director of Operations John Klancar, speaking to the creativity that goes into planning for not just the Eat Local Challenge, but menus in general. The Eat Local Challenge at Oberlin is a massive team effort that includes Farm to Fork vendors, Registered Dietitian/Marketing Manager Eric Pecherkiewicz, the chefs, and all the front- and backof-house staff. And what makes the challenge special is that it’s a celebration of the relationships Oberlin shares with its local partners as well as the creativity the culinary team puts into this grand showcase of all things local. This year’s challenge, for example, featured parsnip ice cream. Although it raised plenty of eyebrows and resistance initially, it turned out to be one of the biggest hits of the night. How does the idea for parsnip ice cream even emerge? In this case, Chef/Building Manager Kevin Chaney wanted to make root beer floats, but when he could not source local root beer, he decided to try apple cider. He also found that he couldn’t source sugar locally, so he went for honey. Parsnips from Yoder Farm were roasted in honey from Bosier Apiary and then pureed into milk and cream from Wholesome Valley Farm to make the ice cream. Floated into apple cider from Eshleman Fruit Farm, it made for a one-of-a-kind Ohio treat. After the initial skepticism, the floats went over as well as the rest of the dishes: Lake Erie walleye with hollandaise, sides of parsley redskin potatoes and fresh vegetables, and the cider floats with apple crisp and herb-marinated pork loin with heirloom tomato and plum relish, buttery Yukon Gold hash browns, sautéed garlic kale, and an apple crisp bar. The teamwork and creativity aligned for yet another successful ELC year. Submitted by Eric Pecherkiewicz, Registered Dietitian/ Marketing Manager 34 | BRAVO

...SHARING WITH GRADE SCHOOL STUDENTS at Case Western Reserve University, Cleveland Bon Appétit teams love to share their love for local food and farmers with the surrounding community. Maureen Wentz, the wife of Leutner Executive Chef Ben Wentz, brought in grades 3–5 students from the Daniel E. Morgan grade school in Cleveland to enjoy an ELC day meal at Case Western Reserve’s Leutner Dining Hall. They were amazed that such dishes as the New Creation Farm shepherd’s pie with roasted Vegetable Basket Farm butternut squash, braised eggplant, and plum tomatoes and the Bowman & Landes Turkey kebabs with Case Farm pepper relish and kohlrabi-carrot slaw all came from within 150 miles. In addition to the tasty meal, the students toured the front-of-house and back-of-house facilities and met special guests from Rising Harvest Farms and New Creation Farm for a complete ELC experience. Submitted by Beth Kretschmar, Marketing Manager

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...at Samsung, Mountain View, CA Executive Chef Nicolai Tuban with the most popular all-local dish: a whole fried Monterey Bay rock cod (dipped in Community Grains flour and fried in Napa Valley canola oil), served with local baby kale and Coke Farm heirloom tomato confit

...at Adobe, Lehi, UT A fantastic entrée from Executive Chef Ted Mathesius and Sous Chef Pete Hines: Idaho red crispy trout served on an end-ofsummer salad of quick-pickled lemon cucumbers, Brandywine tomatoes, fire-roasted corn, heirloom bell peppers, and wild greens with sorrel and kale pesto vinaigrette. All of the vegetables came from La Nay Ferme in Provo. Submitted by Ted Mathesius, Executive Chef

More local seafood goodness from Nicolai: grilled Passmore Ranch sturgeon with Jayleaf baby greens and pickled rainbow carrots Submitted by Bonnie Powell, Director of Communications

…at Modern Art Museum of Fort Worth, TX Executive Chef Denise Shavandy created an all-local seafood special of Texas redfish with Ash Creek smoked salt, stone-ground grits, goat cheese, and roasted tomatoes and okra stewed in a local Deep Ellum Double Brown stout Submitted by Adrian Burciaga, General Manager

...at Saint Martin’s University, Lacey, WA Expo Cook Jamal Briscoe served up a local shellfish bounty: mussels and clams from Taylor Bay Shellfish, Indianola Organics pea shoots, Chateau Ste. Michelle pinot gris, Dungeness Valley Creamery cream, and mixed herbs from the on-site garden Submitted by Carole Ann Beckwith, General Manager

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These accounts showcased local, sustainable seafood for Eat Local Challenge day.

Finding Inspiration in Local Waters

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CEO Fedele Bauccio (center) with Vice President of Image and Style Carrie Buckley (right of Fedele) and Carrie’s team, Vanessa Van Staden, Ellen McGhee, Paula Nielsen, Andrea Junca, and Kimberly Triplett

Bon Appétit Makes a Big Splash Across the Pond Submitted by Carrie Buckley, Vice President of Image and Style

n spring 2015, Bon Appétit CEO Fedele Bauccio was asked by the Executive Committee of Compass Group PLC (Bon Appétit’s parent company) to host an event for the global meeting in London. Fedele jumped at the opportunity to show them and Bon Appétit’s many sister companies around the world what we can do. He asked Vice President of Image and Style Carrie Buckley to demonstrate how we conceive and execute unique dining experiences for our customers. In that vein, Carrie, the Regional Operations Support Team, and several key Bon Appétit chefs partnered with chefs from Compass UK to create a Marketplace populated with eight pop-ups. Here’s the hitch: the event was held at one of the last remaining Royal Banqueting Halls in London. The rules were strict: no construction on-site, no cooking on-site, and oh...they only had four hours to make it all happen. 36 | BRAVO

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With the creative help of Mesher Shing & Associates, architects in Seattle, the Bon Appétit pop-up concepts were designed in the States, and then the plans were sent to London, where an incredibly talented construction crew was able to bring the vision to life. A special team of chefs were chosen to execute Bon Appétit’s menus for more than 400 guests. Marco Alvarado, executive chef at University of the Pacific, was charged with creating authentic street tacos. His concept was the most difficult to pull off in London. The London team had never seen tortillas hand-formed and pressed on-site! Sourcing the necessary ingredients wasn’t nearly as easy as it is in California. But not to worry, after a two-hour Uber ride to a shop called Casa Mexico, Marco found what he needed and made the local store owners very happy.

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University of the Pacific Executive Chef Marco Alvarado was ecstatic to find the ingredients he needed at Casa Mexico two hours away!

Marc Powers, executive chef at University of Redlands, recreated a bowls concept called Sriracha, modeled after the wonderful noodle program at Google in Mountain View, CA. He also oversaw the Spoons concept, a mix of sweet and savory yogurts. Janelle Bennett, formerly of Google and now executive chef at Williams-Sonoma in San Francisco, worked with him in Mountain View on the execution of the recipes. Christopher Smith, executive chef at University of Pennsylvania, wowed the crowd with his amazing soups. Carrie had never tasted a wild mushroom soup as wonderful as his. And last, but certainly not least, Kimberly Triplett of the Regional Operations Support team, stepped in and helped all of the chefs with their concepts as well as supported everyone with decor and merchandising. The rest of Carrie’s crew — Paula Nielsen, Ellen McGhee, Vanessa Van Staden, and Andrea Junca, along with Mike Whisten, who builds a lot of Bon Appetit’s display fixtures — were responsible for merchandising each station in a unique way to ensure that each concept looked and felt authentic, including sourcing some antique spoons from Portobello Road. The centerpiece of the room was a harvest table filled to the brim with seasonal and local produce

Everyone gathered around the harvest table

from farms that Compass’s London teams partner with on a daily basis. The London team was wonderful to work with, and all the VIP guests thoroughly enjoyed the Marketplace.

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OPENING

Pure Fare Brings Technology-Boosted Dining to Penn Submitted by Beth Bayrd, Marketing Manager

Pure Fare, a casual, healthy fast food concept started by a Penn alum

his year, an entirely new kind of restaurant partnership has blossomed at the University of Pennsylvania’s Houston Market in Philadelphia. Bon Appétit and Penn Dining opened Pure Fare, a concept in casual fast food by local Philly restaurateur (and Penn graduate) Kriti Sehgal and her twin brother. Kriti aims for dishes that are healthy, creative, and casual yet also well sourced and nutrient rich: Pure Fare’s offerings include Burmese papaya and other salads; snacks such as chai pudding and chocolate cookies made with avocado; and paninis such as goat cheese and fig.

And Pure Fare goes beyond offering healthy options. It offers a free online platform called My Fare that customers can use to track their choices and nutritional data. And there’s a social justice component, as well. Kriti employs a number of Burmese and Nepalese refugees with the intent to offer them a better and more culturally integrated life in the States. Although most of Pure Fare’s recipes are Kriti’s, one of the refugees taught the Bon Appétit staff how to make the papaya salad. And there has been a cross-blending with Bon Appétit recipes because the Houston Market location is staffed with Bon Appétit employees. The partnership couldn’t have worked out better for all involved. Penn Dining had been looking to expand its meatless options and those made without gluten-containing ingredients. Adding Pure Fare to the Houston Market selection where a bagel shop had been was a no-brainer for Bon Appétit and Penn Dining. “We asked Bon Appétit to help find an element that we were missing in all of our dining programs, and they really only had to go downtown to find Pure Fare,” Director of Business Services Pam Lampitt said. “It all just clicked for us.”

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Pitzer Students Learn How to Eat for Wellness on Campus Submitted by Cindy Bennington, General Manager

college dining hall can be a place where students can build community, find rest and respite, and not just refuel but rejuvenate. But self-serve, allyou-care-to-eat environments can also be full of temptations. Recognizing this, the new health and wellness coordinator of the Gold Student Health and Wellness Center at Pitzer College in Claremont, CA, came to Bon Appétit to suggest partnering on a workshop, Eating Well on Campus. The newcomer, Jackie Ruiz, had completed her undergraduate studies at fellow Bon Appétit account Santa Clara University, so she’d been well primed in how much Bon Appétit teams love to work together with clients on education and outreach programs. And naturally, General Manager Cindy Bennington jumped right on board when Jackie contacted her. Cindy and Jackie agreed that the fall semester would be an optimal time for the event, to reach new students early. Cindy contacted Director of Nutrition Terri Brownlee and Registered Dietitian Nutritionist Lulu Cook for support and inspiration, and a date was set. Lulu agreed to lead the workshop, which was hosted in McConnell Dining Hall. The entire dining services team engaged in getting the dining hall ready to open early so that Lulu could lead the workshop participants in a walk-through as they began to plan their meal and plates for the night. Lulu explained to the dozen of participants how to plan their meals by reviewing the daily menus and circling the café before making choices. She guided them through how to easily construct a balanced plate with the numerous offerings on the various stations. Executive Chef Marcos Rios assisted in a “whole grains taste test,” in which six grains were individually and simply prepared for guests to sample. Participants could try the unique flavors and textures of each grain, while Lulu explained notable nutritional attributes of each.

One of the evening’s whole-grain dishes: barley, fennel, and beet salad

Jackie’s goal had been for Pitzer students to learn how to make healthy choices in a dining hall, but she was also hoping the session would be engaging and interactive enough to foster dialogue and conversation. At the question-and-answer session, topics ranged from portion control to fat-free versus low-fat options and the health benefits of vitamin- and nutrient-fortified beverages. Jackie judged the workshop a success, and all involved were extremely satisfied. Thanks to the efforts of this dedicated Bon Appétit team and their Pitzer campus partners, “eating well on campus” is now a breeze.

The walk-through enabled guests to see how Marcos featured each of the grains in actual menu preparations that night. The workshop culminated in a vote for the favorite grain (a three-way tie between amaranth, barley, and farro) and a raffle for a Fitbit personal activity tracker.

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SAS Creates Old-World-Preservation Menu Series Submitted by Jacq Kowae, Marketing Coordinator

n the “new world,” consumers may shop for all kinds of products out of season. In the world of Bon Appétit, a commitment to sustainability points to old-world techniques of preserving the season’s bounty that are both more economical and kinder to the environment. That’s why Executive Chef Trey Delamar at SAS in Cary, NC, developed a series of cooking demonstrations and educational materials that would showcase the art of food preservation. This special series covered the methods of pickling, curing, confit, and smoking from late summer into fall — capturing the best of the late summer produce. The regional marketing team was an immense help, promptly expediting some attractive posters and menu signage with mouthwatering images to assist Trey and his team visually while Trey wowed guests at his pop-up table with his entertaining knowledge and samples of cured meats and confits. Specially packaged jars of pickles, cured salmon, smoked chicken, and tomato confit were also available to purchase, and most were snatched up right away. The items presented at the pop-up table were carried over to café stations to show them in action: the grill station showcased duck confit with mixed greens, local goat cheese, croutons, and raspberry vinaigrette, and the pasta station showcased the smoking method through ziti with smoked chicken, corn, sweet pea, and green chili in a pancetta cream sauce. Customers loved the duck confit and bought seconds to take home for dinner or to loved ones. They appreciated the recipe handouts so they can try their skills at home, and they’re also excited to see what Trey will conjure up next for demonstration.

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Executive Chef Trey Delamar sharing his knowledge of curing with a guest

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SAS Guests Take the 10-Day Sugar Challenge There’s nothing like Halloween to light up the brain’s pleasure center and make fighting sugar addiction harder than usual. So when SAS in Cary, NC, rolled out its companywide 10-Day Sugar Challenge, it was strategically placed immediately before the holiday, in order to reset taste buds and set some good habits in place. SAS nutritionists set the challenge, and 234 people answered the call and signed up to participate! Each participant pledged that they would follow the sugarfree plan at home and at work for 10 days. Bon Appétit was pleased to support their plan at work, with each café on campus offering an entrée with sides, soup, dessert, and salad dressing that had no sugar added and strict guidance on foods with natural sugar that could be included. The goal, as SAS put it, was to “make the commitment to eliminate sugar...reset your taste buds, and reclaim your energy!” Of course, because all Bon Appétit locations make a point of offering nutritious, healthy options, it was both exciting and a breeze to partner with SAS to host this event. The teams used the Food for Your Well-Being Sugar Shockers display and had copies of recipes ready for participants to take home. The intrepid participants were rewarded handsomely! They got to enjoy such choices as soyand-sambal–glazed turkey breast with blood orange vinaigrette, accompanied by braised quinoa with peppers and onions and roasted sugar-snap peas with garlic; brown rice with chicken and broccoli and cheese sauce bake; lemon-pepper pan-seared amberjack with roasted jalapeño vinaigrette, brown rice, and broccoli; and roasted chili-soy tofu with orange, peppers, and scallions. The meals made the healthy choice an easy one, and the guests seemed to enjoy the challenge as much as the teams did hosting it. Submitted by Katheldra Pinder, General Manager

Cook Katrina Oliver carving gravlax carpaccio

A Victory for SAS’s “Championship” Event SAS’s annual Championship, a golf tournament on the Champions Tour featuring the top golfers in the world over the age of 50, is not just about golf but also about giving back: the proceeds benefit local charities focused on youth and education. Thanks to the Bon Appétit team, it’s also about great food. About 400 guests attend the Pairings Party in Cary, NC, and the event is the Bon Appétit at SAS team’s highlight of the year. The Bon Appétiters pulled out all the stops as always, lining up food stations with colorful, fresh, local produce; setting up three bars; and providing scrumptious passed appetizers such as Lyon’s Farm figs filled with Holly Grove chèvre, Johnston County prosciutto, and honey, as well as endive with apple, blue cheese, and walnut. Later on, the action and carving stations got to highlight both elegant and hearty creations: gravlax carpaccio with frisée and lemon-caper vinaigrette, Texas beef brisket, North Carolina pulled pork sliders, and creamy lobster macaroni and cheese. An artfully lit ice sculpture with the event logo and ice bowls were filled to the brim with fresh deviled shrimp and spicy remoulade and a bay scallop and crab ceviche with avocado-chili sauce. Adding to the seafood theme was a hot smoked Sunburst trout dip with house-baked pumpernickel bread. And just to make sure guests had plenty of local and delicious choices, the team added an artisan cheese display, house-pickled vegetables, and an antipasti bar. Not to be outdone, the Bon Appétit pastry chefs impressed guests with their colorful macarons and delicious mini Toscas. As they do each year, all the cafés’ teams pulled together for this exciting party, and the combined efforts of a long day were rewarded with many thanks from happy guests. Submitted by Jana Bajtler, Director of Catering

Sugar Shockers information about common sources of sugar 2 0 1 5 Vo l u m e 4

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FOOD DAY 2015 What better occasion than on Food Day — an annual event that celebrates healthy, affordable, and sustainable food all over the United States — to show off Bon Appétit’s updated Food Standards and Well-Being Commitments to guests? Using tempting samples of healthy food, colorful snipes posted throughout the café, an engaging infographic (below),and a Wellness Bingo game,our teams across the country educated customers on the many ways that we support wellness in their cafés — from planning and purchasing, to cooking, training, and serving. Read on to see how various accounts celebrated Food Day.

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...at Savannah College of Art and Design, Savannah, GA Savannah’s reputation as a food city has really grown: more than 13,000 people attended Savannah’s Food Day festival this year! The Savannah Food Day festival featured more than 100 exhibitors, free workshops, cooking classes, live music, and a kid-friendly petting zoo. Bon Appétit at Savannah College of Art and Design was a sponsor this year, and the team used the opportunity to set up an information table where they chatted with folks about Bon Appétit’s food philosophy and values and promoted the upcoming available Thanksgiving meal offerings and general services. The Bon Appétit team was proud to be a part of such an influential day of education and fun, promoting sustainable farming, farmworkers’ rights, and healthier diets.

Heather Carbone, SCAD marketing manager, and Brooklyn Cole, marketing director, donned chef coats for the festive event

TURN UP THE BEETS: Diet Tech Breeanna Williams handed out information on healthy diets and cooking along with samples of baked green beans and beet-mint slaw at Emory University’s Dobbs Market in Atlanta. Submitted by Valencia Jackson, Marketing Manager

Submitted by Brooklyn Cole, Marketing Director

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FOOD DAY 2015

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GOING WITH THE GRAIN: Chef/Manager Patterson Watkins at the University of Pennsylvania in Philadelphia celebrated Food Day with a trifecta of whole-grain butternut squash salads that highlighted the different textures of farro, bulgur, and brown rice. All were prepared the same way with a vinaigrette made from all-local apple cider, honey, oil, rosemary, and sage. Although each offered a unique texture, they were all devoured equally. Submitted by Beth Bayrd, Marketing Manager

...at Emmanuel College, Boston Although healthy choices are always available in Bon Appétit dining rooms, students may overlook them without even knowing how satisfying and filling they can be. So for Food Day at Emmanuel College, the team really wanted to showcase the healthiest choices while also spotlighting local vendors through a special vendor fair. Specialty produce supplier Sid Wainer & Son spoke specifically about the Imperfectly Delicious Produce program, and several other vendors were on hand to sample their wares: GrandyOats granola, Tower root beer, the High Lawn Farm dairy, Nashoba Brook Bakery, and Deep River Snacks. Emmanuel went “national,” too, by participating in the nationwide Food Day awareness program Apple Crunch. (This began in New York City in 2012 with 400,000 New Yorkers simultaneously biting into a state-grown apple. The movement has spread across more cities since.) Taking that bite into an apple represents a unified front toward health, environmental awareness, and commitment to locally grown produce. Emmanuel College participated this year via various campus groups and a local grade school, Mission Grammar. At high noon right in the middle of the vendor fair, Emmanuel College representatives connected with Mission Grammar via video Skype and broadcast the crowds biting into delicious apples from Horse Listeners Orchard. Plans are in the works to go even bigger next year. Submitted by Catherine Corbo, Dining Room Manager

Kevin Farrell, director of Student Center Services and assistant director of Student Activities, and Catherine Corbo, dining room manager, taking huge bites out of Horse Listeners Orchard apples 44 | BRAVO

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FOOD DAY 2015

Guests Scored Big with Wellness Bingo Nutrition information can sometimes be a little dense and hard to digest, which is why the national Bon Appétit nutrition team sought to share the company’s well-being commitments and healthy eating tips in a bite-size, fun way. They devised Wellness Bingo, a game for guests, in which each square represented a concrete way to make a healthy choice in the café. Copies of the Wellness Bingo card were distributed on Food Day and throughout the month of November, and customers shared pictures of their bingos through Twitter and Instagram for a chance to enter into a random drawing to win one of five Visa gift cards. Here’s a sampling of winners’ feedback about the experience of playing bingo for their health: “It was really easy to find healthy options in our café. The hardest part was deciding what I wanted to eat. I was already working on a healthy diet, so I already had a lot of things going for me so I thought it would be easy and fun, and also give me more ideas to eat healthy.” —Karen Lloyd, Vivint - Lindon, UT “I did it all in one sitting and so did some of my friends. I was handed the sheet as I walked in, so I figured it would be easy enough; might as well try. My whole table did it, so it was a fun sort of competition. I am trying my best to eat healthier.” —Anna Wassel, Emory University, Oxford, GA “The idea of winning the gift card was my initial motivation. But as I started doing the bingo card, it helped me realize that I was doing decently in eating healthy. That has encouraged me to continue eating healthier.” —Jeffrey Abraham, Vivint - Provo, UT “Carleton always has lots of healthy and fresh options, which is great. I especially appreciate all of the local fruits, veggies, and dairy products that we have. I completed the bingo activity because I was really trying to pick healthy options, and I thought it would be a fun challenge.” —Mary Kate Hall, Carleton College, Northfield, MN Submitted by Norris Mei, Digital Content Manager

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Bon Appétit Harvests Opportunity Through Gift to CAMP Submitted by Bonnie Powell, Director of Communications

he start of college is challenging for many, but all the more so if your family includes farmworkers who must follow the harvest. Without a stable home base, migrant students change high schools frequently and often miss out on participating in extracurricular opportunities. The primary goal of the College Assistance Migrant Program (CAMP), administered by the Department of Education, is to assist freshmen in making a smooth transition to college by establishing good academic habits. However, the organization’s support goes beyond the first year, and they take pride in being a second home to all CAMP students. CAMP has assisted more than 2,700 students since 1972, with 30 students chosen annually to participate in the program. In December, the Bon Appétit leadership team selected CAMP to be the recipient of the company’s annual holiday gift in honor of our clients, in lieu of physical tokens of appreciation. The recipient is usually a nonprofit such as CAMP that focuses on fixing the food system, but last year, in honor of the 15th anniversary of our Farm to Fork program, Bon Appétit guests and teams around the country chose 10 small farms and ranches to each receive grants to grow their business. Previous recipients have included FoodCorps, ALBA, and the Farmer-Veteran Coalition. We hope you’ll find these stories from some of this year’s CAMP students as inspirational as we do.

Nataly Salinas

Working in the fields is not an easy job. This summer, I worked at a plant packing and labeling cherries. As part of the cleanup crew, my day would start one to two hours before the plant opened. This way, the plant would be clean for the day’s work. While I worked cleaning, the pickers were outside picking the cherries that were going to be processed that day. Imagine having to fill up 30 to 40 bins with cherries! My specific job was to count and label the boxes with the size of the cherry being processed. Prior to labeling the boxes, I had to make the boxes in order to put the bag and liner in them. Then, I would set the boxes on the conveyor belt in order to start filling them up with cherries. This summer, I was given the added task of co-supervising because my supervisor was absent for a week. This showed me that I could be a leader and that I am capable of managing a group of people. I was selected because I had shown that I was able to work under pressure in a fastpaced environment. Being given this opportunity impacted my education. I learned that I am good at strategizing and managing, leading me to realize I should probably follow a career where I will be able to do both.

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Alfonso Lucio

My passion for education was not born from generations of college graduates in my family, nor was it developed in an elite school district or built by the hands of an instructor. This drive was nourished by the harvest of fruits and vegetables in the state of Michigan and most importantly by the encouraging words of my mother and her strong commitment to education. Since the age of 12 I have been blessed with the opportunity of working alongside my parents and siblings in harvesting many different fruits and vegetables in the northern United States. The harvest is no easy task, but I have always believed that hard work reaps great things. When my job required me to exert energy under the sun, my mother encouraged me to exert internal determination. When 30-pound boxes of asparagus made me weary and tired, those same 30-pound boxes made me hungry for change. I watched my mother work sun up to sun down, and I internalized the same motivation and drive she possessed. When my younger sister turned 12, our family welcomed her to the world of harvest. At that point, I developed a dream of change that required hard work. It was not the hard work that I was used to...I vowed that every hour I spent working under the sun required double the time in the classroom. Why? Because I believe that the greatest change comes to those who are willing to put in the greatest work. For these reasons I will always say,â&#x20AC;&#x153;I would never in my life change anything about my past, because it has led me to where I am today, and I am undoubtedly proud of that.â&#x20AC;?

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Westminster College Hosts Utah Slow Food Dinner Submitted by Doug Powell, General Manager

s guests strolled across Westminster College’s campus on their way to Utah Slow Foods’ 11th annual “Feast of Five Senses” in the school’s Tanner Atrium, they were greeted with the smells of autumn in the air and a mouthwatering feast for the senses. Hosted by Bon Appétit, the 10-course meal highlighted some of the best chefs in Utah and featured each chef ’s take on their favorite childhood comfort foods. Proceeds from the dinner benefited various local small farms and food-related endeavors. Westminster College Executive Chef Beth LaFond — along with Pastry Chef Nikki Hardinger and Cooks Miguel Villa and Sean Leonard — joined in the excitement by creating a soul-satisfying house-made ravioli filled with braised beef short rib from Canyon Meadows Ranch, a new Farm to Fork vendor. The tasty dumplings were accompanied by caramelized onions, wild mushroom demi-glace, and Executive Sous Chef Wayne Mankinen’s smoked New Roots Farms cherry tomatoes. Beth’s dish was finished with microgreens grown for the event by the Westminster Student Garden (which, under the direction of Sydney Sattler ’17, provides Bon Appétit with produce and even honey from the school’s beehives).

Cook Miguel Villa rolling pasta for ravioli

The spirit of camaraderie was high as the chefs assisted in plating and serving each other’s courses. Slow Food Utah Director Jude Robideaux oversaw the event with Westminster Catering Director Ryan Leonard, and proceeds went to the micro-grant program that helps sustain local providers. The event was a huge and delicious success!

Executive Chef Beth Lafond (front), Catering Director Ryan Leonard (behind Beth), and others hard at work plating Beth’s house-made dish

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Kosher Wine and Food Pairing Delights Goucher Students Submitted by Norman Zwagil, Resident District Manager

Menu Chesapeake Greenhouse Salad | with Lancaster Farm Fresh Co-op roasted beets and steamed baby green beans tossed in white balsamic–olive oil dressing PAIRED WITH CANTINA GABRIELLE (ITALY)

SPUMANTE

Roasted Wild Alaskan Halibut | with avocado–heirloom tomato salsa PAIRED WITH CANTINA GABRIELLE PINOT (ITALY)

GRIGIO

Braised Roseda Beef Short Rib | with polenta porridge PAIRED WITH BARKAN PINOT NOIR (ISRAEL)

Chocolate-Dipped Strawberries PAIRED WITH CANTINA GABRIELLE MALVASIA (ITALY)

s Rosh Hashanah approached, the Bon Appétit and Hillel Center teams at Goucher College in Towson, MD, thought that the campus Jewish community might enjoy being introduced to the many exciting options for kosher wines that are now on the market. Resident District Manager Norman Zwagil and Assistant Hillel Director Rachel Plotkin organized a kosher wine–tasting event in the Hillel Center, inviting students 21 and over to attend. Executive Chef Robert Lavoie created a tasting menu to pair food with the Italian and Israeli wines under the direction of Moshe Shalisahbou, the mashgiach (kosher supervisor), who was assisted by Sous Chefs Tiffany Ludloff and Nisa Vinokur.

Goucher students start off with the first kosher wine and food pairing

Robert also led the event with explanations of the production of kosher wine, the history of kosher wine and mevushal (pasteurizing, essentially to allow non-Jews to serve it), and other general wine terms along with instructions on how to open, sniff, swirl, and taste wine. Students were left with a great overview of wine in general and kosher varieties in particular. The experience was such a hit that a repeat is planned in the spring around Passover.

Goucher President Gets into the Kitchen for Hispanic Heritage When the president of your college offers to cook you dinner, you come! Students turned out in droves on the night that President José Antonio Bowen stepped into the kitchen for a special Hispanic Heritage Month event at Goucher. “Choose your fillings, sauce, and cheese, and President Bowen will roll your enchilada,” read the attention-grabbing first line of the bilingual menu. Supported enthusiastically by the Bon Appétit team and wearing a Bon Appétit chef jacket monogrammed with his name, President Bowen served the Hispanic student community along with all other students and staff who wished to enjoy an authentic and inspired meal.

The well-publicized event took place at Stimson Café, the residential facility on campus. Executive Chef Robert Lavoie planned and prepared the menu in consultation with President Bowen. In addition to the enchiladas, there were chili rellenos with diced avocado, beef empanadas, traditional pork carnitas, various tacos, and various traditional sides (rice, beans, and fried plantains). Many of the Hispanic students who President Bowen contacted came to assist him with the rolling of enchiladas and saucing of the enchiladas. Resident District Manager Norman Zwagil enlisted language instructor Maite Gomis Quinto to help with bilingual menu signage and postings for social media. The students had a great time watching their leader at work. Submitted by Norman Zwagil, Resident District Manager

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VMware Hosts Thousands for Party in Candy Land Submitted by Tina Hand, Director of Catering

he Silicon Valley tech company VMware takes its annual Halloween party very seriously — the planning of it, anyway! The party itself is always a big blast. And the Bon Appétit team is thrilled to execute this massive event, which has grown from a 2,000-person afternoon snacks party to a full-blown concert and event for 10,000 VMware guests and their families on the Palo Alto, CA, campus. The team looks forward each year to hearing what Edward Perotti, senior director of global meetings, events, and travel with VMware, comes up with — past themes include Alice in Wonderland, Wizard of Oz, 1930s Hollywood Horror, and Carnival Freak Show. This year Edward decided to transform VMware into the classic board game Candy Land, complete with a variety of Candy Land–related activities and a concert by Nick Jonas.

Catering Chef Jose Heredia, General Manager Casey Dennison, Director of Catering Tina Hand, Catering Manager Marisa Ibarra, and Executive Chef Matt Dark

Thousands gathered for the Nick Jonas concert at VMware

The event featured 22 street food booths, 2 gingerbreaddecorating stations for kids, and 10 strolling hawkers passing out treats to the concert goers. Executive Chef Matt Dark and Catering Chef Jose Heredia decided to complement the sweets tsunami with savory stations utilizing their new on-campus smoker and street taco/paella pans. All the Bon Appétit offerings were made to order, right out in front of the guests. Their menu included 12-hour-smoked barbecue brisket sliders with house-made black pepper–Parmesan potato chips, buttermilk fried chicken with smoked maple–mustard barbecue sauce and honey-cheddar cornbread, slow-roasted pork pebil and vegetable street tacos with pickled red onion and tomatillo avocado salsa, and a potato samosa kaati roll with mint chutney and raita. The event took place on a Friday afternoon in addition to regular lunch service for 2,500. Director of Catering Tina Hand and Catering Manager Marisa Ibarra were dressed as Waldo, because they figured everyone would be looking for them. A few jaw-dropping facts from the prep for the big day: five people spent five days slicing and breading chicken strips; the new smoker ran for eight days straight smoking 1,200 pounds of brisket; and 900 pounds of potatoes were fried. The Bon Appétit team is already talking about how they are looking forward to outdoing themselves the next year. What will 2016 hold in store? 50 | BRAVO

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Kids decorating cookies with candy and icing

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Celebrating Diwali at VMware

Indian Chef Brij Mohan Ratra making jalebi

Less than a week after pulling off VMware’s epic Halloween event, the Global Meetings and Events team at VMware and Bon Appétit paired up once again to celebrate India’s festival of lights, Diwali, for a record crowd of 2,500 people Indian Chef Vedpal Ratra created a menu featuring all regions of India, while Indian Chef Brij Mohan Ratra wowed crowds with his jalebi station. Guests eagerly lined up for a sample of this favorite sweet treat, made of fried wheat flour soaked in a sweet syrup. In addition to the feast provided by the Bon Appétit team, VMware’s employees put on a fantastic show featuring traditional, dances, songs and costumes of India. Submitted by Tina Hand, Director of Catering

Dhokla and papri chaat

VMware employees putting on a fantastic performance

Tandoori chicken wings and potato samosas

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from michael | michael bauccio

Bon Appétit President Michael Bauccio (center, red tie) with General Manager Manuel Ramirez (black tie), Regional Operations Support’s Kimberly Triplett, Senior General Manager Rick Panfil (striped tie, kneeling), and others from the Bon Appétit Emory University opening team

sustaining our efforts

s I write this column, we bring another record year to an end. My thoughts range over the challenges posed by new openings, an ever increasing environment of compliance and regulation, and the understandably high expectations of our valued clients. Is there no end to the demands of our business? The short answer is “No,” but there is a way for us to meet these demands and continue to flourish under the pressure.

We as individuals will have off days, but the power in the Bon Appétit family is the ability to sustain individuals over the rough spots. This spirit is seen in our business every day. What may not be so evident are the layers of support and expertise that help us address problems and wrinkles as they arise. From regional operations to culinary support, to information systems, design and merchandising, and human resources, all of these disciplines have the sole purpose of sustaining our teams in the field.

We as individuals will have off days, but the power in the Bon Appétit family is the ability to sustain individuals over the rough spots.

I have spent my entire working life making and keeping promises to our customers. Not always easy, our success in delivering on these promises is how we are judged. Critical to our success has been the deep understanding that what we do well today, must be done tomorrow, and every day thereafter. This is the trick…sustainable effort to achieve a consistently over-the-top result. Sustainability.

This begins with everyone, from top to bottom, understanding and embracing those promises. Our people deliver the result, day in and day out. It is this shared sense of purpose that ties our teams together and gives our effort structure.

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Our culture of teamwork and willingness to do “whatever it takes” is often best showcased in facility openings and special events. Kimberly Triplett’s support at our new account Emory University is a great example. Beginning her Bon Appétit career in 2002 as an executive chef, Kimberly joined Carrie Buckley’s Regional Operations Support team in 2013. Kimberly developed the Stem to Root culinary program, while handling openings in her Regional Support capacity. Last year she put her chef whites back on and pitched in at Johns Hopkins University in Baltimore for several months. Now she has temporarily relocated to Atlanta, helping to

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support Bon Appétit’s culinary program at Emory University. Kimberly’s multiple talents add layers of expertise to any account she is supporting.

Our Northwest teams pulled off an incredible five-course dinner for the Saint Martin’s Gala

Multiple disciplines came together for the recent opening of 12 new cafés for one of our Seattle-based clients. Regional Ops Support was on the scene with great vision for the look and merchandising of the cafés. Everyone from the corporate IT department was on site for the technology implementation. Culinary support as well as accounting and human resources were all present to assist operations behind the scenes. At the Saint Martin’s Gala held in November in Lacey, WA (see page 21), we saw exemplary support within our culinary operations. We had support from managers and chefs from all over the Northwest accounts. Together they produced a magnificent result. The energy, resources and attitudes that produce a spectacular event or opening are alive and well in our everyday Bon Appétit experience. Our challenge is to sustain the effort and results. In the course of performing our demanding work, it is possible to lose sight of one another. Our success depends on our commitment to be there for each other, heads up and aware of another’s struggle and prepared to offer that sustaining hand of support. This is the Bon Appétit way and is a huge part of what makes us who we are. 2 0 1 5 Vo l u m e 4

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g CEO Fedele Bauccio Honored with Most Admired CEO Award

16 Bon Appétit Schools Make Niche.com Best College Food for 2016 List

any, many Bon Appétiters have long been inspired by CEO and cofounder Fedele Bauccio, and now his passionate and creative leadership style is getting external recognition. Just one year after receiving the EY Entrepreneur Of The Year 2014 National Retail and Consumer Products Award for redefining the food service industry and pioneering environmental and local sourcing policies, Fedele was honored by the San Francisco Business Times as one of its Most Admired CEOs of 2015, in the Community Champion category.

reat campus food isn’t a niche product anymore. The school ranking site Niche.com (founded in 2002 by Carnegie Mellon University students as CollegeProwler. com) has released its list of the campuses with the Best College Food for 2016. More than 1,000 were ranked. The rankings were based on 95,612 reviews and opinions from current or recent students about the quality of the campus food, plus the average cost of the meal plan as reported by the college.

“I let people do their thing and come up with their own solutions,” Fedele told reporter Annie Sciacca in an interview at Bon Appétit’s own STEM Kitchen and Garden in San Francisco. “I think we have a unique culture that allows people to be creative, the ability to make mistakes, and to change the model of agriculture to a more ecological model that will be healthier and better for everyone.”

The Bon Appétit top honorees are:

Fedele joined fellow honorees Laura Alber, CEO of Williams-Sonoma (a Bon Appétit client); Bernard Tyson, Chairman and CEO of Kaiser Permanente; and others for a high-profile ceremony at the Four Seasons Hotel in San Francisco. Submitted by Bonnie Powell, Director of Communications

Washington University in St. Louis

11.

St. Olaf College

16. 17. 21. 23. 28. 32. 38. 43. 46. 56. 61. 80. 81. 92.

Wheaton College College of Idaho Roger Williams University Goucher College Pacific Union College Lawrence University Seattle University Colorado College Biola University Pitzer College Lewis & Clark College Macalester College Claremont McKenna College University of Northwestern - St. Paul

Submitted by Bonnie Powell, Director of Communications

“Food is delicious. Great variety and great quality food. Whenever I visit high school friends at their colleges, I realize how truly incredible Wash U has it with food.” — WASHINGTON UNIVERSITY IN ST. LOUIS SOPHOMORE QUOTED ON NICHE.COM Bon Appétit’s Fedele Bauccio with his Most Admired CEO Award

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Reinsurance Group Gets a Sammy for Safety The RGA team is proud of their Sammy award

hile sending your hardworking and dedicated teams home safe every day is a substantial reward for Bon Appétit managers in and of itself, the new Sammy award created by Bon Appétit’s Central Region is a nice bonus! “I compare it to a safety Oscar,” said District Manager Paul Adams. This particular statuette was named for and modeled after Steve Samuelson, Bon Appétit’s head of integrated safety. “Regional Vice President Mark LaChance and I were thinking of a way to keep safety fun and get people thinking and talking about it.” Everyone who went the entire year without a medical incident in their café was eligible. In the Central region, 21 accounts achieved that standard, so one account was picked at each of the three geographic stops on the district’s regional meeting tour. (The other winners were Target in Minneapolis and the Musical Instrument Museum in Phoenix.)

Regis Welcomes Bon Appétit into Regis Society

ver since Bon Appétit and Regis University began their partnership, the relationship has been a close one. The Bon Appétit team was very proud to have been inducted into the St. John Francis Regis Society in recognition for the company’s “passionate engagement and involvement.” St. Jean-Francois Regis was a Jesuit priest and saint born in 1597 in southern France and ordained a priest in 1630. Known as John Francis Regis, he was a tireless worker who spent most of his life serving the marginalized. The Society that bears his name help Regis educate students in this tradition. Bon Appétit General Manager Letina Matheny accepted the award on behalf of Bon Appétit with great pride. Submitted by Lou Lathon, District Manager

The Bon Appétit team at Reinsurance Group of America was proud to be selected, on the eve of completing their first full year of service in the Chesterfield, MO, location, for staying accident free through the 2015 fiscal year. The formula for this spotless record is very simple, believes General Manager Thomas Dixon. About four or five years ago, Steve told Thomas a story that put the simplicity of building a safety culture into a persuasive perspective. Steve said that when he is spending time at an account and the staff are not knocking on doors, calling out "hot" or "behind you,” he doesn’t yell and scream at the management or address the staff with a comprehensive safety meeting...he simply knocks on the doors, says "behind you,” and calls out "hot.” After a day or two, a few of the team members are knocking on doors and calling out "behind you.” After a couple more days, the rest of the team will be doing it. It becomes contagious. And it’s true, Thomas believes. It is amazing to see how Steve’s mantra, Safety Management By Walking Around (aka SMBWA), while elementary in concept, truly works. If you walk the walk and talk the talk, your team will follow.

The Sammy award, modeled after Steve Samuelson, Bon Appétit’s head of integrated safety

Submitted by Thomas Dixon, General Manager

General Manager Letina Matheny with Regis University President John Fitzgibbons

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g California Disabilities Services Honors Bon Appétit at Vanguard

t Vanguard University in Costa Mesa, CA, the nonprofit agency Elwyn California has placed multiple employees with disabilities in the Bon Appétit dish room. Working with them has been rewarding in and of itself to the Bon Appétiters, so winning an award for conducting business as usual was a pleasant surprise!

Elwyn nominated Bon Appétit at Vanguard for the California Disabilities Services Association’s Excellence in Employment Award — and they won! The award recognizes Bon Appétit’s commitment to diversity in the workplace, as demonstrated by the expansion of job opportunities for individuals with developmental disabilities. “We strongly believe in the program and what it stands for," shared General Manager Anthony Bencomo. "They are dedicated and hard workers, and they take pride in what they do. We are excited to give them this opportunity.”

Assistant General Manager Jeremy Glennon, Elwyn staff Teddy Gonzalez and Adam Eckeot, General Manager Anthony Bencomo, Elwyn staff Steven Ruiz, and Sous Chef Salvador Ochoa

Submitted by Anthony Bencomo, General Manager

Adobe - Lehi Digital Marketing Celebrates Café Chef

igital marketing employees at Adobe in Lehi, UT, wanted so badly to honor Sous Chef Pete Hines as a valued member of their team that they crossed company lines. Brad Rencher, senior VP of digital marketing at Adobe — the executive sponsor of the Lehi site — holds quarterly meetings for his department, where he hands out awards to key members of his team. These awards are peer nominated, and in a recent batch of nominations, staff members made a very strong case for Pete for how friendly and helpful he is. Although Pete is clearly not in Brad's department, Brad loved that Pete was nominated and announced him as a winner in the quarterly department meeting, which was streamed live. As a prize, Pete received a gift card and a year’s supply of colorful Jolly Rancher candies in a clear vase. (Brad calls the award the Jolly Rencher.) It was a sweet surprise! Submitted by Terry Davies, Catering Manager

Sous Chef Pete Hines with his “Jolly Rencher” award 56 | BRAVO

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### Patricia Dozier, senior human resources director; Crystal Rideau, general manager at the College of Idaho; Joan Homrich, general manager at Cornell College; Brian Burns, hourly safety champion at SAS; Hannah Schmunk, community development manager at the Garden at AT&T Park; Fedele Bauccio, Bon Appétit CEO; Adelita Mejia, supervisor at George Fox University; Steve Ganner, district manager at Genentech; Katheldra Pinder, general manager at SAS; Lucille Alcaraz, operations manager at Whittier College; Mimo Boumrar, supervisor at Seattle Cancer Care Alliance & Fred Hutchinson Cancer Research Center; Lorena Smith, food service worker at Washington University in St. Louis; Carolyn Offer, food service worker at Goucher College; and Michael Bauccio, Bon Appétit president

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This House Is a Rockin’: Bon Appétit Be-A-Star Winners for 2015 Submitted by Patricia Dozier, Senior Human Resources Director

ongratulations to everyone who participated in the Bon Appétit “Focus on the Future” 2015 Be-A-Star national competition! With 77 accounts qualifying by achieving at least three out of four stars, it was a tough job — but a great problem to have — to choose the winners. An impressive group of nine was selected to represent Bon Appétit at this year’s This House Is a Rockin’ western chic celebration in Orlando, FL. The company’s highest honor this year was winning the North America Health & Safety Award; SAS was the safest account in our sector and the best throughout Compass. Hannah Schmunk and the Garden at AT&T Park won the Compass Bronze Award for service to the community. For the Five-Jewel Diversity & Inclusion Award, Washington University in St. Louis was the winner, represented by Lorena “Ms. Smitty” Smith, who has 54 years of service. The remaining winners came from all over the country and got to mingle with each other and all the Compass Group winners at the Hard Rock Hotel. They ate great food, of course, but they also got to enjoy a visit to Universal Studios and a spa treatment. The night of awards allowed the winners to celebrate with an evening of good country music and a Southern-influenced meal of ribs, mac and cheese, vegetables, and dessert. No hard rockin’ celebration is complete without an after-party featuring the CGs (Compass Group’s employee band) and karaoke. What a celebration! 2 0 1 5 Vo l u m e 4

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COMPASS NORTH AMERICA HEALTH & SAFETY AWARD

SAS, Cary, NC Congratulations to our Bon Appétit winners for the 2015 Be-A-Star program: COMPASS NORTH AMERICA HEALTH & SAFETY AWARD

Katheldra Pinder, General Manager, and Brian Burns, Hourly Safety Champion, SAS COMPASS IN THE COMMUNITY AWARD

Hannah Schmunk, Community Development Manager, the Garden at AT&T Park SECTOR FIVE-JEWEL DIVERSITY & INCLUSION AWARD

Lorena Smith, Food Service Worker, Washington University in St. Louis NATIONAL ACCOUNTS OF THE YEAR

Cornell College College of Idaho Genentech SALARIED WINNERS

Lucille Alcaraz, Operations Manager, Whittier College HOURLY WINNERS

Mimo Boumrar, Supervisor, Seattle Cancer Care Alliance & Fred Hutchinson Cancer Research Center Adelita Mejia, Supervisor, George Fox University Carolyn Offer, Food Service Worker, Goucher College

SAS Hourly Safety Champion Brian Burns (left) and General Manager Katheldra Pinder with CEO Fedele Bauccio

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As of this writing, the Bon Appétit at SAS team has gone 1,035 days accident free! What’s their secret? They have many: consistent and constant communication with employees during 10@10 meetings with discussions of near misses as part of the SAS safety prevention program; building a culture for each employee to share a near miss in a safe manner; weekly safety meetings that empower all employees to be “owners of safety”; interactive activities such as safety soccer and a safety scavenger hunt; rotating the safety champion title each quarter so that all may rotate in, participate, and learn; and client involvement in fire safety training. Additional “secrets” include safety board reminders, health inspector practice drills, and safety orientation for new hires. All of these factors counted toward such a strong safety record, and that strength carried into pride for winning this award. It was a pretty special night, getting to join Bon Appétit CEO Fedele Bauccio on stage and revel in jobs well done. Additionally, Compass Group VP for Risk Management Brian Van Allsburg commented that the team’s analysis of their mistakes made them as strong as their record. Simply asking, “What can we learn from this?” to a near miss or a good catch shows awareness and influences continued safety. The award doesn’t make the account immune from mistakes; it simply energizes the team to keep aspiring toward a flawless track record. Nominated by Michael Aquaro, District Manager

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### COMPASS IN THE COMMUNITY AWARD

HANNAH SCHMUNK, Community Development Manager, The Garden at AT&T Park, San Francisco Not only has Community Development Manager Hannah Schmunk (below) created an innovative curriculum for the Garden at AT&T Park’s outdoor learning classroom program for children, she built a strong team of partnerships that have made it very effective. More than 600 San Francisco children from various nonprofit partners such as the Boys & Girls Club and YMCA have visited the Garden through (almost) weekly field trips. Through hands-on activities, they learn about the importance of healthy eating, see first-hand where food comes from and how it grows, and roll up their sleeves for cooking classes guided by Bon Appétit and other Bay Area guest chefs. Hannah previously served as director of communications and special events for the nonprofit hunger group Project Open Hand and volunteered for an extended period of time at an orphanage in Tanzania.“When you put these things together — a passion for food justice, a love for teaching kids, and a belief that we can change the world with every bite — you get me and my job,” she says. And we are happy to have her!

COMPASS IN THE COMMUNITY BRONZE AWARD: The Garden at AT&T Park Keeps Giving Back

When the Garden at AT&T Park received the Compass in the Community Bronze Award for its wonderful work — which came with a $2,000 donation to the charity of its choice — the team was thrilled for the recognition but more so for the ability to make a donation to another community group. Amid so many choices for charitable donations, the team decided to select an organization whose mission aligned with theirs and went with Education Outside, whose focus is advancing outdoor, garden-based education in public schools. Thanks to Education Outside, San Francisco’s schools are becoming greener by the day, with 55 elementary schools now showing off gardens and green spaces. Education Outside will use its donation to purchase cooking kits for the 11 new schools that received gardens this year. These kits include basic cooking ingredients (olive oil, salt, pepper), a propane stove, a salad spinner, a wok, peelers, cutting boards, knives, wooden utensils, graters, and other tools to build an outdoor kitchen in the school’s garden. Submitted by Hannah Schmunk, Community Development Manager

Nominated by Markus Hartmann, Regional Manager, and Killian Higgins, Resident District Manager

Young students enjoying the fruits of their labor: banana-kale smoothies made with freshly picked greens from the Garden

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ACCOUNTS OF THE YEAR

THE COLLEGE OF IDAHO, Caldwell, ID

CORNELL COLLEGE, Mount Vernon, IA

In just a few short years since opening, the team at the College of Idaho have easily “made the grade” to keep up with the elite class of Bon Appétit college locations. General Manager Crystal Rideau (pictured) and her team showed great enthusiasm and spirit from the very first Be-A-Star launch meeting. Everyone was clear on what it would take to be a team and strive for results. Nominations for great employees include Café Supervisor Autumn Schlapia and Kitchen Lead Jackie Beavers. As one example of their above-andbeyond activities, Crystal and her team partnered with the school to provide a business lab for students majoring in intersecting fields, using real-life scenarios to develop a curriculum on taking inventory, calculating food costs, and factoring in labor, among other issues. The training proved invaluable for the students to appreciate how to work in the real world. From a Be-A-Star or building the business standpoint, Crystal shared how her board participation has steadily increased in the last three years — they are now feeding almost 1,000 guests! The team continues to make great strides on their purchasing costs and in minimizing waste.

Congratulations to General Manager Joan Homrich (pictured) and the team at Cornell College for their excellent work that consistently goes above and beyond Bon Appétit’s already high standards. Joan’s team manages an area for posting both work-related items and pictures of pets, babies, and other family members that staff want to share with others for fun and engagement. For the Be-AStar recipe program, Joan cites employee Tammy Winslet’s famous “Hummingbird Cake” to offer to the students. The team also works toward the companywide food waste–fighting goal by having a training with Green R U about reducing organic waste in the kitchen. These multidimensional ways of looking at work and beyond sent Joan’s team over the top. Nominated by Mark LaChance, Regional Vice President

Nominated by Lou Lathon, District Manager

GENENTECH, South San Francisco and Vallejo, CA The group of Genentech cafés, under the leadership of District Manager Steve Ganner (pictured), had the best overall participation in the Be-A-Star programfortheNorthern California region: two cafés claimed all four stars, and four cafés claimed three stars. The group exceeded their sales, subsidy, and PBO plan while achieving class-leading scores in the safety, Farm to Fork, and Model Market categories. Steve’s team has scored 100 percent on their client key performance indicators over the past four quarters. All of the Bon Appétiters at Genentech are commended for contributing to the overall can-do culture by routinely meeting or exceeding the expectations of their clients and thousands of guests! Nominated by Rob Kvitek, Regional Vice President

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NATIONAL WINNER - SALARIED

LUCILLE ALCARAZ, Operations Manager, Whittier College Lucille’s award is bestowed in recognition of her hard work and commitment to managing and supporting her team that serves the students at Whittier. She is the glue that holds the Whittier College team together. Her calm, reassuring demeanor and can-do attitude and friendly greetings benefit every environment she’s in, whether managing her team or working with students and faculty. Nominated by Jessica Reeve, District Manager, and Michael Venckus, Regional Vice President

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NATIONAL WINNERS - HOURLY

MIMO BOUMRAR, Supervisor, Seattle Cancer Care Alliance & Fred Hutchinson Cancer Research Center At the Red Brick Bistro, great food and exemplary customer service are standards the team proudly demonstrates on a daily basis. Many patients and their families come to the clinic at these campuses for rigorous treatments that can be stressful and taxing, and Red Brick is their haven. Supervisor Mourad “Mimo” Boumrar (pictured) engages and connects with patients and their families in a unique way. Recently, a patient’s family member wrote a very powerful letter about Mimo’s interactions that served as a reminder for how the team’s daily responsibilities can positively affect people’s lives. Mimo was described as having excellent customer service and a wonderful way of connecting with patients especially during their visits to the hospital. He’s a valuable face of the Red Brick Bistro, and his many efforts are much appreciated.

ADELITA MEJIA, Supervisor, George Fox University Supervisor Adelita Mejia (pictured) started her career with Bon Appétit at George Fox University in 2000 as a dishwasher. She was promoted to a line server and then to shift supervisor, a position she has now held for nine years. As a safety committee member, Adelita is vigilant in maintaining all safety standards to ensure that guests and employees stay safe daily. Her Spanish fluency is invaluable in helping other managers to communicate effectively with their teams. Her can-do attitude, spirit of teamwork and cooperation, and passion for excellent service are unmatched. She leads her team with a calm, steady hand and stays unflappable even when circumstances become hectic. She is the best at “making it work” no matter what. Her rapport internally with her team and externally with students is commendable. Nominated by Denny Lawrence, Resident District Manager

Nominated by Chad Gross, General Manager

CAROLYN OFFER, Food Service Worker, Goucher College Carolyn Offer (pictured) has been with Bon Appétit for 15 years and has had near-perfect attendance for the entire duration. Her attendance is especially remarkable because she takes two buses to work and then walks about a mile to arrive. And once she does, her demeanor could not be more pleasant, professional, and empathetic. Students love not only her but also her famous chicken-and-tuna salad. She is a member of Goucher’s safety committee and is truly a team player who is widely respected and has worked all facilities. As one of the best and finest in the business, her hard work and dedication are recognized.

LORENA SMITH, Food Service Worker, Washington University in St. Louis Lorena Smith (pictured), better and affectionately known as “Ms. Smitty,” has been at the Washington University campus for more than 54 years! Legions of alumni remember her for her warm personality and special dishes. Ms. Smitty works at Danforth University Center and shares her favorite foods — fried chicken, potato salad, and mixed greens — alongside her best advice: “Be honest, and be nice, and you will make it in this world. Don’t ever think you are better than anyone else.” Ms. Smitty’s decades of service show her dedication almost as much as her daily actions. She is an invaluable member of the team. Nominated by Kerri Dietl, Human Resources Manager

Nominated by Elaine Smart, Regional Vice President

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Cleveland Botanical Garden Hosts 6th Annual Fundraising Dinner Submitted by Beth Kretschmar, Marketing Manager

The tables are set for a promising evening

he 6th Annual Autumn’s Eve Dinner at the Cleveland Botanical Garden was an easy event to promote: who wouldn’t want the chance to dine al fresco in a beautiful setting, with live music under a harvest moon, for a good cause? The event benefits Green Corps, the Botanical Garden’s longstanding urban agriculture program for Cleveland teens that is going into its 20th year.Through Green Corps, local high school students learn about gardening and farming, see the value of locally grown food firsthand, and gain valuable life skills while increasing pride in their communities and caring for the environment. More than 250 people enjoyed cocktails and hors d’oeuvres before sitting down to a delicious four-course meal prepared by Bon Appétit Executive Chef Tony Smoody, of Michelson Morley restaurant and Cleveland Botanical Garden, and Bon Appétit Chef/Partner Douglas Katz of Provenance at the Cleveland Museum of Art and his local Cleveland restaurants Fire Food & Drink and Katz Club Diner. The event was an astounding success, raising more than $34,000 for Green Corps. Chef/Partner Douglas Katz, Executive Chef Tony Smoody, and local Cleveland chef Ben Bebenroth 62 | BRAVO

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Menu PASSED HORS D’OEUVRES

Gougère | with Mackenzie Creamery whipped chèvre and tomato jam Creamy Sweet Onion and Potato Cake | with mapleglazed New Creation Farm bacon Fennel-Stuffed Mushroom Cap | with kale pesto Stutzman Farm Cornmeal Johnnycake | with New Creation Farm beef carne asada and tomatillo salsa Great Lakes Beer Fondue | with brown-butter black bread DINNER

Buttermilk-Crusted Local Perch | with beet-arugulafennel slaw and house-made tartar sauce Pickled Fruit and Vegetable Crudo | with Spice Acres micro herbs Quarry Hill Orchard Peach-Glazed Chicken Thighs | with sweet potato–corn hash and Case Western Reserve University Farm string beans and popcorn shoots Ginger Panna Cotta | with grilled pears and Spice Acres green coriander seed

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Hundreds of people gathered for a beautiful al fresco dinner

Photos: Dave Brown Images

First Friday Guests Feast on Provenance Pop-Up

The Provenance seasonal cocktail: Citadelle gin, Chopin vodka, green Chartreuse, Galliano rinse, and roasted beet garnish

With access to a soaring and beautiful atrium like that of the Cleveland Museum of Art, the catering staff at Provenance doesnâ&#x20AC;&#x2122;t like leaving it unused for long. The monthly First Friday celebration at the museum known as MIX: Cultura provided the perfect opportunity for Provenance to bring back its popular pop-up restaurant in the majestic museum atrium. Guests enjoyed small bites and crafted cocktails, including Mediterranean shellfish ceviche with scallops, calamari, shrimp, avocado mousse, and radish; white bean cassoulet with baby kale, fingerling potatoes, and crispy mushrooms; braised pork rillettes with red cabbage and caraway yogurt; hanger steak and roasted beets with cauliflower, red quinoa, and champagne-vanilla vinaigrette; rock shrimp and cheddar grits with tasso ham and red-eye gravy; and a number of seasonal cocktails. Guests enjoyed mingling at the swank yet casual affair. Submitted by Beth Kretschmar, Marketing Manager

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Historically prized for flavor and versatility, apples have long been a staple cultivar in the United States. Local varieties offered sustenance that spanned seasons — simple summer varieties, full-flavored fruit in fall, and“keepers” that could be stashed away until spring. Even the imperfect-looking ones made stellar cider that lasted all year. Today, supermarkets stock only a select few, favoring apples that are uniform, visually appealing, and travel well. Of the thousands of documented apple varieties that grow in the United States, 15 kinds make up 90 percent of what’s available to consumers. All fall and into winter, through the companywide Applefest promotion and home-grown local versions, Bon Appétit teams helped their guests rediscover the diversity of this iconic fruit by sharing appleinspired dishes and featuring unique local heirlooms and classic favorites. Submitted by Elizabeth Fox, National Marketing Coordinator

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The apple orchard belonging to the Benedictine Sisters of Mt. Angel

For the Benedictine Sisters, Every Day Is Applefest The Benedictine Sisters of Mt. Angel have their own productive apple orchard on the Mt. Angel, OR, property: This year, Sister Robin Lynn says they harvested more than 100 bushels of apples from 10 varieties! The Golden Delicious, Red Delicious, Gravensteins, Melrose, Liberty, Gold Rush, Spartans, Rome, Honeycrisp, and Wolf River orbs get turned over to the kitchen as they are ready — some varieties require more cold storage time to ripen correctly. The Bon Appétit team uses them in crisps, cobblers, juice, cooking, baking, and of course, enjoyed eaten fresh out of hand. Submitted by Christian Stephenson, General Manager/Executive Chef

George Fox’s Apple in Every Port

Carleton Hosts Apple Bake-Off

Here an apple, there an apple, everywhere an apple! George Fox University in Newberg, OR, celebrated Applefest by spreading apple love far and wide. During lunch, those who came through the cafés were treated to cider-braised carnitas with Fuji apple salsa, apple agua fresca, and apple pie bars. All of the dishes featured apples from A & J Orchards in Hood River, OR. Owner Sam Asai was on-site with five of his delicious varieties, such as the unique Pinova and Spitzenberg. He chatted with the students and sampled the apples all throughout the lunch period, and the students loved it! It was great to see so many students engaging with someone that campus dining has been doing business with for more than eight years.

Carleton College in Northfield MN, has a standing fall tradition: the campus’s Student Activities Organization provides free transportation via bus for students to their favorite local apple orchard. At Fireside Orchard, students can pick apples, enjoy warm cider and apple donuts, and stroll around the property with friends.

Retail outlets joined the apple craze by offering applethemed daily specials. The Bruin Den served a turkey burger with apple butter barbecue sauce and an apple slaw, and the grab-and-go outlets both offered a flatbread with A & J apples, brie, house-made apple butter, arugula, and caramelized onion. The specials were well received, and customers really enjoyed new and interesting ways of using and consuming apples. Anyone on campus for Applefest couldn’t help but notice and appreciate the local apple bounty. Submitted by Lisa Miles, Operations Manager

The Bon Appétit team wanted to get in on the fun, so back at the café they planned a contest: they provided students with the ingredients to bake their own desserts featuring fresh, delicious Fireside apples. Three teams were chosen to bake three different treats: pie, turnover, and crisp. All three were a huge hit among the students, faculty, and staff who stopped by to sample and vote, but the apple pie emerged the favorite. Student baker Sylvie Stanback won a selection of treats from Fireside, including fresh caramel dipping sauce.

Winner Sylvie Stanback shows off her tasty pie featuring homemade crust

Submitted by Jerriyln Goldberg, Student Sustainability Manager

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Apples Spark Memories at Gates Foundation

A Week of Apples Delights Medtronic

As much as Gates Foundation guests in Seattle enjoyed the crisp slices of local apples during Applefest, they enjoyed even more the “nostalgic memories of growing up as a kid” and of “grandma’s favorite apple dish” that the experience sparked, reports the delighted Bon Appétit team. Operations Manager Brad Dornbos said it was heartwarming to hear all the personal associations with this fall fruit and even took him back to his own childhood memories. The many interactions between guests and Bon Appétiters took the relationship to a deeper level, beyond simple catering.

“I feel like I just walked into an apple orchard!” exclaimed a happy guest as she entered a café at Medtronic on a Monday morning, the start of a weeklong Applefest promotion in Twin Cities, MN. Six varieties of local apples greeted her, along with apple-centered entrées at all stations, samples of switchel (house-made spiced cider), apple fact sheets and take-home recipes, and of course, apple treats. Baker Deb Barron really went all out, making caramels, turnovers, apple pie, apple cake, caramel apples, apple gingerbread mini-loafs, cider-spice packs, a trio of apple bars (apple brownies, spice cake, and blondies), and apple cookies.

Submitted by Brad Dornbos, Operations Manager

The Bon Appétit team had a great week showcasing how versatile apples are — and showing guests they don’t have to drive to an orchard to sample the best apples, fun awaits in the café just steps away from their desks!

AN APPLETASTIC MENU IN COLORADO: Colorado College Sous Chef Jackie Lovecchio created a oneof-a-kind apple-inspired menu that included a goat cheese pizza topped with sliced apples, apple gnocchi, and apple strudel.

Submitted by Elizabeth Bergquist, Assistant General Manager

Submitted by Derek Hanson, Director of Operations

A wide range of apple-inspired treats

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A rep from Pepin Heights Orchard and Ryan Rogers, produce sourcing analyst at Target, ready for the cafĂŠ crowds

Target Celebrates Crisp Weather and Apples When fall arrives in Minnesota, so does the apple harvest and the aroma of the season: fresh-baked apple delights, warm soups, and wonderful fresh-pressed cider. To celebrate, CafĂŠ Target in Minneapolis partnered with Target and Pepin Heights Orchard for a day of fresh, local cider samples and complimentary SweeTango apples. SweeTango is a newly developed apple by the University of Minnesota and a fresh favorite of many. It offers a sweet yet slightly tart flavor profile and is available only from a limited number of orchards and picked by the university. The response was huge, and Target team members loved the opportunity to try the fresh new cider. Submitted by Kathy Vik, Operations Manager

Sweet Apples Made for Savory Dishes at Lewis & Clark The team at Lewis & Clark College in Portland, OR, went all out for Applefest. In addition to inviting farmer Sam Asai from A & J Orchards to offer samples of dried apples to the students, they incorporated apples into many dishes, even savory ones! Cajun apple slaw paired well with turkey for popular panini, and the charred apple and leek salad offered a nice mix of sweet and savory for other interesting plate pairings. Submitted by Bonnie Von Zange, Front of House Manager

Farmer Sam Asai with Front of House Supervisor Tessa Belanger

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OPENING

Fall Opening Showcases Apples at Milliken & Company Submitted by Jennifer McGann, Regional Marketing Manager

s a large company known for sustainable and ethical practices in its many manufacturing divisions, Milliken & Company in Spartan burg, SC, is a splendid match for Bon Appétit. To end the successful opening week, the Bon Appétit team participated in Milliken’s annual Family Day, a fall-themed festival in which associates celebrate with their families and coworkers. The Roger Milliken campus was turned into an autumn wonderland, complete with a pumpkin patch, hayrides, outdoor games and activities, facility tours, and even a costume contest. The opening team of Executive Chef Will Ashford from SAS, Catering Manager Holly Boyce, and Sous Chef Blas Baldepina from Savannah College of Art and Design created an Applefest tasting for the event and offered samples of many local heirloom apples and hot spiced cider from Gruber Farms in St. George, SC, as well as apple-themed games for the kids, including apple bowling and apple tic-tac-toe. The event was only the first in what promises to be many future partnerships between the like-minded companies. “I am incredibly excited to work with a world-recognized ethical company whose values match ours so well, one that also believes in business with a higher purpose,” said CEO Fedele Bauccio.

Children of Milliken associates enjoying apple tic-tac-toe

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Applefest, left to right: Blas Baldepina, sous chef at SCAD; Holly Boyce, catering manager; and Will Ashford, executive chef at SAS

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Café Modern Guests Take a Virtual Trip to Portugal Submitted by Adrian Burciaga, General Manager

Citrus-pistachio gremolata with chilled ameijoas and sherry mignonette

Portuguese beef with crispy poached egg and molho de pimento

“Bacon from Heaven” almond cake with cappuccino cardamom ice cream and dark chocolate crumbs

Executive Chef Denise Paul Shavandy putting together chilled clams

N Menu Bacalhau Salad | in mini tomato cups with egg and avocado MONTE VELHO WHITE

Citrus-Pistachio Gremolata | with chilled ameijoas and sherry mignonette ESPORÃO WHITE RESERVA

Seabass | with roasted fennel-apple hash, chouriço and curry-lime broth ESPORÃO PRIVATE SELECTION WHITE

Modern Feijoada ESPORÃO RESERVA RED

Portuguese Beef | with crispy poached egg and molho de pimento QUINTA DOS MURÇAS RESERVA & ESPORÃO PRIVATE SELECTION RED

“Bacon from Heaven” Almond Cake | with cappuccino cardamom ice cream and dark chocolate crumbs QUINTA DOS MURÇAS TAWNY PORT 10 YEARS

ew Executive Chef Denise Shavandy had big shoes to fill at the Modern Art Museum in Fort Worth, TX, when beloved chef Dena Peterson moved on to new opportunities. After several months of learning what makes Café Modern special, Denise debuted her first menu in mid-October, which included about 90% new dishes. Much of it is classic Bon Appétit, such as focusing on seasonal ingredients like walnuts, apples, sweet potatoes, and butternut squash. But some of the menu changes reflect Denise’s background in international cuisine, particularly Mediterranean and south Asian, for example her tandoori chicken salad and vegetable and tofu green curry. There are also some regionally specific dishes on the menu too, like the Texas Caesar with cornbread croutons, avocado, and pepitas. Not long after, Denise also created her first menu for the ongoing and popular monthly dinner series at Café Modern. After tasting some amazing Portuguese wines last spring at the Food and Wine Festival in Fort Worth, General Manager Adrian Burciaga decided to choose Portugal as the theme and selected the wines to be served at the dinner in tandem with Joao Roquette, CEO of Herdade do Esporão. Denise created a menu around the flavor profiles of the wine along with their origin, and Esporão brand ambassador Pedro Vieira gave tasting notes at the dinner. Even with the price tag of $115, the house was filled with 80 happy guests.

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Ten Courses at St. Timothy’s School: Awakening Lifelong Learners Submitted by Sea Sloat, East Coast Fellow

t St. Timothy’s School, a 200-student all-girls boarding school in Catonsville, MD, sustainable food plays a central role in the well-being of its students and in a holistic approach to education that sits in perfect partnership with Bon Appétit’s core values. (In fact, Bon Appétit chefs were catering for St. Timothy’s long before the school became an on-site client last year.) The school’s campus farm has grown over the past year, as has its program to engage students in hands-on learning about sustainable agriculture. On a crisp evening a few months ago, St. Timothy’s leaders partnered with the Bon Appétit team to host a farm-to-table supper demonstrating how together they connect the dots between local and sustainable food, education, and young women’s health. Donors and parents sat atop hay bales at a candlelit table under a tent threaded with lights. Head of School Randy Stevens opened the night by emphasizing how important farming and nutritious food are for both the physical development of young women and in maintaining strong mental health. To build up an appetite and help the story of St. Timothy’s come alive, Randy led guests down to the campus farm for a sunset tour. The Redlands Farm at St. Timothy’s does more than just provide produce to the Bon Appétit campus dining operation: it serves as a place of awakening. The farm is managed by alumna Sammy Lichtenberg, along with Adam Clopton. Their many accomplishments include installing irrigation and electricity, building a chicken coop, finalizing the farm design, incubating eggs, constructing a high tunnel, installing a beehive, and more, with the assistance of St. Timothy’s students participating in the school’s experiential farming program. Working with the Bon Appétit team, they are also determining specific crops to grow for the dining hall. It was all hands on deck to make the farm-to-table 10-course supper a night for stomachs and hearts to remember. Ingredients were sourced from 20 local farms in Maryland and Pennsylvania. Chef/Manager Jon Alvarez and Sous Chef Dan Gericke from St. Timothy’s, Regional Manager Paul Bulau, Resident District Manager Norman Zwagil, Chef/Manager Patterson Watkins from the University of Pennsylvania, and Director of Operations Tom Brown and Catering Director Michelle Lew from Goucher College all helped plan and/or execute the menu. Among the crowd pleasers: smoked beef brisket from longtime Farm to Fork partner Roseda Beef and oysters from Two Oceans True Foods. The entire experience left guests sated and delighted. It was a perfect example of the well-rounded education young women receive at St. Timothy’s — one that the Bon Appétit team is honored to support.

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A farm-to-table supper for St. Timothyâ&#x20AC;&#x2122;s School donors and parents

Golden Bay oysters on the half shell with mignonette, lemon, and cocktail sauce

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Oregon Episcopal School Hosts First-Ever Chef ’s Table Submitted by Jason Rosvall, Executive Sous Chef

ortland-based Oregon Episcopal School’s yearly auction offers an incredible array of prizes, including a Chef ’s Table for eight that usually gets redeemed at nearby Bon Appétit sister client Lewis & Clark College. When Executive Sous Chef Jason Rosvall questioned the off-site location, General Manager Kelly responded that OES didn’t have the space, the equipment, or the manpower. Jason, however, was certain he could pull off a nice, intimate event at the OES bakeshop, and he sold Kelly on the idea. In a fun twist, the winners got a front-row seat for the organized, creative chaos that is OES’s dinner service! One lucky couple and six of their friends entered the dining hall of OES and were handed a glass of prosecco by Kelly. After asking which table they would be sitting at, they were pleasantly shocked when they were escorted to the middle of a working kitchen with eight people running around preparing their dinner. With the help of a few fantastic cooks from OES and two talented chefs from George Fox University, the spectacular eight-course meal was unforgettable — the intimate, immersive atmosphere as much as the food. It was so much fun for everyone that it’s been decided that future chef ’s tables will stay at OES.

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Anderson Farms lamb loin with olive-oil–crushed avocado and microgreens

Chef ’s Table Menu Crostini | with goat cheese mousse and pickled vegetables Kumamoto Bay Oysters on the half shell | with Spanish mignonette Winter Squash Bisque | with poblano chili oil and toasted pepitas Crispy-Skinned Columbia River King Salmon | over butter bean succotash Anderson Farms Lamb Loin | with olive oil–crushed avocado and microgreens Juniper-Crusted Hanger Steak | with classic Béarnaise sauce and oil-poached fingerlings Ginger-Toasted Pork Belly | with black sesame–sweet potato puree and quick-pickled bok choy Chocolate Crème Brûlée or Molten Lava Chocolate Cake

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Tri-College Food Summit Presents Solutions for Food System Issues Submitted by Jerrilyn Goldberg, Carleton Student Sustainability Manager

ood is necessary for all human life, and the healthier food, the better. But how fair is the system that controls food production and access? That was the subject tackled by the organizers of Everybody Eats: A Tri-College Food Summit, a forum for interested students from Carleton, Macalester, and St. Olaf Colleges. The event was sponsored by Bon Appétit and Carleton’s Center for Community and Civic Engagement and hosted at the Carleton campus in Northfield, MN. And it was easy for Bon Appétit to feed all the participants, because all three schools are Bon Appétit clients.

Part of the Everybody Eats forum planning committee with Carleton College General Manager Katie McKenna

The event consisted of a short film screening (Food for Thought), two breakout discussion sessions, a keynote speaker, and a dinner with local farmers in Burton dining hall. Students who share interest in larger social issues connected to the food system were able to exchange ideas and develop bonds in the breakout sessions. For the first breakout session, which focused on global economic issues, students could choose between the topics of food privilege, food access and security, and food production and distribution. For example, speaker Reginaldo Hasslett-Marroquin talked about his organization, Main Street Project, which has developed a sustainable methodology for chicken farming based on scientific and economic research. For the second breakout session, students could focus on initiatives they can work on locally on their campuses: food appreciation, food recovery, and campus gardens. Campus farmers, some of Reginaldo’s employees, and even a local farmer who wished to learn Reginaldo’s technique were all in attendance. Ending with a group dinner was a wonderful way to extend communication between presenters and attendees. The more than 100 participants all walked away inspired and full of ideas they can implement on their campuses and in their lives and developed a deeper connection to and understanding of what Bon Appétit does on all three campuses.

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OPENING

Hundreds Celebrate Long-Awaited Café Renovation at Vanguard Submitted by Anthony Bencomo, General Manager

fter a year of hard work by many campus teams, the newly renovated Scott Academic Center at Vanguard University in Costa Mesa, CA, is now the popular and welcoming central hub for student services. In addition to classrooms and offices, the building also hosts Samson’s Café. To celebrate Scott Center’s opening, there was a performance by the Vanguard choir, a ribbon-cutting ceremony, and a buffet on the lawn catered by Bon Appétit for the campus community. Around 600 guests came to enjoy quiche, Belgian waffles, bacon, fruit, and pastries, among other breakfast delights. The café brews locally roasted coffee from Groundwork and offers a variety of grab-and-go items, including the Vanguard Cobb with chopped romaine, radicchio, dried cranberries, green apple, rosemary pecans, smoked bacon, blue cheese, and apple cider vinaigrette. Students, faculty, and staff love being able to stay on campus to get a cup of coffee. Samson’s has been described as one of the best things that has ever happened to the food service on campus, and the campus newspaper cites Samson’s breakfast sandwiches as absolutely delicious and a must-try.

Lynell Brooks, director of auxiliary services; Anthony Bencomo, general manager; Dr. Michael J. Beals, president of Vanguard University; Jeremy Glennon, assistant general manager; and Angela Mayzum, café supervisor in front of the new Samson’s Café

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OMSI Gets Buggy and Competitive with Local Harvest Fest Submitted by Joanne Diehl, District Manager

s the world’s population grows, so does its demand for animal protein — one that can’t be easily or sustainably satisfied. Insects — which are eaten regularly in many parts of the globe — may provide one solution. Bon Appétit teams around Portland, OR, were willing to take on the challenge of overcoming North American squeamishness when it comes to this unusual source of protein while having some serious fun for a Harvest Festival hosted by the Oregon Museum of Science and Industry (OMSI) and the Oregon Department of Agriculture. OMSI showed off how to cook with bugs in two separate demonstrations, held a cook-off with Reed College and Cambia Health Solutions, and featured an all-day farmers’ market with tastings, along with live music and children’s activities. OMSI Executive Chef Ryan Morgan partnered with the Pestaurant (an independent global pop-up organization) to turn everyday pests into a delicious and nutritious meal: for example, grasshopper croutons topped heirloom squashes, padron peppers, Toy Box tomatoes, fingerling potatoes, and eggplant with curry vinaigrette. In a non-buggy Harvest Festival event, OMSI held a Chopped-style competition between Cambia Health Solutions Chef/Manager Ethan Davidsohn and Reed College Executive Chef Jenny Nguyen. Facing off using Oregon specialty crops, they had to prepare the ultimate harvest feast featuring pumpkin, hazelnuts, pears, and dulse. The judges were Jill Schmidt, community engagement coordinator for James Beard Public Market, and Sarah Masoni, product and process development manager for the Food Innovation Center at Oregon State University, along with the audience. Ethan prepared pumpkin risotto with dulse, port-soaked pear and arugula salad, and kalehazelnut pesto. Meanwhile, Jenny went with pumpkin gnocchi with roasted pear, brown butter sauce, hazelnut butter, and fried dulse — and earned victory.

Cambia Health Solutions Chef/Manager Ethan Davidsohn competed with Reed College Executive Chef Jenny Nguyen in a Chopped-style competition

Guests got to enjoy the best of Oregon’s fall harvest, get a bit bugged out, and see what Bon Appétit chefs are capable of — all at a free, family-friendly event.

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Caprese salad

events in brief Helping St. Edward’s Celebrate Green Building Rating ost Bon Appétit clients tend to share our company’s commitment to ecologically minded, sustainable, and healthful practices. So it was no surprise that when St. Edward’s University in Austin, TX, expanded its campus with new buildings, it went green in a big way. The new John Brooks Williams Natural Science Center – South and the UFCU Alumni Gym were recognized by the Austin Energy Green Building (AEGB) program with three-star green building ratings for their filtered rainwater systems, drought-tolerant landscaping, and the reuse or recycling of 90 percent of the construction waste.

The awards were celebrated at the university’s presidential address, in which President George E. Martin spoke to more than 300 faculty, staff, and guests, followed by a properly green reception by Bon Appétit. The team made sure all the food waste was composted, and the utensils and serving vessels were compostable or reusable. And the menu was ultra-local and sustainable, of course, even down to the beverages — aguas frescas made from DiIorio Farms watermelon and G&S Groves citrus. “You really knocked it out of the park last night. Guests were raving about the local menu for the reception...our guests from Austin Energy were completely floored!” wrote Special Events Associate for Marketing and Admissions Lisa Furler, who oversaw the reception’s planning. She also praised the team for displaying the information about the Farm to Fork partners. The Bon Appétit team at St. Edward’s is proud to support the university’s sustainable programs, and to continue exploring and implementing best practices together. Submitted by Elvin Lubrin, Director of Operations

Yukon Gold and sweet potato salad

MENU Thatcher Farms Kale and Quinoa Salad | with shaved red onions, red grapes, and tahini–garbanzo bean dressing Buena Tierra Yukon Gold and Sweet Potato Salad | with San Saba pecans, radicchio, and whole-grain mustard dressing Caprese Salad | featuring Pedernales Valley Farms and Village Farms tomatoes and brie Grilled Lemon-Herb Texas Quail Farm Quail L. East Poultry Chicken Kebab | with Pedernales Valley Farms zucchini and yellow squash and Engle Farms sweet peppers Strawberry Shortcake | served in a mason jar Blueberry Crumble

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Sustainable Picnic Ends a Week of Climate Action at St. Edward’s Like Bon Appétit, St. Edward’s is committed to fighting climate change. Recently the university’s Office of Sustainability and Campus Ministry put out a weeklong call to the community to sign a pledge to commit to the moral call for action on climate change. By pledging, people committed to praying, acting, and advocating to address this critical problem. Ending the week was a celebratory picnic to honor St. Francis of Assisi, hosted by Bon Appétit. The planet-friendly, super-local menu included grilled chicken with lemon-herb marinade and various hearty salads. The responsibly sourced picnic helped drive home the idea that taking on climate change can be a community-driven, delicious endeavor. Submitted by Elvin Lubrin, Director of Operations

Associate Director of Campus Ministry Dr. James Puglisi enjoying the picnic lunch

Wash U Students Learn Basics of Mexican Cuisine

n honor of Dia de los Muertos, Executive Chef Edward Farrow hosted a packed cooking class about traditional Mexican cuisine for students at Washington University in St. Louis’ Studio 40 teaching kitchen. He spoke with them about the history and culture that influenced the country’s cooking tradition while making final preparations for the dishes. On the menu: grilled and smoked desert squash soup with cotton candy, pepitas, and guajillo chili; braised chicken with Oaxacan chocolate mole negro sauce with calabaza en tacha, nopales, and huitlacoche succotash, and cilantro–Mexican lime rice with verdolagas; and roasted Mexican papaya and Chihuahua cheese empanadas with lavender, piloncillo sugar, and Mexican canela. The students were very engaged throughout the class and had lots of fun. Several made a point during the next week to stop by and comment to Edward that the experience took their minds off their studies for a bit as well as taught them about the more complicated, authentic versions of a cuisine Americans have come to take for granted. Submitted by Patti Louvier, Director of Satellite Operations Authentic empanadas filled with roasted Mexican papaya and Chihuahua cheese

Blueberry crumble

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events in brief Having Fun with Traditions at Electronic Arts

hy wait until St. Patrick’s Day to start rolling in the green? The sound of Irish fiddles and the smell of great food drew out a fun bunch of Electronic Arts guests to the Bon Appétit team’s very special Halfway to St. Patrick’s Day barbecue in Redwood City, CA. Café Manager Chris Dowler came across the idea after he and his staff looked for fun food ocasions to fill in the gap between summer barbecue season and Oktoberfest. Corned beef, steamed cabbage, roasted potatoes, steamed carrots, green goddess salad, a variety of mustards, and shamrock cookies were all served by leprechauns, or at least Bon Appétiters in funny hats. The festivities were a blast, and it was a taste of spring in the fall. The Bon Appétit team didn’t rest on their green laurels. They also planned a luau to give guests the feeling of ohana (family) and that wonderful Hawaiian breeze even on a rainy day. Leis, banana leaves, pineapples, and grass skirts turned a dreary day into a festive one. The luau’s main draw was the traditional pig roast, but guests also enjoyed house-made coleslaw, macaroni salad, coconut rice, grilled pineapple, green salad with guava vinaigrette, and Hawaiian buns. The barbecue was one of the best received yet, and everyone had a great time. Submitted by Amber Redlick, Catering Manager

Sous Chef Barry Stiles cooking up the meat to celebrate Halfway to St. Patrick’s Day

Plentiful sides for a luau feast

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Emmanuel Bakes for Breast Cancer

very year, Emmanuel College in Boston commemorates Breast Cancer Awareness month. This year, the Bon Appétit team decided to partner with Big Man on Campus (a separate breast cancer fundraising effort) to put on a bake sale, with all the proceeds benefiting cancer research. House-made treats such as chocolate-covered strawberries, sugar cookie ribbons, and brownies brought in $550. While that amount was considered a success, the team is set on doubling it next year. Submitted by Catherine Corbo, Café Manager

Emmanuel Does “Tailgate with a Twist” for Fighting Irish

Pink cupcakes for breast cancer awareness

hen Notre Dame hosted Boston College for the Shamrock Series at historic Fenway Park in the Boston backyard of Emmanuel College, the Bon Appétit team at Emmanuel saw an opportunity to create some tailgating fun for students.

What makes the Shamrock Series so unique from other football programs is the inclusion of other, non-footballrelated activities, put on by the host city. The activities range from drummers' circles and lectures to pep rallies and tailgates that are all presented the days leading up to the big game. Emmanuel’s tailgate party was hosted in the transformed Muddy River Café. Tables and chairs were replaced with high tops, salad bars with nacho bars, and soda fountains with full-service bars. The menu was simple tailgate food, but with a Bon Appétit twist. The nacho bar overflowed with house-made chili, cheese sauce, tri-color tortilla chips, and lots of condiments. The panini station offered allyou-can-eat meatball subs with hand-cut French fries. Pulled pork sliders and mini steak-and-cheese sandwiches were also available, with fresh-made coleslaw on the side. The night was filled with family, friends, and alumni coming together to celebrate something so special to them: football. With the Fighting Irish beating Boston College 19 to 16, the trip to Boston was well worth it! The Emmanuel team was excited to be part of a multidisciplinary and multischool endeavor.

Sugar cookie ribbons

Submitted by Catherine Corbo, Dining Room Manager

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events in brief Regional Flavors of Barbecue at Regis Gives Cooks a Chance to Show Off hen the Main Café — the center of most student eating activity on the Regis University campus in Denver — moved to the outdoor quad on a fall day to celebrate the regional flavors of barbecue with some friendly competition, guests’ taste buds traveled around the country. Eleven cooks battled it out for a chance at first place. General Manager Letina Matheny, Director of Operations Melina Jakubcin, and Front of House Employee Krystal Polyak gave out samples of the sauces and tallied the votes from students, faculty, staff, and fellow Bon Appétiters.

Cook Chris Bruner took first with his sauce, “Texas Style,” winning the cash prize. Coming in second was Baker Mike Fulenwider with “Somewhere in Arkansas,” and Cook Santiago Dominguez took third with his “Straight Up BBQ.” Guests got to taste all the sauces with pulled pork, smoked brisket, smoked chicken legs, barbecue jackfruit, baked beans, local corn, and some barbecue-compatible housemade desserts. Submitted by Letina Matheny, General Manager

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Cook Chris Bruner won first place with his “Texas Style” barbecue sauce

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Sweet Celebration for College of Idaho’s 125 Years

Grove City College Wows at Foodie Fest on Appétiters do enjoy the chance to show off their skills and delicious bites for a new audience — and few would pass up the opportunity to do so at a local food fair.

The Bon Appétit team at Grove City College in Grove City, PA, is no exception, especially Executive Chef Ryan Trask, Catering and Café Sous Chef Travis West, and Catering Supervisor Alicia Fogel. On a beautiful fall day at the all-day Foodie Fest, they put together a tantalizing, locally sourced spread, set against a backdrop of local produce and Bon Appétit banners celebrating local food. Showing off their catering menu and their Farm to Fork partner relationships, the team presented caprese kabobs of cherry tomatoes, buffalo mozzarella, basil, cubed pepperoni and salami, and chilled tortellini, all drizzled with balsamic reduction. The entrée sampler was penne with sun-dried tomato–pesto cream sauce. In a nod to the fair experience, they completed the experience with mouthwatering mini-monster cookies — a tasty explosion of peanutbutter cookie with coconut and M&Ms.

or the century-and-a-quarter birthday of the College of Idaho in Caldwell, ID, the Bon Appétit team put together a fleet of sweets and some locally sourced savory treats to celebrate. Students, faculty, and staff gathered at Hayman Field for a beautiful day featuring live music, games, and the whimsical side of Bon Appétit’s cooking. Executive Chef Barry Korte and his team crafted “fun-size” snack skewers and desserts. Bakers Savannah Fulgham and Jessica Reuthinger incorporated the school’s purple and gold colors into the cookies, which were a big hit. Kitchen Lead Jackie Beavers created “s’mores on a stick,” which turned out beautifully.

The menu also included caprese skewers with local cherry tomatoes from Snake River Poultry (the poultry farm grows produce and runs a CSA program as well) and basil from Purple Sage Farms; fajita skewers featuring crookneck summer squash from Ohana NoTill Farm and summer zucchini from MM Heath Farms; and fruit skewers with produce from Rooster Ridge Farms. Guests were able to enjoy their finger food on the go as they mingled, danced, and took pictures at the photo booth. Celebrating 125 years of excellence was quite festive, especially now that enrollment has topped 1,100 — quite the jump from the two students enrolled in the school’s first year! Submitted by Larisa Gavrilyuk, Administrative Assistant

Submitted by Karen A. Morgan-Windisch, Catering Manager

Catering Supervisor Alicia Vogel and Catering and Café Sous Chef Travis West proudly display the fresh and local ingredients behind their creations for Foodie Fest

House-made cookies featuring College of Idaho’s school colors

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events in brief Santa Clara University Throws GatsbyThemed Staff Appreciation

or this year’s annual staff and faculty appreciation at Santa Clara University in Santa Clara, CA, the Bon Appétit team opted for a Great Gatsby/ roaring ’20s theme. The dazzling decor and passed champagne upon entering made guests feel like they were attending one of Gatsby’s lavish parties. The ’20s-inspired menu highlighted such classics as deviled eggs, a Waldorf salad, shrimp cocktail, and cucumber chips with smoked salmon. The event serves the secondary purpose of showcasing what the catering team can put together and how they can transform the faculty and staff dining room for clients. Overall it's meant to be a fun event, and it successfully met every one of these goals! Submitted by Lauren Drake, Catering Manager

Cucumber chips topped with dill cream cheese and smoked salmon, created by Sous Chef Luis Acosta

Pierce Brothers Coffee Demo Gives a Jolt to Lesley

he Bon Appétit team at Lesley University in Cambridge, MA, invited their coffee supplier, Pierce Brothers, to campus for a tasting — offering a boost of caffeine and fun to an otherwise typical Tuesday. Darren and Sean Pierce handed out samples of Fogbuster iced coffee at the Porter Café while informing guests about their air-roasting methods, their desire for organic and Fair Trade beans, and their passion for the business. It was a huge success, and the brothers handed out more than five gallons of iced coffee over the lunch period. Everyone looks forward to a return appearance!

Submitted by Tara Norcross, Director of Operations

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Diner Pops Up at Cornell College

Director of Operations Tara Norcross, stirring up a brew for Halloween

Lesley Focuses on Sustainability, Employee Recognition, and Holiday Feasting

all was a busy semester at Lesley University in Cambridge, MA, but busy with celebrations! Kicking off the series of fall cheer was Sustainability Day, with weather so good that lunch was served on the quad: a locally sourced meal featuring chicken with apple salsa, roasted root vegetables, and apple cobbler. Matt Couzens from Horse Listeners Orchard had fresh apples, cider, and apple butter from his farm. The Pierce Brothers Coffee guys, Sean and Darren Pierce, even roasted beans right on the quad! Next up was Director of Operations Tara Norcross’s annual Halloween party in White Hall, which was a huge hit, but then planning went right into two Thanksgiving celebrations.

ometimes, all it takes to break up the routine and get students excited is a theme. When the Bon Appétit team at Cornell College in Mount Vernon, IA, turned the grill into a pop-up diner with all things vintage, including an Elvis Presley impersonator, both students and employees really got into the idea. Cashier Patti Kacere went all out in full costume, and student workers donned era-appropriate hats and utility shirts while singing songs from Grease. Ivy Risch, board manager, made banners and found coordinating straws and glass bottles of ketchup. Executive Chef Mike Short was able to get a great deal on locally raised beef burgers from Heartland Fresh Family Farms, so the time-traveling trip was at least short on food miles. Submitted by Joan Homrich, General Manager

The International Student Thanksgiving was held two weeks before the holiday, with a menu of traditional fare served family style. The dean of Lesley praised the entire team for the food and service. The next feast, just one week later, was celebrated in the White Hall and Brattle Cafés with pumpkin centerpieces and linen tablecloths. The menu again was traditional Thanksgiving fare. Brattle Café Chef/Manager Carlos Desedas created an inspired welcome table with cranberry baked brie and artichoke dip. The White Hall crew did an equally great job with their meal, and the students felt right at home with the home-style cooking. The Cornell team in vintage attire

Finally, the season temporarily wound down with a recognition reception for 5- and 10-year employees in Alumni Hall. More than 19 award recipients were thanked for their committed service. Although it was a busy season, the team doesn’t intend to rest for too long! Submitted by Ed Fogarty, General Manager

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Penn Gets Healthier, Celebrates Fall, and Survives Papal Chaos Submitted by Beth Bayrd, Marketing Manager, and Sea Sloat, East Coast Fellow

It was an especially busy fall at the University of Pennsylvania in Philadelphia. The team had a lot of challenges that kept everyone on their toes. Here are some highlights: Fall Festival Brought Sunshine…

Keeping the Food Going Through Papal Visit

...and guests enjoyed a local DJ and fall treats on the Starbucks Patio at 1920 Commons. Those not already drawn in by the chili bar, dessert-decorating station, caramel apples, freshly popped popcorn, local vendors, outdoor games, and hot apple cider or hot chocolate had the additional incentive of getting a free pumpkin. The first 100 guests received a free pumpkin and were encouraged to participate in the pumpkin-carving contest held through Halloween via social media.

Pope Francis’s first visit to the United States was to Philadelphia, and millions of people came to see him. The City of Philadelphia, the National Guard, and the Secret Service enacted strict security measures throughout the city, which included erecting a massive fence and blockade called the papal box, which caused traffic closures, limited transit routes, and all-around disruption. As a result the Bon Appétit team had to make many alterations to service (including moving the annual Eat Local Challenge celebration to a new date). Even though the University of Pennsylvania suspended services on Friday, there was still an entire population of students that needed to be fed throughout the weekend! Hill House, 1920 Commons, McClelland Express, Starbucks, Gourmet Grocer, Houston Market, and Mark’s Café were open during the papal visit, thanks to months of planning between Bon Appétit, Penn Dining, the University of Pennsylvania, and the City of Philadelphia to ensure seamless operations. Despite the entire city grinding to a near halt, not a single issue occurred in Bon Appétit cafés, which served 4,400 students that weekend!

A massive crowd assembled to welcome Pope Francis in Philadelphia

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Celebrating Penn’s 6th Annual Food Week

Joining the Partnership for a Healthier America

The University of Pennsylvania became the first Ivy League School to pledge to join the Partnership for a Healthier America (PHA), which works with the private sector and PHA Honorary Chair First Lady Michelle Obama to make healthier choices easier at schools, hospitals, restaurant chains, and other food operations. PHA now boasts a roster of dozens of campus partners spanning 25 states and affecting more than 800,000 students and 250,000 faculty and staff members. (Fellow Bon Appétit sister schools Hampshire College and Washington University in St. Louis are also among them.)

The campus’s 6th Annual Food Week culminated on Food Day (see page 42), and the whole week was a jam-packed and highly collaborative effort. East Coast Fellow Sea Sloat worked with the Penn team to plan a week of events designed to foster communication and learning between students, faculty, student groups, and various Philadelphia organizations. This year’s events included the Penn Vegan Society kickoff party, which also worked across campus groups. Teaming with the Latino Coalition and Penn for Fair Food, the kickoff featured plant-based, Latin-inspired food. Yet another collaborative and multidisciplinary campus group, the Agatston Urban Nutrition Initiative, paired with Chef/Manager Patterson Watkins to demonstrate making healthy snacks at home. Swipe Out Hunger hosted an educational event at 1920 Commons around food insecurity and those affected in Philadelphia. “The Politics of Food” course hosted a screening of Food Chains with speakers from RAND. All the events tied in with ongoing wellness education.

Penn pledged to make changes that will help encourage healthier options among the 42,000 individuals on campus each year. Many of the food requirements are already Bon Appétit standard offerings, such as offering plant-based options and whole grains at every meal, promoting trayless dining, and offering free water in all dining venues. In addition to improving the nutrition of the options available at its five on-campus dining halls, Penn also committed to making it easier for all those on campus to incorporate physical activity into their daily lives.

High school student Chloe Brown demonstrating how easy it is to prepare a healthy snack on the go

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Bon Anniversaire, Jacques Pépin! Submitted by Jim Dodge, Director of Specialty Culinary Programs, and Norris Mei, Digital Content Manager

In his rich, decades-spanning culinary career, master chef Jacques Pépin has educated and inspired people all over the globe, including many Bon Appétit chefs. 2015 proved to be a big year for him — not only was it his 80th birthday, but he was awarded the inaugural Julia Child Award for his significant impact on the way America cooks, eats, and drinks. Many esteemed chefs across the country came together to celebrate and honor Jacques, including Jim Dodge, Bon Appétit’s director of specialty culinary programs and Jacques’ longtime friend. Through cakes, dinners, demos, and more, here’s how Bon Appétiters contributed to the festivity.

...at the 37th Annual International Association of Culinary Professionals Conference, Washington To celebrate the birthday of one of its original founders, the International Association of Culinary Professionals (IACP) invited chefs from Jacques Pépin’s vast network to create 80 tribute cakes in honor of his 80th birthday. Though Jacques’ actual birthday falls in December, the staggering collection of cakes — which totaled more like 130 at final count, thanks to zealous fans — was presented at IACP’s annual conference in March and auctioned off to benefit The Culinary Trust, IACP’s scholarship program.

Executive Pastry Chef Ian Farrell’s masterpiece cake with a reproduction of one of Jacques Pépin’s famous drawings

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On behalf of Bon Appétit, Jim Dodge created a hazelnutchocolate torte embellished with chocolate glaze, milk chocolate–hazelnut truffles, and hazelnut pralines and tapped the talents of Ian Farrell, executive pastry chef at Bon Appétit’s Bakery 350 in San Francisco, to

bake the cake on behalf of the Julia Child Foundation (for which Jim is a part of the advisory council). Ian created a multilayered, flourless chocolate almond cake with milk chocolate– cacao nib ganache and passion fruit mousse, wrapped with marzipan, and recreated one of Jacques’ famous watercolor paintings with edible food color on the top. Jim hand-carried both cakes from San Francisco to the IACP reception in Washington, where Ian’s entry received one of the highest bids of the night. His cake was so popular, in fact, that it mysteriously disappeared after the close of the auction!

Jim Dodge, director of specialty culinary programs, with Carla Hall, host of The Chew, behind the Julia Child Award

After the reception, Jim joined Carla Hall, host of The Chew, and chef José Andrés on stage to share their favorite memories of Jacques, who phoned in via videoconference. The grand springtime affair was the first of many celebrations throughout the year.

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Jacques Pépin’s hand-drawn menu for the gala

After the kickoff event, the Food History Weekend continued with a full menu of public presentations and workshops on the theme of Innovation on Your Plate. Jim engaged 150 attendees with his demo on the evolution of equipment and advancements used to make tart dough and taught the foundational knowledge of using touch to sense temperature, texture, and structure of the dough to prevent errors. It was a week that will go down in food history for sure!

...at the Smithsonian Food History Weekend, Washington The Smithsonian National Museum of American History, cosponsor of the Julia Child Award and home to Julia’s kitchen (moved from her house in Cambridge, MA, for permanent display at the museum), was the natural setting for all the festivities surrounding the prestigious new award. It was there that the award jury (headed by Jim Dodge) convened for judging as well as where The Chew host Carla Hall made the announcement of Jacques Pépin’s win. And the museum launched its annual Food History Weekend with a gala and presentation of the Julia Child Award. Several Bon Appétiters were among the fooderati at the pre-dinner VIP event, where Jim introduced Jacques to Chief Strategy and Brand Officer Maisie Ganzler, Regional Vice President Elaine Smart, Regional Manager Paul Bulau, and District Managers Kelly McDonald, Michael Corradino, and Yvonne Matteson. TV host Alton Brown served as master of ceremonies, chefs Sara Moulton and Marcus Samuelsson spoke (as did Jacques, of course), and chef Daniel Boulud created the evening’s brilliant menu. Jacques opted to split his $50,000 grant between Boston University’s Culinary Arts and Gastronomy programs — which he cofounded with Julia Child — and Wholesome Wave, a Connecticut-based nonprofit that offers affordable access to local produce. (Wholesome Wave is a former recipient of Bon Appétit’s annual gift in the name of our clients, as well; see page 46 for this year’s recipient.)

Director of Specialty Culinary Programs Jim Dodge, District Manager Michael Corradino, District Manager Kelly McDonald, Chief Strategy and Brand Officer Maisie Ganzler, Jacques Pépin, Regional Vice President Elaine Smart, Regional Manager Paul Bulau, and District Manager Yvonne Matteson at the gala’s VIP reception

Jim’s Innovation of Pastry demo at the Smithsonian National Museum of American History

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Jacques received a Viennese chocolate-almond torte made by Jim Dodge and Jim Lachance

...at the 50th Anniversary of Boston University’s Metropolitan College (MET), Boston The Metropolitan College celebrated its golden anniversary by honoring Jacques Pépin, who along with Julia Child, cofounded MET’s Culinary Arts and Gastronomy programs. The Toast to Innovation event drew more than 800 attendees, who bought tickets to taste specialty dishes from many of Boston’s honored chefs and restaurants — and Bon Appétit was the only food service company invited to host a station! Jim Dodge asked Emmanuel College Executive Chef Carl Marchione to make cranberry pithivier with Grand Marnier and white chocolate cream. This round, enclosed torte was presented in a beautiful display assembled by General Manager Robin Fortado, which received top praise from guests and other participants. During the ceremony on stage, Jacques was presented a birthday cake made by Jim and Hampshire College General Manager Jim Lachance: Viennese chocolatealmond torte with milk chocolate truffles, one of Jacques’ favorites.

Jim Lachance, general manager at Hampshire College; Jacques Pépin, Ed Fogarty, general manager at Lesley University; Robin Fortado, general manager at Emmanuel College; Marietta Lamarre, general manager at Oracle - Burlington; Kevin Halligan, Jim Dodge’s former student; Jim Dodge, director of specialty culinary programs; and Kelly McDonald, district manager

...at SAS, Cary, NC

...at Washington University in St. Louis

On the actual day of Jacques’ birthday, December 18, the Bon Appétit team at SAS went all out with Jacquesinspired dishes and advanced culinary techniques. At Marketplace Café, the entrée station featured local swordfish en papillote with ragoût of zucchini, carrot, and shiitake mushroom — baked in large bags holding 16 fillets at a time! At the chef’s table station, guests enjoyed arugula salad topped with Firsthand Foods pork medallions, dried cranberries, seedless grapes, and pomegranate sauce. Pastry Chef Melissa Attanas and Baker Jason Neal also joined in on the fun by making Jacques’ recipe for chicken-crackling farm bread.

One of Jacques’ legendary talents is the extraordinary precision and speed with which he can debone a whole chicken. In honor of Jacques and in the spirit of fun, five chefs at Wash U — Campus Executive Chef Patrick McElroy, Executive Chef David Rushing, Chef de Cuisine Jon Lowe, Commissary Chef Dan LeGrand, and Sous Chef Brett Newman — sharpened their knives (and put on cut gloves!) for the Great Chicken Deboning Challenge. The competition to break down a chicken into eight pieces was filmed in the South 40 House kitchen and included a short, humorous interview of each contestant before the showdown. After a quick 17.1 seconds, David finished in first place, walking away with the win and bragging rights, just as he’d predicted!

Back of house, General Manager Dana Beaulieu and Executive Chef William Ashford Jr. lost their heads with a weeklong preparation of house-made hog’s head cheese. Although only about a dozen SAS guests were personally invited by the team to sample the final product in the kitchen, the intensive multistep cooking process excited many Bon Appétiters, who got to see what a little extra effort coupled by classic techniques could produce. Submitted by Dana Beaulieu, General Manager

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Brinkley Farms: Lessons from a North Carolina Family About Stewardship Submitted by Amanda Wareham, Midwest Fellow

ne of the responsibilities for the Bon Appétit Management Company Foundation Fellows is organizing and leading student field trips to the company’s Farm to Fork vendors. Manager of Strategic Initiatives Nicole Tocco Cardwell (who manages the Fellows program) took New Midwest Fellow Amanda Wareham on a practice run to Brinkley Farms in Creedmoor, NC. In addition to learning the ropes at a farm visit,Amanda learned a lot about North Carolina farm history and the special relationship Bon Appétit has with its small-farm vendors. Brinkley Farms has been handed down through three generations, beginning with Abram and Mildred Brinkley in 1941. Michael Brinkley told Amanda and Nicole how, as America left behind smoking as a social norm, he and his family“saw the writing on the wall” for their family farm, and began to transition from growing tobacco to Farmer Michael Brinkley vegetable crops, shell beans, corn, and wheat. (They also raise hogs and cattle.) Fortuitously, a movement to forge a stronger connection to our food would soon enough take hold. The Brinkley’s shift came shortly before Bon Appétit’s 1999 launch of our Farm to Fork program. Out of these decisions, both arising before the local food movement truly took off, Bon Appétit and the Brinkleys would eventually form a strong relationship that allows both to thrive in North Carolina today. At the start, the Brinkleys sold their produce to the famous Magnolia restaurant in downtown Durham, NC, and had a strong CSA and presence at the Durham farmers’ market. More than 10 years ago, Michael met a Bon Appétit chef at this farmers’ market. The team at SAS in Cary, NC, has been buying Michael’s produce ever since. Michael shared many stories about typical farm life, such as how he first learned to manage money as a kid by selling sweet corn to the neighbors. As they walked along rows of shell beans, the edges trimmed with morning glories, and the shrubs bordering the fields dotted with Muscadine grapes, he laughed about how he had to race his kids to get to them. One of the things that resonated the most with Amanda, as both a person who cares about the food system and a kid from an agricultural community, was how every decision he made on the farm had to be considered for how it affected his family. The value of the owner-operated farm is often taken for granted in the modern industrial agricultural system, but it was beautifully illustrated by Michael as he talked about how careful he was with his crops, thinking of his children sorting the produce into boxes for their CSA and racing for the grapes. Afterward, Amanda and Nicole talked about how visits like the one with Michael reminded them that if everyone — farmers and consumers alike — thought of land and their purchases as they think of their family, with care and thought to the future, then we will have a fighting chance at changing the food system.

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Holiday Celebrations Bon Appétit Style At Bon Appétit, we love a chance to break out of our normal routine and celebrate with our guests. Decorating the cafés and serving special treats for Halloween, replicating the comforts of home for Thanksgiving, and spreading warmth and good cheer during December puts everyone in a fun and festive mood.

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halloween

Otterbein Plays with Their Food for Halloween

s the students approached the cobweb-covered, winding staircase in the Campus Center at Otterbein University in Westerville, OH, they saw bloody footprints and started to notice something...eerie. But when they made it to the top, they were filled with laughs as they were greeted by beloved Cashier Mary Shaw, who was practically unrecognizable in her costume. As they got further into the café, the overflowing devilish dessert station offered dirt pudding amid other tasty treats and was guarded by a pair of witches, Café Supervisors Julie Campbell and Margaret Riby-Williams. Before they dove into the sweets, though, they feasted on skeleton bones (apple-whiskey barbecue short ribs), woven witches’ fingers (waffle fries), eyeballs and worms (spaghetti and meatballs), and much more. Many giggles and grins emanated from the Ohio Fright station, manned by cheeseburger/Line Cook Joshua Hedrick and Incredible Hulk/Café Attendant Roxann Byrd. The Resident Student Association hosted creepy games, and Marketing Intern Taylor Swift (aka Cara Hornsby) live-tweeted the whole event. This year’s Halloween party was a frighteningly fun success! Submitted by Colleen Maul, Catering Manager

IMITATION IS THE SINCEREST FORM OF... COSTUME CONTEST: Bon Appétit is the largest student employer at George Fox University in Newberg, OR, and Board Manager Brett Harvey has cultivated an atmosphere that inspires the students to give great customer service, follow GE3 standards, and have fun at the same time. Bon Appétit’s student employees really got into the Halloween spirit, and best of all was the three student managers who came in dressed as Brett: “Brettilda” (Marlissa Wingert), “Brettany” (Mikaela Easterlin), and “Bretticia” (Emylina Burunov) nailed it by sporting the iconic black glasses, clothing style, and mannerisms that just screamed Brett. Submitted by Lisa Miles, Operations Manager

Themed Teams Throw Down for Best Pumpkin Designs at Biola

alloween spirits soared high this year around the annual pumpkin-carving contest at Biola University in La Mirada, CA — buoyed certainly by the perk of getting to reserve tables if participating! New Café Manager Vincent Hawkings provided the pumpkins and the students brought the skills. After the votes were tallied (via dried garbanzo beans), the clear winner emerged; a Star Wars ensemble piece complete with BB-8 Droid and Jedis. The runner-up, Kanye 2020 for Prez, threatened to interrupt the Star Wars team’s acceptance speech, but all in good fun and humor, of course!

Marketing Intern Cara Hornsby, Operations Manager Janet Cherney, Line Cooks Josh Hedrick and Levandis Gardner, Café Supervisor Margaret Riby-Williams, and Café Attendant Heather Bennett

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Submitted by Daniel Cruz, Retail Assistant

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Carving Local Pumpkins at Hampshire

o get the students of Hampshire College in Amherst, MA, into the Halloween spirit, the management team put together a pumpkin-carving festival, complete with 75 pumpkins grown right on-site at the campus’s farm. More than 60 students joined Bon Appétiters in the dining commons to pick and carve their own pumpkins and engage in a little childhood nostalgia. At the end of the night, the pumpkins were gathered and displayed in the dining commons entrance, where students could spend the next few days voting for their favorite in three categories of most creative, scariest, and most artistic. Two days later, winners were enjoying iPod nanos and lighting up their rooms with their winning pumpkins. This went over so well that it could be a yearly tradition. Submitted by Jessica Santillo, Dining Manager

JACK-O’-LANTERN JACKPOT: Medtronic in Minneapolis had a wildly popular carving contest. Contestants could grab a pumpkin from the pumpkin patch (café entry), take it home to decorate, and bring it back for peer voting. The more than 60 pumpkins got a lot of eyeballs during a weeklong pumpkin voting party, complete with pumpkin soups, entrées, and salads, as well as Halloweenthemed donuts from Farm to Fork vendor Rush City Bakery. Five lucky winners each took home a Bon Appétit goodie basket. Submitted by Elizabeth Bergquist, Assistant General Manager

A SCARECROW AND A PUMPKIN WALK INTO A DINING HALL…At University of Redlands in Redlands, CA, a scarecrow (Marketing Coordinator Malisia Wilkins) and a pumpkin (Operations Manager Kim Blum) were spotted passing out candy to students making their way to the final home game. Submitted by Malisia Wilkins, Marketing Coordinator

ADULTS NEED SWEETS, TOO: Abercrombie and Fitch in New Albany, OH, provided Halloween treats for associates: "Boo" cupcakes and cyclops cookies, red velvet cake with sugar shards of glass, and spider chocolate cupcakes. Submitted by Jennifer McGann, Marketing Manager 2 0 1 5 Vo l u m e 4

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RWU Throws a Dark Knight for Halloween

t was a dark knight for the annual Halloween dinner at Roger Williams University in Bristol, RI, and Batmen, Catwomen, and Jokers were running around everywhere. The Upper Commons was transformed into Gotham City, where bats dangled from the ceiling, spotlights darted around the café through a hazy mist, and the dining team got really into the costume theme. The crew pulled together to decorate the café extensively, create a beautiful dessert station, transform the taqueria into a bat wings bar and the salad bar into Poison Ivy’s garden, and much more. The haunted maze took over a smaller private dining room, where local Boy Scouts scared the students in the darkness. A handful of students walked into the room unaware and immediately ran away shrieking.

THE FINE ART OF PUMPKIN CARVING: Pumpkin decorating at an art school can be a serious competition. For a dozen Savannah College of Art and Design students in Savannah, GA, Bon Appétit’s contest started with picking up a Gruber Farms pumpkin from the Hive Café. From a harvest-themed pumpkin coated in poured wax with autumn leaves to pumpkins carved in frightening renditions of celebrities to pumpkins imprinted with narrative, scenic landscapes, SCAD students made art out of the traditional jack-o’-lantern. The winning pumpkin was two pumpkins sewn together by thread. Submitted by Brooklyn Cole, Marketing Director

The ones who made it through the maze left with a frightful giggle and comments on how scary the little maze was. The dedication and teamwork of RWU dining shone once again — through the darkness of Gotham. Submitted by Stephanie Keith, Controller/Marketing Manager

got into the Halloween theme at Lewis & Clark College in Portland, OR. It was Zombie Night, where students howled at terrifying desserts such as baked intestine pastries and bloody brain rice crispy treats, encountered real zombies, and enjoyed tarot card reading by the all-knowing Olivia (Front of House Supervisor Olivia Siulagi).

BON APPÉTIT CREW IN HALLOWEEN SPIRIT: At Oracle - Denver, the whole team got into the spirit and had fun entertaining the guests. Pictured: Entrée Prep Cook/Server Craig Pitts, Kitchen Supervisor Scott Wallace, Salad Chef Lori Reida, Barista/Deli Chef Janet Patterson, Grill Chef Ben Fishman, Catering Captain Kerrin Wilson, Dishwasher Joe Caligiuri, Chef/Manager Phillip Byrne, and Cashier Somsri Hightower.

Submitted by Bonnie Von Zange, Front of House Manager

Submitted by Phillip Byrne, Chef/Manager

TAROT, ZOMBIES, AND SPOOKY TREATS: Students

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thanksgiving

Stuffed Students Appreciated Thanksgiving at Hampshire

he attendance level for Hampshire College’s Thanksgiving feast in Amherst, MA, is now legend. One guest even left a comment card saying, “Very impressive how you were able to feed the large quantity of people.” The line moved quickly through the seemingly endless array of holiday savories, such as roasted potatoes, sage and onion stuffing, a roasted vegetable medley from the farm center on campus, curried pumpkin and tempeh with brown rice and steamed green beans, turkey-style seitan, vegan mashed potatoes, and so much more. Dessert choices included an array of pies, including vegan choices, and guests left thankful. Submitted by Mike Gallo O’Connell, Director of Operations

Pumpkin pie and apple crumble pie

Emory Feasts on Heritage Turkeys and Holiday Pies

he Bon Appétit team at Emory University in Atlanta kept things busy, fun, and sustainable through the holidays!

For several days in late fall, a delightful apple scent was floating around campus. Led by Executive Pastry Chef Newton Pryce, the Emory team provided warm baked holiday pies to enjoy on site or to take home and offered them across campus locations. Guests were delighted by the quality and taste of each treat, and the pies were a huge success at the weekly farmers’ market. Although all the pies were extremely tasty, it was the simple apple pie that won the most hearts. They sold out the fastest and sometimes left buyers with the difficult choice of pecan or pumpkin for the warm, sweet alternative. The Bon Appétit Thanksgiving lunch feast featured heritage turkeys from White Oak Pastures (primarily a grass-fed cattle ranch in Bluffton, GA), which they purchase to protect biodiversity and ensure they will be around for future generations to enjoy. The turkeys have been bred over time to be suited to particular local environments. To be a true heritage breed, the turkey must be able to survive outdoors, naturally reproduce, and have a slow growth rate. The turkeys were served with ham and sides such as creamy mashed potatoes, savory cornbread stuffing, green bean casserole, honey-glazed carrots, dinner rolls with an amazing assortment of flavored butters, and a wonderful collection of fall-season aguas frescas. Submitted by Valencia Jackson, Marketing Manager

Executive Chef Heath Miles carving a heritage bird

Classic apple pie

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thanksgiving Carolina Bon Appétit Teams Send Thanksgiving Home with Guests

nowing how many busy people get stressed about cooking during the holidays, several Bon Appétit teams in the Carolinas decided to do something about this problem for their guests. The staff at three SAS (Cary, NC) cafés, as well as Milliken in Spartanburg, SC, and Citrix in Raleigh, NC, de-stressed Thanksgiving while also boosting sales with the winning idea. Customers had two weeks to preorder a long list of holiday staples, house-made with love.

On order were multiple pies, turkey and gravy, sweet potato casserole, green bean casserole, cornbread stuffing, and much more. The balsamic-roasted Brussels sprouts with Johnston County prosciutto was SAS Marketplace Café’s bestseller! Atrium Café had a competition for the best side with buttermilk mashed potatoes facing off against rosemary-thyme-bacon cornbread stuffing. (They tied, so the answer was get both!)

MIT Hosts Dean’s Dinner for Thanksgiving

on Appétit at the Massachusetts Institute of Technology in Cambridge, MA, was asked to put together a Dean’s Dinner this year for Dean Chris Colombo’s family, as well as students and guests. The event for 500 people was a success from the moment doors opened at 5:30 (or before, as the team worked for days to prepare a menu and acquire the best ingredients). Table linens and decor unified the slightly formal theme, and piles of food options for everyone ensured no one was hungry, even vegans. The hard work and determination by each staff member were highly appreciated. Submitted by Meekelia Alexander, Front of House Manager

The highly successful event sold nearly 1,400 items. But the biggest success was the happy customers who offered such great feedback that similar ideas are in the works for future holidays. By Katheldra Pinder, General Manager, SAS

The Next House team

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Multicampus Pie Pop-Up at Genentech a Hit ou might think there’s nothing better than homemade pies for Thanksgiving — until you taste the ones that Bon Appétit folks bake from scratch in house! Genentech guests couldn’t get enough of them during the holiday pie pop-up shops that the Bon Appétit team coordinated at Genentech campuses during the week before the holiday. Genentech - Oceanside featured pumpkin pies and pecan pies, Genentech - Vacaville featured apple pies and pumpkin pies, and the lucky customers at Genentech - South San Francisco were treated to Bon Appétit’s nearby Bakery 350’s amazing applecranberry crostata, as well as deep-dish pumpkin pies.

Knowing these pies would be popular, the pop-up shop rotated around to several of the cafés on the Genentech - South San Francisco campus, selling out completely each day. Customers were amazed by the handmade quality and beautiful packaging of Executive Pastry Chef Ian Farrell’s creations, and many ordered one of each. These take-home orders are a great way to drive revenue while thrilling customers with the creative and delicious products they have come to expect from Bon Appétit. Look for more fun and engaging pop-ups for 2016. Executive Chef Todd Terway and Café Manager Alma Valadez man the pop-up shop at Genentech - South San Francisco

Submitted by Katherine Lachman, Marketing Manager

Pie-Mageddon Hits Bakery 350

akery 350, Bon Appetit’s commissary bakery in San Francisco run by Executive Pastry Chef Ian Farrell, has been in existence for just a little over a year but has become a veritable flour factory for Bon Appétit’s Bay Area accounts. Ian and his team of seven bakers were extremely busy during the Thanksgiving season, putting together more than 600 pies for accounts including Genentech, Twitter, Electronic Arts, the Stanford University Graduate School of Business, SAP, TIBCO, Sony, and of course, the Bon Appétit corporate office. The flaky, all-butter pie crusts were being rolled out around the clock, then racks of the shells were filled, baked, and cooled all day starting at 4 a.m. and finishing at 9 p.m. the week of the holiday. Fresh local apples from Gizdich Ranch brightened the apple-cranberry crostata, while 400 pounds of Capay Valley sugar-pie pumpkins were roasted and puréed, along with cage-free local eggs from Glaum Ranch, to make the sugar-pie pumpkin filling. The most popular pie was once again the pear-ginger crème brûlée. All the pies were attractively presented (and securely transported) in compostable window boxes tied with raffia.

The 3-pound deep-dish pumpkin pies cooling off before being packaged for delivery

For years Ian has offered holiday pies to guests at Oracle - Redwood Shores, his old stomping grounds, but this was the first year he scaled up to serve the whole Bay Area from the new, bigger Bakery 350 facility. While more ovens, more helpers, and more space have made Piemageddon easier to pull off, it’s still a huge undertaking to produce so many 3-pound deep-dish pies from scratch — but it’s an honor to grace the holiday tables of so many Bon Appétit clients and guests! Submitted by Ian Farrell, Executive Pastry Chef

Putting the finishing touches on the apple-cranberry crostatas and chocolate-pecan pies

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christmas holidays Executive Chef Marc Powers stole the show with his Christmas-customized chef’s coat

Mirror, Mirror on the Wall: Who’s the Ugliest Sweater of All?

s proud as Bon Appétiters are to wear their chefs whites, aprons, business attire, and other company uniforms, it’s fun to shake things up every once in a while — especially when there’s creativity required and bragging rights to be had. The idea for a companywide ugly sweater competition came from Design Director Mari Jo Pelzner, and Digital Content Manager Norris Mei eagerly seized the red-and-green thread, putting out the word in News from Home. They didn’t know if they would get 20 or 200 entries — the goal was just to have fun and get as much participation as possible. Once December came, pictures started pouring in from accounts all over the country. Units shared how they had organized parties, flash mobs, and internal contests to encourage staff to dress up. It was a great bonding experience for many, filled with much laughter. A panel of ugly-sweater wearers at the corporate office narrowed down the entries and voted on them using three criteria: The “Whoa!” factor, for 50%; the degree of uniqueness, for 25%; and the panache of the wearer, for 25%. University of Redlands Executive Chef Marc Powers was crowned the winner and received a $50 gift card. During the week of Christmas, the photos were uploaded to a Facebook album for all to admire over the holidays.

The Two Terrible Trees: Bakery Lead Gail Clay and Cold Food Prep Cook Tim Ginn from Bon Appétit at DePauw University in Greencastle, IN, took second place (for glory only)

Cook Austin Jacobs (right; pictured with Cook Demetrius Cowherd and Baker Katie Gingerich) from Crossroads Café in Carmel, IN, came in third

Submitted by Norris Mei, Digital Content Manager

LEAVING STRESS BEHIND: The Santa Clara University team staged an elegant and festive tea tasting to de-stress students using the Food for Your Well-Being marketing materials. Both students and staff gathered around to sample different teas and inhale the calming aromas of citrus peel, cloves, and other herbs and spices while they learned about the importance of staying mindful during the holiday season. Submitted by Stacy Stafford Scott, Regional & Account Marketing Manager

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PINING FOR THE HOLIDAYS: The Bon Appétit catering team put on a lovely holiday party for the Cancer Institute at Emory University, with a loaded table decorated with lots of greenery and, of course, many sweet treats. Submitted by Valencia Jackson, Marketing Manager

The gingerbread village made its rounds during the holidays

LINKING ARMS AT LINKEDIN: One way to thank your team for all their hard work throughout the year is to give them a chance to sit back and be served themselves, for once. That’s what LinkedIn Executive Chef Dale Ray and his chef/managers did for more than 240 Bon Appétiters at the employee appreciation party. They grilled burgers on the Bon Appétit LinkedIn barbecue rig and made pizzas from a wood-fired oven they rented. The food was served outside, and everyone dined together in the Brick and Mortar Café. All the employees received sweatshirts featuring the café names, the Bon Appétit logo, and the LinkedIn Foodies logo and posed in them for this fun team shot. Submitted by Drew Generalao, Director of Operations

Mobile Gingerbread Village Lights Up Grove City College

ost gingerbread houses stay put, but one gingerbread village built in honor of the December graduation dinner at Grove City College in Grove City, PA, was so popular it got its own roadshow. Bakery Supervisor Ashley Benjamin and Executive Chef Ryan Trask worked closely together to design and construct the village, which was displayed first at President and Mrs. McNulty's residence for a dessert reception that concluded the senior graduation dinner. But once the word got out, requests for the village came in for all sorts of other events, such as the annual Campus Community Christmas Reception and the employee Christmas dinner. Guests at all events admired such fine details as the icicles on the building and the stainedglass windows illuminated by tiny battery-powered lights. Submitted by Karen A. Morgan-Windisch, Catering Manager

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christmas holidays Reed College Hosts Winter “Wonderland”

he Reed College alumni association chose a fun theme for its annual alumni holiday party in Portland: Alice in Wonderland. The Bon Appétit team went down a rabbit hole for a magical menu and to help decorate the space. Each table featured giant gingerbread-cookie playing cards for a centerpiece, while paper cards hung from the ceiling and the Cheshire Cat perched on the stage. Guests arrived to a reception with bountiful appetizers, including cucumber cups with dill mousse and Norwegian lox and peppadew peppers filled with cream cheese and pickled garlic. A delicious buffet dinner followed, with prime rib carved to order. The event was a huge hit, and guests enjoyed themselves! Submitted by Lindsey Leisinger, Catering Director

Reed's alumni office created menu cards to tie in the buffet menu with the theme

Cocoa Kits a Hot Item at Parmer

o ease the baking stress of the holidays for guests and infuse a bit of whimsy and cheer, the team at Parmer in Austin, TX, created hot cocoa jars and cookie-decorating kits for sale. The popular kits contained cocoa powder, crushed candy canes, small chocolate chips, and small marshmallows for hot cocoa; and three each of gingerbread boys and girls, three round sugar cookies, three colors of frosting, and edible sprinkles/confetti for the cookie kits. The idea was such a hit that the team could barely keep up with demand, especially for the cocoa jars! Submitted by Annette Hoelscher, Catering & Café Manager

Parmer’s jars of joy

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Cooking Camaraderie at Oracle - Pleasanton The facilities team enjoying dinner

hen Oracle Facilities Manager Tim Roche asked the Bon Appétit team in Pleasanton, CA, for a unique experience for his team’s holiday dinner, of course, they jumped at the chance. Thinking creatively, they presented a cooking class that covered everything that goes into a small reception, from table settings to dessert. Once the meal preparations were complete, the entire group sat together for a casual holiday meal featuring beef wellington. It was a nice way for the attendees to relax and bond as a group, and Tim and the facilities team were delighted with the event. Submitted by Amy Lawrence, Café Manager

Biola Students Stop to Smell the Tea

SAS Serves the Brunch of the Season

o help the Biola University students (and staff) to escape the stresses of the holiday season, Café Manager Vincent Hawkins and Café Supervisor Esmeralda Martinez set up an enticingly calm WellBeing table at the café that not only looked spectacular but had an olfactory edge. Mint, lavender, chamomile, star anise, cinnamon, clove, orange peel, and lemon peel provided delicious aromas alongside the feast for the eyes. Guests were encouraged to mix and create custom tea bags to enjoy later. Vincent and Esmeralda helped students navigate their way through the options, as well as understand the relationship between stress, diet, and personal well-being. Bonus: the scents of tea and Christmas permeated the whole café. Submitted by Daniel A. Cruz, Retail Manager

n December 23, most cafés are closed or winding down for the holidays, but at SAS’s Atrium Café in Cary, NC, the team threw its third annual holiday brunch with a menu topping all past events! Surrounded by poinsettias, the menu sign went up three days in advance to work up anticipation. It worked! This year’s sales were up a significant percentage. The food was delicious, and many guests brought their work teams and friends together to enjoy the convivial atmosphere. Submitted by Katheldra Pinder, General Manager

Menu Aged Gouda Grits Blackened Shrimp Omelet | with Texas Pete aioli Caramelized Onion, Spinach and Gruyère Omelet Eggs Benedict | with capicola, hollandaise, and corn relish Roasted Chicken Salad | with waffle croutons and maple-jalapeño vinaigrette Bagels and Lox | with lemon-caper cream cheese Caramel-Apple Bread Pudding Fresh-Baked Raspberry Breakfast Twists

Students mixing their own tea blends

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christmas holidays Art Institute Brightens Chicagoans’ Winter

very year, the Art Institute of Chicago kicks off a busy holiday season after Thanksgiving to help guests come together with family and loved ones to celebrate traditions old and new. The annual “Wreathing of the Lions,” where the lion statues outside of the main entrance receive their holiday decorations, marks the beginning, followed by Build Your Own Gingerbread House, another treasured tradition. Families decorated their edible dream homes while listening to live music. Guests were invited to take a break from their designing to gather around the piano and sing along with their favorite holiday carols. Each family received a gingerbread house with a carryout box, a bag of royal icing, and a bag of assorted candies. Guests enjoyed a snack buffet, complete with mini grilled-cheese sandwiches, classic Chicago Mix popcorn, and a mixture of holiday goodies such as ginger-spiced cookies and eggnog glazed donuts.

EMMANUEL COLLEGE SPREADS CHEER DURING HOLIDAY RUSH: In addition to Yule logs — handcrafted by Baker Joe Abdul-Massih — students at Emmanuel College in Boston have come to look forward to several seasonal traditions including a gourmet hot chocolate bar and an all-day tea and cookies spread. This year, the alumni association sponsored a brunch with Santa and a gingerbread cookie-decorating table: a fun break during finals. Submitted by Catherine Corbo, Dining Room Manager

The season also brought families together to explore creative dishes. The Bon Appétit team prepared a special small-plates menu in the Museum Café every Thursday during December. Chef de Cuisine Charles Haracz offered a sampling of signature favorites that included Gruyèreleek-potato soup with leek haystacks and parsley oil, and apple salad with baby arugula, Asiago, toasted brioche, candied hazelnuts, and cider vinaigrette. Guests also enjoyed the signature ravioletti with maple-squash purée, chive oil, and roasted mushrooms, as well as carved beef tenderloin with potato purée, roasted baby carrots, shallot marmalade, and merlot reduction. It was a delicious December to remember. Submitted by Olivia Miller, Marketing Manager Ravioletti with maplesquash purée, chive oil, and roasted mushrooms

Colorado College Throws Winter Wonderland for Staff

s a thank-you to the many hardworking employees who made 2015 a great one for Bon Appétit at Colorado College in Colorado Springs, the management team transformed Benjamin’s Café into a winter wonderland for a black-tie holiday party. With colored lighting and decorations, Benjamin’s magically became an upscale party lounge setting for the event. The Bon Appétit student employees and staff enjoyed showing off their sense of style outside of their uniforms — not to mention the food, beverages, and DJ music that completed the festive atmosphere. Submitted by Maura Warren, Catering Manager

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Target Guests Savor Roasted Chestnuts

WHEN THE BOSS SERVES BREAKFAST: Some top executives like to show their appreciation for their employees’ work by rolling up their sleeves and personally thanking them. At Best Buy’s holiday breakfast party in the Minneapolis headquarters, CEO Hubert Joly (in hat), E-Commerce President Mary Lou Kelley (far left), and approximately 20 other senior executives did just that — offering Best Buy employees toppings for their waffles; dishing out eggs, bacon, and sausage; and pouring coffee. The Bon Appétit team, including District Manager Paul Adams and General Manager Susan Davis, was proud to support them.

he practice of roasting chestnuts is centuries old. People have long turned up the heat on these nuts — certainly long before any songs would be written about it. They are a staple in mountainous areas around the Mediterranean, where chestnut trees are still referred to as the “bread trees,” and the nuts are used in a myriad of ways. Full of flavor, chestnuts also supply a feast of nutrients, are low in fat and high in fiber, and are packed with vitamins C and B6. General Manager Salvatore Rosa has fond childhood memories of buying freshly roasted chestnuts from street vendors in the Italian town where he grew up. To his disappointment, he’d only ever found them in New York and Philadelphia. So he decided to introduce them to guests at Target North in Brooklyn Park, MN, as a holiday treat. He and the team roasted chestnuts over the firepit in the outdoor courtyard.

Submitted by Paul Adams, District Manager

The outside temperature was a balmy 32 degrees, with a slight wind and dusting of snow — the perfect weather for roasted chestnuts! The pop-up definitely struck a chord, selling out in just 30 minutes. As expected, everyone knew the song, but only a handful of people had actually ever tasted roasted chestnuts before. It was a huge hit! Here’s how to try them yourself: Using a sharp knife, score the skin of each chestnut. (Don't skip this step; it keeps them from exploding!) Bring enough water to cover the chestnuts to a boil and pour over the chestnuts, let rest for 3 to 4 minutes, then drain. This step will keep the chestnuts moist after roasting and allow you to peel the inner skin easily. To cook them in the oven, place the scored chestnuts onto a rimmed baking sheet. Roast at 375 degrees Fahrenheit for about 15 minutes. Let the chestnuts cool slightly; then peel off the outer skin with your hands. Enjoy them while they're still warm. To cook them in the fireplace or over a campfire, you'll need a perforated grill basket. Fill the basket with scored chestnuts, close the lid, and roast the chestnuts until they've popped open and smell delicious. Again, let them cool slightly before peeling, and enjoy them warm. You can sprinkle a bit of salt, Sal says, but it’s not necessary — they taste great just as they are. Submitted by Salvatore Rosa, General Manager Cook Paul Stenson, General Manager Salvatore Rosa, and Sous Chef Deziree Klema roasting chestnuts on a brisk December day

Target team members make one-ofa-kind hot cocoa

Minnesota Dreamin’ — Green Grass in Winter?

n mid-December, on unseasonably still-green grass at Target Plaza Commons in Minneapolis, Target team members enjoyed a winter warm-up party to kick off the holidays. Café Target was prepared for the 2,000 guests with hot cocoa served from fun “cocoa huts,” and team members could pick from an array of accompaniments including chocolate-dipped spoons, peppermint candy suckers for stirring, mini marshmallows, white and dark chocolate curls, cinnamon, and whipped cream. Team members could also help themselves to a house-seasoned and -roasted snack mix to take with them. Adorable carts featured spiced local apple cider to keep guests keep warm while enjoying the live outdoor music or grabbing a pair of ice skates and ice skating on the new outdoor rink. Even Bullseye the dog made an appearance as an ice sculpture. Guests had a wonderful time, and a week later they were enjoying a white Christmas. Submitted by Kathy Vik, Operations Manager

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Colorado College Wins Gingerbread Prize for Third Year Submitted by Maura Warren, Catering Manager, and Tyler Dexter, Coffee Shop Supervisor

he Gingerbread and Jazz Gala might sound fancy, but it’s truly for kids — a fundraiser that benefits the early children’s learning programs at the Historic Day Nursery in Colorado Springs, CO. The annual event includes the crowd-pleasing Gingerbread Masterpiece Challenge, a two-hour competition that requires the competitors to build original and creative gingerbread houses based on the theme of a Victorian Christmas.

Layer by layer, new and rich detail was laid before onlookers’ eyes. What was once a plain box became a green hill, a blank slab of gingerbread a foundation of stone, and a block of wood a snow-laden landscape. Details sprang to life as a decorative cake shop emerged in the front with a number of three-tier wedding cakes blanketed with roses visible through a beautiful decorative window. Finally, snow was piped atop the great house. Surprisingly, the team finished early! While other teams kept working, finding other details that needed primping, Isabel’s team waited out the final quarter and then sat through the half-hour of judging, hoping. After all the anticipation, they were thrilled to be crowned the winners for a third time against stiff competition. The finished houses were offered at auction immediately following the announcement of the grand prize winner, and the gala roared excitedly on.

Executive Chef Ed Clark, Baker Zina Schubert, Sous Chef Jackie Lovecchio, and Pastry Chef Isabel O'Dell with their winning La Petite Victorian Bakery gingerbread masterpiece

For the 21st annual gala, the Bon Appétit at Colorado College team couldn’t wait to defend their title for the third year running. For the four competing teams — Picnic Basket, Sugarplum Cake Shoppe, Aspen Point Catering, and Bon Appétit — coming prepared with a plan for such a short window of time is an absolute must. In the first 30 minutes, the designs began to unfold, and it was clear that the Colorado College team’s progress was moving more slowly. Pastry Chef Isabel O’Dell and Executive Chef Ed Clark applied a layer of paint to the sides of the house, while Sous Chef Jackie Lovecchio placed blue tile for the roof. With the foundation laid, they picked up the pace, each moving part in harmony with the others. Quietly, Baker Zina Schubert worked on the back of the house, a scene hidden from sight and cause for much intrigue as she placed figures and decorated pieces into some unknown cavity.

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The precise details of the interior of the Victorian bakery continue to amaze

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Chopped-Style Competition Inspires Student Government at Emmanuel Submitted by Catherine Corbo, Dining Room Manager

Emmanuel Students Learn About Bon Appétit’s Sustainability Initiatives Bon Appétit uses many outlets to communicate our environmentally and socially responsible sourcing programs, from table tents to digital signage and social media, but none are as effective on college campuses as our dedicated ambassadors, the Bon Appétit Management Company Foundation Fellows. That’s why at Emmanuel College in Boston, General Manager Robin Furtado wanted to make the most of then–Senior Fellow Nicole Tocco’s campus visit. (Nicole was the foundation’s East Coast Fellow before being promoted to Senior Fellow and just recently, to Bon Appétit’s manager of strategic initiatives.) The Emmanuel team is a top East Coast supporter of the Imperfectly Delicious Produce and Farm to Fork programs, so Robin planned a plated Farm to Fork dinner for about 20 campus leaders — student government members, Sustainability Council club members, faculty members, and representatives from the student newspaper. Sous Chef Keith Silva created an incredible menu, made exclusively from Farm to Fork ingredients and Imperfectly Delicious produce. Guests enjoyed bison meatballs with wild mushroom ragù to start, followed by a kale Caesar salad, Murray’s Certified Humane chicken stuffed with spinach and Narragansett Creamery creamy herb cheese, and an apple crisp. The dessert’s filling was made with Horse Listeners Orchard apples and the topping from Four Star Farms flour and High Lawn Farm butter and cream, with the finishing touch a scoop of locally crafted Jake’s Old Fashioned ice cream. While the guests eagerly ate, Nicole gave a short Story Behind the Food presentation and then led a discussion about sustainability-related issues. It was clear that everything about Bon Appétit’s initiatives really resonated with the attendees. Students expressed the desire to have more dinners just like that one, and they also thought of ways they could pay the experience forward in the community. One campus tour leader asked for a handful of bullet points that she could share with other guides so that they can be more detailed on their tours about how Emmanuel’s dining experience is special. Professor Adam Silver began thinking about how to integrate similar dinners into his Food Politics curriculum. The event produced exactly what Robin had hoped for: a strong, positive reaction to the food and the information that was shared, and a great brainstorming session about how to best get that information into the wider community. Submitted by Catherine Corbo, Dining Room Manager

he Student Government Association (SGA) at Emmanuel College in Boston decided to test their teamwork“chops” with a cooking competition.The fun part borrowed from the Food Network show was the wacky ingredients each team was challenged to use in creating their, uh, masterpieces. This may have been more fun for the onlookers, but the four teams were excellent sports about using Betty Crocker glutenfree yellow cake mix, a bag of assorted candies, one small Granny Smith apple, one 15-ounce can of sweet peas, and $5 to spend at the grocery store. With these ingredients, the teams had to make a lunch-appropriate dessert that was judged on presentation, taste, incorporation of ingredients, creativity of the dessert, and appropriateness of the dessert for lunch. Dining Room Manager Catherine Corbo, along with two past SGA alumni presidents and the head of facilities for Emmanuel, judged the competition. And they certainly were challenged as much as the SGA teams! They ate such items as cake with peas in the batter with a side of apple compote, pea cupcakes with cream cheese and candy frosting, a Bundt cake with a layer of peas in the middle and melted caramel candy topping, and a layer cake with melted caramel apples on top. The tastes and textures were “interesting,” but how they came up with the recipe, presented it, and worked together was the true test of the winners. Team 1 won the gift card prize with the Bundt cake. The title of their presentation was “the Bundt is a home run,” complete with a dance. Team 1 clearly came together and worked the best with one another, getting the most creative and having the most fun doing it.

Team 1 presenting the winning Bundt cake to the judges

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Chef Jenem Martin watching his class participants whisk flour, eggs, olive oil, and salt together to form dough

Homemade Pasta Demo Proves Popular at Genentech Submitted by Katherine Lachman, Marketing Manager

asta is making a comeback in the Bay Area, and there are no better noodles than the freshly made kind. When Chef Jenem Martin put together a pasta-making cooking demo at Genentech in South San Francisco, the class quickly filled to capacity.

The 25 guests arrived eager to roll up their sleeves and get started. After a brief introduction to the history of pasta, the different types, and their basic ingredients, guests donned aprons and followed along at their stations as Jenem instructed them on how to make pasta from scratch. They cracked eggs, gently mixed in the fine flour, and made dough that they then kneaded, rolled, cut, and shaped based on various shapes they were going for. The lucky guests were treated with jars of house-made sauce to take with them along with their own pasta creations so they could enjoy it all at home. It was a rewarding experience for both the participants and Jenem. One guest posted a picture on Instagram of a pasta dish she made from scratch at home, commenting on how it was easier than she expected. Thatâ&#x20AC;&#x2122;s what an instructor likes to hear!

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Reed Brings Chefs, Farmers, and Students Together for Local Food and Philosophy Submitted by Autumn Rauchwerk, West Coast Fellow

here’s nothing like a farm tour and a meal to inspire college students to think more about the food system and where the food in their café comes from. Students at Reed College in Portland, OR, are pretty savvy about sustainability, but 25 students still wanted to learn more, so they joined Executive Chef Jenny Nguyen; Emily Merfeld, a student intern from SEEDS (Students for Education, Empowerment, and Direct Service), Reed’s community service center; and West Coast Fellow Autumn Rauchwerk on a warm, gorgeous October afternoon at Flamingo Ridge Farm in Gaston, OR. The afternoon and evening included a tour of the farm, a discussion of sustainability and Bon Appétit, and a delicious farm-fresh meal prepared by Jenny. Some of Farmer Charlie Harris’s friends came on the tour too, including the owners of Hot Lips Pizza, who brought along their delicious house-made soda and shared some insight about the importance of the local food community and network in Portland. Charlie and his wife, Deva, live and farm at Flamingo Ridge and almost exclusively grow romaine letuce and tomatoes, swapping the two crops in their hoop houses depending on the season. The farm practices monocropping in its hoop houses “because it works” (that was Charlie’s answer to many questions), but because of this, the farm can’t be Certified Organic, even though its other practices are 100 percent organic.“We’re not paying for a label,” Deva explained.“We’re living a life.” Charlie sells most of his produce to New Seasons and Zupan’s Markets and about 10 Bon Appétit accounts, waking up at 3 a.m. to do all of his own deliveries. He is really proud that he is able to make a good living off of what he does and to pay those who work for him well.

Flamingo Ridge Owner Charlie Harris giving a tour of his farm to Reed College students

chased from the farmers’ market, goat cheese Jenny had brought along, fresh pears brought by Charlie’s homeopathic doctor, and the freshest roasted hazelnuts around. Charlie and Deva also shared their salsa made with home-grown ingredients, and the Hot Lips owners contributed some baklava for dessert. It was the perfect eclectic variety of local food, along with the farm tour, that showed the Reed students how great farmers plus a great chef can create delicious and beautiful food.

After the tour, Jenny used the farm’s outdoor kitchen and grill to prepare a delicious entrée salad featuring Charlie’s romaine lettuce, the handful of remaining tomatoes of the 150,000 pounds Charlie had grown through the season, fresh herbs from Deva’s garden, fresh corn and bread pur2 0 1 5 Vo l u m e 4

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OPENING

Beautiful Bay Café Opens at Williams-Sonoma HQ Submitted by Janine Beydoun, Regional Marketing Manager, and Hannah Schmunk, Community Development Manager

The hardworking team at the Williams-Sonoma opening

ew can complain about the view from the Bay Café, Bon Appétit’s new café at Williams-Sonoma’s corporate headquarters, which overlooks Aquatic Cove in San Francisco’s Maritime National Historic Park. However, the true gem is the café’s interior, which evokes the feeling of stepping into the pages of a Williams-Sonoma catalog — with all the best food.

During the design process, Williams-Sonoma encouraged the Bon Appétit team to use as many of their products as possible, and they gladly accepted the challenge, all the way down to a micro store inside the café for Williams-Sonoma’s retail items.“It has been great to see how excited guests are when they see us using Williams-Sonoma products in our menus,” said General Manager Andrew Cvitanich.“I spoke with one guest who worked on developing a braising sauce for months. She was so excited we were serving it in our lunch special.” Being a food-focused company, Williams-Sonoma is especially pleased by the Farm to Fork, house-made dishes Executive Chef Janelle Bennett creates, like her tapas-style dish featuring Devoto Gardens apples and Comté cheese served with baby greens, pomegranate, and cider gastrique; or her house-smoked trout, grilled lemon, and crème fraîche served on frisée and arugula. Attached to the dining area is an outdoor patio, where guests can eat while sitting amid garden beds of herbs and leafy greens — freckled and red leaf lettuces, little gems, red Russian kale, and more — that get incorporated into catering and café menus. It’s safe to say that the Williams-Sonoma employees are equally as excited about the café as the Bon Appétit opening team. 108 | BRAVO

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Executive Chef Bob Clark, Presidio Foods Culinary Director Robbie Lewis, and Regional Manager Markus Hartmann with a vanillabean Bundt cake, the first of many freshly baked bread and cake items made with Williams-Sonoma mixes

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Make-A-Wish Princess Party Becomes a Bon Appétit Family Affair Submitted by Toby Kremple, Mobile Manager

Clementine “pumpkins”

Mobile Manager Toby Kremple, the Pop Up Prince

xperiencing a Make-A-Wish Foundation event personally was a memorable and motivating experience for Mobile Mavens Manager Toby Kremple in Seattle.

Before he brought the mobile Pop Up ice cream bike to a designated Wells Fargo location, all he knew was that he was helping to host a Disney-style princess party for a 9-year-old girl and her family. Only later did he learn that she had Crohn’s, a gastrointestinal disease for which there’s currently no cure. Upon his arrival, someone handed him a Prince Charming top to wear. Everyone else participating was also in costume. There were decorations on every door and wall, and adorable plates of appetizers were made up to look like magic wands, mice, broomsticks, caterpillars, and pumpkins. Pizzas were delivered, and of course, Pop Up had an exciting assortment of gourmet ice cream treats. The Pop Up bike is part of Bon Appétit’s Seattle-based fleet of mobile food trucks known as the Mobile Mavens. Rebecca Martinez Roberts is the client associate at Wells Fargo who invited the Pop Up to the party. She is also the wife of Daniel Roberts, general manager of Bon Appétit at the Gates Foundation. The ice cream sandwiches were made by Will Fausser, pastry chef at the TASTE restaurant at the Seattle Art Museum. All in all, the event was quite the Bon Appétit family affair. Toby was incredibly touched and inspired by his experience at the party.“Overall it was one of the sweetest, most earnest, precious, and generous events I’ve ever been a part of,” he said. “I left with my heart feeling full and wanting to figure out how I could donate my time to future affairs.” He really enjoyed working with Make-A-Wish and heartily recommends the organization.

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The flavor station packed with spices, herbs, infused oils, and vinegars for guests

More “Nutrition Matters” at George Fox Submitted by Denny Lawrence, Resident District Manager

eorge Fox University in Newberg, OR, is in the second year of the four-year launch of the Nutrition Matters initiative funded by a generous grant from Bob Moore, the founder of Bob’s Red Mill, a forward-thinking, innovative food company. The gift will keep on giving in the form of healthier students who are well prepared for their health-care careers.

The Nutrition Matters initiative both supports the university’s existing goal of becoming the premier university for healthcare professions and supports personal health awareness of students of all majors: the multifaceted program incorporates Lifelong Fitness, a course required for graduation of all students; revisions to the general education (GE) curriculum that are more nutrition focused and integrative; and highlighting some of Bon Appétit’s offerings in particular. The Lifelong Fitness course teaches the nutrition benefits of diets focused on whole and plant-based foods, while recommending and monitoring personal exercise. Hands-on cooking classes take the concepts from the classroom to the plate. 110 | BRAVO

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The demonstrations are planned and taught by George Fox alum Emily Forbes, in conjunction with Bob’s Red Mill and Bon Appétit. The three-course series takes students through all three meals, and this year, the breakfast class covered steelcut oats, buckwheat groats, and a variety of other whole grains that were incorporated into several cereal and smoothie recipes. The hour-long demonstrations teach students how to cook with the foods they are studying in class, as well as how to healthfully navigate the all-you-care-to-eat meal plans. Additionally, they get tips on fun ways to incorporate healthy eating into an everyday diet — and of course, get to sample the creations. The emphasis on nutrition education was not limited to course offerings. In the Bon Appétit café, students can find nutrition-focused monthly themes and demos, a nutrition board display of calories and other content information for common foods, promotion of In Balance entrées, and staff education that goes more in depth on allergies and salt and fat reduction. Other additions were simply delicious food ideas! The whole-grain station at lunch and dinner now

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Cornell College Team Goes Casual for a Cause Submitted by Joan Homrich, General Manager

B includes expanded rotating grain choices including teff, farro, and wheat berries alongside steamed fresh greens. A flavor station offers a variety of flavored vinegars, infused oils, and more than a dozen assorted internationally themed spices and herbs that support replacement of salt and fat. High-fiber potatoes have been added to the salad bar, and all three meals now have more options made without gluten-containing ingredients. The holistic approach to campuswide nutrition knowledge got the attention of Fred Gregory from the Office of the President. Fred sat in on the first cooking demo and revealed pleasant surprise at the engagement of the hundred or so students who were present — and really present, with their smartphones off and really paying attention. With the many different ways they’re being exposed to the Lifelong Fitness material, the George Fox students are sure to leave school well informed and ready to continue their healthy eating patterns.

on Appétit teams tend to jump at any opportunity to give back to the local community, and at Cornell College in Mount Vernon, IA, they found a novel way to do just that. Cook Catherine Hudson brought up the idea of launching Casual for a Cause, a unique fundraiser that would allow the staff to have a bit of fun, buying casual-attire days in exchange for cash, clothing, and canned food donations. Management agreed, with a few ground rules: Certain items bought a specific number of days of jeans. For example, one dollar or two food donations equaled getting to wear jeans for a day. One new children’s toy was rewarded with getting to wear jeans for five days. For $10, a children’s coat, and a new toy, the donor could wear jeans for the rest of the year! All monetary and food donations went to the Linn County Food Bank; coats were donated to Show You Care, a local group that works with Coats for Kids to distribute coats in Eastern Iowa; and toys went to the Salvation Army of Cedar Rapids’ Toys for Tots program. Guidelines from the food bank helped folks know which staples were needed most. For guests wondering where the standard uniforms had gone, there was an explanation of the program. Of course, the signage and display table encouraged donations from guests as well, which kept the momentum strong and going. Several boxes were filled with food, coats, and toys, and cash donations flowed in. Catherine was thrilled her idea was such a hit.

Dub Box Named MVP at George Fox The George Fox University Auxiliary has taken on the food truck business! This group of supporters is dedicated to financially supporting and promoting the university, and they’re now using the Bon Appétit team’s Dub Box, named The Groovy Bruin, to sell concessions during home football games. They keep the menu crowd-pleasingly simple — pulled pork sandwiches, coleslaw, potato chips, cookies, pie, and coffee. All funds raised go to scholarships for George Fox students. Submitted by Wendy Meinhardt, Catering Manager

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letter from the fellows | autumn rauchwerk, west coast fellow

bon appetit foundation

cultivating equity in the community Maria Alonso showing Huerta del Valle

travel to about 16 college campuses each year, and on each campus I talk a lot about sustainable food. At the beginning of my talks, I always ask people if they think Bon Appétit is “sustainable,” and then I ask them to answer the question when thinking about themselves as individuals.

that’s helping transform a community. The forum was my first opportunity to hear Huerta’s story directly from the woman who started the project, Maria Alonso. Pitzer Fellow and Maria’s right-hand man, Arthur Levine, who helped organize the forum, acted as translator and shared some of his favorite Mexican recipes using produce grown in the garden.

In my opinion, it is important to view sustainability not as an end goal, but as a moving target — a process, something that is constantly pushing us to improve. There is work we’re doing, on the individual, grassroots, and institutional levels that’s moving us toward more socially and environmentally responsible practices. And it is important to get excited about these efforts. We are a long way away from a “sustainable” food system, but that’s why it’s even more important to be motivated by what we’re achieving.

I got to see Huerta firsthand and hear more of Maria’s story when a group of us visited a few days later. Back in 2010, Maria was searching for an affordable way to get organic produce to feed her son, after his doctor told her it would help address his ADHD without medication. But it turned out that medication was covered by insurance and affordable, while organic produce was prohibitively expensive. And she had to drive 10 miles to get it.

We talked about a number of these accomplishments during a Sustainable Food Forum held at Pitzer College in Claremont, CA. The activities included a local salad demonstration by Pitzer Executive Chef Marcos Rios, a presentation about how Bon Appétit is addressing food waste, and a screening of the film Plant This Movie. For me, one of the most inspirational parts of the event was getting to hear the story behind Huerta del Valle, a community garden in Ontario just a few miles away from Pitzer 112 | BRAVO

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But before she settled for medication, Maria was able to bring together a small group of neighbors to grow their own produce on a tiny piece of public-school land. Soon after it began, the garden was nearly shut down, until a new, more permanent location was found under the flight path to the Ontario Airport at the edge of Bon View Park. The garden has grown tremendously over the past five years, from a tiny garden plot to a four-acre garden that grows produce for and with help from the community, selling both wholesale and retail and offering community education classes.

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Cactus is a resilient crop, growing rapidly from a piece of another cactus plant into a healthy plant using very little water. Nopales, or cactus paddles, can be used in a variety of dishes, from salads to tacos.

Approximately a third of the garden is reserved for about 60 families to tend their own raised bed plots for $30 per year. If they can’t afford that, they can get a plot for free. The other two sections of the garden are for a community area that grows produce for everyone and an “intensive” section that’s used to grow produce to sell both retail and wholesale. This section is farmed by three part-time farmers who get a small portion of the profits that come from selling the produce to the Bon Appétit team at Pitzer, three restaurants, and at farmers markets. Anyone can come to the farm and buy the most affordable local organic produce around for just $1 per pound.

Walking through Huerta del Valle, where volunteers are always hard at work

And how has this project affected Maria’s son? She says that changing his eating habits has made him calmer and helped him focus. And the garden has grown to be about many more children than just her own. It is about families and students and friends, all coming together to cultivate not just organic produce but a more sustainable, more accessible, more equitable, more vibrant food system. Maria’s dream is to have one community garden planted for every mile...imagine that.

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Thank You, Bon Appétit

...for HOSTING YOUTH LEADERSHIP AMBASSADORS, College of Idaho, Caldwell, ID

The College of Idaho team received overjoyed thanks from a youth leadership camp that came to campus for a few days and was nourished by staff. They really appreciated healthy and great-tasting food. The note from the Leadership Seminar Chair was as follows: Dear Bon Appétit: Happy autumn from HOBY Idaho! The ambassadors had a wonderful weekend at the HOBY Idaho Seminar. They learned about their individual leadership style and group dynamics. They also completed a service project at Hope’s Door (a shelter for victims for domestic violence). For many of the ambassadors this was an eye-opening experience. We believe the seminar was successful in teaching them “how to think, not what to think.” Your participation in their weekend helped to make their experience OUTSTANDING. HOBY Idaho staff cannot thank you enough for your dedication and contribution to the lives of our youth. HOBY Hugs, Joan Vanschoiack

Those casual encounters over shared food and drink allow me to build deeper relationships with the people I work with every day. 114 | BRAVO

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Thank-you notes from some of the youth

...for HELPING FORGE DEEPER RELATIONSHIPS, Reed College, Portland, OR

General Manager Debby Bridges was touched to receive the following note of appreciation from Rowan Frost, assistant dean of sexual assault prevention and response: I know I speak for a lot of staff when I tell you how grateful I am for Bon Appétit’s generosity. The board points are nice for meals, of course, but I also use mine to take a student out to lunch or buy a cup of coffee for a colleague. Those casual encounters over shared food and drink allow me to build deeper relationships with the people I work with every day. I am also grateful for the consistently high quality of the fresh and varied menu items. And I know you know this, but you have the best staff, both in Commons and in catering. All together, Bon Appétit contributes invaluably to the unique character of Reed College. Thank you.

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…for IMPRESSING A LOCAL FOOD WRITER, Best Buy, Minneapolis

Best Buy attorney Keri Barney sent this note to Regional Marketing Director Bob Johndrow after she had lunch in the café at the corporation’s Minneapolis headquarters with with Sue Zelickson, a highly esteemed local food writer and public radio personality: Grilled romaine salad with shaved Asiago, roasted tomatoes, and pickled red onion

You know how passionate I am about the international community on campus, as well as our guests, and I see your passion on every dish. ...for EXQUISITE INTERNATIONAL GUEST TREATMENT, Trine University, Angola, IN

The catering team at Trine University received the following email after serving guests who had flown in from Japan to meet with the university staff. They treated them to a threecourse meal of grilled romaine salad with shaved Asiago, roasted tomatoes, and pickled red onion; grilled ribeye steak with shiitake mushroom sauce, garlic–herb butter mashed potatoes, and grilled vegetables; and lemon mousse in an almond cookie cup, fresh raspberries, and raspberry sauce. Wrote Mari K. McHenry, director of international community services: Dear Bon Appétit & Team, Every time I get to work with you for an event, big or small, you continue to amaze me with the quality of your food and service. Not only did [Sous Chef] John [Mullet] try to keep me calm when I didn’t know where our Japanese guests were this morning, but his team was ready to start (or not start) when the call was made. I am so grateful to work with you. I can’t say that enough. The food was exquisite. I wish you can see my facial expression right now. The only complaint I have is that I didn’t have enough time to devour everything on the plate (that includes the dressing). Thank you for taking your positions so seriously. You know how passionate I am about the international community on campus, as well as our guests, and I see your passion on every dish.

I wanted to write to see whether there’s someone at your corporate office with whom I could connect to let them know about a fabulous experience I had with Donald and Susan [Executive Chef Donald Selmer and General Manager Susan Davis] today. They went above and beyond when Sue Zelickson came in for a visit today. She has had lunch with me at Best Buy on a few occasions and has always been really impressed by the food. Today she asked for a tour from Donald and learned more about the local sourcing of the food; saw first-hand the cleanliness of the place; heard about the farmers’ markets in the summer and the CSA program; and generally learned a bit more about how Bon Appétit knocks it out of the park. I’d love to find a way to let your corporate team know about Sue’s visit and how excited she was about it. I’m a huge fan of Susan and Donald and their team and believe that what they do here is very special and unique. In talking to one of our contract attorneys on the Legal team earlier today who works for three other companies in town on a contract basis...he mentioned that Best Buy is his favorite place to work because of the food here.... The fact that we have a leg up in recruiting him because he enjoys Sandy’s Place is a benefit to Best Buy that Bon Appétit provides that is not readily apparent, so I thank you for that. Thank you for your respective roles you play in nourishing me and thousands of my colleagues at Best Buy each week.

...for HEALTHY, DELICIOUS, AFFORDABLE FOOD, Reinsurance Group of America, Chesterfield, MO

General Manager Thomas Dixon received this email from a visiting guest: I write to compliment you on our terrific café. It is easily one of the best corporate cafés I’ve ever been to...healthy, delicious food, affordably priced. What more could we ask for? Thanks to you and your entire team for making it so.

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...for KNOCKING IT OUT OF THE PARK, St. Edward’s University, Austin, TX

Thank You, Bon Appétit Thank you very much for being able to react to the urgent need and for getting everything delivered so quickly. …for GENEROSITY AND GRACE, Adidas, Portland, OR

A few days before Veterans Day, an Adidas guest stopped by the café in Portland, OR, and asked Chef/Manager Jonathan Arionus if Bon Appétit could help with any donations for a homeless veterans’ shelter for the morning of the holiday. He happily offered up what they could spare and received this thoughtful email in return: Thank you so much for your kindness, Jon! Your soup was very much appreciated. Everyone said it was delicious…We picked up some bread loaves from New Seasons as well, so they are eating well today and last night.…I’m going to make your kitchen some Mexican wedding cookies as a thank you. Emily Sandstrom Apparel Technical Designer | Basketball A hectic holiday catering season followed, and Jon was pleased to received some positive notes from the client’s events team, including this one from Assistant Event Manager Alexis Milbourn. Just wanted to take a moment to apologize for the last-minute request this morning.…Thank you very much for being able to react to the urgent need and for getting thing everything delivered so quickly. Our group has just arrived and everything looks great!

…for DONATING A DELICIOUS DINNER, Santa Clara University, Santa Clara, CA

The Bon Appétit team at Santa Clara University was honored to once again be asked to help make a holiday dinner for displaced families as part of an annual event hosted by the university’s alumni association. Regional and Account Marketing Manager Stacy Stafford Scott passed along this email that Kathleen Lynn '00, assistant director of Community Service & Spiritual Programs, sent to the catering team:

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The St. Edward’s catering team put together a reception for the university’s Nostra Aetate Lecture series, which explores the interreligious values reflected in the groundbreaking Vatican II (1965) document of the same name. Sherri Defesche, administrative coordinator for the School of Humanities, was kind enough to send the following note: You guys work fast and friendly, and everything worked out perfectly. The table looked beautiful, your staff accommodated every guest’s need, and the food tasted terrific. I especially liked the crostini with ricotta, pesto, and tomato. [The tomatoes] had a sweetness like I’ve never experienced with a yellow cherry tomato. And the ricotta was so smooth! Although I didn't eat the chicken/pineapple skewers, they must have been delicious, because they were gone in no time. I especially want to thank the chef for adding the peanut sauce. I didn't even think of that, and it complemented the kabobs so nicely. I even ate the sauce on the falafel, and it was outstanding. The salad cups were terrific, too...Everyone raved about the food! You guys are just knocking it out of the park this year!

…for A ROCKING VEGAN LOBSTER ROLL, Grand Central Café, Glendale, CA

The Grand Central team received this rave review from a vegetarian guest about an imitation lobster roll they made from small-diced baked tofu seasoned with celery salt, Hampton Creek’s Just Mayo, pepper, diced tomato, and fresh arugula on a hoagie roll: The "lobster" roll was outstanding! It was such a wonderful blend of flavors and seasonings that it tasted like the real thing to me. I'm a vegetarian now, so seeing this on the menu, I just had to come and try it. Thank you for creating this dish, and I wouldn't mind if you keep it on the menu every day….Thank you for your excellent service. The cafés have come a long way in finding varied and healthy lunch options for veggie people, too.

Thank you again for your generous donation of the delicious dinner for our holiday party for the mothers and children of Home Safe Shelters last week. The women were so appreciative of being able to take all the leftovers home, too. Many times those behind the scenes are not acknowledged for the hard work of putting on an event, and I want you all to know that you help make this holiday party very meaningful for our guests, as well as for our alumni volunteers, year after year. It was a pleasure to work together with you to provide a special evening for women and children who are trying to start a new, healthier life.

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Cook Joe Kitchen

...for STELLAR STAFF, Washington University in St. Louis

Director of Satellite Operations Patti Louvier passed on two pieces of great feedback about exemplary members of her team. Guest Barb Mathieu of the Becker Medical Library at WUSTL’s Medical School shared: I love the Shell Café!! Everyone who works there is always so pleasant and accommodating, and the food is delicious AND nutritious. This “letter,” though, is to single out one employee in particular: [Cook] Joe Kitchen. Every Tuesday (pasta day) finds him hustling behind the burners, line of pans at the ready, seamlessly taking orders, cooking, serving — over, and over, and OVER again. The poor guy seems hardly to be able to catch his breath! It’s quite the one-man show, even when assisted by [Cook] Mike [Vanderroost] and others. (Apologies for not getting everyone’s name.) For those of us who are somewhat “challenged” by the culinary arts, it’s not just his production and presentation that are impressive — it’s his unfailing patience and good humor, besides. Yesterday, I didn’t make it to the café until after 1 p.m., and Joe was busy, as always. By the time I was able to order, the shells had run out, but he assured me that more would be ready shortly. No problem. I repeat — NO problem. (The gnocchi fans can have my share. : ) ) It wasn't a big deal to wait. It’s clear to me that customer service is valued by your company, but in this day and age that sometimes seems a thing of the past. Unfortunately, it’s also true that people aren’t told often enough when they’re doing a good job. Again, this goes for all the Shell Café workers, but I hope that you’ll pass this along to Joe, especially, so that he knows how much his work is valued — and his attitude, as well. And over at the School of Law, a student dropped off a lovely handwritten note praising Cashier Felicia Keeper, who has been with Washington University in St. Louis since 1991! Felicia recently transferred to the law school after more than a decade in Holmes Lounge (where she was loved and is missed):

…for a GREAT STORY BEHIND THE FOOD, Massachusetts Institute of Technology, Cambridge, MA

Nicole Tocco Cardwell, manager of strategic initiatives, made a Story Behind the Food presentation about Bon Appétit’s sustinability initiatives at MIT’s Maseeh Hall. This note later from a graduate student who attended the event made her very proud: Thanks for the talk, and of course, for the food. I think you guys are doing great work and are being very thoughtful around your approach to sustainability and business in the food space.

…for SMILING SERVICE, SAP, Palo Alto, CA

Executive Chef Melissa Miller was tickled to find a holiday card taped to the wall near the comment board at SAP’s Café 8, with this note inside from a guest:

Dear Felicia: I just wanted to take a minute to tell you how great I think you are. I am trying to be better about actually expressing my gratitude to those who bring happiness into my life, because otherwise how would you ever know how great I think you are? Anyway, you have such an incredible presence in the law school. Your smile and demeanor always make me and so many other happy. You have a light air about you that truly brightens any space you are in. I just wanted to say thanks — not only for always filling up my mug with a smile — but for being you. You’re pretty much my favorite person in the entire building! —Jackie

Merry Christmas to all the great employees at the best corporate café in the world! I wish all of you and your families the best holidays. Thank you for always being awesome, cooking scrumptious food, being service minded — all with a smile on your face! Much aloha and Merry Christmas, Café 8.

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Thank You, Bon Appétit

…for a REWARDING AND MEANINGFUL WORKPLACE, Regis University, Denver

Bon Appétit at Regis University student employee Chantel Fernandez, who is a pharmacy candidate in the RueckertHartman College for Health Professions, took the time to write a thoughtful email to her supervisor, General Manager Letina Matheny: …My story starts with why I wanted to join the pharmacy field. In pharmacy, I knew I could make a difference in people's lives, simply starting with their health. And not to make this email into an essay, but I feel Bon Appetit's goal to change the Regis community’s health and eating habits is [part of] what my job description entails. My job at Bon Appétit is to be a role model with a high work ethic and to demonstrate to the Regis community that an individual's health can change simply with what they put into their body. In addition to the drive Bon Appétit holds, I also enjoy coming to work — for the second reason I wanted to join the pharmacy career: I wanted to be a part of people's lives and be a part of a community; I wanted to know my patients by name and connect to them on a personal level. Every workday at Bon Appétit and from the very beginning, I have felt welcomed and appreciated. Simple things such as people thanking me for cleaning the sneeze guards and simply telling me "hi" in the mornings made me happy to be there. I was not just the newbie, but a part of the Bon Appétit family. Even the days when I’m just not feeling on top of my game, [if I say I’m]

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This opportunity I have been granted, to work with such a great team and strive toward helping others in their personal and health goals, is why I enjoy coming to work every time I do. Oh — and to see ALL the Bon Appétit’s team dedication to making a difference. "having a bad day," I can guarantee I will receive at least three people commenting back with a positive attitude to change my attitude and day for the better. This opportunity I have been granted, to work with such a great team and strive toward helping others in their personal and health goals, is why I enjoy coming to work every time I do. Oh — and to see ALL the Bon Appétit's team dedication to making a difference. On another occasion, Regis Provost Patricia A. Ladewig graciously sent the following note to Catering Director Adrianne Barnhart to show her appreciation for the catering team’s help with an important meeting: Many thanks to you and your team for all you did to ensure the success of our AJCU CAO meeting. The food was delicious and presented in a truly lovely way. The room setups were handled efficiently, and our guests’ refreshment needs were met smoothly. You all helped Regis shine during this very important meeting!

...for GOING ABOVE AND BEYOND, Target, Minneapolis

Café Manager Steven Singleton and Resident District Manager Jim Klein were touched to receive a note of thanks for a favor they’d already forgotten doing: [A few months ago] you both were of immense help to me. You went far above and beyond the call of duty. I was on a bus and discovered I didn’t have my keys for house, work, etc. I was able to find the phone number online for Mr. Klein, who called Mr. Singleton. Steve had seen my keys, found earlier in the café. He handed them off to the security desk so I wasn’t locked out. I wasn’t feeling at all well, and this saved me from the time and expense of getting a locksmith involved. I immediately wrote up a thank-you email at that point, but my computer crashed, leaving the email in my drafts folder…Your help has not been forgotten, nor my gratitude for the great, personalized service in the cafés. I also remember help in making team events special because of food service that was anything but generic. I appreciate all you do! 118 | BRAVO

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Meals packed by Case Western Reserve University students

...for ANOTHER GREAT HASKELL DINNER, Oberlin College, Oberlin, OH

…for HELPING THE HUNGRY, Case Western Reserve University, Cleveland

The Haskell Lectures at Oberlin are held once a year and typically focus on biblical studies. The Haskell dinner that follows is attended by religion department faculty, related faculty from other universities, other interested faculty and staff from the college, a few students, and a dozen or so Kendell residents. Associate Professor of Religion Corey Barnes sent the following email to Catering Admin Debra Harris:

The Bon Appétit team at Case Western Reserve University donated over half a ton of rice to the nonprofit Kids Against Hunger Cleveland for its Day of Service packing event. Marketing Manager Beth Krestchmar passed along this thank-you note send by the student president:

I just wanted to thank you for the meal and to let you know that everyone raved about the food. Everyone at my table had the tenderloin, and it was very highly praised. The service was wonderful and made for a most pleasant evening.

We had over 150 campus students come out to help us pack 36,720 meals! I know we've made a notable impact on hunger in the greater Cleveland area. However, I can truthfully say that without your support, we would not have been able to pack nearly as many meals as we did. Your 1,200-pound rice donation contributed toward 12,500 bags of rice-soy casserole meals — that is 12,500 people who will now have a nutritious, balanced meal! Again, thank you for being an actively involved corporation within our community.

...for FORK-TENDER GOOD FOOD, University of the Pacific, Stockton, CA

Resident District Manager Sia Mohsenzadegan shared this thank you from Lynne Lechich, manager of presidential events and protocol — one of several she sent following successful catered events: I cannot let another day go by without telling you how fabulous the short-rib stew was for the Vet dinner. It was exactly what I ordered for the style of dinner that evening. Guests were able to eat on their laps and cut it with their fork. It was so tender and delicious, I plan to repeat it soon…please don’t forget this recipe! The mashed potatoes and the ratatouille were awesome as well.

Kiran Bandi Case Western Reserve University ’16 President, Kids Against Hunger Cleveland

...without your support, we would not have been able to pack nearly as many meals as we did.

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The Back Page

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St. Olaf Board Manager Randy Clay

University of Pennsylvania Catering Director Amy Howe

Bon Appétiters Are Stepping Up Submitted by Bonnie Powell, Director of Communications

ersonal fitness trackers like the Fitbit, Jawbone, and the Apple Watch are all the rage right now. Most are bought by chairbound office workers hoping to motivate themselves to walk more — pushing to hit 10,000 steps, or about 5 miles, before bedtime. That’s the case for Director of Communications Bonnie Powell. Then she started noticing in her travels that numerous Bon Appétit operators are also sporting the bands…only with much bigger numbers!

Board Manager Randy Clay (pictured, left) at St. Olaf College in Northfield, MN, was the first Bon Appétiter she interviewed about his Fitbit (a Charge, which also displays stairs climbed).“I definitely hit 10,000 before lunch most days, or a bit later if I'm working a lunch/dinner shift,” he said modestly. “I hit 24,000 twice this past semester — once on Homecoming Saturday (picnic outside!) and once on the first day of our annual Christmas Fest Scandinavian Feast.” An informal poll turned up numerous step counters eager to share their daily averages (even forwarding their weekly emails from Fitbit as proof ). Turns out 10,000 steps daily is child’s play for many Bon Appétiters. At University of Pennsylvania, Catering Director Amy Howe (pictured, right) easily doubles that daily, thanks to her treks around the Philadelphia campus and the Monday “after work” workout group she started with her colleagues. University of the Pacific Executive Chef Marco Alvarado and Washington University in St. Louis Executive Chef Hays Green are close behind at 17,000. But the Bon Appétit champion of all may be William Jessup Executive Chef Davin Klippel, who averages 22,000 a day, with a record of 28,000 — unsurprisingly, he has Fitbit contests with his friends! When Northwest Executive-Chef-at-large Micah Cavolo heard that others were beating his 16,000 daily average, he started a Yammer group to foster a little lighthearted (or -footed?) competition companywide. Join us! 120 | BRAVO

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INDEX

BRAVO WAS PRINTED ON PAPER MADE FROM

100%

RECYCLED FIBER INCLUDING

THIS SAVED...

84 fully grown trees 39,040 gallons water 38 million BTUs energy 2613 pounds solid waste 7198 pounds greenhouse gases

57%

POSTCONSUMER WASTE .

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2015

WINTER

IN THIS ISSUE: BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY |

Bon Appétit Harvests Opportunity Through Gift to CAMP

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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Five Trends in Sustainable Food for 2016 PAGE 8

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT www.cafebonappetit.com

Eat Local Challenge 2015 15-5754

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