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2016
IN THIS ISSUE: BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF
BON APPÉTIT MANAGEMENT COMPANY |
When Listening to Our Customers Isn’t Right
A Member of the Compass Group
100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com
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LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY,
Celebrating Summer
We Work for the Field PAGE 36
AND YOUR WELL-BEING AT www.cafebonappetit.com
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VOL 2
INDEX
Abercrombie & Fitch 44 Adidas 63 Adobe 14, 66, 98 Ancestry.com 32 Art Institute of Chicago 70-71 Averett University 78-79 Banfield Pet Hospital 29 Be The Match 55 Beloit College 104 Best Buy 43 Biola University 43 Capital Café 91 Carleton College 20-21, 67 Carlson 86 Case Western Reserve University 39, 79, 96 Citrix 56, 83 Cleveland Museum of Art 15 College of Idaho 7, 47 Commissary 12-13 Cornell College 26, 65 Denison University 49 Emmanuel College 54, 75, 100 Edwards Lifesciences 23 Emory University 62, 63, 69 Gates Foundation 46 Genentech 28-29, 84, 94-95 George Fox University 46, 57, 67 Georgetown University Law Center 33, 42, 103 Google 5, 31, 104 Grove City College 102 Institute of American Indian Arts 19 Johns Hopkins University 74 Lewis & Clark College 48, 76-77 Macalester College 69 Market Café & Wine Bar 97 Massachusetts Institute of Technology 6, 44 Mills College 85 Mobile Mavens 4 Modern Art Museum of Fort Worth 27 Mount Angel Abbey 4, 25 Mount Saint Mary’s University 75
BRAVO WAS PRINTED ON PAPER MADE FROM
Musical Instrument Museum 8 Nordstrom 24, 47 Oberlin College 96 Oracle 5, 9, 45, 60, 61, 87, 100 Oregon Episcopal School 68, 98 Oregon Museum of Science and Industry 6 PayPal 35 Petco 48 Phillips 66 50-51 Plantronics 16-17 Reed College 74, 87, 102 Regis University 30, 31, 97 Reinsurance Group of America 43, 51 Roger Williams University 42, 101 Rose-Hulman Institute of Technology 90 Santa Fe University of Art and Design 19 SAS 40-41, 92, 93 Savannah College of Art and Design 8, 99 Seattle Art Museum 5 St. Mary's College of Maryland 26, 64 Stanford Graduate School of Business 22-23 Target 38, 46 TaylorMade 65 Trine University 68 Twitter 58-59 University of Chicago 18 University of Pennsylvania 34 University of Redlands 102 University of Saint Joseph 64 University of the Pacific 75, 99 Vivint Solar 93 VMware 60 Washington University in St. Louis 7, 73, 101, 103 Washington University in St. Louis School of Medicine 86 Western University of Health Sciences 84 Whittier College 72
100%
RECYCLED FIBER INCLUDING
THIS SAVED...
46 fully grown trees 21,383 gallons water 21 million BTUs energy 1431 pounds solid waste 3943 pounds greenhouse gases
57%
POSTCONSUMER WASTE .
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highlights | 2016
VOL 2
IN THIS ISSUE
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04
From Fedele
Setting the Table
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Events...in Brief
Respect is growing for farmworkers, thanks to the Equitable Food Initiative
What “we work for the field” really means
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Commencement
FEDELE BAUCCIO
LIZ BALDWIN
Bits & Bites Biscuit Box hits the big time, Bon Appétiters catch Pokémon fever, and more
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40
Earth Day 2016
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The Role of Food MAGGIE KRAFT
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Awards & Recognition
Committed to Clarity CLAIRE KELLOWAY
MAISIE GANZLER
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82
Celebrating Summer
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Thank You, Bon Appétit
From the Fellows
Talking about Food Why the customer isn’t always right
Saying farewell to our students
Doing something great, every day
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77
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104 The Back Page Pleasing vegans — and fighting food waste — with aquafaba BONNIE AZAB POWELL
Living the Dream of Training AUTUMN RAUCHWERK
ON THE COVER: Avocado toast with grilled corn, Cotija cheese, and Oracle Garden–grown cilantro, served at Oracle - Santa Clara (page 61)
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from fedele
Fedele in the fields learning how strawberries get picked and packed
growing respect
couple weeks ago I spent a day at Andrew & Williamson’s Sundance Berry Farm in Moss Landing, CA, learning about the Equitable Food Initiative (EFI). I’ve known about this organization — which brings together farmworker justice organizations, food safety and environmental stewardship groups, and large purchasers such as Bon Appétit — for years as it came into being and was incorporated as an independent nonprofit in 2015. (We are a founding member, and our Chief Strategy and Brand Officer Maisie Ganzler is the vice chair of the board.)
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resolution techniques, to help communication across cultural and language barriers, and they also learn to apply EFI’s labor, pesticide, and food safety standards. In our conversation, the words “respect” and “quality” kept coming up — how the respect they now feel on the farm between supervisors and workers, and also amongst the workers themselves, inspires them to focus on the quality of the berries and take more pride in the quality of their work.
It is past time to make harvesting our nation’s food a viable occupation with the same respect, rights, and protections that people in other jobs take for granted.
Now that 10 operations have been certified, I wanted to go talk to workers and hear firsthand what changes have come about. Farm Director of Operations Jackie Vazquez interpreted as I spoke with about a dozen men and women who have volunteered to be on the farm’s Leadership Team. They receive 40 hours of paid training in problem-solving and conflict-
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One man said that he had used his improved communication skills at home, with his family, being more patient and not “blowing up.” The women made a point of saying they felt safer now at work because they knew that EFI’s zero-tolerance sexual harassment policy would be enforced and not just be platitudes on paper. (Even though women are technically protected by U.S. law from sexual harassment, no matter what their immigration status, the reality is that most female farmworkers must frequently endure it.)
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Farmworkers harvesting EFI-certified strawberries at Sundance Berry Farm in Moss Landing
I was extremely moved by these stories as well as impressed with the business acumen of the growers in seizing this opportunity to strengthen their workforce. It is past time to make harvesting our nation’s food a viable occupation with the same respect, rights, and protections that people in other jobs take for granted. We are proud to serve Andrew & Williamson’s Limited Edition berries in our West Coast cafés, and we are looking to increase our purchases of their other crops. EFI is really making a difference in the lives of these people, and I think the program will result in a better and safer product for our guests. Ii
Fedele listening to farmworkers’ accounts of how EFI leadership training had changed their lives
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bits & bites Biscuit Box Coming Soon to the Big Screen
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he Biscuit Box, located in Seattle and part of the Mobile Mavens fleet, has been hitting the big time lately. Its buttery, flaky biscuits were featured in the Word of Mouth column of the July issue of Every Day with Rachael Ray. The article showed not only its strawberry freezer jam and buttermilk biscuits, but also the adorable Dub Box they are served out of! And on a saucier note, the team was contacted several months ago by a film producer in search of the perfect food truck for the background of an upcoming scene for a movie she called Further Adventures of Max and Banks. One Google search later, the Biscuit Box team discovered that was just the working title for Fifty Shades Darker — the sequel to the controversial film Fifty Shades of Grey. After debating the pros and cons, it was ultimately decided that this type of “exposure” might do more good than harm, and they signed the contract. Look for Biscuit Box on the silver screen when the film comes out in February 2017...if you’re into that sort of thing.
The Biscuit Box featured in Every Day with Rachael Ray
Submitted by Laura Braley, Specialty Venue Public Relations Manager
Mount Angel Abbey Answers Call for Blueberry Rescue
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hen a local blueberry farm with plans to use the cooler in its truck to freeze a large blueberry haul suffered a A portion of the 1.5 tons of cooler malfunction, farmer Susie blueberries that the Mt. Angel Charpilloz of Charpilloz Family Abbey team froze Farm called on Executive Chef/ General Manager Paul Lieggi at Mount Angel Abbey in Benedict, OR, for help. Paul took in and froze more than 1.5 tons of blueberries, enough to serve to his guests for one year and share with other nearby Bon Appétit accounts in the Portland area.
Executive Chef/General Manager Paul Lieggi
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Blueberries at Charpilloz Family Farm
Submitted by Norris Mei, Digital Content Manager
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A TASTE of Tail-Wagging Fun in Seattle
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furry good time was had by all at the second annual Fancy Dog fundraiser, held at Seattle’s Olympic Sculpture Park and hosted by the team at TASTE Café along with the client, the Seattle Art Museum. More than 30 other sponsors also joined, including City Dog magazine, Mud Bay, and Seattle Met magazine. The goal was to raise funds and awareness for Seattle Humane’s Pet Project, which helps provide necessary veterinary care and food for the companions of pet owners who are battling AIDS and cancer. The TASTE team also used the opportunity to serve up gourmet “fancy dogs,” which included some vegetarian and vegan options as well. Local artisanal ice cream and vegan popsicles were provided by Pop Up Bike Pops, part of Bon Appétit’s Mobile Mavens fleet. The event attracted more than 250 guests and volunteers and helped raise $7,350 for veterinary services for more than 250 Pet Project clients and 300+ beloved furry companions. Submitted by Laura Braley, Specialty Venue Public Relations Manager
CEO Fedele Bauccio with UC Merced students at Oracle
UC Merced Students Get a VIP Tour of Google and Oracle
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hen Bon Appétit CEO Fedele Bauccio visited UC Merced earlier this year for a lecture on building a sustainable food system, he encountered a campus filled with students and faculty passionate about sustainability. The students, in turn, realized they had met a mission-oriented CEO with a clear vision for sustainable food service, one behind whom they could rally. It was a match that impressed both sides. Following his visit, Fedele promised to bring the students on a tour of a Bon Appétit café or two so they could experience the company’s vision in action. This June, Fedele took five students, three faculty members, and Waste Programs Manager Claire Cummings on a whirlwind personal tour of several Bon Appétit cafés at Google and Oracle. He told them, “When the company was founded, I wanted to turn this industry on its head and to do things radically different. It has always been our dream to be the premier on-site restaurant company known for both culinary expertise and a commitment to socially responsible practices.” The group experienced firsthand what food service looks like at the tech giants, igniting all their senses in the process. Oracle's 300 Bakery prepared an incredible spread of seasonal desserts, and the Bon Appétit team sent all the students home with some Imperfectly Delicious house-made apricot jelly. Everyone left the tour feeling completely full, not just from the delicious food but from the generous serving of inspiration from a leader with a dream.
Submitted by Claire Cummings, Waste Programs Manager A fancy dog, indeed Photo credit: Molly Magee
One of the stylin’ pups at the Fancy Dog fundraiser
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bits & bites MIT Throws Trivia Night with Open Mocktail Bar
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oming up with creative engagement activities for students is a job almost as serious as sourcing sustainable ingredients! Fortunately, Chef/Manager Brian McCarthy at Massachusetts Institute of Technology in Cambridge, MA, loves both. His latest production was a trivia night. The theme was geek and the food was pub food, with some creative mocktails thrown in. Students enjoyed such tavern food as beer-battered fish and chips, pizza, Korean pulled-pork subs, vegan barbecue “ribs,” and roasted peanuts while testing their brains over four rounds: The Hitchhiker’s Guide to the Galaxy quotes, sci-fi movies (audio round), The Princess Bride name-that-character photo round, and a name-that-Lego one. The mocktail menu featured themed drinks such as Ducky and Spongy, relying on mostly ginger-beer bases and macerated fruit, plus the cold coffee-based drink with chocolate syrup and whipped cream. Nine teams competed, and the winners, Math and Cheese, won candy and bragging rights. It was a fun, well-received event that saw a 25 percent increase in dinner participation. Submitted by Brian McCarthy, Chef/Manager
OMG TACOS: Cooking from scratch never looked prettier! Line Cook Bonnie Dawson infused local beer with sage flowers, thyme, and green garlic to make beermarinated grilled chicken tacos, which were served at the Theory eatery at the Oregon Museum of Science and Industry in Portland, OR. Submitted by Norris Mei, Digital Content Manager
An array of mocktails Can YOU name these characters from The Princess Bride? MIT students could, in a Bon Appétit–hosted trivia night! [Answers at bottom of page]
Answer: Andre the Giant as Fezzik, Mandy Patinkin as Inigo Montoya, and Wallace Shawn as Vizzini 06 | BRAVO
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Wash U’s Camp Kumquat Inspires Kids with ChefLed Kitchen Demos
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ach year, children ages 9 to 12 flock to Camp Kumquat at Washington University in St. Louis, a summer program for local kids. With a focus on healthy eating practices and inspiring a greater appreciation for local food sourcing, Camp Kumquat includes kitchen time with Bon Appétit team members and activities in the student-run garden.
House-made granola with dried cherries from Williamson Orchards & Vineyards
This year, students spent a morning with Sous Chef Chris Gapinski. Chris demoed how to marinate cherry tomatoes and how to pickle a colorful array of summer produce, including cucumbers, zucchini, red peppers, and onions. They loved their time in the kitchen! Submitted by Kristi Baker, Marketing Manager
College of Idaho Enjoys Cherry Jubilation s the trees at southwest Idaho orchards grow flush with summer cherries, residents around Caldwell, ID, get increasingly giddy. Why? Orchards welcome locals to enjoy their fruits.
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Members of the College of Idaho participate eagerly in this annual community ritual, one that leads to many happy, red-stained faces. Special cherry-themed events, like one hosted by Williamson Orchards & Vineyards, a Farm to Fork vendor, allow friends and neighbors to gather, meet local growers, taste the ruby fruits of the season, and soak up some welcome sun.
Sous Chef Chris Gapinski teaches students how to pickle vegetables
As usual, Bon Appétiters bring their haul from Williamson Orchards back to campus, where they dry the cherries and incorporate them into the café’s granola. This way, they can continue to enjoy the taste of summer long after the all-too-brief cherry season ends. Submitted by Jackie Beavers, Sous Chef
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bits & bites Musical Instrument Museum Tunes in to IDP’s Benefits
Savannah College of Art and Design’s Growth Prompts Temporary Café Closure
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on Appétit’s Imperfectly Delicious Produce (IDP) program has wide-ranging benefits. Its most obvious may be minimizing food waste by rescuing cosmetically imperfect produce, but that also represents a huge savings in water, since wasting food also wastes all the energy and water that went into growing it. In Arizona and other water-challenged states, this feature is especially important. Recently, Executive Chef Chris Lenza and Baker Yesenia Perrino from the Bon Appétit team at the Musical Instrument Museum in Phoenix toured the Stern Produce facility with Stern Produce Purchasing Specialist Gary Lombardo and discussed future plans to bring the IDP program to the Phoenix area. This is an exciting prospect not only for the Bon Appétit team at MIM, to add to its considerable Farm to Fork support, but for water-conscious Arizona farmers, environmentally conscious locavores, and the environment itself. Submitted by Chris Lenza, Executive Chef
hort-term growing pains are a normal part of periods of expansion. But the Bon Appétit team at the ambitious Savannah College of Art and Design (SCAD) in Savannah, GA, is taking the temporary challenges in stride.
SCAD is currently building three new dormitories. This construction forced the Hive, the team’s largest café and the one venue with past summer service, to close this summer. Since the closure, the Bon Appétit team rose to the occasion, opening two smaller cafés and converting a campus ballroom into a makeshift eatery. As the dining offices were located in the Hive, the team had to pack up everything from the old space, so premoving weeks were bustling. Over the summer, the “new” café served roughly 600 summer students and future SCAD prospects each day. Displaying a positive can-do spirit, the team is proud to have overcome these temporary challenges and is ready for any more to support the university’s continued growth. Submitted by Heather Carbone, Marketing Manager
Stern Produce Purchasing Specialist Gary Lombardo, Executive Chef Chris Lenza, and Baker Yesenia Perrino
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Coffee Supervisor Tyler Dexter’s handiwork: a pidgey Pokémon next to house-made Pokéball cookies
Bon Appétiters Catch Pokémon Go Fever n the first month following its release, Pokémon Go has taken the world by storm. (In case you’ve been in a media-free cave, it’s a location-based mobile game, based on the popular Pokémon franchise from the mid-1990s, that you play outdoors and indoors in the real world — catching Pokémon creatures superimposed on reality, via your phone’s camera.) Millions of players in the U.S. are taking part in the phenomenon out of childhood nostalgia or simply interest, and Bon Appétiters at different locations throughout the country have joined in on the fun.
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“It’s quite on trend,” remarked Marketing Director Cara Brechler after witnessing the fervor with which people have responded to the Pokémon-inspired desserts offered at Oracle’s 300 Bakery in Redwood Shores, CA. Inspired by her younger brother’s interest in Pokémon Go, as well as her coworkers’ enthusiasm for the game, Pastry Cook Bonnie Craig created Pokéballshaped desserts — the top half is glazed strawberry mousse; the bottom half is TCHO chocolate mousse dipped in white chocolate. On the first day of their debut, the Pokéballs sold out within 20 minutes. Each subsequent batch of Pokémon desserts, including mango Pikachu-shaped macarons, have all flown off the shelf just as quickly. Furthermore, pictures of the treats that Cara has posted on the bakery’s Instagram page have amassed hundreds of likes, and the bakery’s number of Instagram followers has doubled during the two-week period, surpassing 1,000.
Pokéball-shaped mousse desserts were the brainchild of 300 Bakery Pastry Cook Bonnie Craig at Oracle
Several Bon Appétit teams at college accounts have also given the nod to Pokémon Go, incorporating screenshots and elements from the game into their social media. At Albion College in Albion, MI, Marketing Manager Shane Powers tweeted about landmarks on campus that serve as Pokéstops and Pokémon gyms — locations in the game where players can catch, train, and battle Pokémon — and used the opportunity to share some history about the buildings. Meanwhile at Emory University in Atlanta, the Bon Appétit team was pleased to discover that at least one of their cafés was a Pokéstop, so they posted pictures of Pokémon found in the café (see picture below). In Colorado Springs, CO, Coffee Supervisor Tyler Dexter used the game’s camera feature to take a picture of a pidgey, a birdlike Pokémon, standing next to Pokéball cookies that the Colorado College team made. Whether Pokémon Go fever is here to stay or not, Bon Appétiters at Oracle, Albion, Emory, and Colorado College are having a ball taking this opportunity to delight guests and Pokémon fans alike. Submitted by Norris Mei, Digital Content Manager
Mango Pikachu macarons offered at 300 Bakery
A wild paras Pokémon spotted at one of Emory University’s cafés
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talking about food | maisie ganzler
the customer isn’t always right
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hen I was a freshman in college, my operations management class read a case study on Stew Leonard’s, the famed Connecticut grocery store. In front of the flagship location is a 3ton granite rock engraved with two rules: Rule 1: The customer is always right! Rule 2: If the customer is ever wrong, reread Rule 1!
It’s an old adage and seems like a solid business philosophy. Believe it or not, I’d like to suggest that there are some times when taking direction from customers is not the right thing to do.
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In 2004, we did our first national roadshow, taking our new focus on sustainability to chefs and managers all around the country. We’d been buying locally since 1999 and had already joined Seafood Watch and the Keep Antibiotics Working campaign, but this was the first time we started talking about these issues publicly.
Guest sentiment matters when designing marketing materials, but it shouldn’t drive our desire to do the right thing.
At Bon Appétit Management Company, we’ve always been concerned with doing the right thing, even if customers aren’t yet clamoring for change. When I joined the company in 1994 as an employee services coordinator, part of my job was processing health-insurance enrollment paperwork. The company had just enacted domestic partnership benefits, quietly. Our founders, Fedele Bauccio and Ernie Collins, believed recognizing families of all types was the right thing to do, but not all of our clients agreed yet. There was a raging debate about the issue going on in the press in San 10 | BRAVO
Francisco, so when one of our employees gleefully talked to the San Jose Mercury News, we actually worried about customer backlash. Seems a silly concern now, but these were different times.
Fedele looked out at our teams who had gathered to hear the company’s strategic direction and said,“Go out into your communities, find small farmers, buy sustainably raised food. Becoming part of the community in which you live, work, and play will make us an even more important partner to our clients.” Most people cheered. We heard comments like “This is how I shop for my family. It’s wonderful to be able to bring these values to work.” But we also heard, “I think it’s the right thing to do, but my customers won’t care” and “Maybe this matters in
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Victims of human trafficking by the Thai seafood industry receiving basic emergency care supplies shortly after their rescue Photo: Courtesy of the Issara Institute
education, but corporate accounts are only focused on quality and price.”With the benefit of more than a decade’s experience, I can definitively say, those naysayers were wrong. Had we polled their customers at that time, the answers might have confirmed that local and sustainable were not on their radar, but we were looking further out — to what our guests and clients would be asking for in the upcoming years. And that foresight is what has made us the leader in our industry on so many issues, from local food to antibiotics to farmworker rights. Reading the results of our recent Customer Food Preferences Survey reconfirms for me that we were right. We were ahead of our customers in our desire to source responsibly, but they have caught up. In May, approximately 660 college respondents and about 2,700 corporate respondents nationwide took our brief online survey asking them about food values and behaviors. A dozen years after we started talking about sustainability publicly, people are listening with great interest. When asked to rate the importance of sustainability, 88 percent of corporate respondents and 90 percent of college student respondents rated it as“very important” or“important” to them! When we broke down sustainability into several sub-issues and asked people how important they were to them in choosing what to eat,“socially just (fair for workers)” came out on top —
89% of both university and corporate respondents called it very important or important, just slightly ahead of “humanely raised” (or tied with it, in the case of corporate responses). I myself care deeply about how our suppliers treat both the animals they raise for food and their workers. I’m heartened to hear our guests feel the same way. Had the survey showed they didn’t, however, we would not have changed our focus on improving the integrity of our supply chain. Guest sentiment matters when designing marketing materials, but it shouldn’t drive our desire to do the right thing. For example, approximately 15 percent of respondents say they aren’t concerned if seafood was “produced with forced labor.” Perhaps they haven’t read the Associated Press’s Pulitzer prize–winning international investigation of the fishing industry in Southeast Asia that traced the seafood they caught to supermarkets and pet food providers across the U.S. — but I have, and I’ve met with some of those victims of human trafficking. It’s our job as professionals and industry leaders to stay ahead of our guests, to care about the hidden atrocities in the food system, to be experts on our supply chains. It’s not our guests’ responsibility to tell us where to look next. It’s our privilege to lead them.
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Chef Traci Des Jardins Joins Bon Appétit Team for 300-Mile Ride to End Child Hunger Submitted by Thom Fox, Well-Being Indicator Program Culinary Facilitator
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o chef wants to think about a child going hungry. So, when San Francisco chef Traci Des Jardins asked Thom Fox, a longtime Bon Appétit chef and the culinary facilitator of our Well-Being Indicator Program, to join a team she was convening for the annual Chefs Cycle charity ride supporting No Kid Hungry, Thom was in. The two had worked together at Acme Chophouse at AT&T Park, where Bon Appétit’s joint venture, Public House, now stands. Traci was just getting started as a long-distance cyclist; she knew Thom had been an active rider for several years and would be a perfect lead for the team. Even for experienced bicyclists, this endurance ride is a challenge. The route covers 300 miles over the course of three days, from the California town of Carmel down to Santa Barbara, traversing terrain that ranges from cool and coastal to hot and hilly. Thom knew immediately that the best approach for Traci and the team would be to focus on the experience and the journey, rather than pushing for a fast time. Three hundred miles is a lot of work, no matter how you slice it: it’s better to keep it not too hard but steady, and enjoy the scenery and the camaraderie.
It was a foggy day in Monterey County when the team set off on their adventure. Joined by nearly 130 chefs from across the nation — including Duff Goldman from Charm City Cakes, Chris Cosentino from Cockscomb, Food Network Chef Cat Cora, and Ryan Prewitt of Peche — the large group departed at 7 a.m., and each team member cycled at his or her own pace. As the crew pedaled south toward King City, a central California town selected as the stop for the first night, the morning fog burned away and temperatures reached the high 90s by midday. Day Two was hotter still, with temperatures hovering around 100 degrees, and proved to be the toughest day for Thom. Traci found the hills toward the coast on Day Three made for her hardest ride of the trek.
Three hundred miles is a lot of work, no matter how you slice it: it’s better to keep it not too hard but steady, and enjoy the scenery and the camaraderie.
Traci had also recruited General Manager Tessa Vitale and Pastry Chef Kristi Gauslow of the Commissary (another Bon Appétit partnership with Traci), and the team began training together. Thom took on the role of mentor and trainer for the team, making sure everyone had a good bike, functional cycling-specific clothing, and most importantly, a good helmet. Squeezing training rides into everyone’s busy schedules was in itself a challenge. The team also enlisted the expertise of Sarah Gold (MS, RDN, LDN), Bon Appétit’s nutrition project manager, who developed an endurance training guide to keep the team healthy and full of energy during training, and while on the ride. (See box for tips.)
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Each day the team would ride for six or more hours from start to finish with a 30-minute break for lunch and short stops for liquids and snacks. Thanks to Sarah’s performance guide, the team took hydration seriously and knew that forcing themselves to take breaks for snacks wasn’t a luxury but a necessity. Each day the riders burned approximately 5,000 to 6,000 kcal of energy — 2.5 to 3 times more than any of them would on a normal, non-cycling day. Bananas, bars, and performance gels were all popular snacks during the ride, washed down with six to eight 20-ounce bottles of liquids each day. Luckily, the team enjoyed wonderful meals provided by the Chefs Cycle team and one rider’s own cooking crew. One of the highlights of the trip for this merry band of chefs and hospitality professionals was cycling through California’s agricultural country. The group pedaled past fields of celery, onions, and all sorts of brassicas as trucks loaded with crates of cabbages lumbered past. “We got to see stuff that we don’t often think about,” said Thom. “There were farmworkers everywhere — some harvesting, some cultivating. We could see the conditions they work in, bending over and moving fast out there in the incredibly hot sun.”
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Tessa Vitale, Bon Appétit’s general manager at the Commissary; San Francisco chef Traci Des Jardins; Thom Fox, Bon Appétit’s Well-Being Indicator Program culinary facilitator; and Kristi Gauslow, Commissary pastry chef, at the tired, joyful end of their three-day ride
In spite of the heat, hills, sore behinds, and exhaustion from three grueling days of cycling, the team crossed the finish line amid the cheers of several hundred kids, with a sense of exhilaration. The Commissary team raised more than $39,000, almost double their goal, and the entire Chefs Cycle event brought in more than $1 million for No Kid Hungry. It was a ride full of good stories and beautiful scenery that left an indelible mark on the lives of the Commissary Team and made a difference for young people in need. Some of the young beneficiaries of the ride lined the finish line Photo courtesy of No Kid Hungry
Easy Rider Nutrition Tips Check out these general endurance tips based on the Chefs Cycle performance guide by Bon Appétit’s Sarah Gold, MS, RDN, LDN. See the whole guide at bit.ly/chefscycle_nutrition. • Snacks are your friend. Eat continually throughout the day to maintain energy and replace the number of calories burned. • Nutritional value matters. Yes, even during the long days of activity or competition. Eating too much “junk” can hinder performance and cause energy levels to flag. Plus, the nutrients in whole foods play a big role in recovery! • Proper hydration is essential. Make sure you have a plan before getting on the bike. Running out of water is not an option. • Variety helps endurance. Choose a mix of foods and flavors to bring with you. Eating the same flavors (e.g., only sweet) can get tiring very quickly, and reduce your ability to eat enough.
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Adobe - Lehi Hosts Meet-and-Greet with Family Farmers Submitted by Ted Mathesius, Executive Chef
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ometimes, joyful experiences outside the workweek can provide inspiration for work-related events later.
Adobe - Lehi Executive Chef Ted Mathesius was blown away by a Sunday visit to Farm to Fork vendor Snuck Farm, a hydroponic and organic produce farm in Pleasant Grove, UT. He’d brought his wife and baby out to tour the grounds and spend time with Brian and Page Westover, whom he calls“the brains, talent, and heart behind the operation.” The picturesque grounds include a greenhouse, a barn used for special events, and a wood-fired oven with outdoor seating. The Westovers are growing hydroponic salad greens, arugula, edible flowers, and more.
Dungeness crab cakes, local greens, sorrel pistou, and fried green tomato
Inspired to share the story of these family farmers, Ted organized a meet-and-greet to bring the Westovers and their three young daughters to Adobe - Lehi. Ted whipped up a meal of Dungeness crab cakes threaded with Snuck Farm basil, dill, and parsley. Accompaniments included fried green tomatoes, sorrel pesto oil, malt vinegar, and serrano chili aioli along with a salad of Snuck Farm baby kale, watercress, and two varieties of arugula. The Westovers brought their popular mint-and-lime lemonade to share. They set a beautiful table and distributed literature about their farm and notices of upcoming events, along with copies of the mint-lime lemonade recipe for those eager to make it at home. Four hundred mini crab cakes later, the Bon Appétit team ran out of food — but not enthusiasm! The Adobe - Lehi employees were so delighted by the event that Ted and his team are already planning to hold similar meet-and-greets again in the future.
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Executive Chef Ted Mathesius flanked by Brian and Page Westover, owners of Snuck Farm, with their children Venice, Leah, and Rio and their mintlime lemonade
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Spectacular Cakes Honor Cleveland Museum of Art’s Centennial Submitted by Beth Kretschmar, Marketing Manager
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he Cleveland Museum of Art marked its 100th birthday in deliciously artful style. Bakers from across the city were invited to contribute cakes whose designs echoed well-loved works in the gallery’s collection. For their contribution to the special one-day, cake-centered installation, Bon Appétit Pastry Production Cooks Rachel Rozsa and Amanda Isaacs took inspiration from a late-19thcentury work called Tea Set from the firm of Peter Carl Fabergé. With a bachelor of fine arts from School of the Art Institute of Chicago, Rachel found special synergy between her passion for ceramics — her academic focus — and her lifelong love of baking. The job at the Museum of Art, in which she prepares high-end baked goods while surrounded by artistic masterpieces, perfectly pairs her twin interests. While brainstorming the best concept for their centennial celebration cake, Rachel and Amanda toured the museum seeking inspiration in the well-appointed galleries. They happened upon the beautiful Russian Fabergé teapot set with sophisticated patterns and elegant, ornate details. Rachel and Amanda knew that the tea set’s incorporation of both art and ceramics made it the ideal piece upon which to exercise their sweet vision for a beautiful, edible masterpiece.
Pastry Production Cook Rachel Rozsa and her Fabergé-inspired birthday cake
Rachel designed a pattern that she printed on an edible fondant sheet and then wrapped it around a traditional vanilla cream cake with buttercream. More than 4,500 guests saw the cake on display, and a matching sheet cake was served to visitors after a formal presentation given by the museum staff. Everyone was happy they could get a taste of the beautiful creations.
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Cityblooms CEO/Farmer-in-Chief Nick Halmos and Vice President of Marketing and Business Development Kate Gerwe
Plantronics Celebrates Special Cityblooms Partnership with a Hyperlocal Barbecue Submitted by Uriah Paiva, Café Manager
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any Bon Appétit chefs are lucky enough to have strong relationships with Farm to Fork growers. But Café Manager Uriah Paiva and his team at Plantronics in Santa Cruz, CA, count themselves especially lucky. They have a farm just 200 yards from the café door and a farmer willing to grow specialty crops at the drop of a seed for them! Since 2014, Plantronics associates have enjoyed the ultimate in fresh produce from a hydroponic microfarm installed by Cityblooms. The automated mini greenhouses (a.k.a. “growbots”) are powered by solar energy, virtually eliminate the need for pesticides, and improve water efficiency by up to 90 percent compared to conventional methods. Balsamic vinegar and Cityblooms basil–infused olive oil
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“Cityblooms has been really amazing to work with,” says Uriah. Cityblooms CEO/ Fa r m e r- i n - C h i e f Nick Halmos consults regularly with Uriah; in addition to numerous heir-loom varietal lettuces, microgreens, and herbs, Nick has grown many specialty crops
by request, including micro chervil and red and green shiso (a Japanese mintlike herb), and soon fraises des bois, a truly unique French wild strawberry. On a recent balmy summer afternoon, the Bon Appétit team and Cityblooms collaborated on a special Flavors of Barbecue event at the café garden for Plantronics team members. Cityblooms staff gave tours, explaining how the growbots worked, showed all the varieties of greens they are growing, and passed out free heads of lettuce and take-home microgreens. The menu focused on Carolina-style barbecue, with slowcooked smoked pulled pork and pulled Mary’s Chicken, plus a vegetarian portabello mushroom with just-picked Café Garden peppers, all served on soft Le Boulanger bakery slider buns, with Café Garden mustard micro slaw, Southernstyle creamed corn, Southern pickled green beans, carrot salad, and a salad of Café Garden micro lettuces. Dessert featured Frog Hollow Farm peach cobbler with Chantilly cream. Even the beverages went local, with basilico (heirloom Greek basil) and shiso spa waters offered alongside sweet lemon tea. That’s something Uriah’s been working on — pulling the Café Garden greens out of the salad bar and featuring them in other areas, including daily spa waters. There has been lots of positive feedback from the Plantronics employees about
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Line Cook Jesse Ramirez riding the Tranquility Rover bikemobile
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Café Manager Uriah Paiva putting together a pulled pork slider
Café Garden mustard micro slaw
Shiso spa water
how much they love these new healthy additions to the Tranquility Base Café (as it’s known, in a nod to Plantronics’ headsets being used in space). Uriah has also begun to make infused olive oils from the garden’s herbs to flavor dishes and as an alternative to salad dressings. At the barbecue, the first lucky 40 guests to arrive enjoyed free frozen treats delivered by the Bon Appétit Tranquility Rover, a bikemobile. Everyone enjoyed being outside on the beautiful day, dining on delicious hyperlocal food amidst greenery as they learned about sustainable farming practices. Cityblooms’ solar-powered mini-greenhouse “growbots”
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OPENING
Welcome to UChicago Dining! Submitted by Ashley Phillips, Marketing Manager
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on Appétit Management Company was selected as the food service provider for the prestigious University of Chicago. The university was founded in 1890 by John D. Rockefeller. Since its inception, the University has remained a leader in higher education and a premier fixture in Chicago. Located in the Hyde Park neighborhood — which President Barack Obama and his family have called home — the university has seen many accomplishments, including 89 affiliated Nobel Prize winners. More than 15,000 students attend the university, which sits on a 200-acre campus that boasts both historic Neo-Gothic buildings and sleek, modern facilities. One interesting fixture on campus is the Mansueto Library, a glass building in the shape of an egg that stores 3.5 million collections. Books are stored below ground in this library: A robot is used to retrieve items after patrons request them. The university made the dining switch in an effort to meet the changing needs and expectations of its student body. “Our students want fresh, nutritious food that is prepared in a socially responsible manner, and Bon Appétit demonstrated that they could deliver healthy foods to our students while partnering with local businesses,” says Richard Mason, executive director of UChicago Dining. He adds UChicago Dining is “thrilled to partner with Bon Appétit” because the company’s mission and track record“align with our mission to build community through food, create unique dining experiences, and procure and serve the best food while supporting the surrounding neighborhoods.” The dining transition was a fast-paced one. After working into the early hours of the morning, the UChicago Bon Appétit team — supported by Bon Appétiters from across the country — opened the all-you-care-to-eat Cathey Dining Commons and six retail locations in an overnight transition in order not to interrupt service for summer camp groups or others on campus during the break. Bon Appétiters are committed to providing an excellent fromscratch food experience. The chefs are introducing creative new daily menu items, and the university’s students and staff are having a range of new food experiences. For example, Press Café in the Press Building has become a destination for breakfast pies and
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savory lunch pies. In the historical Hutchinson Commons — modeled, nearly identically, on the Hall of Christ Church, one of Oxford University’s constituent colleges — the Hutchinson Café has a newly expanded selection including a gourmet pizza station, a taqueria, and a grill station. The café will also partner with existing Hyde Park restaurants Saffron and Noodles to deliver additional enticing selections each day. In its first summer month, the residential dining commons served an impressive 22,000 guests, and the summer campers raved about the taste, quality, and overall food selection. They especially loved the pizza, grill, and dessert stations. Curious about what it takes to become a chef, a group of high school students from the Careers Through Culinary Arts program assisted Bon Appétit chefs in preparing meals for the lunch crowd at the dining commons and later competed against each other in a cook-off. As summer drew to a close, the team was busy planning for the opening of the Frank and Laura Baker Dining Commons, the Tiffin Café in the International House, and four additional retail locations.
Executive Chef Peter Abrahamson
High school students in the Careers Through Culinary Arts program
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Egyptian goats at Old Windmill Dairy
A Cheesemaking Class Brings Together Santa Fe “Neighbors” Submitted by Melody Lambelet, General Manager
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he team at Bon Appétit at Santa Fe University of Art and Design in New Mexico has a close relationship with the teams at other nearby Bon Appétit accounts, the Institute of American Indian Arts and the Santa Fe Opera, which borrows IAIA’s general manager during its summer seasonal runs. This makes for closer relationships with partner vendors as well, including Old Windmill Dairy, which makes delicious cheeses with milk from humanely treated animals. As a thank you for steadfastly promoting Old Windmill’s cheeses — and especially for providing great exposure at the opera preview dinners — the three Bon Appétit teams were treated to an on-site cheesemaking class.
Josh Anglin, executive chef at the Institute of American Indian Arts, cutting cheese curds
For this multi-team field trip, IAIA General Manager Guido Lambelet asked the college if the group could rent one of its passenger vans for the day to get everyone to the site, and the school provided both the van and a driver at no charge. Intrigued, the driver ended up joining everyone for the class. They had a great day of eating grilled cheese sandwiches and making cow milk gouda. Farm to Fork field trips are a wonderful way to celebrate these important relationships.
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Carleton Convocation Honors Impact of Minnesota’s Hmong Farmers Submitted by Claire Kelloway ’16, Fellow
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orthfield, MN, is “becoming a Midwest hot spot for sustainable agriculture,” reported a recent piece for CivilEats.com.
Northfield’s Carleton College certainly values its Northfield farmers: The university invited Pakou Hang, cofounder and executive director of the Hmong American Farmers Association (HAFA), to give one of its weekly convocations. (Every Friday, Carleton’s weekly convocation series brings a diversity of experts to speak on campus, free of charge, offering wisdom for the student to soak in.) Pakou focused on the contributions Hmong immigrant farmers make to Minnesota’s agricultural community and the unique hurdles they face along the way, such as lack of access to affordable land, capital, continued education, and alternative markets. Claire Kelloway ’16 — who also happens to be an incoming Bon Appétit Fellow (see her letter on page 52) — first met Pakou at a national Real Food Challenge conference, and
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HAFA’s mission instantly inspired her. Using data from the Real Food Calculator, Claire was able to identify gaps in Carleton’s local produce procurement that HAFA could fill. She connected Pakou and Carleton’s Bon Appétit team, and since then, HAFA has become a Farm to Fork vendor. This fall, HAFA intends to grow onions and potatoes for Carleton and would like to expand to other Bon Appétit schools such as St. Olaf and Macalester Colleges. In her convocation talk, “To Everything, There Is a Season,” Pakou spoke about the history of Hmong immigrant farmers in Minnesota and the unconscious biases that have stood in the way of their success, as well as the legislative hurdles she has faced integrating small-scale producers into modern supply chains and urban markets. A member of a Hmong farming family herself, Pakou spent her teenage years in Minnesota harvesting cucumbers and selling vegetables at farmers’ markets. (She later earned degrees from both Yale and the University of Minnesota before founding HAFA in 2011.) In 2014, Pakou achieved a
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A Dispatch from the Carleton Farm Weeds wait for no one. Deer are merciless. Twenty-six rows of tomatoes may be too much for two people. These are a few of the lessons Molly Ross and Sarah Goldman learned as interns at the Carleton College Student Farm in Northfield, MN. The two-acre farm is run by interns who change every year and generally start with little to no farming experience. (Advice from Connor Rohwer, a 2014 Carleton Farm intern: “Don’t worry; plants want to grow.”)
Claire Kelloway ’16, Pakou Hang, cofounder and executive director of the Hmong American Farmers Association, and Bon Appétit General Manager Katie McKenna
major victory. She secured angel investment that allowed HAFA to purchase 155 acres of land to serve as a research farm and incubator near Carleton and St. Olaf Colleges. This space provides Hmong farmers with critical long-term access to land near their homes and serves as a site for food processing, enabling the farmers to sell into alternative markets and local institutions like hospitals, schools, and grocery stores.
After Pakou’s talk and the Bon Appétit– catered local lunch that followed, Carleton Dean of Students Carolyn Livingston declared the event “the best Convocation of the year.” High praise indeed, considering that past speakers have included seasoned diplomats, politicians, entrepreneurs, and scientists!
The internship is challenging both physically and mentally and is a different type of learning than what one gets in typical liberal arts classes. With vital guidance from a local farmer and biology professor, Sarah and Molly were given access to a shed full of tools and free reign to manage the farm. Bon Appétit, which operates campus dining at Carleton, buys all the farm’s produce, so all the two environmental studies majors had to worry about was maximizing the farm’s actual production. And was it ever productive! The duo grew kale, chard, lettuce, spinach, radishes, basil, squash, peppers, pumpkins, tomatillos, fennel, celery, potatoes, beans, peas, eggplant, cabbage, kohlrabi, carrots, rutabagas, cantaloupe, watermelon, and an exorbitant amount of tomatoes. Prioritizing tasks, managing time, and staying on top of weeds were the hardest but most rewarding parts of the internship. As aspiring farmers, Molly and Sarah are grateful for the opportunity to get a taste of what it would be like to operate their own farms someday. Submitted by Molly Ross ’17 and Sarah Goldman ’17, Farm Interns
Retail Manager Bob Ekegren, Sous Chef Gibson Price, Board Supervisor Cathy Gilmore, Executive Chef Britton Good, General Manager Katie McKenna, Sous Chef Vale Riggs, and Farm Interns Sarah Goldman and Molly Ross
Students enjoyed a Bon Appétit–catered lunch and one-onone time with Pakou following her convocation speech
Farm Intern Sarah Goldman
Photos: Courtesy of David Kelloway
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Director of Catering Melissa Hegel and General Manager Daniel Salk with President Obama
President Obama Hosts Global Entrepreneurship Summit at Stanford Submitted by Daniel Salk, General Manager
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ll events that Bon Appétit teams are asked to cater are special, but there is no denying some are even more special than others — like ones involving heads of state and POTUS! For the second time, the Bon Appétit team at the Stanford Graduate School of Business had the chance to welcome President Barack Obama. From June 22 to 24, President Obama hosted the 7th annual Global Entrepreneurship Summit (GES) at Stanford, which connected entrepreneurs and investors from around the world with master classes, breakout sessions, panel discussions, pitch competitions, fireside chats, and TED-style talks. The multiday, 1,300-person GES convention was sandwiched between two busy weeks, for Stanford’s Commencement and the launch of the summer Executive Education programs plus another huge, 800-person, fourday convention. In addition to President Obama, speakers 22 | BRAVO
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included Secretary of State John Kerry, technology company founders and CEOs, thought leaders in business and finance, and nonprofit and foundation executives from across the globe.
“I’ve been telling everyone we would not have survived this summit without your team. I appreciate everything you did!” The Bon Appétit team’s role was multifold. Tasks included preparing breakfasts, lunches, and break services for the attendees and 250 members of the press, and keeping the
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New Café Opens Doors at Edwards Lifesciences Submitted by Sarah Geana, General Manager
E A platter of all-local fruits from ALBA Organics and Capay Valley Farm Shop: Babcock peaches, Albion strawberries, Blenheim apricots, Arctic Joy nectarines, Bing cherries, Athena cantaloupe, and Black Mission figs
speakers’ rooms and green rooms across campus fully stocked with fresh food and drink. The team, led by Executive Chef Jon Sodini and Director of Catering Melissa Hegel, embraced the considerable challenge, juggling multiple menus, schedules, timelines, and locations. Bon Appétiters at Google, TIBCO, SAP, Oracle, Yahoo, Sony, VMware, and Twitter also lent staffing and support, while 60 servers worked hard to keep the food and hospitality flowing. The collaborative effort received rave reviews, with comments including “best food ever at a summit” for dishes like Full Belly Farm butter lettuce with Frog Hollow Farm Blenheim apricots, shaved Passmore Ranch heirloom radish, toasted Paso Robles pistachios, and preserved ALBA Organics cherry vinaigrette. The SunFed Ranch grass-fed beef sliders with house-made pickles and Dijon aioli won kudos as well. One guest sought out the team to personally compliment them on the blackened cod tacos with shredded cabbage, heirloom tomato pico de gallo, and lime crema. In a final exchange with the client after the closing reception, another guest expressed deep gratitude:“I’ve been telling everyone we would not have survived this summit without your team. I appreciate everything you did!” The Bon Appétiters knew they must have nailed it when Melissa and General Manager Daniel Salk were rewarded with the honor of a photo with President Obama!
dwards Lifesciences has a brand-new café and coffee bar at its global headquarters in Irvine, CA. The company, which is known for medical innovations such as artificial heart valves and surgical monitoring tools, unveiled the state-of-the-art modern café on the main floor of the newly constructed Life Is Now Center (LINC). The LINC Café at Edwards Lifesciences highlights cuisine “neighborhoods” for both seating and service and offers a wide array of choices, including new stations for Mediterranean food; pan-Asian food; sushi and noodles; and a market grill. The coffee bar is also now part of the “We Proudly Brew Starbucks” program. The Bon Appétit team will serve breakfast and lunch plus afternoon snacks to approximately 1,700 to 1,900 guests per day — a significant leap from the 1,200 guests a day served at the previous café location. The café opened with a cashless payment system, and all the guests are being encouraged to sign up for eCash. So far, the guests’ feedback has been overwhelmingly positive. “Everything feels premium and fresh there. This makes me want to stay on campus instead of going out!” said one Edwards guest. Said another:“I just want to thank your staff. Every time I am in that café, they greet their guests with a warm hello.They go out of their way to make sure their customers are satisfied.”
Sarah Geana, general manager; Fabio Soto, district manager; Mike Mussallem, Edwards Lifesciences chair and CEO; Tom Porter, Edwards Lifesciences vice president of corporate services; Michael Venckus, Bon Appétit regional vice president; Kim Mayhand, Edwards Lifesciences director of administrative services; and Rene Adame, executive chef, during the ribbon cutting ceremony
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Nordstrom Partners with Seattle Foundation to Raise More Than $20,000 Submitted by Hallé Smith, Catering Director
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or Bon Appétit teams, becoming an integral part of our clients’ communities often goes far beyond just serving a delicious lunch day after day. Partners for five years, the Bon Appétit team at Nordstrom joined forces with the Outdoors for All Foundation once again on their annual luncheon for 130 guests in downtown Seattle. (A Nordstrom employee began the relationship; the company donated space, tables, and chairs for free, and connected them to the Bon Appétit team for catering.) But that’s not all: This year’s collaboration extended beyond the tapasinspired meal and onto the cycling circuit, with Nordstrom Catering Director Hallé Smith committing to join the Foundation’s team for its 200-mile ride from Seattle to Portland.
In a small-world twist, while out on a solo training ride in May, Hallé struck up a conversation with a fellow cyclist and discovered that his daughter actually benefits from the Outdoors for All foundation’s programs. She has participated in the skiing program and hopes to compete in the Special Olympics one day. It was very heartwarming and eye opening for an interaction Seared Northwest sockeye salmon and with a stranger to turn into Draper Valley chicken entrées a testimonial, and it made the partnership with Outdoors for All feel even more rewarding. The Bon Appétit at Nordstrom team welcomed colleagues from Starbucks, TASTE at the Seattle Art Museum, Seattle University, and Zulily to help cater the luncheon, which raised more than $20,000! The menu showcased an amusebouche of asparagus bisque, buttered morels, and crème fraîche; a Dungeness crab cake appetizer; a salad featuring local greens and frisée with golden beets, Manchego, Marcona almonds, and tangerine vinaigrette; and a choice of two entrées: seared Northwest sockeye salmon or crisp Draper Valley chicken. Everyone from Bon Appétit at Nordstrom and the Outdoors for All foundation is looking forward to the years to come.
Bon Appétit Seattle managers, left to right: Suzanne Nelson, catering supervisor at Nordstrom; Robert Segundo, catering director at Seattle University; Kristin White, general manager at TASTE; Amanda Cherniske, executive chef at Zulily; Ben Blevins, events service supervisor at TASTE; Doug Chin, general manager at Nordstrom; Kris McLean, general manager at Zulily; and Hallé Smith, catering director at Nordstrom
Outdoors for All is dedicated to enriching the lives of adults and children with disabilities through outdoor recreation. Thanks to the support of more than 700 volunteers, the foundation offers instruction, adaptive equipment, and sporting activities — everything from snowboarding, snowshoeing, and downhill skiing to hiking, rock climbing, and kayaking.
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Executive Chef/General Manager Paul Lieggi proudly shows off some of the hundreds of greens planted in Mount Angel Abbey’s kitchen garden
The Abbey garden has grown over the past few years, now sloping down from the Abbey walls and planted with salad greens, herbs, and onions
Hundreds of red onion starts were salvaged and planted in the Abbey’s kitchen garden
Harvesting God’s Abundance from Mount Angel Abbey Garden Written by Jim Thompson, Mount Angel Letter Staff Writer Submitted by Paul Lieggi, Executive Chef/General Manager
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ast summer, in a shady patch of land just outside the kitchen at Mount Angel Abbey in St. Benedict, OR, Fr. Basil Lawrence, OSB, put in a plot of tomatoes. The sun-loving plants struggled a bit, but the idea of a kitchen garden thrived. This summer, Paul Lieggi, the Abbey’s executive chef/general manager, is making sure the garden is both growing and producing in abundance.
The tomatoes have been relocated to a sunnier space, and the original plot is planted with salad greens, including 375 lettuce plants and more than 500 broadleaf greens. Specialty greens include mesclun, Swiss chard, Italian kale, and basil. Paul has worked in the monastery's garden for the past few years. During the spring of this year, he and his team officially took it over, and this year is the garden’s most productive bounty yet. “We have this wonderful food; we need to be good stewards of what has been given us,” Paul says, gesturing to the newly enlarged garden growing alongside the monastery walls. The garden will supplement the 500-plus meals served daily to the monks, seminarians, staff, and retreat center visitors. In the early
days, all the food consumed by the monks and seminarians was produced on Abbey land.The kitchen garden represents a modest but important return to local production. As much as possible, the Abbey also purchases food from local producers, including farms in Scio, Lake Labish, and Junction City. “Our growers have been loyal supporters [of the Abbey], and have provided many of the plants for our own kitchen garden,” says Paul. “Just the thought of utilizing seedling starts that would otherwise be composted and instead feeding hundreds of folks makes one think of all the opportunities that are out there to work together to feed the hungry.” The garden is largely cultivated by the younger monks. “The novices are excited about reconnecting with the agricultural history of the Abbey,” Paul explains. “I think it’s important for us to get our hands into the dirt. It gives us an unmatched level of appreciation for our food.”
Adapted with permission from Mount Angel Letter. Photos courtesy of Mount Angel Abbey.
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g YOU GUYS ROCK: In recognition of the values
Cornell College Business of the Year
Bon Appétit at Cornell College Named Business of the Year
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he Bon Appétit team at Cornell College in Mount Vernon, IA, is very proud to have been named Business of the Year by the Mount Vernon–Lisbon Community Development Group, an umbrella organization that promotes quality of life, tourism, and economic development in the greater Mount Vernon, IA, region.
The award recognizes a business’s positive impact on this small community. The team at Cornell was honored for its multifaceted contributions. Bon Appétiters purchase from local growers; help set up sanitation stations at community events; serve on several committees, including those for the campus Harvest Fest, the annual Chili Cook-Off, and the ever-popular Chocolate Stroll; and donate to the Southeast Linn Community Center. This award recognizes the team for lending time, talent, and considerable energy to the community on a daily basis, making a measurable difference in quality of life as well as helping to bring both revenue and visitors to this tight-knit town. Submitted by Joan Homrich, General Manager
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that St. Mary's College of Maryland in St. Mary’s City, MD, holds dear — namely, respecting the natural environment and the tradition of tolerance, cultivating lifelong learning and creativity, and forging relationships based on mutual respect, honesty, integrity, and trust — college officials bestow on exceptional employees the Seahawk Rock. It’s a nod to the St. Mary’s mascot in recognition of those who go above and beyond. The Office of the Vice President for Student Affairs and Dean of Students nominated General Manager David Sansotta and his Bon Appétit team for a Seahawk Rock “due to your consideration, service, and care” and thanked them for all that they give to this community. David was thrilled. “It was an honor to receive the rock,” he said. “It makes me feel that Bon Appétit is part of the campus family. This rock is for my whole staff!” Submitted by David Sansotta, General Manager
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Sunny-side-up Vital Farms egg on buttered brioche toast with crispy pancetta, frisée, and Dijon vinaigrette, accompanied by frites and aioli
Thanks a Brunch, OpenTable!
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afé Modern at the Modern Art Museum of Fort Worth in Texas was recently named one of the 100 Best Brunch Restaurants in America for 2016 by OpenTable. The list of winners was derived from 5 millionplus reviews submitted by OpenTable diners for more than 20,000 restaurants in all 50 states. Café Modern was one of only four restaurants honored in all of Texas.
One of the most popular dishes on Executive Chef Denise Shavandy’s brunch menu is the Caprese Benedict, featuring poached Vital Farms cage-free eggs on a toasted English muffin with tomato, basilpesto hollandaise, and a balsamic drizzle. Or the Belgian-style waffle with Cooper Farms peaches, topped with whipped cream, summer berries, and candied pecans, with a choice of bacon, sausage, or fruit on the side. No wonder the Star-Telegram immediately sent out a reporter to sample and report on the honor! Submitted by Adrian Burciaga, General Manager
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Making Bread with Chef John Koyanagi and the Genentech Kindergarten Class Submitted by Hannah Schmunk, Community Development Manager
Kids excited to get started on kneading their dough
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t’s never too early to start teaching people about the chemistry of cooking — as long as you make it fun. Chef John Koyanagi of Genentech - South San Francisco’s corporate child care center, 2nd Generation, teamed up with Hannah Schmunk, community development manager at the Garden at AT&T Park in San Francisco, to teach kindergartners the joys of bread baking. Their baguette-focused demonstration delighted the children, who marveled at how magically a quintet of simple ingredients — flour, sugar, salt, yeast, and warm water — can transform into the bread they all love eating. The kids shouted “Chef John! Chef John!” the moment the pair entered the classroom. The duo then presented the ingredients, with John explaining the science in terms the kids could understand. “The yeast are alive just like you and me, but they are sleeping and we have to wake them up,” he said, as the kids’ eyes widened with wonder.“Hello, little yeast! Time to wake up!” John acted out. He then showed them how to feed the yeast sugar before adding the flour, salt, and warm water. John combined all five ingredients and passed around the mixture for the class to smell.“Does it smell a little sour? That’s because it’s fermenting.”
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“What’s ’menting’?” asked one of the kindergartners. As the yeast eat the sugar, John explained, they “get bigger and bigger and bigger until they burp and release a gas into the bread that makes it rise.” All the kids started laughing, of course. John passed around balls of dough to all the children, sprinkling a bit of“magic dust”(flour) on top of each.The kids kneaded their dough and then stretched and rolled it “into a long snake” per John’s instructions. “Everyone’s baguettes are going to look different, and that’s OK because each of you is different,” John said in response to all the unique shapes emerging on the tables. And that’s why cooking with kids is so rewarding. No matter what you’re making, whether pizza, fruit kabobs, or baguettes, they all express their individual creativity, creating foods as distinct and special as they are.
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Chef John Koyanagi teaching the kids how to make bread
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Hands (and Paws) in the Air for Banfield’s New Building Submitted by Lacey Marsolek, Chef/Manager
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hen Banfield Pet Hospital moved its corporate office across the Columbia River into a beautiful new building in Vancouver, WA, the company’s 750 employees were excited. They’d not only have brand-new office space, but they’d also have a real kitchen! Banfield is dedicated to preventative health care for pets to help them lead a healthy lifestyle and is similarly minded toward its employees. Chef/Manager Lacey Marsolek oversaw the grand opening celebration of the Bistro, which included tastings by local artisan coffee roasters Stumptown Coffee, Hammer and Tuffy’s granola, and Quackenbush Farms. Festivities also included a drawing for employees with fun prizes. The Bistro is now serving breakfast and lunch to Banfield employees five days a week. Employees love the new grill station and made-to-order deli, which weren’t available in the café at their previous building. The revamped entrée station is also proving to be a hotspot in the new space. Lacey is loving the spiffy new kitchen and upgraded equipment, which is allowing her even more freedom to be creative. She says Banfield employees keep telling her how amazed they are by the new café.
John educating the class on the science of bread baking
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Colorado Governor Attends Regis Dinner for Cristo Rey Submitted by Letina Matheny, General Manager
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n a beautiful evening, Bon Appétiters at Regis University in Denver hosted a four-course meal for the leaders of the Cristo Rey Network of Catholic schools, which serves low-income high school students. Colorado Governor John Hickenlooper, the evening’s guest of honor, delivered remarks at the high-profile event for the 160 gathered attendees.
Director of Catering Adrianne Barnhart, Colorado Governor John Hickenlooper, and Director of Operations Melina Jakubcin
Executive Chef Glenn Babcock, Catering Supervisor Heather Puntoriero, and Bakery Supervisor Olivia Patton pulled off a wideranging menu, which started with a Golden Acre Farm spring green salad with watermelon radish, mint, toasted pistachios, and a honey and port wine vinaigrette. The entrée featured a smoked chicken breast with pork-belly lardons, morels, favas, ramp purée, and pea tendrils served with house-made honey-wheat rolls. Guests enjoyed a dessert of baklava, rhubarb coulis, pistachio dust, lemon mousse, micro mint, and candied lemon peel. The Regis team had extra assistance from other local Bon Appétiters at WhiteWave Foods and Colorado College, including Sous Chef Jackie Lovecchio, who lent a much appreciated hand the day before the event. The event was a huge success. “Director of Catering Adrianne Barnhart, all the chefs, and the entire Bon Appétit staff made sure everyone enjoyed the reception and meal,” wrote Sandra Wojciehoski, administrative coordinator in Regis’s Office of the President. “I appreciate the high level of service you provided at this event.”
House-made baklava
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Google - Portland Gets Sushi Lessons Submitted by Anne Weil, General Manager
Regis Helps Celebrate 20 Years of Jesuit Student Leadership For education accounts, summer months are usually slower than the regular school year; however, at Regis University in Denver, the Bon Appétit team has had plenty to occupy them — when they’re not busy feeding the governor, that is. When the National Jesuit Student Leadership Conference chose Regis to celebrate 20 years of cultivating student leadership in the Jesuit tradition, Bon Appétit Catering Director Adrianne Barnhart and Executive Chef Glenn Babcock put on a closing dinner for 400 people that will be hard to beat in the years to come. The team’s Regis University clients could not stop commenting on the delicious slow-baked salmon, which was accompanied by a Golden Acre Farm mixed greens, White Mountain quinoa, cucumber, Olathe corn, and avocado salad (with choice of buttermilk dressing or honey-balsamic vinaigrette), plus the Aspen Bakery rolls and whipped butter. The entrées also included white bean and Golden Acre beet cassoulet with Golden Acre roasted green beans with shallots, and a pan-roasted chicken breast with demiglace. Vegetarians could enjoy bell peppers stuffed with spinach, Golden Acre radishes, rice, and lentil pilaf. When it came time for dessert, a phenomenal aroma filled the room as the Palisade Colorado peach and blueberry cobbler with cinnamon Chantilly arrived — and no one could say no. Serving dinner for 400 people is definitely a challenge, but thanks to great execution, careful planning, and strategic staffing, everything went off without a hitch. Submitted by Larisa Gavrilyuk, Office Manager
The National Jesuit Student Leadership Conference taking place at Regis University
General Manager Anne Weil showing Google employees how to make temaki
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ike Bon Appétit, longtime client Google has been committed to sustainable practices and safeguarding the environment from its early days. To show support for ethical fishing practices, Bon Appétiters recently hosted a sustainable sushi day at the Google Portland campus. General Manager Anne Weil, Catering Assistant Cristina Cano, and other team members set out bowls and platters with various fillings — including avocado, pickled ginger, grated carrots, wasabi, sliced cucumber, and more — and demonstrated how to build temaki, also known as hand rolls. Everyone enjoyed the fresh, local seafood, appreciating not just the culinary delicacies, but also the hands-on lesson in how to create these popular, healthful Japanese rolls from scratch!
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OPENING
Ancestry.com Looks Ahead by Opening Two Cafés Submitted by Bob Bauer, General Manager
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hanks to the internet, delving into one’s roots has never been easier, and the first place most people start is Ancestry.com, a company that helps members discover their ethnic backgrounds, distant relatives, and ancestral DNA. In addition to being experts in the past, the company also happens to be forward-thinking in prioritizing food as a tool for recruitment and retention, which is how the Bon Appétit team in Utah came to recently open two cafés on two campuses serving 325 Ancestry.com employees per day. On the main campus in Lehi, UT, guests enjoy breakfast and lunch; the satellite campus 13 miles away in Orem offers lunch and an after-hours self-checkout grab-andgo program for its call center employees. Views are spectacular. The Lehi campus sits up on Traverse Mountain with stunning views of Utah Lake, the valley below, and surrounding mountains. Here, the wood stone pizza station with its picturesque viewing window and the classic entrée station serving global fare are especially popular. In the fall, the Bon Appétiters look forward to holding an outdoor barbecue on the patio. Feedback thus far has been enthusiastic! One happy diner submitted feedback online raving about the London broil, calling it “the best I’ve ever had!” The praise continued:“I absolutely love you guys and the food you prepare for us. My coworkers rave about how high quality the new café is as well. Keep it up!”
THE ANCESTRY.COM OPENING TEAM, LEFT TO RIGHT:
Westminster College Executive Chef Beth Lafond, Catering Supervisor Chole Wells, Bookkeeper Moises Ramirez, Catering Director Ryan Leonard, Sous Chef Pete Hines, Dishwasher Ben Winkelkotter, Westminster College General Manager Doug Powell, Cashier Nicci Register, District Manager Ken Dale, Compass Business Solutions Manager Shel Singleton, Executive Chef David Kimball, General Manager Bob Bauer, Grill Chef Ignacio Bocanegra, Regional Marketing Director Kari Menslage, Pantry Cook Laura Rubio, and Regional Controller Samina Siddiqi
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Georgetown Law Duo Visits Farm Led by Changemaker-Activist Submitted by Michelle Mooney, General Manager
Licking Creek Bend Farm on the way in
etting to visit Farm to Fork vendors firsthand is one of the perks of being a Bon Appétit chef — even when the weather doesn’t cooperate, it’s still fun. On a cool, rainy day, Georgetown University Law Center’s Executive Chef Brock Ormond and General Manager Michelle Mooney made the drive out from Washington, DC, to Needmore, PA, to visit Licking Creek Bend Farm. Brock’s wife, Aimee, and three-year-old daughter, Aubree, also braved the elements to experience the farm’s magic as well.
G Aaron de Long, Delaware Valley hub manager for the Pennsylvania Association for Sustainable Agriculture; Charmaine Peters, farm manager; Mike Tabor, Licking Creek Bend Farm owner; Brock Ormond, exexutive chef, with his daughter Aubree; and Michelle Mooney, general manager
Produce growing in the high tunnel
The trip was a long time coming. Farmer Mike Tabor, Licking Creek Bend Farm’s owner, hosts annual farm day visits on his property in the Appalachian foothills, and each year he invites Brock to attend. Brock has often been tempted — who wouldn’t want to spend time in the company of someone whose commitment to sustainable, organic farming spans more than 40 years? — but has never been able to get away. Mike is also an activist, one who cut his advocacy teeth in the national civil rights and antiwar movements before turning to farming in the early 1970s. Later, his shock at discovering the poor quality of public school food spurred him to engage deeply with farm-to-cafeteria legislation. For years, Mike has sought to bridge the disconnect between what we want for our schoolchildren — their health and well-being — and the food we feed them in the lunchroom. This Bon Appétit Farm to Fork partner is a true changemaker. Michelle, Brock, Aimee, and Aubree joined a dozen other guests in the farm day’s festivities, touring the apple and pear orchards, learning about organic, no-till farming, and getting a crash course in tasty, edible weeds. They even marveled at the lettuce and tomatoes growing inside the site’s “high tunnel.” Despite the less-than-ideal weather, the whole group left with a far deeper admiration for the edible treasures Mike and his fellow farmers grow just two hours outside Georgetown Law Center’s home.
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A beautiful space to enjoy Beefsteak’s “fast-good” food The entrance to Beefsteak Photo credit: Grace Dickinson
Chef José Andrés and Bon Appétit Open “Fast-Good” Beefsteak in Philadelphia
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Submitted by Beth Bayrd, Marketing Manager
egetables are hot these days, as are restaurants showcasing them. Beefsteak, the cleverly named, vegetableforward restaurant launched by José Andrés’ ThinkFoodGroup in Washington, DC, last year, has opened an additional location recently at the University of Pennsylvania in partnership with Bon Appétit Management Company.
With the motto“vegetables unleashed,” Beefsteak puts fresh vegetables center stage. The chain’s fast-casual menu is built around veggie bowls, which allow guests to combine countless flash-prepared vegetables, hearty whole grains, flavorful house-made sauces, crisp and fresh toppings, and optional meatier toppings such as sausage and salmon. “I’m so excited to be opening my first Beefsteak location in Philadelphia, and I can’t imagine a better location than the University of Pennsylvania,” said José, who attended the opening. “I believe students love veggies as much as I do, and they are 34 | BRAVO
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looking for quick delicious meals that are also good for them — a concept I like to call fast-good.” Beefsteak and Bon Appétit share in the belief that food should be high-quality, flavorful, and — above all — accessible. Bon Appétit CEO Fedele Bauccio sees the partnership as a natural fit.“What José is doing is completely in line with our philosophy that plant-based foods are better for our guests and the planet,” said Fedele.
Chef José Andrés, Penn Vice President of Business Services Marie Witt, and Bon Appétit CEO Fedele Bauccio
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Bon Appétit at PayPal Gets Food Recovery Certified Submitted by Kristela Nazario-Mendoza, Executive Chef
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on Appétit has made a commitment that by the end of 2018, at least 80 percent of Bon Appétit accounts will be Food Recovery Certified, meaning that they donate their excess edible food regularly to hunger-relief organizations. Who they partner with for those donations and how they go about arranging them is up to the individual teams, as long as they meet the Food Recovery Network’s criteria for certification. At PayPal in San Jose, CA, the Bon Appétiters are proud to have become Food Recovery Certified, thanks to their use of a very special app. The company behind the Waste No Food app was started by a local middle schooler, Kiran Sridhar, after he witnessed the problem of hunger firsthand as a volunteer at Glide Memorial Church in San Francisco. Developers at PayPal donated their time to help build the app. Farms, restaurants, cafeterias, hotels, and grocery stores post excess food on the Waste No Food website. Charities and nonprofit organizations, pre-vetted for authenticity, can see what is available locally and confirm their pickup online to secure food. The organizations are responsible for all transportation and food handling. The Bon Appétit team at PayPal estimates that they have been donating about 400 pounds of food weekly through the app. The recipients have been primarily St. Vincent de Paul, but since the San Jose location only serves free food twice a week, the St. Vincent volunteer has been bringing any excess to a nearby Buddhist temple.“We are privileged to take part in this endeavor and will continue to do our part to feed people, not landfills!” said Executive Chef Kristela NazarioMendoza.
The teams at Cafés 10 and 17 are proud to be Food Recovery Certified
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setting the table | liz baldwin
we work for the field
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n a few weeks, we will be winding up another fiscal year. It will be the 29th time we’ve done this, and each year-end seems to arrive a little sooner. I remember my father saying, “Wait until you’re my age, it’s Christmas every other week!” We all experience some of this as we age, but in our almost 30 years as the premier food service provider to toptier business and education clientele, the pace has increased. Though it may seem impossible, I am as excited to come to work each day as I was in 1987. The passionate vision of our CEO burns as brightly as it did in those early days when he reminds us, “There is still so much to do!” Exhausting? Nope, exhilarating. This is the engine that has driven Bon Appétit from day one.
Appétit. We sought people who were not afraid of hard work, because working in this business is simply not for the faint of heart. Over the past year we have sold and opened a record amount of new business. I have a unique perspective on how our folks view selling and opening business, as operators across the country share with me their challenges and concerns. In each case, our teams express a similar view: while the team efforts at each sales presentation or in opening newly awarded business are always extraordinary, everyone feels that we can further improve our performance. Although we are basically old pros at this, no one ever seems to view it that way. Each participant checks and rechecks every detail, bringing their A-game, hitting new creative heights, bringing unique vision. Yet, our teams still ask, “Did we give it our very best? Could we have done more?”
We have never rested on our laurels. We prepare for each presentation like it’s our first and our survival depends upon it.
We are a more than billion-dollar company now. Though it has taken decades of hard work and a clear sense of purpose to get here, we could not have done this without attracting and retaining talented people wanting to be part of something special. We sought people who understood that while we take the work seriously, we try not to take ourselves too seriously. We sought people who were open to what we do (and why we do it), but who also brought new ideas that enhanced Bon 36 | BRAVO
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All of this has led me to conclude that we have never rested on our laurels. We prepare for each presentation like it’s our first and our survival depends upon it. Our teams are still anxious about each new proposal; there are no jaunty “we’ve got this” attitudes. After 29 years, we still feel completely challenged by
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Vice President of Image and Style Carrie Buckley (center) and her Regional Operations Support team, Vanessa Van Staden, Nicolai Tuban, Ellen McGhee, and Paula Nielsen, at the Phillips 66 opening (see story on page 50)
the work we’ve chosen and the clientele we serve … that is why it never gets old. We operate upon the years of hardearned experience, but also with the sense of excitement and discovery that wows our clients and truthfully, each other. I recently overheard our newly minted Vice President of Image and Style, Carrie Buckley, reminding the newest members of her team what the job was really all about. “We work for the field,” Carrie explained. Five words brought home the sole purpose of our corporate office and our support departments. Yes, we also work on compliance issues, safety initiatives, manage vendors, produce financial statements, and so on. In the nearly 30 years that we have been doing this, there have been massive changes to food handling procedures and compliance, employment law, technology, and even in the ways we communicate with one another. This complicates some of our support tasks and our efforts to stay lean and flexible.
But the essence of what we do is support our operators and our operations. It is our operators who sell, open, and run all lines of our business. They are as close as one can get to our clients from the outset. In order to support them, we must stay close. Our culture is such that we don’t have, nor will we ever have, layers between leadership, support, and our people on the front lines. As we grow and become a larger and larger company, this becomes more difficult. But this idea, this commitment, is central to whom we are. We must work hard to maintain our culture of operations-focused support. We must work hard to make our operators’ lives easier. We must always remember and embrace the idea that “We work for the field.”
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Target Team Members Go Back to (Vegetable) School Submitted by Salvatore Rosa, General Manager
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aging all Target team members! Report to the kitchen for a cooking class on lesser-known vegetables!
In late spring, 12 team members at Target North Campus in Brooklyn Park, MN, did just that, enjoying an opportunity to learn about unusual produce and how best to prepare it from Executive Chef Lyle Schoenthaler and Sous Chef Deziree Klema. Kicking off Target’s own Health and Well-Being week, the class was open to all Target associates and advertised via the company’s intranet. Attendees got a chance to test their knowledge of bok choy, daikon, fennel, leeks, kohlrabi, parsnips, and rutabagas — vegetables that often flummox even the most sophisticated cooks and food shoppers. The demonstration-style class included a guess-that-vegetable quiz, with a free café lunch awarded to the top three scorers. The Bon Appétiters also showed those gathered how to prep and use each vegetable. Recipes included apple fennel salad, buttery leeks, kohlrabi slaw, puréed parsnips, roasted rutabagas, and root vegetable chips — a diverse array that truly underscored these vegetables’ versatility. Reviews were uniformly positive. One class member remarked, “You did an awesome job! It was fun and increased my knowledge of ways to prepare less common vegetables.” He asked to be notified about the next class. Another attendee vowed to put her new skills to use at home, promising to make a roasted root vegetable dish from the recipe Lyle provided. One participant went straight home after work and headed for the kitchen, she said. “Thank you all for the wonderful class! I actually went home and made a kohlrabi, fennel, and carrot salad. I really appreciate all the work that went into putting this class on!” Lyle and Deziree were thrilled by the positive feedback.
Sous Chef Deziree Klema and Executive Chef Lyle Schoenthaler teaching the Target team members about lesser-known vegetables
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A Memorial for Fallen Officers at Case Western Reserve University Submitted by David Cummings, General Manager
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uring this year’s Republican National Convention in Cleveland, the Bon Appétit team at Case Western Reserve University was honored to have the chance to serve the nearly 2,000 law enforcement officers and military personnel from around the country who were in town to assist local authorities in ensuring a safe environment. The team cooked nearly 20,000 meals, and the campus’s dining hall hours were extended to accommodate the added guests.
Members of the Akron, OH, police department leaving messages of condolence
When news filtered in about the officers shot in the line of duty in Baton Rouge, LA, several guests expressed an interest in memorializing the fallen officers. The Bon Appétiters responded by creating a memorial at Leutner Commons that included flowers and a message from the staff. As the week progressed, the memorial grew to include 12 boards of notes and signatures as well as more than 50 departmental patches from 19 different states. Beyond the words and patches that represented these men and women, the memorial gave the guests an opportunity to connect and share their experiences. The officers expressed a range of emotions, prompting many others to stop and take photographs and videos of the memorial. After the convention concluded, the management team sent the messages of condolences to the Baton Rouge Police Department.
Executive Chef Vinnie Gaikens gave a kitchen tour to two members of the California Highway Patrol
One of 12 message boards at Case Western’s Leutner Commons signed by fellow officers and members of the military during the Republican National Convention to honor fallen officers
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EARTH DAY 2016:
Doing Something Great, Every Day
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here are many things that Bon Appétit teams do year-round to help reduce the environmental and social impact of the food system. But that impact wouldn’t happen without the support of their guests. That’s why the companywide Earth Day messaging — You’re Already Doing Something Great! — focuses on thanking guests for being part of a large-scale solution driving real change in the food system. This year, Bon Appétiters highlighted their café’s climate-friendly offerings by giving out samples based on the themes of: “Embrace Imperfection,” ”Power Up on Plant Protein,” and “Farm to Fork: Local Food = Community Love.” Other teams navigated the muddy waters of sustainable seafood with a word search activity that explained terms like “bycatch” or “FAD” to guests. In a Create-Your-Own-Herb-Blend activity, guests could mix up their own seasonings from a variety of dried herbs. Guests and clients alike loved the positive Earth Day messaging, and Bon Appétiters got the chance to demonstrate the power that our cafés have in driving a healthier and more sustainable food system. Read on for details of how our teams celebrated Earth Day with all kinds of activities. Submitted by Maria Deloso, Marketing Project Assistant
…SELFIES FOR A CAUSE, SAS, Cary, NC
At SAS, the Bon Appétit team is always making a point of telling guests about their Earth-friendly choices: the sustainable commitments embedded in the food they’re eating and the energy savings represented by their reusable mugs and lunch containers. Why not make their achievements go viral? Earth Day selfies were born! For the entire week surrounding the day, guests were invited to take selfies with their reusables, which were printed and mounted on a poster and shared on the Atrium Café’s Facebook page as shoutouts to these eco-heroes. Meanwhile, on Earth Day itself, an attractive table drew guests in to test their herb
knowledge, identifying types of herb and their uses, and guests could also pick up handouts on growing their own herb gardens. Guests came away knowing more about herbs and the importance of sustainability for the planet, and they had the chance to learn more about reducing paper waste and the ability to purchase SAS reusable containers at Bon Appétit registers and the coffee shop. Everybody enjoyed the recognition and the chance to learn. Submitted by Tawana Mayfield, Café Manager
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…SINKING THEIR HANDS IN THE EARTH, Georgetown University Law Center, Washington
…SPRING SALADS, Roger Williams University, Bristol, RI
The indoor-outdoor celebration at Roger Williams University covered all the bases of Earth Day. Inside the café, the promotional materials were everywhere you looked, while outside, students enjoyed the gorgeous spring day as they strolled through the Earth Day fair. The Bon Appétit team manned a booth from which they handed out samples of a local salad featuring Allen Farm pea greens, fava greens, house-pickled radishes, and a Aquidneck Honey-cider vinaigrette. Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives
The Bon Appétit team at Georgetown University Law Center got down and dirty in honor of Earth Week. Students were invited to nibble black-bean brownie bites, sip spa water, and don gardening gloves, all in celebration of the planet we collectively call home. Executive Chef Brock Ormond, General Manager Michelle Mooney, Catering Director Keith Crunk, along with visiting Regional Support Chef Steve Mackey and several other enterprising staff members plus Georgetown Law clients, Director of Business Services and Auxiliary Operations Leslie de Leon and Assistant Director of Public Interest Employer and Alumni Outreach Ruby Sheikh, planted herbs on the patio outside the Market Café. After a good dousing with water, the herbs were beautifying the outdoor space. Soon, they’ll also be ready to be snipped and incorporated into the café’s menus, adding an extra element of freshness and home-grown flavor. Submitted by Michelle Mooney, General Manager
Roger Williams’ Earth Day salads ready for sampling
Regional Support Chef Steve Mackey, Georgetown Law Catering Director Keith Crunk, Prep Cook Shawnta Gray, and Executive Chef Brock Ormond planting herbs
Ruby Sheikh, Georgetown Law assistant director of public interest employer and alumni outreach, and Leslie de Leon, director of business services and auxiliary operations, assist with planting the herb garden
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A farmer’s bounty
…A MUSICAL FARMERS’ MARKET, Biola University, La Mirada, CA
For the second year in a row, Biola celebrated Earth Day with a festive farmers’ market that left everyone wanting more. Ripe avocados and citrus fruits from Highland Harvest mingled with leafy greens, root vegetables, and fruit from Unity Farms. Café Manager Vincent Hawkins, Supervisor Camilla Matus, and new Executive Chef Brian Anderson were joined by the farmers themselves to offer samples and showcase the Earth’s bounty on this special day. A live music gathering on campus added a rich backdrop to the local bounty. And anything not purchased by campus customers was purchased by Bon Appétit, so the event was both waste free and financially sustainable for all farmers who participated.
Making it easy to find the right Earth-friendly destination for waste
…ZERO HEROES, Best Buy, Richfield, MN
Thanks to a wonderful collaboration with Best Buy’s in-house Net Impact group, Bon Appétit’s waste reduction efforts on the campus have been supported from conceptualization to execution. Net Impact regularly sends out companywide announcements about changes to programs at Best Buy. They’ve helped publicize the switch to compostable containers for most disposables, and how waste ambassadors would be available on Earth Day to help everyone sort their waste into appropriate bins.
Submitted by Daniel Cruz, Office Assistant
At Best Buy, Bon Appétit team members have been wearing buttons that say,“Take it for here.” The Net Impacters have explained to Best Buy employees that to-go containers are one of the biggest components of waste and that the company is really encouraging taking food“for here” when asked. Those who chose reusable china for their lunch on Earth Day were entered into a drawing for exciting prizes, including the coveted Nest thermostat that can be controlled from a smartphone.
MEALS WITH A SIDE OF KNOWLEDGE: At Reinsurance Group of America (RGA) in Chesterfield, MO, the Bon Appétit team delighted in reading the many comments from guests that reflected how much they were learning about the company’s commitments from the Earth Day signage. Among the remarks: “No wonder your soups taste so good!” “I had no idea gestation crates were used [elsewhere],” and “That’s why tomatoes don’t taste good in the winter.” Guests were definitely getting the messages behind the food served to them every day. Submitted by Thomas Dixon, General Manager
“Take it for here” buttons
A recent Net Impact email continued the message about being a“zero hero”:“Wouldn’t it be awesome if we could be a zero-waste corporate campus? We’re taking a big step in the right direction with new compostable Best Buy volunteers containers at Sandy’s [Café]. This week is help guests sort their Waste Week, and we need your help to waste properly on Earth Day divert more waste from landfills. Fun fact: It costs three times as much to send a ton of waste to the landfill as it does to compost it.” The message went on to discuss how to achieve the desired outcome: order for here and don’t use disposables, or if using disposables, compost them properly. The way the Net Impact team is approaching the changes has been wonderfully positive, friendly, and inclusive, so there could be many zero heroes in the making! Submitted by Susan Davis, General Manager 2 0 1 6 Vo l u m e 2
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…TALKS, TREES, AND COOKIES, Abercrombie & Fitch, New Albany, OH
…NO SEED LEFT BEHIND, Massachusetts Institute of Technology, Cambridge, MA
Springtime blooming along the Charles River is both a spectacular sight and a harbinger of an abundance of local and fresh produce! Taking a cue from the calendar and the visual, all five dining halls at MIT took part in Earth Day with various promotions highlighting Bon Appétit’s local and sustainable initiatives. The most popular involved herbs and apples. At Howard Dining Hall at Maseeh, Dining Room Manager Jennifer Martinez hosted an herb table. Students could stop by and plant their own rosemary, chive, basil, or cilantro seeds in fully compostable containers. This was so popular that no seeds were left at closing.
The Bon Appétit team at Abercrombie & Fitch headquarters filled a fantastic Earth Week with tree planting, recycling tips, nonprofit sustainability partners, a presentation by former Bon Appétit Fellow Piper Fernway (now Bon Appétit’s regional community programs and sustainability support manager), and to wrap it all up — cookies! Piper kicked off the week on Monday with a lunchtime talk in the Wexner Café about Bon Appétit initiatives. At Friday’s cookie bash, guests could pick up free Earth-decorated cookies made by Bakers Kaylon Jackson and Gino Alampi. Each day’s activities were interactive and an invitation to think about the earth year-round. Submitted by Jennifer McGann, Regional Marketing Manager
At McCormick Café, Chef/Manager Chip Coller offered samples of baked Lanni Orchards apples, granola, and honey. Chip took heavy cream from High Lawn Farms and made his own butter, which he mixed with cinnamon and local honey from the Boston Honey Company and used to fill the apples. Students loved the local granola and honey with which they topped the local yogurt from Narraganset Creamery in Rhode Island. Learning about the social and environmental impacts of local-food choices was so much more fun with these interactive foodie tables than with signs and handouts! Submitted by Margaret McCue, Café Manager MIT students create their own potted herbs Left to right: Abercrombie & Fitch Director of Sustainability Kim Harr, Bon Appétit’s Regional Community Programs and Sustainability Support Manager Piper Fernwey, and Abercrombie & Fitch Sustainability Analyst Tara Flynn
Globe-inspired cookies by Bakers Kaylon Jackson and Gino Alampi
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…BIKE-POWERED SMOOTHIES at Oracle, Northern California
The Bon Appétit teams at Oracle’s Northern California locations went all out for Earth Week, offering multiple events focused on green awareness. At the Redwood Shores, Santa Clara, and Pleasanton campuses, on-site gardens were highlighted with cooking demos, a plantable recipe card (the seeds are embedded in the paper!), and bicycle-powered smoothies using Fender Blenders rented from Rock the Bike. Even Bon Appétit senior staff gamely worked up a sweat to earn delicious vegan smoothies, made with local strawberries plus banana, pear, almond milk, and spinach. Culinary Director Tim Hilt also offered a strawberry-and-garden-vegetable salad with basil vinaigrette made with herbs from Oracle’s campus garden.
Executive Pastry Chef Terri Wu of Oracle’s 300 Bakery created a variety of “succulent” cupcakes, which quickly sold out
Submitted by Cara Brechler, Marketing Director
Bon Appétit Senior Vice President Cary Wheeland bikes for his beverage at Oracle - Redwood Shores
Culinary Director Tim Hilt and Oracle - Santa Clara General Manager John Hanrahan during the salad demo Resident District Manager Chris Durie pedals during the Santa Clara event
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…SUPER GREEN SALADS, George Fox University, Newberg, OR
A chart showing Gates Foundation guests’ improvement in lowering disposable usage
…DUMPING DISPOSABLES, Gates Foundation, Seattle
Last year, for the first annual Earth Fair held by the Bon Appétit team at the Gates Foundation, the team focused on bringing the importance of waste reduction to guests’ attention. It worked: Improvements since then were measurable! For instance, after Café Operations Manager Brad Dornbos and General Manager Daniel Roberts highlighted pizza-box container costs and box waste, as well as made changes to the service model, guests have been wasting far fewer pizza boxes. This year, Brad developed a fun game where guests spun a wheel and depending on where the arrow landed, they could answer a trivia question, pick a“truth or dare,” or see how their personal to-go container use added up. (Wondering how the truth or dare worked? If they chose “truth,” then it was a true/false question; if they chose “dare,” then they were dared not to use disposables at all in the café for a week.) Everyone received prizes ranging from a reusable mug to a free coffee or lunch in the café. Some of the questions (and their answers): If we stacked all the pizza boxes used in the café last year, would it be as tall as the Space Needle? No, it would be more than double the height!
George Fox celebrated Earth Day with inspired dishes for low-footprint living throughout campus cafés. The Bruin Den offered a niçoise salad with cage-free eggs, FAD-free tuna, tomatoes, and local greens. The Bruin Bites and Villa Café featured a vegetable frittata made with cage-free eggs, sun-dried tomatoes, fresh herbs, and Imperfectly Delicious kale. The students that eat in the dining room enjoyed a mixed green salad with arugula, spinach, feta cheese, Imperfectly Delicious roasted golden beets, local micro purple basil, and house-made blueberry-basil vinaigrette. As always, the salad was a hit, and Cook Joe Djanga was making them nonstop. Heading into finals week, the Earth Day celebration doubled as a reminder for students to eat healthfully every day. Submitted by Brett Harvey, Board Manager Leslie Van, Bruin Den cook
…ECO-CRAFTING, Target HQ, Minneapolis
At Café Target, everyone followed Operations Manager Kathy Vik’s lead and played in the dirt. Kathy demonstrated recycling by making compostable newspaper planting pots and dropping potting soil and seeds into them. She provided the use of her pot-making sets and helped team members at Target make their own seed-starting pots. Participants had something green to bring home and pot indoors on a windowsill or directly into the ground. In celebration of Earth Day, Target guests also sampled some wonderful black bean brownies and gathered information on local farms offering great things from the earth. Submitted by Kathy Vik, Operations Manager
What costs more? A 2015 Fiat or all the disposables used in the café last year? They are nearly the same price. If we lined all the disposable forks used in the café last year one on top of the other, from end to end it would be taller than Mount Everest. True. Guests were happy to play along and were shocked by the numbers. In addition to the trivia game, there were standard displays, such as Imperfectly Delicious Produce and blackbean brownies, that lent visual appeal. Submitted by Claire Cummings, Waste Programs Manager 46 | BRAVO
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Operations Manager Kathy Vik demonstrates rolling newspaper to make seed-starting pots
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Cashiers Nick Kelly and Morgan Legler enjoyed educating guests at the Century Café location during their Earth Week celebration
…WEIGHING FOOD WASTE, College of Idaho, Caldwell, ID
…IMPERFECTLY DELICIOUS CELEBRATIONS, Nordstrom, Seattle
Choosing to take on cosmetically challenged produce that would otherwise be wasted is one of the cornerstones of Bon Appétit’s waste reduction plans. The team at Nordstrom decided to celebrate Earth Day by highlighting Imperfectly Delicious Produce (IDP) and explaining why Bon Appétit is so dedicated to it. Hundreds of thousands of pounds of food are wasted yearly, and Earth Day demos featuring delicious yet less-pretty produce were a way to show guests how they’re already doing something right and prepare them for more IDP menu items arriving throughout the year. For the demos, the team offered samples of honey-roasted ginger-spiced carrots and fresh-squeezed lemonade, all made from IDP products. While such items may not have the initial visual appeal that symmetrical and flawless produce has, guests learned that they still pack the same great taste, and that those sun spots, freckles, and knots just add character and appeal. The samples were well received by the guests, and they made for great conversation. The Nordstrom team enjoyed sharing their excitement about the IDP program with guests while showing them how they are already helping out.
Ever wonder how much post-consumer waste is produced in one meal? Following Earth Day, College of Idaho guests can wonder no more. One day’s lunch waste was calculated and tallied: a sobering 82.5 pounds of food waste, 6 pounds of paper waste, 4 gallons of liquid waste, and 3.5 pounds of plastic waste. Students were genuinely concerned by the amount of waste collected. Fortunately, the waste station also included tips on what individuals can do to reduce or eliminate food waste. Ideas included using the tasting spoons in the café to try food samples before taking a serving, as well as taking smaller portions and going back for seconds only if needed. Guests also learned how much Bon Appétit does to reduce waste daily: cooking from scratch, serving appropriate portions, using the FIFO (first in, first out) method with products in the walk-in to ensure perishables get used in timely ways, and donating as much excess edible food as possible to the Food Bank Club. This demo was such a success that the Bon Appétit team vowed to repeat it again before the next Earth Day. Submitted by Crystal Rideau, General Manager
Operations Manager Landis Jurd tracks post-consumer waste during lunch service
Submitted by Halle Smith, Director of Catering
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…LOW-CARBON FEAST, Petco, San Diego
Petco ran special menus for the entire week of Earth Day‚ and for the big day itself, the team planned a special low carbon menu of herb-grilled chicken and many delicious local, plantbased sides. Everything came from local suppliers, and some of the produce was also Imperfectly Delicious. The lineup included farro pilaf; roasted local carrots, beets, and IDP fingerling potatoes; local kale salad with cranberries, quinoa, and almonds; spinach, fennel, and blood orange salad; and pickled IDP beets and curried cauliflower. The day’s barbecue and farmers’ market, built around the special produce and Bon Appétit sustainability initiatives, were a big hit.
Petco’s kale salad
Submitted by Elizabeth Fox, National Marketing Manager
Line Cook Kyle Zimmermaker and Executive Chef Victoria East
A vibrant fresh produce display at Petco
…ICE-BREAKER EARTH BARS, Lewis & Clark College, Portland, OR
What has no green ingredients but is green all over? Earth Bars! Bon Appétit Waste Programs Manager Claire Cummings spent Earth Day at her alma mater passing out samples of Earth Bars and talking to students about the company’s initiatives. Bonnie Von Zange, Fields dining room manager, set up a gorgeous display, and Claire brought the new Waste-Free Kitchen Handbook by Dana Gunders from the Natural Resources Defense Council to give away to those students who correctly answered a trivia question about food waste. Created by Pastry Chef Katharine Zacher, the Earth Bars were basically a “kitchen sink” granola bar made from Shepherd’s Grain oats, hazelnut and sunflower butters, orange zest, and cinnamon, that were not just delicious but a great conversation starter. In spite of their bluish-green color, no green (or blue) ingredients or dyes were used to make the bars! As a matter of fact, the “earthy” colors were a happy accident. “When you mix sunflower-seed butter, which contains chlorophyll, and baking soda, the product bakes up normal and then turns green when it’s cooling,” explained Executive Chef Scott Clagett. “Perfectly harmless and an interesting science experiment.” Many students learned from this baking alchemy discussion of that Bon Appétit’s desserts and pastries at Lewis & Clark are all made from scratch, which many hadn’t known. The trivia questions that kept the conversations rolling were about what contributes the most to food waste and how much food waste is produced annually. They also discussed reducing plate waste, portion sizes, single-use disposables, and of course, Imperfectly Delicious Produce. Lewis & Clark’s Earth Bars
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...CELEBRATING AESTAVAILIA, Denison University, Granville, OH
Each year,Denison marks the beginning of spring with a festive,allcampus picnic.Called Aestavalia,a whopping 2,000 students,faculty, and staff all attend. This year, Aestavalia fell on Earth Day. Denison’s Sustainability Coordinator Jeremy King joined the Bon Appétit team in the planning and helped create a task force to make the event as ecofriendly as possible. The first priority was to figure out how to eliminate disposable cutlery,as no nearby facility could recycle or compost it.Executive Chef Jonathan O’Carroll rose to the challenge, devising a special menu of foods that could all be enjoyed utensil-free. Featured dishes included herb-marinated pulled chicken tacos topped with house-made kimchi and pickled vegetables, flaxseed and sunflower flatbreads, spiced chickpea fritters, and much more. Desserts included black bean brownies and Fair Trade banana oatmeal cookies. The menu included several ingredients purchased through Bon Appétit’s Imperfectly Delicious Produce program, including lettuce, tomatoes, carrots, broccoli, and spinach. Charlie Prince, a partner in Covered Bridge Creamery (Denison’s milk vendor), was on hand with his newest business venture, called Spinner Spinner Chicken Dinner. He built a mechanized, trailersized rotisserie that allows him to cook dozens of locally raised chickens at once. The herb-marinated chicken was roasted whole, and then the meat was pulled off the bone for the tacos, which students raved about.
Manager Piper Fernway debuted a new machine that dispenses locally made sodas. Inspired by Denison alumna Ashley Graef ’14, whose senior project in environmental studies (Piper was her advisor) explored ways the university could source alternative, healthier sodas,Piper reached out to two soda syrup makers and a restaurant equipment manufacturer.Together,they created a machine that dispenses soda using locally made syrups free of preservatives, corn syrup, and other additives. The syrup producers, Michael Jaeb of Simple Products in Millersburg and John Lynch of Rambling House Soda in Columbus, joined the students at the festival to see the machine for the first time and taste the soda. Although fruit and vegetable scraps are regularly composted on campus, the compostable cups, napkins, plates, and meat and dairy scraps were taken to a local composting facility called the Compost Farm in nearby Alexandria. In all, the Aestavalia and Earth Day double festival proved to be a huge, delicious success. Submitted by Jennifer McGann, Regional Marketing Manager
Café Manager Jonathan Fornataro with Denison’s new beverage machine that dispenses locally crafted sodas
Beverages included soft drinks with an innovative local twist. Bon Appétit’s Community Programs and Sustainability Support
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OPENING
Phillips 66 Goes Texas Big with High-Energy Opening
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Submitted by Jessie Gentz, Regional Marketing Manager
arlier this summer, energy giant Phillips 66 proudly unveiled a gleaming, brand-new building on its vast 1.1-million-square-foot Houston campus. Surrounded by landscaped areas ideal for small group meetings and personal reflection, the campus boasts a learning center to support professional growth, a full-service fitness center, on-site medical personnel, and 375 conference rooms. Delicious food is also part of this stellar amenities package, which is why Phillips 66 brought in Bon Appétit to run its on-site café, along with a sundry store with grab-and-go items, and the executive breakroom, which together serve more than 1,000 people daily. The 40-person Bon Appétit team was led by General Manager Jason Banks, Executive Chef Greg Lowry, and District Manager David Murphy, with help from Payless General Manager Jeff Leahy, who played a key role in the opening of the new facility. They served 2,900 lunches at a special family-day event in advance of the official grand opening! Feedback since the launch has remained strong. The first month featured weekly drawings for a Bon Appétit gift package, using the names of guests who signed up to receive Menu Mail. Guests enjoy breakfast and lunch daily at multiple stations, including soup, deli, salad, action, hearth, comfort, and the aptly named Texas grill. Twelve digital screens
are positioned throughout the space to keep guests up to date with the menu, specials, wellness tips, and more. In all, the opening has proved energizing for Bon Appétiters and guests alike. The team is thrilled with the brand-new digs and looks forward to continuing to serve the Phillips 66 community at the highest level of excellence in the coming years.
The Bon Appétit at Phillips 66 opening team, along with Phillips 66 clients (in bright blue shirts, left to right) Audrey Gage, manager of executive services & shareholder events; Cheryl Victoria, director of employee services; and David Vaughan, manager of corporate services
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RGA Holds “Trim Your Own Steak” Event Submitted by Thomas Dixon, General Manager
Inside the brand new Phillips 66 café
Guests listening intently as Executive Chef Stephen Shook gives directions on how to utilize beef tenderloin
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ive a man a steak, and you feed him for a day; teach a man to clean and trim his own, and you feed him for a lifetime!
Admittedly that may be stretching the old proverb a little too far, but at Reinsurance Group of America (RGA) in Chesterfield, MO, they had fun with the idea anyway when Executive Chef Stephen Shook presented a demo on how to clean, trim, and utilize a beef tenderloin. The interest was so high, extra seats had to be added! The beef was from American Grass Fed, a local Missouri beef farm that raises cattle on pasture using humane standards. Guests who were lucky enough to attend received some of Stephen’s famous steak seasoning to take home.
Cashier Selihat Omotunwashe serving whole wheat pasta with caponata chutney, topped with pita croutons
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letter from the fellows | claire kelloway
committed to clarity
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Sampling a wood-fired Montreal-style bagel
ntil sometime late into high school, I was the model of an unconscious consumer. When I visualize my childhood diet, I see three rectangular fish sticks perfectly glued together by a melting Kraft single. My mom grew up in northern Minnesota on hamburger “hotdish” (a.k.a. casserole to the rest of the country) and ambrosia salad; my dad grew up on a cattle ranch, where his grandfather pioneered selling animal feed laced with antibiotics. We lived in the suburbs and bought frozen premade food out the back of a biweekly delivery truck. Our meals were utterly conventional — nothing organic, humane, or seasonal to speak of — aside from summer raspberries or tomatoes from the garden.
Making connections
In college, I started organizing around food issues, becoming involved with the Real Food Challenge. I became more interested in supply chains and development beyond direct-toconsumer markets, thinking about the role of large institutional buyers in food systems change. At Carleton College, I had the opportunity to meet many of the local producers who provided food for our café and learned firsthand how Bon Appétit’s purchases had grown or even saved their businesses.
Having been a student organizer, I know how important it is to truly understand groups — like Bon Appétit — that may be simplistically cast as adversaries.
My world changed after watching the documentary Food Inc. I was floored by the commodification and dangers in our food system. But beyond the rampant waste, social injustices, health scares, environmental destruction, and alarming corporate control, perhaps the most disturbing realization for me was how hidden this world had been. How had I possibly gone through life knowing so little about something I needed to live, something I put into my body every day?
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Inspired, as a sophomore I helped connect Bon Appétit with the Hmong American Farmers Association (HAFA), an organization dedicated to “advancing the prosperity of Hmong farmers through cooperative endeavors, capacity building, and advocacy.” Using insights from the Real Food Calculator, chefs, and our dining manager, I and representatives from HAFA were able to identify products we were not sourcing locally that Hmong farmers could supply, from onions and sweet potatoes to bok choy and lemongrass. All the while my motivation still came from a quest for transparency, justice, and democracy. Diet for a Small Planet author and longtime food activist, Frances Moore Lappé, believes
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Claire studied agricultural development in Myanmar and Northern Thailand; here she is picking peppers with her host family in Kyo Bin village in the Sagaing region of Myanmar
there are three societal conditions that tend to bring out the worst in us: extreme power inequality, secrecy, and blaming others. To create more sustainable and equitable systems, she argues we need to counter these ills by “dispersing power, improving transparency, and fostering mutual accountability.” As I prepared for life after Carleton, I dreamed of uncovering our food system and mobilizing people as an investigative journalist or communications specialist. That is, until Bon Appétit at Carleton’s General Manager Katie McKenna suggested I look into the Bon Appétit fellowship.
for a more equitable and sustainable world. One need only read the news to feel how much this is needed today.
Building bridges
The fellowship felt like a shockingly good fit. It provided an opportunity to support student organizing, educate people about where their food comes from, and promote greater empathy and understanding between students and Bon Appétit. It embodies Moore-Lappe’s change-making trifecta: promoting empowerment, transparency, and mutual accountability. Having been a student organizer, I know how important it is to truly understand groups — like Bon Appétit — that may be simplistically cast as adversaries. As a Fellow, I hope to help students understand the unique challenges Bon Appétit faces and the groundbreaking work it is already doing, while making sure students’ voices are heard and valued. I believe that, in all aspects of life, understanding and appreciating one another is critical to achieving our goals
And personally, the fellowship promises an invaluable learning experience. I love grappling with food systems’ complexity. I geek out about supply chain logistics and never shy from hard compromises: how does one humanely provide 3 million pounds of pork annually or grow a market that doesn’t yet exist? I am proud to join a company that embraces these challenges and leads the industry in socially responsible solutions. The Bon Appétit Fellowship feeds my desire to make our murky food system a little more clear, while being a part of tangible progress. I could not be more thrilled to be a new Fellow!
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Emmanuel Hosts Pizza-Making Class with a Topping of Trivia Submitted by Catherine Corbo, Dining Room Manager
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ew students ever get to go “backstage” in the dining halls, also known as the kitchen where all the magic happens. But a lucky few were invited to do just that when Nicole Tocco Cardwell, Bon Appétit’s manager of strategic initiatives, visited Emmanuel College in Boston. This RSVP-only event for students and faculty featured a hands-on pizza-making class and food-trivia session with members of the Emmanuel team, including General Manager Robin Fortado, Director of Operations Pedro Fernandes, Sous Chef Keith Silva, and Dining Room Manager Catherine Corbo. Participants were in for a real treat, as the recently remodeled Muddy River Café now includes a fancy brick oven perfect for pizza making. They made the Bauccio brothers’ special pizza sauce. (Bon Appétit CEO Fedele and President Michael Bauccio have strong feelings about the proper way to make sauce for Bon Appétit pizzas.) Everyone learned how to hand-stretch pizza dough and what qualities make the dough ready. They topped their pizzas and even learned techniques for sliding them the oven. Robin and Pedro helped with instructing the students and also had fun making their own pizzas and calzones to enjoy. While the pizzas were cooking, Nicole ran a trivia session that included questions about the company’s commitments, such as cage-free eggs and Farm to Fork, as well as general food consumption. (Can you identify kohlrabi? The students could not!) Halfway through the trivia session, the pizzas were done, and a tasting break was in order. Everyone who came had a fun and educational evening.
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Sous Chef Keith Silva and Manager of Strategic Initiatives Nicole Tocco Cardwell (bottom row) with Emmanuel students
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OPENING
Locals Flocking to 5th Street Station Submitted by Laura Braley, Specialty Venue Public Relations Manager
Moscow mule, one of several specialty cocktails available
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onprofit Be The Match, the registry of the National Bone Marrow Donor Program, opened its new headquarters facility last year in Minneapolis and along with it, the new eatery 5th Street Station. Though the restaurant’s primary mission has been to provide staff of Be The Match with convenient and delicious dining options, it has caught the attention of many locals as well. From residents to professionals who work in the area, General Manager/Executive Chef Chris Gumm estimates the customer mix at lunch often approaches a 50-50 split between Be The Match employees and walk-ins. Guests have a lot of options to choose from when they visit 5th Street Station. They can grab approachable and affordable menu items made from scratch, including classic dishes like wraps, salads, and burgers. Or from 3:30 to 8 p.m., they can take advantage of happy hour, which includes drink specials, craft cocktails, bar bites, and more. The restaurant is located across the street from Target Field, which also makes it the perfect spot for guests to pre-game or simply grab a hotdog at before seeing the Minnesota Twins play ball. Earlier this summer, the team opened a patio for 5th Street, and local musicians are invited to come play frequently, as well as local breweries to host tastings. Well-behaved dogs are welcome to hang out there too. The team has also taken a playful and creative spin on everyday offerings at the restaurant. For example, they recently hosted an adult coloring happy hour. Guests loved choosing to color within the lines or just scribbling to their heart’s content with a cocktail in hand. 5th Street Station offers dining Monday through Friday and private functions year-round. And if the popularity it’s been gaining with locals is any indication, it’s only going to keep picking up steam.
Cheeseburger with sweet potato fries
Photo credit Nouvelle Design Studios
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Citrix Wows Women’s Networking Group with Food-Wine Pairings Submitted by Bill Allen, Director of Catering
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hen the Bon Appétit team at Citrix in Raleigh, NC, hosted an event for Women’s Information Network, a political and social network for young women to which some Citrix employees belonged, they impressed the 30 attendees with a carefully planned tapas-style menu paired with wines from The Wine Feed, a local retailer. Director of Catering Bill Allen worked with Executive Chef Toby Pace to plan the logistics, with Toby sampling the recommended wines and developing recipes to create ideal pairings. At the Dillon’s Café event, guests mingled and then enjoyed learning about the wines from the Wine Feed’s owner, Philip Zucchino. Toby and Philip worked in tandem, describing the wines selected for each course and helping guests appreciate what made each pairing so successful. For the first course, Toby prepared a sautéed shrimp and spring salad with citrus sauvignon vinaigrette, which was paired with Fly By Sauvignon Blanc 2014. The second course featured roast beef medallions with local carrots and cabernet franc mushroom sauce, matched with a Moureou Madiran Tannat cabernet franc 2013. And the dessert of blackberries, strawberries, blueberries, and raspberries with brut rose Sabayon sauce and shaved dark chocolate was served with an Undurraga brut rose. Guests finished the meal in high spirits, offering both Toby and the Wine Feed representative a round of applause and enthusiastic expressions of gratitude. In fact, attendees so enjoyed themselves they emailed the event’s coordinator, Citrix Strategic Partner Rachel Tuller, to express further delight. Though the networking event equally pleased both the outside guests and Citrix attendees, the Citrix staff members expressed special appreciation. While they had known the café consistently created high-quality, from-scratch menu items, they were thrilled to discover the Bon Appétit team could also cater such a creative, high-end meal. The evening proved so popular, in fact, that two weeks later Citrix Senior Product Manager Leah Wilking told Bill that people were still talking about the evening, suggesting Citrix host similar gatherings monthly! 56 | BRAVO
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A dessert course of mixed berries with brut rose Sabayon sauce and shaved dark chocolate, paired with Undurraga brut rose
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George Fox Honors the Old and Rings in the New Submitted by Denny Lawrence, Resident District Manager
Charred Wagyu beef and Oregon sea bean served on crispy rice chip
A view into the servery
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emodels are a great way to freshen up a space, but sometimes, when circumstances change and growth has been considerable, you’ve got to start from the ground up. Such was the case this year at George Fox University in Newberg, OR, when the original kitchen and dining room built in 1965 to accommodate 400 students was demolished. And as for the old dining hall — already remodeled a whopping six times, it will be reborn yet again. The space will now be transformed into engineering department labs. Before welcoming the new, it’s always good to honor the past. With that in mind, the Bon Appétit team served a special nostalgic lunch before the original space closed down. The menu echoed one served back in 1965, with a door price of $1.25 to match! Featured items included bologna sandwiches and egg salad sandwiches on white bread, tomato-beef macaroni soup, chicken à la king on a biscuit, spaghetti and meatballs, and several dessert bars offering pudding, jello, and fruit cocktail. (In a nod to modernity, several vegetarian options were also available.) More than 200 additional faculty, staff, and commuter students attended the old-school lunch, which was promoted widely.
Friendsview Bakery Supervisor Patty Crawford and Executive Chef Walter Von came to lend a hand
Bon Appétit CEO Fedele Bauccio thanked the university for being such a wonderful partner
With a current undergrad enrollment of 2,300 students (and a total enrollment of 3,900), George Fox needed a much larger footprint and capacity to feed the 1,400 students who participate in six different meal plans. Over the summer, Canyon Commons, the new 30,000-square-foot dining center, had its soft opening. Canyon Commons boasts seating for 550, three conference rooms seating an additional 250, a private dining room, and the Bridge Café, a retail café seating 55. For the grand opening ceremony in late August, Bon Appétit CEO Fedele Bauccio and President Michael Bauccio joined university officials and trustees and many proud members of the George Fox community. Local Bon Appétit culinary leads from Friendsview Retirement Community, Mount Angel Abbey, and the Oregon Episcopal School joined George Fox Executive Chef Michael Gillespie to create a gorgeous feast of antipasti and small bites such as braised short rib with avocado on toast, chicken gyoza, and Persian-influenced duck breast on a pita crisp, and much more. The university has come a long way since 1965, and so has its food!
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Twitter Hosts High-Profile Fundraiser for the Trevor Project
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Submitted by Kevin McConvey, General Manager
ocial media can be a true lifeline for teens. During San Francisco’s Pride week, Twitter hosted an elaborate fundraiser for The Trevor Project, a nonprofit dedicated to providing crisis intervention and suicide prevention services and support for LGBTQ youth. The Bon Appétit team and Twitter were honored to be asked to support the #ThisIsMe event. General Manager Kevin McConvey and Catering Manager Paige Smith worked closely with Executive Chef Adam Mali and interim Chef de Cuisine Martin Levison to create an outstanding oyster bar, among other stations. Seeking to up the visual impact of the station, the team considered various options, including ice sculptures, wooden fish crates, and tier stands. Ultimately, Paige came up with the idea to display the oysters in a boatlike vessel. After searching far and wide for an actual boat, she ended up finding a local carpenter to build a custom serving boat for the event. Guests loved it, making it the most popular station at the venue. The Momenti Spirited ice cream station also won big raves for its five varieties of spiked ice creams, including a “chocolatini” made with vodka and cabernet sorbet.
Watermelon salad skewers with feta, mint, and drizzled balsamic
In all, the Bon Appétiters went above and beyond their normal duties to help make this important fundraiser a huge success, raising more than $50,000 for The Trevor Project.
Vegan endive spears with currants, chives, and pickled mustard seeds
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Going Bananas Making 8,000+ PB&Js Once again, on a Friday in late spring, Twitter employees in San Francisco spent the day in service to their local community: helping in soup kitchens, installing Wi-Fi at homeless shelters, assisting in schools, and more. Called #fridayforgood, the bi-annual event began in 2013. During the inaugural service day and each year since, Bon Appétit General Manager Kevin McConvey has found a creative way for those unable to leave the office to participate. He and his team set up a peanut butter and jelly sandwich station in the main café, so volunteers could at least clock time on the PB&J assembly.
Every year, participation swells. More sandwich makers, of course, means more food for those who need it most, so year after year, the team expands the volunteer activity’s scope. This year, they set up stations at two different cafés and a third at the Periscope offices nearby.
Custard fruit tart
To create an upbeat atmosphere and celebrate the spirit of community service, Maria Baker, one of the café managers, dressed up in a banana suit and brought her two children — dressed in mini banana suits — to work. The trio danced around the café to the tune of the viral flash animation hit “It’s Peanut Butter Jelly Time!” while encouraging volunteers to up their sandwich-making pace. Everyone wanted to shatter the prior year’s sandwichmaking record. To inspire a continuing influx of volunteers, the organizers tweeted a Vine of the baby bananas asking for help breaking the 8,000 sandwich goal. Beginning at 8 a.m., hundreds of Tweeps showed up to lend their time to the endeavor. Bon Appétit Regional Marketing Director Jill Koenen, Regional Marketing Manager Janine Beydoun, Senior Director of Payroll Jee de Leon, and Administrative Support Services Manager Vicki Field also attended and participated, as they have since the first #fridayforgood three years ago. Even reality TV star chef and World Pizza Cup Champion Tony Gemignani came up from the Slice House in the market downstairs to make some sandwiches! The food recovery organization Food Runners picked up the sandwiches every hour, but following their last scheduled pickup, there were still 2,600 sandwiches to be distributed. That’s when Maria (café manager and adult dancing banana) "slipped" into action and contacted her husband, who picked up 1,000 sandwiches for distribution while Kevin loaded his car with the remaining 1,600 sandwiches and drove them to local shelters. In all, the collaborative effort was a huge success, surpassing the 8,000-sandwich goal with a whopping final tally of 8,181 PB&Js. The many individuals served by six community nonprofits and centers, including Glide Memorial, plus the residents of several low-income apartment buildings, benefited from the volunteer spirit of Twitter’s enthusiastic employees. Submitted by Kevin McConvey, General Manager Kitchenette Attendant Faye Caston and Café Manager Maria Baker flanked by Maria’s sons, Miles and Max
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VMware Opens New Allée Café
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New Cloud Café Stars Global Favorites
Submitted by Janine Beydoun, Regional Marketing Manager
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ecently, VMware in Palo Alto, CA, opened the doors of an all-new Allée Café to palpable excitement. The large, light-filled space boasts an adjacent outdoor patio featuring indigenous plants and low-maintenance landscaping. The building, fully LEED certified, embodies other sustainability initiatives on VMware’s campus, as well as the commitment of the Bon Appétiters leading the culinary charge. On opening day, music filled the café as guests enjoyed tastings from Farm to Fork vendor ALBA Organics and a chance to purchase the farm’s beloved organic pluots, strawberries, and peaches. Of course, every celebration deserves cake, and this one offered sweet tastes to mark the occasion.
This summer Oracle - Santa Clara celebrated the opening of its vibrant new Cloud Café, which features globally inspired street foods as well as perfectly roasted and brewed coffee. The Bon Appétit team serves a rotating roster of breakfast and lunch specials, including breakfast tacos, poke bowls, lettuce cups, kati rolls, bistro boxes, and a bevy of avocado toasts. For sipping, the café offers Starbucks Reserve coffee, house-made cold brew, signature drinks such as an espresso spritzer, and Verve Coffee Roasters’ Bowl of Soul, a specialty tea latte in which the guest’s choice of tea blend is steeped with hot soy milk and honey and then finished with soy froth. Guest roasters will be featured quarterly as well. Submitted by Cara Brechler, Marketing Director
Executive Chef Matt Dark and the Bon Appétit team have created a full-time burger bar, barbecue station, and rotisserie for those who crave comfort food classics with an upscale twist. The café will also serve plenty of fresh California vegetables such as Comanche Creek toy box squash, eggplant, and fennel. Specialties as amazing as a smoked calamari gyro will keep guests flocking back daily. Executive Chef Matt Dark, Café Chef Joel Ponce, and Sous Chef Matthew Sneddon
Sales Manager Matt Kanter from ALBA Organics giving out samples
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Barista Josh Malonzo, Cook Alejandra Rojas, and Barista Sara Hashemi
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Toast Catches Fire at Oracle - Santa Clara Submitted by Cara Brechler, Marketing Director
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any trends come and go, but those with the most sticking power tend to be both adaptable and a little whimsical. Oracle - Santa Clara Executive Chef Randy Sarbaugh and Pastry Chef Ani Baghoomian saw a trend in the soaring popularity of toast. The pair then added creative flourishes to make sure something as simple and old-fashioned as toasted bread would continue to excite guests.
Burrata, heirloom tomato, basil, and balsamic drizzle on top of toast
Toast’s new celebrity can thank the humble avocado. Avocado toast — which at its simplest is nothing more than avocado slices laid upon or mashed onto toasted bread — joins cold-brew coffee, all-day breakfast, and creative plant proteins in the spotlight. Google Trends shows the number of searches for “avocado toast” continues to rise, and the Instagram hashtag #avocadotoast has more than 176,000 posts. It checks many boxes at once: it’s healthy yet ever-soslightly indulgent, it can be savory or sweet, it’s naturally vegan, and it can easily be made with gluten-free bread. Other simple toast combos have proven big draws as well. So when Randy and Ani teamed up, they worked together to offer drool-worthy weekly toast specials with creative combinations using wheat bread, raisin-cinnamon swirl, and house-made brioche. They include avocado, grilled corn, Cotija cheese, and cilantro from the Oracle campus garden; almond butter, champagne grape, and local honey (for a PB&J twist); mascarpone, pluot, cinnamon, and honey; and a nod to caprese featuring burrata with garden-grown heirloom tomato and basil, drizzled with balsamic glaze. Thanks to the culinary ingenuity of these Bon Appétiters, the love for toast won’t be fading anytime soon at Oracle.
Toast with mascarpone, pluot, local honey, and cinnamon
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Emory’s Oxford College Implements Wide-Reaching Food Recovery Program
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Submitted by Samantha Lenard, Community Partnerships Coordinator
hanks to the efforts of the Bon Appétit team at Oxford College of Emory University in Oxford, GA, Emory - Oxford is the first site to be Food Recovery Certified in the state of Georgia! (Bon Appétit has vowed that by the end of 2018, all locations will be actively reducing waste at the source, and at least 80 percent of them will be Food Recovery Certified, meaning they are regularly — not just occasionally — donating their excess food to people in need, as verified by an independent third party.) Executive Chef Duke Walsh and Community Partnerships Coordinator Samantha Lenard worked with Covington First United Methodist Church so that the food pantry now offers Bon Appétit’s donated excess prepared food alongside its shelf-stable pantry staples, enlivening the diets of the lowincome families who rely on its provisions twice weekly. During a five-month period, Oxford College donated more than 3,000 pounds of prepared food — mostly vegetables, lean proteins, and whole grains — to the pantry. Samantha weighed and tracked all food donations and provided Duke with this data so he could identify patterns and adjust his menus accordingly. (As valuable as food recovery is, it’s better to avoid waste at the source.) In addition, Samantha introduced her church liaison to Oxford College Organic Farm Manager Daniel Parson. A Farm to Fork partner, this campus farm is in a unique position to donate fresh, organic produce directly to the food pantry, upping significantly the availability of fresh, healthful food for Newton County residents. And the team’s contributions don’t stop here. This fall, Duke will volunteer his time to cook at a fundraiser to provide local schoolchildren with lunches during the year. What started as a partnership with a singular focus — recovering food and donating it to residents in need — has expanded its scope in new and innovative ways. This strengthened relationship between the Oxford College team and the Newton County community continues to thrive, serving as a worthy model for all in the region.
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Diet Tech Breeanna Williams and Community Partnerships Coordinator Samantha Lenard with a food donation delivery
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Bon Appétiters Take a Turn in the Spotlight at Adidas
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Submitted by Grace Wilson, Regional Support
Emory Incentivizes Safety, and Everybody Wins When it comes to safety, the Bon Appétiters at Emory University in Atlanta turned to a little friendly competition to ensure their own, and their colleagues’, safety. This past spring, the 13 units at Emory — including Rollins, the Depot, Starbucks, SAAC, White Hall, Eagle Convenience Store, Ms. Jeans, and Peet’s — plus those at the university’s sister campus at Oxford College joined forces in the name of minimizing accidents and upping the teams’ collective safety record. The year started off accident free, inspiring high morale and a commitment to continuing the stellar safety marks. To up the stakes, the safety department challenged team members to maintain their status, offering two 55-inch televisions as prizes for the associates whose units suffered zero medical-related accidents. Competition proved fierce among the staff. Five units suffered accidents in the ensuing months, but the rest remained accident free, making their team members eligible for the TV drawing. To their great delight, Supervisor Cindy Daniels of Rollins Café and Utility Associate Charles Frazier of the Depot, both located on the Atlanta campus, won the raffle. Charles said, “I have never won anything before. This is great!” The entire Bon Appétit family basked in the experience of doubling down in the pursuit of safety. There’s nothing better than working together to ensure a safe environment for all.
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t isn’t often that you get to reintroduce yourself to guests after more than 10 years of service, but the hardworking Bon Appétiters at the North American Adidas headquarters in Portland, OR, are doing just that. Following a successful refresh of the food programs and space in the high-volume café, Chef/Manager Jon Arionus wanted to reconnect guests with his longstanding, incredibly talented team. To that end, each week the café is spotlighting a member of the staff through a Meet the Team promotion, presenting a dish close to that team member’s heart along with fun facts about the person, samples of his or her dish, and a recipe card for guests to take home. Jon said, “It has been a great way for our staff and guests to reconnect, and it’s pushed some of our quieter team members to open up a bit more and share the food they love with the guests they see every day.” He also noted that the promotion has allowed team members to cook outside of their typical stations, which is fun for everyone. The promotion will continue until all of the team members have been profiled. Catering Supervisor Quincie Gist is especially excited for her turn. To everyone’s delight, she has promised to make her famous grilled cheese, which is the sole dish that she cooks for the café! The Bon Appétit team and guests at Adidas enjoyed a refresh of the café’s food programs and space
Submitted by Denise Gilbert, Director of Team Safety
Supervisor Cindy Daniels
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events in brief Saint Joseph’s Welcomes Ninth President with Celebratory Menu
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he Bon Appétit team at the University of Saint Joseph created a special celebratory menu to commemorate the inauguration of Dr. Rhona Free, the ninth president to take the helm at the institution in West Hartford, CT. Executive Chef Chris Parrott, Director of Operations Peggy Gadomski, General Manager Richard Frost, and the rest of the Bon Appétit staff worked together to craft a memorable menu for the 500 attendees who gathered to mark the festive occasion. The carving station featured both rosemary-peppercorn–crusted beef tenderloin and roast duck breast. The raw bar offered locally harvested oysters, clams on the half shell, and jumbo shrimp cocktails with a duo of sauces, including mignonette and green goddess. And chic spoons cradled a trio of unique tastes, including falafel scotch quail eggs, heirloom tomatoes with ciliegine (cherry-sized) mozzarella, and an olive medley with assorted antipasti. A gluten-free pasta station and platters of soft-ripened cheeses rounded out the savory offerings, with hand-rolled truffles and miniature cannoli capping off the elegant meal in sweet style.
St. Mary’s Bakes for Relay for Life
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his past spring, bakers at Café Bon Appétit at St. Mary’s College of Maryland in St. Mary’s City, MD, lent their talents to create desserts for Relay for Life, an annual cancer-awareness fundraising event that focuses on celebrating the lives of those who have battled cancer by remembering lost loved ones and fighting back against the disease. In the week leading up to the Relay, bakers turned out tray after tray of cupcakes, cookies, and cakes adorned with purple icing and the organization’s telltale purple ribbon. Associate Dean of Students Joanne Goldwater, a cancer survivor, is one member of the broader St. Mary’s community in whose honor runners, walkers, and the whole Café Bon Appétit family paid tribute through their efforts both in the kitchen and out on the field.
Submitted by David Sansotta, General Manager
Submitted by Peggy Gadomski, Director of Operations
A thank-you poster from St. Mary’s College of Maryland’s Relay for Life group
Olive medley, roasted peppers, artichoke, sundried tomatoes, and feta with balsamic drizzle
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Wild coho salmon with gingerorange glaze and chili-coriander roasted chicken breast with local red pepper purée and blood-orange beurre blanc
Cornell Feeds Hungry Cyclists on Ag-Focused Radtour
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or cyclists on the 50-mile Radtour in Cedar Rapids, IA, the only thing better than riding from farm to farm, taking in fresh air and local color, was stopping to eat carefully prepared farm-fresh food along the way! The “rad” in Radtour stands for rural agriculture and development, and the event gives much-needed visibility and exposure to the region’s hardworking local farmers. The Bon Appétit team at Cornell College in Mount Vernon, IA, was happy to be among those tapped to feed the famished riders this year. Operations Manager Ivy Risch (who’s also a trained chef) and others prepared a stellar meal for 85 hungry cyclists during their stop at Antler Ridge Elk Ranch. Ivy and her team used product from Antler Ridge as well as from Kroul Farm and Abbe Hills Farm, also Radtour farm stops. The menu featured barbecued elk brisket with Guinness-chipotle-rhubarb barbecue sauce, chipotle mashed sweet and white potatoes, Spanish tortillas with winter greens and pimentón aioli, and egg custard with strawberry-rhubarb-ginger compote. The feast proved so popular with the riders that the Bon Appétit team hopes to conduct an encore performance by cooking at a second Radtour event in late August. Submitted by Joan Homrich, General Manager
TaylorMade Assembly Employees Get TailorMade Thank You
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t TaylorMade in Carlsbad, CA, the acclaimed equipment company’s executives wanted to show the assembly team how much they mean to the success of the organization. The assembly employees work meticulously to ensure that every golf club they make exceeds customers’ expectations for quality and timeliness. So, who did they call to help them with a plan? Bon Appétit, of course! Executive Chef Martin Sanchez-Medina and General Manager Molly Glover worked with TaylorMade to organize a special thankyou event. On a sunny afternoon, about 100 employees and guests gathered at TaylorMade’s Kingdom Café for an upscale luncheon that included live music, speeches, gifts, and a lounge area. The stars of the menu were wild coho salmon with ginger-orange glaze and chilicoriander roasted chicken breast with local red pepper purée and blood-orange beurre blanc. Guests then helped themselves to seasonal vegetables, rice pilaf, roasted potatoes, and a salad of local field greens. The showstopping finale was a dessert bar with chocolate fountains and assorted dipping items, local cakes, and individual crème brûlées. Martin and Molly went in a playful yet sophisticated direction with the decor by incorporating Bon Appétit’s new black-and-white look into the dessert table, as well as filling rustic lanterns with everything from heirloom cherry tomatoes to jelly beans. The TaylorMade team was overjoyed with the event and sent a note of praise that concluded with the following: “Without knowing otherwise, you would think it was someone’s wedding day. Hats off to Bon Appétit for their fantastic efforts to help make this a memorable occasion for our employees!” Submitted by Molly Glover, General Manager 2 0 1 6 Vo l u m e 2
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events in brief Adobe - Lehi Gets Kudos for Private Dinner
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vents for hundreds of guests present their own set of challenges, but intimate dinners for VIP guests can be every bit as nerve-wracking. So when AdobeLehi Executive Chef Ted Mathesius was asked to prepare a six-course meal for eight of Adobe's top executives, he was thrilled — and relieved when positive feedback poured in afterward. The occasion was Adobe’s Global Workplace Solutions Quarterly Leadership Meeting at Le Chateaux in Deer Valley, UT. Ted created the desserts and prepped all the mise-en-place items in the café kitchen, and then he prepared all the meat, fish, and soup in the hotel suite’s kitchen. A selection of the kudos from the top executives: …His food was delicious, the menu was spot on; the flavors were amazing, fresh, and local; and he did such a fantastic job with last-minute changes. Really really impressed (and I’m not easily impressed). We were all still talking about dinner the next morning. …I took photos of each course that I can share. I made sure to take the photos before eating because there was NOTHING left when I got done with each plate! There was so much to be impressed with the meals he created, from the variety, flexibility (a few of us would not eat everything), taste, etc. One of the most impressive was that he cooked it all in a small hotel-room kitchen. …To pile on: Ted was just outstanding. Seriously impressive and that includes with a few picky eaters! Submitted by Terry Davies, Catering Manager
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MENU Spring Halibut Ceviche | with serrano chilis, Key lime, shallot, cilantro, white and yellow corn, and butter lettuce Butternut, Asparagus, and Hemp Salad | with pickled asparagus tips, grilled squash, red onion, chickpeas, and chipotle-hemp seed dressing Leek and Potato Soup | with local watercress, Yukon gold potato, fresh horseradish, and leeks two ways Dungeness Crab Cakes | with fried green tomato, salsa verde, Snuck Farm herb salad, malt vinegar, and lime aioli Bacon-Wrapped Bison Tenderloin | with pan juices, carrot purée, roasted parsnips, roasted mushrooms, beet mashed potatoes, and frizzled onions Ted Newton (Ted’s twist on a Fig Newton made of orange-brown sugar shortbread, plumped figs, apricot, dates, vanilla bean, and lemon zest), Pistachio Macarons, and Dark Chocolate and Sea Salt Pudding Tart
A sweet end to a fantastic dinner: Ted Newton, pistachio macarons, and dark chocolate and sea salt pudding tart
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Hummus Pop-Up Highlights Plant-Based Proteins at Carleton
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t Carleton College in Northfield, MN, the team spread the love for plant-based proteins, the topic of the month for Food for Your Well-Being. A pop-up hummus tasting in Sayles Café offered three delicious and distinct plant-based spreads for guests to sample and vote on. Students tasted cilantro edamame, roasted red pepper with feta, and spinach artichoke versions. Overwhelm-ingly the favorite was the cilantro edamame, but hummus overall was the winner according to sales tracking. Hummus retail sales doubled the week after the tasting — a win for both taste buds and plant-based protein choices! Submitted by Jennifer Pope, Board Manager
George Fox’s Chili Cook-Off Raises the Bar Again
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he 2nd Annual Chili Cook-Off at George Fox University in Newberg, OR, was once again a hit with the students. Lead Cook Jerome Blankenship, last year’s champion, returned with Cook Jordan Young, who were joined by two newcomers to the competition, Cooks Sandra Guzman and Justin Pewonka. The four cooks combined have more than 50 years of culinary experience. Jerome created a spicy jalapeño steak chili that provided the heat for the night. Jordan went rogue with a “Thai fighter” chili that showed off his mastery of ingredient alchemy. Justin provided a sweet beef chili with ancho chilis, made with love and creativity. Sandra looked to her roots and made a Jalisco-style Mexican chili.
Students were able to taste each chili and voted for their favorite by adding a black bean onto a plate designated for their chili of choice. By the end of the night, the full plate for the spicy jalapeño steak made it clear that Jerome had managed to defend his title to become a repeat champion. Who will be brave enough to go up against his mad chili skills next year? Submitted by Brett Harvey, Board Manager
Lead Cook Jerome Blankenship, chili cook-off winner
Carleton Director of Auxiliary Services Dan Bergeson (second from left), General Manager Katie McKenna, and Board Manager Jenny Pope with three students at the hummus tasting
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events in brief Oregon Episcopal School Pop-Up Goes Hog Wild
The Hoosier Girls State pep rally
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n a sun-splashed 80-degree day in Portland, OR, the Bon Appétit team at Oregon Episcopal School showed high school students and staff just how special comfort food can taste when made with top-quality ingredients.
At a special pop-up meal, Bon Appétiters served local bratwurst from family-owned Pure Country Pork, a longtime Bon Appétit Farm to Fork supplier and the first hog farm to become Food Alliance Certified in the United States. Diners added some whimsical touches to suit their palates, customizing the brats with flavorful toppings and accompaniments. They could choose to go Southern, pairing the German-style sausages with smoked Gouda mac and cheese and a drizzle of housemade marionberry-chipotle barbecue sauce. Or, they could opt for the Islander, an Asian twist featuring teriyaki bacon-and-pineapple relish with sweet ponzu sauce and toasted sesame seeds. With high-quality, sustainably sourced meat and creative accoutrements, this pop-up showed off the best that comfort food can be. Submitted by Jason Rosvall, Executive Sous Chef
Trine Hosts Budding Politicos at 75th Hoosier Girls State Government Camp
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diamond anniversary merits extra-special attention. So when 600 high school delegates converged on Trine University in Angola, IN, for the 75th gathering of the Hoosier Girls State junior government camp, General Manager Joseph Gentile and his Bon Appétit team pulled out all the stops. The week was a study in patriotism, camaraderie, and the joy of learning, with young delegates from every county coming together to elect their own leaders. Displaying outstanding poise and enthusiasm befitting their roles as school representatives and budding leaders, the girls joined guest speakers, alumni, and longtime friends of the HGS program, a program of the American Legion Auxiliary, at a celebration dinner for 900 attendees.
The Islander dog: Pure Country Pork bratwurst with teriyaki bacon-andpineapple relish, sweet ponzu sauce, and toasted sesame seeds
Bon Appétiters kept the five buffet lines and dessert stations running smoothly throughout the event, with featured dishes including roast beef sirloin, vegan Tuscan vegetable lasagna, roasted herb-loaded red potatoes, and more. Delegates and guests revelled not only in the wonderful meal, but also in the satisfaction that comes from hands-on participation in the political process! Submitted by Emily Alley, Catering Supervisor
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The Cox Hall team wearing denim on Denim Day to raise awareness of sexual violence
Macalester Caters to External and Internal VIP Groups
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very year, Bon Appétit and Macalester College host a group of 360-plus people, representing 150 food co-ops operating in 38 states. The members of National Co+op Grocers (NPG) convene on Macalester’s St. Paul, MN, campus to learn about trends and best practices at the leading edge of the co-op world.
Emory Dining Participates in Denim Day
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on Appétit teams are proud to be considered members of their campus communities and not only for the food they serve. Emory University in Atlanta’s dining staff was honored to be asked to participate in Denim Day, which is an international program of Peace Over Violence to raise awareness about rape and victim blaming. On the Emory campus, a program called Respect works on awareness and education around sexual and relationship violence. Andrew Rizzo, assistant director for the Respect Program, invited Emory’s dining team to participate in Denim Day after standing in line to order a stir-fry and realizing that the dining staff is always chatting with students at multiple points across campus. He thought they’d be great wearers of the “Why Am I Wearing Denim?” stickers. The answer to that “why” question: In Italy in the ’90s, a convicted rapist won his case on appeal in the Italian Supreme Court, with a judge stating that the victim’s jeans were so tight that she must have helped him remove them. Immediately, members of the Italian Parliament came to work in jeans in support of the victim who was blamed for her own rape. Denim Day was born of this in 1999, and the annual event is international. For the promotion at Emory, the Student Government Association pledged to donate $1 per social media photo tag to the Respect Program. This meant anyone wearing denim on Denim Day simply needed to Tweet, email, or post to Instagram or Facebook with the Respect tagging instructions. This year more than $2,000 was raised, along with plenty of awareness about sexual assault. The Bon Appétit team was glad to participate in this simple yet powerful way to show solidarity and community on campus.
This year, the NCG gathering included a welcome dinner and a trade show where food and beverage vendors including Hampton Creek, Peace Coffee, and other missionaligned brands showcased their products to NCG members. For the Bon Appétit team, it was a rare opportunity to meet with folks from a range of companies that share Bon Appétit’s commitment to low-carbon cooking, reducing waste, and serving gestation-crate–free pork and cage-free eggs. Another big summer event for the college is the annual reunion weekend, which includes the Golden Scots Society luncheon in celebration of all of those who have hit the 50year mark. There’s also special recognition for alumni observing their 55th, 60th, 65th, 70th, and even 75th reunions. The catering, culinary, and management team plan a special meal for more than 350 people, and they work to make it a day that alumni look forward to all year. The meal began with an organic baby spinach salad with roasted sweet peppers, barbecue-spiced pecans, and buttermilk dressing, followed by pesto-crusted salmon with summer squash, asparagus, and quinoa with smoked tomato vinaigrette. Dessert was tiramisu with Tiny Footprint coffee sauce. The luncheon may be served in a gymnasium, without a kitchen on-site, but that doesn’t stop the Bon Appétit team from bringing their A game. And it paid off. Kate Youngdahl, Macalester’s director of special events, told them that the attendees of the event agreed this year’s lunch was “the best reunion meal yet!” Submitted by Amy Jackson, Director of Catering A heaping platter of roasted vegetables
Submitted by Valencia Jackson, Marketing and Communications Manager
Class of 1966 alumnae raise their glasses in celebration
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events in brief Summer Brings Changes and Lots of Events at Art Institute of Chicago
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ummer is always a busy time for the Bon Appétit teams at the Art Institute of Chicago, from the Caffe Moderno and Terzo Piano to the hardworking catering folks.
Bastille Day Is a Hit Terzo Piano generated so much excitement about its three-course prix fixe Bastille Day lunch menu that the meal sold out. The first course was a choice of sweet corn bisque or mussels in butter, the second course included a choice of poulet au patates (chicken and potatoes) or cod brandade, and dessert was either hazelnut crepes or pot de crème. The response was so over the top that Chef di Cucina Carolina Diaz plans to make it an annual event.
The Rooftop Garden Sprouts Fresh Herbs With its stunning Chicago views, Terzo Piano’s terrace is a sought-after location for rooftop dining. Now, the restaurant’s culinary team has brought back the herb planters and filled them with basil, sage, lemon thyme, rosemary, and mint. More than fragrant decoration, the herbs are also making their way to the kitchen, where they’re appearing in dishes such as the burrata flatbread and the Caprese salad. The bar also got into the action with a special cocktail called the Modern Sunset, featuring syrup made with house-grown lavender.
A Culinary Trip to Catalonia Carolina teamed up with Terzo Piano’s Chef/Partner Tony Mantuano and his wife, Cathy, for a “taste of Catalonia” cooking demonstration — one of five such events that take place at the restaurant throughout the year. The guests enjoyed pairings such as roasted cod and chorizo samfaina with a smooth and full-bodied 2014 grenache from Almansa, Spain, and both red and white gazpachos served with Txispaz IGO 2015 rosé. Each guest also received a detailed menu with recipes to take home.
Caffe Moderno Cooks Fresh Out of the Box Caffe Moderno is a high-volume, compact space where guests expect fast service. Despite these challenges, Carolina and her partner in crime, Sous Chef Manuel “Manny” Uribe, have begun shaping some elements of the day’s menu around a local farm’s surprise box of ingredients. For example, on the day Seedling Farm in South Haven, MI, delivered strawberries, the chefs made strawberry lemonade. On another day, a box of corn, red peppers, cherry tomatoes, and scallions from Seedling and Nichols Farm in Marengo, IL, became a Southwestern-style salad. “At first, the team was intimidated and slightly thrown off by the quick-fire challenge,” said Carolina. “Now, it has become their favorite part of the day! They’re excited by the opportunity to think quickly on their feet, and the creativity and ingenuity keep building.”
Museum Café Combines Jazz with Local Seasonal Dishes Every Thursday from Memorial Day to Labor Day, the Museum Café’s outdoor garden fills up with the sounds of
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Roasted Faroe Island salmon with champagne vinaigrette, heirloom beefsteak tomatoes, and pea shoots
The Strawberry Fields cocktail featuring Valentine White Blossom vodka, lavenderelderflower syrup, Bar Keep lavender bitters, strawberry lemonade, and soda
Beef rib with tamarind barbecue sauce, coleslaw, and cornbread
the Art Institute’s Jazz in the Garden program. The café’s menu, shaped by Chef Supervisor Susan Schoon, changes monthly to incorporate the seasonal offerings from a new farm. Highlights of this year’s menu included Cuban pork tacos; chicken and waffles; spinach and ricotta gnocchi; baby lamb chops; and tequila-lime–cured salmon. “I found the perfect place,” said guest and Chicago resident Marianna Scanlon. “The salmon with capers and onions was exceptional.” Submitted by Nicole Nicolas, Marketing Coordinator
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EVENTS: COMMENCEMENT
farewell to our students
For Bon Appétit teams at colleges, universities, and a few high schools around the country, the start of summer means fond yet bittersweet goodbyes to those we’ve seen daily over four years. Although we’ll miss them, we’re happy to send them off with special events such as these. Marking Another Fruitful Academic Year at Whittier
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s another academic year drew to an end, the Whittier College campus in Whittier, CA, came together to celebrate. Whittier’s Bon Appétit team catered the Senior Dinner, Convocation, All-Sports Awards Banquet, Board of Trustees Dinner, Latino Graduation, and the campus’s end-of-year finale, Commencement. From intimate gatherings to large dinners serving hundreds, they plied their culinary and hospitality skills at wide-ranging sites, everywhere from the Campus Inn to the president’s house to off-site locales. At the All-Sports Awards Banquet in the athletic center, 500 student athletes, coaches, and parents feasted at four double-sided buffets, two beverage stations, and two dessert stations. More than 400 attended the Senior Dinner. For Spring Fest and Psych Circus, the Bon Appétit team went above and beyond to create unique outdoor dining experiences. Executive Chef Miguel Cuenca and his team received rave reviews on numerous occasions when serving VIP meals to the board of trustees. Popular dishes included the pan-seared ahi tuna salad with crispy wonton strips and wasabi vinaigrette and a dessert featuring mixed-berry panna cotta. When Commencement arrived, General Manager James Dial, Assistant General Manager Lucille Alcaraz, and the rest of the Bon Appétit team handled their considerable responsibilities with enthusiasm and professionalism. That included an early morning setup of a dessert buffet on the baseball field, with fruit, pastries, cookies, and chocolate-covered strawberries along with two beverage stations for 1,500 people. Graduates, families, and faculty members all loved the beautifully prepared refreshments! Submitted by Stephanie Mareina, Catering Director 72 | BRAVO
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Pan-seared ahi tuna salad topped with crispy wonton strips, served with wasabi vinaigrette
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Wash U Honors Liberian Graduate Student and Café Supervisor
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allah Kollie, café supervisor at the St. Louis Art Museum and former cashier at the Danforth University Center at Washington University in St. Louis, received an honor that Wash U reserves for top student leaders: He was tapped as a student marshal at commencement in May!
Jallah Kollie, café supervisor Photo credit: Joe Angeles/WUSTL Photos
Jallah earned his graduate degree in human resources management from University College while simultaneously working at Bon Appétit. Wash U published a moving article by Diane Toroian Keaggy honoring Jallah for both his work ethic and his service to the campus while completing his degree. The article notes that Jallah, a father of four, came to the United States in 2012 from Liberia with his family after his wife, Kebeh, won a diversity visa. Yet despite a college degree and career in Liberia with the Civil Service Agency, Jallah had a hard time finding work in St. Louis. Until he applied to work at Bon Appétit. Jallah was hired as a porter at Wash U and quickly advanced to cashier at the Danforth University Center. He was later promoted to supervisor at Bon Appétit’s café at the St. Louis Art Museum. Through it all, he pursued his studies with unwavering dedication. Jallah appreciated the chance to lead his classmates at commencement as his family and colleagues watched. Graduate degree now firmly in hand, this Bon Appétiter shows just how powerful the trifecta of perseverance, drive, and hard work can be. Submitted by Kristi Baker, Marketing Manager
CARY IT FORWARD: Bon Appétit Senior Vice President Cary Wheeland was invited to be the commencement speaker at the Collins College of Hospitality Management at California State Polytechnic University in Pomona, CA. He urged the 470 graduates of the Class of 2016 to remember the key tenets of the hospitality business: focus, sharing appreciation, problem solving, optimism, and communication. He closed by telling them that there has never been a better time to join the industry — and change it for the better.
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EVENTS: COMMENCEMENT
farewell to our students Reed Delights New Graduates with Special Sips and Edible Bounty
Humans of Hopkins Dining Video Interview Racks Up 9,000+ Views
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t Reed College in Portland, OR, the Bon Appétit team pulled out all the culinary stops at multiple celebratory events. On the eve of Commencement, the team served grilled flank steak to Reed graduates and their families and Reed faculty and staff, followed by mini cupcakes topped with specialty Griffin coins in a nod to the school’s mascot.
The following day, the team prepared a postCommencement reception for roughly 2,500 people, pleasing graduates and their families with five extra-large appetizer buffets set up under a shade-giving tent. Celebrants enjoyed sparkling wine and boards featuring artistic displays of local cheeses. Plump dried fruits, including figs, raisins, dates, and apricots, nestled amongst the cheeses. As an additional fromage-themed flourish, Cook Adam Tsika prepared a brie en croute adorned with decorative pastry cut-outs. Submitted by Lindsey Leisinger, Catering Director
t Johns Hopkins University in Baltimore, interns interview an employee every week as part of a “Humans of Hopkins Dining” video campaign. They then post the video on the Hopkins Dining Facebook page. The last interview of the semester featured Cashier/ Shop Steward Gladys Burrell, affectionately known as Ms. Gladys, who has worked on campus for more than 37 years. (Last year’s senior class also honored Ms. Gladys with a JHU award.) She is universally loved and appreciated. In the video, Ms. Gladys wishes students luck on their finals: “Don’t stress too much…. Be thankful that you’ve gotten this far, and everything will be fine. Just think positive!” The video captures her cheerful outlook and warm spirit. To date, it has received more than 700 likes and 65 shares and has been viewed more than 9,000 times! That is a lot of lives to have touched. Go to bit.ly/msgladys to watch it. Submitted by Jeffrey Vigilante, Marketing Manager
The brie en croute with decorations on top, baked by Cook Adam Tsika, was a crowd favorite
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Thank You, Bon Appétit Graduation Teams! ...for CREATING GREAT MEMORIES FOR OUR GRADUATES, Emmanuel College, Boston Dining Room Manager Patrick Sevy passed along an email Emmanuel College President Sister Janet Eisner sent General Manager Robin Fortado following the 97th Commencement Exercises at Emmanuel College. Please extend my gratitude to everyone on the Bon Appétit team for a job well done during Commencement week. I appreciate all that you did to provide a most memorable conclusion to our graduates’ time at Emmanuel! With gratitude, Sister Janet
...for SUCH A FRIENDLY STAFF, Mount Saint Mary’s University, Los Angeles General Manager Jotanna Proescholdt shared the following sweet note sent by graduating student Deborah Hernandez: I just wanted to acknowledge the team of workers that you guys lead. I have been a student at the Mount for four years and will be graduating soon, and I cannot express in words how much people like [Cook] Nelly Portillo, [Grill Cook] Juan Patino, [Café Supervisor] Carlos Martinez, [Cashier] Miguel Cruz, [Prep Cook] Oscar Kim, [Deli Cook] Nichole Williams, and the rest have come to mean to me. I think they are very hardworking people who give it their all on a regular basis without expecting anything in return. I really value their work ethic and their regular efforts to be their very best. I wanted to thank you for making these people be a part of our everyday lives.... I think that they are a huge contribution to our experiences here because they always have a smile to give or a friendly comment. They are truly amazing! Lastly, thank you for all you do. Clearly, you are doing something right when your job environment reflects so much positivity. Thank you for the family you lent me for these past years here!
…for SUCH A SPECIAL COMMENCEMENT WEEKEND, University of the Pacific, Stockton, CA High-ranking faculty and administrators at the Thomas L. Long School of Pharmacy & Health Sciences praised Resident District Manager Sia Mohsenzadegan and the rest of the Bon Appétit team for their stellar efforts over Commencement weekend. Professor and Dean Phillip R. Oppenheimer, PharmD, sent this note of thanks: I wanted to reach out to you and thank you both as well as your wonderful staff for your efforts on both Friday night and Saturday for making our Commencement weekend so special. Your attention to detail and your commitment to excellence in both quality and service is commendable. Please extend my thanks to your associates and let them know how much we appreciate their efforts on our behalf. Also at Pacific, Associate Dean Nancy DeGuire, PharmD, offered this commendation, with a special call-out to Sia and Director of Catering Christine Ward Giordani: Thank you for your continued and sustained efforts to help PHS give our graduates a grand send-off. Each year, your presence and preparation on our behalf makes these events so special. I appreciate all that you do to represent Pacific and PHS with pride and care. We could not (nor would we want to) do it without you and your teams!
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Lewis & Clark Caters Pair of High-Profile Events Submitted by Katie Kearn, Catering Director
Peach and arugula salad with burrata cheese, hazelnuts, saba, and local extra virgin olive oil
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ometimes things slow down for the summer at Bon Appétit’s education accounts. Not so at Lewis & Clark College in Portland, OR. With two joyous, highprofile events, July was a busy month of celebration.
First, Executive Chef Scott Clagett, Pastry Chef Katharine Zacher, and Catering Director Katie Kearn fed the guests at the wedding of John and Heath, married by the reflecting pool with a fountain flowing gracefully behind them. After the couple exchanged their vows, the team offered an array of celebratory foods for guests to enjoy. The hors d’oeuvres included Oregon shrimp and Dungeness crab cakes, bacon-wrapped peaches with goat cheese and lavender honey, and bruschetta with tomatoes, basil, and fresh mozzarella. Scott’s three-course meal began with Sauvie Island Organics field greens with shaved fennel, blueberries, feta, and hazelnuts and was followed by Draper Valley free-range chicken breast with marinated artichoke, olive, and oven-dried tomato relish, and St. Helens Beef hanger steak with confit of fingerling potatoes. Following dinner, guests enjoyed Katharine’s dark chocolate–passion fruit torte with Ace High Orchards sour cherry compote and lime cremeux. The newlyweds raved,“From start to finish, Bon Appétit played a pivotal role in making our wedding celebration the memorable and beautiful experience that it was.” Later in July, Bon Appétiters also catered the Oregon Humane Society’s Tail Wag, an annual fundraising gala. The nonprofit’s 76 | BRAVO
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mission is to foster an environment of respect, responsibility, and compassion for all animals through education, legislation, and leadership. Themed as an al fresco vintage garden party, the event took place on a warm summer day in Lewis & Clark’s Estate Garden. Passed hors d’oeuvres included Hermiston watermelon skewers with feta and kalamata olives; Oregon shrimp Thai lettuce cups; Warm Briar Rose chèvre and caramelized onion turnovers; and quinoa and chickpea croquettes with stone fruit chutney. The meal featured bounty from local vendors Sauvie Island Organics, Zenger Farms, Millennium Farms, Baird Farms, Red Ridge Farms, Jacobsen Salt Co., and Grand Central Bakery. Scott’s menu included peach and arugula salad with burrata, hazelnuts, and saba; Oregon line-caught ling cod with Washington sweet corn purée, yellow and green wax beans, and heirloom tomato herb salad; and a vegan entrée of stuffed baby eggplant with spinach, rice, and pine nut pilaf with “creamed” Washington sweet corn and heirloom tomato herb salad. Katharine’s incredible dessert displays showcased salted chocolate caramel bars, blackberry tartlets, peach consommé with basil, palmiers, two types of macarons, raspberry dragées, and coffee orange marshmallow cookies. The Bon Appétit team even offered guests a savory grand finale: a late-night snack of fresh-cut French fries with a toppings bar!
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Pastry Chef Katharine Zacher and Executive Chef Scott Clagett
LEFT TO RIGHT: General Manager Mac Lary, Pastry Chef Katharine Zacher, Catering Director Katie Kearn, Executive Chef Scott Clagett, Sous Chef Derek Webb, and Cook David Martinez
Cook David Martinez and Server River Poze preparing salads
Oregon line-caught ling cod served with Washington sweet corn purĂŠe, yellow and green wax beans, and heirloom tomato-herb salad
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Imperfectly Delicious Produce Wows on North Carolina Site Visit Submitted by Michael Moroni, General Manager
Foster-Caviness’s Director of Sustainability Lauren Horning walking through the fields at Wise Farms
hat could be a more perfect way to learn about Imperfectly Delicious Produce (a.k.a. IDP), Bon Appétit’s joint food-waste fighting program with Compass Group, than a field trip? Especially one tehat lets you walk away with a new appreciation for creative, actionable solutions to the age-old problem of food waste.
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On a warm summer day, Bon Appétit’s Michael Moroni, general manager of Averett University in Danville, VA, hopped in his car and drove four hours to Wise Farms in Mount Olive, NC, in order to introduce others in the Compass family to the philosophy and concrete benefits of IDP. Fellow Bon Appétit employees from SAS, General Manager Dana Beaulieu, Executive Chef Will Ashford, and Sous Chef Bryan Little, plus several chefs from Morrison Healthcare, as well as Compass’s IDP point person Senior Corporate Chef Michael Panfil and the produce house FosterCaviness’s Director of Sustain-ability Lauren Horning, all greeted the day’s host, Gary Wise, for a visit that Imperfectly Delicious encompassed touring, education, snow peas and inspiration. Gary is the owner and operator of the multigenerational, 100year-old farm, which grows a wide array of crops, including sweet potatoes, snow peas, brassicas, onions, and many other vegetables, all handpicked. Gary and his wife live on-site. The group saw farmworkers picking zucchini and yellow 78 | BRAVO
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squash and noticed that a box of about a dozen squash that did not meet industry standards had been set aside on the trailer. Gary explained that, in addition to their wages, farmworkers regularly take such vegetables home to their families. Closer inspection, however, revealed discarded crops strewn throughout the rows, including those that were perfectly edible but were nonstandard sizes and shapes. The excess regularly proved too much even for the farmworkers’ own use. And this is where the IDP program comes in. Michael Panfil had explained earlier that IDP focuses on recovering and utilizing crops that would otherwise be sent to compost. The tour group checked out the cases of extra-small red potatoes and late-harvest snow peas kept in cold storage that would have formerly been discarded. Six pallet crates of sweet potatoes would normally have suffered the same fate: They were simply too small to be sold and too voluminous to distribute to the workers. “Some farmers are able to move this stuff to food processors or canners, but they only want to deal with purchasing produce by the tractor-trailer load,” Gary explained. Wise Farms’ excess is simply too small to qualify, which is why IDP proves so valuable.“We can take advantage of food that would normally be thrown away or composted.” The group came away with a collective appreciation for a program that’s a true win-win: It helps farmers by giving them an
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Case Western’s Michelson and Morley Blends a Better Burger Submitted by Norris Mei, Digital Content Manager
A SAS General Manager Dana Beaulieu and Executive Chef William Ashford
lthough your typical burger doesn’t generally conjure up images of wellness and sustainability, the James Beard Foundation’s Blended Burger Project aims to change that by making burgers more healthful for eaters and better for the environment. By blending high-quality ground meat with chopped mushrooms, the tasty patties clock in with fewer grams of saturated fat and a smaller carbon footprint. The five winning chefs with the most online votes gathered through the James Beard Foundation site for their blended burger will win a trip to the historic James Beard House in New York City. Bon Appétit chefs are quite familiar with the“stealth nutrition” approach, so tempted by the trip of a lifetime, it was no surprise that one took up the blended burger challenge. For his submission, Executive Chef Tony Smoody of Michelson and Morley restaurant at Case Western Reserve University in Cleveland combined New Creation Farm pasture-raised beef with Mushroom Cellar mushrooms from the CWRU farm. Tony serves his burger with house-made tomato-tarragon jam, Middlefield Original Cheese Co-Op’s smoked pepper Jack, and Red Basket Farm greens on a Stone Oven Bakery brioche bun. “Finding new and creative ways to be more sustainable and healthful is just something we do here at Bon Appétit,” said Tony.“I was inspired to take on the challenge because I knew I could come up with a great blend utilizing high-quality ingredients from two of our best local partners, New Creation Farm and CWRU Farm.”
Wise Farms owner Gary Wise showing everyone a pallet crate of sweet potatoes that are too small
outlet for their edible excess, helps companies such as Bon Appétit play a role in the circle of sustainability, helps chefs continue to source high-quality ingredients to transform in the kitchen, and helps the planet by minimizing wasted food. Diners, though, are the ultimate winners. No matter what a sweet potato may look like, in the hands of a talented team of chefs, quality food always tastes great.
Tony’s all-local blended burger of pasture-raised beef and Mushroom Cellar mushrooms with house-made tomatotarragon jam and smoked pepper Jack Tony Smoody, executive chef of Michelson and Morley
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from the fellows | maggie kraft
Maggie making migas, a Tex-Mex dish of torn tortillas, scrambled eggs, and vegetables
the role of food
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first became a “chef ” when I was 3 years old. My mom was making pancakes, and I was helping in my own unique way — by grabbing the mixing bowl and spoon and sitting under our kitchen table to stir the batter.
Growing up, food was a central part of my life. It brought my family together after our jam-packed days of school, work, and sports practices and on weekends, often included extended family. Every Christmas meant baking cookies with my mom, and birthdays were the time to pull out the dogeared cookbook with my favorite cupcake-and-vanillaicing recipe. I was always looking for excuses to bake and cook, inventing pancake recipes spiced with an overload of cinnamon and turning a lemonade stand into my own personal popup café, complete with four types of brownies, and Maggie taking a bite of food at an Italian cookies, cooking class during her time studying banana bread. abroad
I loved experimenting with unique ingredients, yet never gave much thought to where my ingredients were coming from.
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At Colorado College, I had my first introduction to the concept of local food and sustainable sourcing. Growing up, I knew that the best tomatoes came from the summer farmers’ market and that apple picking in the fall led to great apple pie, but I had never thought about the environmental or economic impacts of enjoying seasonal food. When I stepped into Rastall Café, managed by Bon Appétit, I noticed all of the information posted about where ingredients were coming from and I remember being amazed and excited by the knowledge I was gaining, just by eating dinner! A different perspective
I was privileged to have access to that information, a fact that I became deeply aware of when I traveled abroad to Spain during the spring of my junior year. I headed to Barcelona with an open mind, excited to experience the homestay option I had selected. Friends shared stories of amazing experiences, bonding with their host family over lovingly prepared dinners unique to the culture and in turn cooking meals for their hosts, to share pieces of their own culture. I was not so lucky. During my days in Barcelona, I would wander the huge outdoor markets, snacking on dates and fresh fruit, and trying bocadillos made with jamón and Manchego. In the evenings, I would head home for dinner prepared by our host, who had
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knowledge of worms and worm composting, built and cultivated my first garden, and spent afternoons with my cooking club making everything from green smoothies to homemade corn tortillas.
Maggie leading a third grade cooking class at Lockwood Elementary School in Billings, MT
no love for food or cooking. Our bleak meals stood in stark contrast to the colorful markets I explored by day. Many nights we ate thick spaghetti noodles with a side of canned tomato paste and a grayish mystery meat. We weren’t allowed to use the kitchen or purchase any ingredients for the meals. I was being fed, but I didn’t have any input or agency in the food I ate. I longed for a kitchen and scoured food blogs, imagining what I would make when I returned home. I realized how lucky I had been to grow up with access to a kitchen and fresh food, and to have a family that allowed me to experiment and make a mess in the kitchen. I wanted to share the passion I had for food and cooking with others, especially students. Planting seeds of food awareness
A year after graduating, after a stint at a guest ranch and working as a pastry chef, I applied to FoodCorps, the national nonprofit that serves vulnerable public schoolchildren by improving their access to healthy and affordable food (and the recipient of Bon Appétit’s 2013 annual gift). In the communities of Billings, MT, and Salem, OR, during my two years with FoodCorps, I worked daily with teachers, students, parents, local farmers, and government leaders to enact changes that would support local food access in the community. I taught more than a dozen elementary and middle school classes in gardening and culinary arts and developed curriculum matched to both Common Core and Next Generation Science Standards. I developed a deep
During my time with FoodCorps, I was also exposed to the difficulties of local procurement, especially when purchasing for a large school district with a set menu. I went in with bright ideas about working with food service directors thrilled to shift their menus to feature more locally grown produce, of purchasing local apples. I quickly learned that school food service is a land of food contracts, very limited budgets, and regulation apple sizes. I continued to push for more local products, but focused on getting my students excited about the vegetables and fruits they could find daily in the school salad bar. There was no easy solution to the procurement challenges, yet I was encouraged every day by the excitement and wonder my students displayed each time we pulled a carrot from the earth or tried a new recipe. My mind constantly turned back to my experiences with Bon Appétit at Colorado College, proof that local and sustainable could exist in food service. I wondered how they did it, and what motivated them? Many of the people I had spoken with in school food seemed disenchanted or simply tired: they agreed local procurement sounded nice, but it was just too difficult, complicated, expensive — the list went on and on. I’m sure that many Bon Appétiters would agree that pushing for sustainable food sources is all of the above; reimagining a well established system is hard! Yet they continue to fight for change, using the company’s size and influence to enact the changes that our food system so desperately needs. I am so excited to be joining such a motivated team as a Bon Appétit Fellow! I look forward to continuing to educate myself and others in the ways that we can care for ourselves and the world around us, by pushing for a sustainable and delicious food system.
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r e m m u S g n i t a r Celeb
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CELEBRATING SUMMER
From Fourth of July and other special barbecues to Hawaiian-style luaus, Bon Appétit teams around the country love the chance to get guests outside to enjoy the fine weather and good food. Or to just bring the tastes of summer into the café! Citrix’s Fried Chicken Fridays Win the Summer Sweepstakes
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ummertime needed a little bit more sizzle in Dillon’s Café at Citrix in Raleigh, NC, decided Executive Chef Toby Pace, so he developed a pop-up menu plan for July inspired by the idea of Fried Chicken Fridays, a popular concept across the nation. Toby and team aggressively marketed the summer picnic series in break rooms and the café, and through an email blast to Citrix associates. Though many of them work remotely on Fridays, Toby had a hunch that the promise of house-made fried chicken might just bring a few more employees into the office. On the first of three planned pop-ups, the team featured sweet tea–brined chicken, which was already a fan favorite at Citrix. The crispy chicken was served with a choice of house-made dipping sauces, including barbecue, ranch, spicy honey, and honey mustard. With an increase in guest traffic by nearly 25 percent, could it be that Toby’s hunch was correct, or was it a fluke? Over the next few weeks, the evidence piled up along with the chicken bones.
The final Friday feature was Caribbean-style coconut fried chicken, a recipe that starts with marinating the chicken in house-made jerk sauce. Toby then battered it with buttermilk and flour-seasoned with coconut before frying it three times until it was golden brown and extra crunchy — though still moist and juicy inside. Served with a dollop of tomato concasse and side dishes including roasted local sweet potatoes, pineapple and herbs, seasoned brown rice, slow-simmered black beans, and a steamed vegetable medley, the chicken was another hit. Traffic increased by 25 percent, and almost half of the guests chose fried chicken for lunch that day. Toby was very pleased that his hunch had been correct. Fried Chicken Fridays was highly successful, increasing both customer traffic and check average on what had been a slow day. He’s already planning the menu for next July! Submitted by Bill Allen, Director of Catering
The second entry was Nashville-style hot chicken, which is first battered and deep fried, and then basted in a mild or hot sauce of cayenne pepper, brown sugar, and garlic. It was served, as it always is in the honkytonk city, with white bread and pickle slices. A choice of slow-braised greens, red-skinned potato salad, macaroni and cheese, or creamy coleslaw completed the menu. Toby saw another slight increase in sales on a day that might’ve shown a dip in attendance, so his faith in Fried Chicken Friday remained strong. On the third week of the promotion Toby decided to give Fried Chicken Friday an international flair by offering Korean-style fried chicken. Double fried until extra crispy and then glazed in a sweet and spicy gochujang sauce, this chicken truly was hot — the guest traffic to the café increased by 33 percent that day, with 34 percent of diners opting for the chicken! A selection of tempting sides, including kimchi pancakes, sweet potato wedges with scallions, roasted broccoli with garlic and sesame seeds, and steamed carrots, may have also helped to seal the deal for many guests.
Cook Mary Seligman offers Caribbean-style fried chicken
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CELEBRATING SUMMER
WesternU Delights All with Cinco de Mayo Taco Bar
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o celebrate Cinco de Mayo, Executive Chef/ General Manager Enrique Guzman and his team at Western University of Health Sciences in Pomona, CA, created an authentic taco bar for the campus community. Festivities at this family-friendly event included a piñata full of prizes and candy for the kids. The feast included 20 different salsas, fresh-grilled carnitas, carne asada, nopales, aguas frescas, and made-toorder handmade tortillas. Dubbed the “Best Authentic Taco Bar in the West,” the meal showcased ingredients sourced from Farm to Fork vendors throughout the Los Angeles area. A large cake festooned with a sombrero, chili peppers, and cacti provided a sweet finale. Dining Services Administrator Michael L. Butler emphasized the special opportunity to treat the campus community to a wide range of local dishes, all prepared with skill, creativity, and a little imagination. “[You] continue to amaze the campus with a wealth of healthy menu alternatives that both fill and satisfy,” he raved.
S’mores kits consisting of house-made marshmallows and graham crackers produced by the Bakery 350 team
Submitted by Enrique Guzman, Executive Chef/General Manager White chocolate–dipped pretzels
Genentech’s Weeklong Patriotic Pop-Up Wins Raves
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ndependence Day may fall on July 4, but patriotism should never be confined to a single day. In that spirit, the Genentech - South San Francisco campus featured a traveling Independence Day pop-up cart in a different café each day of the week leading up to the long holiday weekend.
Freshly grilling meats for the taco bar
Executive Chef/ General Manager Enrique Guzman with Western University Acquisitions and Logistics Specialist Rosanne Tabuena
The cart offered pretzels dipped in white chocolate and festooned in bold-colored stripes. Bundled in fours, the treats were tied with festive red, white, and blue raffia. The carts also sold two different kits. The first, a red, white, and blue make-your-own-dipped-strawberry kit, contained one pint of fresh, organic strawberries; one bag of white chocolate chips for melting; and enough sparkly blue sugar for decorating the dipped berries. The second, a s’mores kit, included enough marshmallows and whitechocolate-drizzled graham crackers, all made by Bon Appétit’s Bakery 350, to make three giant s’mores. Both kits were sold in red gable boxes with custom stickers. The s’mores kit proved so popular it sold out completely! In fact, the pop-up cart and its holiday offerings received so many raves, the Bon Appétit team plans future promotions along similar lines. Submitted by Katherine Lachman, Marketing Manager
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CELEBRATING SUMMER
Mills Language Students Enjoy July 4th BBQ Immersion
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Cashier Cindy Xu and Cooks Mui Looc, Andrea Navarro, Pedro Prado, and Hu Machi enjoying the weather while serving guests
anguage programs center on different linguistic tongues, but all students can appreciate the universal language of food! Each summer, the Bon Appétit team at Mills College in Oakland, CA, welcomes the chance to feed the students attending the Middlebury Language School’s summer immersion program. Students studying Korean, Italian, and Arabic reside in campus residence halls, and at the program’s outset each signs a pledge committing to using only the language they’ve come to learn. Generally, students eat their meals in Founders Dining Hall, sitting in separate groups according to language. But as a special treat on a crystal-clear July 4th, the Bon Appétit team invited the entire program to its first summer barbecue. Executive Chef Andrew Trescher presented a menu of heirloom tomato and baby kale salad with avocado-lime vinaigrette, cider-and-celeryseed coleslaw, house-baked beans, grilled Brentwood corn on the cob, Hoppin’ John stuffed sweet peppers, 24-hour smoked Texas brisket, barbecue chicken with peaches and smoked jalapeño glaze, and house-made chive and cheddar cream biscuits. Guests could quench their thirst with strawberry-basil agua fresca, coconut coladas, and blackberry lemonade. As the Bon Appétit team grilled on-site, guests sat on blankets savoring the festive meal and chatting in all four languages. They ended the picnic by tossing Frisbees and playing volleyball. The picnic was such a hit, it’s likely to become a new tradition at future Middlebury Language Independence Day celebrations at Mills! Submitted by Arianna Contreras, Catering Manager
Italian School Liaison Alexis Segal left a thoughtful message for the team after the successful barbecue
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CELEBRATING SUMMER
Carlson Continues Favorite Summer BBQ Tradition
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ll summer long, tenants from Carlson Towers (which comprises two buildings) snapped up tickets to the popular monthly open-air summer barbecues held by Café Carlson in Minnetonka, MN.
The Bon Appétit team created a welcoming outdoor setup, complete with gingham tablecloths, a big barbecue grill, and plenty of shade-giving umbrellas. As in years past, Executive Chef Mark Hidding and his team grilled up a fiery storm and set out a colorful menu of summertime lunch favorites, including sliced watermelon, Italian pasta salad, Kornder Farms beef burgers, Calgary grilled chicken breast, Fischer Farms fresh bratwurst, and veggie burgers. Popular picnic sides such as Bushman’s Organic Farms warm German potato salad and Boston baked beans made an appearance as well. And what kind of picnic would be complete without dessert? Guests loved the Southern strawberry cake and an assortment of freshly baked bars. Submitted by Dawn Crawford Dacut, Café Manager and Events Director Kornder Farms burgers on the grill
Cook Janus Jackson poses with a guest who admired her salad bar display
Wash U’s Med School Gets a Taste of Island Life
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here are some differences between life in St. Louis and life on Hawaii’s Big Island — proximity to a tropical beach being one of them — but on at least one day this summer, students at Washington University in St. Louis School of Medicine got a day full of laid back aloha spirit and island flavors right there at Shell Café. Chef/Manager Todd Bale and his team hosted a Luau Day with a mouthwatering menu that included two whole roasted pigs seasoned with Hawaiian sea salt and house-made five-spice blend, plus an array of island-inspired side dishes including smoky sweet potato poi, house-made teriyaki, and sesame-pineapple jasmine rice. But the theme didn’t stop there. At the grill, a Maui Waui cheeseburger featured local Marcoot Creamery Hawaiian salted cheddar, Rain Crow Ranch beef, teriyaki onions, and pineapple on a brioche bun. From the pizza oven came a Hawaiian-style pizza with ham and pineapple, as well as crispy coconut chicken wings with mango-pineapple sauce. A bounty of fruits graced the salad bar, along with sweet macaroni salad — an island staple. To get guests in the mood, the team played the classic TV show Hawaii Five-0 soundtrack on loop throughout the day and decorated the café with orchid flowers, fruit, and tiki candles. Busy medical students and staff loved the food and were grateful to take a mental vacation amid the Shell Café’s island ambiance. Submitted by Todd Bale, Chef/Manager
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CELEBRATING SUMMER
A Long Time Ago, in an Oracle Galaxy Far, Far Away…
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ack on May 4th (May the Fourth…this is important), Star Wars fans everywhere celebrated the date’s easy-to-make-pun-of likeness to the saga’s bestknown catchphrase: “May the Force Be with You.” Dubbed Star Wars Day online and garnering intense social media attention, the unofficial holiday has sparked creative wordplay far and wide. The Bon Appétit team at Oracle in Santa Clara, CA, joined in on the fun, delighting employees with themed specials at every station, from “Luke Skywater” spa water to “Ham Solo in Carbonara” pasta. Also overheard: “Use the forks, Luke! Use the forks!” Submitted by Cara Brechler, Marketing Director
Pastry Chef Ani Baghoomian’s Wookie cookies
Yoda Soda is a honeydew agua fresca
Reed College Celebrates the End of Summer he Bon Appétit crew at Reed College in Portland, OR, joined the Conference and Events Planning Office to thank all the folks involved in the Summer Conference program with an old-fashioned, Southernstyle picnic. The menu included such favorites as traditional potato salad, grilled corn on the cob, and fried chicken, plus dishes with a local twist like Flamingo Ridge tomato and green bean salad, Hermiston watermelon wedges, and Ace-Hi peach cobbler à la mode.
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The staff from several Reed departments enjoyed a nice afternoon hanging out, enjoying the food, drink, and prize drawings before the storm of the new academic year hits. Submitted by Debby Bridges, General Manager
L to R: Reed Conference and Events Planning Interim Assistant Director Kim Morris, CEP Event Manager Robert Brigham, Sous Chef Kris Vetter, Catering Attendant Mercedes Goodrich, and Catering Supervisor Greer Webster
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letter from the fellows | autumn rauchwerk
living the dream — of training Fellow Autumn Rauchwerk leading an activity in a Seattle University class
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ack when I was in college, when most students were dreaming of making lifelong friends and preparing themselves for their dream job, I had a third goal: to share my passion for environmental consciousness with my fellow students and to inspire them to live these values themselves. I even wanted to create a mandatory online sustainability course for college freshmen. While that last dream didn’t come true in college, I was able to put all those priorities into practice — even the last one! — during my time as a Bon Appétit Fellow, which is now coming to an end.
role. I learned so much professionally, lived my ideals, and refined my sense of purpose. I’ve also interacted with some incredibly driven students, learned about food and cooking from our chefs, and gained fresh insight into the challenges inherent in running a café. At the same time, I’ve gotten to hone my public speaking skills and experienced a range of emotions as I’ve come to better understand the complexity of our food systems. (Thanks to our Farm to Fork and Locally Crafted partners, I’ve also tasted the best tofu and pie and tomatoes and vegan cheese of my life!)
I’m so proud to have worked with my colleagues to create easily accessible online resources covering complex issues like food and climate change, antibiotics in the food system, and farmworkers’ rights.
The Bon Appétit Management Company fellowship is designed to help strengthen the relationships between our on-the-ground teams and the college students Bon Appétit serves. Plus, it’s an opportunity for Fellows like me to figure out where we, as young professionals, fit into the world of sustainable food. During my time as a Fellow, I’ve reflected on the impact of this experience and what I’ve been able to accomplish in this 88 | BRAVO
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As Fellows, we only visit each campus for three days a year, but our chefs, managers, cashiers, cooks, and dishwashers interact with our guests every day. Through each of my 20plus campus visits, I’ve been reminded time and again that the relationships our team members build with our guests is at the core of all that we do. Our incredible team members across the country are not only committed to learning all they can about sustainability issues but also to sharing this knowledge with our guests.
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Autumn leading trivia in the garden at Santa Clara University
Autumn hanging out with guest farmers during Reed College’s Eat Local Challenge Day
Autumn laughing with a Mills College student after a sustainable Chopped-style cooking competition
That’s why I was especially honored to help create some of the Circle of Responsibility training series, which help our team members educate others. It was my way of fulfilling my college goal of creating a sustainability training course, but instead of an audience of college students, our audience included thousands of Bon Appétit team members. I’m so proud to have worked with my colleagues to create easily accessible online resources covering complex issues like food and climate change, antibiotics in the food system, and farmworkers’ rights. I worked with and learned from leaders at Bon Appétit, sharing their commitment to personalize our training tools and to make the learning experience as interactive and engaging as possible. And though I had to learn new training software and spend countless hours refining our materials, I remained consistently excited about the course’s usefulness and potential. Once we published the trainings, we embarked on the crucial step of learning what those in the field liked and disliked. We then made changes in response to this feedback — changes like adding subtitles to videos, permitting users to review quizzes after passing them, and seeking approval from the American Culinary Federation (ACF) for continuing education credits.
employees who have grown increasingly passionate about sustainability, social justice issues, and our shared commitment to environmental stewardship. Finally, I have witnessed firsthand how each member of each of our teams feels increasingly empowered to apply these values to their own work and to share their passion for these issues with those around them. Together, we will continue to stand up for sustainability and justice, to resist environmental degradation, and protest worker and animal mistreatment, and to take as many small steps as necessary to mend our broken food system.
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OPENING
Rose-Hulman Institute of Technology Adds Buzz with Bon Appétit
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Submitted by Jennifer McGann, Regional Marketing Manager
on Appétit is making inroads into Indiana! The team at the Rose-Hulman Institute of Technology in Terre Haute recently opened the doors to Union Café. The new stations in Union Café include Insalata, which features fresh, seasonal, Italian-inspired salads and small plates to complement the pizza and flatbread station. Union Café also boasts a huge global station with a large wok, offering an ever-changing, cooked-to-order menu of world-inspired dishes.
Executive Chef Justin Durand, General Manager Deb Robinson, and Director of Operations Matthew Barnes
Two coffee shops, Logan’s and Moench Café, join Union Café in serving Rose-Hulman’s 2,000 students throughout the academic year. The Institute will soon feature coffee from Julian’s Coffee Roaster from Zionsville, IN. During the planning phase, Bon Appétiters invited students, faculty, and staff to a blind coffee tasting and encouraged them to vote for their favorite local roasters’ beans, and Julian’s came up the winner. Its coffee will be served in Moench Café. The Institute’s retail location is in its planning stages, and will not open until it can be extensively remodeled, along with a remodel of Union Café, in the 2017-18 school year. Welcome to the Bon Appétit family, RHIT!
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Back row: Executive Chef Justin Durand, Pastry Cook Barbara All, General Manager Deb Robinson, Sous Chef Wayne Jones, Sous Chef Josh Hedrick, Pantry Cook Julie Grekof, Prep Cooks Taylor Harris and Nicole Rivard, Server Erin House, Receiver Nathan Lang, Dishwasher Laura Fleshner, and Bookkeeper Carey Casasa. Middle row: Grill Cook Johnny Bryan, Cook Patty West, Server Kali Phillips, Cashier Brittany Hoffman, Grill Cook Dalton Gonthier, Prep Cook Holly Garrett, Line Cook Hannah Bowers, Server Kathy Bridwell, Barista Janice Raines-Head, Supervisor Mariah Utter, and Sous Chef Sean Ryan. Front row: Server Sara Whitley, Grill Cook Lucinda Sands, Pantry Cook Suzanne Wagner, Barista Melissa LaChance, Servers Michelle Ryan and Jamie Traver, and Dishwasher Josh Gronk
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Cold-Brew Coffee is Hot at Capital Café Submitted by Matthew May, General Manager
or many coffee lovers, summer is a time for cold brew...or no brew. Earlier this year at Capital Café in Norfolk, VA, inspired by Jessica Robey, a guest who had been a barista in a former life, General Manager Matthew May decided to try out cold-brew coffee, a perfect hot weather pick-me-up whose popularity is sweeping the nation. Matthew, too, used to dabble in the world of lattes and cappuccinos, but to cool them off he’d always started with hot-brewed coffee and then chilled them in the refrigerator. With cold brew, the coffee steeps in cold (or room temperature) water.
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To get up to speed and maximize cold-brew success, Matthew did his research. He learned about cold brew’s health benefits, its improved flavor, and its creamy mouthfeel. He also discovered that traditional, hot-brewed coffee can be highly acidic, robbing teeth of their enamel, upsetting some delicate stomachs and, in some erstwhile coffee lovers, even causing heartburn. Brewing coffee with cold water, on the other hand, results in a smooth, rich, delicious coffee, without all that pesky acid.
full 24 hours. The next morning, remove the bucket from the walk-in, gently lift the sock, and carefully squeeze it, extracting as much liquid coffee as possible. Add the spent grounds to the compost pile, garden, or flower beds, or simply discard them. To finish, thoroughly rinse the bag under running water, turning it inside out and rinsing both sides. Hang to dry. Meanwhile, carefully transfer the cold-brewed coffee into a clean 5gallon bucket, making sure not to let the sediment from the bottom go with it. (That said, some sediment is inevitable, so wait until it settles to the bottom of the clean bucket.) Add one more gallon of cold water to the new bucket, yielding a total of 4.5 gallons of cold brew. Store in the refrigerator for up to 14 days.
Matthew and his Bon Appétit team at Capital Café use this cold brew for frappuccinos, iced coffees, lattes, Thai coffee, baking, and more. The team sets up a coldbrew station in the café to drive sales that would otherwise be lost General Manager Matthew May holding up a salted caramel latte to the non-income-generating breakroom coffee machines. They even offer recipes, as well as a flavor station with a variety of flavored syrups and multiple Then, the experiments. Matthew started with what’s known dairy and nondairy milk options. To educate guests and as the “sock” method. Using a 5-gallon bucket and a fabric introduce them to the coffee style, Matthew happily offers to bag with a tie string at the top, he added 40 ounces of ground make a free cold-brew latte for first-timers. coffee to the bag while slowly pouring in cold water. He then stirred just enough to wet all the coffee grounds thoroughly Finally, even though he brews the coffee in the back of the and tied off the top of the bag, but continued adding cold house, District Manager Yvonne Matteson encouraged water to the bucket to fill it to the 4-gallon mark. The bag Matthew to display a small cold-brew maker in the café. This gently floats in the water while the coffee‘brews.’ To finish, he little contraption looks like a high school science project, and covered, dated, and labeled the bucket and then placed it in it piques the guests’ interest. The more people who catch on the walk-in refrigerator overnight. to this unique way to brew coffee and appreciate its many pleasures, the better! Some tips for success: Always begin the brewing process in the morning and allow the coffee to brew in the walk-in for a 2 0 1 6 Vo l u m e 2
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SAS Guests Excited About Atrium Café’s Creative New Format Submitted by Tawana Mayfield, Café Manager, and Katheldra Pinder, General Manager
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hen guests dine with you day after day, it’s important to notice what’s no longer grabbing their interest — and get creative. That’s why when the Bon Appétit team at SAS’s Atrium Café in Cary, NC, noticed that customers were starting to bypass the oven station and pasta offerings, they decided to take action. Café Manager Tawana Mayfield and General Manager Katheldra Pinder talked about how much SAS Atrium diners loved the annual Just Apps event, at which Bon Appétiters served creative, tapas-style offerings instead of the traditional protein plus two sides. The key to its success, they realized, was breaking some of the rules, empowering employees to take creative risks and ownership of their ideas, and changing the menu up daily. Working with the culinary team, they decided to apply these same principles to its revamped Oven station.
Executive Chef Joe LaPorte mans a carving station for Oven Fresh Daily
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Rebranded as Oven Fresh Daily, the station still offers pizza and pasta for traditionalists, but depending on the culinary team’s whims, it has also served dishes like mozzarellastuffed portobello mushrooms, beef satay, and shrimp cocktail with arugula salad. Executive Chef Joe LaPorte’s pop-up carving station and the taco bowl takeover were both very popular. Diners have been raving about the new Oven Fresh offerings: “I think the choices that have been offered there have been very interesting, sometimes very exciting, and delicious! A wonderful expansion!” wrote one guest on a comment card. Perhaps best of all, though, is how excited the Bon Appétiters are to flex their creative muscles. Team members not only come up with their own dishes, but they’re involved in every part of the process, from conception to costing to execution to serving. Exercising this creative license builds new culinary skills and boosts morale.
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OPENING
SAS Guests Hit the Road Again Submitted by Katheldra Pinder, General Manager
The month of July marked 40 years that the software company SAS has been in business. Since its humble beginnings as a project out of North Carolina State University to analyze agricultural research, it has grown to multiple sites around the world, centered in Cary, NC, where three Bon Appétit cafés help feed its 6,000 onsite staff. The Bon Appétit team was excited to help celebrate this historic anniversary by taking a road trip — a virtual one, that is. Last year, as loyal Bravo readers may recall, the Atrium Café team took guests on a culinary tour of Route 66 and I-95, calling the series the Great American Summer Road Trip. This summer, the Bon Appétit team joined forces with the staff of two SAS-managed cafés to send SAS guests at all five campus cafés on a coastto-coast journey through Interstate 40. Nodding to SAS’s 40 years in business, the I-40 celebration kicked off Monday with California fish tacos at Overlook Café, while Tuesday was New Mexico smokedspiced-roasted pork butt al pastor with roasted poblano-tomatillo salsa verde, creamy polenta, green chilis, corn, and jalapeños at Atrium Café. Wednesday featured Arkansas dry-rubbed pork spare ribs, smothered oven-fried chicken, Deep South shrimp and grits, and Pasquale’s Arkansas tamale pie at Q Café; Skylight Café guests could continue the fun Thursday with Western Carolina pulled pork barbecue with Biltmore House sweet corn and bacon cornbread. On Friday, ending with SAS CEO Jim Goodnight’s hometown of Wilmington, NC, Marketplace Café guests feasted on Brunswick stew, North Carolina clams and shrimp, and Firsthand Foods’ smoked sausage.
40th anniversary cake served at Atrium Café
Sunny Days Abound at Vivint Solar’s New Café and Coffee Bar Submitted by Alban Newton, General Manager
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enewable energy comes in many forms: the kind that sustainably propels our modern society and the kind that fuels our bellies day in and day out. Vivint Solar in Lehi, UT, offers both. Serving executives, salespeople, design professionals, call center employees, IT, administrative, and supply chain support personnel, Vivint has 600 hungry workers lunching in its new Bon Appétit café and coffee bar. The brand-new, five-story building is LEED Silver certified. It’s even designed to be darker in the center and lighter at the outskirts, with slanted ceilings — features that are especially energy efficient. The Bon Appétit team offers two hot food stations (chef ’s station and bistro) along with a full soup and salad bar. So far, the gyro platters and tacos have proven strong favorites. A separate coffee, espresso, and smoothie bar serves grab-and-go items such as panini, pastries, energy drinks, and other easy-access snacks. Guests have provided plenty of positive feedback about the new offerings. One wrote,“The baked chicken Caesar wrap was delicious, as were the perfectly seasoned potatoes. Thanks to all those who prepared and served it!” Server Amelia Allan, Barista Destiny Cobos, Chef/Manager Efrain Mejia, Barista Morgan Stepjens, Kitchen Supervisor Richard Blanco, and Cook Dacis Heap
Braised shredded pork in spicy Korean-style barbecue sauce served with fresh vegetables and rice
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Genentech’s Jedi Warriors Battle It Out at Chef Wars Submitted by Katherine Lachman, Marketing Manager
Café Chef Laurent Valily and Sous Chef Jack Wollfers pose with their Chef Wars trophy and the two special client guests, District Manager Steve Ganner, Regional Vice President Rob Kvitek, Director of Operations Yoel Cohen, and Senior Vice President Cary Wheeland
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he force was with the Bon Appétit chefs at Genentech recently, when it was time once again for the annual Chef Wars competition at the South San Francisco campus.With the theme“bringing balance to the forks,” the event challenged each team’s Jedi-like cooking abilities as they strived to adhere to Bon Appétit’s In Balance standards during a quick-fire challenge.
Managers and chefs gathered in the Building 35 Café to hear the theme and the rules. Each of the four teams had to create a dish that incorporated several secret ingredients within a single hour. Otherwise,they were given free range to use any vegetables and seasonings they wished, as long as they still met the In Balance standards. (In Balance meals represent a balanced portion of whole grains, fresh vegetables, lean protein, with a minimum amount of healthy fat, and little to no added sodium or sugar.) The secret ingredients, unveiled by Director of Operations Yoel Cohen were whole grains — amaranth, buckwheat, millet, quinoa, and bulgur — and for protein sources, Spanish octopus and tempeh. The Chef Wars were on. Café Chefs Oscar Matute, Jaime Nodal, Gerald Pabalan, Mark Rodrigues, Todd Terwery, Jenem Martin, John Koyanagi, and Lurent Vailly and Sous Chefs Stephen Marquex and Jack Wollfers all donned aprons emblazoned with 94 | BRAVO
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“May the Forks Be withYou”and began to plan.The teams split up, moved to their designated “rebel bases” (kitchen stations one through five), and went to work prepping and cooking the dishes to present to the judges. The hour passed quickly.With just a few seconds remaining on the clock, each team rushed to put the finishing touches on their creations. Next, the council of judges (Senior Vice President Cary Wheeland, Regional Vice President Rob Kvitek, and two specially selected Genentech clients) gathered around to sample and evaluate the finished products. All the Jedi chefs demonstrated incredible skill, teamwork, and imagination with their beautiful — and healthful — dishes. But it was Team Lo-Jack, made up of Laurent and Jack, that claimed the 2016 Chef Wars title with their Gallego-style octopus and tempeh bundle. The team was presented with the grand prize (a knife set), and their names were engraved in the Chef Wars trophy as this year’s champions. But it was the yearlong bragging rights that really had Laurent and Jack smiling.
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CafĂŠ Chefs John Koyanagi and Stephen Marquez, known as Team Goodfellas, working together
The Genentech - South San Francisco chefs pose with District Manager Steve Ganner (fourth from left) and Director of Operations Yoel Cohen (far right) at the beginning of the Chef Wars event
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Thank You, Bon Appétit
...for INSPIRING THE CHILDREN OF STEPSTONE ACADEMY, Case Western Reserve University, Cleveland
About 150 Stepstone Academy Charter School students, ranging from kindergartners to third-graders, visited Case for lunch as part of their annual trip to experience a college environment and learn about healthy eating. Resident District Manager Jim O’Brien received these two heartwarming thankyous afterward: Thank you and your outstanding staff for hosting our Stepstone scholars for lunch today. I’m not sure if it is the fantastic food, beautiful surroundings, or kindness from your staff, but our students returned to school with happy smiles and a tranquil mood. After your chef spoke, a boy at my table said, “I’m going to work here when I grow up!” We appreciate all you do in expanding our scholars’ knowledge and their expectations for the future. With Gratitude, Susan Hyland, M.Ed., LSW Vice President of Education, Ohio Guidestone Superintendent, Stepstone Academy On behalf of our students and staff, I want to express my thanks and gratitude to you and your staff. The trip was amazing! The students had a blast. You afforded them an opportunity to select whatever they wanted. As you know most of our students are not able to experience fine dining in any way, shape, or form. Can’t thank you enough! Best, Toni Miller Principal, Stepstone Academy
Executive Chef Victor Lane assists Stepstone students with choosing their lunch
...for TAKING CARE OF THE FARMS, Oberlin College, Oberlin, OH
Dietitian/Marketing Manager Eric Pecherkiewicz received the following note of gratitude from a Farm to Fork partner: I have to say that the chefs and the managers at Bon Appétit at Oberlin College ROCK. Thank you for always taking care of Tyler’s Farm. I appreciate all the business and the ease of communication with all of you. Tyler Gogolek Tyler’s Farm, LLC - Oberlin, OH 96 | BRAVO
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...for QUALITY, SERVICE, AND VALUE, Regis University, Denver
General Manager Letina Matheny received this “awesome comment card,” as she called it, from a faculty member:
I have eaten at every eatery within a 2-mile radius, and nothing compares to the quality, service, and value that we get at our very own dining hall.
…for HELPING US CELEBRATE THE CAVALIERS’ NBA VICTORY, Market Café & Wine Bar, Cleveland
A woman attending the parade for the Cleveland Cavaliers after their NBA championship victory wrote to Market Café Manager Eric Petrus and Chef/Manager Robert Cross, offering praise for the team’s professionalism during the city’s festive athletics celebration. Well over one million people attended the parade. Yesterday, my husband and nine of our friends joyfully stumbled upon the Market Café and Wine Bar while waiting for the Cavs’ parade to begin. We initially stopped in for an early breakfast, but we ended up staying through the entire parade. We ordered several pizzas, enjoyed plenty of sandwiches, and drank a good portion of your alcohol and water. Given that yesterday was a unique day for everyone in Cleveland and the crowds were so thick, we wanted to congratulate you on a job well done. We thoroughly enjoyed our experience.
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Thank You, Bon Appétit
...for FANTASTIC AND UNBELIEVABLE FOOD AND EXPERIENCE, Oregon Episcopal School, Portland, OR
The Bon Appétit team at the Oregon Episcopal School doesn’t generally cater on weekends, but when they make the occasional exception, they go all out. General Manager Kelly Cowing received this grateful letter after a small conference group came to the campus last weekend: Please thank [Lead Cook] Noe [Villagrana] for a fantastic conference luncheon on Saturday. Noe graciously met us at the door, with a big smile. He briefly explained the food items and showed us how to help ourselves. He offered guidance when people asked questions; it was extremely reassuring and helpful. The food was fantastic! Unbelievable! You all helped us make our conference about being together, not about solving meal problems for our guests. I will use your service again in the future. Sincerely, Patti Duthie VP Mu Phi Epsilon, Portland Alumni Chapter
...for A VARIETY OF HIGH-QUALITY, HEALTHY OPTIONS, Adobe, Lehi, UT
Executive Chef Ted Mathesius likes to cook up dishes to please every palate, and it’s been heartening for the entire team to hear from numerous guests who are delighted by the healthy, delicious options available in the café: I have tried many of the daily specials that you prepare and the food overall is fantastic. I really appreciate the fact that you guys offer healthy alternatives, which does help make it easier to make good choices.... It seems less common these days to find those who take pride in their work, but it shows in how you guys operate. Jared Bradfield, Global Site Operations Engineer Thanks so much for adding a Meatless Monday menu option. A number of us in the office have been supporting this program for almost a year now, so we really appreciate your support. The meatless “meatloaf ” today was fantastic, by the way! Cameron Hall, Account Development Manager As always, thank you for the continued focus on quality and variety in our food service here at Adobe. I’m a guy that eats at the salad bar 90% of the time and I like to have some high-quality protein for my salads. While I find the chicken wellprepared and flavorful, I was delighted to see other options available today! Thanks for the ham and turkey options. Both are clean, healthy protein options that help add variety. Christopher Parkin, Global Head of Industry Strategy & Marketing
Thanks so much for adding a Meatless Monday menu option. A number of us in the office have been supporting this program for almost a year now, so we really appreciate your support. 98 | BRAVO
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…for WARMLY WELCOMING PROSPECTIVE STUDENTS, University of the Pacific, Stockton, CA
...for SUPPORTING AND UPLIFTING STUDENTS, Savannah College of Art and Design, Savannah, GA
Director of Catering Christine Giordani received this gracious note for the bakery and catering teams’ creation of an enticing dessert and beverage display for the 1,400 prospective students and families attending Profile Day:
It's not every day that the team at SCAD receives a handwritten letter from the president and founder of the college, so when they did, they knew it was a momentous gesture. Josie White, front-of-house attendant at J.O.'s Café, takes great pride in her work and even more pride in the relationships she forms with students. In the four years that Josie has worked with Bon Appétit at SCAD, she has seen many students come and go. One such student wrote a wonderful blog post about his four years at SCAD that mentioned Josie, which caught the eye of SCAD President Paula Wallace. Paula took the time to send Josie this lovely note, which Josie is very proud of, along with the blog post:
You, your field staff, and bakery crew were so amazing, friendly, and accommodating during Profile Day and our special session highlighting Perspectives of African American Students at Pacific. I love your staff! Thank you for your leadership, time, and commitment in helping us host such a successful event for admitted students. The entire staff at Café Bon Appétit is an asset to our campus community. Go, Tigers! Gwendolyn Primous Records Coordinator II Office of Admissions Also at Pacific, Vice Provost Cyd Jenefsky commended the Bon Appétit team and Resident District Manager Sia Mohsenzadegan for creating consistently healthful meals and for their unwavering commitment to sustainable sourcing: I just wanted to tell you how much I appreciate your team’s fine work. I’ve nearly stopped cooking altogether because I can get such beautiful, delicious, and healthful meals on campus. I appreciate, too, that you’re ever mindful of sustainable food practices, especially when sourcing proteins, and that you use local produce whenever possible. Your services also play a vital role in educating students and staff about sustainable food practices and healthy food choices. I am always bragging to family and friends about the meals I get at work and the high-quality catering available on campus.
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Thank You, Bon Appétit
Bon Appétit's creativity and effort is appreciated by many people of this campus. Thank you for making my last week as a college student a bit easier, and always being responsive to the needs of the students! ...for ALL-DAY COFFEE BAR DURING READING DAY, Emmanuel College, Boston
Emmanuel Class President Anastasia Yogas ’16 raved about the all-day coffee bar the Bon Appétit team hosted during Reading Day, the day before the students take their finals, in this letter to General Manager Robin Fortado: The iced/hot coffee bar that was in the café all day long today was amazing. The variety of creamers and coffee roasts, and the extra add-ins like cinnamon and sugar, were great surprises for us on this crazy, stressful day. We also loved that we could grab some fresh fruit with our coffee without trekking off-campus! I heard students praising the coffee bar all day long. Moving the coffee and snacks to the upper JYC [ Jean Yakey Center] atrium in the evening was also a great call. The overnight JYC staff workers, procrastinating students (like me!), and even the campus safety officers making nighttime rounds so appreciated your thoughtfulness. Bon Appétit's creativity and effort is appreciated by many people of this campus. Thank you for making my last week as a college student a bit easier, and always being responsive to the needs of the students!
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...for A TOP-NOTCH, A+ EVENT, Oracle, Redwood Shores, CA
When a team has a reputation of executing some of the finest events in Silicon Valley, it takes ingenuity to impress repeat customers. For the second year, the Oracle-Redwood Shores team has hosted the International Facility Management Association’s annual chapter meeting, and Catering Manager Caroline Garfink and Director of Catering Chana Richey were thrilled to hear from the planner that they were able to raise the bar once again. The event was absolutely top-notch, from the variety and quality to the presentation and customer service. Everyone in attendance was very impressed with the offerings; I heard nothing but positive comments from anyone who had anything to say about the food. I would certainly give the event an A+ myself and go so far as to say that in my five years with the organization, attending virtually every IFMA meeting of this ilk, this was the best food the organization has ever been presented with. Thank you again. I look forward to our paths crossing again and having the chance to work together in the future. Regards, Rick Angelini
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…for RESPECTFULLY ACCOMMODATING FOOD ALLERGIES, Roger Williams University, Bristol, RI
General Manager James Gubata received this note of appreciation from a soon-to-be-graduating law student: I want to express how grateful I am to the Roger Williams dining staff, and in particular to Director of Operations Don Fitting. I have a life-threatening peanut/nut allergy, so in the past three years I have relied on Don and the RWU dining staff on many occasions. Every time I’ve had a question regarding the food, Don had an answer, and he always made sure I had something (if not everything!) to eat. Thank you to the entire staff and of course to Don for being so accommodating to me for the past three years. Danny Sagan Roger Williams University School of Law, Class of 2016
Cashier Alexxus Harris
…for YOUR KIND, PROFESSIONAL, AND HELPFUL EMPLOYEES, Washington University in St. Louis
During the summer, students and leaders from the Duke University Talent Identification Program (TIP) reside on the Wash U campus and dine in the Bon Appétit cafés. Director of Operations Edward Farrow received a glowing verbal commendation from one of the TIP leaders for Cashier Alexxus Harris of Café Bergson: Every day [Alexxus] is kind, professional, friendly, helpful, and informed. Best of all, she is patient and nurturing to younger students, some of whom are a bit lost, shy, or homesick. [Alexxus] makes them all feel comfortable and right at home. They frequently speak kindly of her outside the café!
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Thank You, Bon Appétit
Upon reading their and subsequently your belief in proper treatment of animals and our food, from Grove City’s perspective — that it is Christ-like — my eyes watered..
…for MAKING ANIMAL WELFARE SUCH A PRIORITY, Grove City College, Grove City, PA
Michael Rhett, faculty at a non–Bon Appétit university, took the time to send this note to Bon Appétit HQ through the Bamco.com contact form: One of my students will be attending Grove City in the fall, so I did some research on the college. Upon reading their and subsequently your belief in proper treatment of animals and our food, from Grove City’s perspective — that it is Christ-like — my eyes watered. Thank you.
…for A LOVELY LUNCHEON AND PERFECT EVENT, Reed College, Portland, OR
...for KIND AND HAPPY SERVICE, University of Redlands, Redlands, CA
Everyone appreciates when someone takes the time and effort to send a post-event note of gratitude. That’s why the recent feedback for a networking luncheon that the Bon Appétit team at Reed catered for the Center for Life Beyond meant so much to Catering Director Lindsey Leisinger:
For the first time, the Bon Appétit at Redlands team welcomed members of the Los Angeles International Church of Christ to campus as part of a week-long summer camp. By the end of the week, the 700 teenage students were high-fiving, fist-bumping, and sharing hugs and tears as they departed — and the following is an example of some of the thank-you notes the Bon Appétit team received:
Thank you all for setting the stage for us at the lovely luncheon today. A number of employers new to Reed were delighted to join us, in addition to 30 somewhat nervous Reedies who are learning how to network and communicate with professionals outside the Reed bubble. I am pretty sure that the chocolate ganache and raspberry drizzle helped them achieve a higher level of fearlessness! We are so grateful for your partnership in helping us make successes. Brooke Hunter Assistant Director, Employer Relations & Strategic Partnerships Lindsey also received a note of thanks from the conference coordinator for the Tin House Writers’ Workshop, a much-respected gathering for published and aspiring writers, which is held at Reed annually: I thought this year was perfect. From the staff to the snacks, I wouldn't change a thing. Thank you to you and your terrific team. Such a pleasure working with all of you. Lance Cleland 102 | BRAVO
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Even though you are being paid to do what you do and don’t need to be so kind and happy, you still do it. We appreciate it so much!
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As a university event coordinator, I can always trust the Bon Appétit team to provide excellent service, but I also value the positive presence they foster on our campus. Thank you for your continued investment in their careers. …for CONSISTENTLY EXCELLENT SERVICE, PROFESSIONALISM, AND RESOURCEFULNESS, Georgetown University Law Center, Washington
Georgetown University Law Center Faculty Events Coordinator Elizabeth Powell sent this gem of a note through the contact form extolling the virtues and dedication of multiple members of the campus Bon Appétit team: I am writing to bring to your attention the excellent service provided by several members of your company whom I have had the pleasure of working with at Georgetown University Law Center. These individuals have consistently been positive and effective leaders in their positions. They are efficient, timely, knowledgeable, and communicative with clients. Additionally, they truly shine in our academic community thanks to their cheerful demeanor, attention to detail, and the way they value our guests’ needs and overall experience. [Catering Supervisor] Ana Orozco, [Catering Server] Jill Hurtado, [Catering Server] Julie Maldonado, and [Catering Supervisor] Johan Rodriguez typically provide on-site staffing for our events. They are consistently ahead of schedule and prepared for last-minute changes. During events, they are engaged, scanning the room for how they can be of assistance.
They are always kind and considerate of our attendees. Of special note: When our university closed early due to an impending blizzard, Ana and Johan stayed on campus with me to close out our event. Even with limited resources, malfunctioning elevators, and poor weather conditions, they maintained the same level of service and professionalism. Catering Director Keith Crunk is incredibly flexible and energetic. He is extremely communicative and provides whatever information I need to make quick decisions. Given the volume of requests he receives from my office alone, his unfailing work ethic is all the more impressive. General Manager Michelle Mooney is an absolute gem to partner with for catering services. She is a stellar problem solver, and her responsiveness and grace under pressure put our event planners at ease. As a university event coordinator, I can always trust the Bon Appétit team to provide excellent service, but I also value the positive presence they foster on our campus. Thank you for your continued investment in their careers.
HATS ON TO JORGE: Two attendees at a summer campus conference at Washington University in St. Louis were so grateful to Danforth University Center Manager Jorge Rama for helping them find halal options for all their meals, they gifted him a Sindhi cap. Given as a thank-you, the beautifully embroidered hat from the Sindh province of Pakistan denotes respect.
Manager Jorge Rama with the Sindhi cap that thankful guests gave him
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The Back Page
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Pleasing Vegans — and Fighting Food Waste — with Aquafaba Submitted by Bonnie Powell, Director of Communications
C
reating vegan baked goods that are as light, fluffy, and flaky as the buttery and eggy originals has always been a bit of a challenge, but help is here — in a very surprising form: chickpea water. As the New York Times reported a few months ago, the liquid left over from cooking these legumes (or from opening a can of them) magically whips up into a snowy white foam that can be used just like egg whites. Several Bon Appétiters were already in possession of this secret, known as aquafaba from the Latin words for water and bean. More than a year ago, at Beloit College in Beloit, WI, General Manager Ken Hnilo was looking for a vegan marshmallow topping for his son's birthday party, since several of his family members are vegan. He found the tip on the Internet, tried it, and was amazed. He mentioned it to Pastry Chef Lisa Rau, who was skeptical. “I thought he was lying to me,” she laughs.“But he insisted I had to try it, so I started looking up recipes. I made meringue cookies and when it actually worked, I was dumbfounded.”
structed vegan s'more for a fun, innovative dessert, and like Ken, found a recommendation to use chickpea water to make vegan marshmallows. “I have found by whisking in a little xanthum gum or cream of tartar with the chickpea water, plus powdered sugar and vanilla extract, it creates a great marshmallow texture that can be used raw or baked,” Lisa’s aquafaba says Patrick. “The key is whisking it long cinnamon rolls, which she swears no one enough to whip air into it (similar to egg can ever tell are vegan whites), and making sure the binder is mixed in fully before adding in the sugar.” Don’t forget to source vegan chocolate for the s’mores, of course! “Aquafaba has been a secret weapon in our team’s arsenal,” explains Ken.“One of the challenges of our style of service is being able to serve all guest the same kind of delicious dessert. It’s great to be able to offer our vegan guests a treat and sensation that they don't get to experience often.”
Egg whites are about 90 percent water and the remainder protein. Whipping them unfolds and bonds the proteins plus traps air bubbles. Somehow, when whipped, chickpea water’s mixture of protein and dissolved starch, along with chemicals called saponins, behaves similarly in baked goods. Lisa has found the chickpea water to be more stable than egg whites, and says the meringues hold their shape better if you’re piping them and set even when it’s humid. Beloit Pastry Chef Lisa Lisa now uses aquafaba in cinnamon rolls Rau with a plate of her vegan meringues —“which to be honest are better than regular cinnamon rolls, the texture is a lot softer” — and in Italian buttercream frosting, which comes out silky smooth. Pavlovas with vegan lemon curd, vanilla sponge cake to go with the Italian buttercream … the list goes on… all vegan! Executive Chef Patrick Youse heads up the vegetarian program at Google headquarters in Mountain View, CA. He started using aquafaba almost a year ago when he wanted to make a decon104 | BRAVO
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Chickpea water that Lisa whipped for macarons
Google – Mountain View Executive Chef Patrick Youse’s “deconstructed s’mores” made with aquafaba marshmallows
INDEX
Abercrombie & Fitch 44 Adidas 63 Adobe 14, 66, 98 Ancestry.com 32 Art Institute of Chicago 70-71 Averett University 78-79 Banfield Pet Hospital 29 Be The Match 55 Beloit College 104 Best Buy 43 Biola University 43 Capital Café 91 Carleton College 20-21, 67 Carlson 86 Case Western Reserve University 39, 79, 96 Citrix 56, 83 Cleveland Museum of Art 15 College of Idaho 7, 47 Commissary 12-13 Cornell College 26, 65 Denison University 49 Emmanuel College 54, 75, 100 Edwards Lifesciences 23 Emory University 62, 63, 69 Gates Foundation 46 Genentech 28-29, 84, 94-95 George Fox University 46, 57, 67 Georgetown University Law Center 33, 42, 103 Google 5, 31, 104 Grove City College 102 Institute of American Indian Arts 19 Johns Hopkins University 74 Lewis & Clark College 48, 76-77 Macalester College 69 Market Café & Wine Bar 97 Massachusetts Institute of Technology 6, 44 Mills College 85 Mobile Mavens 4 Modern Art Museum of Fort Worth 27 Mount Angel Abbey 4, 25 Mount Saint Mary’s University 75
BRAVO WAS PRINTED ON PAPER MADE FROM
Musical Instrument Museum 8 Nordstrom 24, 47 Oberlin College 96 Oracle 5, 9, 45, 60, 61, 87, 100 Oregon Episcopal School 68, 98 Oregon Museum of Science and Industry 6 PayPal 35 Petco 48 Phillips 66 50-51 Plantronics 16-17 Reed College 74, 87, 102 Regis University 30, 31, 97 Reinsurance Group of America 43, 51 Roger Williams University 42, 101 Rose-Hulman Institute of Technology 90 Santa Fe University of Art and Design 19 SAS 40-41, 92, 93 Savannah College of Art and Design 8, 99 Seattle Art Museum 5 St. Mary's College of Maryland 26, 64 Stanford Graduate School of Business 22-23 Target 38, 46 TaylorMade 65 Trine University 68 Twitter 58-59 University of Chicago 18 University of Pennsylvania 34 University of Redlands 102 University of Saint Joseph 64 University of the Pacific 75, 99 Vivint Solar 93 VMware 60 Washington University in St. Louis 7, 73, 101, 103 Washington University in St. Louis School of Medicine 86 Western University of Health Sciences 84 Whittier College 72
100%
RECYCLED FIBER INCLUDING
THIS SAVED...
46 fully grown trees 21,383 gallons water 21 million BTUs energy 1431 pounds solid waste 3943 pounds greenhouse gases
57%
POSTCONSUMER WASTE .
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2016
IN THIS ISSUE: BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF
BON APPÉTIT MANAGEMENT COMPANY |
When Listening to Our Customers Isn’t Right
A Member of the Compass Group
100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com
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LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY,
Celebrating Summer
We Work for the Field PAGE 36
AND YOUR WELL-BEING AT www.cafebonappetit.com
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