FROM FEDELE
HOSPITALITY “More and more hospitality schools are partnering with business schools, and while it’s useful to learn accounting and marketing, we can teach those on the job. We need candidates with people skills. We want people who know how to build strong relationships, who are good communicators and storytellers — and a liberal arts education is great for that.”
I
frequently get requests to speak to industry groups of all types. The ones nearest to my heart are colleges. I love being around young people and those who educate them, hearing what they’re thinking about, and having them challenge me with their ideas. Still, making time to travel and speak is difficult, and sometimes I wonder if it’s time well spent. I recently got my answer when I was contacted by someone who had heard me at the International Council on Hotel, Restaurant, and Institutional Education meeting in Palm Springs, CA. He wanted to make signs emblazoned with my words and put them around the campus of the Institute of Hospitality and Tourism Management at St. Joseph’s College in Brooklyn, NY. That made my day! I admit, I’d gone on a little tirade. The message I was trying to convey was that there is as much art in hospitality as there is science, and hotel/restaurant schools shouldn’t lose sight of that. More and more hospitality schools are partnering with business schools, and while it’s useful to learn accounting and marketing, we can teach those on the job. We need candidates with people skills. We want people who know how to build strong relationships, who are good communicators and storytellers — and a liberal arts education is great for that.
As you all know, we are hiring like crazy right now. We need people all over the United States. Of course hospitality programs and culinary schools are good places for us to be recruiting, but I also want you to keep your eyes open for applicants from other disciplines, especially those who have restaurant or other service-industry experience. An English major who waited tables to put herself through school is worth talking to. The anthropologist who was a shift supervisor at his campus coffee shop might be a great candidate. We need people who are passionate about food — that’s a given — but we also want people who understand the value of relationships, who can write intelligent emails to clients and guests, and who can craft enticing menu descriptions. Our experienced managers can mentor people and help them learn how to calculate food cost and manage budgets, but it’s much harder to teach someone to be a good communicator if they never learned that in school. Start with someone who cares, who looks you in the eye and says thank you, who asks good questions and really listens to the answers. We can teach the rest.
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Vuong Loc, executive chef at Starbucks, and Carolina Diaz, chef di cucina at Terzo Piano at the Art Institute of Chicago, featured for Chefs Appreciation Week
“From the very beginning we were a chef-driven company. We were the first food service company to bring chefs into this part of the industry. I am so proud of all of you. You are the backbone of our company.” — FEDELE BAUCCIO, CEO AND COFOUNDER,
in a video for Chefs Appreciation Week (watch: bit.ly/fedele_caw)
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IN THIS ISSUE
48
01 04 08 18 28 32
FROM FEDELE
What we look for in hospitality | FEDELE BAUCCIO
BITS & BITES
Celebrating our clients the Warriors, reaching out in Chicago, honoring Anthony Bourdain, and more
TALKING ABOUT FOOD A plant-forward (not vegetarian) manifesto MAISIE GANZLER
AWARDS & RECOGNITION Honors for great Southern chefs, community partnerships, and more
GOING BACK TO SCHOOL BRAVO BOOST
New seasonal banners to brighten your café
60
66
FROM THE FELLOWS
34 35
The value of fellowship at the table TAIYO SCANLON-KIMURA From dolphins to food recovery SHANNON TIVONA
39 40
FROM MICHAEL
48 52
TAKING A BITE OF SUMMER WITH STONE FRUIT FEST
Taking stock | MICHAEL BAUCCIO
SNAPSHOTS OF SAFETY AT BON APPÉTIT
Utah region goes more than a year without an accident, and more
LINKEDIN HOSTS CLIMATE-FRIENDLY CUISINE CONFERENCE
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60
HEALTHY KIDS IN THE BON APPÉTIT KITCHEN
70 84 87 90
BON APPÉTIT RELEASES REPORT ON FOOD INSECURITY
Spotlighting three very special installments of Bon Appétit’s popular cooking class
EVENTS IN BRIEF
THANK YOU, BON APPÉTIT
BON APPÉTIT MVP
Nathan Carraway captures the heart of hospitality WAVERLEY AUFMUTH
BITS & BITES
Bon Appétit President Michael Bauccio and CEO Fedele Bauccio pose with the Warriors 2017 and 2018 Championship trophies
A sweet assortment of gold-and-blue treats made by Bakery 350
FOUNDRY & LUX HOSTS WARRIORS TROPHY BASH Warriors fever has been at an all-time high ever since the powerhouse Golden State team captured their sixth NBA Championship title — a special back-to-back win and their third title in the last four years. Fans of all ages have lined up at locations throughout the San Francisco Bay Area and beyond to get a glimpse of the trophies, each made of nearly 16 pounds of sterling silver and 24-karat gold by Tiffany & Co. Bon Appétit Management Company was honored to be chosen by the Warriors to be the team’s food service partner at the brand new Chase Center opening in 2019, and given the pricelessness of the trophies, CEO Fedele Bauccio and the rest of the local team were extremely excited to host a private Warriors trophy viewing party at Foundry & Lux, Bon Appétit’s public restaurant in South San Francisco, CA. Clients, partners, and Bon Appétit employees enjoyed tastes from some of the Bay Area food icons Bon Appétit will be showcasing at the Chase Center: buttermilk fried chicken sandwiches from Oakland’s Bakesale Betty; albondigas tacos from San Francisco’s Tacolicious; lobster rolls and clam chowder from Sam’s Chowder House of Half Moon Bay; the original burger dog from Hot Dog Bills, previously available in San Francisco only to members of the Olympic Club; smoked beef brisket sandwiches and savory sweet potato and kale hand pies from Big Nate’s BBQ (executed by Bon Appétit at the Presidio Culinary Director Robbie Lewis), as well as an array of Warriors-themed desserts crafted by Executive Pastry Chef Ian Farrell at Bakery 350.
Regional District Manager Steve Ganner and his son picking out Warriors hats at the gift station overseen by Proposal Manager Kim Ravizza
Sample portions of Bakesale Betty’s famous buttermilk fried chicken and jalapeño coleslaw sandwiches
In between enjoying the food and taking photos with the trophies, attendees could extend their Warriors wardrobes with silkscreened T-shirts made on site and their choice of hats. It was a fun and blue-and-golden evening for all. — Submitted by Norris Mei, Digital Content Manager
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BITS
The most popular tea blends: peach and marigold, raspberry-vanilla and hibiscus, blackberry and sage, and watermelon and mint
ORACLE BREWS TEA-RRIFIC SUMMER DRINKS In celebration of the summer season, the Bon Appétit team at the Cloud Café at Oracle introduced a series of refreshing tea drinks. The team makes the most of their on-campus Oracle victory garden in sunny Santa Clara, CA. They harvested fresh peaches and marigold flowers, pairing the fruit segments and flower petals with a blend of green and peach teas to create a delicious peachand-marigold iced tea.
Guests also enjoyed new flavors such as raspberry-vanilla and hibiscus, blackberry and sage, and watermelon and mint. Executive Chef Randy Sarbaugh and Café Manager Sara Hashemi enjoyed thinking up unconventional combinations just as much as guests enjoyed sipping them, and the process got their creative juices flowing — literally! — Submitted by Cara Brechler, Enterprise Marketing Director
COOKING DEMOS IN THE CHICAGO COMMUNITY: Just steps from the University of Chicago campus, Executive Chef John Bubala delighted a crowd at the 61st Street Farmers’ Market when he showed how to make a summer tomato salad using ingredients purchased right there at the market that morning. Explaining various knife cuts and cooking techniques as he worked, John happily answered all the questions the crowd tossed his way. When he finished, hungry market-goers were thrilled to sample his tomato salad with a mascarpone-topped crostini. They even got to take home the recipe to recreate the magic on their own. — Submitted by Colleen Maul, Marketing Manager
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BITS An eye-catching display of eight ball squash, shishito peppers, and other fresh produce at local vendor Sage Mountain Farm’s display
GENESIS KITCHEN + DRINKS HOLDS FIRST FARMERS’ MARKET At Genesis Kitchen + Drinks’ first lunchtime farmers’ market, guests from the biotech tenants at San Diego’s Campus Point could stop by for fresh produce to cook at home. Several Farm to Fork vendors from around the area came to kick off the market. Nic Romano of VR Green Farms brought a bounty of his orchard fruits, strawberries, heirloom tomatoes, and signature flavored honey. Ashley Brentnal’s beautiful French pastries, cheesecake bars, and fresh baked chocolate chip cookies adorned the Petite Astorias table. Guests were still raving about the cookies on social media after the event was over! New local vendor Sage Mountain Farm was excited to join the fun. They offered a variety of produce, including their signature fresh arugula and unique items like spicy mixed greens, shishito peppers, Japanese eggplant, eight ball squash, and Armenian cucumbers. For inspiration and sustenance during shopping, Executive Chef Kris Wisdom created a special Farm to Fork menu featuring VR Green Farms heirloom tomatoes and summer squash in a pasta, as well as in a plum, avocado, and wheat berry salad. Any unsold produce from Sage Mountain Farm was purchased by the Bon Appétit team to use in lunch specials and grab-and-go items. — Submitted by Sanha Ko, Operations Manager
Kitchen Supervisor Eduardo Garcia picking oregano from the stem
CAMPUS GARDEN GROWS INTEREST AT PACIFIC CAFÉ The Bon Appétiters at Pacific Café, located on a corporate campus in Irvine, CA, love having a garden just steps from the kitchen. The on-site garden yields an abundance of fresh herbs, fruits, and vegetables that Executive Chef Alberto Gonzalez and his team utilize in many applications across the café. They’ve also become experienced at figuring out how to make the most of them throughout the year: Kitchen Supervisor Eduardo Garcia harvests fresh herbs, preps them in the kitchen, and dries some for future needs later in the year. Tomatoes, zucchini, artichokes, and strawberries are among the bountiful produce grown on site, and the herb selection includes parsley, cilantro, sage, and more. Alberto features the fresh ingredients in a wide array of dishes in the café, from sautéed green bean sides to bright kale slaw. The garden isn’t just a source of food, however; it’s also a community space. Guests often sit outside and enjoy the greenery during their lunch, or stroll through and explore the garden, sometimes picking some herbs for their dinners at home later. There’s plenty to go around! — Submitted by Nicole Bell, General Manager
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BITS
The culinary team, left to right: Café Chefs Cyrus Irudistan and Ryan Wilson, Sous Chef Jeremy Imas, Café Chef Martin Nguyen, Sous Chefs Lupe Guerra and Bedri Inkaya, Café Chef Michelle Provost, Executive Chef Chris Swinyard, Sous Chef Chris Littman, Executive Pastry Chef Vincent Attali, Café Chef Sonny Atienza, and Executive Asian Cuisine Chef Andy Wai
LINKEDIN HONORS ANTHONY BOURDAIN WITH SPECIAL BENEFIT In the wake of beloved chef and travel writer Anthony Bourdain’s passing, many in the culinary world have come together to honor his memory and share his impact on their lives. Bon Appétiters at LinkedIn in San Francisco and Sunnyvale, CA, were inspired to host a benefit that would help bring awareness to suicide prevention efforts. Guests were welcomed with Bourdain’s drink of choice, the classic Negroni. Courses were inspired by his known favorite dishes and ingredients, such as kampachi (served with tomatillo, Mendocino seaweeds, and ajo blanco) or beautiful heirloom tomatoes (in this case Comanche Creek Farms heirloom tomatoes with smoked tofu, consommé, garlic nori, and various basils). But the sophisticated plating and elegant menu options were more in the style of Bon Appétit at LinkedIn. The night’s menu came together through collaboration by the entire culinary team: Café Chefs Tariq Hadine, Martin Nguyen, Cyrus Irudistan, Ryan Wilson, Sonny Atienza, and Michelle Provost; Sous Chefs Chris Littman, Lupe Guerra, Jeremy Imas, and Bedri Inkaya; Executive Pastry Chef Vincent Attali; Executive Asian Cuisine Chef Andy Wai; and Executive Chef Chris Swinyard.
Local albacore with charred eggplant, miso, smoke, and sweet pepper bouillon
Forty-five LinkedIn associates and guests were invited to the special seven-course dinner, from which 100 percent of ticket sales — more than $6,000 — were donated to the Community Health Awareness Council (CHAC). CHAC provides counseling and prevention services to community members. — Submitted by Katherine de la Cruz, Director of Administration
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TALKING ABOUT FOOD | MAISIE GANZLER
A PLANT-FORWARD (NOT VEGETARIAN) MANIFESTO “We don’t have to pry the burger out of their hands, but can we blend mushrooms or other vegetables with the beef so fewer cows are required? We don’t have to convince holiday party hosts not to have a carving station, but can we also offer an abundance of beautiful vegetable dishes so guests have less room on their plates for roast beef? I’m betting that with the culinary skill we’ve got in this company, we can — and we can keep guests happy while doing it.”
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lant-forward and plant-centric are all the buzz right now. In fact, we included the concept on our list of “Things You Should Be Talking About in 2018” webcast and accompanying paper. (Want a copy? Check out the extranet under Training > Webcasts > 2017 Webcast Recordings > December > Internal Paper.) “Plant-forward” is not necessarily a euphemism for “vegetarian.” Plant-forward means putting more plants on the plate. Plantcentric dishes are often accidentally vegetarian or vegan, but they may include a small amount of animal protein, too. That’s okay. The point is the dish is focused on vegetables. The cuminscented carrot mash is the star and maybe there is a little roast chicken there, too. But the real focus is the vegetable. Don’t take my word for it. Here’s The Culinary Institute of America’s Menus of Change definition for “plant-forward”: A style of cooking and eating that emphasizes and celebrates, but is not limited to, plant-based foods — including fruits and vegetables (produce); whole grains; beans, legumes (pulses), and soy foods; nuts and seeds; plant oils; and herbs and spices — and that reflects evidence-based principles of health and sustainability. So what are these “evidence-based principles of health and sustainability”?
PLANT-FORWARD FOR THE ENVIRONMENT No new news to any Bon Appétiter who has been living a Low Carbon Lifestyle, but being on a plant-forward diet is one of the best things you can do for the environment, as well as one of the cheapest. You’ve heard us say it before: The food system is responsible for one-third of all global greenhouse gas (GHG) emissions. How much of that can you mitigate by eating plants? Well, the estimate is that the meat, egg, and dairy industries account for at least
15 percent of human-caused global greenhouse gas emissions. Fifteen percent! If Americans would eat beans instead of beef, the United States would immediately realize approximately 50 to 75 percent of its GHG reduction targets for the year 2020! 1 It’s not all beef’s fault, though. If every American skipped one meal of chicken per week and substituted vegetables and grains, the carbon dioxide savings would be the same as taking more than half a million cars off U.S. roads.2 And climate change isn’t the only environmental worry that eating less meat can address. Concerned about water? Did you know it takes 400 gallons of water to raise a single egg? 3 That stinks! So does this: Animals confined to U.S. factory farms produce three times more waste than the entire U.S. population. Pee-eww!
PLANT-FORWARD FOR SOCIAL JUSTICE In order to feed our desire for cheap meat, factory farming (defined by Merriam-Webster as “a large industrialized farm. Especially: a farm on which large numbers of livestock are raised indoors in conditions intended to maximize production at minimal cost”) has become the norm. People who live near these farms suffer disproportionately from excessive coughing, diarrhea, burning eyes, headaches, nausea, and respiratory problems. Our CEO Fedele Bauccio learned this firsthand when, as a member of the Pew Commission on Industrial Farm Animal Production, he visited Duplin County, NC, and sat down with a group called REACH (Rural Empowerment Association for Community Help). As neighbors of many large hog farms, the citizens of Duplin County live with a stench so strong, they are cautious about letting their children play outside. In addition to the health challenges caused by factory farming, you’ve heard about the coming crisis in how we’re going to feed the world’s expected 9 billion people by 2050. Well, it’s not going to be with burgers. International hunger relief experts at Oxfam say, “The reality is that it takes massive amounts of land, water, fertilizer, oil, and other resources to produce meat, significantly
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more than it requires to grow other nutritious and delicious kinds of food.” In other words, if we weren’t producing meat, those same resources could be used to grow lots more nutritious foods for more people. A recent study found that in the United States alone, avoiding opportunity food loss — that is, replacing all animal-based items with edible crops for human consumption — would add enough food to feed 350 million additional people, more than the total U.S. population, with the same land resources. We could feed everyone! Kale for all!
PLANT-FORWARD FOR HEALTH Plant-forward diets have been associated with lower levels of obesity, lower risk of Type 2 diabetes, heart disease, and high blood pressure, and improved blood cholesterol. And don’t forget lower risk of cancer and lower total mortality. That’s quite a list! But can you get all the nutrients you need without animal products? My mom was always concerned about making sure I got enough protein. Turns out most of us are getting more protein than we need. We need only about 0.36 grams of protein per pound of body weight, or about 55 grams for a 150-pound adult. But the average American consumes between 70 and 100 grams per day. (Where did I get this statistic? “Power Up with Plant Protein,” under the Wellness section of cafebonappetit.com!) In fact, the Academy of Nutrition and Dietetics, not known as a radical vegan advocacy group, has said, “Well-planned vegetarian diets
are completely healthful and nutritionally adequate for people throughout all stages of life and have a number of health benefits.” Now, I know you’re thinking: “Maisie, you started this whole article by saying plant-forward isn’t just repackaging vegetarian, and then you made all these arguments for not eating meat.” Yes, I did. But what’s critical, in my mind, is that we’re not going to get everyone to stop eating meat — heck, even I haven’t stopped eating meat. So to realize some of these important environmental, social, and health benefits, we’ve got to get everyone to eat less meat. We don’t have to pry the burger out of their hands, but can we blend mushrooms or other vegetables with the beef so fewer cows are required? We don’t have to convince holiday party hosts not to have a carving station, but can we also offer an abundance of beautiful vegetable dishes (I can smell the butternut squash and rosemary roasting now) so guests have less room on their plates for roast beef? I’m betting that with the culinary skill we’ve got in this company, we can — and we can keep guests happy while doing it. Happy, healthy, and environmentally and socially responsible. I’ll toast a fruit-packed, dairy-free smoothie to that! 1. Science Daily, Loma Linda University 2. Environmental Defense Fund 3. David Robinson Simon, Meatonomics
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TRAVEL CHANNEL SHINES THE SPOTLIGHT ON ICONIC COMFORT FOODS AT AT&T PARK
Executive Chef of Concessions Toussaint Potter on set in the Crazy Crab kitchen
THE BON APPÉTIT TEAM at AT&T Park, home of the San Francisco Giants, is accustomed to working with visiting film crews, but rarely do they have the opportunity to step in front of the camera themselves. When the MLB network reached out offering an opportunity to be one of three baseball stadiums featured on the Travel Channel’s show Food Paradise (along with Globe Life Park in Arlington, TX, and Wrigley Field in Chicago), the Bon Appétiters jumped at the chance to show off the many dishes beloved by Giants fans. The show focuses on must-eat menu items across the country, and each episode is organized around a specific theme. Because AT&T Park was being featured in an episode about iconic comfort foods, the team decided to showcase two of the park’s most emblematic bites: the Gilroy garlic fries and the Crazy Crab sandwich, made with fresh Dungeness crab. On game days, the team can sell as many as 2,500 crab sandwiches and 6,000 orders of garlic fries.
As Bon Appétit Vice President of Sports and Entertainment Bill Greathouse explained, “Baseball is the ultimate comfort, it’s our national pastime. For Giants fans, the smell of Gilroy garlic fries is synonymous with a day at the ballpark. And the Dungeness crab for the crab sandwich is caught locally — you can’t get more San Francisco than that!” On the day of the shoot, the production crew arrived early and headed straight to the Centerfield Wharf in Scoreboard Plaza to set up equipment and lighting in the Crazy Crab kitchen. The Bon Appétit team asked local vendor Boudin Bakery to prepare some additional props to help set the scene, including special sourdough loaves baked in the shape of Dungeness crabs. Everyone pitched in with set decorating, and some Bon Appétiters even brought Giants memorabilia from their personal collections: Bill lent his Crazy Crab bobblehead, while Director of Catering Brian Carriveau offered his baseball glove.
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HORTICULTURAL HELPERS ENRICH CONCORDIA’S HERITAGE GARDEN WHILE SKILLED GARDENERS can certainly maintain small plots on their own, larger endeavors benefit from communal activity and collaboration. In this spirit, Executive Chef Miguel Cuenca, General Manager Laura Hodge, and the rest of the Bon Appétit team at Concordia University in Irvine, CA, have worked with Tyler Zarubin, an assistant professor of biology and coordinator of Concordia’s Heritage Garden, to develop a meaningful partnership as the university expanded the garden. Concordia students maintain the garden, and the Bon Appétiters assist with harvesting whenever needed. They also donate a large volume of fruit and vegetable scraps weekly, as well as coffee grounds, which student workers pick up for the composting station. This compost nourishes more than 40 garden beds producing corn, multiple squash varieties, tomatillos, sunflowers, tomatoes, and more.
Fresh Dungeness crab, tomatoes, and sourdough bread are the key ingredients in the Crazy Crab sandwich
With the set dressed, the cameras started rolling. Executive Chef of Concessions Toussaint Potter — Chef T, as he’s known by all — was the on-camera talent, showing off each ingredient before walking through the step-by-step cooking processes for both the garlic fries and the Crazy Crab sandwich. From hand-chopping parsley to piling fresh crab on perfectly toasted sourdough loaves, Chef T shared the secrets behind these iconic ballpark dishes.
The Heritage Garden team continues to build their program as a way to give back to the school and local community, and offering the produce to Miguel to use in the café is one of those ways. Baker Abel Gallegos recently highlighted fresh garden-grown peaches, which the Bon Appétiters had helped harvest, in a peach cobbler. (Yes, the garden includes fruit trees as well!) Late summer menus showcased additional garden bounty including tomatillos, figs, and tomatoes. Bon Appétiters look forward to supporting the team and helping the Heritage Garden grow both its operations and bountiful produce. Gilroy garlic fries served in a souvenirstyle helmet
Submitted by Laura Hodge, General Manager
Meanwhile, Bill took the producers on a tour of the ballpark before getting mic’d up for his own on-camera interview. He shared how the Gilroy garlic fries originated at Candlestick Park (the former home of the Giants) as a savory snack to pair with craft beer, and that AT&T Park goes through almost 300 tons of potatoes in one season! As fans started to arrive for the evening’s baseball game, the production team called it a wrap and the Bon Appétiters turned their attention to doing what they do best: feeding hungry fans. Submitted by Waverley Aufmuth, PR & Marketing Manager
In black, left to right: General Manager Laura Hodge, Operations Manager Stephanie Mareina, and Retail Supervisor Nancy Lariz worked with student volunteers (and family members) to harvest peaches
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FOUNDRY & LUX TEAM OPENS KITCHEN TO GUESTS WITH INTERACTIVE COOKING CLASS
The final dish: pan-seared salmon with Foundry & Lux garden artichoke and vegetable ragoût topped with barigoule emulsion
seven guests in attendance were welcomed with a glass of wine and the opportunity to chat with Darryl before the serious cooking began. Each guest was given a notebook that included printed recipe cards and space for note taking. Then they headed to the garden, where they harvested fennel fronds, edible flowers, artichokes, and herbs as Darryl talked through the best timing and methods for harvesting the various ingredients. Executive Chef Darryl Bell shows off his knife skills while cleaning artichokes from the Foundry & Lux garden
THE BON APPÉTIT TEAM at Foundry & Lux at The Cove biotech campus in South San Francisco, CA, is always looking for new ways to engage their on-campus tenants. In addition to their amenities (a two-lane bowling alley, pool table, and ping-pong), they host regular tenant appreciation events that have included tastings with partners such as Equator Coffee and Sierra Nevada Brewing Company. The events are an opportunity for guests to mix, mingle, get to know the Foundry & Lux team, and explore the various event spaces. But to really connect with their guests, they wanted to share what makes Foundry & Lux so special: the beautiful food made with ingredients grown in the on-site garden. That’s how the idea for an immersive chef demonstration was born. Executive Chef Darryl Bell would take guests on a tour of the labyrinth garden, from which they could harvest ingredients to be cooked in a dish that they would then enjoy together. The team wanted to keep the class size intimate in order to foster an environment where guests could interact with the chef as he taught classic culinary techniques, ask questions, and learn. The
With their ingredients in hand, they returned to the kitchen, where Darryl showed them how to skin, clean, and portion salmon for the dish they were preparing: pan-seared salmon with Foundry & Lux garden artichokes and vegetable ragoût, finished with a barigoule emulsion (a sauce made from the artichoke cooking liquid, lemon juice, cooking fat, and Dijon mustard). Guests asked questions throughout as Darryl demonstrated various techniques for preparing the vegetables, steaming the artichokes, and emulsifying the sauce. Then it was time to taste the finished dish. “It was exciting to interact with our guests in a new way and to really be able to show off the garden, the effort we put into creating each dish, and to watch them enjoy the end result,” said Darryl. The event was such a success that the team plans to host quarterly culinary workshops to keep guests learning about how the garden and menus change throughout the seasons. Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager
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OPENING THE UNIVERSITY OF ALABAMA SCORES BIG WITH NEW DINING FACILITY
The café has outdoor seating with views of the practice field
KNOWN TO MOST as simply Alabama or UA, the University of Alabama in Tuscaloosa, AL, is the flagship campus in The University of Alabama system. It has ranked among the top public universities in the nation in U.S. News and World Report’s annual college rankings for more than a decade, and its varsity football program (nicknamed the Crimson Tide) ranks as one of the 10 winningest programs in U.S. history. Sports are serious business at Alabama. Bon Appétit was thus incredibly honored to be chosen to feed the players who form the backbone of UA athletics — from football and gymnastics to basketball, baseball, rowing, cross-country, and much, much more — at the newly constructed University of Alabama Intercollegiate Athletic (UAIA) dining facility.
The dining facility feeds close to 700 student athletes and support staff. The first-floor café serves all student-athletes, with two additional dining spaces upstairs for team meals and events. There’s also a special Fuel Bar that features a smoothie bar as well as post-workout recovery snacks designed by nutrition staff. Both cafés have multiple televisions tuned to live sports. The building housing these dining services was constructed adjacent to the UA athletic department administrative office and football complex, with views of the practice field. Recruits who visit campus may end their tours with a catered meal in the exclusive second-floor café. The dining program was designed and facilitated by the UAIA Performance Nutrition team with the Bon Appétit team providing the staffing and execution, led by Executive Chef and General Manager Allison Vanderburg. The client has expressed appreciation for the made-from-scratch approach to food and the Bon Appétit team’s agility and responsiveness to change, even on short notice. Feeding the athletes requires a lot of personalization, and the Bon Appétiters are quickly learning the individual preferences of each player, keeping their favorite condiments on hand and making individual orders of their favorite foods daily. Submitted by Jennifer McGann, Regional Marketing Director
The University of Alabama opening team, back row: Utility Worker Rashun McNair, Prep Cook Dameion Lawson, Lead Cook Anthony Blair, Prep Cook Verda Hall, Culinary Nutrition Intern Felicia Milsap, Catering Chef Madison Pierce, and Support Team Members Diana Yu and Ken Dixon. Front row: Sous Chef Sam Wdow, Culinary Nutrition Intern Lily Doolin, Diet Tech Sam Sears, Executive Chef/General Manager Allison Vanderburg, Front of House Team Member Tierra Young, Utility Worker Ra’ahmes Glin, and District Manager Michael Brownlee.
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THE PROTEIN FLIP: HOW CASE WESTERN’S PLANT-FORWARD REUBEN WON AVID FANS
Executive Chef Tony Smoody’s sandwich skips the Swiss cheese and replaces the corned beef with portobello mushroom in this plant-forward take on the popular Reuben
WHAT’S THE BEST WAY to entice meat eaters to venture into the world of plants? Here’s one approach: Reimagine a wellknown dish as a plant-based version, give it a catchy name, and promote it in a variety of high visibility areas. That’s what Executive Chef Tony Smoody of Case Western Reserve University’s Michelson and Morley Restaurant did in Cleveland. He named his vegan protein flip of the Reuben sandwich a “Shrooben” and leveraged a flavor profile familiar to guests while ditching the beef in favor of a plant-forward alternative. Made with pickle-spiced portobello mushrooms, the Shrooben also features fresh beet kraut and a spicy tofu aioli, served between slices of local rye bread. Guests got the same flavors, textures, and overall food experience
of a Reuben in a more sustainable and nutrientpacked form. In addition to being added to the seasonal menu offerings, the sandwich was also cross-promoted at a recent cooking demonstration the Bon Appétit team conducted in partnership with Case Western’s on-campus exercise gurus, One to One Fitness. Thanks to strong demand for unique, sustainable, vegetable-centric foods, the Shrooben was a hit in the cooking demo. In fact, vegan food has a strong track record (stronger than meat options!) when featured at the cooking demos. “Everyone I spoke with absolutely loved today’s demo and was raving about the food,” said the One to One Fitness event coordinator afterward. “Hats off to Chef Smoody for the meal!”
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Tony leading a cooking demo showing how to make his flavor-packed Shrooben
RAVE REVIEWS FOR PERFORMANCE BOWLS AT PACIFIC CAFÉ SMOODY’S SHROOBEN
Want to recreate the sandwich? Here is Tony’s recipe, which makes one Shrooben, with plenty of kraut and aioli left over for additional sandwiches. PICKLE-SPICED PORTOBELLO 1 portobello mushroom cap, sliced on the bias 1 teaspoon olive oil 1/8 teaspoon chopped garlic 1/2 teaspoon pickling spices Salt and pepper
Sauté mushroom in olive oil for about 2 minutes, until golden. Add garlic and pickling spices, season with salt and pepper, and sauté 1 minute longer. Set aside. BEET KRAUT 1 small head of cabbage, thinly sliced 2 medium beets, peeled and julienned 1 teaspoon caraway seeds 1 teaspoon salt 1/4 cup sugar 2 cups white vinegar
Combine all ingredients in a medium saucepan. Simmer over medium-low heat, stirring occasionally, until cabbage begins to soften, about 15 minutes. Let cool. TOFU AIOLI 12 ounces extra-firm tofu 1/4 cup apple cider vinegar 1/4 cup sriracha or any hot sauce 1/2 cup vegetable oil 2 cloves garlic 1/2 teaspoon salt
Combine all ingredients in a blender. Process until smooth, about 1 minute. SHROOBEN 2 slices rye bread
Lightly toast or grill bread. Assemble sandwich by placing portobello slices on one piece of bread. Top with beet kraut and tofu aioli. Top with remaining bread slice, cut in half, and serve. Submitted by Terri Brownlee, Director of Nutrition and Wellness
Action Station Cook Omar Reyes displays a performance bowl
SUNNY SOUTHERN CALIFORNIA HAS a high proportion of guests looking for mindful and healthful menu options. Searching for something new and vibrant to serve their guests at Pacific Café in Irvine, CA, the culinary team didn’t have to look far. They took a short road trip with their client to another Bon Appétit corporate account in nearby San Diego, where they tried the Performance Bowls concept developed by the Bon Appétit Wellness team — and everyone fell in love with it. The Pacific Café team introduced it at their existing action station, offering a couple of lean proteins, healthy whole grains, and fresh vegetables with different globally themed flavors and thoughtful sauces. Guests decide if they want their dish as a crisp tossed salad or a warm sauté. It’s been a hit! Comments have included: “Wow! I just realized that I had beets in that stir-fry; with the pesto it was great. And I hate beets!” and “I’m happy to have found something tasty that is really nutritious and aligns with my medical diet!” Submitted by Nicole Bell, General Manager
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OPENING SNAP IS ABUZZ WITH NEW PARK CAFÉ AND COFFEE BAR
Pork shank “wings” with chipotle-blueberry barbecue sauce and preserved lemon gremolata
SHARING IS CARING. No one knows that more than social media companies. The Bon Appétit team at Snap was delighted to open the doors to The Park, the new flagship restaurant for the Snap team in Los Angeles. The opening followed a month-long transition during which Snap’s employee base moved from single offices spread throughout Venice, CA, to its new centralized home base in Santa Monica. Bon Appétit has been feeding more than 2,500 Snap employees at various L.A.-area locations since 2017: Joe’s BBQ in Santa Monica, Canteen Café in Venice, and Market Street in Venice (closing as part of the consolidation). An additional café in Santa Monica will soon be opening. The Park is located in a building that once housed a classic ’70s diner. The decor honors the building’s history through old-school restaurant photos and a Bob’s Big Boy figurine, and newly renovated stained glass windows offer fresh flair with a nostalgic nod. Snap employees
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eagerly awaited The Park’s unveiling: hundreds of guests walked through the door on opening day, posting snaps to their accounts to share their first impressions of the café with friends and followers. Open Monday through Friday for breakfast, lunch, and dinner, The Park quickly and efficiently feeds 1,500 people daily from a single buffet line serving healthful, locally sourced food. Behind the buffet line, a rotisserie spins juicy chickens, and the daily vegan and vegetarian offerings are just as popular. “This place is run like a small restaurant instead of a corporate café. The menus are written and executed as though they are being created for each individual guest,” says General Manager John Leone. In addition to the café, The Park includes a spacious coffee bar featuring locally owned Jetty Coffee Roasters. Working with a state-of-the-art Mavam espresso machine, the four-person team creates made-to-order
THANKS FOR MAKING ME FEEL LIKE A VIP A Snap employee sent this note of appreciation for the staff at the Canteen Café in Santa Monica: Hey Food Team,
Baristas James Neil, Mercedes Kaufman, Alyssa Abe, and Jesse Johnson ready for coffee action
drinks with speed, precision, and care, even during the morning rush. Barista James Neil says, “We see the same folks on a daily basis, and it is fun to see someone walk up to the bar and be able to start their drink without having a conversation. We have a great relationship with our guests and know their likes and preferences well.” Ghost emoji as latte art
In addition to coffee-house classics, the team has come up with a secret “clandestine” menu featuring items such as oatmeal-cookie lattes, cold-brew “sours” with lemon and vanilla, affogatos, and vegan Spanish lattes with condensed coconut milk. With the delicious food and inventive beverages, The Park has created a space for Snap employees to gather, unwind, and enjoy a break from their typical workday. The Bon Appétit team looks forward to coming up with new ways to wow guests long after The Park’s opening is a distant, though decidedly fond, memory. Submitted by Caroline Garfink, Operations Manager
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I’m at Canteen right now, and the entire operation is mind-blowing. I don’t find myself easily impressed, but each of the kitchen staff members is clearly gunning for their own Food Network show. Everything from food prep to presentation to the welcoming and genuinely radiant attitudes [makes me] feel like a VIP visiting my own restaurant. The food here at Snap has always been amazing... but I’ve seen the Canteen staff move things from breakfast to lunch to dinner setup in the quickest, cheeriest, and most culinarily impressive way for some of the mornings this week. I just wanted to put them on blast for being so dedicated to excellence. Never seen a kitchen work so smoothly. A+++. THANK YOU!
AWARDS & RECOGNITION
The Genentech - Oceanside food recovery champions, front row, left to right: Cook Izzy Dominguez, Cashier Jennifer McAhren, and Cook Leo Dal. Back row, left to right: Cashier Tanya Damian, Cook Shane Scott, Cook Bryant LeBlanc, Cook Sara Finizio Horton, Sous Chef Jeff Pangburn, and Chef/Manager Lasse Fredrik Jensen.
Emanuel May, executive chef at Savannah College of Art and Design
SCAD’S EMANUEL MAY NAMED ONE OF THE GREATEST GENENTECH - OCEANSIDE RECOGNIZED FOR FOOD CHEFS IN THE SOUTH RECOVERY PROGRAM When South magazine announced it was taking nominations for its annual list of Greatest Chefs in the South, Emanuel May didn’t pay much attention. As Bon Appétit’s executive chef at Savannah College of Art and Design in Savannah, GA, he was too busy overseeing 10,000 meals a day. But when his wife, Aaron, submitted his name and the votes started to pour in, he was pretty tickled. Chef E, as everyone calls him, ended up making the list along with several local fine-dining chefs “who give the South its flavor,” according to the magazine. South did a photo shoot with and interviewed Emanuel, who has been with Bon Appétit for 13 years. “Now we’re at SCAD, the best art and design school in the nation, and we have to make the best food possible to represent that,” Emanuel told South. “They expect the best, and I give them the best.” On his Southern culinary roots, Emanuel is particularly proud of his shrimp and grits and his barbecue sauce, both of which he serves to the SCAD community. Asked his advice for aspiring chefs, he responded: “It’s not all about just cooking. It’s learning how to manage people the correct way and mentor them.... You have to have the skill set to manage your staff and maximize their production. Regardless of how long they stay with me, if I’m teaching them, they’re going to be able to take these tools to the next level. I like to say that I paid for culinary school so they don’t have to.” — Submitted by Bonnie Powell, Director of Communications
The Bon Appétit team at Genentech in Oceanside, CA, was very proud to be recognized for their food recovery program by the San Diego Food System Alliance with an EMIES Unwasted Food award. Named for the Bill Emerson Good Samaritan Food Donation Act, which shields businesses from liability for donating food, the EMIES recognize businesses, organizations, and institutions with exemplary practices around prevention/source reduction, food recovery and donation, feeding people, feeding animals, and composting/recycling. With help from Cashier Tanya Damian, Chef/Manager Lasse Fredrik Jensen rescues approximately 10 to 15 pounds a day on average, primarily nutrient-dense daily soups and specials. They donate through the Chefs to End Hunger program started by LA & SF Specialty, Bon Appétit’s preferred produce vendor in the area. When the LA & SF Specialty drivers make deliveries, they also pick up containers filled by the chefs with excess edible food, which go back to the warehouse and are then picked up and distributed by nonprofit community partners. “We’re very proud to be able to fight food waste and help feed hungry people in San Diego,” said Lasse. “Every little bit helps, and Chefs to End Hunger makes it easy for us to get it to where it is needed most.” — Submitted by Molly Johnson, Senior General Manager
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AWARDS
Lifechangers Award recipients Action Ministries volunteer Kim Hubbard, Oxford College Executive Chef Duke Walsh, and volunteer Kathy Dobbs, with Action Ministries Regional Director Tamara Richardson and Action Ministries CEO Kelley Henderson
Starbucks Regional Manager Angie Rivers, Bon Appétit Starbucks Supervisor and award winner Yvette-Lavonne Barajas, Starbucks District Manager Barb Yeager, Bon Appétit Starbucks Retail Managers Pamela Montoya and Esmeralda Velasquez, and Supervisor Melony Cienfuegos
OXFORD COLLEGE OF EMORY CHEF HONORED WITH LIFE-CHANGER AWARD
ONE GRANDE HONOR FOR STARBUCKS SUPERVISOR
When the Bon Appétit team of Oxford College of Emory University in Oxford, GA, volunteered to host the third annual Farm to Table: A Community Dinner to End Childhood Hunger for Action Ministries, Executive Chef Duke Walsh had no idea it would be life changing. Duke and his team created a delicious buffet meal with food, produce, and resources donated by local vendors White Oak Pastures, Bread and Butter Bakery, Pearson Farm, Crystal Organic Farm, Farmview Market, Harrison Family Farm, Oxford Organic Farm, Riverview Farms, and Wildtree/Debby Vanderbunt.
Bon Appétit Supervisor Yvette-Lavonne Barajas was named store team leader for the quarter by regional Starbucks leadership. The location she manages, the Frank G. Wells Starbucks café on a corporate campus in Burbank, CA, was voted the best of 220 Starbucks locations in the Los Angeles area. It is a very busy location with a dedicated following. Yvette-Lavonne’s experienced team knows their guests well, including many of the client’s senior executives, and they consistently receive high marks for customer connection and operations as relayed through the Starbucks reward program, which is randomly surveyed. — Submitted by Sonny Chuidian, Resident District Manager
That part was business as usual. But then he was called up to receive Action Ministries’ Life-Changer Award, given to someone who goes above and beyond to give back to their community. “Needless to say I was a little surprised and speechless when it was presented,” said Duke. In the three years that the event has taken place, the money raised has generated enough funds to translate into more than 54,000 SuperPack meals for school-age children in the county who experience weekend hunger. Duke added, “I never in a million years thought this event would impact so many people. I’m proud and grateful that I could do it.” — Submitted by Bonnie Powell, Director of Communications
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UCHICAGO GIVES TOMORROW’S LEADERS INSIGHT AND MENTORING
ProStart high school students with Bon Appétit and UChicago Dining staff visiting Windy City Harvest’s Legends Farm
Students could take home the tomatoes, carrots, garlic, and greens they harvested
INTEREST IN THE HOSPITALITY BUSINESS starts at an early age! The Bon Appétit team at the University of Chicago, in partnership with UChicago Dining, recently joined forces with the Illinois Restaurant Association Educational Foundation’s ProStart program, a two-year program for high school students. To help these talented students become tomorrow’s industry leaders, ProStart provides them with real-world educational opportunities and offers training in everything from culinary techniques to management skills. A group of ProStart students recently spent two days touring the University of Chicago campus, where they found role models in the Bon Appétit and UChicago Dining teams. Resident District Manager Kristopher Murray and Director of UChicago Dining Christopher Toote kicked off with an informational session for the visitors. Students then traveled the campus, stopping for a behind-the-scenes look at the new commissary kitchen built in 2017. They observed the Bon Appétit bakers in action as Associate Director of Operations Charlie Brown described the made-from-scratch bread program. Next, Director of Operations Doris Wilson led the students through several café locations, including Baker Dining Commons, the newly opened Pret A Manger, and Hutchinson Commons (the food hall–style café), which houses several local small-business owners. The group even visited Windy City Harvest’s Legends Farm, a Farm to Fork partner, where students learned from Farm Manager Paul Krysik how produce gets from field to kitchen. For some members of the group, this was their first-ever farm visit, making it an especially eye-opening experience. They got to collect bugs off basil
A ProStart student searching for ripe tomatoes
plants, harvest and wash fresh produce, and do a comparative tasting between freshly picked farm carrots and ones purchased at the grocery store. Later they toured the facilities of Chicago distributor Testa Produce to witness the next step on the journey. They returned to campus filled with new information and toting bags of farm-fresh produce. As the two-day visit came to a close, the students reflected on the many aspects of the food service business they had gotten to see and discussed their future career goals with members of the Bon Appétit leadership team. Some of them might just end up joining Bon Appétit someday. As Kris says, “It doesn’t matter if we’re inside UChicago’s dining commons or out in the community, we strive to keep the doors to good food open.” Submitted by Colleen Maul, Marketing Manager
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AN INNOVATIVE COMMUNITY PARTNERSHIP CREATES CULINARY TRAINING PROGRAM AT UCHICAGO When Bon Appétit was chosen to provide food service to the University of Chicago in 2016, the incoming team knew that attracting and retaining the skilled restaurant and hospitality staff necessary to feed the nearly 15,000 students at the world-renowned research university would be an ongoing challenge. And it has been.
The first was Centers for New Horizons, a nonprofit that focuses on helping families on the South Side build self-reliance, which includes helping connect adults with work. The second was Before the Plate, a culinary and hospitality incubator program started by lauded Chicago chef Cliff Rome, who grew up in the South Side’s Englewood neighborhood. Cliff’s successful restaurant I didn’t think I would love it this much.… and catering group, Rome’s Joy ComWhen I’m in the kitchen I feel like I’m a part panies, operates Chicago’s Parkway of something important, it makes you feel like Ballroom, a historic event venue. you have something, like a meaning in life.
The university is located in the urban Hyde Park neighborhood, one of the most racially diverse neighborhoods in the city and an important politi— BEFORE THE PLATE PARTICIPANT ASHLEE WHITE, cal and cultural center for Chicago’s A partnership was born. Centers for in the Chicago Sun-Times African-American community. But New Horizons would recruit potenthe larger South Side is also home tial candidates and offer a two-week to some of Chicago’s poorest and most underserved residents, orientation program that includes job readiness training such which is why the university’s UChicago Local civic engagement as financial literacy, résumé building, and interview skills, as well initiative is committed to creating opportunities for residents as ServSafe certification. Before the Plate would provide two and business owners. As part of this commitment, Bon Appétit simultaneous cohorts with six weeks of culinary arts training. agreed to hire 50 percent of its employees from the South Side. Bon Appétit, Before the Plate, and UChicago would partner to cocreate the program for the culinary arts training to inResident District Manager Kristopher Murray has worked with corporate Bon Appétit’s culinary and sourcing standards and UChicago Local to represent Bon Appétit at job fairs and philosophy and the hospitality approach Bon Appétit brings reach out to community organizations on the South Side that to higher education. help with job placement. He and the Bon Appétit at UChicago team have tried to find innovative ways to engage with the Centers for New Horizons provides an hourly stipend for all community. He joined the Chamber of Commerce, and the participants during the training program as well as bus fare, Bon Appétit team started doing pop-up chef demos at the uniforms, and other equipment needed for training purposes. 61st Street Farmers’ Market on campus. Marketing Manager Cliff or another chef from Rome’s Joy directs the training, which Colleen Maul came up with the idea of bringing Bon Appétit– takes place at the Parkway Ballroom. Successful completion of branded popcorn trikes to free movie screenings in the park the program means a job offer from Bon Appétit, pending a during the summer. successful background check. While Bon Appétit offers on-the-job culinary training, Kris realized that many of the workers he was hiring would benefit from additional training to build a stronger foundation of culinary and hospitality skills. He approached his client UChicago Dining and UChicago Local with the idea of a formal training program that would offer a cohort of potential new hires a deep dive into culinary techniques, large-scale production, and Bon Appétit’s own sourcing and hospitality philosophy. Kris and the team at UChicago Local enlisted two key partner organizations that could help bring such a program to fruition.
“When I’ve interviewed candidates and I’ve had a chance to explain Bon Appétit’s philosophy — defining mise en place and how it relates to the kitchen, and how it relates to life — I see the lights turn on in terms of the person’s personality,” says Kris. “Most of the candidates don’t know how far-reaching food service can be. When they understand it can be a whole career, that they start in the kitchen, like I did, but can move into other realms such as management and catering and hospitality, they can visualize having more than just a job.” — Submitted by Jenny Slafkosky, Writer-Editor
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PHILLIPS 66 TEAM PLAYS WITH FIRE AT NATIONAL CULINARY EVENT
Black Hill Meats Founder Felix Flores and the Bon Appétit chefs wore special t-shirts
BON APPÉTIT CHEFS WEAR many hats — they plan menus, support efforts for local food sourcing, and even participate in national culinary events. Executive Chef Greg Lowry and Sous Chef Matt Lovelace from Phillips 66 in Houston were honored to be among a handful of acclaimed chefs invited to participate in the Heritage Fire Snowmass in Aspen, CO. Greg and Matt were invited by Felix Flores, founder of Farm to Fork vendor Black Hill Meats in Houston. The culinary team at Phillips 66 utilizes Felix’s pasture-raised pork, beef, and lamb, and often help with whole animal butchery.
Executive Chef Greg Lowry, Sous Chef Matt Lovelace, and Felix work together to prepare whole roasted goat over open fire
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SAP GETS SAUCY WITH PLANT-FORWARD COOKING CLASS Thousands of guests attend the Heritage Fire event each year to see and taste the best of open fire cooking. The Cochon555 national culinary tour, of which Heritage Fire is one event, was started in 2008 to help increase education about heritage pig breeds and support local farms. The event highlights no-waste nose-to-tail cooking; participating chefs prepare creative and delicious dishes designed to showcase their responsibly sourced ingredients. On the day of, chefs work in teams to create dishes using their assigned protein. Felix, Greg, and Matt made up Team Rabbit, preparing and roasting 60 rabbits over open fire. They also cooked a whole marinated goat, later served to guests with soba noodles and cucumber salad. All of their protein came from Black Hill Meats, and they enjoyed cooking with local produce — many ingredients native to Colorado and very different from their pantry in Houston. Guests came back for seconds and thirds of the team’s rabbit with braised butter beans and Felix’s house-made bacon. While waiting for the goat, which traditionally takes longer to cook, guests spent time chatting with the team, learning about their culinary backgrounds and home bases in Houston. The camaraderie at this massive event was really special. “We got to know chefs from across the country, share and learn from their expertise, and come together in an unforgettable experience that’s all about the food,” said Greg. Submitted by Sammi Lowe, Communications Project Assistant Photos: Max Flatow Photography for Cochon555
The SAP Healthy Fundamentals Class team, left to right: Café Chef Janet Vicens, Executive Chef Mikhail Shvarts, Regional Nutrition and Wellness Manager Jasmine Chan, Sous Chef Tyler Dwyer, Chef/Manager Robert Perez, and Café Manager Eva Wilson
HOPE THE FRIENDS AND FAMILY of SAP’s employees are hungry: Guests at the Palo Alto, CA–based company recently enjoyed a Healthy Fundamentals Cooking Class focused on new “mother” sauces — the building blocks of many great dishes — with a wellness-minded twist. Cohosted by SAP’s Bon Appétit team and Regional Nutrition and Wellness Manager Jasmine Chan, the plant-forward class aimed to elevate culinary knowledge and promote team building. In addition to teaching guests how to make four new mother sauces (herb salsa, yogurt sauce, tahini sauce, and pepita pesto), class leaders Jasmine, Executive Chef Mikhail Shvarts, and General Manager Melissa Miller highlighted their versatility. Each can be quickly deployed in service of a fast, healthful weeknight meal. Featured dishes using these big-impact sauces included pesto “zoodles” (zucchini noodles), massaged kale and white bean salad with tahini sauce, saffron couscous with blistered tomatoes, cayenne-roasted chickpeas, pan-seared falafel with cucumber-dill yogurt sauce, and roasted salmon with Moroccan chermoula. Submitted by Jasmine Chan, Regional Nutrition and Wellness Manager
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OPENING CERNER OPENING SPANS FOUR CAMPUSES IN THREE STATES
Baristas Turlyntra Bouvier and Ashley Blair show off the coffee loyalty program
Happy guests with their jumbo cookies on the first installment of Warm Cookie Wednesdays at Cerner
A MAJOR SUPPLIER OF health information technology solutions, services, devices, and hardware, Cerner chose Bon Appétit to bring its wellness-focused food program to four Cerner campuses in three states (Kansas City, MO, Kansas City, KS, and Malvern, PA). Approximately 12,000 Cerner associates work across the four campuses: World Headquarters, Realization, Continuous, and Malvern. The main café on each campus is called Connections, and with the arrival of Bon Appétit, all have enjoyed new stations, enhanced grab-and-go programs, and — in keeping with the wellness focus — implementation of the Well-Being Indicator program, Bon Appétit’s at-a-glance nutritional guidance system. A new salad bar and taqueria azul station at the Continuous campus and Realization’s performance bowls and noodle bowls have been special hits.
Global Station Cook Ricardo Campos preparing vegetables for lunch at Cerner
A new 25,000-square-foot conference and briefing facility, the Experience Center, will enjoy the full scope of Bon Appétit catering as soon as it opens on the World Headquarters campus. Alan Shook, formerly Bon Appétit’s executive chef at Lawrence University in Appleton, WI, is Cerner’s new director of culinary operations, joined by Executive Chefs Eric Allen, Nathan Deters, Anthony Fries, and Jeff Olson and General Managers Stacy Glazer, Margot Green, Kyla Holstrom-Brake, and Jeff Leahy. The opening team enjoyed building buzz during the ramp-up to these high-profile café launches, but nothing beats the energy of welcoming new guests and feeding them well! Submitted by Jessie Gentz, Regional Marketing Director
The Cerner - Malvern opening team, left to right: Regional Marketing Director Jessie Gentz, District Manager David Murphy, Malvern General Manager Margot Green, Executive Chef Dean Holliday, Cook Kirk Cummings, Executive Chef Eric Allen, Cook Amy Melli, Lead Cook Joe McCall, Cashier Shannan Rennard, Cashier Christina Hernandez, Director of Dining Services Fred Aichelmann, Cook Rachael Meil, Executive Chef Christian Pieper, Cook Jeff Whalen, Marketing Manager Beth Bayrd, and Regional District Manager Steve Scardina
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BON APPÉTIT TEAM AT CERNER JOINS POPULAR FIELDS TO FORKS EVENT Fresh from the opening, the Bon Appétit team was excited to join Cerner’s Healthe at Cerner team and the Kansas City Food Hub to host an event called Fields to Forks across all the Cerner campuses. Associates could purchase items at cost from the Food Hub, a farmer-run agricultural co-op owned by member farms operating within the Kansas City region. Bon Appétit Senior Wellness Coordinator Leslie Gedminas and Food Hub Food Sales and Production Director Alicia Ellingsworth partnered with their respective teams and a cadre of dedicated volunteers.
Participating farmers and purveyors included Red Ridge Farms, which provided produce for all the items at the Flavor Market as well as pies, biscotti, cookies, jellies, jams, apple butter, and peach butter, all featuring local honey; Heirloom Bakery & Hearth, selling challah; Ibis Bakery, selling rosemary heirloom polenta bread; Larksmeadow Farm, offering garlic; Lettuce Dream, which brought their hydroponic lettuce and basil; and many more. Though Cerner had hosted the Fields to Forks events before Bon Appétit came on board, this year was the first time the farmers participated personally. According to Continuous General Manager Jeff Leahy, who is also Bon Appétit’s regional forager, grassroots demand for a centralized distribution system for direct-from-the-farm food began years ago. Before Bon Appétit, Jeff worked with the Kansas Rural Center and other food-chain stakeholders to lay the groundwork for what later became the Food Hub, counting five or six farms as founding partners. Cerner’s support of these community partners through this event is invaluable for all participants — chefs, farmers, and customers alike. Guests were enthralled by the availability of gluten-free items, the variety of jams and jellies, and the chance to meet the farmers and hear their stories. — Submitted by Jessie Gentz, Regional
Charlie Clodfelter from Lettuce Dream talks to guests
Marketing Director
The Fields to Forks gang, left to right: Leslie Gedminas, Bon Appétit senior wellness coordinator and registered dietitian; Charlie Clodfelter, Lettuce Dream; Emily Worm, After the Harvest; Stan Slaughter, Missouri Organics; Theo Bunch, Cornerstone of Care; Lydia Gibson and Sara Luebe, Ripple Glass; Elisa Bedsworth, Ivanhoe Farmers Market; Alan Shook, Bon Appétit director of culinary operations; Victoria Swanson, Bon Appétit sous chef; Nathan Deters, Bon Appétit executive chef; and Alicia Ellingsworth, The Kansas City Food Hub
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DENISON STUDENTS STUDY COOKING OVER SUMMER
Executive Chef Jonathan O’Carroll walks students through preparing a whole chicken
Groups of two or three students partner up to cover different prep stations
MOST STUDENTS DREAD summer school. But it turns out there’s one subject that Denison University students don’t mind studying then — cooking! Through a partnership between Student Development and Bon Appétit, 18 or so students participated in each of three classes called Teaching Kitchen held over the summer session at the Granville, OH, campus. Vice President for Student Development Laurel Kennedy had seen dedicated teaching kitchens elsewhere and wanted to make food literacy education part of Denison’s wellness approach. The summer classes were test cases, and they more than proved her instinct that students would love the approach.
The Teaching Kitchen classes were set up in Curtis Dining Hall with tables for two or three students each, plus the tools they needed for grinding, chopping, and stirring; induction burners; and ingredients for the recipes. General Manager Paul Mixa bought a few extra burners, but the rest was equipment they had on hand.
Supervisor Joe Bodine explains the recipe and nutritional value of the student-prepared dishes
Topics ranged from healthy versions of Indian cooking, cooking techniques, plant-protein nutrition facts, and ancient grains, to “Roast Chicken and Other Stories.” For the last one, Executive Chef Jonathan O’Carroll demonstrated how to stuff, season, and truss a chicken for roasting; then the students followed suit. Next, he explained all the things they could cook with the leftovers from a whole chicken — chicken salad, stock, and chicken noodle and other easy soups — and offered samples of chicken stock, chicken noodle soup, and chicken salad. He also demonstrated how to break down the whole chicken and explained the different cuts as the students carved up their own birds. Each class included handouts with recipes, techniques, and nutrition facts.
Julie Tucker, assistant vice president for student development, worked with the Bon Appétit team to spread the word about the program and collect feedback from the first classes. Denison University continually works to expand their programmatic offerings, and the Teaching Kitchen is a key part of their wellness focus for students.
“I learned great new recipes and met other Denison students who were just as excited as I was to do some culinary experimenting,” Naamah Leerdam ’19 told Alexis Boyages ’19 in an article for the university website. “And I developed better cooking practices, such as the proper way to handle various knives and understanding the temperatures that are recommended for preparing and serving foods.” Thanks to the great student feedback and the strong support from Denison’s student development team, Paul and the culinary team are excited to host several more Teaching Kitchen installments this fall. Submitted by Paul Mixa, General Manager
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CITRIX CELEBRATES DIVERSITY AND INCLUSION
Catering Director William Allen posts responses to networking questions on the Diversity & Inclusion whiteboard
WHAT DO “DIVERSITY” AND “INCLUSION” mean in the workplace, exactly? The Bon Appétit team at Dillon’s Café on the Citrix campus in Raleigh, NC, decided to explore that question through some fun exercises as part of their Be-A-Star application. Led by Catering Director William Allen, the team first focused on defining together the key terms “diversity,” “inclusion,” and “best practices” to ensure that everyone understood what the goals were for the next few weeks.
usually designated for Food for Your Well-Being for the Dillon’s Café Associates’ Diversity & Inclusion Initiative for the entire month. A photo of each associate was posted, and everyone had to guess whose answers corresponded with each question. As each associate revealed their answers, Bill posted their response under their photo. Every day they learned a little more about their fellow team members!
Following the guidelines for the Be-A-Star Diversity & Inclusion program, each associate was given the opportunity to participate in activities to help them become a more inclusive team. After reviewing all the suggestions for best practices and activities related to them, the management team picked two ideas to combine into one activity — a getting-to-know-each-other-better exercise that they hoped would show what team members had in common as well as what made each person unique. Each day during the first week, one of these questions was posed:
The second week focused on how they could better relate to and communicate with each other on a regular basis. The management team introduced the concept of DISC Assessment Factors and how differing work styles can affect the team as a whole. Descriptions of the four factors — Dominance, Influence, Steadiness, and Compliance — were posted in great detail on the employee communications board and a shorter summary was distributed at 10@10s, along with a questionnaire. Associates were given dedicated time to review everything. At the end of the second week, each team member shared which factor best described them and thus which work style best motivated them.
1. What is the farthest from Raleigh you have ever been? 2. What is your biggest fear or phobia? 3. What is your favorite meal? 4. Who is the most famous person you have met? 5. Which DISC work style are you?
By the end of the process, each associate had a much better understanding of their team members and how to better communicate with them for the greater good of the team. They closed the exercise with one final, important thought: “Listen first to understand, then speak to be understood.”
Inspired by how Citrix’s diversity program features their associates on all-digital displays, William commandeered the whiteboard
Submitted by William Allen, Catering Director
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GOING BACK TO SCHOOL All good things must come to an end...so new good things can begin! Here’s how Bon Appétit teams welcomed returning students and staff after the summer break.
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New students received a tote bag full of informational materials courtesy of Hillsdale College and the Bon Appétit team
HILLSDALE COLLEGE ROLLS OUT THE RED CARPET FOR NEW STUDENTS
Fresh peach cobbler was savored to the last bite
Two popular picks from AJ’s Café 1844 and Jitters coffee shops: the Wide Eye specialty cold brew drink and coconut energy bites
Hillsdale College went all out for Welcome Week across the campus in Hillsdale, MI. The dining team happily climbed aboard the welcome wagon to help usher in the incoming freshman class and welcome back the veterans with a variety of activities and gifts.
and fresh peach cobbler. And at the informational event called the Source, the Bon Appétit team staffed a booth so guests could learn about their meal options, including considerations for special diets and the location of menu information. They sweetened the deal by offering two refreshing seasonal aguas frescas and a unique cold brew drink called the Wide Eye: part Coca-Cola and part Zingerman’s cold brew, with a touch of lemon. They also made lavender coconut energy bites that students raved over.
Upon entering their dormitories for the first time, new students received a dipped tote bag courtesy of Hillsdale College and the Bon Appétit team, holding helpful informational pieces supplied by the student activities board, as well as an introduction to what Bon Appétit is all about. At the Welcome Party, the catering department went Southern with a menu including chicken and waffles with a bourbon glaze,
The culinary team had a blast getting to know students and sharing information about their operations. — Submitted by William Persson, Marketing Coordinator
STAFF RECEIVE WARM WELCOME AT WESTMINSTER COLLEGE Students aren’t the only ones getting warm welcomes at the end of summer — faculty and staff at Westminster College in Salt Lake City had a special event planned just for them. Executive Chef Wayne Mankinen, General Manager Tony DiRaddo, and Catering Supervisor Sarah Smith put together a party spread to remember, including an impressive street taco bar where guests had options of chipotle braised chicken, grilled steak, or barbacoa shredded jackfruit, as well as a colorful selection of toppings. Bon Appétiters from around the state came to help with the event, including Vivint Smart Home Sous Chef Lance Carrier and General Manager Alban Newton, and Overstock.com Prep Cook Karen Bollinger, who tossed salads to order. It was a great way to kick off the new school year. — Submitted by Chloe McCombs, Marketing Manager Sous Chef Lance Carrier, Executive Chef Kylie Williams, and General Manager Alban Newton came to help cover the grill
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STAFF BASH INTRODUCES NEW EXECUTIVE CHEF TO COLLEGE OF IDAHO
Mahi-mahi tacos with mango salsa at the College of Idaho
Grilled peach bruschettas
Bon Appétiters at the College of Idaho teamed up with the events department to throw an end-of-summer staff bash and catering showcase that also doubled as an introduction to the Caldwell, ID, campus’s new executive chef, Joe Bonocore. Joe and the team planned a Baja-themed menu featuring grilled peach bruschettas, spicy shrimp cocktail, tortilla cups with mango
habanero salsa, California rolls, mahi-mahi tacos, and barbecued jackfruit tacos for a vegetarian option. The event went off without a hitch, and guests enjoyed not only delicious dishes but also outdoor games. The Bon Appétit team had a blast, too, and they are excited to ride the momentum into another great school year! — Submitted by Crystal Rideau, General Manager
MIT CELEBRATES STUDENTS DURING ORIENTATION WEEK
The orientation barbecue at MIT
An MIT student during welcome week
During orientation week at the Massachusetts Institute of Technology in Cambridge, MA, more than 1,200 new students file through campus, touring the dormitories, common areas, and cafés. The Bon Appétit team welcomed them at a large barbecue and introduced the diverse food options offered across campus. These included eight new-to-Bon Appétit retail operations opened over the summer as part of the expanded relationship with MIT — coffee outlets, the R&D Pub, and cafés. Among the many delicious new offerings are dim sum, noodle bowls, house-smoked meats,
and many plant-based options. In the all-you-care-to-eat cafés, new additions include an Oasis program station that does not use any of the eight major allergens. There is also expanded late-night dining in two cafés and dishes inspired by well-known cookbook author Raghavan Iyer’s recipes that are prepared in a traditional Indian tandoor oven. The team is energized for another dynamic school year and more opportunities to connect with students through exciting food! — Submitted by Molly Caron, Marketing Manager
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OBERLIN FRESHMEN THRILL TO THE TASTE OF FARM TO FORK
Students tasting and learning about colorful melons from Rainbow Farms, located on the banks of Lake Erie
With 890 new freshmen arriving at Oberlin College in Oberlin, OH, the Bon Appétit team felt the annual energy boost from the chance to welcome a new generation of college students to campus. Seeing students (and their parents) be inspired by the story of the Farm to Fork program and the team’s ongoing commitment to local purchasing never gets old. “Students love that we purchase locally and support local farmers — and their families — by doing so,” says Director of Operations John Klancar. The parents present also appreciated being assured their students will eat well in the years ahead. John, who is also one of Bon Appétit’s regional foragers, likes to engage with parents and make sure they know his team takes local sourcing seriously — as well as nutrition, special diets, and taste! (In fact, when the 2017–2018 academic year ended, 35 enrolled Farm to Fork partners accounted for a whopping 40 percent of the team’s food cost budget — double the 20 percent Farm to Fork commitment required of all chefs.) New freshmen enjoyed the flavors of the farm during their first day on campus, tasting sharp cheddar cheese from Middlefield Original Cheese Co-op; crisp hydroponically grown romaine lettuce from Tyler’s Farm; wholesome milk from Buckeye Country Creamery; and luscious watermelon from Rainbow Farms. Students and their parents could be heard celebrating the merits of all on offer and their good fortune in getting to experience it on the very first day of a new school year. — Submitted by Kathy Mueller, Office Manager
OBERLIN SUPPORTS FUTURE FARMERS, TOO: For several years now, Oberlin Director of Operations John Klancar, a Bon Appétit regional forager, has also supported local youth 4-H and Future Farmers of America by buying animals participants raised, via the county fair auction. This year, one of Oberlin’s staff asked John to consider supporting her teenage son, Clay Palmer (pictured), by purchasing the Hereford steer he raised on his grandparents’ farm. John bought the steer at the Lorain County Fair, Clay earned some extra money to put toward his freshman year of college, and Oberlin students enjoyed a new source of locally raised beef! — Submitted by Wayne Wood, General Manager
INTERNATIONAL STUDENTS ENJOY A SPECIAL WELCOME DINNER Oberlin College is proud of its diversity and inclusivity efforts, with good reason. It was the first institution of higher education in the country to admit both male and female students of all races. The Bon Appétit catering team was thus honored to be asked by the office of the Dean of Students to collaborate on a memorable meal for newly admitted international students. The meal was “a unique opportunity to demonstrate that people from different backgrounds and viewpoints can develop
strong relationships,” said Dean of Students Meredith Raimondo. Executive Chef Matt Krasnevich and his team prepared chicken curry, gingerseasoned broccoli spears, spiced basmati rice, and naan. Lemonade and iced chai provided instant refreshment on the 90plus degree day, as did the all-campus ice cream social that followed. “I appreciate Bon Appétit’s mission to prepare food with authentic flavors that is presented honestly!” commented
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Oberlin College international students enjoying a dinner prepared just for them
Assistant Dean of International Students Josh Whitson. — Submitted by Wayne Wood, General Manager
NEW SEASONAL BANNERS All Bon Appétit cafés should be full of colorful fruits and vegetables drawing the eye and making people hungry. While the food should (and usually does!) speak for itself, sometimes it’s nice to give Bon Appétit’s core values a big shout-out. That’s what the four new seasonal banners from the national marketing team are designed to do. The banners are not required under the new Great Expectations 4 standards, but they are a great way to showcase the quality of our ingredients to guests and brag a little about the things we care about. Find all things banner-related on the extranet under Marketing/PR > Marketing Materials > Banners, including a link to the Online Order Center where you can order them.
FROM THE FELLOWS | TAIYO SCANLON-KIMURA
THE VALUE OF FELLOWSHIP AT THE TABLE “Here was a company whose very name reflected the same philosophy that had enriched my time in college and beyond.”
T
hough I started washing dishes in Afrikan Heritage House’s dining hall my freshman year, I didn’t realize Oberlin College’s campus dining services were managed by Bon Appétit until much later. Instead, I first heard the words “bon appétit!” while volunteering in Belgium as a sophomore, when I spent my winter term (a month of intensive self-designed learning between semesters) living and working at a federal center for asylum seekers. With dozens of refugees hailing from the Middle East, Eastern Europe, and West Africa, one space in particular helped our group of five connect with the residents: the humble cafeteria, where everyone convened for breakfast, lunch, and dinner. While the food did not always excite me, I was always eager to meet new faces. A Palestinian insurgent, an Iraqi journalist, families from Russia, Kosovo, Togo — all came together to break bread with entreaties of “bon appétit,” one of the first phrases everyone learned at the center. My experiences navigating differences of class, language, and culture in Belgium inspired me to seek more adventures around the world: the following year I studied abroad for four months in Japan, my father’s homeland. Back in Ohio, I indulged my love for food by waiting tables at a barbecue restaurant, joining a kosher-halal student co-operative, and continuing to wash dishes in Afrikan Heritage House. Before embarking for Japan, I completed another winter-term project, this time
tackling sustainability and leadership issues in northeastern Ohio. Through case studies and interviews with a range of stakeholders — farmers, lawyers, scientists, and corporate officers — I began to grasp the tangled web of wickedly complex issues of climate change, public policy, profitability, and social justice. But more importantly, I was honing a framework for action, a systems-based approach to learning and labor that allowed me to marry my commitment to cultural exchange with my passion for food. After graduating from Oberlin, I returned to Japan on a Fulbright grant to study local food systems as drivers of rural communities. With four apprenticeships and another dozen interviews across three of Japan’s four main islands, I gained considerable perspective on the unique constraints and opportunities for food producers in different regions.
Cooking okonomiyaki (savory pancake) in Hiroshima during study abroad
But one of the most important things I learned during my Fulbright was how fortunate I had been to complete such a project. With this in mind, I returned to Oberlin as a staffperson in the Career Development Center, intent on helping the next generation pursue their passions. During this time Bon Appétit Fellow Claire Kelloway came to Oberlin and spoke about the company’s commitment to improving our broken food systems. Her incisive presentation resonated with all of my previous experiences in sustainability and food. Here was a company whose very name reflected the same philosophy that had enriched my
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Picking tomatoes in Biratori during a Fulbright scholarship in Japan
time in college and beyond. After meeting Claire, I knew Bon Appétit was the best next step for me, and I am tremendously excited to educate and empower our clients on the values we cherish.
FROM THE FELLOWS | SHANNON TIVONA
FROM DOLPHINS TO FOOD RECOVERY “As I soon discovered, the food system isn’t just about food — it is also about people.”
M
y freshman year at Eckerd College in St. Petersburg, FL, I arrived with dreams full of dolphin training, going on Alaskan cruises to count whales, and spending hours in the lab analyzing dolphin whistles to decode their secret language. The universe, however, had other plans for me. In my first semester, I sat in my little dorm room and watched a video on Facebook about the Food Recovery Network. I have always been an unabashed fan of efficiency, and seeing food that would have been thrown away go to people in need simply made sense. I immediately decided I would attempt to start a chapter at Eckerd. I printed out pamphlets, made a PowerPoint presentation, and practiced a passionate speech about helping our local community. I set up a meeting with Bon Appétit Management Company’s general manager at Eckerd and threw on my blazer, ready to fight for my newly held convictions. I marched into the meeting and began explaining the concept of the Food Recovery Network. Before I could even open my laptop to start the presentation, he said yes! Every Wednesday and Saturday, I dragged a friend down to the Bon Appétit kitchen to pack up food to donate. I remember one Wednesday evening being faced with an entire huge sheet pan of chicken. After several failed attempts with tongs and giant spoons, we eventually decided that
gloved hands would be our best tool to transfer it into our donation trays. In that moment I was overwhelmed with gratitude. Gratitude for generosity, gratitude for the opportunity to heal a small part of a broken food system, gratitude for the power of “yes” to change so many lives, and gratitude for friendship forged in chicken.
Working on a Bali farm
The spring semester of my freshman year, then–Bon Appétit Fellow (now Manager of Strategic Initiatives) Nicole Tocco Cardwell came to visit Eckerd. I jokingly introduced myself as her future best friend. Little did I know that four years later I would have the privilege of not only working with Nicole but becoming a Fellow myself. That meeting was the beginning of the end of my dreams of becoming a marine scientist. Soon my interests shifted to how we shape our food system and how ultimately our food system shapes us. I changed my major to environmental studies and started my path to food sustainability. I conducted research on life-cycle assessment for food products, I worked to create a campus farm plan, and as intern for the Office of Sustainability and Director of Culinary Relations, I worked closely with Bon Appétit to implement sustainability projects.
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I have never considered myself a very accomplished cook. Although I can make a pretty impressive pasta salad, my expertise ends there. So a career in the food industry seemed an odd choice. But it turns out, as I soon discovered, the food system isn’t just about food — it is also about people. From seed to farm to fork, food is a labor of love. A farmer sows love into his fields, a chef adds a dash of love into her recipe, and a mother arranges it with love on the plate for her child. And oh, do we love the result! Already through this fellowship I have had the honor of hearing the stories of this labor of love and helping strengthen the bonds that support it. Through food, individuals not only show love for their craft, but we show love for the Earth and, ultimately, each other.
MEET NORTHERN CALIFORNIA’S SUPPLIERS OF LOCAL FISH, FAIR-TRADE PRODUCE, AND CAGE-FREE EGGS New Bon Appétit Fellows often spend their first couple of weeks visiting their local campuses and Farm to Fork vendors to get a sense of Bon Appétit’s supply chain firsthand. New Fellow Taiyo Scanlon-Kimura (see page 34) is based in San Francisco, near corporate headquarters in Palo Alto, so he invited members of the national marketing and communications teams to join him in learning about sustainable seafood, organic vegetables, and cage-free eggs. — Submitted by Taiyo Scanlon-Kimura REAL GOOD FISH IS A REAL GOOD COMMUNITY PARTNER
Fellow Taiyo Scanlon-Kimura takes notes during a conversation with Real Good Fish Founder and CEO Alan Lovewell
Boats docked at Moss Landing, where Real Good Fish is headquartered
ALTHOUGH 90 PERCENT of U.S. seafood is imported, a whopping 40 percent of what’s caught domestically is exported. As much as local food has caught on in the Bay Area, local fish is still mostly caught for export. Real Good Fish, founded in 2012 by Alan Lovewell (named a Champion of Change for Sustainable Seafood by the Obama White House), aims to remedy that. This community supported agriculture–style seafood operation in Moss Landing, CA, buys from local fisherfolk and distributes shares to their members throughout Northern California, as well as to Bon Appétit chefs as a newly enrolled Fish to Fork vendor.
that have made a remarkable comeback on the West Coast. Kristen gave the group an overview on permits, quotas, and other essentials of a fishing operation. Entering the fishing business is expensive and comes with several regulatory hoops; these barriers to entry for newcomers have contributed to the “graying of the fleet,” similar to the “graying of the fields” seen in the U.S. farmer population.
Coordinator Kirsten Jadoo led the tour, citing that Bon Appétit chefs buy rockfish, black cod, and sole, all species of groundfish
Real Good Fish aims to bring local seafood to a variety of consumers in the region, ranging from school districts to high-end restaurants. Currently they deliver as far north in California as Davis and as far south as Carmel.
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JAS ANOTHER FAMILY FARM
GLAUM EGG RANCH TAKES CARE OF EMPLOYEES
National Marketing Coordinator Maria Deloso holding a fresh-picked cabbage
Glaum Egg farmer Mikayla Glaum-Godoy takes a selfie-plus-group shot of the Bon Appétit team suited up for biosecurity during their egg barn tour, left to right: Mikayla’s father, farmer Doug Glaum; Chief Brand & Strategy Officer Maisie Ganzler; Fellow Taiyo Scanlon-Kimura; Marketing Intern Lucas Rochemont; Digital Content Manager Norris Mei; National Marketing Coordinator Maria Deloso; Public Restaurant PR & Marketing Manager Waverley Aufmuth; and National Marketing Manager Cheryl Sternman Rule
IN THE AFTERNOON FOLLOWING the Real Good Fish visit, the group met with Tony Serrano, the owner of JAS Family Farms Organics near the Salinas Valley, aka the “salad bowl of the world.” (JAS stands for José Antonio Serrano, Tony’s full name.) Tony’s introduction to agriculture started at age 8, when he interpreted contracts in English and Spanish for his father’s farm; he later ran a produce trucking business with his brother, and most recently managed farmer trainees at the Agriculture and Land-Based Training Association (ALBA), whose sales arm ALBA Organics is also a Bon Appétit Farm to Fork vendor. All of these experiences are helping to make his relatively new 100-acre operation of strawberries, artichokes, squashes, cabbages, and Brussels sprouts a success. JAS is also enrolled in Bon Appétit’s Imperfectly Delicious Produce program. Tony was exposed to pesticides twice as child, and feels a responsibility to grow safe, sustainable food for his family, driving him to seek organic certification. Additionally, JAS is the first smallscale farm in the U.S. to be certified Fair Trade, and the premium is passed directly to Tony’s workers. As a result of his varied background in agriculture, Tony believes strongly in rewarding everyone. As he puts it, “I don’t want my workers to worry about money.” Some of them apparently work for the love of it: Tony’s kids have been actively involved with the family business, and he says that they’re so enthusiastic about the farm that Tony can withhold summer work as a form of punishment.
A FEW WEEKS LATER, Taiyo was joined by a group from Bon Appétit HQ at Glaum Egg Ranch in Aptos, CA, where fourth-generation farmer Mikayla Glaum-Godoy and her father, Doug Glaum, hosted them at their egg barns. As is required for any egg producers who sell to Bon Appétit chefs, Glaum’s operations are Certified Humane and cage-free: they were the first commercial egg farm on the West Coast to achieve this certification. As Mikayla explained, Glaum also takes care of their employees, offering year-round employment, two weeks of paid vacation, and health insurance. “Happy employees mean happy birds who lay the best-tasting eggs,” Doug said. “I don’t want to be the biggest. I want to be the best.” To lessen the environmental impact of their business, Glaum composts and sells the manure from their 140,000 birds. The hens in each 20,000-bird flock — two flocks of organic “browns” and four of standard “whites” — are the same age, and upon arriving at the farm they must be taught to lay eggs from perches. This involves waking up at 3 a.m. for a whole week to gently scoop sleeping hens off the ground so they become used to waking up on a perch, a task Mikayla began handling when she was 10. As more egg producers have gone cage-free, Mikayla is looking to tell more of the Glaum story to help the farm stand out. She recently redeveloped the family store into a winery-esque finished space featuring eggs, aerial footage of their barns, and other local products.
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REGIS UNIVERSITY OFFERS NEW OPTIONS WITH FIRST PHASE OF NEW STUDENT CENTER
Avocado toast takes the spotlight
A fireplace bathes the room in cozy warmth
THE CONTINUED PARTNERSHIP BETWEEN Bon Appétit and Regis University brought many exciting changes to the dining services program and facilities this year, and will continue to provide innovative dining solutions for Regis patrons over the next decade. With the start of school came the opening of the first phase of a new student center. The project came together thanks to joint efforts by the university, Bon Appétit Regional Manager Brian Wilbur, and the architectural firm Mesher Shing McNutt. The new space features Walker’s Pub, with a menu offering not just pizza but items not always found in pubs like salads, avocado toast, fresh grab-and-go items, and more, featuring seasonal produce from local Hoffman Farms, Golden Acre Farm, Kilt Farm, and Ela Family Farms. Beloved Palisade peaches made a strong late-summer showing in both pizza and salad options. And don’t forget about the beer: General Manager Letina Matheny-Leix sourced brews from the best Colorado breweries to complement the seasonal menu items. Goldspot Brewing has taken over two of
Barista Taneah Abeyta ready to begin coffee service
eight taps in the pub, one serving a custom honey saison. At Walker’s Espresso, the team’s partnership with local Denver roaster Novo Coffee has elevated the coffee program. Bon Appétit baristas trained in the Novo Coffee facility can share their know-how with students, teaching them more deeply about the art of coffee. Letina and Executive Chef Glenn Babcock are proud of the new space, which they hope will draw guests from both the campus and the surrounding community. Phase two of the remodel, scheduled to be completed in August 2019, will include
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a state-of-the-art facility with a new entrance and café complete with a noodle and sushi bar, rotisserie, deli, salad bar, and soup station. Seating will be restaurant style, creating an inviting hub for the campus community to gather and break bread together. The Bon Appétit team is thrilled to be continuing its relationship with its Regis partners. They look forward to feeding students, faculty members, staff, and local residents for many years to come. Submitted by Lou Lathon, District Manager, and Larisa Gavrilyuk, Office Manager
FROM MICHAEL
TAKING STOCK “Individual contributions are not diminished by our growth; they are magnified. Our responsibilities expand, and so do our opportunities.”
A
s we come to the end of another spectacular fiscal year, I am reminded to take stock of all we have accomplished together. In meeting the demands of our business, it seems we are always sprinting to meet the next deadline, next challenge; always working to deliver on the commitments to our clients. Maintaining the creative space for our people to “wow” our customers, while balancing the increasing demands on our operators, is a tall order. But we consistently rise to this call, holding fast to our principles and to the “family” that is Bon Appétit. These are the “non-negotiables.” Those of us who have been at this a while know this, but it bears repeating. Individual contributions are not diminished by our growth; they are magnified. Our responsibilities expand, and so do our opportunities. These constant challenges give us the chance to show what we’re made of, what makes us such a unique and special company. This is also a time of year when we celebrate individual successes. In our Be-AStar program, we receive hundreds of nominees each year. While it is truly an honor to be nominated, there will be only
President Michael Bauccio (center) with Bev Wickham and Cathy Miller, food service workers at Denison University’s Slayter Union
nine final honorees. Nine individuals out of a family of more than 18,000. Each of these individuals has helped elevate the accounts they work at and the teams they work with. My congratulations to you all. As I visit our teams all over the county, it’s very special to greet those of you who have been with us for a while and to welcome new faces. Each of you contributes something every day. Whether you work front of the house, filling the salad bar and
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greeting guests, or back of house, chopping vegetables or washing thousands of dishes — what every one of you does, matters to us. We cannot deliver on our promises without each and every one of you working as a team to help us do so. Thank you. I’ve said it many times before, but I can never say it enough.
SNAPSHOTS OF SAFETY IN ACTION AT BON APPÉTIT ENTIRE DISTRICT GOES ONE YEAR ACCIDENT-FREE
The super-safe Utah Bon Appétit team leaders, back row, left to right: Executive Chef Wayne Mankinen, Westminster College; Executive Chef/Manager Ted Mathesius, Vivint - Provo; Chef/ Manager Scott Shaw, Edwards Lifesciences - Draper; General Manager Tate Barfuss, Overstock.com; District Manager Alban Newton; General Manager Kasey Dubler, Vivint; District Manager Ken Dale; General Manager Joseph Davis, Mountain America Credit Union; District Bookkeeper Emily Liu; and Pastry Chef Nikki Hardinger, Westminster College. Front row, left to right: General Manager Josh Southard, Ancestry.com; Executive Chef/Manager Efrain Mejia, Vivint Solar; Chef/Manager Roy Williams, Savage Services; Chef/Manager Shane Koense, Western Digital; Executive Chef Giuseppe Randazzo, Vivint - Lehi; General Manager Terry Davies, Adobe - Lehi; Assistant General Manager Brooke Albretsen, Overstock.com; Executive Chef Stacey Rosati, Adobe - Lehi; District Marketing Director Chloe McCombs; General Manager Tony DiRaddo, Westminster College; and Sous Chef Lance Carrier, Vivint - Lehi. Not pictured because they had catering events: Catering Director Candace Durham, Mountain America Credit Union and General Manager/Executive Chef Brandon Mowbray, CHG Healthcare.
District Manager Ken Dale and his managers and chefs in Utah have accomplished something that no one in Bon Appétit Management Company has ever done: his entire district has gone 365 days accident free — and some accounts, much longer than a year. Many of these are large, very busy cafés; some face challenges with their spaces; some have many stairs to negotiate; and yes, they are sometimes short staffed, as happens in this tight labor market. But every single one of them has found a way to send their Bon Appétit family home safe every day. Asked what the secret was, Ken said: “There is no magic bullet. It is all about expectations. We talk all the time about top-down safety leadership, and it’s the only thing that works. I have incredible teams in Utah who are dedicated to doing safety well. A big part of our success is that they don’t want to disappoint me.”
2. Open your eyes...every time you walk through a café! See it and correct it. Ask questions. 3. Reward good behavior openly and often. And now, drumroll for this safety honor roll, please! Adobe - Lehi, more than two years accident free; Ancestry.com in Lehi, one year; CHG Healthcare in Midvale, 500-plus days (since opening!); Edwards Lifesciences in Draper, two years; Overstock.com in Midvale, 500-plus days; Western Digital (formerly SanDisk) in Cottonwood Heights, three-and-a-half years; Savage Services in Midvale, accident free for an astonishing 1,600-plus days since opening; Vivint - Lehi, 1,300-plus days; Vivint - Lindon, four years; Vivint Solar, more than 800 days (since opening); Vivint - Provo, almost five years; and Westminster College in Salt Lake City, 600-plus days. — Submitted by Steve Samuelson, Director of Integrated Safety
His top three tips: 1. Make it personal: This isn’t about consequences, insurance rates, or even bonuses. This is about taking care of each other.
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OBERLIN COLLEGE SAILS TO SAFETY AWARD
EMORY IS ALL FIRED UP ABOUT SAFETY
The Emory fire safety training group, left to right: Director of Team Safety Denise Gilbert, Sous Chef Jose Nieto Campos, Executive Sous Chef Aswana Benjamin, Executive Chef Chillonda Brown, Executive Pastry Chef Newton Pryce, Café Manager Ashleigh Norris, Sous Chef Aaron Bradford, Supervisor Ernestina Mack, Executive Chefs Lamont Fisher and Eric Battles, Café Manager Vennesa Day, Catering Manager Allana Jules, and General Manager Kenny Brooks Back row, left to right: Catering Director Bill Bolton, General Manager Wayne Wood, Executive Chef Matt Krasnevich, Café Manager Daron Frederick, and Dietitian/Marketing Manager Eric Pecherkiewicz. Front row, left to right: Office Manager Kathy Mueller, Catering Manager Bethany Greenawalt, and Café Manager Nancy German.
The Bon Appétit team at Oberlin College in Oberlin, OH, was pleased to win the first Safety Battleship award for the region in recognition of no time lost due to accidents. The honor was presented by Regional Vice President Randy De Mers. For their prize, the team opted to spend a sunny August afternoon on Lake Erie. Managers and chefs got to bring their significant others on Cleveland’s iconic Goodtime III sailing vessel, and all had a most awesome time during the cocktail hour enjoying music, libations, and camaraderie! — Submitted by Wayne Wood, General Manager
Part of a good safety program is training in how to handle emergencies. The Bon Appétit culinary team at Emory University in Atlanta had a valuable hands-on experience in fire safety training with the fire safety team of the university’s Department of Public Safety. After a classroom session on fire safety, the attendees actually got to practice putting out real (but contained) flames with fire extinguishers. Currently, with the support of the university, the Bon Appétit team has more than 40 managers and hourly associates trained in fire safety and the proper use of fire extinguishers. — Submitted by Allison D. Mitchell, Director of Community Engagement and Marketing
DEPAUW ROLLS PAST 100-DAY SAFETY MILESTONE
The Bon Appétit team at DePauw University celebrating 100 days accident free
The Bon Appétit team at DePauw University in Greencastle, IN, took time out of a very busy alumni weekend to celebrate their 100 days safe with cupcakes and cutely packaged sweet treats with messages such as “Safety is how we ‘ROLL.’” — Submitted by Megan Inman, Catering Manager
WILLIAMS-SONOMA BUBBLES OVER WITH SAFETY PRIDE: General Manager Angela Denman and the Bay Café team at the Williams-Sonoma headquarters in San Francisco celebrated 500 days accident free with cake and sparkling apple cider. — Submitted by Nora Cata, Program Coordinator
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BROWN UNIVERSITY GUESTS HAVE A HOPPING GOOD TIME AT 8-COURSE BEER DINNER WITH THE INNOVATIVE CRAFT BEER–MAKING movement sweeping the United States, Bon Appétit Director of Culinary Operations Ty Paup thought the time was ripe for a special beer pairing dinner at Brown University in Providence, RI, featuring some of New England’s finest craft beers along with a couple of nonlocal ringers. Offered as part of the monthly Chef’s Table dinner series that Ty began several months ago, the beer dinner was held at the Faculty Club, a full-service restaurant and catering operation on the campus. The eight-course dinner was open to the public for $65 per ticket, advertised via Brown’s website, Facebook, and Instagram — and all 35 seats sold out quickly! The menu cooked up by Ty and Executive Chef Gerald Furtado was an inventive mix of regional tastes given innovative twists. It included butter cheese, a cheese made in-house that resembles Boursin, and leche de tigre (“tiger’s milk”), a traditional component in Peruvian ceviche with lots of lime juice, stock from whatever fish or seafood is being used, and aji, a spicy sauce. Ty and Gerald also made pasta from spent grains left over from brewing beer, dehydrated, and ground into flour.
Hamachi nigiri with Meyer lemon kosho on charred peachwood
“Kudos to you and your team for all the imaginative combinations and preparations. While the beer was the focus — and it was great — the food was truly the star attraction,” shared Brown University Executive Vice President for Finance and Administration Barbara Chernow afterward. The Chef’s Table series is a great creative outlet, says Ty, and he’s inviting other Bon Appétit and Brown Dining chefs across the campus to join in the fun. Submitted by Bonnie Powell, Director of Communications
House-made rabbit sausage with spent grain pasta, dried sage-flower crème, smoked Clementine tomato, and duck egg “bottarga”
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A beautiful table awaited the Brown beer dinner guests
BROWN UNIVERSITY CRAFT BEER CHEF’S TABLE MENU HAMACHI NIGIRI
CORN COBBAGE HOMAGE
Meyer lemon kosho on charred peachwood
Rhode Island–grown sweet corn, Aleppo crème fraîche, Ibérico salchichón, and Grey Barn’s Prufrock cheese
PAIRING: FLORENCE WHEAT SAISON FROM HILL FARMSTEAD BREWERY, GREENSBORO BEND, VT
PARING: THE FRUIT THAT ATE ITSELF FROM FOAM BREWERS, BURLINGTON, VT
SCHMALTZ-FRIED BABY POTATOES
CEVICHE DE PULPO
white anchovy chimichurri and mizuna with peaches PAIRING: LIGHTWEIGHT FROM THE ALCHEMIST BREWERY AND VISITORS CENTER, STOWE, VT
leche de tigre, compressed nectarine, puffed fancy rice, and furikake
BINCHOTAN- GRILLED DUCK HEART
PAIRING: LITTLE BRETT FROM ALLAGASH BREWING COMPANY, PORTLAND, ME
PAIRING: FRANCONIAN KRAFT KELLERBIER FROM JACK’S ABBY BREWING, FRAMINGHAM, MA
gooseberry salsa, classic remoulade, and dill pollen
SPENT R ABBIT
PAIRING: PICK YOUR OWN FROM ALLAGASH BREWING COMPANY, PORTLAND, ME
house-made pepper jam, butter cheese, and sourdough bread
CAST-IRON SWEETBREADS
house-made rabbit sausage, spent grain pasta, dried sage-f lower crème, smoked Clementine tomato, and duck egg “bottarga”
duck fat cookie | dark chocolate and cherry crunch
PAIRING: AVEC LES BONS VOEUX FROM BRASSERIE DUPONT, TOURPES, BELGIUM
PAIRING: SHARE THIS O.C. FROM THE BRUERY, PLACENTIA, CA
BUCKWHEAT ICE CREAM
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BANFIELD GUESTS GET COOKING
The Banfield facilities team enjoyed a cooking class in the café
AT BANFIELD PET HOSPITAL HEADQUARTERS in Vancouver, WA, the Bon Appétit team launched a new series of hands-on cooking classes for guests — in which they learn about sustainable food issues along with new recipes and kitchen skills — that also encourage team-building. The classes have varied in size, as each session is scheduled and planned based on request. Guests had asked for a focus on Chinese cuisine, so Chef/Manager Lacey Marsolek put together a cooking demo and step-by-step tutorial on making popular Chinese dishes, from chopping vegetables to cooking proteins and making sauces from scratch. After prepping for and executing the recipes themselves, guests sat down together to share the dishes.
Attendees commented that they appreciated the one-on-one attention during class, and that the session was a great opportunity to get to know their coworkers in a fun and relaxed environment. Although Lacey has moved on, the entire Bon Appétit team enjoyed engaging guests so much that they are committed to keeping the series going. They’re excited to see what new requests come in! Submitted by Laura Dana, Catering/Café Manager
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STAR CHEF BRINGS CUBAN FLAVOR TO ORACLE
The Cuban Flavor special served at Oracle in Pleasanton, CA, included plantains and mint
A plateful of tastes from Liza’s Cuban Flavor
Chef de Cuisine Bob Engberson, Star Chef Liza Gershman, and Culinary Director Tim Hilt
ACCLAIMED CHEF, WRITER, AND PHOTOGRAPHER Liza Gershman’s popular cookbook Cuban Flavor offers a unique look into the complex world of Cuban cuisine, which she shared firsthand in a series of exciting culinary events that Bon Appétit teams hosted at Oracle’s offices in Pleasanton, Redwood Shores, and Santa Clara, CA. Stopping by each of the cafés, Liza not only offered her recipes but also shed light on the ways that food brings together different people and cultures. Culinary Director Tim Hilt and Chef de Cuisine Bob Engberson enjoyed getting to know Liza and sharing stories. To celebrate Liza’s visit, the culinary teams recreated Cuban Flavor dishes for guests, including roast pork with mojo, picadillo beef, fricassee de pollo, and ropa vieja (shredded stewed beef). Liza and guest Doug Bartl
Submitted by Cara Brechler, Enterprise Marketing Director
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OPENING BON APPÉTIT STRIKES A CHORD WITH PEABODY INSTITUTE AT JOHNS HOPKINS
Supervisor Jonathan Gathers (kneeling) and (back row, left to right) Prep Cook Albert Williams, Cook Gary Jenkins, Food Service Worker Darlita Williams, Executive Chef Sallie D’Alonzo, and Food Service Worker Desiria Harcum in front of the mural of Peabody history created by artist Nikia Kigler
WHEN AN EXISTING CLIENT opts to invite Bon Appétit into the kitchens of an additional campus, it’s a sign of a healthy partnership. This summer, the Bon Appétit team at Johns Hopkins University was honored to begin providing the food for the Peabody Institute, a conservatory and university-preparatory school in northern Baltimore. Founded in 1857, Peabody is the oldest conservatory in the United States; in 1977 it became affiliated with Johns Hopkins University, a Bon Appétit client since 2013. With support from the management team from JHU’s Homewood campus, new Executive Chef Sallie D’Alonzo heads the kitchen. In the lead-up to the opening, the team revamped all the stations, and now offers the 500-plus students and faculty twice as many food options as before. Dining hours have also been extended, creating a “continuous dining environment” that is consistent with the experience students already enjoy at the Homewood campus. These changes make it easier than ever for busy students to refuel
Desiria and Albert working on prep for breakfast
throughout the day. Late-night hours have been especially well received. In addition to its main dining center, Peabody boasts an inviting coffee shop called Maestro’s. Located directly across the street from campus, Maestro’s serves as a community hub that draws both students and locals alike. (Book clubs love meeting there.) To celebrate Peabody’s history, the Bon Appétit team tapped local artist Nikia Kigler to paint a dramatic mural that spans an entire café wall and offers an artistically rendered timeline of Peabody’s key moments. Submitted by Victoria McGrath, Marketing Manager
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TARGET OFFERS TASTES OF NEW RETAIL MEALS TARGET’S DOG DAYS CARVE OUT TIME FOR CELEBRATION At Dog Days, the popular end-of-season bash held at Target HQ in Minneapolis, Target’s corporate team members kick back and enjoy some good Minnesota-style fun. In addition to a volleyball tournament and high-energy music, Dog Days (named in a nod to Target’s canine mascot) offer a chance for the Bon Appétit team to cook up some state-specific favorites. From deepfried cheese curds to grilled peach, watermelon, and pineapple kebabs, the food reminded all celebrants why they love a good late-summer party. — Submitted by Kathy Vik, Operations Manager
Superfood blueberry and chicken salad with quinoa, kale, feta, almonds, and lemon vinaigrette
Beef tacos and Mexican corn salad, Target style
GOOD PARTNERS SUPPORT ONE another’s ventures, further strengthening already solid ties. That was the goal when the Bon Appétit crew at Café Target at Target Plaza in Minneapolis joined forces with the Target associates behind the client’s new line of fast, family-friendly meals for a recent event. Executive Chef Royal Dahlstrom and Target’s Bon Appétiters created samples from Target’s new line of company-branded meals, which will soon be available in stores.
Peach, watermelon, and pineapple kebabs
Guests who attended the launch and presentation event enjoyed tastes of a superfood protein bowl with quinoa, chicken, blueberries, kale, feta, almonds, and lemon vinaigrette, along with beef barbacoa tacos with Mexican street corn salad, pickled red onion, cilantro, and lime. Also offered: comfort foods including pumpkin bisque with roasted beet salad and red quinoa salad; fresh tortellini, basil pesto, and chicken entrée; and a bowl featuring Yukon Gold mashed potatoes, barbecued pork, crispy onion strings, and scallions. It was a delicious way to celebrate the new products with the team who’d been working so hard on launching them! Submitted by Kathy Vik, Operations Manager
Clockwise from top left: Sous Chefs Stephanie Sporleder and Dave Wartman and Executive Chef Royal Dahlstrom preparing orders of grilled fruit kebabs and hand-battered deep-fried cheese curds
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t e we s a g takin
ib te of summer with
FEST SSTONE TONE FRUIT FRUIT FEST Summer brings juicy fruit favorites such as peaches, apricots, and plums, and unique hybrids including pluots, apriums, and…peacotums?!? Striking in both bold color and flavor, stone fruits can be used in delicious sweet and savory dishes. See how Bon Appétit teams around the country used Bon Appétit’s off-the-shelf marketing promotion Stone Fruit Fest to celebrate the season’s best local produce in fresh fruit–forward dishes.
Adobe Chef de Cuisine John Carlson carefully plating his Stone Fruit Fest dish
FINE DINING WITH STONE FRUIT AT ADOBE
At Adobe’s offices in Seattle, Regional Support Executive Chef Kristie Miller (filling in for Chef/Manager Justin Chalk) created new twists on American classics highlighting stone fruit. Guests lined up for the pulled chicken sandwich with bourbon peach barbecue sauce paired with a chickpea and dried apricot tagine, and shrimp, peach, and tomato salad. In Adobe’s offices in San Jose, CA, Chef de Cuisine John Carlson utilized less commonly featured proteins such as scallops, duck, and rabbit, and elevated each dish with thoughtful stone fruit accompaniments. The rabbit rillette with plum jam, beet and stone fruit carpaccio, and scallop crudo with cherry gastrique transported guests to a five-star restaurant dining experience. Except these guests could easily get second helpings of each of their dishes! — Submitted by Sydney Clark, Marketing Specialist at Adobe Systems
John’s beet and stone fruit carpaccio, rabbit rillette with plum jam, scallop crudo, and smoked millet and stone fruit salad
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Nectarines and plums paired with tomatoes, basil, red onions, goat cheese, and arugula
UNIVERSITY OF CHICAGO SERVES UP STONE FRUIT FUN At Baker Dining Commons at University of Chicago, the Bon Appétit team picked National Eat a Peach Day to celebrate Stone Fruit Fest, utilizing stone fruits across the menu at several stations and displaying fun stone fruit facts around the café. Stone fruits were everywhere, from specialty salads to desserts and infused waters. Popular entrées of the day included roast chicken and braised pork with stone fruit glaze. The peaches and nectarines behind the glaze’s big flavor were provided by Farm to Fork vendor Seedling Fruit Farm from South Haven, MI. Guests left the café full of stone fruit facts and delicious food! — Submitted by Colleen Maul, Marketing Manager University of Chicago Sous Chef Omrai Capers and his crowd-pleasing dish: roast chicken with stone fruit glaze, paired with asparagus and potatoes
WILLAMETTE TAPS INTO CREATIVITY DURING CITYWIDE WATER BAN
Food Service Director Lindsey Leisinger’s car filled with water jugs
CLEAN TAP WATER IS something most Americans are lucky enough to be able to take for granted. The Bon Appétit team at Willamette University discovered a newfound appreciation for that basic resource this summer when the Salem, OR, city government issued a drinking water ban after low levels of toxins caused by algae blooms were found. Immediately, all food and beverages would be prepared using bottled water. Since Salem bottled water supplies were already low, and ordering and receiving bottled water from vendors would take some time, Food Service Director Lindsey Leisinger set off for a neighboring town to load up her car with jugs of water and bottled beverages. The team began using bottled water in everything: to make pasta, brew coffee, and mix juices for the juice machines, to name just a few uses. Given the circumstances, food and beverage preparation demanded a lot more time and planning. Catering and front-of-house retail sales required additional bottled beverages. The team even contacted coffee suppliers to identify alternate brewers who could make do without water from city lines. The water volume needed to run weekly operations was staggering: 840 gallons per week for food preparation in Goudy Commons
alone, and another 300 gallons weekly needed by front-of-house teams to make coffee, cold brew, juice, and tea. Throughout the ordeal, cooks gained a deeper understanding for just how much water is used in food preparation. (Filling a steam kettle with bottled water to make pasta took quite some time!) Front-of-house members also felt grateful for airpots that could brew coffee in 10 minutes — far preferring them over the much slower vintage pour-over machines. Once the ban was lifted, the Bon Appétit team followed advice from the Compass Crisis Hotline on how to clear the water lines. The comprehensive protocol included running the coffee machines four times; running water through the juice machines; running faucets in the kitchen, bakery, and front of house for 30 minutes; running and emptying the steamer four times; running the ice machines and sanitizing the through lines and bins; and more. As inconvenient as the water crisis was, the Willamette team was proud to confirm they could still provide the same high level of food and service the community expects and deserves. Submitted by Bonnie Von Zange, Director of Operations
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DANONE NORTH AMERICA JOINS HIGH-PROFILE SLOW FOOD NATIONS LINEUP WILLAMETTE WELCOMES SOCIAL SERVICES PARTNERSHIP As part of its commitment to the local Salem, OR, community, the Bon Appétit team at Willamette has partnered with the nonprofit social services organization Garten Services. Garten provides vocational activities for community members with developmental disabilities and long-term mental illness. Recently, three young adults came to work with the Bon Appétit team. They were given a variety of daily responsibilities — everything from serving and cleaning tables to prepping food in the kitchen and working in the dish room. In performing these tasks, they learned more about how to function professionally in a work environment, while also gaining confidence in themselves and in their future potential. — Submitted by Bonnie Von Zange, Director of Operations Executive Chef Derren Cox working his culinary magic on one of the Slow Food Nations stages
THE CHANCE TO COOK at an event attended by food luminary Alice Waters doesn’t come often, but Executive Chef Derren Cox was recently excited to get such an opportunity. At the Slow Food Nations gathering in Denver, Derren proudly represented the Bon Appétit team from Broomfield, CO–based Danone North America, formerly known as DanoneWave. (Danone North America was a major Slow Food Nations sponsor.) Derren joined a roster of other esteemed chef-participants, including (among many others) Rick Bayless, Massimo Bottura, Jennifer Jasinski, and Gregory Gourdet.
The visiting Garten Services team, including Elijah Schwartz, Job Coach Nate Hagen, Isaac Velasco, and Jordan Wark
For his demo, Derren prepared an assortment of plant-powered pizzas, including an eggplant pesto version and one featuring mushrooms and fennel, both made without gluten-containing ingredients. For dessert, he made coconut macaroons with unsweetened coconut milk. As an organization, Slow Food is dedicated to maintaining local food cultures and traditions and to combatting the fast-paced food culture so common in today’s society. Chapters exist in more than 160 countries worldwide. The three-day event attracted more than 20,000 attendees and ended with a collaborative Zero Waste family meal using food recovered from the festival. Submitted by Kerrin Wilson, Café Supervisor
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LINKEDIN HOSTS CLIMATE-FRIENDLY CUISINE CONFERENCE
Bon Appétit at AT&T Park Executive Chef of Concessions Toussaint Potter (center) talks about food waste as (left to right) moderator Anna Bohbot, LinkedIn’s Bay Area Food and Beverage Program Manager for Silicon Valley; author and food waste expert Dana Gunders; Nancy Deming, sustainability manager for Oakland Unified School District Custodial and Nutrition Services Department; and Dana Frasz, founder of Food Shift, look on (Photo: Michael Pegram, Orange Photography)
WITH SAN FRANCISCO HOSTING the annual Global Climate Action Summit in mid-September, many Bay Area nonprofits and for-profits working to address climate change rallied to host affiliate events before and after the main conference that would educate and spark action. A special conference for food service professionals, “Climate Friendly Cuisine: Food Service Guidance and Best Practices for a Healthy Planet,” was one of those unique events. Bon Appétit Management Company was proud to team up with Acterra, a nonprofit based in Palo Alto that brings people together to create local solutions for a healthy planet; the Bay Area Air Quality Management District; and LinkedIn, the world’s largest professional network on the Internet (and a Bon Appétit client), to plan and host the one-day conference, which was held at LinkedIn’s San Francisco offices. In 2016 Bon Appétit was honored with the
Acterra Award for Sustainability, Acterra’s highest award, which recognizes businesses whose programs achieve significant triple bottom-line benefits (people, planet, profit) and advance the state of sustainability in a given industry or across industry sectors; LinkedIn received the Acterra Award for Sustainable Built Environment in 2018. The Climate Friendly Cuisine conference drew about 150 representatives from restaurants, caterers, hospitals, educational institutions, corporate campuses, entertainment venues, and other institutions interested in learning about the importance and profitability of sustainable and climate-friendly food service practices. Bon Appétit chef-partner and well-known San Francisco restaurant pioneer Traci Des Jardins kicked off the conference with a passionate speech about how sustainability should be on every restaurant’s menu —
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and how obsessed she is these days with food waste. Director of Communications Bonnie Powell moderated the panel Meet the Plant-Forward Diet, which included speakers from Kaiser Permanente, the Factory Farming Awareness Coalition/Green Monday, The Culinary Institute of America, and Miyoko’s Kitchen. (“Plant-forward” is defined as a diet that emphasizes and celebrates, but is not limited to, plant-based foods; see “A Plant-Forward (Not Vegetarian) Manifesto,” on page 08 for more.) For the panel discussion “Chew-sing” the Right Ingredients: How to Source Food Sustainably, Bon Appétit Waste Programs Manager Claire Cummings went over Bon Appétit’s Low Carbon Lifestyle Commitments and offered a quick overview of the new On Track waste tracking program. And for the panel titled The End of Food Waste, moderated by LinkedIn’s Bay Area Food and Beverage Program Manager for Silicon Valley Anna Bohbot, Bon Appétit Executive Chef of Concessions at AT&T Park Toussaint Potter gave an overview of waste-prevention efforts at the ballpark, from cooking from scratch to the elimination of aluminum foil on hotdogs and burgers. Given the focus of the event, a wholly plantbased menu was a given, and Senior Events and Catering Manager Andrea Valenzuela and Events and Catering Coordinator Emily Claus made sure that it was accompanied by reusable china and utensils. Executive Pastry Chef Vincent Attali and Lead Pastry Cook Simon Brown made blueberry, honey, and molasses muffins and sweet potato, raisin, and olive oil bread for the breakfast snack. Café Chef Ryan Wilson, Senior Sous Chef Max Ford, and Sous Chef Barry Shinto came up with a colorful, delicious, and very satisfying buffet that no one realized was vegan — especially those who had missed the menu description of the jackfruit and
CLIMATE-FRIENDLY LUNCH MENU SALAD BAR COUNTY LINE HARVEST SPRING MIX AND SHAVED SUMMER VEGETABLES SUNCREST FAR MS ROMAINE , HERBED PANOR AMA CROUTON, KOHLR ABI, AND DAIKON
Proteins: vadouvan-marinated Alive & Healing tempeh, quinoa, and marinated Iacopi cannellini beans Dressings: avocado and tarragon green goddess, Sparrow Lane balsamic, and ginger soy COMPOSED SAL ADS Many guests could not believe this jackfruit and white bean cassoulet was vegan
MARINATED FAUROT R ANCH BEET
Rising C Ranches blood orange vinaigrette and Sausalito Springs watercress R AINBOW CAULIFLOWER COUSCOUS
fennel frond salsa verde, shaved fennel, Riverdog Farm Sun Gold tomatoes, Frog Hollow peaches, and arugula COMANCHE CREEK FAR MS HEIRLOOM TOMATO, RIVERDOG AR MENIAN CUCUMBER , AND EDAMAME
almond, mint, and balsamic vinaigrette F L AT B R E A D S WILD MUSHROOM
black garlic tahini, pickled red onions, Faurot Ranch watermelon radishes, Heirloom Organics dandelion greens, and sesame seeds The trio of composed salads
white bean cassoulet and were staring in confusion at what looked like pulled pork, but they knew to be plant-based! The lunch really showed off the standards that Bon Appétit representatives were talking about at the conference, and all the attendees could be seen and heard oohing and aahing over their vibrant plates — and sharing them on social media with the hashtag #greencuisine. Submitted by Bonnie Powell, Director of Communications
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CONFIT RIVERDOG FAR MS HEIRLOOM TOMATO AND ROASTED FROG HOLLOW PEACH
black pepper, opal basil, and olive oil CASSOULET JACKFRUIT AND IACOPI BUTTER BEAN CASSOULET
Faurot Ranch carrots and PANoRAMA bread crumbs
LOCAL INGREDIENTS MEET NATIVE AMERICAN FLAVORS AT TASTE
Sweet potato crepes were a guest favorite at the “Double Exposure” exhibit opening events
Dainty double cornbread muffins with whipped maple butter and sunflower seed brittle
EXECUTIVE CHEF JOSIE URBICK and the culinary team at TASTE Café love finding inspiration in the art and exhibits just down the hallway at the Seattle Art Museum (SAM). When SAM announced the “Double Exposure” exhibit featuring photographer Edward S. Curtis’s historic images of Native Americans juxtaposed with contemporary Native American and First Nation artists, Josie saw an opportunity. She decided to uncover Native American foodways and interpret them through the lens of TASTE’s mission: emphasizing seasonal ingredients from the abundant Puget Sound region. Her culinary team did their research. They explored the dishes and ingredients of the Choctaw and Seminole tribes, examined foods indigenous to the Seattle area, and even sought out contemporary Native American restaurants to understand the historic spectrum of how various ingredients have been treated. The resulting menu was a combination of culinary trends and techniques, exhibit-inspired flavors, and the best local products available. Dishes like sweet potato crepes and blue corn–crusted chicken sliders with green chile ranch dressing were the perfect combination of accessible yet innovative. The menu launched in conjunction with the exhibit at a series of three SAM-member-only events: a plated VIP dinner for 30 or so
guests, followed by two opening parties in the same week for 250 guests and 600, respectively. Tray-passed dishes included fry bread bites with whipped avocado, smoked corn, and pepper relish; and sautéed cactus with zucchini, sweet potato, spring onion, and green chile salsa served in a lettuce cup. On the sweet side, Pastry Chef Carina Wolff created desserts like wild strawberry cake with cornmeal streusel and tarragon crème fraîche, and blueberry pie bites with hazelnut crumble. The team’s hard work behind the scenes paid off. “This has been the most well-received menu in my time at TASTE!” said Josie. “The guests were absolutely raving about the flavors in each bite. It’s exciting to see this menu resonate with so many.” The catering team built on the success of the exhibit menu by offering it as a supplement to TASTE’s seasonal event menus. During the exhibit’s run, catering clients could select any bite from the “Double Exposure” menu for their event. The most popular items have been the dishes most full of seasonal flavor, including the double cornbread muffins with whipped maple butter and sunflower seed brittle. Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager
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OATH BUILDERS LOVE GOCHUJANG TOP CHEF WINNER INSPIRES PRIDE MONTH AT OATH For Pride Month at Oath in Sunnyvale, CA, the culinary team wanted to celebrate the diversity of the food industry. They chose to build a special Pride event around acclaimed chef Kristen Kish. Known for winning Season 10 of Top Chef, Kristen is also an active advocate in the LGBT community. Executive Chef Carrie Pearl created a lunch special drawn from the top-selling cookbook Kristen Kish Cooking: seared salmon with English pea purée and blanched artichokes with pancetta. Director of Operations Samantha Reyes adorned a table display with colorful decorations, Kristen’s biography, and a copy of her cookbook for guests to flip through. After trying the special, many guests took copies of Kristen’s recipes to try at home. — Submitted by Samantha Reyes, Director of Operations
Executive Chef Carrie Pearl with her twice-fried Korean gochujang wings
LOVING FOOD IS AN unofficial requirement for working at Bon Appétit. Sharing that love via the Love Food marketing promotion can be fun for everyone. Love Food is a chef-forward opportunity to celebrate what’s newest and hottest on the culinary landscape: trends, art, culture, and innovation. The Love Food themes in the “library” include Love Funk, Love Filipino Food, Love Purple, and many more. At Oath in Sunnyvale, CA, both the Bon Appétit team and the guests loved Love Gochujang, which focuses on the extremely popular Korean fermented condiment made from red chiles. Executive Chef Carrie Pearl had a big hit with twice-fried Korean gochujang chicken wings. She and Director of Operations Samantha Reyes set up a marketing table with the Love Gochujang signage to help Oath Builders learn to love this umami-rich paste, too. The chicken wing samples made doing so extremely easy — and tasty! Executive Chef Carrie Pearl plates up entrées for guests
Submitted by Samantha Reyes, Director of Operations
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ELECTRONIC ARTS PARTIES FOR PRIDE MONTH
EA Senior Director of Diversity, Inclusion, and Outreach Nadine Blackburn (center) stopped by for a chat and a photo with the stars
Star Chef Jen Biesty with Global Director of Food Services Chris Bifano, who was serving fresh croquetas
PRIDE MONTH ALWAYS INSPIRES colorful festivities in the Bay Area, and the Bon Appétit team at Electronic Arts in Redwood City, CA, was excited to join in the fun with several Pride-themed events. Guests mingled and enjoyed a variety of snacks and custom logo cupcakes at a kick-off mixer, where a DJ provided music. A trivia contest added more fun. But the highlight was a meet-and-greet with Star Chefs Jen Biesty and Tim Nugent, alumni of Top Chef and Top Chef Just Desserts, respectively. Invited to EA by Bon Appétit’s Director of Specialty Culinary Programs Jim Dodge, Jen and Tim are both heavily involved in the Bay Area LGBT community and are active advocates in the Oakland, CA, neighborhood where their hugely popular restaurant, Shakewell, is located. As a special treat for EA guests, Executive Chef Jon Hall and the Bon Appétit team cooked up two of the restaurant’s most beloved dishes: fried chicken with fenugreek yogurt, chili sauce, and za’atar, and short ribs with Fresno chile. The short ribs sold out before lunch was over! Throughout the chefs’ visit, guests recognized the local celebrities and posed for pictures. Jen and Tim signed headshots, chatted with guests, and offered samples of their savory jamón croquetas. Bon Appétit’s Global Director of Food Services at EA, Chris Bifano, provided critical support behind the scenes, and joined Jon in serving samples and greeting guests. Submitted by Sammi Lowe, Communications Project Assistant
Star Chef Tim Nugent and Jen signed headshots for guests
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EVERYTHING’S COMING UP CARROTS AT EA Lucky EA employees are able to drop off their kids on campus at one of multiple Children’s Creative Learning Center (CCLC) locations. The Bon Appétit team enjoys finding ways to entertain and educate the children during their day, giving kitchen tours and an occasional interactive cooking demonstration. One recent activity gave Bon Appétiters and the CCLC kids a chance to stretch their legs and soak up the sun — carrot picking! More than 60 children joined Bon Appétit Global Director of Food Services Chris Bifano and Executive Chef Jon Hall in the EA garden to pick fresh carrots and mint leaves. During the outing, Chris and Jon taught lessons on how carrots grow and their nutritional value and gave examples of popular dishes utilizing carrots. The kids got to snack on the fresh carrots, and their handpicked produce was later used to make delicious carrot cakes for guests. — Submitted by Ariana Tanimura, Catering Manager
Global Director of Food Services Chris Bifano and Executive Chef Jon Hall offer carrot cake made from produce harvested in the campus garden
The EA garden was teeming with carrots!
Children helped pick mint leaves in the campus garden
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OPENING WASHINGTON & JEFFERSON OPENS WITH FRESH LOOKS AND OFFERINGS performance bowl station delights guests who appreciate the fully customizable, healthful food experience. Thanks to an efficient order-pay system, the entire guest experience is impressively streamlined for the 3,000 meals G and T’s serves each week. Washington & Jefferson College in Washington, PA
A NEWCOMER TO the Bon Appétit family, Washington & Jefferson College in Washington, PA, is a small private liberal arts and sciences college located 30 miles south of Pittsburgh. The 230-yearold college offers a uniquely student-centered experience: At Pet House, for example, residents are allowed to own and care for animals, and at Green House, students practice sustainable living. All 1,400 students across the campus now have access to abundant dining options as well, thanks to the renovation of the main café, the Commons Café. The overhaul was driven by campus leadership with input from the Bon Appétit team. With eight stations, including a wood-fired hearth oven, the all-you-care-to-eat dining hall is open for breakfast, lunch, and dinner daily, serving roughly 8,000 meals weekly. New stations include a global station, a new salad bar, and At Your Service, which offers dishes made to order without any of the eight major allergens. A second café, G and T’s Place, which offers grilled specialties and short-order student favorites throughout the day, also recently underwent a menu overhaul and renovation. The new
The Barista café, previously a small campus coffee shop of just 300 square feet, experienced the biggest change in menu and design. Now more than triple its original size, the Barista includes a new convenience store that offers items featured in Bon Appétit’s GO! program. This extended program, which enjoys 2,000 weekly transactions, will evolve further to incorporate even more fresh items for students to enjoy on the go. And the Barista serves locally roasted coffee and espresso from Pittsburgh favorite Commonplace Coffee Company, along with fresh pastries, soups, cereals, sandwiches, snacks, and more. The Commons’ comforts station and wood-fired pizza specialties have proven early favorites among students. Wrote guest Dan Mochan in a comment submitted through cafebonappetit.com: “I just wanted to say that you have absolutely nailed it. The food is delicious and I could not ask for better. Thank you so much for making the food at W&J a great experience.” The Bon Appétit opening team, now joined by General Manager Michelle Houston and Executive Chef John Dey (both new to the Bon Appétit family) could not ask for any better feedback! Submitted by Jennifer McGann, Regional Marketing Director
The Washington & Jefferson College team at The Commons, back row, left to right: Utility Worker James Parris, Executive Sous Chef Rob Washington, Sous Chef Jim Morgan, Grill Cook Rob Smith, Catering Director Tim Washinski, Retail Associate Tonya Aloia, Utility Worker Dennis Durnell, Supervisor Michelle Sevcik, Cook Lori Ward Knotts, and Utility Worker Kenny Merrill. Middle row: Retail Associate Michelle Atkinson, Grill Cook Robert Smith, Cook Amanda Kluczan, Grill Cook Paul Ferguson, Catering Attendant Tanika Bailey, Retail Associate Amber Fleet, Utility Worker Nathan Harps, Grill Cook Thomas Payne, and Utility Worker Kenny Merrill. Front row: Utility Worker Dennis Durnell, Retail Associate Lachelle Jones, Server Maureen Luginski, Bookkeeper Dakota Hudson-Fullen, Catering Attendant Lilly Kozak, and Utility Worker James Dean.
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HERITAGE PIGS HOG THE SPOTLIGHT DURING NORCAL FARM TO FORK VISIT
Pigs often enjoy napping in their feed bins to help beat the summer heat
Intern Yadira Ayala and Writer-Editor Jenny Slafkosky meet Andrew, a Loveland Farms mascot
ALL FARM TO FORK VENDOR VISITS offer new things to see and learn, but a group of Northern California Bon Appétiters from University of the Pacific, Santa Clara University, University of San Francisco, and Bon Appétit HQ were in hog heaven when they toured Loveland Farms in Petaluma, CA, on a recent hot afternoon. They got to learn all about the 600 or so gestation crate–free, pasture-raised pigs. Owner Pete Langley told the group how when he inherited his father’s farm, he converted it into a space to grow and care for heritage pigs. The breed takes longer to raise than others, but the attention and care result in higher-quality meat. Loveland The Loveland Farms tour group, left to right: National Marketing Coordinator Maria Deloso, University of San Francisco District Manager Micah Cavolo, Communications Project Assistant Sammi Lowe, Marin Sun Farms Wholesale Liaison puts into practice many values in line with Resident Demi Basiliades, National Marketing Manager Cheryl Sternman Rule, Regional Manager Bob Lubecky, Yadira, Marin Sun Farms Co-Executive & Founder David Evans, Regional Marketing Manager Kaitlyn Futch, Pacific Union College General Manager Allen Bon Appétit’s, from humane care of the Plouffe, University of the Pacific Executive Chef Marco Alvarado, and Jenny animals to the long list of sustainable practices observed in-house. In a no-waste system, Loveland pigs eat Following the overview of the breeding and birthing process, Pete scraps and surplus products from local businesses, including a mix led the Bon Appétit team out to his family’s expansive pasture. Once they’re old enough, the pigs are moved outside to run and of bread, brewers’ grain, and milk. roam. Particularly during summer, the pigs can be found napping By eliminating gestation crates and controlling the breeding pro- and cooling off in their own food troughs! cess to result in fewer litters than larger commercial productions try to squeeze in, Pete says, the animals have more space and All the Bon Appétit guests were grateful for the up-close view of better quality of life, and Pete’s team can observe each pig closely such a sustainable and humane operation. to make sure they are comfortable and healthy. Submitted by Sammi Lowe, Communications Project Assistant 59 | BRAVO
SAN FRANCISCO GIANT HUNTER PENCE CO-HOSTS COOKING CLASS FOR KIDS AT AT&T PARK
San Francisco Giants outfielder Hunter Pence and his wife, Alexis Pence, co-owner of Coral Sword Café, greet the kids
Hunter is known for his love of kale
MOST KIDS ARE THRILLED to visit the Garden at AT&T Park for a Healthy Kids in the Bon Appétit Kitchen class, but certain VIP guests can get that excitement turned up to 11. And that’s what happened when San Francisco Giants outfielder Hunter Pence and his wife, Alexis (co-owner of Coral Sword Café in Houston), teamed up with Healthy Kids and No Kid Hungry for a special edition of this fun, hands-on nutrition education class. Hunter and Alexis are members of the No Kid Hungry Influencer Council, supporting the campaign’s work to end childhood hunger in America through programs like school breakfast, summer meals, and nutrition education. About 20 third- to fifth-graders from Marshall Elementary joined Garden at AT&T Park Program Manager Sam Wilder for a hands-on lesson on edible plant parts, followed by a garden scavenger hunt for key ingredients. Then they sat down for a nutrition discussion with educators from 18 Reasons’ nutrition education program, Cooking Matters, and Hunter and Alexis about how healthy food helps you play as hard as you can. The Pences joined Bon Appétit Executive Chef of Concessions at AT&T Park Toussaint Potter and local chef Thomas Weibull of Dirty Habit for an interactive cooking experience that taught the kids how to prepare vegetable pizzas with garden-fresh ingredients — including Hunter’s favorite, kale! — and fruit salsa with peaches, strawberries, blueberries, and more. While the pizzas were baking,
The Marshall Elementary School group with Hunter
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STUDENTS ATTEND OLIVES 101 The Colavita olive tree in the Garden at AT&T Park was the center of attention for a recent afternoon, when special AT&T Park sponsor Paolo Colavita of Colavita Olive Oil came to visit and lead a group from the Visitacion Valley Boys & Girls Club in fun and olive-focused activities. Students were shocked to find out that olives are actually classified as fruit. In a lively presentation, Paolo explained the history of growing olives, varieties of olives, and the unique characteristics of different olive oils using the Garden’s very own olive tree in his show-and-tell.
Bon Appétit Manager of Food Education for Children Hannah Schmunk and Garden at AT&T Park Program Manager Sam Wilder lead the young visitors in a plant-parts demonstration
Hunter signed special Giants baseball hats for all the kids. The first incarnation of Bon Appétit’s food literacy program for kids was launched in 2015 as the Outdoor Classroom for Kids at the Garden at AT&T Park in San Francisco, in partnership with the San Francisco Giants. It has since traveled beyond the ballpark to more than 60 of Bon Appétit’s client campuses around the country, from Adobe’s corporate headquarters in San Jose, CA, to Furman University in Greenville, SC.
Paolo and the Bon Appétit Garden team helped the kids make pizzas and sample different olive oils. Together they brushed their pizza dough with olive oil before adding their garden-fresh toppings. (Pro tip: The thin coating of healthy fat forms a perfect lipid lining to prevent excess moisture from the toppings and sauce from soaking into the dough.) Students loved the crisp crust and additional flavor provided by the olive oil. The afternoon was a great tribute to the ingredient, and everyone truly enjoyed “olive” it! — Submitted by Nora Cata, Garden Program Coordinator
Hunter has been a supporter of the Garden and the children’s nutrition education program since it opened. “Access to healthy food is critical to kids’ success in the classroom and beyond. When kids get the food they need, they thrive,” said Hunter. “Alexis and I are proud to collaborate with No Kid Hungry and Bon Appétit to host these amazing kids for an afternoon of fun in the kitchen.” Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager
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Kids sampled a variety of olive oils, but the favorite was good old-fashioned extra virgin!
HEALTHY KIDS WORKS WITH HOMELESS KIDS THROUGH LIFEMOVES THIS SUMMER THE HEALTHY KIDS in the Bon Appétit Kitchen program continued its partnership with LifeMoves, a nonprofit committed to ending the cycle of homelessness for families and individuals in California’s San Mateo and Santa Clara counties. In addition to providing housing, LifeMoves teaches comprehensive life skills that help families achieve long-term self-sufficiency, including children’s programming and academic support in a stable and healthy environment, to overcome the trauma of homelessness. Manager of Food Education for Children Hannah Schmunk and the Healthy Kids team were thrilled to plan both a field trip to the Garden at AT&T Park and two on-site nutrition and culinary workshops for LifeMoves children. First, children from LifeMoves’ Daly City housing site were bused to AT&T Park to learn about where food comes from, explore the Garden, harvest ingredients, and prepare a healthy meal with the Garden’s Healthy Kids educators, Sam Wilder and Nora Cata. “The kids left with both full stomachs and an appreciation for healthy and fresh food,” shared a LifeMoves counselor later. A few weeks later, Hannah went to LifeMoves’ San Mateo and San Jose housing sites to host Healthy Kids workshops for children and youth ranging from elementary school to high school. After setting up cooking activity stations, she gathered the kids together and began with a simple warm-up question: “What are your favorite foods?” The answers ranged from Panda Express and Chipotle to cotton candy and pasta. Hoping to hear some fruits and vegetables, she asked, “What are some of your favorite healthy foods?” and smiled to hear foods like broccoli, carrots, strawberries, and bananas. She then shared two helpful strategies for making healthy food choices. The first was about understanding the difference between processed versus unprocessed foods. After learning what those big words meant, kids learned how to identify real, whole foods that are packed with nutrition and foods that have been heavily modified from their natural state, causing them to lose nutrition or contain unhealthy additives like sugar and chemicals. To test what they’d learned, Hannah split the group into teams, gave each team a deck of cards with images of food, and asked the teams to separate the processed foods from the unprocessed foods. It was heartwarming to see the older youth help the younger kids with this task. Next, using a new deck of cards, they had to organize the foods in order of least processed to most processed. For example, the strawberry team had cards with strawberries, a smoothie, jam, ice cream, and candies to sort, and the corn team had cards with
Making rainbow fruit parfaits at LifeMoves in San Jose
The LifeMoves kids in San Mateo working on the processed food learning activity
corn on the cob, creamed corn, popcorn, corn bread, corn chips, and cereal. Next Hannah went over the importance of trying to “eat the rainbow” and choose colorful fruits and vegetables when they’re available and accessible, which led into the cooking activity. The group applied their newfound knowledge by preparing rainbow fruit parfaits: kids chopped strawberries, bananas, peaches, and blueberries and layered the fruits with yogurt and granola. They enjoyed the healthy snacks together, noting that the parfaits incorporated a variety of fresh, unprocessed foods as well as some lightly processed foods, in a rainbow of colors. After each workshop, it was hard to say goodbye to these sweet, smart, curious kids, knowing the challenges their families are facing. But the Bon Appétit Healthy Kids team is so thankful for organizations like LifeMoves that are helping homeless families find stability and achieve autonomy so children have the opportunity to learn and grow, live in a healthy environment, and just be fun-loving kids! Submitted by Hannah Schmunk, Manager of Food Education for Children
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STEM HOSTS FIRST HEALTHY KIDS CLASS OPEN TO COMMUNITY WITH HEALTHY KIDS IN the Bon Appétit Kitchen classes leaving smiles at corporate and education locations across the country, the team at STEM Kitchen & Garden in San Francisco realized they could use their on-site garden overlooking the San Francisco Bay to host an ongoing special-edition series of Healthy Kids. Healthy Kids classes are usually held in partnership with an account or community organization, but STEM Events Manager Taylor Boss reached out to Manager of Food Education for Children Hannah Schmunk to explore hosting a Healthy Kids class that would be open to the public, including local families. Taylor and Executive Chef Jorge Lumbreras visited the Garden at AT&T Park to see Healthy Kids in action, attending a class led by Garden at AT&T Park Program Manager Sam Wilder. Jorge and Taylor returned to STEM inspired and excited about the prospect of engaging community members while also bringing new guests to the restaurant.
Children hunt for seasonal fruits and vegetables in the STEM garden
The team decided to launch a series of three 90-minute Healthy Kids Saturdays in the STEM Garden workshops. To promote the Saturday event series, they announced the workshops at their summer garden party, hosting a garden-inspired scavenger hunt to give their littlest guests a preview of the Healthy Kids classes. The scavenger hunt piqued the interest of a few families, who signed up on the spot. In addition to informing current guests through in-restaurant signage and STEM’s email newsletter, the team created paid social media posts and reached out to local parenting website events calendars to communicate with a new audience. The three classes were almost fully booked before the first one even took place! The day of the first class, Hannah joined Jorge in the STEM Garden to get the pizza stations set up. As families started to arrive, many of the parents inquired about the restaurant and garden, having never visited STEM before; they were invited to stay and enjoy the beautiful weather on the patio or have lunch. The 16 kids, aged 6 to 10, were giddy with anticipation. The class started with a lesson on where food comes from — “DNA!” shouted one eager participant — followed by a garden scavenger hunt for fruits and vegetables like Sun Gold tomatoes, artichokes, and blueberries. Then the children assisted Jorge in making homemade pizza sauce and learned the gentle way to harvest herbs like basil. After stretching the pizza dough, the kids harvested two large zucchini that Jorge sliced with a mandoline to top the pizzas with “garden pepperonis.” While the pizzas baked, Hannah taught the kids how to make garden spa water as an alternative to sugary beverages. Each child harvested lavender, mint, and basil and squeezed lemons to make
Executive Chef Jorge Lumbreras and a new friend show off the STEM garden pizza
the refreshing drink. Then it was meal time. As everyone chowed down, one child exclaimed, “This is better than pizza!” “It’s so exciting to see the Healthy Kids program engage families in a new way,” said Hannah. “Chef Jorge and the STEM team were total rockstars — all the kids wanted their picture with him at the end of class. Parents were raving and asking how they could sign up for the next class!” And sign up they did. All spots were filled for the next two classes in September, which also went swimmingly. Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager
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OPENING BON APPÉTIT TAKES THE STAGE AT EMERSON COLLEGE THIS SUMMER, BON APPÉTIT was named the dining services partner for Boston-based Emerson College. Emerson, with a total undergraduate enrollment of 3,790, has a special focus on communications and the arts. Emerson’s café names echo the college’s location in the heart of Boston’s theater district (which includes four theaters owned and operated by the college): the four retail venues are the Backstage Café, Center Stage, C-Store at the Max, and Paramount Café. The main residential café is aptly called the Dining Center. The design of the recently completed two-story center features stainless steel, glass, exposed brick walls, and high-impact graphics of fresh ingredients. On the upper level, Emerson students and staff can now enjoy the global station’s made-to-order Asian-inspired bowls and a station dedicated to vegan and vegetarian entrées that are also made without gluten-containing ingredients. On the lower level, the brick oven turns out gourmet pizzas while a pasta bar, 30-foot salad bar, a station serving a wide variety of Mediterranean specialties, and a self-serve deli showcase offerings from many local farms and food crafters. At Center Stage, a new retail location located within the Dining Center, the menu features a wide range of made-to-order omelets, performance bowls, crepes, and panini in addition to traditional grilled items. It will soon debut rolled-to-order sushi and GO! items in the convenience store as well. Center Stage is part of the Emerson meal plan, via a new ticket system with punch cards. All of the existing cafés have undergone significant visual upgrades. In addition, the
With more than 18,000 square feet and seating for 550, Emerson’s new Dining Center is an active, vital hub for student life at the heart of campus
Bon Appétit management team of General Manager Dawn Sajdyk and Executive Chef Jim LaChance have expanded food offerings, upscaled merchandising, and brought in Farm to Fork and Locally Crafted purveyors and higher-end catering options. Emerson is also running a reusable takeout container program featuring eco-clamshells. “Our entire team has received a very warm reception from our clients, who have embraced our collaborative approach to campus dining programs,” says Bon Appétit District Manager Yvonne Matteson. “The diversity of the campus community makes for an incredibly vibrant environment that’s fun to develop food programs for.” The call for encores will surely extend beyond the always-popular house-made desserts and “Emerson Purple” custom-crafted ice cream. Submitted by Larry Simpson, Marketing Support
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ORACLE CHEFS HELP COOK UP DINNER ON THE FARM
Oracle Culinary Director Tim Hilt (right) with a local farmer
Oracle - Redwood Shores Executive Pastry Chef Terri Wu’s “s’mores in a cup” dessert
COOKING DINNER ON A FARM is a treat for any chef, with the chance to personally pick the season’s best and work with it within hours of harvest. But cooking dinner with other chefs in the service of a great local nonprofit that itself supports farmers might be even better.
and grains while chatting with the chefs, farmers, bakers, vintners, and brewers and listening to live music under the olive trees.
Bon Appétit at Oracle Culinary Director Timothy Hilt, Director of Operations Heather Lee, Oracle - Santa Clara Executive Chef Randy Sarbaugh, Oracle - Redwood Shores Café Chef Andrea Cesca, and Oracle - Redwood Shores Executive Pastry Chef Terri Wu certainly think so. Along with a half-dozen or so other local chefs, they were invited to cook at The Farm on Putah Creek in Winters, CA, in the final installment of the Dinners on the Farm series for the Center for Land-Based Learning. A California nonprofit that works to inspire, educate, and cultivate future generations of farmers, agricultural leaders, and natural resource stewards, the Center is moving to a newer, bigger spot in Woodland, CA. The dinner was a celebration of all the people, chefs, caterers, and volunteers who have helped with the last eight years of fundraising Dinners on the Farm. Guests could enjoy tasting dishes featuring locally grown or raised meat, fruit, vegetables,
The Oracle team — joined by Tim’s son Adam — grilled Emigh Ranch lamb chops and paired them with sourdough bread sauce, peach-fennel compote, toasted almonds, and arugula, while Terri made “s’mores in a cup” with a brownie bite, salted caramel, graham cracker, and house-made strawberry marshmallow. Tim and his team have helped with four events since 2012. In addition, they host a farmers’ market every Tuesday at Café 300 at Oracle - Redwood Shores. Farmer Simba Baratti from Simba’s Heirloom Farm, a student at the Center for Land-Based Learning, is one of their vendors. “I love helping with these dinners for the Center because they’re about giving back to the community that provides the schooling for the next generation of farmers,” Tim explained. “And they in turn will provide us with all the amazing local produce we can use in our operations and homes on a daily basis!” Submitted by Bonnie Powell, Director of Communications
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OVERSTOCK.COM’S GREENHOUSE GROWS COMMUNITY, FOOD, AND EMPLOYEE WELLNESS
Meetings are sometimes held at tables in the greenhouse
THE HEADQUARTERS OF ONLINE retailer Overstock.com sits just miles away from Salt Lake City, in a dry valley ringed by mountains and bluffs. The campus simultaneously is compact and yet feels open, with two buildings that immediately capture one’s attention. The Peace Coliseum main building was covered by Bravo when it opened, but there’s another, quite distinctive structure off to the side: a gleaming 9,000-square-foot glass greenhouse that juts into the visible horizon of building facades, light-rail tracks, and dark peaks that extend far into the distance. That a greenhouse would occupy such a prominent place on a corporate campus may seem unlikely, but its presence is thanks to Overstock.com CEO and President Patrick Byrne. During the planning of the campus, he decided that a multi-use space was needed at Overstock.com for overall employee wellness, as well as for the production of fresh, healthy food for the community. The food most Americans eat every day generally travels via long and anonymous
supply chains, with a disconnect between where food is grown and where it is eaten. The Overstock.com greenhouse seeks to collapse the distance between the sites of production and consumption by encouraging employees to bring their laptops and meetings into the greenhouse, attend meditation or yoga classes amid the plants, or take a break from work within the bright, airy space to seek clarity or creativity. Employees who take the path from the Peace Coliseum to the greenhouse venture into a space distinct from both work and home, one that provides the necessary quiet and stillness that innovative thinking requires. Beyond benefitting Overstock.com’s workforce in many intangible ways, the greenhouse is stunningly productive. It’s staffed by Tobi Werkhausen and Carly Gillispie, both trained horticulturists who maintain the planters and neatly organized raised beds that run the length of the greenhouse. They grow year-round, tending and harvesting a wide variety of crops: cucurbits and tropical passion fruit, brassicas
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Chef/Manager Tate Barfuss uses as much produce as he can get from the greenhouse
The greenhouse at Overstock.com also has outdoor beds
UNIVERSITY OF REDLANDS INTRODUCES $5 MEAL DEAL
Yoga classes in the greenhouse
Guests can choose a protein and a side from the classics station as one of the deals
LIKE MOST STUDENTS, University of Redlands students are always looking for a good value. So General Manager Pam Franco and Executive Chef Anastacio “Chito” Rodriquez put their heads together to launch a new $5 meal deal program at the Redlands, CA, campus this fall.
Purple cauliflower grown onsite
and bright bouquets of flowers. Last year they produced an impressive 11,000 pounds of fruits and vegetables! The main way the harvest is brought to the Overstock.com community is through Bon Appétit Chef/Manager Tate Barfuss and his team, who feature greenhouse-grown ingredients on the salad bar daily. Choosing this hyperlocal produce at lunch is just the tip of the iceberg of ways employees and the broader community benefit from the greenhouse, though. The Bon Appétiters host cooking classes, teaching employees how to make salsa using greenhouse-grown ingredients. Pop-up farmers’ markets are also held regularly, where Overstock.com employees can purchase produce directly from the greenhouse. And while great effort is made to utilize every part of the harvest, any leftover produce is donated to a nearby senior center. Submitted by Peter Todaro, Fellow
Every day they offer a rotating $5 meal deal. Some of the deals have included a Bulldog Special with the guest’s choice of protein Executive Chef Anastacio “Chito” Rodriquez and one side from the classics with a $5 Meal Deal station; a half Bulldog Monster Sandwich (one week it was mortadella, bacon, and Swiss and cheddar cheeses on artisanal ciabatta bread); and a Bulldog Combo — for example, grilled cheese served with French fries and a drink. They advertise the new program on Facebook with a boosted post to make sure that as many Redlands students as possible see it, and post the day’s meal deal at the entrance to the café. Sales have been brisk, and feedback has been positive. “We know that some students are on tight budgets, so we’re happy to be able to offer them a delicious and filling lunch for a great price,” says Pam. Submitted by Kari Menslage, Regional Marketing Director
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DEPAUW UNIVERSITY ENGAGES COMMUNITY WITH MULTIPLE EVENTS
Ready for DePauw’s first knife skills class
SUMMER MIGHT BE A slow time for some university dining teams, but the Bon Appétiters at DePauw University in Greencastle, IN, stayed quite busy with a series of communityfocused events. They rolled out a new mobile catering vehicle, the Farm to Food Truck, at the First Friday event in Greencastle. An annual tradition, First Friday closes down the town’s main streets, bringing together bands, local crafters, and food partners to celebrate and give guests a great night out. Executive Chef Chad Melinger, Sous Chef Angeline Martin, and Cooks Sean Thomas and Darrell Kirkham rocked the food truck’s tiny kitchen, serving up a large variety of locally sourced plates. The menu included house-smoked barbecued Wyeth Farms brisket; a gourmet grilled cheese sandwich with smoked gouda, Twilight Dairy cheddar, caramelized onions, Cameron Farms bacon, and tomato jam; and a grilled caprese sandwich featuring fresh zucchini, yellow squash, and eggplant sourced from Ullem Farm. Speaking of Ullem, the Bon Appétit team was excited to be part of the newly expanded
campus farm. Generous support from donors Scott and Beth Daley Ullem enabled the farm to grow from 1 to 12 acres! Chad and Executive Sous Chef Laura Fornari partnered with Malorie Imhoff, director of the Center for Sustainability, to decide what to plant and how best to utilize the crops. Line Cook Chey Branson helped out during planting season as well as harvesting. Cucumbers, peppers, tomatoes, and more were turned into dishes across the dining facilities. And for the first time, Chad led a special knife skills workshop for seven attendees. He gave a full demonstration of the different types of knives available in a standard kitchen, and how to use them safely. After that instruction portion, Chad walked the class through steps to prepare a Cobb salad. Using knives and wearing protective cut gloves, guests learned proper techniques for chopping, slicing, and dicing fresh produce and proteins. At the end of the session, everyone sat down together and shared the fruits of their labor. Submitted by Megan Inman, Catering Manager
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Fresh cucumbers, spring onions, and sage harvested from the expanded Ullem Campus Farm
The attendees at the first of many expected cooking classes at DePauw, front row, left to right: Andrea Adamchak and Svetlana Hall. Back row: Executive Chef Chad Melinger, Betsy Demmings, Jodi Menke, Linda Clute, John Lairson, Neal McKinney, and Executive Sous Chef Laura Fornari.
UNIVERSITY OF LA VERNE HITS THE SPOT WITH NEW CAFÉ
The Bon Appétit at La Verne team with President Devorah Lieberman (center, black shirt), District Manager Bob Rall (center, in blue shirt), and Regional Vice President Michael Venckus (in jacket)
STUDENTS AT THE UNIVERSITY OF LA VERNE in La Verne, CA, were excited to be greeted with The Spot, a new 16,000-squarefoot retail café where they can gather, catch up with friends, eat, and relax. Located on the ground floor of brand-new Citrus Hall, The Spot features multiple food stations, two outdoor eating areas, and plenty of space for indoor dining. The café has already become popular with students, 400 of whom live just steps away, as well as with the surrounding community. Exhibition cooking stations allow Executive Chef Justin Alarcon’s culinary team to work their magic directly in front of guests. There is a classics station, grill station, and (the most popular!) ovens station, where the team turns out freshly baked pizzas, flatbreads, baked pastas, and colorful oven-roasted vegetables. Vegetarian and vegan students enjoy plentiful options. “Bon Appétit’s quality of food, level of service, and attention to detail and feedback are unparalleled,” complimented President Devorah Lieberman, continuing, “our new dining hall at the University of La Verne is truly ‘The Spot’ where students, faculty, staff, and community members (including our mayor, police officers, and firefighters) gather to enjoy good food, good company, and good conversation while deepening relationships. We are also excited to have our new executive dining room connected to The Spot so that our trustees will now be able to hold their meetings in a centralized location among our students and in the heart of campus.
The Spot is connected to a student residence, upping the convenience quotient
We look forward to years of continuing our positive relationship with Bon Appétit.” With culinary demos and full-fledged cooking classes in the works, the Bon Appétiters cannot wait to show the La Verne community how much more The Spot has in store! Submitted by Anthony Bencomo, General Manager
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BON APPÉTIT RELEASES REPORT ON CAMPUS FOOD INSECURITY WHEN IT COMES TIME for students to start or head back to college, some have more on their minds than roommates and which electives to take. Many students are worried about how they will afford to feed themselves in the year ahead. Too often, they skip meals for financial reasons, which can powerfully affect their ability to thrive in school. The numbers are sobering. Thanks to important research, surveys, and initiatives by the University of California system, the Wisconsin HOPE Lab, and others, we now know that food insecurity affects
When Students Are Hungry dives deep into the available research into the scope of food insecurity on college campuses, including its root causes and the toll it takes on students’ performance.
over one-third of students at a broad spectrum of institutions of higher education: public and private, large and small, elite and lesser-known, two- and four-year. As Bon Appétit Management Company’s leadership learned with The Inventory of Farmworker Issues and Protections in the United States, a report that the company’s Fellows coauthored in 2011 with United Farm Workers and Oxfam America, the first steps to solving a pervasive, complicated problem are to study it, define its scope, and begin gathering resources. That was the approach that Chief Strategy and Brand Officer Maisie Ganzler also decided to take with campus food insecurity. In mid-September the company released When Students Are Hungry: An Examination of Food Insecurity in Higher Education, a whitepaper coauthored by Bon Appétit National Marketing Manager Cheryl Sternman Rule and Anthony Abraham Jack, Ph.D., Assistant Professor at the Harvard Graduate School of Education. Dr. Jack’s book, The Privileged Poor: How Elite Colleges Are Failing Disadvantaged Students, will be published in 2019 by Harvard University Press. An acclaimed cookbook author and food writer, Cheryl also holds a Master’s degree from the Harvard Graduate School of Education, where she worked as a researcher and co-authored a three-part book series on higher education. She
invited Dr. Jack to be her coauthor after interviewing him as an expert source and realizing his research would be invaluable for the paper. Food insecurity on college campuses first appeared on Bon Appétit’s radar in 2014 after the launch of a partnership with the student-run nonprofit Food Recovery Network, to set up food recovery programs on our college campuses, and began looming larger in fall 2016 when we received the first of several requests to help university administrators establish food pantries. In January 2017, Waste Programs Manager Claire Cummings created and disseminated a food pantry setup guide for Bon Appétit’s college dining teams with examples and best practices. Registered Dietitian Dayna Einheit, whose college roommate struggled with food insecurity, attended a Presidents United to Solve Hunger (PUSH) conference and began advocating internally for proactive steps to combat the problem. Inquiries from students about whether Bon Appétit’s convenience store locations could accept Supplemental Nutrition Assistance Program (SNAP) benefits followed. (Under current government regulations, the answer is no.) Those projects inspired Bon Appétit’s senior leadership to recognize campus food insecurity as one of the most pressing issues facing our guests and clients and to dedicate resources to studying it. When Students Are Hungry dives deep into the available research on the scope of food insecurity on college campuses, including its root causes and the toll it takes on students’ performance. It collects the solutions and best practices in play at Bon Appétit campuses and others. (The case study of Otterbein University’s Promise House, from the report’s appendix, appears on the facing page.) As with the farmworker inventory project, When Students Are Hungry is designed to be a starting point for ongoing conversations and collaborations around this important issue. Find the paper online at bamco.com/food-insecurity-report. Submitted by Bonnie Powell, Director of Communications
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HOW OTTERBEIN UNIVERSITY’S PROMISE HOUSE CAME TO BE In October 2015, the Center for Community Engagement (CCE) at Otterbein University in Westerville, OH, brought together students concerned about socioeconomic barriers to college success. On large pieces of paper hung throughout the room, students documented, then discussed, these barriers, which included paying for things like textbooks, clothing for interviews, and transportation to internships. “And food,” said Associate Dean Dr. Melissa Kesler Gilbert. “Food was key.” Many students, she said, spoke of buying textbooks instead of lunch, and paying for tuition instead of for groceries. Twothirds of the students at that meeting were eligible for Pell grants (in 2015, 32 percent of Otterbein freshmen were Pell eligible); work-study students attended, too. The issues surfaced during this meeting, combined with the vocal efforts of a full-time AmeriCorps VISTA volunteer and revelations following a campus-wide reading of the book Hidden America by Jeanne Marie Laskas, all soon coalesced. “It made us really think about the hidden lives of our students,” Gilbert said. “We learned that hunger was a significant part of that story.”
resource center and food pantry is staffed by volunteers 60 hours per week and averages 150 visits each month. To use Promise House, students become “members,” but anyone who volunteers or supports Promise House is a member, too, giving the space a sense of communal ownership. When shopping from the pantry, students complete a checklist, which helps with tracking and inventory. Different departments on campus adopt Promise House each month, hosting food drives and facilitating educational programs.
The Promise House at Otterbein University
The CCE next invited a different group of Pell eligible students to gather at a Chili Chat to share their experiences and brainstorm strategies for breaking down socioeconomic barriers faced by students. The Bon Appétit team provided the chili. “This was our qualitative look at economic disparity on campus,” Gilbert explains. To gather quantitative data, Otterbein added questions about food insecurity (drawn from a question bank from the USDA) to its residence life survey. The results were eye-opening. In April 2016, with the support of Vice President for Student Affairs Bob Gatti, the Office of Residence Life, Bon Appétit, another AmeriCorps VISTA volunteer, and donors, the CCE opened Promise House. This student-led community
Community-building, educating campus stakeholders, and reducing stigma are important parts of its mission. A simulation called SWIPES has helped the campus community understand that those with low food security cannot afford food that is as nutrient-dense as those who are more food — and financially — secure. And an end-of-semester, meal-swipe donation program run through Bon Appétit allowed students with extra swipes to donate them to support their peers. Bon Appétit turned these swipes into vouchers that were distributed by Promise House to be redeemed at the campus café. “We’ve had thousands of donated meal swipes over the past year,” said Bon Appétit General Manager Amanda DeWitt. — Written by National Marketing Manager Cheryl Sternman Rule for When Students Are Hungry: An Examination of Food Insecurity in Higher Education
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PEAK SEASON FARMERS’ MARKET GREETS HUNDREDS AT ADOBE
Adobe’s first on-site farmers’ market featured the best of summer: apples, melons, berries, and more
LED BY EXECUTIVE CHEF Jacob Whitener, the Bon Appétit team at Adobe in San Jose, CA, came together to offer an immersive “farm-to-work” experience on campus. Adobe’s first on-site farmers’ market brought together local farmers and artisan food producers to share their craft and showcase their seasonal bounty. Peak season summer produce, fresh baked goods, local cheeses, charcuterie, coffee, grains, and more made for a grand display. Vendors Chromatic Coffee, F.E.E.D. Sonoma, JAS Family Farms Organics, Next Generation Foods, Revive Kombucha, Stepladder Ranch, and Zuckerman Farms attended and chatted with guests about their Farm to Fork relationship with Bon Appétit. “We got to meet face to face with the people who eat our food every day,” commented founder Tim Page of F.E.E.D. Sonoma. “It’s great to share our mission
and show guests what their culinary team does to support local food systems.” Everything was made possible through months of planning and collaboration. Barista Lynsey Ives and Marketing Specialist Sydney Clark created colorful chalkboard signs to help direct guests to and through the event. Chef de Cuisine John Carlson and Cook Marshall Bishop prepared a delicious menu featuring products direct from the farmers’ market. Pan-seared local halibut and summer squash ravioli were among the favorite dishes. Guests also lined up for the coconut macaroon ice cream sandwiches house-made by Executive Pastry Chef Jessica Yarr. Guests enjoyed the sunny day, visiting different booths, trying samples, and chatting with vendors. Approximately 1,000 guests visited the market throughout the event! The first 300 to attend received insulated
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Farm to Fork vendor F.E.E.D. Sonoma brought the best of their summer bounty
tote bags to help carry home the day’s haul. Thankful for the positive comments and great attendance, the Bon Appétit team looks forward to more opportunities to bring Farm to Fork vendors to campus. Submitted by Sydney Clark, Marketing Specialist at Adobe Systems
Revive Kombucha offered samples
Executive Chef Jacob Whitener led the planning of Adobe’s first on-site farmers’ market
Executive Pastry Chef Jessica Yarr plates a fig dessert for guests
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FINDING HOME AWAY FROM HOME AT WHITTIER COLLEGE
The Bon Appétit team with their thank-you posters, left to right: Cook Luis Cotto, Utility Worker Ismael Ponce, Grill Cook Luis Martinez, Cashier Marty Gardner, Utility Worker Art Saavedra, Cook Florencio Orozco, and Cashier Daisy Machado De Morales
EVEN IN SUMMER, PEOPLE travel by land, sea, and air to visit Whittier College in Whittier, CA, for summer school or special conferences. While many guests come in groups, plenty of international students arrive alone to enroll and take classes at Whittier College. Navigating an unfamiliar campus, asking questions in a nonnative language, and figuring out everyday needs like using a meal plan can be intimidating, to say the least.
during her time on campus, frequently visiting and chatting with Marty in the café. When it was time for her to return to Italy, the student presented Marty with a personalized silver bracelet! She told Marty that she had been her “angel.”
At Whittier’s Campus Inn, the Bon Appétit team is accustomed to welcoming everyone and trying to help them feel at home. One student traveling from Italy became particularly close to Cashier Marty Gardner
The lesson? As memorable as Bon Appétit food can be, visitors young and old will also vividly remember being treated like guests and friends.
Another group, students from local Broadoaks Elementary School, made thank-you posters for the Bon Appétit team that were later displayed around the café.
Submitted by Lucille Alcaraz, General Manager
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An international visitor gave Cashier Marty Gardner a personalized bracelet in gratitude for her friendship
GETTY UNDERGROUND BRINGS EDIBLE ARTISTRY TO THE SURFACE
Joanne made chocolate hands cradling cheesecake rocks on a bed of brown-butter streusel crumbs (made without glutencontaining ingredients, they are intended to look like sand at the bottom of a river)
Pastry Chef Joanne Ponvanit proudly presenting her chocolate mousse pots
EVERY OTHER YEAR, the Getty Center in Los Angeles hosts Getty Underground, a community art program showcasing the talents of the staff, volunteers, docents, and contractors who make the museum hum. This year’s Getty Underground, its 10th, marked the 20th year since its creation. The theme of this year’s Getty Underground was Human/Nature. Bon Appétit Pastry Chef Joanne Ponvanit submitted two desserts in the culinary arts category. (Other categories included two-dimensional, three-dimensional, film/video, stage performance, and spoken word.) The first entry: mini flourless chocolate mousse flowerpots with black cocoa streusel “dirt” and micro lavender mint “growing” directly out of the chocolate. The second: realistic-looking “stones” shaped like river rocks — but made out of cheesecake. Both pieces of edible art were presented on “plates” shaped like human hands, made of chocolate.
Chocolate mousse pots sprouting micro lavender mint
“I wanted to create edible art that captures the connection between humans and nature,” said Joanne. “The cheesecake stones best represent my style of dessert: tastefully playful with a visually surprising element.” As a noncompetitive celebration, Getty Underground has no winners, except of
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course everyone who gets to experience and enjoy it — similar to the museum experience itself. However in this case, the attendees were able to consume the desserts after everyone finished admiring them! Submitted by Waverley Aufmuth, Public Restaurants PR & Marketing Manager
LAFAYETTE COLLEGE GETS PRESCHOOLERS PLAYING WITH PRODUCE
Executive Chef John Soder engaged and entertained children during the cooking class
WHEN BETH PANFILE, EXECUTIVE CHEF of Upper Farinon Café at Lafayette College in Easton, PA, was contacted by the Early Learning Center about holding a cooking class for their young daycare attendees, she immediately thought of activities around healthy eating. The Bon Appétit team at Lafayette has the privilege of planning and creating menus for the daycare center, which is attended by infant to kindergarten-age children of college employees and community members. Beth, along with Sous Chefs Jaimie Hartman, Liz Hays, and Suzanne Gianetto, delivers breakfast and lunch to the children five days a week. Their afternoon snacks include fresh strawberry frozen yogurt smoothies, whole wheat pita chips with local peach and basil salsa, and broccoli florets and yellow squash spears with house-made buttermilk ranch dip.
Fresh zucchini and ingredients for hummus and guacamole greeted the students
The team loves engaging with and cooking for the children as much as the daycare center students enjoy eating their food! So Beth knew to ask herself the question: How can we make vegetables interesting for preschoolers expecting playtime? Beth came up with the idea to put out healthy snacks, which the children could taste and discuss while staying engaged with a new activity — making dip! On the day of, Executive Chef John Soder led the preschoolers in mixing and mashing ingredients for hummus and guacamole. They kept their hands and minds busy while learning about the importance of a balanced plate full of color. Assigned to separate “prep stations,” the children especially enjoyed preparing zucchini segments and scooping out avocado halves by themselves. At the end of the
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session, John and the young chefs-in-training enjoyed a house-made snack of zucchini strips with zesty hummus and guacamole. “The children and teachers had a phenomenal time yesterday,” wrote Director of Lafayette College Early Learning Center Katie Martin in a heartfelt thank-you message to the team. “They loved every moment of their experience, and we feel so fortunate you were willing to offer us some lessons and opportunities! Thank you again for your time, patience, and willingness to partner.” Submitted by Alexa Rossi, Marketing Coordinator
TINY FARM TO FORK VENDOR SQUIRREL AND CROW SEES A BIG MARKET OPPORTUNITY
Squirrel and Crow founder (and sole employee) Jon Westdahl turns non-soy legumes, seeds, and grains into tempeh
PLANT-BASED DIETS ARE GAINING in popularity. However, while attempting to eat a more plant-based diet, many people often find they end up eating a lot of soy. From soy milk to tofu to tempeh, it can seem like soy is the only option, but not everyone wants to consume that much soy. That’s where Jon Westdahl, who’d worked in the Portland, OR, food industry for a while, saw a market opportunity for fresh soy-free tempeh — and Squirrel and Crow was born. In March 2018, Bon Appétit General Manager at Reed College Matthew Talavera discovered Squirrel and Crow tempeh at the Woodstock farmers’ market. He fell in love with it and brought Jon on as a Farm to Fork vendor. Jon was impressed that Bon Appétit gave Matt the freedom to sign him up. He said a lot of chefs come to him wanting to buy his product, but since he doesn’t use a large distributor they are unable to do so. Now the Bon Appétit teams at University of Portland, Willamette University, and Airbnb also buy Squirrel and Crow tempeh! Jon is the owner, operator, and single employee of Squirrel and Crow. He does all the work himself including sales, cooking the tempeh (more an art than a science, he says), packaging, and delivery. Instead of soy, he uses different legumes, seeds, and grains including lentils, garbanzo beans (chickpeas), and pumpkin seeds: “Here at Squirrel and Crow we often joke ‘Will it tempeh?’” The
fungus Jon uses to inoculate his beans comes all the way from Indonesia, but the beans come from much closer to home, including Washington, California, and Canada. Jon described how in Indonesia and Java, where tempeh originated, fresh tempeh is like fresh bread: Eating it fresh improves both the taste and texture of the product, just like a fresh baguette. Where did the name Squirrel and Crow come from? Jon laughs when asked and simply points out the window of his house. “I bet you can see them both out there right now!” He talked about how these two creatures represent Portlandians’ shared urban wildlife and local ecology. He also referenced an indigenous story about the squirrel and the crow representing the dualism of food: The squirrel collects and saves food, whereas the crow eats whatever it can find in the moment. Squirrel and Crow tempeh is a welcome addition to the quirky Portland food scene, and a treat for meat eaters and vegetarians alike. Submitted by Shannon Tivona, Fellow
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WESTERN REGION TEAMS COME TOGETHER TO LEARN, COOK, AND BOND
People from all over Bon Appétit’s Western Region — from San Francisco to San Diego and east to Utah — came for the two-day conference and learning workshop
BON APPÉTIT CHEFS and management teams love getting together to share news, ideas, and best practices with their colleagues at other locations. In late summer, the Bon Appétit team at Biola University in La Mirada, CA, hosted more than 60 chefs and 40 catering staff and managers. They came from as far north as San Francisco, as far south as San Diego, and as far east as Utah for the two-day conference. The first day had a packed agenda with wide-ranging topics. Regional Forager Chito Rodriguez, who is also executive chef at the University of Redlands in Redlands, CA, updated everyone on new Farm to Fork partners and more. Regional Human Resources Manager Aisha Kindig shared HR highlights and welcomed new team members. The team heard from Steve Samuelson, director of integrated safety; Theresa Chester, director of purchasing, also presented. Senior Executive Chef Peter Alfaro and Nutrition Project Manager Kristina Todini introduced everyone to the trend-setting Performance Bowl program, which combines craveable ingredi-
ents with a wellness focus. The bowls have been a hit with robust flavors and the ability to create variety with a few simple and healthy ingredients. This wasn’t your typical summer camp. On the second day, the phrases plant-forward flavor, presentation, seasonality, and authenticity were incorporated into the tribal chants of “Camp Catermore,” staffed by head counselors Paula Nielsen, director of corporate catering, and Jim Dodge, director of specialty culinary programs. Nicolai Tuban, one of the Regional Operations Support team chefs, drove home the importance of cultural authenticity and menu writing in his “R.A.D. Menu” presentation, while Regional Marketing Director Kari Menslage got everyone excited about the Love Food culinary promotion. Things heated up even more when the catering managers were tasked with a quick-fire challenge: creating an appealing catering setup with only a mystery box of smallwares and a 6-foot table. Despite many missing items, the teams did great.
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Winners of the culinary challenge, left to right: Oath Executive Chef Carrie Pearl, Walt Disney Studios Executive Chef Mayet Cristobal, Savage Services Chef/Manager Roy Williams, Illumina San Diego Executive Chef Brian Anderson, Soka University Executive Chef Alvaro Ruiz, Edwards Lifesciences - Irvine Executive Chef Rene Adame, City National Bank Executive Chef Ali Ohta, and Getty Center Catering Chef Gino Pineda
Now that’s a carefully composed salad! Grilled peaches, goat cheese, and arugula.
University of Redlands Executive Chef Anastacio “Chito” Rodriquez works on his plant-forward dish for the culinary challenge
Meanwhile, in the back of the house, the chefs were broken into teams to face their own challenge. They had to create a catered event with stations, which would be later judged on a point system in which points were actually deducted for the use of animal protein! A second challenge with mixed groups required front-ofhouse staff to communicate with the chefs about the food and how they would like it to be displayed. Teams were judged on flavor, seasonality, authenticity, presentation, and, of course, that plant-forward element. Both tasks brought out some brilliant ideas
The winners of the catering set-up challenge, left to right: The Master’s College General Manager Leo Reyes, CalArts Catering/Office Admin Camille Flowers, CHG Healthcare Catering Manager Jeanette Vogl, Santa Clara University Retail and Catering Operations Manager Douglas Giovanni, Mount Saint Mary’s University Catering Manager Margarita Ruiz, Concordia University Catering Manager Stephanie Mariena, and Pitzer College Catering Manager Vania Hernandez
and flavors, from grilled zucchini roulade with poblano peppers, ricotta, and peach salsa, to coconut-millet congee and the best vegan macaroni and cheese you’ve ever tasted. The two days were filled with fun and laughter as old friends got to reunite, new relationships were created, and important company principles were practiced and internalized. Submitted by Toni Morbitt, Woodbury University General Manager
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HUNTINGTON HOSPITALITY INSPIRES GUESTS TO CURB FOOD WASTE WITH CHEF EVENT
At an information table, guests learned about using imperfect produce and other ways to reduce food waste
PARTNERING WITH CHEFS COLLABORATIVE and 12 local chefs, the Bon Appétit Huntington Hospitality team put on an informative event at The Huntington Library, Art Collections, and Botanical Gardens in San Marino, CA, that was equal parts movie screening, discussion panel, and sustainability soirée. Imperfect Produce, a direct-to-consumer weekly produce delivery service, and L.A. Kitchen, which reclaims healthy local food to nourish underserved groups in the community, were also part of the event. Activities kicked off with a screening of the documentary Wasted!, which highlights the realities of everyday food waste and the people who fight hard to prevent it. Guests were then invited to a lively panel discussion with well-known local chefs Nyesha Arrington of Native, Michael Cimarusti of Providence, Neal Fraser of Redbird, and Minh Phan of Porridge + Puffs. The panelists spoke candidly about how culture and our relationship with food affect waste, their ongoing initiatives to combat food waste, and how restaurateurs and consumers alike can help make positive change on a global scale. At the reception, Imperfectly Delicious Produce from Bon Appétit’s food-waste-fighting program joined flowering spring onions and live celery plants from The Huntington’s gardens to adorn tasting stations. The colorful menu showcased creative dishes made specifically with the goal of reducing waste, featuring pork from heritage hogs fed with food scraps; banana-peel chutney; beet-top dressing; whey cornbread; and more. Guests sipped on spicy stemto-root beet cocktails, munched on chicken tacos smoked by solar power, and returned for second and third helpings of dirty rice with sustainable seafood.
Executive Sous Chef James Ausem with Tea Room Hostess Trisha Idzior
Executive Chef Jeff Thurston and Executive Catering Chef Alex LaBorwit serve guests during the reception
Creamy polenta with truffle, mushrooms, and garden-grown chard
“The event was an eye-opener that has motivated us to take small steps,” wrote Huntington members Robert and Susan Kwong. “We will be purchasing a home composter and signed up to volunteer at L.A. Kitchen, and are excited about both.” The team was proud of the feedback they received, and they are fired up to continue planning and hosting educational and impactful culinary programming at The Huntington. Submitted by Hannah Katalbas, Director of Marketing and Social Media
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OPENING RAVES FLOAT IN FOR NEW CLOUDERA CAFÉ
The Cloudera opening team
WHEN THE DOORS OPENED at Café Cloudera in Palo Alto, CA, the Bon Appétit team hit the ground running by catering Cloudera’s Geek Girl Dinner and the team kickoff barbecue for a type 1 diabetes research fundraiser, the 2018 JDRF One Walk, Silicon Valley. Cloudera CEO Tom Reilly was the corporate chair for the large fundraising event. Nearly 400 Clouderans eat lunch at the café daily, while the coffee bar Brewed Awakenings complements the food offerings. A recently launched reusable coffee mug program will help reduce waste. All china and silverware services have recently been brought in-house for the Cloudera breakrooms, a great energy savings as previously they were trucked on and off site to a third party for restocking and cleaning. Cooked-to-order offerings from the displayed and charred stations have earned special raves, as has the salad bar. (Other stations include spiced, fired, made, and simmered.) Guests especially appreciate Executive Chef Matthew Sneddon, Indian Cuisine Chef Atulya
The cashew chicken and rice bowl with roasted cashews, green onion, and garlic oyster sauce
Singh, Sous Chef Anthony Anthony, and the rest of the team’s skill meeting individual dietary restrictions. Cloudera’s spacious and beautiful patio has been an especially popular venue for happy hour, team building events, special engineering celebrations, and other catering opportunities. The new morning fruit and afternoon crudité platters for Cloudera’s breakrooms have also been a big hit! Submitted by Janice Peredo, General Manager
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WABASH COLLEGE DAZZLES WITH DINING WITH THE CHEFS EVENT FOR YEARS THE BON APPÉTIT TEAM at Wabash College in Crawfordsville, IN, has enjoyed partnering with local chefs for a special event called Dining with the Chefs. The night unites guests for a great cause: all event proceeds benefit the Montgomery County Free Clinic, which provides quality healthcare options for community members. More than 200 guests from across Indiana gathered at the fourth annual event. Wabash Executive Chef Tim Murray and Executive Sous Chef Jason Anderson were joined by Executive Sous Chef Laura Fornari from DePauw University and Chef/Owner Lali Hess of local hotspot Juniper Spoon.
The culinary team, back row, left to right: Lead Cook Liesel Arthur, Cook Taylor Wilson, and Executive Chef Tim Murray. Middle row: Utility Worker Yolanda Ayala, Baker Grace Walters, Cook Tammy Jones, Cook Debbie Frye, General Manager Mary Jo Arthur, and Chef/Owner Lali Hess of Juniper Spoon. Front row: Executive Sous Chef Jason Anderson, Professor Rick Warner, and Executive Sous Chef Laura Fornari of DePauw University
In addition to an elegant meal, guests enjoyed a live cooking demonstration of the main entrée: grilled roast beef with summer tomato salad and Hoosier succotash. Other courses included pho with fresh greens, roasted rainbow carrot salad, and muskmelon shooters. Jason later entertained the audience with his crème brûlée demonstration. History professor Rick Warner, who also happens to be a talented chef and early mastermind behind the event series, sent a lovely thank-you message to General Manager Mary Jo Johnston. “Since I do know the hospitality business, I fully recognize the challenges of putting together such an expansive event. I must convey to you that scores of people were raving about the food and service as I chatted with many of the tables. Execution was timely and professional, and the food was delicious,” he said. “For many years I have sung the praises of our dining service here, and of the positive contribution of Bon Appétit to our community. I have always been proud to have served on the panel that initially selected Bon Appétit for our campus....I want you to realize that your efforts last Saturday were
Jason prepares smoked bourbon crème brûlée on stage
critical in our work to heal the neediest of people in our community.” The event raised thousands of dollars through ticket sales, donations, and live auctions, which will help support improved access for local communities to medical and dental care. Submitted by Mary Jo Johnston, General Manager
Grilled roast beef with summer tomato salad and Hoosier succotash
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FARM TO FOOD TRUCK GETS ROLLING AT WABASH COLLEGE AND BEYOND Wabash College has a very special new food truck, and it’s gaining momentum all over Indiana (literally!). At Wabash, the Bon Appétit team has partnered with the athletics department to have the Farm to Food Truck at all football and baseball games. They also use it to support the Bon Appétit district’s accounts, rolling up to events at State Auto Insurance, DePauw University, and Rose-Hulman Institute of Technology. They’ve been invited to be the featured caterer at multiple events for a local brewery in Crawfordsville, IN, and are frequently zooming off to serve farmers’ markets and special events such as rehearsal dinners, winery parties, and festivals in Indianapolis and the surrounding cities. At a recent event honoring alumni who made a 40 Under 40 list, the Farm to Food Truck brought with them a scrumptious menu. Guests enjoyed a juicy third-pound burger made with beef from Farm to Fork vendor Wyeth Farms, and flavorful pulled pork courtesy of This Old Farm Food Hub. — Submitted by Mary Jo Johnston, General Manager
Executive Sous Chef Jason Anderson serves food windowside
A VISIT TO THREE SISTERS NIXTAMAL YIELDS SWEET INSIGHT INTO CORN THINK ALL CORN IS yellow or white, and maybe blue? Think again. At Three Sisters Nixtamal in Portland, OR, a Bon Appétit Locally Crafted partner, corn comes in countless other varieties, and making corn tortillas and fresh corn masa using traditional methods is serious business. Run by friends Wendy Downing and Adriana Azcárate-Ferbel, as well as Adriana’s husband Pedro Three Sisters Co-Owner Adriana Ferbel-Azcárate, Three Sisters Azcárate-Ferbel makes corn tortillas using Nixtamal fills an otherwise un- traditional methods met need in Portland for heirloom corn products. Reed College’s Executive Chef Matt Talavera brought Three Sisters Nixtamal on board as a Locally Crafted partner. The business also sells to Bon Appétit clients Columbia Sportswear and the Oregon Museum of Science and Industry (OMSI), as well as at area farmers’ markets. The name derives from the three agricultural “sisters”: corn, beans, and squash. When planted together, each helps the other to thrive. Small growers in Mexico supply the heirloom corn, which comes in unique varieties including green, chalqueño, Abenaki, Dakota black, red, blue, yellow, and white. All are perfect for the trio’s unusual tortillas. Adriana admits that most people are shocked that non-yellow corn even exists, and by creating a demand for heirloom types, the business promotes both the growers and the larger cause of biodiversity. The traditional method of making tortillas involves nixtamalization, a process whereby corn is cooked in an alkaline solution, washed, and hulled. The solution unlocks nutrients in the corn, making these nutrients more bioavailable and easier to digest; adds calcium; and destroys toxins. Once the corn is soft on the outside but still raw in the middle, a machine with large round stones grinds it. The ground corn is mixed until it becomes masa, which is then cut and pressed into rounds and baked. The corn goes directly from raw to ground to dough to tortilla. A fresh corn tortilla from Three Sisters is a revelation!
The Wabash College Farm to Food Truck
Submitted by Shannon Tivona, Fellow
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EVENTS IN BRIEF
Truffled chicken salad puffs
Spicy langoustine-lobster-crab cakes
“TASTE THE OPPORTUNITY” SHOWCASES BOLD FOOD AT TRINE UNIVERSITY The second annual “Taste the Opportunity” event was a smashing success at Trine University in Angola, IN. The Bon Appétit team welcomed guests and visitors to learn about food service employment opportunities, as well as taste what their impressive catering services had to offer. Executive Chef Todd Downs and the culinary team not only prepared the food, they and General Manager Joe Gentile also attended the event to chat with guests and share their experience
working with Bon Appétit. Since the kitchen was remodeled and expanded, team members also walked guests through the facility, and the event included guided tours of the kitchen. An Italian antipasto display piqued appetites with cured meats and artisanal cheeses, grilled vegetables, and an assortment of olives. Guests lined up for street tacos, truffled chicken salad puffs, and spicy langoustine-lobster-crab cakes. — Submitted by Joe Gentile, General Manager
CONTESTANTS HAVE EYES ON THE PIES AT CHG HEALTHCARE In addition to the typical company-picnic lineup of food festivities from summery comfort foods to an ice cream cart, guests at CHG Healthcare in Midvale, UT, got to participate in a fun twist dreamed up by their Bon Appétit team — a pie-eating contest! Ten brave CHG employees volunteered to try to eat as much chocolate crème pie and/ or banana crème pie as possible (and within reason) in under 10 minutes. After a hard-fought battle, CHG’s Nicoli Barnes won, finishing an impressive two full pies — one of each — within the allotted time. His prize was a Visa gift card, and everyone got to enjoy the remaining pies and the picnic spread afterward. — Submitted by Chloe McCombs, Marketing Manager CHG Healthcare employees dive into the pie-eating contest
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EVENTS
Lead Line Cook Alex Trunek’s Prison Sauce from the film Goodfellas
WESTERN DIGITAL BRINGS ONSCREEN FOOD TO DELICIOUS LIFE
The Grifols barbecue offered pork ribs and brisket, plus sides and sweets
GRIFOLS DRAWS BIG CROWDS WITH AL FRESCO ’CUE Every Tuesday during a midsummer month, the Bon Appétit team at Grifols in Emeryville, CA, featured a different barbecue style using the Regional Flavors of Barbecue off-the-shelf marketing promotion. Held on the beautiful outdoor patio, the ’cue celebrations drew avid fans who lined up until the featured entrées sold out — which they regularly did. Feedback was universally enthusiastic. Everyone loves barbecue! — Submitted by Kaitlyn Futch, Regional Marketing Manager
Throughout the years, Bon Appétiters at Western Digital in Cottonwood Heights, UT, have participated in Chef Challenges. The competitions help build camaraderie in a fun setting, as well as inspire a variety of new dishes. After brainstorming creative challenges, the idea came about to cook favorite dishes from movies and TV. Lead Line Cook Alex Trunek chose Prison Sauce from the film Goodfellas, complete with Italian sausage, beef shanks, and meatballs. Sous Chef Devin Toland selected beloved TV character Frasier Crane’s signature Cornish game hen, which he served with a pomegranate-honey reduction, wild rice, and sautéed vegetables. For dessert, they recruited the help of Westminster College Head Baker Nikki Hardinger, who recreated the clementine cake from The Secret Life of Walter Mitty! Resulting dishes from the cinema-inspired edition of the challenge were so well received that a second round will be held to create and serve more film food. — Submitted by Chloe McCombs, Marketing Manager
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EVENTS
Guests enjoyed festive mini pumpkin pies and chocolate peppermint cupcakes
IS THAT THE SOUND OF JINGLE BELLS IN JULY AT THE ADOBE LODGE? The holidays came early (early as in summer!) to the Adobe Lodge at Santa Clara University in Santa Clara, CA. Christmas in July, a Santa Clara University staff favorite, was resurrected by popular request for the first time in four years. A longtime faculty member and Adobe Lodge board member, Suzanne Dancer, worked with Executive Sous Chef Luis Acosta to plan the menu, which included festive dishes such as sage-roasted turkey, traditional stuffing, mashed potatoes, and candied yams. For a sweet treat, guests enjoyed house-made pumpkin pie and chocolate peppermint cupcakes. There was also a complimentary hot chocolate bar for those who just wanted to sit and enjoy the special holiday decor. Christmas in July was a smashing success, with more than 100 guests dining and even more stopping by to say hello — more than double the typical attendance for a summer lunch. Faculty and staff enjoyed the chance to take a break and get together with colleagues, and especially get out of the summer heat. — Submitted
Cook Stephen Coles with Education First student Salem Alahmari
STUDENTS RECOGNIZE EID AL-ADHA AT EDUCATION FIRST
by Kaitlyn Futch, Regional Marketing Manager
Education First in San Diego welcomes students from around the world, and the Bon Appétit team tries to make them feel at home. In celebration of Eid al-Adha, an Islamic holiday recognized worldwide, they held a special dinner for Muslim students. Cooks Stephen Coles and Juan Aguirre, with the rest of the culinary team, created a menu featuring dishes from each country represented by Education First students observing the holiday. Highlights included roast lamb shoulder (lamb is traditional for Eid al-Adha); dum biryani, a Pakistani specialty of chicken and rice; and khyar bi laban (cucumber yogurt salad) from Lebanon. Guests joined festivities by decorating the café with handmade signs and putting together a music playlist to accompany dinner. Students from Saudi Arabia spread the holiday spirit by dressing in traditional outfits and passing around sweets to students and staff. — Submitted by Sanha Ko, Operations Manager
CITRIX EXECUTES HIGH-LEVEL CATERING FOR HIGH-LEVEL EXECS The Bon Appétit team at Citrix in Raleigh, NC, was honored to be asked for the third year in a row to coordinate catering for the Citrix Executive Briefing Center Roadshow, a gathering for area professionals at companies that use Citrix products. In addition to providing breakfast, lunch, and snacks daily for the executive attendees, the catering team also coordinated seatings of various groups at different times. They transformed a normally unused space so it could serve as a restaurant-style dining room for the three-day event. They were thrilled to receive kudos from Roadshow Program Manager Shawn Heather Clinger about the food and how smoothly and efficiently service went, given all the moving parts: “You make this look easy, and we all know it’s not!” — Submitted by William Allen, Catering Director
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THANK YOU, BON APPÉTIT
... FOR A PLUM TART WORTH HAVING AGAIN (AND AGAIN!)
... FOR WHOLE FISH AND BOLD FLAVORS
STANFORD GRADUATE SCHOOL OF BUSINESS, STANFORD, CA
ORACLE, REDWOOD SHORES, CA
A delighted guest submitted (via cafebonappetit.com) a strong endorsement of a dessert from Café 300 at Oracle - Redwood Shores: The plum tart I ate today was so delicious I wanted to fall over and die. I ate it and promptly ran back to buy another one!
A guest at the Arbuckle Café loved the special so much — grilled Passmore Ranch red rainbow trout with Countyline Farm baby spinach, Durst Organic Growers heirloom tomatoes, Iacopi Farms heirloom shell beans, Riverdog Farm cucumbers, red quinoa, and chervil vinaigrette — that she sent the following exuberant message to General Manager Daniel Salk: It is often said of Stanford that we stand on the shoulders of our legacy so that we dare create pathways that are only dreamt elsewhere. It is wonderful to see that this extends to our dining and hospitality. The Arbuckle Café is like no other café I’ve seen on a university campus. Universities often boast that they embrace diversity and encourage health and wellness, and nothing is more reflective of this than food. Food is a communion of wellness, culture, and celebration, and the Arbuckle Café is the best I’ve seen.
The Arbuckle Café is like no other café I’ve seen on a university campus. Kudos to the chef who envisioned so boldly to serve whole red trout and the sous chef who brilliantly executed the vision. I was sitting in the café, but my mouth and palate were taken to the Mediterranean. This dish embodies so much: health, deliciousness, and a nod to cuisines that do not shy away from whole fish and bold flavors. Honorary mention to the soup station, where they serve garbanzo minestrone and dare to put curry in their lentils. Food brings people together faster than anything else, and no wonder people gather at Arbuckle — to continue the conversation that they started in the lab, meeting room, and classroom. They come together and with food, they design a way to extend our shared legacy.
Strawberry-plum tart at Oracle - Redwood Shores
Best, Sandra Villafán Student Affairs, Vaden Health Center
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THANK YOU
... FOR PROVIDING EXTRAORDINARY EVENT SUPPORT
... FOR THE BEST FOOD AND COMMITMENT TO EXCELLENCE
SAINT MARY’S COLLEGE OF MARYLAND, ST. MARY’S CITY, MD
Following an exciting weekend of alumni events at Saint Mary’s College of Maryland, an attendee emailed General Manager David Sansotta to relay her heartfelt thanks to the Bon Appétit team for their calm under pressure throughout the weekend: Mr. Sansotta, As you recall, the torrential rains on Saturday forced the crab feast/picnic to be relocated indoors. I just want to let you know how impressed I was on how quickly you and your staff were able to get the Great Room ready for 1,000-plus guests on such short notice. Everyone spoke very highly of how well your staff performed under such trying circumstances. I was also allowed early entrance to reserve tables for a large group who had come to campus to honor a late member of the alumni community. They were happy to all be able to sit together and reminisce with their fellow classmates.
COLLEGE OF IDAHO, CALDWELL, ID
General Manager Crystal Rideau received feedback showing high marks across the board from a satisfied guest on the friendliness of the staff, speed of service, quality and variety of food, and overall value. The guest also took the time to write: Out of all the schools I have been to, the College of Idaho definitely had the best food, preparation, and service. I was so satisfied when attending this school! I wished I had this type of place closer to home.... If every school had this type of food service set-up, I believe many students and staff would be much happier and fulfilled with their institution. Thank you so much for all your hard work. And Visit and Event Coordinator Anne Whitwood, a member of the College of Idaho’s admissions team, sent Crystal this sweet note to share with the Bon Appétit team:
In addition, your staff worked tirelessly the entire weekend, remaining helpful and courteous (and smiling!) throughout. I come to the College on a regular basis and have always had pleasant experiences while dining in the Great Room. Keep up the good work! Regards, Cathy Ray, ’77
... FOR THE FANTASTIC QUINOA SALAD HAMILTON COLLEGE, CLINTON, NY
A guest who attended his class reunion at Hamilton College was impressed enough to email the Bon Appétit headquarters to ask for the recipe for a particular dish, which turned out to have been created by Sous Chef Al Carnevale: I recently attended the Hamilton College reunions. While I was there your team served a cold quinoa salad with chickpeas, red onions, and other ingredients that was absolutely fantastic. Would it be possible to share that recipe or tell me where I can find it online? Also I would like to compliment you on the entire menu for the reunion. It was outstanding. Jeff Rudy
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... FOR TIRELESS HELP
Guest Diana Carr at Phillips 66 sent this appreciative email via the café website, which really warmed the heart of Senior Cook Michael Davis and the rest of the Phillips 66 team:
A grateful guest took the time to submit this thank-you through Vivint Solar’s cafebonappetit.com for an unusual bit of help:
PHILLIPS 66, HOUSTON
VIVINT SOLAR, LEHI, UT
I just wanted to drop a note to let you know how much I enjoy Michael at the comfort food station. He is always happy, always helpful and his food is excellent. Today’s pot roast and carrots were amazing!...When I go in and see Michael, my heart is happy! Your staff is wonderful. The grill guys are so very pleasant. The salad folks make eating a salad enjoyable! The taqueria always has a little spice and pleasant servers....You have a great team!
Hi, I wanted to thank one of your employees! On Friday, I was headed home and had a tire go out on me on the freeway entrance. Your employee Dareq [Da Costa, sous chef ], who I see every day at Vivint Solar, spotted me and stopped to change my tire! I know he probably had better things to do, but it was great of him to help me outside of work. This kind of service goes above and beyond the call of duty. You truly have a great example of an employee who serves no matter where and when. Thank you for hiring people like him!
... FOR BARBECUES THAT BRING EVERYONE TOGETHER
... FOR EXCEPTIONAL PLANNING AND CATERING SERVICES
ROGER WILLIAMS UNIVERSITY, BRISTOL, RI
DENISON UNIVERSITY, GRANVILLE, OH
A guest at Roger Williams University praised Controller/Marketing Manager Stephanie Keith and her team for the successful summer barbecues: On the behalf of myself and I know countless others who probably will not send you all an email...Thank you for these weekly barbecues. Your kindness, professionalism, and amazing culinary achievements are not overlooked. This has truly been one of the best ideas ever and I hope that you are all hearing about it. I’ve seen people come out for this that I haven’t seen in years. Great job by all!
... FOR A GREAT NIGHT OUT TURTLE CREEK OFFICES, DALLAS, TX
Following a dinner at Café 3000, a guest graciously submitted this thank-you message through Turtle Creek’s cafebonappetit.com to Executive Chef Alan Huang:
After attending a conference at Denison University, a guest relayed words of appreciation in an email to Catering Director of Sales Dylan Price: From the planning, organizing, and coordinating menus, to making sure we were in the loop leading up to the conference, I appreciate all your work with us. To all who served and monitored that service, and to the chefs who prepared dishes that impressed the palates of so many tastes, we are grateful for your skills and abilities. You were not only professional and personable, but also able to help us make changes when we needed to tweak things during the week. Our guests were so pleased, and their taste buds were delighted by your talents. Thank you for your time, your commitment to providing a quality dining experience, and your creative skills as artists, managers, and servers. Appreciatively, Suzanne Condray
I surprised a girlfriend (a foodie!) with dinner Tuesday evening: chicken and green curry noodles. She was thrilled and asked that I tell Chef Alan, “Thank you for feeding me and making it a great experience. Delicious, creamy, and filling!” So there you go...you just added another devoted follower to your flock!!
89 | BRAVO
THANK YOU
... FOR A HAPPY, HELPFUL TEAM
BON APPÉTIT MVP
NATHAN CARRAWAY CAPTURES THE HEART OF HOSPITALITY
NATHAN CARRAWAY WEARS MANY hats — and on occasion, a dapper vest. As Director of Events for a trio of Bon Appétit Management Company’s Northern California public restaurants — Public House and STEM Kitchen & Garden in San Francisco and Foundry & Lux in South San Francisco — Nathan is responsible for overseeing upwards of 750 events each year, from intimate family celebrations and corporate board meetings to large-scale weddings and product launches. Not only does he have a knack for producing stellar events down to the tiniest detail, he has a keen marketing eye that helps drive revenue-generating initiatives across the restaurants. Nathan’s Bon Appétit journey began in 2005 when he answered a Craigslist ad for a catering bartender. Within his first year with the company, Nathan was promoted to beverage manager at his account; shortly thereafter he rose to front-of-house manager for events including exhibition openings, weddings, and fundraisers. In 2008, Nathan joined the team at San Francisco’s AT&T Park (home of the San Francisco Giants) as a catering supervisor overseeing events throughout the park, including the club level and suites. For three years he maintained the high level of hospitality expected in the ballpark before becoming floor manager for the adjoining public restaurant, Public House. In 2011, now–District Manager Alison Harper joined the Public House team and took note of Nathan’s innate relationship-building skills and interest in events. “Nathan distinguished himself immediately by being willing to do whatever needed to be done,” recounts Alison. “He has a ‘yes’ mentality with a head for business and a fantastic rapport with clients, which make him perfect for managing events.” Alison put Nathan in charge of running all private events for Public House. As the number of public restaurants in the district grew, so too did Nathan’s role. With the opening of STEM Kitchen & Garden in November of 2014, followed by Foundry & Lux in the fall of 2016, Nathan’s position became districtwide. With each opening, Nathan created and launched an in-house events program designed to capitalize on the restaurant’s distinct features. “Every day is different with its own unique challenges,” Nathan acknowledges. “But that’s what makes it so exciting. I may be drafting proposals for big clients in the morning and overseeing a wedding in the afternoon one day, then consulting with our chefs on menu costs and add-ons, then sourcing new compostable serviceware suppliers the next.”
Director of Events Nathan Carraway in front of the living wall at Foundry & Lux
Nathan thinks creatively about the use of space and how to draw guests into it. At STEM, he noticed a trend of last-minute event requests that were more casual than the existing catered event structure could easily accommodate. Knowing the culinary team could manage set menus for smaller groups on short notice, he launched STEM’s “impromptu” events program, using a per-person prix fixe cost that allows groups to book events like a work happy hour or last-minute meeting on only 24 hours’ notice. Nathan is a master of hospitality: When he’s not tackling the myriad events responsibilities, he’s pitching in on the floor of the restaurants, touching tables, and ensuring guests are having a positive experience. “He’s so much more than an events director,” says Alison. “His enthusiasm for going above and beyond is what makes him so successful. He truly exemplifies the soul of Bon Appétit.” Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager
90 | BRAVO
INDEX
Adobe 48, 72-73
Overstock.com 66-67
AT&T Park 10-11, 60-61, 62
Pacific Café 6, 15
Banfield Pet Hospital 44
Phillips 66 22-23, 89
Brown University 42-43
Regis University 38
Case Western Reserve University 14-15
Roger Williams University 89
Cerner 24-25
Saint Mary’s College of Maryland 88
CHG Healthcare 84
Santa Clara University 86
Citrix 27, 86
SAP 23
Cloudera 81
Savannah College of Art and Design 18
College of Idaho 30, 88
Seattle Art Museum 54
Concordia University 11
Snap 16-17
Danone North America 51
Stanford Graduate School of Business 87
Denison University 26, 89
Starbucks 19
DePauw University 41, 68
STEM Kitchen & Garden 63
Education First 86
Target 47
Electronic Arts 56-57
Trine University 84
Emerson College 64
Turtle Creek Offices 89
Emory University 19, 41
The University of Alabama 13
Foundry & Lux 4, 12
University of Chicago 5, 20-21, 49
Genentech 18
University of La Verne 69
Genesis Kitchen + Drinks 6
University of Redlands 67
The Getty Center 75
Vivint Solar 89
Grifols 85
Wabash College 82-83
Hamilton College 88
Washington & Jefferson College 58
Hillsdale College 28-29
Western Digital 85
The Huntington Library, Art Collections, and Botanical Gardens 80
Westminster College 29
Johns Hopkins University 46
Willamette University 50-51
Lafayette College 76
Williams-Sonoma 41
Whittier College 74
LinkedIn 7, 52-53 Massachusetts Institute of Technology 30 Oath 55 Oberlin College 31, 41 Oracle 5, 45, 65, 87 Otterbein University 71
BRAVO WAS PRINTED ON PAPER MADE FROM 100% RECYCLED FIBER INCLUDING 75% POSTCONSUMER WASTE. THIS SAVED... 43 fully grown trees 19,870 gallons water 21 million BTUs energy 1,267 pounds solid waste 3,609 pounds greenhouse gases
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