Bravo 2019 - Volume 2 by Compass Group USA

2019 VOLUME 2 | SUMMER

BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÃ&#x2030;TIT MANAGEMENT COMPANY | A MEMBER OF THE COMPASS GROUP 100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com

IN TH IS ISS UE

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT

P U SH I N G FO R A PL ANT- F ORWAR D F UTUR E | PAGE 08 CELEB R ATING E ARTH DAY | PAGE 40

www.eatlowcarbon.org

19-7806

INDEX Adobe 36-37, 42-43, 114 Albion College 95 American Century Investments 90-91 Biola University 123 Bon Appétit HQ 7 Carleton College 4, 75 Case Western Reserve University 61, 74, 85 CHG Healthcare 115 Cleveland Clinic 85 Colby College 53, 70 The College of Idaho 123 Colorado College 71 The Commissary 22-23, 87 Cornell College 19, 30-31, 88 Denison University 98-99 DePauw University 19, 27, 67 Education First 112 Edwards Lifesciences 73 Electronic Arts 100-101 Emerson College 44 Emmanuel College 47, 113 Emory University 5, 12-13, 14 Ewing Marion Kauffman Foundation 59, 68 F5 Networks 109 Federated Insurance 114 Gallaudet University 118-119 Genentech 110-111, 122 The Getty Center 45, 76 Google 67 Goucher College 80 Grove City College 15 Hamilton College 105 Hillsdale College 92-93 The Huntington Library, Art Collections, and Botanical Gardens 52, 78-79 Illumina 60 Institute of American Indian Arts 123 Johns Hopkins University 66 KKR 62 Knox College 63 Lafayette College 83 Lawrence University 47, 65 LinkedIn 5, 38-39 Macalester College 4, 84 Massachusetts Institute of Technology 82, 115, 123 The Master’s University 111 Medtronic 7, 60, 96

Mills College 97 Mountain America Credit Union 114 Musical Instrument Museum 12-13 Nordstrom 44 Nvidia 66, 119 Oberlin College 12, 71, 113 Oracle 12-13, 122 Oracle Park 6, 12-13, 106-107 Overstock.com 29, 16-17 Pacific Union College 59 Parmer 61 Petco 82 PetSmart 69 Pitzer College 45 Porsche 51 Protective Life Insurance 55 Roger Williams University 72, 121 Rose-Hulman Institute of Technology 21, 72, 101 Royal Caribbean Cruise Line 68-69, 83 Santa Catalina School 60 Santa Clara University 62, 108, 115 SAP 91 Savannah College of Art and Design 103 Snap 59 Sony Interactive Entertainment LLC 18, 46 St. Edward’s University 70, 81 St. Mary’s College of Maryland 122 St. Olaf College 89, 122 St. Timothy’s School 20 STEM Kitchen & Garden 86-87 Stowers Institute for Medical Research 59 Target 62, 96 Tibco 123 Trine University 104 Twitter 28, 43, 68 University of Chicago 15, 26, 102-103 University of La Verne 84 University of Pennsylvania 24-25 University of San Francisco 12-13, 36-37, 50-51 Vivint Smart Home 16-17 Vivint Solar 16-17, 73 VMware 66 Washington University in St. Louis 30-31, 70 Wesleyan University 64, 72 Willamette University 124 Young Living 94 Zoox 58

BRAVO WAS PRINTED ON PAPER MADE FROM 100% RECYCLED FIBER INCLUDING 75% POSTCONSUMER WASTE. THIS SAVED... 47.5 fully grown trees 22,297 gallons water 21 million BTUs energy 1,492 pounds solid waste 4,112 pounds greenhouse gases

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FROM FEDELE

EATING TOGETHER “Food is both substance and symbol. It’s not just what you eat that matters, but also what it means when you eat.”

recently visited the Mount Angel Abbey in Oregon, where we feed a community of Benedictine monks. The Abbey was founded in 1882 by monks from the Abbey of Engelberg in Switzerland. Situated on a hilltop overlooking the Willamette Valley, it’s a place of reflection, hospitality, and education. I learned that the Benedictine vision for hospitality is to nurture guests with food and fellowship that inspire both body and soul, which spoke to me. Food is both substance and symbol. It’s not just what you eat that matters, but also what it means when you eat. The materiality of food is caught up into a network of meanings and values. How we eat together is a privileged example of how we are bound together. I could not help but think of my childhood, where meals were a shared experience with family — cousins, aunts, uncles — as well as strangers. It seemed that Sundays especially were always an Italian feast that lasted for hours. What I learned as a young boy from those tables and eating together was amazing: tradition, culture, knowledge, and the exchange of stories. And of course, a love of food. When we source food from the communities where we work and live, prepare it with love and share it with others, we can create special and personal values for all of us. When we strive for authenticity in ingredients and recipes, we help strengthen the connection between food and culture. We should embrace our heritage and our own culture, while also becoming more informed of other cultures. The sharing of food that we do every day in our locations brings people together and empowers communities. We can all learn from the monks at Mount Angel Abbey to slow down and reflect about eating together and to enjoy food’s wonder and beauty. When we teach young people through our Healthy Kids in the Bon Appétit Kitchen programs and message our sustainability initiatives, we are sharing our stories and hopes with future generations. We have so much more to do in our journey. It’s only the beginning of our dream.

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ON THE COVER Badger Flame beets courtesy of Row 7. See story on page 12.

“I was honored to be asked to deliver the commencement address to the University of San Francisco’s class of 2019. I believe these passionate young people will make a significant difference for a brighter future for all of us, championing physical and mental health, economic opportunities, environmental sustainability, and social justice.” — FEDELE BAUCCIO

CEO and cofounder, Bon Appétit Management Company (pictured, center)

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IN THIS ISSUE

01 04 08 18

FROM FEDELE

Eating together | FEDELE BAUCCIO

HEALTHY KIDS GO TO WORK

BITS & BITES

BRAVO BOOST

HONORING FEMALE FARMWORKERS FOR NATIONAL FARMWORKER AWARENESS WEEK

82 113 122 124

EVENTS IN BRIEF

Feeling good and doing good: supporting campus farms, making plant-forward cuisine more accessible, and more

TALKING ABOUT FOOD Plant-based push | MAISIE GANZLER

GREAT EXPECTATIONS 4

Sony, Cornell, and DePauw among the first to be GE4 certified

FROM THE FELLOWS

34 35 120

Cycling into confidence | SHIRA KAUFMAN Reflecting on two years with Bon Appétit | PETER TODARO A different kind of fellowship | TAIYO SCANLON-KIMURA

48 116

56 58 66

EARTH DAY 2019

Bon Appétiters across America make plants the star and meat the accent to ease pressure on the Earth

Marketing training and tools

Supporting the nutritional needs of student athletes

SETTING THE TABLE

Adventures in catering, then and now | LIZ BALDWIN

SNAPSHOTS OF SAFETY

CELEBRATING THE WOMEN OF BON APPÉTIT AND BEYOND Marking International Women’s Day and Women’s History Month

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Healthy Kids meets National Take Our Daughters and Sons to Work Day at three corporate accounts, plus highlights from classes around the country

HOLIDAYS THANK YOU, BON APPÉTIT BON APPÉTIT MVP

Lindsey Leisinger’s unexpected path to general manager BONNIE POWELL

BITS & BITES

Student workers and student managers in the Burton and LDC dining halls sported antennae to create buzz

Students could enjoy samples of local honey from Just Food Co-Op

CARLETON COLLEGE CELEBRATES UNBEE-LIEVABLE LOCAL HONEY Almost as important as local farmers are the bees that pollinate so many of their crops. Bon Appétiters at Carleton College in Northfield, MN, saw an opportunity to celebrate these hardworking insects with the campus’s first annual Bee Party! The team set up tables in the dining halls stocked with educational materials on why our food system depends on bees, as well

as samples of local honey from the Just Food Co-Op for tasting. Guests stopped by to try each variety, and many were surprised to taste different flavor profiles between samples. Honey was also the star of the day’s menu, sweetening dishes from yakisoba with honey-garlic glazed pork to honey-and-herb-roasted vegetables and sweet honey cakes. — Submitted by Kelly Rapp, Board Manager

BON APPÉTIT FELLOW PRESENTS AT THE CAMPUS FARMERS NETWORK WORKSHOP The Second Annual Campus Farmers Network Workshop held at Macalester College in Saint Paul, MN, drew 25 attendees from schools around the area. Presentations covered growing tips for crops that work well in the area, the ways campus farms could be used to combat food insecurity, and one from Fellow Shannon Tivona on the history of the Campus Farmers Network: how it grew out of a Bon Appétit Fellow’s research project almost a decade ago and has been nurtured by subsequent Fellows. She walked attendees through all the resources available through the Campus Farmers website and associated social media, and outlined how campus farms can work with their dining services. The group enjoyed a delicious lunch provided by the Bon Appétit team at Macalester. After lunch, they broke into discussion groups to talk about different issues, some about campus farms themselves and others about the Campus Farmers Network more broadly. Everyone went away energized and excited to plan their next steps. — Submitted by Shannon Tivona, Fellow

Bon Appétit Fellow Shannon Tivona (second from right) brainstorms with students about ways campus farms can play a larger role in their communities

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BITS

This $5 Green Plate Special featured broccoli, sunflower seeds, white bean hummus, arugula, and sun-dried tomatoes in a garlic wrap

EMORY’S GREEN PLATE SPECIAL PROVIDES A PLANET- AND BUDGET-FRIENDLY TWIST Bon Appétit focuses on offering healthy, plant-forward, and local menu options companywide, and it’s an essential part of our menus at Emory University in Atlanta, which guests appreciate. Value is also an important factor for many people, so the Bon Appétit team decided to create a nutritious (delicious!) and affordable $5 Green Plate Special — a twist on the classic Blue Plate Special. Developed in collaboration between the culinary and nutrition teams, Green Plate Specials always feature local and seasonal produce and ingredients, as well as a small amount of animal protein on occasion, which helps attract guests who might turn up their noses at a vegetarian or vegan plate.

Campus Executive Chef Dana Beaulieu partnered with Registered Dietitians Chelsea Chandler and Jessica Perry and Diet Technician Raegan Perkins to create daily specials that rotate between stations in Cox Hall Food Court, Emory’s main retail location. Featured Green Plate Specials have included a spring pea risotto cake with parmesan cream over mushroom ragoût; black-bean tacos with chile-roasted broccoli and pineapple salsa; and citrusbraised endive over creamy parmesan and oregano-scented polenta topped with crispy smoked duck breast and Swiss chard. With the positive reception from students and guests, the team plans to continue the promotion throughout the summer and possibly expand the promotion to other cafés in the fall. — Submitted by Allison D. Mitchell, Director of Community Engagement & Marketing

LINKEDIN FOOLS GUESTS WITH A SAVORY SLEIGHT OF HAND: Who doesn’t like a sweet surprise? LinkedIn guests at the Sunnyvale, CA, campus were tickled by these bites of Hawaiian pizza (a Danish), sliced salami (chocolate with pistachio), sunny-sideup eggs (mango and white chocolate on toasted pound cake), spaghetti and meatball (cupcakes), and fries with ketchup (shortbread with cardamom icing). A true testament to Executive Pastry Chef Vincent Attali and the pastry team’s skills, the desserts in disguise were whimsically realistic but tasted nothing like they looked. Everyone enjoyed the April Fool’s joke. — Submitted by Katherine dela Cruz, Director of Administration

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BITS

TACKLING TRANSPARENCY AT THE NEW ENGLAND FOOD SHOW The New England Food Show (NEFS) brings together all parts of the New England food supply chain. Produced and hosted by the National Restaurant Association and Massachusetts Restaurant Association, it’s a multiday affair with suppliers, distributors, subject matter experts, and culinary professionals coming together to connect with one another about the products, issues, and equipment they value most. This year, the NEFS team targeted noncommercial businesses and invited subject matter experts to present on what they believe to be the most relevant and pressing topics in the industry. Born and raised in New England, Manager of Strategic Initiatives Nicole Tocco Cardwell was honored to present a talk titled “Consumers Want Transparency, Not Greenwashing: How to Give It to Them.” Using examples from Bon Appétit and other food companies, Nicole shared her advice for how to avoid greenwashing and prioritize transparency: Be specific; lean on issue experts and third-party certification; back up your claims with metrics; and share the whole story, not just the good part. While there, Nicole met Bon Appétit suppliers including Ipswich Shellfish, Nashoba Brook Bakery, and CommonWealth Kitchen, and talked about everything ranging from seafood labeling by distributors to expanding Farm to Fork relationships. Participation in the New England Food Show drove home the importance of face-to-face connections for fostering the spontaneous and creative thinking needed to change our food system. — Submitted by

TURNING OVER A NEW LEAF: Executive Chef Matt Alspaugh proudly shows off a box of beautiful greens delivered to Saint Martin’s University from Farm to Fork partner Our Common Home Farms in Olympia, WA. — Submitted by Kerri Mahoney, Operations Manager

Nicole Tocco Cardwell, Manager of Strategic Initiatives

ORACLE PARK IS A GIANT HIT WITH VEGAN FANS For many, baseball is synonymous with hot dogs and Cracker Jack, but the Bon Appétit team at San Francisco’s Oracle Park (home of the San Francisco Giants) is redefining ballpark cuisine for a new audience: vegan fans. The food options for vegan and vegetarian fans have grown significantly over the past few seasons, with new additions such as açai bowls and the Impossible Burger gaining popularity quickly. These efforts have not gone unnoticed: Animal rights advocates PETA recognized Oracle Park as one of the country’s top 10 MLB ballparks for vegan eaters. For the 2019 baseball season, the team introduced even more vegan options, and ensured that they were accessible at every level of the ballpark. From Dri Dri Gelato, an authentic-tasting dairy-free Italian gelato, to hummus, dolmas, and falafel pitas from family-owned local business Pita Gyros, the Oracle Park team has formed new vendor partnerships that reflect the dining preferences of an increasingly diverse audience. Oracle Park Culinary Director David Button and Executive Chef of Concessions Toussaint Potter have also been hard at work developing new recipes that are enticing for plant-based eaters and omnivores alike. In the Garden, the team has created a new

The new Impossible Foods chili is available in the Garden at Oracle Park

Impossible Foods chili, with beans, tomatoes, cilantro, spices, and optional add-ons including onions, cheddar cheese, and sour cream. But they didn’t stop there: They also partnered with Loca Food of San Mateo, CA, incorporating their plant-based quesostyle dip into new vegan nachos with jalapeños, pico de gallo, cilantro, and optional Impossible Foods chili. A meat-free home run! — Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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BITS

Bon Appétit Corporate Office Administrative Manager Vicki Field assembling the herb garden kits

Close-up of Human Resources Assistant Sherry Lee’s beautiful illustrations

BON APPÉTIT STAFF HELP NEARBY STUDENTS GROW Great volunteer experiences incorporate elements of giving back and having fun — sometimes without even needing to leave the office! Bon Appétit Corporate Office Administrative Manager Vicki Field helps organize drop-in volunteer events and donation drives several times a year for the staff at Bon Appétit’s corporate headquarters in Palo Alto, CA. One recent gathering focused on creating herb garden kits for students at a local school. HandsOn Bay Area, an innovative volunteer management organization, provided the materials and instructions. Each kit included cilantro, basil, parsley, and chive seeds; growing containers and instructions; as well as recipes that highlighted each herb.

the herb kits fit perfectly with Bon Appétit’s values of promoting food education and healthy, fresh food for children. “I’ve always liked to plant things and have planted things with my kids, so I like being able to share that with other kids.” About a dozen people lent a hand, some contributing their artistic abilities to decorating the drawstring bags that held the different seeds, while others assembled the 40 kits that were later sent to Martin Luther King Jr. Elementary School in Oakland. The experience was a nice reminder that it doesn’t have to take a lot of time to plant a little joy in someone else’s life. — Submitted by Norris Mei, Digital Content Manager

“I liked that this particular project was plant-based,” shared Human Resources Assistant Christine Stahler, drawing the connection that

COMMUNITY-SUPPORTED AGRICULTURE AT MEDTRONIC The Bon Appétit team is making it easy for employees at Medtronic’s campus in Fridley, MN, to eat locally — and well — all summer and fall. They invited Untiedt’s Vegetable Farm to have people sign up for its community-supported agriculture (CSA) program and pick up their weekly box of sustainably grown fruits and vegetables right there at work at the Rice Creek Café. A family-owned small farm in nearby Waverley, MN, Untiedt grows more than 50 varieties of produce. Supporting Minnesota farms is especially important after the devastating winter rains. Around 70 people are now enjoying fresh-from-the-farm raspberries, asparagus, and more. — Submitted by Dylan Johnson, Café Manager

Colleen Quiram from Untiedt’s Vegetable Farm is ready to sign up Medtronic employees for a weekly vegetable box

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TALKING ABOUT FOOD | MAISIE GANZLER

PLANT-BASED PUSH “The modern plant-forward chef doesn’t just swap tofu into a formerly meat-based recipe. Instead there is a whole slew of new foods to tempt meat-eaters toward vegetables.”

hen we celebrated our first Low Carbon Diet Day in 2008, taking beef burgers off the menu even for just one day was controversial. Times have changed! There is a cultural shift taking place, and once again, we’re leading the way. The idea of eating less meat has moved out of the fringe and into the mainstream. No longer banished to health-food stores, the conversation about reducing meat is now taking place in some unexpected venues. Wall Street has noticed. Beyond Meat had the biggest IPO of 2019 thus far. Old-school restaurant chains are jumping aboard: Both White Castle and Burger King have added Impossible Burgers to their menus. Even big meat companies are betting on the sales potential of plants: In the same 24-hour period, Tyson Foods and Perdue Foods both announced lines of plant-based and blended products. Although it seems as if this change has happened overnight, it didn’t happen by accident. Be it for environmental or health reasons, or just plain seizing a money-making opportunity, many advocacy organizations and for-profit companies have made conscious investments in creating this cultural change. Bon Appétit Management Company is one of them. We’ve thought very intentionally about what it takes to open minds and move habits.

COMMITMENT FROM THE TOP At Bon Appétit, we’re in the lucky and rare position to be founder-led. In fact we’re

the only food service company that still has our founder at the helm. CEO Fedele Bauccio is widely recognized as a visionary in our industry, and his commitment to focusing on plant-based menuing is an example of his foresight. He’s putting money where our plant-based mouth is. We’re increasing our investment in infrastructure, including dedicated staff positions, additional training and resources for our teams, a supplier base of innovative products, educational programs, and concrete ways to measure and report our results.

DEDICATED PEOPLE A successful shift toward a more plantbased future requires skills from many disciplines, especially culinary, marketing, and purchasing. Supporting our teams on all fronts was already a coordination challenge. Given our location in Silicon Valley and reputation for leadership, we were also being bombarded with pitches from plant-based food product companies. Introducing the first-in-the-industry staff position of Manager of Plant-Forward and Innovative Product Initiatives: Thom Fox, a veteran chef and wellness educator who has been with Bon Appétit for 17 years, is now our go-to person for evaluating submissions of plant-based protein products; shepherding the ones with high potential through in-house chef trials and additional product development; setting up stocking; and analyzing product usage to ensure consistency. One man does not a movement make though, so Director of Wellness & Nutrition Terri Brownlee pitched the idea to

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form a working group — a plant-forward Bon Appétit culinary army — to help define the future of plant-forward in our cafés and spread best practices companywide. The Bon Appétit Plant-Forward Culinary Collaborative gathered for the first time at the Culinary Institute of America’s Plant-Forward Kitchen summit in April. Working with Terri and the Wellness team, these 18 chefs cooked, strategized, and created a plan for developing regional plant-forward trainings for other chefs, recipe hacks, creative dining experiences, and other resources for all culinary staff in the company. See page 10 for more.

TRAINING Over the years we’ve focused culinary trainings on using less meat in a stealth way, with the Healthy Cooking initiative in 2007, to the more overt vegan cooking class a few years later, which was led by award-winning culinary teacher and longtime Bon Appétit friend Raghavan Iyer. This past summer plant-forward got baked into the Camp Catermore training put together by Director of Corporate Catering Paula Nielsen and Culinary Brand Manager Nicolai Tuban with support from Director of Specialty Culinary Programs Jim Dodge. If you keep a keen eye out, you’ll notice plant-forward principles showing up in trainings and other guidance that aren’t solely created to reduce meat. From GE4 to our catering menu templates and beyond, plant-forward plays a supporting but important role.

EDUCATING OUR GUESTS While much of what we’re doing has been under the radar, we’re also picking opportunities to educate our guests on the benefits of having more vegetables on their plates. This year for Earth Day, for example, we showed how easy it is to take a step plant-forward, with celebrations around the theme “A Little Goes A Long Way: Make Plants the Star and Meat the Accent to Ease Pressure on the Earth” (see pages 40-47). In hundreds of cafés all around the country, our chefs demonstrated to guests how they too can make an easy umami-rich, vegetablecentric dish, with an optional sprinkling of meat or fish, and offered lunch menus that illustrated how easy and tasty it can be to use animal products in moderation.

DEVELOPING A SUPPLIER BASE One thing that has differentiated the current plant-centric movement from the vegetarian and vegan trends of the past is product innovation, backed by billions in venture capital. The modern plant-forward chef doesn’t just swap tofu into a formerly meat-based recipe. Instead there is a whole slew of new foods to tempt meateaters toward vegetables. From newly created substitutes such as Impossible Burger and Beyond Meat to unusual uses of vegetables like Ahimi tomato-based sushi, to the dream of lab-grown meats from companies like Memphis Meats, hightech solutions have gotten a lot of play — and we’re having fun trying them out in cafés across the country. Good ol’ fashioned vegetables are getting love too, though. Row 7 Seeds, a collaboration of world-renowned New York chef Dan Barber along with Cornell University

A plant-forward soba noodle dish with edamame and 2 ounces of flaked wild salmon made by Oracle Culinary Director Tim Hilt

plant breeder Michael Mazourek and upstate New York seed farmer Matthew Goldfarb, aims to change the world with food that has been bred for flavor and deliciousness, not uniformity and the ability to survive long-distance shipping. We’ve got several chefs pairing with our Farm to Fork farmers to try out these new varieties of vegetables (and a few fruits) around America (see page 12). Study after study shows that great tasting and well-marketed vegetables can lower people’s resistance to reducing animal products.

MEASUREMENT & REPORTING I promise there is a change afoot, but you don’t have to just take my word for it. For the past several years, we’ve been tracking our progress toward our goals to reduce

meat and increase plants on our guests’ plates. In fiscal year 2018, our culinary teams purchased an average of 0.67 ounces of beef per guest per meal companywide and 3.42 ounces for all meat, poultry, and seafood — successfully beating the target that we set ourselves in 2015, with the reimagined Low Carbon Lifestyle. Want to know how your café is doing? Check out your Food Standards Dashboard. By making these investments in infrastructure, training, and education, we are significantly shifting the eating habits of hundreds of thousands of college students and corporate diners. We’re proud to be part of a revolution that has the power to heal our bodies and our planet — and to do so deliciously!

THIS ISN’T YOUR GRANDPA’S VEGETARIAN

Plant-Forward (aka: plant-centric, vegetable-centric): 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, other legumes (pulses), and soy foods; nuts and seeds; plant oils; and herbs and spices — and that reflects evidence-based principles of health and sustainability. Source: Menus of Change, a joint initiative of the Culinary Institute of America and Harvard T.H. Chan School of Public Health

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PLANT-FORWARD CHAMPIONS GATHER IN NAPA TO PLAN NEXT STEPS

The Plant-Forward Culinary Collaborative (PFCC) chefs and Wellness & Nutrition team members, left to right: Colby College Executive Chef Carmen Allen, Twitter Executive Chef Edward Reidt, Wellness & Nutrition Executive Chef Shaun Holtgreve, Oath Executive Chef Rogelio Berumen, Wellness & Nutrition Executive Chef Dean Holliday, Genentech Executive Chef Jenem Martin, Image & Style Culinary Brand Manager Nicolai Tuban, Manager of Plant-Forward and Innovative Products Thom Fox, Uber Executive Chef Ryan Smith, Musical Instrument Museum Executive Chef Chris Lenza, DreamWorks Executive Chef Patrick Youse, Andrews University Executive Chef Linda Brinegar, Nutrition Project Manager Kristina Todini, Southeast Regional Support Executive Chef Kimberly Triplett, Wellness & Nutrition Executive Chef Cheyenne Luck, Director of Wellness & Nutrition Terri Brownlee, University of the Pacific Executive Chef Marco Alvarado (sunglasses), St. Olaf College Executive Chef Rafael Perez, Vassar College Executive Chef Everett Francis, Expedia Executive Chef Chris Opsata, Gates Foundation Executive Chef Paul Rosquita, Adobe Food Innovations Manager David Ochs, Case Western Reserve University Executive Chef Derek Ivancic, and Modern Art Museum of Fort Worth Executive Chef Denise Paul Shavandy

WHAT DO YOU GET when you put 18 chefs and members of the Bon Appétit Wellness & Nutrition team together for three days of brainstorming, debating, and cooking? A road map for the company’s plant-forward future — and a memorable feast. Selected by their regional vice presidents to serve on Bon Appétit’s Plant-Forward Culinary Collaborative (PFCC) working group, the chefs (and one registered dietitian, also a trained chef) hailed from corporate, education, and museum locations around the country. This first meeting of the culinary minds took place at the Culinary Institute of America’s inaugural Plant-Forward Kitchen culinary summit held at Copia, the CIA’s home in Napa, CA. Bon Appétit Chief Strategy and Brand Officer Maisie Ganzler kicked off the meeting by asking the PFCC team to dream big and “start a revolution” — explaining that this would not be a static program

to pick and choose from; this is a culture shift from within that will touch all parts of Bon Appétit’s business in the future. (See more on page 8.) Then Greg Drescher, CIA’s vice president of strategic initiatives and industry leadership, gave a talk just for the Bon Appétit group, about how the plantforward movement was growing among leading culinary organizations globally, with a strong focus on looking to and learning from traditionally plant-forward cultures such as those in the Mediterranean. The CIA’s three-day conference whet the Bon Appétit chefs’ appetites, with presentations by researchers, chefs, and industry thought leaders and culinary trainings inspired by plant-forward cultures around the world, including Israel, Greece, Turkey, Morocco, Nigeria, Cuba, Italy, and Spain. The speakers reminded the audience that these cultures have always built their meals around plants, using local and seasonal produce while focusing on whole-food,

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plant-based proteins complemented by small amounts of animal protein. Presenters talked about how restaurants from fine dining to progressive fast-casual eateries are evolving to meet Americans’ growing desire for more plant-forward meals. The food service industry, however, is only just beginning to acknowledge this movement, putting Bon Appétit in a good position to lead the charge. Some of the key takeaways from the conference included: • The importance of treating plants with the same attention and care traditionally given to animal protein found at the center of the plate. • Use a variety of cooking techniques and flavors to make plants appealing to all types of diners. • It’s more effective to concentrate on creating craveable dishes that just happen to be mostly plants and skip labeling them as plant-forward, vegan, or vegetarian.

Rogelio smells fresh mint offered by Kimberly Kristina took notes on the brainstorming session using a visual road map she created

Paul, Ryan, and Chris (Opsata) took their group meeting outside

After the conference ended, the PFCC members stayed for a special workshop and brainstorming session led by Director of Wellness & Nutrition Terri Brownlee and Nutrition Project Manager Kristina Todini. They debated how to define what plantforward means for Bon Appétit — “Forget flexitarian, vegetarian, reducetarian — I’m a flavortarian!” said Nicolai Tuban, an executive chef and Bon Appétit’s Image & Style team’s culinary brand manager. Then they broke up into small groups to discuss strategies for creative menuing, educating their staffs (“I want to take them on field trips to restaurants,” said Andrews University Executive Chef Linda Brinegar), communicating with clients and guests, and staying on top of trends, which they then presented to everyone. Kristina recorded all the ideas onto a 20-foot-long idea map she had created to serve as a framework for the discussion. Finally, it was time for dinner. Everyone shuttled over to a local rental house where

The charred green beans got most of their flavor from shiitakes and a boost from pancetta

Part of the PFCC feast

Wellness & Nutrition Executive Chefs Shaun Holtgreve and Cheyenne Luck had assembled the ingredients for a plantforward menu masterminded by Wellness & Nutrition Executive Chef Dean Holliday. The PFCC chefs teamed up to knock out an array of dishes that offered maximum flavor, a few plant-based protein substitutes, and only minimal amounts of meat, eggs, or cheese. The feast was enjoyed outside in the warm Napa dusk at two simple, elegant long tables set by Resident Marketing Director Cara Brechler. Everyone agreed that the meal was a persuasive proof of concept, and left excited and energized. In the next year, working groups of three to five PFCC chefs will meet monthly with a registered dietitian and chef from the Wellness team, to continue to spread the ideas and best practices generated at the conference. Submitted by Bonnie Powell, Director of Communications, and the Wellness & Nutrition team

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Cheers to a plant-forward future!

PLANT-FORWARD CULINARY COLLABORATIVE NAPA MENU GRILLED OYSTERS

with oregano-red wine vinaigrette PANZANELLA

with radicchio, fennel, Castelvetrano olives, and Manchego CHARRED GREEN BEANS

with shiitake mushrooms, lemoncoriander dressing, and pancetta bits ORECCHIETTE

with chard, blistered cherry tomatoes, ricotta, salami brunoise, and Impossible meatballs GRILLED BALSAMIC-PAR MESAN EGGPLANT

stuffed with plant-based chorizo CAULIFLOWER

with basil-lemon-caper sauce CHOCOLATE CHIP COOKIE DOUGH

(made with garbanzo aquafaba and almond butter) served with crisp pears and mung-bean ice cream

BON APPÉTIT CHEFS HELP BUILD A BETTER VEGETABLE

Farmscape farmer Cristal Alejandrez holding Row 7’s 7082 cucumbers growing at the Garden at Oracle Park

“EAT YOUR VEGETABLES” is a dream command — when they’re delicious. For years, growers have bred for yield, shelf life, and uniformity at the expense of taste, nutrient density, and the environment; seed companies have been swallowed up until just four giant companies control more than 60% of all the world’s seed sales. A new venture called Row 7, created by award-winning chef and sustainability champion Dan Barber, breeder Michael Mazourek, and seedsman Matthew Goldfarb, is breeding new varieties of vegetables, fruits, and greens for flavor and to raise money for plant-breeding public research. When Dan reached out to Bon Appétit CEO Fedele Bauccio to see if he was willing to help spread the word (and the seeds), the answer was a quick “Yes!” Everyone at Bon Appétit is interested in flavor. Row 7’s Habanada peppers, for example, amp up “the floral sweetness of the famous habanero, minus the burn” and support Cornell University research. Row 7’s innovative approach enlists chefs to team up with local growers to plant, grow, and serve these new stars. Thomas Keller, Grant Achatz, and Alice Waters are among the luminaries who’ve signed on — as have six Bon Appétit chefs. Multiple kinds of vibrant Row 7 vegetables are right now maturing at the company’s partner-farms across the country:

Farmer Larry Klco, an experienced experimental seed grower, is trying out multiple Row 7 seeds at Rainbow Farms for Bon Appétit

• Oberlin College Director of Operations John Klancar has enlisted Rainbow Farms in Madison, OH, to plant Row 7 Badger Flame beets, Upstate Abundance potatoes, Habanada peppers, Robin’s Koginut squash, Centercut squash, and an as-yet-unnamed experimental melon. • Musical Instrument Museum Executive Chef Chris Lenza has partnered with Greens on Purpose in Phoenix to grow Habanada peppers and 7082 cucumbers. • Emory - Oxford Executive Chef Duke Walsh has teamed up with the campus farm in Oxford, GA, to grow Badger Flame beets and with Crystal Organic Farm in Newborn, GA, to grow Habanada peppers. • Garden Program Manager Sam Wilder is working with Farmscape to grow Badger Flame beets and 7082 cucumbers at San Francisco’s Oracle Park. • Oracle Culinary Director Tim Hilt is also working with Farmscape to grow Badger Flame beets, 7082 cucumbers, and 898 squash in the Oracle garden in Redwood Shores, CA. • Manager of Plant Forward and Innovative Products Thom Fox is working with University of San Francisco-owned Star Route Farms in Bolinas, CA, to grow Centercut squash. “I am excited to introduce new seeds to our community and restaurants,” said Chris, whose farm partner Greens on Purpose planted the seeds on acreage next to an elementary school. “As I was watching the students plant, I was thinking ‘Wow, how cool is

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Emory - Oxford General Manager Duke Walsh and Sous Chefs Matt Meldrum and Jason Dumek with just-harvested Badger Flame beets

Badger Flame beets

Pickled Habanada peppers

...to gourd

Robin’s Koginut squash, from seed...

this to have students plant seeds that Arizona soil has never seen before, and no one knows the outcome!’ I can’t wait to cook the peppers and cucumbers with them later.”

“However, just because something has fantastic flavor, it might not be profitable for a grower, because what works in northeast Ohio for me might not work somewhere else.”

The Emory - Oxford campus farm just harvested their Badger Flame beets, and Duke and his team “got to taste the beets straight out of the ground. They are sweeter than a normal yellow beet and less earthy.”

Larry tells a story: About 15 years ago he got a cold call from a seed breeder with a slow Southern drawl who offered him 500 free seeds if he’d try out a new orange seedless watermelon: “We’ve been growing it ever since. All the Bon Appétit locations in Cleveland love the Orange Crisp, and we’re one of the few that grow it around here.” He laughs, “So you never know. If we find one that really does well, we hook onto that one.”

Farmer Larry Klco has always embraced new seeds at Rainbow Farm, as well as new practices. “I want to be on the cutting edge of anything that’s out there,” he says. “When I first started, simple things like drip irrigation, planting through black plastic, using ridge agriculture — no one else was doing that back then.” He and his family grow more than 200 varieties of produce on their 55 acres, and he’s always willing to plant trial seeds, whether potatoes from Michigan State University’s breeding program or special requests for hot peppers from chefs. “These Row 7 ones are about flavor; that’s very important,” Larry acknowledges.

“This kind of coselection in the field and kitchen is essential to what we do,” says Charlotte Douglas, Row 7 chief operating officer. “These varieties can’t just be delicious — they have to perform in the field. And the process of improvement never ends. Through chef and farmer feedback, we can identify opportunities for future breeding projects around the country.” Submitted by Bonnie Powell, Director of Communications

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Vegetable photos courtesy of Row 7

EMORY STUDENTS DEVOUR NATIONAL NUTRITION MONTH OFFERINGS AT EMORY UNIVERSITY IN ATLANTA, Residential Dietitian Chelsea Chandler and Diet Technician Raegan Perkins worked with the culinary team to go big for National Nutrition Month. Opting to focus on the health benefits of a plant-forward diet, throughout the month they doled out delicious vegetable-centric samples and offered information on plant-based diets in three different cafés. At the main residential dining location, the DUC-ling, Residential Executive Chef Eric Battles and Executive Sous Chef Jonathan Oliver oversaw a vegetable carving station featuring cauliflower steak with guests’ choice of house-made chimichurri or honey barbecue sauce. At Rollins Café in the School of Public Health, Executive Sous Chef Lamont Fisher created a brightly colored plant-based millet power bowl. The nutrition team provided samples to introduce guests to millet, and the millet bowl proved to be a popular menu option. In Cox Hall Food Court, Campus Executive Chef Dana Beaulieu and Director of Operations Eric Foster prepared a vegan chocolate-avocado mousse that earned rave reviews from even the most vegetable-averse guests.

At DUC-ling, Diet Technician Raegan Perkins sliced roasted cauliflower steaks for the center of the plate, served with honey barbecue (shown here) or chimichurri

These celebrations exceeded the nutrition team’s expectations. The Emory community devoured every plant-based option the Bon Appétit team created for the event, and responses indicated that guests are excited to see more plant-forward specials on the menu! Submitted by Jessica L. Perry, Regional Dietitian

The plant-based millet power bowl was a hit at Rollins Café

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GROVE CITY COLLEGE STAYS ON TOP OF FOOD ALLERGY TRAINING THE WORLD OF BEST PRACTICES for handling food allergies continues to evolve, and as it does Bon Appétit teams must keep pace. At Grove City College in Grove City, PA, the dining team is dedicated to offering high-quality food options that are safe for all guests to enjoy with full peace of mind. In July 2018, the Bon Appétit team at Grove City College was the first in the company to complete the FARECheck certification process. (FARE stands for Food Allergy Research & Education, the leading group in the food allergy space.) Since that time, the team has continued training, getting new employees FARECheck certified, and completing Bon Appétit’s own food allergy awareness training twice per year.

Students who have attended these forums have provided positive feedback. “Communication with chef is going really well,” said one. “Appreciate everything Bon Appétit has been doing,” commented another, while a third shared that “students are very thankful for the food service program and options that are offered to them.”

According to Vice President for Enrollment Services Dr. John G. Inman, the importance of food allergy training cannot be overstated. He was extremely proud when the team earned its FARECheck certification. He has even noticed a sharp reduction in the number of food allergy-related incidents, and appreciates the notable increase in the amount of allergy-specific information shared with students. Even prospective students and families who tour campus have taken note, expressing appreciation for how much the college and its partners clearly care about their children eating safely.

Disabilities Service Coordinator Zachery Brown also regularly gets positive feedback from guests with food allergies. “I very much appreciate and respect the efforts of Bon Appétit’s staff. They go to great lengths to ensure not only a quality product, but the safety of our students as well. It has been a great privilege to work alongside Bon Appétit. I am very thankful for the service they provide not only to our students with dietary needs, but [to] the campus as a whole.”

In the past year, the team has enhanced its allergen program further by purchasing purple-handled utensils (the color denotes they are reserved for specialdiet use), and dedicating pans and special allergen stations in the kitchens to prepare food for students who have severe allergies. The team also schedules dietary food forums for students with allergies.

The parent of a student on a special diet even took the time to send feedback: “I want to express my appreciation and gratitude for how helpful and accommodating Bon Appétit has been with our daughter. It is reassuring to know that the program is there for her, and she said it is going well.”

For its part, the Bon Appétit team wants all guests to enjoy every meal without added stress. Having a meal and socializing with friends should be a time to relax, enjoy fellowship, and savor fresh, great-tasting, and above all safe food. The team looks forward to staying at the forefront of new opportunities to ensure guest safety. Submitted by Lynna McNany, Operations Manager

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UNIVERSITY OF CHICAGO GETS FARECHECK CERTIFIED: The Bon Appétit team at University of Chicago is also proud to have earned their FARECheck certification. With help from Administrative Assistant Lilliam Burciaga and Human Resources Coordinator Madelyne Soltz, and the support of all the café managers and sous chefs, they exceeded the requirement to have more than 90% of hourly staff complete the FARE training and pass the quiz. They will proudly display the certificate at each dining commons to show UChicago students and staff Bon Appétit’s dedication to providing a safe and enjoyable eating environment for everyone, including those with food allergies. — Submitted by Christine Cliff, Resident Dietitian

UTAH CAFÉS TURN UP THE HEAT FOR CHEF WARS BON APPÉTIT CULINARIANS LOVE a healthy serving of competition, especially when it means the chance to go head-to-head with friends and colleagues from other cafés. Over the course of a year, teams from multiple Bon Appétit locations across Utah put their best folks forward for the ultimate Chef Wars cook-off. Each participating café hosted a round of competition, including at Edwards Lifesciences in Draper, Vivint Solar in Lehi, Vivint Smart Home in Provo, Overstock.com in Midvale, Savage Services in Midvale, and Ancestry.com in Lehi. In each round, two chefs faced off — the home and away teams. Both were given full access to the kitchen and challenged to prepare their best entrée (and some went above and beyond by adding a dessert). They took over one station in the café, where a sign announced what was going on and guests were given gold coins, invited to try both dishes, and asked to vote for their favorite with their coin. At each café throughout the competition, the Chef Wars station was recognizable by a long line, sometimes wrapping around the hall! Each chef had two chances to win the most votes overall from guests. After fierce competition, the winner by popular vote was Joseph Davis, now general manager at Mountain America Credit Union (then executive chef at Edwards Lifesciences)! His winning dishes: jerk chicken fingers with mac and cheese and micro collard greens, and brisket sliders with a mini baked potato, coleslaw, and bread pudding. In addition to the title and an impressive trophy, he won a $100 Visa gift card. Vivint Solar Chef/Manager Giuseppe Randazzo took second, and third place went to Ted Mathesius, chef/manager at Vivint Smart Home.

Joseph Davis (now general manager at Mountain America Credit Union) goes for the gold

The participating chefs and guests all agreed — they can’t wait for next year’s Chef Wars! Submitted by Chloe McCombs, Regional Marketing Manager

Second-place winner Vivint Solar Chef/Manager Giuseppe Randazzo shares his trophy moment with Joseph

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Vivint Smart Home Chef/Manager Ted Mathesius faces off with Giuseppe

Ted prepared wasabi-crusted salmon to compete against Chef/Manager Tate Barfusâ&#x20AC;&#x2122;s peachglazed ribs

The chef-testants prepare their plates for tasting

District Manager Alban Newton (center) congratulates Savage Services Chef/Manager Roy Williams and Ancestry.com Executive Chef Ben Sollosy

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SONY, CORNELL, AND DEPAUW AMONG THE FIRST TO BE GE4 CERTIFIED With the release of Bon Appétit’s latest version of its companywide quality certification program, Great Expectations 4 (GE4), teams have been busy going through numerous checklists to make sure they are meeting the company’s almost 500 standards in the areas of food, sanitation, safety, marketing, merchandising, signage, customer service, and other station-specific criteria before requesting an audit. Once the certification process is initiated, the account has to pass two “desk audits” checking their adherence to the responsible purchasing and digital marketing standards. Then the Image & Style team dispatches two members to drop in on the account unannounced and inspect during two meal periods. Merchandising Brand Managers Vanessa van Staden and Ellen McGhee and Culinary Brand Managers Nicolai Tuban and Brice Wozniak recently had the pleasure of checking off the entire list for the following Certified Great accounts: SONY INTERACTIVE ENTERTAINMENT LLC, SAN MATEO, CA

CONGRATULATIONS TO THE SONY team for being the first account on the West Coast to receive their GE4 certification! When Nicolai and Vanessa arrived, they were greeted by General Manager Samantha Burkett with a smile — and delicious cold-brew coffee and local kombucha to boot. Starting with breakfast, the duo was impressed by the breakfast salad served at the grill — quinoa and arugula with olive oil and lemon dressing and an egg on top — a fantastic example

of out-of-the-box stealth-health cooking. They were further blown away by the Sony team’s ingenious use of an ice-filled chip merchandise stand to sell portions of lox, capers, and lemons as breakfast add-ons for bagels. (They recommend this setup to other units with limited space looking to expand breakfast offerings.) The glowing feedback continued through lunch. At the beverage station, there were no soda machines! Instead, Sony offers

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water filling stations with reusable cups; a generous selection of aguas frescas and spa waters, made fresh daily and featured as part of their daily menu; and minimal bottled beverages. The salad bar featured all fresh ingredients — nothing canned or frozen. All five composed salads were as delicious as they were gorgeous. The Indian and Pan-Asian food drew a crowd with authentic dishes and spot-on flavors. Indian Cuisine Chef Anjoo Singh and World Cuisine Chef Phil Lee are incredibly passionate about their food, and it showed. Furthermore, every staff member who Nicolai and Vanessa observed was friendly, engaging, helpful, and truly cared about each other and their customers. The atmosphere was incredibly positive with a “can-do” vibe. From a sanitation perspective, the café sparkled — it’s clear the Sony team takes a lot of pride in the café’s cleanliness. The space was very inviting, and with all of the innovation, great food, and wonderful staff combined, Nicolai and Vanessa left in even better moods than when they arrived.

DEPAUW UNIVERSITY, GREENCASTLE, IN

CORNELL COLLEGE, MOUNT VERNON, IA

AT DEPAUW, THERE WERE many happy students in the café, and it was easy for Brice and Ellen to see why! The strikingly beautiful and vibrant space was full of exciting food options and tantalizing aromas, including an array of house-made baked goods at all meals. The pair was especially impressed by the magnificent toast bar and its abundant selection of nut butters and spreads. Additionally, the flavor station featured a variety of salts and oils that the students loved using to customize their plates, eliminating the need and costs of placing individual sets at tables. Farm to Fork options were called out throughout the café on custom PIDs displaying the farm names.

WHEN BRICE AND ELLEN conducted their surprise visit to Cornell, they enjoyed the bright and welcoming atmosphere of the clean and well-organized café.

The knowledgeable staff were well trained in all aspects of their café, as well as Bon Appétit’s standards and values. Everyone from the executive chef to the utility staff looked sharp in their clean and neat uniforms with shirts tucked, coats buttoned, and name tags and hats on. Last but not least, DePauw’s convenience store is small but mighty, one of the busiest stores Brice and Ellen have seen. The attentive staff keep every shelf and cooler stocked at all times. The product displays exhibit attention to detail and creative marketing strategy.

The staff were also a shining bunch — friendly, engaging, and always smiling, creating a dining experience that exudes the feeling of home. It’s clear that they enjoy their jobs and take pride in their work. They were very knowledgeable about what they were serving and passionate about talking about how the food was prepared, and the options were abundant, delicious, and fresh. The team runs a fantastic Farm to Fork and Locally Crafted program that engages the campus community to learn about the farmers and local food businesses in their region. In terms of safety, the Cornell team scored a perfect 10. All expectations were met, including a safety board that was current and well organized. The proof is in the pudding with their current record of more than 1,000 accident-free days! Cornell is an excellent example of achieving GE4 certification without having all of the newest and latest smallwares. It’s their passion for food, the love of what they do, and the experience they provide that makes them great.

Kudos to General Manager John Hecko and Executive Chef Chad Melinger for leading such a fantastic program, and congratulations on being the first account in the Southeast-Midwest region to be GE4 certified!

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BON APPÉTIT SUPPORTS SPECIAL ARTS WEEKEND AT ST. TIMOTHY’S SCHOOL

St. Timothy’s Chef/Manager Laura Moua puts the finishing touches on her honey-lemon semifreddo

ST. TIMOTHY’S SCHOOL, a private all-girls high school in Stevenson, MD, offers a true Farm to Fork educational experience for its students. Through the Redlands Farm on campus, St. Timothy’s gives students a hands-on exposure to food’s important environmental, social, and political issues. The best part? The food grown on the farm is brought directly to the kitchen to be cooked and served by Chef/Manager Laura Moua. St. Timothy’s recently hosted its annual Trustee & Arts weekend event, and the Bon Appétit team was honored to be once again asked to play a role. This year was special because the school was introducing the brand new Five Arts and Student Center to students, faculty, and trustees with a special dedication and ribbon-cutting ceremony. Part of the weekend’s celebrations included a presentation by Bon Appétit Chief Strategy and Brand Officer Maisie Ganzler and World Central Kitchen Executive Director Nate Mook. World Central Kitchen is the global foodaid nonprofit started by humanitarian chef José Andrés (see page 30 for Chefs for Nebraska); Bon Appétit partners with José’s ThinkFoodGroup restaurant group in a plant-forward Beefsteak

The luncheon team, left to right: Bennett Hayes (chief of produce for Beefsteak), Michael Turner (chef for ThinkFoodGroup), Adam Clopton and Sammy Clopton (co-directors of Redlands Farm), Randy S. Stevens (St. Timothy’s head of school), Laura Moua (St. Timothy’s chef/manager), and Philippe Chin (Johns Hopkins University campus executive chef, who came to help out)

location in Cleveland. Maisie’s presentation focused on empowering young women and the impact our food choices have on both individual health and on the environment, while Nate talked about World Central Kitchen’s work around the world to support survivors of natural disasters. The thought-provoking presentation and Q&A was followed by a delicious luncheon for 40 guests prepared by Bon Appétit with help from ThinkFoodGroup. The menu highlighted the freshest ingredients from the Redlands Farm over four courses, beginning with a delicious soup shot of carrot, curry, and basil oil, followed by a roasted baby beet salad with marinated grains, whipped goat cheese, charred scallion tops, and seeds. The main course was roasted chicken with radishes, turnips, lentils, dill, and chervil drizzled with made-from-scratch buttermilk dressing. Rounding out the meal was an ethereal honey-lemon semifreddo with brown-butter streusel, spring strawberries, and fresh herbs — a true taste of the special place that is St. Timothy’s and a fitting end to a delightful meal. Submitted by Victoria McGrath, Marketing Manager

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ROSE-HULMAN SUPPLIER HARVEST BAKERY PRESERVES TRADITIONS LEARNING MORE ABOUT THE WHITE VIOLET CENTER FOR ECO-JUSTICE Rose-Hulman Institute of Technology Executive Chef Justin Durand and Fellow Shira Kaufman visited the White Violet Center for Eco-Justice at a very busy time: alpaca shearing day!

Rose-Hulman Executive Chef Justin Durand (far left) with Harvest Bakery owners Amelia Vallely-Compton and Marta Shelton and Amelia’s husband, Teddie Compton (middle left)

HARVEST BAKERY IN TERRE HAUTE, IN, currently supplies the Bon Appétit team at the nearby Rose-Hulman Institute of Technology with more than 1,500 hamburger buns per week (out of the 18,000 the five-employee operation bakes weekly), along with baguettes, flatbreads, sandwich buns, and occasionally desserts for certain catering events. Executive Chef Justin Durand and Fellow Shira Kaufman stopped by to learn more about how they do it. Mother and daughter co-owners Marta Shelton and Amelia Vallely-Compton greeted them warmly, with hugs, cookies, and hot coffee. “I could crack an egg before I could walk,” Amelia explained as she outlined the journey that she and her mother had taken to open Harvest Bakery in 2013. When Marta was given the opportunity to spend 10 days in Italy for her master’s in food and nutrition, she naturally brought Amelia along. They later returned for three months, to immerse themselves in baking and Italian cooking.

As they toured the gardens, White Violet Director Laurie Herber and Garden Manager Candace Minster told them all about the background of this nonprofit eco-justice education center in Saint Mary-of-the-Woods, IN, which focuses on organic agriculture, spiritual ecology, and social advocacy. The White Violet Center has a 5-acre farm on which they grow vegetables to sell to the Bon Appétit team at Rose-Hulman, through a community-supported agriculture program, and at farmers’ markets; 3 acres of forest; and 90 acres of pollinator habitat. They also raise alpacas and laying hens. Much of the wool from their 35 alpacas is used for textile products whose sale financially supports the center. Between their Certified Organic farming practices, radical reuse, and waste reduction, White Violet is at the forefront of sustainable gardening and farming practices. — Submitted by Shira Kaufman, Fellow

While Marta specializes in sourdough, Amelia takes joy in pastries. Fresh blackberries and raspberries from their garden go into the pies and baked-good fillings. Marta even created the mother for her sourdough starter from fermented grapes from her garden. Harvest Bakery uses slow fermentation: Their bread generally goes through a three-day process. Their vision has always been about more than a bakery. Both women are involved in community theater, and they dreamed of opening a multipurpose space encompassing a theater, a garden, breaking bread, and community. And in many ways, with their beloved place in Terre Haute, they have achieved this vision already — although they continue to dream bigger.

Garden Manager Candace Minster shows Rose-Hulman Executive Chef Justin Durand around the greenhouse

Submitted by Shira Kaufman, Fellow

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THE COMMISSARY CELEBRATES FIVE YEARS

Traci Des Jardins celebrates with Commissary General Manager Charlie Cross

The Commissary Executive Chef Eric Minnich shows off his gambas al ajillo

AS ANYONE IN THE restaurant business will tell you, just making it past the first year is no small feat. When the Bon Appétit team at The Commissary in the Presidio of San Francisco realized that 2019 marked their fifth year in business, they knew they needed to mark the occasion. “We’ve seen foot traffic increase as more visitors arrive, and we have created a community within the park. We knew it was time to celebrate,” said Resident District Manager Stacy Peoples. After a brainstorming session with Presidio Foods Chef-Partner Traci Des Jardins, they agreed that they wanted to throw a party — not a prix-fixe meal where guests were seated at individual tables, but a fun celebration at which the cava flowed freely, the food was abundant, and everyone had a chance to mix and mingle. The idea was to toast to the future while embracing the restaurant’s past. To develop the menu, Traci suggested inviting The Commissary’s previous executive chefs to each contribute a dish, and current Executive Chef Eric Minnich graciously agreed to open his kitchen. Opening chef Reylon Agustin (now at Michelinstarred Madera in Menlo Park, CA), Bon Appétit’s Regional Culinary Director Robbie Lewis, and Rogelio Garcia (now at Michelinstarred Spruce in San Francisco), all agreed to come cook and contribute dishes.

Former Commissary executive chef Reylon Agustin’s take on elote

The invitees were a mix of restaurant regulars, past staff, friends, family, and fans of The Commissary. Tickets were also open to the public, and General Manager Charlie Cross, Assistant Manager John Hall, and Administrative Assistant Cali Newell leveraged all of their communications channels to promote the event, spotlighting the party on social media, on their website, and in their monthly newsletters. The day of the party, the whole restaurant was buzzing with excitement. As vendors arrived with flowers and cases of cava, Reylon and Rogelio returned to the kitchen and began prepping side-byside with Eric. At lineup, Eric asked each chef to introduce himself and his dish, sharing his history with Traci and The Commissary. “I was part of the opening team here, and it’s an honor to be back in the kitchen with these chefs,” explained Eric. “Tonight, we’re giving guests a menu inspired by some of their favorite dishes.” Traci also took a moment to congratulate the team, sharing a bit of wisdom and encouraging everyone to “savor the moments and be proud of what you do. It goes by in a heartbeat.” For the menu, Eric and Traci joined forces to showcase some of The Commissary’s greatest hits, including a take on the popular pea croquettes from the opening menu, made with fava beans and jamón (dry-cured ham from Spain); heirloom tomato gazpacho

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Chef Mariko Wilkinson of Paella del Reyes prepared woodfired paella on The Commissary’s patio

Bar Manager Tony Stewart preps cocktails for the crowd

Former Commissary executive chefs Rogelio Garcia and Reylon, and former sous chef Jose Alejandro

Heirloom tomato gazpacho shooters

shooters; and gambas al ajillo (shrimp with fried garlic). Reylon created a take on elote (Mexican grilled corn) with finger lime, cotija, and espuma (foam). Rogelio re-created his crispy Spanish octopus with sauce al pastor and citrus. As the party got underway, Traci hand-sliced jamón ibérico as guests gathered around, enjoying Spanish cheeses, charcuterie, blistered shishito peppers, and patatas bravas (crispy potatoes served with a spiced tomato sauce). In keeping with the Spanish theme, Traci also invited her friend Tom Meckfessel, the chef of Paella del Reyes, to bring his wood-fired mobile paella catering to the event, while Charlie coordinated a Spanish guitarist as the entertainment. Bar Manager Tony Stewart created a list of cocktails highlighting past favorites like The Official (jalapeño-infused tequila,

oloroso, pamplemousse, and grapefruit bitters) and the International Orange (a nod to the color of the Golden Gate Bridge, featuring gin, rosé, grapefruit bitters, and soda). He also made sure to pay homage to The Commissary’s Spanish roots, with a gin and tonic and sangria by the glass, in addition to his more contemporary cocktails. “The evening was about creating a truly memorable culinary experience, and you could feel that the guests really were there to enjoy and taste what was coming out of the kitchen, to celebrate where we’ve come from and where we’re going,” said Stacy. “It was magical.” Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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Photos: Charity Vargas Photography

UNIVERSITY OF PENNSYLVANIA GARNERS TOP ACCOLADES UNIVERSITY OF PENNSYLVANIA HONORED AS STANDOUT IN HEALTHIER CAMPUS INITIATIVE

Some of the Healthy Penn team, left to right: Assistant Director of Fitness and Wellness Janna Rothschild; Bon Appétit Registered Dietitian Nutritionist Dan Connolly; Vice Provost of University Life Valarie Ena Swain-Cade McCoullum; Director of Campus Health Ashlee Halbritter; Undergraduate Assembly President Michael Krone; Executive Director of the Center for Public Health Initiatives and University of Pennsylvania Faculty-Senate Chair Jennifer Pinto-Martin; Graduate and Professional Student Assembly President Haley Pilgrim; and Vice President for Human Resources Jack Heuer

For the past three years, the University of Pennsylvania has worked to implement and execute 23 novel policies that improve nutrition, physical activity, sustainability, and overall wellness on the Philadelphia campus as part of its commitment to the Healthier Campus Initiative of the Partnership for a Healthier America (PHA). Founded in 2010 in conjunction with then–First Lady Michelle Obama’s Let’s Move! program, PHA is a nonpartisan, nonprofit organization led by some of the nation’s most respected health and childhood obesity-prevention advocates. The PHA’s goal is for all young people to grow up free from obesity, diabetes, heart disease, and other conditions associated with excess weight. The first Ivy League university to complete the Healthier Campus Initiative, Penn was honored by PHA at a ceremony in Chicago. “Penn community members have been highly collaborative and ardent partners in the focused effort to build an even healthier Penn campus community and culture,” said Dr. Valarie Ena SwainCade McCoullum, the vice provost for university life, who signed the commitment to the partnership in 2015. “We are delighted that their superb and thoughtful work has been recognized by this important national award.”

Dr. Swain-Cade McCoullum praised Penn’s partners such as Bon Appétit Management Company and Penn Dining for helping the university achieve its goals, thanks to local food procurement, trayless dining, plant-based options at every meal, limited fried foods, healthier catering menus, and more. Bon Appétit’s project manager for the Healthier Penn initiative, Registered Dietitian Nutritionist Dan Connolly, developed campus relationships extending far beyond the café walls, spurring numerous campus collaborations. He guest-lectured at nutrition classes at Penn’s School of Nursing and Penn’s School of Public Health, spoke at the Mid-Atlantic College Health Association conference, led a roundtable at the Partnership for a Healthier America annual summit, and developed a campus network of cross-marketing partners. He was honored to be asked to speak at the on-campus award ceremony before more than 1,000 Penn students, faculty, and staff on behalf of all the Bon Appétit chefs and managers who had taken up the challenge to innovate in the arena of wellness. — Submitted by Dan Connolly, Registered Dietitian Nutritionist

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PENN WINS LOYAL HORTON AWARD FOR HOUSTON MARKET RENOVATION Each year, the National Association of College & University Food Services recognizes outstanding initiatives from its membership with its Loyal E. Horton Dining Awards program. Named for a NACUFS founder, past president, and highly regarded innovator, the awards celebrate exemplary menus, presentations, special event planning, and new dining concepts, and provide an avenue for sharing ideas and creative presentations in campus dining services. NACUFS bestows Gold, Silver and Bronze recognition (plus Honorable Mentions) in six areas: Residential Dining Concepts, Residential Dining–Special Event, Residential Dining Facility, Retail Sales–Single/Multiple Concept/Marketplace, Catering– Special Event, and Catering–Online Menu, with awards given in small, medium, and large school categories. In May, the Bon Appétit team at the University of Pennsylvania in Philadelphia was thrilled to learn that their submission for the newly renovated Houston Market had won a Gold Award for Retail Sales/Marketplace in the large school category — with a perfect score of 50 out of 50!

WELCOME TO THE NEW

HOUSTON MARKET ..........

AN APPROPRIATE VARIETY OF COLORS, SHAPES, TEXTURES, TEMPERATURES, AND FLAVORS ARE AVAILABLE. We first eat with our eyes and our imagination – whether it’s a handcrafted sushi roll with a side of edamame from Bento or a hot stir-fry bowl from Ginger! @ Spruce brimming with sautéed broccoli, mushrooms, and onions over healthy brown rice in a house-made ginger oyster sauce – the New Houston Market offers an unmatched variety of options!

PROMOTIONAL METHODS ...........

Penn is a diverse campus and Houston Market is truly its hub. Our various audiences include faculty and staff, students on a dining plan, students living in housing not on a dining plan, commuter and graduate students, parents, hospital staff (the University’s Health System is located directly across the street from the market), community members, and prospective students. There is no one method to communicate with all, so we employ a varied approach to ensure our message is reaching our intended audiences.

• Push Notifications • Emails Targeted to Each of Our Different Audiences • Social Media • Print Advertising • Website • Environmental Signage – Banners and Lawn Signs • Featured Stories in University Publications • Student Led Events • New Student Orientation • Dining Showcase for Upper Class Students • Open Houses for internal and external event planners, and students • Resource Fairs • Soft Opening for University Leadership

EFFECTIVE USE OF SPACE MAXIMIZES EFFICIENT CUSTOMER FLOW AND PRODUCT DISTRIBUTION. The reconfiguration of the space allowed us to address the two major deficiencies in the old market – long lines and inefficient use of space. In the past, customers had to wander around the entire market to get their food, beverages, and any grab-and-go items. They then flowed to 1 of 4 cashiers – 2 located centrally and 2 on the outskirts of the operation. The new Houston Market had dedicated beverage and grab-and-go coolers at each station, eliminating the need to visit several separate stations to assemble a complete meal. The introduction of the kiosk system greatly reduced the lines, especially for payment. For those not using the kiosk, there is now a cashier at each location making payment quicker and more convenient. Sets of logoed stanchions for line direction, help guide patrons and eliminated the confusing jumble of people that was a constant issue in the old market.

APPROPRIATE PROMOTIONAL METHODS UTILIZED TO TARGET THE SPECIFIC AUDIENCE.

CUSTOMERS ARE SURVEYED ON FOOD PREFERENCES AND PRODUCT EVALUATIONS. We Heard You!! Guests were surveyed in February/March of 2018 before renovation decisions became final to ensure we were heading in the right direction. Here are some of our favorite – and most prescient – comments that ALL ended up being taken into consideration and fully implemented.

As the nation’s oldest student union, Houston Hall has long been the primary gathering place on Penn’s campus. This role has become even more critical to the university’s mission since the launch of Penn’s Wellness Initiative (see facing page). As part of that effort, the university endeavored to create safe and welcoming spaces where students can build healthy, nurturing, and supportive relationships, foster genuine connections, and offer support to others. In order for Houston Hall to fulfill the role of being a central campus community space, having a large dining facility located there was an essential component. The goal of renovating Houston Hall was to provide a more convenient, welcoming, and enjoyable experience for the Penn community with healthy choices, selections that accommodate diverse tastes, and a comfortable environment for grab-and-go dining as well as for longer conversations and studying. Several years in the planning, the breakneck three-month renovation added new ordering kiosks and charging stations, appealing new food concepts, and enhanced lighting and seating, while maintaining Houston Hall’s historic properties and implementing new sustainable practices. All of these elements and more

“I LOVE THE SUSHI BOWLS. They complete me. They are the one thing that has kept me alive at penn. I cannot live without my mixed brown salmon avocado sushi bowls.”

“Can y'all turn on the lights?”

“Inconvenient business hours for busy students who want to grab meals outside of dining halls.”

“I know it's a lot to ask for, but it would be amazing if hours could be extended, especially on Saturdays.”

“Needs to be faster, more brightly lit, faster way to pay (maybe self serve kiosk).”

“The lighting situation is bad, needs better lighting and decor, the grill and pasta lines take forever.”

“Prices are a bit high. Would be nice to have discounts/specials.”

“They need extra seating and lighting. The area could use a make-over.”

“Lines are too long, but customer service is good.”

“Would love to see something like a Mongolian grill added.”

“I'm excited about the smoothie bar.”

“Longer hours of operation, perhaps till 8 or 9pm.”

“I am glad to hear that the seating at Houston will be expanded and that the menus will be expanded.”

“I would appreciate increased options for vegetarians at Houston and a nicer seating area. Currently, it is cramped and very dark.”

LIGHTING EXTENDED HOURS KIOSKS DISCOUNTS MORE SEATING

“Why is it so dark? I’m not into the dungeon look. Food is good though.”

SUSHI LONG LINES MONGOLIAN GRILL SATURDAY HOURS SMOOTHIES 57

The cover and selected pages from Penn’s winning 92-page application book for NACUFS’s Loyal E. Horton Dining Awards program

were captured in a special 92-page book put together for the NACUFS application by Marketing Manager Beth Bayrd, Marketing Coordinator Sean Lewis, and Resident District Manager Bill Hess. Divided into sections for menus and meals, facility design and merchandising, marketing, nutrition and wellness, and additional considerations, the book’s photos, menus, drawings, signage, social media posts, and even actual production sheets made a successful case for why Houston Market is on the cutting edge of campus dining. The Penn team is thrilled to have won a Gold Award and even more excited to be in the running for Best Overall Submission, which will also be awarded at the annual NACUFS conference in late July. — Submitted by Beth Bayrd, Marketing Manager

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PHOENIX BEAN CHARMS UNIVERSITY OF CHICAGO STUDENTS

Phoenix Bean Owner Jenny Yang passed out samples of the fresh, warm tofu to the group to taste

THE TOFU-MAKING PROCESS is a mystery to most people, so getting to visit an artisanal tofu maker is a special treat. When Bon Appétit Catering Director Jen Kozy, Marketing Manager Colleen Maul, Resident Dietitian Christine Cliff, and Fellow Shira Kaufman were invited to Farm to Fork vendor Phoenix Bean Tofu, they decided to share the experience and bring some University of Chicago students along with them. Owner Jenny Yang greeted the group with fresh soy milk samples and a warm welcome. Although Phoenix Bean Tofu has been a local staple for more than 30 years, its current iteration is only five years old. Jenny explained that she had originally discovered Phoenix Bean Tofu as a new resident of Chicago and quickly became a loyal customer. When she learned that the owners had decided to retire, she offered to buy the business. She now caters to a robust lineup of local restaurants, smallscale aggregators, and large grocery stores.

The students couldn’t resist bringing home Phoenix Bean tofu salads

The essence of Phoenix Bean Tofu begins with the farm from which the soybeans are sourced. Located only 40 minutes away from the factory, Mueller Farm is a multigenerational farm that began growing even more soybeans organically for Jenny. When Jenny first took over the business, Mueller devoted only 18 acres to organic soybeans, but as Phoenix Bean’s popularity has grown, so has Mueller’s organic soybean acreage — to 360 acres! As the group toured the factory in hairnets, booties, and aprons, they learned how the locally grown soybeans are first washed by hand and soaked overnight at 65 degrees. Sprouting soybeans, a traditional practice dating back thousands of years, initiates a sequence of metabolic changes in the bean that increases protein levels and aids in digestion. From there the soybeans are coarsely ground in a stone grinder, which helps retain a fresh nutty flavor in the final product. Phoenix Bean

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tofu is different from others in that it is pressed and packaged with only a small amount of water, which its customers prefer. Jenny offered everyone pieces of tofu curd and warm, freshly pressed tofu so they could taste the differences in flavor and texture she was describing. They ended the tour in the new facility next door, where Phoenix Bean salads are prepared. As they munched on a colorful array of spicy stir-fry, smoked five-spice, and Sriracha-peanut tofu salads, Jenny shared some of the challenges of being a minority-woman-owned small business and the successes she has enjoyed despite them. All the students and the Bon Appétit team left the tour full of both inspiration and tofu! Submitted by Shira Kaufman, Fellow

DEPAUW DINNER BRINGS TOGETHER STUDENTS AND LOCAL FARMERS AT DEPAUW UNIVERSITY in Greencastle, IN, a lucky group of students sat down with seven local farmers for a special farmer appreciation dinner in an event organized by visiting Bon Appétit Fellow Shira Kaufman to strengthen their connection to where their food comes. Shira, Executive Chef Chad Melinger, and Chef de Cuisine Laura Fornari encouraged everyone to introduce themselves and share some information about their farms or businesses. Among those who attended were Farm to Fork partners Julian Coffee Roasters, Gordon Family Farm, and Cameron Farms. Partner-farmer duo Tyler and Amanda Gordon later revealed they were celebrating their 10-year wedding anniversary and decided to spend it at this special event! Chad and Laura created a special menu to showcase the farmers’ products. Among the highlights: Julian Coffee-rubbed tempeh with cilantro; Wyeth Farms beef sliders with cheddar, crispy onions, and housemade ketchup; and Cameron Farms lamb lollipops with butter braised cherries, mint chimichurri, and smoked sea salt.

Left to right: Student Donna Riner, Richie and Karissa Wyeth from Wyeth Farms, and student Allison Lund enjoy dinner together

Each table had a mix of farmers and students who discussed hot topics, from humane chicken handling to the differences between farmers’ markets across Indiana. By the end of the night, everyone left full of both delicious food and lively conversation. Submitted by Megan Inman, Catering Manager

Becker Farms roasted Cornish hen

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OPENING BON APPÉTIT’S PARTNERSHIP WITH TWITTER EXPANDS TO NEW YORK CITY

The Bon Appétit at Twitter - NYC operations team

AFTER EIGHT YEARS of providing meals at Twitter’s San Francisco–based headquarters, Bon Appétit was honored to be awarded the chance to serve Twitter’s New York City office, located in Chelsea, the center of New York’s booming tech scene. There are two cafés, the Nosh Pit and the Commons, which feed close to 500 people a day for breakfast and lunch. The transition was a quick and seamless one thanks to the collective efforts of Resident District Manager Gary Gibson, Culinary Director Mark Gandara, Senior Regional Human Resources Manager Christine Bolton, Regional Accounting Manager Bernice Gallagher, Merchandising Brand Manager Ellen McGhee, Pastry Chef Pascal Gobert, Twitter - San Francisco Resident District Manager Jessica Sackler, District Manager Joseph Alfieri, Catering Manager Maria Dabreu, Café Manager Jessica Frechette, Sous Chef Lenny DiMauro, Director of Administration Katherine dela Cruz, and others. Plans are underway to refresh the salad bar, Nosh Pit, micro kitchens, and catering vehicles. To mark the exciting fresh start, the Bon Appétit team ran a week of celebratory events and gave out treats. Tweeps got to sample

Pastry Chef Pascal Gobert presenting his freshly baked pastries

Pascal’s freshly baked breakfast pastries as well as house-made vegan granola loaded with nuts, seeds, dried fruit, and a touch of maple syrup. A gelato cart offering traditional and innovative flavors from local Chelsea-based favorite L’Arte del Gelato was brought in. And the New York office hosted its first Star Chefs event — a longtime favorite program of many at the San Francisco office — featuring Bon Appétit magazine Food Director Carla Lalli Music, who signed copies of her brand-new cookbook, “Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook.” Judging from the many enthusiastic comments (delivered via Twitter, of course), guests were very happy with the opening week and subsequent ones. The Bon Appétit team looks forward to continuing to deliver an awesome experience for Twitter employees on both coasts. Submitted by Gary Gibson, Resident District Manager, and Katherine dela Cruz, Director of Administration

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FIGHTING FOOD WASTE FOR PEOPLE, NOT GLORY, AT OVERSTOCK.COM CHEF/MANAGER TATE BARFUSS ADMITS that he and his team at Overstock.com headquarters in Salt Lake City only started their food recovery efforts because of Bon Appétit’s companywide requirements that at least 80% of locations be Food Recovery Verified, and that all of them attempt to divert waste from landfills as much as possible. “I got tired of having a red box on my Food Standards Dashboard, and finally took the five minutes required to sign up for a food recovery program,” says Tate. “But what started out for us as a compliance project quickly turned into a mission of helping others.” Initially, they would just send “a couple containers of rice and some entrées,” but as they got to know Manuel “Daniel” Padro from Wasteless Solutions, a man who selflessly volunteers his time, vehicle, and gas every week to come pick up their donations and take them to local shelters, they couldn’t help but become more invested. Realizing that their donations really do make a difference, they began to find more items that could be donated. Sous Chef Phil Greenwood leads the effort, which now amounts to be about 50 pounds per week of excess edible grab-and-go items, pizza, soup, and pastries, transferring the items into foil containers and freezing them so that they can be easily transported. Dana Williamson, founder of Wasteless Solutions, was recently featured in a FOX 13 Zero Hunger Zero Waste Spotlight TV segment, picking up food from Overstock.com. When Erin Price from the Food Recovery Network, Bon Appétit’s food recovery certifier, reached out to congratulate Dana on the coverage, she told Erin, “Bon Appétit has been a fabulous business partner in the

Overstock.com Sous Chef Phil Greenwood with recovered food ready for Wasteless Solutions pickup

food recovery aspect. They are dedicated to reducing their food waste, and if there is food waste they make sure they pack it up for us to pick up and get to people in need right in their own community. Additionally, Overstock.com has been a fantastic partner. They believe in sustainability practices and are there to support us in this endeavor. Companies like this truly make a difference in our communities.”

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When the Bravo team was copied on an email from Erin with this lovely testimonial and contacted Tate to ask that he submit a story about it to Bravo he was at first reluctant, then he relented, explaining, “We don’t do this for the fame, glory, or recognition; we do it ’cause it’s the right thing to do.” Submitted by Bonnie Powell, Director of Communications

BON APPÉTIT JOINS #CHEFSFORNEBRASKA TO HELP FLOOD SURVIVORS

Cornell College General Manager James Richards (left) and Sous Chef Shane Olinger (right) with chef José Andrés, founder of World Central Kitchen

WHEN UNPRECEDENTED AMOUNTS OF heavy rain and snow melt caused flash floods that devastated communities throughout Nebraska and the upper Midwest, World Central Kitchen acted swiftly to help, mobilizing teams to help feed whole neighborhoods impacted by the flooding. (Founded by humanitarian chef and Bon Appétit chef-partner José Andrés, the nonprofit World Central Kitchen was the recipient of Bon Appétit’s annual gift on behalf of our clients in 2018.) And as in the past with Hurricane Maria in Puerto Rico and other natural disasters, when José called Bon Appétit CEO Fedele Bauccio and asked for help, he found no shortage of volunteers. The destruction shocked everyone and, for some, literally hit home. Cornell College Sous Chef Shane Olinger, who traveled out

Nebraska flooding

from Mount Vernon, IA, with General Manager James Richards, has family ties to the Missouri and Platte River flood plain. As they drove, he saw many familiar areas submerged by the flooding. Shane and James were soon joined in Fremont, NE, by Cerner Culinary Director Alan Shook and Washington University in St. Louis Campus Executive Chef Patrick McElroy. The group faced flood conditions just getting to and from St. Patrick’s Catholic Church in Fremont, where staff opened their kitchen to volunteers and emergency responders. The culinary team cooked from dawn until dusk, prepping food and cooking meals for approximately 1,500 people each day. They turned donated ingredients into filling, nutritious meals like fiesta chicken with broccoli and rice, shepherd’s pie, and sweet potato

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Washington University in St. Louis Campus Executive Chef Patrick McElroy (in black ballcap) with other World Central Kitchen volunteers in Fremont, NE

bisque. Volunteers worked in constant communication with other local churches to distribute food to remote high-need areas. And José joined the volunteers in kitchen prep, jumping on the line and lending a helping hand wherever needed. Shane also went out to hand-deliver sack lunches to the neighboring communities. “It’s amazing to see how a hot meal can change a person’s day,” he said. “We can get caught up in the day-to-day of what we do, and it was extremely humbling to see so many people come together and help heal through food.” On the original Bon Appétit team’s last day at the church, one of the families prepared a Mexican feast to thank the volunteers for their hard work. They found it hard to leave, but a new duo was there to relieve them: Best Buy Sous Chef Mike Carlson

and DePauw University Executive Sous Chef Nathan Smith, who stayed until World Central Kitchen’s operations wrapped up. “We wouldn’t have been able to join relief efforts without the support from Bon Appétit and our own teams back home,” James recalled. “Everyone stepped up and ultimately made this all possible.” “You and all the other chefs stepped up and I am so proud of your support. I know I can count on you,” wrote Fedele to the chefs afterward. “You are all rock stars.” Submitted by Samantha Lowe, Communications Project Assistant

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SOUTHERN CALIFORNIA BON APPÉTITERS VISIT A DAIRY, AN ORANGE GROVE, AND A ROASTERY This spring and early summer, Bon Appétit Fellow Taiyo Scanlon-Kimura organized several field trips to Farm to Fork vendors for Southern California Bon Appétit teams who wanted to learn more about their practices and how they could be more effective partners. — Submitted by Taiyo Scanlon-Kimura, Fellow HOOFING IT OVER TO HOLLANDIA IN 2013, BON APPÉTIT created a new subset for its Farm to Fork program called Midsize Humane. The goal was to recognize regional producers who were too big to qualify for Farm to Fork (more than $5 million in annual sales) yet still far smaller than the national behemoths in their category, and whose third party–certified animal welfare practices deserved the company’s purchasing support. Hollandia Dairy in San Marcos, CA, is one of those special vendors. Recently Regional Forager Chito Rodriguez (also executive chef, University of Redlands), Regional Executive Chef Peter Alfaro, Executive Chef Amine Boussaksou (Biola University), Executive Chef Paul Baca and Sous Chef Miguel Valdez (Claremont McKenna College), Executive Sous Chef Allan Gonzales and Resident District Manager Jon Webster (University of Redlands), and Executive Chef Alberto Gonzales (Pacific Café) joined Taiyo on a visit to Hollandia, which supplies their Bon Appétit locations. The name Hollandia pays homage to the Dutch roots of the de Jong family, whose family started the business in 1949. One of the oldest independent dairy producers and distributors in California, Hollandia is Certified Humane by Humane Farm Animal Care. Farm owner Arie de Jong, his son/ manager, Josh, and Sales Manager Rick Struble gave the Bon Appétiters a full tour of their 180-acre property in San Jacinto. After loading into a pickup truck, they first drove through heaps of local agricultural

Chefs pile into a Hollandia Dairy truck for a tour, clockwise from far left: Executive Chef Amine Boussaksou (Biola University), Executive Sous Chef Allan Gonzales (University of Redlands), Regional Forager Chito Rodriguez, Executive Chef Alberto Gonzales (Pacific Café), dairy owner Arie de Jong, Executive Chef Paul Baca (Claremont McKenna College), and Regional Executive Chef Peter Alfaro

byproducts used for animal feed: distillers’ grain, citrus, carrots, and almond, cotton, and soy hulls. Hollandia supplements the feed with rye, corn, and wheat grown nearby, and hay is made from Imperial Valley grass. (Manure from their cows goes back to the Imperial Valley as fertilizer.) In addition to feed, Hollandia closes the loop on electricity use and production: Their field of solar panels covers all the energy needs on the farm. Especially important are the fans and misters that keep the cows cool in the summer.

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In recent times, the hardships facing American dairy farmers have received increased attention. Hollandia is not immune to this, though Josh said dairy closures in California have not been as severe as those in the Midwest and Northeast. In addition to their fluid milk operation, Hollandia sells cream to an ice cream producer through a cooperative, and is exploring the possibility of raising cattle for beef in order to diversify and bring in extra revenue.

OLD GROVE ORANGE, THE O.G. CITRUS GROWER

CUPPING WITH JONES COFFEE ROASTERS

Old Grove Orange owner Bob Knight talks about his Gold Nugget mandarins

Clockwise from front-left: Assistant Director of Operations Collin Rand (black shirt, University of Redlands), Jones Coffee co-owners Larry and Chuck Jones, Jones Coffee Roaster Rafael Batiz, Jones Coffee Sales Manager Maurice Saldebar, Resident District Manager Jon Webster (University of Redlands), Catering Director Leon Darley (Biola University), Assistant Catering Director Isaiah Kerkhoff (Biola University), and Fellow Taiyo Scanlon-Kimura

DISTRICT MANAGER BRETT MARTIN joined Chito, Peter, Taiyo, and Jon on a drive to Old Grove Orange, a recently reenrolled Farm to Fork vendor in Redlands, CA, which grows oranges, mandarins, and grapefruit as well as kiwi, figs, and vegetables. As they strolled through the trees, Old Grove owner Bob Knight told them how he grew up on a nearby orange farm, how the Inland Empire was once known as the Orange Empire, and how today some 2,500 acres of citrus are still cultivated in and around Redlands. Bob sells all Old Grove Orange’s fruit to school districts and universities. He heads a cooperative of 11 other produce growers that share workers, distribution facilities, and a delivery truck, further strengthening Old Grove’s ability to serve larger buyers. Relationships with institutional buyers such as Bon Appétit allow producers to focus on growing the best crops, which Bob evidenced with samples of his delectable Gold Nugget mandarins and asparagus that he cut and shared during the tour. Old Grove’s trees are tall, which is uncommon for oranges. Most growers in the region “hedge” and “top” their trees because new growth is thought to produce larger oranges. Bob prefers his smaller, sweeter fruit, adding that they fit better in a school lunchbox. There’s another reason Bob avoids trimming trees: Newer branches are preferred by the invasive sap-sucking Asian citrus psyllid. Pesticides are not an option, since Old Grove uses organic practices. On the flip side, Bob has a penchant for turning challenges into unique opportunities — he’s looking at agrotourism, building a wedding barn, renovating an old reservoir, and adding a play structure for future school field trips. Old Grove also collects manure from neighboring horse farms and turns it into compost, to the tune of 25 tons per week.

JONES COFFEE ROASTERS IN PASADENA, CA, is one of several Farm to Fork vendors supplying Bon Appétit’s Southern California teams. Taiyo, Jon, and a couple of Bon Appétiters from Biola University and other nearby university clients stopped by for a coffee cupping and informational session. Chuck and Larry Jones started their eponymous roastery in 1994, but the Guatemalan coffee farm that inspired the business has been in the family for five generations. Named “Farm of the Two Marias” — an ode to the great-great grandmother and great-grandmother who cultivated the land and galvanized the community around coffee production — Finca dos Marias keeps the best beans in-house but also sells beans wholesale to other roasters. In addition to the flagship family brews, Jones Coffee sources globally from other producers who share their dedication to quality and community involvement. The brothers led the group through a cupping of seven coffees and a tour of the roastery, explaining how different regions, harvest methods, and roasting techniques coax out the best of each varietal. While some of their purchases are Certified Organic and/ or Fair Trade, Jones Coffee prioritizes direct trade and producers who partner with the International Women’s Coffee Alliance. At the end of the day, their focus on quality and supporting rural communities is best met with a nuanced, systemic approach to sourcing; for this reason, the brothers expressed admiration for Bon Appétit’s new dual sustainable/local coffee commitment. Chuck and Larry set up a tent at Whittier College during lunch the next day, offering cold-brew coffee, free mugs, and even a cornhole game for students to enjoy. This was a hit combination!

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FROM THE FELLOWS | SHIRA KAUFMAN

CYCLING INTO CONFIDENCE “Arriving on college campuses, where I was frequently mistaken for a student, I initially felt hesitant to assert myself as an expert on the range of issues that I had spent years in college and months of my Fellowship studying.”

started my tenure as a Bon Appétit Fellow on the tail end of a cross-country bike trip. Starting in western Massachusetts, I packed my life onto my bike and rode up the mountains of Vermont, across the plains and (surprising) hills of Wisconsin, up the “Going-to-the-Sun Road” in Montana’s Glacier National Park, and along the stunning coast of Oregon. Arriving in Palo Alto, CA, for my first day as a Fellow, a small part of me mourned what I thought was the end of my whirlwind adventure. I couldn’t have been more wrong.

until my second semester as a Fellow that I realized that, sometime in the past few months, I had managed to shed my fears and self-doubts.

Looking back now, I can recognize several moments that aided that transition: a student insisting on walking me to my car to chat more about fermentation and reducing packaging waste, the general manager of an account proudly introducing me to the university’s president, countless visits and conversations with farmers and the chefs who used Fellow Shira Kaufman, shown visiting Mapleline Farm in Hadley, MA, is mooving on their products about the impacts Over my past two years as a Fellow, no two sation of liminality: not quite a student of Bon Appétit’s Farm to Fork program days have been the same. Whether I was and not quite a member of that specific on their business and communities, and tromping through mud at a farm; piling into Bon Appétit team. I worried that students passionate conversations with university a pickup truck with a farmer, two students, would find me not credible and that the sustainability directors. and a dog to haul cinder-blocks; or making Bon Appétit folks would see me as young rainbow fruit kebabs with 25 third graders, and inexperienced. After two years as a Fellow, the ability to every single day has been an adventure of step confidently into a new space with its own. And with each of these adventures On the evening before my first event with new faces and dialogues now comes easily students, a potluck with the campus gar- to me. I cherish the moments that at one has also come a lesson. den club, I obsessively studied and prac- point terrified me, and I look forward to In the beginning, many of those lessons ticed my Story Behind the Food presen- the tough conversations and challenges centered on overcoming my feeling of tation, various facts and figures about Bon that once felt insurmountable. As I reflect imposter syndrome. Arriving on college Appétit commitments, and responses to on the end of my Fellowship — the people campuses, where I was frequently mistak- potential tough questions. I did the same I’ve met, places I’ve gone, and lessons I’ve en for a student, I initially felt hesitant to for the 10@10 staff meeting I would join learned — more than anything else, I feel assert myself as an expert on the range the next morning with the Bon Appétit grateful for this whirlwind adventure and of issues that I had spent years in college team. I wish I could say that my imposter chapter of my life. and months of my Fellowship studying. syndrome miraculously disappeared after On my very first visit, I felt the acute sen- my first campus visit, but in reality it wasn’t

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FROM THE FELLOWS | PETER TODARO

REFLECTING ON TWO YEARS WITH BON APPÉTIT

“One of my biggest takeaways from this experience is that a company’s guiding ethos matters, much more than I once thought. The Bon Appétit Dream isn’t window dressing.”

ou’ve heard the tropes about millennials, including how we’re known for coming into the workforce wanting to “make an impact.” We often demand rewarding, mission-driven careers in which we can provide positive outcomes for communities and the environment. We want companies and organizations to be transparent and authentic in the way they relate to their customers. Coming out of college, it’s potentially a tall order to fill, but it was exactly the kind of job I was seeking after I graduated. The Bon Appétit Fellowship somehow succeeded in checking all of these boxes — and more.

the environment.”) Bon Appétit has shown how adherence to this ethos works, and it’s why the company’s culture of sustainability and culinary excellence is apparent at campuses all across the country. It has been inspiring to see, and it’s made me proud to work for Bon Appétit.

Fellow Peter Todaro helping with a harvest at LaFarm at Lafayette College

Over the past two years, I’ve had the incredible opportunity to visit dozens of Bon Appétit’s locations, where I met with hundreds of culinary team members, students, Farm to Fork vendors, and faculty members. I’ve gotten a look into how sustainability policies are developed and rolled out at scale, and I’ve played a key role in supporting those policies as they are put into practice by our teams. My work has included educating clients and guests about Bon Appétit’s mission, representing the company at national conferences, managing our Campus Farmers Network, and much more.

One of my biggest takeaways from this experience is that a company’s guiding ethos matters, much more than I once thought. The Bon Appétit Dream isn’t window dressing. (Defined long ago by our CEO and Cofounder Fedele Bauccio, “Our Dream is to be the premier on-site restaurant company known for its culinary expertise and commitment to socially responsible practices. We are a culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well-being of our guests, communities, and

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Beyond these experiences, it has been the people behind Bon Appétit who have stood out to me. In every region that I’ve lived in and visited, from the upper Midwest to upstate New York, the chefs, managers, and hourly employees with whom I’ve come into contact have inspired me with their friendliness, thoughtfulness, dedication, and sheer hard work. It has been a pleasure to support so many great teams over the past two years and to make many friends along the way. I’m pleased to share that now that my Fellowship is over, I will be joining the Bon Appétit Northeast Region’s marketing team. I am so excited for the opportunity to learn and grow in a new role with this company, and look forward to spending even more time with our teams in the field.

BON APPÉTIT INTRODUCES BLENDID, FIRST AUTONOMOUS SMOOTHIE-MAKING ROBOTICS KIOSK

Chef B pouring a Blend

UNIVERSITY STUDENTS AND EMPLOYEES at cutting-edge companies are hungry for new food experiences that offer customization, speed, health, and a certain cool factor. (Pizza ATMs, anyone?) That’s why Bon Appétit Management Company became the first commercial partner for robotics startup 6d bytes, to introduce its fully autonomous smoothie-making robotics kiosk, called Blendid. The first installment was at the University of San Francisco’s Market Café, followed by another a few months later at the Layers Café at Adobe headquarters in San Jose,

CA. USF students began hovering around the glass-walled Blendid kiosk before it was even fully set up, hoping to get one of the samples of the healthy, satisfying Blends, and the launch was covered by the San Francisco Chronicle and other local media outlets. The stand-alone Blendid kiosk consists of a robotic arm, blenders, a refrigeration system, and numerous dispensers that store and apportion a variety of fresh ingredients including solids (fruits and vegetables), liquids (such as kefir and coconut water), and superfoods (such as chia and flax).

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Guests can order from an app or from a tablet at the kiosk, customizing each blend to increase or decrease any ingredients. Blendid’s robot, known as Chef B, processes the orders and payment, swiftly selects and measures the ingredients, blends, pours, and serves up each customized Blend in about two minutes. A skilled multitasker, Chef B is designed to make 35-45 orders an hour (including cleaning). “We could not be more excited to work with Bon Appétit and have USF as our first location for a Blendid kiosk,” said Vipin Jain, CEO and cofounder of Sunnyvale-based

6d bytes. “Beyond the university being right in our own backyard, the school, staff, and students also align with our values and mission by being innovative, progressive, and health conscious, as well as appreciative of positive change and the benefits of advanced technology.” At Adobe, there was similar curiosity about the new chef on campus. The team held a special event, featuring Adobe Director of Global Workplace Experience Eric Kline, Bon Appétit District Manager Bob Hart, and Vipin, to introduce guests to the new offering, followed by a series of subsequent tastings across the San Jose campus. “Blendid’s arrival has been met with a lot of excitement and interest,” said Emilie Zanger, communications and engagement manager for Bon Appétit at Adobe, who oversaw the marketing launch. “Its positioning at the intersection of real food, technology, nutrition, and convenience is right in the sweet spot that our team is always looking for when we consider new food experiences to bring to Adobe.” Blendid’s expert team of nutritionists and chefs have created a variety of recipes specifically for each location. At USF they include the Foggy Don, named for the San Francisco weather and USF’s athletic teams: a kale-based Blend sweetened by blueberry, banana, and apple juice, with chia for fiber, and kefir for filling protein and beneficial probiotics. At Adobe, a similar blend goes by Berry by Design — a nod to Adobe’s ubiquity in the digital design space. As part of the kiosk’s installation, Blendid hires several ambassadors, who in the pre-opening weeks during Blendid’s installation answer questions from guests and hand out samples of Blends. The ambassadors continue to support the kiosk after opening, restocking

District Manager Bob Hart welcomed Adobe guests to the Blendid launch

Blendid Executive Chef and Nutritionist Kristen Rasmussen (a former nutrition consultant to Bon Appétit) passed out samples to Adobe guests

the ingredients periodically and managing on-site customer service. “We’re always looking for innovative partners who can help us deliver a unique food experience to our guests,” said Bon Appétit

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CEO and Cofounder Fedele Bauccio, who first met with Blendid in 2016. “I knew from the beginning that Blendid’s combination of technology and healthy, good-tasting Blends could be a great fit for us.” Submitted by Bonnie Powell, Director of Communications

COOKING UP A CULTURE OF LEARNING AT LINKEDIN

In the sushi class for LinkedIn associates led by Sous Chef Michael Berumen and Senior Cook Glenn Ballesteros, fundamentals included the importance of sushi rice and how to season it (a broth made of rice vinegar, mirin, kombu seaweed, and sugar is what gives sushi rice its unique sweet flavor and sticky but not mushy texture), choosing and using sushi-grade fish and seafood, and most importantly, sharp knives

THE BON APPÉTIT TEAM at LinkedIn headquarters in Sunnyvale, CA, has been serving the LinkedIn community for five years and enjoys playing a role in LinkedIn’s larger mission to connect people and foster personal advancement. “It’s a culture of learning and growing here,” says Katherine (Kat) dela Cruz, director of administration. “We want to empower people with the knowledge to nourish themselves and their families, so we teach what we know to the community and that ties beautifully into the client’s mission and vision as well.” The team at LinkedIn has developed a variety of one-off cooking classes throughout the years as well as a core series of popular favorites — sushi, pizza, butchery, and pastry/desserts — that are held regularly and which any employee can sign up for. They’ve also developed a baking and pastry team-building series, called Nailed It! (inspired by the Netflix baking show of the same name). The Bon Appétit chefs and lead cooks jump at the chance to teach classes and often team up to do so. “We want to provide our own staff with a way to channel their passion and start teaching so that in the future we have lots of teachers on staff,” says Kat. There’s a tangible reason for this goal: The team is working toward creating a new LinkedIn Foodies University program that will offer skill-building and job opportunities to people from local community organizations outside LinkedIn who are interested in culinary careers. The program will also serve interested family members and friends of LinkedIn employees.

Lead Cook Jeremy Bumagat helps a LinkedIn associate wrangle her pizza during the Beginners Pizza class. Class fundamentals include instruction on making and stretching dough, topping creatively (pro tip: Don’t overdo the toppings or your dough will tear or break), time and temperature for cooking, how to use a pizza peel, safely rotating a pizza in the oven, and properly cutting and presenting a pizza.

As the Foodies University program develops in collaboration with LinkedIn, the Bon Appétit team will continue to enjoy creating and teaching cooking classes for the entire community of LinkedIn employees on the Sunnyvale campus. It’s what they see as an essential part of supporting the values and mission of LinkedIn. Submitted by Jenny Slafkosky, Writer/Editor, and Katherine dela Cruz, Director of Administration

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LINKEDIN LAB RESULTS ARE IN, AND EVERYTHING’S DELICIOUS

The Bon Appétit team at LinkedIn in Sunnyvale, CA, recently started “Kitchen Lab,” a quarterly competition designed to foster camaraderie and friendly rivalry between café teams — with delicious rewards for the LinkedIn community. The Kitchen Lab is the brainchild of Resident District Manager Lesley Wilson and Executive Chef Christopher Swinyard, who were looking for new and innovative ways to keep the large team of Bon Appétit employees connected to each other and to the people they serve every day. In a recent competition, the lead chefs from each of the five Sunnyvale cafés took their best recipe inspiration and whipped up one savory and one sweet dish each around the seasonal theme of spring. The competitors then presented their dishes to a panel of 12 LinkedIn Foodie judges — self-identified gourmands who’d volunteered for the task. The discerning judges then ranked each dish based on presentation, temperature, taste, and ingenuity. While the competition was stiff, Elevate Café Chef Tariq Hadine and his team won the judges over with a savory Bellwether Farms ricotta dumpling served with Riverdog Farm green garlic, morel mushrooms, Iacopi Farms English peas, fava beans, local artichokes, and vegetable broth garnished with edible flowers. The dessert trophy went to the pastry team led by Executive Pastry Chef Vincent Attali, who presented their Harry’s Berries strawberry and mango panna cotta in a stemmed glass with an eye-catching garnish of diced Coke Farm strawberries, mango, dragon fruit, candied kumquat, and fried mint. The winners were awarded the dramatic blue-glass trophy of honor to display in their café. To add a little salt to the friendly competition, and challenge the other teams to keep bringing their A game to the contest, the rules stipulate that all cafés must take turns throughout the quarter serving the winning team’s dishes, either as a regular menu item or as a pop-up. (Savage!) The Kitchen Lab series has proved to be fun for both the competitors and the LinkedIn community. In fact, the list of volunteer judges for the next competition is already long, and many candidates are quite literally begging for a chance to serve! — Submitted by Katherine dela Cruz, Director of Administration

Winners of the spring Kitchen Lab competition from Café Elevate at LinkedIn, left to right: Lead Pastry Cook Shadi Shahrokhhamedani; Pastry Cook Guadalupe Batres; Café Chef Tariq Hadine; Sous Chef Michael Berumen; and Line Cook Nora Kabajouzian

The winning savory dish from Elevate Café Chef Tariq Hadine and team: Bellwether Farms ricotta dumplings served with Riverdog Farm green garlic, morel mushrooms, Iacopi Farms English peas, fava beans, local artichokes, and vegetable broth garnished with edible flowers

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QUARTERLY MARKETS SEND HOME THE FLAVOR: Every quarter, the Bon Appétit team hosts a farmers’ market on LinkedIn’s Sunnyvale, CA, campus. In addition to featuring produce and products from local farms and vendors, the Bon Appétiters love creating fun seasonal items for LinkedIn employees to bring home. For the spring market, house-made specialty products included Moroccan harissa from Café Elevate, Harry’s Berries strawberry preserves from Journey Marketplace, the very popular vegan XO sauce from Executive Asian Cuisine Chef Andy Wai, fresh breads from Executive Pastry Chef Vincent Attali’s pastry shop, and Chef de Cuisine Cyrus Irudistan’s hand-rolled shrimp and pork lumpia. Shoppers can also grab a free bite from the market pop-up — the spring market featured freshly made Philly cheese gyros from Café Chef Martin Nguyen (pictured) and his team at Journey Marketplace — or buy fresh produce from participating Farm to Fork vendors. — Submitted by Katherine dela Cruz, Director of Administration

CELEBRATING EARTH DAY 2019

Each year on Earth Day and throughout Earth Week, Bon Appétit highlights practices that contribute to a happy and healthy planet, from reducing food waste to embracing plant-based proteins. This year, our Bon Appétit teams demonstrated how “A Little Goes a Long Way” when we make plants the star and meat the accent on our plates — both in terms of flavor and easing pressure on the Earth. Throughout the country, guests enjoyed Earth Day menu specials, live cooking demos, and insight into the power of umami. They even explored their artistic sides, contributing ideas for the perfect plant-forward plate.

Bon AppĂŠtit at Oracle Culinary Director Tim Hilt with his picture-perfect Earth Day information table

Left to right: Staffing Manager Diane Ortiz, Regional Vice President Lori Flashner, Executive Chef Jessica Yarr, District Manager Robert Hart, President Michael Bauccio, Communications & Engagement Manager Emilie Zanger, Sous Chef Jacquelyn Hynson, Director of Catering Ashlee Baksa, and Marketing Specialist Sydney Clark celebrate Earth Day at Adobe

Crispy sunchokes with burrata cheese, grapefruit, and shaved fennel

EATING FOR IMPACT AT ADOBE SYSTEMS, WORLDWIDE The Bon Appétit team at Adobe Systems (known as the Adobe Culinary Team) recently joined forces with Adobe associates to celebrate the Earth through a month full of green-minded activities. The efforts led to the implementation of sustainabilityfocused practices that will carry on throughout the year. The team kicked off Earth Month with a plant-forward cooking demonstration at Adobe’s headquarters in San Jose, CA. Executive Chef Jessica Yarr and Sous Chef Jesus Muñoz introduced attendees to the core principles of sustainable, plant-forward eating and demonstrated how traditional meat-cookery methods can be applied to plant foods, as in their salt-crusted beet Reuben. Food Innovations Manager David Ochs threw on his old chef’s coat to teach guests about the power of umami and how using minimal amounts of meat (bacon, specifically) can create a tantalizing, satisfying dish in a cooking demonstration. And Wellness Coordinator Kristen Siu, a registered dietitian nutritionist, explained the health and economic benefits of plantforward diets and introduced the team’s new Learning Kitchen class devoted to plant-forward cooking. Then on Earth Day proper, members of Adobe’s Sustainability Action Team and the Bon Appétiters collaborated to celebrate Green Monday, a wide-ranging, shared food experience that empowers individuals to make small, approachable changes to daily routines in order to reduce environmental impacts. By focusing on plantforward diets specifically, partners drew participation from 23 Adobe sites worldwide, reaching more than 10,000 employees with messaging about the environmental impacts of food choices. In addition to serving plant-based lunches, the teams presented global activities such as “Guess the Environmental Impact of This Lunch” and promoted photo sharing using the #GreenMonday hashtag.

Sous Chef Jesus Muñoz and Executive Chef Jessica Yarr lead a plant-forward cooking demo at Adobe - San Jose

At Adobe’s campuses in San Jose, San Francisco, Seattle, and Lehi, UT, guests enjoyed menu specials featuring recipes from leaders in the plant-forward movement, including Jeremy Fox, Yotam Ottolenghi, Pushpesh Pant, and more. Guests received a free plantbased dessert, a creamy (yet creamless, of course) chocolate mousse made with tofu, and received a coupon for 15% off their next meal if they chose a fully plant-based meal. Plant-forward menus will last well beyond Earth Month, with Green Monday specials becoming part of the Adobe Culinary Team’s regular menu rotation. Themed activities continued throughout the week, with Executive Chef Daniel Williams in San Francisco, Executive Chef Stacey Rosati in Lehi, and Chef/Manager Justin Chalk in Seattle leading Earth Week cooking demos in their respective cafés.

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Catering Chef Jose Rodriguez with samples of a plant-based beet “Reuben” sandwich

Fresh fruit took center stage at Chef/Manager Justin Chalk’s açaí bar in Seattle

Café teams prepared well in advance for this special day, training staff during 10@10 meetings in the weeks leading up to the event to reinforce the positive “why” behind this initiative. Front of house staff even wore Green Monday t-shirts as they greeted guests. Each year, Adobe’s Earth Month brings people together to achieve a higher purpose beyond merely eating. The Adobe Culinary Team is proud of these collaborative initiatives, which empower the greater Adobe population to “eat for impact” on a daily basis. — Submitted by Sydney Clark, Marketing Specialist

Twitter Executive Chef Bryce Yee’s edible garden of spring vegetable crudités with umami “dirt,” truffle onion dip, and maitake mushrooms

TWITTER’S EARTH-INSPIRED MENU SPECIAL DOES GOOD Executive Chef Bryce Yee took his inspiration from the Earth — literally — when creating an Earth Day menu special at Twitter in San Francisco. His edible garden featured baby spring vegetable crudités, umami “dirt” (comprising nori, black sesame, panko, fried garlic, and shiitake and porcini powders), truffle onion dip, and maitake mushrooms. The beautiful dish was such a hit that it sold out at Twitter’s #Food4Good Donation Station, which that week was earmarked for Twitter’s Emergency Relief Fund. — Submitted by Maria Baker, General Manager

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EMERSON’S COLLABORATIVE EARTH DAY INCLUDES “TAKE LESS, WASTE LESS” PLEDGE As part of its Earth Day festivities, the Bon Appétit team, Emerson College Dining Services, and the Emerson Green Collective worked in close collaboration on the Boston-based campus. The Emerson Green Collective is a conglomerate of three campus environmental groups unified to advance a single cause: Saving the earth! Together they issued a “Take Less, Waste Less” challenge to highlight the importance of reducing waste. Meanwhile, Executive Chef Jim Lachance gave a plant-forward cooking demonstration of a vegetable sauté with carrots, broccoli, and kale, while the team’s menu also featured Thai curry with coconut milk at the global station; a vegan tofu and kale sauté, beans and rice, and roasted mixed vegetables with jalapeños and corn at the pure station; and a vegetarian shepherd’s pie with mashed potatoes, corn, peas, carrots, and Impossible ground “meat” at the vegetarian station. — Submitted by Larry Simpson, Project Manager

Emerson Executive Chef Jim Lachance offered a plant-forward cooking demonstration

A VERY EARTH-FASHIONABLE BOWL AT NORDSTROM: Sous Chef Erik Johnson is all smiles presenting his Earth Day quinoa bowl at Nordstrom in Seattle. The bowl featured white quinoa, walnuts, sweet potatoes, dried cranberries, rainbow carrots, parsnips, scallions, microgreens, and cranberry vinaigrette, with just a little baked turkey. — Submitted by Liz Rich, Catering Manager

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UMAMI’S LITTLE HELPER AT PITZER: At Pitzer College in Claremont, CA, Sous Chef Amanda Rohrer gets ready to demonstrate how to make an umamirich yakisoba noodles and stir-fried vegetable salad with miso dressing (and a little optional chicken). — Submitted by Amanda Rohrer, Sous Chef

Catering Chef Gino Pineda drew his ideal plant-forward plate to inspire others

Executive Chef Julie Picco at The Getty Center Café’s Earth Day table

AT THE GETTY CENTER, A PLANT-FORWARD ACTIVITY BUILDS RAPPORT

In her role as The Getty Center’s new Getty-wide executive chef, Julie Picco leveraged the Earth Day “design your ideal plantforward plate” activity for a creative use: as a way to get to know her client-side guests better at this famed Los Angeles hilltop art museum. The timing was ideal, as Earth Day fell on a Monday, a day the café is reserved for the exclusive use of Getty staff. Julie set out watermelon slices to entice clients to stop by her table, then introduced

herself and asked for input on how to improve staff members’ dining experiences. Turnout was strong and the response was enthusiastic, with guests excited to discuss their thoughts on healthy options as well as those that are vegan and vegetarian. Thanks to the outreach, Julie now has a stack of thoughtful menu suggestions and some great new connections at The Getty. — Submitted by Julie Picco, Executive Chef

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Local artist and former Bon Appétit catering attendant Leo Yabut with the 3D whale sculpture he created using recycled materials

ART AND COFFEE LEND EXTRA DIMENSIONS TO SONY’S EARTH DAY MESSAGING True artistry accompanied Earth-friendly messaging at Sony Interactive Entertainment LLC in San Mateo, CA. For this year’s Earth Day celebration, General Manager Samantha Burkett commissioned a local artist, former Catering Attendant Leo Yabut, to create a 3D sculpture of a whale using recycled materials. Measuring more than 12 feet long and 6 feet wide, and made from 3,221 glass transparencies donated by a San Francisco scrapyard, the piece was showcased in the center of the corporate campus. Leo chose a whale to anchor his piece as these marine mammals suffer greatly when discarded plastics end up in the ocean. He worked on his project for two months, using straws to make the spout and crafting standalone background pieces featuring fish made from plastic. Leo also created dishroom signs, which were unveiled on Earth Day as well.

Leo also designed eye-catching new waste-sorting signage

These endeavors weren’t Leo’s first notable artistic contributions to the Sony campus. Currently a Foothill College student pursuing a degree in landscape design (to add to those he already has from the Philippines), he first created a colorful sign for Samantha to publicize Sony’s phaseout of plastic straws. (See Bravo 2018 issue 4.) In addition to compelling art, Sony’s Earth Day activities involved coffee, too! At an Earth Day fair, guests could grab free bags of used coffee grounds to mix with compost to fertilize their plants and gardens at home. Samantha took advantage of the occasion to promote new reusable coffee cups for the free coffee station, which the café staff will collect from guests and wash after they’ve been used. — Submitted by Samantha Burkett, General Manager, and Norris Mei, Digital Content Manager

General Manager Samantha Burkett holding one of the new reusable coffee cups

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CONNECTING AT EMMANUEL COLLEGE: With the help of Marketing Manager Raby Diallo and General Manager Robin Fortado, Chef/Manager Sean Mason demonstrated to Emmanuel College students in Boston how to make falafel with not only chickpeas but shiitake mushrooms as well. Students asked many questions, with most inquiring about the use of umami in the dish. To complement the dish, the team served roasted red pepper coulis, tzatziki, and a creamy cilantro and lime sauce. â&#x20AC;&#x201D; Submitted by Jared J. Gardiner, Director of Operations

LESS MEAT, MORE UMAMI AT LAWRENCE UNIVERSITY: At Lawrence University in Appleton, WI, Executive Sous Chef Mark Biesack (pictured, center) showed students and staff how plant-forward dishes can pack as much flavor as those with more meat, and be just as satisfying. Though he used only a small amount of chicken in his stir-fry, Mark turned up the umami factor by pairing it with dark soy sauce. He also added ginger, garlic, and Thai chiles, creating a bold, high-impact flavor profile. The end result delivered a plant-forward punch! â&#x20AC;&#x201D; Submitted by Mark Biesack, Executive Sous Chef

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MARKETING TRAINING AND TOOLS

The Bon Appétit Management Company brand is our collective identity. It’s how we represent ourselves and communicate with the public, our clients, and our guests. Our brand differentiates us — it makes us recognizable and memorable. —The new Bon Appétit Marketing Guide

To the Bon Appétit teams in the field: embrace marketing in all its potential and utility! Marketing is the channel through which we educate our guests on food system issues that impact them and their families. It’s where creative ideas are born for events that provide a gathering place for rewarding foodfocused activities. Strengthening ties in the local community by sharing the story of a Farm to Fork partner? That’s marketing, too. A comprehensive marketing strategy must also incorporate revenue-building activities as well. Marketing is sharing our story and listening to our guests’ needs. With everything you handle each and every day, this may seem like a big ask — but don’t worry! You don’t need to go it alone. A plethora of tools have been created to support your marketing efforts. A comprehensive new Marketing Guide covers everything from collateral specifications to creating a marketing calendar. (Download it from the Extranet > Marketing/PR > Brand and Identity.) There’s also the brandnew BAMCO 101 webcast series, which includes an introduction to our marketing tools, plus implementation guides and print/digital collateral for more than 30 promotions, celebrating holidays, our love of food, the science of cooking, and much more. We’ve even got a customizable training program for people whose full-time job is marketing. Reach out to your regional marketing director or manager to get what you need to start marketing effectively. Some of the topics covered in the comprehensive new Marketing Guide

UNIVERSITY OF SAN FRANCISCO STUDENTS SHOW OFF FINAL FOOD PROJECTS

Fellow Taiyo Scanlon-Kimura, University of San Francisco Adjunct Professor of Anthropology Mayo Buenafe-Ze, and Sous Chef Loren Larsen at the “Anthropology of Food” class’s final project showcase

The Sweet Bees’ breakfast education program Crunchy Love drew inspiration from the Black Panthers serving school meals in Oakland, CA

EACH SEMESTER AT the University of San Francisco, Adjunct Professor of Anthropology Mayo Buenafe-Ze teaches a class titled “The Anthropology of Food: Culture, Class, Power and Change.” Featuring guest speakers from across the food system, the USF course uses food as a lens for both understanding and solving social inequities. In Fall 2018, Bon Appétit Fellow Taiyo ScanlonKimura visited the class for a “Story Behind the Food” presentation, in which he discussed Bon Appétit’s varied sourcing commitments, its numerous partnerships with nonprofit advocacy groups, and how students help drive sustainability at Bon Appétit cafés across the country. (He told the story, for example, of how a question from an East Coast university student about cage-free eggs back in 2005 led to Bon Appétit’s making its groundbreaking commitment to them that year.)

brought Director of Operations Mark Radford to see the pitches — and they liked the pitches so much they decided to showcase the next semester’s batch in the café!

For their final class project, students form groups of three or four people and create dishes using three criteria: They should be 80 to 100% locally and sustainably sourced (as defined by the students), zero-waste (using recycled or recyclable packaging, etc.), and successfully “decolonizing the diet” (by resisting or undoing industrialized food systems, such as by prioritizing nonwhite cooking traditions or supporting a social cause). Using course concepts, the students must articulate how they meet these standards in a startup-esque pitch from the perspective of a hypothetical food nonprofit. Professor Buenafe-Ze invites the class speakers to help judge the final project, and each is allowed to bring a guest. Taiyo

This spring, Mark and Taiyo worked with Professor Buenafe-Ze, Executive Chef Grant Schley, and Sous Chef Loren Larsen to host the final project presentations in USF’s Market Café. Bon Appétiters visited the class twice: Loren explained the basics of Bon Appétit’s operations and also gave specific advice on menu planning for the class’s final food projects. Taiyo returned the following week for another “Story Behind the Food” presentation, this time covering the details of Farm to Fork, responsible seafood, farmworker rights, animal welfare, and climate change. Hearing how Bon Appétit defines its sustainability metrics and sets companywide goals proved helpful to the students in refining their pitch concepts. For the class’s final project, 10 groups prepared samples and displays for their ventures and set them up in the Market Café. Affordability and simplicity were common themes, including plant-forward “edi-bowls” made with bell peppers and beans; healthy breakfast education programs for Oakland schools, and chilaquiles made with Mexican corn and other ingredients sourced from a Latino business in the Mission District. Loren had spent the evening before working with three groups in the kitchen to perfect their dishes. He even used two of

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RESTAURANT 356 GEARS UP FOR PURPOSE-DRIVEN CULINARY PHILANTHROPY

Restaurant 356’s tuna crudo

ATLANTA’S TASTE OF THE NATION for Share Our Strength’s No Kid Hungry campaign brings together dozens of top chefs, wineries, mixologists, and nonprofits from around the city to raise awareness of and funds to end childhood hunger in America. This year, the Bon Appétit team at Restaurant 356 at the Porsche Experience Center in Atlanta donated their time and culinary talents to the cause.

This project aimed to promote good health for busy college students during classes and finals, then good desserts as rewards

the project recipes — the “edi-bowls” and chilaquiles — as inspiration for the classics station that evening, which featured chilaquiles con huevos and bell peppers stuffed with a Mexican bean salad and vegan cheese. Loren and Resident District Manager Micah Cavolo also participated as judges, listening to students present each project and scoring the projects out of 10 points for each of the three metrics. “College Essentials” won the competition with herbal tonic (for an end-of-semester boost) and strawberry shortcake (as a post-finals treat).

More than 1,500 guests converged at the Renaissance Atlanta Waverly Hotel and Convention Center to enjoy live entertainment, bid on diverse culinary experiences and packages in a live auction, and, of course, indulge in cocktails and bites from over 55 of the city’s most celebrated restaurants. Guests raved about the flavor and texture of Restaurant 356’s tuna crudo, featuring toasted pistachios, preserved lemon purée, basil water, extra virgin olive oil, Maldon sea salt, and cucumber, that Bon Appétit Acting Executive Chef Decnoy Inthavone created for the event. Though the evening was full of trendsetting cuisine and live cooking demos from some of the city’s hottest chefs, the primary goal — to raise funds to fight the growing epidemic of childhood hunger in America — was top of mind for the attendees and chefs.

Professor Buenafe-Ze said she looks forward to collaborating with the Bon Appétit team to host future final projects in the Market Café, while two other professors from the Urban Agriculture minor who served as judges also loved the project and would like to collaborate.

“It was an amazing experience to have so many restaurants in one place, contributing their superb culinary talents and showcasing incredible cuisine with such a variety of exquisite food,” said Decnoy. “I am extremely proud to have been a part of this phenomenal event for such an important cause.”

Submitted by Taiyo Scanlon-Kimura, Fellow

Submitted by Valencia Jackson, Social Media and Public Relations Manager

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THE HUNTINGTON UNVEILS A SHINY NEW RED CAR

The Huntington’s Red Car coffee shop sports a new, railway-inspired interior

AFTER A SIX-WEEK RENOVATION, the Red Car coffee shop at The Huntington Library, Art Collections, and Botanical Gardens in San Marino, CA, has reopened with a new look and menu to match. The Bon Appétit team hosted a soft opening for staff to give them an exclusive first look at Red Car before the coffee shop opened its doors to the public. Studio Goga handled the redesign. The design firm modeled the interior after the historic Pacific Electric Railway, whose “red cars” inspired the café’s name. Clever details abound: An array of pastries sits in a beautiful new jewel case along the marble countertop, brass rails adorn the new leather banquette, walls display reproductions of Pacific Electric Railway travel posters from The Huntington’s collections, and a large custom sign illuminates the back wall, which pulls in elements of the Pacific Electric Railway logo. The impressive renovation was more than cosmetic; it included a menu revamp as well. Executive Chef Jeff Thurston developed more grab-and-go salads, sandwiches, snacks, and breakfast items. The new top sellers include a turkey and provolone sandwich with basil aioli and a protein box with organic chicken, Marcona

Supervisor Doris Guevara prepares for opening

almonds, and aged Tillamook cheddar cheese. The café also carries an expanded array of specialty pastries and bakery items that are vegan and made without gluten-containing ingredients. On a busy day, as many as 2,500 guests can visit the coffee shop, so it was imperative that the new food offerings be quick to serve without any compromise in quality. Submitted by Hannah Katalbas, Director of Marketing and Social

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VILLAGESIDE FARM JOINS COLBY COLLEGE’S FARM TO FORK ROSTER VILLAGESIDE FARM, A SMALL FARM about 30 minutes away from Colby College in Waterville, ME, is one of a handful of farms founded by Colby alumni that are now Bon Appétit Farm to Fork vendors. Polly Shyka and Prentice Grassi, who started Villageside over 13 years ago, recently gave Manager of Strategic Initiatives Nicole Tocco Cardwell a tour as part of the enrollment process. Polly and Prentice own 80 acres of wooded land and 40 acres of land they live and grow food on — of that 40 acres, they have about 6 in production at any given time, growing a wide array of vegetables and some fruits. Hoop houses allow them to grow three full seasons out of the year, with a planned seasonal rotation within each of those that includes ginger, spinach, basil, tomatoes, and chickens. Even in the midst of a snowy end to a long Maine winter, the hoop houses were toasty warm: heated by wood stoves that warm water and pump it beneath the soil of each hoop house. The wood stoves are fueled by wood harvested from those 80 acres of wooded land.

Villageside Farm owners Prentice Grassi and Polly Shyka in the greenhouse

Polly took out her Johnny’s seed catalog and showed which lettuce varieties that she intends to sell to the Colby dining team. They are varieties that have been bred to look (and taste) like young plants even when mature, enabling chefs to utilize 100% of the plant, even the stems. Polly and Prentice were excited about the prospect of selling to the Bon Appétit team at Colby, explaining that institutional buyers have always been the nut that local food has trouble cracking. Later, Polly shared how they view their jobs partly as caretakers for the soil. She talked about how much American culture tends

Polly points out the varieties of lettuce she wants to grow for Bon Appétit

to undervalue good food, and how the key to a more sustainable future is getting the cost to reflect the value of protecting this soil. “What does a community have if it doesn’t have soil that can sustain them?”

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she asked. That’s exactly the kind of question that the Farm to Fork program was designed to answer. Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives

FARMERS, CHEFS, AND FORAGERS CONNECT IN EPIC TWIN CITIES GATHERING

Fellow Shannon Tivona, Becca Carlson from Seeds Farm, and Mark

IN AN EFFORT TO increase Farm to Fork partnerships and strengthen both chefto-chef and chef-to-farmer relationships, District Manager David Ramlow decided to host a special Bon Appétit regional meetand-greet event for the Bon Appétit Twin Cities region at a hotel in Northfield, MN. The occasion was to introduce two new regional foragers: Executive Chef Michael Pruett of Macalester College in Saint Paul, MN, and Executive Chef Brandon Canfield of Medtronic in Minneapolis. (Executive Chef Shawn Holtgreve, who was the region’s forager, took a role on the Bon Appétit Wellness & Nutrition team.) Twenty-five local farmers and artisans, 30 chefs and several general managers from Bon Appétit campuses around the region (including Carleton College, St. Olaf College, Target, University of Northwestern, and Best Buy), Regional Vice President Mark Lachance, and District Manager Michelle Kirkwold attended. David made a brief statement welcoming everyone, and

Target Plaza Executive Chef Royal Dahlstrom chatting with Doug Virnig from local sunflower oil vendor Smude Enterprises

then guests began connecting in the casual setting while enjoying drinks and light appetizers. Several vendors contributed samples for everyone to enjoy as well. Feedback was uniformly enthusiastic. In fact, Tim Fischer of Fischer Family Farms Pork in Waseca, MN, told David that he made more connections in four minutes than he had in the four years prior. Becca Carlson of Seeds Farm in Northfield, MN, told Mark that her farm “exists because of Bon Appétit.” And Tony Kornder of Kornder Farms emailed after the event to thank everyone for their efforts. “You guys put together a great event, and I learned a lot from the chefs, managers, and the other vendors,” he wrote. “As a small producer, I look forward to growing my business and working together with Bon Appétit accounts. Thanks again.” To ensure that connections will continue to thrive well into the future, the organizers distributed the contact information for all

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Dave Pettis shares samples from Star Prairie Trout Farm

the chefs and farmers to each group after the event. A few weeks after the event, Brandon ended up moving to Indiana to open a new college for Bon Appétit, and the search for a new forager is once again under way. Perhaps they’ll have to host another meeting! Submitted by Jessie Gentz, Regional Marketing Director

PROTECTIVE LIFE INSURANCE COMPLETES RENOVATION OF MAIN CAFÉ AT THE BIRMINGHAM, AL, headquarters of Protective Life Insurance Company, the Protective Café recently reopened after a six-month renovation. To mark the café’s debut, the Bon Appétit team partnered with Protective Life to throw a grand opening party and ribbon cutting. This substantial face-lift increased the footprint for the café and added new stations, a boon for the client’s 1,750 employees, who can enjoy breakfast and lunch Monday through Friday at the café. A new pizza station fitted with hot stones offers not only pizza, but also pasta and other regional Italian dishes. The new global station has become hugely popular, serving guest favorites such as tandoori chicken with saffron basmati rice; stir-fried clams with sesame noodles in a soy, garlic, and ginger broth; braised lamb shank with roasted garlic risotto; tuna poke; porkbelly bao (buns); shrimp or tofu phở; and Singapore noodles.

Protective Life Insurance’s modernized café boasts a new pizza oven and a global station

Clients and guests have been thrilled. One guest complimented the macaroni and cheese, the shrimp tacos (“awesome!”), and a chocolate-cookie-sandwich dessert. Another guest enthused: “Oh my gracious, the catfish is so good and the tomatoes and okra and potatoes are perfect! Thanks y’all for all you do!” Fans also raved about the shrimp and grits and clam chowder in equal measure. A new coffee shop will soon follow as well, brewing beans from locally recognized brand OHenry’s, an enrolled Farm to Fork vendor, and serving a selection of grab and go products as well. Submitted by Jennifer McGann, Regional Marketing Director

Protective Life Insurance CEO and President Rich Bielen cutting the ribbon as Protective Life staff and Bon Appétit Catering Manager Philip Elrod (just behind Rich) look on

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SETTING THE TABLE | LIZ BALDWIN

ADVENTURES IN CATERING “It’s one thing to get it done when everything is going according to plan. It’s quite another when nothing goes according to plan.”

s we approach July 1, 2019, and begin our 33rd year (!!) since inception, I can’t help but reminisce a bit about the very, very beginning. I think back to my time with San Franciscobased Bon Appétit Catering, the little business Fedele acquired to help launch his dream company. The owners of Bon Appétit Catering, Gregg Patyk and Bill O’Rourke, had been customers of mine when I was in banking. They were often on the bank’s “naughty list” for being overdrawn, writing bad checks, missing payroll deadlines, and any number of questionable business practices. But they had the very best stories. When I left my banking job and was figuring out my next steps, Gregg and Bill asked me to come assist in collecting receivables. Overdue payments were why they always struggled. I figured I could give them a couple weeks’ support. Little did I know I’d get the hands-on education of a lifetime about running a small business AND end up in the right place, at the right time, when Fedele came to check out this little business as a base for Bon Appétit Management. Bon Appétit Catering did just that — they catered. Morning, noon, and night. Coffee drop-offs for 10 people, lunch set-ups for 50, sit-down dinners for 5,000, San Francisco street events for 10,000, and everything in between. All of it prepared from a teeny tiny kitchen in the San Francisco Design Center. It was difficult to do much of anything in the space — it really was impossible to

produce events of the size and complexity that the catering crews were doing — but somehow they always pulled it off. I remember going with operators to check on event production, seeing the loading dock in chaos, the warehouse in pandemonium, people panicking because the servers hadn’t shown up. But it is the things that happen at the events that are the stuff of catering legend. At that time, we did a lot of work with the Red & White Fleet, the company offering tours and nighttime events on the San Francisco Bay. A popular menu item in 1985 was the giant baron of beef, delivered in a large wooden cask. Quite frequently the casks would tip over on the dock, roll into the Bay, and sink. More than once our catering attendants ran to the local grocery store, bought sliced roast beef and other fillers, and concocted a baron lookalike. You need to have the cocktails flowing very freely to pull this off, but they managed it. Weddings were always the most stressful type of event, because everyone wants the bride to have a perfect day. And part of that perfect day is a beautiful wedding cake. Our folks made some very lovely cakes, and there were many happy brides. But we also had our share of mishaps. One that remains unforgettable is the day the cake melted en route to the wedding. Bill O’Rourke was delivering the cake himself for this very special wedding. As the temperature climbed that hot summer day, the

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cake disintegrated into the back seat of a station wagon. A run to a grocery store ensued. Bill bought every cake he could, then reconstructed with massive amounts of icing a new wedding cake. It looked great in the pictures. Thank goodness this bride had a good sense of humor. So Bon Appétit has progressed from dropping dinners into the ocean, and we haven’t had too many cakes melt away lately. But we still have lots of stories, lots of challenges. The nature of catering hasn’t really changed at all: If it can go wrong, it most likely will. Just think about the catering process. Someone has an idea of what an event should look like. Then a team tries to make that vision a reality. Things get added, then subtracted; headcounts change and then change back, and then change again. There is an unbelievable amount of coordination needed with multiple entities, and everyone, from the customer to the catering staff, wants each event to be special, to be unique, and to be perfect. The amount of effort put into every component — the food, the setup, the servers, the uniforms, the presentation, even the cleanup — is staggering. But it’s also the challenge of catering events that brings out the best in so many of our people. I was recently involved in a special event, handled by one of our local Bay Area units. I was one of the people adding, changing, and making suggestions, hoping the executive

Bon Appétit catering in the 1980s…

chef could do something extra, extra special, something new, something different. I thought about how many conversations our chefs and catering managers must have every day, trying to get it just right for their many, many customers. Traffic was horrific on day of this particular occasion, so everyone was running late. While driving to the event, the catering van had to swerve to miss a car on the freeway, causing a bit of a disaster with tubs of salad dressing. This caused the loss of some food and an unplanned trip to the local grocery store for our team. The day was (of course) much, much hotter than had been anticipated, so setup and cooking became just a bit harder. Some of the scheduled attendants were unable to make it, due to personal emergencies. So the team now needs to pull off the event, with half the crew. This was not an easy

…and Bon Appétit catering now

day for our catering staff. This was not an easy day for our executive chef, who gave up his Saturday to create this event. There is nothing easy about catering, ever. It is really, really hard work, for everyone involved. But I think what keeps our catering talent and our wonderful chefs coming back is when they hear guests gushing about how incredible the food is and how beautifully presented, how lovely the tables look, what a special event this is. That was certainly the response of the guests at this event. Our team came together, everyone jumping in, doing whatever it took, to make this party perfect. And it was. None of the guests knew anything of the mishaps or difficulties. When our folks know they have created a beautiful, unique event and made the vision come to life, they seem to be able

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to deal with all the stress, all the obstacles, all the things that can and will go awry. That’s what I think makes me the proudest of our teams. It’s one thing to get it done when everything is going according to plan. It’s quite another when nothing goes according to plan. Catering is in our roots. Today we still cater morning, noon, and night, now across the country. All these events, large and small, are a huge part of our success. The reality behind each setup is more of an adventure than anyone could imagine. Our catering teams make it look easy, and they make us look terrific. An enormous thank you to all the people who support catering across Bon Appétit and make the magic happen every day.

SNAPSHOTS OF SAFETY AT BON APPÉTIT Here’s to the Bon Appétit teams who are embracing a culture of safety, whether they’re celebrating 100 or 1,500 days accident free! ZOOX SINGS THE SONG OF SAFETY “Have Each Other’s Back” by Bryan Andrews These the safety rules they be some safety instructions follow the list or get a red-flag safety deduction.

Getting burned will yield you but only a frown If you got something burning yell “Hot!” coming down.

Don’t get sliced use some safety love always use your cut glove.

Other places don’t test Don’t be them make sure your strips be testin’ 200 ppm.

Now if I see you walking down the line make sure we know you’re there always yell “Behind!” I see you’re used to the kitchen don’t be a foreigner when you hit your turns always yell out “Corner!”

Zoox Dinner Cook Bryan Andrews performs his song in front of Culinary Director Kristela Nazario-Mendoza and the Zoox team

At Zoox in Foster City, CA, Culinary Director Kristela NazarioMendoza came up with a safety song contest as a fun way to get her team thinking — and humming — about the importance of safety in their everyday work. The rules were simple: No profanity, must be original, and less than 30 seconds. And the prize was a highly motivating one: Kristela’s space in the on-site parking lot for a week, and the privilege of deciding who gets it for a second week. Five people were brave enough to perform their songs in front of the whole team; others didn’t sing, just shared. The winner was decided by voting: Kristela and the Zoox client’s votes were worth 3 points, chefs and managers’ votes, 2 points, and the rest of the team’s, 1 point. Dinner Cook Bryan Andrews brought down the house and got the most votes for his safety song. Recently promoted from dishwasher, Bryan works as a DJ in San Francisco (under the name Pete Jones) and also produces music.

See that standing water? I ain’t trippin’ better wear your safety grips before you get caught slippin’. See a knife in the open? Be a safety man Put it in a half-pan!

If it’s heavy throw out a bone put your heavy items in the strike zone. Don’t be strong back pain isn’t funny always make sure you lift with a buddy. Now hit ya temp logs now hit ya temp logs. I ain’t tryin’ to harp ya don’t think it’s whack when Kristela tells us all to just have each other’s back!

The red-flag reference is to Zoox’s Safety Hunger Games, in which the best of two teams gets treats for good safety practices and red flags for safety violations, with managers conducting weekly audits per zone. It was wonderful to see everyone thinking so much about safety. Many team members were humming one of the tunes or singing quietly to themselves for days later! — Submitted by Kristela NazarioMendoza, Culinary Director

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KAUFFMAN AND STOWERS RECEIVE FOOD SAFETY AWARDS Who wants to get a citation from the Health Department? In this case, the Bon Appétit teams at the Ewing Marion Kauffman Foundation and the Stowers Institute for Medical Research, both in Kansas City, MO! Stowers General Manager Art Shinabargar and Kauffman General Manager David Marshall’s cafés were among the 9% of food establishments presented with the Kansas City Health Department’s Food Safety Excellence Award for 2019. The award recognizes the commitment shown by managers and employees to excellence in safety, sanitation, education, and training. To achieve the Food Safety Excellence distinction, these food establishments met or exceeded strict criteria pertaining to health inspections conducted in 2018. “We are super proud of these achievements!” said Regional Vice President Mark Lachance. — Submitted by Bonnie Powell, Director of Communications

The Ewing Marion Kauffman Foundation team with their Kansas City Health Department Food Safety Excellence Award

SAFETY IS A SNAP AT SNAP A lot of things can happen in a year, but for the Bon Appétit crew at Snap’s Canteen Café in Venice, CA, accidents didn’t make the list! To celebrate their one-year milestone, the team was treated to tres leches cake and fried-chicken-and-biscuit sandwiches after lunch service. Every member of the team also received a gift card as a token of appreciation for their commitment to coming to and leaving work safe every day. “The team takes safety very seriously and is always looking out for one another,” says Café Manager Carlos Sanchez. “They work in a small kitchen and in a tight space, so it’s great to see everyone working together to stay safe throughout the day.” — Submitted by Caroline Garfink, Operations Manager Snap’s Canteen crew, left to right: Front-of-House Attendant Sugueiry Flores, Utility Worker Eva Zarate, Sous Chef Sheila Marron, General Manager John Leone, Cooks Nelson Dobos and Ariana Tenas, Utility Worker Erick Huezo Velazquez, Cook Ismael Gomez, Barista Aisha Ngaruko, and Sous Chef Carly Ehrlich

PACIFIC UNION PASSES 1,000 DAYS: The Bon Appétit team at Pacific Union College in Angwin, CA, celebrated 1,000 days without an accident with a cake from the in-house bakery and gift cards for everyone to the off-site deli. The team worked extremely hard the last couple years to live the safe in/safe out lifestyle. — Submitted by Allen Plouffe, General Manager

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MEDTRONIC - MOUNDS VIEW CELEBRATES 1,500 DAYS ACCIDENT FREE

The Medtronic - Mounds View team celebrates 1,500 accident-free days with a special safety-themed cake

The Bon Appétit managers at Medtronic’s Mounds View, MN, campus are proud to announce that their team has achieved the impressive feat of 1,500 days accident free! At Medtronic - Mounds View, safety is not just a program, it’s an integral part of everyday life at work, at home, all day every day. “We all suffer the side effects of safety training being such a part of life when we get funny looks upon saying ‘corner’ in a grocery store aisle or ‘right behind you’ as we pass another shopper,” says General Manager Salvatore Rosa. Medtronic has an active safety committee that meets every other Friday and reviews any near misses and potential issues, and brainstorms ways to improve the workplace. Members of the safety

committee also actively rotate the responsibility to demonstrate various tasks. For instance David Camarillo, a retired fireman, has demonstrated how to operate a fire extinguisher properly, while Executive Chef Donald Holmblad has shown the team how to use a sharpening stone and steel to sharpen knives properly (and has explained the importance of using sharp knives). And the “Just Say” campaign was just a fun idea that has helped the team identify and visualize key areas where they should definitely announce loud and proud their presence in order to avoid accidents. Of course it goes without saying that cut gloves, slip-resistant shoes, and personal protective equipment are monitored and worn by all. — Submitted by Salvatore Rosa, General Manager

ONE YEAR WITH ZERO ACCIDENTS AT ILLUMINA - FOSTER CITY

Left to right: Kitchen Supervisor Elbert Richard, Dishwasher/Catering Attendant Jose Rafael, Executive Chef/Manager Vincent Russo, Barista Janis Johnson, Catering Attendant Lino Argueta, Cold Prep/Salad Cooks Dee Lang and Lisa Wolf, and Line Cook Keisha Hadley

The Bon Appétit team at Illumina in Foster City, CA, has sent all associates home in the same condition they arrived in every single day for the unit’s first year! They credit their multiple safety initiatives, including Take 5, Safety Soccer, and Why I Want to Work Safely. The unit has since eclipsed 400 accident-free days and is looking forward to a safe sophomore year. — Submitted by Vincent Russo,

TWO YEARS SAFE AT SANTA CATALINA: The Bon Appétit team at Santa Catalina School in Monterey, CA, is proud to hit two years of safe kitchen practices! Servers Trini Gonzales and Juana Salazar, Executive Chef Kurt Boucher, Prep Cook James Robinson, Cook Felian Rabaino, and Dishwasher Bill Dew celebrated with cake. — Submitted by Rebecca Farraj, Interim General Manager/Regional Marketing Manager

Executive Chef/Manager

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CASE WESTERN RESERVE TEAM CATCHES PEOPLE DOING SOMETHING GOOD The management team at Case Western Reserve University in Cleveland held a contest to see if they could get all 17 units on campus to go 100 days without an accident. The contest was called “Catch People Doing Something Good”: Each unit got a set number of “safety moment” cards. If an employee saw another employee doing something safe (such as lifting with their legs versus their backs), the employee could fill out a card and that person’s name was entered into a drawing for prizes if everyone hit the 100-day milestone.

Tinkham Veale University Center General Manager Jeff Cataffa, Prep Cook Lovell Medlock, Chef/Manager Tony Smoody, and Campus Executive Chef Vinnie Gaikens with the TV grand prize behind them

And they did! Lovell Medlock, a prep cook at Tinkham Veale University Center, was randomly selected as the winner of a 55-inch television. The real reward was effectively encouraging employees to recognize and nominate other employees for having safety moments. The contest was so successful that a 200 days safe contest is in the works, with a grand prize of four tickets to Ohio’s Cedar Point, “the roller coaster capital of the world.” — Submitted by Amanda Mass, Marketing Manager

MARKING FOUR YEARS ACCIDENT FREE AT 7700 PARMER

The 7700 Parmer team, front row, left to right: Safety Champions Prep Cook Cynthia Brookens and Cook Josie Huerta with Cashier Esther Castillo. Middle row: Cook Shawn Chamblee, Steward Albino Garcia, Barista/Cashier Doris Pilgrim, Cooks James Fitzgerald and Maritza Eshavarria, Front-of-House Lead Angie Dickerson, and Back-of-House Lead Gan Benedict. Back row: Chef/Manager Fred Geesin, Cooks Matt Meza and Mark Olivares, and Catering Captain Rich McGovern.

Safety at 7700 Parmer in Austin, TX, starts in the interview, and each associate takes pride in training new team members in how safety protocols must be part of each and every workday. The two safety champions, Cook Josie Huerta and Prep Cook Cynthia Brookens, both help with the Take 5 program, leading the safety portion at the 10@10 meetings and practicing safety management

by walking around. That’s how this small but mighty account has managed to go four years without an accident, since opening. To celebrate this huge milestone, everyone received gift cards with which to do something special with their families. — Submitted by Fred Geesin, Chef/Manager

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KKR ACHIEVES THREE YEARS SAFE The small but mighty crew at KKR in San Francisco recently surpassed their three-year marker. Cooks Robert Doyle and Scott Basina, Front-of-House Server George Bauto, and Dishwasher Nathan Williams deserve the lion’s share of the credit for this impressive record. The KKR team genuinely cares about each other, which helps them strive their hardest to stay safe and assist each other in doing so. This is reinforced during the 10@10s, which always include callouts for great safety so as to recognize each other on all aspects of safe behavior. — Submitted by Ryan Wilson, Executive Chef The KKR team, left to right: Sous Chef Kevin Tom, Executive Chef Ryan Wilson, Dishwasher Nathan Williams, Cook Robert Doyle, Cook Scott Basina, and Front-of-House Servers Richard Iremonger and George Bauto

TARGET NORTH CAMPUS HITS THE THREE-YEAR SAFETY BULL’S-EYE The Target North Campus team in Brooklyn Park, MN, has gone more than three years without an accident! They work hard at their safety culture every day. They look out for each other; it’s not just a number to the staff. They’re proud to work at a place that has such a strong emphasis on safety. To celebrate their achievement, everyone got to participate in a drawing for prizes — everyone won something and one lucky person won a 39-inch smart television. — Submitted by Lyle Schoenthaler, General Manager The Target North Campus team celebrating three years accident free

SWEET SAFETY AT SANTA CLARA U: Resident District Manager Thierry Bourroux, Assistant General Manager Laurry Wailes, Retail and Catering Operations Manager & Safety Champion Douglas DiGiovanni, and the Marketplace Café team at Santa Clara University in Santa Clara, CA, celebrated 100 days safe with house-baked cupcakes. — Submitted by Jennifer Takara, Regional Recruitment and Safety Manager

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KNOX COLLEGE HOSTS A GLOBAL WINE TASTING EXPERIENCE FOR THEIR COMMUNITY

Knox College Executive Chef Joe Peterson before the dinner

Joe’s scallop ceviche

A FEW MONTHS AGO, the Bon Appétit culinary team at Knox College cohosted what they think might be the first-ever wine-pairing dinner on the Galesburg, IL, campus. General Manager Doug Stenfeldt and Executive Chef Joe Peterson had been looking for a go-to vintner for campus catering and had been discussing recommendations and vendors with Knox College Trustee Adam Vitali, who is president of G&M Distributors, a wine specialist. Adam suggested they try out international vintner David Phinney’s wines, which offer a well-rounded pairing and tasting experience yet also happen to be available in local stores should guests want to purchase them later.

paired with one of Phinney’s French wines. The second course featured scallop ceviche marinated in blood orange and grapefruit juice and set off by a citrusy California white. Joe paired a Phinney Italian wine with house-made pasta topped with asparagus, freshly shaved parmesan, and cracked pepper. The entrée course brought the global wine tour to a close with seafood paella and local sausage, served family-style, and accompanied by a Spanish red. And for a sweet surprise, guests had their choice of a salted caramel coffee and bread pudding or a velvety chocolate martini. Ashton Tenhouse and Kyle Lester, sales representatives for G&M, presented the wine blends for each course and explained the tasting notes and how they would complement the dish.

The idea of a global wine pairing dinner was born, and around 35 college faculty, staff, community members, and local leaders were invited to attend.

The culinary team enjoyed honing their creativity for a unique event beyond the dining commons, and they hope this will be the start of a new, semiannual tradition.

Joe’s menu began with a brie and raspberry appetizer paired with prosecco, which was followed by beet and goat cheese napoleon,

Submitted by Doug Stenfeldt, General Manager

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WESLEYAN’S LONG LANE FARM THRIVES WITH HELP FROM BON APPÉTIT LONG LANE FARM, WESLEYAN’S entirely student-run farm, sits a little less than a mile away from the Middletown, CT, campus. Seniors Paul Franceschi and May Klug showed Fellow Peter Todaro around on a recent visit to campus. As they walked across Long Lane’s 2-plus acres, they pointed out the numerous raised beds full of spring crops like brassicas, peas, beets, and radishes. Inside the farm’s two greenhouses, greens were thriving while tomato seedlings awaited planting. At a permaculture site, grass and perennial berry bushes sometimes reached waist height. In just a few weeks, a staffing transition would take place, with four new students (two of whom have never farmed before!) taking the reins for the summer after Paul and May graduate. Long Lane has continued to thrive thanks to a lot of hard work from students and the support of Resident District Manager Michael Strumpf and the Bon Appétit team. In exchange for paying the salaries for the farm interns every year, the dining team receives hundreds of pounds of vegetables throughout the growing season. The salaries are the foundation of Long Lane’s viability, as the school does not provide any direct funding aside from allocations from the Sustainability Office’s Green Fund for specific projects. The financial stability provided by those salaries generates a cascade of positive outcomes. The Long Lane students help alleviate food insecurity in the community by bringing their harvests to a farmers’ market in Middletown, where most of their customers purchase the fresh produce using SNAP dollars. Since its inception, Long Lane has generated more than 100 farmer-alums who have gone on to careers in food and agriculture — not bad for a school with no formal agriculture or food studies program! Submitted by Peter Todaro, Fellow

Leeks in the field at Long Lane Farm

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LAWRENCE UNIVERSITY STUDENTS LEARN SEASONAL COOKING ON A BUDGET THE COLLEGE YEARS ARE a time when many young people are just beginning to navigate the everyday aspects of adulthood, including cooking for themselves and managing their own budgets and schedules. With that in mind, Executive Chef Michael Downey offered students at Lawrence University in Appleton, WI, a hands-on class focused on budget-friendly cooking that showed participants how to do easy and exciting meal planning for a full week. Students learned how to truss and roast a whole chicken and then, with a little prep, turn that bird into a series of meals throughout the week. Recipes included a cold chicken salad with roasted grapes and walnuts; beer-can chicken, a regional Wisconsin favorite; and what proved to be the participating students’ favorite: Thai drunken noodles, a woktossed stir-fry that included chicken, noodles, Wisconsin ramps, cabbage, and aromatic ginger. When Michael shared with the group that even the remaining bones could be made into soup, he encountered resistance. “They were shocked when I said, ‘Don’t throw the carcass out, that’s going to be

Lawrence Executive Chef Michael Downey with a student

soup!’” he laughs. “Yeah, I got some looks with that one.” But the proof was in the taste of the house-made stock and soon the students were believers. “I wanted to impress on them that if you cook a whole chicken on Sunday, you can have a meal plan for a whole week,” says Michael. “Not only is it budget-friendly, it’s flexible — you can make any number of things based on your likes and dislikes and what’s in season. That was kind of a revelation to them.”

Michael also focused a part of the class on tips for shopping in the grocery store, such as what to look for when buying fish or poultry and how to buy local and seasonal produce. “The seasonal eating idea was also something that was a revelation to them, even though we talk about it in the café a lot, and with signage,” he says. “In Wisconsin at this time of year the seasonal produce is hard because the weather is so unpredictable, so some of the things I talked to them about were mushrooms and ramps. They didn’t even know what a ramp was, so some of the things that I take for granted as a chef were new to them and it felt good to share that knowledge.” In the end, Michael hopes students will gain valuable cooking skills and knowledge they can use in the future from his classes. From his perspective, teaching is incredibly rewarding. “It’s fun when students get that excited look on their faces when they really ‘get’ something — I love that,” he says. “After all, somebody passed this knowledge on to me, so I’m glad to be able to pass it on to them.” Submitted by Jenny Slafkosky, Writer/Editor

PLANT DISHES STAR AT LAWRENCE UNIVERSITY’S BIOFEST: At a special reception for biology department students and faculty for BioFest (an annual springtime celebration by the Lawrence Biology Department featuring a symposium of biology senior projects), Executive Chef Michael Downey (pictured, right) and his team offered a creative spread of vegan and vegetarian foods. The Ledgeview Farms cucumber shooters with cantaloupe mousse, dark rye crostini with radish dip, Greek mezze with Country View Dairy labneh, and vegan lemon-berry shooters with lemon curd and berries were packed with flavor along with many health and environmental benefits. The guests enjoyed the feast along with the presentation by senior biology student Emily Murwin (pictured, left). — Submitted by Michael Downey, Executive Chef

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CELEBRATING THE WOMEN OF BON APPÉTIT AND BEYOND CELEBRATING WOMEN IN TECHNOLOGY AT NVIDIA

Johns Hopkins Cashier Jean Bennett was featured on the BAMCO Careers Facebook page and in a special video for International Women’s Day

MANY BON APPÉTIT TEAMS took to social media to post photos, videos, and tributes to their female managers and team members in honor of International Women’s Day and Women’s History Month, while others took the opportunity to host networking events and more. The Bon Appétit communications team asked (via News from Home) for managers around the country to submit a few words about their enthusiastic, skilled, and inspiring female team members, student employees, and farmers. They then posted a photo album with snapshots of more than 40 inspiring women of Bon Appétit on the BAMCO Careers Facebook page. Café Manager Stephanie Aguirre wrote in about Blanca Magallon, a longtime sous chef at VMware’s Turtles Café in Palo Alto, CA: “Blanca has thrived at Bon Appétit since 1995, balancing her position as a sous chef with her responsibilities as a single mother. She’s a huge asset to the café, and her amazing spirit and positive attitude

come across in her delicious cuisine. She has become like a mother to her team, and always goes out of her way to make everyone feel appreciated.” And at Johns Hopkins University in Baltimore, Cashier Jean Bennett “has been the beloved first-face of Charles Street Market for nearly 50 years,” wrote Marketing Manager Victoria McGrath. “She constantly has a smile on her face, is kind to all who encounter her, and has a spirit that is contagious. Her hard work, dedication to JHU, and constant positivity are why she’s a shining star at Bon Appétit!” These photos were compiled with dozens more of enthusiastic female associates, creative culinarians, and inspiring managers (all the way to the C-suite), who are helping to build Bon Appétit’s unique culture and are driving its success. The Facebook version of the video garnered almost 10,000 views! Watch it at www.bit.ly/bamcoiwd2019. Submitted by Bonnie Powell, Director of Communications

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Nvidia’s Women in Technology (WIT) group held several events to celebrate the contributions women make to technology and the world. The Bon Appétit team learned from the International Women’s Day website that, internationally, purple is a color for symbolizing women, and that purple signifies justice and dignity. Executive Chef Travis O’Connell had the idea to create a pop-up serving vibrant purple ube bars. (Ube is a deep purple-hued yam that is frequently used in desserts in the Philippines.) The pop-up appeared around campus as part of the celebration, and Nvidia employees could top their bars with white chocolate ganache and an assortment of delicious toppings. An all-female team from Bon Appétit at Nvidia’s kitchens, led by Supervisor Jennifer Moua, created and prepared a Northern California menu for a special networking event hosted by Nvidia Executive Vice President and Chief Financial Officer Colette Kress. “A huge thank you to the fabulous ladies on your team for supporting the event for International Women’s Day,” wrote one of the Nvidia coordinators. — Submitted by Joe DeBono, Culinary Director

Nvidia Bon Appétiters proudly wearing their Women in Technology shirts and posing with Nvidia founder, President, and CEO Jensen Huang (center), left to right: Prep Cook Yazime Moreno, Supervisor Jennifer Moua, Cook Selina Ortiz, Prep Cook Reyna Palma, Cook Carolina Montes Garcia, and Cook Barbra Parrilla

INDIANA’S “LADIES OF LEADERSHIP” FORGE BONDS FOR WOMEN MANAGERS

In honor of International Women’s Day, a group of female Bon Appétit managers in the Indiana area who call themselves the Ladies of Leadership got together at DePauw University in Greencastle, IN, for a special learning lunch. Fifty percent of the managers in Bon Appétit’s Indiana district are women, and the group wanted to create a forum to gain knowledge from one another, ask questions, and ask advice in a supportive environment. The group toured DePauw, which was a great operation to showcase because the on-site team had just finished preparing for their GE4 audit (see page 18). Then they played a guessing game-style icebreaker, which created great conversation and revealed surprising similarities between group members. Each group member left with custom-made note cards so that they can send a special note to a woman who inspires them or to a friend who may need a pick-me-up. The Ladies of Leadership hope to keep the tradition going each International Women’s Day and continue the camaraderie they built on

this special day. Everyone had such a wonderful time that they created a text group so they can ask questions, support each other, vent, or just wish everyone a great day throughout the year. — Submitted by Carey Durand, Operations and Marketing Support Manager

The Indiana Ladies of Leadership gathered at DePauw

BON APPÉTIT AT GOOGLE SHOWCASES WOMEN’S CAREERS AND CONTRIBUTIONS

Although men and women enter the culinary field in relatively equal numbers, those proportions become skewed as the years go by. In honor of International Women’s Day and National Women’s History Month, Bon Appétit at Google put women’s advancement front and center in multiple events on the company’s Mountain View and Sunnyvale, CA, campuses.

Festivities kicked off with a client-sponsored screening of the documentary “A Fine Line,” which examines the experiences of leading female head chefs and restaurant owners. Filmmaker Joanna James participated in a panel and Q&A discussion, joined by several Bon Appétit culinary leaders at Google. The celebration continued with 31 pop-ups in cafés across the campus that spotlighted female Bon Appétit at Google chefs and their recipes, with an average of 150 guests attending each pop-up.

Yvonne Lopez (far right), a Bon Appétit sous chef at Google, shares her insights at the panel

The events culminated with “Women in Food: Stirring the Pot,” a panel and Q&A organized by Leading Ladies, an employee resource group for women with Bon Appétit at Google in the Bay Area. Featuring top chefs from Bon Appétit at Google alongside Chez Panisse Restaurant Chef and General Manager Jennifer Sherman and “Top Chef” finalist Michelle Minori, the panel dove into the unique career challenges women face and provided inspirational insights to a crowd of more than 120 attendees, including dozens of associates. The conversation continued in a reception celebrating female chefs from across the organization, who shared their signature dishes and the memories and experiences that inspired them — a perfect pairing to conclude the engaging afternoon. — Submitted by Rachael Kirk Cortez, Regional Marketing Manager

The reception featured Google Catering Executive Chef Cristina Espinosa’s “faux gras” mushroom pâté

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HEALTHY KIDS GO TO WORK

Royal Caribbean Cruise Line children made backyard bug snacks

EVERY YEAR IN APRIL, offices around the country open their doors to millions of children in celebration of Take Our Daughters and Sons To Work Day. This year, several Bon Appétit teams decided to partner with their clients to extend the day’s programming by hosting a Healthy Kids in the Bon Appétit Kitchen workshop (or several) so kids could take home new knowledge and skills in healthy eating and cooking. At the Ewing Marion Kauffman Foundation in Kansas City, MO, 35 kids gathered in the café for a special Healthy Kids experience with Executive Chef Justin Cain and Fellow Peter Todaro. First, Peter taught kids a new strategy for making healthy food choices: Go, Slow, and Whoa. “Go” foods are healthy foods we can eat every day, such as fruits and vegetables; “slow” foods, like pizza, are best consumed occasionally; and “whoa” foods are items we should only eat once in a while, such as cake on your birthday. Once the kids had the concept down, Peter showed them pictures of different foods and asked them to yell out whether it was a go, slow, or whoa food.

The group had fun collectively shouting out the answers, and then they kicked it up a notch! When Peter called out a “go food,” the kids did a silly dance; when he said a “slow food,” they did the robot; and they froze in place when he called out a “whoa food.” After the dance party, Justin taught students how to make vegetable sticks with hummus dip. Kids mastered a new set of knife skills, discovered a newfound love of hummus, and learned a new technique for deciphering between healthy and not-so-healthy foods. Meanwhile, in Springfield, OR, Fellow Shannon Tivona visited Royal Caribbean Cruise Line to host two Healthy Kids classes, where kids learned about where food comes from and the six edible plant parts and prepared “backyard bug snacks” with expert guidance from Chef/Manager Jason Rosvall. Using strawberries, blueberries, grapes, bananas, cucumbers, celery, pretzels, and the most important ingredient (though not quite as healthy), candy eyeballs, kids assembled bugs of all types, shapes, and sizes. Jason also showed the kids how to make two types of smoothies: “dinosaur juice,” highlighting kale and blueberries, and “sunshine

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These Bon Appétit partners hosted Healthy Kids in the Bon Appétit Kitchen classes during March, April, and May: Carleton College Case Western Reserve University Colby College Colorado College The Commissary Education First Kauffman Foundation LinkedIn Macalester College Oberlin College PetSmart Daycare Roger Williams University

Rose-Hulman Institute of Technology Royal Caribbean Cruise Line St. Edward’s University St. Mary’s College of Maryland STEM Kitchen & Garden Twitter University of Portland Wesleyan University Whittier College Workday

Executive Chef Justin Cain taught Kauffman Foundation kids how to make hummus for dipping vegetables

smoothies,” featuring carrots and oranges. Shannon asked the groups to vote for their favorites, but the kids loved both so much they couldn’t pick a winner! And finally, for the third year in a row, Manager of Food Education for Children Hannah Schmunk joined the Twitter team in San Francisco for their Take Our Daughters and Sons To Work Day activities. Hannah and Executive Chef Michael Reidt led the kids in taste-testing tiny carrots and radishes and then taught the young visitors how to make rainbow fruit salad cups. During his knife safety demonstration, Michael showed the #TwitterKids how to peel and slice a pineapple — one of the more daunting fruits to break down. After cutting off the top of the pineapple, he placed it on his head and said, “And now you have a hat for your little brother or sister!” After some laughs, all 60 mini-chefs took to their workstations to prepare their own rainbow fruit salad cups with strawberries, oranges, kiwis, grapes, and pineapple. While working side by side with our chefs, kids got a glimpse into what a career as a chef might look like (in addition to mom or dad’s career), which was an added bonus to the day. Submitted by Hannah Schmunk, Manager of Food Education for Children

SAVORING DINOSAUR JUICE AT PETSMART: For their first-ever Healthy Kids class, the Bon Appétit team at PetSmart in Phoenix invited children ages 4 to 7 from the on-site childcare center. Manager of Food Education for Children Hannah Schmunk (pictured) taught the kids some neat songs, while General Manager Adrienne Paget demonstrated how to make “dinosaur juice,” featuring kale, bananas, and vanilla yogurt, and Executive Chef John Segerstrom helped them make salsa and vegetable tacos. — Submitted by Adrienne Paget, General Manager

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MAKING GARDEN TACOS AT WASHINGTON UNIVERSITY IN ST. LOUIS: District Manager David Murphy, Executive Chef Patrick McElroy, and Bon Appétit Fellow Shira Kaufman led 42 third graders from the Saint Margaret of Scotland elementary school in taste tests of kumquat and watermelon radish, helped them make tacos with purple potatoes, arugula, and cheese, and more. — Submitted by Rob Staggenborg, Marketing Manager

COLBY KIDS KNOW THEIR VEGETABLES: Executive Chef Carmen Allen (pictured) and Manager of Strategic Initiatives Nicole Tocco Cardwell hosted 16 children of staff and faculty at Colby College in Waterville, ME, and the kids turned out to be surprisingly knowledgeable. Asked if they could think of any stems that people eat, for example, one of the students suggested rhubarb! Carmen was delighted to stump them with a taste test of jicama before making plant-parts pizza. — Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives

ST. EDWARD’S UNIVERSITY WELCOMES LOCAL KIDS: During Farmworker Awareness Week (see page 80), 28 third graders from Zavala Elementary school in Austin, TX, visited St. Ed’s to learn about healthy eating from Executive Chef Tanner Harris, Sous Chef Michael Frei, and Fellow Taiyo Scanlon-Kimura (pictured). The “fruity pizza” dessert with shredded coconut was a hit, and the Bon Appétiters were surprised at how many children had heard of dragon fruit before and were able to name many different fruits and vegetables. — Submitted by Robert Fredericks, Director of Operations

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ZOODLING AWAY AT COLORADO COLLEGE: After taste-testing jicama and star fruit, children of Colorado College employees in Colorado Springs, CO, learned how to make zoodles (aka zucchini noodles) and spaghetti squash “pasta” with from-scratch marinara sauce, as well as fruit salad with Sous Chef Johnny Cline (pictured) and Assistant General Manager Eddie Siow. They loved smelling the fresh herbs and using the spiralizers, and the parents in the room were equally enamored of the tool, asking where they could buy one. — Submitted by Maggie Kraft, Waste Specialist

MAKING THE NEWS AT OBERLIN COLLEGE: When Bon Appétit Fellow Taiyo Scanlon-Kimura returned to his alma mater, Oberlin College in Oberlin, OH, to lead the first Healthy Kids class on the campus, it made the school newspaper. Executive Chef Matt Krasnevich joined Taiyo in helping 10 children of faculty and staff and 15 from the Oberlin Boys & Girls Club make garden pizzas and rainbow fruit kebabs. — Submitted by Taiyo Scanlon-Kimura, Fellow

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GOING BEHIND THE SCENES AT WESLEYAN UNIVERSITY: Fellow Peter Todaro teamed up with Catering Director John Kehoe, Regional Manager of Nutrition Daniele Rossner, Executive Sous Chef Keith Garfield, and Café Manager Dan Simpson for an epic Healthy Kids class on the Middletown, CT, campus. Among many activities, they tried jackfruit sliders and made gnocchi from scratch. As the culinary staff cooked the gnocchi for them, the kids took a kitchen tour, which also included taste-testing some chocolate chip cookies just out of the oven. — Submitted by Peter Todaro, Fellow

ROSE-HULMAN INSTITUTE OF TECHNOLOGY KIDS’ NIGHT AT THE MUSEUM: Executive Chef Justin Durand (pictured), General Manager Deborah Robinson, and Fellow Shira Kaufman hosted a special “Healthy Kids Night at the Museum” in partnership with the Terre Haute Children’s Museum in Terre Haute, IN. Fifteen lucky children and their parents (all of whom were Rose-Hulman staff or faculty) visited the museum after hours for tasting adventures and a new healthy “donut” recipe featuring a cross-section slice of apple frosted with yogurt and topped with berries, granola, and coconut flakes. Local TV station WTHI-TV even came to film! — Submitted by Shira Kaufman, Fellow

MAKING GNOCCHI AT ROGER WILLIAMS UNIVERSITY: Seventeen children, some of them the kids of Bon Appétit dining employees, learned all about healthy eating as well as tried their hands at making gnocchi from scratch at Roger Williams University in Bristol, RI. They created mountains of flour, cracked eggs on top, and rolled out their gnocchi dough with a little help from Executive Chef Jon Cambra, Executive Sous Chef Derek Jolie, Controller and Marketing Manager Stephanie Keith, and others. The kids made some really beautiful gnocchi, and took turns dumping their creations into a pot of boiling water. — Submitted by Peter Todaro, Fellow

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EDWARDS LIFESCIENCES GIVES GUESTS AN AUTHENTIC ITALIAN DINING EXPERIENCE

The team made several of Vivint Solar Chef/Manager Giuseppe Randazzo’s pizza recipes, including pizza bianca, margarita, meat lovers, and pepperoni, as well as calzones, stromboli, and sandwiches on house-made focaccia

GUESTS AT EDWARDS LIFESCIENCES in Draper, UT, love their freshly made Bon Appétit pizza. And recently they enjoyed a very special treat. Giuseppe Randazzo, Bon Appétit’s chef/ manager at nearby Vivint Solar, came to give a cooking demo of his authentic pizza sauce and dough. Giuseppe grew up in Sicily, learning from his mother in their home kitchen. To accompany Giuseppe’s visit, the culinary team helped prepare and serve his pizzas, muffulettas, stromboli, and zeppole (sweet fried dough, similar to beignets) for lunch. Giuseppe left a lasting impression, both with his flavors and stories. “I loved the guest Italian chef — the food was amazing. Thanks for bringing him in!” wrote one guest.

Zeppole were a sweet finish to the Italian feast

Submitted by Chloe McCombs, Regional Marketing Manager

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Edwards Lifesciences Chef/Manager Scott Shaw, Sous Chef Jon Chapman, Cook Martin Solis, and Cook George James Hatchi enjoyed welcoming Giuseppe (center) to their café

CASE WESTERN’S CHEF TEACHES THE ART OF PASTA MAKING (TWICE)

Chef/Manager Jonathan Barger holds the attention of a local first grade class

TWICE IN THE PAST FEW MONTHS, Chef/ Manager Jonathan Barger at Leutner Commons has made a splash at Case Western Reserve University with students — of vastly different ages! — by leading separate cooking demonstrations: one for students of this Cleveland research university, and another for his wife’s first grade class. At Case Western, he led a hands-on pastamaking class for 10 students, teaching them how to make linguine completely from scratch. Working in small groups, they did it all: mix eggs with flour, roll out the dough, and cut it into strips. While they worked, Jonathan walked around and helped the groups directly, making sure that they understood all the steps. He even peppered them with stories from when he was a culinary school student, which resonated with the participants. After the class, the Bon Appétit team

A group of students in deep concentration

received several messages of excitement through their text feedback mobile app. “I attended the pasta cooking class by Chef Jonathan and he was fantastic! He is really knowledgeable and I enjoyed his class. 10/10,” one participant shared. The next month, Jonathan volunteered at Campus International elementary school to teach a first grade class how to make spaghetti. The cooking demonstration aligned neatly with the theme of that week’s class: how things change over time. So as Jonathan went through the recipe, he explained that a seed grows over time into wheat, then the wheat is milled into flour, and then the flour is mixed with water to create pasta. The kids were wowed, both by learning how pasta is made...and by how it tasted. Submitted by Amanda Mass, Marketing Manager

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Jonathan showing a student how to shape a ball of pasta dough

CARLETON OFFERS SPECIAL HANDS-ON PASTA CLASS DURING SPRING BREAK

Students showing off their certificates

THE BON APPÉTIT TEAM at Carleton College in Northfield, MN, held a cooking class during school break for students who remained on campus. Executive Sous Chef Vale Riggs taught the 18 participants how to make from-scratch pasta along with pomodoro, Bolognese, and a creamy cheese sauce. Everyone then sat down for a family-style meal. All those who participated — Executive Chef Bryan Schouten, Vale, Sous Chef John Olson, and the students — had a great time! Submitted by Kelly Rapp, Board Manager

Executive Sous Chef Vale Riggs showing students Gladys Cortes and Dex Schneider how to make pasta

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THE GETTY CELEBRATES FRANK GEHRY WITH ARCHITECTURALLY INSPIRED SURPRISE DINNER

Executive Pastry Chef Joanne Ponvanit’s Meyer lemon custard with honey lemon shortbread dessert takes inspiration from many of Gehry’s original architectural sketches

THE CULINARY TEAM AT THE GETTY CENTER in Los Angeles frequently creates menus inspired by great works of art, but it’s not often that they are asked to showcase a menu to please a living legend. As part of a surprise 90th birthday celebration for world-renowned architect Frank Gehry (known for the iconic titanium Guggenheim Museum in Bilbao, Spain, and Walt Disney Concert Hall in downtown Los Angeles), they were honored to be tasked with creating a menu worthy of the occasion. “We were given the impression that he was a ‘meat and potatoes’ kind of guy, but of course we wanted to elevate that concept while capturing incredible flavors of seasonal ingredients to create a menu that was both celebratory and refined,” said Fernando Cayanan, director of operations (recently promoted from chef/ manager of the Getty Villa), of the menu-planning process. Just as an architect constructs a building with exact precision, Fernando and Catering Chef Gino Pineda made sure each ingredient was prepared to bring out its peak flavor and texture. For example, a salad of Little Gem lettuces that were lightly grilled and paired with late-harvest citrus, candied Marcona almonds,

chamomile tea-smoked feta, and watermelon radishes then dressed in an herbaceous green goddess dressing. For the entrée course, the chefs slowly braised Wagyu beef cheeks in Barolo wine to create a rich braising liquid that was reduced to a finishing jus. The hearty beef was complemented by bright flavors of an heirloom carrot purée, crispy Vidalia onions, and fresh English peas, while roasted new potatoes provided textural contrast. Knowing dessert would be the grand finale of the meal, Executive Pastry Chef Joanne Ponvanittook time to research the great architect’s life, work, and style. Her dessert paid homage to Gehry’s geometric patterns with a honey lemon shortbread crust and crispy honeycombed meringue, while Meyer lemon custard, honey blueberry sauce, and honey Chantilly crème provided colorful accents on the plate. “It was truly a special experience getting to know Gehry’s body of work, and an honor to feel that inspiration come through in the dessert to close out a fantastic meal,” said Joanne. Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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GREEN CITY GROWERS NURTURES COMMUNITY CASE WESTERN’S CAMPUS FARM GROWS PRODUCE, MUSHROOMS — AND COMPOST Case Western Reserve University in Cleveland has its own farm, on a 400-acre wooded plot of land just half an hour from campus, which sells about 75% of its produce to the Bon Appétit team. Although only around 15 acres of those 400 are farmed, Farm Manager Ryan Bennett explained to Fellow Shira Kaufman on a visit that he takes advantage of the vast expanse of woods for foraging. He even leads a foraging class in which students learn about how and where to find everything from ramps and fiddlehead ferns to chanterelles and morels. Farm Manager Ernest Graham shows off Green City Growers’ greenhouse

GREEN CITY GROWERS IS growing more than aquaponic lettuce and basil in the center of Cleveland. Farm Manager Ernest Graham recently gave Fellow Shira Kaufman a tour of this Farm to Fork supplier to nearby Case Western Reserve University. Started just six years ago under the umbrella of Evergreen, a cooperative that also runs a laundry, Green City not only produces delicious greens but also aims to empower the local economy. Formed as a cooperative, it employs people from the surrounding community and those who have been previously incarcerated. After a year of employment, staff are able to become part owners: In addition to their salary, they also receive a share of the company and an annual bonus. Ernest said that employees are encouraged to learn and grow in their positions, allowing them to move into leadership roles — and that he himself moved up through the ranks to become farm manager.

In addition to the foraged mushrooms, Ryan and his team also grow oyster and shiitake mushrooms in a cave that, from the exterior, resembles something like a hobbit cabin. The Bon Appétit team at Case Western was instrumental in the development of the farm’s now robust mushroom-growing operation, helping to purchase the machine used to sanitize the log in which the spores are injected. In response to growing demand for mushrooms, the farm now does two “cooks” (creation of new logs) per week. The farm also serves as a compost farm, where pre- and post-consumer food waste from the university’s cafés are transformed into rich soil. — Submitted by Shira Kaufman, Fellow

Green City intentionally avoids automation in order to provide a greater number of jobs for community members. The process starts with seeding, which two employees do manually. After 8 to 10 days, the seedlings are transferred to a nursery pond and then into floating 12-count boards where they will grow to completion. Massive tanks collect rainwater, which the farm relies on for almost all of its water needs. The highlight of Shira’s visit was witnessing the weekly ladybug release. Instead of pesticides, Green City uses ladybugs to control the aphids that tend to attack lettuces. For the basil, they use parasitic wasps to control thrips. It was magical to see the seething bowl of ladybugs fly off to protect the greens! Submitted by Shira Kaufman, Fellow

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A hoop house for the Case Western Reserve Farm

THE HUNTINGTON HOSTS POPULAR DUO OF DEMOS AND TASTINGS

Chef-Partner Kajsa Alger discusses fermentation at The Huntington’s Chinese Garden

HIGHLIGHTING THE DIVERSE FLAVORS of fermentation, the Bon Appétit team at The Huntington Library, Art Collections, and Botanical Gardens in San Marino, CA, worked with Chef-Partner Kajsa Alger to host a demonstration and tasting in the Chinese Garden. Months of preparation and planning culminated in a menu that featured turmeric-potato piroshki with sauerkraut; brie with lactofermented guava honey; kimchi pancakes with pickled mushrooms; and cornbread with miso butter. More than 50 participants attended the drop-in program to learn and to share their experiences with fermentation. Inspired and intrigued by the demonstration, guests connected with Kajsa and engaged in a lively discussion, comparing notes on their adventures (and misadventures) in cultivating sourdough starters, brainstorming possibilities for fruit vinegars, offering tips and tricks for successful lactofermentation, and considering more hard-core ferments such as garum (fish sauce). And in a special class for The Huntington’s on-site staff, Kajsa focused on uncomplicated, healthy recipes for the busy home cook. She covered topics such as cooking with healthy fats, cutting down on processed carbohydrates, and making vegetables the star of each meal. The menu focused on plant-forward and pescatarian options like raw vegetable sushi with jicama “rice,”

Zucchini “zoodles” in tomato sauce with plant-based “meatballs”

zucchini noodles in tomato sauce with Impossible meatballs, tuna poke salad, and baked salmon with lemon and herbs. After the demonstration, participants were excited to take home recipe cards and start cooking even more delicious (and healthier!) meals. Submitted by Hannah Katalbas, Director of Marketing and Social Media

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WEBER CULINARY DIRECTOR JAMIE PURVIANCE KICKS OFF BOOK TOUR AT THE HUNTINGTON Grill newbies and masters alike jumped at the opportunity to meet Jamie Purviance, Weber culinary director and author of the just-published “Weber’s Ultimate Grilling,” one of countless volumes the prolific grilling expert has penned. Jamie’s event at The Huntington was part of Bon Appétit’s popular Star Chef program, which introduces guests to luminaries in the cookbook world. At a meet-and-greet, book signing, and tasting event held on the patio of 1919, guests could meet Jamie and ask him all their burning grilling-related questions. Then they got to dine on a special grilled lunch featuring bourbon-honey glazed chicken wings and skirt steak salad, prepared by Executive Chef Jeff Thurston. One lucky attendee even won a 22-inch Weber charcoal grill, and all guests received a signed copy of Jamie’s newest cookbook. Everyone left the event inspired to try new grilling recipes, and the admiration was clearly mutual. After the event, Jamie thanked everyone, exclaiming, “The Bon Appétit team is the best!” — Submitted by Hannah Katalbas, Director of Marketing and Social Media

Grilling expert and Weber Culinary Director Jamie Purviance (right) with fan and Supervisor Tanis Carman

Vegetable sushi with jicama rice

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HONORING FEMALE FARMWORKERS

FOR NATIONAL FARMWORKER AWARENESS WEEK Bon Appétit CEO Fedele Bauccio and senior leadership have long believed that farmworkers should not only be honored for their contributions to our food system, but also enjoy the same rights and protections as employees in other occupations. To spread this message, for almost a decade the company has asked its teams companywide to observe Farmworker Awareness Week annually. This year, the focus was on the many valuable contributions of female changemakers over time. In-café informational tables offered materials about the achievements of community organizer, labor activist, and civil rights icon Dolores Huerta, as well as women leaders in two important advocacy organizations: the Coalition of Immokalee Workers and Alianza Nacional de Campesinas. Some Bon Appétit teams chose to honor farmworkers in additional ways as well. However they did so, the observances all helped to spread the message that farmworkers deserve fair labor conditions, and this company’s deep appreciation for their efforts. CIW LEADERS VISIT GOUCHER COLLEGE

Goucher College Professor Rory Turner (far left, rear) invited Yaissy Solis (left) and Oscar Otzoy (right) of the Coalition of Immokalee Workers to speak at his “Labor and Justice in the Fields” class; Sous Chef Kenny Tribett and Campus Executive Chef Tulsi Giri (center left and right) hosted the class for dinner

One of the major milestones of Bon Appétit’s commitment to farmworker rights is the Code of Conduct that the company developed in 2009 for Florida tomato growers in partnership with the Coalition of Immokalee Workers. With the signing of this code, Bon Appétit became the first food service company to join the CIW in demanding better working conditions for farmworkers. So when Professor Rory Turner, Ph.D., who teaches in the Center for People, Politics, and Markets at Goucher College in Towson, MD, reached out to Resident District Manager Norman Zwagil for help hosting two important guests during Farmworker Awareness Week, Norman was proud to do so. The guests, Yaissy Solis and Oscar Otzoy of the Coalition of Immokalee Workers, were speakers for Rory’s class “Labor and Justice in the Fields: The Coalition of Immokalee Workers.” Their visit was opened to the public and held at dinner time in the main dining room of Mary Fisher Hall, drawing a crowd of students,

Yaissy and Oscar speaking at the dinnertime class presentation

staff, and faculty. Campus Executive Chef Tulsi Giri and the Bon Appétit team created a menu that included esquites (a Mexican street corn dish), macaroni and cheese, cauliflower gratin, and several international dishes. The CIW visit, coming as it did during Bon Appétit’s annual Farmworker Awareness Week celebration, “led to the Goucher community becoming more informed about where their food comes from and what life is like for many in Florida. People understand why Bon Appétit works to inform people that they are part of the Fair Food Program and the meaning behind it. We are lucky to have Bon Appétit as a partner at Goucher,” Rory wrote in an email to Norman later. He added that the students were so inspired by Yaissy and Oscar’s talk that they even organized a later awareness event for the Student/Farmworker Alliance’s National Day of Action. — Submitted by Norman Zwagil, Resident District Manager

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ST. EDWARD’S UNIVERSITY HOSTS A BASKET OF FARMWORKER-THEMED EVENTS

Sous Chef Ruben Teran (center) joined CAMP Director Dr. Perla Delgado (far right) and St. Edward’s students on a panel following the “Food Chains” screening

National Farmworker Awareness Week is always an important time at St. Edward’s University, the Austin, TX, home of the College Assistance Migrant Program (CAMP), a federally funded educational support and scholarship program that helps more than 2,000 students annually from migrant and seasonal farmworking backgrounds. Many CAMP students have a sibling or parent with direct experience laboring on a farm, and some have even done so themselves. The Bon Appétit team was proud to partner with an event planning committee that included CAMP Director Dr. Perla Delgado, Senior Secretary Rosalinda Valdez, and students Myrka Moreno and Caro Hernandez. Catering Cook Flora Jaimes and Sous Chef Ruben Teran were very involved as well, and Fellow Taiyo Scanlon-Kimura was on hand to lend support. As part of the week’s kickoff celebrations, the Bon Appétit team cosponsored and catered an art reception in the Munday Library that was covered by the Austin Chronicle. The gallery featured pieces by local artists, including two St. Edward’s CAMP graduates, that delved into the histories of farmworker movements and the personal relationships with these communities. CAMP students tabled outside the campus bookstore during lunch. Caro decorated a trivia wheel with questions on agricultural labor laws, average farmworker incomes, and other food justice topics. The students, benefiting from balmy weather and the central campus location, were able to flag down many of their peers to spin the wheel and participate. The Bon Appétit team provided pints of ice cream, swag from Student Action with Farmworkers, and other prizes. Following a screening of the farmworker documentary “Food Chains” (with popcorn from the Bon Appétit popcorn machine!), Ruben and Perla joined two students as panelists to explore the film’s themes further. Ruben’s father and uncles were all farmworkers, and his mother was a high-powered immigration

Students from CAMP tabling during Farmworker Awareness Week

and civil rights attorney. Combined with his rich culinary career, Ruben’s personal ties to farm labor made him a unique and compelling addition to the panel. His stories of spending time as a child visiting workers in the field to inform them their rights moved many in the audience. Later in the week, Flora marched alongside CAMP for the Si Se Puede! Cesar Chavez March. She said, “If it were not for farmworkers, we would not have food, which is one of the reasons why I like working for Bon Appétit.” Flora marched with her daughters, who attend St. Edward’s University. With such a robust and diverse slate of programming, it’s safe to say that Farmworker Awareness Week at St. Edward’s achieved its goal: to shine a light on this key group of workers on whom our food system depends. — Submitted by Robert Fredericks, Director of Operations, and Taiyo Scanlon-Kimura, Fellow

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EVENTS IN BRIEF

Left to right: Executive Sous Chef Kimberly Johnson-Dykstra, Petco Pride Partner Alex Cambronero, Cook Brittney Granillo, and Barista Sarah Rad

PETCO PROMOTES OPEN-MINDEDNESS AND RESPECT DURING DAY OF PINK On 2019’s Day of Pink, the Bon Appétit team at Petco headquarters in San Diego served pink cupcakes and Starbucks pink drink featuring açaí, strawberries, green coffee extract, and coconut milk in the spirit of showing solidarity with marginalized communities. The Day of Pink originated in Nova Scotia, when two straight high school students saw a gay student wearing a pink shirt being bullied. They started the celebration to be “more than just a symbol of a shared belief in celebrating diversity — it’s also a commitment to being open minded, accepting differences, and learning to respect each other.”

Appetizers for Jazz Night at MIT

MIT CREATES HARMONY WITH MUSIC AND MENUS Massachusetts Institute of Technology students are known for their engineering prowess, but some are also talented musicians. At the first monthly Jazz Night held at the MIT residence hall Baker House in Cambridge, MA, students provided their diverse and impressive musical talent, and the Bon Appétit team offered appetizers and light bites throughout the night. The menu included nonalcoholic mocktails, mini shrimp cocktails, cheese and fruit boards, bruschetta, caprese salad bites, and chocolate fondue with fresh fruit. — Submitted by Molly Caron, Marketing Manager

When Petco Pride Partner and eCommerce Planning and Inventory Manager Alex Cambronero invited Bon Appétiters to join Day of Pink, the team was excited to get involved and come up with pink treats. At the event, the team also accepted donations that it later presented to the San Diego LGBTQ Community Center. Since 1971, the center has been a proponent of embracing, promoting, and supporting cultural diversity through its many advocacy efforts as well as by providing essential resources to community members, such as food banks and health services. The team was thrilled with the success of this meaningful community event and felt honored to have taken part. — Submitted by Anthony J. Simpson, Chef/Manager

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EVENTS

Executive Chef Beth Panfile shows off the glazed donut display

Cashier Cheryl Karcher serves a student pink cotton candy — spun before her eyes!

LAFAYETTE TEAM CELEBRATES STUDENTS WITH SNACKS AND SWEETS The Bon Appétiters at Lafayette College decided to show Lafayette students and staff some surprise love with three full days of fun, food, and activities on the Easton, PA, campus. On the first day, the dining hall teams prepared and displayed 500 glazed donuts. On the following day, Upper Farinon served colorful snow

cones, while Marquis Hall offered fresh-popped popcorn and cotton candy along with carnival music. For the final festivities, the team handed out goodie bags filled with inflatable beach balls, small footballs, frisbees, and toy “slime,” garnering lots of smiles. — Submitted by Alexa Rossi, Marketing Coordinator

ROYAL CARIBBEAN WELCOMES GUESTS FOR WEEKEND WELLNESS FAIR Wellness events offer a great opportunity for Bon Appétit teams to support their client’s health and well-being initiatives with food. At Royal Caribbean in Springfield, OR, the culinary team was excited to participate in a two-day wellness fair for employees. Local farmers, including Farm to Fork partner Winter Green Farm, joined financial advisors, health network providers, and community event partners at the weekend event.

Café Supervisor Shaunacy Humble speaks with a guest about healthy options in the café

More than 300 guests visited the Bon Appétit booth, which was focused on helping people navigate the on-site café and make healthier food choices. Chef/Manager Jason Rosvall met multiple guests and discussed menu options, special diets (including ketofriendly options), and allergy restrictions. The team enjoyed interacting with guests outside the kitchen — and getting new inspiration for menu planning. — Submitted by Jason Rosvall, Chef/Manager

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EVENTS

UNIVERSITY OF LA VERNE STUDENTS GET A SWEET BITE OF WELLNESS AT POP-UP EVENTS University of La Verne students were treated to two days of wellness-themed pop-up events on the La Verne, CA, campus in honor of both National Nutrition Month and the upcoming debut of the new Center of Wellness on campus. On the first day, Regional Nutrition and Wellness Manager Jasmine Chan hosted a Meet the Dietitian pop-up featuring a sweet energy-boosting hands-on recipe activity for DIY cherry chia bites. From regular and visiting international students to campus faculty, all participants were delighted to roll up their sleeves and make their own energy bites. They loved the simplicity of the recipe — just almonds, dried cherries, dates, chia seeds, and (optional) coconut — and, of course, the taste. On the second day, visitors to the pop-up were entertained by Jasmine’s nutritional knowledge and Executive Chef Justin Alarcon’s lively demo of a simple (five-ingredient) edamame-avocado spread. Guests raved about the tasty simplicity of the high-protein plantbased spread. In fact, its popularity at the pop-up led to the recipe becoming a new option at the salad station! — Submitted by Jasmine Chan, Regional Nutrition and Wellness Manager

University of La Verne student participants enjoying the DIY energy bar pop-up

MACALESTER COLLEGE HITS THE BOOKS FOR NATIONAL LIBRARY WEEK For National Library Week, the Bon Appétit team at Macalester College in Saint Paul, MN, partnered with DeWitt Wallace Library staff to throw a celebration that was one for the books. Guests could enjoy fun activities in the library, including a grand scavenger hunt and a “guess how many books” in the library contest. The Bon Appétiters also sleuthed to find out their librarians’ favorite foods so they could prepare special dishes throughout the week, including supplying house-made chocolate-filled croissants for the weekly staff meeting. Baker Natalie Sims also whipped up a special batch of cookies decorated with the word Strong in honor of the 2019 Library Week theme: Libraries = Strong Communities. The next day, the DeWitt library staff updated the building’s Facebook profile picture with a shot of Natalie’s cookies! — Submitted by Connie Churchill, Director of Operations

Baker Natalie Sims created special Library Week cookies and other treats

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OPENING CASE WESTERN AND CLEVELAND CLINIC UNVEIL CENTERPIECE TO NEW HEALTH EDUCATION CAMPUS

Cleveland Clinic Executive Chef Ken Diederich preparing garlic herb shrimp on a bed of mâche

The Health Education Kitchen VIP opening event featured many tempting offerings

TWO OF BON APPÉTIT’S Cleveland-based clients, Case Western Reserve University and Cleveland Clinic, have joined forces to launch a brand-new, state-of-the-art Health Education Campus. The Sheila and Eric Samson Pavilion will serve as its centerpiece, a spacious gathering place where dental, nursing, and medical students from CWRU and Cleveland Clinic Lerner College of Medicine can learn, study, and eat together. Bon Appétit was tapped to provide an elevated café experience and coffee bar for the students and faculty working in Samson Pavilion. Dubbed the Health Education Kitchen, the new café includes a grill station, an expansive salad bar, a deli featuring custom as well as premade sandwich options, and a station designed for guests with food intolerances. At the end of summer, when the population is in full swing, the Health Education Kitchen will serve breakfast and lunch to approximately 800 to 1,000 people daily. One month before the opening of Samson Pavilion, an impressive group of VIPs gathered for a special event to mingle and appreciate

The soaring central atrium of Samson Pavilion

the outstanding architecture executed by Foster + Partners. CWRU President Barbara Snyder and Norman Foster of Foster + Partners welcomed the group, which included Cleveland Clinic President and CEO Tom Mihaljevic, M.D., COO William (Bill) Peacock, III, Executive Advisor Toby Cosgrove, other senior members of management from Cleveland Clinic and CWRU, current and former donors, and Cleveland Mayor Frank Jackson. The Bon Appétit team provided an array of tempting offerings, including multiple passed hors d’oeuvres, roasted asparagus and avocado salad with field greens and lemon-parmesan vinaigrette, garlic herb shrimp on a bed of mâche, and dark chocolate-dipped gingersnaps with crystallized ginger and dried cranberries. Students have begun utilizing the space and are abuzz with positive feedback, expressing excitement over what is to come. The Bon Appétit team looks forward to ramping up production and expanding the menu offerings as more students and faculty move into the new space this summer. Submitted by Jill Gray, Regional Marketing Manager

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STEM TEAM TRANSFORMS CITRUS SURPLUS INTO SWEET SUCCESS SAN FRANCISCO’S STEM KITCHEN & GARDEN is known for its on-site garden, which grows many of the ingredients that make up the restaurant’s seasonal menus. So when Lara Hermanson, principal of the urban farming design company Farmscape, which maintains the STEM garden, informed the team that there was a bumper crop of Meyer lemons this year — nearly 1,000 pounds for the season — the team realized they were going to need to make more than the proverbial lemonade. Beyond incorporating citrus-centric dishes on the restaurant’s menu, they decided to celebrate with an open-to-the-public event that would educate guests about the many culinary uses for lemons. The focal point would be limoncello, giving guests a spirits-focused introduction to the citrus and adding an experiential element to the event, as well as creating a new revenue stream by putting the house-made limoncello on the cocktail menu. While the culinary team began prepping the limoncello (the peels need to soak in vodka for one month to infuse the spirit with the lemons’ bright flavor), District Sales and Marketing Director Nathan Carraway promoted the event. He leveraged STEM’s various communications channels, creating a Facebook event, gardenfocused social media posts, and an event-specific email blast, and set up an RSVP system on Eventbrite. The hour-long workshop was held after work hours, and nearly a dozen people attended, many of whom were visiting STEM for the first time. One out-of-town guest, who discovered the event on Eventbrite when searching for activities in San Francisco, coordinated her travel plans so she could attend! Upon arrival, guests were given a pamphlet featuring recipes for limoncello, preserved lemons, and lemon vinaigrette. Restaurant Manager Claudia Thorpe opened the class with an introduction to the history of limoncello, then walked guests through the simple process of making limoncello at home. Guests tasted STEM’s house-made limoncello paired with Executive Chef Jorge Lumbreras’s pavlova dessert with raspberry coulis and fresh berries. While the guests enjoyed the pairing, Jorge talked through the process for preserving lemons in salt for culinary purposes, and showed everyone how to make a simple, bright lemon vinaigrette. As a takeaway, each guest received a small jar of preserved lemons from the STEM garden. The class was a smashing success. Attendees took to social media to give thanks to the team; one guest posted on STEM’s Facebook wall “It was fantastic. Many thanks for the lively experience and generous pairings! Cannot wait for the next one.” So for those with on-site gardens: When life gives you lemons, make limoncello! Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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Guests enjoyed STEM’s house-made limoncello paired with a pavlova served with raspberry coulis and fresh berries

THE COMMISSARY AND STEM TEAMS HELP RAISE FUNDS FOR PUBLIC EDUCATION AT TASTE OF POTRERO San Francisco’s Taste of Potrero gala this year brought together more than 60 chefs and mixologists from across the city for an evening of delicious food and drink to benefit public education. The STEM Kitchen & Garden and Commissary teams both participated in the 1,000-guest tasting event, which raises funds for necessary supplies like textbooks and instructional materials for Daniel Webster Elementary. This was the STEM team’s third year at Taste of Potrero. STEM Executive Chef Jorge Lumbreras created two different bites: Spanish-style chorizo with preserved lemon salsa, and sous vide– cooked octopus with citrus salad and mojo verde sauce (a green sauce traditionally made of cilantro, garlic, cumin, and olive oil).

STEM Executive Chef Jorge Lumbreras and District Sales and Marketing Director Nathan Carraway at Taste of Potrero

“Many guests asked how we were able to make the octopus so tender. One guest returned to our table four times for tastes!” exclaimed Nathan Carraway, district sales and marketing director. The Commissary Executive Chef Eric Minnich also prepared octopus. His fried octopus with piquillo pepper tapenade and pickled mustard seeds had a textural contrast to the STEM team’s dish. “We had a steady line of guests waiting to try the dish,” said Commissary Assistant General Manager John Hall. “It was great to serve so many happy guests for such a good cause.” — Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

Jorge cooked his octopus sous vide, giving it a tender texture that impressed guests

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CORNELL COLLEGE TEAM VISITS MORNING GLORY FARM

General Manager James Richards, Morning Glory owner Donna Warhover, Executive Chef David Smigo, and Catering Director Ivy Risch check out the chickens

Fellow Shannon Tivona tries out the seeding machine as Donna watches

FARM TO FORK VENDOR MORNING GLORY, which has supplied the Bon Appétit team at Cornell College in Mount Vernon, IA, for three-plus years, is a small but mighty contributor to the community. Donna Warhover, who owns and operates the farm with her husband, Bill, spent a beautiful Iowa morning showing General Manager James Richards, Executive Chef David Smigo, Catering Director Ivy Risch, and Fellow Shannon Tivona around the farm. Morning Glory grows all kinds of vegetables, fruits, and greens for markets, a three-season community-supported agriculture program, and wholesale to clients such as Bon Appétit — all on 3 acres!

community. She volunteers herself, with Labor For Learning, where she mentors other farmers in the community. She was proud to say most of her mentees have been young women.

As they walked around the farm, Donna told the group how her journey into farming began when she took a Master Gardener class. She originally worked for Goodwill Industries and is passionate about working with adults with disabilities, so for her final project, she wanted to create a Goodwill Garden. That didn’t quite work out, but it inspired her to start her own farm. Twice a week she hosts a group of adults with disabilities as volunteers, harvesting and planting as well as helping her get ready for markets. She also receives help from The Giving Program, a group of middle schoolers from immigrant families who participate in service work in the

Shannon got to plant a whole row of radish seeds using a tool that looked like a tiny seed bike. The group ended the visit talking about the new food truck Morning Star recently purchased. One of Donna’s mentees went to culinary school and has always dreamed of having a food truck. Donna and Bill want to use fresh produce from the farm to create healthy plant-forward meals, which they’ll serve at events on and off the farm to connect people to where their food comes from.

Donna showed off her new greenhouse that was full to the brim with little sprouts and a high tunnel planted with rows of lettuces. Another, larger high tunnel is currently in the process of being constructed. This will enable them to extend their season and provide more produce to Bon Appétit in the spring. Donna pointed out their 1949 tractor that they retrofitted to be electric — “it’s as quiet as my Prius now!” she joked.

Submitted by Shannon Tivona, Fellow

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STUDENTS PRESENT SUSTAINABLE BUSINESS IDEAS AT ST. OLAF COLLEGE

From left to right: Students Alyssa Mitchell, Jakob Otten, Zhanat Seitkuzhin, and Michael Paredes in the St. Olaf kitchen

WHEN ST. OLAF COLLEGE student Jakob Otten approached the campus dining team to ask for their help for his group’s submission to a contest for innovative sustainable business ideas, no one would have guessed it was going to go beyond Northfield, MN. The Hult Prize challenges students to solve the world’s most critical social issues. This year’s theme: come up with a venture that will provide meaningful work for 10,000 young people in 10 years. Jakob’s group proposed a venture they called Foodle, which would prepare and sell premade, healthy microwaveable meals and use the revenue to help fund free meals to individuals in underserved communities. They would hire young staff through the network of people they would serve at these food pantries, providing meaningful work that’s (hopefully) more fulfilling than other employment opportunities.

Jakob asked the Bon Appétit team to help test their business model. General Manager Traci Quinnell and Director of Culinary Operations Rafael Perez facilitated a trial run. They worked together with the Foodle team to coordinate production, packaging, and general guidelines to hit Foodle’s goals. Jakob and his friends managed to sell 150 meals to students, and provided 100 free meals to the local Community Action Center (which looks forward to future partnerships). Foodle won St. Olaf’s Hult Prize and then went on to win the national competition, held in Boston. In July, the team will go to London to compete against 40 finalists! The winning team will receive $1 million in seed capital, as well as mentorship and advice from the international business community. Submitted by Traci Quinnell, General Manager

Zhanat proudly shows off a fridge full of Foodle’s premade meals

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AMERICAN CENTURY INVESTMENTS DEBUTS SECOND CAFÉ

Potted herbs from a local food hub brighten the space

Cook Keatha Long prepares a salad tossed to order

AMERICAN CENTURY INVESTMENTS RECENTLY expanded its offerings, opening a brand new café and dining area called the Terrace. Overseen by General Manager Adrian Burciaga and Executive Chef Michelle Matiya, the Terrace gives the ACI employees in Building 4400 their own on-site food hub, with a full-service coffee bar as well as breakfast, lunch, and grab-and-go options. Joining ACI’s first café in Building 4500 a block away, called the Link, the Terrace effectively doubles guests’ food options. When they crave deli, grill, global, and classic favorites, they can head to the Link. If they’re hankering for wraps, salads, grain bowls, and specialty coffees, they can visit the Terrace. ACI Facilities Planning Consultant Laura Van Biber designed the space, overseeing the project from concept to execution. Vinyl artwork on the café’s glass depicts the life cycle of food, with imagery of farmers, the harvesting process, transportation, the café, the chef’s creations, and happy guests all represented. The Terrace is a multipurpose space, with flexible, comfortable seating arrangements that accommodate dining, conversation among coworkers, and of course work, with outlets available right at the tables. Breakfast favorites include bircher muesli (a mix of oats, yogurt, honey, melon, apples, and almonds). Since many guests were unfamiliar with the dish, Michelle encouraged guests to try samples

Yogurt fruit cups topped with Executive Chef Michelle Matiya’s house-made granola

on day one, and it’s been a hit ever since. Lunch favorites include the Mediterranean salad with chicken, cucumber, red bell pepper, roasted tomato, garbanzo, olives, feta, and romaine with minted citrus vinaigrette; and green zest naan with edamame, hummus, fresh greens, asparagus, lemon, cucumber, tomatoes, and pickled vegetable giardiniera. The house-made raspberry vinaigrette is a standout, too. The client and guests are very receptive to trying new things, and the Bon Appétit team has taken note. (ACI Director of Corporate Services Bill Moseman recently enjoyed tasting local honey from Moyer Farms of Richmond, MO.) The team also partnered with the Kansas City Food Hub, whose potted herbs in attractive planters lend added freshness to the already fresh-feeling café space. The rGuest® Buy Kiosk ordering system by Agilysys lends the operation a modern efficiency. Guest Melissa Hemann, an ACI executive assistant, is thrilled. “I just have to say how much I love the Terrace at 4400. It’s clean, bright and the food is truly wonderful,” she wrote, adding that Michelle’s food is “delicious and creative” and thanking her for all her “hard work getting this ready to launch.” In addition to the food, she appreciates the plentiful samples, inviting atmosphere, and overall welcoming vibe. Submitted by Jessie Gentz, Regional Marketing Director

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SAP DIPS INTO PLANT-BASED

Left to right: Front-of-House Supervisor Erika Wilson, Executive Chef Michelle Matiya, and Kitchen Supervisor Nick Partain at Terrace Café’s town hall event

Regional Nutrition and Wellness Manager Jasmine Chan and SAP Café 1 Chef Janet Vicens getting ready for their National Nutrition Month collaboration on plant-based spreads and dips

WHILE WELLNESS IS ALWAYS a focus for Bon Appétit, National Nutrition Month provided an excellent excuse for the wellness team to host pop-ups. At SAP in Palo Alto, CA, Regional Nutrition and Wellness Manager Jasmine Chan partnered with Café 1 Chef Janet Vicens to introduce guests to some tasty plant-based dips and spreads. Janet demonstrated how to prepare beet-lemon hummus and edamame-avocado spread, while Jasmine answered guests’ questions and discussed the health benefits of plant proteins. Guests could try the dip with their choice of a rainbow of crudités: purple, orange, and green cauliflower; purple and orange carrots; and zucchini. Nearly 100 people stopped by their table. Many guests noted how the short active prep time (10 minutes or less) and simple ingredients made the recipes easy to replicate at home. “I can and will try this at home with my kids!” said one. A winning recipe for both personal and environmental health! Submitted by Jasmine Chan, Regional Nutrition and Wellness Manager

A grilled salmon bowl from the opening menu

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HILLSDALE OFFERS COOKING CLASSES WITH A TWIST

Hillsdale Catering Manager Rhula Mitcheltree teaching the cooking class

Hillsdale Sous Chef Danny Fuentes teaching the taco class

FOR NATIONAL NUTRITION MONTH, the Bon Appétit team at Hillsdale College in Hillsdale, MI, got busy crafting a unique cooking class experience. Catering Manager Rhula Mitcheltree led a cooking class featuring cuisine she ate (and made) growing up in Palestine (she also lived in the Canary Islands and Nigeria), with a healthy twist. The Levantine-inspired menu consisted of tahini beet dip, turkey kofta, fattoush salad with sumac, whole-wheat pitas, and a hearty and flavorful freekeh, which is low in carbohydrates and four times higher in fiber than brown rice. (Freekeh also has more vitamins and minerals than your average grain and acts as a prebiotic. Students were amazed at the health benefits of this uncommon whole grain, even inquiring as to where they could purchase it!) Rhula also introduced them to a unique dessert, similar to a panna cotta, which was infused with orange blossom water and topped with a lemon-honey simple syrup and toasted pistachios. Wearing Bon Appétit ballcaps borrowed from the uniform supply, the students learned how to make everything, through a combination of demonstrations and hands-on mixing, rolling, and shaping. When everything was ready, they brought all of the food out to a preset table, eating family style while Rhula answered questions about her career, her favorite dishes, and how healthy eating is

based on the kind of menu they were currently enjoying, full of whole grains, healthy fats, and a lot of vegetables. A few weeks later, the Hillsdale team hosted its last cooking class of the school year, in which Sous Chef Danny Fuentes focused on the street taco. From the pico de gallo and guacamole to the tacos, the attendees got to make everything. Danny demonstrated proper and safe knife handling including tips about how to quickly cut an onion and safely remove the pit from an avocado. He explained the marinade for the hanger steak tacos, which are simple and easy to make at home, then requested a student help him grill the steaks. He gave helpful tips on cooking meat and which temperatures correspond to what “doneness.” While the meat was finishing in the oven, the students took a tour of the rest of the kitchen. Dessert was sopapillas (pillow-shaped fried pastry dough). Danny had prepared the dough in advance, and some students were able to fry up their own, tossing them in a simple cinnamon sugar mixture. Everyone then sliced up the steak and crafted their tacos, adding the queso fresco and cilantro. Then it was time to sit down at the “family table” to enjoy the fruits of their labor. Submitted by William Persson, Marketing Coordinator

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FARMER RETURNS TO SUSHI ROOTS AT HILLSDALE

When Ezra Bertakis from Farm to Fork vendor Chef’s Way Organic Farms told the Hillsdale team about his culinary past, an idea was born. Ezra trained beneath Iron Chef Masaharu Morimoto and had a distinguished culinary career before switching to organic farming in Hillsdale, MI. (He had grown disheartened with how difficult it was for him to source good produce.) General Manager David Apthorpe invited him to visit Hillsdale College this semester as a guest chef, working with Cooks Dustin Cleveland, Brock Burger, and Patrick Leech to craft sushi in a special event for students and guests. Rolls included classics such as a California roll, spider roll, and spicy tuna roll as well as unique combinations focused on pairing varying textures and flavors. The team set up an action station where students could watch his painstaking work. David created some popular sides to pair as well, including edamame, seaweed salad, and wakame and cucumber salad. The event was such a hit that the team is cooking up a return pop-up event for this guest chef. — Submitted by William Persson, Marketing Coordinator

Ezra’s spider roll Students learning to cut onions efficiently

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Ezra Bertakis from Farm to Fork vendor Chef’s Way Organic Farms

OPENING VITALITY CAFÉ OFFERS ESSENTIAL CULTURE AT YOUNG LIVING

The Young Living opening team

FOUNDED IN 1993, YOUNG LIVING is a world leader in essential oils and operates the largest essential oil distillery in North America. The company recently moved into newly constructed headquarters in Lehi, UT, and has plans to grow its campus population from 950 to 1,500, as well as become a zero-waste facility, in the next five years. To nourish its workers and help meet its sustainability goals, Young Living chose Bon Appétit to run its onsite public restaurant, Vitality Café. General Manager Candace Roberts is looking forward to forming relationships, developing the catering program, and providing excellent food and service to guests: “I’ve enjoyed meeting everyone here and showing them the café and all that we have to offer.” Executive Chef Daniel Larsen, meanwhile, is eagerly anticipating the challenge of developing unique and exciting recipes that utilize Young Living’s essential oils and products. “I’m hoping to create new techniques that will allow us to incorporate the oils into the entire meal experience,” he shared. Some of the new food offerings that highlight Daniel’s culinary inventiveness include oil-infused spreads (such as apple nutmeg) for the pressedto-order sandwiches and oil-infused salad

Grill Cook DeMarcus Davis prepping vitality infused brown rice at the grill station

dressings like jade lemon vinaigrette for the build-your-own salad bar, which features more than 30 items. Guests can also enjoy Farm to Fork burgers and chicken sandwiches at the grill station; creative chef-driven meals at the classics station; healthier and lighter options at the fresh station; and a selection of house-made baked goods and Locally Crafted items at the pastry station. “You guys do amazing work. I’ve loved everything I’ve had at the Vitality Café!” gushed Emma Hunt, a Young Living employee, after the opening. Submitted by Chloe McCombs, Regional Marketing Manager

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BUILDING CAMPUS CULTURE THROUGH WELLNESS AT ALBION COLLEGE To support Albion College’s larger efforts to strengthen the Albion, MI campus’s culture, the Bon Appétit team put together a series of wellness-focused, stress-busting events for guests. From new brain-boosting dishes to food waste prevention, guests got excited about options focused on both feeling good and doing good. — Submitted by Kirsten Strong, Service Supervisor

DEBUNKING FATS IN FOOD

For a Food for Your Well-Being event at Albion, the team focused on the “healthy fat” topic, and gave it a twist to promote adventurous eating with an avocado toast bar. Guests could choose toppings ranging from barbecue-rubbed salmon, scrambled eggs, a soy sauce–marinated hard boiled egg, cauliflower, and flax seeds. These ingredients were all rich in fatty acids proven to aid cell health and function. Guests left with a better understanding of healthy fats, as well as excitement for new flavor combinations.

DUB BOX OFFERS BRAIN BOOSTING MENU

Albion’s mobile Dub Box food cart frequently travels around campus to provide guests with quick and accessible meal options. In anticipation of finals week, Service Supervisor Kirsten Strong and the other Bon Appétiters put their heads together to come up with new menu items that would help nourish both body and mind. Despite chilly and wet conditions, guests queued up outside the truck to try the colorful offerings: Energy Surge salmon wrap, Automatic A-vocado egg salad, fresh berry trail mix, and more. After receiving rave reviews on their special menu, the team looks forward to expanding the brain-boosting menu in the next school year.

Albion College’s on-campus Dub Box food cart served a special brain-boosting menu for finals week

WHEN IT COMES TO FOOD WASTE, “CHANGE STARTS WITH YOUSDAY”

“Change Starts with Yousday” bins raised awareness of food waste

To help increase awareness of food waste on campus, the culinary team started an initiative called “Change Starts with Yousday.” They set up large transparent bins for sorting plate waste into compostable food scraps, recyclables, and landfill. In partnership with the school’s student-run farm, food scraps will be composted to help enrich the soil. At the end of each meal period, the team weighed the bins and displayed the totals on posters in the café. The project not only helped open Albion students’ eyes to how much food goes to waste, but also encouraged them to get in the habit of separating their food waste from recyclable and landfill materials.

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TARGET AND MEDTRONIC TEAMS COME TOGETHER IN VOLUNTEERING EFFORT

MEDTRONIC WELCOMES AUTHOR ANDREA NGUYEN James Beard Award–winning cookbook author Andrea Nguyen made a stop on her Star Chefs tour for Bon Appétit at the Medtronic campus in Mounds View, MN, to sign copies of her cookbook “Vietnamese Food Any Day.” Guests were thrilled to have the chance to meet and chat with Andrea, as well as enjoy samples of her silky orange-rum flan, which was also available for dessert. The menu also featured several other dishes from Andrea’s cookbook, including grilled lemongrass pork chops with oven-roasted potatoes and roasted green beans, and coconut-kissed chicken and chiles with jasmine rice and shaved Brussels sprouts, which both sold out! “Andrea is a hoot! She really engaged with the guests and answered a lot of their questions,” said Café Manager Tracy Haraldson. — Submitted by Jessie Gentz, Regional Marketing Director

Executive Chef Brandon Canfield organizing food packs into boxes for Feed My Starving Children

GENERAL MANAGER SALVATORE ROSA, formerly at Target and now at Medtronic in Fridley, MN, thought it would be fun to bring together Bon Appétit employees from the two Minneapolis-area clients for a team-building event for a great cause. More than 40 associates gave their time to Feed My Starving Children, a nonprofit dedicated to feeding malnourished children around the world. They formed an assembly line to weigh, pack, and seal rice, soy, dried vegetables, and a nutritionally complete blend of vitamins and minerals into bags to be shipped to the organization’s partners. In just two hours, they packed enough food to feed 98 children in El Salvador one meal every day for an entire year. Many of the Bon Appétit volunteers were so moved by the experience that they also made monetary donations and bought shirts and other items offered for sale by the charity. Submitted by Dylan Johnson, Café Manager

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Regional Assistant Marketing Manager Alysa Wilson, General Manager Salvatore Rosa, author Andrea Nguyen, and Regional Marketing Director Jessie Gentz

MILLS COLLEGE EXCHANGE STUDENTS GET A CRASH COURSE IN WELLNESS

Japanese exchange students passing around Meyer lemons as Sous Chef Aarash Zarrabi explains the many ways he likes to use them

Cherry-blossom trees

MILLS COLLEGE SHARES A decade-long relationship with sister school Seitoku University in Japan, and each year Seitoku students and academics visit Mills’ Oakland, CA, campus for some cross-cultural instruction. This year, the Bon Appétit team at Mills teamed up with Regional Nutrition and Wellness Manager Jasmine Chan for a special program focused on the wellness and culinary operations of a college campus dining program.

Then it was time for a tour to show how the Bon Appétit team feeds Mill students. Starting with the kitchen, they visited the walk-in fridges and dry storage to understand food safety and proper shelving, as well as the kitchen composting to understand the food’s life cycle from storage, to prep, production, and service.

More than 140 Japanese exchange students majoring in nutrition and food studies, along with their professors and translators, began their day with an overview of the sister schools’ relationship and the Mills campus farm. Cherry blossom trees that were gifted from Seitoku are planted on the campus mall, attracting beneficial pollinators to the nearby campus farm. Then Jasmine introduced her work with the Bon Appétit wellness team, giving the

students an overview of the wellness program at Mills, the greater role of nutrition and health in the United States, and career opportunities for RDNs. Next, it was time for a culinary demonstration with Sous Chef Aarash Zarrabi, who demonstrated several culinary applications for Meyer lemons: zest used to season roasted potatoes, slices of the whole fruit for marinating chicken, and pith and zest used in a salsa for color and flavor. The interactive day of learning continued with a talk by Mills Executive Chef Cynthia Motta about the difference in environmental impact between mass-produced food versus locally produced food. The students got to compare the tastes of a locally produced baguette, honey, olive oil, and cheese against nationally available brands. To the students, the difference in freshness and flavor was immediately distinct.

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Naturally, the tour ended with a meal in the Mills café, where the students enjoyed seasonal entrées, salads, sweet treats, and beverages including nondairy milk options and an assortment of teas. Finally, as the students departed campus after a filling day of touring and tasting, they passed by the campus farm and its cherry trees in full bloom. Submitted by Jasmine Chan, Regional Nutrition and Wellness Manager

DENISON UNIVERSITY HOSTS ACTRESS JENNIFER GARNER FOR COMMENCEMENT

Actress Jennifer Garner (center) with Denison Dining Catering Attendants Randi Carroll and Karyn Volgelpohl

Grilled salmon, beluga lentils, sautéed broccolini, romesco sauce, and micro cilantro

COMMENCEMENT IS A VERY SPECIAL TIME at all universities, and the busiest time of year for Bon Appétit’s university catering teams, with events ranging from large-scale graduate receptions to intimate dinners for campus and visiting VIPs. Denison University Executive Catering Chef Justin Netto was honored to be entrusted with executing a multicourse menu for Jennifer Garner ’94 at Monomoy Place, formerly the university president’s residence. The actress and alumna was visiting the Granville, OH, campus to give the commencement address and receive an honorary degree. The menu began with passed hors d’oeuvres including a caramelized onion and fig tart and herbed goat cheese in cucumber cups with radiant sous vide-cooked beets. The group then sat down at rustic farm tables for a local Bibb and butter lettuce salad with shaved vegetables and lemonpoppy seed dressing. The light entrée of grilled salmon, beluga lentils, sautéed broccolini, romesco sauce, and micro cilantro

Denison University Executive Catering Chef Justin Netto plating the dessert course

was the perfect segue to the final course. Justin completed the meal with a dessert boasting strawberries six different ways: as gastrique, sphere, caviar, dehydrated, pickled, and sorbet. Submitted by Dylan Price, Director of Sales and Catering

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Celebrating strawberries six different ways: gastrique, sphere, caviar, dehydrated, pickled, and sorbet

DENISON INVITES LOCAL EXPERTS TO LEAD TEACHING KITCHEN CLASSES

WELLNESS FAIR CATERS TO BON APPÉTIT EMPLOYEES

The Bon Appétit team at Denison University has been working on building relationships with international students on campus, reaching out to the International Student Committee and the International Student Services department for help when celebrating special holidays and events. For their ongoing Teaching Kitchen series, Regional Support General Manager Paul Taylor and Executive Chef Allen Gross decided to turn the tables this spring: Instead of leading the classes themselves, they invited others to instruct them.

Catering Manager Jennifer Pugh wanted to send a message to the Bon Appétit team at Denison University: Health and wellness are important not only for guests, but also for internal personnel to ensure an efficient, safe, and healthy work environment. So with the assistance of local vendors and other onsite managers at the account, she organized a wellness fair for Bon Appétit employees.

For a Teaching Kitchen focused on Chinese cuisine, Denison alumna Kathy Chen, her mother, Susie Chen, and friend Mei Chu Chang shared their recipes and techniques for hot-and-sour soup, vegetable fried rice, and spicy chicken. For another, Rwandan student Martha Kamikazi and Ghanaian student Justina Dadson taught students a few of their favorite menu items from home: jollof rice, fried plantains, and peri peri chicken. — Submitted by Jennifer Pugh, Catering Manager

Behavioral Healthcare Partners (BHP) of Central Ohio was there to discuss their comprehensive mental health and addiction services; First Merchant Bank, to assist employees in financial planning; Mental Health America (MHA) had information on mental health awareness and prevention services; Licking County Health Department shared information regarding the detrimental impacts of smoking; and Licking Memorial Health Services offered blood pressure readings. Registered Dietitian Nutritionist Dayna Einheit set up an informative display on beverages, showing their sugar content. Employees walked away better informed about their health and the resources available to them, as well as with small gifts from the vendors. — Submitted by Jill Ayn Gray, Regional Marketing Manager

Denison’s Chinese Teaching Kitchen, front row, left to right: Visiting culinary instructors Kathy Chen, Susie Chen, and Mei Chu Chang; Assistant Director of the Alford Community Leadership & Involvement Center Trinidy Jeter and her daughter. Back row: Executive Chef Allen Gross and Director of International Student Services Marilyn Andrews.

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YOUNGEST PALATES AT ELECTRONIC ARTS GET DELICIOUS DEMO JUST FOR THEM

Director of Global Food Service Christopher Bifano greeting children as they walk in for the demo

Smoothie mustache as a universal sign of enjoyment

MEMBERS OF THE BON APPÉTIT TEAM at Electronic Arts in Redwood City, CA, recently had fun delivering a special hands-on culinary learning experience for the kids at the onsite childcare center. The team hosted three classes for children ages 2 to 4. Cook Misty Gonzales, who runs the juicing station in the Commons Café, held court, explaining the process of smoothie making step by step, leading kids to select ingredients such as broccoli, apple, raspberries, and orange juice to be featured in their smoothies, and sparking considerable excitement when they tasted their own recipes.

The Bon Appétit team was happy to be involved in this great event as it allowed them to educate the youngest members of the corporate campus, showing them how healthy fruits and vegetables could be transformed into delicious food. As the children drank their smoothies, they couldn’t stop talking about how yummy they were. Kids licked their lips and enthusiastically asked for more! Submitted by Ariana Tanimura, Catering Manager

THE GOAL WAS GREAT FOOD FOR PRESEASON SOCCER SUMMIT AT ELECTRONIC ARTS Before the popular San Jose Earthquakes soccer team kicks off opening day, it brings together local, regional, and national partners for a partnership summit. The Bon Appétit team at Electronic Arts was honored to be invited to cater lunch for the 65 attendees, serving a Mediterranean buffet of fan favorites including kofta meatballs, chicken shawarma, falafel, and Tuscan kale salad. The winning shot? Custom sugar cookies adorned with the team’s logo and individually packaged logo’d bags of trail mix. The team’s final score was high, with the client expressing gratitude and praise. — Submitted by Ariana Tanimura, Catering Manager

A guest fills a bowl with Mediterranean fan favorites

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GUESTS GO ALL IN FOR FOOD JEOPARDY AT ROSE-HULMAN “I’LL TAKE FOOD GROUPS FOR 500!” As part of the Food for Your Well-Being program’s tie-in with National Nutrition Month, the Bon Appétit culinary team at Rose-Hulman Institute of Technology hosted multiple rousing rounds of Food Jeopardy for students at the Terre Haute, IN, campus. Inspired by seeing the Bon Appétit Fellows’ Jeopardy games on social media, Catering Manager Ryan Rogers and Administrative Assistant Paige Johnson created their own game board. They came up with four categories: Vitamins and Minerals, Herbs and Spices, Diet and Disease, and Food Groups. Each category had five answers, ranging from 100 to 500 points in value (easiest to most difficult). Watching Cook Misty Gonzales prepare smoothies

More than 150 guests participated in the game, and almost threequarters of all participants answered correctly! Participants with correct answers were rewarded with entries in a prize drawing. The harder the question, the better the prize, but all prizes followed the wellness theme: 400 points and up got you a chance to win a water bottle and duffle bag; 300, a wireless workout headset; 200, a Subway gift card; and 100, a basket of healthy food. The winners were later announced and celebrated on social media. It was a fun way to drive home the wellness messaging. Submitted by Debbie Robinson, General Manager

Children covering their ears from the loud blender. Lots of laughter, too!

Guests line up to compete in Food Jeopardy

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PARTICIPATING IN A PACKED SUSTAINABILITY WEEK AT UNIVERSITY OF CHICAGO

Fellow Shira Kaufman (left) at the Sustainable Dining Town Hall

THE BON APPÉTIT TEAM at the University of Chicago enjoys teaming up with the university’s Program on Global Environment, Phoenix Sustainability Initiative, Office of Sustainability, and UChicago Dining to put on multiple Sustainable Dining Week activities at the Chicago campus. The week kicked off with a Weigh the Waste station. Student volunteers assisted the team in setting out bins and recording total nonfood waste, nonedible food waste, and edible food waste. Kitchen tours took students behind the scenes at the dining halls to show them how Bon Appétit and UChicago Dining feeds thousands daily. And at a Sustainable Dining Town Hall moderated by Sara Popenhagen from the Office of Sustainability, Bon Appétit Fellow Shira Kaufman and Resident District Manager Kris Murray joined a local farmer and student sustainability activists to talk about food waste, local sourcing, Meatless Mondays, and more. Meanwhile, throughout the week, the dining team highlighted plant-based proteins along with educational information via the Food for Your Well-Being program. Across

A Weigh the Waste event kicked off Sustainability Week activities

all three dining commons, sous chefs met the challenge to create two plant-based entrée specials. Guest favorites would be considered to work into the menu rotation at herbivore stations across all three dining halls. Sous Chef John Bubala presented barbecued jackfruit sliders and grilled tofu, Sous Chef Precious Kleimonov offered a roasted sweet potato bowl and a burrito bowl, and Sous Chef Ben Arfa served up dahl and tofu secuwa (grilled tofu skewers). In addition to the new dishes, guests could sample several varieties of seed butters including pumpkin seed, sunflower seed, and even watermelon seed! Those who tasted and submitted feedback were entered into a drawing to take home one of the coveted seed butters. To support food waste–fighting efforts on campus, Marketing Manager Colleen Maul helped the campus Food Recovery Network group on one of their food recovery runs. All of the food was taken to a local shelter, and Colleen featured the day’s excursion on social media so guests could follow along and learn more.

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Sous Chef Florentino Gutierrez hands off recovered food to Wendy Zheng, Food Recovery Network student representative, to be delivered to a local shelter

The busy week wrapped up with a “Talkin’ Tofu” pop-up with Farm to Fork partner Phoenix Bean (see page 26). A representative brought plain tofu, cooked tofu products, dips, and soymilk samples for guests to taste while they learned about how fresh tofu is made. Submitted by Colleen Maul, Marketing Manager

GARDENING AT SAVANNAH COLLEGE OF ART AND DESIGN HIGH SCHOOLERS GET BEHIND-THE-SCENES CULINARY TOUR OF UNIVERSITY OF CHICAGO The Bon Appétit team at the University of Chicago is proud to support the university’s UChicago Local initiative, which partners with organizations throughout the city of Chicago to connect businesses and job seekers in mid–South Side neighborhoods to opportunities. As part of the collaboration between ProStart and the University of Chicago, they recently hosted 20 students from Proviso East High School for a tour of their campus cafés, to give them a glimpse of a large-scale food service operation and the job opportunities it provides. Each small group had a member of the Bon Appétit management team show them around, offering lessons on the importance of kitchen safety and sanitation, from basic culinary language to proper equipment handling. The groups also saw how the dish room works and how grab-and-go sandwiches and salads are prepared for the campus Pret A Manger. The Proviso students also got to help prepare food for a typical meal service. They received instruction in preparing fresh produce for the salad bar, making dough and sauce from scratch for pizzas, and breading chicken for entrées. At the end of the visit, Associate Director at the University of Chicago Christopher Toote delivered parting words of wisdom and the group sat down together to enjoy the fruits of their labor and swap stories over lunch. — Submitted by Colleen Maul, Marketing Manager

Chopping fresh vegetables for the salad bar at Baker Dining Commons

A Proviso East High School student learning how to make dough from scratch

The community garden at Savannah College of Art and Design

FELLOW PETER TODARO HAS been working on expanding the reach of Bon Appétit’s Campus Farmers Network (and overhauling its website), so on his campus visits he always makes sure to visit any on-site farms and gardens. At the community garden at Savannah College of Art and Design (SCAD) in Savannah, GA, he met with several folks from Savannah Victory Gardens, which tends gardens throughout the greater Savannah area for a wide variety of clients, including two gardens for SCAD. (Peter later also met with members of SCAD’s Garden Club, a student organization that partners with Savannah Victory Gardens to run events and activities at the community garden.) Savannah Victory Gardens Cofounder Kerry Shay, Garden Maintenance Manager Stephen Langford, and team member Anna Fisher showed Peter around SCAD’s community garden, just steps away from the Hive café. They also tend the Back40 garden, a new urban farm located near the school’s sports fields. They weeded and chatted as they walked. Every week the Savannah Victory Gardens team drops off their harvest from the community garden at the Hive café — for free. Although they don’t coordinate currently about what crops to grow, Kerry and Stephen expressed interest in doing so, along with providing the Hive with produce from the Back40 garden as well. Peter promised to connect them with the Hive’s culinary leads as soon as possible so they could develop crop plans for this coming summer. Submitted by Peter Todaro, Fellow

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TRINE GIVES ATHLETES A PERFORMANCE BOWL PRIMER EXECUTIVE CHEF TODD DOWNS has teamed up with Manager of Food Education for Children Hannah Schmunk to create a nutrition education program geared specifically for the athletic teams of Trine University in Angola, IN. For the third installment, Executive Sous Chef Jasan Kramer created a performance bowl specifically geared to the nutritional needs of the women’s basketball team. Café Manager Jacilyn Smith joined him for the demo to explain to the student-athletes which healthy foods boost endurance — a necessity while performing at high levels of exertion. Jasan filled his performance bowl with complex carbohydrates such as red and yellow beets, cauliflower, and quinoa, designed to sustain energy levels needed for peak athletic performance on the court.

Executive Sous Chef Jasan Kramer during his demonstration

“Your performance as an athlete and your overall well-being relies on the food choices you make on an everyday basis, and the Bon Appétit team wants to support you in making healthy choices,” said Jacilyn, stressing the body’s need for complex carbohydrates, lean proteins, and healthy fats as Jasan demonstrated how to cook quinoa, cut sweet potatoes, and clean cauliflower. The pair also presented a variety of toppings, including goji berries and flaxseed, among others, to further enhance the performance bowls’ flavor, texture, and nutrient content. Jasan even explained different cooking techniques so the student-athletes could re-create the performance bowls in their residence halls. Attendees applied their newfound knowledge right away, creating their own personalized bowls by customizing them with healthy complex carbohydrates, vegetables, protein, and beneficial fats.

Café Manager Jacilyn Smith addressing the Trine women’s basketball team

Members of the Trine women’s basketball team stayed engaged throughout, asking questions and sampling new foods. The Bon Appétit team is already excitedly

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planning the next installment, for the university’s staff and faculty members. Submitted by Jacilyn Smith, Café Manager

HAMILTON COLLEGE HOSTS A BANQUET TO REMEMBER FOR LOCAL BOY SCOUTS

Cub Scouts Pack 50 and Boy Scouts Troop 11 of Rome, NY, with Greyrock Farm owners

EACH YEAR THE BON APPÉTIT TEAM at Hamilton College in Clinton, NY, chooses an event in their community to support. Café Supervisor Heather Langone and Marketing Manager Alycia Schick connected with the local Boy Scouts of America chapter and learned that due to an influx of new scouts, the troop was working hard on fundraising for its annual Blue & Gold Banquet. The Bon Appétit team offered to put on the dinner and suggested a farm to table theme. In addition to being balanced and colorful, the dinner menu was kid-approved, incorporating many popular comfort food dishes. Attendees started with a salad made of vegetables fresh from Farm to Fork partner Greyrock Farm; rolls from Heidelberg Bread; Greyrock carrots and beets; juicy meatballs made with beef from North Star Orchards; and macaroni and cheese topped with melty local cheeses. The team invited Greyrock owners Matt Volz and Lela Niemetz to join them, bringing with them fresh produce and educational materials. Lela also happens to be the campus dietitian, and she is passionate about getting local students and youth involved in cooking demos as well as the Food for Your Well-Being program at Hamilton.

The banquet crew, left to right: Café Supervisor Heather Langone, Lead Cook Sue Moquin, Chef/Manager Al Carnevale, and Marketing Manager Alycia Schick

Matt and Lela gave an engaging presentation about Greyrock, explaining how their farm is unique compared with other Central New York farms because they use horses rather than machinery to plow the fields (making for a more sustainable operation). Scouts particularly enjoyed Matt’s equine fact-dropping and demonstration (with bridles) about how to properly harness a horse. The dinner was both tasty and educational, and everyone had fun meeting members of their community. Submitted by Alycia Schick, Marketing Manager

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BRINGING A TASTE OF BURMA TO HAMILTON: Bon Appétit employees come from all over, and they have cuisines to share that guests may never have encountered. At Hamilton College, Sushi Chef Kyaw Soe is originally from Burma. He is beloved by students, so Executive Chef Derek Roy invited Kyaw to prepare one of his own Burmese recipes. Kyaw treated guests to a new special, Burmese chicken curry, at the sushi station. Made from coconut milk, palm flour, curry, halal chicken, noodles, edamame, and eggs, his cooking filled Soper Commons Café with savory aromas and flavors and got rave reviews from guests. — Submitted by Alycia Schick, Marketing Manager

HIP-HOP ARTIST DROPS BEATS IN THE GARDEN AT ORACLE PARK HEAR THE WORDS “HIP-HOP MUSIC” and you don’t immediately associate gardening or nutrition education. Unless you’re the Garden at Oracle Park team, who joined forces with Denverbased environmental activist and hip-hop musician Ietef “DJ Cavem” Vita and James Beard Award-winning chef Bryant Terry to host Bay Area youth in the Garden at Oracle Park in San Francisco for a unique educational experience. DJ Cavem is a rapper, vegan chef, and avid gardener. Pioneering what he’s coined “eco hip-hop,” he passionately addresses food justice, climate change, and the importance of healthy eating through music. “I’m a true O.G.,” said DJ Cavem. “I’m an organic gardener!” The Garden team first met DJ Cavem when he filmed a music video in the Garden in 2016, and they were thrilled by the opportunity to collaborate with him again. While he set up his soundboard, Garden at Oracle Park Program Manager Sam Wilder and Program Coordinator Nina Abramson welcomed 20 elementary schoolage students from two local schools, Dr. Charles R. Drew College Preparatory Academy and the Enchantment Institute, with a lesson on where food comes from. Next up, a scavenger hunt where children enthusiastically explored the Garden while they identified growing fruits and vegetables, tasted herbs with Bryant, planted radish seeds with DJ Cavem, and harvested kale with Nina.

DJ Cavem poses behind his produce-covered DJ booth with students from Enchantment Institute

Then it was time to cook and jam. Bryant, Sam, and Nina taught students how to make stir-fried greens with the freshly picked kale. Students also practiced their knife skills, making fruit kebabs with bananas, oranges, and strawberries. While the greens sizzled, DJ Cavem turned up the heat, performing songs from his new album Biomimicz, which he sells via seed packets that contain a QR code linking to his songs as well as to healthy recipes. The kids met DJ Cavem’s energy, dancing their hearts out and busting a move until it was time to enjoy the food they worked hard to prepare: sautéed kale and vegetable stir-fry over brown rice and fruit kebabs. “My mind is blown with flavor!” exclaimed a student after taking a bite of the stir-fry. The Garden at Oracle Park team couldn’t help but grin as they listened to the children argue about who ate more vegetables, and many pronounced, “This is the best field trip ever!” Submitted by Sam Wilder, Program Manager

Guest Chef Bryant Terry shows students from Enchantment Institute and Dr. Charles R. Drew Preparatory Academy how to make stir-fried greens with freshly harvested kale

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THE GARDEN AT ORACLE PARK CHANNELS REMODEL INTO MENU REFRESH

During a six-month closure while the stadium scoreboard was remodeled, the Bon Appétit team at the Garden at Oracle Park geared up for a grand reopening. While the stadium was closed to the public, campus farmers took the opportunity to revamp the grounds, replanting the garden with nutrient-rich soil and fresh compost. They also introduced new fruit trees that have never been grown at Oracle Park, including Mandarin orange, Meyer lemon, and grapefruit. The team built five wooden trellises, to increase vertical growing space (starting with passion fruit and grape vines). With outdoor improvements underway, the culinary team got to work brainstorming new garden-to-table dishes. Executive Sous Chef and competitive chili champ Josh Saenz came up with a plant-based Impossible Chili for the Garden Table bistro. He worked with Impossible Foods’ plant-based meat and added beans, tomatoes, cilantro, and spices; guests can choose additional toppings. Other new Garden Table additions include creamy kale Caesar salad and house-made root vegetable chips. The team was excited to unveil a new menu item for the Hearth Table bistro that’s made without any gluten-containing ingredients: bell jar mushroom flatbread! (They’re growing their own mushrooms inside bell jars.) Guests will be able to see Far West Fungi shiitake mushrooms growing in the bistro, and visiting kids and students will harvest them for cooking classes. To complete the menu refresh, the Garden partnered with Local Brewing Co. to craft a passion fruit tropical blonde ale. Dubbed the Garden Gnome, the beer features ingredients harvested right from the Garden and served at its bar! — Submitted by Sam Wilder, Program Manager

Program Manager Sam Wilder and Executive Sous Chef Josh Saenz enjoy the newly planted Garden at Oracle Park

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Bell jar mushroom flatbread topped with smoked mozzarella, pecorino, garlic, oregano, chili flakes, and mustard greens — served at the Hearth Table bistro

SANTA CLARA U TURNS DINING COMMITTEE INTO A SWEET COMPETITION SCU TEAM JUMPS TO SERVE CIRQUE DU SOLEIL FANS When the Bon Appétit team at Santa Clara University received a request to cater a VIP pre-show reception for famed performance company Cirque du Soleil, they jumped at the opportunity. Cirque du Soleil’s most recent show “Volta” had taken up residency in the neighboring Santa Clara County Fairgrounds in San Jose, CA, and the Bon Appétiters knew they needed to create a culinary experience worthy of the big top.

Santa Clara University students making cupcakes for a fun Nailed It! competition

THE STUDENTS ON THE Santa Clara University Dining Services Operations Committee meet regularly to discuss everything from menu options, retail options, and food quality at the Santa Clara, CA, campus. To keep things fresh, Assistant General Manager Laurry Wailes decided to add a fun experiential element that would build goodwill as well as give students a taste of the work the Bon Appétiters do each day. A big fan of the popular Netflix baking competition show “Nailed It!,” in which contestants attempt to re-create elaborate baked goods, Laurry decided to create a miniature “Nailed It!” challenge for the students. She enlisted the help of Baker Salina de la Cruz, who created a caramel-filled vanilla cupcake topped with teal and white swirled buttercream and sprinkles as the model treat that the students would need to emulate. The committee’s quarterly focus also included a bakery tour, so the students had seen firsthand the skill required to create desserts that are as beautiful as they are tasty. The students were given all of the ingredients but no direction on how to mix

A Santa Clara University student with the model cupcake (left) and his not-so-Nailed-It version

the correct color of teal, how to fill the cupcake with the caramel, or how to ice the cupcake in the correct swirl pattern. As the students got to work mixing buttercream, pouring caramel, and piping icing, the camaraderie and good energy were palpable. While some students’ cupcakes came much closer to “nailing it” than others, a good time was had by all. The students loved the competition. Some even requested to stay on the committee for next year. It was such a success that Laurry is considering turning it into a team-building exercise for her managers! Submitted by Laurry Wailes, Assistant General Manager

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The culinary and front-of-house teams served 1,600 guests, passing appetizers that included roasted sunchokes with smoked fish mousse and fresh dill; baby-carrot tacos with green mole and feta; broccoli and cheese “falafel” with tzatziki; and chicken meatballs served in a green curry sauce. Multiple stations offered pork-belly street tacos as well as shrimp scampi crostini, and of course, dessert, including a strawberryraspberry shortcake. The food was as colorful and vibrant as the performance itself later that evening. — Submitted by Laurry Wailes, Assistant General Manager

Santa Clara University Cook Trung Phan, Sous Chef Andrew Baechler, and Catering Supervisor Ozzy Padilla ready to give out shrimp scampi crostini

OPENING F5 NETWORKS OPENS CAFÉ 33 WITH SWEEPING SKYLINE VIEW WITH THE MOVE OF its global corporate headquarters from the Seattle waterfront into one of the city’s newest, tallest, and most high-profile buildings, F5 Networks has partnered with Bon Appétit to open Café 33, a sophisticated coffee bar named after its location on the 33rd floor. The café is part of what F5 Networks calls “The Hub,” the epicenter of community and connection for the employees and guests of this company specializing in the technology and security of web applications. The Hub spans the 33rd and 34th floors and features ping-pong tables, pinball machines, video games, and a gathering space.

Barista Manager Junior Becerra and Barista Mya Santucci working the coffee bar

The surrounding views are spectacular, with coffee and food to match. Café 33 offers Stumptown Coffee, curated pastries, such as seasonal cupcakes and banana-walnut quick bread from Macrina Bakery, a Farm to Fork partner, and Parisian-inspired sandwiches from Belle Epicurean. Two miles away, the Bon Appétit team at Starbucks Headquarters’ SODO Kitchen prepares made-from-scratch breakfast and lunch options, such as breakfast sandwiches, flatbreads, salads, and soups, that are delivered to F5 Networks daily. (The one thing The Hub doesn’t have is a full kitchen.) It’s the perfect spot to grab a craft beverage, such as Crater Lake root beer, Brew Dr. kombucha, Rishi Tea sparkling botanical, or Stumptown’s nitro cold brew on tap. The Café 33 team is excited to serve F5 Networks’ 1,500 employees in such a stunning building and unique space!

TASTE General Manager Kris McLean and Merchandising Brand Manager Vanessa van Staden during the opening

Submitted by Junior Becerra, Barista Manager

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GENENTECH GETS THE COMMUNITY COOKING The Bon Appétit team at Genentech in South San Francisco, CA, loves leading cooking classes and foodfocused demonstrations for diverse groups of community members. — Submitted by Jenem Martin, Executive Chef OAT-STANDING EDUCATION

FILLING HIGH SCHOOLERS UP WITH SWEET FACTS

A group of students portion cookie dough for baking

The way to a kid’s heart — fresh-baked cookies! Executive Chef Jenem Martin, Executive Chef Cristian Abea, and Regional Nutrition and Wellness Manager Jasmine Chan led an all-school demo followed by four classes for students from kindergarten through eighth grade at Our Lady of the Visitacion School.

Students loved the agar petri dishes with gummy creatures

With a little help from Our Regional Nutrition and Wellness Manager Lady’s teachers, the team Jasmine Chan teaches local schoolchildren demonstrated how to follow about colorful fruits and vegetables a recipe for oatmeal cookies made without any gluten-containing ingredients. With patient guidance, the students measured ingredients, combined them, and prepared the dough for baking. While everyone eagerly awaited the house-made cookies, Jasmine pumped up the classes with a rainbow variety of fruits and vegetables to help explain plant-forward foods.

For a “science garage” event, the Genentech - South San Francisco team hosted 600 high school students for a day of fact-filled fun and experiments, thanks to a partnership between Genentech and the South San Francisco Unified School District. Executive Chef Mark Rodriguez designed a menu of bits and bites that would be both interactive and interesting within the STEM theme. Favorites included agar petri dishes, popping boba, and galaxy-shaped chocolate bark. Dry-ice smoke added to the electric environment.

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Albert Einstein-inspired house-made cupcakes

MASTER’S UNIVERSITY HOSTS GUEST CHEF FOR AUTHENTIC ISRAELI DINING EXPERIENCE TEAM BUILDING THROUGH DINNER PARTY PREP

Genentech employees pose after a team-building event to prepare a three-course dinner

The Bon Appétiters host numerous team-building cooking events throughout the year at the request of Genentech associates, many of which feature cooking demos focused on popular recipes. For a recent class, the goal was to learn how to prepare an elegant threecourse dinner. Thirty Genentech associates were split into teams to make sushi, from-scratch fresh pasta and pesto, sousvide salmon and asparagus, and a coffee crème brûlée.

Visiting Executive Chef Joshua Brent and The Master’s Cook Danny Silva with Joshua’s Israeli gyros

Executive Chef Oscar Matute, General Manager Valerie Ollada, and Sushi Chef Kelly Canlas helped lead the team cooking classes

Sushi Chef Kelly Canlas led the sushi demonstration, walking everyone through the steps of making sushi rice and preparing hand rolls and nigiri. The pasta course included fresh fettuccine noodles with pesto by Executive Chef Oscar Matute. Jenem demonstrated how to butcher a whole salmon and the essential techniques for sous-vide cooking. For a sweet end to the event, General Manager Valerie Ollada shared her recipe for the perfect crème brûlée, as well as expert tips for elegant table decorations. Everyone loved the chance to bond with their colleagues while cooking and sitting down together to share a communal meal.

THE BON APPÉTIT TEAM at The Master’s University in Santa Clarita, CA, called on Bon Appétit Executive Chef Joshua Brent at nearby California Institute of the Arts in Valencia to come help them put on a special event. Joshua is known for his extensive knowledge of Israeli cuisine, and the team wanted to give students in the Israel-Bible Extension program (IBEX) a chance to revisit the food that was part of their normal daily routine during their study abroad. Joshua’s menu, which Executive Chef Usanee Pistole and Cook Danny Silva helped execute, included authentic gyros made from lamb, turkey, and beef with citrus-pickled red onions, sweet pineapple salsa, roasted garlic hummus, and tzatziki. Many students returned for seconds, and to compliment the gyros. One former IBEX student commented how the gyro dish and sharing the meal with classmates brought them all back to the time they spent abroad — a true testament to the power of food. Submitted by Brandon Wallace, Assistant General Manager

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EDUCATION FIRST BROADENS PALATES WITH JUNIOR COOKING CLASS INSPIRED BY THE HEALTHY KIDS in the Bon Appétit Kitchen program, the Bon Appétit team at Education First in San Diego welcomed a group of local middle-school students for a day of culinary learning that they dubbed “Top Chef Junior.” General Manager Molly Johnson led a kitchen tour, demonstrating to students what an industrial kitchen looks like and how it operates. She also explained the purpose of each piece of equipment and described career paths in the food service industry. More than 40 students and two teachers then joined Executive Chef Kris Wisdom and Operations Manager Sanha Ko for a cooking class about healthier alternatives to pasta. Kris and Sanha demonstrated how to spiralize zucchini and cook with spaghetti squash in place of spaghetti. For a sweet treat, students made their own individual hand pies with fresh berries. The team helped each student with prep, assembly, and baking, ensuring that the students were supervised and could ask any questions. They also led taste tests of less common ingredients, including fennel and dragonfruit. At the end of class, everyone enjoyed their healthy lunch together.

Executive Chef Kris Wisdom helps a student spiralize zucchini for “zoodles”

Submitted by Sanha Ko, Operations Manager

Lead Cook Stephen Coles shows students how to roll dough for their berry hand pies

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HOLIDAYS EVERYTHING’S COMING UP RAINBOWS AT EMMANUEL COLLEGE It felt like a surreal movie moment to Emmanuel College students and faculty when the morning’s rain subsided and a vibrant lunchtime rainbow arched over the Boston skyline just as Bon Appétit kicked off national Find a Rainbow Day in the Marian Dining Hall. The talented culinarians at Emmanuel whipped up all sorts of rainbow-themed savory dishes such as tricolored pepper pizza at the ovens station and tricolored tortellini sauté at the cucina station. But the real vibrance came from the dessert display created by Marketing Manager Raby Diallo and Bakers Donna Papastavrou and Debra Johnson, dazzling both current Emmanuel students and prospective students touring the café. Treats included rainbow cupcakes, sugar cookies, and brownies as well as several cakes showing off more than five layers of vivid colors. Although these rainbows didn’t end with a pot of gold, the students were happy to enjoy an additional bounty of treats. — Submitted by Jared Gardiner, Director of Operations The treasure at the end of this vibrant layer cake rainbow was a bounty of M&Ms

SUPPORTING PASSOVER AND RAMADAN AT OBERLIN COLLEGE While College Dining Services at Oberlin College has long offered Passover meals, the Bon Appétit team went a step further this year, collaborating with the college’s Chabad to provide kosher food on the Oberlin, OH, campus during the week of Passover.

traditional Passover dishes were served at Stevenson Café that week.

Local Jewish media outlets covered the kosher options, and the community collaboration and Passover offerings were greatly appreciated by Oberlin College Hillel, the college’s Jewish Student Union, and the “Making kosher versions of our Passoverfriendly meals was challenging from a numstudents themselves. Students noted that ber of aspects,” admitted John Klancar, having the kosher meals made available director of operations at Oberlin. A tradiwas a “huge stress reducer” that allowed Oberlin College Director of Operations John Klancar and tional Passover meal is about focusing on Executive Chef Ben Geltzer review menus and plans for them to focus on classwork and end-ofsemester projects and exams. First-year certain ritual foods (eggs, lamb, matzah, Passover meals etc.) and avoiding others (such as leavened bread). For something student Havi Carillo-Klein said that, for students like her who obto be kosher, all milk and meat products must also be kept com- serve Passover customs, it can be difficult to find the right foods pletely separate, from preparation surfaces to cooking vessels because of a busy schedule: “It’s about religious accessibility, and serving utensils. All animal products must come from animals and it can often be challenging to meet those needs, especially slaughtered in a particular manner. “But when Rabbi Shlomo out- because it’s only eight days in the year. I really appreciate that Bon lined his vision for how we could offer kosher options for Passover Appétit and the college paid attention to the fact that students observance this year and offered his help in doing so, we were need this.” excited to try it.” The success of the kosher meal selections served as a springThis year they offered prepared, frozen kosher Passover meals board for further dining collaboration with the college’s Office of for purchase from Wilder DeCafé, along with kosher cakes and Religious and Spiritual Life, supporting students from the Muslim cookies, which came from local Sampos Distributors, whom Rabbi Student Association who were observing Ramadan. Shlomo introduced the team to. They also offered house-made, kosher Passover meals available like the grab-and-go options The Bon Appétit and College Dining Services teams recognize the from Wilder. These were prepared in the Bon Appétit commissary ongoing needs of the campus community in these areas, and they kitchen with equipment purchased specifically for this purpose are now better positioned to serve students in these capacities for and under Rabbi Shlomo’s supervision. Additional nonkosher, the coming academic year. — Submitted by Wayne Wood, General Manager

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MOUNTAIN AMERICA CREDIT UNION GOES FOR FULL SPECTRUM OF FLAVOR

Mountain America Credit Union Executive Chef Tara Anderson, National Sales Manager Oliver Ford from Beehive Cheese, and General Manager Joseph Davis

Colorful local vegetables adorned this rainbow flatbread

For Find a Rainbow Day at Mountain America Credit Union in Sandy, UT, the Bon Appétit team highlighted the full spectrum of flavor, health, and beauty provided by local fruits and vegetables. Executive Chef Tara Anderson, General Manager Joseph Davis, and Director of Catering Candace Durham organized the event, making the wellness adage “eat the rainbow” come to life through colorful vegetable- and fruit-forward dishes at each station in the café. To add even more color to the day, local Utah Farm to Fork vendors Beehive Cheese and Rosehill Dairy attended the event and handed out samples to the guests, while Millcreek Coffee Roasters and Snuck Farm provided samples and informational material for Bon Appétiters to share with guests at the event. — Submitted by Chloe McCombs, Regional

SWEET ROSES FOR MOTHER’S DAY AT FEDERATED INSURANCE: Flowers, a traditional Mother’s Day gift, took a new form at Federated Insurance in Owatonna, MN, at the hands of Pastry Chef Valerie Mullenbach (pictured). She enjoys the creativity of making specialty desserts and seized the opportunity to make beautiful chocolate cakes topped with colorful vanilla buttercream flowers for guests who prefer to celebrate Mother’s Day with dessert. The Federated Insurance employees were excited and amazed. — Submitted by Alysa Wilson, Regional Assistant Marketing Manager

Marketing Manager

ADOBE CELEBRATES CHEFS FOR ASIAN PACIFIC AMERICAN HERITAGE MONTH In honor of Asian Pacific American Heritage month, the Adobe culinary team partnered with Adobe’s Asian Employee Network for a week of celebrations and specials in the San Francisco, San Jose, CA, Seattle, and Lehi, UT, cafés. Each day of the week featured a menu inspired by a different influential chef, from Japanese American cuisine with Hawaiian roots drawn from the dishes of celebrity chef and restaurateur Roy Yamaguchi; Korean temple food from chef and Seon Buddhist monk Jeong Kwan; Indian American food from “The Next Food Network Star” winner Aarti Sequeira; Thai cuisine by Michelinstarred chef Pim Techamuanvivit; and Californian-Cantonese banquet cuisine from chef Brandon Jew. Each day’s dish gave Adobe employees the opportunity to taste the amazing flavors of foods that make up Asian Pacific American cuisine. — Submitted by Sydney Clark, Marketing Specialist Egg fried rice with egg drop soup inspired by Brandon Jew’s Californian-Cantonese banquet cuisine

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PI DAY

CHG HEALTHCARE TOASTS NATIONAL MARGARITA DAY

Among Bon Appétit teams, the love of pie is infinite, especially on Pi Day (March 14, or 3.14). In cafés across the country culinary teams celebrate pie in its countless forms, from classic fruit pie, to hand pies and pizza pie, and everything in between.

CHG employees Anthony Dixon and Jeanie Braden toast National Margarita Day

CUTIE PIES IN DISGUISE AT SANTA CLARA UNIVERSITY: Cake or pie? The culinary team at Santa Clara University in Santa Clara, CA, celebrated the best of both worlds on Pi Day. They topped house-made cupcakes with their own mini-pie slices: cherry, banana cream, chocolate mousse, and apple. Almost too cute to eat! — Submitted by Laurry Wailes, Assistant General Manager

Executive Chef Andrew Severance’s street taco special

The Bon Appétiters at CHG Healthcare in Midvale, UT, showed that National Margarita Day is about much more than tequila. Instead of the traditional alcoholic beverage, they celebrated by offering guests a complimentary nonalcoholic margarita with purchase of one of the day’s themed entrées from the classics or fresh station. Bartender Brian McCombie was brought in to mix the strawberry and Meyer lemon margaritas to order, as Executive Chef Andrew Severance served his achiote braised pork street tacos with pickled shaved onion and cilantro slaw, cotija cheese, and crema avocado; and spicy shrimp ceviche with house-made tortilla chips and chile morita salsa. The atmosphere was welcoming and exciting, and guests were wowed by the food and drink as they took the opportunity to connect and socialize with coworkers. — Submitted by Chloe McCombs, Regional Marketing Manager

ALL EYES ON THE PIES AT MIT: Guests lined up for seven different types of pie at Massachusetts Institute of Technology in Cambridge, MA. Flavors included key lime, pecan, chocolate cream, lemon meringue, strawberry rhubarb, blueberry, and a lovely apple pie. — Submitted by Brian McCarthy, Chef/Manager

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SUPPORTING THE NUTRITIONAL NEEDS OF STUDENT ATHLETES Pressure is high for competitive collegiate athletes, and it’s no secret that their dietary choices affect their performance on and off the field. But student athletes are often learning to be responsible for their own food choices for the first time in their lives and can have varying levels of understanding of sports nutrition, stretched financial resources, and hectic schedules. Many are ill-prepared to perform their best. Bon Appétit’s new Healthy Athletes in the Kitchen program works with student athletes to connect the nutritional dots and create positive behavioral change. It starts with a seminar led by a specially trained culinarian, who addresses eating for performance, followed by a handson interactive culinary experience in which athletes learn to make performance-boosting recipes. These nutrition and culinary concepts are then reinforced in the café. Designed to be customized in partnership with the university’s campus resources, Healthy Athletes can be supplemented by additional programs offered concurrently, such as individual performance-nutrition consultations by trained dietitians, a performance bowl station, a back-to-nature smoothie program, or an eating disorder awareness campaign. To learn more, contact Director of Wellness and Nutrition Terri Brownlee (terri.brownlee@bamco.com).

CULTIVATE THE CITY GROWS FOR GALLAUDET

Cultivate the City’s rooftop H St. Farms

Founder and farmer Niraj Ray in the greenhouse

CULTIVATE THE CITY OPERATES urban gardens and farms at 10 locations across Washington, D.C., including Bon Appétit client Gallaudet University. Founder Niraj Ray showed Fellow Peter Todaro around the Gally Garden just steps away from the Plaza Dining Hall, as well as H St. Farms, which sits on the roof of the WS Jenks and Son hardware store a few blocks from the Gallaudet campus. At the Gally Garden, Niraj serves as the manager of the student workers, whose internships are funded by the Bon Appétit team.

supported agriculture program, a gardening-as-a-service business, and programs like gardening workshops and events that educate community members about food production.

As they walked around both locations, Niraj explained his goal of having a double bottom line for his business: balancing both financial sustainability and social impact. To this end, he has developed a multifaceted set of programs including a community

An adherent of the “teach a man to fish” approach when it comes to food access in inner cities, Niraj talked about the gardening classes and workshops he’s created specifically for youth and high school–age students. Peter agreed, sharing how Bon Appétit’s Campus Farmers Network also seeks to bring gardening and by extension food literacy into the educational experience, and they talked about more ways that Bon Appétit could support the Gally Garden. Submitted by Peter Todaro, Fellow

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NVIDIA CHEF PRESENTS ON PLANT-BASED TRENDS GALLAUDET TEAM VOLUNTEERS AT THE HOUSE OF RUTH Every week, General Manager Giovanni Caporicci, Chef/ Manager Nicholas Palazzo, and the Bon Appétit team at Gallaudet University in Washington, D.C., pack up 75 to 100 pounds of excess edible food to donate to the House of Ruth, a local food pantry and residence for survivors of domestic abuse. Recently Gio had the idea that they should make a special visit to the House of Ruth to volunteer to serve a meal. The Gallaudet men’s basketball coach saw their Facebook posting about the plan, and several players decided to join them! The Gallaudet group arrived before dinnertime and spent more than an hour organizing the kitchen. Gio noted that he had duplicates of many of the tools and utensils that the House of Ruth needed, and began compiling a list of equipment to donate, while Nicholas took charge of organizing the walk-in cooler. As folks arrived for dinner, the basketball team leapt into action and started handing out pizza and salad. The House of Ruth staff were extremely grateful for the help, and everyone looks forward to deepening the partnership further. — Submitted by Peter Todaro, Fellow

Gallaudet Grill Cook Esther Abonyi (front left), Chef/Manager Nicholas Palazzo (front right), General Manager Giovanni Caporicci (waving in back row) and the Gallaudet men’s basketball team on the steps of the House of Ruth

Nvidia Culinary Director Joe DeBono speaking at the Forward Food Leadership Summit

THANKS TO BON APPÉTIT’S leadership in reducing its use of meat companywide and other plant-forward initiatives, Bon Appétit Culinary Director at Nvidia Joe DeBono was asked to speak at Forward Food’s Leadership Summit in Davis, CA. Forward Food is a nonprofit that seeks to bring together food service directors, chefs, dietitians, and representatives from major corporations, restaurant chains, and NGOs who are using plant-based foods to grow a healthier, more sustainable food system. Around 50 food service managers from different industry sectors such as state corrections, local unified school districts, and others attended. Joe gave a presentation about his experiences making and serving plant-based foods at both the university and corporate environments (he used to be at the University of San Francisco). He also shared Bon Appétit’s Low Carbon Lifestyle commitments and how the company has been successful in reducing its meat usage, thanks to chef-driven menus. And he mentioned the plant-based products he likes using as a chef, such as the new Impossible mixture in empanadas, SoyRizzo in paella, and more. The discussion was engaging. The participants discussed how all sides have a responsibility to hear the other side. Too much proplant-based-ness risks turning off people, and if the non-plantbased eater isn’t open to alternatives, then that’s a big loss for the environment. Everyone left excited to see what this wave of plant-based innovation and adoption would lead to next. Submitted by Joe DeBono, Culinary Director

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FROM THE FELLOWS | TAIYO SCANLON-KIMURA

A DIFFERENT KIND OF FELLOWSHIP

“[I]t’s clear that this is a tremendous opportunity to create value in the world for recent college graduates exploring a career in sustainability.”

“

ellowship” is not a word I typically associate with a corporate job. I should know — this has been my third fellowship in four years. In the first two, I researched local food systems in Japan, then served as a career advisor at my alma mater, Oberlin College. As a Bon Appétit Fellow, I’ve traveled to a dozen colleges and universities to support, educate, and engage students around sustainable food issues. Although my first two fellowships helped set me up for success in this role, the Bon Appétit Fellowship has differed from the others in three key ways.

CATALYZING CONNECTIONS As in my other fellowships, research plays a role. Bon Appétit Fellows contribute to in-depth studies and work on projects that can result in new companywide policies. Just in the time I’ve been a Fellow, this team has analyzed our Farm to Fork relationships by region, grown our Campus Farmers Network, researched sustainable coffee, and run an extensive national plate waste study. (I worked mainly on the latter.) But the biggest role the Fellows have is in facilitating and cultivating connections between our staff at our cafés, our vendors, and the guests we serve. It’s the kitchen tours for students to see how our cooks prepare meals from scratch every day for thousands; the conversations between campus staff and dining managers to find new ways to improve sustainability; the visits to Farm to Fork farmers and artisans

who communicate with our chefs weekly but may have never met them in person. At the end of my campus visits, I have felt most satisfied not when I added something new, but when I multiplied or deepened the many relationships that already exist.

DIVERSE YET RELATED EXPERIENCES The sheer range of campus cultures and activities I’ve gotten to participate in is another reason the Bon Appétit Fellowship stands out from what I did before. As a Bon Appétit Fellow, I helped organize an art exhibit for National Farmworker Awareness Week; recover excess food and serve it to homeless people in my neighborhood in San Francisco; judge entrepreneurial nonprofit pitches for a course on the anthropology of food; and lead professional development workshops for student dining workers. These events all embodied something distinct to each campus, yet the participants echoed passions and motivations at other schools. The questions I hear after every guest lecture or presentation are similar, but they lead to discussions that can’t be had anywhere else. Like bees picking up pollen as they fly from plant to plant, Fellows use the knowledge gained from each conversation to inform the next, thereby bridging stakeholders at Bon Appétit cafés nationwide.

MAKING A DIFFERENCE The last differentiator for the Bon Appétit Fellowship is its cumulative impact. Here’s a snapshot of my activities this year:

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• Spoke with more than 600 people about Bon Appétit’s commitments and initiatives • Brought 38 chefs, managers, and marketing specialists to visit nine Farm to Fork vendors throughout California • Hosted four rounds of Food Jeopardy with 71 contestants • Led 40 students on six kitchen tours • Taught nine cooking classes for 174 children through the Healthy Kids in the Bon Appétit Kitchen program. When you consider the fact that I’m just one of four Fellows, and that the Fellows program is approaching its 10th anniversary, it’s clear that this is a tremendous opportunity to create value in the world for recent college graduates exploring a career in sustainability. As my Fellowship comes to a close, another word comes to mind that I don’t usually associate with business: family. Looking back, I have felt a sense of family with colleagues during long car rides to see farms, with chefs and managers while debriefing after a full day of activities, and with students seeking to improve sustainability and dining on their campuses. The Fellowship with Bon Appétit Management Company is unlike anything I’ve done before, and I am grateful for everything and everyone who has been part of this journey.

ROGER WILLIAMS SHOWS OFF ITS PEARL OF AN OYSTER FARM

Associate Professor of Biology Dale Leavitt shows Executive Chef Jon Cambra and Café Manager Josh Hennessy the submerged tanks

LOCAL OYSTERS ARE A TREASURE, and students at Roger Williams University in Bristol, RI, get to enjoy eating these frequently thanks in large part to the efforts of the on-campus oyster research farm. The Bon Appétit team at Roger Williams recently learned more about the oyster operation through a tour led by Dale Leavitt, an associate professor of biology who oversees the research facility and a host of programs related to promoting the growth of oyster farming in Rhode Island and throughout New England. Marketing Manager/Controller Stephanie Keith, Café Manager Josh Hennessy, Executive Chef Jon Cambra, and General Manager James Gubata, joined by Fellow Peter Todaro, first visited the indoor side of the facility, where they got to see how oyster larvae are bred and fed before they grow large enough to be moved out into the waters of Mount Hope Bay. After learning about many different varieties of oysters and the breeding of new species that Dale has been working on, they ventured outside on the dock. The submerged boxes just offshore house thousands of oysters, Dale explained, and then detailed the oyster life cycle and wild food sources. They also discussed the decline of oyster populations and how they are functionally extinct worldwide due to environmental degradation and habitat loss, with only small pockets of wild oysters

Jon looks at the oyster breeding tanks with Dale, who oversees the research facility

left. The majority of oysters consumed by humans are found in aquaculture operations. Throughout the tour, James and Jon chatted with Dale about various local oyster farmers whom they have all worked with, and the unique terroir — or rather “merroir”— of Rhode Island’s oysters. It was a great opportunity for the culinary team to learn even more about this vital source of local seafood right in their backyard. Submitted by Peter Todaro, Fellow

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THANK YOU, BON APPÉTIT

... FOR PATIENCE AND KINDNESS

... FOR A WONDERFUL, NEVER-TO-BE-FORGOTTEN OCCASION

ST. MARY’S COLLEGE OF MARYLAND

ST. OLAF COLLEGE, NORTHFIELD, MN

General Manager David Sansotta shared this note from a German graduate student: Dear Bon Appétit team: I want to let you know how much I appreciated all of your commitment, patience, and kindness every time I came here this year. I hope you know that you have a valuable contribution to make to this college, not only regarding food, but to the people who give this place character. I say “Dankeschön” and “Tschüss” to all of you!

... FOR PORK CURRY WORTH A SECOND BOWL GENENTECH, SOUTH SAN FRANCISCO, CA

Genentech employee Patricia-Jean “P.J.” Cody shared her appreciation in this email to the Genentech - South San Francisco team: Yesterday I purchased your pork massaman curry out of B-25’s Asian area. To say I enjoyed the meal would be understating matters. In fact I enjoyed it so much that I went back and got a second order, which I just finished enjoying for my lunch today. And let me tell you it was just as good if not better than it was when I had it yesterday, especially the curry broth soaking into the rice. Please pass along my thanks to the chef and the cooking staff over on the Asian side of the B-25 Café for a job well done. And I also would like to add my thanks to the cashier staff there as well: They make the entire B-25 cafeteria feel like a coffee house that I enjoy visiting daily no matter how my day is going.

To say I enjoyed the meal would be understating matters.

After the St. Olaf culinary team catered a 90th birthday celebration for the husband of Lydia Quanbeck Moe, the college’s former director of government and foundation relations, Lydia hand-delivered this lovely thank-you letter to General Manager Traci Quinnell: Dear Traci Quinnell, As you begin an especially busy month of events, I’m writing this overdue letter of thanks for the very fine occasion Catering Director Laurie Lee and the Bon Appétit staff catered for our family. The dinner celebration in the Heritage Room for my husband Dagfinn Moe’s 90th birthday was of the highest quality in every way, due to Laurie’s planning with me and her presence to check details on the day. Several of the 19 guests presented special dietary needs that Bon Appétit chefs met to perfection in addition to creating a splendid dinner. The staff members who served the dinner were not only efficient but also genuinely gracious. Thanks to the entire Bon Appétit team — this was a wonderful, neverto-be-forgotten occasion for us all!

... FOR THE BEST SALMON CREPE I’VE EVER HAD ORACLE, REDWOOD SHORES, CA

Oracle employee Jennifer Liem submitted this rave review of Oracle Redwood Shores’ 300 Café via the Cafebonappetit.com form: Wow. I am sitting here eating my crepe special and I am in pure bliss. This is the best salmon crepe I’ve ever had. The arugula paired with the fennel and the softness of the crepe is the best combination. If this were offered every day, I might get mercury poisoning because I’d be eating it nonstop. The cashier and the man who cooked the food were super nice and friendly, and service was quick. Overall this was an amazing lunch, and I’d order it again in a heartbeat.

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... FOR ACCOMMODATING STUDENTS WITH ALLERGIES

The Tibco team was pleased to read this feedback submitted via Cafebonappetit.com:

Co-President of The College of Idaho Jim Everett wrote a heartfelt letter to Catering Manager Ashley Huston, General Manager Chad Gross, and the rest of the Bon Appétit team after receiving kudos from a prospective student’s parent:

TIBCO, PALO ALTO, CA

THE COLLEGE OF IDAHO, CALDWELL, ID

Today I had one of the best meals of my life! I had the spinach, artichoke, and ricotta cheese ravioli in a basil pesto cream sauce. I opted to skip the cream and it was still amazing! Please make this dish more often: I am addicted now.

We continue to be impressed and grateful for all you and Bon Appétit do for The College of Idaho. Not only is the food great, but the customer service is fabulous, too.

Thank you so much. It’s always a pleasure coming to Tibco. We observed this again Saturday. You went out of your way to accommodate students with allergies. One mom of a prospective student told me that on other college tours no one has even cared or tried to accommodate their needs.

... FOR OFFERING TASTY, HEALTHY OPTIONS THAT ALWAYS LEAVE ME FEELING SATISFIED BIOLA UNIVERSITY, LA MIRADA, CA

The following is an excerpt from a long, thoughtful email sent by a Biola staff member and shared by Director of Catering Leon Darley: I am the Administrative Coordinator for the Comm. Studies Department as well as a loyal patron of the Caf. I wanted to take a moment to send an email to express my gratitude for everything you do, and let you know what it has meant to me personally.

No one comes to a college strictly for the food (although [one staff member] stays here for the desserts), but it certainly is a big selling point for us and on Admitted Students Day, it clearly is a differentiator. Thanks for the great work you do. It feels much more like a partnership than a vendor relationship. Jim Everett Co-President

I am a full-time working mom, with two small children at home. My husband is intermittently out of town for school or overseas on missions training up pastors and missionaries. While I do make time to cook my family the healthiest food there is out there, I don’t always have time or energy to prepare my own meals, and when I do, they’re usually not very healthy. But the thing is, at Biola, I haven’t had to...and it’s made such a BIG difference in my life. I wanted to thank you for offering tasty, healthy, options that always leave me feeling satisfied and well. It has been five months since I’ve been back at Biola, and even though I eat at the Caf almost every day, I’m still not sick of the food because in addition to fresh, you also offer variety. What you do for our students and staff, offering a large variety of fresh and healthy meals, is nothing short of amazing.

... FOR SETTING A HIGH BAR FOR DINING

Thanks for the great work you do. It feels much more like a partnership than a vendor relationship.

... FOR CONSISTENTLY IMPRESSIVE FOOD AND SERVICE INSTITUTE OF AMERICAN INDIAN ARTS, SANTA FE, NM

Student Accounts Coordinator Esteban Moreno frequently visits the IAIA café, and he sent a thoughtful email to General Manager Melody Lambelet, expressing thanks to the team: Hi Melody,

MASSACHUSETTS INSTITUTE OF TECHNOLOGY, CAMBRIDGE, MA The team at MIT’s Simmons Dining Hall was touched to receive this email from a guest:

Just wanted to tell you and the entire café team that we appreciate you guys, we love the food, and you all are super important! Keep up the great work and the great food choices!

Simmons truly sets a high bar for dining: Not only is the food excellent in terms of both taste and nutrition, but the staff is also warm, welcoming, and absolutely wonderful. I love everything about Simmons, the people and the food: creative vegan dishes, fresh kale, bountiful beans, steel-cut oats, organic and wholesome tea. Seriously, I’m grateful for Simmons and, above all, the people who make it so great.

Esteban Moreno

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THANK YOU

... FOR ONE OF THE BEST MEALS OF MY LIFE

BON APPÉTIT MVP

LINDSEY LEISINGER’S UNEXPECTED PATH TO GENERAL MANAGER LINDSEY LEISINGER DIDN’T DREAM of being a food service manager. In fact, the general manager of Willamette University in Salem, OR, originally wanted to be a veterinarian. An Oregon native, she grew up in a wheat-farming family and studied general sciences at Oregon State University.

Some of the other applicants did have GM experience, but none of them had those qualities. Like I told her, ‘I can teach budgeting and financials, I can’t teach the people side.’”

But her interests shifted, and she ended up majoring in nutritional sciences and chemistry, which after graduation led to jobs in California’s and then Australia’s wine growing regions, working in the lab during harvest. When she returned to Oregon her career took another turn as two friends talked her Willamette University General Manager Lindsey Leisinger into working at a local Thai restaurant we open for breakfast, then lunch. I missed group in Portland, in the catering division. the catering excitement, all that client That was the end of her wine chemistry interaction.” When Reed’s catering director career — and the beginning of her food left, Lindsey went back to catering. service one. In late 2016, having moved to Salem, OR, Lindsey joined Bon Appétit Management and with a long commute to Reed, she Company in 2010 as a catering attendant at actually put in her six-month notice. Not Portland’s Lewis & Clark College, where after wanting to lose her, District Manager Marc six months she was promoted to assistant Marelich said he had both director of catering director. “Restaurant catering was operations and general manager openings crazy, but our catering was better,” she he thought she was ready for. She wasn’t so said. “It’s more controlled chaos.” sure, but “my competitive side came out. If I take DO, then a GM will come in and When the Bon Appétit team at nearby Reed my upward mobility will be done,” Lindsey College had an opening for an assistant op- explains. “So I went for it. I am very thankful erations director, Lindsey saw it as a lateral that Marc thought I could handle it.” move that would expose her to a different side of the business, so she went for it. Marc acknowledges he took a leap when hir“Although I have always had the drive to ing Lindsey in March 2017 to be Willamette move up and do more, I wasn’t sure where to University’s general manager (a position he go next,” Lindsey recalls. “At one point I said, once held): “Lindsey did a fantastic job in ‘I never want to be a general manager, that catering at Reed. A good catering manager does not sound appealing to me.’ The café has to have incredible attention to detail felt monotonous — you know, every day and a knack for building great relationships.

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Lindsey manages a staff of 90, including everyone from student workers to the executive chef. “Learning to manage managers — that was new for me,” she admits. It took her quite a few months to get over her imposter syndrome, but two years in, Lindsey feels like she’s found her groove. She now loves the organizational side of running an operation, looking at the big picture of all the things going on aside from the food, like donor relations and other university ties, “even though the food must of course always be on point.” Lindsey is grateful to Regional Vice President Lori Flashner, for serving as a sounding board, no matter how busy she is, and to Marc for his ongoing mentorship. “Lindsey is wonderful with her staff, very empathetic and caring. But she also holds people accountable,” says Marc. “She couples that toughness with helping them see their potential and that they can move up, just like she has. She’s also just really savvy about her relationships across the board.” According to Lindsey, it’s those relationships that provide the most job satisfaction: “Talking to our staff, the clients, the students — they’re what make me excited to come to work every day.” Monotony has not been a problem. Submitted by Bonnie Powell, Director of Communications

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2019 VOLUME 2 | SUMMER

BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

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IN TH IS ISS UE

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT

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