Bravo 2014 - Volume 1

2014 Volume 1:

2014

VOL 1

FOOD DAY

SHAKING OUR SALTY HABITS

SHAKING OUR SALTY HABITS LAUNCHING A SODIUM-REDUCTION CAMPAIGN COMPANYWIDE PAGE 52

ALSO IN THIS ISSUE: BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY |

A Member of the Compass Group

Johns Hopkins Takes the Real Food Challenge

100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com

PAGE 10

Winter Holidays

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY,

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AND YOUR WELL-BEING AT www.cafebonappetit.com 14-4567

INDEX Albion College 26 Amazon 26, 27 Andrews University 27 Art Institute of Chicago 40-41, 63, 80-81, 106 Beloit College 28 Best Buy 33, 60, 61 Biola University 32 Brocade 100 Carleton College 6, 50-51, 55, 66, 100, 103, 105 Carlson 29 Case Western Reserve University 76 Chandler Café 62 Claremont McKenna College 54 Cleveland Museum of Art 24-25, 69 College of Idaho 72, 92, 104 Colorado College 63, 65, 88, 98 Denison University 87 DreamWorks 5, 64 Emmanuel College 55, 69, 98 Flextronics 8 Folsom Café 29 Fuqua School of Business 107 Genentech 16-17, 32, 100 George Fox University 4, 89 Google 31, 69, 79, 100 Goucher College 18-19 Hampshire College 67, 108 Johns Hopkins University 10-11, 74 Lafayette College 12, 78, 90-91 Lesley University 59 Lewis & Clark College 48 Macalester College 93, 107 Massachusetts Institute of Technology 13 Master’s College, The 58 Minnesota History Center 34, 76 Modern Art Museum of Fort Worth 75, 99 Nordstrom 28 Oberlin College 55, 67 Ocotillo Café 53, 62 Oracle - Broomfield 77 BRAVO WAS PRINTED ON PAPER MADE FROM

100%

Oracle - Denver 60 Oracle - Redwood Shores 31, 32, 82-83 Oregon Museum of Science and Industry 7, 20-21 Pacific Café 77 Parker Hannifin Corporation 66 RA3 Café 106 Reed College 35, 98 Roger Williams University 49 RS5 Café 58 Saint Louis University School of Law 59 Santa Clara University 77, 102 SAS 64, 86, 96, 99 Savannah College of Art and Design 5, 60, 76 Seattle Art Museum 33, 101 Seattle University 53 Soka University 46 Sony Playstation 55 Santa Catalina School 68 St. Mary’s College of Maryland 54, 104 St. Olaf College 29, 34, 50-51 State Auto Insurance Companies 62 Target 53, 105 TaylorMade 68 Thomas Aquinas College 79 Trine University 9, 28, 104 Universities at Shady Grove, The 6 University of Pennsylvania 32 University of Redlands 4, 61, 73 University of Saint Joseph 29, 54 VMware 70-71 Wabash College 36-37 Washington University in St. Louis 42-43, 84-85 Wesleyan University 18-19, 47 Wheaton College 33 Yahoo! 65

RECYCLED FIBER INCLUDING

THIS SAVED ...

46 fully grown trees 21,383 gallons water 21 million BTUs energy 1,431 pounds solid waste 3,943 pounds greenhouse gases

57%

POST - CONSUMER WASTE .

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highlights | 2014

VOL 1

IN THIS ISSUE

10 03

04

From Fedele

31

Congratulations to our most outstanding staff and accounts

FEDELE BAUCCIO

PATRICIA DOZIER

34

Nibbles about a new Dub Box at George Fox, a presidential kiss at DreamWorks, and more

14

26

Talking about Food

44

76 94

BONNIE AZAB POWELL

An Operator’s View Our all-star team MICHAEL BAUCCIO

52

Events...in Brief From the Fellows Supporting a network of campus farmers

Behind the Communications Curtain

MAISIE GANZLER

Celebrating the Holidays From Thanksgiving to New Year’s, Bon Appétit staff give their all with feasts, fun, and charity

Bon Appétiters recognized by their communities and colleagues

Refreshing our online identity: The new Bamco.com

GE3 Stars

56

We’re Honored

The anatomy of a Bon Appétit culinary training

Eleven accounts that dazzle

30

Be-A-star Winners

Taking care of ourselves and each other

Bits and Bites

40

31

ALYSE FESTENSTEIN

97

Happy Halloween Creativity abounds for this favorite ghoulish holiday

Food Day 2013 A nationwide campaign to reduce salt in our kitchens and educate guests about sodium

104 Thank You, Bon Appétit!

108 The Back Page From 150 to 15: Hampshire College redefines what “local” means for food

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Fedele with a few members of the Art Institute of Chicago’s Museum Café team: Chef/Manager Arturo Guevara and Line Cooks Veronica Madrid and Ernesto Munoz

Albion College Café Supervisor Rena Harris and Executive Chef Jessica Lapres with Fedele

Those of you who have been around for a while may remember a past letter in Bravo where I wrote, “We have the conviction that today can be a little better and a little more fulfilling than yesterday. We have the will to achieve excellence through a wealth of dedicated and talented people, our most precious asset.”

Is there any better argument for focusing on safety?

Maybe these smiling faces.

With Barry Washington, a cook at the University of Pennsylvania’s Houston Market and for Bon Appétit Catering

Fedele with Bennanetha Word and Ira Steele, line attendants at Case Western Reserve University’s Leutner Dining Hall

Fedele with Provenance Cashier Maketa White

Fedele with more Provenance staff in Cleveland: Cashiers Aurora Warren and Belinda Morris and Line Cook Louise Winston

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from fedele

Taking Care

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e are a family, and families care about each other. It hurts me so much when I hear about someone getting hurt at work.

If we each learn to embrace safety as a value as much as we value our food and our commitment to our guests, communities, and environment, we will reap rewards in and out of work. I care about our people. I want you to learn how to lift with your legs, so you can pick up your children; master knife handling, so you can carve a turkey at your family Thanksgiving table; and always use a stepladder, so you don’t strain your back and have to drop out of your softball league.

When talking about safety, we often say we want our employees to go home in the same condition they came to work in. I actually want each of you to leave work in better condition than when you arrived.

I’ve always proudly said that we are a team of culinary professionals. Part of being a true professional is working safely. Just as making a roux is essential to our craft, so is creating a safe working environment — starting the moment someone is hired.

The value we put on safety should be evident in new-hire orientation. That new Bon Appétiter should then see their supervisors leading by example: wearing cut gloves, saying “hot” and “behind,” and asking for help when needed.

The entire team should be involved in safety, discussing ways to improve, watching out for one another, and complimenting coworkers on a job well done. Still, accidents happen, and when they do, they should be fully investigated and learnings shared back with the team.

If we do these things, we will not only be a leader in sustainability, but a leader in safety as well.

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bits & bites Student Landon Duarte’s fun sketch

Supervisor Jeff Nordello and Cashier Paula Hamblin

Resident District Manager Denny Lawrence in the groovy new campus food trailer

George Fox Rolls Out Mobile Food “Dub Box”

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ortland, OR, is at the forefront of the food truck revolution. And George Fox University in Newberg, just miles nearby, won’t be left out of the trend. Its new campus food trailer arrived just in time for Homecoming/Family Weekend — the perfect time to introduce new students and parents to Bon Appétit.

Known as a “Dub Box” for its resemblance to the classic Volkswagen bus, one of several that Bon Appétit Management Company teams have ordered for use on campuses around the country, the new food trailer inspires buzz everywhere it goes. As soon as George Fox’s was parked in front of the administration building, anticipation spread across campus! Its inaugural use was for coffee service at the heart of the campus over a busy weekend and next for taqueria-style lunches and concessions for campus sporting games.

What a fun and versatile addition to the Bon Appétit program this is going to be!

Submitted by Lisa Miles, Board Manager

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Redlands Student Delights Staff with Doodle

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hile providing quality, delicious food to our guests is of major importance, the relationships that Bon Appétiters form with customers are just as precious. At the University of Redlands in Redlands, CA, Operations Manager Susan Martinez was tickled to receive this comment card from a particularly talented student who expressed praise for his café’s food and staff with this fun (and lifelike!) sketch.

Submitted by Susan Martinez, Operations Manager

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Baristas Andrew Bandong (left) and Brayan Murillo (right) playfully express their envy for Doris’s big moment

High School “Chefs” Shadow for a Day at SCAD

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entoring is a favorite community-building exercise among Bon Appétiters. Recently the staff of JO’s Café at Savannah College of Art and Design (SCAD) in Savannah, GA, got to exercise their mentoring muscles by being shadowed for a day by aspiring culinary students from local high schools.

President Obama asks Store Supervisor Doris Guevara for a kiss

DreamWorks Staff Shines During Presidential Visit

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t’s exciting enough at Bon Appétit campuses when celebrity chefs come to visit. But recently, DreamWorks SKG in Glendale, CA, hosted no other than President Barack Obama!

POTUS dropped in to give a speech on the economy during a recent visit to Los Angeles. The presidential motorcade, the Secret Service, and the general fluttering excitement of a presidential visit created the kind of organized chaos and demands that Bon Appétit staffers handled with aplomb. In addition to serving 2,000 breakfasts to White House staffers, the Secret Service, the bomb squad, and police and fire departments — in an alternate location — the team assembled 2,500 boxed lunches in 20 minutes.

Director of Operations David Sanchez captained the entire process like a star.

The team also arrived an entire six hours early to make sure the onsite Starbucks could open in time, as soon as the presidential motorcade left. To make that happen in accordance with the Secret Service requests, Store Supervisor Doris Guevara and her team had to come in early, which gave them the opportunity to stand right in front of the presidential podium for the big event happening later that morning.

The three young women came to Bon Appétit through a program called Junior Achievement, in which students learn skills necessary to help them find jobs after graduating from high school or college. Students arrive twice a year, in the spring and fall, to shadow SCAD workers. They can specify their professional interests and that’s how Lydia, a freshman, came to be paired with Cook Mary Youmans. Annie, a senior, worked with Cook Anthony Freeman to master the art of pizza making.

Adria, a junior, spent the morning with Pastry Chef Michelle Hampton baking the perfect eggnog cookies.

Through the shadowing experience, the girls learned the ins and outs of life in a high-volume kitchen. The students are interested in a career in the culinary field, and judging by their time spent at JO’s, they have great promise! The Bon Appétiters love showing these interested students what we do, and they look forward to the next cohort.

Submitted by Heather Carbone, Marketing Manager Adria, a junior at Windsor Forrest High School, and Michelle Hampton, pastry chef, preparing eggnog cookies

Their patience was rewarded in a very unexpected way.

Already thrilled with being the recipient of a proper presidential handshake, Doris was very surprised when President Obama asked her for a kiss! The resulting photo was much enjoyed by the DreamWorks executives as well as the Bon Appétit team.

The accolades for the food and the professionalism are still coming in. General Manager Lee Nolan was proud of his staff’s performance at this very important day. It was an incredible experience for all involved — most especially Doris!

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bits & bites Employee Favorites Meal a Hit at Carleton College

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on Appétit operations wouldn’t thrive without their invaluable hourly staff. To highlight the significance of hourly staff, Carleton College in Northfield, MN, threw an Employee Favorites meal, allowing staffers to bring back student favorites as well as share their own beloved creations they make at home for their families.

The hourly team members know their students well and love to be creative, so this was a fun way to see what they thought the Carletonians would enjoy. They hit it out of the park! Grill Cook Jeff Fritzke (below), for example, chose to bring back Chicago dogs with waffle fries and seasoned sour cream. The positive reception by the students gave the team a renewed sense of pride. They loved being in the spotlight, and everyone is looking forward to the next Employee Favorites day.

Submitted by Jennifer Pope, Board Manager Line Cook Berhan Kahsay performing a traditional Ethiopian coffee ceremony

Bon Appétit Staff Favorites Meet Jeff F Jeff has worked at Carleton for 6 years.

His favorite food in LDC is the Chop Sticks & Woks station. He is a morning person and in his spare time, Jeff loves to golf.

Shady Grove Gets a Jolt with New Corner Bistro

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fter months of planning, the Bon Appétit team at Universities at Shady Grove in Rockville, MD, opened the new Corner Bistro to much fanfare from students. The new location offers organic, Fair Trade coffee and specialty drinks such as a turtle mocha served by baristas; smoothies; specialty panini; and tossed whole-grain salads. There is seating for 30 people in the café, which has a laid-back vibe with light music playing in the background.

Line Cook Berhan Kahsay, who is from Ethiopia, spoke of a coffee ceremony, or blessing, that is often done in her country. The Bon Appétit team organized such an event at the Corner Bistro and invited executives from the university, including Universities at Shady Grove Executive Director Stewart Edelstein, to partake in the ritual. Berhan roasted and ground whole coffee beans by hand and brewed the coffee in special pots before serving it to the 12 attendees, who all got to watch the ceremony and enjoy the beverage along with popcorn, a traditional light snack served with coffee.

Submitted by Mirna Capistran, Catering Administrator/ Café Supervisor

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Zenger Farm’s storage facility packed with squash varieties

OMSI Celebrates Safety Milestone with Farm Visit

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ith safety being a top priority for Bon Appétit, it’s worth celebrating more than 250 consecutive days of safe kitchen practice. The Oregon Museum of Science and Industry in Portland, OR, decided to do so not with ice cream or something so boring, but by heading out for a field trip. On a typical autumn Portland day — windy, cloudy, but not quite rainy — they headed to nearby Zenger Farm, where farmer Sara Cogen made sure that everyone had a great experience, including a visit with the chickens.

Submitted by Sydney DeLuna, General Manager

OMSI staff get up close and personal with the chickens

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bits & bites Happy Birthday, Flextronics!

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or the one-year anniversary of the Flextronics Café in San Jose, CA, guests were treated to a festive birthday party celebration featuring three flavors of birthday cake, brightly colored balloons and streamers, and the Bon Appétit team all dressed up in birthday hats and glasses. The team was proud to celebrate having served 2,300 bowls of creamy oatmeal, 1,100 grilled chicken sandwiches, 2,300 fresh-baked cookies, 10,000 cups of soup, and much more — all prepared under the supervision of Executive Chef Daniel Moffat.

Now that the café is up and running fully, General Manager Diane Ortiz plans to expand offerings to include a monthly cooking demonstration led by Daniel. He will demonstrate basic cooking techniques and teach guests more about Bon Appétit’s healthy and sustainable cooking principles.

Safety and customer satisfaction have been a priority since day one, and with only one medical injury and very positive survey results in its first year, the Flextronics Café is well on its way to another extraordinary year.

Submitted by Diane Ortiz, General Manager

Left to right: Cashier Scarlett Gomez, General Manager Diane Ortiz, Cook Rosa Barajas, Barista Danielle Medeiros, Cook Jessica Velez, Caterer Ulises Herrera, Cashier Izaida Rocha, Cook Malcolm Mcafee, Cashier Maria Caro, Executive Chef Daniel Moffat, Dishwasher Simon Tavera, and Cook Adrian Nevarez 08 | BRAVO

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Building Restoration Hosts Railroad Motorcars, Highlights History at Trine Submitted by Craig Stangland, Catering and Marketing Manager

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t most university accounts, Bon Appétit feeds the modern college kid. Staff at the Depot at Trine University in Angola, IN, got a change of pace and a lesson in train history when more than 60 people arrived after parking their railroad motorcars just a few short steps from the front porch!

Members of the North American Railcar Operators Association, or NARCOA, came from around the continent to participate in a two-day, 150-mile excursion following the Indiana Northeastern Railroad. As they filed in, they were surprised and delighted by the variety of antique memorabilia that decorates the Depot.

However, the fresh, local, made-to-order lunch that awaited was the real surprise. The menu, which drew from more than seven Farm to Fork vendors, gave the participants quite the dilemma: what would they choose? The Santa Fe Turkey Burger, local ground turkey with grilled peppers, onions, and cheese, or the Bacon Bratwurst Dog, hand-linked and baconinfused Sheboygan–style pork bratwurst nestled in a locally baked, artisan roll?

The railroad motorcar operators put on the parking brake for a Farm to Fork lunch at the Depot

The railcars, also known as speeders, were historically used to routinely inspect the many miles of railroad tracks for defects. In more recent decades, the motorcar has been replaced by the hi-rail vehicle — a standard road vehicle with retractable guide wheels. NARCOA is a nonprofit group dedicated to the preservation and operation of railroad equipment. Outings that involve travel and meals are fairly frequent within the active organization. The lunch at Trine’s Depot was organized by Director of Operations Jeffrey Every and Michael Ford of NARCOA, who coordinates the excursions. The latter thanked the former formally in a lovely letter that referred to not only an outstanding lunch, but also a very nice venue and made mention of a possible return.

About the Depot Bon Appétit Management Company operates the Depot as a retail restaurant for students, faculty, and staff, as well as the greater Angola community. Built in 1911, the Depot originally received freight for all kinds of industries in Angola. After a successful run with three different railroads, it was converted to a private business before Trine University purchased and restored the space back to its roots, but also integrated a full-service kitchen. Since opening for business in the summer of 2012, the Depot has become a favorite among the community for its fresh, local hamburgers, ice cream, salad bar, and more.

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Johns Hopkins Takes the Real Food Challenge Submitted by Andy Tzortzinis, Marketing Manager

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s increasing numbers of people become concerned about climate change and other important issues driving true sustainability, more organizations such as the six-year-old, campus-based Real Food Challenge can push change.

And change it will be for Johns Hopkins University in Baltimore, which at the 100-Mile Meal put on by the Real Food Hopkins student group, pledged to source an ambitious percentage of its campus food from local and sustainable sources by 2020. Johns Hopkins University President Ron Daniels was expected to sign the Real Food Pledge, which commits its undertakers to the number of 20 percent real food by 2020.

Daniels surprised and delighted guests when he borrowed a red marker from a Hopkins staff member, stepped up to the postersized pledge document, crossed out the 20, and amended it to a whopping 35!

sion:“One of the nice things Bon Appétit has done since they’ve been here is contact 20 farmers in the area who are now providing us food.”

Johns Hopkins is one of 19 colleges and universities in the U.S. to join the Real Food Challenge, a campaign to encourage institutions to buy at least 20 percent of their food from local, organic, certified humane, and/or other types of specified sustainable producers by the year 2020. It joins only four other universities — the University of California, Santa Cruz; Warren Wilson College in North Carolina; Macalester College in Minnesota; and Oberlin College in Ohio (Macalester and Oberlin are also Bon Appétit schools!) — in increasing its commitment percentage.

Students at Johns Hopkins who’ve been petitioning for the change are thrilled. Bon Appétit management couldn’t think of a better challenge to continue to seek out more local sourcing as well. Currently, Bon Appétit’s food operations receive 25 varieties of apples from Licking Creek Bend Farm in Pennsylvania, and most of the in-season greens come from Big City Farms in Baltimore. About 80 percent of the meat served is from local and humane suppliers, including ground beef from Roseda Farm in Monkton (see story on page 74). Bill commented that students are saying the food keeps tasting better.

Bon Appétit is working out a partnership with the Food Hub, a Baltimore project to revitalize a vacant former water-pumping station by turning it into a year-round vegetable farm. The Hub has plans to rent kitchen space to culinary entrepreneurs, and the intention is for Bon Appétit to make direct purchases from them. The university currently sources hot sauce and pickled vegetables from Woodberry Kitchen’s Spike Gjerde, a partner in the Food Hub.

Those who support the pledge, including university officials and of course Bon Appétit, believe that it will have a significant impact on the entire region’s economy, given the university’s buying power (and Bon Appétit’s commitment to local partners). According to a Baltimore Sun article that ran about the pledge, the university spent $300,000 on food that met the pledge in September alone. Bill Connor, director of dining services for the university, agreed that Bon Appétit’s work and connections will be invaluable to support the pledge’s expan10 | BRAVO

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At the 100-Mile Meal, an annual student-prepared meal cooked only with ingredients from within 100 miles of the Homewood campus, guests were surprised by President Daniels’ last-minute edit and equally impressed with the thoughtful meal Real Food Hopkins’ students prepared. Bon Appétit contributed guidance. Much of the meal was prepared in one of the Bon Appétit kitchens with the help of Bon Appétit Executive Sous Chef David Friendlich. During the meal, a panel discussed Johns Hopkins’ commitment to

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Johns Hopkins President Ron Daniels makes his “edit” to the commitment and prepares to sign the document

Photo credit: James VanRensselaer/Homewoodphoto.jhu.edu

“real” food. Panelists included Resident District Manager Norman Zwagil, longtime Bon Appétit Farm to Fork vendor Mike Brannon (Roseda Farm), and Marie Wilson, one of Hopkins’ longest-serving food service employees. Marie described how current sourcing practices are providing guests with the freshest products she has seen in her more than 40year tenure at Johns Hopkins.

The Johns Hopkins Bon Appétit team was delighted to be part of this great moment in Johns Hopkins University’s history as a trendsetter in higher education. Everyone gladly accepts the Real Food Challenge.

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“Pizza Off ” Parallels Rivalry Week Big Game at Lafayette Submitted by Ashley Fabriziani, Marketing Manager

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ost colleges take their sports very seriously, but the Rivalry, as the well-known phenomenon in the Lehigh Valley of Pennsylvania is called, is the mostplayed football rivalry in the nation and the longest uninterrupted annual rivalry series. This year was rivalry number 149 — pitting the Lafayette Leopards against the Lehigh Mountain Hawks. Because Rivalry Week is so big with the students, Bon Appétit at Lafayette College in Easton, PA, decided to join in and host a week of festivities.

The entire week leading up to the big game on Saturday included a pep rally, class spirit competitions, concerts, and midnight breakfast. At the start of the month, Bon Appétit held a contest through which students could submit their favorite sandwich creations. One student sandwich was picked from each location and featured beginning the Monday of Rivalry Week. The one with the most sales that week earned featured-sandwich status at Simon’s, one of the cafés, for the following semester. On Tuesday, Sous Chefs Gabe Negron and Chris Loudy from Gilbert’s and Lower Farinon, two other cafés, created tasty burger specials to pit against each other. The winner was decided by sales pulled at the end of the week for each burger.

Casey Hummer, pizza chef, and Stacey Cesanek, café manager, prepping their pizza station for the big Pizza Off

Wednesday, though, was the biggest event of the week: the Casey vs. Stacey Pizza Off. Casey Hummer, pizza chef, has been dishing out pizza and kneading dough at Marquis for years. Stacey is the manager for Upper Farinon and the Lower Farinon C-store; she has long claimed that her pizza skills are superior to Casey’s. So, of course, this had to be put to the test — through student votes.

The event was held during dinner at Marquis, and each contestant presented a vegetarian pizza (Casey made an “upside-down pizza” with sauce on top of the cheese; Stacy, a classic cheese pizza) and a meat-based pizza (Casey’s featured Buffalo chicken; Stacy went with steak, sautéed mushrooms and onions, and Boursin cheese). The students were so excited to participate that about 100 more people than usual dined in Marquis that evening. Although both contestants took their sport and“rivalry” seriously, Casey prevailed. The week was fun; the involvement and energy were high. The Lafayette Leopards ended up winning the Rivalry game against Lehigh and taking the title to the Patriot League. Surely Bon Appétit’s culinary cheering helped!

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Congratulatory cake surprise for the Lafayette football team and community

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MIT’s Doctor Who Anniversary Party Is a Family Affair Submitted by Catherine Corbo, Café Manager, and Brian McCarthy, Chef/Manager

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hat better place to celebrate the 50th anniversary of a show about a doctor timetraveling through space than at the Massachusetts Institute of Technology in Cambridge, MA?

Cashier Ibraheem Al Hamdani standing at the Tardis

Menu Fish or Tofu Fingers and Custard Flying Polenta Tardis | with Slitheen black beans and pesto Wibbly Wobbly Timey Wimey Tofu or Chicken Stir-Fry Silence Sauce Tardis, Dalek, Bow Tie, and Adipose Baby Cookies Sonic Screwdrivers (pretzels dipped in dark chocolate with green frosting) Ginger Beer Bananas

Chef/Manager Brian McCarthy got hooked on the BBC television series Doctor Who when his son, who is by coincidence an MIT student, introduced him to the cyber-fantasy series last summer. Knowing the special anniversary was pending, Brian wanted to celebrate it the Bon Appétit way with all the students at Simmons Café, so he gathered his family and team to create a special theme dinner for the students.

MIT students were all smiles as they entered Simmons through the doors of a replica of the Tardis (built by by Brian and his wife), the telephone booth shown in the series that is used to travel through time. Cashier Ibraheem Al Hamdani, sporting a bow tie, welcomed guests with the iconic phrase, “It looks so much bigger on the inside.” Just beyond the entrance, Brian was waiting with mixed-to-order homemade ginger beer, assorted Doctor Who–themed cookies, Sonic Screwdriver pretzels, and bananas (the Doctor says to always take a banana to a party).

Inside the servery there was plenty of Doctor Who food (see menu). The sauté station featured a “silence sauce,” an extraspicy hot sauce made with dried, super-hot ghost chilis, which was a hit. The servery was also decked out with Doctor Who decorations and free cutouts students could use to make their own Tardis or Dalek. There was theme music playing in the background and even a costume contest in which the top three winners received a Doctor Who Cookbook.

With weeks of planning and lots of help from Brian’s supportive spouse and team, the great event was thoroughly enjoyable. Happy 50th birthday, Doctor Who!

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talking about food | maisie ganzler

the anatomy of a bon appétit culinary training Raghavan Iyer, Turmeric Trail maestro, in his signature purple color

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s you all know, our dream is to be the premier onsite restaurant company known for its culinary expertise and commitment to socially responsible practices. You hear me talk a lot about our sustainability initiatives aimed at the latter goal, but I also spend a lot of time thinking about our culinary expertise.

Every one of Bon Appétit’s kitchens is overseen by a highly trained executive chef. Unlike most traditional restaurant chefs, our chefs are expected to be masters of a wide variety of cuisines, from regional to global.

That tall order means they need a little support from time to time, so we head out on the road for culinary trainings. The training duo is always made up of someone from the Bon Appétit culinary support team and a cook who comes from within that particular food culture. Sometimes that authentic voice is found internally, such as Sia Mohsenzadegan (resident district manager at University of the Pacific) for the Za’tar program, or Peter Alfaro (executive chef at the Buena Vista Café and several other Southern California cafés) for the Taqueria one.

Sometimes we tap longtime friends such as well-known chefs Jet Tila, for Bambooz and Chinese Cooking ( Jet’s Thai father and Chinese mother gave him a range of expertise), or Raghavan Iyer, for all things Indian.

Our trainings are not about simply learning to follow recipes, though. Our teams aim to educate palates, so that our chefs can produce authentic flavors instinctively.

Cultural History We know chefs like to be standing at a stove, not sitting at a desk. However, some of the most important lessons are conducted in a classroom setting. We start all culinary trainings with a little history lesson. Learning about the history, geography, and religion of a place often helps a chef understand its flavors. For example, as our Bambooz training pointed out, if you don’t know about the French colonization of Vietnam, you won’t get the right baguette for a bánh mì or understand how pâté wound up next to carrots pickled in fish sauce.

(Although that combination of fat and acid, creamy and crunchy, does make total culinary sense — right?) Flavors of the Turmeric Trail taught the more obscure fact that the Portuguese settled southern India and brought vinegar, a critical component in vindaloo. In Jet’s Chinese training, we learned that the Sichuan region of China is hot and humid, meaning that historically, keeping food fresh was difficult.

Thus the prevalence of preservation techniques such as salting, drying, smoking, and pickling.

Learning about the history, geography, and religion of a place often helps a chef understand its flavors.

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Bon Appétit chefs rolling flatbread for the Za’tar training

Stocking the Pantry Great food starts with the right ingredients, so the next stop is the pantry. In Flavors of the Turmeric Trail, we covered eight kinds of dried legumes, including the different uses of whole and split lentils. (Lentils showed up in the Middle Eastern pantry for Za’tar as well.) Not to be outdone, the Taqueria training included the flavors of 14 different kinds of chilis from ancho to serrano.

Cooking Techniques Remember those Mexican chilis? Peter’s Taqueria training broke me of the habit of using running water to help remove the skin after roasting. I had no idea I was washing away the natural oils and with them the smoky flavor I had just worked to create. One of the dominant flavors of the Turmeric Trail is cumin, and Raghavan taught us nine different ways to utilize it — each eliciting a distinctly different flavor. One authentic cooking technique I was a little sorry to discover via Jet’s Chinese culinary training is oil poaching. To seal in the juices and create a tender texture, many of my favorite restaurants are plunging marinated meat into hot oil for several seconds before proceeding as a recipe may outline.

Even the not obviously fried food is fried! No wonder it tastes so good.

Siu mai dumplings from guest chef Jet Tila’s Chinese culinary training

Only now, after chefs have absorbed the history, pantry staples, and techniques of the region, do we finally get to everyone’s favorite part — hands-on cooking. But I promise you these globally transported dishes taste all the better for the time our chefs have spent away from the kitchen.

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Genentech Goes Whole Hog with Snout to Tail Program Submitted by Elizabeth Fox, Marketing Manager

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hen you’re buying sustainably raised meat from small producers, you want to make the most of every morsel — both to bring down the cost and to honor the animal. Executive Chef Jenem Martin wanted to set himself a challenge in this area by using several hogs snout to tail for Genentech’s six cafés in South San Francisco, CA. The idea was simple in concept, yet complex in execution: it meant butchering seven whole hogs (one for each café, with two going to Café 82) and using the entire animal, snout to tail, while educating his team and his guests on the value of doing so.

Jenem’s motivation stemmed from “the respect that I have for the animal, as well as for the farmers who take so much pride in raising them,” he said. Jenem started by connecting with Stone Valley Farms, a small, family-owned heritage pig producer and Bon Appétit Farm to Fork partner. Together, they coordinated a special training for the chefs and café managers. The goal of the training was holistic — to demonstrate the art of butchering for the chefs to take back to their kitchens and share with their staffs, and to discuss the value of using the whole animal with their guests.

Stone Valley recruited François Vecchio, a butcher with more than 40 years of experience, to visit Genentech and offer his knowledge to the team. For more than two hours, François cut, sliced, trimmed, told stories, and impressed everyone with his deep knowledge of this craft. To demonstrate that all parts of the animal can be used, François separated the cuts into separate pans by their destinations — primals, sausage, stock, and so on. By the end, he had found a place for every part and piece.

In the days that followed, the chefs fully embraced the program by roasting, braising, and curing to produce all sorts of delicious dishes. Guests were treated to tasty tidbits ranging from house-cured prosciutto in Café 25 to house-made headcheese in Café 82.

The feedback has been as stellar as the offerings.

The porkiness has been so well received, in fact, that the Genentech team already has more whole-hog deliveries on order.

They also plan to partner with another supplier, Marin Sun Farms, soon to add beef and lamb to their wholeanimal program.

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Butcher François Vecchio sharing his expertise with the Bon Appétit team at Genentech

A snout-to-tail demonstration

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Slurp, Don’t Sip: Students at Goucher College and Wesleyan University Become Coffee Experts Submitted by Nicole Tocco, Senior Fellow

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offee. The second-most traded commodity after oil, and two beloved syllables for the 80% of adults who consume caffeine every day in the United States, according to the Food and Drug Administration.

With a beverage this in vogue, Bon Appétiters better know their stuff!

other wholesale buyers are fully compostable, reducing the amount of waste that ends up in a landfill. Its very efficient roaster uses 78% less energy than a traditional roaster and through its H2O initiative, CBRC pledges 2% of gross sales to support initiatives that make a measurable impact on the watershed that it is named after.

This fall, students at Goucher College near Baltimore and Wesleyan University in Middletown, CT, had the chance to learn more about two of the small, local coffee roasters that Bon Appétit chefs work with on the East Coast: Chesapeake Bay Roasting Company (CBRC) in Crofton, MD, and Pierce Bros Coffee in Greenfield, MA.

In Middletown, CT, Farm to Fork Vendor Pierce Bros Coffee visited Wesleyan University to help students learn more about what makes the company unique. The Pierce brothers themselves, Darren and Sean, talked with Wesleyan students about their company and the coffee business. They started Pierce Bros Coffee 20 years ago and now source 100% USDA Organic and Fair Trade coffee. They explained to the students that, until Bon Appétit’s Farm to Fork program started in 1999, the “little guys like us” couldn’t get into the institutional food market and were limited to selling to coffee shops and in grocery stores.

CBRC hosted an informal coffee cupping for Goucher College students. A coffee cupping is like a wine tasting for coffee: a chance to test the quality of a particular bean or roast and learn about the layers of complexity and flavor.

Roastmaster Paul Galvin walked the group through the process that he undergoes as he judges a new coffee.

With two different varieties in front of them, students could see and smell the difference between the ground beans.

Boiled water was poured into each cup, and a timer was carefully set for four minutes. After the minutes passed, it came time to pick up their spoons and “break the crust” — the layer of coffee grinds that form at the surface of the water. It felt like breaking into a soft crème brûlée, but breaking this crust was about inhaling the aroma of the coffee that lay beneath. Students dipped their heads low and noses almost into the bowl, trying to get that powerful first whiff that was released with the motion of their spoons.

From there, it was time to slurp. Coffee experts deliberately “slurp” in spoonfuls of each coffee because it fully aerates the coffee and exposes all the senses to it. As Goucher students slurped in their coffee, they heard about some of the ways that Chesapeake Bay Roasting Company is reducing its impact on the environment: The bags of coffee sold to Bon Appétit and 18 | BRAVO

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Pierce Bros roasts all of their beans to order with a rarely used air-roasting system. They brought a small air roaster with them, which they use to test small samples of newly received beans, to help students understand the process. As they explained it, the difference between an air roaster and a more standard coffee roaster is the difference between making popcorn on the stove versus in a popcorn popper, or between a regular versus convection oven. The air roaster pumps air in, causing the beans to levitate, and then rises to 550 degrees. The flow of air around each bean allows them to roast evenly. Wesleyan students could hear and smell as the beans roasted and learned from Darren as he decided by odor and sound when the beans were finished.

These two roasters take the“commodity” aspect out of the coffee business, sourcing their beans with great care and demonstrating the craftsmanship needed to make a phenomenal coffee.

Student visitors learned about not just the coffee, but also the roasting process — and why these Bon Appétit teams take such pride in working with them.

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Darren Pierce of Pierce Bros demonstrates the air roaster

Senior Fellow Nicole Tocco (right) and the Chesapeake Bay Roasting Company team

Photo credit: Chesapeake Bay Roasting Company

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OMSI’s Food Luminary Dinners Are a Hit Submitted by Ryan Morgan, Executive Chef

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hat do eating and science have in common? A lot, actually, if you’re talking about cooking.

The Bon Appétit team at the Oregon Museum of Science and Industry (OMSI) in Portland, OR, enjoys partnering with the museum’s events team for a monthly Food Luminary Dinner at its onsite restaurant, Theory. Each dinner brings in a star guest chef or two to demonstrate the science of food to guests, both via their plates and through educating their palates.

One such event featured Greg and Gabrielle Denton of Ox Restaurant, named the Oregonian’s 2013 Best Restaurant. Guests were treated to an OMSI“science of food” demonstration during a cocktail reception with passed hors d’oeuvres followed by a fivecourse dinner paired with wines. Greg touched on, among other things, the unique texture of spaghetti squash and how cooking caramelizes sugars. Greg and Gabrielle created the menu, and Theory Executive Chef Ryan Morgan and his staff executed the Ox vision.

To kick off the series for 2014, Portland chef/owner Jenn Louis of Lincoln Restaurant and Sunshine Tavern gave a lesson on pickling and fermenting while guests enjoyed wine and hors d’oeuvres. The four-course meal that followed incorporated a unique soup made with fermented winter squash to illustrate the techniques demonstrated earlier in the evening.

The Bon Appétit team also worked with OMSI to invite

select food media to attend, including representatives from KGW, Eater PDX, Portland Monthly, Willamette Week, Thrillist, and the Portland Mercury. The dinner was a flawless collaboration between Jenn and Ryan’s team, and was a fantastic way to showcase the talent at Theory eatery to the Portland community.

Greg & Gabrielle Denton’s Menu Bruschetta | with house-made ricotta and garlic confit Fried Potato | with horseradish aioli and smoked salmon roe Yuzu-Cured Albacore Tuna Ceviche Two Ways | with shiso, cucumber, and popcorn Kale and Radicchio | with feta ranch dressing, fried chickpeas, and roasted Bosc pears Cocoa-Braised Lamb Shoulder | with fried Brussels sprouts, spicy golden raisin vinaigrette, mint, and toasted sesame seeds and oven-fired spaghetti squash with garlic lemon olive oil, shaved Freya’s Wheel aged goat cheese, and parsley Tres Leches Cake | with Salt and Straw sea salt, caramel ribbons ice cream, whipped cream, and chocolate croquants

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The KGW film crew interviews an OMSI staff member about the science of cooking

Portland chef Jenn Louis discusses fermenting

Jenn’s orange, Meyer lemon, and fennel appetizer

Photo credit: Laura Braley, Specialty Venue Public Relations Manager

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Country View Dairy Farmstead Yogurt Keeps “Culture” on the Farm Submitted by Alyse Festenstein, Midwest Fellow

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ost milk has to travel hundreds of miles to arrive at a processing facility to be transformed into yogurt. At Country View Dairy, a Bon Appétit Farm to Fork partner, milk travels less than 200 feet from cow to yogurt cup. Farmstead yogurt production is increasingly rare these days, so upon hearing that chefs at Cornell College in Mount Vernon, IA, purchase Country View’s fresh and frozen yogurt, Midwest Fellow Alyse Festenstein jumped at the chance to see the process and meet farmers David and Carolee Rapson.

The unmistakably sweet smell of fresh milk greets all who walk into the creamery. The group arrived when the Rapson family was starting the yogurt-making process for the day, so they were able to witness what a long and multistep process this is. It all starts in the milking parlor, where the Rapsons’ five sons milk their herd of 150 Holsteins. Then the milk is pumped directly into the creamery. Next, the cream separator goes to work, creating cream and skim milk. Country View Dairy’s yogurt is 1 percent fat, so a small amount of cream is added back to the milk to create this profile. Next comes pasteurization, followed by mixing in various fruit flavors and then cupping. Lastly, the yogurt is allowed to set up in the incubation room. This room, set above 100 degrees, is where all the magic happens. The yogurt’s live active bacterial cultures love this warmth and thrive and multiply. (Not a bad place to spend a 17-degree Iowa morning, either!)

Tasting a sample of the natural vanilla bean yogurt, one might be convinced that the Rapsons had achieved its perfection over years and years of practice. However, David explained that while they are well-seasoned dairy farmers, they are newcomers to the farmstead yogurt world. Two years ago, they built the creamery from the ground up after realizing they could fill an important niche as the only yogurt producers in northeast Iowa. He said that he is only familiar with two other farms in the Midwest making yogurt this way. Of course, one of those farms is also a Bon Appétit Farm to Fork partner that provides yogurt to Washington University in St. Louis — Windcrest Dairy in Trenton, IL. Bob Howard, Country View Dairy’s marketing director, explained that these small farmstead operations have to stick together in such a challenging industry as dairy.

Country View Dairy, Windcrest, and another farm in Wisconsin frequently share ideas and split orders of allnatural fruit mixes for their yogurt. According to Bob, each flavor is available only in five-ton increments, which is too much for one operation to utilize alone.

Bon Appétit chefs are enthusiastic supporters of pioneers such as Country View Dairy, who keep production local and help build more resilient regional food systems. And this enthusiasm cannot be contained: In addition to Cornell College, Twin Cities area chefs at Medtronic, Target, Carleton College, and St. Olaf College recently began to feature Country View Dairy yogurt in their cafés as well.

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Cupcake and Dinner Giveaway Celebrating Cleveland Museum of Art Submitted by Beth Kretschmar, Marketing Manager

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rand openings are a lot of work at any location, but imagine a museum location factoring in art, patrons, and an eight-year expansion and renovation project in a near-century-old building. That’s what the Cleveland Museum of Art had to celebrate in 2013, as well as the addition of Bon Appétit’s Provenance restaurant. The team at Provenance chipped in with the celebrations by running a promotion through Facebook and Twitter, via the museum.

The promotion consisted of a Facebook and Twitter photo of tables of cupcakes (arranged in the shape of the museum) asking subscribers to guess the number displayed. The first person to guess the closest number by 3 p.m. won a $200 gift certificate to use for dining at Provenance. One clever responder posted, “If nobody is actually guarding said cupcakes, the answer will soon be.....zero cupcakes!” But someone did in fact guess the correct number, 1916, in honor of the year the original museum structure was built.

The first guest to guess the correct number of cupcakes on display won a $200 gift certificate to Provenance

CEO Fedele Bauccio (center, in tie) with the incredible team at Cleveland Museum of Art

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Cleveland Museum of Art Celebrates 1-Year Anniversary Bon Appétit milestones are fun to celebrate — plus the parties have the best food! The team at the Cleveland Museum of Art was thrilled to celebrate one strong year, and even more so to have CEO Fedele Bauccio along for the festivities. Fedele gave an inspiring talk about the beginnings of Bon Appétit over a delicious special breakfast. The celebration also featured an employee prize raffle and a few most likely awards, such as Most Likely to Appear on a Reality Show, Most Likely to Break Something, and Most Likely to Make You Laugh. The merriment concluded with the Manager of the Year award, which went to Director of Catering Sherri Schultz.

Submitted by Beth Kretschmar, Marketing Manager

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GE3’s Newest Stars

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on Appétit’s Great Expectations 3 certification sets the bar for consistent standards of excellence across all cafés. GE3, as it’s called, gets bestowed on accounts that meet our stringent 38page standards for food, sanitation, safety, marketing, merchandising, signage, customer service, and other station-specific criteria. Once certified, however, accounts cannot rest on their GE3 laurels — the reviewers repeatedly return unannounced to recertify them and ensure that the “great” truly remains Great.

The Regional Operations Support team — comprising Paula Nielsen, Marc Marelich, Ellen McGhee, and Kimberly Triplett, along with occasional supporting GE3 auditor Jim Dodge, also our director of specialty culinary programs — congratulates Albion College, Amazon’s Warehouse and Garage Café, Andrews University, Beloit College, Nordstrom Century Café, and Trine University on their GE3 certifications. Kudos are also in order for Carlson, Folsom Café, St. Olaf College, and University of St. Joseph, which achieved recertification this period. All these accounts demonstrated the extraordinary teamwork and tireless efforts necessary to meet or exceed the more than 300 standards.

Amazon Garage Café, Seattle

Albion College, Albion, MI

After Paula and Marc paid Amazon’s Garage Café a surprise visit recently, they left a small to-do list. Unfazed, the team met the challenge head-on and passed their next certification visit with amazing food backed by cleanliness, service, and more. The salad bar — open from breakfast through lunch — was beautifully decorated with local, seasonal vegetables and fruits. The composed salads were gorgeous, especially the skewered caprese. The hot ovens selections included tasty pizza cooked to order and thoughtful desserts. The reviewers cited some favorite dishes, including the Bengalese fish curry with house-made naan and delicious sides, as well as the panseared local cod featured at the grill station. All the espresso bars more than met Seattle’s high standards, and they also boasted unusual touches such as local salted caramels and delicious pumpkin pie. Catering thoughtfully handled all the little details. The diligence was reflected in overall cleanliness and perfect signage, while the staff looked great in their uniforms, name tags, and aprons. The teamwork, in addition to all the other factors, made Paula and Marc proud.

In their very first certification, the Albion College team achieved a “top kitchen nod” for one of the best examples of Bon Appétit’s kitchen standards in practice, which included well-organized prep production and a nice cold production area with clean and organized walk-ins, plus exemplary sanitation. And oh, the food! Kimberly and Ellen were happy to find five soups, an expo station with great variety and customer service, regional favorites such as local sausage and sauerkraut on the classics station, and a Made Without Gluten station that was full service with a great variety including hot and cold items. The Eat Shop had a nice product mix and great grab-and-go selections. All offerings were enhanced by great signage and overall marketing. It’s clear that the team takes its time on detailed descriptions of all items being served.

Albion runs like a well-oiled machine!

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Andrews University, Berrien Springs, MI

Amazon Warehouse Café, Seattle

Paula and Marc popped in for a surprise visit to Amazon’s Warehouse Café and spent the morning and afternoon assessing their account to certifiably great reviews. For a first certification, certain aspects really stood out as exceptional: cedar plank salmon on view, more than 35 ingredients enabling guests to get creative with their salads, flavorful soups with fantastic toppings, a slick eXpress program, topnotch menu descriptions with consistent formatting, and staff smilingly confirming for-here orders as well as upselling.

The espresso bar was filled with Amazonians starting their day exquisitely caffeinated. The well-stocked pastry case, clean signage, and efficiently stocked candy, snacks, and fruit complemented a clean and organized condiment station and back counter. With its red pillars, eight from-scratch soups, and crusty local bread, Amazon’s soup station is absolutely the gold standard. Paula and Marc enjoyed the coconut curry lentil soup, the beef chili, cream of mushroom, and the famous Amazon seafood chowder with bacon. The salads could be topped by a wonderful variety of options straight off the giant rotisserie, which also supplied the deli station. The dish crew worked safely with wet floor signs out, and they obviously take pride in everything they are engaged in. Cook Ambaw Eiyehe organizes the walk-ins so well that he was called out in the 10@10 meeting for recognition. “When you walk into a café for a certification visit, you get a feel immediately about how the day will go,” Paula and Marc wrote. “We were met with smiles, professionalism, and a quiet confidence, and the program showed us they were ready.”

When Kimberly and Ellen made their surprise visit to Andrews University, they were beyond impressed with the team and their standards. The salad bar exceeded expectations and offered an out-of-this-world kale salad, as well as a hit of a tossed-to-order Caesar. All the food was incredible, but notably the often overlooked breakfast offerings were restaurant quality, and the made-to-order omelet station was abundant with great-tasting offerings. The all-vegetarian/vegan café offered fresh and diverse menus, and the Thai pesto at the global station was so good that Kimberly and Ellen asked for the recipe. Unique offerings included the Farm to Fork Apple Valley bread and the warm apple cider at the beverage bar.

Detail orientation was evident, from the how-to cards for workers on the grill and deli and the well-done and descriptive signage, to the perfect sanitation and best entrance table they’ve seen. The menus were well written, and storage and shelving areas in the catering department were impeccably clean, neat, and organized. This team has much to be proud about and easily earned certification.

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Beloit College, Beloit, WI

Nordstrom Century Café, Seattle

On their surprise visit earlier this year to Beloit College, Ellen and Kimberly found the team oh so close…but just not there.

Congratulations to the team now for checking off all the items on their fix-it list and receiving their first GE3 certification! DK’s Café had great-looking and even better-tasting soups, and the Commons Café salad bar was exemplary in meeting Bon Appétit standards. Commons offered healthy options on all its stations, DK’s had a nice breakfast grill program, and the grab-and-go and in-house bakery programs were outstanding. All aspects of marketing and decor were impeccable, meeting and exceeding expectations. The decor was crisp, clean, and abundant, as well as relevant to items being served.

Clean, appropriate, and consistent sign holders are used throughout the café. A welcoming entrance table was attractive and complete with all up-to-date marketing materials. Mostly, though, Ellen and Kimberly witnessed outstanding customer service throughout the café, observing that any question or request was always responded to quickly and with a smile. They commended management’s achievement of building a culture of Bon Appétit standards and mentoring staff on superlative customer service. The GE3 team also appreciate how the Beloit Bon Appétiters were so open to their recommendations!

Wow! Even with three front-of-house staff members out of commission during Paula and Marc’s visit, Nordstrom’s three cafés still had the right stuff! The Century Café easily received its first GE3 certification, passing with flying colors.

The very popular breakfast grill was particularly exciting; the cook engaged every customer while juggling multiple orders.

Expertly written lunch menus rivaled any local restaurant’s, and the yum factor was delivered in many ways, such as orange-fennel agua fresca, the abundant and seasonal saladbar options, and the artfully displayed, hand-stretched oblong pizzas. For retail, the impulse items were well merchandised at registers and on shelving units. Behind the scenes, the 10@10 meeting included a review of the daily menu and the top 10 safety tips, and cleanliness and safety were well integrated into the café culture. Congratulations to this team for being certifiably great!

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Trine University, Angola, IN

When Kimberly and Ellen paid a surprise visit to Trine University, they were thrilled to see such a great program managed by a committed team. The Depot, a historic landmark (see article on page 9), was bustling with late-night customers looking for grilled-cheese sandwiches, reflecting a great use of community space. The grill station exceeded GE3 standards; the local Farm to Fork bratwurst special was amazing, said the reviewers. All of the delicious food — a favorite was a Farm to Fork trout from Rushing Waters Fisheries — highlighted Bon Appétit’s kitchen standards. The eXpress program teemed with healthy options. The cold pantry station was well organized and busy, and it offered an unusual and tasty tofu chili salad. All three meal periods showcased excellent customer service, descriptive and consistent signage, perfect uniforms, and excellent sanitation from front to back. What a great example of an account that embraces all of the GE3 standards!

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(Re)Certified Great Carlson, Minnetonka, MI

What a great week it was for the Midwest teams! Kimberly and Ellen discovered some delights on their recent surprise recertification visit to Carlson, such as great smiles and attentive service, with excellent food to match. The small café was bustling with customers and an incredibly welcoming staff. Catering is an enormous undertaking at Carlson, and the team is able to pull off miracles in its tiny but efficient kitchen! The In Balance station is very successful and popular with customers; multiple tickets were redeemed daily with its punch-card system, a frequency program that awards a free In Balance meal for every seven In Balance meals that a guest buys. Most touching was learning that between the hourly staff and the management team, the years of Bon Appétit experience total 160. As Kimberly and Ellen wrote on their return trip, “Great things come in small packages!”

Folsom Café, Folsom, CA

Congratulations to the team at Folsom 7 for receiving their GE3 recertification! Paula and Marc surprised them and were blown away by their team and the effort they make on a daily basis to keep up Bon Appétit standards. The housemade granola — that day a seasonal offering with pumpkin seeds — was“sublime” and“the best we’ve had,” they said. The mini pumpkin parfaits were delicious, too, and the housemade chip bar was wonderful, as were the salsas with deep flavors. Unique additions to the salad bar included roasted cipollini onions, eight assorted vinegars and oils, and a spicy kale salad. Paula and Marc loved the healthy table with portioned items that were weighed for guests and charged accordingly. They were also able to witness a huge VIP event, and catering looked exceptional. The customer service was perfect: friendly, engaging, and courteous. Great uniform standards and an impeccably clean dishwashing area rounded out just a few of the wonderful highlights of this stellar account. Paula and Marc were really impressed with the cohesive teamwork they witnessed onsite in Folsom!

St. Olaf College, Northfield, MN

Ellen and Kimberly made a surprise visit to St. Olaf College and deemed it a great example of an account that embraces all of Bon Appétit’s GE3 standards. Just a few things that really stood out included A-plus Farm to Fork scores (29%!), a fantastic inhouse dessert program by Pastry Chef Richard Hays, and a dedicated Made Without Gluten station they deemed one of the finest they’d seen. Excellent healthy options were available at the Bag Lunch Express station for grab and go, and the Cage Coffee Shop offered a great variety of baked goods, impulse items, and seasonal beverages. Signage throughout the café was “dead on” with the proper usage of the COR icons and menu descriptions, and the menu was thoughtfully written to reflect the college’s locale. These were complemented by crisp and clean decor and very organized catering storerooms. The customer service was fantastic, with wonderful interaction with students and faculty. In fact, the customer service was just amazing throughout! It’s clear that the St. Olaf team works hard to meet and exceed standards.

University of Saint Joseph, West Hartford, CT

This jewel in the middle of Connecticut actually exceeds Bon Appétit standards, said Kimberly and Ellen after their recent visit. They tasted the most delicious broth in the chicken noodle soup and admired the abundant and great-tasting breakfast program with a fresh fruit bar, the wonderful baking program and salad bar, the spot-on eXpress program, and the strong retail program that proved once again that small accounts have no trouble delivering big quality. Additionally, menus were well written, with diverse offerings from comfort food to global.

Sanitation was just about perfect, at both the front and back of the house! Farm to Fork scores were on target, and local sourcing was carefully noted in the menus.This strong team wears its pride well, and the recertification visit was once again a joy.

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an operator’s view | michael bauccio

our all-star team

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t Bon Appétit Management Company, we believe in recognizing people for their hard work. One way we do this is through the Be-A-star program.

The Be-A-star awards are not a popularity contest. The application is an extensive one. It is not about just checking boxes. The teams have to detail all their various efforts in many areas, which basically boil down to upholding our values for food and mentoring our team members while also staying focused on revenues.

Or take Armando Maes, a café chef at Oracle - Redwood Shores, who’s had extensive experience in fine-dining restaurants and cooked all over the world. I’ve known Armando for a long time, and I always look forward to tasting what fantastic Mediterranean dish he’s come up with for lunch. He’s not only back in the kitchen cutting up whole local lambs, he’s out front encouraging guests to try something new.

I hope that each of you make a point of recognizing each others’ efforts, every day, to make the Bon Appétit Dream come true.

These awards are a big deal, and I love being part of them. Seeing the looks on the winners’ faces is a wonderful feeling. They are so proud that their efforts have been noticed. Attending the awards ceremony is an emotional experience that is just phenomenal, and I feel lucky to be a part of it every year.

You will meet some of the winners on the following pages, like Fatou Wilson, a line cook at the University of Pennsylvania.

Fatou exemplifies the caliber of people we are lucky to have in the Bon Appétit family. She owned her own Senegalese restaurant in West Philadelphia, and she brings that sense of responsibility to work every day, along with her international culinary skills.

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These nine Bon Appétit winners deserve our recognition and our admiration. However, I want every Bon Appétit employee reading this to know that you are all stars. I hope that each of you — managers and hourly employees alike — make a point of recognizing each others’ efforts, every day, to make the Bon Appétit Dream come true. (Read how the Reed College team does so, on page 35.) Then you too can see someone’s face light up at being noticed in a positive way. It makes a difference.

Thank you for your hard work. We couldn’t do what we do as a company without all 13,000 of you shining your brightest at work every day.

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Bon Appétit Be-A-star Winners for 2013 Submitted by Patricia Dozier, Senior Director of Human Resources

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ongratulations to our 2013 Be-A-star winners who are being recognized for achieving and surpassing the program requirements. Compass Group, Bon Appétit's parent company, created the program in 1997 to uphold consistent standards of excellence. Employees are selected on the guiding principles of putting safety, health, and environment first; delivering quality service; creating profitable growth; and maintaining focus on performance and efficiency. Each winner was selected by their district manager and regional vice president

with final executive recognition by CEO Fedele Bauccio and COO Michael Bauccio.

Penta Award: Ian Farrell, Executive Pastry Chef, Oracle -

Sector Diversity Five Jewel Award: Pauline Lam, Manager, Bakery Department, Google - Mountain View

The Penta Award honors an exceptional employee who is considered a significant contributor to all levels within the organization per sector, as determined by the CEO/COO of the sector with support from the senior staff leadership team. Ian is the tireless mastermind behind the Café 300 Bakery and Patisserie. He and his team bake breads, craft tarts, decorate custom cakes, create seasonal desserts, and hand-dip chocolates for all ten of the Oracle cafés and catering operations in the Bay Area. There is always something coming fresh out of the oven or being precisely decorated for a customer's special occasion. Ian goes out in the field to train staff regularly when he is not working long hours concocting his many specialty creations or teaching classes to guests. Many times Ian has packed up his handmade truffles to have them sent as a thank-you to a special customer. His tremendous talent, energy, and leadership truly set the high mark for excellence in his field. Ian's eye for detail and his creative touch shine through all of his products, and the guests can taste it.

Google Pastry is a very tight-knit team. As part of their Be-A-star submission, the Mountain View, CA, department submitted a colorful photo scrapbook detailing their responsibilities and the fun they have carrying them out. “Big or small, everyone's job is equally important on this team,” they wrote. “Our success comes from the hard work, perseverance, unity, creativity, integrity, and loyalty of the whole team.” The Google bakery makes around 20,000 servings from scratch daily, featuring local, seasonal products. The team has embraced and incorporated the diverse cultures and foods of their guests into its menus, as well as collaborated with many groups on the Google campus to help celebrate special cultural events, including Chinese New Year, Black History Month, Passover, Portugal Day, Mele, Rosh Hashanah, Ramadan, August Moon, Diwali, and Hispanic Heritage Month.

This collaboration, along with culinary internships, cooking classes, and teambuilding events, has created a wonderful rapport with Googlers over the years.

Redwood Shores

Kristin White, general manager at TASTE; Michael Bauccio, COO; Raul Delgado, general manager at Wheaton College; Patricia Dozier, senior director of human resources; Randy DeMers, regional vice president; Ian Farrell, executive pastry chef at Oracle - Redwood Shores; Fedele Bauccio, CEO; Armando Maes, café chef at Oracle - Redwood Shores; Cary Wheeland, senior vice president; Fatou Wilson, Hemispheres cook at University of Pennsylvania; Arbee Del Rosario, district manager; and Paul Adams, general manager at Best Buy

Winners enjoyed the glamorous Compass Night of Stars celebration at the Hard Rock Café in Orlando, FL. The experience included spending a few days of sun and fun while networking and celebrating their success with other Compass winners. We wish to congratulate each winner for their hard work.

TOP, LEFT TO RIGHT:

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Bon Appétit Be-A-star Winners for 2013

National Winners - Salaried

Arbee Del Rosario, District Manager, Northern California

National Winners - Hourly

Fatou Wilson, Hemispheres Cook, University of Pennsylvania

Recently promoted to district manager, Arbee is a highly motivated and talented performer who has touched many lives and careers during his tenure at Bon Appétit. Arbee continued to make major contributions in 2013. As the director of culinary operations at Genentech, his previous position, Arbee set high standards and achieved excellent results in customer service and financial performance as well as exceeded Bon Appétit's brand targets, including Farm to Fork and model-market participation. A strong advocate for safety, Arbee's leadership has contributed greatly to his team's progress in this important area, and he has a proven track record of motivating and developing talent. He looks beyond his immediate job responsibilities and has been a major contributor throughout the region, quick to accept special assignments and able to complete them without sacrificing his regular responsibilities. Said his nominator: “Arbee is truly a standout in our Bon Appétit universe of stars!”

Senegal-born Fatou came to Philadelphia in the early 1990s. Before becoming the owner of a local West Philadelphia restaurant called Fatou & Fama (named after herself and her mother), she worked several kitchen jobs, where she was exposed to a lot of soul and Caribbean cuisine and began to develop her own style that incorporated them with the flavors of home. Fatou & Fama grew so popular that she opened two additional locations.

She joined Bon Appétit at the University of Pennsylvania in 2009, taking over the Hemispheres program at Houston Market and continuing to deliver a program of globe-trotting food focused on the deep roots of regionally specific cuisine. Fatou creates and prepares delicious cuisine as if she were cooking in her own restaurant. She is uncompromisingly devoted to her guests and is constantly aiming to expose students to the vast cultures of food, while also providing a comfort to the diverse population of Penn.

Armando Maes, Café Chef, Oracle - Redwood Shores

Olivia Perez, Cook, Biola University

Armando honed his craft through many years in San Francisco's top fine-dining restaurants. He has also traveled and cooked extensively abroad in France, Italy, and Greece, places where he fell in love with the idea of fresh and simple yet refined food. Armando is a stickler for seasonal ingredients and has incorporated several Farm to Fork vendors into his spectacular antipasti and mezze stations that highlight the farmers' best. The passion and care that Armando puts into his cooking also translates to friendly and personal service in the café. Armando greatly appreciates the opportunity to do what he loves every day and use the best ingredients available.

The proof of his passion is on the plate.

Olivia has dedicated herself to running her department at Biola University in La Mirada, CA, to the highest of standards and has been doing so impressively for the last 14 years. She oversees the production of all cold catering entrées and salad bar production. She has a sharp eye for the aesthetics of presentation, and she has translated this with training and consistency to her staff.

Olivia has distinguished herself at Biola with a reputation for her willingness to go above and beyond job requirements regularly.

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ACCOUNTS OF THE YEAR

TASTE Restaurant, Seattle Art Museum The team at TASTE Restaurant at the Seattle Art Museum has been entrusted with events for kings and queens, current and former presidents, industry leaders including Bill Gates and Warren Buffet, ambassadors, CEOs, and a long list of other VIPs. Kristin White, General Manager Kristin White's General Manager, passion for creative hospitality drives TASTE her team to new heights and excellence on all fronts. For the Be-A-star submission, Kristin started by getting all the front-of-the house and culinary staff excited on how they were going to exceed program requirements. All employees were encouraged to help select star winners, focus on contributing toward business goals, and push toward program success. Employee stars included the dynamic and talented Catering Supervisor Benjamin Blevins, a five-year employee who is also a knowledgeable and personable restaurant host. “I love my job,” says Benjamin. “Working for TASTE Events and Bon Appétit is the first time in my life that I can say that truthfully.” The program also featured an employee recipe contest highlighting noodles; five finalists were chosen and several team leaders were asked to select a “top chef ” using a blind taste testing to select the winner. Congratulations to Line Cook Alex Nause for his spring pesto dish. The TASTE team supported their community through participating in the Eat Run Hope drive to support Ethan Stowell Restaurants and the Eastside Maternal Fetal Medicine groups. TASTE restaurant was recently named to a list of Best Museum Restaurants by Food & Wine magazine. The team represents what is best in Seattle: Great Northwest sustainable restaurant fare, fun people, community support, hospitality excellence, and a high level of client satisfaction.

Best Buy, Minneapolis Congratulations to Best Buy Corporate Headquarters and to General Manager Paul Adams for a great submission for the Be-A-star 2013 program. The account exceeded program expectations beginning with the nominations of three Paul Adams, General employees: Pantry Cook Jeryl-Lyn Manager, Best Buy Zilka, a champion of time and temperature logs and for increasing sales of grab-and-go by 81%; Lead Supervisor Olivia Ortiz, a leader in customer service and mentoring others; and Grill

Cook Clark Morrow, for strong teamwork, a can-do attitude, and a focus on safety that contributed to the account having to spend zero dollars on safety cases.

At submission time, the Safety Program at Best Buy had experienced more than 800 days with no recorded accidents! When Best Buy wanted to give to the community, it did so by connecting with Second Harvest Heartland for a second year.

In addition to keeping Best Buy running smoothly on a daily basis, Paul has volunteered for several regional assignments including spending several months on the road helping with a management transition at a corporate account in New Mexico, opening support (safety training) for two new accounts in St. Louis, and filling the role of safety champion for the Central Region. Paul consistently displays a positive, can-do attitude and is always willing to go above and beyond the call of duty to help his fellow coworkers and the region.

Wheaton College, Wheaton, IL The Bon Appétit team at Wheaton College in Wheaton, IL, is used to being a star. The campus was named to the Princeton Review’s Best College Food list for multiple years (#1 in 2011, 2008, and 2002; #6 in 2013 and 2012) as well as to Raul Delgado, General similar lists by the Daily Meal and Manager, Wheaton College Newsweek/The Daily Beast. Led by General Manager Raul Delgado, the team recognized three employees in 2013 as part of the Be-A-star program: Lead Cook Domingo“Julio” Cisostomos, who exceeds customer expectations through his reliability, hardworking attitude, and innovation; Y Do, a front-ofthe-house server with 23 years at Wheaton, who’s known for making great omelets, her positive attitude, and her focus on reducing food waste; and Utility Worker Xuan Nguyen, who has worked in various jobs at Wheaton and has always been an exceptional, reliable worker. For the community service portion, Raul and his team invited students from the “By The Hand Club for Kids,” a mentoring program that serves about 900 children in local low-income neighborhoods, to dine at Anderson Commons as part of a “College Learning Project.” The Wheaton employees really enjoyed talking to these young thinkers and encouraging them to plan for their futures. The team takes pride in the service they provide to the community, and they deliver great results.

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we’re honored ALTHOUGH INDIVIDUALS CAN TAKE PERSONAL SATISFACTION IN A JOB WELL DONE OR PRIDE IN ONE’S SERVICE, IT SURE FEELS NICE TO BE RECOGNIZED BY OTHERS.

RECENTLY, SEVERAL BON APPÉTIT STAFFERS WERE PROUD TO BE HONORED WITH AWARDS

Amy Thibault, prep cook; Janelle Eiler, job coach; Michal LaRoche, line server; Chris Moytanye, prep cook; Randy Clay, board manager; Peter Abrahamson, general manager; Bryan Slinger, prep cook; and Carolyn Zaster, former prep cook

BY THE COMMUNITIES THAT THEY SERVE OR THEIR COLLEAGUES.

Bon Appétit Honored Again with Epic Award

At Bon Appétit Management Company, we believe in becoming an integral partner to the communities in which we operate.

After all, that’s where our teams work, live, and play.

Minnesota History Center Scores People’s Choice Award

Hosting a special event is always tricky, but perhaps none are as fraught and powerful as serving as a wedding venue and caterer.

So a big round of applause for the Minnesota History Center in St. Paul, MN, which won a People’s Choice for the Best Rehearsal/Event Venue!

The award is part of the Minneapolis-St. Paul Magazine Diamond Awards, a yearly recognition of the best bridal vendors in the region. The team sent in a short submission with details on what made them special.The Bon Appétiters focused on Minnesota recently passing a same-sex marriage bill and that the History Center’s backdrop of the state capitol was the perfect symbol for couples who wanted to make history. They included a photo from the Center’s first legal same-sex marriage with their submission. The two brides had been together for more than 20 years before finally being able to legally get married at the venue.“We were so honored they chose us for their big day!” said Event Coordinator Sarah Johnson.

Bon Appétit at St. Olaf College in Northfield, MN, has long supported Epic Enterprises, a Minnesota nonprofit that helps adults with physical and mental disabilities. And this year it was chosen as Epic Enterprises’ Business Partnership of the Year, after being nominated by a proud Bon Appétit team member.

An essential component to many of Epic’s services is job placement; Epic matches a client’s skills to participating local businesses willing to hire him or her. The Business Partnership of the Year Award was handed to General Manager Peter Abrahamson and Board Manager Randy Clay, who consistently demonstrate that they value and embrace every individual with their efforts to include Epic’s supported employees in company activities.

Last year, the Bon Appétit team at nearby Carleton College in Northfield received the same honor. Now that’s community participation!

Submitted by Allison Albritton, Director of Operations

After the submissions were received, voting opened online (for around a month) for the public to pick their favorites.

Winners were revealed at an evening cocktail reception hosted by the magazine.

Submitted by Sarah Johnson, Event Coordinator

Sarah Johnson, event coordinator; Michelle Kirkwold, general manager; and Christie Altendorf, catering manager, with their award 34 | BRAVO

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Reed College Recognized with Gold Sustainability Award — Second for Bon Appétit

Reed Team Cheers Its Own

Congratulations to the Bon Appétit Management Company team at Reed College in Portland, OR, which follows Lewis & Clark College to become our second café to achieve gold certification from the City of Portland’s Sustainability at Work program. This program recognizes leaders that are helping make Portland one of the cleanest, most environmentally responsible cities in the country. While it is no surprise that our Bon Appétit team at Reed College was a contender for this award (given our companywide commitments to humanely raised, sustainably produced food) it is a real honor to earn gold. This level of recognition means the Reed team went above and beyond expectations, embodying the Bon Appétit dream in every aspect of their operations.

The Reed team makes the effort each semester to recognize one employee for going above and beyond the everyday expectations of the job. The selection process includes both fellow associates and members of the management team. Potential winners are nominated by their peers; all nominations are then reviewed by assistant managers and sous chefs. With such an excellent staff, it is always difficult to only select one winner, but Breakfast Cook Sam Steele was recognized for being a creative problem solver, helping others, having a great attitude, and always working safely. It was easy to reward yet another great member of the team for great performance and lasting contributions.

Since 1993, when Bon Appétit first began serving Reed College, the school’s food service has grown in parallel with our commitments to food service for a sustainable future.

Since 1999, the company has required the chefs at every single one of our 500-plus cafés around the county to spend at least 20% of their food dollars on small, owner-operated farms within 150 miles of their kitchen. At Reed, this has meant developing strong relationships with local farmers such as Scot Laney, who provides humanely raised, Oregongrown ground beef to the café. Bon Appétit chefs serve only seafood that has been rated Best Choice or Good Alternative under the Monterey Bay Aquarium’s Seafood Watch guidelines; at Reed they also serve seafood that is both sustainably caught and part of an important Pacific Northwest tribal program that supports the local Quinault and Nisqually tribal fishermen.

Submitted by Vanessa van Staden, Operations Manager

Left to right: Sous Chef Will Henderson, Assistant Operations Manager Lindsey Leisinger, Breakfast Cook Sam Steele, Kitchen Supervisor Kris Vetter, Assistant Catering Manager Haley Welch, and Executive Sous Chef James Pirsch

Our chefs at Reed have even hosted cooking classes to teach students how to cook healthful food while thinking of food in a larger context and paying attention to things like minimizing waste. Reed is so conscious of waste in their own cafés that they save any edible food that would otherwise get thrown out, and donate it to people in need in the community through Urban Gleaners.

The Bon Appétit team at Reed College shows what it means to live the dream of sustainable food service day in and day out!

Submitted by Claire Cummings, Waste Specialist

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Wabash Celebrates 16th President Inauguration Submitted by Mary Jo Arthur, General Manager

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erving students at college dining accounts is rewarding on a daily basis, but that doesn’t mean the chefs don’t love to shine at special events now and then. The catering team at Wabash College in Crawfordsville, IN, was able to sparkle with gusto for inauguration weekend festivities for 16th president Dr. Gregory Hess. More than 600 people attended the inaugural convocation held in the Pioneer Chapel, including trustees, delegates from more than two dozen colleges and universities, alumni, parents, and friends and guests of the Hess family.

Stephen Bowen, chair of the Board of Trustees, presented Dr. Hess with the college’s original charter as a symbol of the trust the board has in its new president. Dr. Hess gave a moving speech about the “simple gifts” of a liberal education, which can face the rapidly changing academic environments and be reflected in simple solutions to complex problems. Following the ceremonies, the Bon Appétit team served a formal sitdown dinner to 600 guests.

Catering Operations Manager Kecia Tatman oversaw the flawless execution of the grand-scale service, with Executive Chef Jason Anderson and Sous Chef Timothy Murray helming the Farm to Fork food. A vertical Caesar salad with shaved Parmesan and sweet garlic crostini started off the meal.

Guests also dug in to a grilled filet of Fischer Farms beef with root vegetable galette, baby carrots, haricot verts, and roasted portabello mushrooms with barolo red wine reduction.

Apple strudel and house-made rolls rounded things out, and guests were delighted with the offerings and service. It was a treat to serve those who serve the liberal arts institution.

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The Wabash College catering team

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Inauguration Coordinator Kim Johnson sends the Bon AppĂŠtit crew her thanks

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Bon Appétit Helps Kids Form Healthy Food Habits Through Gift to FoodCorps

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t Bon Appétit Management Company, CEO Fedele Bauccio and COO Michael Bauccio have long believed that making a positive difference in the food system — one that pays dividends long past the holiday season — is the best gift to give.

That’s why every year, the company makes a sizeable annual holiday gift to a nonprofit in honor of our clients, in lieu of hundreds of physical tokens of appreciation. The December 2013 recipient was Food Corps, a 4-year-old national service organization that places emerging leaders in underserved communities to teach kids about real food and help them grow up healthy. Through its partnership with AmeriCorps, it recruits, trains and places young people into limitedresource schools for a year of service dedicated to transforming the school food environment.

Past recipients of Bon Appétit Management Company holiday gifts include Wholesome Wave, which helps bring healthful, locally grown fruits and vegetables to low-income families; the Farmer-Veteran Coalition (FVC), which helps recent military veterans transition to becoming farmers; and the Agriculture and Land-Based Training Association (ALBA), which provides educational and business opportunities for farmworkers and other would-be farmers to grow and sell their own organic crops.

As a result of Bon Appétit Management Company’s gift, FoodCorps is able to fund five of its service members. These individuals will be leaders in their respective communities — Boston, MA; Oakland, CA; Portland, OR; Santa Fe, NM; and Wake County, NC — teaching approximately 4,000 kids about healthy eating and a healthy food system, connecting them to local farms, and planting gardens with them.

In the 2012–2013 school year alone, FoodCorps: • reached 67,584 children • built or revitalized 411 school and community gardens (more than 13 football fields worth of gardens) • donated 29,556 pounds of produce from those gardens • conducted more than 880 cafeteria taste tests with kids • got 207 healthy recipes added to school cafeteria menus • made 1,849 farmer/producer connections for their schools • helped get more than 46,000 pounds of local produce served in school meals “I am so deeply impressed by the passion and energy these young people have as they set off to change the food system in America,” said Fedele. “Helping K-12 kids form healthy food habits before they head to university or get a job — which is the soonest Bon Appétit is able to begin to feed them — is absolutely essential. I’m proud to join FoodCorps’ Corporate Council, and I hope other corporations will join us investing in the health of the next generation.”

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FoodCorps Service Member Stephanie Simmons with students at the Food Project in Roxbury, MA Photo credit: Kelly Campbell

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Service Member Peter Kerns with Missoula (Montana) County Public School 2nd graders Photo credit: Kelly Campbell

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Rave Reviews for Art Institute of Chicago’s Café Renovation Submitted by Jennifer McDonald, Marketing Manager

The new Museum Café barista station

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ith the incredible catering and management team and the constant flux of high-end events, the Art Institute of Chicago is one busy and proud account. One such proud moment came in the form of the grand reopening of the Museum Café after a major summer renovation. The redesign of the café was intended to give it a more “restaurant” feel, facilitate both high-peak and low-peak volume, and ensure that the space could be easily utilized for special events after hours. The design concept and flexibility worked out beautifully.

Executive Chef Jason Gorman was the mastermind behind the new café menu, which was the key to bringing the restaurant concept to life. Guest favorites include the greens salad with baby mizuna, arugula, black kale, and hon shemiji mushroom, topped with white balsamic-miso dressing and a crispy nori chip and the brick oven–roasted flank steak sandwich, which is the perfect complement to the fresh soups, such as Nichols Farm carrot pho. The street food station’s noodles are a big hit, offering the choice of pork, chicken, or local mushrooms sautéed with red onion, chili, lime, bean sprouts, bamboo shoots, and Thai basil sauce, topped 40 | BRAVO

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with scallions and lemongrass; as well as the Berkshire pork barbacoa, Gunthrop Farms chicken tinga, and charred portabello tacos, which are wrapped in house-made tortillas and topped with classic taco fillings.

The grill station is typically the busiest at the “new” café, with five different types of satay and a variety of burgers, sides, and toppings to choose from. The most popular item at the grill is the museum burger with aged cheddar on a toasted sesame bun (servers always recommend topping it off with grilled onions and smoked tomato aioli).

Vegetarians have welcomed the falafel burger with lettuce, tomato, and preserved lemon aioli, as well as the Parmesandusted polenta fries.

The renovation extended to the seating area where a coffee and smoothie bar separates the dining area from the members’ lounge, which also got an update. The Art Institute has long been celebrated for its jewel of a restaurant, Terzo Piano — now guests will have a hard time deciding between the museum’s two outstanding eateries!

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Locally raised chicken breast with Gruyère-leek spoonbread, apples, and pears

AIC Whets Media Appetite for New Show Who better to design food for a famous art exhibit that’s actually about food than Bon Appétit?

Media Preview Menu Buttermilk Biscuits | with sweet and savory butter and orange marmalade Parsnip Soup and Baby Lettuce Salad | with pickled cherries, Ziegezacke blue cheese, and local radish Locally Raised Chicken Breast | with Gruyère-leek spoonbread, apples, and pears Rainbow Swiss Chard | with pancetta crisp and tarragon Cornbread Pudding | with pineapple relish and whiskey caramel sauce

In honor of the Art and Appetite: American Painting, Culture, and Cuisine show at the Art Institute of Chicago, the Bon Appétit team pulled out all the stops to pair the perfect culinary elements with the guest experience. The exhibit brings together 100 paintings, sculptures, and decorative arts from the 18th through the 20th century to explore the art and culture of food and examine the many meanings and interpretations of eating in America. The team worked with the museum to cohost a luncheon for media that was inspired by the art and history of food in America. Reporters from the Chicago Sun-Times, the Wall Street Journal, Time Out Chicago, Chicago Travel Guide, Where Chicago, Chicagoist, and the Chicago Reader attended.

In addition to the media preview, the team created ongoing special Art and Appetite–themed prix fixe lunch and dinner menus, as well as grab-and-go items (such as a lemonpistachio donut, Tahitian vanilla cupcake, and pumpkin pie, all plated and lined up in rows to mimic the painting Salad, Sandwiches and Dessert, 1960 by artist Wayne Thiebaud) in the café. They also produced small takeaway pieces that included recipes for guests to try at home, which were conveniently placed at the entrance of the exhibit. And finally, they worked with the Art Institute to compile an online archive of vintage American recipes featured in the exhibition, as well as some delicious new offerings from Chicago’s top culinary talent. The media luncheon was well received, and the new creations for the exhibit continue to be a hit among guests.

Submitted by Laura Braley, Specialty Venue Public Relations Manager

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Wash U Workshop on Indigenous Foods Links Sustainable to Native Submitted by April Powell, Director of Marketing and Communications

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ne aspect of the green movement in food is about returning to native/indigenous cultures and foods, which is why the Bon Appétit team at Washington University in St. Louis enjoyed hosting Native American chef Nephi Craig for a very special two-day workshop.

Through a partnership with the Kathryn M. Buder Center for American Indian Studies, Nephi (who is Apache and Navajo) came to helm the event, titled “Strengthening Our Shared Resiliency Through Indigenous Foods.” The workshop was designed to showcase Native American cuisine in a way that would dispel myths about what is and isn’t traditional, and to share the connection between Native American cuisine and health.

Nephi, who founded the Native American Culinary Association and is the executive chef of the Sunrise Park Resort in Greer, AZ, was chosen specifically to share his story. He realized while heading up a five-star restaurant after training in French cuisine that he would rather return to his Native American roots and preserve their traditions through service and education. “I always say, ‘Going green is 42 | BRAVO

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Front row: Kosher Chef Lisa Hungler, Cook Melanie Meyer, and Nephi Craig, founder of the Native American Culinary Association. Middle row: Pastry Chef Starr Murphy, Cook Jose Escalante, Cook Josh Klenke, Executive Chef David Rushing, Campus Executive Chef Patrick McElroy, and Executive Commissary Chef Joe Graves. Back row: Cook Josh Kuester

going Native,’” Nephi said, as he swathed about 100 attendees in juniper smoke. He went on to discuss the ancient grain quinoa, describing it as resilient and like other common ingredients: “They don’t forget us … they’re still here.”

After the presentation, guests were treated to samples of Nephi’s demonstration recipes, a South American Ayacucho quinoa salad and the Three Sisters, corn, beans, and squash.

(Often grown and eaten together, the three make for healthier soils and a holistic and nutritious meal, complete with essential amino acids without meat.) Buder Center scholar Joe Masters and Buder Center faculty played the Big Drum in the background as everyone enjoyed the samples.

The following evening, dinner in Ibby’s, Wash U’s on-campus restaurant, was an opportunity for the Bon Appétit chefs to work elbow to elbow with Nephi to prepare the evening’s 100% traditional menu. Campus Executive Chef Patrick McElroy and Executive Chef David Rushing prepared items

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Guest chef Nephi Craig putting finishing touches on the dessert

such as ilkisyu taagi la’íí, izee tsebika golchine (Three Sisters of zucchini, yellow squash, white beans, anasazi beans, sweet corn, tomatoes, young winter greens, and wild Apache lemon grass), gah yilt’ees, it’àà’dit’ógé, la’íí sawóóa dayilbéézh (roasted loan of rabbit, boiled pearl onions, sauce Nana) and gah bijád la’íí, yúdahá bí nadá’, la’íí bé’ ilkan la’íí sawóóa yilt’ees (braised rabbit leg, Navajo corn mush, roasted butternut squash, onions). While the kitchen was abuzz with the preparation of dinner, the Ibby’s team was busy pouring traditional cedar tea, and Pastry Chef Starr Murphy worked to prepare the impressive masáána bik’os ndeezi bigowà, a dessert of poached pears, roasted pear pearls, and piñon clouds. Osage elder Jim Duncan blessed the meal and guests were welcomed by a song traditionally used during times of harvest performed by Joe Masters.

This opportunity to share a beautiful culinary tradition was one that the team won’t forget. Bon Appétit at Wash U will continue the inclusion of Native American items in daily menus, telling the stories behind the traditional foods. It was so memorable that plans are in the works to repeat the event next year.

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behind the communications curtain | bonnie azab powell

refreshing our online identity

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he world has changed a lot since we last redesigned Bamco.com, our company website, in 2009. More people than ever are accessing websites through their smart phones and tablets, and if they can’t easily — well, they’ll pass you by.

And increasingly, Bon Appétit Management Company’s competitors have latched on to the ideals we pioneered in our sourcing practices: locally grown food, humanely raised meat, sustainable seafood, etc. You’ll find all those phrases — and some suspiciously similar language about their importance — elsewhere, as more food service companies realize that this isn’t a trend, it’s a clear movement on the part of consumers.

For all these reasons and more, it was time to not just update our website, but re-imagine it. We collaborated with the design and development firm Modern Tribe, who had previously given us CafeBonAppetit.com, and in February, we unveiled the new Bamco.com.

Like CafeBonAppetit.com, the design of our new online home is big, bold, and beautiful. (We think so, anyway!) It dynamically resizes to fit a giant desktop monitor or a tiny smart-phone screen with ease. It’s colorful yet organic, drawing on nature’s food palette for inspiration. We presented the information in a layered way, with short overviews on topics we thought visitors would care most about that link to deeper dives for those with time to explore.

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Most excitingly, the new Bamco.com is full of actual faces from the world of Bon Appétit: photos of real chefs, cooks, and other staff, and the real farmers, ranchers, and fisherfolk with whom we’re proud to partner. You’ll find them featured not just on the cool new People page (Bamco.com/people) but in informational pages throughout the website, as well as in blog posts and the now more prominently accessible electronic version of Bravo.

The new website is designed to be much more flexible and easy to update, which means we’ll be adding new photos and links to news about our accounts all the time. For example, just a few weeks before the website launched, we got an entry to Bravo, a thank-you note addressed to the Duke University Fuqua School of Business staff. The group photo that General Manager Michael Mahony sent in with the note (page 107) was so fantastic, conveying such a strong sense of team pride, that we immediately added it to the website’s Join Us page.

This is what separates Bon Appétit from our competition. We don’t just have great teams and “special” food at a few showplace locations — our standards for service and sourcing are integrated into how we do business, everywhere, every day. And while we can talk about issues like rBGH-free milk ‘til the cows come home, we’re equally proud to show how we walk our talk.

We hope you’ll enjoy exploring our new online home. Here are a few fancy new features you won’t want to miss:

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Bamco.com/timeline

A multimedia version of our history, including major company milestones and initiatives.

Bamco.com/people

Snapshots and brief stories about Bon AppĂŠtiters, farmers, and others.

Bamco.com/top-news

Our greatest press hits, in a visually powerful layout.

Bamco.com/bravo-issues

Never miss an issue of this newsletter again!

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Soka University Baker Serves Up Unconventional Sweets Submitted by Michelle Gomez-Arguello, General Manager

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ost students arrive at college with a sweet tooth, but plenty of Soka University students have expanded their horizons about what “dessert” can mean, thanks to talented Pastry Chef Sam Scharer.

Students at the Aliso Viejo, CA, school love experimenting with the boundaries of what they consider sweet as much as Sam loves to experiment with desserts. For example, he makes brownies that feature bacon, or black beans! The latter made it into Food Management magazine.“The brownie features traditional flavors like honey and cocoa, but has a richer depth of flavor thanks to the beans,” said Sam. Around campus, Sam is known as Sam the Baker and can be followed on his Facebook page (Baker Sam) and on Instagram (@SokaBakerSam). Many guests like to stop by and say hi, as well as post photos of their daily treats, such as lemon-rosemary cookies.

Sam’s Black-Bean Brownies YIELD: 1⁄2 sheet pan, or 12 large squares

1,250 grams cooked black beans 10 tablespoons cocoa powder, sifted 200 grams quick oats 1-1/4 teaspoon salt 375 grams honey 10 tablespoons sugar 2-1/2 teaspoons baking powder 700 grams bittersweet chocolate, chopped Combine everything except bittersweet chocolate in a mixer and blend until smooth. Fold in chocolate. Bake at 350°F in convection oven for 30 minutes. Cool. Cut into 12 squares and serve.

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Pastry Chef Sam Scharer and the Food Management article with his recipe

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Wesleyan University Was “All About Food” for Cooking Classes Submitted by Brian Dagnall, Executive Chef

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on Appétit chefs love cooking for their guests as well as sharing information with them, whether about sustainable agriculture, climate change, or a subject a little closer to their stomachs. Executive Chef Brian Dagnall of Wesleyan University in Middletown, CT, recently offered a four-week cooking class titled “All About Food: Ethnic Cuisine,” designed as an immersion in the flavors, aromas, and ingredients of Colombian, French, Korean, Mexican, Thai, Indian, Italian, Spanish, and Vietnamese dishes.

Guests learned professional techniques for selecting ingredients, developing flavor profiles, and creating delicious and nourishing ethnic meals, whether just for one or for a large group.

The class of 18 that participated got hands-on experience with the classic crepe, crème brûlée, garlic naan, pork tamales, empanadas, saag paneer, whole roasted Korean fish, and pad Thai. Professional safety and sanitation techniques were covered as well. Now that’s complete!

Executive Chef Brian Dagnall

Steaming hot pork tamales

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Lewis & Clark Throws An Iron Chef Competition Submitted by Dan Sprauer, Operations Manager

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op culture reigns supreme on college campuses, and Bon Appétit teams enjoy capitalizing on cooking shows’ popularity to host their own Iron Chef–style competitions. One recent such raucous event at Lewis & Clark College in Portland, OR, centered around the secret ingredient of Brussels sprouts — an overlooked star if ever there was one! During dinner in Field’s dining room, three teams grappled for bragging rights as to who was the ultimate culinary team on campus.

soup with hazelnut pesto. Team C, helmed by Lewis & Clark Lead Cook James Hopkins, whipped up fettuccine with Brussels sprouts, cranberries, and caramelized onions.

The teams: Each team of three consisted of one Lewis & Clark student, a faculty or staff member, and one Bon Appétit chef. In front of a crowd of 500 student onlookers, three teams scrambled within the time constraints to construct the winning dish.

The winner: The judges were very impressed by all three team’s performances and claimed that it was very close — yet only one team could finish victorious. Each team felt they had created the greatest treat of the evening. But Team B won actual bragging rights with its roasted Brussels sprouts soup.

The dishes: Each had only 30 minutes to create their entrées. Team A, led by Lewis & Clark Sous Chef Ethan Davidsohn, produced warm Brussels sprouts with crispy lentils and vincotto dressing. Team B, led by Marylhurst Chef/Manager Jesse Fairman, made roasted Brussels sprouts

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The judges: Dean of Students Anna Gonzalez; students Cristina Tolon Rodriguez and Jonathon Goldstein; Executive Chef Scott Clagett; and local celebrity and Lewis & Clark alum Wendy Lee, owner of Jefe Mexican Restaurant, volunteered their discerning palates.

Lewis & Clark Sous Chef Ethan Davidsohn (third from left) and Marylhurst Chef/Manager Jesse Fairman (behind contestants in red bandanas) guiding their teams

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RWU Keeps Busy with Food, Sustainability Events Submitted by Stephanie Keith, Marketing Manager/Controller

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he food at Roger Williams University in Bristol, RI, has always gotten great report cards from students — but this Bon Appétit team is not one to coast through on their strengths.They love figuring out ways to also offer students an edible education, with events like the following.

Student Wine Tasting: Thirty-five 21-and-over students joined together to delight in an educational food and wine experience with local sommelier Len Panaggio and Bon Appétit Head Catering Chef Jon Cambra. Len and Jon led the students through the art of tasting wine and how to pair different varietals with food. Students received a program of the evening with a detailed description of each wine including tasting notes, the vineyard where the grapes were grown, and temperatures held during the winemaking, as well as the recipes for each dish of the evening.

The delicious five-course meal was kicked off with a local oyster duet of chilled oysters with apple cider mignonette and baked onsets with Camembert béchamel, paired with brut wine and brut rosé. The dinner garnered enthusiastic feedback; everyone greatly enjoyed the event and the opportunity to learn pairing knowledge they could take with them.

Roll Your Own Sushi: The sushi station is a retail café favorite among Roger Williams students. To nourish that craving and further the knowledge about it, both residential cafés host a Roll Your Own Sushi night once per semester. Sushi Chef Tin Lynn and his son set up a tempting display of vibrant seafood, sticky rice, crisp vegetables, and sheets of nori. Though students can Student wine tasting

choose pre-rolled sushi and nigiri to add to their dinner, more exploratory students can grab a bamboo rolling mat and — with the guidance of Tin — build their own. Most guests quickly learn that the art of rolling sushi is just that … an art!

A student checking out the fish display set up by Fred Weckman from Foley Fish

Fish to Fork Dinner at Upper Commons: Seafood simply is a part of the spirit and culture at Roger Williams, thanks to its Rhode Island location and the majority of its team hailing from New England. Local seafood is a menu staple, but for National Seafood Month, the staff was seeking an extra special way to showcase the local, sustainable choices. A Fish to Fork dinner was born. A new manager this fall, Head Catering Chef Jon Cambra, introduced the company to Foley Fish, a longtime Massachusetts fish house with a strong commitment to sustainable seafood, which was happy to participate in the event.

Fred Weckman of Foley Fish set up a striking display of local fish that guests passed as they entered the Upper Commons for dinner. Old-school dishes met new-school technology, as QR codes accompanied each dish served that night. Each QR code, when snapped with a smartphone, presented the name of the fish, the waters where that particular fish was caught, the name of the boat that caught it, and a brief description of the type of seafood.

Diners could simply enjoy redfish stuffed with Jonah crab, lobster bisque, ceviche, squid salad, and more — or they could dive into learning.

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Northfield, MN, Community Rallies for Rainy 2013 Farm Bike Tour Submitted by Alyse Festenstein, Midwest Fellow

Bicyclists stop for a break along the Farm Bike Tour route of seven farms in Northfield, MN

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urns out small, organic farms and bicycles appear to attract similar fans — those undeterred by inclement weather. In fall 2012, hundreds of students and community members came together in Northfield, MN, for a bicycle-powered celebration of local farms. S.K. Piper (then Bon Appétit’s Midwest Fellow, now at Denison University) and her fellow student organizers at Carleton College and St. Olaf College agreed that the Farm Bike Tour simply had to happen again in 2013.

For round two, the team aimed to engage a bigger and broader audience in the exploration of local food and agriculture. The Farm Bike Tour planning committee — Carleton and St. Olaf students, Bon Appétit General Manager Katie McKenna, Kelly Scheuerman of the Center for Civic and Community Engagement at Carleton, Stephanie Aman of 50 | BRAVO

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Just Food Co-op, SEEDS Farm, and current Midwest Fellow Alyse Festenstein — secured event sponsorships, engaged community partners, and crossed fingers for another unseasonably warm fall day like last year. The week leading up to the event approached, and the weather forecast did not look promising. In fact, the much anticipated event day started at a chilly 50 degrees with steady rain.

Alyse arrived at Carleton College that morning, certain that no college student on earth would choose to get out of bed to ride a bike in the damp cold. But sure enough, these were no ordinary college students and Northfield was no ordinary town. Over the course of the afternoon, about 100 students, Northfield residents, and local food enthusiasts from the nearby region visited seven farms, all Bon Appétit Farm to Fork partners. Two carloads of Macalester College students

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from St. Paul also drove down for the event. A little rain was no match for a community committed to supporting their farmers and local food systems!

Cyclists set out at their own pace and chose from the recreational route, taking them to all farms and back in less than 20 miles; a shorter, family-friendly route; or the additional 25-mile “road warrior” path. From 1 p.m. to 4 p.m., farms along the route hosted guests for farm tours and activities such as harvesting cherry tomatoes at the Carleton Farm, a beekeeping workshop at SEEDS Farm, and a tour of the chicken coop at Main Street Project’s Rural Enterprise Center. Other farms in the tour included STOGROW (St. Olaf ’s student farm), Open Hands Farm, Spring Wind Farm, and Little Hill Berry Farm.

Thousand Hills Cattle Company beef sliders to the apple, kale, and quinoa salad, the chefs highlighted local flavors and the strong relationships they’ve developed with the farmers over the years.

It is a rare treat to have students, college staff, and community groups collaborating for months to pull off an event. Bon Appétit recognizes the power of good food to bring people together. There was no more inspiring example of this than the community-building bike tour.

After the ride, approximately 400 people came out to SEEDS Farm for the Harvest Festival. The sun even decided to show up for a bit! A shuttle ran between the two colleges and the Just Food Co-op in downtown Northfield the entire time, which allowed people to join the celebration even if they missed the bicycle tour. Like the previous year, the entire event was free to participants and funded by in-kind donations and community grants.

At the Harvest Festival, guests spent the evening listening to live entertainment from six local bands and the Carleton Improv group, chatting with local farmers, and enjoying the incredible dinner prepared by the Bon Appétit chefs at Carleton and desserts from the team at St. Olaf. From the

Photos: Will Lutterman

Top row: Executive Chef Michael Delcambre, Sous Chef Vale Riggs, and Sous Chef Gibson Price.

Bottom row: Midwest Fellow Alyse Festenstein, Danny Knigge (Katie’s son), General Manager Katie McKenna, Carleton student Christopher Wilmot, and Board Manager Jenny Pope

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Genentech - South San Francisco offered flavorful spices as an alternative to salt.

Submitted by Northern California Marketing Manager Elizabeth Fox

FOOD DAY 2013:

Shaking Our Salty Habits

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alt. Humans need it to live, but at the levels that Americans currently consume it, sodium is one of the most dangerous substance in the food supply.

Reducing sodium consumption by half would save an estimated 150,000 lives and $20 billion in medical costs per year.

The consumer advocacy group Center for Science in the Public Interest (CSPI) has made sodium reduction a key focus. In the latter half of 2013, Bon Appétit Management Company was proud to partner with CSPI to extend our pioneering work in healthy cooking and guest education with a three-pronged sodium-reduction campaign.

In the weeks leading up to the third annual Food Day — a nationwide celebration of healthy, affordable, and sustainably produced food that culminates on October 24 — we focused on culinary training, purchasing, and education to decrease sodium usage. Our nutrition team talked to chefs about taste thresholds and ways to cut salt use in the kitchen, while the purchasing team identified lower-sodium substitutes for several 52 | BRAVO

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commonly used ingredients. CSPI offered an award for those Bon Appétit accounts that took a jointly created Sodium Reduction Pledge, making a commitment to purchase certain products and execute specific education programs. More than 50 café teams have taken the pledge to date.

Read on for how accounts around the country strived to lower their kitchens’ and their guests’ sodium.

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…at Café Target, Minneapolis

Food Day was another opportunity that Bon Appétit at the Target headquarters was glad to seize to promote healthy eating options. Wellness at Target is an integral part of the culture, and this day enhanced the Energy + Wellness program already offered daily in the cafés. Executive Chef Shaun Holtgreve created a number of special spice blends for team members to try that emphasized flavor without salt. He also created a great quinoa salad full of flavor and nutrition.

On display were comparisons of prepackaged processed foods with nutritional information paired with the fresh food options available in the café. Target team members were amazed at the differences between the various items and gained even more appreciation for the fresh items available to them daily in the café. Food Day gave a great platform for spreading the wellness program news and how we help in creating healthy eating habits.

Submitted by Kathy Vik, Operations Manager

Guests at Ocotillo 8 Café in Chandler, AZ, were encouraged to taste Executive Chef Bryan Hulihee’s house-made red bell pepper ketchup, an alternative to regular ketchup, that packs all the flavor without any of the added sodium.

Submitted by Brad Firethunder, General Manager

Low-sodium seasoning offerings at Café Target

...at Seattle University, Seattle

Seattle University celebrated Food Day with an evening dedicated to sustainability-focused food activism. Student groups from around campus joined forces to host a Food Day extravaganza for their peers. The culinary club shared stories from its most recent Greek-themed dinner and the garden club passed out fragrant rosemary clippings from the campus grounds, while Bon Appétit’s then-West Coast Fellow (now our Waste Specialist) Claire Cummings talked to students about the importance of sodium reduction.

Students were able to meander through tables set up by groups such as Center for Environmental Justice and Sustainability and Sustainable Student Action to learn about ways people in their community are creating a more healthful and accessible food system.

Bon Appétit provided delicious appetizers, which students enjoyed before sitting down to watch the award-winning educational film The Apple Pushers. The film, which sheds light on issues such as food access, obesity, and immigration through the stories of immigrant street vendors, helped viewers recognize the interconnectedness of environmental, social justice, and health issues. It served as a great segue to the keynote presentation by Laura Dewell, chef and founder of Green Plate Special, an organization that teaches middle schoolers how to grow, cook, and eat healthy and tasty food.

When students see how food is grown and when they have a hand in raising it, they begin to have a deeper appreciation for the food on their plates and are more likely to expand their diet. Of course, this is one of Bon Appétit’s approaches to food service, and it provided an excellent opportunity for Claire to talk about how Bon Appétit applies those principles of healthy, sustainable food at Seattle University’s dining hall. The evening was a huge success with more than 100 attendees!

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...at University of Saint Joseph, West Hartford, CT

As snacks are often associated with high-sodium items such as popcorn and chips, Bon Appétit at the University of Saint Joseph celebrated Food Day by giving out free, healthier versions. Team members were also on hand to talk to students and show them how to reduce salt in their diets. Salt-free and tasty snacks on hand included popcorn, cashews, peanuts, almonds, dried fruit, and granola.

Submitted by Peggy Gadomski, Director of Operations

...at St. Mary’s College of Maryland, St. Mary’s City, MD

At St. Mary’s College, cooking contests build community spirit; they’re all in good fun, and everyone gets to eat! For Food Day, Bon Appétit at St. Mary’s College decided to hold a cameraderie-filled competition in the style of Chopped.

The challenge was to create a winning three-course meal consisting of an appetizer, entrée, and dessert featuring local secret ingredients. Contestants’ “baskets” contained local Chesapeake Bay rockfish, local cheese, and potatoes and other vegetables. The stakes “chopped” a few zeros off of those from the TV show; winners received a $10 gift card for the campus bookstore, $10 in pub bucks for the campus pub, and the cookbook Dishing Up Maryland. All participants received $10 pub bucks to the campus pub. Team Hot Buns won with its lineup of bruschetta with tomato, basil, cheese, and pepper relish and dates; cornmeal-dusted baked rockfish with roasted acorn squash and potatoes and grilled asparagus; and pound cake with pumpkin cream, sautéed apples, and ice cream.

Front of House Supervisor Anissa Mcconnico shows students how to reduce salt in their diets

Submitted by David Sansotta, General Manager

Sous Chef Allan Gonzalez and Operations Director Ana Isabel Ramos discuss the day’s lower-sodium menu options with first-year student and track athlete Jeff Ortiz at Claremont McKenna College in Claremont, CA. Submitted by Kari Menslage, Regional Marketing Director The St. Mary’s College culinary competitors

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...at Sony Playstation, San Mateo, CA

At least one high-salt dieter was wowed by low-salt alternatives presented at Sony Playstation. General Manager Samantha Burkett received the following comment from Sony employee Aaron Thomas: “I really loved the ‘no salt added’ chicken noodle soup. Salt is the hardest thing to manage in my diet because everything seems to be loaded with it (especially since I’m lazy and eat a lot of frozen and canned foods). The soup was fantastic! Thanks!”

Submitted by Jill Koenen, Regional Marketing Director

...at Emmanuel College, Boston

Bon Appétit helped Emmanuel College celebrate its first Food Day event with a community food fair and inviting Farm to Fork partners to display their products. Students passing through the atrium outside of the café in the Jean Yawkey Student Center were able to sample some delicious goods. Among the favorites was Narragansett Creamery from Providence, RI, a family-owned farm. Their Pirate Spread — a spicy, sweet spread made with Salty Sea feta, sun-dried tomatoes, rosemary, cayenne pepper, and olive oil — was delicious atop crostini. Narragansett also brought a variety of yogurts and other spreads that were a hit, with enough for giveaways to some lucky recipients!

Sid Wainer & Son from New Bedford, MA, also participated and gave away fresh greens, while providing information on how easy it is to eat locally. Bonnievilles was on hand as well, to show through taste just how wonderful gluten-free, vegan cookies can taste. To round out the event, the Office of Campus Ministry held a raffle of locally baked goods for students and staff who took a “real food, real age” test, which demonstrates how food choices affect health.

East Dining Hall chalkboard full of Food Day events at Carleton College in Northfield, MN Submitted by Jennifer Pope, Board Manager

Submitted by Shakera Bailey, now Dining Manager at Johns Hopkins University

The team at Oberlin College in Oberlin, OH, shared the sodium threshold activity created by the Bon Appétit nutrition team for our staff to do with students. By tasting broth prepared with varying amounts of salt, participants zeroed in on their own personal preference for salt and could compare it to others’. An impressive number of students stopped by to taste broths and fill out rating sheets. The winner was the broth with the second-lowest sodium content!

Submitted by Eric Pecherkiewicz, Registered Dietitian/Marketing Manager

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Bon Appétit teams all across America look forward to the end of the year. Not for the breaks that the season provides, but for the chance to celebrate special meals with the people we’ve grown to think of as our campus families. From cooking contests to community service, and from dessert bonanzas to health-focused and educational holiday cooking, here’s how our accounts warmed hearts and bellies in the first half of winter.

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2013

RS5 Offers Two Cooking Demos for the Holidays

Bon Appétit at RS5 in Hillsboro, OR, offered two holiday cooking demos — holiday pies and Thanksgiving classics — to thank the community for all their support. The thanks were returned in the form of lovely notes. Wrote one guest:“I cannot tell you how much fun I have at these, and getting the chance to meet all of you is the best part of it all. Thank you for doing this for us. I was so excited when I got home that I wanted to get going on that turkey. I must say that I have always brined my turkey so I thought I wouldn’t learn anything new. Wrong I was….”

Submitted by Grace Wilson, Marketing Manager

Pastry Chef Amy Hughes displaying her apple streusel pie to the cooking demo guests

Head of Campus Safety and Security Chris Powell, Executive Vice President and Provost Mark Tatlock, Vice President of Operations Bob Hotton, and Vice President of Finance Jason Hartung

A Thankful Thanksgiving at The Master’s College

Although gratitude is a wonderful feeling year-round, Thanksgiving often sparks the opportunities to think about it and count blessings. The Bon Appétit team at The Master’s College in Newhall, CA, is grateful for their wonderful colleagues, as well as the students and staff they serve daily.

To show their gratitude, the team threw a Thanksgiving feast complete with roast turkeys carved by the gracious faculty and staff, donating time out of their busy schedules to serve the fluffiest mashed potatoes, crispest local green beans, and the most delicious apple stuffing. The only thing sweeter than seeing how happy having a hearty, house-made holiday meal made everyone was the pumpkin pie with cinnamon whipped cream! The team continues to be thankful for this place every day.

Submitted by Natalia Pedroza, Assistant Manager

Chef/Manager Kiley Davis showing how to carve the bird

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2013

Lesley Introduces International Students to Thanksgiving

The International Student Service at Lesley University in Cambridge, MA, ensures that international students get the full American experience, and each year Bon Appétit joins them in executing a multicultural Thanksgiving celebration.

This year the eighth annual celebration featured a familystyle sit-down dinner for the school president and his wife, faculty and other staff, and all the international students.

The meal kicked off with all 50 guests sharing what they were thankful for over butternut squash soup. Then the Bon Appétit staff presented a traditional Thanksgiving feast with all the trimmings. The guest were full of smiles and laughs as they passed platters around the table. A full dessert station including apple pie and pumpkin pie closed the meal, but not the evening, as it was topped off by traditional African dance performances. The dancing was contagious, so many joined in, including Sous Chef Hamidou Cisse, originally from Senegal. Students got to experience a new tradition while also feeling part of the Lesley community.

Submitted by Tara Norcross, Director of Operations

Easing the Stress of Holidays at Saint Louis University School of Law

Bon Appétit’s The Docket at Saint Louis University School of Law just opened this fall with great community support.

In addition to the ongoing healthy daily menus, staff wanted to offer seasonal holiday gifts that could make stressful holidays easier for customers — and it worked great for promoting the café as well.

The first promotion, Thanksgiving Made Easy by The Docket, sourced local Illinois Amish turkeys through Wenneman’s Meat Market and provided a number of cooked side items to accompany the bird. Guests had the option to purchase a turkey or just the sides. Executive Chef Patrick Thrower spun a new dish from a classic: “Drunken Fig and Cranberry Sauce.” It was so popular that he bottled up extras to sell as gifts. The second promotion, Take Us Home for the Holidays by The Docket, featured a fully cooked local pork roast along with reheating instructions, as well as a number of options for sides. Patrick whipped up a crowd favorite, local sausage and chestnut stuffing. The local chestnuts were roasted over an open fire in the kitchen, and yes, you can presume there was some impromptu singing. The program has been a success and has helped to inspire the next Meals To Go project, From Our Kitchen to Yours by The Docket.

Thank-you note

Submitted by Jorge Rama, General Manager

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2013

Contest Asks for Best Buy Employees’ Recipes

The Best Buy Employee Communications team organized a recipe contest through its quarterly internal magazine called The Link. They asked all Best Buy employees to submit their favorite holiday recipes, regardless of what holiday or traditions they celebrate, and the contest staff considered only recipes that were accompanied with instructions and photo.

Nearly two dozen entries came through with these criteria.

Here’s The Link on what happened next: Enter our friends at Bon Appétit.... The recipes submitted for The Link’s holiday recipe challenge were all prepared for a totally tantalizing taste-off under the guidance of Executive Chef Donald Selmer, the culinary master of the 600-seat, 45-employee mega-kitchen. A random collection of Link contributors participated in the tasting and quickly voted on the winning dishes before the sugar coma set in. It was a rough assignment, but someone had to do it. With a tip of our giant chef ’s hat to the team at Bon Appétit, we present the winning entrants in our inaugural recipe contest…. We’re off to take that nap now.

The winning dish in the sweet category was a “honey bun cake” while an old comfort standby, Texas Frito pie, took first place in the savory category. It was a fun holiday twist for all to work with the recipes submitted through the contest.

Submitted by Susan K. Davis, Assistant General Manager

Savannah College of Art and Design Feasts for Thanksgiving

The Bon Appétit team at Savannah College of Art and Design invited students, faculty, and staff to break bread together for a Thanksgiving feast in Savannah, GA. Executive Sous Chef Matthias Clifford and the staff at JO’s Café hosted the traditional meal complete with a carved meat station, cornbread dressings, and all the trimmings. After the delicious meal, students were able to complete finals full and focused.

Submitted by Heather Carbone, Marketing Manager

A SCAD student making her Thanksgiving selections

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Eric Berens, Kaitlyn Barnard, Tonya Miller, and Pat Hagen of the Best Buy Employee Communications team

Holiday Cooking Demo Shows Oracle Denver Participants Healthy Tips

Oracle - Denver’s Blue Sky Café teamed up with Reach Fitness, the company that runs Oracle’s onsite fitness centers, to offer a holiday cooking demo along with Food for Your Well-Being tips that participants can use year-round. During a lunch hour, several Oracle employees learned to make sweet potato bruschetta, thyme-braised Brussels sprouts, and wild rice or quinoa stuffing/dressing. Entrée Chef Shawn Hudson interacted with guests and answered questions, along with providing tips such as using quinoa and wild rice in bread (for the gluten sensitive), lower-carb and higherfiber sweet potatoes in lieu of white potatoes, and how flavorful broths can replace butter in some recipes. He also discussed portion and sodium control. Guests came away stuffed with information about healthy holiday eating tips.

Submitted by Phillip Byrne, Chef/Manager

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2013

for your well-being Best Buy Hosts Healthy Holiday Expo

Most people begin to feel their waistlines expanding as Thanksgiving approaches — either with dread of holiday stress or with mixed feelings about the fatty foods on constant offering through the holidays. To aid employees in making the best decisions for themselves, Best Buy in Richfield, MN, offered up the Best Buy Healthy Holiday Expo. Jessica Hanley, manager of locally owned Tea Source, provided expert advice on preparation and selection for the perfect cup of tea — a calming and low-calorie beverage.

Expo guests enjoyed a pairing of Fire Side Spice Blend with Pastry Chef Amy Williams’ version of Food for Your WellBeing’s healthy fats avocado brownie. Guests were able to take away recipes and information about eating well through stressful times. Tea Source generously offered $3 gift certificates to be used at any one of three store locations. And meanwhile, guests could sample their loose-leaf teas in Sandy’s Place café at Best Buy throughout the rest of the holiday months as a part of Food for Your Well-Being. Everyone was grateful for help with holiday stress.

Best Buy’s Food for Your Well-Being display offers guests recipes and tips on eating during stressful times

Submitted by Susan K. Davis, Assistant General Manager

University of Redlands Cooks Up Special Thanksgiving Feast

By the time November rolls around, most college students are ready to break free and head home for the holidays. The Bon Appétit team at University of Redlands in Redlands, CA, gets that students are facing never-ending assignments and looming finals, so they decorate the café and throw them a special Thanksgiving dinner.

Redlands students enjoying a special feast

This year, staffers wore giant turkey hats to add silliness. Three of the lines featured traditional turkey dinners, including roast turkey with mashed potatoes and gravy, yams, apple-chestnut stuffing, green beans, and fresh cranberry relish — plenty of options for gluten-free, vegetarian, and vegan guests. The Expo station this year featured a carved steamship with horseradish and all the trimmings, and by the night’s end, the team had served up 18 birds and 12 French breasts. Those numbers pale in comparison to the pies. Guests devoured pumpkin, apple crumb, cranberry-pecan, and even gluten-free pumpkin pies — 120 in all!

Submitted by Kim Blum, Operations Manager, and Malisia Wilkins, Marketing Coordinator

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Café Managers Dawn Larkin and Karen Allen, Chef de Cuisine Kim Bright, and Sous Chef Sam Theoret all lend a hand

Chandler, Ocotillo Cafés Spread Cheer to Those Needing It Most

In the spirit of holiday giving, Bon Appétit at the Chandler and Ocotillo Cafés in Chandler, AZ, launched a holiday meal drive that enabled customers to purchase holiday meals for donation to those in need. General Manager Brad FireThunder coordinated with a local nonprofit that provides residential treatment facilities, supportive housing, and low-income housing for families to ensure that all meal donations would get to those who needed them most.

The team at C7 Café, Chef de Cuisine Kim Bright, Sous Chef Sam Theoret, and Café Manager Mitch Lavalette, volunteered to manage the project and production of the meals. Customers were incredibly generous; going into the final day more than 200 meals had been donated. But like last-minute post office lines, 450 holiday meals were donated in the end thanks to a last-minute rush from café customers and café employees themselves. This support enabled the various Chandler teams to deliver meals to nine area locations serving women and children in treatment, homeless teens and adults, seniors, and more.

Chefs and managers pooled together to provide support, help with production, or wrap and pack boxes. Volunteers were welcomed warmly and treated to tours of the facilities that they delivered to, some receiving personal tours of studio apartments, apartments that had brought their inhabitants inside after years of being homeless. The response from the individuals and families at the locations was joyful and sincerely thankful, the best reward of all. The team ended the holiday season so grateful to have been a part of the efforts, alongside the client’s volunteer employees.

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State Auto’s Christmas Displays Continue to Attract Crowds

An unforgettable Central Ohio tradition since the 1930s, State Auto Insurance Companies’ Christmas Corner, featuring a life-size Nativity display, wows thousands of visitors every year in Columbus, OH. This year Bon Appétit enjoyed the honor of hosting special guests with a delightful holiday menu after the lighting ceremony that launches the scene.

The ceremony featured a performance by the Columbus Children’s Choir and the initial lighting by Chair and CEO Bob Restrepo and other dignitaries.

After this public event, Bon Appétit hosted a private reception for nearly 200 guests featuring a range of Farm to Fork Otterbein University’s bakery provided buckproviders.Carved local eyes and fudge for the celebration pork tenderloin and leg of lamb from New Creations Farms in Chardon, OH, were served alongside honey-tarragon-seared baby carrots and winter root vegetable chips from Chef ’s Garden in Huron, OH. A beverage station offered coffee from local roaster Crimson Cup in Columbus and spiced cider from Lynd’s Orchard in Pataskala, OH. Nearby, Bon Appétit at Otterbein University provided all desserts from its bakery.

Submitted by Allen Gross, Chef/Manager

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Art Institute of Chicago Presents Sophisticated Events for the Season

The beloved Art Institute of Chicago celebrated the holiday season with several creative events.

In concert with the Art and Appetite: American Painting, Culture, and Cuisine exhibition which ran through the end of January (see pages 40-41), Bon Appétit at AIC held a special exhibition-inspired dinner every Thursday throughout the month of December.

Guests enjoyed 12 amuse-bouche courses inspired by the exhibition catalog. Executive Chef Jason Gorman’s menu began with a perfectly balanced cranberry-orange salad, duck rillettes with purple mustard, and a delicious crimson fizz cocktail. Next up was the Swedish köttbullar with a wild mushroom biscuit paired with Revolution Fistmas ale. The most artistic and mouthwatering dish was charbroiled steak, corn spoonbread, and lobster thermidor alongside a prohibition Manhattan. And what’s a dinner without dessert? The last plate of the night featured a sweet and nutty Grand Cru Sur Choix, which complemented the pumpkin pie topped with spiced whipped cream and served with an Omanhene hot chocolate.

Also in December were a Caroling Tea and a Build Your Own Gingerbread House event. The Caroling Tea was held in the Chicago Stock Exchange Trading Room with music by Noelle Frost and the Noel Trio Band. Guests were invited up to the piano to sing along with their favorite holiday carols.

The afternoon featured a holiday buffet with an assortment of teas, miniature tea sandwiches, an artisan cheese platter, seasonal fruit, and spiced pecan-crusted goat cheese with beet chips. Desserts included delicious Omanhene chocolate fudge, maple-bacon peanut brittle, sweet potato meringue tartlets, chocolate–rum raisin cakes, and more.

Laughter and excitement filled the Millennium Park Room the following day, where many kids attended the annual Build Your Own Gingerbread House event. Families decorated their own edible dream home while listening to Christmas tunes and enjoying complimentary refreshments. Each family received a gingerbread house with a carry-out box, a bag of royal icing, and a bag of assorted candies. It was a great way to kick off the holidays, and many families have made it an annual family tradition.

Submitted by Jennifer McDonald, Marketing Manager

Colorado College Has a Little Lamb

Each year, Colorado College in Colorado Springs, CO, acquires lambs from Mesa Winds Farm in Hotchkiss, CO, to support the local economy and get grass-fed meat from an organic pasture. (The farm also produces apples, peaches, and wine grapes.) Having such access allows the chefs to provide high-quality meat to all the guests and offer lamb on the catering menu.

In December, Bon Appétit purchased eight Babydoll Southdown heirloom lambs. Executive Chef Ed Clark and Executive Sous Chef John Faulkner roasted them whole on the rotisserie and smoked them in the smoker on low. They also began planning for a class offering, How to Butcher a Lamb. Guests enjoyed having such a treat during the winter holidays.

Submitted by Maura Warren, Catering Manager

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A Very Special VIP Visits DreamWorks’ Holiday Potluck

The only chance that all the Bon Appétit staffers at DreamWorks SKG in Glendale, CA, have to break bread all together is the annual holiday potluck party. The studio’s toy and consumer products divisions contributes gift bags to raffle off as well. This year brought a great surprise — to the entire staff — a visit, greeting, and photo op with Jeffrey Katzenberg, CEO of DreamWorks Animation — the K in SKG! He saw everyone celebrating through the commissary window and stopped in to thank the staff for a job well done in 2013. The staff was beyond thrilled both for the opportunity to say hello and to be able to thank him in person for the gift bags he arranges each year.

Submitted by Lee Nolan, General Manager

Santa Joins Family-Friendly SAS Celebration

Bon Appétit at SAS in Cary, NC, made a list and checked it twice for the holidays: sugar and spice and everything nice for the SAS employees. On the menu: chocolate pecan pie, peppermint bark, vegan chocolate truffles, gingerbread lattés, and Santa. Yes, everything was available, including on-site daycare, for the Atrium Café’s Holiday Checklist event, masterminded by the Bon Appétit team.

An actual Santa — Café Manager Johnny Rutt from SAS Marketplace — offered the opportunity to skip the mall lines and enjoy a workplace celebration that brought everyone together. Kids of all ages enjoyed pizza and cupcake decorating, while the little ones got to chat with Santa. It was a great holiday festivity.

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Jeffrey Katzenberg, DreamWorks CEO (center, second row from bottom), with Bon Appétit team

Café Manager Johnny Rutt plays Santa for a daughter of an SAS employee

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The Yahoo! Hillsboro team chose to pose for posterity in their professional, not tacky, garb

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Yahoo! in Hillsboro Serves Up Ugly Sweaters For the team at Yahoo! in Hillsboro, OR, being a smaller account gives staff the opportunity to really build relationships with the guests. Before the Christmas break, the team offered some low-key celebratory fun with holiday sweets and an “ugly Christmas sweater” party. Guests got a good laugh at the tacky, tinselly threads.

Submitted by Chico Correa, Chef/Manager

Colorado College Supports Charity with Gingerbread Masterpiece

There’s no time of year like the holidays to inspire gratitude and giving back. With that in mind, Bon Appétit at Colorado College in Colorado Springs, CO, participated in the Gingerbread & Jazz Gala and the Gingerbread Masterpiece Challenge, a fundraiser benefiting the Early Connections Learning Center, a 116-year-old nonprofit that focuses on giving children the skills they need to succeed in school. Four teams competed in decorating the most enchanting gingerbread house: Sugarplum Cake Shop, Heavenly Dessert Truck, First Presbyterian Church, and Bon Appétit at Colorado College. The spectacular Santa’s Log Cabin, created by Executive Chef Ed Clark, Catering Director Angelina Rice, Pastry Baker Erica Martin, and led and designed by Executive Pastry Chef Isabel O’Dell took the highest honors and a prize purse of $500 for the charity. A sweet honor it was!

Submitted by Maura Warren, Catering Manager A peek inside the beautiful gingerbread house

Executive Pastry Chef Isabel O’Dell and Executive Chef Ed Clark put the final touches on the winning house

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Carleton Community Celebrates with Bon Appétit

Although serving students daily allows the staff to develop close relationships with students, going off campus gives staff the opportunity to sparkle and shine in the catering department.

Carleton College in Northfield, MN, has an annual tradition of hosting two holiday parties each December, and this year Bon Appétit catered both. The Carleton College president hosted a party for colleagues with margarita shrimp, baked macaroni and cheese, Thai-inspired fish cakes, butternut squash and potato croquettes, Applewood-smoked Thousand Hills Cattle Company brisket, and lemon-pepper-roasted Ferndale Market turkey breast, rounded out with a cheese board and a lovely assortment of desserts. Chefs dreamed up a whole new creative and exciting menu for the Northfield community — local dignitaries as well as friends from St. Olaf College — at the Weitz Center for Creativity. A trio of potted meats, poached wild-caught American shrimp, a cheese board, roasted artichoke hummus, smoked salmon parfait, lemon aquavit–cured halibut, a mashed potato bar, and a selection of “sweet petites” filled up the happy revelers.

Submitted by Katie McKenna, General Manager

Some of the more than 324 bikes that were assembled by Parker employee volunteers

Parker Hosts Volunteer Bike Build

Each year Parker Hannifin Corporation in Cleveland, OH, hosts an annual bike build that benefits the local chapter of the U.S. Marine Corps Reserve’s Toys for Tots program. This year Parker and its partners purchased 324 bikes, which were then assembled by a dedicated group of company and local volunteers just in time for Christmas.

The Parker Parkview Café staff — including Deli Lead Rick Corsillo, Lead Cook Kimberly Hancin, Lead Utility Kevin Preston, Manager Lawrence Bluemmel, and General Manager/Chef Dave Bilesimo — were thrilled to be part of such a charitable program. Providing a continental breakfast and full hot buffet lunch for the more than 170 volunteers who truly embraced the Christmas spirit made for a very special day.

Submitted by Lawrence Bluemmel, Manager

Smoked salmon parfait with caperberry crème fraîche, dilled cucumber, and butter bagel crumbs

Deli Lead Rick Corsillo, Lead Cook Kimberly Hancin, and Lead Utility Kevin Preston

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Oberlin Concocts Special Holiday Dinners

This year the holiday season at Oberlin College in Oberlin, OH, kicked off with a holiday reception for college faculty and staff. A gingerbread house made at the campus bake shop was the centerpiece of the event that included local sliders with New Creation Farm beef from Chardon, OH,along with plenty of holiday treats.

The students ate festively also, continuing the season with a Kwanzaa dinner hosted by the Lord/Saunders Afrikan Heritage House.The Bon Appétit café featured a main course of lemon-dill roasted salmon. Stevenson, the largest campus café, offered a robust all-you-care-to-eat spread around Thanksgiving with roasted prime rib on the carving station, a red lentil vegan loaf to satiate the campus’s substantial vegetarian and vegan population, and a decorate-your-own cookie station for the kid in everyone — as well as plenty of sides for a true feast.

As finals week approached in December, students happily broke their studies for the moonlight breakfast as well as a de-stressing Food for Your Well-Being activity, Fair Trade loose-leaf tea tasting in the library.

Submitted by Eric Pecherkiewicz, Marketing Manager

Hampshire College Ends Semester with Elegant Celebrations

Bon Appétit at Hampshire College in Amherst, MA, has had a wonderful start at this new account, and the staff revels in the abundant, local farm sourcing available (see Back Page). To celebrate and thank Farm to Fork vendor Mapleline Farm, the team invited John Kokoski, a fourthgeneration farmer, and his wife to mingle with students and discuss their dairy farm at the end of semester feast. Guests enjoyed local shrimp bisque made with cream from Mapleline. Two carving stations presented prime rib au jus and pineapple-glazed ham. Vegans and vegetarians enjoyed an equally flavorful local carrot quinoa roulade en croute.

Carrots for the dish were harvested right on Hampshire’s campus community farm!

The showstopper was the dessert stations filled with holiday cookies and bars, bûche de Noël, a Christmas tree cake, spicy gingerbread, and an enormous chocolate fountain with a variety of dippers including strawberries, pound cake, and pretzels. Guests had nothing but rave reviews.

After the students vacated for winter break, the dining room was transformed into an elegant ballroom for the faculty reception with pipe and black drape adorned with sparkling snowflakes. Large, round tables with gold tablecloths and holiday centerpieces with white branches with hundreds of white lights and sparkling snowflakes filled the dining room.

Filled vases and fresh plants adorned the room in pinks, reds, and whites. Passed appetizers included beef Wellington, mushroom empanadas, and Buffalo chicken rangoon. Chefs carved to order beef tenderloin and local turkey from Lukasik Farm in South Hadley, MA. The dessert spread presented assorted macarons, bûche de Noël, and miniature cupcakes. The room was filled with laughter and good tidings, and it was a great way to close the year.

Submitted by Marcy Calderoni, Director of Operations

The gingerbread house, made at Oberlin College’s bake shop, was the centerpiece of the faculty and staff holiday reception

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Santa Catalina Welcomes Alumnae

Every year the Alumnae Association for the Santa Catalina School in Monterey, CA, celebrates the season with “Christmas in the Hacienda,” and the Bon Appétit team has fun seeing some familiar faces, now all grown up. This year, graduates of the Lower School (pre-kindergarten through eighth grade) were also invited, so the age range was broader than in the past — which meant even more fun!

Guests enjoyed the sampling of cheeses, the charcuterie table, and an assortment of holiday sweets.

More than once the team heard someone say, “I miss the food at school so much!” — a statement that warmed their hearts to no end.

Warm Sun Lights Up TaylorMade’s Christmas Party

Submitted by Suzanne Peterson, General Manager

“Winter holidays” in Southern California are always a little incongruous. The team of Bon Appétit at TaylorMade in Carlsbad, CA, was putting the finishing touches on the hot chocolate, while “Santa” was putting on his big red suit over his shorts and T-shirt. It was 75 degrees! Welcome to Christmas in San Diego.

The Friday before Christmas, TaylorMade held its companywide holiday party in the parking lot, and this year Bon Appétit catered the sunny affair for 600 right out of its small kitchen. Although the parking lot was less than 300 yards away from the kitchen door, it felt like 300 miles once the event started. In addition to serving 600 people in 45 minutes, the team faced challenges during the week building, storing, and cooking 50 lasagnas; as well as setting up a temporary prep area in the parking lot near the party to refresh lasagna, water, and salads throughout the event.

The team met the challenge in typical Bon Appétit fashion, with some local support. District Manager Fabio Soto dispatched Director of Catering Jennifer Carbajal from Claremont McKenna College. She immediately included signature Bon Appétit touches of branded menu signs, table displays with ingredients present in the day’s menu, and a more sophisticated and functional display of food. The afternoon came together, and Jen’s touches were the perfect outward display of all the hard work the staff in the kitchen had put in all week behind the scenes. Most importantly, the TaylorMade marketing department was very happy with the food, personnel, and execution of the event.

It was very rewarding to put on an event of this size and exposure, for the team and for the client.

Submitted by Molly Johnson, Chef/Manager ABOVE:

Stellar dessert display, courtesy of Director of Catering Jennifer Carbajal

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Santa Catalina alumnae celebrating the holiday season with former classmates

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A beautiful setting to ring in the New Year

Emmanuel Hosts Dessert Reception for Frozen Fenway

Kicking off the new year, the Frozen Fenway program offers hockey-loving Bostonians multiple hockey games and community skating at an indoor skate rink at Fenway Park. Bon Appétit at Emmanuel College hosted a post-game dessert reception in honor of the blessing of the teams for Frozen Fenway 2014.

Cleveland Museum of Art Keeps It High Class Through the Holidays

The main event was Notre Dame University vs. Boston College.

President Reverend John I. Jenkins, C.S.C. of Notre Dame, and President Father William P. Leahy, S.J. of Boston College, were both in attendance for the exciting face-off. Cardinal Sean P. O’Malley was also in attendance to bless the teams before the big game. In the end, the Eagles outlasted the Fighting Irish 4 to 3.

The dessert reception that followed at Emmanuel had delectable desserts made by Head Baker Joe Abduhlmassi, such as pumpkin-cranberry cake, carrot cake with cream cheese icing, and molten lava cake, as well as gluten-free and vegan offerings. It was a great way to end a fantastic day in such a sacred part of Boston.

Submitted by Catherine Corbo, Café Manager

The Cleveland Museum of Art kept foodies busy during the holidays, offering a prix-fixe high tea menu for lunch through December and throwing an elegant NewYear’s Eve bash for 1,200.

The tea-time menu for Provenance included fruit scones served with clotted cream, seasonal jams, and marmalades; assorted tea sandwiches; chef ’s petite selections of chicken salad, cucumber and watercress, and smoked trout and caper cream; miniatures from the bakery of lemon bars, pecan bars, chocolate ganache brownie bites, and assorted cakes, cookies, and quick breads; assorted breakfast breads; French macarons; petit fours; and fresh, seasonal fruit salad. The assorted teas came presented beautifully with lemon wedges, honeys, cinnamon sticks, and fresh mint.

For the New Year’s Eve bash, a paella station featured shrimp paella with chorizo and a thoughtful vegan paella with fresh tomatoes, olives, artichokes, chickpeas, roasted peppers, and mushrooms.

The American station served up classic favorites such as herbcrusted and slow-roasted beef tenderloin sliders with horseradishchive sauce and pulled pork sliders with Provenance slaw. A favorite off the Italian station was the whole-wheat orecchiette with pulled roast chicken, pesto, peppers, pine nuts, and chili flakes. The cold antipasti were complementary with items off the mezze station. The dessert topped off those who had room with assorted bite-size desserts and the heartier yet irresistible vanilla mousse and cranberry trifle. Guests enjoyed the open bar and the midnight toast of passed champagne. The CMA looks forward to another year of elegance and delightful cuisine.

Submitted by Beth Kretschmar, Marketing Manager

A Time to Rhyme at Google ’Twas the night before vacation, when all through the café Everyone was stirring, ready to call it a day MK and pastry came to join the staff for food Stomachs grumbling with happiness, all in a good mood Cupcakes, sushi, everything you could think of Including chocolate-covered bacon, which we really do love In came the chefs, with their cheeks all aglow Ready to eat too, but hankering for some snow They rushed us away, off to get back to work Hoping 2014 would get rid of Miley’s “twerk” We finished our meal, with nothing left in sight…..

Happy holidays to all and to all a good night!

Submitted by Mitzy McCollum, Café Supervisor

Google Pastry Chef Pauline Lam’s macarons

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Northern California Teams Strut Their Stuff at Regional Meeting Submitted by Jill Koenen, Regional Marketing Director, with Tina Hand, Assistant General Manager, VMware

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ven Bon Appétiters in a region as tightly clustered as Northern California can go months without seeing each other except on Yammer, the company’s internal social network. That’s why the annual regional meetings let local teams recharge, regroup, and become better service providers.

With this in mind, the NorCal team gathered at VMware’s campus in Palo Alto, CA, for a fun weekend of mingling, learning, inspiration, and fun. At the kick-off evening reception, the VMware team (General Manager Joseph Alfieri, Assistant General Manager Tina Hand, Executive Chef Matt Dark, Catering Chef Jose Heredia, Café Chef John Dirks, Catering Manager Monica Gon, and District Manager Bridgeen Keys) with creative support from headquarters (Northern California Regional Marketing Director Jill Koenen, Regional Operations Support Paula Nielsen, and Director of Merchandising and Decor Carrie Buckley) showed off their sense of fun (and thriftiness!) through a“farmer’s mar-tek.” The Farm to Fork feast was displayed using fun and funky upcycled tech decor (that’s where that Apple LC2 went!).

VMware clients Morgan Will and Ed Perotti joined the party Friday night to thank Bon Appétit for many years of a strong partnership. Guests were treated to patio pop-up stations featuring a smoker, paella, and wood-fired pizza. Guests let their silly sides out in the flipbook video booth, which was great fun for all.

Saturday morning, the NorCal forces returned bright and early for a full day of training and inspiration. Managers and chefs attended classes in human resources and hiring; safety; and trends in technology, marketing, food, and programming. And at lunchtime, attendees were treated to a fashion show featuring various Bon Appétit folks wearing new uniform options strutting down a catwalk to music.

True team players! The show was emceed by Carrie Buckley.

Regional Vice President Rob Kvitek gave a keynote closing and sent everyone off with inspirational words with which to tackle the new fiscal year.

Regional Operations Support Paula Nielsen sharing the latest trends for catering setup and serviceware

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Regional Operations Director Anne Galle showing off new uniform options

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Various Bon AppĂŠtit directors, chefs, and managers having fun at the uniform fashion show

Marketing Director Cara Brechler modeling a piece from a new line of colorful aprons

TIBCO Sous Chef Josh Marsland and VMware Catering Chef Jose Heredia getting ready to feed lunch to fellow Bon AppĂŠtiters

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College of Idaho Impresses Winemakers Submitted by Larisa Gavrilyuk, Administrative Assistant

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on Appétit college chefs may happily churn out nutritious and sustainably sourced food for the hungry college masses — but they also love the opportunity to show off their fine-dining skills for other discerning audiences.

Executive Chef Timothy Reinbold at the College of Idaho in Caldwell, ID, recently was able to helm a very special highend meal for the Third Annual Winemakers Dinner hosted

by Koenig Winery and Distillery, Fujishin Family Cellars, and Bitner Vineyards. The two-day event with five-course dinners was nothing short of stellar.

Guests arriving at Bitner Vineyards overlooking the beautiful Snake River Valley in southwestern Idaho were greeted with a local fruit-and-cheese display, an antipasto board with assorted sliced breads, and a house-roasted olive medley with garlic rosemary and orange zest. Both nights’ dinner menus carefully paired each course with a delicious local wine to best accentuate the taste of each bite. Timothy handled the pairings as well as the menu design.

Friday night’s main courses finished with an invitation to the patio to enjoy the vineyard sunset views while indulging in luscious dessert. The 60 guests had three options for that course: vanilla pot de crème, miniature cheesecake with wine gelée, and miniature tiramisu tartlet. Three different wine selections were available for each dessert choice: 2011 Koenig ice wine, 2010 Bitner late harvest riesling, and 2011 Fujishin late harvest chardonnay. The heavenly desserts were the perfect complement to the sweetness of the evening.

Bitner Vineyards Snake River Valley overlook

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Grilled salmon with sautéed leek and crisp prosciutto salad

Saturday Dinner Menu Ginger Plum Sorbet PAIRING: 2012 Koening dry rosé Sweet Corn and Roasted Pepper Chowder | with butter-poached sturgeon, watermelon and lamb’s breath salad with feta cheese, toasted almonds, balsamic reduction, and extra virgin olive oil PAIRING: 2012 Bitner chardonnay Grilled Salmon | with sautéed leek and crisp prosciutto salad with lemon zest and garlic oil on white bean and tomato cassoulet PAIRING: 2011 Fujishin viognier Roasted Chili-Braised Short Ribs | with poblano and cilantro puree and tomato risotto PAIRING: 2010 Bitner shiraz Chocolate Brandy Pot de Crème Miniature Cheesecake | with wine gelée Pear Panna Cotta | with blackberries PAIRINGS: 2011 Koenig ice wine, 2010 Bitner late harvest riesling, and 2011 Fujishin late harvest chardonnay

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Keeping Out of Trouble, Cooking Up Fun at Redlands Submitted by Susan Martinez, Operations Manager

Sushi Chef Noel Aguilar demonstrates sushi making to University of Redlands students

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ust as after-school programs keep kids safe and out of trouble, R Nights at the University of Redlands do the same for these college students in Redlands, CA. Spearheaded by Assistant Residence Hall Director Dan Burfeind, the optional Friday and Saturday night programs are designed around the theme of free, fun, and educational, as well as enabling students to choose interaction and skill building over drinking and partying.

One recent R Night allowed students to sign up for a cooking class with Executive Chef Marc Powers and Sushi Chef Noel Aguilar. Forty students signed up for sushi, stir-fry, and socializing. All the students circled around the Exhibition Venue in the Irvine Commons while Marc dazzled them with his stir-fry cooking skills and chatter. Tasting his creation was a notable part of the class.

Noel then took his turn. He wowed the group as he showed them how to make a couple of different sushi rolls, explaining the design and rolling process in great detail. Noel then let the students take the reins and handed them a sushi mat, access to the sushi ingredients, and entrance into the world of a sushi chef. He offered suggestions while the students made their, uh, creations. Perhaps some didn’t listen, because once he checked their finished products, he had to restore many back into something edible. The laughs were worth it for all.

Student Ronald Mak commented how exciting it was to learn from real-world chefs. He also mentioned that students love free food! (Good to know.) So while it seems the motivation to arrive was the free food, the motivation to stay and to return was what everyone learned and how much fun they had.

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Johns Hopkins Students Visit Roseda Farm Submitted by Nicole Tocco, Senior Fellow

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ohns Hopkins University recently signed the Real Food Campus Commitment at an ambitious 35%.

(See page 10.) Asked about the impetus for the commitment, Bill Connor, director of dining services for Johns Hopkins University, told the Washington Post,“We’re at the forefront in academics and research; why would dining not want to be at the same forefront?”

At Bon Appétit Management Company, we couldn’t agree more. That’s why Bon Appétit Executive Chef Robert Lavoie, General Manager Ty Paup, and Senior Fellow Nicole Tocco were delighted to take a group of Johns Hopkins students studying the politics of food this fall along on a visit to Roseda Farm in Monkton, MD. The goal: Give them firsthand knowledge of how supporting a sustainable food system means being more than just willing to pay a higher price.

Nearly all of the beef that Bon Appétit serves at Johns Hopkins comes from Roseda Farm. One of Bon Appetit’s 1,500-plus registered Farm to Fork partners, Roseda Farm uses intensive rotational grazing, a practice that keeps both its cows and pastures healthy by moving cattle to fresh grasses while letting grazed areas recover. When the cows aren’t able to be on grass, Roseda gets creative through a partnership with Troegs Brewing Company; part of the cows’ supplemental diet is spent barley used in the beer brewing process. The ranch is also designed to prevent runoff into local waterways and boasts a vast array of solar panels, which now produce more electricity than the farm needs.

Not only is Roseda beef locally raised, it’s locally processed.

Mike Brannon, vice president for Old Line Custom Meat Company, which processes and packages the beef from Roseda Farm, explained that he has been working with Bon Appétit chefs in the mid-Atlantic for more than 10 years. Mike Roseda Farm cattle explained to the group that when you’re selling a whole cow, customers vary dramatically in their ability and willingness to be flexible. High-end restaurants will pay a premium 74 | BRAVO

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General Manager Ty Paup and Executive Chef Robert Lavoie (center) go on a haystack ride with Johns Hopkins students through Roseda Farm

for the local, pasture-raised beef that Roseda offers, but they typically only want certain cuts (usually tenderloins). The problem is, each cow only has a couple of those. So Mike explained that our chefs at Goucher College, and now Johns Hopkins as well, play a critical role in Roseda’s continued growth and survival by being willing to work with other cuts of the animal, depending on what Old Line and Roseda need help moving.

That’s the kind of commitment that sustains the Real Food Challenge and the planet!

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Cheers! Café Modern Hosts Glenfiddich Single Malt Scotch Whiskey Dinner Submitted by Adrian Burciaga, General Manager

A Plating the sous-vide steak with spinach-Manchego croquettes

t Café Modern at the Modern Art Museum of Fort Worth in Texas, the stellar food is right at home among the works of art. When General Manager Adrian Burciaga started offering monthly themed wine dinners (four courses with pairings), it was to merge his extensive wine experience and knowledge with the artful creations of Executive Chef Dena Peterson and Sous Chef Alan Huang.

But as the weather cooled, Adrian decided to add Scotch to the culinary experience and invited Glenfiddich Ambassador David Allardice to discuss the scotches. Guests learned a lot from the globe-trotting Scotch whisky expert, who Executive Chef Dena Peterson also happens to be Scottish. (right) describing the dish that was just served, along with Sous Chef Alan Huang (left)

Dena and Alan were really involved in the menu creation, while Adrian’s interest in Scotch enriched the pairings with Allardice’s advice. Twelveyear, 15-year, 18-year, and 21-year Glenfiddich were presented progressively into the courses; the farther into the meal, the older the Scotch. Guests got to take home a gift box of Scotch specialty glasses — souvenirs of a memorable dinner experience.

Menu

Butterscotch bread pudding

House-Cured Duck Pastrami | with mustard kraut, cornichon, and brioche toast PAIRED WITH Glenfiddich 12 year Modern-Style, Sous-Vide New York Strip Steak | with spinach-Manchego croquettes PAIRED WITH Glenfiddich 15 year Slow-Cooked Veal Cheeks | with apple-celeriac puree and fall vegetables PAIRED WITH Glenfiddich 18 year Butterscotch Bread Pudding | with espresso caramel PAIRED WITH Glenfiddich 21 year

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Minnesota History Center Gets Creative for a Good Cause

For the second year in a row, the Bon Appétit team at the Minnesota History Center in St. Paul, MN, jumped at the chance to put their creativity to work for the annual Meals on Wheels fundraiser known as Meals on Heels. This popular footwear-themed fundraiser helps raise not only money but also awareness for the local Meals on Wheels chapter.

Attendees are invited to wear their craziest kicks while enjoying local music and food against the backdrop of the breathtaking St. Paul skyline.

This year, Executive Chef Erik Vik created an Asian-themed menu that was the talk of the event. Guests enjoyed sesame soba noodles with blistered shishito peppers, coriander-lime shrimp lollipops with coconut sambal, and ginger-pear wontons with Bing cherry sauce. With guests requesting seconds and thirds, Bon Appétit had arguably one of the most popular stations at the event!

The night was a terrific success with more than 400 guests in attendance. The donations ensure nutritious meals and personal care to continue to be delivered to homebound members of the community. The team is already looking forward to next year!

Submitted by Sarah Johnson, Event Coordinator Ginger-pear wontons with Bing cherry sauce

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International Education Week Inspires Feast at CWRU

Campus celebrations present opportunities for good food from Bon Appétit. When Cleveland’s Case Western Reserve University’s international education department promoted International Education Week, the staff at Fribley dining hall happily jumped in. At the Taste of the World dinner, each station featured a different international region and dishes. Stations included Italian (whose vegetarian option was a savory ceci bean stew with radicchio and charred tomatoes), French brasserie (carved salmon en croute, oui!), South American tapas (highlight: a blackened truffle tomatillo salsa), Southeast Asian (including wok-seared cashew chicken in plum wine sauce), and English pub (featuring the iconic Sunday roast beef as well as a vegetarian shepherd’s pie).

Submitted by Beth Kretschmar, Marketing Manager

SCAD Anniversary Party Shows Off Bon Appétit Southern Cooking

It’s always fun to partner with our clients to celebrate their milestones with special menus and festivities. The 35th anniversary celebration of Savannah College of Art and Design (SCAD) in Savannah, GA, was no exception. The open house event, which showcased the college’s programming and new buildings, was open to alumni, students, faculty, staff, and the Savannah community.

As part of the festivities, SCAD proudly featured its partnership with Bon Appétit by inviting guests to dine at Byte Café and Carnival Sushi … for just 35 cents!

Byte Café and Carnival Sushi are the brand-new cafés on campus; they’re located within Montgomery House, which was a stop on the tour. Guests poured in through the doors and dined on delicious Southern-inspired, locally sourced items prepared by Executive Sous Chef Jackie Lovecchio and staff: rosemary turkey with brown veloute; shrimp, crawfish, and andouille gumbo with fried okra croutons; pimento cheese macaroni and cheese; fried green tomatoes; Gruber Farms zephyr squash and onions; tofu étouffée, and Georgia caviar — to name only a few.

Several alumni were quick to share their pleasure in how far college dining has come since they were in school; one gentleman even asked, astonished, “Do they eat like this every day?” Of course the answer was, “Why yes, yes they do!”

It was a very proud day for everyone at Bon Appétit, as they successfully embraced the opportunity to put themselves on display for the community.

Submitted by Heather Carbone, Marketing Manager

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Oracle - Broomfield Hosts House Band with Barbecue

With such a large campus and headcount — about 2,000 — Oracle - Broomfield in Broomfield, CO, could risk feeling like an impersonal place to work. But the culture there is strong, with coworkers finding commonalities to bond over.

As luck would have it, some folks there are pretty good musicians! A few of them got together and formed a band. A few others got together with the Bon Appétit team to organize an outdoor barbecue for lunch so the company could celebrate the end of summer weather before the cold snap hit.

Hundreds of people came down to the courtyard for burgers and chicken sandwiches and some great live music. Everyone loved hearing the old-fashioned rock and roll classics the band played, and the great mood was supported by perfect sunny weather. The event went so well that another one is in the works for winter — more likely to be held indoors with such classics as “Let It Snow!”

Submitted by Derek Whitney, General Manager

Pacific Café Pulls Off High-Profile Meeting with Speed and Grace

Being a catering manager, or any member of a catering team with such high standards as Bon Appétit’s, requires herculean efforts at times — but these have been rewarded with much praise and much repeat business at the Pacific Café in Irvine, CA. Catered meetings were up 70% this fall over the previous year, and the catering department has doubled the amount of production daily.

One standout this year was the four-day Fund Board meeting. Catering Manager Kamal Hrouch and his team worked late into the afternoon for the whole week, but their preparations paid off! Team members were able to meet all of the organizer’s unique requests without hesitation. Conference rooms were set up in different ways to accommodate seating and special audiovisual requests. One challenge was to preset food on a rolling table because the organizers had only allotted 40 seconds to get in with the food, set up, and make a fast exit! Set prettily with linens and risers for different dishes, the rolling 8-foot table made it in the room in less than 10 seconds.

The feedback from the client was amazing. Catering Chef Thomas Tran and the entire catering department played a very important role in the overall success. Grace under pressure was key, and the reward was knowing that all details could be attended to and satisfied.

Executive Sous Chef Luis Acosta making raviolis to order

TGIF at SCU Tastes Italy — And Loves It

What’s a better way to honor loyal guests than to throw a party and catering showcase? That’s what the Santa Clara University Bon Appétit team loves to do via periodic TGIF celebrations at the Adobe Lodge in Santa Clara, CA. Inspired by a trip to Italy, Executive Chef Tiana Driggins created a festive — and packed — event for faculty and staff.

The mood was set with the colors of a Tuscan sunset as the aromas of a traditional Italian meal lured guests from all corners of campus. “We absolutely love hosting the faculty and staff for the TGIFs! It’s almost like getting ready for a family feast!” said Tiana.

As guests entered the dining room, they smiled in anticipation of the beloved cuisine. The Adobe Lodge team went above and beyond. They pulled out all the stops with their rustic-chic tables, chairs, and decor, transforming every inch of the historic café to have the warmth and charm of a provincial family villa. The food was divine. Highlights included three types of passed crostini, panzanella, white bean and tuna salad, and grilled striped bass with fennel, tomato, and olive. Dedicated stations offered varieties of antipasti, ravioli, charcuterie, and polenta.

As guests wrapped up their evening with decadent authentic Italian desserts, prepared by Santa Clara University’s very own Nobili Bakery Executive Pastry Chef Didier LaBorde, toasts to health, joy, and camaraderie could be heard from every table as glasses of limoncello, Italian beer, and wine were raised high “per la salute!”

Submitted by Stacy Stafford Scott, Regional and Account Marketing Manager

Submitted by Kamal Hrouch, Catering Manager

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Lafayette Welcomes First Female President

After a successful transition and opening at Lafayette College in Easton, PA, the team settled in, and before long, they realized theirs weren’t the only new staff faces on campus. This year, Alison Byerly was named the 17th president of the college — and its first female president since it was founded in 1826. A new president means an inauguration celebration, of course — this one scheduled for homecoming weekend.

Homecoming weekend is a big deal on any college campus, but throw in a presidential inauguration and board of trustees on top of that, and this became by far the biggest array of events this team had handled yet!

On that eventful Friday, while the Kamine Gym was beginning to be set up for the plated three-course luncheon for 550 guests, students mobbed a dessert reception on the Quad.

The reception featured some of President Byerly’s favorite desserts, from a large assortment of cupcakes to an ice cream bar loaded with toppings. The faces and excitement of the Lafayette College students were reminiscent of kids in the proverbial candy store as they saw the colorful displays of treats.

Custom desserts for Lafayette College’s inauguration celebration

As each event began to wind down, the chairs lined up on the Quad began to fill for the main event. With a buzz of anticipation in the air, a beautiful rainbow formed over the Farinon building just as the ceremony began.

Immediately following the ceremony, another open reception welcomed guests with local cheese displays, passed hors d’oeuvres, and bar service throughout the Quad. While guests attended that reception, 600 others made their way back down to the Kamine Gym for their plated three-course dinner. Behind the scenes, Bon Appétit chefs filled the prep room in rows to master the production chain and ensure a speedy delivery to each attendee. Toward the end of the dinner service, well over 600 people joined to sing the alma mater.

Pride just exuded from every person in the room.

President Byerly concluded the night by saying she was proud to be part of the “best school ever.” Along with the other newbies on campus, Bon Appétit couldn’t have agreed more. But it was back to work, for Saturday was filled with tailgates all over campus for more than 4,000 guests.

The numerous thank-you emails, letters, and notes following the weekend confirmed that the Bon Appétit team upheld the school’s spirit and standards. It was nice to know that a school the team feels so proud to be a part of is also proud to have us on board!

Submitted by Ashley Fabriziani, Marketing Manager

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Left to right: Renne Chavez, line cook at Thomas Aquinas; George Barrientos, sous chef at Thomas Aquinas; Jesse Diaz, prep cook at Thomas Aquinas; Jacob Coke, executive chef at Thomas Aquinas; Trudy Hannabach, cook at Villanova Prep; Dillon Lightfoot, cook at Villanova Prep; Tim Banning, executive chef at Villanova Prep; Lucinda Anderson, general manager at Thomas Aquinas; Sherri McKean, assistant manager at Thomas Aquinas; Carlos Granados, executive chef at Tropicana Gardens; and Gerardo Miranda, prep cook at Tropicana Gardens

Regional Chef Trifecta Gathers at Thomas Aquinas

Gathering regional accounts together is a great way to promote camaraderie and enable chefs to exchange ideas, while giving clients a chance to sample lots of delicious food. On a recent fine fall day, lunchtime at Thomas Aquinas College in Santa Paula, CA, wasn’t just lunch; it was a Chef ’s Table event hosting regional chefs getting to showcase some of their favorite dishes. Students, faculty, and staff dined on California rolls from Executive Chef Carlos Granados of Tropicana Gardens in Santa Barbara; savory wraps and a dessert table featuring opera gâteau, napoleons, and chocolatedipped strawberries from Chef/Manager Tim Banning of Villanova Prep School in Ojai, and pasta made to order with shrimp, chicken, sausage, a variety of sauces, and tons of vegetable add-ins from Executive Chef Jacob Coke. Unfortunately, there was a problem: Guests were so thrilled with lunch that no one wanted to return to classes.

Breast Cancer Awareness Month Adds Pink to Google Colors

When one thinks of Google in color, it’s probably the primary colors of the famous logo. But in honor of Breast Cancer Awareness Month, cafés all over the Google headquarters in Mountain View, CA, added many splashes of pink.

Highlights of the creative and tasty cuisine included Think Pink beet risotto topped with brie, some delectable housemade vanilla-and-beet whoopie pies filled with strawberry preserves, and tombo tuna maki rolled in pink soy sheets.

Tastebuds were stirred along with emotions, as guests appreciated the interesting and delicious choices of dishes as they thought about loved ones who’ve suffered from breast cancer.

In addition to the special menu items, the team at Google used flyers, posters, and table tents to raise awareness.

Submitted by Danna Dela Cruz, Café Supervisor

Submitted by Lucinda Anderson, General Manager

Adding a touch of pink to spread breast cancer awareness

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Art Institute of Chicago Celebrates Fall with Flavor and Flair

It was another busy fall for the Art Institute of Chicago, whose Museum Café reopening kicked off the season (see story on pages 40-41). Flavor, flair, and grace exemplified some highlights that follow.

with honey and coriander and arancini with Old Kentucky Tomme whetted appetites as passed hors d’oeuvres before the four-course feast.

Jeanne Nolan, author of From the Ground Up and founder of the Organic Gardener Ltd., joined the event as a special guest to discuss her book and serve as the emcee for the Quickfire Challenge, modeled after Bravo’s TV show Top Chef’s. The contenders: returning champ Chef/Partner Tony Mantuano of Terzo Piano (and the founder of Chicago institution Spiaggia, as well as a Top Chef Masters participant) vs. former Terzo Piano Chef di Cucina Meg Colleran Sahs. The challenge: to prepare a brunch meal in just a few minutes using only fresh ingredients from the participating farms. Chef Sahs narrowly won with a warm fall vegetable salad with bacon, Brussels sprouts, and Pipers Pyramid cheese.

The four-course dinner menu featured La Quercia prosciutto with fig jam and arugula; cavatelli with lamb bacon, roasted cipollini onions, mushrooms, and apple shortbread gremolata; and a main course of milk-braised lamb shoulder with potato puree and apple cider–braised cabbage. For dessert, a delicious Capriole goat cheesecake with black pepper – and honeypoached pears wowed guests so much that several asked for the recipe.

Living Waters farmer shares information about farming practices and products at the Farm to Fork Fest

Farm to Fork Fest 2013 Terzo Piano hosted the fourth annual Farm to Fork Fest, where fall’s best ingredients and the farmers and producers who make it all possible take center stage. The evening began with a reception on Bluhm Terrace, where guests mingled with some of AIC’s favorite farmers and beverage purveyors.

Featured farms included Seedling Orchard, Living Waters Farm, Majestic Nursery, Capriole Goat Cheese, and PinnOak Ridge Farm. Specialty cocktails and beverages were provided by Journeyman Distillery, Koval Distillery, Two Brothers Brewing, and Vander Mill Ciders. Lamb skewers 80 | BRAVO

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Chicago Gourmet 2013 The Illinois Restaurant Association hosted its sixth annual Chicago Gourmet festival in Millennium Park. Chefs from all over the city showcased their talent in this world-class culinary event; among them was Terzo Piano Chef di Cucina Megan Neubeck, who prepared a sweet corn panna cotta with peach, mint, and crystallized ginger. Many post-event reviews mentioned it as one of the best dishes at the entire festival.

Sustaining Fellows’ Art & Appetite Opening Event The Art Institute’s Sustaining Fellows hosted an opening reception for the new exhibition Art and Appetite: American Painting, Culture, and Cuisine. Celebrity chefs Paul Kahan, Douglas Katz, Lee Wolen, Graham Elliot, Carrie Nahabedian, Megan Neubeck, Tony Mantuano, Jason Gorman, Erik Freeberg, Bill Kim, and Meg Galus and mixologist Adam Seger all prepared innovative dishes inspired by

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the exhibition. Passed hors d’oeuvres included lamb meatballs with tomato sauce, smoked whitefish on potato crackers, and pheasant rillettes on crostini.

Douglas Katz, a renowned Cleveland chef (and executive chef of Bon Appétit’s Panorama restaurant at the Cleveland Art Museum), prepared creamed chicken “oysters” à la king and mini eggplant reubens with house-made sauerkraut, tomato aioli, and local Swiss cheese. Terzo Piano’s Chef di Cucina Megan Neubeck made spicy peanut soup with sweet potatoes, peanut butter, coconut, and cilantro, served in a mini demitasse mug with demitasse spoon. Terzo Piano and Spiaggia Chef/Partner Tony Mantuano hand-selected local cheese and charcuterie for a beautiful produce display. Bon Appétit at the Art Institute’s Executive Chef Jason Gorman prepared spoonbread with fried green tomatoes and mushroom-cheese biscuits. Other standouts of the evening included Urbanbelly/BellyQ Executive Chef Bill Kim’s tea-smoked duck breast with crispy risotto cake and the chocolate chunk gingersnaps from Pastry Chef Meg Galus of NoMI. Around 400 guests enjoyed this night of amazing food and beverages.

Bloomberg L.P. The Art Institute of Chicago was the setting for a high-profile two-day conference hosted by Bloomberg L.P., a data and media company and leader in global business and financial information. Guests such as Groupon CEO Eric Lefkofsky, Chicago Mayor Rahm Emanuel, and McDonald’s CEO Don Thompson were just a few of the VIPs in attendance.

The meetings in the Chicago Stock Exchange Trading Room were accompanied by a custom plated breakfast featuring a seasonal vegetable frittata with fingerling potatoes, heirloom tomatoes, and chicken-apple sausage, and a “taste of Chicago” buffet lunch with Connie’s deep dish pizza, Italian beef on baguette, Chicago-style hot dogs, vegetable samosas, and Eli’s turtle cheesecake.

Submitted by Jennifer McDonald, Marketing Manager

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Guests getting ready to enjoy their meal at the Center for Land-Based Learning

Oracle - Redwood Shores Feeds Fundraiser for Sustainability Center

One imperative mission for Bon Appétit is community service, and this was able to be tied into equally important sustainability initiatives at the Dinner on the Farm fundraiser for the Center for Land-Based Learning. The center administers programs such as Farm Academy, GreenCorps, Caring for our Watersheds, and others which collectively address sustainability issues and job training for high school ages and up. Timothy Hilt, then–Executive Chef at Oracle Redwood Shores (since promoted to culinary director) challenged his team — Chef/Managers Armando Maes and Dorena C. Bernabe; Catering and Conference Center Chef James Lysons; Pastry Chef Ani Baghoomian; Sous Chef Ricardo Castaneda; and visiting guest chef Todd Spanier from the King of Mushrooms farm — to use the best produce of the season.

The chefs brought their skills along with their passion and collaborated in the open-air kitchen at the center. Manager Heather Lee and Supervisor Feona Santos managed the front of the house with the help of a group of servers from the local high school. Guests devoured passed appetizers and a four-course meal that included donations from many of the Bay Area’s farming greats, including County Line Farm, Happy Boy Farm, Capay Valley Organics, King of Mushrooms, Free Spirit Farm (which farms on the Center’s land), Full Belly Farm, and Zoe's Meats, along with Stone Valley Farm pork belly and locally caught rockfish. The sold-out event garnered a record number of ticket sales. Everyone involved had a wonderful time being a part of a very worthy cause, and concepts are in the works for another on a yet grander scale.

Submitted by Timothy J. Hilt, Culinary Director

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Desserts by Pastry Chef Ani Baghoomian included s’mores tarts, apple-huckleberry cornmeal crostata, and a chocolate stout gingerbread cake with caramelized pears

County Line Farm mixed chicories tossed with roasted chioggia beets, heirloom apples, Point Reyes blue cheese, toasted red walnuts, and cabernet vinaigrette, with the CLBL's wood-burning pizza oven in the background

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Butterfly Brunch Marks Change of Season at Wash U Submitted by April Powell, Director of Marketing and Communications

S

easonal cooking, Farm to Fork dining, and celebrating changing seasons are honored daily in some way at all Bon Appétit cafés. But it’s not a daily occurrence that the St. Louis weather is perfect for outdoor dining!

Before winter temperatures set in for good, the Bon Appétit team at Washington University in St. Louis took great advantage of the onsite Elizabeth “Ibby” Danforth Butterfly Garden and threw a delightful brunch. The garden — a tribute to former Chancellor William Danforth’s late wife, whose dedication to the university was unparalleled — is filled with native Missouri flora and fauna and located right in the heart of campus.

Guests included Chancellor Mark Wrighton and his wife, Risa Zwerling, Mayor Harold Sanger of Clayton, MO, and 12 lucky students, who each won a seat to the event by registering on Facebook. Other university administrators, as well as a very special group of dedicated garden leaders, gathered for the first-ever Brunch with the Butterflies.

breads and muffins, including sweet potato and Missouri black walnut, graced every table, and Pastry Chef Starr Murphy’s house-made “fig Newton” made a special appearance. Guests were welcomed to the event with cones of spiced Missouri pecans and mugs of hand-brewed-to-order coffee from local vendor Kaldi’s Coffee Co. Monarch and Buckeye butterflies fluttered among guests, who listened to Washington University senior Christopher Halline play violin as a backdrop. As guests left full of sunshine, amazing food, music, camaraderie, and butterfly sightings, they were appreciative and complimentary. At a university so fond of tradition, Brunch with the Butterflies may be the newest.

Guests at the first-ever Brunch with the Butterflies

Campus Executive Chef Patrick McElroy and the Bon Appétit catering team led by Director of Catering Rosemary Pastore and Catering Chef Mike Healy pulled together the best local ingredients to showcase the season. Mike presented guests with an abundance of family-style brunch items like Ozark Mountain mushroom and sage bread pudding, Marcoot Jersey Creamery mozzarella and heirloom tomato salad, garden frittata cups, and the Cup of Goodness (Windcrest Dairy yogurt, with granola of Southern Illinois Honeycrisp apples, cinnamon, brown sugar, and cherries). A basket of fresh-baked 84 | BRAVO

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Smoked salmon and mascarpone cheese on pumpernickel

Marcoot Jersey Creamery mozzarella and housegrown heirloom tomato

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Star Chef Event at SAS Marries Global Flavors with Local Comfort Submitted by Sarah Hammermeister, Marketing Coordinator

I

f pizza is the go-to comfort food for some while it’s Indian food for others, what happens when you throw together a roasted naan pizzetta? Global Cook Zack Lowndes decided to see if such a dish — from Raghavan Iyer’s new Indian Cooking Unfolded — could hit the sweet, er, savory spot for guests at SAS in Cary, NC.

Raghavan himself attended, as part of Bon Appétit’s Star Chef program. Long an important figure for Bon Appétit Management Company, he’s helped roll out the Indian and global vegan cuisine offerings throughout Bon Appétit cafés across the country.

The SAS team was thrilled to host him on his new book tour and to prepare a dish straight from its pages.

Guests in the Atrium Café couldn’t get enough of it.

One called it “a different take on the Indian food you normally have, an interesting and delicious treat!”

Raghavan praised Zack’s presentation and execution of his recipe.

The event coincided with Eat Local Challenge Day, so the Atrium Café was also offering several local treats from North Carolina farms, such as seared Firsthand Foods pork loin, sautéed Cottle Farm kale, steamed Vollmer Farms green beans, and Brinkley Farms sweet corn soup, as well as honey-lavender cookies with lavender from the SAS farm. Guests left full and satisfied with the combination of local goodness married with far-away spices.

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Star Chef Raghavan Iyer, author of Indian Cooking Unfolded

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Denison University Makes Breakfast a Local Feast Submitted by Jennifer McGann, General Manager

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ven in winter, Denison University in Granville, OH, likes to keep it local. Though all daily meals are fresh and delicious, breakfast and brunch — served daily in Curtis Café and Huffman Café — are popular services that really shine and highlight some of the best of the university’s Farm to Fork partnerships from this lovely agricultural region.

Recent holiday-inspired, seasonal favorites were eggnog pancakes using pancake mix and maple crunch rolled spelt both from Stutzman Farms, which blends beautifully with yogurt from Velvet View Farmstead. A small Amish farm and mill in Millersburg, OH (52 miles), Stutzman Farms grows and processes its own organic whole grains and offers a variety of local organic value-added products including old-fashioned puffed cereals, bars, and crackers. Their small-scale mill allows them to stone-grind their organic spelt, oats, corn, wheat, and rye to order.

Start with the coffee, which comes from Hemisphere Coffee Roasters in Mechanicsburg, OH, just 55 miles away. Owners Paul and Grace Kurtz, whose work as Christian missionaries shaped their business’s direct-trade model, empowering small-scale coffee growers while delivering a sustainable, fair, and delicious locally roasted cup of coffee to their customers. Next, the yogurt served at Denison comes from Velvet View Farmstead in Big Prairie, OH, 44 miles away. This small family operation is headed by third-generation Having breakfast is even better when it’s Farm to Fork dairy farmer Aaron Schlauch, who uses only milk from cows he and his family raise on their farm. Animal welfare is a focus of Aaron’s, who enjoys the personal contact with the animals, as does his son Wyatt, 7, who has a name for all 70-some cows that roam the pastures on their scenic property.

These are just a handful of new partners with which Denison is proud to work.

General Manager Jennifer McGann and Executive Chef Jonathan O’Carroll feel blessed to connect with the farmers who tread lightly on the region’s fertile valleys.

A variety of cheeses from Middlefield Cheese Co-op can also be spotted at most breakfast (and other meal) periods.

Cheesy scrambled eggs using their Buffalo Jack is a particular favorite of Huffman Hall patrons. Bowman & Landes in New Carlisle, OH (84 miles) provides the turkey sausage.

All of their turkeys are raised free range, having access to the outdoors, and enjoy a vegetarian diet (except for the bugs they like foraging) without any sub-therapeutic antibiotics.

Another campus favorite for vegetarians and omnivores alike is the tofu scramble made with Cleveland Tofu, the freshest available and hand-crafted using locally grown soybeans.

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Caterers: Feed Them and They Will Come!

Submitted by Maura Warren, Catering Manager

A

t any Bon Appétit café, the ideas need to be as fresh as the food.

At Colorado College in Colorado Springs, CO, the catering team focuses on consistently providing fresh, local menus, as well as on changing up the selections each year to keep guests interested, intrigued, and returning. For this year’s fall menu, Executive Chef Ed Clark, Catering Director Angelina Rice, and Catering Manager Maura Warren created four new buffet stations: The Lettuce Wrap station features honey-soy pork and curry chicken strips; the Cajun Buffet boasts not only jambalaya, but also honey cornbread muffins and mini pecan pie bars; the Mini Bar goes for slider and comfort-food styles such as hot dogs on Old Colorado Bakery pretzel buns; and the chefattended Mac and Cheese Bar tempts with local vegetables and truffle oil. Other new taste-tempting creations were added, such as gorgonzola ale dip, coconut lentil soup, and seasonal fresh-fruit breakfast bruschetta.

To make sure that all catering stakeholders were aware of the creativity, flexibility, and ever-changing options, the team also hosted an Event Planner Tasting Luncheon and invited all Colorado College staff members who plan events or order catering to participate. In a trade-show format, they set up eight separate stations around the perimeter of the room and guest and cocktail tables in the center. Guests could travel around the room to sample an array of new items, from breakfast and hors d’oeuvres selections to a beverage bar featuring Ed’s homemade eggnog and hot apple cider with mini apple fritters. Attendees were asked to complete a comment card, and the results were exceptionally favorable.

Feed them and they will come is the motto at Colorado College!

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George Fox Cook Helps Community in Honor of Friend Submitted by Lisa Miles, Board Manager

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t’s not uncommon for Bon Appétit staffers to show a sense of dedication and service far above and beyond their job descriptions. Case in point: Pantry Cook Bonny Dawson, George Fox University, in Newberg, OR. Her managers say she’s the kind of employee who’s always looking for ways to contribute, such as serving on the safety committee and organizing the annual employee Christmas party.

A year ago Bonny tragically lost her best friend, Candace Meyenburg, and decided to find some way to honor Candace’s memory by doing charitable work in the community.

So she started Candace Cares, a nonprofit designed to help out the homeless in the area. Bonny is putting together what she calls blessing bags, gallon-size Ziploc bags filled “with items that most people take for granted,” she explains: toiletries, first aid supplies, nonperishable food, gloves, hats, and a poncho.

Bonny started out making 40 bags by herself, but soon other people got involved, including her husband; some friends and coworkers; Candace’s three-year-old son, Logan; and a neighbor who is making this his high-school senior project.

And her Bon Appétit colleagues decided jointly to donate the cash for their employee Christmas party to Bonny’s project, allowing her to fund more than 80 blessing bags. At year’s end, she had assembled about 200 bags to hand out. Not bad for a fledgling startup that had only been at it for about a month!

Bonny Dawson, pantry cook, with her friend Candace’s three-year-old son, Logan

After checking with a local church to identify people in need, Bonny planned a trip to Portland to distribute more. She intends to keep Candace Cares going for the long term.

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Lafayette Team Visits Stryker Farm Submitted by Ashley Fabriziani, Marketing Manager

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ne of the best parts about Bon Appétit Management Company’s Farm to Fork program — in addition to the fresh, wonderful food — is the chance to visit the farms that produce that food and to see how it’s grown.

That’s why the Bon Appétit team at Lafayette College in Easton, PA, along with some students and Kari Fazio, assistant vice president of finance and business operations at Lafayette, were excited to hop onto a bus with boxed lunches for the half-hour ride up to Stryker Farm. Stryker Farm has been a vital part of Lafayette’s daily operations and also played a starring role at the school’s first celebration of Bon Appétit’s Eat Local Challenge event.

First, farm owner Nolan Thevenet shared his farming philosophy: “All animals are entitled to fresh air, sunshine, and plenty of open space.” The students were interested to hear that Nolan didn’t grow up in a farming family nor study farming in college. Back then, it was only a daydream for him. While attending his college classes, he realized he was planning his future as a livestock farmer instead of listening to his professors. Less than a year later, he decided to return to the 47-acre property he grew up on in the Pocono Mountains and inform his loved ones of his decision — not a popular one. He purchased six pigs and three goats to start.

Now, three years later, his farm is flourishing. He has well over 40 goats, pigs, chickens, and roosters, all with plenty of space to roam. He is even in the process of starting an onsite store to sell some of his products to visitors.

Nolan answered the group’s questions with deep knowledge, toured them around each designated living space, and even let them help feed the pigs! During the visit, one thing was blatantly obvious: Nolan genuinely cares for all of the animals’ well-being, and he has a passion for what he does. It was an important experience for the team to see where their ingredients come from and and how Bon Appétit’s small Farm to Fork vendors align with company objectives. But equally, it was a nice reminder that having a passion for something enables you to succeed despite other people’s doubts.

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Feeding time

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Ashley Fabriziani, marketing manager; Stacey Cesanek, café manager; Brian Cantor, student advisory board member; Sarah Fried, director of operations; Nolan Thevenet, Stryker Farm owner; Kari Fazio, assistant vice president of finance and business operations, Lafayette College; Joel Blice, general manager; and Katie McFadden, student advisory board member

Stryker Farm Teams with Bon Appétit for Buy Local Event Once again, Bon Appétit teamed up with Stryker Farm at Lafayette College, this time teaming up for the Buy Fresh, Buy Local Greater Lehigh Valley event. The sixth annual celebration of local food and farms comprised two floors’ worth of restaurants, farms, and other local purveyors offering samples of their tasty creations. There was also a friendly competition taking place between each table, as guests could vote for the best table throughout the day.

Bon Appétit served a roasted turnip and pear bisque; braised goat with creamy polenta, baby mustard greens, candied apples, and potatoes; and house-made maple ice cream with jalapeño sauce. The vegetarian alternative was a terrine of heirloom squash, cave-aged cheddar, and smoked tomatillo coulis. Everything was 100 percent local, with the exception of salt and pepper; the chefs incorporated 14 different farms from around the area.

Although it was the first cold day of the season, guests buzzed with delight over the ice cream. The goat from Stryker Farm was also a huge hit. Owner Nolan Thevenet came to the event specifically to see how Bon Appétit prepared the dish. When he tasted it, he confessed that sometimes he has to pretend that the dish is really good, but this time he actually wanted a second plate. The team of managers and sous chefs had a great time networking and interacting with the community.

Submitted by Ashley Fabriziani, Marketing Manager

Jared Budd, café manager; Ryan Zellner, executive sous chef; Sarah Fried, director of operations; Aaron Wertman, sous chef; Michael Wedderburn, campus executive chef; and Joel Blice, general manager

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Safety Bingo Jazzes Up Safety Training at College of Idaho Submitted by Larisa Gavrilyuk, Administrative Assistant

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afety may not be as fun an aspect of Bon Appétit jobs as cooking and interacting with guests, but it is just as important. Managers are constantly trying to increase the fun quotient, and recently they have succeeded at the College of Idaho in Caldwell, ID.

All employees participate in the Safety Bingo game played at the 10@10 and 10@4 meetings. First, employees discuss a safety topic of the day, usually something of concern that day or one of the 30-plus “safety minders” that were distributed

by Regional Safety Leader Denny Lawrence. Then a number is picked and everyone checks their boards. As long as there are no accidents, the team continues playing. If someone bingos or a reportable injury occurs, the game restarts with new Bingo boards.

Since implementation, Front of the House Supervisor Chela Ruiz, Cook Aimee Wilson, and Grill Cook Matthew Valdez have won a Safety Bingo prize, a $50 Visa gift card. The next step is a Hazard Raffle, in which employees who spot a safety hazard or concern or who have a positive safety-related idea report it to a manager. In exchange, they receive a raffle ticket to be entered into the end-of-semester drawing. The grand prize, valued at around $300, might include a gift card to a sustainable grocer or outlet, enrollment into a communitysupported agriculture (CSA) program for a year, or other sustainability-related prize.

Both programs are getting staff and employees to be on their best safety behavior. Safety awareness throughout the entire workplace has been at its highest, and the program involvement from the employees has been incredible. Everyone has been excited to follow the safety rules and treat safety as proudly as if it’s part of their uniforms.

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Safety Bingo winners Cook Aimee Wilson, Grill Cook Matthew Valdez, and Front of the House Supervisor Chela Ruiz

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Macalester Celebrates Successful Safety Program Submitted by Leah Thomas, Director of Catering

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top priority at Bon AppĂŠtit is keeping employees as safe as the food is delicious. To enhance their safety program, the managers at Macalester College in St. Paul, MN, rolled out safety goals and rewards for things like getting response times to spills down to five seconds.

They also made a point of recognizing teamwork and safety awareness ideas and set a goal: Be accident free for a semesterlong period and get rewarded with a safety celebration!

The Macalester team celebrates their safety record

Through hard work, dedication, and education, the goal was met. The first (but surely not last!) safety celebration took place in the Macalester Weyhaeuser Room with appetizers, a prime rib lunch with all the trimmings, and house-made hot chocolate with candy and a dessert buffet.

To thank the team, the managers came together and cooked, transported, baked, decorated, and washed dishes: Director of Catering Leah Thomas and Catering Manager/CafĂŠ Manager Laura Mattson baked all the goodies and even tried their hand at flower arrangement. Director of Operations Josh Olson cooked up some mean wassail (hot cider), the chefs made an incredible lunch, and General Manager Kimberly Driesch served as resident photographer. It was very fulfilling to see everyone dressed up and enjoying themselves; clearly the celebration was the best way to honor a semester well done. Everyone looks forward to another safe semester and more team building on safety issues.

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from the fellows | alyse festenstein, midwest fellow

from roots to shoots: supporting a network of campus farmers

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first fell in love with Bon Appétit as a student and campus farmer at Washington University in St. Louis. I was part of a ragtag bunch of students growing vegetables with little experience — and yet, with every delivery of a few pounds of arugula or cherry tomatoes, the chefs and managers at Washington University showed support and gratitude.

However, a few professors and fellow students dismissed our work. They thought our efforts were “cute” and questioned why we chose to attend such a world-class university to grow string beans. All the while, our Bon Appétit team cheered us on for engaging in the production of our own food and thinking critically about our agricultural system. From attending potlucks at the garden to supporting us along with the university, Bon Appétit had our backs. This relationship with our chefs and managers meant the world to me as a student and continues to inspire me in my role as the Midwest Fellow.

Traveling to college campuses throughout the Midwest this fall, I met many campus farmers and heard similar stories about partnerships with Bon Appétit. Each relationship is unique, just like each campus farm. I toured the MULCH garden at Macalester College, where students grow vegetables on one-tenth of an acre between campus apartments. La Farm at Lafayette College is more than 2 acres and is maintained by a staff farm manager and student interns. Some campus farms such as the Colorado College Farm raise animals such as 94 | BRAVO

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bon appetit foundation

Pounds of Gold Nugget tomatoes and peppers are ready for the dining halls after being harvested by the Carleton Farm interns and Midwest Fellow Alyse Festenstein

chickens and bees. Others like the Duke Campus Farm focus on education and community outreach and organize events to engage a diverse group of students and local community members.

Bon Appétit has partnered with each one of these campus farms. Through purchasing produce, backing new initiatives or projects, co-hosting educational events, and/or funding student internships, our teams are supporting a new generation of sustainable food and farming advocates — not to mention sourcing delicious local product!

In addition to on-the-ground support at our college campuses, the Bon Appétit Management Company Foundation launched the Campus Farmers Network last fall to provide technical assistance to campus farmers (both beginners and experienced green thumbs) all across the country — both Bon Appétit clients and not.

As the Midwest Fellow, I have gone from campus farmer to coordinator of the Campus Farmers Network, and I could not think of a better way to continue my passion for this work.

The Campus Farmers Network website, www.campusfarmers.org, is a one-stop shop for everything related to growing food on a college campus. This resource hub offers a wealth of

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Lafayette College students Benjamin Triscuitt and Julia Kripas lay the onion harvest out to cure at La Farm. The college’s previous food service provider did not purchase produce from La Farm.

information about starting an on-campus farm and includes profiles of campus farmers. Through the website, users can connect to an online document library and browse important farm resources such as farm business plans and project proposals. And if they are looking for advice on, say, extending the harvest season into the winter months, they can pose the question to more than 100 campus farmers through our active Facebook group.

the University of Michigan Campus Farm shared their experiences developing relationships with administrators, faculty, and staff to create the UM Sustainable Food Program and build their dream farm. Armed with business plans, detailed proposals, and enthusiasm, they inspired the university’s leaders to support their interdisciplinary effort for years to come.

The Campus Farmers Network is filling an important gap: we are growing an inclusive, collaborative movement of college student and staff farmers.

We recently added additional components to the network, including an e-newsletter and a webinar series called Campus Farmer Conversations. As a leader of the Washington University campus farm, I found that the best advice I ever received came from real conversations, faceto-face or phone (and yes, my generation does remember how to do that)!

It is my hope that these webinars will bring our resource hub to life and provide an opportunity to discuss both the common challenges and best practices associated with growing food on campus. I’ve cohosted two webinars so far. The first, with students from the Duke Campus Farm, focused on interdisciplinary farm programming. On the second, students from

As one participant said, the Campus Farmers Network is filling an important gap: we are growing an inclusive, collaborative movement of college student and staff farmers.

To me, Bon Appétit’s support for the campus farming movement embodies our tagline, Food Service for a Sustainable Future. These students and staff who are educating their peers and encouraging others to actively participate in the food system — they are Bon Appetit’s natural partners and our future. And I think that future looks full of hope.

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SAS Promotes Proper Portioning Submitted by Sarah Hammermeister, Marketing Coordinator

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hen it comes to portion size, bigger often isn’t better, as one of our monthly Food for Your Well-Being packages delved into. At the Atrium Café at SAS in Cary, NC, staff showcased the importance of proper portioning by displaying a café meal next to the average fast food meal. The goal was to help customers understand the health and well-being implications of choosing quality over quantity in their diet.

for your well-being

Bon Appétit strives daily to ensure that guests receive correctly sized portions when they dine, with ample fruits, vegetables, and whole grains and moderate servings of high-fat proteins and starches. The occasional guest observes that our portions are smaller than those at most fast-food or chain restaurants.

By asking people to observe how they feel after eating a Bon Appétit meal and then compare that to the last time they ate, say, a fast food burger and fries — which can lead to feeling tired, lethargic, or overstuffed — the team hoped to connect well-being with more healthful choices.

Sarah Hammermeister, marketing coordinator for the Atrium Café, discussing proper portion control with an SAS guest

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2013 Judging from the fun treats, tricky photos, and silly costumes that flooded our social media channels in the runup to and on October 31, this ghoulish holiday is a favorite amongst Bon AppÊtit teams and guests. In addition to going all out in catering, we get to bring communities together for pumpkin-carving or pie-eating contests — or demonstrate our talents ourselves. Halloween allows staff and clients alike to be playful, a little like kids again. Here are some of the ways accounts celebrated nationwide.

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happy halloween Getting Creepy at Emmanuel College This year Bon Appétit at Emmanuel College in Boston, MA, celebrated Halloween in gruesome fashion. “Enter if you dare!” was the cashiers’ stern warning as students arrived for dinner. Stations featured items such as Big Foot’s body parts (mac and cheese bar) and Goblin Wings (chicken wing bar), and Halloween candy filled the tables and countertops.The bakery produced more than 500 mini cupcakes decorated with Halloween scenes, and the smell of popcorn saturated the air. Employees got into the spirit by decorating their stations and even their faces.

Students left sated and hopefully a little spooked.

Submitted by Robin Fortado, Director of Operations

Getting into the Halloween spirit

Students enjoy dipping their own caramel apples

Colorado College Holds Festive Pumpkin-Carving Contest Partnering with campus groups to execute special celebrations often leads to greater participation. The Bon Appétit at Colorado College in Colorado Springs, CO, had fun joining forces with the Campus Activities Organization to sponsor their first annual pumpkin-carving contest. Sixty students entered 22 jack-o-lanterns. The student body voted on best overall, most creative, and scariest pumpkin, and prizes were awarded over a midnight feast of dip-your-own caramel apples, popcorn balls, pumpkin cheesecake bars, Halloween-decorated cookies, apple cider, and hot cocoa. Everyone had a great time, creating, eating, and celebrating Halloween.

Submitted by Maura Warren, Catering Manager

Reed College Goes for the Zombie Gross Smoked werewolf with maggots and cheese or slimy worms on a bun were what’s for dinner at Reed College in Portland, OR, on Halloween night. Eww! With Halloween decorations festooning the café, the Bon Appétit team invited students to dress up and participate in a scary yet delicious Halloween supper.

Creative chefs served “blood and brains” — meatloaf in the shape of a brain with ketchup glaze, cheddar mashed potatoes, and Sauvie Island Organics kale and jicama salad. Students were rewarded with free candy for participating in the night of clever costumes and grotesque food play.

Submitted by Vanessa van Staden, Operations Manager

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happy halloween Cashier Lauren Stone as Desperate Housewife Bree Van de Kamp standing with SAS employee John Shafeei as Mr. Clean

SAS Creates Community with Costumes and Carving Contest Who says corporate employees don’t like to have fun? At SAS in Cary, NC, Bon Appétit encouraged guests to wear a costume in honor of a favorite hero or villain and invited them to carve pumpkins for a prize. Contestants had one hour to complete pumpkins that Bon Appétit provided along with the carving tools. Their fellow employees showed up to cheer them on and even bring them water while they worked hard to meet their deadline. Some extra-fun-loving SAS employees did both, carving in costume. John Shefeei, a software developer in the R&D building (also home of the Atrium Café), came in dressed as Mr. Clean. He really went the extra mile to get into his character by “helping” to mop the café floor at the end of the day.

For the pumpkins, there could only be one winner. Software developer Terri Laurey went home with a gift certificate for a free lunch and dessert, along with $5 in Coffee Shop Cash. Terri’s design was truly fantastic, and John’s attitude added some community fun. SAS saw a lot of smiles at Halloween.

Submitted by Sarah Hammermeister, Marketing Coordinator

Wine Dinner Gets Spooky at Café Modern

At Marketplace Café, contestants got creative with their pumpkin carvings Submitted by Aubrey White, Marketing Admin/Cashier

Wine dinners at Café Modern of the Modern Art Museum of Fort Worth, TX, are always swanky and stylish, but the Halloween version got spiced up with spooky. A Halloween-themed five-course dinner menu by Executive Chef Dena Peterson matched perfectly with five wines from Bodegas Valentin Bianchi, Argentina. Fifty guests kicked off the evening with a masquerade reception, sipping blood-red sangria.

Submitted by Adrian Burciaga, General Manager

Café Modern staff get festive with masquerade theme

Café Modern Wine Dinner Menu Black Lagoon Treat | thinly sliced striped bass with truffled ponzu, orange, and black peppercorn oil PAIRED WITH Elsa Bianchi torrontes Zombie Snacks | crispy sweetbreads with sage butter and autumn root vegetables PAIRED WITH Bianchi chardonnay 100-Eyed Monster | meatball stroganoff with spiced sweet peas PAIRED WITH Elsa Bianchi cabernet sauvignon Skeletons | roasted bone marrow and braised beef duo with caramelized onions and crispy baguette PAIRED WITH Bianchi malbec Cake Darkness — bittersweet chocolate mousse layer cake PAIRED WITH Particular malbec

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happy halloween Pumpkin-carving contest winners

Google Pops Up Fall Spices and a Contest After the Café Moma 2.0 team at Google in Mountain View, CA, launched Googley Experience Pop-ups last August to great raves, they decided to continue the tradition through Halloween and beyond, with a minimum goal of monthly. For those cool October evenings that marked the change of seasons, Googlers enjoyed the Spiced Apple Cider and Pumpkin Bread Pop-up. The irresistible bread offered warmth and the crunch of fresh walnuts complemented the heat and spice of the sense-tickling cider with notes of cinnamon, clove, ginger, nutmeg, and orange peel. And for Halloween, staff threw a friendly pumpkin-carving competition scored on the funniest, most creative, and scariest pumpkin. Googlers had a blast picking out their favorites.

Genentech Thinks Outside the Gourd Last year the Bon Appétit at Genentech team in South San Francisco, CA, set out a Halloween demo spectacle of carved pumpkins, so this year they felt the need to go one better. Rather than simply offer up the pumpkins alone, chefs played with ideas of how to use pumpkin parts as part of a massive display. The team broke down a 200-pound pumpkin and used its bits to create a graveyard scene. They staged small skulls with potatoes and dirt out of Oreo crumbles and airbrushed the scene to really pop. Much thought went into this; after viewing YouTube videos and researching techniques, they decided the best way to work with pumpkins was to simply dive in and be creative.

Executive Chef Ryan Cockrell, Sous Chef Jorge Sanchez, and Executive Chef Jenem Martin also gave carving demonstrations to 2,800 Halloween party attendees, who were amazed by the impromptu artistry on display.

Submitted by Yoel Cohen, Director of Operations, and Jenem Martin, Executive Chef

A pumpkin skull haunts Genentech’s Halloween

Submitted by Danna Dela Cruz, Café Supervisor

Student Involvement Highlights Carleton College Halloween

General Manager Ashley Paradiso (as Dorothy from The Wizard of Oz) with Executive Chef Dominique Faury (as the Cowardly Lion) in the “Kitchen of Oz” at Brocade in San Jose, CA Submitted by Jill Koenen, Regional Marketing Director 100 | BRAVO

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At Carleton College in Northfield, MN, student managers got involved with pumpkin carving to decorate the halls, while Bon Appétit chefs got their creative Halloween juices flowing to offer some interesting items on the menu: Students enjoyed boil and bubble soup, cauliflower bloody brains, witch fingers, mummy feet meatloaf, worm sandwiches, vampire bat wings with sweet blood dipping sauce, and body parts pizza. Chefs also offered up pumpkin cookies for decorating and apples for caramel dipping.

Submitted by Jennifer Pope, Board Manager Carleton student manager Lucas Morrill

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TASTE Chef Goes After the Great Pumpkin Submitted by Joice Barnard, Public Relations Coordinator

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ast March, Executive Chef Paul Rosquita of TASTE at the Seattle Art Museum decided to try his hand at something he had never done before — not merely carving a giant pumpkin, but growing his own orange monster and entering it into a weigh-off.

Inspired by his friend Bret Brown, the current Idaho giant pumpkin state record holder (1,219 pounds), and fueled by a wager with another friend, General Manager Daniel Roberts from the Gates Foundation, he set his eye on the Central Market Annual Giant Pumpkin Weigh-Off in Shoreline. Paul had his work“carved out” for him: test and amend soil that hasn’t been touched in four to five years and familiarize himself with so many common needs such as pH balance, kelp meal, mycorrhizal fungi, taproots, and so much more.

Once the soil was ready, Paul had to consider the Seattle April weather — a bit of a challenge for the planting and growth of delicate pumpkin seeds. He planted four seeds (1520 Sperry)

he started singing to the plants. (When the growth of the pumpkins ramps up, with care — and luck and a lot of singing — they can grow 25 to 50 pounds per day.) The larger they grew, the more time Paul had to spend in the patch because this is when they become more susceptible to disease and very attractive to critters, such as moles, rabbits, squirrels, and deer.

When the growth of the pumpkins ramps up, with care — and luck and a lot of singing — they can grow 25 to 50 pounds per day.

The care and feeding went well: The pumpkin weighed 163 pounds on August 2, 371 pounds on August 12, and 547 pounds on August 21. But September 2, when the pumpkin weighed in at a whopping and fragile (estimated) 726, Paul started to worry that the pumpkin might not make it to the October contest date, as some rules specified that it had to be in “healthy and undamaged” condition, meaning free of rot, soft spots, holes, and cracks through the cavity. So Paul found another contest with an earlier date, the Rockridge Orchards Giant Pumpkin Weigh-Off in Enumclaw, WA. Early on September 29, with a tractor and trailer and friends and family, Paul began the tedious, nail-biting chore of loading up the great pumpkin for transportation. With the load-up and transport to Enumclaw a success, the big moment finally arrived. Paul’s great pumpkin tipped the scales at 1,019.5 pounds — for seventh place.

Executive Chef Paul Rosquita of TASTE poses with his giant pumpkin, lovingly grown and carved

in small pots and went to work on constructing hoop houses with heating lamps and burying heating cables a few feet into the soil to manage temperature. In May, Paul moved the seedlings to the pumpkin patch. And for the next five months, he would drive 20 minutes there before work and after work to water, prune, feed, and nurture his“babies.” In July, after discovering one weighing about 20 pounds, Paul found his star. And

What does a Bon Appétiter do with a giant pumpkin at this point? Recycle it into a gorgeous centerpiece! It was artistically carved to be shown off at the Elysian Brewing Great Pumpkin Beer Festival in Seattle, where several pumpkin beers were on tap. Now that Paul has “free” time again, he’s researching seeds and scheming for next year’s even bigger pumpkin!

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Santa Clara U Feeds the Living on Dia de los Muertos Submitted by Melissa Reynen, Marketing Manager

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ia de los Muertos is a spiritual celebration honoring loved ones who’ve passed as well as the spirit world and deceased in general. It was an easy decision for Santa Clara University Executive Chef Michael Brinkmann and Sous Chef Eric Boarini in Santa Clara, CA, to partner with Sacred Heart Community Service to serve up some delicious food at the Dia de Los Muertos carnival put on at the community center in San Jose, CA, as well as help some living community members eat more healthily.

The fun evening was filled with games, face painting, pan dulce, and families coming together to celebrate and honor their loved ones who have passed away. Sacred Heart has a food distribution program called Louise’s Pantry, which distributes food to community members in need, such as the homeless, who cannot cook and need nonperishables, as well as low-income families who receive bags that include meat and eggs and fresh produce to use at home.

As part of the event, to help Louise’s Pantry, the chefs prepared penne pasta with spaghetti squash and marinara, as well as a green bean casserole. Maria Gallardo, coordinator for Sacred Heart, explained, “The idea is to give an opportunity to taste things they are getting from the pantry that are easy to prepare, and to try and eat more healthy and fresh foods.” As part of Louise’s Pantry, guests in need could leave with a 5- to 15-pound bag of produce as well as instruction about how to use it.

“We are happy to be a part of this event and help people better utilize their produce,” said Michael. The Bon Appétit SCU team looks forward to a continuing partnership with Sacred Heart that will benefit community members in need.

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Santa Clara University student volunteer serving food

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House-Made Pasta Stars at Carleton’s Latest Cooking 101 Submitted by Jennifer Pope, Board Manager

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ver since the student cooking group Firebellies got the ball rolling, Carleton College students in Northfield, MN, have had the chance to spend a midterm break day with Bon Appétit chefs learning how to make a specific type of cuisine. This semester, it was fresh pasta, a comfort food most college students find essential but rarely have other than the boxed kind.

Students gathered in East Dining Hall to learn how to make two kinds of fresh pasta from scratch. Executive Chef Michael Delcambre and Sous Chef Gibson Price showed how to crank out traditional spaghetti as well as form butternut squash ravioli. The hands-on class showed the whole process of pasta making from the dough to the sauce. Students enjoyed using the traditional hand-cranked pasta maker. Once they tasted their creations, they were hooked. Several said they’d be asking for a pasta machine for their next gift!

Carleton College students Tien Tran ’15 and Agnes Tse ’16 show off their freshmade pasta

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Thank You, Bon Appétit

You both went above and beyond what we have ever seen on a college visit before, and I thank you for that! …for PROVIDING REASSURANCE ABOUT FOOD ALLERGY CONCERNS at Trine University

A prospective Trine University (Angola, IN) student sent the following thank-you note after meeting with General Manager Joe Gentile: Dear Mr. Gentile, Thank you so much for speaking with my mother and I today in the cafeteria about our food allergies. More importantly, thank you for your concern and understanding! We were both impressed by how accommodating you and [Executive] Chef [ John] Frei were for us! It was so good to hear that I would not be stressed about my food if I do decide to attend Trine! (It was really reassuring!) You both went above and beyond what we have ever seen on a college visit before, and I thank you for that!

…for A GREAT YEAR OF SERVICE at St. Mary’s College of Maryland

Victoria Cain, the Student Activities Office program assistant, submitted several lovely thank-you notes (pictured) to various Bon Appétit staff members at the end of the year.

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…for AN INCREDIBLE DINNER at the College of Idaho

General Manager Crystal Rideau of the College of Idaho in Caldwell, ID, received a glowing note from Lorna Hunter of the admissions department, thanking the catering team for its Davis Scholar Dinner. Executive Sous Chef Barry Korte had prepared a roasted tomato bisque, braised lamb, and mushroom pappardelle with caramelized shallot, roasted tomato sauce, and grilled kale.

I have nothing but good things to say about the event last night.

The students really enjoyed the food, and your team remained unflustered as several additional students walked through the door. I was nervous because I didn’t know if there would be enough food, but I was put at ease and able to get back to my purpose for the dinner because I didn’t have to worry about anything.

It was a special night for the students. I chose lamb because it is a favorite in many international circles and I didn’t think the students got it that often. Sure enough, I got so many comments about how long it had been since they had lamb. Please thank your team again for me for their excellent service.

I have nothing but good things to say about the event last night.

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…for FEEDING THE HUNGRY in the community around Carleton College

...for LEADING THE WAY IN FOOD SERVICE companywide

Each fall, the Bon Appétit team at Carleton College in Northfield, MN, volunteers with Northfield’s Community Action Center. In partnership with the college’s Center for Community & Civic Engagement, a student goes to a local farm (this year, SEEDS Farm) to collect produce that Bon Appétit prepares for CAC’s Thursday’s Table, a free meal for those in need in the community. Though providing the service is reward enough, the program director sent the following to Katie McKenna, general manager:

So wonderful to see the inspiration that Bon Appétit spreads to campuses we don’t (yet) service! University of Notre Dame student Yingdong Huang sent the following email to headquarters.

The Community Action Center of Northfield (CAC) wishes to thank you for preparing and providing the side salad dishes for our Thursday’s Table meals. We are very thankful for the delicious and unique dishes. You provided salads for 150 individuals and 220 individuals [respectively]. Thursday’s Table is far more than a dining program; in addition to providing nutrition, it provides an outlet for social interaction, fellowship, and neighbor-to-neighbor friendship. We are grateful for your support of this program.

I am a junior at Notre Dame taking a food policy class. I read your article on farm workers for class and looked up your company online. I identify with your mission completely and want to let you know that what you are doing is amazing! I also checked your job opening positions. Unfortunately could not find a position that I would excel at, but I will keep checking! Have a wonderful and delicious/healthy day!

Bon appétit, Yingdong Huang (a foodie)

I identify with your mission completely and want to let you know that what you are doing is amazing!

...for HEALTHY AND FLAVORFUL MEALS at Target City Center

This was one of the best meals I’ve enjoyed in the cafeteria overall — not just in the healthy choice section.

Café Manager Steven Singleton received a glowing review for one particular menu item that guest Kristin Coplin hopes to eat again at the Bullseye Café at Target’s City Center in Minneapolis.

I had a meal from the Bullseye Café that was so terrific I wanted to provide feedback in hopes it comes back again sometime. It was a healthy choice item — I believe chicken breast w/tarragon sauce over a kale mixture with roasted tomatoes. The flavors in the sauce over the chicken were terrific, and the kale mixture, which also had raisins, was excellent as well. I know it takes some additional skill to craft recipes for and execute these healthier meals because of the more limited parameters. This was one of the best meals I’ve enjoyed in the cafeteria overall — not just in the healthy choice section. Thank you for the particularly highquality meal experience I had that day!

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...for ROCKING A NEW CATERED EVENT at RA3

Catering Manager Leslee Hanson and the RA3 catering team in Hillsboro, OR, received this letter of appreciation for their support with the client’s African American affinity group partnership.

I had to take this moment to give a huge round of applause to Leslee Hansen for her superb handling of catering our first annual ERG Diversity Day celebration in Oregon for NIA. Leslee managed the process from start to finish as an expert would. To my delight and surprise she supplied the most suitable decor for our food presentation display, truly more than I even imagined or pictured. Leslee was even kind and caring enough to serve our sweet potato spicy soup w/candied ginger (which by the way was fabulous — my compliments to [Catering] Chef Ron [Stewart]) as her schedule allowed; we had several people come back for seconds and thirds.

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We ate at the Museum Café, and we were both stunned by the range and the quality of the food.

Best museum food, best institutional food I’ve ever tasted or seen (with the possible exception of the Google cafeteria). We talked with the chef, whose enthusiasm for the new café was contagious. ...for BEATING EXPECTATIONS at the Art Institute of Chicago

General Manager Joe Malone of the Art Institute of Chicago was pleased to receive a high compliment from someone “in the business” — guest Tom Given works for a produce supplier that delivers to high-end restaurants and institutional operations including Bon Appétit’s cafés at Google.

I have to be honest and tell you that the very best part of having the food catered by Bon Appétit for me was the fact that I did not have to lift a finger to set up or tear down the beautiful food display.

Knowing that I could trust Bon Appétit with professionally managing the food display presentation was truly delightful.

With everything going on during the event it was such a relief to not worry about preparing food, setting up and tearing down the display, being able to just walk away was FABULOUS! When it comes to catered food for any NIA event my vote will always be to partner with Bon Appétit.

This month, I visited Chicago for the first time in a couple of years and I took my partner to the Art Institute as part of my familiarization tour of the city.… We ate at the Museum Café, and we were both stunned by the range and the quality of the food. Best museum food, best institutional food I’ve ever tasted or seen (with the possible exception of the Google cafeteria). We talked with the chef, whose enthusiasm for the new café was contagious. I always include the Art Institute on any trip to Chicago that affords me a free hour in the Loop, but now I will have to add another hour for lunch whenever I visit.

Cordially, Heather Baker

…I know just how hard it is to put together a café that serves so many different kinds of food and so well. Hats off to you! Keep up the good work.

Knowing that I could trust Bon Appétit with professionally managing the food display presentation was truly delightful.

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Making students feel at home means going above and beyond just cooking their meals three times a day.

Students’ feedback for the Bon Appétit team at Macalester

...for TAKING CARE OF STUDENTS at Macalester College

The relationship between Bon Appétit and the students at Macalester College in St. Paul, MN, is often described as “like family.” Making students feel at home means going above and beyond just cooking their meals three times a day. Staff members take the time to get to know these students by name, what they are involved in on campus, and what they like to eat from the grill. Recently a whiteboard was set up in Café Mac for student feedback, and the response was overwhelming. After just a few days, the board was covered with compliments and statements of what the students love about Café Mac. Almost all were about the Bon Appétit employees and the impact they have on these students: Harold’s smile You are appreciated Jim saying hi Joann’s friendly greetings The staff who smile and make my day Another example of the good relationship Bon Appétit has with the students is a comic that a student drew and submitted to the college’s weekly newspaper, “Café Kleptomania: Macalester’s Popular Unofficial Sport.” Now, ordinarily we don’t smile on disappearing dishware or other shrinkage, but this drawing depicted four endearing levels of Café Kleptomania: Stealing fruit, taking the panini press, stealing the entire Made Without Gluten section … and tying Harold, a longtime checker for the cafeteria, to a chair to get into the café for free.

...for IMPACTFUL STEWARDSHIP at Fuqua School of Business

The Fuqua Masters of Business Administration Association (MBAA) published the following highlight in its student newsletter about the collaboration between the MBAA president, sustainability chair, and Bon Appétit General Manager Michael Mahony and his team in furthering campus sustainability initiatives: This week we would like to recognize the Bon Appétit staff team as our Fuquan(s) of the week, for the Impactful Stewardship they have shown in their ongoing efforts to reduce the overall impact of the foodservice operations at Fuqua. Bon Appétit — and their parent company, Compass Group — recently made a donation to the MBAA Sustainability team to support our efforts on campus. We plan to use the funds to further supplement food-service related initiatives (such as the reusable cups, silverware, etc.) and also to reward those at Fuqua who are making significant sustainable impacts. Bon Appétit has been an invaluable collaborator in our work on campus, and we are thankful for the partnership we share that allows both organizations to better our Fuqua community!

“Bon Appétit and Café Mac provide me with not just healthy food but a healthy environment. They regularly go out of their way to cater to students’ particular needs.”

—Jared Sousa ’17

Bon Appétit has been an invaluable collaborator in our work on campus

The Bon Appétit team at Fuqua School of Business

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The Back Page

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Executive Chef Lydia Kumpa holds up red, black, and white radishes from her newly started kitchen garden

From 150 to 15: Hampshire College Cuts the Extra Miles

S

Submitted by Jim Lachance, General Manager

ince opening service at Hampshire College in Amherst, MA, last year, the chefs have been stunned and delighted with the plethora of dedicated organic farmers in the region.

Amherst is located in the heart of the Pioneer Valley of Massachusetts, which has long been rich with farms and farmers tilling fertile grounds. It was quite simple to chop the final zero off Bon Appétit’s 150-mile radius requirement for buying local, down to a mere 15 miles. First off, there’s a massive campus farm only 500 yards away! Hampshire’s milk, meanwhile, comes from a dairy farm just five miles distant. All the farms that supply Hampshire are within a quick drive. For the school’s convocation, chefs were able to source local pork, beef, and turkey to serve, as well as tomatoes, greens, fennel, bell peppers, and plenty of herbs all from Hampshire College Farm.

Since the opening, Executive Chef Lydia Kumpa has also planted a small kitchen garden that Bon Appétit harvests some herbs and vegetables from as well — not to compete with the wonderful student-run Hampshire Farm, but just to keep herself feeling connected with the growing cycles.

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INDEX Albion College 26 Amazon 26, 27 Andrews University 27 Art Institute of Chicago 40-41, 63, 80-81, 106 Beloit College 28 Best Buy 33, 60, 61 Biola University 32 Brocade 100 Carleton College 6, 50-51, 55, 66, 100, 103, 105 Carlson 29 Case Western Reserve University 76 Chandler Café 62 Claremont McKenna College 54 Cleveland Museum of Art 24-25, 69 College of Idaho 72, 92, 104 Colorado College 63, 65, 88, 98 Denison University 87 DreamWorks 5, 64 Emmanuel College 55, 69, 98 Flextronics 8 Folsom Café 29 Fuqua School of Business 107 Genentech 16-17, 32, 100 George Fox University 4, 89 Google 31, 69, 79, 100 Goucher College 18-19 Hampshire College 67, 108 Johns Hopkins University 10-11, 74 Lafayette College 12, 78, 90-91 Lesley University 59 Lewis & Clark College 48 Macalester College 93, 107 Massachusetts Institute of Technology 13 Master’s College, The 58 Minnesota History Center 34, 76 Modern Art Museum of Fort Worth 75, 99 Nordstrom 28 Oberlin College 55, 67 Ocotillo Café 53, 62 Oracle - Broomfield 77 BRAVO WAS PRINTED ON PAPER MADE FROM

100%

Oracle - Denver 60 Oracle - Redwood Shores 31, 32, 82-83 Oregon Museum of Science and Industry 7, 20-21 Pacific Café 77 Parker Hannifin Corporation 66 RA3 Café 106 Reed College 35, 98 Roger Williams University 49 RS5 Café 58 Saint Louis University School of Law 59 Santa Clara University 77, 102 SAS 64, 86, 96, 99 Savannah College of Art and Design 5, 60, 76 Seattle Art Museum 33, 101 Seattle University 53 Soka University 46 Sony Playstation 55 Santa Catalina School 68 St. Mary’s College of Maryland 54, 104 St. Olaf College 29, 34, 50-51 State Auto Insurance Companies 62 Target 53, 105 TaylorMade 68 Thomas Aquinas College 79 Trine University 9, 28, 104 Universities at Shady Grove, The 6 University of Pennsylvania 32 University of Redlands 4, 61, 73 University of Saint Joseph 29, 54 VMware 70-71 Wabash College 36-37 Washington University in St. Louis 42-43, 84-85 Wesleyan University 18-19, 47 Wheaton College 33 Yahoo! 65

RECYCLED FIBER INCLUDING

THIS SAVED ...

46 fully grown trees 21,383 gallons water 21 million BTUs energy 1,431 pounds solid waste 3,943 pounds greenhouse gases

57%

POST - CONSUMER WASTE .

2014 Volume 1:

2014

VOL 1

FOOD DAY

SHAKING OUR SALTY HABITS

SHAKING OUR SALTY HABITS LAUNCHING A SODIUM-REDUCTION CAMPAIGN COMPANYWIDE PAGE 52

ALSO IN THIS ISSUE: BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY |

A Member of the Compass Group

Johns Hopkins Takes the Real Food Challenge

100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com

PAGE 10

Winter Holidays

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY,

PAGE 56

AND YOUR WELL-BEING AT www.cafebonappetit.com 14-4567