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#HeroesBehindTheFood #HeroesBehindTheService
2020
This year, Chef Appreciation Week takes on special significance as our people behind the food and services became heroes - overnight. When our lives were turned upside down from this public health, economic and emotional crisis,
Our Compass family met every challenge with creativity, resilience and determination. Teams used their experience, expertise and passion to serve and heal the community. Each story gathered in this book represents hundreds of others that are just as inspiring. We hope this collection offers a glimpse of the truly remarkable commitment across all lines of business and may even create an opportunity for you to share with your loved ones what it means to be #CompassStrong.
THE BON APPÉTIT MANAGEMENT COMPANY TEAM AT ANDREWS UNIVERSITY The Bon Appétit Management Company team at Andrews University didn’t stop serving students delicious from-scratch vegetarian and vegan meals when the pandemic hit. General Manager Linda Brinegar, Executive Chef Berta Arroyo and Sous Chef Lance Clark extended their service to the Berrien Springs, MI, community by delivering dozens of donated boxes--including groceries and other staples--to those in need.
RENE ADAME, EXECUTIVE CHEF AT EDWARDS LIFESCIENCES, IRVINE, CA Rene Adame, Executive Chef at Edwards Lifesciences, likes to say he was “born and raised Bon Appétit.” He was hired at another corporate account in 2009 as a prep cook straight from an externship he started with Bon Appétit Management Company during culinary school. In addition to feeding essential workers at this medical technology company, he and his culinary team were honored to be asked by Edwards to prepare and donate thousands of meals to homeless shelters around the region.
ALEX DRUMM, EXECUTIVE CHEF BON APPÉTIT AT EMERSON COLLEGE, BOSTON Executive Chef Alex Drumm and his team at Emerson College continued to serve students, faculty and staff who stayed on campus, along with the President’s Office. “Several parents have reached out to us and expressed how much they appreciate Alex,” said General Manager Dawn Sajdyk. “He provides their students with healthy, delicious and safe food on a daily basis, while taking time to get to know them.” He and the Emerson team also provided lunch and dinner to young adults in Bridge Over Troubled Waters, a homeless youth program.
CHEF DAVID SMIGO, EXECUTIVE CHEF CORNELL COLLEGE David Smigo, Bon Appétit’s executive chef at Cornell College, is “the hardest working human I’ve ever met,” says General Manager James Richards. “He’s a culinary Mozart, and he’s also always polite and kind; he treats everyone with dignity and respect. When Dave is around, the wake is straight, the trains run on time, and the team is efficient and engaged.” Normally the team works to feed the students on campus, but now they’re taking care of those in the aftermath of the derecho windstorm that ripped power and supply lines all over Iowa. “It is so important to make people feel at home, to inquire about their individual preferences and provide a positive memorable experience,” says Dave. “We must create with the intent to provide complete nutrition.”
ALLY SHELDEN & DANIEL WILLIAMS GENERAL MANAGER & EXECUTIVE CHEF San Francisco autonomous vehicle technology startup ‘Cruise’ has been working round the clock to support COVID-19 relief efforts, delivering donated meals and groceries to some of San Francisco’s most vulnerable populations. Since April, Cruise has delivered more than 60,000 meals to households and community organizations served by SF-Marin Food Bank and SF New Deal. Bon Appetit General Manager Ally Shelden and Executive Chef Daniel Williams have been making sure Cruise’s onsite employees and test operators remain well-fed, with a robust, from-scratch grab-and-go program.
CANTEEN TEAM GREENVILLE, SC For four weeks, this Canteen team in Greenville, SC provided breakfast to first responders working at a local COVID testing site. Sponsored by Canteen and client employees, 25 frontline workers and their families received free meals 4 days each week. ”Canteen’s amazing employees made sure that we had breakfast for all of our workers and volunteers each day,” said Patrick Smith from the Greenville County Emergency Response Team. “Partnering with great companies in our community makes all of us stronger. Plus, everyone enjoyed the food and especially the chicken biscuits!”
DALE LENT & NATE EVANS TRAVELING TEAM Dale Lent is an ex-marine and Nate Evans has been running the line for years. After their unit was closed due to the pandemic, they jumped in to help another location 45 minutes away, situated in a hot spot. And then, when their work there was done, they took the 2-hour commute to help another cover at a short-staffed location. When a café was set to open with a new pre-order and pay app, Dale and Nate arrived to help it run smoothly.
AUNT MARTHA’S CHICAGO, IL For the last 5 years, Canteen has partnered with Aunt Martha’s, a child welfare program designed to give abused and neglected kids in Chicago access to a better life. When associate Keleigh Green Patton saw the impact of how COVID scares children, she turned meals into boxed events and “cookies and story hour” into a mobile program, with hand-delivered treats and a virtual story time--just to make the children smile again.
TRAVELING CHEFS NORTHEAST REGION This team of traveling chefs has always been willing to go wherever needed, whenever needed and do whatever is needed for Canteen’s Northeast Region. During the pandemic, they drove longer distances, worked longer shifts and bravely stepped up to the front lines on weekends, holidays and overnights. Thank you to Andrew Tomasko, Chris Dipreta, Scott Eitner, Stephanie Gowarty & John Hybl for their extraordinary efforts and daily contributions.
CANTEEN TEAM BAXTER HEALTHCARE MARION, NC The Canteen team at Baxter Healthcare in Marion, NC never missed a beat in service--even with the additional disinfecting and adapted services necessary to continue operations. Kiosks increased efficiency of flow through the café and supported with social distancing. Tents were set up as make-shift dining rooms to ensure safe and adequate seating. For the client, the transition was seamless. Food Service Director Chef Adam Reaves leads this team’s success.
CHAD JOHNSON ASSISTANT DIRECTOR OF DINING SERVICES, WINONA STATE When COVID-19 reached campuses, Chad Johnson, Assistant Director of Dining Services at Winona State, stepped up to stay on top of the quickly-changing circumstances when the director was quarantined after returning from vacation, becoming a leader overnight. “Some are born great, some achieve greatness, and some have greatness thrust upon them.” – William Shakespeare
CARLOS MOHAMMED EXECUTIVE CHEF MONTCLAIR STATE When Executive Chef of Resident Dining for Montclair State, Carlos Mohammed, was recently featured on ABC News with Amy Robach for his essential work, he made sure to attribute the work to a team effort, continuing to run Sam’s Place and serve the students on campus. Naming his team, he attributed specific accolades to each of them—from prep to production and remenuing.
MARY FRENCH WAYNE STATE COLLEGE Two-and-a-half hours away from Wayne State College in Omaha, Nebraska a mother whose son has Down Syndrome called asking if the campus had Einstein Bros Bagels on campus; he’ll only eat the honey wheat ones from there. Although the campus was closed due to COVID-19 concerns, Director of Operations Mary French made a surprise trip to deliver 3 dozen bagels and two tubs of schmear, donated by Chartwells Higher Ed. And on Mother’s Day, instead of spending the day home with her family and kids, Mary was on campus giving tours to the National Guard in case WSC needed to be used as a hospital for patients.
JOHNATHAN MILLER NORTHWESTERN UNIVERSITY Senior Director of Operations at Northwestern University, Johnathan Miller, organized a grocery relief program for NU Dining associates to provide relief to more than 300 associates. Since the pandemic,the team installed cashier shields, spaced out shifts and provided the NU dining associates with all necessary PPE to ensure their safety, giving students who remain on campus a go-to location for healthful meals.
ALMA RUDNICKAITE UNIVERSITY OF TEXAS Director of Catering Services Alma Rudnickaite has a special relationship with guests that’s extended beyond the pandemic. She asked students at the University of Texas, Arlington to help her decorate the Market to send off a fellow manager before their surgery. They showed up after hours to help and signed a card to share their appreciation for the on-site dining services.
YNES ROSALES ENVIRONMENTAL SERVICES TEAM Ynes Rosales led her Environmental Services (EVS) team through elevated training, protective measures and personal counseling as they took cleaning to a new level during the height of the crisis. As the Lehigh Valley Health Network’s Cedar Crest Hospital campus in Allentown, PA began increasing the number of COVID-19 patients in March and April, Ynes made certain her staff of more than 200 would thoroughly clean each patient’s room while wearing masks, goggles and other personal protective equipment (PPE). To comfort them during this difficult time, the assistant director individually committed to each team member that she would work to prevent them from getting sick. “Training is the most important part,” said Rosales. “I talked to each person to make sure they were aware of what they needed to do. Some people were scared, so I often went with them to clean a patient’s room. I explained to them if they use the proper PPE and chemicals, they will be safe.” True to her word, no housekeeping associates have been infected at the hospital with COVID-19.
LAUREN FERNBERG CLINICAL EQUIPMENT COORDINATOR Local hero Lauren Fernberg is a Clinical Equipment Coordinator for Crothall who saw an opportunity for local businesses to work together and get more hand sanitizer to her fellow healthcare workers. Thank you to the community of Driftwood, TX, Desert Door Distillery and to Chicken Express who provided the containers!
STONEY JACOBS HTS UNIT DIRECTOR HTS Unit Director Stoney Jacobs doesn’t stop seeking technology solutions after work – he builds beautiful custom vehicles. So, when his hospital in Sulphur Springs, Texas needed N95 masks, he had the hookups to help STOP THE SPREAD. With help from 034Motorsport in California, Stoney located and donated hundreds of masks to the healthcare heroes who need them. Even more are on the way!
ANDRE COOPER MOUNT SINAI HOSPITAL New York Post names Crothall’s Andre Cooper “Hero of the Day!” The lead transporter at Mount Sinai Hospital was recognized for preaching hope while facing coronavirus deaths. “When the chips are down, we get up and stand and fight. And that’s what life’s about. Not giving up,” he said. Part of Cooper’s job as transporter means bringing deceased patients down to the morgue or, more recently, refrigerated trucks outside when there’s not enough room. “It’s like we went to war, and we didn’t know we were going to war,” he said. Despite the fear and emotional fatigue, Cooper continues to lead by example, be uplifted from teamwork and commit himself to doing whatever needs to get done. “At the end of the day, we’re doing something that we love. We’re doing something to take care of people who need to be taken care of.”
TIFATO SABO DIRECTOR OF HOUSEKEEPING During these challenging times, healthcare heroes like Tifato Sabo are stepping in to make sure no one goes hungry. While communities have supported our teams with signs, flowers and love, Crothall Director of Housekeeping, Tifato Sabo, saw an opportunity to return the support when he noticed some families were struggling to pay for food. Tifato partnered with the Maryland Food Bank and worked overtime to collect and distribute canned goods to neighbors in need.
CANDACE VINSON LYNCHBURG, VIRGINIA CulinArt Chef Manager Candace Vinson is a Johnson & Wales grad and 19-year industry veteran. This “culinary philanthropist” has competed in cooking competitions for charities like the Girl Scouts of America and fundraisers for inner city youth. Candace is proud to be a Woman in Culinary, where she has built a thriving culture of inclusion and leadership. She is eager to see more women chefs on primetime television!
FRED LONG REGIONAL EXECUTIVE CHEF Regional
Executive
Chef
Fred
Long
managed a new culinary program for a large transient community college population. Since then, Fred has visited accounts through the Mid-Atlantic and Northeast, serving up Mexican and German cuisines rooted in his unique heritage, opening new business and imparting CulinArt’s excellent standards on all those he works with.
JOE BALL REGIONAL EXECUTIVE CHEF With a lot of unknowns ahead of us, one thing is sure for CulinArt: they can count on Regional Executive Chef Joe Ball. He’s always been the go-to guy for culinary support up and down the east coast. These days, travel is limited, but his culinary support remains vital. He has no problem taking on any role.
DIAMOND CLARK EXECUTIVE CHEF Executive Chef Diamond Clark is as cool as an expertly julienned cucumber. Her kitchen is her domain, where she keeps her staff composed by never letting them see her sweat. Now in her 9th year with CulinArt, Diamond has proven to be a tremendous asset both in and out of the kitchen. She takes great pride in her craft and has a “nothing can stop me� attitude. Diamond loves seeing chefs come together supporting each other, sharing recipes and best practices, and just having a good time.
AMANDA ALLARD CHEF MANAGER When CulinArt Chef Manager Amanda Allard thinks back to her earliest years in the culinary industry, as a student at Johnson & Wales University, she recalls it being tough. There weren’t many women enrolled in her classes and most of her professors were men. Those very challenges helped shape her future to thrive in the industry. Her grandmother inspired her love for the kitchen, where Amanda loved reading recipes to her. Today, she continues that tradition with her son.
QUALCOMM HARD ROCK HOTEL All aboard the USS Quarantine! When 275 sailors were quarantined at the Hard Rock Hotel following a COVID-19 outbreak on their ship, the team at Qualcomm provided three square meals a day to the group. Qualcomm Chef Ariana is the wife of an active sailor and understood the unique hardship of being away from loved ones for long periods of time. Her and her daughter included hand-written notes with jokes and encouraging messages to create connection. “Being quarantined in a hotel room with no human contact must be hard,” said Chef Araina. “Why not give them a reason to smile?”
EUREST TEAM WELLS FARGO This Eurest team partnered with Wells Fargo, The Bread Gal and Bindi Desserts to provide more than 1.2 million meals to essential Wells Fargo employees and non-profits around the U.S. that work to help feed those in need during the COVID-19 pandemic. “What was born was a sense of giving back, and it picked up momentum,” said Vice President of Operations John Liotti. “All of a sudden, we had more of a purpose, and we shared that purpose with Wells Fargo.”
SUBARU LOVES TO HELP CAMDEN, NJ “In response to the COVID-19 crisis and as part of the “Subaru Loves to Help” initiative, the Eurest team worked with Subaru to prepare, package and deliver 600 meals every week—4,200 in total--to Cathedral Kitchen, the largest emergency food provider in Camden, NJ, which serves more than 100,000 meals each year to their community. “Subaru has been an amazing client and partner during this pandemic. The way they have supported the Eurest team day in and day out since the beginning without hesitation has really made us all feel very grateful and positive for the future” said Eurest General Manager Michael Rama. “On behalf of myself and my whole team, it has been an awesome experience to be able to give back and really make a positive impact in the community during these uncertain times.”
EUREST NATIONAL ACCOUNTS RHODE ISLAND, NORTH CAROLINA, MARYLAND, & NEW YORK When the COVID-19 pandemic struck, a financial institution tasked Eurest with servicing their local financial centers branches across the country, Monday through Friday. Since early April, this program has fed over 1 million people, serving 62,000 meals per week using 37 active production facilities across the Eurest National Accounts portfolio. Accounts from coast-to-coast offered their facilities to support this mission, working 6 days a week to help produce, package and prepare meals for delivery. Eurest’s culinary leadership, including Chef Josh Wraight, Chef Chris Dupre, Chef Barbara Stoner, Chef Scott Chivaroli, Chef Brian Soderquist and Chef Stephen Ryan all played a pivotal role. Through this program, Eurest has donated 28,000 meals to communities in Rhode Island, North Carolina, Maryland and New York.
EUREST TEAM EXXONMOBIL Over the course of the pandemic, the Eurest team at ExxonMobil has increased online ordering from 13% to 90%, serving 50 meals per day to 1,600 people with a staff of eight, while providing guests with all the favorites they craved, from comfort food to sandwiches and salads. To keep guests safe, they worked with sister sector Eurest Services to disinfect the campus and create a socially distant environment. They worked with FLIK to place more than 5,000 directional signs across campus, assisted in room assignments and handed out masks in the lobby every day. COVID-19 certainly changed the entire campus, but one thing did not change: Compass Group’s dedication and commitment to do whatever it takes to support our client and their requests.
EUREST SERVICES SHUTTLE TEAM THE MASK PROJECT Eurest Services Shuttle Team took on roles as drivers to help distribute over 200,000 masks during COVID-19. The “mask project” ensures workplace safety for every guest, client, associate and visitor. “I am beyond appreciative for such an incredible and talented team,” says Account Director, Christina Robinson. “Everyone presented themselves with positivity in light of the challenges we’re experiencing. I’m so glad we were able to support our client, and their safety, during this time.”
#HeroesBehindTheService
LIFE SCIENCE TEAM GOT HAND SANITIZER? At the start of COVID-19, hand sanitizer was hard to come by. But quick-thinking Life Science clients converted a mouthwash production facility to produce and distribute hand sanitizers to their teams. Eurest Services used the Computer-Aided Facilities Management database to create a prioritized list of locations to receive the product. To date, the client has distributed over one million 95ml bottles of hand sanitizers to several locations across the US, Canada, Mexico and Puerto Rico.
JANITORIAL TEAM NEXT LEVEL CLEAN Eurest Services is armed with dedicated teams to ensure Compass kitchens and workspaces are safe. The Houston, TX janitorial team takes cleaning and disinfecting high-touch surfaces to the next level with their safe cleaning action plan. The team works hard to help minimize and eliminate potential contaminations through amplified cleaning procedures designed to keep facilities clean, disinfected and sanitized.
DISINFECTION CONTROL SPECIALISTS PONTIAC, MI For one of Eurest Services manufacturing clients in Pontiac, MI, a “Disinfection Control Specialist” team was created. The team covers over 15,000 square feet per labor hour, ensuring all high-touch surfaces are cleaned multiple times per shift. Their “High Visibility Vests” have been recognized by the client leadership teams for their contribution to healthier facilities and enabling workers to return to safer environments.
WHATEVER IT TAKES MAHWAH, NJ When hospital beds were overwhelmed and overflowing with COVID-19 patients, Eurest Services associates from Mahwah, NJ, helped build hospital bed frames from scratch at an off-site warehouse to support a pop-up hospital in New York. For two straight months, the seven hard-working associates completed nearly 90 beds for people in need.
CHEF SHORNA BANERJEE CONNECTING VIRTUALLY Chef Shorna Banerjee knows that food is what brings us together. For Chef Shorna, it’s more than the ingredients that make the meal, but who we break bread with. Throughout the pandemic, she shared her passion for cooking with her family and engaged them in helping her prepare family meals. You can see her whole family cooking together on the FLIK Hospitality YouTube channel.
FLIK HOSPITALITY CHEFS ACROSS THE US Many of the FLIK Hospitality chefs have been working tirelessly to fuel essential employees – while 6 feet apart. By serving essential
employees
at
pharmaceutical
companies around the country, FLIK has been able to support those manufacturing critical medications, hand sanitizer and more.
FLIK HOSPITALITY CHEFS BERKLEY, CA
GREG CANIZZARO ATLANTA, GA
Apart, but together. The FLIK Hospitality chefs in Berkley,
FLIK Hospitality Executive Chef Greg Canizzaro and the
California prepared 2,400 meals each week throughout
team in Atlanta pivoted their kitchen from serving guests
the month of May for essential employees as a “Take
to serving the community. They prepared and delivered
Home Dinner.�
meals to help the food insecure through local charities during the pandemic.
CHEF VANESSA EVANS-FLOYD LEGACY EARLY COLLEGE When schools closed in March, Chef Vanessa Evans-Floyd and her team at Legacy Early College in South Carolina were right back in the kitchen working to ensure every student continued to receive a meal--in or out of school. They partnered with the district to use school buses for meal distribution, traveling the daily bus routes to deliver meals to students’ doorsteps. Chef V and her team have served over 125,000 meals through their emergency feeding efforts. Chef V didn’t stop having fun and wrote another one of her signature school food raps to share some smiles amidst the pandemic.
CHEF SKY ATWOOD FLAGSTAFF SCHOOL DISTRICT Chef Sky Atwood and the team at Flagstaff School District, ensured both students and the broader community had access to balanced, nutritious meals during the shutdown. The team partnered with food banks in the community to supply local students with backpacks full of food and arranged meal pick-up sites for families. When the nearby Navajo Nation was hit hard by COVID-19, Chef Sky and team extended their feeding efforts. This summer alone, the team has served more than 200,000 meals, serving seven days of the week.
CHEF GUY MASTRANGELO MID-ATLANTIC REGION Regional Executive Chef Guy Mastrangelo has an unwavering commitment and unique ability to find new and creative ways to feed students, regardless of the circumstances. When schools closed earlier this year, Chef Guy helped facilitate the serving of more than 18 million meals across 25 counties by supporting menu development, purchasing and distribution to keep the meals coming through pick-up sites and school bus deliveries directly to students’ homes.
CHEF BRIAN TRAMMEL GREAT LAKES REGION Across the four states that make up Chartwells K12’s Great Lakes Region, teams have served over 21 million meals through emergency feeding pick-up sites since schools closed in March. Behind each of those meals, Chef Brian Trammel spent long days and late nights ensuring district teams had access to fresh fruits, vegetables, and other products they needed to keep serving up happy and healthy. As the procurement lead, his tenacious ability to get products where they needed to go has meant an increase in accessible, equitable meals for the region’s children. Nearly 40% of the emergency meals served in the Great Lakes went to families in high-poverty, high-COVID counties, providing a lifeline for families living in uncertainty.
CHEF CARRIE RICHARDSON WICHITA FALLS, TX When the pandemic closed schools in Wichita Falls, Chef Carrie Richardson and her team were ready to feed. Through grab-and-go meals available at 10 pick-up sites around the district, supported by school bus delivery direct to students’ homes when pickup wasn’t possible, the team served nearly 600,000 meals during the spring and summer. It has been an honor for Chef Carrie and the team to provide some sense of normalcy and relief to families in the community during this time by continuing to serve fresh, warm meals and ensuring all students received the food they needed to concentrate, participate, and thrive.
DA POKE-MAN PACIFIC ISLANDS TOGETHER Foodworks local restaurant partner Da Poke-Man said it was a huge honor to serve the true heroes of Pacific Islands Together (PIT), a non-profit organization that feeds 3,000 people per week as part of its dedication to strengthening the voice of the community, promoting programs of pride, visibility and unity. “It was also a blessing to be recognized by Daly City Mayor Glenn Sylvester, Vice Mayor Juslyn Manalo and San Mateo County Board of Supervisors Vice President, David Canepa.�
TARALLUCCI E VINO FEED THE FRONTLINES NYC Sponsored by generosity, Feed the Frontlines NYC supports local restaurants, including FoodWorks restaurant partner Tarallucci e Vino by creating opportunities for their employees to prepare and distribute free meals to hospital workers around the city. So far, Feed the Frontlines has put 100 restaurant employees back to work.
CARLITOS BARBECUE TAQUERIA HEROES FEEDING HEROES FoodWorks restaurant partner Carlitos Barbecue Taqueria says every delivery of their Award Winning Barbecue tacos and Hand-pressed Nixtamal tortillas is special, even after several weeks of supporting the hard work and sacrifice of medical staff at Montefiore Health System, a premier academic health system and the University Hospital for Albert Einstein College of Medicine. “We are always amazed at the hard work and sacrifice every medical staff member makes for our community. Honored to keep doing this and we will continue to support them. As we said in the beginning, we can’t heal people but we can feed those who do.”
A CULINARY COMMUNITY NASHVILLE, TN & COLOMBUS, OH At the beginning of March, the threat of coronavirus grew and began shutting down operations while devastating tornadoes ripped through Nashville, Tennessee. When the annual Arnold Classic in Columbus, Ohio was cancelled, Executive Chef Matt Smith connected with the Senior Executive Chef at the Titans Stadium, Mark Lloyd, to organize the donation and transport of more than a ton of food. Overnight, Chef Matt, Executive Sous Chef Shannon Gerasimchik and Pastry Chef Stephanie DeCaprio drove 375 miles to help out in Nashville by preparing more than 2,500 meals for first responders and those effected by the Nashville tornadoes. The Levy teams partnered with ‘Operation BBQ Relief’ and The Red Cross to create a service location and arrange deployment to remote areas.
THE ROSE BOWL TEAM PASADENA, CA In March, Pasadena Unified School District closed schools leaving the community with challenges obtaining meals. Chef Steven Maak, Chef Will Quesada and their team quickly began preparing safe and healthy lunches for over 3,000 PUSD school children each week, totaling more than 60,000 meals to date. Because of the program’s success, the Rose Bowl team expanded it to include meals for National Guard MedCal teams supporting senior care facilities hardest hit by the pandemic and COVID-positive first responders who were forced to quarantine on site.
CHEF DAVID VAN GELDER WOODLAND PARK ZOO “He leads with his heart and you can taste it in his food.” David Van Gelder, Executive Chef at Woodland Park Zoo, is full of compassion and empathy. While grappling with his own grief over the loss of a loved one, he stepped up for a Levy manager who had a seizure, making sure the associate was safe, coordinating a flight for his mother and remaining in contact to offer support. Current and former employees continue to find the help they need with Chef David. “There are no words that could every repay him for his selflessness.”
JONATHAN WILLIAMS VICE PRESIDENT & REGIONAL CHEF Vice President and Regional Chef Jonathan Williams has done it all: reopening the Detroit Lions training facility with Chef Tim Hendren, and the Kansas City Zoo with Arrowhead Stadium Chef Leo Dominguez to the newly opened Louisville City Soccer with Churchill Downs Chef Matt Sprauge. He’s known for rallying the teams as “One Levy.” With 23 years of tenure with the sector, he’s led culinary efforts at the US Open in New York to the Kentucky Derby in Louisville to the Grammy’s in Los Angeles to Super Bowls, Championships and All Star Games
DOMINIQUE METCALFE DAVID L. LAWRENCE CONVENCTION CENTER When cancellations started rolling through the David L. Lawrence Convention Center (DLCC), it became clear the Levy team members would no longer have a reliable source of income. The Pennsylvania unemployment agencies were overrun with claims and stimulus checks were weeks away, so Executive Chef Dominique Metcalfe began checking in with team members, going as far as delivering groceries to her associates in need. As calls for help kept coming in, she worked with DLCC to create an outreach program. With the help from local food purveyors, Chef Dom orchestrated the “DLCC Cares Employee Food Drive Up� less than a month after the pandemic hit, providing more than 1200 meals to employees and their families.
MORRISON HEALTHCARE TEAM UNIVERSITY OF MIAMI HEALTH SYSTEM To show their appreciation to hospital workers treating COVID patients, the Morrison Healthcare team at the University of Miami Health System worked with ‘Miami Marlins Home Plate for Heroes’, Coca-Cola and several additional vendors to prepare 2,500 meals, delivering hot to-go lunches and dinners for all the hospital’s workers.
MORRISON HEALTHCARE TEAM BAPTIST HEALTH Baptist Health - Central Alabama and Morrison Healthcare teamed up to help patients feel special during the pandemic, where few can have physical contact with their loved ones. Friends and family members can now contact the dietary office to have a special message and a sweet treat delivered to a loved one during their stay!
CHEF LEO HAAS AND TEAM JOHN F. KENNEDY MEMORIAL HOSPITAL A long-term care facility reached out to the team at John F. Kennedy Memorial Hospital in need of extra support and staffing. The evening before service began, Chef Leo Haas stopped by and realized there was an opportunity to test drive his pop-up kitchen, treating residents to a hot, delicious dinner served with an extra helping of compassion and community spirit.
TIFFANY GRIFFIN AND TEAM PIEDMONT COLUMBUS REGIONAL HOSPITAL Morrison Healthcare’s Piedmont Columbus Regional Hospital team wrote uplifting messages on disposable patient trays in the COVID unit after Tiffany Griffin, Patient Services Manager, told them “I know that we’re scared, but could we take a moment to think about how scary this must be for the COVID patients in our hospital? How alone they must feel, how they’re going through the scariest thing imaginable without the people they love by their side.” A few days later, our hospital did our first Hero Walk for a COVID patient that was discharged from our unit. We cheered as she was wheeled out to be reunited with her husband outside. I noticed something in a bag. She was taking her disposable tray home with her. I knew in that moment that we made a difference.
TEAMWORK AT ITS FINEST JERSEY SHORE UNIVERSITY MEDICAL CENTER Patient Experience Manager Jenna always receives positive patient reviews on the soups at Jersey Shore University Medical Center. So, she thought of an idea: Jenna worked with Retail Manager Dina to sell these soups in the cafĂŠ in carryout form for patients, families and hospital staff. They engaged Chef Mario, who loved the idea and even created special packaging as an extra touch.
MORRISON LIVING TEAM CHRISTIAN LIVING COMMUNITIES Morrison Living makes a commitment to create new experiences every day, like the food trucks that tour four locations within Christian Living Communities. Each community holds a monthly event, with a rotating menu and theme to keep residents engaged—including an Asian-themed menu and a Hawaiian Luau-inspired menu. The outdoor events allow for residents to safely distance from one another, yet still partake in a fun social event. The culinary teams are serving up good food, decorating for the occasion and bringing in live music to turn a Tuesday lunch into a festive afternoon!
MORRISON LIVING TEAM FOX RUN The Morrison Living team from Fox Run at Orchard Park developed “Fox’s Market,” an at-home meal kit program. Kits available to residents and associates feature options like lobster tail with herbed pesto rice and sautéed spinach, tenderloin medallions with wild mushroom demi, roasted sweet potatoes and summer squash, and apricot glazed blackened red snapper with brown rice pilaf and haricot vert with herbed butter. Yum!
CULINARY TEAM TEMPLETON OF CARY The Templeton of Cary opened its doors in the middle of a pandemic. In the works for nearly three years before the pandemic hit, Morrison Living’s culinary team--and one helpful robot--went out of their way to make residents feel safe and secure on opening day. Penny, who was named after Penny Singleton, the voice of Jane Jetson in The Jetsons, is the autonomous robot with an LCD screen responsible for carrying trays to tables. If dining room employees or residents want to add more distance or need help carrying plates, they can load items onto Penny’s three tiers of trays and tell it exactly where to go. The robot was created by former Google senior software engineer John Ha’s company, Bear Robotics. The culinary teams’ ability to create magazine-worthy dishes have left residents saying ‘this is a great place to be quarantined—it feels like an all-inclusive resort!”
SEQUOIA LIVING SAN FRANCISCO & SAN JOSE Morrison Living and Sequoia Living partnered to help some of the Bay Area’s most vulnerable seniors access nutritious food during the COVID-19 pandemic. 550 homebound low-income seniors who reside in Sequoia Living’s affordable housing communities received a free box of healthy groceries every week for the duration of the shelter-in-place order. The delivery program serves residents of Eastern Park Apartments and Western Park Apartments in San Francisco, and Town Park Towers in San Jose. Our Morrison Living team procured the groceries and residents from two of Sequoia Living’s continuing care retirement communities, The Sequoias San Francisco and The Sequoias Portola Valley, volunteered to pack the groceries into boxes. Sequoia Living’s affordable housing employees then distributed the groceries to their residents.
THE CULINARY TEAM THE LUTHERAN HOME AT TOPTON When a fire ripped through the home of a permanency services supervisor based in Diakon Adoption & Foster Care’s Topton office, Michelle Koontz and her family escaped safely, but lost everything. The Morrison Living team heard about the fire and wanted to help through the nourishment of food – and began providing three meals a day for the family staying in a hotel. Chef Ted Koehle, Director of Dining Services, and John Pensyl, Executive Chef at The Lutheran Home at Topton, oversaw the effort. Koehle says he and Pensyl planned the menus and prepared meals that could easily be stored in the hotel, boxed breakfasts, lunch boxes and hot meals for dinner. “When you lose everything, having something so devastating happen, any small thing you can do to give some measure of comfort and hope you want to do,” Koehle says. “We were happy to help.”
RA TEAM NYC CORPORATE DINING CAFE Restaurant Associates’ team at a premier corporate dining account in NYC is full of heroes behind the food. Over the summer, the team prepped, prepared and packed 1000 meals per day--totaling 40,750—for fellow New Yorkers around the five boroughs as part of an initiative with United Neighborhood Houses. Partnering with their client, Gotham Seafood’s delivery trucks and community centers, they distributed wholesome and delicious meals to those in need.
CHEF MILLIE PEARTREE FULL HEART FULL BELLIES Full Heart Full Bellies was started by Chef Millie Peartree to provide delicious and nutritious home cooked meals for children, families and adults in need. Operating on the firm belief that food that tastes good and is good for you warms the soul, heart and mind, FHFB aims to reduce stress by feeding neighbors, healthcare workers, MTA, police and protestors since the coronavirus took hold in NYC. Chef Millie and Restaurant Associates staff at Amazon prepared and delivered 600 fresh, delicious meals to the Bronx every Monday, Wednesday and Friday throughout July and August, serving 14,400 children. The program was just extended and will run through December 31st!
CHEF GARY COYLE & TEAM WINTERTHUR MUSEUM When
COVID
suddenly
shut
everything
down,
the
management team at Winterthur Museum switched to preservation mode, which mainly involved rescheduling a flurry of weddings and events, constant client communication, and focusing on future business. Executive Chef Gary Coyle, Sous Chef Beau Chatburn and the team took inventory of all of the food that would have gone to waste and redirected it to support local residents impacted by the pandemic, donating 609 total pounds of food that included 150 pre-made meals for families.
RA TEAM LONGWOOD GARDENS Amid the pandemic, the team at Longwood Gardens remained committed to serving the community while keeping safety, sanitation and wellness at the forefront. They launched Grocery Direct and Terrace To Go, two new programs that make grocery and prepared meals readily available to Longwood and RA staff, and their families. They’ve prepared 160 daily lunches to feed essential workers on campus and staff at area COVID-19 testing sites. Plus, the team launched mobile ordering, reopened the 1906 restaurant with a fresh prix fixe menu, and reimagined catering services.
RA TEAM ALEXANDRA COHEN HOSPITAL FOR WOMEN AND NEWBORNS Last year, Restaurant Associates was awarded the contract for the new state of the art Alexandra Cohen Hospital for Women and Newborns in a joint venture with Morrison Healthcare to offer 5-star hotel style food and hospitality to patients. Then COVID-19 pandemic swept the NYP David H Koch Center Campus. These heroes opened the hospital 3 months early in order to feed the overflow of COVID-19 patients, quickly pivoting and transforming into a seven-day operation, restructuring their labor and operational models several times during the pandemic to accommodate hospital needs. Our heroes from RA and Morrison Healthcare exceeded expectations with food and hospitality despite all of the challenges they faced during COVID-19. They came to work every single day to one of the busiest COVID-19 hospitals in NYC.
ALTAYE ‘TUTU’ MIHRETE OCCASIONS CATERING Altaye ‘TuTu’ Mihrete played a pivotal role in the rebrand of Occasions Caterers carry-in dining program, Peach Perfect, in Washington, DC. Peach Perfect was built on a free-thinking menu reflecting current trends and client needs. Her intricate understanding of the market can be seen in the menu and production design. TuTu’s talent and integrity are highlighted by work in five countries, learning four languages and mentoring countless others. For Occasions Caterers, she’s a leader, innovator and a joy.
SHE SAID YES! THE MAX STAFF Keeping all safety precautions in mind the MAX staff executed a surprise engagement party for 17 guests at a private residence on The Cape. Even with the summer heat, masks, property size and physical labor that went into pulling off the event, the staff made it look effortless, giving the new brideto-be a day she will never forget.
CHEF MANAGER JOHN RAMOS MAZZONE
FULL-SERVICE REIMAGINED MAX@HOME
In the early stages of the COVID-19 crisis, Mazzone Chef
Although most full-service events have been put on
Manager John Ramos redeployed to a new location to
pause during this time, the MAX team, led by Executive
keep operations going. Despite living with an essential
Chef Victoria Kelly and Executive Sous Chef Steven
worker actively working in hospitals, shifting his college
Brand, continue to work day in and day out to create at
education courses to online and being part of a team
home delivery service and event boxes. Over the past
quarantined for possible exposure, John rode it all out
5 months MAX has delivered more than 1500 orders to
with class. He co-manages a team that produces 1500
private residences.
salads, 200 sandwiches and a dozen pizzas daily, all safely packaged and delivered to a nearby client campus.
SAFETY FIRST! SSC’s Krystal and Ashley are a dynamic duo. When the call comes in, Krystal is the first to the job. Fearless in the face of COVID, she works hard to keep the campus disinfected and safe—no job too big or too small. Ashley, the site Safety Champion, works behind the scenes making sure employees have everything they need to stay safe.
GREEN THUMB HERO Shout out to our Greenhouse Technicians! Laura has an amazing talent: she is a Propagator. Her deep knowledge of greenhouse management guides her as she grows her plants from seeds, plugs and cuttings to keep the campus in bright rotations for the Color Team to show off all over the site.
ELECTRICAL APPRENTICE
CAN DO! LIKE A HERO
Representing women in SSC’s electrical apprenticeship
If surrounding yourself with positive people boosts your
program, Bailey stands out in her commitment, learning
day, Davon is like a rocket launch! No matter what the
and work ethic. She takes ownership of the problem,
past few months have thrown at us, Davon’s smile has
always comes with a solution and ensures it’s done the
never faded and his “can do” philosophy is a catching
right way the first time!
influence on everyone he meets.
THOMPSON HOSPITALITY ®
STRONGER TOGETHER: PAVING THE WAY FOR A BRIGHTER FUTURE This fall, Evelyn Castro Lozano will be the first generation female in her family to graduate high school and attend college. She also graduated from the first-ever culinary arts internship program that Thompson Hospitality coordinated with The Coca-Cola Company and Compass Group network. The 14-week program began as an idea from Food and Beverage Manager of Global Workspace Coca-Cola, Kristine Mosley, and Thompson Hospitality Vice President, Genevieve Stona to introduce culinary and hospitality high school students to the Atlanta headquarters, serviced by Flik and Thompson. Evelyn and 17 others were selected to participate in January 2018. Former Compass-Thompson associate, Chef Simone Byron, was invited to lead the interns as Executive Director of Meadowcreek High School Culinary Arts Program. The group worked side-by-side with dining professionals once a week and, thanks to our Leadership Legacy Network, received training in finance management, corporate etiquette and career advancement. “The students saw people who looked similar to them, be successful. You could literally see the experience jumpstart their school work, their demeanor and change their trajectory,” says Chef Simone. To date, all interns received offers for permanent employment after graduation. Thompson and Compass seek to expand this innovative program!
CHEF BRAD ROBERTS ASCENSION GENESYS CULINARY TEAM Touchpoint’s Chef Brad Roberts led the Ascension Genesys Culinary Team through the Joint Commission earlier this year, which was commended by the surveyor, who has scored hundreds of kitchens, for establishing and maintaining one of the cleanest kitchens they’ve seen. The team routinely goes above and beyond to serve others – from providing “Cook at Home Kits” to frontline workers to adopting families in need at Christmas.
CHEF ENVER STERMILLI ST. VINCENT’S MEDICAL CENTER RIVERSIDE This team of culinary superstars at St. Vincent’s Medical Center pulled out all the stops with less than a 24-hour notice to create a fantastic meal when the Governor of Florida stopped by for a press conference at the location in Riverside. Chef Enver Stermilli is an extreme team player and all his staff truly love working with him. He always puts them first and sets an example of service for everyone to follow.
ASCENSION PROVIDENCE CULINARY TEAM MICHIGAN
CHEF VENUS BRITTON BOLINGBROOK
Touchpoint’s Ascension Providence Culinary Team was one
Culinary program, runs the Teaching Kitchen at Touchpoint’s
of the hardest hit locations in the Michigan region with 80-
BolingBrook location and is a fantastic example of
90% COVID positive patient rates, but that didn’t stop them
Touchpoint’s
from serving the client and the community. From nearly
compassion for people, patients and food are exhibited in
20,000 free HERO meals for the nursing staff to helping
her can-do attitude every day.
donate $100K in food through a partnership with the Detroit Free Press, Chef Neal Diebold and his team are a critical part of their community.
Chef Venus Britton, a star in Compass Group’s Women in
mission
of
“living
her
purpose.”
Her
CHEF BRITTANY SNYDER REVEL RANCHARRA A monthly culinary competition unites and delights eight senior living communities in Revel Nevada, a Unidine Lifestyles partner. In “A Taste of Revel,” chefs use their creativity, craft and passion to deliver on special moments with great cuisine, keeping residents engaged and well fed in a friendly competition for best recipe. The best part? Residents are invited to sample and judge every entry. Unidine’s Chef Brittany Snyder of Revel Rancharra took home the Taste Trophy for her Sea Salt Caramel Pecan Cookies.
CHEF JAY VOLK MASS MUTUAL Chef Jay Volk always adds that extra level of care for our guests by making memorable dining moments through his commitment to creativity and diversity. The Corporate Executive Chef at Mass Mutual curated an authentic menu from his home state of Montana for a former Board Director’s retirement dinner inspired by all things local to “Big Sky Country,” including dijon glazed bison meatballs and smoked trout. Jay continues to drive for guest satisfaction daily with constant menu rotations. In fact, he created five menu stations and implemented more than 450 changes to the Mass Mutual menu.
A REUNION TO REMEMBER ALDERSGATE Mr. and Mrs. Siegel, residents at North Carolina’s Aldersgate, had to be separated for five months to minimize coronavirus risk - the longest in their 73-year marriage! For the reunion, Unidine’s Sous Chef Ricardo Brooks prepared the couple’s favorite, salmon and roasted green beans, while Dining Services Director Robert Rowe staged a private dining room for the couple to enjoy their first meal together, complete with a commerative photo. Endless thanks to the Aldersgate team for delivering such a memorable experience, exemplifying one of the many ways our associates go above-and-beyond for the communities we serve.
THE CULINARY TEAM PRESBYTERIAN HOMES OF ILLINOIS Dinner and a Movie got elevated during the pandemic at Presbyterian Homes of Illinois. Unidine Chefs Michael Troehler, David Goc and John McGowan leveraged these special evenings to inspire resident engagement through culinary immersion. Inspired by The Sound of Music, “Julie Andrews Chicken Schnitzel” and “Von Trap Salmon en Croute” looked beautiful enough to make residents feel like they were 16-going-on-17 again! Unidine’s culinary teams continue to create memorable dining moments through mealtime events tied to the community’s social calendar.
CHEF ADAM FOX HEALTHCARE CULINARY GROUP Healthcare Culinary Group Chef Adam Fox curated a farmer’s market within Baptist Easley’s closed café using locally sourced, in-season fruit and produce. Adam’s efforts are part of Unidine’s larger initiative to support mid-level agriculture, sourcing from surrounding farms in South Carolina to enhance sustainability and promote plant-forward diets for optimal nutrition. Thanks to all our Chefs for bringing Unidine’s Fresh Food Pledge to life with hyper-local fresh produce to support small business growers - and our guests - during this pandemic.
CHEF MIKE PANFIL DIRECTOR OF CULINARY Envision Group’s Chef Mike Panfil continually delivers innovative culinary initiatives that are good for people and the planet. Chef Mike is a critical leader in our fight against wasted food. He helped develop our Imperfectly Delicious Produce program, which to date has rescued over 10 million pounds of produce from going to landfill. Chef is a core member of the Teaching Kitchen program team, supporting the field with culinary development and content. He also drives programming for ChefNet to coordinate guest appearances at client locations and manage relationships with our celebrity, local and internal talent. And looking ahead, Chef Mike is spearheading our brand new partnership with Row 7 Seeds, which breeds seeds for flavor.
ERIC KLEIN VP CULINARY GARRY LARDUINAT EXECUTIVE PASTRY CHEF VP Culinary Eric Klein and Executive Pastry Chef Garry Larduinat led Wolfgang Puck Catering through challenging times. With the sector’s Virtual Chef experience, Eric and Garry bring a taste of Wolfgang Puck to guests with a personalized cook-along and prepped provisions. Clients and guests are thrilled for the opportunity to recreate signature dishes in their own kitchens. Named Top 10 Best Chefs in America by Food & Wine magazine, Chef Klein combines his culinary artistry with passionate leadership and an outgoing sensibility. When it comes to food, he is a purist, and every dish he creates aims to enhance the true flavors of the superior ingredients. Known for his whimsical and inventive desserts, Chef Garry is one of the most popular pastry chefs on Instagram, enchanting an audience of 224,000 followers with his visually stunning creations.
CHEF MARIO ROCA HOUSTON Chef Mario Roca persevered through quarantine and just launched Wolfgang Puck’s new Houston commissary, supporting workplace catering, pickup and delivery, special events, and intimate chef’s tables in the tasting room. His experienced and gracious team works with guests to create delicious and unforgettable events. From fresh ingredient-driven hors d’oeuvres to dessert action stations and signature seasonal cocktails, Wolfgang
Puck
Catering
brings
thoughtfulness,
creativity and seasonality to the table.
CHEF ALICE SEO WPC CATERING TEAM Chef Alice Seo led the Wolfgang Puck Catering team to win a new client in partnership with National Accounts. With a video tour of the market and personally delivered tasting boxes to each stakeholder, Alice exemplified the safety, innovation and personalized care that defines the WPC brand.
Nearly two dozen chefs, each nominated by leadership to represent their sector as a SuperChef, were invited to participate in the inaugural Compass Group Women in Culinary Chef Challenge in Minneapolis, MN last October at General Mills headquarters. The Chef Challenge is part of a broader strategy focused on attracting, retaining and developing Women in Culinary. Mentoring circles were formed following the challenge to encourage participants to stay connected and support one another.
LISA SANDERS MORRISON LIVING Winner, winner, scratch-made gourmet dinner! Lisa Sanders, Regional Executive Chef with Morrison Living, took home top honors in the Culinary Chef Challenge and says winning was just an added bonus to the trip filled with professional development, networking and positive competition with a diverse group of talented culinarians. “There’s been so many positive outcomes since the challenge. I’ve kept in touch with several chefs. It is great to see how everyone’s lives have progressed. There has been promotions, relocations within the company, and even babies!”
MASHAYE BARR CULINART EXECUTIVE CHEF What stood out most about this experience for Mashaye Barr, Executive Chef with CulinArt, were the lasting friendships and amount of teamwork she observed, even during a competition. Everyone wanted to win, Mashaye says that was clear, but she also watched several of the women work hard to complete their dishes and then jump right in to support the other culinarians. That day she left the kitchen knowing they all had the same mission in mind, a shared vision of success that has allowed them to continue to support each, even during the pandemic. “Social media has been great to reach out to give each other a little nudge. During these challenging times we have been able to connect and share best practices. I was happy to see everyone adjusting so well.�
COVID PRODUCTS SOURCED ACROSS THE BUSINESS MARCH - MAY 2020 ANSWERING THE CALL WITH SPEED AND EXPERTISE Several months ago, no one would have imagined that all Compass associates would be wearing cloth or surgical masks. In just a matter of weeks, Foodbuy had to adapt to the new demand for personal protective equipment (PPE) while becoming experts in an entirely new category and supply chain.
100 THOUSAND+
100 MILLION+
Jugs of Disinfectant Wipes
Sanitation Wipes
2 MILLION+
133 MILLION+
Patient Feeding Trays
Wrapped Cutlery
Fortunately, several things worked in their favor. Foodbuy’s credibility as a buyer and scale often pushed our collective needs to the front of the line.
Compass Group’s strong QA team was
really dialed in to the U.S. government’s shifting requirements and approvals which, in turn, helped category managers efficiently vet vendors. Plus, strong industry and client partnerships enabled them to become authorities despite limited internal experience.
PROTECTIVE EQUIPMENT SOURCED MARCH - MAY 2020
81 THOUSAND+
20 MILLION+
Isolation Suits
3-Ply Masks
1 BILLION+
10 MILLION+
Protective Gloves to Date
Protective Aprons
ALL HANDS ON DECK The Business Needs team worked with each sector to understand demand while the distribution team, also known as in-house magicians, worked overtime to find a way to get sectors what they needed including temporarily converting a Canteen warehouse to a pick-and-pack facility to ship out face masks.
A MESSAGE FROM OUR LEADERSHIP In one of the most challenging years we have ever seen, the people behind the food and services became heroes. From B&I and senior living to healthcare, sports & leisure and education, it’s remarkable to see our Compass family rise to the occasion, quickly adapting to serve on the front lines, feeding and caring for our local communities and for each other. Together we’ve nourished millions of children, provided emergency relief and responded to the latest guidelines while driving innovation to shape What’s Next. You are delivering memorable experiences, exceeding expectations and making connections come to life often virtually - enabled by technology. The spirit of hospitality remains stronger than ever as each of you truly embrace the power of safety, the power of food, the power of clean and the power of our people. Thank you for your extraordinary dedication, creativity, bravery and commitment meal after meal. We could not be more proud of our company and our people. Thank you for working tirelessly throughout this crisis ever since it began. Thank you not only to those on the frontlines in the healthcare sectors, senior living and crisis feeding, but thank you to everyone in every sector across the country. Simply said, you are heroes.
#HeroesBehindTheFood #HeroesBehindTheService