11-3299BRAVO11-V4_A_1-27:Document 3
12/12/11
12:13 PM
Page 1
BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF
BON APPÉTIT MANAGEMENT COMPANY |
A Member of the Compass Group
100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com LEARN HOW FOOD CHOICES IMPACT THE ENVIRONMENT, COMMUNITY AND YOUR WELL BEING AT www.CafeBonAppetit.com 11-3299
11-3299BRAVO11-V4_A_1-27:Document 3
12/12/11
12:13 PM
Page 2
11-3299BRAVO11-V4_A_1-27:Document 3
12/12/11
12:13 PM
Page 2
11-3299BRAVO11-V4_A_1-27:Document 3
12/12/11
12:13 PM
Page 3
11-3299BRAVO11-V4_E_68-88:Document 3
12/9/11
9:10 AM
Page 22
INDEX
American University 38, 66
Northwestern University 24
Art Institute of Chicago 16, 17, 76
Oberlin College 30
Biola University 42
Oracle – Bloomfield 4, 65
Best Buy 56, 60
Oracle – Denver 4, 65
Carleton College 39, 77
Oracle – Redwood Shores 10
Case Western Reserve University 37
Oregon Episcopal School 7, 53
Cisco Systems, Inc. 17
Pacific Union College 67
Cisco - San Jose 14, 48
Pitzer College 35
Cisco – Santa Clara 87
Reed College 18, 58
Claremont McKenna College 35
Regis University 31, 43
Colorado College 38, 78-79
Roger Williams University 27, 35, 49, 52
Concordia University 46-47
Ronler Acres 3 62
Duke University 5, 13, 36
Saint Joseph’s College of Maine 74
Emmanuel College 49
SAS 7
Genentech – Hillsboro 5
Seattle University 28-29, 35
Genentech 19
Soka University 55
George Fox University 58-59, 75
St. Olaf College 4, 35, 40, 61, 80-81
Getty Center 16
Starbucks 4
Hamilton College 41
University of Pennsylvania 64
Institute of American Indian Arts 11
University of Portland 58-59
Lesley University 6
University of Redlands 25
LeTourneau University 17
University of the Pacific 63, 86
Lewis and Clark College 54, 58-59
Vanguard University of Southern California 35
Marylhurst University 6
Washington University in St. Louis 35, 77
Massachusetts Institute of Technology 40
Wheaton College 35, 44-45
Mijita 32-33
Whitman College 26
Mills College 68-73, 82-83
Whittier College 41
Minnesota History Center 56-57
Willamette University 12, 31, 43
Musical Instrument Museum 88
William Jessup University 7
Nordstrom 17
BRAVO WAS PRINTED ON PAPER MADE FROM
100%
RECYCLED FIBER INCLUDING
THIS SAVED...
40 fully grown trees 18,244 gallons water 16 million BTUs energy 1156 pounds solid waste 4046 pounds greenhouse gases
57%
POST- CONSUMER WASTE .
11-3299BRAVO11-V4_A_1-27:Document 3
12/12/11
12:13 PM
Page 3
11-3299BRAVO11-V4_E_68-88:Document 3
12/9/11
9:10 AM
Page 22
INDEX
American University 38, 66
Northwestern University 24
Art Institute of Chicago 16, 17, 76
Oberlin College 30
Biola University 42
Oracle – Bloomfield 4, 65
Best Buy 56, 60
Oracle – Denver 4, 65
Carleton College 39, 77
Oracle – Redwood Shores 10
Case Western Reserve University 37
Oregon Episcopal School 7, 53
Cisco Systems, Inc. 17
Pacific Union College 67
Cisco - San Jose 14, 48
Pitzer College 35
Cisco – Santa Clara 87
Reed College 18, 58
Claremont McKenna College 35
Regis University 31, 43
Colorado College 38, 78-79
Roger Williams University 27, 35, 49, 52
Concordia University 46-47
Ronler Acres 3 62
Duke University 5, 13, 36
Saint Joseph’s College of Maine 74
Emmanuel College 49
SAS 7
Genentech – Hillsboro 5
Seattle University 28-29, 35
Genentech 19
Soka University 55
George Fox University 58-59, 75
St. Olaf College 4, 35, 40, 61, 80-81
Getty Center 16
Starbucks 4
Hamilton College 41
University of Pennsylvania 64
Institute of American Indian Arts 11
University of Portland 58-59
Lesley University 6
University of Redlands 25
LeTourneau University 17
University of the Pacific 63, 86
Lewis and Clark College 54, 58-59
Vanguard University of Southern California 35
Marylhurst University 6
Washington University in St. Louis 35, 77
Massachusetts Institute of Technology 40
Wheaton College 35, 44-45
Mijita 32-33
Whitman College 26
Mills College 68-73, 82-83
Whittier College 41
Minnesota History Center 56-57
Willamette University 12, 31, 43
Musical Instrument Museum 88
William Jessup University 7
Nordstrom 17
BRAVO WAS PRINTED ON PAPER MADE FROM
100%
RECYCLED FIBER INCLUDING
THIS SAVED...
40 fully grown trees 18,244 gallons water 16 million BTUs energy 1156 pounds solid waste 4046 pounds greenhouse gases
57%
POST- CONSUMER WASTE .
11-3299BRAVO11-V4_A_1-27:Document 3
12/12/11
12:13 PM
Page 1
BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF
BON APPÉTIT MANAGEMENT COMPANY |
A Member of the Compass Group
100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com LEARN HOW FOOD CHOICES IMPACT THE ENVIRONMENT, COMMUNITY AND YOUR WELL BEING AT www.CafeBonAppetit.com 11-3299
11-3299BRAVO11-V4_A_1-27:Document 3
12/12/11
12:13 PM
Page 2
11-3299BRAVO11-V4_A_1-27:Document 3
12/12/11
12:13 PM
Page 2
113552_PULP_1-27.qxd:Document 3
12/16/11
6:01 AM
Page 3
highlights | 2011
VOL 4
IN THIS ISSUE
08 04
Bits and Bites
68 32
Short and sweet nibbles about remodels, openings, special events and more
08
Back to School with Bon Appétit Our college food gets kudos from Newsweek and Princeton Review — and when you see how all-out our teams go to welcome back their students, you’ll understand why!
Be-A-star with Bon Appétit
Letter from the Foundation Tipping the Scales for Local Fish How many of us can identify the seasons for local seafood? HELENE YORK
86
Thank You, Bon Appétit Feedback from our guests
68 An Operator’s View
VERA CHANG
84 35
Get inspired by your outstanding colleagues
22
From the Fellows Mills College Takes a Field-to-Fork Trip to Frog Hollow Farm Visiting a Northern California farming legend
BONNIE POWELL
MAISIE GREENAWALT
15
82
“Unripe and Unfair” Dinner with Barry Estabrook A mealtime discussion draws journalists and special guests
Talking About Food Acing Authentic Asian Food Tips on making your bành mì, pho, and other trendy Asian dishes really sing
Behind the Communications Curtain
82
Cover Story
Looking for the Next Generation of Bon Appétit Leaders Why we need everyone to think like mentors
Bon Appétit Management Company Foundation Hosts Farm Labor Conference At this high-profile TEDx conference, farmworkers took center stage
MICHAEL BAUCCIO
BONNIE POWELL
88
The Back Page Milling About in Arizona Chris Lensa, sous chef at the Musical Instrument Museum, gets ready for Eat Local Challenge
2 0 1 1 Vo l u m e 4
BRAVO | 03
113552_PULP_1-27.qxd:Document 3
12/16/11
6:01 AM
Page 1
from fedele
Bringing Farmworkers Out of the Shadows
A
lmost a decade ago, I met Ramon Ramirez, president of Northwest Tree Planters and Farmworkers United, aka Pineros y Campesinos Unidos del Noroeste (PCUN). He recounted horror stories of worker advocates being threatened with shotguns and showed me shocking photos of the squalor in which farmworkers were living. Without hesitation I signed on to support PCUN’s efforts.
That experience was in the back of my mind as I visited with the Coalition of Immokalee Workers in April of 2009. Talking with CIW leaders Lucas Benitez and Gerardo ReyesChavez confirmed my fear that the abysmal conditions Ramon had talked about are the daily reality for farmworkers coast to coast. Those two encounters opened my eyes, and I knew it was now my duty to pass along that knowledge to others. Raising awareness of the plight of farmworkers became a priority for Bon Appétit. We set out to share both objective statistics as well as first-person accounts. The Bon Appétit Management Company Foundation Fellows worked alongside the United Farm Workers, with support from Oxfam America, to create an Inventory of Farmworker Issues and Protections in the United States. This report details the legal protections (or lack thereof ) afforded farmworkers in the six states with the highest populations of people working in agricultural. It’s factual data gathered from a variety of mostly government sources. No hyperbole here — just facts. Attendees of the conference TEDxFruitvale: Harvesting Change, hosted by our foundation, were treated to a more poetic exploration of the issues surrounding farmworkers. Through personal stories, history lessons, art and music, more than 20 presenters (including Gerardo from CIW, pictured) worked together to give insight into this complex topic. The results were captured on video and can be viewed at www.TEDxFruitvale.org/webcast. I hope you’ll take the time to watch some of the talks, and read the story on page 61. Both the report and the conference have sparked interesting conversations. People throughout the food system — from multi-national produce companies to food justice activists — are now thinking about how farmworkers fit into their definition of sustainability. As one TEDx attendee said, Bon Appétit has“stirred up the pot.” And, until real change is made for the people who harvest our food, I plan to continue stirring.
2 0 1 1 Vo l u m e 4
BRAVO | 01
113552_PULP_1-27.qxd:Document 3
12/16/11
6:01 AM
Page 2
13
26
“I was talking to a group of students recently. Whenever you get discouraged about the pace of change in the food system, I suggest you talk to some young people. They've got so many great, innovative ideas about sourcing, farming, and what the government could be doing. More importantly, they've got the energy to really make these changes happen — I'm always inspired." FEDELE BAUCCIO
02 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_1-27.qxd:Document 3
12/16/11
6:01 AM
Page 3
highlights | 2011
VOL 4
IN THIS ISSUE
08 04
Bits and Bites
68 32
Short and sweet nibbles about remodels, openings, special events and more
08
Back to School with Bon Appétit Our college food gets kudos from Newsweek and Princeton Review — and when you see how all-out our teams go to welcome back their students, you’ll understand why!
Be-A-star with Bon Appétit
Letter from the Foundation Tipping the Scales for Local Fish How many of us can identify the seasons for local seafood? HELENE YORK
86
Thank You, Bon Appétit Feedback from our guests
68 An Operator’s View
VERA CHANG
84 35
Get inspired by your outstanding colleagues
22
From the Fellows Mills College Takes a Field-to-Fork Trip to Frog Hollow Farm Visiting a Northern California farming legend
BONNIE POWELL
MAISIE GREENAWALT
15
82
“Unripe and Unfair” Dinner with Barry Estabrook A mealtime discussion draws journalists and special guests
Talking About Food Acing Authentic Asian Food Tips on making your bành mì, pho, and other trendy Asian dishes really sing
Behind the Communications Curtain
82
Cover Story
Looking for the Next Generation of Bon Appétit Leaders Why we need everyone to think like mentors
Bon Appétit Management Company Foundation Hosts Farm Labor Conference At this high-profile TEDx conference, farmworkers took center stage
MICHAEL BAUCCIO
BONNIE POWELL
88
The Back Page Milling About in Arizona Chris Lensa, sous chef at the Musical Instrument Museum, gets ready for Eat Local Challenge
2 0 1 1 Vo l u m e 4
BRAVO | 03
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 4
bits & bites Oracle Teams Visit Grant’s Organic Family Farm
Starbucks Hits Bullseye at Target Plaza Café
on Appétiters love getting out in the fields and getting their hands dirty.
T
arget Headquarters welcomed a new Starbucks to its Target Plaza Café in downtown Minneapolis, MN. Bon Appétit General Manager Kathy Vik, Supervisor Sari White, and a skilled team of helpers opened the location with an extra dose of caffeine and a bang — serving over 750 guests on the first day!
B
When Ed Warth, Bon Appétit’s produce representative from Yancy’s Produce, a Denver wholesaler, invited Bon Appétit chefs and managers from Oracle-Denver and Oracle-Broomfield in Broomfield, CO, to visit Grant’s Organic Family Farm, they jumped at the chance.
Dark, leafy greens as far as the eye can see on Grant’s Family Farm
Grant’s Organic Family Farm of Wellington, CO, was the first farm in Colorado to be certified organic, in 1974, and it paved the way for the first organic laws in Colorado and all the organic farms that followed. Grant’s is a diverse farm growing over 150 varieties of vegetables, 34 varieties of heirloom beans and corn, as well as raising chickens, sheep, turkeys, ducks, pigs, goats, and geese. It sells through a CSA program and to wholesale customers via Yancy’s. The Bon Appétiters enjoyed strolling through the beautiful organic fields under a blue sky.
Target Corporation is one of the largest franchise holders of Starbucks in the U.S., so it’s only fitting that the headquarters should have one, too. The whole thing happened in a matter of a few weeks, including build-out, training, and hiring. Already, it’s one of the busiest stores in Minneapolis: the store allows 6,500 team members and 1,000 daily visitors the convenience of staying in the building.
Submitted by Phillip Byrne, Chef / General Manager
Brenda Fluth, Starbucks LC District Manager, was pleased with the opening: “There was so much support St. Olaf Provides Food for Shoot for Hope Fundraiser and sensitivity to short turnaround he Bon Appétit team at St. Olaf College in Northfield, MN, is always times. What a great team of partners happy to help raise money for a good local cause. It’s extra exciting and positive energy!”
T
when a Minnesota Twins World Series Champion is on hand to emcee. The Minnesota Horse & Hunt Club hosted more than 150 guests at the 19th annual Shoot for Hope, a target shooting event that raises money for TreeHouse, a faith-based organization that helps at-risk teens get back on track. Tim Laudner, Minnesota Twins 1987, served as emcee and auctioneer. Karen Sorbo, professional fundraising auctioneer, directed the live auction. Bon Appétit provided food throughout the day to attendees, including lunch, an afternoon reception, and dinner, and also formed its own small team of shooters. The event raised over $100,000 to support the goals of TreeHouse. Submitted by Allison Albritton, Director of Operations
04 | BRAVO
2 0 1 1 Vo l u m e 4
Submitted by Kathy Vik, General Manager
Left to right: Team members Katie Szczepaniak and Mindy Lille with Starbucks Supervisor Sari White and team members Megan Bretl, Stephanie Roiland, Bri Wood-Bethel, Mischa Fleischman, and Amanda Larson
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 5
FARM STAND SERVES STUDENTS IN DUKE’S GREAT HALL: The visibility of the student-
run Duke Campus Farm in Durham, NC, and the use of its produce on campus menus has led to an increasing number of students expressing interest in locally produced food. The time was ripe this past fall to create a farm stand that would allow students to purchase produce and locally crafted food items to take home. Bon Appétit at Duke teamed up with Eastern Carolina Organics to create the farm stand, which features everything from lettuce to honey and jam. The farm stand cooler in the Great Hall is decorated with images of local farmers, including Emily Sloss from the Duke Campus Farm. Duke’s new farm stand really brings local food and farmers home to students! Submitted by Sarah McGowan, Marketing Manager
Bon Appétit Pulls Off ThreeAlarm Debut at GenentechHillsboro n the midst of opening a new account at Genentech-Hillsboro in Hillsboro, OR, the Bon Appétit team showed off its preparedness in a shining debut event for the client’s third annual Emergency Preparedness Fair. Four hundred guests, including Genentech employees, local firefighters, and the police department gathered to enjoy helicopter tours and other festivities, and a classic barbecue menu by Bon Appétit Executive Chef/Manager Jeff Rott featuring smoked pork ribs, fried chicken, turkey franks, macaroni and cheese, braised greens, corn on the cob, coleslaw, and watermelon.
I
Submitted by Jill Koenen, Regional Marketing Director
Martine Juarez, grill cook at Genentech, and Executive Chef/Manager Jeff Rott
2 0 1 1 Vo l u m e 4
BRAVO | 05
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 6
Marylhurst University Welcomes New Look for Lunch
T
he remodeling of the café at Marylhurst University in Marylhurst, OR, has had an unanticipated benefit. The bright, cheerful space and expanded food options have resulted in a closer connection between cooks and eaters and are contributing to a growing food culture on campus. Chefs report that customers are asking questions, tasting, and getting more involved with their choices on a level that was not possible before. A new pizza station, global/ classics area, deli, and grab-and-go selections were popular with summer staff and faculty. Executive Chef Jesse Fairman said that the summer was as busy as they used to be at the height of the school year! With the ability to cook in smaller batches and a venue to expand the number of vegetarian and vegan options, Jesse is able to stretch his culinary wings, much to the delight of the increasingly health- and food-conscious campus. Submitted by Grace Foley, Catering Manager The new look of the cafe at Marylhurst University
Lesley University Keeps Things Fresh esley University attracts students from all over the world to its gorgeous New England campus in Cambridge, MA. The Bon Appétit crew is continually striving to keep things fresh for the entire campus community. Sometimes that means sending chefs to other schools to learn new programs, or dispatching them to local farms to connect with farmers, or adding additional dining or catering services. Sometimes it means welcoming interesting groups to campus. Lesley had a busy summer and fall doing all of the above.
L
Executive Chef Chris Wozny accompanied cooks Andre Lucas and Diego Mejia on a field trip to Sid Wainer & Son, a wholesale produce and artisanal food seller in North Dartmouth, MA. From there, they visited the Jansal Valley Farm to learn what will be available for the upcoming season. Chris also took cooks Pavel Hualuko and Diego Mejia
to Wesleyan University to become familiar with the new Global Express program, which Lesley has begun offering in Porter Café and AIB Café. Micheal Bope, director of catering, worked extensively with Summer Orientations and on the “Say Yes to Education” conference in August, which was a huge success and a model for future conferences all over the country. This summer, Lesley also hosted two groups of young people from China. Integrating these high school students with local pre-college groups made for interesting and enlightening dining hall conversations for all! Bon Appétit’s offerings at Lesley are in such demand that they’re expanding. Dinner service was recently added at the Brattle Café. Additionally, a new weekend brunch will be overseen by Orlando Rodriguez, who was recently promoted from hourly supervisor to assistant manager. Congratulations, Orlando! Submitted by Ed Fogarty, General Manager
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 7
Chairman of NC State Board of Education Dr. William Harrison, former NC Governor Jim Hunt, Catering Director Toni Edwards and Secretary of Education Arne Duncan.
Oregon Episcopal School Gets Remodeled Kitchen
C
ooking through a remodel can really test a chef’s mettle. Bon Appétit’s team at Oregon Episcopal School in Portland, OR, proved theirs by making and serving lunch for summer camp programs throughout a complete overhaul of the school’s kitchen. As decades-old walls came down, resulting in 8,000 pounds of rubble, the cooks and servers just kept doing what they do best — cooking and serving great food. In the end, the difficulties were worth it, because the team now has the pleasure of cooking in a more modern, open, and bright kitchen, and the students have even nicer serving stations.
Submitted by Christian Stephenson, Executive Chef
SAS Caters the Governors Education Symposium
L
ike all great Bon Appétit catering crews, the team at SAS in Cary, NC, led by Catering Director Toni Edwards, handles a wide spectrum of events with ease, professionalism, exquisite presentation, and of course, great food.
The team was especially excited to tackle the challenging opportunity to host the Governors Education Symposium, a two-day event during which state governors and other political leaders from across the country gather to discuss topics surrounding state education policies. Throughout ten receptions, dozens of catered meals, breakout discussions, and meetings for 12-85 guests, the team at SAS performed with extreme professionalism, grace, and good humor. The importance of attention to detail, planning, and coordination at such an event cannot be overstated. The weekend was truly a great opportunity for Bon Appétit to shine by showcasing a passion for great food, served professionally, to some of the nation’s top leaders in education. Submitted by Sarah McGowan, Marketing Manager
WILLIAM JESSUP BREAKS GROUND ON NEW DINING FACILITY:
Bon Appétit managers and executives as well as faculty and staff members from William Jessup University in Rocklin, CA, joined together for an official groundbreaking of a new 28,000-square-foot state-of-the-art dining facility scheduled to open in fall 2012. From left to right: Michael Venckus, Bon Appétit regional vice president; Deb Mohsenzadegan, Bon Appétit general manager; Paul Blezien, William Jessup vice president for student development; Gene DeYoung, William Jessup vice president for finance and administration; and Cary Wheeland, Bon Appétit senior regional vice president. Submitted by Deb Mohsenzadegan, General Manager
2 0 1 1 Vo l u m e 4
BRAVO | 07
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 8
talking about food | maisie greenawalt
acing authentic asian fare hanks to the increased popularity of ethnic food in both home and restaurant kitchens, many of our cafés are as likely to serve a bowl of bibimbap as they are a hearty helping of lasagna. Add to that our guests’ diverse backgrounds and adventurous taste buds, and you’ve got a recipe for diners who expect authentic ethnic fare, can tease out the nuances among varieties of nori, and love Korean fried chicken but would scoff at the other KFC.
T
Of course, the authenticity of a food is often subjective, but there are usually immutable techniques and ingredients that give any great food its “wow” factor. Read on for tips on making your trendy Asian dishes really sing. BÁNH MÌ
Bread was introduced to Vietnam in baguette form by the French during its colonial period. There, the term bánh mì refers to all kinds of bread; in the U.S., it usually refers to a sandwich. BAGUETTE BASICS: There’s nothing quite like biting into a dense, crusty baguette…or is there? Today the bread we call a baguette is often denser than what was historically used for bánh mì. With their combination of smooth and crunchy fillings, bánh mì sandwiches benefit from a crunchy, airy vehicle that enhances, rather than overshadows, their fillings. When preparing bánh mi, seek out lighter baguettes, such as those made with a combination of rice and wheat flours. 08 | BRAVO
2 0 1 1 Vo l u m e 4
Many vegetarian renditions of bánh mì include tofu to approximate the texture of the traditional pâté. To avoid the common problem of waterlogged tofu and soggy sandwiches, follow these three steps:
TOFU LOVE:
1. Drain and press tofu on a cutting board under a heavy item, such as a cast-iron skillet topped with a #10 can of tomatoes, tilted so the water runs off the board. 2. Pat tofu dry, wrap, and freeze. 3. Thaw and marinate tofu before use. Although fresh vegetables and herbs like cucumber slices and cilantro are ubiquitous on bánh mì sandwiches, others such as carrots and daikon are traditionally shredded and pickled. The acidic tang of the pickled vegetables cuts through the richness of the mayonnaise and pâté, adding complexity to the sandwich’s myriad flavors and textures. DRESS YOUR VEG:
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 9
KOREAN FRIED CHICKEN
A whole different experience from the American fast-food kind. LIGHT AND CRISP: The American-style fried chicken championed
by Colonel Sanders builds on a chicken’s already fatty skin with a heavy buttermilk and flour-based dredging. Korean fried chicken (Kfc) instead relies on a cooking method that actually renders out the fat in the skin. To replicate Kfc’s smooth, shatteringly-crisp exterior, include rice flour in the dredging mixture and fry the chicken at a lower temperature (try 350°F) not once, but twice. (See next tip.) The rice flour serves two purposes: first, as in bánh mì baguettes, it adds an airy quality to the flour mixture; second, rice flour browns at a higher temperature than wheat flour, making it useful for the extended double-frying method. While American-style fried chicken is notoriously craggy, making it perfect for dipping in heavy sauces, Kfc features a smooth exterior and light saucing. After the initial frying, Kfc is drained and vigorously shaken in a wire strainer to knock off the crusty crags.After the second frying, Kfc is served plain with a small dish of salt and pepper, or with a light coating of sauce.
SHAKE IT UP AND SKIP THE DIP:
SIZE MATTERS: Kfc is addicting for many reasons, not least its relatively high skin-to-meat ratio. Chickens in Korea are generally smaller than supersized American birds, so choose smaller cuts such as wings and small drumsticks or use meat from heritage and/or pastured chickens, which tend to be closer in size to Korean chickens. BIBIMBAP
This is a Korean catch-all term for a bowl of rice and mixed vegetables and meat. A single raw egg is a common, delicious, and attractive addition to a bowl of bibimbap. While customers’ tastes and health regulations may preempt you from using a raw egg, try cooking the egg on one side only to ensure that the yolk stays over-easy. When broken and stirred in with the rest of the ingredients, a runny yolk sauces the mixture and contributes a new depth of flavor.
OVER-EASY ON THE EGGS:
GET YOUR GOCHUJANG ON: Gochujang is a fermented Korean chili paste that lends fire, flavor, and a bit of sweetness to bibimbap. While no bowl of bibimbap would be complete
without this traditional condiment, keep in mind that some varieties substitute barley or wheat for the more common soy and glutinous rice base, which may affect the made-withoutgluten status of your dish. MORE THAN MEAT: While sliced meat (usually beef ) is a common component in bibimbap, the foundation of this dish is steamed rice, sautéed and seasoned vegetables, and gochujang. Whether or not you choose to include meat, highlight the vegetables by preparing each type individually, and then placing them adjacent to each other in the bowl. This adds visual appeal and may help you reduce the amount of meat you use for each serving. PHO
This Vietnamese noodle soup is usually served with beef or chicken. LIQUID ASSETS: Perhaps the most delicious part of
a great bowl of pho is its stock, which at its best marries the clarity of a refined broth with the deep, rich flavor of a meaty stock. In a practice that separates pho from many other Asian noodle soups and harks back to pho’s possible French influences, charred onions are often added to the stock during cooking. Also, when preparing pho stocks, try blanching the bones (traditionally beef, although you can make a vegetarian stock) for an hour before beginning a long, low simmer.
BEEF IT UP: Thinly sliced raw beef is traditionally added to a bowl of pho and allowed to cook in the hot broth. The thinner your beef, the faster it cooks! Putting your meat in the freezer briefly before slicing can help. DRESS TO IMPRESS: Beyond its rich broth and tender rice noodles,
pho shines for its abundant condiments. In many regional variations, diners top their bowls with garnishes such as Vietnamese basil, mint leaves, a squeeze of lime juice, and green onions. Having guests add their own bursts of flavor — such as tangy hoisin, pungent fish and fiery chili sauces — may also increase the widespread appeal of your pho. Finally, have fun! Ethnic fare like the dishes detailed above is meant to be flavorful and interactive — but mainly delicious!
2 0 1 1 Vo l u m e 4
BRAVO | 09
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 10
Oracle - Redwood Shores Goes Mad for Macaroons Submitted by Ian Farrell, Pastry Chef
Colorful, cheerful French macaroons
upcakes are so passé. Say bonjour to the French macaroon! Not quite a cookie or a pastry, but something in between, the French macaroon is in a class of its own. Popular in France for many years, these delicate confections have become the latest dessert trend in America. Six sold-out classes at Oracle-Redwood Shores in Redwood Shores, CA, serve as proof of French macaroons’ immense popularity!
C
Oracle-Redwood Shores employees have been clamoring to take Bon Appétit Pastry Chef Ian Farrell’s baking classes for the past four years. Avid home bakers throughout the campus have perfected many a pastry, but few have conquered the notoriously delicate French macaroon. Until now. During each of the two-and-a-half hour classes, students learned how to make an assortment of macaroons including chocolate cocoa nib, mocha, lemon pistachio, white chocolate raspberry, green tea, rose, and hazelnut. Even though Ian shared all his secrets, students agreed that mastering the French macaroon requires much attention to detail and lots more practice. Fortunately, practicing isn’t too painful!
10 | BRAVO
2 0 1 1 Vo l u m e 4
Oracle - Redwood Shores Pastry Chef Ian Farrell assembling macaroons
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 11
IAIA Lets Kids Rehearse New Opera Menu Submitted by Guido Lambelet, Executive Chef, Institute of American Indian Arts
B
on Appétit at the Institute of American Indian Arts in Santa Fe, NM, traditionally caters the city’s popular outdoor summer opera season. This year for Family Nights at the Opera, the team wanted to create a kid-friendly menu. But today’s kids are more sophisticated than in days past, so Executive Chef Guido Lambelet first wanted to learn what kids might prefer, given a choice. The team enlisted a class of 4th graders at Carlos Gilbert School to taste and vote. Much to everyone’s surprise, the overwhelming favorite was the roasted turkey bite with pineapple dipping sauce, even beating out the peanut butter and jelly sandwich. The kids really appreciated the opportunity to voice their opinions. After the tasting, four of the children asked for Guido’s autograph — something he really appreciated!
TOP:
Executive Chef Guido Lambelet and a happy student
ABOVE:
Students survey the options
Photos courtesy of RGB Photography
2 0 1 1 Vo l u m e 4
BRAVO | 11
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 12
Lessons from the Asparagus Field for Willamette University Submitted by Paul Lieggi, Executive Chef
Kenagy Family Farm’s Alana Kenagy talks about the tender asparagus
ith asparagus produced year-round outside of the United States and shipped from afar to most grocery stores, few people know how special it is, or how seasonal. Asparagus is also one of the most time-intensive vegetable crops farmers can grow, requiring up to three years before the root stock is strong enough to produce a robust crop.
W
One fine afternoon, Bon Appétit chefs from Willamette University in Salem, OR, set out in search of the elusive local asparagus. Chef/Manager Kiley Davis of Kaneko Commons and Executive Chef Paul Lieggi drove about 45 minutes south to Kenagy Family Farm in Albany, OR, to visit the local asparagus in its native habitat and meet the very patient farmers who grow it.
The white asparagus experiment
12 | BRAVO
2 0 1 1 Vo l u m e 4
Upon arriving, Paul noted how “picturesque” and “breathtaking” the farm was on a sunny spring afternoon, with its“large red barn and long driveway.” The two chefs hopped into the truck with Alana Kenagy for a short drive out to the asparagus field. On their way, they passed through a no man’s land, the non-cropped areas around telephone poles and other farm margins. This seemingly dead
The big red barn at Kenagy Family Farm with swallows circling
area of the farm provided the chefs with a quick lesson on how a well-run farm can be a positive part of the natural ecosystem.Alana explained that her father, Peter, had put extensions on the telephone poles to invite bald eagles and ospreys to nest. Not only are these birds majestic, but they also help control the rodent population, naturally. Similarly, the native trees on the farm attract beneficial insects that help to keep pest outbreaks in check while providing nesting areas for native pollinators. Out in the asparagus field, Paul and Kiley were amazed at the sheer quantity of the beautiful asparagus spears standing straight as soldiers in the ground. Alana snapped off some for the chefs to taste. Without cooking or adornment of any kind, the spears were tender and sweet. Next, Alana showed them a trial patch of white asparagus under a black tarp. White asparagus is more labor intensive than green asparagus, requiring the grower to keep it covered under mulch and hidden from sunlight. Seeing the care it takes to grow white asparagus, the chefs gained a better understanding of what makes it so special and expensive. Bon Appétit purchased more than 400 pounds of Kenagy asparagus during the spring season. Diners really enjoyed its freshness,and the chefs really appreciated the opportunity to learn about the biodiverse farming processes on the Kenagy farm — and just how sweet the local asparagus is.
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 13
Meat-Eating Ethics Book Sparks Discussion at Duke Submitted by Sarah McGowan, Marketing Manager
ach summer, a Duke University committee assigns all incoming freshmen a book based on prevalent issues or trends in the world. When the class of 2015 was assigned Jonathan Safran Foer’s book Eating Animals for their summer reading project, the Bon Appétit team embraced the choice and sprung into action.
E
They recognized an opportunity. If all freshmen were to read a book that addressed so many of the same issues in the food system that Bon Appétit has been tackling through its purchasing and education, they’d be ready to absorb the messages of sustainability, ethics, social justice, and flavor that Bon Appétit communicates through our food and programs.
out the summer. As a direct result of the summer’s reading and resulting discussions, Dining at Duke has eliminated meat entirely from two of the campus’ largest cafés one day a week. Hourly employees were also engaged in trainings on issues in the food system, accompanied by a screening of and discussions around the film, Food Inc., a 2008 documentary film on corporate farming in the United States that outlines the harmful effects of big agriculture on the environment, animals, and humans. During Freshmen Orientation Week, Safran Foer himself visited campus to talk about his book and meet with the students. It was truly great to see so many young students engaged around the question of what to eat from an ethical point of view.
Of course, in every opportunity, there’s a challenge. Chefs and managers also anticipated that the book would generate more sophisticated questions from students about the dining program at Duke. So, along with the freshmen, members of the Bon Appétit management team put Eating Animals on their summer reading lists. It became a sort of book group, with managers meeting through-
2 0 1 1 Vo l u m e 4
BRAVO | 13
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 14
Cisco - San Jose Makes Lunchtime Funtime with Street Eats Submitted by Cara Brechler, Marketing Manager
isco employees at Cisco - San Jose in California enjoyed both perfect weather this summer and delectable and inventive lunchtime choices: Indian hot dogs with masala aïoli, Thai fish tacos, Korean short rib tacos, and more.
C
Cisco Community Relations, Bon Appétit Management Company, and the campus store partnered up to celebrate the great American pastime, the summer cookout — with an international twist. For three weeks, the on-site catering team set up a traveling outdoor “street eats” café, lighting up the coals for international and innovative items. Dishes such as Chef de Cuisine Jose Heredia’s Korean tacos with kimchi, siracha aïoli, fresh coriander, and toasted sesame seeds, international hot dogs, lamb kebabs, and more all had folks lining up by the hundreds to enjoy a fun outdoor lunch.
TOP LEFT:
Bon Appétit Controller Olivia Jenson enjoying tacos at Market Cafe’s Asian-inspired cook-out
MIDDLE:
From left to right: Jose Heredia, chef de cuisine and the catering team — Robert Terwilliger, Marti Hunt, Sam Van Shamm, and David Marin
BOTTOM LEFT:
The barbecue crew grills up some delicious kebabs
BOTTOM RIGHT: Lamb kebab from Paradise Cafe’s Mediterranean cook-out
14 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 15
STARS IN OUR EYES
B
on Appétit’s employees aimed for the stars, and reached them!
Compass Group, Bon Appétit’s parent company, created the Be-A-star program in 1997 to create consistent standards of excellence. Accounts can achieve three“stars” for promoting connection with clients, creating a safe work environment, community involvement, and best of all, recognizing employees. The guiding principles of the Be-A-star program include putting safety, health, and environment first; delivering quality service to clients and consumers; employee development and diversity; creating profitable growth; and constantly focusing on performance and efficiency. Employees are also nominated for embracing the Compass values of openness, trust, and integrity; for a passion for quality, teamwork, and responsibility; and for having a can-do attitude. Each year at an awards ceremony, employees are recognized publicly for the work they contribute to achieving business excellence. In addition to recognition for a job well done, winners of the Be-Astar awards get an all-expenses-paid trip to the annual gala. This year, the ceremony took place in sunny Orlando, FL. Award winners attended a welcome reception at Levy’s Fulton Crab House (a sister Compass company) before checking in for a two-night stay at the Hard Rock Hotel. The visitors could visit Universal Studios Theme Park or hang out and enjoy the Florida sun by the hotel pool. Gift bags for the winners included an iPod shuffle, a gift card, and a celebration t-shirt. Read more about each employee on the following pages to learn about the stars in our midst!
2 0 1 1 Vo l u m e 4
BRAVO | 15
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 16
ABOVE AND BEYOND THE CALL OF DUTY AWARDS The Above and Beyond the Call of Duty (ABC) awards are bestowed on one hourly and one salaried employee, from an account that has achieved at least three stars. The winners are selected by Bon Appétit CEO Fedele Bauccio and Chief Operating Officer Michael Bauccio, with recommendations from their regional vice presidents. ABC HOURLY NATIONAL WINNER Lizzette Linardi, Catering Attendant, Art Institute of Chicago
Lizzette was honored for taking heroic action in the new Kids’ Café at the Art Institute of Chicago. When a young student started choking, Lizzette, who is a trained emergency medical technician, knew exactly what to do; she performed the Heimlich maneuver and saved the student’s life. Her quick thinking earned her the ABC award — and helped AIC become a National Account Winner!
ABC SALARIED NATIONAL WINNER Angela Howk East Coast Regional Controller
Based in Palo Alto, CA, Angela, a 22-year veteran with Bon Appétit, served as the Cisco controller and embarked this year in a new position as the East Coast regional controller. Her “precise detail and focus” have been a tremendous help to the district and general managers in the East in improving their performance. “All too often the thankless work of the accounting managers and controllers goes unrecognized,” said her nominator, but it’s the “backbone and financial structure that has enabled many operations to be successful.” Cindy Stephenson, senior audit manager; Elaine Smart, regional vice president; Angela Howk, East Coast regional controller.
COMPASS “STAR SEARCH” Nothing makes an event more fun than good music, so Compass sought out talented employees who could perform at the Be-A-star awards. To enter, employees had to submit a video performance to the award-planning committee, from which they selected three winners, one from being from Bon Appétit. Dylan Price, Server, Getty Center
Dylan Price was selected from more than 60 video entries from all Compass units for his vocal skills and talent and named one of three Star Search Winners and Entertainers, along with Chaysen Beacham (Eurest) and Erika Rios-Ruiz (Eurest Services). An experienced singer and songwriter, Dylan performed a great rendition of Tears for Fears’ classic ‘80s hit, “Everybody Wants to Rule the World,” on stage at this year’s Be-A-star awards.You can watch Dylan’s performances on YouTube. Dylan Price with CEO Fedele Bauccio
Other Bon Appétit Star Search contenders included St. Olaf College Cook Steve Ascencio, University of Redlands Line Server Salvador Godoy, Target Corporation Cook Kenneth Head, Yahoo! Shift Supervisor Isela Hernandez, and AT&T Chef/Manager Desmond Risper.
16 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 17
Be-A-star 2011 NATIONAL WINNERS The Be-A-star awards recognized employees who demonstrate responsibility, passion, integrity, team work, and engagement with the Be-A-star program. These employees are nominated by their regional vice presidents and winners are chosen by Fedele and Michael. Kris McLean | General Manager, Nordstrom
Bryan Bruin | Director of Operations, Art Institute of Chicago
Bon Appétit at Nordstrom in Seattle is a small account, with 21 employees, that was serving a large name in the retail business and required a strong leader. Kris has been with Bon Appétit for more than five years and has consistently come close to being recognized as a Be-A-star winner. This year, Kris focused on the program goals, with the intent of winning on behalf of her region, the Pacific Manager Northwest. Accepting the trip to General Kris McLean with Chief Executive Officer Orlando, FL, for the awards ceremoBauccio and ny was difficult for Kris because she Fedele Chief Operating Officer wanted to send an hourly employee Michael Bauccio instead — just one more example of her commitment to her employees. Kris is dedicated, hardworking, and puts her team ahead of herself. Congratulations to Kris for the incredible work she contributes to the Pacific Northwest region.
Bryan has been with Bon Appétit for seven years, and in that time has become an expert at running complex operations within the museum business. Specialty accounts — particularly museums — can be challenging because of changing business demands, diverse client needs, and long hours. Bryan has led a Chicago-area team with a positive attitude and boundless energy to create a museum café that has great atmosphere and great food. Bryan has accomplished all this at AIC even while also working at AT&T, Kohl’s, Wheaton College, and several other accounts and serving as a Safety Bryan Bruin, director of Champion! Congratulations to Bryan operations at Art Institute for successfully taking on so many of Chicago, with CEO Fedele Bauccio and COO challenges. Michael Bauccio
Doris Wilson | General Manager, Letourneau University
When Doris Wilson joined Bon Appétit three years ago and became general manager of LeTourneau University in Longview, TX, she faced challenges such as poor employee morale and low productivity. The account needed a true leader to step in and keep business going while getting employees on board. Doris’s “firm but fair” leadership style, her dedication, and using employee recognition programs (including Be-A-star) helped turn Letourneau University around. Not only did business improve, Doris Doris Wilson, general now works with happy, engaged manager at Letourneau employees. Congratulations to Doris University, with CEO Fedele Bauccio and COO on her exemplary leadership skills. Michael Bauccio
Anne Galle | District Manager, Cisco Systems
Anne has been with Bon Appétit for five years and manages all Bon Appétit’s Cisco accounts across the nation. Anne is also a Safety Champion for Northern California, serving as an expert on workplace safety. Anne always goes the extra mile, and this year she went above and beyond expectations to submit Be-Astar entries from 11 of her cost centers — when the average for large accounts is a submission for only one. Anne also gives back to the community by volunteering with programs such as Project Open Hand, which provides nutritional support to those in need. In a demonstration of true leadership, for a recent milestone birthday, Anne asked for donations to help others in the community, instead of personal gifts. This Anne Galle, district manager request raised $2,500 for Project for Cisco Systems, with CEO Open Hand within a few hours. Fedele Bauccio and COO Michael Bauccio Congratulations to Anne for successfully running all the Cisco accounts while putting people first and maintaining a great attitude.
We also want to congratulate the following accounts for demonstrating exceptional work in their submissions to the 2011 Be-A-star Program: University of Pennsylvania Wheaton College Minnesota History Center St. Edwards University Duke University Oberlin College - Stevenson Dining Hall Hitachi Data Systems Yahoo!
Google Pastry Department Whitewave Woodbury University Whittier Law School University of the Pacific Market Place Good luck next year to everyone!
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 18
Reed College Takes the Two-Wheel Challenge Written by Audra Bates, Assistant Catering Director
Reed College bike commute challenge participants Audra Bates, assistant catering director; Nick Bernard, office assistant; Kelsey Denogeon, catering supervisor; Nicole Adamson, on-call catering assistant; and Leo Fraser, assistant operations manager
iking in a bike-friendly city can be contagious. It’s only natural that Bon Appétiters in the city with the most bike commuters nationwide would want to get more people out of their cars and onto people-powered transportation.
B
Assistant Catering Director Audra Bates and Nicole Adamson, an on-call catering assistant, wanted to inspire a few more of their fellow Bon Appétiters at Reed College, in Portland, OR, to get to work by bike. Thus was born the July 2011 Bike Commute Challenge!
Nicole Adamson, catering staff, and Audra Bates, assistant catering director with the Bike Commute Challenge tally sheet
The incentive — besides the fun and joy of riding a bike — was that Bon Appétit would donate 10 cents for each mile ridden to a local charity chosen by the winning rider (the person riding the greatest number of days throughout the month). All participants 18 | BRAVO
2 0 1 1 Vo l u m e 4
received bike-themed prizes donated by a local bike shop, including tire patch kits, bike lights, and flat-changing tools. Everyone was encouraged to participate, with the only rule being “wear a helmet.” Fourteen employees including Debby Bridges, general manager, Mark Harris, executive chef, and Sydney Deluna, catering director, participated in the challenge, logging a collective total of 1,107.5 miles, saving $210.42 in gas money, and burning over 48,000 calories! The overall winner was Assistant Operations Manager Leo Fraser, who commuted to work every scheduled workday during the entire month of July. Leo donated the $110.75 the team earned to the Community Cycling Center, which broadens access to bicycling and its benefits through hands-on programs, volunteer projects, and a neighborhood bike shop.
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 19
Bon Appétit at Genentech is Open for Business Submitted by Jill Koenen, Regional Marketing Director
A few members of the Genentech team, left to right: Paula Benard, deli prep; Maria Olivera, taqueria cook; Ponciano Vedad, utility worker; Maria Gonzalez-Serriteño, Simple 600 cook; and Silivia Marquez, deli prep
n army of Bon Appétit employees from every region worked hard to bring Bon Appétit’s fresh, healthy food and commitment to sustainability to more than 14,000 employees of Genentech in South San Francisco, Vacaville, and Oceanside, CA, and Hillsboro, OR.
A
Here’s the menu for this massive start-up operation:
Genentech-Vacaville team created a produce display to highlight local producers
• 176 existing and 14 new food service employees welcomed into the Bon Appétit at Genentech family • 8 Bon Appétit managers transferred • 96 BAMCO chefs, managers and corporate staff from every region on opening launch team • Close to 8,000 work hours 8,000 cases of dry goods, paper, meat and poultry ordered • 1,000 cases of produce ordered • 38-point-of-sale terminals programmed, including the network and routers to support them • 10,000 eXpress labels printed • 5,000 point of sale signs created • 543 coffee brewers serviced • $34,000 worth of change brought in • 18 new vans put into service • 111 pallets of smallwares purchased, received, and deployed • A whole lot of all-nighters (too many to count!) A huge thank-you to all the cooks, literally and figuratively. It was a whale of a good time! 2 0 1 1 Vo l u m e 4
BRAVO | 19
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 20
CEO Fedele Bauccio and Bon Appétit Honored by Three Groups Submitted by Bonnie Powell, Director of Communications
ood things are said to come in threes, and in October they certainly did for Bon Appétit CEO Fedele Bauccio. From October 12 to October 24, he barely had a chance to unpack, as he raced from New York to San Francisco to New Orleans to accept three major awards on behalf of Bon Appétit Management Company.
G
On October 12, Fedele received one of the inaugural Leadership Awards from the James Beard Foundation, established this year by the prestigious culinary arts organization to recognize visionaries in the business, government, and education sectors responsible for creating a healthier, safer, and more sustainable food world. Fedele was“deeply humbled”to be recognized alongside First Lady Michelle Obama, for her fight against childhood obesity; Edible Schoolyard revolutionary Alice Waters; and others. Then, just four days later, at a much more casual ceremony in San Francisco, Fedele was honored by California Rural Legal Assistance, Inc. (CRLA) for his efforts to shine a light on the unfair treatment of the workers who harvest this country’s food. CRLA provides legal services to low-income individuals residing in over 22 California counties including farmworker populations. The Cruz Reynoso-Ralph Abascal Don Quixote Award is named for Cruz Reynoso, who came from a farmworker family to become the first Chicano Associate Justice of the California Supreme Court; Ralph S. Abascal, a California lawyer who won landmark decisions on behalf of farmworkers and welfare recipients; and for the fictional character by Miguel de Cervantes, who made a habit of intervening in causes where victory was perceived to be unattainable. In speech introducing Fedele, Jose Padilla, the executive director of CRLA, talked about encountering the Inventory of Farmworker Issues and Protections in the United States, the indepth report that Bon Appétit Management Company Foundation coauthored with United Farm Workers (UFW), with support from Oxfam America. He said that he could not believe a corporation would be bold enough to associate itself with such a tricky topic. “We hope the way the Bon Appétit Management Company lives its values inspires other companies to do the same,” said Jose. He went on to talk about how, just a few days earlier, he had attended TEDxFruitvale, the daylong conference the Foundation had 20 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 21
organized about farmworker issues. (See page 68 for the full story.) Jose quoted Fast Food Nation author Eric Schlosser, who had addressed the conference by video.“One thing he said really struck me:‘If you eat, you are responsible’ — for the environment, for the people who pick the food, who pack it, who prepare it…everyone in that chain.’ We are all responsible, and companies like Bon Appétit understand that in a deep way.” A mere week later, Fedele was on stage yet again, in New Orleans. This time, instead of Bon Appétit being honored by a group of small, scrappy legal assistance centers, it was being recognized by a panel of 21 culinary leaders. Chefs Collaborative, the country’s top professional organization dedicated to a more sustainable, local, and delicious food system, named Fedele its Sustainability Pathfinder for 2011 for efforts beyond the kitchen. The award bestowed by California Rural Legal Assistance
“We hope the way the Bon Appétit Management Company lives its values inspires other companies to do the same.” “There is no comparison to what Fedele Bauccio has done with Bon Appétit Management Company when it comes to largescale food service and sustainable practices,” said Melissa Kogut, executive director of Chefs Collaborative. “Bon Appétit empowers its chefs to find creative ways to source sustainably, develop menus, motivate their staffs, and educate their customers. We’re impressed because once Bon Appétit is successful in one area, it sets ambitious new companywide goals.” CEO Fedele Bauccio poses with his Chefs Collaborative Pathfinder Award, flanked by Chefs Collaborative sponsor Cathleen Mandigo of Anolon (left) and Poppy Tooker, conference speaker and New Orleans culinary expert Photo: David Gallent
2 0 1 1 Vo l u m e 4
BRAVO | 21
113552_PULP_1-27.qxd:Document 3
12/16/11
6:02 AM
Page 22
an operator’s view | michael bauccio
looking for the next generation of bon appétit leaders
I
am constantly amazed by Bon Appétit Management Company’s steady growth even in these challenging economic times. For every new account we open, it seems like five more requests for proposals come in.
There are two big reasons for that: our high standards for delicious food, and the way our people — you — deliver on our promises every single meal, every single day, with passion and purpose. As our number of locations continues to increase, I believe that managing staff growth is one of the most important hurdles we face right now. We need your help.
own values, and each one of you knows you can count on your Bon Appétit colleagues to share them. While we will cherrypick talent from outside the company, we’re very selective about who gets to join our family. That’s why we enjoy employee- and client-retention rates that are among the highest for our industry. This issue of Bravo highlights the Bon Appétit winners of the Be-A-star program. (See page 15.) These are folks who, every day, go the extra mile for their teams and our guests, and they do it with a smile on their faces. Let them be an inspiration to you as you shoot for the stars yourself.
We all need to be looking at our teams and identifying the next generation of leaders — and the next after that. Those of you on the line who want to advance, don’t be shy: raise your hands and speak up. And I want to challenge every one of you: Be a mentor. No matter what level of our organization you are at, you can lend a hand to someone who’s newer to Bon Appétit. You can share your best practices and sharpen your leadership skills, and you can make your team even stronger. At Bon Appétit, we have cashiers who have become general managers, prep cooks who have become executive chefs. We will support you as you get the training and real-world experience you need to thrive in whatever role you’re aiming at. We believe in our people, and we prefer to promote from within. Each restaurant company has its own culture and its 22 | BRAVO
2 0 1 1 Vo l u m e 4
ABOVE: Leo Reyes started as a dishwasher for the former food service provider at The Masters College. He worked his way up at Bon Appétit from grill cook to assistant to general manager, thanks to mentoring from District Manager Bob Rall - and lots of hard work learning English on his own and taking classes at night.
113552_PULP_1-27.qxd:Document 3
12/16/11
6:03 AM
Page 23
We all need to be looking at our teams and identifying the next generation of leaders — and the next after that.
113552_PULP_1-27.qxd:Document 3
12/16/11
6:03 AM
Page 24
Immigrant and Minority Farmers Connect with Chefs at Northwestern Submitted by Bob Johndrow, Regional Marketing Director
Fresh beets grown by Hmong farmers
arm to Fork at Bon Appétit isn’t just about our chefs buying what’s in season from the farm. At its best, Farm to Fork is about farmers and cooks working together to plan the crops that would work most desirably for both.
F
That’s exactly what happened when Central Region District Manager David Ramlow organized an event at Northwestern College in St. Paul, MN. The day brought together Bon Appétit chefs with farmers represented by the Minnesota Food Association, a group that assists minority and immigrant farmers with training, resources, marketing, and legal services. The chefs were thrilled to have the opportunity to communicate their needs for the upcoming months, in an effort to help the farmers plan their crops for the next harvest. The direct relationship between Bon Appétit chefs and the Minnesota Food Association is the kind of connection that makes Farm to Fork thrive!
24 | BRAVO
2 0 1 1 Vo l u m e 4
General Manager Peter Abrahamson talks with farmers and chefs
113552_PULP_1-27.qxd:Document 3
12/16/11
6:03 AM
Page 25
University of Redlands Serves Series of Diverse Conference Groups with Aplomb Submitted by Susan Martinez, Operations Manager
he University of Redlands in Redlands, CA, had a busy summer conference season, hosting the United Methodist conference, Sacred Heart, Brigham Young University, Hope Protestants, as well as many soccer-, football-, and music-playing youths. But one group in particular proved particularly challenging — and rewarding: the Alliance for Jewish Renewal (AJR).
T
For this very important worldwide Jewish conference, the Bon Appétit team had to get an entire kitchen and two cafés completely kosher-ready, all while still serving other groups. To help, they called in an expert. Working with Rabbi Dennis Beck-Berman, who donated his time to oversee the extensive task, the team readied the entire kitchen, Irvine Commons, and Plaza Café. Plates, serving utensils, pots and pans were scrubbed, dipped in sanitizer, rinsed, and steamed. Ovens and flat tops, fridges and freezers were scrubbed and steamed, grills were sandblasted then steamed, and the entire dining and serving areas were sanitized. The group would number nearly 600 strong at times, and be spread out over 16 days. Everything on the menus had to be completely kosher and include only vegetarian or fish entrees. While the University of Redlands team serves a large vegetarian and vegan contingent throughout the year, this was the greatest meatless dining challenge to the chefs’ creativity yet! Executive Chef John Rose and Sous Chef Danna Ashbaker came up with about 200 different vegetarian menu items during the AJR’s stay.
“I’m trying to understand why the food is so good…This should be illegal.” The team really grew during the process, coming to appreciate the beliefs behind the koshering practice. Not only did Rabbi Beck-Berman provide valuable insight, describing the koshering process as a physical and spiritual cleansing, but the attendees were inspiring with their love and devotion to both the staff and each other. Comment cards reflected their appreciation for the efforts put forth by the Bon Appétit team, with sentiments such as, “The very best food ever at Kallah. Very good,” “Awesome food! Very blessed to have awesome people show their God given talents!” and, “I’m trying to understand why the food is so good…This should be illegal.”
Some of the favorite menu items: Baked Arctic Char Amandine | with white rose potatoes and sugar snap peas Chana Masala | with sautéed Swiss chard and agave-glazed carrots Tilapia | with shiitake mushrooms and black beans Jasmine Rice and Corn Fritters | with black beans and mustard greens Cauliflower, Tomato, Orange and Fresh Basil Stir-Fry over basmati rice Black-eyed Peas | with mushrooms, tomatoes, braised cabbage, and barley pilaf Grilled Polenta | with roasted carrots, collard greens, and tomato coulis Crunchy Eggplant | with spicy sauce over Colusari rice Baked Cod | with roasted-red-pepper sauce, broccoli, and lemon risotto with lima beans Pretzel-Crusted Cod | with apricot Dijon sauce and herb-roasted potatoes
2 0 1 1 Vo l u m e 4
BRAVO | 25
113552_PULP_1-27.qxd:Document 3
12/16/11
6:03 AM
Page 26
Whitman Students Build Worm Composting System Submitted by Roger Edens, General Manager
on Appétiters know that reducing waste in our dining operations can be done on many fronts: getting rid of trays that encourage diners to oversample, making the most of your ingredients by turning trimmings into soups and stocks, and making sure all green waste gets turned into compost. But what can you do when you want to compost your food waste but your city doesn’t offer commercial composting?
B
One answer: Work with some wriggly students to build a worm composter! At Whitman College in Walla Walla, WA, that’s exactly what the students did with the support of Bon Appétit, Whitman faculty members, and the physical plant department. After a year of researching systems, writing grants, and working with the campus to build a structure for the composter, there’s now a Worm Wigwam from Sustainable Ag Technologies Inc., out the back dock of Jewett Hall. Into this busy community of worms goes the kitchen food waste, where it is transformed into rich soil to be used on campus. The way the system works is earthworms are used to help expedite the decomposition and composting processes. Worms voraciously eat the scraps and excrete “worm castings,” a rich fertilizer, all the while turning the soil and aerating it. It only takes six to eight weeks to get finished compost.
The machine is capable of processing 100 to 150 pounds of waste per day and is expandable. And happy, well-fed worms will beget more worms, which is good because there’s more than enough 26 | BRAVO
2 0 1 1 Vo l u m e 4
ABOVE, BACK ROW, LEFT TO RIGHT:
Danielle Broida, junior; Roger Edens, general manager; Hanna Leigh, junior; Zoey Rogers, junior. FRONT ROW: Bob Biles, Whitman College landscape specialist and student advisor; Hannah Siano, junior; Alicia Kerlee, junior; Katie Radosevic, junior; and John Hopkins, Whitman College physical plant carpenter
scraps for them all! According to a 2009 Greenhouse Gas Audit conducted by Whitman students, Bon Appétit at Whitman produces an average of 4,000 pounds of food waste per week during the academic year. In addition to reducing food waste, the composter has another function: Increasing awareness of the environmental impact of food waste. The benefits go beyond the boundaries of Whitman College, connecting the college to the greater Walla Walla community. A Walla Walla youth program, Cool the Schools, will also use the system at Whitman to educate students about the environmental benefits of composting. Students hope for the compost system to create a community consciousness regarding sustainability, leading the city to adopt a large-scale commercial composting program. Recognizing that students come and go, but food waste is an ongoing problem, the students on the project are responsibly laying the groundwork for the composting system to remain effective after they graduate. During the school year, student interns will make sure the composting system is well maintained, while the Greenhouse caretaker will do so in the summer. The students are also creating a handbook for the Worm Wigwam, which will facilitate management by future students and interns.
113552_PULP_1-27.qxd:Document 3
12/16/11
6:03 AM
Page 27
Student Garden at Roger Williams Serves the Community Submitted by Natalie Brough, Work-Study Student
share of fresh, local produce at a reasonable price. Six faculty members signed up immediately before school even started for the fall; Angela is hoping to broaden the CSA’s customer base by signing up students. Fresh produce is not the only community service the garden provides. Through Barrington High School’s vocational/life skills program, it offers students on their summer break a chance to learn about growing food. Two students, Patrick Powers and James Stachelek, worked hard all summer planting seeds, watering, fertilizing, and harvesting. “It has been a great experience for the boys to work in the garden and learn the process of planting and harvesting,” said their teacher, Sara Poland. ou’d never guess the student garden at Roger Williams University only started in 2009. It’s become such an established part of the Bristol, RI, campus that its produce not only appears on Bon Appétit’s menus, but it’s also available at two weekly farmers’ markets on campus, and now through a Community Supported Agriculture (CSA) program.
Y
Scott Yonan, head of Roger Williams’ Eco Reps, a team of peer leaders involved in sustainability intiatives throughout the university, first came up with the idea for the garden; he took it to Bon Appétit General Manager James Gubata. The two quickly made it happen. Bon Appétit donated the general funding, found a place for the garden behind the Marine and Science Building, and located student volunteers to run the project. Angela Possinger, who was on the original team as a junior, has continued to be very involved in the garden and managing upkeep.
The idea behind a CSA is that community members pay up front for a season as an investment in the farmer. The farmer obtains needed funds to plant and maintain the garden, and members are guaranteed a share of fresh, local produce at a reasonable price.
Angela’s plans for the garden are to eventually make it a selfsustaining, student-run project. “I want it to be something that everyone who is involved in has had a stake in what it becomes,” she says. To encourage involvement by busy students, she’s working toward making the garden a community workstudy site and also allow students to receive service scholarships for working in the garden. Accomplishing those tasks And now, two years later, produce from the RWU student should put the garden well on its way to becoming a permanent garden is available weekly at the year-round farmers’ market in and sustainable part of the campus community. front of Upper Commons. Student favorites include basil, onions, and flowers. This is the first year for the CSA. The idea behind a CSA is that community members pay up front for a season as an investment in the farmer. The farmer obtains needed funds to plant and maintain the garden, and members are guaranteed a
ABOVE:
Catering Director Joe Carney and RWU Student Garden leader Angela Possinger picking greens
2 0 1 1 Vo l u m e 4
BRAVO | 27
113552_PULP_28-45.qxd:Document 3
12/16/11
6:13 AM
Page 1
Seattle University Hosts Film on Vanishing Bees Submitted by Vera Chang, West Coast Fellow
A bee enjoys a sip of nectar from a flower
’m so allergic to bee and wasp venom, that I really fear getting stung when I am around them. Once, my reaction to a sting was so severe that I went into anaphylactic shock in rural China and was saved only after a perilous trip to a nearby hospital. But, no matter how negative my body’s response is to bee venom, I still want to live in a world with bees.
I
A world without bees is more than a world without honey. Bees are the insects responsible for the pollination of many foods I love to eat: fruits, vegetables, nuts, spices, flowers, seeds, and beans. Roughly one-third of our world’s food supply is dependent on bee pollination. Our lives, in fact, depend on bees. Seattle University, Bon Appétit Management Company and Slow Food Seattle cosponsored a free showing of the new documentary Vanishing of the Bees, directed by George Langworthy and Maryam Heinen and narrated by Juno actress Ellen Page. An astonishing 350 people attended the showing, which was followed by a panel discussion with local beekeepers. The film is an eerie and engaging portrayal of the mysterious“vanishing bee syndrome” called Colony Collapse Disorder (CCD), which describes an abrupt mass disappearance of honeybee (Apis mellifera) colonies. It’s estimated that one-third of honeybee 28 | BRAVO
2 0 1 1 Vo l u m e 4
colonies in the United States have vanished without a trace. In some areas, honeybee losses are as high as 75 percent. While nobody has hit on the exact cause of CCD, scientists and beekeepers in Vanishing of the Bees described it as the likely result of a combination of factors that have weakened bees’ health including: pesticides; viruses; parasites; inadequate food supplies as a result of intensive monoculture production; the use of lowquality food such as high-fructose corn syrup in commercial hives; climate change; genetically engineered plants; and artificial breeding.
“Beeing” the change they want to see (left to right): West Coast Fellow Vera Chang, Seattle University General Manager Buzz Hofford, Rob Stevens of Fairview Farm Apiary, Corky Luster of Ballard Bee Company, Sarah Bergmann of The Pollinator Pathway, Slow Food Seattle President Jennifer Johnson
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 2
Help Save the Bees! Some actions you can take: • Watch the film Vanishing of the Bees. • Vote with your fork to support sustainable and organic production practices that maintain native pollinators. • Support organic, local honey production. • Use natural cleaners and pest remedies in your garden. • Grow your own food and create bee-friendly habitats with nectar-rich plants. • Raise your own bees. • Write to the Environmental Protection Agency and ask it to safeguard our food system by outlawing harmful pesticides. Agricultural experts in the United States estimate the crop pollination performed by bees to be worth up to $6 billion per year. The effects of CCD will therefore be economic, political, and ecological. Global biodiversity and agricultural production will decline, and food insecurity and prices will soar. I still plan to avoid close physical contact with bees, but I want to do all I can to help keep them healthy, buzzing, and pollinating. Thanks to Vanishing of the Bees, Slow Food USA, and event panelists Corky Luster of Ballard Bee Company; Sarah Bergmann of The Pollinator Pathway; and Rob Stevens of Fairview Farm Apiary; as well as moderator General Manager Buzz Hofford of Bon Appétit at Seattle University, for some intellectual cross-pollination.
A world without bees is more than a world without honey… Roughly one-third of our world’s food supply is dependent on bee pollination.
2 0 1 1 Vo l u m e 4
BRAVO | 29
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 3
Recycled Barn Becomes Planter Boxes for Oberlin Balcony Garden Submitted by Candy Tollette, Bon Appétit Office Coordinator
Students can see the growing of herbs and vegetables as they enter Stevenson Café
Boxes aren’t just for herbs — peppers and leafy greens also grow
here’s eating local, and there’s eating hyperlocal. When student diners at Oberlin College’s Stevenson Dining Hall look up from their conversations, they’re greeted with a flourishing garden of herbs, mixed greens, and colorful peppers, all planted in window boxes that run the length of the hall’s second-floor balcony here in Oberlin, OH.
T
Through a joint venture between Bon Appétit and Oberlin College’s Environmental Studies 101 class, local food was brought right into the dining hall. Oberlin’s JB Wood ‘n Craft built the 3-foot-wide boxes from cedar boards reclaimed from an old Ohio barn. To prevent soil and water loss, the boxes were lined with fleece, and the seams closed with a silicon sealant. Carpenter bees and other would-bee tenants were deterred with vinyl sheeting attached to the bottoms of each box. A total of 21 boxes were mounted on the railing that encloses the balcony.
General Manager Rick Panfil checks out the balcony garden
The seedlings for the garden were transplanted from Sous Chef Chris Brunst’s indoor garden in the Dascomb Café, which he carefully incubated with grow lights throughout the chilly spring. During spring finals, the healthy seedlings were transplanted to the boxes, and today, the plants thrive under the care of Bon Appétit staff and Oberlin College student employees. At the close of the summer growing season, winter rye will be planted. The highly visible window-box garden serves as a symbol of the local, sustainable future that both Bon Appétit and Oberlin College are working toward. Growing more food on campus isn’t just a delicious, local option, it’s also a great way to save money and fuel, and reduce carbon emissions and packaging. Executive Chef Dean Holliday getting ready to pick his fresh greens for the day
30 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_28-45.qxd:Document 3
12/16/11
7:10 AM
Page 4
Bon Appétit Tries On “Ethically Delicious” Uniforms Submitted by Bonnie Powell, Director of Communications
he average modern supermarket carries more than 47,000 items, according to the documentary Food, Inc. No wonder grocery shopping can be a daunting experience for those who are trying to consume in accordance with their values. As much as you would like to visit the farms that grew all your food personally, it’s impossible.
T
Instead, conscientious consumers rely on third-party-certified labeling programs such as organic, which reassures us that those products were grown without toxic pesticides or using genetically engineered seeds, and Certified Humane, which tells us that the animals we’re eating were raised ethically. But neither of those labels tells us anything about how the people behind the products were treated. That’s why the Fair Trade Certified™ label is so important. As part of celebrating Fair Trade Month in October, Bon Appétit Management Company partnered with Fair Trade USA to help raise awareness. And that month we launched a pilot program to supply Fair Trade Certified™ shirts to student employees at at Willamette University in Salem, OR, and Regis University in Denver.
Brittany Johnson, Willamette University freshman and Bon Appetit Management Company employee, models the new Fair Trade uniform shirt
Neither “organic” nor “Certified Humane” tells us anything about how the people behind the products were treated. That’s why the Fair Trade Certified™ label is so important.
According to Marc Marelich, general manager at Willamette and member of the Regional Operations Support team, Brittany Johnson, a freshman at Willamette and a brand-new, Bon Appétit employee, said she loved the shirt: “it was comfortable and it felt good to wear something with meaning behind it.” If all goes according to plan, in 2012, we’ll offer them to frontof-the-house employees in other Bon Appétit Management Company cafés. Managers will be able to choose Fair Trade aprons and shirts in a variety of colors, and with a slogan that reads, “Organic, Fair Trade…This Uniform is Ethically Delicious!” Because to us, who made your shirt is just as important as who grew your strawberry — and who picked it. We are all connected, and we have a responsibility to workers everywhere to show them that their labor is valued as much as the products we purchase.
2 0 1 1 Vo l u m e 4
BRAVO | 31
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 5
behind the communications curtain | bonnie powell
Tomatoland author Barry Estabrook smiles over some ripe, delicious California tomatoes.
“unripe and unfair” dinner with barry estabrook
J
ournalism, like any other industry, runs on connections. As a former journalist, I know that those connections are rarely forged through email, Twitter, and press releases alone. I believe that the best way to build strong relationships is through experiencing something together, in person — whether a guided tour of a campus farm and the kitchen that uses its fresh produce, a thought-provoking conference (see page 68), or an invitation-only dinner built around a special guest and a newsworthy theme. The Eat With Bon Appétit media dinner series is part of that last strategy, and this fall, Vice President Maisie Greenawalt, Bon Appétit consultant Haven Bourque, and I convened our second such gathering at Mijita in San Francisco. This time, the guest of honor was Barry Estabrook, author of the new book Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit. The winner of a 2011 James Beard Award for his blog, Politics of the Plate, Barry has dug deep into the sterile, sandy soil of Florida’s tomato industry to reveal why most of the tomatoes Americans eat have no flavor and to illuminate the equally unsavory labor practices under which these rock-hard fruits are grown. We saw the dinner with Barry as a way not only to introduce local journalists to Bon Appétit’s focus on farmworkers, but also get them excited about TEDxFruitvale, the farm-labor conference we were hosting a few months later, at which Barry 32 | BRAVO
2 0 1 1 Vo l u m e 4
would be a speaker. However, one has to be very careful about how one tries to deliver such a message, as journalists these days are swarmed by companies bragging about their sustainability initiatives. We decided to invite some of our friends in the nonprofit world working on this issue to join us. That would both give the reporters other interesting people besides Barry with whom to chat, and with luck give us more credibility in their eyes. On a Thursday evening in August, about 10 media representatives from Mother Jones, Grist, Bay Area Bites, Bay Citizen, Edible San Francisco, East Bay Express, and others sat down at one long table with 10 special guests from United Farm Workers, Pesticide Action Network, Oxfam America, Just Harvest, and the Association of Farmworker Opportunity Programs. We were joined by two local tomato farmers from Baia Nichaia, who supplied some of the evening’s delicious red, yellow and green fruits — the perfect antidote to the tomato travesties grown in Florida’s inhospitable sandy soil by historically mistreated workers. Maisie began by welcoming everyone and asking them if they recalled Barry’s March 2009 article for Gourmet about Florida’s tomato pickers, which said, “If you have eaten a tomato this winter, chances are very good that it was picked by a person who lives in virtual slavery.” That article was part of what propelled Bon Appétit CEO Fedele Bauccio and Maisie
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 6
to visit Immokalee, FL, and partner with the Coalition of Immokalee Workers (CIW) to coauthor a code of conduct for Bon Appétit’s Florida tomato growers. Barry’s article, she said, had had a huge impact on Bon Appétit chefs as well: they too were eager to avoid supporting such practices. When it was his turn, Barry picked up where Maisie left off.“Back in 2009, Bon Appétit was the first! All the other food service companies had no choice but to come aboard,” he told the assembled guests. “[The big growers] went from not acknowledging the CIW’s existence to sitting down with them to agreeing on what’s fair.” Both Maisie and Barry had recently been back to Immokalee — where a large part of his book is set — to see the hard-won progress CIW has made in getting fair treatment for tomato pickers. “There’s been a sea change. For the first time, there’s hope,” Barry reported.“There’s a new invention in Tomatoland: a punch clock!”
With that, the formal talks ended, and many small-group discussions bloomed and dinner was served. The delicious Mexican-inspired fare prepared by Mijita Chef/Manager Cristina Perez was the perfect accompaniment to the lively conversation. The tomato-centric family-style dishes included Padron peppers, charred cherry tomatoes and chicharrones (fried pork skin); pan con tomate (grilled bread with garlic and tomatoes); a revelatory Brandywine tomato and peach salad with basil and orange; fried green tomatoes with queso fresco and corn salsa; local halibut ceviche tostadas; tripe with black beans; and finished off with a sweet yet tart pineapple tomato and basil granite. In addition to copies of Barry’s book, which the publisher had sent for us to give out, Cristina made little gift baskets of tomatoes for everyone to take home, which they loved! In addition to the goodies, they left with the knowledge that Bon Appétit is a pioneer in the area of farmworker justice — and we’re proud to note that almost everyone who came that night also later attended TEDxFruitvale.
Reporters and farmworker advocates took over Mijita on a Thursday night for Bon Appétit’s second media dinner.
2 0 1 1 Vo l u m e 4
BRAVO | 33
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 7
BACK TO SCHOOL WITH BON APPÉTIT
They’re baaack! Bon Appétit teams welcomed thousands of returning and new students with barbecues, buffets, and fun and games... and several earned national recognition for their efforts! 34 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 8
Submitted by Bonnie Powell, Director of Communications
s millions of college students headed back to school, Newsweek/The Daily Beast released its College Rankings 2011, with categories including Most Service-Oriented, Most Beautiful, Future CEOs, and — most important to us — Best College Food, honoring those schools that “go above and beyond to make it great.”
A
We’re proud to say that on that list of 25, Bon Appétit Management Company teams feed a whopping eight of them: Since we also serve students at a lot of other great schools that mysteriously didn’t make the list, it’s worth checking Newsweek’s methodology:
1. St. Olaf College 2. Pitzer College 4. Claremont McKenna College 5. Roger Williams University 6. Wheaton College 17. Seattle University 20. Washington University in St. Louis 22. Vanguard University of Southern California
To pick the best schools for foodies, we took into account the quality of both onand off-campus fare. We started with College Prowler’s ”Best Campus Dining” list and weighted those student-opinion scores at 45%. Then we added in the number of restaurants per capita in the surrounding area (25%; based on Citysearch and U.S. Census data), the percent of each college’s food budget spent on local/organic food, when available (20%; from The Princeton Review survey of schools). Bonus points (10%) were awarded according to whether and how well a college ranked on the Parents and Colleges “Best College Eats” and Her Campus’s “Top 10 College Dining Halls” lists. Sounds complicated. Oh well. Let’s eat!
2 0 1 1 Vo l u m e 4
BRAVO | 35
Back to School
Bon Appétit Campuses Sweep Newsweek’s Best College Food List
Back to School
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 9
Taste of Duke Goes Local and Waste Free! T
he annual Taste of Duke that welcomes incoming freshmen to the university’s Durham, NC, campus is traditionally a true Southern-style barbecue. This year’s event, welcoming the Class of 2015, was not so different — why mess with a good tradition? — and yet it was. This particular outdoor event featured local and sustainable meats and produce and was wastefree. Freshmen and their families spent their first night at Duke enjoying a classic Carolina barbecue of local grass-fed hamburgers, traditional Carolina pulled pork, and all-beef hot dogs. With its bounty of local fruits, including many from the campus’s own farm, the Carolina Fruit Stand was a crowd favorite. Another popular feature was the local dessert bar featuring buildyour-own strawberry shortcakes.
The Carolina Fruit Stand held locally sourced fruit - much of it from Duke’s own farm!
The Taste of Duke was a great opportunity for Bon Appétit to showcase its relationships with local farmers and artisans, but a large outdoor event location always presents a bit of a challenge from a waste point of view. The team felt it was important to make the event wastefree, so starting in the kitchen, all food scraps were composted as usual. Outside during the event, members of Duke’s Office of Sustainability manned compost and recycling stations and helped guests dispose of their waste carefully. Plates, cups, napkins, bowls, and food leftovers were all composted, and recyclables were disposed of properly. By the end of the night, 2,260 pounds of food waste were destined to enrich the soil, and 279 pounds of recyclables were kept out of the waste stream. Overall, the team effort by employees, guests, and Duke representatives enabled Bon Appétit to divert over 90% of waste from the event from the landfill!
The dessert table had locally made dessert bars, and guests could also build their own strawberry shortcakes
Submitted by Sarah McGowan, Marketing Manager
New Café at Penn a Hit with Students T
he freshmen who live in University of Pennsylvania’s famous Quadrangle had something to be excited about this year — the rare chance to make the outgoing sophomores jealous. McClelland Hall now has an expanded café, which opened just in time for the start of the academic year at the Philadelphia, PA, campus.
36 | BRAVO
2 0 1 1 Vo l u m e 4
The Café at McClelland’s increased offerings of savory soups, fresh salads, frozen yogurt, sushi, sandwiches, and convenience items were an immediate hit with students, as was the expanded seating to accommodate another 100. The café offers students flexibility, allowing them to use either Dining Dollar$ or meal swipes, which they appreciate. Sushi has quickly become the most popular item, and the new café is jammed with happy customers. Submitted by Tatianna Losk, Marketing Manager
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 10
Case Gets Visionary with MultiCultural Feast ne bright fall day, more than 1,200 Case Western Reserve University students and community members shared a dream: a richly diverse campus that works as an active member of the larger Cleveland, OH, and world community.
O
Organized as part of the university’s fall orientation Welcome Days, the third annual Share the Vision expo celebrated cultures around the world with food, music, and entertainment. The Division of Student Affairs puts together a program each year that invites attendees to envision and promote a just and humane campus community, within which the worth and dignity of each individual is respected, new ideas are embraced, and all students strive for excellence and integrity in teaching, scholarship, research, and service. The event was held under an enormous tent on CWRU’s Freiberger Field and featured dishes from all over the world created by Bon Appétit chefs: for example, kielbasa and Westphalian cabbage at the European station, Doro Wot (red chicken stew) at the African one, Cha Siu Bao (Cantonese barbecue pork dumplings) at the Asian table, Moqueca (Brazilian seafood stew) at the Latin American station, and a wonderful lamb tagine among the Middle Eastern offerings. Submitted by Beth Kretschmar, Marketing Manager Shredded carrot, orange, and chicory salad at the African Station
Moqueca (Brazilian seafood stew) at the Latin American station
2 0 1 1 Vo l u m e 4
BRAVO | 37
Back to School
Sous Chef John Polonye talks to CWRU students at the Share the Vision Expo European Station
Back to School
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 11
Indoors or Outdoors, American University’s Opening Barbecue a Grand Success!
Colorado College Gets New, Green Student Center
T
I
he Welcome Week barbecue by Bon Appétit at American University in Washington, DC, is an annual tradition. And so, unfortunately, is rainy weather.
The university quad is the preferred location, but every year, someone has to make the call to move it inside if the weather looks iffy. Michelle Mooney, general manager of Bon Appétit at American, anxiously watched the weather reports and regretfully made the call to move the feast inside to the Terrace Dining Room. At 5 p.m., the rain clouds rolled in, and Michelle knew she’d made the right decision. Perfectly cooked hamburgers and hot dogs are always a hit, no matter where they’re enjoyed. The atmosphere in Terrace Dining Room was colorful and lively, complete with cotton candy concessions, popcorn stands, and cheerleaders dancing through to promote the evening volleyball game. Who needs sun when you’ve got this much fun? Submitted by Michelle Mooney, General Manager
ncoming freshmen, returning students, and staff alike were pleased to walk into a remodeled Worner Student Center at the start of the fall semester at Colorado College in Colorado Springs, CO. Bon Appétit proudly unveiled the center’s shiny new look and features, including a gleaming new kitchen and two new serveries to better and more efficiently serve students. A team of 140 contractors remodeled the entire building in a mere 82 days over the summer, equipping it with energy-efficient equipment and rooftop solar panels that are anticipated to reduce electricity usage by 30%. Students are happy with the lean, green scene at the new student center, and the Bon Appétit employees are thrilled with their new workspace! Submitted by Beth Gentry, General Manager
Members of the Blue Crew, a group that promotes athletic events on campus, gather in the Terrace Dining Room for the opening barbecue
38 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 12
Back to School
Bon Appétit Cooks Sharon Parsons and Carrie Akemann roasting corn the efficient way
Carleton Welcomes Students With Fun and Games E
very college has its beloved traditions. At Carleton College in Northfield, MN, one opening tradition is the Great Frisbee Toss paired with a picnic. While students enjoyed grilled hamburgers, vegetable skewers, house-made condiments, and salads prepared by Bon Appétit, parents dined on Mediterranean mezze, fruits and cheeses, and hand-carved turkey at a reception in the brand new Weitz Center for Creativity. The festivities continued for an entire week, culminating in another beloved Carleton tradition, No Olympics, in which the students compete in silly mock Olympic games to the merriment of all. Root beer floats in the recreation center kept all refreshed.
Carleton is an active, fun campus. Organizations exist for every possible student interest — from ballroom dancing to the food-activism group Food Truth. To help new students get acquainted with all the campus has to offer, the annual All Campus Picnic and Org Fair gathers the entire campus together at the close of the first week of classes. On a cool September evening, Student Activity Office representatives offered information about campus groups while the Bon Appétit team fed the hungry crowd of 2,000. On the menu were roasted corn on the cob, barbecued beef, root beer, and a cake celebrating the Constitution for all to share. (The federal government requires all schools receiving federal funding to make a point of honoring the Constitution throughout the year.) The evening ended with a dance on the Bald Spot, a grassy expanse in the middle of campus, for all the participants.
Constitution Cake
Submitted by Katie McKenna, General Manager
2 0 1 1 Vo l u m e 4
BRAVO | 39
Back to School
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 13
MIT Blown Away by Blustery Welcome Weekend
ST. OLAF CO-CURRICULAR PICNIC:
Bon Appétit held a picnic to coincide with St. Olaf College’s CoCurricular event, held during the opening week of school to get students acquainted with all the school activity groups. Board Manager Randy Clay (pictured) and Executive Chef Matthew Fogarty had to fend off the school’s mascot, Ole Lion, who apparently wanted a Farm to Fork dinner! Submitted by Allison Albritton, Director of Operations
W
ith the threat of a potentially catastrophic hurricane pounding New England, the team at MIT in Cambridge, MA, knew that opening even one residential café would be a challenge. But actually, there were five new cafés slated to open on Welcome Back Weekend, the school’s yearly welcome to over 1,000 eager (and hungry!) students and their families. Hurricane Irene caused the city to suspend all public transportation as a precaution, meaning workers, students, and many visitors would be stranded. Undeterred, the new management team swung into action. Resident District Manager Kelly McDonald provided a carful of rain slickers and rain boots for anyone walking across campus. General Manager Cheryl Walker rallied the front- and back-of-house crews to prepare for an extra 1,000 diners as a result of the citywide shutdown. Despite the hardships, Executive Chef Jim LaChance led his culinary team in preparing and serving an extraordinary meal for all students and their stranded families.
As the doors opened, all hands were on deck to ensure that every guest enjoyed a truly Bon Appétit experience. Though Irene was eventually downgraded to a tropical storm, plenty of rain fell over Cambridge, providing a memorable Welcome Back experience for all. Submitted by Emily DeMers, Regional Marketing Director
Hungry student shows her MIT pride 40 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 14
Some of the more than 6,000 cupcakes made for Hamilton College’s multi-celebration weekend
amilton College in Clinton, NY, celebrated its Bicentennial birthday with a celebration for the ages that also combined the annual Fallcoming and Family Weekend. Thousands of students, alumni, and their families ate, drank, and danced a glorious fall weekend away to music from local bands.
Whittier Freshmen Get a Taste of LA W
hittier College’s Class of 2015, one of the largest in recent memory, was welcomed to their new home in Whitter, CA, with a courtyard party featuring tastes of all the Los Angeles area’s cuisines.
From Malibu, there were beach barbecue beef and pulled-pork sliders with two dipping sauces and steak fries. Olvera Street inspired chefs to create a buffet of carne asada, chicken, rice, beans, salsa, guacamole, and chips. Chinatown tossed up vegetarian lo mein and fortune cookies and Hollywood really took the cake with frosted-to-order cupcakes. Table décor matched the stations, and attending freshmen were well-fed and wellwelcomed.
Six thousand cupcakes? “No problem,” said Executive Chef Reuben Haag and the Bon Appétit team. Assisted by 30plus eager student volunteers, who helped frost and decorate, the team baked cupcake after cupcake: Red Velvet, local carrot cake with raisins, local pumpkin with chocolate chips, café mocha, and banana cream were among the flavors. A celebration can’t be run on cupcakes alone, so chefs and catering directors arrived from sister accounts across the East Coast to lend their expertise for the weekend. Joy was in the air as everyone feasted and welcomed new and returning students and their families back to this venerable 200-year-old institution for another year of learning, fun, and friendship.
Submitted by Channy Gil, Office Manager
A tower of cupcakes was the signature of the Hollywood station
Submitted by Patrick Raynard, General Manager
2 0 1 1 Vo l u m e 4
BRAVO | 41
Back to School
Hamilton College Attracts 3,000 for Weekend Bicentennial Celebration H
Back to School
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 15
Biola’s Opening Events Attract Thousands F
or students leaving their homes for the first time to attend college, unfamiliar food and surroundings can be a source of anxiety — especially for international students entering a completely different culture. That’s why Biola University in La Mirada, CA, and Bon Appétit work together to put new international students at ease at the school’s fall welcome lunch. Comforting food, well prepared, offers a wonderful way for new students to bond with one another and alleviates the stress of being thrust abruptly into a completely new life. This year’s buffet menu featured a carving station serving casino prime rib roast with an array of toppings for guests to choose from, including artichoke and arugula relish, shiitake mushroom demi-glaze, a black-fig reduction, and horseradish sauce. Biola hung banners of all the new students’ home countries to facilitate conversation among fast-bonding friends. Guests seemed to enjoy both the fellowship and the food.
Guest tables with country flags representing all countries of international students
International students weren’t the only ones Biola staff were busy making feel welcome. At Biola’s opening weekend, a total of 3,000 guests were served in a series of breakfasts, lunches, receptions, and dinners! The casual, ranch-style opening menu for Saturday evening wowed parents, staff, and students, and prompted Deannah Baesel, manager of advancement events, to write, “As usual, Bon Appétit helped make Opening Weekend a success at Biola University! From great food and friendly staff to amazing day-of coordination, Bon Appétit consistently serves our community to the best of their ability. Blessings.” Submitted by Heather Podsakoff, Director of Catering
Biola Opening Weekend Menu Gluten-Free Tri-Color Potato Salad Grilled Vegetables and Fusilli Pasta Salad | with Parmesan herb dressing Texas-Style Chicken Chili | topped with Jalapeño Cornbread Barbecue Beef Brisket Citrus-Buttered Corn “Cobblets” Black-Eyed Peas Gluten-Free Peach Cobbler Bars Cowboy Cookies | with Caramel and Chocolate Chunks Eight buffet lines were set up for the opening barbecue dinner
42 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 16
S
tudents returning from summer break to Regis University in Colorado Springs, CO, were greeted by a fresh new take on campus food provided by Bon Appétit Management Company. A newly remodeled café and a new retail venue called Ranger Grille completed the package.
House-made cupcakes and Whoopie pies baked by Baker Mark Stulce and the Willamette Bakery Team
Local Foods Warm up Willamette Alumni T
he beginning of the academic year at Willamette University in Salem, OR, is marked by a tinge of fall in the air, and a whirlwind of celebrations culminating in Alumni Weekend. Former students look forward to returning to campus to celebrate the years they spent at the university, share their life accomplishments, reunite with classmates, and enjoy Bon Appétit’s wonderful food. The weather was beautiful enough to accommodate an outdoor celebration at the center of campus under a tent, and the season lent itself to a comfort-food-centric menu of local Pacific Northwest delicacies. Submitted by Marc Marelich, General Manager
After winning the account in June, Bon Appétiters set to work over the summer to transform the café into a venue to be proud of — one that provides the campus community with a fun place to gather and develop lasting relationships while enjoying delicious, seasonal food cooked from scratch. The opening team, led by General Manager Letina Matheny and Executive Chef Tim Ramirez, worked hard to ready the café for the first day of school, even while managing a number of large campus catering events in a makeshift kitchen throughout the summer. As soon as school began, the café quickly became the place to be, with its shiny new dining room that draws students in and encourages them to linger and socialize over the crowd-pleasing menus prepared by Tim and his team. Submitted by Tonya Flashey, Regional Marketing Director
Willamette Welcome Week Menu Tillamook Smoked Gouda Mac and Cheese Grilled Peach Salad | with pineapple mint Heirloom Tomato Salad | with cucumbers, basil, and Zena Farms beets Roasted Local Line-Caught Coho Salmon Smoke-Roasted Draper Valley Chicken Breast | with herbs and Depot Bay sea salt
The new dining room
Carrot Cake Mini Cupcakes | with cinnamon-cream-cheese icing Double Chocolate Fudge Cupcakes | with ganache icing Vanilla Cupcakes | with toasted meringue icing Red Velvet Whoopie Pies
2 0 1 1 Vo l u m e 4
BRAVO | 43
Back to School
Regis University Welcomes Bon Appétit
Back to School
113552_PULP_28-45.qxd:Document 3
12/16/11
6:20 AM
Page 17
Wheaton College Ranked Best Campus Food by Princeton Review Submitted by Haven Bourque, HavenBMedia (Bon Appétit consultant)
tudents consider many factors when choosing which college to attend, and the quality of campus food is more often becoming a priority in the decision-making process. And no one does good campus food like Bon Appétit Management Company — at least according to the 122,000 students polled for the Princeton Review, who named Bon Appétit-operated Wheaton College in Wheaton, IL, as offering the Best College Food nationally.
S
Some of the highlights of Wheaton’s food program: • More than 30 Farm to Fork partners • Each week the kitchen at Wheaton produces 120 gallons of fat-free plain and assorted flavored yogurts and 10 to 15 gallons of sour cream using milk from nearby Kilgus Farmstead.
The salad bar is well stocked with a variety of items so students never get bored
• Burgers are made by hand from local beef and turkey. • Mozzarella cheese for pizzas is hand-grated and sourced locally, and the pizza dough is made from scratch on the premises. • Like many Bon Appétit accounts, Wheaton’s salad bar is loaded with local lettuces, a range of whole grains such as quinoa, teff, and spelt, as well as dozens of different varieties of rice and legumes. The Princeton Review creates a top 20 in each of 62 categories from the 376 colleges studied. Students are asked 80 questions ranking everything about college life from professors, to financial aid, to health services. Bon Appétit proudly serves several other campuses that made the list: Washington University at No. 7, Goucher College at No. 18, and St. Olaf College at No. 19. A big congratulations to the honorees, and a salute to the culinary creativity and commitment of all Bon Appétit staff! Wheaton students showing off their delicious lunches
44 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_28-45.qxd:Document 3
12/16/11
11:09 AM
Page 18
Secrets of Wheaton’s Success Submitted by Raul Delgado, General Manager at Wheaton College
The designation of “Best Campus Food” in the country by Princeton Review means so much to our team because it is voted on by the students. To celebrate, we served an upscale feast. More than 1,900 students and guests came to the dining hall to enjoy a special Surf and Turf plate along with decorations and music. The response we received was awesome and everyone was very appreciative. Our team is quite humbled by this honor because we know Bon Appétit has so many amazing leaders and accounts doing great things out there. I wanted to share some of the small steps we’ve taken that together I think have helped propel Wheaton to the No. 1 status in the minds of our students, faculty, and staff: Establish a powerful and strong client partnership. We initiated many action steps from my meetings with the client, which built trust and confidence that led to many great initiatives they helped support and often fund.
Embrace the best of your team. My team has been critical to our success. I try to provide an environment where they can be bold and creative with ideas that make the areas they are responsible for better. They’ve had great ideas with amazing results from speeding up service, increasing revenues, reducing costs, improving efficiencies, and introducing things like home-made yogurt. Stay connected and constantly gather feedback. Our Student and Faculty/ Staff Cuisine committees meet every few months. However, if you just meet and no action comes from that, you lose credibility. Many of the initiatives we have taken have come directly from ideas or issues brought up at these meetings, and these teams recognize it. I also survey the students twice a year (winter/spring) and the faculty/staff once a year. This feedback is incredibly helpful and effective. We never lose sight of who we’re serving. Involve the students in your program. Through our“Celebrity Chef ” program, we pick a student — and sometimes a faculty or staff member — to meet with the chef and dictate the menu at one of our stations. It can be an item they grew up eating or anything (within financial reason) we can serve. We take their photo, place it on the station, and have them serve during the meal period. They love it. When school organizations need help with something, we get involved and do it. It creates amazing goodwill. Finally, we have created a number of fun themed events the students really enjoy. Last year, to counter the very tough February cabin fever that sets in, we created Fabulous February. Every week we did something fun and over the top. It was quite a bit of work and cost some money, but well worth it.
This team has a passion for taking care of the guests. It’s a “Yes is the answer — what’s the question?” approach. Having great food is important, but it’s critical that the service you provide match the level of that food.
Embrace the food culture of the company and communicate it. We have college students who like their meat, potatoes, and fried foods. However, they have become incredibly appreciative of the things we have introduced. We have more than doubled our Farm to Fork percentage, added nutritious grains, and through signage and communication, educated them on foods that are not only great tasting but also good for them.
Never lose sight of the importance of exceptional service. Every day our team is presented with opportunities to be of service to our students, faculty, and staff and exceed expectations. This team has a passion for taking care of the guests. It’s a “Yes is the answer — what’s the question?” approach. Having great food is important, but it’s critical that the service you provide matches the level of that food.
Variety is critical. Even within the stations we have, we will completely change it up. Our Asian station has become a pasta bar or mashed local potato bar; our pizza station has
2 0 1 1 Vo l u m e 4
BRAVO | 45
Back to School
become a homemade s’mores bar, etc. We are constantly pushing ourselves to find new and interesting things the students will love along with unique and different ways to present them.
113552_PULP_46-57.qxd:Document 3
12/16/11
6:25 AM
Page 1
An International Student Goes Behind the Kitchen Door at Concordia Submitted by Kevin Callahan, General Manager
Gábor András Antal, an international student from Hungary studying at Concordia University in Irvine, CA, wrote this essay for a Writing and Research class and shared it with General Manager Kevin Callahan: ver since I got to Concordia I was amazed by the food service, as it is completely different than what was available to me back home in Hungary. There, we weren’t given options; we were served what was on the menu and had no other choice but to eat it. This style of service, which is common in America, was unknown to me. The difference in styles of service interested me enough to write this paper about how the cafeteria works.
E
The first day I ate at the cafeteria I could not believe all the choices they had: a full salad bar, a grill for burgers and hotdogs, an Asian section, an exhibition section, a vegetarian section, a dessert and fruit section, and most importantly, soda machines. Despite all of that, what amazed me the most had nothing to do with the food service; instead, it was how my fellow students seemed to not appreciate what a great deal it actually was. While I took full advantage of and enjoyed the meal plan, they complained about the quality of the food, the long lines, and the lack of variety. While I was grateful for everything the workers provided and respected them for the long hours and dedication they put into making our meals every day, they took everything for granted and showed no respect by leaving their trash behind and throwing 46 | BRAVO
2 0 1 1 Vo l u m e 4
away perfectly good meals without even touching them. To get a better idea of what it’s like from the other side of the counter, I went to the cafeteria on a Thursday night at nine o’clock to interview one of the workers.… I met Carlo and he took me to where he had been working, a small backroom behind the grill. He told me that there are three different tasks they have to take care of in the cafeteria: being the doorman and cleaning the tables, serving the food, and doing the dishes, which he usually does. …They work 40 hours a week, usually in 8-hour-shifts. These 40 people do everything for the 959 students enrolled in a meal plan. They serve approximately 2,400 meals a day, trying to make sure that we’re all 100 percent satisfied with their service. After I get all the numbers I need I ask Carlo about his life. He tells me he’s been working at the cafeteria for two years. He doesn’t love his job, but he appreciates it and looks into the future. His dream is to open his own restaurant someday. At the end of our conversation, when we said goodbye, was only when I realized that he hadn’t stopped working for a second while we were talking. If I said the Hispanic workers were the motor of the cafeteria, I would also have to say that Kevin Callahan is the man behind the steering wheel. He is the general manager, his job is to oversee daily operations of the Dining Hall, promote and manage on-site and off-site catering, maintain costs, and
113552_PULP_46-57.qxd:Document 3
12/16/11
6:25 AM
Page 2
develop a strong relationship with the student body. He’s a burritos at a time. However, it’s not just about making us man you will always see when you go the cafeteria. He’s just happy; after all, this is a business and he has to take responsibility running around the Dining Hall, making sure that everything for the success of the cafeteria. is going well and everybody’s happy. He’s a great partner to talk to and a good listener, While working on this paper which helps him a lot in his I learned a lot about the cafeThese 40 people do everything for the 959 teria, and got to know a little job as one of his tasks is to pay attention to the students’ students enrolled in a meal plan. They serve bit more about the workers: wishes. Everybody knows hopefully it will help me who he is, and everybody approximately 2,400 meals a day, trying to appreciate their service even likes him too, even though more. All the workers and make sure that we’re all a 100 percent satisfied managers work hard to get he’s pretty much the only one we could blame if we weren’t the food on our plates and we with their service. satisfied with the cafeteria. shouldn’t take it for granted. It doesn’t take a lot, maybe …He tells me that there are five people in the management team: just a buenos dias, to make someone’s day. However, I think the assistant manager, executive chef, sous chef, retail manager, the best way to show how much we appreciate their work is and him, the general manager. Being part of the Bon Appetit simply finishing our meals instead of throwing tons of great Management Company, the first food service company to com- quality food out every day. mit to socially responsible sourcing, Kevin wants to make sure that they get the ingredients from local farms where the farmers care about quality and not just quantity. He knows what a big role a small cafeteria can play in the community and environment. He loves his job, he loves being able to interact with the students and to hear about their achievements. The one dislike he has is having to put policies in effect that he knows will not make us happy, for example not allowing us to get two breakfast 2 0 1 1 Vo l u m e 4
BRAVO | 47
113552_PULP_46-57.qxd:Document 3
12/16/11
6:25 AM
Page 3
Cisco-San Jose is Haute for Dogs Submitted by Cara Brechler, Marketing Manager
ust like vacations, baseball, and barbecues, hot dogs are icons of summer. Cisco-San Jose, in San Jose, CA, celebrated National Hot Dog Month by serving up Farm to Fork vendor Marin Sun Farms’ local, grass-fed beef hot dogs. The weekly specials created by both chefs and Cisco employees to showcase these special franks were definitely fancy enough to deserve their fun name: Haute Diggity Dogs.
J
When it came down to judging, “frankly” there were just too many unique entries to choose from. So rather than just one, seven of the best 54 employee recipes were featured in a weeklong fancy dog show. Two of the favorites were Greg Genrich’s Surfer Dog with burrata, tomatoes, roasted beets, and a balsamic reduction; and the Fry Doggie — Jeanne Lim-Biz’s Tempura Hot Dog, which, accompanied by daikon, wasabi aïoli, and green onions, was purebred deliciousness.
The specials varied from the upscale (Chef de Cuisine Alex Olson’s El Caliente with spicy artichoke-pepperoncini relish, piquillo pepper ketchup, and pepita coleslaw) to the playful (Chef/Manager Terrell Evans’ Trailer Park Dog topped with melted cheese and crumbled house-made potato chips). The chefs even invited Cisco employees to invent their own nouveau dog recipes for a chance to have the top-voted creation featured as a special during the month-long celebration.
Whether they love their dogs simple with mustard, or embrace the new artisanal trend in dogs, both Cisco-San Jose employees and Bon Appétit chefs are learning that it’s easy to teach an old dog new tricks — particularly when that old dog is a high-quality local, grass-fed-beef frank from Marin Sun Farms. Woof! Cisco employee Lavender Lau with her winning recipe for the Konnichiha Dog, with Catering Coordinator Ashley Evans and Sous Chef Jeff Tachibana
48 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_46-57.qxd:Document 3
12/16/11
6:25 AM
Page 4
Matunuck Oyster Farm Hosts New England Bon Appétiters Submitted by Stephanie Keith, Controller/Marketing Manager
ysters are not only tasty, they’re some of the most sustainable seafood out there. (They filter the water they grow in and require no additional food.) So it was with excitement that Bon Appétit managers from Roger Williams University in Bristol, RI, and Emmanuel College in Boston headed down to Matunuck Oyster Farm in South Kingstown, RI, for a tour and tasting.
O Bon Appetit managers on the skiff headed to the aqua-farm (left to right): Tara Norcross, Roger Williams catering manager; Jim Hlavacek, Emmanuel controller; Perry Raso, Matunuck Oyster Farm owner; Robert Lavoie, Roger Williams executive chef; Donald Fitting, Roger Williams executive sous chef
Longtime Farm to Fork partner, owner and aqua-farmer Perry Raso and his team had been to Roger Williams to shuck oysters on Earth Day, and they were eager to show the Bon Appétit team how the farm works. Perry greeted the group with a fascinating introduction to the intricacies of breeding, growing, and harvesting oysters. The oysters are suspended from a structure of PVC pipe in small mesh pouches as they grow. The mesh allows them to breathe and feed, while keeping them secure. Perry took the group out in a small motorboat to Potter Pond, where his thousands of oysters grow. Workers wearing waders moved among the pouches checking oysters for growth. The oysters are constantly moved among the bags as they grow, so that oysters of the same size hang together until they are ready to harvest, a process that takes about three years. Perry is so passionate about his craft, he took a quick dip into the waisthigh water himself to give a visual tour of the system, telling attendees how he also sells oyster seed to other aquaculturists in the area and is working on a restoration project to bring oysters back to Potter Pond.
The Matunuck Oyster Farm team hard at work on the Potter Pond platform
All this talk of oysters made everyone hungry. Shuckily, Perry had anticipated that — and back on the land, he treated the team to a sampling of Matunuck oysters straight from the waters.
LEFT:
Matunuck owner Perry Raso explains the oyster harvesting process
2 0 1 1 Vo l u m e 4
BRAVO | 49
113552_PULP_46-57.qxd:Document 3
12/16/11
6:25 AM
Page 5
Shepherd’s Grain Co-op Feeds Soil and Communities Submitted by Vera Chang, West Coast Fellow
The group shares a meal with a beautiful backdrop
A year has passed since I heard a Shepherd’s Grain farmer stand up and address a group of Bon Appétit chefs and managers by saying, “Before joining Shepherd’s Grain and before meeting Bon Appétit, I never met anyone who ate the food that I grew. Before now, my grain was nameless; my farm, faceless,” but those words still ring in my head.
A
I thought about them as I traveled once again to Eastern Washington with several Bon Appétit chefs and managers to meet and dine with the farmers who grow grain for the Shepherd’s Grain Co-op, from which Bon Appétit purchases flour. We also visited the Centennial Mill in Spokane, where, through a series of steps far more detailed than I’d imagined, Shepherd’s Grain wheat becomes flour. I eagerly returned for this summer’s eighth annual trip, organized by Bon Appétit Portland District Manager Sam Currie, because, like many conscientious eaters today, I like to know where my food comes from. In this case, knowing where my food comes from is about much more than knowing the names of people and places. It’s about knowing the details of how the food is produced and processed. As Bon Appétit’s Director of Strategic Sourcing and Research Helene York explained in an article about Shepherd’s Grain for Atlantic.com, there are basic differences between conventional wheat farming and what these Northwest small farmers do. 50 | BRAVO
2 0 1 1 Vo l u m e 4
They practice no-till agriculture, which introduces less oxygen into the soil, which translates into fewer weeds, and less need for herbicides. Instead of feeding the seed, they feed the topsoil, creating a renewable, sustainable foundation for the plants to grow in. It’s important to put names to the farmers too. In this case, the Grosses, Hofers, and Walters are part of the Hutterian Brethren Colony in Reardan, WA, and uphold their collective 460-plusyear family tradition in farming, growing crops on 9,000 acres and living a self-sufficient lifestyle. In the evening, chefs, managers, Hutterities, and I all hang out in the kitchen, exchanging recipes and stories of colony life with stories of life in corporate and university kitchens in the city. And finally, we sit down to break bread together. It’s a rare treat to be among 75 farmers and chefs who put the meaning of their work so eloquently into words. Look past the tough personalities portrayed on Iron Chef and the rugged independence that stereotypically characterizes farmers, and you’ll find more depth than flashy knife skills or the ability to drive a combine. You’ll meet farmers for whom it means the world to meet the people they feed, and chefs who say that the day they spend with their grainfarmer friends is one of the best days of the year. As Karl Krupers, one of Shepherd’s Grain’s cofounders, said, “It’s not about how much money is in the bank, but about the people you’re dealing with. It’s about the relationships.”
113552_PULP_46-57.qxd:Document 3
12/16/11
6:25 AM
Page 6
“It’s not about how much money is in the bank, but about the people you’re dealing with. It’s about the relationships.”
As I sit eating Turkish paneer and farro salad created by one of our Seattle chefs, I think about how food – for everyone here – is about more than just feeding our stomachs. Food grown and prepared by people who love what they do feeds communities and fuels passions. This is why Shepherd’s Grain grew from 33 to 44 co-op suppliers (comprising 73 families) this year and why the number of Bon Appétit staff who join this trip every year increases. Shepherd’s Grain, and the other farmers practicing sustainable forms of agriculture all over, are rebuilding our earth’s topsoil and also helping us strengthen our relationships with the land, what’s on our plates, and each other — the true foundation of our food web.
The group enjoys a meal made from local producers
2 0 1 1 Vo l u m e 4
BRAVO | 51
113552_PULP_46-57.qxd:Document 3
12/16/11
6:25 AM
Page 7
Roger Williams Embraces Rhody Fresh Milk from Local Dairies Submitted by Stephanie Keith, Marketing Manager/Controller
s suburban dairy land becomes more expensive, development pressures force small, local producers out of business. The result: A consolidated dairy business and idle local farmers and farmworkers, just as consumers are becoming more interested in purchasing locally produced food.
A
In Rhode Island, some farmers are banding together to fight these forces and buyers like Bon Appétit at Roger Williams University in Bristol, RI, are supporting their efforts. In 2004, some of the last remaining dairy farmers in Rhode Island got together to form a co-op to brand Rhode Island milk: Rhody Fresh was born. The farmers started with a $125,000 loan to cover startup costs and, along with additional funding from the State of Rhode Island, they were able to launch their cooperative. For the first time, farmers accustomed to selling their milk on the commodity market had to figure out how to collect, transport, process, and distribute their own brand. The distribution problem was solved by a co-op member’s transportation business. The processing hurdle meant farmers had to convince Guida’s Dairy in New Britain, Connecticut to agree to not only process the milk, but also to keep it separate from the other milk they process, so that consumers could be assured that what they were buying was, after all, Rhode Island milk. Through marketing efforts that focused on the farmers and their Sous Chef Donald Fitting and Executive Chef stories, the brand really Robert Lavoie at Roger Williams University with the Rhody Fresh mascot took off. “The people of Rhode Island have really given Rhody Fresh some tremendous support,”said co-op member Jessie Dutra.“It’s added value to the state as a whole by educating people and getting them to realize the importance of supporting local farms.”
52 | BRAVO
2 0 1 1 Vo l u m e 4
Within the first six months of its launch, Rhody Fresh met its three-year projected goal, and by 2007 saw a 30% increase in sales. Bon Appétit at Roger Williams buys its milk solely from Rhody Fresh, so chefs use it in baking and other recipes, serve it as a beverage in resident dining halls, and sell it in individual retail packages. Bon Appétit is proud to support this wonderful local product and the farmers that produce it, helping small dairy farmers — and their cows — stay on the land.
113552_PULP_46-57.qxd:Document 3
12/16/11
6:25 AM
Page 8
Oregon Episcopal School Posts Best Finish Yet in Annual Dragon Boat Race Submitted by Christian Stephenson, Executive Chef
Proud members of the OES team pose with their third place trophy
I
n addition to excellent nutritious fuel, the Bon Appétit team at Oregon Episcopal School (OES) provided a little something extra to the crew team this year. For the first time, Bon Appétit staff members actually joined the OES team on the water — and it posted its best time ever in three years of participating in the annual Dragon Boat Race during Portland’s Rose Festival! General Manager Kelly Cowing and Executive Chef Christian Stephenson, along with 20 OES faculty members, staff, parents, and students, practiced three times a week over a period of nearly three months to prepare for the big race. The weather in Portland is notoriously dramatic, so practice days presented a variety of climate and wildlife adventures. On gorgeous sunny days the team saw ospreys, blue herons, a sea lion, and even a bald eagle. On cold, rainy days, it was difficult to scare up a full crew, but the team persevered. OES seeded in the fourth bracket during the preliminaries, and on race day, narrowly won first place in its bracket, qualifying for the finals. The final race was a nail-biter with only 28 hundredths of a second between first and third place! The OES team placed, posting its best time ever, but the race was too close to call in the early exciting minutes. Once the reviewing judges settled on the results, the OES team found it had placed third. Bon Appétit was proud to be a part of the OES team!
2 0 1 1 Vo l u m e 4
BRAVO | 53
113552_PULP_46-57.qxd:Document 3
12/16/11
6:25 AM
Page 9
Lewis and Clark Treats Alumni to Very Special Salmon Submitted by Dan Sprauer, Operations Manager
I
t was only the second annual alumni week at Lewis and Clark College in Portland, OR, but the event was as successful as if it were a well-oiled, years-long tradition.
To please the alumni, the Bon Appétit team at Lewis and Clark wanted to celebrate the beautiful campus in the heart of some of the country’s best farming. What better way than to feature one of the Pacific Northwest’s iconic foods, salmon? Bon Appétit worked with the local Warm Springs Native American tribe to source and prepare the wild-caught Columbia River Chinook salmon, which was caught by the tribe in the manner they have done for hundreds of years, in small boats using long-handled dip nets. The salmon was prepared by a Warm Springs member, within view of attendees, in the traditional way of threading the salmon onto stakes and smoking it over hot coals. The salmon was served as part of a buffet menu of fresh and local fare including local beer and wine, locally harvested produce, and more. More than 500 Lewis and Clark alumni and their families enjoyed this feast of Oregon in a favorite campus grassy spot, The Glade.
Alumni Weekend Menu Wild Columbia River Chinook Salmon (from local rivers around Portland) Cedar-Plank-Roasted Draper Valley Chicken | with Millennium Farm rhubarb and honey glaze Yamhill County Mushrooms and Creative Grower Potato Stew Cornbread made from Shepherd’s Grain flour Millennium Farm Seasonal Greens | with farmers’ market vegetables and Scio Farm strawberry vinaigrette Millennium Farm Fingerling Potato Salad | with Polar Farm green beans, ricotta cheese, and crispy garlic Millennium Farm Leeks and Spinach Brown Rice Salad | with Oregon hazelnuts and Millennium Farm fresh herbs Viridian Farm Cherry Cobbler
54 | BRAVO
2 0 1 1 Vo l u m e 4
A member of the Warm Springs Tribe preparing fish using the traditional smoking method
113552_PULP_46-57.qxd:Document 3
12/16/11
6:25 AM
Page 10
Soka Conducts Virtuoso Reception at Arts Center Opening Submitted by Michelle Gomez-Arguello, General Manager
oka University’s new state-of-the-art Performing Arts Center in Aliso Viejo, CA, is truly magnificent, with an amazing design and sound system. Indeed, it’s been compared favorably to the Los Angeles Disney Concert Hall by both the Los Angeles Times and The Orange County Register.
S
Bon Appétit at Soka University was honored to provide the food and service for the Grand Opening Reception. Executive Chef Soon Pils orchestrated a magical menu for the evening with duck, seafood, and a vegetarian option. As the approximately 700 gala guests exited the concert hall after hearing performances by Horatio Gutierrez on piano and the Pacific Symphony conducted by Carl St. Clair, they were greeted with tall glasses of Champagne at the opening to the reception. Executive Chef Soon Pils’ selection of imported cheeses and appetizers was given a splash of color by a CyndieStyle flower arrangement
Performing Art Center Gala Menu Oven-Roasted Muscovy Duck Breast | with kadota fig puree Portobello Mushroom, Caramelized Onions and Gorgonzola Steamed Purse (a noodle-based dumpling) Smoked Salmon Steamed Purse Wild-Caught Sea Scallops | with spiced bacon Manchego-Stuffed Dates | with applewood smoked bacon and tamarind glaze Chocolate-Dipped Strawberries Lemon Rosemary Petit Cookies Chocolate Truffles
2 0 1 1 Vo l u m e 4
BRAVO | 55
113552_PULP_46-57.qxd:Document 3
12/16/11
6:25 AM
Page 11
Bon Appétit Serves Global Express Street Food at Compass Community Council Submitted by Bob Johndrow, Regional Marketing Director
ne great thing about having a parent company that owns a lot of terrific food brands is the chance to show off your latest culinary endeavors to your peers. The Compass Community Council is an event — held this year at Bon Appétit’s venue, The Minnesota History Center, in St. Paul, MN — where Compass Group Officers share their insights on the company direction and recognize great employees. At the evening reception, each Compass sector gets to introduce a new dining concept.
O
Bon Appétit chefs and managers from around the area showcased the popular Global Express Street Food concept — great international dishes packaged for diners on the go. The team served up an Indonesian gado gado salad, Thai noodles, Korean bulgogi tacos, Vietnamese bàhn mí sandwiches, piccolo Italian prosciutto sandwiches, and Mexican banana-bread pudding. Developed by the Regional Operations Support team, Global Express Street Food was first introduced at Best Buy World Headquarters, where the program has been incredibly popular with diners. With the continued growing interest in street food from cities across the globe, customers at Bon Appétit cafés all over the country will soon be sinking their teeth into Korean tacos and more!
56 | BRAVO
2 0 1 1 Vo l u m e 4
ABOVE, LEFT TO RIGHT:
Jamie Lyons, Minnesota History Center executive chef; Alan Shook, Lawrence University executive chef; Kimberly Triplett, Bon Appétit regional operations support; Wes Rockett, Best Buy cook; Fua Moua, Minnesota History Center cook; Laura KuldanekJacobsen, Minnesota History Center cook; Shawn Holtgreve, Target Corporation executive chef
113552_PULP_46-57.qxd:Document 3
12/16/11
6:25 AM
Page 12
Laura Kuldanek-Jacobsen, Minnesota History Center cook, serves up Vietnamese bahn mi sandwiches
2 0 1 1 Vo l u m e 4
BRAVO | 57
113552_PULP_58-67.qxd:Document 3
12/12/11
12:52 PM
Page 1
Leftbank Annex Raises Funds for Young Cancer Fighters Submitted by Mathew Foreman, Catering Assistant
hrough its Music As Medicine program, the Children’s Cancer Association brings joy and music into the lives of children and teens in cancer wards across the country. The second annual fundraiser for Music as Medicine took place at Leftbank Annex in Portland, OR, with food donated by Bon Appétit.
T
“Music is a miraculous medium; one that transcends lingual barriers, and has moved human beings throughout history. CCA brings magic to the dark chasms of the world, to the hospital rooms and chemo wards. It’s an illuminating force that is inspiring and redefining the rules for how we can help people,” said founder and cancer survivor Mason Davis. For this year’s event, Mason wanted to reach young adults who, he said,“need to know they can make a difference, even if it’s just having a party for a great cause.” By all accounts, they got both. Attendees enjoyed delicious food and beer supplied by Widmer Brothers Brewing. Portland’s Leftbank Annex thumped to the sounds of hit local band Pressure Point and DJ TJ till the wee hours. This party with a purpose raised over $40,000 that will be used to bring a little joy and music to thousands of children and teens battling cancer and other serious diseases. Many individuals from Bon Appétit’s Portland area venues donated their time and talent to work together to provide tastes from around the world. Each Bon Appétit team displayed its special flair in using local products and creative menu items:
58 | BRAVO
2 0 1 1 Vo l u m e 4
• Lewis and Clark College Catering Sous Chef James Pirsch and Catering Lead Cook Derek Webb created a beautiful array of Spanish cuisine — orange and thyme marinated Spanish olives; Oregon Bay shrimp with fresh mint; Sauvie Island lemon cucumber salad with watermelon, crab, corn, lemon verbena, and Manchego in a pimiento de padron; Millennium Farms melon with crispy prosciutto; honeyed cardoons with pine nuts, thyme, and Marcona almonds; and Grand Central Rye croute with arugula, roasted hazelnuts, sardines, and Creative Growers toybox tomatoes. • University of Portland Executive Chef James Green presented an outstanding range of Indian food: baingan bharani, paneer tikka masala, chana dal, subzi pulau, pudhine waale naye aloo, raita, kachumber, and naan. • Reed College Executive Chef Mark Harris provided a little dolce vida with an Italian station: Porchetta Style Carlton Farms Roast Pork Loin; Shepherd’s Grain Focaccia; Creative Growers Fennel with Millennium Farms bitter greens. • And George Fox University Pastry Chef Blake Shellaberger and Cook Patricia Crawford hit the sweet spot with a lavish dessert station comprising assorted Jaconde Almond Cake Petit Fours of Raspberry, Strawberry Apricot, and Chocolate. Congratulations and a big thank you to everyone involved in making this event a huge success!
113552_PULP_58-67.qxd:Document 3
12/12/11
12:52 PM
Page 2
TOP LEFT:
Warm bread from University of Portland Many delicious desserts to choose from MIDDLE: Catering Lead Cook Derek Webb serving guests BOTTOM: The array of Indian food from University of Portland TOP RIGHT:
Photos: Courtesy of Bridgetown Photography, Š 2011
2 0 1 1 Vo l u m e 4
BRAVO | 59
113552_PULP_58-67.qxd:Document 3
12/12/11
12:53 PM
Page 3
Chefs and Turkeys Mingle on the Range Submitted by Bob Johndrow, Regional Marketing Director
Central Region team members with Ferndale farmers
mericans gobble down more than 45 million turkeys on Thanksgiving Day alone, but few could say where those turkeys came from (before the grocery store). Bon Appétit’s Farm to Fork principles have given chefs at Bon Appétit a hunger to learn more about where and how the food they use in their kitchens was produced. Chefs from our Minnesota cafés had a chance to visit Ferndale Market in Cannon Falls, MN, to get a close look at where the turkeys they cook with are raised — and to give thanks directly.
A
Executive Chef Donald Selmer of Best Buy organized an educational tour of this third-generation turkey farm, which Bon Appétit supports through purchases from many accounts. Ferndale Market turkeys are raised on pasture during the warmer months, rotating to fresh pasture each week. They are never given antibiotics and are raised naturally and processed without additives.
John Peterson, Manager Ferndale Farm and Market
60 | BRAVO
2 0 1 1 Vo l u m e 4
By turkey farm standards, Ferndale is a“small”farm that raises and processes about 200,000 turkeys each year. That might sound large, but
to put that number into perspective, Minnesota farmers together raised about 44.5 million birds in 2005 (the last year for which figures are available). Minnesota is ranked the No. 1 turkey producer in the U.S., with more than 250 turkey producers bringing in over $600 million in income for producers, processors, and other related industries.
LEFT TO RIGHT:
Bob Johndrow, Central Region regional marketing director; Ferndale Farm and Market’s Erica, Jane, and John Peterson
Bon Appétit is proud to support Ferndale’s more humane and sustainable methods of raising these tasty birds.
113552_PULP_58-67.qxd:Document 3
12/12/11
12:53 PM
Page 4
St. Olaf Alumni Enjoy Farm Dinner by Bon Appétit Submitted by Allison Albritton, Director of Operations
Menu Open Hands Farm Spinach Salad | with sherry vinaigrette and roasted strawberries Red Wine-Braised Ferndale Farms Turkey | with forest mushrooms and pancetta Thousand Hills Tri-tip | with charred Open Hands Farm heirloom tomato salsa STOGROW Farms Grilled Squash and Cauliflower Puravida Farms Basil Emulsion Amablu Cheese Mashed Yukon Potatoes Pappardelle with Smoked Lentil Ragout Pear and Pecan Tartlet
Sous Chef Stephanie Sporleder, farmers Erin Johnson and Ben Doherty, and GM Peter Abrahamson
n a lovely fall evening, a lucky group of 20 St. Olaf College alumni enjoyed an elegant farm to table dinner at Open Hands Farm in Northfield, MN, with food and service provided by Bon Appétit. The attendees had donated $100 each during the annual St. Olaf Alumni Black and Gold Gala.
O
Ben Doherty and Erin Johnson, farmer-owners of Open Hands Farm, graciously lent their farm, while providing some of the produce for the dinner. Guests gathered in the barn, decorated smashingly by Catering Director Laurie Kolker, and were treated to wines and passed hors d’oeuvres. After a brief introduction by Bon Appétit General Manager Peter Abrahamson and Alumni Relations Director Nathan Soland, Ben and Erin spoke movingly about their passion for sustainable farming and the farm’s community supported agriculture program. Guests enjoyed a family-style dinner of local foods prepared by Executive Chef Matthew Fogarty and Sous Chef Stephanie Sporleder.
View of the farm
Sous Chef Stephanie Sporleder prepping the hors d’oeuvres
2 0 1 1 Vo l u m e 4
BRAVO | 61
113552_PULP_58-67.qxd:Document 3
12/12/11
12:53 PM
Page 5
Ronler Acres 3 Team Educates and Entertains Guests With Cooking Demos Submitted by Matt Harris, General Manager
ne key to eating healthfully is knowing how to use fresh ingredients from the garden and farmers’ market to create tasty salads — and dressings too! To help diners interested in improving their wellbeing by dialing back the bottled stuff, Bon Appétit General Manager Matt Harris and Executive Chef Tod Pauly began a series of lunchtime cooking demonstrations at Ronler Acres 3 Café in Hillsboro, OR.
O
The demos are done right in the dining room where everyone can see, and ten lucky raffle winners get front-row seats. First, Steve Zerfing, Ronler Acres culinarian and lead cook, demoed a simple, healthy summer lime-mint dressing and showed guests how to use it in different salads and even repurpose it for a marinade. Next, guest chef Travis Dickinson, the executive chef at local restaurant Hall St. Bar and Grill, put together a blueberry salsa to add to a special albacore tuna salad served in the café that day.
Guests ask questions as Culinarian Steve Zerfing demonstrates
62 | BRAVO
2 0 1 1 Vo l u m e 4
Lime-Mint Salad Dressing 3/4 cup olive oil 1 tablespoon minced shallot 1/4 cup lime juice 1/4 teaspoon four peppercorn blend 1 teaspoon finely chopped fresh mint 1 teaspoon fresh lime zest 1 teaspoon Dijon mustard Combine all ingredients in a medium bowl. Add one ice cube. Whisk vigorously until the mixture thickens to the consistency of medium cream sauce.
113552_PULP_58-67.qxd:Document 3
12/12/11
12:53 PM
Page 6
University of the Pacific Opens Eco-Friendly Alumni House Submitted by Christine Ward Giordani, Director of Catering
Menu MASHED POTATO MARTINI BAR
Whipped Sweet Potatoes Yukon Gold Mashed Potatoes | with applewood bacon crumbles, diced chives, crumbled blue cheese, caramelized onions, fresh pesto, fried onions, and whipped garlic butter BOUNTY OF THE SEA
Skillet-Smoked Sea Scallops on crispy tortillas | with Southwestern corn relish Grilled Prawns | with house-made sangria dipping sauce Crusted Crab Cakes | with chili lime sauce Classic Marinated Calamari Salad THE CUTTING BOARD
Hand-sliced Gyros | with tzatziki sauce, diced tomato, diced onion, and warm pita Spicy Beef Satay | with chipotle chili barbecue and teriyaki sauce Chicken and Rice-Stuffed Grape Leaves GARDEN
Insalata Caprese | with grape tomatoes, basil, and fresh mozzarella Garden Gazpacho Shots Classic Chinese Chicken Salad FIESTA
Mexican-Style Fruit Cocktail | with chili and lime Bite-Sized All-Beef Hot Dogs Mini-Club Sandwiches | with smoked bacon, chicken, Havarti, and tomato
The new, LEED-certified Vereschagin alumni house
T
he gorgeous new home for University of the Pacific’s 55,000 alumni in Stockton, CA, was 11 years in the making — but those assembled to celebrate the ribbon-cutting thought it was definitely worth the wait.
The 9,500-square-foot Alex and Jeri Vereschagin Alumni House will serve UOP’s alumni with a multi-functional board room, business suite, reception center, and spacious patio. The building is LEED Certified Silver, meaning it has been evaluated for the sustainability of the site location, water efficiency, energy usage, building materials, indoor air quality and other regionally specific factors. Prior to the ribbon cutting, UOP’s President Dr. Pamela Eibeck presented the Vereschagin family with a birdhouse replica of the Alumni House. Guests were free to explore the Alumni House and enjoy a variety of delectable edibles prepared by Bon Appétit. Expert mixologists even crafted a special cocktail for the event: the Vereschagin, a “schagin not stirred” mixture of white wine, mango, lime, and mint.
SWEET
Petit Fours, Coconut Macaroons, Lemon Tartlets, Truffles Hand-Crafted Masumoto Peach Lollipops
2 0 1 1 Vo l u m e 4
BRAVO | 63
113552_PULP_58-67.qxd:Document 3
12/12/11
12:53 PM
Page 7
Penn’s Culinary Camp Offers Cooking Skills and More from the Pros Submitted by Tatianna Losk, Marketing Manager
Executive Chef and Director of Operations of AHB Foods Robert Bennett holds up a cocoa pod as he instructs the students on how to make truffles
Students cooking at Kings Court English House Café
I
f budding culinarians could cook up their dream way to spend three weeks, this might be it. Over a three-week period, visiting high-school students attending the University of Pennsylvania’s Culinary Institute in Philadelphia, PA, were treated to a hands-on cooking education by top professionals, in everything from farm-to-table cooking and baking to table etiquette.
As Bravo reported last issue, Bon Appétit Management Company, Penn, and Summer Discovery collaborated to launch this first-time program geared toward teaching teenagers about where their food comes from and its impact on the environment and their communities, as well as practical cooking skills. Led by Dottie Deitch, dining manager, the camp offered students instruction from the acclaimed pastry chef Robert Bennett, from AHB (previously of Philadelphia’s famous Le Bec-Fin); baking techniques from Bon Appétit Director of Specialty Culinary Programs Jim Dodge; etiquette basics from Bon Appétit Director of Catering Scott Myers; and building blocks of nutrition from Terri Brownlee, Bon Appétit’s regional nutritionist. Students from all over the world learned the basics of cooking, quickly graduating to much more difficult cooking techniques, including baking and international cuisine. An important part of the program were the weekly Friday trips to Bon Appétit’s Farm to Fork partners, including Flint Hill Farm, a local cheese and yogurt producer. 64 | BRAVO
2 0 1 1 Vo l u m e 4
The camp culminated with a beautiful gala for the student’s parents, with amazing food prepared by the students. Needless to say, the parents were more than pleased with the skills their children learned, with many joking that they hoped to see those skills put to use at home!
Culinary Camp Gala Menu Passed Appetizers of Sushi and Mini-Salmon Cakes Mesclun Salad | with walnuts and cranberry vinaigrette Freshly Baked Breads Chicken Cacciatore | with fresh herbed pasta, wilted spinach, pine nuts, and garlic Flourless Chocolate Cake, Truffles, Miniature Mixed Fruit Tarts, and Indian Fry Bread with Fruit Compote
113552_PULP_58-67.qxd:Document 3
12/12/11
12:53 PM
Page 8
Colorado Oracle Teams Planting Seeds with Agriburbia Submitted by Evan Symmes, Oracle-Broomfield Executive Chef, and Phillip Byrne, Oracle-Denver General Manager
T
hese days, many rural areas have been colonized by large mono-culture farms and concentrated animal feeding operations housing thousands of animals, while would-be city farmers have to beg, borrow, or steal tiny plots of land to grow vegetables. What if there was something in between — diverse farming operations surrounding cities that could meet the needs of their residents? That’s the dream of a new business and planning model called Agriburbia, whose motto is“Growing Sustainable Communities by the Bushel.” Agriburbia’s goal is to transform vacant or underutilized land into prime farmland, relying on professional farmers and water-wise practices, and to sell the products of that land locally. Agriburbia’s planned communities and small farms have begun to dot central Colorado and elsewhere, preserving open space and valuable agricultural land, saving transportation costs, and making these areas more self-sufficient through locally produced food.
Joining forces with chefs, restaurants, caterers, and institutional food services completes the circle that makes Agriburbia possible. The Bon Appétit team at OracleBroomfield in Broomfield, CO, is proud to support Agriburbia as a Farm to Fork partner — as is Oracle-Denver, which teamed up this past spring to choose crops. The fresh vegetables are planted, grown, and delivered by Agriburbia from about a mile away, and are on Oracle-Denver’s salad bar by lunchtime. The close partnership gives Bon Appétit chefs access to great local produce and even the opportunity to request specific crops. What a great way to invest in the health of the local economy, the environment, and the future of our food supply.
Agriburbia’s goal is to transform vacant or underutilized land into prime farmland, relying on professional farmers and water-wise practices, and to sell the products of that land locally.
TOP:
An Agriburbia field, partially planted Phillip Byrne, executive chef and general manager of Denver Oracle, out in the fields ABOVE, MIDDLE: Agriburbia yellow teardrop tomatoes ABOVE, RIGHT: Things are heating up with Agriburbia jalapenos ABOVE, LEFT:
2 0 1 1 Vo l u m e 4
BRAVO | 65
113552_PULP_58-67.qxd:Document 3
12/12/11
12:53 PM
Page 9
Home Cooking with the First Lady of American University Submitted by Michelle Mooney, General Manager
the counters. Working hand-in-hand, (or perhaps knife-inhand), the two put together a warm gazpacho soup from fresh local tomatoes, asparagus with sorrel butter, and arugula and strawberry salad. For Mary, the day was one filled with fun and laughs, from helping Kerwin pick the freshest vegetables to teaching her the correct way to hold a knife. “It was fun making a mess in her kitchen,” laughed Soto, “because towards the end she told me, ‘Don’t worry, I’ll clean it up.’ That was the best part!”
Executive Chef Mary Soto shows AU President’s wife, Ann Kerwin how to hold the knife to cut the local tomatoes for the gazpacho.
ost chefs don’t just love cooking for its own sake, but for the connection it gives them to others. Given the chance to feed certain special guests, they get even more excited. Bon Appétit Executive Chef Mary Soto of American University in Washington, DC, was certainly looking forward to the chance to shop at the farmers’ market and then cook with American’s “First Lady”, Ann Kerwin.
M
“Nothing beats fresh, organic produce. My philosophy is to keep it simple and let the fruits and vegetables shine.” Ann Kerwin, an American alumna as well as wife of AU President Neil Kerwin, joined Mary on a trip to the Penn Quarter farmers’ market downtown. Together, the two perused the stands, picking out the most striking fruits and vegetables for their feast. “Nothing beats fresh, organic produce,”said Mary.“My philosophy is to keep it simple and let the fruits and vegetables shine.” The produce positively gleamed in the homey kitchen of Mrs. Kerwin, where a riot of vibrantly colored ingredients covered 66 | BRAVO
2 0 1 1 Vo l u m e 4
The final product: a bowl of gazpacho made with ingredients from the local farmers’ market
113552_PULP_58-67.qxd:Document 3
12/12/11
12:53 PM
Page 10
Pacific Union College’s Little Half Acre Submitted by Jon Torres, General Manager
ood is about community — whether you’re eating it or growing it. When Bon Appétit Cook Barbara Hassard mentioned to Executive Chef Eddie Jarrell that she was thinking of starting an organic garden at her house, about 1.5 miles away from the Pacific Union College campus in Angwin, CA, Eddie said, “Why don’t you grow produce for us?”
F
They worked together to plan it. Just a few short months later, the cooks are preserving heirloom tomato sauce from the many varieties grown on the terraced half-acre “farmette” by Barbara and her uncle, Larry Griffith. Different types of basil are finding their way onto pizzas; cucumbers, onions, and radishes appear in salads; Swiss chard and winter squash are rounding out the winter menus. It’s only the first season buying produce from Barbara’s garden, but it was a huge success. The café used around 300 to 400 pounds of tomatoes alone — proof that you really don’t need much space to grow a whole lot of food!
TOP LEFT: Barbara Hassard’s uncle, Larry Griffith, tends to the farm TOP RIGHT:
A half-acre of the family’s private land is used to plant crops
ABOVE LEFT:
Executive Chef Eddie Jarrell picking
zucchini
2 0 1 1 Vo l u m e 4
BRAVO | 67
113552_PULP_68-88.qxd:Document 3
12/16/11
6:52 AM
Page 1
Bon Appétit Management Company Foundation Hosts Farm Labor Conference Submitted by Bonnie Powell, Director of Communications
The light reception fare included seasonal berry skewers
W
“
TEDxFruitvale speakers Arturo Rodriguez, president of United Farm Workers, and Adelfo Antonio, Swanton Berry Farm supervisor and union member, catch up during a break
ho picked your food?”
You probably saw that question posed by one of the large banners prominently displayed in Bon Appétit cafés nationwide throughout October for Fair Trade month, detailing the company’s ongoing focus on farmworkers. It seems like such a simple question, but it’s hard to answer. Thanks to our complicated food supply chain, the hands of the people who harvest our food are too often invisible, their voices unheard.
On October 14, a high-profile conference put farmworkers at center stage — literally. Sponsored by the Bon Appétit Management Company Foundation, TEDxFruitvale: Harvesting Change brought together 100 diverse attendees, 19 speakers, and three sets of performers (including a mariachi band!) for the firstever U.S. conference devoted to agricultural laborers. TED stands for Technology, Entertainment, and Design; TED is now a nonprofit that holds conferences about “ideas worth spreading.”A TEDx event is an independently organized version of a TED conference, meaning it has to obey TED’s rules — short talks by one or two speakers, no panels, no PowerPoints, no“selling from the stage,” no more than 100 attendees unless you qualify for a waiver. In exchange for the structure and the halo of the TED brand, TEDx organizers can hope that one or more of the videos from their conference will get featured on TED.com, where it’s not uncommon to attract hundreds of thousands of viewers. 68 | BRAVO
TEDxFruitvale co-organizers Maisie Greenawalt, Bon Appétit vice president of strategy; Bonnie Powell, Bon Appétit director of communications; and Haven Bourque, principal of HavenBMedia (on Appétit’s public-relations consultant) felt that justice for farmworkers — equal rights and dignity for the people who pick our food — was truly an idea worth spreading. We picked Fruitvale in honor of the nearby district in Oakland, CA, which was once full of apricot and cherry orchards and is now a thriving Latino business district. Over the course of many months, we found and rehearsed with speakers; built a TEDxFruitvale website, Facebook page, and a Twitter feed; chose a venue — the gorgeous Littlefield Concert Hall at Mills College; and worked with the Mills College catering team on simple, delicious seasonal menus for the night-before rehearsal dinner and conference-day breakfast,lunch,and reception. Bon Appétit Project Assistant Liz Sullivan, meanwhile, with the help of the Foundation Fellows organized viewing parties around
2 0 1 1 Vo l u m e 4
Filmmakers and TEDxFruitvale speakers U. Roberto Romano and Sanjay Rawal chat during a conference break
113552_PULP_68-88.qxd:Document 3
12/16/11
6:52 AM
Page 2
Gerardo Reyes-Chavez opened the Money session by talking about the Coalition of Immokalee Workers’ Campaign for Fair Food
the country for the live webcast, at Bon Appétit educational accounts and at nonprofits. Friday, October 14, dawned crisp and clear.The day was organized into three sessions. The first, Meet, provided a 360-degree view of farmworkers today and throughout history, from a personal point of view as well as the lenses of art and medicine. Session Two, Movement, compared labor’s progress with other social justice movements. And finally, the Money session focused on the role that business can play in fair labor. Each intense session closed with a special musical performance: a Tanzanian worksong sing-along, a moving rendition of the AfricanAmerican spiritual “The Trouble I’ve Seen,” and a lively performance by a mariachi band whose leader grew up in a farmworker family. Maisie gave a short introductory speech that opened the conference — see page 70 for her explanation of how Bon Appétit came to be involved in the farmworker issue — and acted as the on-stage host, introducing each speaker.
attendees rated the event overall as “Brilliant” and 21% as “Good.” Not bad — but the food rated even higher! Eighty-five percent said the food was “Brilliant”; 15% answered “Good.” The familystyle lunch served at a rustic farm table for 120, generated many amazed Tweets and scores of compliments. The to-go boxes provided at the end by Director of Catering Andrew Cvitanich’s team were greeted with almost as much excitement as the whole apple pies had been just moments earlier. Mills College Executive Chef Jaime Dominguez and Sous Chef Cheylin Hale really outdid themselves at the lunch and the reception that followed the event.“I go to a lot of conferences, and this is the best food I’ve ever had,” said Robin Romano, the award-winning director of The Harvest documentary and one of TEDxFruitvale’s speakers. “Let’s put it this way, you can’t even see second place from here with binoculars!” (See page 73 for more kind words from attendees.)
Eighty-five percent said the food was “Brilliant”; 15% answered “Good.”
By every indicator, the event succeeded beyond our wildest dreams. More than 700 Tweets about the event from 153 contributors resulted in more than 1.1 million impressions. In the post-event survey collected by TED and shared with us, 79% of responding
The videos of each speaker have been posted on TEDx’s YouTube channel. Go to www.TEDxFruitvale.org/webcast for a comprehensive list of the talks and their links. We hope you enjoy the following smorgasbord of images, comments, and menus from the event. The team had so much fun, we’re considering doing another TEDx event next year! 2 0 1 1 Vo l u m e 4
BRAVO | 69
113552_PULP_68-88.qxd:Document 3
12/16/11
6:52 AM
Page 3
Bon Appétit Vice President Maisie Greenawalt opens the conference
How TEDxFruitvale Came to Be Bon Appétit Management Company Foundation President Maisie Greenawalt opened the conference. Here are some excerpts from her remarks; watch the full talk on YouTube via www.tedxfruitvale.org/webcast.
In April 2009 I met with one of the largest tomato growers in Immokalee, FL. Instead of feeling confident, as I usually do at work, I stood in a tomato field under the hot sun, sweat dripping down my back and, I confess; I was terrified.
Hi everyone. I’m really excited to be here. Today’s event was born out of my frustration and I’m hoping to leave here with inspiration.
…I was also afraid of the responsibility that had sent me there: to do something about the plight of these workers, who I had learned are routinely exploited and sometimes enslaved. I had seen the worker housing that was ten men to a room, I had heard stories of physical abuse and I could see how hard the people in the fields were working and I thought“what in the world am I going to do or say that will make a difference?”
I’ve got a great job. I get to work on issues that are important to me and make changes that I think are meaningful. Most of the time, I feel effective. When it comes to addressing the problems of farmworkers though, I’m overwhelmed with what’s in front of me. I feel the weight of people counting on me and I feel the constraints of our industrial food system. My company spends $75 million a year on produce, and even I don’t have access to farm-level information. I am angry that thanks to America’s anonymous commodity supply chain, I can’t tell you where all of the food we serve is coming from, much less who picked it. Unless I buy directly from a small farmer, which we do as much as we can. I’ve tried to learn as much as I can by visiting farms and ranches of all sizes.
70 | BRAVO
2 0 1 1 Vo l u m e 4
I tried to ask tough questions of the farm manager giving the tour but I could tell I wasn’t getting the full story. He was saying things like“People can make up to $18 an hour” and behind him I could see workers feverishly picking tomatoes, running to trucks, hoisting buckets, then starting all over again. Each 32-pound bucket earns them 45 cents. You can do the math. And, I could hear the crew bosses directing workers in Spanish — but the manager told me he only spoke English. Did he even know what was really going on? I was at a loss. If I, vice president of a $600 million corporation, felt this impotent and scared, I could only imagine how vulnerable the workers felt. I left Florida proud of the Code of Conduct we developed with the Coalition of Immokalee Workers, but knowing that I had more work ahead of me.
113552_PULP_68-88.qxd:Document 3
12/16/11
6:52 AM
Page 4
Former farmworker turned farmer Maria Catalan (left) of Catalan Farms, with interpreter Adele Negro
Since that day, I’ve worked with the CIW, United Farm Workers, and Oxfam, and I’ve learned a lot. And yet even now, when my boss says to me “I only want to buy from farms that treat their workers right,” I have to tell him that I don’t know how to do that. I don’t know how to ensure that even the most basic legal requirements — access to water, shade and bathrooms — are being followed. How to make sure that the people who pick our food can afford to eat decently. How to keep the children of workers in school and out of the fields. What I do know is that a cheap food system built on the backs of the poor is immoral and not sustainable. That we can’t outsource our food production to countries with even fewer labor and environmental laws than the United States, and think there will be no consequences. I know that no one, regardless of their immigration status, should be threatened with physical violence at work. And no woman should have to trade sex for employment. I believe that treating people with respect and decency is not expensive and will not make our products uncompetitive with other countries. I know we can do better. But how? I stand here hoping for guidance. …Together, we can plant seeds that will lead to harvesting change.
The three TEDxFruitvale co-organizers, left to right: Bon Appétit Vice President Maisie Greenawalt, Director of Communications Bonnie Powell, and HavenBMedia Principal Haven Bourque
THE PROGRAM Session One: Meet Maisie Greenawalt, host: Conference Opener Will Scott, African American Farmers of California: Bring Back Black Farmers Robin Romano, The Harvest: Children in Our Fields José Gutierrez, former farmworker: Leaving the Fields Behind Carlos Jackson, visual artist: Images of the Farmworker Movement Flavio Cornejo, physician: What Farmwork Does to a Body Maria Catalán, Catalán Farms: From Farmworker to Farm Owner Wayne Pacelle, The Humane Society of the United States: Animals, Humans: We’re All Connected Sanjay Rawal, documentary filmmaker: Filming the Faces Behind Our Food Edith Gawler and Bennett Konesni: Transforming Work Into Joy
Session Two: Movement Arturo Rodriguez, United Farm Workers: Why We Need Unions More Than Ever Joann Lo, Food Chain Workers Alliance: Organizing the Workers in the Food Chain Nikki Henderson, People’s Grocery: The Black Power and Farmworker Movements Tim Galarneau, Real Food Challenge: Empowering College Students to Control What They Eat Andrea Cristina Mercado, Mujeres Unidas: Domestic Workers Banding Together Eric Schlosser, author of Fast Food Nation: If You Eat, You’re Responsible [Pre-recorded for TEDxFruitvale] Zoë Ellis, Crystal Monee Hall, and Valerie Troutt, The Trouble I’ve Seen
Session Three: Money Gerardo Reyes-Chavez, Coalition of Immokalee Workers: Making Corporations Pay Heather Franzese, Fair Trade USA: Changing How You Think About Clothes Amelia Ceja, Ceja Vineyards: Grape Picker to Wine Maker Barry Estabrook, author of Tomatoland: Following the Money in Lake Apopka, FL Sandy Brown and Adelfo Antonio, Swanton Berry Farm: Life on a Unionized Organic Farm Mi Tierra Linda Mariachi: Conference Finale
TEDxFruitvale speaker Jose Gutierrez, a former farmworker, chats with Cheryl Queen, vice president of corporate communication for Compass Group North America
Bon Appétit Management Company Foundation Director Helene York shares laugh with Olivia Wu, Google executive chef
Director of Communications and TEDxFruitvale co-organizer Bonnie Powell with TEDxFruitvale speaker Will Scott, president of the African American Farmers of California
113552_PULP_68-88.qxd:Document 3
12/16/11
Menus FAMILY-STYLE LUNCH
Artisan Bread | with herb butter and honey butter Grilled Vegetable Sandwich | with eggplant, zucchini, asparagus, bell peppers, baba ghanoush, and goat cheese on rustic ciabatta bread Organic Spring Mix Salad | with arugula, grilled tomatoes, caramelized onions, spicy pecans, Point Reyes blue cheese, roasted golden beets, peewee potatoes, and cannellini beans Cedar Plank Salmon Grilled Flank Steak House-made Apple Pie Watermelon-Lime, Strawberry-Kiwi, and Horchata Agua Frescas RECEPTION
Ceviche | served on a mini tostada Artisan Cheese Display | with wine and nut and olive bread Hummus and Olive Tapenade | with toasted pita chips Prosciutto-wrapped Figs Chicken Skewers | with a persimmon glaze Seasonal Fruit and Berry Skewers Roasted Eggplant and Fig Bruschetta | with local cheese Seared Duck | served on a wonton crisp Peach and Heirloom Tomato Gazpacho Local purveyors (all California) Baloian Farms, Fresno California Olive Ranch, Oroville Faurot Ranch, Watsonville Field Fresh Farms, Watsonville Frog Hollow, Brentwood Gizdich Ranch, Watsonville Grimmway Farms, Bakersfield Happy Boy Farms, Yolo County Jay Leaf Specialties, Hollister Lazaro Brothers, Los Olivos Point Reyes Cheese, Point Reyes Redwood Hill Farm, Sebastopol Riverdog Farm, Guinda The reception goodies
72 | BRAVO
2 0 1 1 Vo l u m e 4
6:52 AM
Page 5
113552_PULP_68-88.qxd:Document 3
12/16/11
6:52 AM
Page 6
FEEDBACK
“It was so impressive and powerful. You did an amazing job. We admire all of the work you do so much. You are the new humane economy.” —Wayne Pacelle, president and CEO, Humane Society of the United States
Mills College Executive Chef Jaime Dominguez and Sous Chef Cheylin Hale told TEDxFruitvale guests which farms their lunch came from
“I loved learning how to sing rodents out of fields. I cannot stop thinking about the young man in Florida who collapsed in the field from the toxin laden plastic sheeting. I’ve got a new pile of authors to read, and work to do!” —Cate Baston Baril, director of business development, CPG, Fair Trade USA
“The stage was gorgeous! And the changing backdrops with each new set were amazing. The organizers did a really nice job of making it an aesthetically pleasing event. And the food and drink were delicious. The fresh fruits from local farms were an excellent added touch. The musical acts were amazing!” —Anonymous attendee, via online survey
“I want to sincerely thank you all for a phenomenal screening (tech buggies and all). You all created a soulful and powerful experience that inspired many, including myself. I am looking forward to collaborating to build on today’s inspiration in order to create more opportunities for community and action.” —Sabrina Kwist, Mill College viewing party student organizer
“I am impressed with the careful way your team wove the complex story of agricultural workers’ rights. You did an impressive job of touching on many important aspects of the conversation, allowing attendees and viewers both to see a deep portrait of agricultural labor and to understand that it is but one part of a larger conversation about commerce, ethics, culture, and politics. I appreciate this nuance and balance. Thank you!” —Rosie Gill, program director of 18 Reasons
“It was a beautiful event both in its mission and in the visual (and delicious) display. I am so glad that Mills partnered with a company that is willing to put its money where its mouth is and I look forward to seeing how Mills and Bon Appétit can continue to work together to improve our relationship with the nourishment of our planet, our employees, and our students.” —Dorothy Calimeris, director of auxiliary services, Mills College
The Mill College Catering team set a beautiful table for 120, and every seat was taken!
2 0 1 1 Vo l u m e 4
BRAVO | 73
113552_PULP_68-88.qxd:Document 3
12/16/11
6:52 AM
Page 7
Maine Hunger Initiative and Saint Joseph’s Serve Thousands of Meals Submitted by Stuart Leckie, General Manager
H
unger can be a big problem in rural areas, where lack of transportation can make it difficult for people to access food. One solution is to bring the food to the people.
Next year, the team hopes to add more sites. Not only is Bon Appétit feeding people who desperately need it, but the program helps keep more Bon Appétit employees working during the summer. A win-win if there ever was one!
That’s what the Preble Street Maine Hunger Initiative (MHI) does. General Manager Stuart Leckie had seen MHI in action, so when the nonprofit set out to increase its number of summer meal sites in Cumberland County, he and the rest of Bon Appétit’s Dining Services team at Saint Joseph’s College in Standish, ME, jumped in to help. In Naples, ME, where Stuart’s children attend public elementary school, 65% of the children qualify for the free or reduced lunch program — but do not always have access to a meal in the summertime. MHI has facilitated the opening of 11 new meal sites in urban, suburban, and rural communities at elementary schools, churches, community centers, low-income housing units, recreation camps, and town beaches.
Bon Appétit at Saint Joseph’s made and helped transport more than 200 meals a day to the towns Casco, Harrison, Naples, and Sebago — a 100-mile round-trip delivery route. Bon Appétit at Saint Joseph’s became MHI’s sponsor for the Lakes Region. The team made and helped transport more than 200 meals a day to the towns Casco, Harrison, Naples, and Sebago, which were all located on the other side of a massive lake — a 100-mile round-trip delivery route. The effort also involved over 50 community volunteers from food pantries, churches, and schools. Naples’ beach became one meal site. It was great to see the area turned into a giant picnic, with children running in from the water, dripping wet, ready to enjoy the free, nutritious meals cooked and delivered by Bon Appétit. After a summer spent serving close to 5,500 meals, the effort culminated in a giant barbecue for all the volunteers at Naples Town Beach. 74 | BRAVO
2 0 1 1 Vo l u m e 4
A young local resident, Ethan, enjoys a taste of sunshine on a rainy day in Naples
113552_PULP_68-88.qxd:Document 3
12/16/11
6:52 AM
Page 8
George Fox Wins Gold for Special Olympics with Delectable Bites Submitted by Wendy Meinhardt, Catering Manager
ites of Oregon, an annual fundraising event held on the banks of the Willamette River in Portland, Oregon’s Waterfront Park, showcases everything that’s great about living in this green state: sustainable, locally produced food prepared by terrific chefs, craft beer, amazing wine, and a gorgeous setting.
B
Several of the area’s Bon Appétit chefs participated in the Chefs’ Table, serving up delectable goodies. • From University of Portland Executive Chef James Green and OMSI Executive Chef Ryan Morgan: Braised Carlton Farms pork belly with plum chutney and mizuna, heirloom tomato, black-eyed pea and corn panzanella with buttermilk dressing • From George Fox University Executive Chef Michael Gillespie and Sous Chef Kitty Jones: Adovada, which is braised country natural beef with New Mexican green and red chiles on a griddled blue-corn cake topped with organic Brothers pickled red onions, Siri Farms miniature cilantro, avocado crema with Viridian Farms crispy radishes with a house-made queso fresco • From Lewis and Clark College Cook Jenny Nguyen and Catering Sous Chef James Pirsch: Dungeness crab salad and Parmesan tuille with grilled peppers, pickled cherry vinaigrette, smoked coconut butter, and local corn and stone fruit “caviar”
TOP:
Mark Swenson, regional vice president, and Denny Lawrence, general manager at George Fox University, smiling after a fine meal
ABOVE:
• From Jones Farm Executive Chef Micah Cavolo, Sous Chef Ryan Winkenwerder, Cook Dennis Novoa: Smoked Food Forest Farm’s Berkshire pork porchetta, served open-faced on house-made, gluten-free, focaccetta rolls drenched in smoky pork jus topped with pecorino nero and ricotta cheeses
Fresh fruits and vegetables brightened up the tables
In the end, Bon Appétit’s contribution of 2,400 portions brought in $5,000 for the Special Olympics!
2 0 1 1 Vo l u m e 4
BRAVO | 75
113552_PULP_68-88.qxd:Document 3
12/16/11
6:52 AM
Page 9
Art Institute of Chicago Spends Summer Outdoors Submitted by Jen McDonald, Marketing Coordinator
T
he Art Institute of Chicago introduced its farm-totable philosophy to many new audiences in the community through a variety of outdoor events taking advantage of the Midwestern sun:
The Green City Market in Chicago hosted Terzo Piano Chef di Cucina Meg Colleran Sahs. Meg conducted a cooking demo of grilled kale salad with strawberries, pork belly, and Cheshire cheese. When savory meets sweet meets umami, the result is mouth-watering. The Botanical Garden also hosted Meg, who this time made her grilled kale salad to show how vegetables could be plucked from the soil and prepared immediately. As a bonus, the Bon Appétit team was treated to a guided tour of the organic vegetable garden, whose vegetables are used for cooking workshops and children’s educational programs.
al fresco lunch” and said that the “flatbread pizzas are a good choice, particularly the truffled version daubed with white bean purée and offset by a pile of puckery arugula.” Meanwhile, in the back of the house, some serious (and fun) safety training was taking place. After a safety orientation for all staff, Bon Appétit at the Art Institute of Chicago staff members can show off their safety skills by answering questions posed by “Safety Sheriffs” and be entered into a monthly drawing to win $50. The new Safety Sheriffs are trained to not only administer this new incentive program, but also to spot and report violations.
The Terzo team set up shop at the Green City Market Chef Barbecue along with over 100 of the city’s best restaurants. The Terzo team really took to the coals with its grilled chicken and peach panzanella with pork belly, mozzarella, and basil. At Share Our Strength’s Taste of the Nation event at Navy Pier, guests enjoyed Terzo’s corn and duck salad. The McLinlock Court Small Plates venue received a rave review as a great spot for a business lunch from a Crain’s Chicago Business writer. Alison Neumer Lara went for a “lovely 76 | BRAVO
2 0 1 1 Vo l u m e 4
ABOVE LEFT:
Terzo Piano team at the Green City Market barbecue
ABOVE RIGHT:
Chef di Cucina Meg Colleran Sahs at the Botanical Garden cooking demo
113552_PULP_68-88.qxd:Document 3
12/16/11
6:52 AM
Page 10
Wash U in the News
Carleton’s Weitz Center Celebrates the Arts
Submitted by Jill Duncan, Marketing Manager Submitted by Katie McKenna, General Manager
ashington University in St. Louis was recently ranked seventh in the nation for university food service by the Princeton Review,inspiring a local writer at Patch.com to visit the Wash U kitchens. In the article, he detailed what an incredible feat it is to serve 20,000 meals a day that are not only healthy and responsibly sourced, but tasty too.
W
Reporter Christopher Reilly praised the cooking-oil recovery program on campus that powers one of Bon Appétit’s delivery trucks. Mentioning Purchasing Manager Mike Fairchild’s typical weekly order of “2,100 chicken breasts, 2,100 breaded chicken tenders, 800 pounds of bananas, and 800 gallons of skim milk,”the reporter expressed his astonishment that even at this scale, Bon Appétit isn’t just serving “one-size-fits-all cafeteria food” — we also accommodate student taste preferences, allergies, dietary restrictions, and wacky schedules. The article also mentioned many of the programs Bon Appétit is proud of at Washington U, including Chef ’s Table, the student chef competition, catering, farmers’ market, and the Burning Kumquat campus farm. Reilly also lauded the campus restaurant, Ibby’s, for its seasonal menu and local,sustainable ingredients.All in all,it couldn’t have been a more positive piece! Marketing Manager Jill Duncan was also in the news recently, for her passion for raw foods. In a St. Louis Today profile, Jill shared her personal journey with food and her popular recipe for raw Pecan Joy Cookies. When Jill developed mysterious digestive symptoms in college that doctors were unable to cure, she began looking into diet.Her experience led her to research different diets, discover that her symptoms were a result of celiac disease, and began to eat a raw, vegan diet. (She has since included some cooked foods in her diet.) Recognizing that every individual has to find the diet that works for him or her, Jill loves to teach others how to eat and live healthfully and share her knowledge about raw foods, both at Washington University and in her personal life as a raw-foods cooking instructor.
T
he arts at Carleton College in Northfield, MN, have found a spacious new home. The new Weitz Center for Creativity both borrows from the charm of the 100-year-old Northfield Middle School Building that it’s housed in while providing contemporary, modern facilities for Carleton’s creative set. The gorgeous old-made-new building gives permanent homes to the Theater, Dance, Cinema, and Media Studies departments, providing all with new performance and production spaces. Art and Art History got a new studio for drawing classes along with office, work space, and classrooms. Bon Appétit provided an artful menu for the campus community to enjoy as they celebrated the opening of this new addition to campus.
Geaux Knights Menu Mango Ceviche “Shooters” | with crispy blue corn tortilla Polenta “Fries” | with carrot catsup, smoked stone fruit barbecue sauce, and heirloom tomato coulis Roasted Beet and Goat Cheese Crostini | with petite greens Smoked Chicken and Ginger Shrimp Croustade Minted Herb Salad Grilled Pineapple Rum Squares Mascarpone Mousse | with toasted almonds, vanilla tuille, and fresh blackberries Caramel “Kebabs” | with house-made caramel, green peppercorn spiced chocolate, and sea salt Sparkling Cider
Mango ceviche just waiting to be eaten up by guests
2 0 1 1 Vo l u m e 4
BRAVO | 77
113552_PULP_68-88.qxd:Document 3
12/16/11
6:52 AM
Page 11
Colorado College’s Farm Dinner Raises Money for Youth Programs Submitted by Beth Gentry, General Manager
hen children visit Venetucci Farm, a diverse, semi-urban farm of 190 acres in Colorado Springs, CO, they get a hands-on lesson about ecology through caring for the soil, seeds, and animals on the farm.
W
The farm’s annual fundraising event is the Starlight Dinner, which is held to raise money for the kids’ programs. This year, the dinner was prepared by Bon Appétit Executive Chef Ed Clark from Colorado College, who created a special menu of dishes made from House-pickled farm produce ingredients grown right there on the farm. Guests appreciated the opportunity to experience farm-to-farm table cuisine under a gorgeous full moon and the event was a success, raising $5,000.
Starlight Dinner Menu House-Pickled Carrots, Beets, and Parsnips Heirloom Tomatoes and House-Made Chevre | with grilled bread Farmhouse Potato Soup | with fried leeks and crumbled smoked bacon Watermelon and Beet Salad | with arugula microgreens and pistachios Cold-Smoked New York Steak | with potato, pumpkin and Gorgonzola au gratin and braised rainbow chard Warm Apple Bread Pudding | with caramel sauce House-Made Sage Ice Cream | with a side shot of Leopold’s apple whiskey
78 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_68-88.qxd:Document 3
12/16/11
6:53 AM
Page 12
Watermelon and beet salad with arugula microgreens
Executive Chef Ed Clark in his farm apron
Warm apple bread pudding
Photos: Courtesy of Matthew Schniper
2 0 1 1 Vo l u m e 4
BRAVO | 79
113552_PULP_68-88.qxd:Document 3
12/16/11
6:53 AM
Page 13
St. Olaf Hosts Marketing Team for Dinner at STOGROW Farm Submitted by Allison Albritton, Director of Operations
t. Olaf College in Northfield, MN, had the honor of hosting Bon Appétit’s semi-annual marketing meeting, and where better to welcome them than on the campus farm, STOGROW? After a day of meetings, the marketing team joined Regional Vice President Mark Lachance, District Manager David Ramlow, General Manager Peter Abrahamson, and the STOGROW student farmers for a family-style dinner.
S
The marketing team enjoyed meeting with the young farmers and learning about their growing practices. Everyone was impressed by the wonderful food cooked by the Bon Appétit chefs!
Menu Wilted STOGROW Spinach Salad | with bacon and Amablu cheese Herb-Crusted Thousand Hills Tenderloin | with caramelized turnips and grilled red onions Grilled Chilled Bean Salad | with strawberry vinaigrette and toasted almonds Roasted Forest Mushroom Ragout | with goat-cheese gnocchi and truffle oil Tuscan Salmon Tartare | with fried capers, chopped egg, local basil pistou, lemon gremolata, and grilled toast Raspberry Limeade
The marketing group checks out the farm
80 | BRAVO
2 0 1 1 Vo l u m e 4
113552_PULP_68-88.qxd:Document 3
12/16/11
6:53 AM
Page 14
The farm
Executive Chef Matthew Fogarty tossing the wilted STOGROW spinach salad with bacon and Amablu cheese
Dining on the STOGROW farm
2 0 1 1 Vo l u m e 4
BRAVO | 81
113552_PULP_68-88.qxd:Document 3
12/16/11
6:53 AM
Page 15
bon appetit foundation
Mills College Takes a Field-to-Fork Trip to Frog Hollow Farm Submitted by Vera Chang, West Coast Fellow
n certain circles, some farmers are as famous as rock stars. Bon Appétit Farm to Fork partner Al Courchesne of Frog Hollow Farm in Brentwood, CA, is one of them. Renowned Berkeley restaurateur Alice Waters has been known to serve his O’Henry peaches, Rainier cherries, Goldensweet apricots, and Warren pears unadorned for dessert at Chez Panisse.
I
To learn why, I organized a tour of Al’s farm along with a group of 50 Mills College faculty members, staff, students, and Bon Appétit Sous Chef Cheylin Hale. He told us that instead of choosing fruit varieties for shipability and storage, he grows his heirloom and modern varieties for taste, and picks them at the peak of ripeness. With 300,000 trees and more than 100 varieties of fruits, most of them ripening in the summer months, Al also produces superlative dried fruits and jams. Though the former are “just organic fruit plus sunshine,” as Al says, they have even more concentrated sugar and flavor than the farm’s fresh fruits. Once an anthropology major and Spanish minor at UC Berkeley, Al has been farming his 133-acre certified-organic farm for over 25 years and is now a role model and resource for a growing group of the area’s aspiring young farmers, some of who are working to expand the Mills College Community Garden to production scale. Al jumped in to farming with both feet first and is now a goldmine of information. Cheylin created a special menu for the picnic lunch we all shared in the orchard. Raised on a 10-acre garden in southern Oregon, Cheylin gave a short talk about her passion for cooking with local ingredients as the students and staff enjoyed the baby mixedgreens medley with Sauterne-poached Asian pears, grilled Frog Hollow nectarines, shaved pecorino cheese and herbed lemon chicken confit, all dressed in a poppyseed-pluot vinaigrette. A delicious plum and apple crisp followed for dessert. Faculty representatives from Mills College Sustainability Committee, Campus Architecture, Human Resources, Provost’s Office, Biology Department, Institute for Civic Leadership, Mills Botanic Community Garden, and Sustainability and Recycling joined many first-year students who belong to Mills’ Social Justice, Sustainability, and Local Foods Living Learning Communities for the tour. For all of them, the day provided further connection with food and the people behind it 82 | BRAVO
2 0 1 1 Vo l u m e 4
Guests choosing from the abundance of fresh fruit for sale
113552_PULP_68-88.qxd:Document 3
12/16/11
6:53 AM
Page 16
Bon Appétit Sous Chef Cheylin Hale explaining why she cooks with local ingredients
Bon Appétit at Mills College Sous Chef Cheylin Hale, Frog Hollow Farm Farmer Al Courchesne, Bon Appétit Foundation West Coast Fellow Vera Chang after enjoying a wonderful meal
The group moves through the line, feasting on local goodies
2 0 1 1 Vo l u m e 4
BRAVO | 83
113552_PULP_68-88.qxd:Document 3
12/16/11
6:53 AM
Page 17
letter from the foundation | helene york
tipping the scales for local fish
H
ow many of us can identify the seasons for local fish? Growing up on the East Coast, I remember when blue fish was a big deal, and my friends in the west always had Dungeness crab for Christmas Eve.
But most of the 17 pounds of seafood each American eats annually have been narrowed to one of four types: shrimp, canned tuna, salmon, and some flavorless white fish. (See table, right.) With most menus written for predictability rather than seasonality, it’s no surprise that a majority of the seafood we eat is now farmed and that little of it comes from U.S. waterways. What a shame! Any chef can outline the culinary benefits of reintroducing flavorful species from small-scale (often called ‘artisanal’) fisheries. Nutritionists talk about the health benefits, and evidence suggests there are considerable environmental benefits too (see chart, facing page). Unlike farmers, who have begun to find a voice and a following via farmers markets and a growing “locavore” movement, fishermen haven’t had nearly as many chances to connect directly with chefs or diners. In a landscape organized around familiarity, small-scale fishermen have lost out, while communities have lost the social benefits of putting money in traditional trades like fishing and processing on dock.
84 | BRAVO
2 0 1 1 Vo l u m e 4
This fall, Bon Appétit launched a new Fish to Fork program that outlines what “local” and “small-scale” mean for both wild and farmed seafood and elevates certain overlooked species that have both great flavor and robust supplies. With this priority purchasing program, we’re trying to change the anonymity of fish on our plates — and our tolerance for that anonymity. This will be a challenge. Most chefs aren’t prepared to menu whatever fishermen catch, and our guests have gotten pretty used to fish-shaped into a “loin,” preferably one that doesn’t taste “fishy.” However, if we’ve successfully managed to persuade many people of the superiority of pastured meats and heirloom beans in only five years, then perhaps we can do the same for seafood by 2017 — when we might still have some fishermen around to supply striped mullet, golden tilefish, and other overlooked delicious denizens of the ocean.
113552_PULP_68-88.qxd:Document 3
12/16/11
6:53 AM
Page 18
bon appetit foundation
TOP TEN SEAFOOD CHOICES IN THE U.S. AND THEIR ORIGINS SPECIES
ANNUAL CONSUMPTION PER CAPITA
ORIGIN
Shrimp
4.1 lbs.
Mostly farmed, mostly from Asia
Tuna (canned)
2.8 lbs.
Wild, mostly from Pacific, Indian stocks
Salmon
1.8 lbs.
90% farmed, mostly from Canada, Chile
Pollock
1.3 lbs.
Wild, from Alaska and Russia
Tilapia
1.2 lbs.
Farmed, mostly from China
Catfish/basa
0.9 lbs.
Farmed, increasingly from China
Crab
0.6 lbs.
Mostly wild, Pacific and Atlantic stocks
Cod
0.4 lbs.
Wild, Pacific and Atlantic stocks
Flatfish
0.4 lbs.
Mostly wild, domestic and international
Clams
0.4 lbs.
Mostly farmed, SE Asia and Atlantic
Big vs. Little Schematic illustration of the duality of large and small-scale fisheries prevailing in most countries of the world (statistics are global). Adapted from graph in Pauly (2006) Towards consilience in small-scale fisheries research, Maritime Studies 4:7–22.
2 0 1 1 Vo l u m e 4
BRAVO | 85
113552_PULP_68-88.qxd:Document 3
12/16/11
6:53 AM
Page 19
thank you, bon appétit University of the Pacific Customer is Plum Happy
Christine Ward-Giordani, director of catering, received this letter after the luncheon.
Submitted By Sia Mohsenzadegan, Resident District Manager
Many thanks to you and Marco and Robert and the rest of your excellent team for the superb Deans Luncheon in the Alumni House today. Rave reviews all around—and, thanks to the excellent lunch, every conceivable problem has now been solved ;-)
During University of the Pacific’s Parents and Family Weekend, more than 3,000 visitors enjoyed a special breakfast, lunch, and a beer and wine tasting (highlighting local producers and vineyards). One parent was so smitten with a salad dressing that she took the trouble to try to track down the recipe! I was visiting for the Fall Festival and had a very tasty salad with the Plum Soy dressing on it. Can you tell me if this is a storebought or home-made dressing? If you make it there, can you part with the recipe? It was delicious. The quality of food served at UOP is very good, great menu and healthy. I think my son is very lucky to have a school that puts so much effort into feeding their students so well. As a parent, I truly appreciate it since he will be there for the next four years! Thank you, Norrie Nakawatase Parent of Konnor Kuwahara, SOECS, Class of 2015 Marco Alvarado, executive chef for Bon Appétit at Pacific, replied, “Thank you again for the comment, and rest assured that our dressings and our food in general is made completely from scratch.” He also provided a recipe for enough plum dressing for a salad to feed a hungry crowd. Later in the semester, University of the Pacific hosted an elegant luncheon for several deans and other campus luminaries at the newly opened Alex & Jeri Vereschagin Alumni House. The purpose of the luncheon was to discuss Cirriculum Issues at the University of the Pacific. Bon Appétit was asked to create a personalized entree for each guests based on their preferences and a wine pairing.
86 | BRAVO
2 0 1 1 Vo l u m e 4
Cheers, Thomas W. Krise, Ph.D. Professor & Dean, College of the Pacific University of the Pacific
113552_PULP_68-88.qxd:Document 3
12/16/11
6:53 AM
Page 20
Tower Café at Cisco - Santa Clara Collects First Birthday Wishes Submitted by Cara Brechler, Marketing Manager
Although it’s only a year old, Tower Café at Cisco-Santa Clara in Santa Clara, CA, is already a fixture on campus and a new favorite of Cisco employees. During a first anniversary event with employees and guests, complete with complimentary birthday cake for all, Bon Appétit staff learned how appreciated they are. Guests said the café staff were “friendly, helpful, and accommodating,” the displays were “neat and colorful” and the café itself was “inviting.”
Grill Cook Jacil Morales and Cashier Rosario de Casas and Resident District Manager Anne Galle
“I have been to almost all the Cisco cafés in the five years I've been with Cisco, and I must say the Tower is my absolute favorite,” said Cisco employee Terese Gearin. “Terrell Evans is an extraordinary chef and manager and I am always excited for what is on the menu. He knows everyone's name in the café … We all greatly appreciate having such a wonderful group of people in our café. We are so lucky to have gotten this staff and hope we have many years with them.” Bon Appétit at Cisco-Santa Clara employees appreciate their guests just as much.
Cisco employee Leza Beardsley with Chef / Manager Terrell Evans and Cisco employee Amanda McElmuray
Associate Director of Catering, Maria Carmen, passing out cake
2 0 1 1 Vo l u m e 4
BRAVO | 87
The Back Page
113552_PULP_68-88.qxd:Document 3
12/16/11
6:53 AM
Page 21
Milling About in Arizona
1
2
Chris Lenza, sous chef at the Musical Instrument Museum in Phoenix, AZ, went all out getting ready for his Eat Local Challenge feast. He went to a local grain supplier, Barkley Seed (photo 1) in Yuma, where they cleaned 100 pounds of WBPaloma (photo 2) and 100 pounds of Joaquin Wheat for him. He then took that seed to the Great Harvest Bakery in Tempe, where they helped Chris mill it (photo 3) into bread flour (photo 4). Chris had already nabbed some wild yeast for his starter. Look for the next issue of Bravo, which will showcase Chris's and others' Eat Local Challenge menus! Submitted via Yammer, Bon AppĂŠtit's internal social media network
88 | BRAVO
2 0 1 1 Vo l u m e 4
3
4