Bravo 2015 - Volume 2

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2015

VOL 2

EARTH DAY

CELEBRATING EARTH DAY PAGE 14

ALSO IN THIS ISSUE:

Farms Sprout at Corporate Campuses and Public Venues PAGE 38

BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY |

A Member of the Compass Group

Competition Gets Heated at Chili Cook-Offs

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

PAGE 40

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT www.cafebonappetit.com 15-5500

INDEX Adobe - San Jose 86 Albion College 105 Amazon 81 Art Institute of Chicago 30-31, 100, 104 Bakery 350 66 Banfield Pet Hospital 7 Beloit College 99 Benedictine Sisters of Mt. Angel 43, 95 Best Buy 23 Brocade 58-59 Cambia Health Solutions 104, 109 Carleton College 6, 20, 40, 69, 99 Case Western Reserve University 26, 56, 113 Claremont McKenna College 87 Cleveland Museum of Art 55 Colorado College 41, 80, 98 College of Idaho 73 Cornell College 24, 62, 86, 99, 105 Denison University 4, 10-11, 26, 27, 53, 92, 117, 119 DePauw University 16 Dominican University 111 Emmanuel College 18, 47, 86, 97, 100 Emory University 70 Folsom Café 46 Garden at AT&T Park, The 17, 39, 56 Gates Foundation 19 George Fox University 5, 24 Genentech 46, 53 Google 58-59, 120 Goucher College 36 Grove City College 93 Hamilton College 97, 99 Institute of American Indian Arts 57, 63 Johns Hopkins University 22, 37, 54, 78 Jones Farm Café 20, 81 Kohl’s 38-39 Lesley University 25, 43, 60, 115 Lewis & Clark College 17, 50-51, 65, 94 LinkedIn 58-59 Macalester College 118 Mount Saint Mary’s University 95 Munson Williams Proctor Arts Institute 102

BRAVO WAS PRINTED ON PAPER MADE FROM

100%

Nordstrom 81 Notre Dame de Namur University 76 Oberlin College 55, 112 Ocotillo Café 25 Oracle 28-29, 58-59, 112 Oregon Episcopal School 7, 77, 116 Pacific Café 17 Pitzer College 24 Plantronics 39 Reed College 42, 77 Regis University 115 Roger Williams University 21, 54, 79, 90, 91 St. Edward’s University 88 St. Mary’s College of Maryland 67, 118 St. Olaf College 52, 96, 99 Samsung 58-59 Santa Clara University 44-45, 79 Santa Fe University of Art and Design 57, 63 SAP 38-39, 98 SAS 23, 41, 102 Seattle Art Museum 81 Seattle University 68, 103, 117, 119 Starbucks 43, 64 STEM Kitchen and Garden 39 Target 25, 40, 48, 49, 116 TaylorMade 22 Transit Café 71 Trine University 32, 79, 113 Twitter 6, 72 University of the Pacific 20, 111, 118 University of Redlands 5, 15, 82-83 Vanguard University 97 Washington University in St. Louis 34-35, 106, 107, 116 Whittier College 25 Willamette University 33, 65, 89 William Jessup University 114 Yahoo 8-9, 58-59

RECYCLED FIBER INCLUDING

THIS SAVED...

84 fully grown trees 39,040 gallons water 38 million BTUs energy 2613 pounds solid waste 7198 pounds greenhouse gases

57%

POSTCONSUMER WASTE .

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from fedele

The Finish Line Is Not in Sight

W

hen we started Bon Appétit Management Company in 1987, I envisioned a small West Coast company. I thought I could create a nice life for myself and some talented colleagues serving clients in California and the Pacific Northwest, all within an easy drive or a short flight. We’d cater to a select group of colleges and companies that shared our values, and I’d get off the road and focus on great food.

Some of that vision has become a reality. We’ve got a client list that I could not be more proud of, and I know we put out great food. What I didn’t anticipate was the breadth of interest in our services. My vision of a small organization and less travel has turned into a billion-dollar company operating in 33 states! Yes, this fall we will reach $1 billion in revenue — a number that was beyond my wildest dreams when I was sitting in the first Bon Appétit offices behind a card table in an office without real walls.

What I didn’t anticipate was the breadth of interest in our services. My vision of a small organization and less travel has turned into a billion-dollar company operating in 33 states!

While this is a wonderful milestone, I still get up each day excited for what we can do to push the industry forward. We’ve brought the notion of sustainability to food service and made incredible strides in local purchasing, animal welfare, and many other critical areas. We can accomplish a lot more, though. We will continue to push the system toward a more ecological model. We’re using our culinary skill to create flavorful, tempting, and healthy dishes to improve the lives of our guests and the productivity levels of our clients. Yet there is much more to do.

On the day I receive the first financial statement showing we’ve crossed the billiondollar threshold, I’ll take a moment to think about all we’ve accomplished and all of you who have helped us get there. Then I’ll get back to work.

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The Bravo team is pleased to announce that on June 22, Bon Appétit’s “almost-quarterly newsletter” won a Silver Stevie® Award in the category of Best Newsletter or Publication – Print at the 13th Annual American Business Awards ceremony.

“I am so proud of every single edition of Bravo. We started it as a way to communicate all of the wonderful things everyone does for our customers, and all the community efforts across the country we’re involved with.

Every time I look through it, I’m so touched by the stories and pictures that support our dream. Thank you to everyone who contributes and tells their stories. It keeps us together as a family.”

—FEDELE BAUCCIO, CEO of Bon Appétit Management Company

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highlights | 2015

VOL 2

IN THIS ISSUE

14 01

04

From Fedele

40

Staff and guests return for a second helping of delicious competition

FEDELE BAUCCIO

ELIZABETH FOX

50

Nibbles about promoting Fair Trade bananas in a banana suit, Star Wars sustenance, and more

Talking about Food

Farmworker Awareness Week Food Chains screenings, bringing to light the disconnect between farmworkers’ wages and the end price to consumers, and more

94

Events...in Brief

101

Celebrating the Holidays

An Operator’s View How we’re working to maximize our productivity

Eggless creations coming soon to a café near you

84

Awards & Recognition Bon Appétiters acknowledged for excellent food, service, and programs

61 12

The Second Annual Chili Cook-Off

Turning a vision into a billion-dollar company

Bits & Bites

76

58

108 Reflections Leadership through community ERIC WRIGHT

MICHAEL BAUCCIO

MAISIE GANZLER

62

14

Celebrating Earth Day Bon Appétit teams across the country highlight how our clients and guests help us build a more sustainable food system

38

GE3’s Newest Stars

Behind the Communications Curtain Gettiing your café camera ready BONNIE AZAB POWELL

70

Openings Welcome to Emory University, Transit Café, and new Twitter additions

112

Thank You, Bon Appétit!

120 The Back Page

From the Fellows Campus farms sprout at corporate campuses and public venues

110

The latest accounts at which our standards shine bright

76

Commencement Saying goodbye to students

In memory of Bridget Klecker, Bon Appétit café manager at Google

ALYSE FESTENSTEIN

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bits & bites Fewer Bananas, More Fairness at Denison University

C

ollege students love their bananas. They’re healthy, backpack portable, and ubiquitous. Except at Denison University in Granville, OH, where they’re now only available three days a week.

That might seem unfair to some students, but these are actually fairer bananas. Bon Appétit worked with its produce distributor to source Fair Trade bananas, and to balance the price difference, they needed to order less often. While brainstorming ideas on how best to advertise the change to the student body at a Dining Committee meeting, a student suggested having a banana suit for someone to wear. Another student happened to know someone with a banana suit, and the fun idea became a reality.

The banana-suit lender runs Denison’s Food Recovery Network chapter, so the Bon Appétit team knew her too — the involvement of such a striking figure helped draw attention to the messages of Fair Trade and Bon Appétit’s commitment to it, as outlined by educational miniposters and slipsheets about Fair Trade regulations and implications. Fair Trade certification ensures fair wages and safe conditions for workers, less environmental damage, and money put into education and community development in the countries of origin.

Fair Trade certification for bananas ensures that farmers receive a fair price for their fruit, and prices are set to allow farmers to cover the costs of sustainable production, without the use of harmful agrochemicals.

Learning all these facts from someone in a banana suit helped Denison students to easily accept the changes in banana availability — and helped them think more about farmworker issues in general.

Submitted by S.K. Piper, Sustainability Manager

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Sustainability interns and Denison alums Shane Richmond ’13 and Lia Crosby ’13 spreading the word on the benefits of and switch to Fair Trade bananas

Sous Chef Megan Block at Curtis Dining Hall holding the new Fair Trade bananas

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THAT’S OZZI-SOME: When the Bon Appétit team and Associated Students of University of Redlands in Redlands, CA, rolled out the cashless OZZI machine — a program for reusable to-go eco-clamshell containers — the plan from day one was to have a student design the artwork that would decorate the machine. The Bon Appétit team had just the candidate in mind: sophomore Landon Duarte regularly drew beautiful comment cards thanking the team for all that they do. When they approached Landon with the artwork request, he was over the moon. Now the Redlands OZZI sports beautiful new decals designed

by Landon, who even came over the day that the decals arrived to help Marketing Coordinator Malisia Wilkins put them on!

Submitted by Malisia Wilkins, Marketing Coordinator

Asian Menu Offerings Are a Hit at George Fox he campuses Bon Appétit feeds are always changing and diversifying, and our culinary teams are always willing to work with feedback and adapt menus to better suit student tastes (with the same great pledges to wellness and sustainability, of course). So when results from a marketing class showed that students at George Fox University in Newberg, OR, wanted more Asian food, the team expanded such offerings at the Bruin Den retail café.

The revamped menu includes a ramen bowl, pan-fried dumplings, and stir-fried soba noodles with chicken and crispy vegetables. The response was overwhelmingly positive, and all of the items continue to be popular with students, staff, and faculty. The marketing survey was a great way for the George Fox team to expand offerings while continuing the excellent food and service everyone knows.

T

Submitted by Lisa Miles, Operations Manager

Due to popular demand, more Asian food options were added, including ramen with all the trimmings

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bits & bites May the 4th Provides Star Wars Sustenance at Annual Carleton Celebration

O

n May 4, the date on which a certain movie’s fans all over America say “May the Force be with you,” the chefs at Carleton College in Northfield, MN, went all out in creating an entirely Star Wars–themed menu.

This annual tradition brings some delicious variation to the dining halls and is always well received by Carleton students, who especially rave over the R2-D2–shaped cake.

This year, the menu included such extraterrestrial delicacies such as bantha burgers and Exodeenian pasta with glockaw sauce. Every station offered a different Star Wars food, and each dish was accompanied by a brief description of its origins. Bantha burgers, for example, were served on Tatooine and were “very popular with local workers.” Carleton’s beef version was extremely popular with the local population as well.

Submitted by Jennifer Pope, Board Manager; written by Mika Chmielewski ’17, Sustainability Assistant

Student Worker Colby Seyferth ’15, Prep Cook Carrie Akemann, and Sous Chef Gibson Price having a lightsaber battle, with the R2-D2shaped cake in the background

Employee Dishes in the Spotlight for Twitter’s #Foodoscars o get Twitter employees (aka Tweeps) excited for the upcoming Oscars, the Bon Appétit team at Twitter threw a #foodoscars party for the first time, with employees from every station creating their own dishes in teams of two. The team decked out the space with red carpets, Oscars award blow-ups, and trophies.

T

The nominees were considered for Best Dish, Best Supporting Dish, Best Special Effects, and Best Overall Design. Guests voted via Twitter, of course, using the hashtags for each station with their corresponding nomination. After the votes were tallied, the final award ceremony was held, with the staff winning trophies of their own. Line Cook Marlon Andrade and Lead Cook Manuel Estrada won both Best Dish and Best Special Effects with their butter-poached lobster tacos with grilled tomato salsa and pickled radishes. Best Supporting Dish went to Lead Cook Diana Merino and Line Cook Christian Martin’s tiger prawn empanada with grilled corn, red onion–finger lime slaw, and chipotle aioli, while Line Cook Pablo Mejia and Line Cook Juan Angulo won Best Overall Design with their grilled scallops with lime-ginger glaze, steamed rice, and mixed beet salad. The event was so successful that the team hopes to do it annually.

Submitted by Janine Beydoun, Regional Marketing Manager

ABOVE:

And the winners are… Line Cooks Juan Angulo, Christian Martin, and Pablo Mejia; Lead Cooks Diana Merino and Manuel Estrada; and Line Cook Marlon Andrade

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BANFIELD BISTRO GARDEN OFFERS TASTE OF SPRING: This year’s early spring sunshine provided the perfect motivation to plant lots of herbs and vegetables for the second year of the garden at the corporate offices of Banfield Pet Hospital in Portland, OR. Executive Chef/General Manager Lacey Marsolek and Cook Jenna Holroyd maintain the little 12-by-12-foot plot outside the loading docks, which gives a visual boost to the building — and a flavor boost to the café.

Submitted by Lacey Marsolek, Executive Chef/ General Manager

Oregon Episcopal School Mixes It Up with Themed Pop-Ups

A

s rigorous as academics and sports can get at Oregon Episcopal School in Portland, OR, the Bon Appétit team likes to mix up the meal service and add some fun. A recent example was a taco pop-up, which put out 300 tacos in less than an hour! The steak tacos were modeled after authentic street tacos with the freshest ingredients. Faculty, staff, and students enjoyed the fresh house-made salsas, the warm locally made corn tortillas, and the grass-fed beef cooked in front of them on the traditional Mexican comal.

Lead Cook Noe Villagrana and OES faculty Carmen Boyle having fun with the taco pop-up

The pop-up concept is popular and exciting for everyone, so much that the lack of an actual food truck is meaningless. The excitement was repeated with a rib shack pop-up. Executive Sous Chef Jason Rosvall and Lead Cook Noe Villagrana rubbed 153 pounds of Carlton Farms pork ribs with a house barbecue blend and then applewood- and mesquitesmoked them for four hours, dry-roasted them for 2.5 hours, and finally finished them with a house-made marionberry-chipotle sauce and grilled them on the patio in front of the guests.

There wasn’t a clean finger to be found!

Submitted by Jason Rosvall, Executive Sous Chef

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Bon Appétit at Yahoo Cooks for World-Famous Chef Thomas Keller Submitted by Danielle Luce, Catering Manager

I

f there was such a thing as a household name in the world of haute cuisine, it would be Thomas Keller, the world-famous wine country chef with seven Michelin stars along with multiple James Beard awards and honors among the World’s 50 Best Restaurants in Restaurant magazine. So it was a treat to have him accept Yahoo Food Editor-in-Chief Kerry Diamond’s invitation to visit Yahoo headquarters in Sunnyvale, CA, for a fireside chat with Yahoo CEO Marissa Mayer.

The two luminaries discussed the inspiration behind his restaurants as well as his partnership with the revamped Yahoo Food content channel.

For the pre-event appetizers, the team put together a spread of artisan cheeses all sourced within 20 miles of Thomas’s legendary restaurant the French Laundry, including Vella dry Jack, Bellwether Pepato, Humboldt Fog, and Marshall Farm honeycomb. The Bon Appétit at Yahoo team designed the dinner menu around recipes from Thomas’s cookbooks.

Yahoo employees were invited to join the very special family-style dinner, which included salade niçoise, a whole porterhouse carved to order, Ad Hoc’s famous fried chicken, a trio of salads (celeriac remoulade, roasted beet salad, and carrot and chickpea salad), and much more. Bon Appétit Executive Pastry Chef Ian Farrell (see page 66) created the desserts for the special occasion: a nitro caramel popcorn station (using liquid nitrogen) and chocolate bouchons, while Thomas’s team contributed assorted macarons.

Meanwhile, Catering Manager Danielle Luce turned the area outside the entrance to the café into a “stroll through Paris,” complete with lighted French-style kiosks, globe lampposts with French street signs, green awning carts, silhouette Eiffel towers, French paintings with gold frames, and lighted hedges and landscape. This really lent a sense of magic to the event.

WHAT THE YAHOOS THOUGHT

Feedback from guests.

Thanks Marissa Mayer and Kerry Diamond for bringing Thomas Keller to Yahoo! Delightful conversation that gave us rare insight into the mind of a great chef — he is a really entertaining speaker, witty, full of insight, to the point, and so in tune with his audience. The food from our Bon Appétit team was so delicious!! More of those sessions please!!!

I just wanted to express my appreciation for the great job Bon Appétit did with the food, drink, and atmosphere. You really outdid yourselves. The fried chicken for me was especially good. Well done.

(Your accomplishments, not the chicken — that was just right.)

Thanks to all the kitchen crew who created and prepared the special food items in honor of Thomas Keller’s appearance on campus March 20, 2015.

The food was amazing.

The team was thrilled to be able to meet and cook for Thomas. He was incredibly gracious, walking through the entire kitchen and shaking hands with every single employee, stopping to take photos or sign autographs for anyone that asked. There was as much magic behind the scenes for those in the business as there was for the guests who got to attend the dinner.

Bon Appétiters from Yahoo, Stanford Graduate School of Business, Adobe, Google, eBay and PayPal, 49ers, and Informatica with honored guest Thomas Keller 08 | BRAVO

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Potato chips with truffle dip

Yahoo Café Chef Shawn Chandler, former Yahoo Executive Chef Tim Noll (now at eBay), Yahoo Café Chef David Boswell, Thomas Keller, 49ers Executive Chef Chad McWilliams, and Informatica Executive Chef Brian West ABOVE:

Thomas Keller made sure to say hello to everyone working in the kitchen; here he greets Yahoo Cold Prep Cook Lorena Ayala de Ordaz LEFT:

Yahoo Cold Prep Cooks Maria Grajeda and Claudia Aguilar pose with Thomas Keller

Stanford GSB Catering Sous Chef Luis Ayala getting his chef coat signed

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Class Project at Denison Weaves Stories, Connections in Food System Submitted by S.K. Piper, Sustainability Manager

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S

ocial media sites explode with pictures of food, as people document their intimate relationships with what they eat and their connections to each other through meals. Professor Abram Kaplan at Denison University in Granville, OH, tackles this concept at an academic level and explores aspects of the food system that are not apparent in plated food photos. Dr. Kaplan offers an environmental studies course called Farmscape: Visual Immersion in the Food System, in which students study the food system through field trips, photography practice, writing, and the curatorial practice of sharing the collected visual stories.

A selection of photos by students of Farmscape, Spring 2014, and excerpts of their descriptions: OPPOSITE PAGE TOP, LEFT: Clean Hands by Jonathan Huang ’15, at Bird’s Haven Farms: “We were collecting beets and planting lettuce. At the end of the day, we all gathered around the hose to wash off the soil from our hands. This picture was taken of the farmer at Bird’s Haven Farms rinsing his hands under the spray of water.”

TOP, RIGHT:

Planting by Jonathan Huang ’15, at Bird’s Haven Farms: “Claire Capelle ’17 putting a small lettuce plant into the soil.”

BOTTOM, LEFT:

An Artist’s Hand by Aria Began ’14, at Stutzman Farms Amish Mill:“I really loved speaking with all of the workers at Stutzman because they had such a passion and respect for what they did and what they produced.

I wanted this photograph to communicate that connection and love that those workers felt for their jobs.”

BOTTOM, RIGHT:

Corn Convicts by Parker Schram ’15, at Produce One: “Corn Convicts highlights a particular role in the food system, which is often overlooked. The produce we consume does not go directly from farm to fork; there are many steps in between and I wanted to capture Produce One’s role in this process.”

He worked with Sustainability Manager S.K. Piper to get the students to some of the places where Denison’s food comes from. Students got to tour Produce One, the produce house Bon Appétit works with, and Stutzman Farms Amish Mill, from which Bon Appétit sources Farm to Fork flours, cereals, and grains. Stutzman Farms was the favorite trip of the semester for many students, a highlight being when they got to witness the making of the honey puffed corn. Students were amazed at how these delicious treats were made without electricity, by loading a large, flaming gun-looking contraption that shot out puffed corn into a large metal cage. The blast is so gun-like that ear protection must be worn!

Denison’s Director of Administrative Services Jenna McDevitt worked with Piper and the class to replace the stock photographs in Huffman Café with photographs taken

by Denison students at farms and businesses Bon Appétit works with, including Bird’s Haven Farms, at which some students had volunteered to work the previous semester.

Layering on the concept that everything is connected, Denison graduate Gillian Poe, who’d taken the same class with Dr. Kaplan, was on campus for a community luncheon arranged by Dr. Kaplan and hosted by the university president Adam Weinberg to celebrate Gillian’s work and highlight the student photography on Huffman’s walls. Gillian is now the executive director of OC Food Access. Following the luncheon, where both the president and Gillian praised all the sustainability work the Bon Appétit team has been doing on Denison’s campus, there was an unveiling/walkthrough with the artists and farmers to introduce the new artwork to the community.

THIS PAGE, RIGHT:

Golden Air by Sadie Conley ’16, at Stutzman Farms Amish Mill: “The pollinated corn after being puffed in an old-fashioned cannon puffer. The honey puffed corn is the perfect combination of delicious, healthy, and local.”

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talking about food | maisie ganzler

coming soon to a café near you

I

n a world where“47 million chickens have been destroyed…”

It sounds like the trailer for a science-fiction/horror movie, but sadly, it’s the real-life opener to News from Home, our weekly all-staff e-newsletter, about the impact of avian influenza.

By the time you read this in Bravo, the chicken death toll will have climbed, as we’re expected to see fallout from this outbreak for up to 18 months.

But every good blockbuster includes a hero who saves the day — and we’ve got one, or many, in this story: Bon Appétit chefs.

When Senior Purchasing Manager Theresa Chester told me about the predictions for unprecedented egg shortages and price increases, I simply responded, “We’ll have to tell the chefs to think of alternatives to eggs,” kind of like Captain Picard says “Make it so.” (Did I just liken myself to Patrick Stewart? My, I’m feeling regal these days.) Just like a good Number One, she agreed, but we both knew that was easier said than done.

Except our chefs can leap culinary challenges in a single bound.

Here are some tips from our Bon Appétit cadre of culinary superheroes.

NATURAL DEFENSES

Knowing that eggs are a crucial ingredient in baking, I turned to our Obi-Wan Kenobi of the oven: Jim Dodge, director of specialty culinary programs. This Jedi Master quickly gave me a list of scrumptious-sounding desserts that don’t require eggs: 12 | BRAVO

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Berry and Whipped Cream Napoleons Fruit and Almond Paste Puff Pastry Tarts Fruit Turnovers Fruit Pies (use cream or milk to glaze tops of pie crust) Fruit Crisps Panna Cotta Shortbread Cookies Mexican Wedding Cookies Almond Florentines Chocolate Truffles Chocolate Ganache Jim went on point out that eggs serve many roles in cooking, including binding (just as Obi-Wan said the Force “binds the galaxy together”?), leavening, and adding moisture or richness.

For tips on how to account for all these functions without eggs, check out Jim’s “The Role of Eggs in Cooking and Substitutes” on the Culinary tab of the extranet.

THE ANCIENT ART OF BREAKFAST WITHOUT EGGS

Like Daniel LaRusso seeking out Asian traditions to fight the bad guys in The Karate Kid, many Bon Appétit chefs have waxed eggs off their shopping lists by menuing traditional ethnic cuisines that don’t include eggs. I turned to dear Bon Appétit friend and award-winning chef and cookbook author Raghavan Iyer (he’s as beloved as Mr. Miyagi): Breakfast in the majority of Indian homes does not involve eggs —

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savory cream of wheat with vegetables to steamed rice-lentil cakes and crepes form southern Indian staples while chickpea-flour crepes studded with chilis and onion dot the northwestern part of India.

Sweets are a rare part of breakfast fare, so most of our offerings in the morning are savory, meant to titillate the palate for the day ahead.

Raghavan isn’t the only disciple of chickpea flour. Michael Cleary, executive chef at St. John’s College, also uses the gluten-free flour to create Indian besan cheela and points out that in the Mediterranean, chickpea flour is used to make socca or farinata which can be served as an omelet-like dish. He’s shared his recipe for socca with you, above. Learning a lesson from George Clooney’s attempt to play Batman (have I taken the movie analogy too far?), he sees the peril in replacing a known character with a new actor and makes these suggestions:

Many Bon Appétit chefs have waxed eggs off their shopping lists by menuing traditional ethnic cuisines that don’t include eggs.

An eggless omelet has pretty big shoes to fill and can easily run the risk of not living up. But a couple of things can be done to manage expectations when running an eggless omelet station: going heavy into regional authenticity and offering exciting sides. So for example, when running a vegan besan cheela omelet station, first make sure that your attendant is well trained and comfortable making the batter and spinning the omelets, but also fill the station with bright colors and fillings, such as cilantro-coconut chutney, red curry mangoes, fried gingerlime eggplant, tamarind-spiced red onions, tofu saag paneer, and papadams, to name a few. If running a Mediterranean socca-style station, the fillings can run the gamut of that part of the world: olives, feta, and roasted peppers, even pancetta, Andouille sausage, roasted garlic, oven-dried tomatoes, caponata, etc. Sides might be tzatziki, minted cucumbers, olive tapenade, basil pesto, plus virgin sangria and sesame halvah or mini olive-oil semolina pound cakes.

Don’t mistake my levity for callousness: Avian flu is a terrible thing — the loss of so many birds’ lives is a tragedy and the shortages create an additional burden on our teams. But breakfast (and lunch) must go on. I’m thankful that once again, we learn that good (food) triumphs over evil and all is right in the world of Bon Appétit.

Recipe: Socca Here’s how to make the batter for this delicious French eggless omelet.

Yield: 3 cups (with a 16x version in parentheses that yields 3 gallons)

2 cups chickpea flour (8 quarts) 2 cups water (8 quarts) 4 tablespoons oil, blended (4 cups), plus oil for pan 1 teaspoon chili powder (1/3 cup) 1/4 teaspoon turmeric (4 tsp) 1 teaspoon salt & pepper (1/4 cup) For the batter, mix dry ingredients thoroughly, then add water and oil and mix again.

Place a 9-inch non-stick or well-seasoned iron pan over high heat, and add 2 tablespoons of oil. Swirl oil to coat pan; for best results try to keep the oil in the center of the pan after swirling to coat.

Place 4 ounces of batter directly onto hot oil at center of pan. Swirl pan to coat bottom with batter. Top batter with par-cooked fillings — pull pan away from heat as needed to prevent scorching. Do not flip omelet: when top-side batter is no longer wet, fold one half over, half-moon style. Serve.

THE SECRET FORMULA

Executive Chef David Sherrill, regional support for the Seattle area, calculates that by replacing scrambled eggs and omelets with savory stratas, casseroles, quiche, and tarts, you can reduce egg usage by 60 to 70 percent because eggs are only 30 to 40 percent of the liquid ingredients in the custard base. Just as everyone watches box office returns (I couldn’t resist one more movie reference), he tracks financial performance and adds that these dishes are also a great way to utilize leftovers and reduce food cost.

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Celebrating Earth Day

W

hat if you could make a difference in the world just by eating lunch? If you’re eating with us, you are! That was the message of our companywide Earth Day celebration

in April 2015.

The goal is to inspire our guests through example, by accompanying a planet-friendly menu with Earth Day signage and an interactive tasting to show how dining with Bon Appétit is helping to build a more sustainable food system.

There are many things Bon Appétit does year-round as a company to help reduce the environmental and social impact of the food system. And we know our efforts depend on the participation and support of all of our clients and guests. On Earth Day, we were excited to thank everyone for helping us drive real change in the food system — and also to teach them a little about exactly how they’re doing so.

At hundreds of Earth Day tables and at stations throughout the cafés, Bon Appétiters eagerly explained how food waste contributes to climate change (and what we’re doing about it), why our ground beef is special, and more. Each team offered a tasting of one of the following: a“kitchen-sink” frittata or granola bar (that shows how to put leftover vegetables or pantry staples to good use); a “chef ’s special” made with locally sourced, seasonal ingredients; a dish made with gestationcrate–free bacon; or a Hampton Creek cookie made with plant-based proteins instead of eggs. Along with free samples, a Bon Appétit representative offered a few soundbites about what exactly made this an eco-conscious dish.

Our teams also worked with our clients to add these and additional food-related activities to various Earth Week festivities they were planning, such as food waste informational games.

Clients and guests alike seemed to love the new focus.

Marketing Coordinator Malisia Wilkins proudly shows off the Earth Day information table at University of Redlands in Redlands, CA

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...at DePauw University, Greencastle, IN

When planning for Earth Day this year, Executive Chef Jordan Hall and the DePauw University team took a creative approach — referencing indigenous cultural traditions and their relationship to planet Earth. Jordan built an imu, a Hawaiian-style, underground oven, to roast whole local pigs from Phelps and This Old Farm. In addition to offering students, staff, and the community a one-of-a-kind experience, this cooking method helped reduce the amount of gas and electric energy that the team would have used for service that day. But by no means did it reduce the amount of energy the chefs expended!

The labor of love took many hours of strong-backed individuals digging a sizable pit, prepping the pigs for cooking, building the fire, placing the pigs in the hole, and then covering them with earth. And once the cooking process was complete, the 175-pound pigs had to be unearthed and the meat handpulled. Although this event required an immense amount of planning and targeting of resources, it was wonderful to see the team come together and work toward a common, delicious goal. “The imu allowed us to celebrate not only the Polynesians, who for many years have been celebrating our great earth by this old-world way of cookery, but also our students,” Jordan said. “We conveyed a unique message: We love our earth!”

Submitted by Jason Rose, General Manager

Sous Chef Jeff Simpson and Executive Chef Jordan Hall unwrap the cooked meat

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Sous Chef Justin Durand, Executive Chef Jordan Hall, and Sous Chef Jeff Simpson get their hands dirty digging the pit for the imu

Sous Chef Justin Durand prepping the pig

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TROPHY SPEAKER: The Garden at AT&T Park in San Francisco served as the first stop on San Francisco Mayor Ed Lee’s Earth Day Climate Action bus tour (pictured). Guests gathered to listen to speakers (including Giants President Larry Baer, Warriors President Rick Welts, Recology President Mike Sangiacomo, San Francisco Department of the Environment Director Debbie Raphael, Bon Appétit Community Development Manager Hannah Schmunk, and others) and enjoy a locally grown breakfast.

Submitted by Hannah Schmunk, Community Development Manager

...at Pacific Café, Irvine, CA

Every single day, the team at the Pacific Café fights food waste and literally nourishes the Earth by turning 250 pounds of pre-consumer waste into 25 pounds of compost!

The pile is mostly fruit and vegetable rinds, skins, and seeds from the morning’s prep work. Although it is normally used to fertilize the herb and vegetable garden outside the café, on Earth Day, guests could take it home in quart-sized bags, along with instructions for how to make and use “compost tea” for thirsty plants. The instructions: Dilute one cup of compost into one gallon of water, and let sit for a couple of days. Add two more gallons of water to the rested mixture, and spray or pour on base of garden plants. In an effort to keep Earth Day going year-round, the compost is also available to anyone who stops by and requests it.

Submitted by Erin Embler, Bookkeeper

...at Lewis & Clark College, Portland, OR

Granola bar samples at Lewis & Clark

At this environmental superstar of higher education, the Bon Appétit team helped celebrate Earth Week. Monday was an interactive and informative“weigh the waste” event, at which students measured what was left on their plates after a meal. Later that afternoon, Executive Chef Scott Clagett and Executive Sous Chef Ethan Davidsohn, in conjunction with West Coast Fellow Autumn Rauchwerk and the Lewis & Clark Food Committee, led kitchen tours.The tours gave students and faculty an insider’s look at the magnitude of Bon Appétit’s operation and the many systems in place to help control waste.

On Earth Day itself, Autumn and some management staff chatted with students at the information table, sparking more interest about sustainability. The kitchen-sink granola bar samples were a hit — all the recipe cards were taken! In the evening, an awards ceremony recognized Bon Appétit’s 25 years of service on the Lewis & Clark campus and the school’s recognition as The Princeton Review’s top sustainable college (read more on page 50). The governor of Oregon and the mayor of Portland both spoke at the affair. Following the ceremony, the team catered a wonderful meal that featured several Farm to Fork purveyors. It was a fun, interactive, and informative week at Lewis & Clark College!

Submitted by Michael Bucuvalas, Dining Services Manager 2 0 1 5 Vo l u m e 2

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THROW & GROW: Seed bombs aren’t always the domain of guerilla gardeners — they’re a great way to propagate seeds and can make a wonderful gift. Since Admin Day was the same day as Earth Day this year, Executive Chef Micah Cavolo created bright green seed bombs containing basil, parsley, and oregano seeds, packed in “you’re the bomb” muslin bags containing a tomato-basil jam recipe and a thank-you card from the catering teams for the admins at Folsom, CA, and Hillsboro, OR, corporate campuses.

One recipient of the gift told the team, “I took the jam to the beach last weekend, served it over cream cheese, and it was the hit!!! Everyone loved it!”

Submitted by Cara Brechler, Marketing Director

...at Emmanuel College, Boston

After the horrendous New England winter, any excuse to get outside and celebrate the long-awaited spring was a welcome one. At Emmanuel College, Bon Appétit partnered with local produce supplier Fresh Point to offer seeds, herbs, and an outdoor farmers’ market in celebration of Earth Day. Students could choose from a variety of flower seeds, plant them in a pot with soil, and take them home to leave in the pot or transplant. They could also purchase fresh herbs in the dining room; sage, rosemary, parsley, mint, chive, thyme, and oregano offered fresh spring flavors. Lastly, the farmers’ market out on the quad offered fresh fruits and vegetables, as well as specialty items such as wheatgrass and boysenberry juice, for the students to taste.

The special Earth Day menu by Sous Chef Keith Silva and Director of Operations Pedro Fernandes offered low-carbon comforts across all stations. Guest favorites included angelhair pasta with roasted vegetables and broccoli rabe in a parsleyspinach-arugula pesto and pinquito beans and quinoa tacos with side options of vegan herb sour cream.

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Fresh herbs for purchase at Emmanuel

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...at Gates Foundation, Seattle

The Bon Appétit team at the Gates Foundation went all out to illustrate the waste represented by disposables and the waste prevented by Bon Appétit’s Imperfectly Delicious Produce program.

Operations Manager Brad Dornbos and General Manager Daniel Roberts

Operations Manager Brad Dornbos and General Manager Daniel Roberts put together a fantastic table for Gates’ annual Earth Day event. In addition to displaying the company’s Earth Day banner and serving up some tasty “kitchen sink” bars, they put Imperfectly Delicious Produce out for guests to see — and try to figure out the “flaw” — and developed a very compelling educational campaign on disposables. They laid out all the types of disposable cups, utensils, and containers the café offers with pennies to represent the cost of each item, and they had playing cards with a picture and price for each item that guests could take to represent what they used each week in the café. Then Brad would total the cost of that guest’s disposables use over the course of a year.

The numbers really added up and were very compelling to the self-described “data nerds” at Gates Foundation. The eyecatching visual of how many pizza boxes are thrown away each week also seemed to hit everyone especially hard.

Guests who visited the table were knowledgeable but inquisitive and appreciative. They were also especially delighted to learn about the Imperfectly Delicious Produce program.

Waste Specialist Claire Cummings, who as a former Bon Appétit Management Company Foundation Fellow has seen her share of information tables, thought the tabling event was one of the best she’s ever had the pleasure of participating in.

Guests at the Gates Foundation visiting the Earth Day table

Submitted by Claire Cummings, Waste Specialist

An educational display about the cost of disposables

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Sustainability Assistant Mika Chmielewski ’17 offers a hummus sample to Ellis Johnston ’16 in Burton Dining Hall

MUIR, MUIR, OFF THE WALL: At University of the Pacific in Stockton, CA, the team decided that highlighting the founder of sustainability in California, John Muir, would be a great way to celebrate Earth Day in addition to the low-carbon menu. In honor of his birthday, they made his favorite cake, Dundee cake (Scottish fruit cake), and provided a cut-out photo, photo opportunities, and accessories. More than 300 students enjoyed the cake — and Resident District Manager Sia Mohsenzadegan clowning around in a Muir beard.

Submitted by Christine Ward Giordani, Director of Catering

.

...at Carleton College, Northfield, MN

Spring in Minnesota means not only much anticipated warmer weather, but also the knowledge that fresh, local food is on its way. Additionally, it heralds the arrival of Earth Day, a perfect time to officially celebrate all the wonderful commitments to sustainability made at Carleton College.

This year, Bon Appétit showcased tastings of some delicious and sustainable food in each of the two dining halls on campus, along with a display of many important initiatives. In East Dining Hall, students stopping in for lunch got to enjoy samples of house-made granola bars (vegan and made without gluten-containing ingredients!). In Burton Dining Hall, students sampled two types of hummus, regular and red pepper, and chatted with Sustainability Assistant Mika Chmielewski about Bon Appétit’s programs. Overall, it was a delicious and successful lunchtime to mark an important day of the year.

Submitted by Mika Chmielewski ’17, Sustainability Assistant

THE GREEN DREAM TEAM: Cashiers Rosie Bosworth and Adriana Leon, pumped up for Earth Day at Jones Farm 3 Café in Hillsboro, OR. Submitted by Cara Brechler, Marketing Director

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...at Roger Williams University, Bristol, RI

Although dairy cows aren’t exactly low carbon, the ones from Roger Williams’ local provider Rhody Fresh represent the dairy’s commitment to a more sustainable future by preserving open farm land and using no antibiotics – two great principles to feature for an Earth Day celebration.

Fresh pea and fava bean salad samplers at Earth Fest

In addition to the heaps of selfies that students could take with Ms. Cow, the outdoor event offered fresh local oysters (originally from the on-campus shellfish hatchery); student and local artisans selling jewelry, jarred preserves and pickles, homemade lotions and lip balms, handcrafted decor; and the Food Recovery Network local chapter offering information about its programs.

This was all co-sponsored and planned with EcoReps’ Earth Fest. Bon Appétit contributed a demo from the Compost Plant about compost and postconsumer waste, as well as the lovely samples of fresh pea and fava bean salad topped with house-pickled radish, pea greens, and local honey-cider vinaigrette, served by Catering Director Joe Carney and Chef de Cuisine Jon Cambra at a Bon Appétit Earth Day table.

Indoors, the regular retail cafés were also set up with Earth Day materials, and students were reminded of the wonderful kitchen and purchasing principles that they support every day. In the Upper Commons, guests were both well informed and well fed. The menu featured items such as traditional Rhode Island pizza strips (sans cheese, of course), sautéed local wild mushrooms, seafood stew loaded with local clams, white clams casino pizza, and a lively all-local caprese panini filled with mozzarella, tomatoes, and fresh basil. In the Lower Commons, free samples of Hampton Creek Just Cookies drew guests in with their fresh-baked aroma — a terrific introduction to the Hampton Creek brand!

The combined Earth Day efforts made for a memorable spring day.

Submitted by Stephanie Keith, Controller/ Marketing Manager

A unique opportunity to see one of the Rhody Fresh dairy cows

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...at Johns Hopkins University, Baltimore

...at TaylorMade, Carlsbad, CA

At Johns Hopkins University, the Bon Appétit team cooperated with campus groups and leveraged social media to turn Earth Day into Earth Week. Throughout the week, the team diligently posted social media messages highlighting various Bon Appétit initiatives, including FAD-free tuna, responsible seafood, Farm to Fork, gestation-crate–free pork, and cagefree shell eggs, while marketing materials in the dining halls complemented the online campaign.

In a show of TaylorMade and Bon Appétit’s commitment to raising awareness of sustainability, reducing their carbon footprint, and supporting local producers, TaylorMade celebrated Earth Week this year. Outside of the café, representatives hosted a fuel-cell tour, an e-waste recycling competition, an opportunity to repurpose office equipment for schools and nonprofits, and even a demonstration about starting a home composting pile. Inside the café, vegetables and plant-based proteins shone in the spotlight — all of the daily soups and entrée specials were vegetarian for the entire week!

On Earth Day itself, Real Food Hopkins teamed up with Students for Environmental Action (SEA) to host Veg Fest 2015 at JHU Beach. Five teams, comprised of chefs from around Baltimore, chefs from Bon Appétit, and Gladys Burrell, cashier at the Fresh Food Café, competed to prepare the best dish out of seasonal, local vegetables provided to them. Students could win earth-friendly prizes for correctly answering questions about Earth Day, as well as mingle with local chefs and campus celebrities, eat free food, and learn more about sustainability all at once!

Submitted by Jeff Vigilante, Marketing Manager

CCGC Board Member Christine Bevilacqua with Chef/Manager Molly Johnson

Bon Appétit partnered with Urban Fresh Delivery and the Carlsbad Community Garden Collaborative (CCGC) for several events: A farmers’ market showcased produce and other artisanal products from Urban Fresh, bundling three sets of produce options for purchase. Additionally, Urban Fresh promoted their community-supported agriculture program and got new signups; a biweekly delivery of CSA baskets through the café is also in the works.

The CCGC runs leasable urban garden space in the city of Carlsbad. Grill Cook Martin Garcia created Thursday’s entrée special of five salads from the 40 pounds of donated produce.

Apart from the intangible successes of increased awareness and education, the café had a stellar week by the numbers.

Participation and average weekly sales remained about the same, but meat consumption was down 50 percent. It was nice to reinforce the notion that being lighter on the planet is not more onerous, and the team looks forward to finding more ways to lighten the carbon load, Earth Week and through the year.

Submitted by Molly Johnson, Chef/Manager

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SAVVY SPEAKERS: In honor of Earth Day, Best Buy’s Net Impact group hosted a panel discussion called How to Live More Sustainably. Two members of the Bon Appétit team at the Richfield, MN, campus were honored to join representatives from Quality Bike Parts and the Home Energy Squad to offer tips on how to incorporate sustainability into food, travel, and home energy choices. General Manager Susan Davis and Executive Chef Donald Selmer (pictured sitting on right) focused on lowcarbon menu choices and opting out of to-go containers.

Submitted by Susan Davis, General Manager

...at SAS, Cary, NC

The Bon Appétit team at SAS welcomed the new focus for Earth Day, showcasing how Bon Appétit’s sustainability initiatives help the environment. Because the cornbread on the salad bar is already a hit every day, the team simply added gestationcrate–free bacon to it for that extra oomph (and the chance to discuss more humane treatment of pigs). The day’s menu was heavy on locally caught seafood from Carolina Catfish Company, but the guests seems to gravitate most to the information table where Cashier Cindy Daniels offered nuggets about Bon Appétit’s environmentally focused sustainability initiatives along with samples of house-made oatmeal bars. Quite a few full-size versions were even sold from the dessert station!

Submitted by Katheldra Pinder, General Manager

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...at George Fox University, Newberg, OR A MOUNTAIN O’ BOXES: The Cornell College Bon Appétit team decided to focus their Earth Day education efforts around the waste generated by to-go meals at lunch and dinner — in the hopes of influencing better decision making among students. To help the students understand the impact of takeout, the team saved all of the boxes that the to-go containers are delivered in for 18 days (the length of a class “block”). The team also filled garbage bags to show how many bags go into landfill. The visuals really helped students gain a greater understanding of waste on campus.

Submitted by Joan Homrich, General Manager

For Earth Day at George Fox University, the Bon Appétiters eagerly showcased the Pacific Northwest bounty supplied daily by local farms. Breakfast featured cage-free scrambled eggs from Stiebrs Farms, plus yogurt, cottage cheese, and milk from Sunshine Dairy, and gestation-crate–free bacon.

Lunch featured many more Farm to Fork items as well as FAD-free tuna on the salad bar, but the main attraction was an exhibition station in the café offering a vibrant local salad composed of Hendricks Family Farm greens, Yamhill County mushrooms, Washington asparagus, Carlton Farms bacon, Stiebrs Farms cage-free hard-boiled eggs, and Freddie Guy toasted hazelnuts, all tossed to order with house-made herb vinaigrette.

Chefs couldn’t make the salads fast enough, and the students really appreciated the local sourcing!

Submitted by Lisa Miles, Operations Manager

PITZER HIGHLIGHTS LOCAL SQUASH: At Pitzer College in Claremont, CA, the team opted to highlight local food producers with their display and tasting. Executive Chef Marcos Rios and Sous Chef Juan Ramos put Suzie’s Farm squash on display with Kenter Canyon Farms’ basil and thyme, Drake Family Farms’ goat cheese, and Homeboy Industries’ fresh ciabatta for roasted squash bruschetta on Earth Day. Here, Director of Operations and Catering Vania Hernandez (right) is shown offering the samples.

Submitted

by Cindy Bennington, General Manager

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Lesley University’s Earth Day dishes

...at Lesley University, Cambridge, MA

Earth Day is always a wonderful event on the Lesley campus, and this year was no exception. The Lesley community was in the middle of welcoming more than 200 accepted students and their families — the perfect opportunity to showcase Bon Appétit principles and that every day spent eating with Bon Appétit is Earth Day! The day’s Farm to Fork–heavy menu featured local products from 21st Century Tofu, Horse Listener Farm, and Misty Knoll Farms, and the Bon Appétit table included local vendor samples as well as samples of a food-waste-fighting, “kitchen-sink” frittata; cookies made without gluten-containing ingredients; grassfed beef; and local red currant juice and apple cider. The visiting new students also got to roam the student-run events at the Earth Day Fair. Everyone on campus, old and new, raved about the day’s events and the campus food service.

Submitted by Tara Norcross, Director of Operations

...at Whittier College, Whittier, CA

To highlight local farms and its food recovery efforts for Earth Day, Whittier College Executive Chef Miguel Cuenca and Sous Chef Frank Gurrola planned the menu from the “bare roots,” showcasing beets from Babe Farms and chard from Suzie’s Farms. To educate guests about changing habits that will make a difference on the environment year-round, the team focused on Whittier’s food recovery program, Fighting Waste, Feeding People. Students learned that Whittier has donated 3,165 pounds of food to the local community this academic year, representing more than 5,000 meals for people in need.

Submitted by Lucille Alcaraz, Assistant General Manager

DESERT DESSERTS: Chef de Cuisine Bryan Hulihee and Café Concierge Marissa Hernandez giving out samples of “kitchen sink” oatmeal bars and frittata at Ocotillo Café in Chandler, AZ.

TARGETING WASTE: At Café Target in Minneapolis, the Bon Appétit team sought to spread the message of decreasing landfill and disposable waste, as well as promoting healthier eating featuring local ingredients and reducing animal products. They set up a pile of boxes representing one week’s paper usage at Target Plaza, and Executive Chef Shaun Holtgreve (pictured) manned the information table, talking to guests about Bon Appétit’s sustainability initiatives across all departments.

Submitted by Kathy Vik, Operations Manager

Submitted by Cara Brechler, Marketing Director

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CWRU Food Recovery Network member and Sous Chef Ben Wentz pose with the waste results

CWRU student sorting his waste for the experiment

...at Case Western Reserve University, Cleveland

“It’s Just Half a Sandwich…What’s the Big Deal?”

These were the powerful words posted with the even more powerful visuals at Case Western Reserve’s special Earth Day tie-in event. Bon Appétit and the campus Food Recovery Network group had students put their food and other waste into clear containers at Leutner Dining Hall for dinner so everyone could all see the waste produced in one single meal (see box).

Clean Plate Club at Denison Makes Food Waste Fun When you ask a college student about food waste, chances are the word “fun” doesn’t come to mind. That’s why the Clean Plate Club at Denison University in Granville, OH, created an educational initiative with prizes (and a cute name too). Weekly, members of the environmentally oriented student group Green Team work with Bon Appétit’s Sustainability Manager S.K. Piper to inform students about food waste in a fun way. The volunteers come to a dining commons meal to help diners properly sort their waste and teach them what can be composted versus recycled. Students are rewarded for having a clean plate with a Clean Plate Club sticker, and they can sign up for the chance to win a prize. One winner each week gets either $5 in Denison Dollars or a tasty local treat from the campus convenience store.

Besides proper waste education, the purpose of the Clean Plate Club is to change the culture so students waste less and understand the environmental impact of food waste. There are signs around the dining hall stations such as “you can always come back for seconds,” “only take what you can eat,” and even “not sure if you’ll like it? ask for a small portion.” Volunteers educate diners about Denison’s food recovery program (through Food Recovery Network), which means that if uneaten food stays on the line, it can be donated, rather than plated food that must be sent to the compost or landfill.

For Earth Week, a special Clean Plate Day giveaway offered prizes to every 10 sticker earners. A grand prize winner even got a trophy, made out of compostable togo cups and silverware painted gold.

The results were displayed the day after collection, and students got a chance to think about how much they take and waste, as well as opportunities to change their patterns moving forward.

Dinner Guests Served at Leutner – 559 Food-Only Waste from Guests – 124 lbs Paper-Only Waste from Guests – 15 lbs Total Consumer Waste – 139 lbs Average Average Average Average Average

Waste Waste Waste Waste Waste

per per per per per

Guest – 4 oz Day – 429 lbs Week – 3,000 lbs Month – 12,000 lbs Academic Year – 108,000 lbs

Submitted by Beth Kretschmar, Marketing Manager, and Vincent Gaikens, Executive Chef

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The grand prize winner with her trophy and Clean Plate Club organizer Lindsey Kaznak ’17

Clean Plate Club member and prize winner Aissata Barry ’15 with her prize of locally grown, honeypuffed spelt cereal

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Denison students at Bird’s Haven Family Farm

...at Denison University, Granville, OH

Following a guest lecture in Denison University’s People and the Environment class, Bon Appétit Sustainability Manager S.K. Piper took the students to tour — and then work! — on Bird’s Haven Farms during their lab period for Earth Day. The students got the chance to get hands-on with their concurrent project (see page 10) and get up and close and personal with the farm. Between weeding and then covering the strawberries to protect them from frost, harvesting spinach (it took the students three tries to cut enough to reach 10 pounds), and hanging the strings for the tomatoes to climb, they got a good sampling of farm chores.

“I had those lettuce wraps in Huffman today, and they were amazing! I actually took the sample then walked away from you so that you couldn’t see me eat it, because I don’t usually like healthy food and I didn’t want you to see me make a face, but it was so good I came back for seconds. I’m going to have to start trying different and healthier foods in the dining hall now.”

Meanwhile, students on campus enjoyed a delicious sampling of cucumber-lettuce wraps — surprisingly delicious for one student, who gave Piper the following feedback:“I had those lettuce wraps in Huffman today, and they were amazing! I actually took the sample then walked away from you so that you couldn’t see me eat it, The delicious cucumberbecause I don’t usually like healthy lettuce wraps, using local hydroponically grown lettuce food and I didn’t want you to see and Cleveland tofu made from Ohio-grown, non-GMO me make a face, but it was so good soybeans I came back for seconds. I’m going to have to start trying different and healthier foods in the dining hall now.”

Mission accomplished!

Students hang string that will support the tomatoes that have been transplanted

Submitted by S.K. Piper, Sustainability Manager

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Oracle Hosts Extraordinary Chef ’s Table Submitted by Tim Hilt, Culinary Director

T

he legendary technology company Oracle boasts a dedicated sustainability team and commitment to green practices. For Earth Day, the client requested that the Bon Appétit team offer a Chef ’s Table event for two lucky guests chosen at random by a drawing. Each winner got to invite three people, so eight people enjoyed an intimate Chef ’s Table dinner prepared by Culinary Director Tim Hilt and then-Chef/Manager Armando Maes, who also conceived the menu. Executive Pastry Chef Terri Wu and others assisted in the execution of this special in-café event.

Winner Andrea Evans said it“was a truly memorable experience, and it was fascinating to hear the details of each dish from those who had prepared them,” and then shared her experience in an email with Tim, course by course.

Amuse — quail egg, potato, English peas, and hollandaise sauce: “Serving the quail egg inside a potato was a clever touch, and worked really well with the hollandaise and green pea sauce. The caviar on the top was a great contrast both visually and in taste.”

First course — salad of shaved artichokes, fennel, fava beans, pecorino pepato, rocket, and extra virgin olive oil: “I've never had

artichokes done in that way before, and I wanted to thank you all for being willing to share the secret of its preparation. I was intrigued by the texture and tanginess, which contrasted with the olive oil in the dressing, and with the smooth richness of the Amuse.”

Second course — warm Dungeness crab, Zuckerman Family Farms asparagus, chopped egg, whole-grain mustard, and chervil: “The crab was a favorite across our

group — absolutely delicious, and the texture of the asparagus was perfect.”

Third course — seared quail, green lentil ragoût, chorizo, grilled little gem lettuce, smoked paprika: “The quail was

an excellent companion to the lentils; the chorizo was an inspired touch and none of us had ever had lentils or lettuce done in a similar way before.”

Fourth course — roasted leg of spring lamb, fava and garbanzo bean salad, piquillo peppers, zucchini, and Moroccan vinaigrette: “The lamb was delightfully tasty,

tender, and lean; my husband devoured it with great gusto (as we all would have, if sheer cubic capacity hadn’t defeated the rest of us by this stage).”

Fifth course — Gorgonzola, fresh and preserved strawberries, aged balsamic, focaccia toast: “The mildness of

the blue cheese was a perfect pairing with the sweet preserve and the tanginess of the fresh strawberries. The balsamic was a delightful addition to all of the tastes.”

Dessert — summer berry pudding with crème fraîche, and Bahibe milk chocolate pot de crème: “Another

smash hit across the whole group: the tartness of the fresh berry pudding again was a lovely contrast with the richness of the pot de crème.”

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Salad of shaved artichokes, fennel, fava beans, pecorino pepato, and rocket

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Executive Pastry Chef Terri Wu presents the dessert course

Bahibe milk chocolate pot de crème

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Art Institute of Chicago Creates Elegant Exhibition Meals Celebrating Ireland Submitted by Olivia Miller, Marketing Manager

The beautiful Griffin Court set for dinner

T

he Art Institute of Chicago opened the highly acclaimed exhibition Ireland: Crossroads of Art and Design, 1690–1840 on St. Patrick’s Day — a timely opening for a city very proud of its deep Irish roots and history. A rich compilation of 18th-century Irish art and culture, the exhibition featured more than 300 objects drawn from public and private collections.

The Woman’s Board hosted an inaugural bash celebrating the opening of the gala for 555 guests, including several Irish dignitaries. The evening began with a cocktail reception: guests sipped on Guinness and socialized while enjoying the musical serenade of harpists placed throughout the museum. After strolling through the exhibition, guests were ushered into Griffin Court, where they enjoyed a three-course seated dinner.

The scrumptious meal began with an arugula salad with Mandarin oranges, dates, goat cheese, and shallot dressing.

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Poached pears with chocolate ganache and Irish cream cheesecake

The second course was a perfectly done rosemary-dusted lamb chop with pickled apple purée, roasted new potatoes, yellow cauliflower, crispy horseradish, and lamb jus. Guests finished with poached pears with chocolate ganache and miniature Irish cream cheesecake. Afterward, they headed to Terzo Piano, which had been transformed into an Irish pub with live Irish music, featuring a special whiskey-tasting station and late-night snacks of corned beef brisket on rye and potato pancakes with boudin blanc and Jameson ice cream. The night was an overwhelming success; the team received rave reviews from attendees on the menu presentation, flavor, and execution.

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Pastry Kitchen Rolls Out Spring and Summer Specialties Spring and summer are nothing short of spectacular at the Art Institute of Chicago. As the warmer weather heats up the busiest season, families and friends gather to explore and enjoy a day of inspiration and fun, making the museum a part of their annual traditions and vacation destinations.

Guests have come to expect an array of special, seasonal pastry options and sweets, including some just for kids. The bustling pastry chefs, whose kitchen is in the heart of the Museum Café, have been eagerly anticipating spring so they can roll out new and exciting choices. Some of the new favorites include the Bismark donut, a cookies and cream bar, a vanilla-chili chocolate bar, and the classic red velvet cupcake. It doesn’t stop there, of course; the famous house-made gelatos are in the house! Banana frita and honey-sesame gelato are offered alongside mango and blueberry-pomegranate sorbet. These are just a few of the myriad tasty treats guests will enjoy while passing through this season.

Submitted by Olivia Miller, Marketing Manager

Espresso donut Young museum guests enjoying a vanilla bean cupcake

For those who missed the big bash or who preferred a more subdued affair, the Terzo Piano team created a special Irishinspired dinner led by Chef di Cucina Megan Neubeck. It was accompanied by a private exhibition viewing. Guests were delighted with the creative and modern take on Irish traditions such as traditional roasted lamb chops with colcannon, braised baby carrots, and lamb jus. Palates were started off with a beautiful and flavorful beet-cured salmon with crème fraîche, dill, pickled red onion, and toasted black bread, and they were finished off with chocolate potato cake with Guinness caramel and cinnamon Chantilly. The flavors of Ireland really complemented the museum’s visual feast, and guests were wowed and satisfied.

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Trine Students Go Meatless and Take Classes for Senior’s Health Project Submitted by Emily Alley, Catering Supervisor

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ooking demonstrations are always popular on college campuses, and Bon Appétit teams like to use them to help students and campus staff learn better healthy-eating skills and habits. The world tour of Meatless Mondays at Trine University in Angola, IN, provided a good excuse to offer a class series, and the vegetarian-focused weekly gatherings also helped student Allison Broucek with her senior project.

The health-science major wanted to study the effects of converting to a plant-based diet, so she persuaded 30 participants to skip meat for the length of her study. The control group remained on their usual omnivorous diet. Every Monday night for four weeks, the group gathered to discuss how their vegetarian diet was going and to learn how to make interesting vegetarian dishes. Sous Chef John Mullett created a cooking series that highlighted creative, global cuisine through Mexican, Italian, Japanese, and Nordic vegetarian dishes as well as additional recipes from the Americas, France, and Thailand.

The participants could not believe how delicious vegetarian dishes could be — such as tamagoyaki (a rolled Japanese omelet), miso soup, and vegetarian sushi for the Japan visit — and looked forward to the Monday night expositions. The night in Mexico included cucumber, avocado, and pineapple salad; roasted poblano chili and tortilla soup; and salsa roja black bean tacos. Examples of other delicious discoveries included coconut rice (Thailand), Campania salad (Italy), and carrot soup with yogurt dressing (Nordic lands). Allison coached the participants not only in healthy eating but in being active and staying hydrated. They kept weekly logs of what they ate and discussed ways to make healthier choices.

The participants in the vegetarian group showed significant changes in their blood glucose levels and lost some weight compared to the omnivorous control group.

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Sous Chef John Mullett and a participant

“John and Bon Appétit helped make my research study the best it could ever be,” said Allison.“The whole crew has been a delight to work with, and their passion to make healthy as well as yummy options here at Trine University is contagious. It is so incredible to see an organization like this really showing what healthy living can be!”

This series has opened the door to future cooking series and started a conversation about healthy eating. The team from Bon Appétit can certainly learn from the senior project, which included a plan for going vegetarian, group support, videos and a lecture by a nutritionist, recipe books, behavior change theory, and pre- and post-project data on all the participants.

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Waste Display at Willamette Aims to Change Habits, Promote Food Recovery Submitted by Autumn Rauchwerk, West Coast Fellow

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t the end of most college dining hall meals, students place their trays and plates of uneaten items onto a conveyor belt simply to disappear. But where does all this food waste go? One Tuesday night at Willamette University in Salem, OR, the Bon Appétit team and West Coast Fellow Autumn Rauchwerk worked with Maya Kaup, the student leader of the Food Recovery Network chapter at Willamette, for a“Clean Your Plate” or “Weigh the Waste” campaign that will forever make some students think differently.

Instead of putting their plates on the tray return and watching their food waste magically disappear from sight, students were directed to come to a table and scrape their waste into giant clear bins — food scraps in one and napkins in another.

Maya made signs that displayed statistics about food waste and hunger, while other volunteers used a poster to keep a running count of the number of pounds of food that had been wasted, later translating that tally into the number of meals that could have been donated if students hadn’t taken food that they wouldn’t eat. Maya and Food Committee Representative Layla Flint brought students to the education table, engaged with them, and even hustled over to snag the few plates that somehow ended up on the tray return so that not a single scrap of food would be missed.

Food Recovery Network President Maya Kaup explains to students the purpose of weighing the waste and answers questions about food recovery

The bin was positively overflowing by the end of the night. Overall, 140 pounds of food was wasted, which translates to more than 110 meals’ worth of food discarded by about 700 students that came in for dinner. This was even more remarkable because the event was held on Trayless Tuesday, when there is significantly less waste than on the other nights when traywielding students can collect much more food at one time.

As sad as this sounds, though, the student response was overwhelmingly positive. Several thought the event was so impactful that they asked if it could be held every night.

Many more asked questions about composting, food recovery, and even the viability of reusing the mostly clean napkins. The conversation continued after the event, spurring a slew of Facebook posts and conversations about food waste.

The event was a true success. It was clear that students had either not thought about portions and waste or thought composting the waste was enough. Now they see more about the effects of waste not just downstream, but on food recovery efforts.

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Washington University Spreads the Message of Indigenous Food Submitted by April Powell, Director of Marketing and Communications

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erving meals at institutions of higher learning, Bon Appétit teams are constantly challenged to push the envelope and find new ways to present exciting cuisine to our communities — but with an educational and wellness component. At Washington University in St. Louis, the team is fortunate enough to have campus partners who come to them with big ideas for events that aren’t just fun, but serve a real education purpose. That’s how the journey to understand indigenous cuisine began and continues.

Last spring, the Buder Center for American Indian Studies approached Bon Appétit about telling the story of Native American cuisine and its role in public health. Campus Executive Chef Patrick McElroy worked with the Buder Scholars to find a Native American chef who could help to develop a program with his team. He found Chef Nephi Craig, founder of the Native American Culinary Association, and the program “Hunt. Fish. Gather.” was born, and chronicled in Bravo last year.

One year later, a new group of Buder Scholars arrived, and Craig returned to orchestrate the second “Hunt. Fish.

Gather.” presentation and dinner to further communicate the story of indigenous cuisine to the Wash U community. The two-day series began with Craig’s presentation “Ancestral Taste & Health in Cuisine: Western Apache Cooking and Cuisine,” which was open to the public, and followed by a private dinner in Ibby’s Bistro for 55. Craig focused the discussion and the dinner menu on indigenous, pre-commoditized cuisine of Native people, especially the White Mountain Apache and Navajo. Commoditized cuisine has played a large part in many of the health issues that Native people struggle with today, and he set out to show that commodities aren’t part of the original story.

The Bon Appétit team stepped up to the challenge of spreading the message of indigenous food with the goal of educating the culinary team as well as the students. The project included researching new recipes to be included in the daily offerings and incorporating Native recipes into eXpress items. Chefs met the challenge and offered several specials around campus leading up to the event days — house-made beef jerky (Executive Chef Hayes Green), Hopi stew with blue cornbread (Executive Chef David Rushing), prairie buffalo 34 | BRAVO

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chili with aji amarillo (a Peruvian chili paste), and pipian rojo salmon (a mole-like sauce of pumpkin seeds and almonds; made by Chef de Cuisine Jon Lowe). Commissary Chef Dan Legrand brought the indigenous spirit to the world of prepacks with a Three Sisters salad that was available at all 17 campus locations.

The success of this young event has been recognized throughout the nation now! The Center for Disease Control and Prevention’s Compendium of Traditional Food Stories has asked the Buder Center to present this unique program at the CDC’s conference. Several other collegiate programs focused on American Indian Studies and Public Health have also become interested based on the presentations that the Buder Scholars have made around the country showcasing the event. The team is incredibly proud to be a part of this unique event and looks forward to exploring the world of Native cuisine further.

Hunt. Fish. Gather.

Dinner Menu Three Sisters Corn Fritters End of Winter Celebration | spring greens, blossoms, green beans, pea tendrils, and Western Apache seed mix Salmon and Spring Three Sisters | last of winterpreserved corn, corn shoots, young beans, baby squash, and sauce Nana Enter the Realm of the Bear | young root vegetables, spring greens, young garlic, and spring mushrooms Herb-Roasted Quail | wilted greens, smoke, and blossoms, served with Western Apache seed mix fritter Honey-Braised Butternut Squash, Chocolate, Piñon Whipped Cream, and Amaranth | served with spiced Western Apache wild tea

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Chef Nephi Craig from the Native American Culinary Association and Bon AppĂŠtit Campus Executive Chef Patrick McElroy

Executive Chef David Rushing and Patrick with Chef Nephi Craig and Buder Center Scholars Nakomis Maher, Emily Wolf, and Miquela Taffa

Patrick and David talk with guests before Chef Nephi Craig’s presentation and demonstration

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Celebrating Athletic Awards and a New Building at Goucher Submitted by Norman Zwagil, Resident District Manager

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he Bon Appétit team at Goucher College was thrilled to be part of an exciting May evening that began with a groundbreaking for a new residence hall and continued with an awards dinner.

Goucher students, faculty, staff, alumni, trustees, and other community members gathered on the lawn of Froelicher Hall to break ground on a new residence hall that the university hopes will launch a complete re-envisioning of how students live and learn on the Towson, MD, campus.

The inaugural phase of the residential renovation project will be the construction of a first-year village at the center of campus, in place of Froelicher Hall. During the second phase of the project, a large, central community dining hall will be created at the Pearlstone Student Center. The new and centrally located dining center aims to enhance a sense of community on campus; it also will offer a range of choices: à la carte, retail, all you care to eat, and stations that address all allergens and dietary restrictions. Bon Appétit leadership and the college administration, architects, building contractors, and food industry experts are fast at work collaborating on this exciting project. Goucher President José Antonio Bowen called this an exciting time, and after 15 years with Goucher, the Bon Appétit team agrees.

Shovel and hard hat decor for the groundbreaking

Athletic Awards Dinner Menu ASIAN BISTRO

Spicy Shredded Chicken and Vegetable Dumplings Thai Shiitake Mushroom and Ginger Potstickers Mini Grilled Springfield Farms Pork Bánh Mì | with pickled carrots, daikon, sliced cucumber, cilantro, spicy mayonnaise, and Asian BBQ sauce served on a Stone Mill baguette Vegetable Fried Rice KABOB GRILL

Afterward, community members continued to celebrate this progress — as well as the wide-reaching philanthropic support that is spurring it — with entertainment and refreshments provided by Bon Appétit, including house-cured corned beef, locally sourced bratwurst, vegetable antipasti, and beverage bars that included local microbrews.

The energy from the groundbreaking carried over into an Athletics Awards Dinner with trustees and invited guests.

Bon Appétit once again provided a wide array of foods made from locally sourced ingredients, and all guests enjoyed the revelry and the start of a new era.

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Roseda Farms Angus Beef & Vegetable Kabobs Springfield Farms Chicken & Vegetable Kabobs Big City Farms Mixed Local Baby Greens | with shredded carrots, cucumbers, tomatoes, and house-made herb vinaigrette Grilled Vegetable Platter | Licking Creek Bend asparagus, mixed beets, rainbow carrots, and Pennsylvania portabello mushrooms Assortment of Pastry Chef Angie Cassano’s Miniature Cupcake Trees

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Johns Hopkins Gives All Freshmen a Seat at the Table Submitted by Jeff Vigilante, Marketing Manager

Serving the entire freshman class was no small feat!

Menu Local Heirloom Tomato and Fresh HandStretched Mozzarella Salad | with aged balsamic reduction, basil, and a Parmesan focaccia crostini Roasted Chicken Breast and Crab Imperial | with a dash of Old Bay, served with petite vegetables and corn pudding OR

Shepherd’s Pie | baked with savory seitan, a delicate blend of vegetables and rice, topped with house-smashed potatoes White and Dark Chocolate Truffle Mousse

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he chance to break bread with a faculty member is a rare and prized one for students. The High Table dinner, which just had its sixth annual incarnation, is one such event at Johns Hopkins University in Baltimore, MD. All freshmen are invited to this formal affair, a sitdown dinner in which everyone eats four-star food and faculty are interspersed at each table.

Freshmen get to learn more about research projects, ideas, and people on campus. Students say that the experience makes them feel more valued and more a part of the greater JHU community.

The High Table dinner is modeled after the British tradition practiced at Cambridge and Oxford Universities. At Johns Hopkins, it is underwritten by the Hopkins Parents Fund and the Rising to the Challenge fundraising campaign for campuswide enrichment programs. The Bon Appétit team serves 900 attendees three courses in one hour! The entire experience is more than one hour though, of course; dinner guests experience opening and closing remarks and give thanks together as part of the evening’s program. This year, Chef/Manager William Mohica from St. Mary’s College of Maryland,Chef/ Manager Herbert Williams from Georgetown Law Center, Regional Dietitian Danielle Rossner, Executive Chef Jon Alvarez from St. Timothy’s School, Director of Catering Joe Carney from RogerWilliams University,and Catering Supervisor Jamie Breidinger from Lafayette College came to assist Campus Executive Chef Bill Griffin, General Manager Ty Paup, and the rest of the team.

Roasted chicken breast It’s a joy to plan such an exquisite menu topped with crab imperial for the annual event, but the thanks and appreciation afterward are nice too.

Tiffany Sanchez, associate dean of campus programming, and Clifton E. Shambry Jr., coordinator for student organizations, wrote on behalf of the Office of the Dean of Student Life and Office of Student Activities that the event would not have been possible without the Bon Appétit team’s hard work, dedication, and professionalism — and “WOW, that food was AMAZING.”

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from the fellows | alyse festenstein, midwest fellow

bon appetit foundation

campus farms sprout at corporate campuses and public venues Beehives kept by the SAP Garden team

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ampus farms aren’t just for college students anymore. In the past decade, there’s been a surge of interest in growing food on college campuses — and recently, more corporations, restaurants, and museums are picking up spades and joining the movement.

Just like college campus farms, these newcomers are a diverse bunch with a range of goals. Some projects focus on cultivating employees’ gardening skills, like the garden at eBay in San Jose, CA, while others such as the garden at Target in Minneapolis aim to grow more local food for the on-site kitchens or provide unique ingredients that chefs can’t find anywhere else.

Whatever the garden’s particular mission, these initiatives foster greater engagement in the food system and appreciation for the story behind the food — both activities near and dear to our hearts at Bon Appétit.

We started the Campus Farmers Network in 2013 to connect students and staff growing food on college campuses across the country, and now we’re inviting corporate employees to join the fun. Our website, campusfarmers.org, offers new resources especially for those wishing to start campus farms on corporate campuses or public venues, along with profiles of successful such gardens across the country. We welcome you to peruse the website, suggest additional content areas, and like our Facebook page to get the latest updates from the Campus Farmers Network.

We asked some of the people who inspire us at corporate campuses and specialty venues across the country to share their thoughts about growing food at work: What’s your favorite part about being involved with the campus farm?

“Knowing that the vegetable we’re picking each day is a product we grew and that it can't get any fresher.” —Robert Denicola, Executive Chef at Kohl’s Headquarters in Milwaukee, WI “Sharing the bounty and the seasonality of the foods we eat!”

—Melissa Miller, Executive Chef at SAP in Palo Alto, CA Executive Chef Melissa Miller and the SAP Garden team

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Lettuces growing at Plantronics

The Cityblooms hydroponic microfarm at the Plantronics headquarters

the-only-people-in-the-city-that-are-going-to-have-it pepper.”

—Lara Hermanson, Farmscape urban farmer at STEM Kitchen and Garden and the Garden at AT&T Park in San Francisco

The Kohl’s Garden is managed by the Bon Appétit on-site team with help from Growing Power, a leading urban farming nonprofit based in Milwaukee

What makes a corporate campus a good location for small-scale food production?

“A campus farm provides a level of transparency that people are not used to when it comes to their food. People can easily visit a campus farm and see for themselves how the food is grown.This not only provides that personal connection with food that so many people desire, but it creates a higher level of confidence in the product’s quality.” —Nick Halmos, Founder of Cityblooms and manager of the “micro-farm” at Plantronics in Santa Cruz, CA What’s the best thing you’ve tasted from the garden or your favorite thing to grow?

“I’m most excited about peppercress at STEM. It’s really spicy watercress. And aji lucento peppers. It’s a weird, chichi, we’re-

“All the crops grown at the Plantronics micro-farm have been delicious. However, what really makes our work shine is the creations the Bon Appétit team makes with our harvests. For example, the pesto that Chef/Manager Cheyenne Diaz has made with our freshly picked basil have been simply amazing!”

—Nick Halmos, Founder of Cityblooms and manager of the “microfarm” at Plantronics in Santa Cruz, CA “The best thing is when I’ve gone out to the garden, found it’s been a perfect couple days of growth, and the tomatoes are plump and ripe. I pick one right off the vine and when I bite it, that flavor is just so sweet and perfect — something you can’t experience from a supermarket vegetable.” —Robert Denicola, Executive Chef at Kohl’s Headquarters in Milwaukee, WI Have there been any surprises along the way?

“Literally how much you can get from even the smallest plot.

Lemongrass is a great example, as it’s beautiful to look at and just continues to thrive with harvesting. Also, we have two beehives near the garden, and it was surprising how many bees love the garden too!” —Melissa Miller, Executive Chef at SAP in Palo Alto, CA

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A Second Helping, Please!

The Second Annual Chili Cook-Off Promotion

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on Appétit Management Company culinary teams love the chance to use their experience, skills, and creativity to test limits and challenge the status quo. So it’s no surprise that they get excited, sometimes even downright rowdy, when they hear the word cook-off. Put the word“chili” in front of it — a food already subject to perpetual and passionate debate — and you have the perfect staging ground for some enthusiastic battles.

Last year’s inaugural Chili Cook-Off was highly successful, and buzz began building early among chili aces, newbies, clients, and students looking forward to a rematch. Preparation for year two of the promotion prompted participants to pull out all the stops: they dusted off old family recipes, organized planning sessions, and coined some pretty unbeatable team and chili names (Chili Chili Bang Bang, anyone?). Recipes included showstoppers like turkey chili with chocolate, cinnamon, and pumpkin at the Benedictine Sisters of Mt. Angel in Mt. Angel, OR; vegetarian chili finished with salt-roasted potatoes, chipotle-spiced crackers, cilantro, green onions, and a dash of lime at Colorado College in Colorado Springs, CO; and three bean and smoked pork belly chili at Reed College in Portland, OR. Each event was unique,but all held to a similar,spirited format — taste,discuss,and vote (and,we daresay,grab a full helping of the favorite!).

Of course, chili champions were crowned with much hullabaloo and rewarded with Bon Appétit swag. But with so many tantalizing and inventive chilis to be tasted, all participants tended to agree that the winners, participants, and guests alike came out victorious.

Submitted by Elizabeth Fox, National Marketing Coordinator

Students Enter the Chili Fray at Carleton College

Line Cook Lionel Wilson was voted the winner

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his year four teams of students competed in Bon Appétit’s annual chili contest at Carleton College in Northfield, MN. The teams chose their own chili recipes to use for the contest, but met with staff chefs the weekend before the event for guidance and to discuss ingredients. At dinnertime in East Dining Hall, their fellow students could try samples, talk with the teams about strategy and flavors, and vote for their favorite recipe. The Chili Chili Bang Bang team won — with a Texas-style chili that included no beans — and received themed memorial aprons for their future cooking endeavors.

Submitted by Jennifer Pope, Board Manager Students Philip Xao, Marlise Williams, Laurel Goldner, and Scarlet Park proudly donning their winner aprons and holding their first-place certificates

The Bullseye Café staff helping to build excitement for the event throughout the café

Superfood Kale Makes for Super Chili at Target

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arget’s Bullseye Café in Minneapolis was abuzz with anticipation, as guests eagerly waited to see what the Bon Appétit chefs would create. Four chefs stepped up to the stovetop to create the best chili they could for bragging rights, the 2015 Chili Cook-Off badge, and a $25 gift card. The traffic in the café increased, and everyone enjoyed tasting and voting.

The winner? Line Cook Lionel Wilson with his chicken, kale, and tomatillo chili.

Submitted by Steven P. Singleton, Café Manager

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Competition Gets Heated Among Three SAS Cafés

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he opening of Q Café in October introduced a third Bon Appétit café to SAS in Cary, NC — just the right number for a friendly cook-off competition.

Sous Chef Tim Youngblood inviting guests at Atrium Café to taste and vote

Executive Chef Ed Clark, Executive Sous Chef John Faulkner, Sous Chef Jackie Lovecchio, and Sous Chef Matt Butler next to their chilis

Colorado College Chef Defends Winning Title

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he kitchen at Colorado College in Colorado Springs, CO, got heated for the cook-off, in which defending champion Executive Sous Chef John Faulkner went up against three mighty challengers. Executive Chef Ed Clark’s offering was a chicken chili made with a secret blend of spices, Sous Chef Jackie Lovecchio prepared a braised pork and andouille sausage chili, and Sous Chef Matt Butler used a locally grown spice blend to kick up his beef chili with black-eyed peas and black beans.

Lots of strategy went into this across the board. First, the Atrium Café team involved all their players to dissect what makes a good chili, and even pit two against each other simply to prep for the main competition. Deciding that sales numbers would determine the winner in this preliminary round, they offered ranch-style turkey chili (nontraditional) one day at lunch and beef and blackbean chili (traditional) on a different day. However, they tied in sales. So it went to a staff vote, and again: a tie!

“Chef’s choice” voted the Atrium Café’s entry to be the beef-and-bean chili (although putting beans in chili was also up for debate).

The chili judgment day arrived with Q’s slow-cooked beef brisket chili and Marketplace’s chicken-and-white-bean version joining the race. All three chili recipes were available for tasting and judging at all three cafés. The Atrium Café had a total of 101 customers to taste and judge, Marketplace 151 customers, and Q 51 customers for a total of more than 300 customers taking part in the event. To help entice guests at Atrium, the team matched the chili with several combo specials, such as with a composed salad, baked potato, or deli sandwich. As a result, the team saw a significant increase in soup sales.

All customers were able to try all and vote. After being open only five months, Q Café, the new kid on the block, handily won with the brisket chili by Cook Toure Vacaba, a longtime Bon Appétiter. Trey Delamar, Atrium’s chef/manager, confessed that “I tried Q’s, and it was so delicious. I sampled enough of it for a full serving.” Q’s Chef/Manager Doug Venditti and Café Supervisor Bonnie Pivacek are clearly doing an awesome job. But they will have to defend their title next year!

Submitted by Tawana Mayfield, Café Manager

Voting was close, but John defended his honor with a vegetarian chili that he topped off with lime-and-saltroasted potatoes, chipotle-spiced masa crackers, cilantro, green onions, and a squeeze of fresh lime.

Submitted by Derek Hanson, Director of Operations

The triumphant Q Café team: Chef/Manager Doug Venditti, Cook Charlotte Fleming, Cook and Chili Cook-Off winner Toure Vacaba, Cooks Nikki Cobbs and Tamitra Moultrie, and Café Supervisor Bonnie Pivacek

Two-time winner Executive Sous Chef John Faulkner

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Play-by-Play Reports of Chili Showdowns Editor’s note: Although we usually edit stories to use the company’s voice, James’s sportscasting and Sister Juanita’s commentary were just too charming to chop!

…at Reed College It’s a beautiful day for a chili showdown here at Reed College in Portland, OR. All of the contestants are getting into position and sizing each other up. Poised and ready, each of the teams is confident that theirs will be the chili to rule supreme in today’s ultimate battle.

You have the White Hot Chili Preppers getting ready to start out of the gate, swinging with their white bean and chicken masterpiece. The use of candles and decorative table runners may give these two assistant catering managers a leg up.

But not if the Brothers Blue can help it! These guys are cutting the Preppers off at the pass! Their use of candied bacon and sunglasses is truly inspiring in the Brothers’ “Carnivore Shuffle.” Now we’re rounding the bend and really getting moving, as the Brothers edge up to a nacho-style steak-and-black-bean meld brought to us by the Nacho Mamas. Nacho Mamas’ chili looks like it could be a clear favorite here!

The stakes are high, however, with Reed’s own executive chef and assistant operations manager driving this vehicle. As the Nacho Mamas are easing into top position, this crowd is really starting to make some noise! Now it looks like a new player is emerging into the pack...it’s the Popes of Chilitown, speeding forward with their Max Power smoked pork-belly chili featuring a slick cheddar and scallion biscuit.

Nearing the end of this race, all of our competitors have kicked it into high gear and higher flavor! Racing toward the finish line, we find a dark-horse contestant closing the gap. It’s the Father and Son, accelerating their fullflavored vegetarian selection, the Holy Ghost Chili! Will they be strong enough to overtake the lead? As all of our racers near that final stretch, the Reed College crowd is going wild for their favorites — cheering, shouting, and asking for additional samples.

A winner is emerging…. They. Could. Go. All. The. Way. It’s A.M. Kitchen Supervisor James McMullen, and P.M. Kitchen Supervisor Christopher Howell who pull out all the stops with the top-rated Max Power chili! Speeding into chili supremacy, the Popes of Chilitown reign supreme, and history is made once again.

Submitted by James Burback, Director of Operations

Max Power chili samples: savory three bean chili with smoked pork belly and mini scallion-cheddar biscuit

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Catering Managers Gina Mitchell and Haley Welch, Sous Chef Kris Vetter, Executive Chef Jenny Nguyen, and Sous Chef Jessie Fairman making final adjustments to their display

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…at Benedictine Sisters of Mt. Angel The Bon Appétit team at the Benedictine Sisters of Mt. Angel in Mt. Angel, OR, is a small one, with only five total staff. So, to participate in a chili cook-off it made the most sense to involve all five. Each staffer presented a chili for voting by the sisters, and Sister Juanita gave them a Food Network–style play-by-play:

CAMBRIDGE CONTEST: The second annual chili cook-off at Lesley University was a huge success. Six employees participated, and the winner was Grill Cook Serge Printemps with his two-beef chili.

Submitted by Ed Fogarty, General Manager

This is Sister Juanita reporting live from Queen of Angels for the network. Bon Appétit spiced things up at the monastery with their first ever chili cook-off. Here are my comments on all five bowls through channeling my favorite chef, Gordon Ramsay.

Chili with Venison Sausage: What a nice surprise with the sausage beautifully sliced (not ground) and blended into the chili. Lovely smoked flavor with a hint of molasses.

Beef and Black Bean: This bowl of chili was the only one with an excellent texture, which made this sister’s tastebuds dance. Bold, yet blended well with a mixture of onions and smoked bacon to cap it off.

Beef, Black Bean, Kidney Bean, and Bell Pepper: This had more of a stew-like consistency than chili. Nice touch with the bell peppers.

Turkey with Chocolate, Cinnamon, and Pumpkin: This chili had the best aroma, but unfortunately for this hermana, there was no flavor or texture.

Beef and Kidney Bean: Plain and simple. Good, but did not stack up to the others.

Despite Sister Juanita’s visible preference, the overall contest winner was the beef and kidney bean entry from Line Cook Patricia Maurer.

Chili Cook-Off Goes Seattle-Wide for Fundraiser

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everal Seattle-area Bon Appétit accounts came together to kick off their annual fundraiser for the Big Climb (see page 81) with a chili cook-off. It was a huge hit this year with 10 Seattle chefs participating. About 100 guests gathered at Starbucks’ SODO Kitchen to taste all the chilis and to listen to a presentation from the Leukemia and Lymphoma Society. It was an allaround success; the chefs raised $4,400 for the charity, and Executive Chef Bradley Thomas at Russell Investments took victory with his pork and beans chili.

Submitted by Michelle Clair, Director of Events and Catering

Submitted by Christian Stephenson, General Manager/Executive Chef Sister Juanita trying all the chilis

PIPING-HOT PARTICIPATION AT REGIS: Twelve employees participated in the chili cook-off this year at Regis University in Denver. It was a great success! Many student comment cards complimented the cook-off.

Submitted by Letina Matheny, General Manager

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Traditions Are Kept Alive over a Busy Semester at Santa Clara University Submitted by Stacy Stafford Scott, Regional & Account Marketing Manager

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t Santa Clara University in Santa Clara, CA, the Bon Appétit team enjoys helping students, faculty, and staff blow off steam in all kinds of extracurricular activities.

From an Oscar party at the historic Adobe Lodge and an Iron Chef competition, to getting off campus and feeding the homeless, the Bon Appétiters ensured that there was something fun for everyone to do.

Iron Chef Competition

This year’s end-of-quarter Iron Chef competition was a showdown between two teams of four students each, led by Sous Chef Ray Volis and Executive Sous Chef Josh Grimes. Each team has two hours to create an appetizer, main course, and dessert. The secret ingredient was Meyer lemon, which participants used to whip up everything from salmon-and-balsamic-vinegar flatbread to a Napoleon for dessert. Ray and Josh coached, taught, and advised the students but were not allowed to do any of the cooking. The competition was close and ultimately came down to a difference of one point, as judged by fellow SCU students, with the La Fiesta team, a group of four students led by Kitchen Supervisor Ray Volis, taking home the gold — engraved iPod Shuffles and T-shirts — because of their Napoleons. These flaky pastry layers with creamy filling were the perfect vehicle for the Meyer lemon flavor, and the single point was all that was needed to steal the musical trophies.

La Fiesta’s winning Napoleon dessert

Participants Arbelina Bebla, Kaitlin Weideman, Anna LaurenceChasen, Erika MacDonald, and Kitchen Supervisor Ray Volis take home the win as La Fiesta

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Night Riders Serve Boxed Lunches to Homeless

Every month, the lobby of Santa Clara University’s Dunne Residence Hall is filled with 20 smiling faces and a passion for volunteering. This group, called the Night Riders, partners with SCU Dining Services to distribute 50 boxed lunches to the homeless community of Saint James Park in San Jose. It was clear when the group discussed why they volunteer that this small charitable act meant as much to them as it did to the people at the park. Regular Night Rider attendees are known by name to the homeless population and vice versa. The group was full of enthusiasm and took away lots of wisdom from the diverse population that they get to interact with each time they go.

BELOW, LEFT:

The truffles were a standout

MIDDLE:

Partygoers sipped on drinks that were as delicious as they were beautiful RIGHT: Faculty laughed the night away as they dined on tasty hors d’oeuvres

Students along with General Manager Charles Lewis (second row, far right) gather outside of Dunne Residence Hall before they depart on a volunteering trip

Oscar-Themed TGIF at Adobe Lodge

The weekend of the Academy Awards, the creative Bon Appétit team at the historic and charming Adobe Lodge invited SCU faculty and staff to gather for glitz and fun.

Decadent displays of champagne with raspberries and gold sugar, exquisite hors d’oeuvres, and sparkling desserts attracted large crowds. One of the special activities offered was a Hollywood-style photo session by Justin Winokur Photography. Guests got decked out in boas, hats, and tutus to pose for paparazzi-worthy photos with colleagues and friends. It was an event to remember, and it was well enjoyed by everyone in attendance. People talked for hours, until the only light that was left were string lights cascading from the treetops. The Bon Appétit Adobe Lodge team should have taken home the Oscar for best TGIF!

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Bon Appétit Chefs Recruit Le Cordon Bleu Students Submitted by Jen Takara, Regional Manager of Recruitment and Safety

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ost culinary school students do it for the love of the profession — and expect grueling, familyunfriendly hours, and low pay when they graduate.

But Le Cordon Bleu students were thrilled to learn more about an alternate path, into an elite food service company, right in the Sacramento, CA, area where the school is located. Bon Appétit General Manager Andrew Tescher and Café Chef and Safety Champion Terrell Evans from Folsom Café, along with General Manager Albert Hall from Genentech - Vacaville, joined Regional Manager of Recruitment and Safety Jen Takara for a visit to talk about their programs and currently available positions.

Andrew even had part-time positions available — stellar news for students who wish to work now while still attending their classes! It became apparent during the presentation and Q&A session that many of the students were single parents who needed part-time opportunities to support their families while also furthering their culinary education. The students were also pleasantly surprised to hear that most positions are Monday through Friday and allow for free weekends, unlike most food industry positions. The benefits and retirement contribution matches are also nearly impossible to come by in the restaurant industry.

The students were also impressed with the diversity of regional cuisines Bon Appétit specializes in. Eyes popped when they realized just how big the company is, at 33 states and counting, and a part of Compass Group. All were happy to hear about the commitments to from-scratch cooking, sustainability, and using local vendors.

And thanks to the number of Bon Appétit cafés in and around Sacramento, there weren’t any students for whom the recruitment team couldn’t find likely opportunities!

Afterward, the Bon Appétiters agreed that the best tool in recruiting is actually sending managers and chefs to participate in the outreach. A recruiter alone can't reproduce the excitement, passion, and sense of ownership that the actual manager/chef at each site brings to the table. Andrew, Albert, and Terrell were able to illustrate their points with personal anecdotes, which added to their existing cachet as seasoned industry professionals.

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Albert Hall, general manager at Genentech - Vacaville; Andrew Tescher, general manager at Folsom Café; and Jen Takara, regional manager of recruitment and safety, recruiting students at Le Cordon Bleu

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Emmanuel College Feeds the Hungriest Locals Submitted by Catherine Corbo, Dining Room Manager

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hile the staff at Emmanuel College in Boston, MA, feeds hardworking, hungry students each day, there also many foodinsecure locals living nearby. The statistics about hunger in the United States are astounding: close to home, one in nine people in eastern Massachusetts are at risk of hunger. According to the Greater Boston Food Bank (GBFB), requests for food assistance have increased more than 20 percent since 2008.

Controller Kristin McDonald and Dining Room Managers Arthur Seymour, Raby Diallo, and Catherine Corbo working the sorting line

Clearly, with Bon Appétit’s values including giving back to the community, the team at Emmanuel needed no urging to get involved with helping neighbors. The management team of General Manager Robin Fortado; Director of Catering Jeffrey Smith; Controller Kristin McDonald; Dining Room Managers Catherine Corbo, Pat Sevy, Raby Diallo, and Arthur Seymour; Late Night Supervisor Kelly Jean Louis; and Café Manager Kelvin Charles volunteered two hours together at the GBFB. The team assisted in packing up boxes, sorting and weighing food, and helping to organize the facility. In just those couple of hours, the team helped to make 5,387 meals possible and sorted 8,082 pounds of food.

That equals 218 pounds sorted and 145 meals made possible per volunteer!

Between GBFB’s commitment to providing at least one meal a day for all people in need and how simple and rewarding it is to be involved and making a difference, Bon Appétit at Emmanuel will certainly return. Although there is satisfaction in giving back to the community, the visit was also fun and ended up being a great team-building activity.

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Bull’s-Eye on Healthy Eating at Café Target Submitted by Kathy Vik, Operations Manager

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t Café Target at Target Headquarters in Minneapolis, it’s not uncommon to see members of the Bon Appétit team talking with guests about healthy eating.

Whether roaming the café during meal periods or a meeting for a scheduled oneon-one consultation with a Target team member, they’re happy to help guests make more informed choices, especially those with dietary restrictions, and to explain to Target employees how Bon Appétit’s Well-Being Indicator program works, which helps them make more informed decisions when choosing lunch.

Executive Chef Shaun Holtgreve is also frequently invited to speak in Target’s various wellness seminars. Shaun has become such the trusted go-to guy about wellness that the number of wellness seminars and their topics are broadening to include sustainability. He’s spoken about Farm to Fork, Seafood Watch, reduced antibiotics, humane treatment of animals, lowcarbon diets, and farmworkers’ rights. And Target team members are listening! For instance, at a recent wellness seminar, participants submitted names to a raffle, and the winner had the choice between dinner gift certificates, a lunch party in the office for the group, or a custom cooking class with Shaun. Guess which one they chose? Yep, that’s how infectious Shaun’s attitude about healthy cooking is! The winner and their guests took away great healthy recipe ideas centered around both flavor and convenience.

Making healthy selections is important to all, and Shaun is always excited to talk about great food, prepared from scratch with fresh and local ingredients!

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Executive Chef Shaun Holtgreve teaching a custom cooking class for Target team members

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Taking Their Queues for Cookies — and Coffee

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id someone say TGIW? At Target Headquarters in Minneapolis, Wednesday is the new Friday when it comes to guest excitement. No, they don’t start their weekends then, but they do get fresh cookies!

The Bon Appétit team introduced Warm Cookie Wednesday (now known on business calendars as WCW). Who can resist a warm, gooey cookie? Target HQ’s bakers haven’t found anyone yet. Target cookie lovers companywide start lining up at 2 p.m. to purchase their warm cookies right from the oven. The aroma gets them every time.

Chocolate chip, peanut butter, snickerdoodle...they love them all. One smiling team member volunteered that this makes her week. Another team member even hugged the café’s entrance sign to show his love for WCW. Getting through hump day never felt so sweet!

Another thing Target HQ team members will cheerfully line up for is their Starbucks coffee. But don’t let the long line at Café Target fool you — it moves fast. The team at Target Plaza has achieved some awesome drink-production speeds. In fact, they have a store record of 140 guests in 30 minutes! That is one beverage every 12.86 seconds!

“They’re the best!” exclaimed Target guest Morgan Swank, while Lily Dzubay wrote in, “My team is never intimidated by the long line at Plaza. It's lightning fast!

Plus the whole team is super friendly and (miraculously) they know what nearly everyone orders.”

Submitted by Kathy Vik, Operations Manager

A Target team member shows his love for Warm Cookie Wednesday

The line may be long but it’s lightning fast — before a Target team member gets to the register, Shift Lead Mindy Lelle or Erica Villarreal probably already has their cup marked with their name and favorite beverage

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g Although individuals can take personal satisfaction in a job well done or pride in one’s service, it sure feels nice to be recognized by others. These Bon Appétit teams and associates are very proud to have been honored recently with awards by the communities that they serve.

Lewis & Clark #1 Among Princeton Review’s Top 50 Green Colleges

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n Earth Day celebration planned at Lewis & Clark College got an extra boost when The Princeton Review released its Top 50 Green Colleges list, and the Portland, OR, school was in the top slot as the most environmentally responsible college in the country. Lewis & Clark was honored for its multifaceted efforts — including through food — to recognize the importance and interrelatedness of ecology, economy, and equity and to extend the school’s research and actions beyond its campus and into the wider world. The dining program elements highlighted by this distinguished organization included Bon Appétit’s Farm to Fork sourcing, food recovery, community garden, and on-site composting efforts.

Featuring community partner awards and a sustainable food and beverage reception, the Pioneering Progress Awards ceremony boasted some very distinguished guests, including Oregon Governor Kate Brown (J.D. ’85), Portland Mayor Charlie Hales, and Chief Delvis Heath of Warm Springs tribe.

“Lewis & Clark’s environmental leadership reflects the values that we as Oregonians hold dear: stewardship, sustainability, and the spirit of collaboration,” said Governor Brown.

Lewis & Clark College speakers praised Bon Appétit for its partnership in promoting and supporting sustainability on campus. Following the awards ceremony, a reception was held celebrating Earth Day, Bon Appétit’s 25 years of service (a very nice plaque was bestowed, and trees planted in our honor!), and The Princeton Review award.

The reception was catered by the Bon

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Janice Weis, associate dean and director of the Environmental & Natural Resources Law Program and chair of the Sustainability Council; Mark Swenson, Bon Appétit director of purchasing initiatives; and Marc Marelich, district manager

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Lewis & Clark Celebration Menu

A young guest helping himself to an oyster from the seafood bar

PASSED HORS D’OEUVRES

Mini Wild Ramp Scones | with Pure Country ham and Wessel’s honey Sweet Corn Pancakes | with Flying Fish Company smoked salmon and chive crème fraîche Crudité Shooters | of local asparagus, watermelon radish, pickled cauliflower, and Freddy Guys hazelnut romesco Grassfed Beef Skewers | with marinated artichoke, castelvetrano olive, and salsa verde Quinoa Fritters | with smoked tomato-shallot chutney FLYING FISH SEAFOOD BAR

Netarts Bay Oysters on the Half Shell | with classic cocktail sauce, wasabi-tomatillo cocktail sauce, mignonette, or house hot sauce Wild Alaskan Salmon Tartare | with avocado, daikon sprouts, and crispy sweet potato LOCAL CHEESE DISPLAY

Ancient Heritage Hannah | with apricot chutney Mt. Townsend Sea Stack | with pickled strawberries Cascadia Creamery Glacier Blue | with fig chutney Briar Rose Chèvre | with herb and black pepper crust Willamette Valley Creamery Brindisi | with Valencia almonds Paley’s Fruit & Nut Bar

Appétit team, of course, and featured local shrimp cocktail and freshly shucked oysters by Farm to Fork partner Flying Fish Seafood Company. At an Earth Day information table, West Coast Fellow Autumn Rauchwerk along with representatives from Willamette Valley Vineyards and Zenger Farms spoke with students. Vice President of Strategy Maisie Ganzler, Director of Purchasing Initiatives Mark Swenson, and District Manager Marc Marelich were also pleased to attend the celebration of this wonderful and long-lasting green partnership.

Submitted by Mac Lary, General Manager

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g Amablu gnocchi with arugula and walnuts

St. Olaf Presents at Princeton Review Best Campus Food Dinner

Red wine–braised duck with pancetta and crispy sage polenta dumplings

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ampus food has come a long way in a few generations, and of course Bon Appétit is a leader in the taste and sustainability revolution. That’s why it was an honor this year for St. Olaf College in Northfield, MN, to be invited to cook at The Princeton Review’s annual Best Campus Food dinner at UMass Amherst in Massachusetts. Six chefs from the leading foodie universities presented a few of the dishes that had helped land them their spots on the Top 20 list.

Executive Chef Matthew Fogarty prepared wild mushroom sloppy joe sliders with crispy onions and sriracha ranch, Amablu gnocchi with arugula and pickled walnuts, and chocolate fudge crunch cake. The event, open to the public for $13 and to students for a meal swipe, was anything but a “normal” weekday dining experience that included a marching band, the national anthem, and a Food Princeton Review Senior VP-Publisher Robert Network host and masFranek, St. Olaf General Manager Peter Abrahamson, and UMass Executive Director cot. All the participating of Auxiliary Enterprises Ken Toong chefs also got the chance to talk about their school’s dining services programs. Matthew loved it and said it was “truly awe-inspiring to see so many people as passionate about their culinary programs as we are of ours.” It was great to be represented in print through The Princeton Review and in person at UMass as well.

Sure makes for desired yearly returns!

Submitted by Traci Quinnell, Director of Operations

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Executive Chef Matthew Fogarty next to the largerthan-life banner of him

Executive Chef Matthew Fogarty being interviewed about St. Olaf’s amazing food program

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The Genentech team with their Outstanding Facilities Supplier of the Year award

Outstanding Facilities Supplier Award from Genentech Reflects Excellence in Collaboration

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oche, the parent company of Genentech, places great value on its supplier/partner relationships, just as Bon Appétit does. So it was especially gratifying when Roche named Bon Appétit its Outstanding Facilities Supplier of the Year in the Collaboration category at all four Genentech campuses — three Northern and one Southern California — at its annual Supplier Recognition Event. The four Bon Appétit Genentech teams work hard to improve the Genentech employee experience in all facets, from the childcare center to inspiring personal well-being and health goals, so the award was deeply appreciated. (In 2014, Roche honored Bon Appétit as its sustainability partner of the year.)

Some of the accomplishments that factored into Roche’s selection included Bon Appétit’s ongoing work with the Green Genes group in South San Francisco, most recently helping them to achieve their campus goal of “DASH to 20,” an aggressive sustainability goal to reduce energy, water, and waste by 20 percent in certain campus buildings. Bon Appétit’s partnership with human resources for Live Well Week engaged more than 1,000 participants in a Food for Your Well-Being educational campaign, supported by an In Balance Plate offering in all of the cafés. Bon Appétit also provided the keynote speakers at a lunchand-learn meeting during the week.

More opportunities to shine in collaborations have come through the planning, solution sourcing, and problem solving required for the new building known as HTA (B35). Bon Appétit has worked with the design team and architects to execute Genentech’s intentions, from café and menu design (including the first completely vegetarian station) to researching a new cashless payment system. And finally, the Bon Appétit teams are proud that Genentech’s Corporate Relations department trusts them to help with various employee celebrations, new product announcements, Founders Day, pop-up events, and holiday celebrations.

Cashier of the Year Shares in Students’ Lives at Denison

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ashier Lynne Gleckler was filled with joy to be named the Denison Campus Governance Association’s Staff Member of the Year. This student group at Denison University in Granville, OH, is a body of 40 students elected by their peers to represent the student voice of the university. From behind the cash register, Lynne tries to form a personal relationship with each student. “I share happiness, share sadness, ups and downs,” she explained, pointing out a student who brought her flowers on Mother’s Day. Although Lynne has five children and eight grandchildren of her own, she says she looks forward to coming in each day and serving her extended family — Denison students. And they return the love.

Submitted by Megan Block, Sous Chef

Cashier Lynne Gleckler

There is much reward in getting to work with Genentech, but it was nice to receive formal recognition for a truly collaborative relationship.

Submitted by Katherine Lachman, Marketing Manager 2 0 1 5 Vo l u m e 2

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g Bon Appétit Team Takes Home Two Awards at RWU

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tudent-bestowed awards are some of the most deeply appreciated by Bon Appétiters. The team at Roger Williams University in Bristol, RI, was thrilled to be recognized by Student Programs and Leadership, when Director of Catering Joe Carney received an honorary chair award from the Campus Entertainment Network thanking him for CEN’s daily success.

“[Director of Catering Joe Carney] is known by our board as our lifesaver, the love of our lives, and a crucial part of the CEN team.”

A student presenter remarked that Joe “has dropped everything at times to accommodate our last-minute catering requests…he creates delicious menus for our events when we just want to run with a theme and always makes sure to add a little extra spice to whatever food we order. He is known by our board as our lifesaver, the love of our lives, and a crucial part of the CEN team.”

The Multicultural Student Union also thanked the Bon Appétit team with an award for Organization Supporter of the Year. The presenter called out their support for the MSU’s programming and initiatives, consistently volunteering to help out with new and big MSU events in any way they can, and “just being there when needed.”

Submitted by Stephanie Keith, Controller/Marketing Manager

Johns Hopkins Thanks Stars of Dining

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he Office of Student Life at Johns Hopkins University in Baltimore, annually hosts a leadership awards banquet to thank extraordinary figures on campus from all areas. This year Bon Appétit client William Connor, director of dining programs, won the Dunn Family Award, which is presented periodically to recognize a faculty or staff member of the Johns Hopkins University community who, beyond the classroom, has made an extraordinarily positive impact upon the lives of one or more undergraduate students during their enrollment/residence.

Meanwhile, Gladys Burrell, cashier at the Fresh Food Café, won the Gilman Cup for showing considerable interest in and contributing heavily to student life outside of the classroom through her gracious and caring attitude. “She greets everyone who comes through the door with the utmost respect and open arms,” says General Manager Ty Paup.

Cashier Gladys Burrell, winner of Johns Hopkins University’s Gilman Cup

The Bon Appétit team at Johns Hopkins was pleased to get such recognition for its programs and staff with whom students have close interaction during their college years.

Submitted by Jeff Vigilante, Marketing Manager

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Organic tofu with jerk seasoning and mango salsa is one of Oberlin College’s most popular vegan entrées

Oberlin Attains Most Favorite Vegan-Friendly College Recognition

Cleveland Museum of Art Wins Connectors Choice Award

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eganism has long been a popular choice at Oberlin College in Oberlin, OH — and in fact, the demand for better vegan options is one of the issues that brought Bon Appétit to Oberlin. The Bon Appétit at Oberlin team has worked hard to keep up with the vegan interest by offering multiple enticing hot vegan entrées and grill items daily, as well as daily options for dairy-free milk and yogurt, cookies, and grab-and-go items. When concerned students questioned whether cane sugar processed with bone char was vegan, it too was banned from offerings labeled vegan.

Thanks to Bon Appétit’s quick response to student demand, vegan options and satisfaction have increased and evolved over the years, such that Oberlin College received an A on the “vegan report card” and earned the top spot in the annual “favorite vegan-friendly college” contest administered by PETA2, the youth branch of People for the Ethical Treatment of Animals.

Social media advertising helped, but the real game changer was a combination of technology and personal touch: the Bon Appétit team at Oberlin tapped student employees to rally votes in the cafés by talking to their peers and using iPads to elicit on-the-spot voting at mealtimes. It took two students canvassing cafés at every meal in the final days to seal the victory against its main rival for two years running in the small-schools category: Wesleyan University (also a Bon Appétit school).

Though the success was cause for celebration, the team won’t be resting on its laurels. “The award recognizes us for what we did, but we can’t forget that it only happens by continually pushing the program forward, and that involves managing change,” said Director of Operations John Klancar. But at the end of the day, whether the issue is vegan, compost/food waste, fair labor, or local food, Bon Appétit continues to set itself apart with progressive leadership…and vegan cookies.

on Appétit is often recognized for the company’s sustainability initiatives and flavorful food, but it’s nice to have the team’s event management skills get some love too! The Cleveland Museum of Art (CMA) recently won a Corporate Event Venue of the Year award for non-hotel venue from Cleveland Business Connects magazine and its parent company, Contempo Communications. The two entities assessed organizations, events, and individuals representing the local corporate events industry and business networking community in 2014, and they awarded top honors at a well-run spring 2015 event. The award ceremony attracted more than 400 attendees to Playhouse Square to witness the crowning of 26 winners.

Although the venue was the primary factor in the award evaluation, CBC and Contempo spotlighted three corporate events where food, service, and guest experience were superlative — specifically, the Autism Speaks Celebrity Chef Gala, the Lubrizol Global Leadership Reception with Cleveland-themed food stations, and the United Way of Greater Cleveland’s Rock the Catwalk event (complete with an actual runway). Catering Sales Coordinator Michael Rodriguez, Director of Corporate Sales Lindsay Smith, and District Manager Bryan Bruin attended the event and were there to receive the surprise honor, while General Manager Michael Huff and Catering Sales Manager Nicole Newcomer joined the post-event celebration.

Submitted by Beth Kretschmar, Marketing Manager

Submitted by Eric Pecherkiewicz, Dietitian and Marketing Manager

Bon Appétit Catering Sales Coordinator Michael Rodriguez, CMA Media Relations Manager Caroline Guscott, CMA Director of Auxiliary Services Catherine Surratt, Bon Appétit Director of Corporate Sales Lindsay Smith, and Bon Appétit District Manager Bryan Bruin

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g Great Design Invites Great Things to Happen

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s Bon Appétit CEO Fedele Bauccio often likes to say, “people eat with their eyes” — and by extension, they won’t even really see the food if it’s not presented in inviting and well-designed spaces. Two Bon Appétit locations were recently recognized for landscape design and for interior design.

PEOPLE’S CHOICE AWARD AT CWRU

ASLA AWARD FOR AT&T PARK GARDEN

The Michelson and Morley Restaurant at Case Western Reserve University received the People’s Choice Award from the International Interior Design Association, recognizing its clean, modern aesthetic that integrates two dining areas, a bar, a lounge, and an outdoor patio, an open kitchen, and reciprocal views. The upscale bistro services Case Western Reserve University, Cleveland Orchestra patrons, and the Cleveland community.

The Garden at AT&T Park in San Francisco received the Merit Award for General Design from American Society of Landscape Architects’ Northern California Chapter. The award is a nod for the Garden’s distinction of being a destination within the ballpark, for its unique raised beds, aeroponic towers, ground-level views of the park, and fire pit, as well as for being a learning and teaching space for children.

Submitted by Beth Kretschmar, Marketing Manager

Submitted by Hannah Schmunk, Community Development Manager

The sleek and modern interior of Michelson and Morley restaurant

The one-of-a-kind Garden at AT&T Park

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Bon Appétit Vanquishes Bon Appétit at Santa Fe’s Annual Souper Bowl

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ou know you have the hottest ticket in town when a guest visiting from San Francisco exclaims, “Santa Fe amazes me with food!” And that ticket was the annual Souper Bowl, a benefit for the Food Depot, which feeds northern New Mexico, and annually draws upwards of 1,200 people to its fundraiser.

The Food Depot focuses on getting food to 135 nonprofits in nine counties so that the agencies can concentrate on their primary services such as life skill development, tutoring, and job training and placement — although some food pantries and programs are supplied as well. The Food Depot is an amazingly efficient charity, with 93 cents on the dollar going directly into feeding people in need.

The Bon Appétit teams at the Santa Fe University of Art and Design and the Institute of American Indian Arts in Santa Fe, NM, participate each year. Attendees may cast five votes for four soup categories — cream, seafood, savory, and vegetarian — and overall best in show. About 30 top Santa Fe restaurants compete for these honors each year, and they bring their best.

This year, SFUAD Executive Chef Paul Gentile and Cook Sean Billingsly took first place in the vegetarian category for their wild mushroom soup, beating out IAIA General Manager Guido Lambelet and Executive Chef Josh Anglin’s submission of earthy purple potato bisque with ginger and apple. SFUAD was awarded best table display as well.

The Santa Fe community gathering each year to support this venture is a time-honored tradition about gratitude and giving back.

Submitted by Melody Lambelet, General Manager, SFUAD, and Guido Lambelet, General Manager, IAIA

SFUAD Executive Chef Paul Gentile and Cook Sean Billingsly, who won for both best vegetarian soup and best table display

IAIA Executive Chef Josh Anglin and General Manager Guido Lambelet serving purple potato bisque

Ernie Arroyo, production manager at Wesleyan University, with his Chef of the Year trophy

Wesleyan Chef Voted Chef of the Year

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he American Culinary Federation is a big deal in the chef’s world. And now, so is Bon Appétiter Ernie Arroyo! The Federation’s state chapter, the Connecticut Chefs Association, voted this production manager at Wesleyan University in Middletown, CT, Chef of the Year.

The award isn’t “really based on your cooking skills and your ability, but more or less based on what you give back to the association and the American Culinary Federation and activities you do on your own time,” Ernie explains humbly. Ernie was chosen for the award by his peers partly for his community activities, which include volunteering for Foodshare (a local food bank) and working with local high-school interns for hands-on culinary training.

Ernie has been with Bon Appétit for seven years and was an inaugural employee when Bon Appétit took over Wesleyan dining services. He’s proud of the work that he does and the community that he serves, and the team at Bon Appétit is even more proud of him.

Submitted by Robert Fredericks, Dining Manager

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g Six Bon Appétiters Compete for “Best Tech Chef ”

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ook out, Food Network! Six Bon Appétit chefs are primed and ready for reality show primetime following a fun, Chopped-style competition at the International Culinary Center (ICC) in Campbell, CA, complete with celebrity judges and a slew of media.

To build buzz for the first-ever BITE Silicon Valley food and technology conference in June, organizer Octagon Culinary put together an advance “battle of the tech chefs.”

Thanks to Bon Appétit’s stellar client roster, a lot of behindthe-scenes networking, and sheer luck, we ended up supplying all six contestants!

The slate of judges was an intimidatingly impressive one: Hubert Keller, chef of Fleur and Burger Bar (and Top Chef Masters contestant); David Kinch, chef of Michelin-starred Manresa and dean of the ICC; Michael Bauer, the restaurant critic of the San Francisco Chronicle; and Marc Murphy, a judge on Chopped. Add that the six chefs would be cooking in one big kitchen, watched through a glass wall by their colleagues, family, clients, and media, and you can understand why they had the jitters.

The contenders were divided into three pairs to start cooking in staggered 15minute intervals after being shown the mystery basket.

In addition to anything they wanted to pull from the well-stocked pantry, they had to use fava beans, sponsor Soy Vay’s teriyaki sauce, quail eggs, ground hazelnuts, and grana padano.

Samsung Executive Chef Nicolai Tuban explains his dish to the judges

Malachi Harland, executive chef of catering, who routinely oversees 120 to 150 events per week at Google - Mountain View, faced off first against Russell Grabe, Yahoo’s brand-new executive chef (but a returning Bon Appétiter with a long career in restaurants).

For round two, fine-dining veteran Tim Hilt, culinary director at Oracle, took on LinkedIn - Mountain View Chef de Cuisine Steven Catalano, whose background includes a stint at Manresa under David Kinch (which he dutifully disclosed ahead of time). And in the final round, Nicolai Tuban,

Our fierce competitors before the cooking began, clockwise from top left: Google Executive Chef of Catering Malachi Harland, Yahoo Executive Chef Russell Grabe, Oracle Culinary Director Tim Hilt, Samsung Executive Chef Nicolai Tuban, Brocade Executive Chef Dominique Faury, and LinkedIn Chef de Cuisine Steven Catalano

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TOP, LEFT: Google Executive Chef of Catering Malachi Harland and Yahoo Executive Chef Russell Grabe compete under the intense gaze of the audience and cameras MIDDLE: Although the competition was intense, our chefs still had fun.

Pictured is Executive Chef Dominique Faury from Brocade LOWER, LEFT: The VIP judges: Hubert Keller, chef/owner of Fleur and Burger Bar and Top Chef Masters finalist; David Kinch, chef of Michelin 2-star Manresa; Michael Bauer, SF Chronicle restaurant critic; and Marc Murphy, chef/owner of Landmarc and judge on Food Network’s Chopped

executive chef at Samsung — who dubbed himself the “feral wolf pup thrown into this pack of professionals” — got to compete against his Bon Appétit buddy and rival Dominique Faury, executive chef at Brocade Communication Systems.

All trash talking ceased the minute the first pair raced back into the kitchen, with just 45 minutes to complete a dish to present to the judges. The remaining contenders sat in the chill room with Informatica Executive Chef Brian West, the event’s backup chef, cracking jokes to break the tense anticipation. Photographers and a TV crew swarmed the kitchen, with watchers holding up their smartphones for a good shot of the furious chopping.

In the end, Malachi brought home the glory for Google, with his beautiful dish of grilled quail and pork tenderloin with leek and hazelnut green beans, mushroom and frisée salad, and fava bean pesto. (In case you’re wondering, the Soy Vay was in the quail and the grana padano in the pesto.) He won a comically large bottle of Soy Vay, filled with lots of little bottles, along with four tickets to a San Francisco Giants game and a $200 gift certificate to Public House, both donated by Bon Appétit CEO Fedele Bauccio.

Steve came in second for LinkedIn, taking home a muchcoveted 10-piece Williams-Sonoma Thermo-Clad™ cookware set. Third-place winner Russell received a pair of 49ers tickets.

But really, it was about the glory and the bragging rights.

Which sadly, were somewhat curtailed: due to a camera’s technical malfunction, the CNBC segment could not air.

Still, the cook-off organizers say they’ll be doing it again next year, and the Bon Appétiters are all ready to defend the title against any external challengers!

The fully stocked pantry room from which the contestants could take anything they wanted

Submitted by Bonnie Azab Powell, Director of Communications

Google Executive Chef of Catering Malachi Harland’s winning dish: mixed grill of poached quail eggs, pork tenderloin, leek and hazelnut green beans, mushroom and frisée salad, and fava bean pesto

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Lesley Team Members Get Cooking in Recipe Contest Submitted by Ed Fogarty, General Manager

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long, hard winter may slow many folks down, but at Lesley University in Cambridge, MA, there’s been fire in the belly all around. In spite of the harsh winter storms, Bon Appétit opened the new Lunder Arts Center on Massachusetts Avenue, bringing the Lesley University College of Arts and Sciences campus over to Cambridge from Boston. More than 350 people attended the official opening ceremony in April for the LEED Gold building that students have been settling into.

Darnell Taylor's lamb kebabs with pineapple-mint sauce

Andrew Vurst, dining room attendant, and Darnell Taylor, now prep cook

To keep staff energized during the transition, Director of Operations Tara Norcross held two employee-driven contests — a chili cook-off (see page 43) and a Be-A-star employee recipe contest. The two enthusiastic chefs who threw their hats into the ring were not culinary staff, although they cooked and presented dishes with all the makings of five stars!

Darnell Taylor from the utility department presented lamb kebabs with pineapple-mint sauce. They were delicious, and unsurprisingly, Darnell has now been promoted to prep cook!

In a dead-heat competition, Andrew Vurst, a graduate of the Threshold Program at Lesley and part-time dining room attendant, presented shrimp satay with Thai peanut–coconut sauce. Students tasted each dish and wrote the name of their favorite on voting tickets. The voting tallied in a dead tie, so both received a gift card for their efforts.

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an operator’s view | michael bauccio

maximizing our productivity Kent Buell may not have won his own Academy Award, but he’s a much-valued Bon Appétit director playing a new role in the field

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t Bon Appétit, we’re not a cookie-cutter company — we’re an entrepreneurial company. We believe in giving our chefs and managers the freedom to come up with the best food program that will please their clients and customers, as long as it meets our companywide kitchen principles and service standards.

That’s why, although you won’t find the same menu, you’ll know as soon as you walk in the door that you’re in a Bon Appétit café.

However, being an entrepreneur doesn’t mean you have to reinvent the wheel every day. As we’ve matured and grown as a company, some best practices have emerged in the areas of operational productivity and efficiency.

I created a new position, director of labor productivity, and put thendistrict manager Kent Buell into it. Kent just celebrated his 10-year anniversary with Bon Appétit and was an executive chef before moving front of house. He’s one heck of an operator and an excellent resource for the field. His job is to help chart a roadmap for an account to maximize productivity and find ways to grow employees’ skill sets — a benefit both to the employee and to us.

Being an entrepreneur doesn’t mean you have to reinvent the wheel every day.

Last year, we launched a new internal initiative to start sharing what we know works well in a Bon Appétit café. Here are two of the key areas we’re focusing on to increase our productivity: Scheduling and Cross Training: Our goal as a company is to have the best people working for us full time in positions where they can grow.

To get there, we need employees who can handle multiple areas of responsibility and at the right time for our business. That starts with a scheduling plan. Our experience in running different kinds and sizes of operations has given us a deep knowledge base to draw on for determining optimum staffing levels.

We’ll never depart from our commitment of the past 27 years of hiring the most passionate restaurant entrepreneurs and allowing them the flexibility to run their business, but we all know we can Systems and Tools:

sometimes find a smarter way. With these dedicated efficiency resources, we are aggregating the best of our best — your entrepreneurial tools and practices — to share easier and quicker methods for doing everything from taking inventory to julienning chicken breasts.

Here’s how we work with a unit. First we review the data, in order to get a preliminary picture of what this particular team’s strengths are and which areas might be ripe for improvement. Then we either visit in person or start a series of phone conversations with the general manager, in order to make sure that picture is an accurate one. Together we look at every efficiency opportunity and practice starting at the back door and walking through the whole café. Then we craft a plan to make the operation the best it can be.

I’m pleased to say that since we started tracking productivity, and making sure all our district managers knew where their teams stood, we’ve steadily improved. Just looking at our results has helped us get better.

You can only manage what you can measure, as the saying goes. We now know that we can measure a lot, and we’re starting to manage better than ever before.

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GE3’s Newest Stars

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ll Bon Appétit teams are encouraged to be creative with their cafés and think about how best to please their particular group of guests, as long as they do so within Bon Appétit’s guidelines. Our Great Expectations 3 certification sets the bar for consistent standards of excellence across all cafés. GE3, as it’s called, gets bestowed on accounts that meet our stringent 38-page standards for food, sanitation, safety, marketing, merchandising, signage, customer service, and other station-specific criteria. Once certified, however, accounts cannot rest on their GE3 laurels — the reviewers can return unannounced to ensure that the “great” truly remains Great, through recertification.

Kimberly Triplett and Paula Nielsen of the regional operations support team, which oversees GE3, visited several accounts in the past few months. Please welcome newly certified Cornell College, Starbucks, Institute of American Indian Arts, and Santa Fe University of Art and Design and congratulate Lewis & Clark College and Willamette University on their recertification. These accounts all demonstrated the extraordinary teamwork and tireless efforts necessary to meet or exceed the more than 300 standards.

Cornell College, Mount Vernon, IA

Cornell College easily nailed its GE3 certification in all of its cafés. The Hilltop Café offered a great grill program at all three mealtimes, a fantastic deli program, a beautiful salad bar and soup station that did a great job in exceeding Bon Appétit standards. The salad bar had an abundance of grains, legumes, and perfectly bite-sized cuts of healthy toppings, vegetarian and vegan options were plentiful at all stations, as were balanced menu offerings that included items made without gluten-containing ingredients. Specifically, delicious thick-cut bacon was on the line from a fantastic Farm to Fork partner, Heartland Fresh Family Farm, with a great yogurt selection elsewhere from Country View Dairy. The house-baked biscuits with gravy were a hit with students, and the turkey burger at the grill was full of flavor. Two breakfast lines enabled quick moving of busy students through the morning. The café does a nice job with meeting the standards for COR menu labeling, and decor was used appropriately at all stations, telling the story of what was being served without competing for attention. The uniforms were consistent, clean, and well maintained, and the reviewers marveled at how clean overall the cafés were. Over at Zamora’s Market, the Cornell College team was serving great coffee from Tiny Footprint, alongside really good espresso and equally great customer service. A visit revealed a nice balance of healthy offerings and pastries and a great, varied eXpress program. “I just have to thank you both for the kind words today. We do work hard at meeting and exceeding the values of the company, and I’m glad it shows,” wrote General Manager Joan Homrich to Paula and Kim afterward.“It means a lot to me to be able to support a chef and team of culinary professionals that are as dedicated to the company as this team is, so again, thank you. Come back any time!”

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Institute of American Indian Arts, Santa Fe, NM

The group of employees at the Institute of American Indian Arts (IAIA) is one of the most genuinely engaged teams that Paula and Kimberly have ever seen, they reported. The team displayed authentic enthusiasm in talking about what they were cooking and serving, and high COR standards accompanied the excellent customer service. The breakfast bar with fresh blackberries popped with color, and the hot breakfast was scrumptious, featuring local red and green chili sauces, sausage and gravy, and even vegan breakfast gravy. At lunch, the roast turkey, basted with a rich vegetable stock, was flavorful and tender, and the roasted in-house poblano and sweet potato soup was delicious. The salad bar displayed fantastic composed salads: kale Caesar, pesto whole-wheat couscous, and lentil barley vegetable — a nice variety that exceeded Bon Appétit standards. The unique take-and-bake pizza program, where students can order house-made pizza for pick up and finishing at home, is a great way to add value to the overall programming. All the stations had balanced menu offerings and also moved customers through very quickly.

Safety and sanitation is a top priority at this account and is evident in both the front-of-house and back-of-house operations. Way to go, IAIA team, for meeting and exceeding the standards!

Santa Fe University of Art and Design, Santa Fe, NM

While in Santa Fe, Kimberly and Paula made an unannounced visit to the University of Art and Design and found that the Bon Appétit team at SFUAD is delivering in a big way. The breakfast entrée line boasted eggs Benedict, shredded potatoes, and bacon, while a beautiful salad bar offered an abundance of fresh toppings cut into perfectly bite-sized pieces. Special recognition goes to Morning Lead Lea Koomoa Gulfan for taking extreme pride in her position and showing creative initiative at the salad bar. A rainbow of colors and flavors showed up in eight salad dressings, all made in-house, exceeding GE3 standards. Vegan blackberry lemon and vegan summer melon mint were two that stood out. And the composed salads wowed the reviewers. Baked salmon salad with fresh dill and chive was a perfect combination, while vegan jicama blackberry salad with citrus dressing and roasted artichokes offered a lovely taste of spring. The jalapeños offered at the deli bar were full of spice, perfectly roasted, and an additional offering that elevated the madeto-order deli station. The house-made beef stock for the beef carne chili demonstrates the Bon Appétit from-scratch way and delivers a delicious lunchtime favorite. All the stations highlighted healthy choices, and there was an abundance of vegan and vegetarian options. Everything involving space was efficient: the small-dish room was well-organized, all food stations were very clean and free of clutter, and the small kitchen was efficient and clean. Various aspects of safety were all readily apparent. And each student was greeted as they entered the café, adding a welcoming and personal touch.

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GE3’s Newest Stars

Starbucks, Seattle

Paula and Kimberly stopped by Starbucks headquarters unannounced and left with a very long “love it” list. In SODO Kitchen, which feeds Starbucks employees as well as members of the public, the grill cook was very busy yet maintained great interaction with customers. Fresh, madeto-order breakfast sandwiches were extremely popular. The in-house rotisserie featuring whole chicken roasters was a real crowd pleaser, and the chicken was then used throughout the café, from the deli to the graband-go special. The salad bar and salad station did an exceptional job in meeting Bon Appétit standards, and the Farm to Fork salmon and roast chicken added a flavor exclamation point to the topping choices. The global station was the star of the café; its pork vindaloo with authentic flavors earned a “Bravo!” The made-to-order deli station served up terrific customer service along with the sandwiches; the deli staff member was knowledgeable and knew all of her customers by name. All stations moved customers quickly and had balanced offerings. The blueberry, watermelon, and strawberry aguas frescas tasted as refreshing as they looked. Little Pond, the upstairs employee-only café, demonstrated one of Bon Appétit’s best sushi programs featuring restaurant-quality sushi, sashimi, dumplings, and hot noodles, rounded out with crisp uniforms and affable customer service. The taqueria delivers a beautiful restaurantstyle concept with authentic food from scratch and full of flavor in a small space that delivers good customer service.

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(Re)Certified Great

Willamette University, Salem, OR

Congratulations to the team at Willamette for receiving their GE3 recertification! Paula and Kimberly were beyond impressed with the dynamic and diverse program. Beginning with the large all-you-care-to-eat café, Goudy Commons, they noticed clear standards and a menu and marketing board that exemplify Bon Appétit standards well. The soup station exceeded GE3 standards by serving four soups and a variety of toppings along with three types of freshly baked breads: the dashi miso and the roasted tomato-chicken soups were flavorful standouts, as were the corn muffins. The composed salads/premade wraps/sandwich station was stellar. The fresh ingredients were all facing toward the guests. Rounding out the wow factor were the Farm to Fork jams and busy made-toorder pizza station. Knife safety was addressed in the 10@10, staff uniforms were clean and consistent, and clearly sanitation was a top priority. The Kaneko Café is a one-of-a-kind authentic Japanese restaurant with such quality selections as omurice and chicken katsu, and the occasional pan-Asian dish, such as bibimbap. The build-your-own noodle and rice station was situated separately to allow guests time to pick and choose away from the other lines. The open concept of the bake shop adds a“wow” factor to the café, on top of the excellent and wellmerchandised grab-and-go case and impressive house-made sushi to go. Customer service was exceptional. And finally, at the small retail café Cat Cavern, a dynamic program offers smart and fast-moving menu items in a unique space. The salad bar featured fresh, seasonal ingredients, dressings, and toppings, and the taqueria’s brightly colored menu items popped against the cast iron pans. Staff members were all wearing appropriate uniforms, and they did a great job offering a fantastic customer experience with limited space.

Lewis & Clark College, Portland, OR

The Lewis & Clark team has much to be proud of. In the Fields Dining Room, the salad bar took center stage, full of vibrant color from all the fresh greens, toppings, and dressings.

It was a field of freshness that greets the students as they enter the café. The knife and fork station’s chicken marsala and vegan Italian olive-tomato sauce were absolutely delicious. The grill station featured a fantastic menu mix by offering a retailstyle experience: salad, soup, or sandwich. Highlights of an impressive in-house baking program were the warm caramel bread pudding, vegan chocolate brownies, and a nice variety of cookies made for lunch. An additional special touch was anchoring each station with fresh herbs, oils, and sauces that could be used to layer fresh flavors. The productive 10@10 meetings highlighted safety, as did the team’s use of “corner” to call out blind spots. The Trailroom was one of the best small cafés Paula and Kimberly have seen. Each station, from decor to merchandising, showed tremendous attention to detail. The comfort station has toppings that can be incorporated with other items throughout the café. This café is delivering what the students want: the ability to make choices. Panini sandwiches with exposed ingredients looked scrumptious stacked on the butcher block board. Aguas frescas were seasonal, local, and properly identified (they also highlighted the lack of highfructose corn syrup).

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New Commissary Bakery Keeps San Francisco Rolling in Dough Submitted by Ian Farrell, Executive Pastry Chef

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ome things are too good not to be shared. So after eight years of running the pastry and baking program at Oracle - Redwood Shores, Executive Pastry Chef Ian Farrell moved on to start a new project for Bon Appétit in San Francisco: Bakery 350. Bon Appétit’s first commissary bakery occupies 8,500 square feet and supplies fresh-baked goods for 3,000 guests daily at such Bon Appétit locations as the Commissary and Arguello restaurants in the Presidio, Yahoo - San Francisco, AT&T Park and its Garden, STEM, Levi Strauss, and others.

Ian and his team of five bakers produce not just thousands of desserts and confections, but also special promotions. Using unique and inspiring ingredients, Bakery 350 creates delicious cakes, candies, and tempting bites for San Francisco’s most discerning corporate palates. If you aren’t local enough to taste them, feast on more gorgeous photos by following the Bakery 350 Facebook page.

Some of Executive Pastry Chef Ian Farrell’s creations

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St. Mary’s College of Maryland Celebrates 175 Years of Affordable Education and Better Food Submitted by David Sansotta, General Manager

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he more things change, the more they stay the same,” goes the old adage, and it’s true about the type of food served more than 100 years ago at St. Mary’s College of Maryland in St. Mary’s City.

Poultry and fish were served daily, along with vegetable sides and starches. The modern Bon Appétit version offers some significant changes, if going by a locally famous “homesick letter” in the school’s possession. The homesick student, begging to come home, wrote in 1898: “All you have to eat is fish and I don’t love it…. We had chicken or rather a tough rooster and gravy that resembled slop and rice without either sugar or milk and one little sweet potato that nearly broke my heart, for Momma, you know how I love them.”

Celebrating with cake made by Bakers Morgan Rowland and Laura Lizbinski

For the school’s 175th anniversary, the Bon Appétit team helped plan and serve a few meals that didn’t make guests want to cry and go home. Honoring traditional Maryland food described in the letter but with a twist, the team prepared a luncheon including Ms. Virginia’s fried chicken, cod cakes, mashed sweet potatoes, cauliflower cheese casserole, asparagus, hominy croquettes, creamed spinach, roasted beets, oyster soup, rolls and butter, and birthday cake. The only sad people at this celebration may have simply overstuffed themselves with the goodness, but there was a lot to celebrate — 175 years of affordable education!

In the substantial and significant changes over nearly two centuries, the school has remained true to its mission to provide an excellent and affordable education. St. Mary’s Seminary was started in 1840. The Board of Trustees, comprised of three local men of high esteem, raised a little more than $18,000 to purchase the land, pay taxes, and hire teaching staff. When the school opened its doors in 1846, there were three faculty, a male principal, and 10 boarding female students. The cost was $120 per year for the elementary branch, $130 for the advanced English curriculum, and $267 for everything the school had to offer. The guiding principle was to offer girls within Maryland the best education possible that was affordable. Today SMCM is a four-year, public honors college, led by a woman of color and governed by a board of 22.

The academics and affordability remain, but the food has improved.

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Tasting Demos Build Relationships with Vendors at Seattle U Submitted by Mary Taunton, Marketing Coordinator

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t Seattle University, the Bon Appétit team wants to be the first purchaser that comes to mind when Locally Crafted partners have a new product they wish to to try out, so they regularly invite vendors to campus for demos. They’re encouraged to bring both new and current products for the students to try. This works well at multiple levels, as the team learns what the students like the best, the students have a better idea of what local means and where their food is coming from, and the relationships with Locally Crafted and Farm to Fork partners is better solidified.

In the past few months, Caffe Vita, Stumptown, Rocky Mountain Popcorn, Ellenos, and other local vendors have come in to demonstrate their incredible products as well as educate students on the ingredients, health benefits, and local sourcing of whatever they are offering. The goals of building sales and vendor relationships while keeping students informed are easily achieved through these tastings. And what student doesn’t jump at the chance for interesting free food?

A representative from Seattle-based Ellenos gives samples of delicious handcrafted Greek yogurt

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Carleton’s Cooking 101 Takes on Dumplings Submitted by Colby Seyferth, Student Marketing Ambassador

Sous Chef Vale Riggs demonstrates proper dumpling-folding technique

Carleton student Brandon Nelson with the first batch of dumplings the class made

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arm, chewy dumplings are a favorite comfort food for many, but people who don’t grow up with the various versions culturally often find they’re easier to gobble than make.

Enter Cooking 101 at Carleton College in Northfield, MN, which rotates themes for fun cooking classes hosted by Bon Appétit sous chefs each term. During midterm break, students can sign up to learn how to make cool, tasty foods from great chefs who bring lots of enthusiasm to the project.

The most recent Cooking 101 class collaborated with the school’s Chinese Club to teach how to make dumplings from scratch. The class began with a safety lesson on preventing cross contamination. Then students received a recipe to reference while they watched the sous chefs demonstrate. After the demo, it was time to dive in! Students rolled their own dough, stuffed the dumplings with three different fillings (vegetarian, pork, and beef ), and learned the art of folding a dumpling. After stuffing hundreds of them, they got to stuff themselves. Amazingly, there were even some dumplings left to take home for later. This fun and relaxed way to learn great new skills is a popular midterm break activity.

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Emory University Welcomes Bon Appétit to Campus

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mory University, a nationally recognized leader in sustainability in higher education, is now the proud home to more than 250 Bon Appétiters. The new partnership was born from a shared dream to be a transformative force in the food system, and the opening team hit the ground running toward that goal.

Emory’s Atlanta campus and Oxford College were buzzing with excitement with the opening of the half-dozen campus cafés for summer school and conference season. (Oxford College is a two-year residential college located on Emory's original campus in Oxford, GA, 38 miles east, and now one of nine academic divisions of Emory.) More than 40 Bon Appétit managers, chefs, and other staff from Washington University in St. Louis, Case Western Reserve University, Duke University Fuqua School of Business, Savannah College of Art and Design, and the Art Institute of Chicago rolled up their sleeves and joined the new members of the Bon Appétit family to serve as their local-sourcing and cook-from-scratch coaches.

A lot of invisible work went into the transition. The team spent a full weekend unloading over 140 pallets of smallwares and kitchen equipment and cleaning the kitchens from top to bottom. Armed with their cut cloves, safety knives, and safe lifting techniques, the team seamlessly worked together to unpack hundreds of boxes.

The Emory community welcomed the changes to the culinary program, including the house-made scones and muffins; the vividly transformed salad bars, now boasting dressings made from scratch; and grill stations featuring local grass-fed burgers from White Oak Pastures, pulled-pork sandwiches from Savannah River Farms, and house-made black-bean vegetarian burgers. The Dub Box on loan from Savannah College of Art and Design delighted guests visiting the Student Academic and Activities Center pool with King of Pops frozen treats, Gruber Farms peaches, and a wide variety of eXpress items.

The feedback so far has been overwhelmingly positive, from the youngest guests at summer camps to the Emory University Hospital staff. Praise and photos have come in through Facebook and Twitter as well as the old-fashioned way, with face-to-face thanks. With a lot more in store for the school year, the team is excited to embark on this journey with a formidable new partner in delivering food service for a sustainable future.

Submitted by Alyse Festenstein, Community Partnerships Manager

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Sous Chef Diana Yu shows off Dobbs University Center’s first delivery of Tucker Farms bok choy, salad greens, and kale

Visiting Savannah College of Art and Design Executive Chef Emanuel May (center) with Bon Appétit's first customers at Emory

The Emory team unpacks boxes during opening Baker Lateefah Nation displays her from-scratch muffins and breads during opening week at Emory

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New Transit Café Serves Those on the Move in the Presidio “

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hat’s in a name?” For Transit, the newest addition to the Bon Appétit family at the Presidio in San Francisco, a rich description of the culture of the area and the eatery. A joint collaboration among the Presidio Trust, Bon Appétit Management Company, and well-known Bay Area chef Traci Des Jardins, the restaurant features casual dining, food on the go, and everyday basics for Presidio employees, residents, and visitors on weekdays from 7 a.m. to 7 p.m.

Fresh-made sandwich

Like its bigger siblings the Commissary and Arguello, Transit is located in the heart of the Presidio, inside the Presidio Transit Center, steps away from the hub of the PresidiGo Shuttle, a free transportation system that connects the park to downtown San Francisco and that offers service to nearly 40 destinations within the Presidio itself.

The relaxed setting has lots of indoor seating as well as a welcoming outdoor patio with views of the San Francisco Bay. Although designed for full meals and rounded out with a bar with a tap beer and wine selection, Transit serves the casual snackers who are dropping in for a morning pastry or Equator-roasted coffee on the run. The lunch menu stars grilled hamburgers, fresh-made sandwiches, salads, and pizzas from the wood-burning oven. Transit is designed to be the essential casual eatery and market to fuel a fun day in the park for any guest.

Submitted by Laura Braley, Specialty Venue Public Relations Manager

Wood-fired pizza

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New Cafés Ready to Start Feeding Twitter

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s Twitter starts moving employees into its new building on San Francisco’s Market and 10th Streets, complete with the much-talked-about Market food emporium, new Bon Appétit cafés are also being prepped and ready to open.

Spread across two floors, the cafés will host a combined 400 to 800 people per day, with stations serving smaller “tapas-style” portions, allowing guests to mix and match dishes from all the stations. There are several unique station concepts, such as #hatched, which serves breakfast all day long, and #saucey, which serves house-made pastas with delicious sauces and toppings (such as house-made fresh tagliatelle served with roasted fennel, Bellwether Farms ricotta, and rosemary brown butter). Communal tables are also available to serve family-style team lunches on request, a great way for different departments to bond and break bread together.

The Bon Appétit staff was in high spirits and excited to start feeding the Tweeps (Twitter employees) in their new nest!

Submitted by Janine Beydoun, Regional Marketing Manager

The Bon Appétit at Twitter team

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Getting “bready” for the café opening

“Tapa-style” portions of roasted Mary’s chicken with rosemary new potatoes and braised spinach at #spitfire, the rotisserie station

Sandwiches all prepped and ready for the panini press

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Designing a Business Lab for Select College of Idaho Students Submitted by Larisa Gavrilyuk, Administrative Assistant

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ost college students’ studies take place in the socalled ivory tower, far away from real-world experiences about business or careers. So when General Manager Crystal Rideau at College of Idaho in Caldwell, ID, was approached by Professor of Business & Accounting John Danielson to conduct a business lab for two students, she jumped at the chance.

Jorge Brambila Jr., a business management major, and Chanse Ward, a business management and applied mathematics double major, are gifted students who were intrigued by how much time, effort, and detail goes into operating a business that is open seven days a week, with three meal services a day. They wanted to understand the details.

With the professor’s encouragement, Crystal created an outline for a three-week course based on how Bon Appétit runs its business. Week one would consist of everything about inventory: taking it, inventory sheets, counting and procedure, price updates, and units of measure. Week two would review such concepts as usage, first in, first out (FIFO) product rotation, trends, product loss, order procedures, par levels, approved/reputable vendors, and days of inventory on hand.

Week three would wrap with gross sales, COGS, labor (including taxes and benefits), expenses, and profit and loss.

Executive Chef Timothy Reinbold had a chance to demonstrate how to calculate cost per plate. The students picked a dish to “create” so they could walk through calculating its costs. Tim talked through each ingredient that they would need to cook the dish, the amount of each ingredient they would need, and an explanation of the serving size. Then he introduced product yielding, how much of each product ordered can actually be utilized for the entrée. An example is the weight of bones in meat; they can’t be sold, but they must be paid for.

Executive Chef Timothy Reinbold (right) meeting with Jorge Brambila Jr., business management major; John Danielson, professor of business & accounting; and Chanse Ward, business management and applied mathematics double major

Chanse wrote, “Overall, this was one of my best academic experiences at the College of Idaho, and I strongly encourage a continuation of a business lab in some capacity for students to experience tangible accounting, finance, and managerial skills.” Jorge wrote, “I was honored to work with such a caring group of people in Professor Danielson and Crystal Rideau, who walked us through every step to achieving a real-world experience.”

Crystal added that it was a great opportunity for her as well — a chance to think about training from a different standpoint than training chefs.

Both Jorge and Chanse left the short program with a real-life perspective on running a business. Each had nothing but positive feedback for Crystal. Both students expressed gratitude for the invaluable information they received, and the thanks went all the way up to Vice President of Student Affairs Paul Bennion.

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Chefs Come Together for Playground Event to Benefit Chicago School Submitted by Olivia Miller, Marketing Manager

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hat do you get when you take a city’s top chefs, a breath-taking venue, and a worthy cause involving adorable kids? A very fun and successful fundraiser! In June, Chef/Partner Tony Mantuano and Bon Appétit Management Company CEO Fedele Bauccio hosted the third annual Chefs’ Playground event, presented by Lifeway to benefit the Academy for Global Citizenship (AGC), an innovative Chicago public charter school located in the underserved southwest side.

The evening featured 23 of Chicago’s best chefs and mixologists — including Rick Bayless (Topolobampo, Frontera Grill, Xoco), Jeff Mauro (host of the Food Network’s The Kitchen and The Sandwich King), Sarah Grueneberg (Monteverde), and others – who offered modern takes on their favorite childhood dishes and drinks. Guests also enjoyed music from DJ Matt Roan while taking in the view of the Chicago skyline from Terzo Piano at the Modern Wing of the Art Institute of Chicago.

With 500 guests in attendance, the event raised more than $300,000 thanks in part to a matching grant from the George and Amanda Hanley Foundation, and to a live auction hosted with help from actor Adrian Grenier of Entourage fame. Funds will go toward the school’s general operating costs with portions earmarked for the development of the first net-positive-energy school in Illinois, which will generate more energy than it uses in a year through clean and renewable resources.

At the event, AGC announced that the award-winning firm Studio Gang Architects has been chosen to design the future 60,000-square-foot campus. The new site will include classrooms, an international learning laboratory, a professional development and green job training center, an early childhood center, and an urban food production center.

Fedele has recruited his designers to help imagine a stunning food experience for the new campus, sketches of which were on view during the event. Students will dine, cook, and learn in a dining hall that rivals those of Bon Appétit’s top universities.

“What an incredible group of chefs who gave their time and talent for this fundraiser,” said Fedele.“AGC is a wonderful school that is pioneering a new model of education that will nurture future leaders, and we are so proud to support this project.”

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AGC students with The Mix 101.9 FM radio host and the event’s emcee Kathy Hart and actor Adrian Grenier

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Strawberry jam and vanilla cream puffs

Sarah Elizabeth Ippel, founder and executive director of AGC, and actor Adrian Grenier

Bon AppĂŠtit CEO Fedele Bauccio and AGC Executive Director Sarah Elizabeth Ippel with participating chefs

Photo credit: Huge Galdones

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commencement

Saying Goodbye to Students Commencement season means a fond yet bittersweet farewell for Bon Appétit teams at colleges, universities, and a few k–12 schools around the country. Although we’ll miss them after seeing most of these students for four years nearly daily, we’re happy to send them off on their next stage with fun events such as these. We can hope that they’re taking a slice of us with them, in the form of a stronger connection to good food and knowledge of where it comes from.

Bon Appétit CEO Fedele Bauccio receiving his honorary degree from NDNU President Judith Maxwell Greig

Notre Dame de Namur Honors Bon Appétit CEO Fedele Bauccio

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his year, as Notre Dame de Namur University (NDNU) in Belmont, CA, welcomed its graduates at commencement, one attendee in particular got a special surprise. On campus to deliver the commencement keynote, Bon Appétit CEO Fedele Bauccio was surprised with his own honorary degree, bestowed by NDNU President Judith Maxwell Greig. President Greig also gave this wonderful speech about Fedele’s accomplishments, written with the help of Notre Dame’s Director of Communications Richard Rossi:

launch of its Farm to Fork program, and today spends tens of millions of dollars annually on food from small, owner-operated farms within a 150-mile radius of each of its cafés. In 2007, Bon Appétit announced its Low Carbon Diet program, the first of its kind to make the connection between food and climate change. In 2009, Bon Appétit partnered with the Coalition of Immokalee Workers to become the first food service company to implement a code of conduct for how Florida tomato growers treat their workers.

By any measure Fedele Bauccio has achieved the American dream. He rose from modest roots to build a hugely successful business and become an innovator and leader in his industry, while compiling an enviable record of civic and charitable engagement. But today we do not honor Fedele Bauccio, successful businessman. Today we honor Fedele Bauccio, teacher, for the lessons he has taught us are important ones for our time and should be especially meaningful to the graduates of a university that prides itself on its dedication to social and environmental justice. He taught us that that it is possible to be successful and still care for the environment we all share and the lives of the people who helped make his success possible.

He built a billion-dollar business not just by outsmarting the competition but by demonstrating that one can do good and also do well.

Mr. Bauccio has managed all of this without attracting notoriety to himself, as so many other successful entrepreneurs have done. He once told an interviewer, “I don’t care at all that most people haven’t heard of me. But I do want them to know that Bon Appétit Management is doing extraordinary work. We’ve led the industry, and we will continue to raise hell until we can see a more sustainable future.”

Under his inspired leadership, Bon Appétit has tackled such issues as factory farming, the condition of farmworkers, and the carbon footprint of foods. He was among the first to adopt a cage-free egg policy, exclusively use hormone-free milk and yogurt, and champion sustainable seafood. In 1999, the company made a commitment to socially responsible food sourcing, starting with the 76 | BRAVO

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Because in his life and through his work he has modeled values that exemplify the highest ideals of this institution and its founders, Notre Dame de Namur University is proud to confer the degree of Doctor of Humane Letters, honoris causa, on Fedele Bauccio.

Fedele was touched and deeply honored by the recognition. The NDNU students responded enthusiastically to the rousing speech he then gave — hopefully inspired to go out and make their own positive mark on the food system in some way.

Submitted by Bonnie Azab Powell, Director of Communications

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Reed Readies Grads over Two Days

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eed College in Portland, OR, celebrated commencement on a Monday, although the festivities were not confined to only that day for most of the campus, including the Bon Appétit team.

Commencement events kicked off on Sunday night with a buffet dinner in the quad, consisting of grilled herb-marinated chicken with spicy tomato chutney and basil; corona bean salad with arugula, preserved lemon, and sun-dried tomato; roasted summer squash; and seasonal green salad. After guests went through the buffet, the dessert station provided a nice treat: REED spelled out in delicious, fresh-baked cupcakes.

Reed spelled out in cupcakes

On Monday, the Reed team went to work on the postcommencement reception. Buffets were loaded with various kinds of appetizers, and the champagne toast was readied. As soon as the ceremony was over, the quad was full of excited graduates and their families enjoying the food and bubbly beverages. It is always wonderful to celebrate another class achieving their educational goals!

Appetizers await the hungry graduates

Submitted by Debby Bridges, General Manager

Oregon Episcopal School Ushers Its Grads into High School

A wide variety of sweets at the candy station

“You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose.”

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r. Seuss’s rhyming wisdom is beloved by kids big and small, and the graduating eighth graders at Oregon Episcopal School in Portland, OR, loved the Dr. Suess–themed graduation party the Bon Appétit team threw for them. The giant barbecue included sliders, grilled potato salad with charred scallion vinaigrette, marinated flank steak, fresh fruit salad with local mint and honey, and a whole lot more. Those with room left could hit the whimsically decorated candy station or grab a fresh cupcake from local cherished favorite Saint Cupcake. Welcome to high school, kids!

The dinner buffet setup, decorated with Truffula Trees from the Dr. Seuss story The Lorax

Submitted by Jason Rosvall, Executive Sous Chef

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Creativity Was on the Menu at Johns Hopkins’ Commencement

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he Bon Appétit team at Johns Hopkins University in Baltimore hosted a special high-end VIP breakfast for the graduating Senior Class Council. Creativity and attention to detail were present in the spread that included a fresh fruit display, locally roasted coffee, fresh-baked pastries including vegan options and spreads and preserves, and an aguas frescas bar featuring sparkling citrus punch and pomegranate and apple cider mimosas. Among the heartier highlights were eggs Benedict, crispy slab bacon and vegan sausage patties, and a made-to-order Chesapeake egg bar of cage-free eggs, egg whites, Choptank oysters, jumbo blue crab, heirloom tomatoes, baby spinach, onions, peppers, local goat cheese, and smoked cheddar cheese.

The commencement guest speaker, Edwin Catmull, president of Pixar Animation Studios and Walt Disney Animation Studios, gave a compelling speech about creativity, which included expanding its traditional definition and associated concepts. “Creativity is the process by which we solve problems, whether they're a story, on the job, a relationship with partners, or societal problems,” he explained. The Bon Appétit team couldn’t agree more.

Submitted by Jeff Vigilante, Marketing Manager

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The JHU Senior Class Council with their 2015 commencement speaker, Pixar Animation Studios and Walt Disney Animation Studios President Edwin Catmull (center)

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Parting Thanks …for a STELLAR COMMENCEMENT LUNCH, Roger Williams University, Bristol, RI Stephanie Keith, controller and marketing manager, received several notes of praise from parents about Roger Williams’ commencement lunch, including these: I just wanted to take a moment to compliment you and the entire RWU staff on the Commencement luncheon. It was a top-rate experience for our whole family. The ability to reserve a table and have such a wonderful spread provided to enjoy together was just fantastic. The staff was extremely professional and courteous throughout, and our guests were really impressed with the whole experience. Having the live music playing in the background also offered a perfect, relaxing, and enjoyable atmosphere. Now that I know just how well run and complete this is, we will not hesitate to participate again when our younger son (who is entering sophomore year) graduates. In fact, we will forego any additional plans, and this will become the main event for our family gathering. Many thanks for all your efforts.

Ellen Lotufo The food was amazing at all stations, the presentation beautiful and the staff truly professional! I could not believe I was eating delicious fresh oysters and clams at a graduation lunch! Let’s not forget the white tablecloths, flowers on every table, and nicely arranged silverware! BRAVO from a foodie.

Anne-Sophie Dankens

…for FOUR GREAT YEARS, Trine University, Angola, IN Catering Supervisor Emily Alley passed along this handwritten thank-you from an alumnus expressing gratitude for everything General Manager Joe Gentile does to provide an excellent dining experience for students during their time at Trine. The team is so pleased that their efforts are noticed by the students they serve.

…for GRACE UNDER PRESSURE, Santa Clara University, Santa Clara, CA SCU Dining Services by Bon Appétit and Adobe Lodge got acknowledged and thanked for its service from a retiring SCU English professor, Jeff Zorn.

Designed as a full-page ad in the student newspaper, Jeff’s letter called out departments across campus for his many wonderful experiences over more than 40 years. “Thank you to the food service workers in Benson Center and the Faculty Club for your grace under pressure,” read the section addressed to Bon Appétit.

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Feeding People, Not Landfills: Colorado Springs Food Rescue Submitted by Alyse Festenstein, Midwest Fellow

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ood recovery programs are one of the fastest-growing, most exciting developments on college campuses all over America. At Colorado College in Colorado Springs, CO, the nonprofit Colorado Springs Food Rescue (CSFR) was founded by Colorado College students and helps the Bon Appétit team at Colorado College fight food waste — one donated meal at a time.

Not long ago, Midwest Fellow Alyse Festenstein joined Shane Lory, CSFR cofounder and a junior at Colorado College, and three student volunteers for one of their weekday rescue shifts at Rastall Café, the main all-you-care-to-eat café on campus. In just its first two years of operation, CSFR has recovered more than 100,000 pounds of food from local food businesses, which include the Bon Appétit cafés at Colorado College as well as grocery stores and restaurants, and donated it to people in need in the Colorado Springs community. And they transport the majority of these 50 tons of rescued food by bicycle. (Talk about a good workout!)

To date, the students have recovered more than 11,000 pounds of prepared food from the campus cafés. During one particular post-lunch rescue shift, the volunteers packaged a hearty chicken-and-rice casserole, pizza, stir-fry tofu and vegetables, and spinach salad. After recording the temperatures and weights of the food, they loaded up the bicycle trailers to make deliveries to the Marion House Soup Kitchen and Urban Peak, an organization that serves youth experiencing homelessness in Colorado Springs.

According to Shane, the consistently nutritious donations from CSFR and its partners have allowed Urban Peak to virtually eliminate their need to purchase additional ingredients for dinner. While it’s easy to feel bogged down by the impacts of food waste and hunger in this country, CSFR’s achievements prove it just takes some pedal power and a passionate team of volunteers to make a difference. Others around the country are beginning to take note — recent exposure on the Today Show certainly helping. Being able to feed the hungry is always good news.

140 pounds of rescued food provided meals for dozens of people in Colorado Springs

Colorado College student and CSFR cofounder Shane Lory hitches up the trailer to deliver recovered food from Colorado College’s Rastall Café to Marion House Soup Kitchen

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Bon Appétit Fundraising for Leukemia Reaches New Heights Submitted by Michelle Clair, Director of Catering & Events

Top 5 Times for the BAMPounders: Alex Neuse, sous chef, TASTE 11:04:90 Emily Hetherington, Craig Hetherington’s wife 11:10:41 Craig Hetherington, executive chef, TASTE 12:25:79 Makoto Sugimoto, manager, TASTE 12:58:54 Christopher Patterson, general manager, Nordstrom 13:45.26 Top 5 Fundraisers: Michelle Clair, director of catering & events, Amazon $4,950 Eddie Siow, operations manager, Amazon $2,195 Kristin White, general manager, TASTE $2,112 Anne Wilbur, District Manager Brian Wilbur’s wife $1,678 Micah Cavolo, executive chef, Ronler Acres $1,185

Team BAMPounders

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un-walk fundraising races are pretty common, but a tower climb means stepping up your game a little.

For the fourth consecutive year, Bon Appétit team members from Seattle and beyond raised funds at the annual Leukemia & Lymphoma Society Columbia Tower climb (read about their successful Chili Cook-Off fundraiser on page 43). To capture the Bon Appétit “lifestyle,” the team commemorated the event with aprons rather than T-shirts. They were a hit; everyone liked them for their sustainability — they can be reused for years to come — as much as uniqueness.

Team members came from as far as Southern California to climb the 69 flights (1,311 stairs and 788 feet of vertical elevation) to get to the top of the second-tallest building west of the Mississippi. Regional Vice President Cary Wheeland made his way up from Los Angeles, while Ronler Acres Executive Chef Micah Cavolo and Café Manager Mark Radford, and Jones Farm Café and Craft Services Chef Sam Phillips joined from Hillsboro, OR. Regional Manager Brian Wilbur made it a family affair with his wife, Anne (also a top fundraiser), and daughter, DJ. Team captains General Manager Kristin White of TASTE Restaurant at the Seattle Art Museum, Amazon Operations Manager Eddie Siow, and Amazon Director of Catering & Events Michelle Clair encouraged teammates to keep their pledge momentum going even after reaching the set goal of $20,000.

The encouragement worked, and the team turned in its highest numbers yet, $27,182.01. For the third year in a row, Bon Appétit earned the distinction of the highest corporate fundraising for the event. Each year it is worth the burning thighs; the cross-account bonding and the cause can’t be beat.

Team captains General Manager Kristin White of TASTE, Amazon Director of Catering & Events Michelle Clair, and Amazon Operations Manager Eddie Siow

Adobe - Seattle Chef/Manager Justin Chalk with Nordstrom General Manager Christopher Patterson

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Wil Ryan, coordinator of gardening & sustainable outreach, leads the Karmapa and other guests on a tour of the Sustainable University of Redlands Farm (SURF)

The Karmapa enjoying fresh-picked strawberries from the Redlands campus farm

His Holiness the Karmapa Visits University of Redlands Submitted by Malisia Wilkins, Marketing Coordinator

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on Appétit teams love when our clients trust us to help them host VIP guests on their campuses. It was a delight and an honor for the Bon Appétiters at University of Redlands to welcome His Holiness Ogyen Trinley Dorje, the 17th Gyalwang Karmapa, to the Redlands, CA, campus to continue an ongoing relationship with Redlands students. (Classes had visited him in India in 2011 and 2013.) His Holiness was also promoting his new book, The Heart Is Noble: Changing the World from the Inside Out, which was edited by Redlands professor Karen Derris and addresses gender issues, food justice, rampant consumerism, and the environmental crisis.

The Karmapa is the head of the 900-year-old Karma Kagyu lineage. At only 29, he is a leader of the “new century.” He created an eco-monastic

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movement with more than 55 monasteries across the Himalayas acting as centers of environmental activism. Also a leader in women’s issues, he recently announced plans to establish full ordination for women, a step that will change the future of Tibetan Buddhism.

During his visit, the Karmapa received an honorary doctorate degree of humane letters and gave a soldout lecture called “Living Interdependence.” Marketing Coordinator Malisia Wilkins and Operations Manager Susan Martinez put together a welcome basket for His Holiness, including locally crafted teas, salts, and scrubs from Rolling Hills Herbs & Annuals, fruits and vegetables from Old Grove Farm, and some reading materials, including Bravo and Farmworker Awareness Week information.

The Karmapa has said he grew up“sleeping in the lap of Mother Nature” and thus has a fond appreciation for nature. General Manager Pam Franco and Executive Chef Marc Powers were pleased to be

Redlands’ display for Farmworker Awareness Week

able to help give His Holiness a tour of the Sustainable University of Redlands Farm (SURF). The Bon Appétit team prepared quite a few special meals during the Karmapa’s stay, but his favorite was a meal of Old Grove citrus–marinated soy tempeh with green-tea noodles and corn nage, to which he paid the highest compliment by asking for seconds. His Holiness also enjoyed freshly brewed lemongrass and hibiscus teas that awaited him at each location visited.

The Karmapa’s visit happened to take place during Farmworker Awareness Week.

While visiting Bon Appétit’s display, several students made mention of the Karmapa’s message and how it included sustainability through compassion and acknowledging our interdependence with others. The students were clearly both enlightened and empowered by his visit. They acknowledged their own dependence on farmers and asked about Bon Appétit’s sustainable practices.

Welcome basket prepared for the Karmapa that included locally sourced treats and produce and plenty of great reading material such as Bravo

The university was very lucky to be one of only six campus stops on the Karmapa’s entire U.S. tour.

And when asked how he liked Redlands, His Holiness responded that he felt relaxed, and he was enjoying the beautiful city.

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FARMWORKER AWARENESS WEEK AT JOHNS HOPKINS UNIVERSITY: Pictured is the info table at Fresh Food Café. Information was also available at Nolan’s on 33rd, Charles Street Market, Chesapeake Bay Roasting Company, and Levering Hall.

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Celebrating Farmworker Awareness Week

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t Bon Appétit, we’re committed to telling the story behind our food, and that includes the issues faced by the farmworkers who help bring food to our tables. In 2009, we were the first food service company to sign the Coalition of Immokalee Workers’ Fair Food agreement, and we continue to seek ways to support the CIW’s larger goal of ending abuse and exploitation in the fields. We’re also proud to be an early member of the Equitable Food Initiative, a unique partnership among businesses and advocacy groups that have come together to develop standards, training processes, and a certification designed to give farmworkers a greater voice, promote environmental stewardship, and produce safer food.

In honor of Farmworker Awareness Week, Bon Appétit cafés across the country hosted information tables and posted eye-opening facts on social media. More than 20 campuses also hosted screenings of Food Chains, the James Beard Award–winning film about farmworkers (now available on iTunes and Netflix).

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Information table at Cornell College Zamora's retail operation

East Coast Fellow Visit Energizes Farmworker Awareness at Emmanuel

Cornell College Wins Contest for Best FAW Display

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ast Coast Fellow Sea Sloat’s visit to Emmanuel College in Boston, MA, created more buzz on campus around Farmworker Awareness Week. Along with her help copresenting Food Chains and her tofu and tempeh demos (see page 97), she met with various students and groups about Bon Appétit initiatives. While the screening and discussion helped raise awareness about fair labor practices, the Bon Appétit team partnered with local vendor Fresh Point for a weeklong display offering information and tastings. Students were extremely interested in the statistics and handouts of each of the fruits and vegetables presented, as well as sampling each thing, including the tomatoes! Seeing the students taking such an interest was very validating of Bon Appétit’s education work.

Submitted by Catherine Corbo, Dining Room Manager

A WELL-DESIGNED TABLE: Adobe San Jose went all out for an eye-catching Farmworker Awareness Week display right at the main entrance of the West Tower Café. Many of the design software giant’s employees stopped by on their way to lunch to take a look at the signage, pick up the informational handout, and sample local produce.

Submitted by Matthew Burns, Café Manager

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he biggest issues are thinking that your breakfast comes from the grocery store and that your heat comes from the furnace,” says Jason Grimm, a small Iowa farmer who works with Bon Appétit at Cornell College in Mount Vernon, IA. Other such nuggets about the reality of the food system helped build material for the information tables set up for Farmworker Awareness Week. Retail Manager Ivy Risch set up tables in the dining hall as well as the retail operations.

Students and staff were encouraged to ask questions of the chefs and managers who manned the tables. The table at Hilltop Café (similar to the one pictured above) won the prize from Bon Appétit corporate for the best presentation of materials and eye-catching produce.

Submitted by Joan Homrich, General Manager

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VR Green Farms Founder Nic Romano slices tomatoes and tops with olive oil and herbs

West Coast Fellow Keeps Claremont McKenna Busy for FAW

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laremont McKenna College in Claremont, CA, put West Coast Fellow Autumn Rauchwerk to work for Farmworker Awareness Week, and the students had a great time learning, tasting, and watching. Autumn orchestrated a number of events, including a tour of Farm to Fork vendor VR Green Farms, a presentation of Bon Appétit principles for the Dining Hall staff, and a film screening of Food Chains. The visit to VR Green Farms was a great opportunity for students to make a connection with a major local vendor and see where their produce is coming from. The SPEAR (Sustainable Students Promoting Environmental Action and Responsibility) group and a couple of students interested in revitalizing the campus student garden program strolled around the newly acquired, 15-acre property in Temecula, CA, with VR Green Farms Founder Nic Romano. They sampled heirloom tomatoes with fresh herbs, almonds dipped in local mango-infused honey, and strawberries dipped in cinnamon honey. They even got to bring home grape-vine starts and some fresh produce. Nic shared his plans for developing a villa with a bed and breakfast, a restaurant, and guest chefs, along with his not-so-secret dream to host Bon Appétit CEO Fedele Bauccio.

CMC students at VR Green Farms

Adding to the significant farmworker connection theme, Autumn spoke at two staff meetings about Bon Appétit. (The dining staff is employed by Claremont McKenna and not Bon Appétit, so this was a wonderful chance for them to learn more about Bon Appétit’s initiatives.) Everyone enthusiastically jumped in during the participation elements. One employee even shared personal stories about the difficult lives of her farmworker parents and grandparents. Autumn felt like the real stories helped enhance what had been a more academic understanding for her.

The students who attended the Food Chains screening were really engaged. A circle discussion followed the film, during which Maria Torres, director of the Office of Chicano Latino Student Affairs, shared her insight as the daughter of farmworkers and someone who was involved in the labor-contract struggle in California in the ’60s. Autumn’s visit was a great success that really furthered staff and student engagement.

Submitted by Jennifer Carbajal, General Manager

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St. Edward’s CAMP students Alfonso Lucio, Stephanie Rocha, Schaddai Pina, and Luana Chaires share their stories growing up in families that worked in the fields

St. Edward’s Students See Themselves in Food Chains

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lthough most college students are familiar with the benefits of buying local and even the environmental impacts of meat production, few are aware of the human costs within the food supply. So in honor of National Farmworker Awareness Week at St. Edward’s University in Austin, TX, several dozen students and staff members came together to learn about the reality of farm labor in the United States — not from Bon Appétit staff, but directly from fellow students who’ve grown up in the fields picking crops.

The occasion was a screening of Food Chains, followed by a panel discussion Bon Appétit cohosted with the St. Edward’s College Assistance Migrant Program (CAMP), Bilingual Education Student Organization (BESO), and the Campus Ministry. Since 1972, St. Edward’s CAMP program has provided full scholarships to more than 2,700 students from families where migrant farm work is the main source of income. It is the nation’s longest continuously running program of its kind.

“I don’t need you to feel sorry for me for doing that fieldwork; I need you to realize that fieldwork is hard work and it deserves to be paid like hard work.”

— ALFONSO LUCIO, student at St. Edward’s University For the four CAMP students on the panel — Schaddai Pina ’16, Alfonso Lucio ’16, Stephanie Rocha ’16, and Luana Chaires ’17 — Food Chains was deeply personal.

“I personally still work in the fields every summer,” said Alfonso, a third-year CAMP student and BESO’s president. “Every summer by the first week of May, the asparagus season starts in Michigan. And that’s where my family goes. I actually started working in the fields with my family when I was 12. I think [the film] does a great [job] of explaining that we’re not looking for your pity; we’re looking for your respect, and we’re looking to be seen as humans. I don’t need you to feel sorry for me for doing that fieldwork; I need you to realize that fieldwork is hard work and it deserves to be paid like hard work.” Alfonso went on to share that he’s seen many of the unjust practices detailed in the

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film firsthand, such as withholding pay for work completed. The discussion shifted to the important question of how everyone, from concerned citizen to corporation, can make a difference. The conclusion: There’s room for everyone in this fight.

Food Chains outlined one of the most successful models for change: the CIW’s Fair Food Program. Big purchasers of tomatoes — grocery stores, fast-food restaurants, and food service companies — take responsibility for their supply chains and pay just one penny more per pound for fresh tomatoes directly to farmworkers, effectively doubling their wages. In addition, buyers agree to purchase tomatoes only from growers that have signed the Coalition’s human-rights—based Code of Conduct, which workers are empowered to monitor and enforce in the fields.

CAMP students on the panel expressed that a penny more per pound is a start, but they believe the Fair Food Program’s emphasis on worker empowerment is the real key to changing lives. Empowering the children of farmworkers is perhaps equally as important.

“The only way for farmworkers to feel like they can be empowered and ask for their voices to be heard is through their children, I believe,” said Luana as her fellow panelists nodded in agreement. “If you want to personally help with this, I would go to the kids first, because the kids are going to be the ones to tell [the parents], ‘We can change this; we don’t have to live like this.’”

The CAMP students’ words, in addition to the CIW’s pioneering work, inspired hope for change in an industry that has been problematic for generations. In Food Chains, CIW member Gerardo Reyes-Chavez says one of the greatest weapons in the fight for justice has been their reality in Immokalee, FL. Bon Appétit stands in solidarity with farmworkers and their families as they share their realities and work to transform the future.

Farmworker Awareness Week may be over, but the need for action is ongoing.

Submitted by Alyse Festenstein, Midwest Fellow

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Wellness Takes the Center Stage of Willamette Cooking Classes Submitted by Chris Linn, Food Service Director

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on Appétit chefs have many different ways to shine at work — from managing simultaneous café service and catered events to mentoring student staff members in honing knife skills and everything in between. Executive Chef Joshua Green at Willamette University in Salem, OR, gets to display his fantastic leadership skills. One such recent shining moment with students was for the first in what is hope will be a series of wellness-centric cooking classes.

In the Kaneko Café, a dozen or so students gathered close to a glass countertop and listened as Joshua outlined the subject matter: lemon- and oregano-grilled chicken inspired by the fresh flavors of Greek cuisine. Tofu grilled in the same style to give the non-carnivorous the chance to enjoy. Kale salad with ricotta salata and roasted shallot vinaigrette for the green and savory. Steamed brown rice with sautéed carrots, onions, and celery promised to provide a solid base on the plate. And the reward at the end would be chocolate-dipped strawberries. The focus was simple, rustic, and healthy ingredients.

Executive Chef Joshua Green teaching students healthy cooking

Moving from chopping and slicing to grilling and sautéing and then to melting chocolate, Joshua maintained an easy and relaxed narrative, explaining at every step what he was doing and why he was doing it the way he was doing it.

Questions came, and answers followed. Students learned the difference between searing and frying and grilling and roasting. Vinyl gloves were donned, and many hands made quick work of stripping kale leaves from their ribs. Salad was tossed. Berries were dipped. Cheese was crumbled and sprinkled. Chicken was sliced and plated. Tables were found and shared. Food was eaten quietly and quickly. As the happy students returned their cleaned plates with smiles on their faces, they knew they’d eaten healthful food they can prepare again on their own.

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Roger Williams Ramps Up Composting Submitted by Stephanie Keith, Controller/Marketing Manager

omposting pre-consumer waste has been a systematic practice at Roger Williams University for numerous years, through the town of Bristol, RI. But with a new, harsh projection that the only Rhode Island landfill will reach full capacity in 20 years, and that close to one-third of what is sent there is compostable waste, the university is on the hunt for ways to divert even more waste from the landfill.

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To the rescue is the Compost Plant, the state’s first commercial food scrap collection service, which happens to be an L3C (social enterprise business). The company provides clients with 48-gallon totes to be filled with any and all compostable waste, allowing RWU to expand to composting postconsumer waste. Once full, totes are collected and delivered to Earth Care Farm, where the contents are processed into high-quality compost.

The move to composting postconsumer waste, which was to be sorted correctly, has been an educational learning curve for Bon Appétit’s guests and staff, albeit worthwhile. Paper cups and to-go spoons had to be approved as compostable materials, soup crackers had to be moved to bulk instead of plasticpackaged pouches, and the message to reduce the amount of outside plastic materials landing in the dish return had to be communicated clearly campuswide. The utility crew has worked meticulously to fill postconsumer compost totes with matter that is pure and ready to create vigorous soil for local farmers, gardeners, and nurseries.

Since partnering with the Compost Plant less than one year ago, the Bon Appétit team at RWU has proudly composted 18,400 gallons of waste — equal to 50.64 tons! — and has acknowledged the need for even more totes and more frequent campus pickups.

Not only have Bon Appétit and Roger Williams managed to improve their waste reduction, but it’s been great to find another like-minded community partner in the Compost Plant. All are unified in the goals to reduce methane emissions, reduce petroleum-based fertilizer use by providing high-quality compost, and divert reusable matter from shrinking landfill space.

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A Compost Plant truck

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Empty artisan bowls symbolizing hunger on display at the Rhode Island Community Food Bank’s Empty Bowls fundraiser.

Photo: Stacey Doyle

Filling Bowls for Food Bank Fundraiser Like all Bon Appétit teams, RWU Dining loves getting fun opportunities to serve in the greater community. One such chance arose in an invitation to help celebrate and represent RWU Dining in the 25th anniversary of Empty Bowls, an international grassroots effort to raise both money and awareness to end hunger. The incredibly well-attended event, hosted by the Rhode Island Community Food Bank, enabled local chefs to highlight their talents and serve tasty samples of soup, bread, and dessert in locally crafted bowls.

For a financial donation, guests could choose a handcrafted bowl, fill it with samples from local chefs, and then take it home. The RICFB event was filled with community-style tables where guests could sit after filling their bowls at various stations. The empty bowls symbolize the local (and worldwide) problem of hunger, and filling them symbolizes the end to that hunger.

Bon Appétit Catering Director Joe Carney and Chef de Cuisine Jon Cambra worked to craft a ramen bar. In addition to noodles and New England Grass Fed bone broth, guests could choose from all kinds of fresh toppings: local shiitake and oyster mushrooms, daikon sprouts, spring peas, radishes, baby bok choy, green onion, garlic chips, lime, and hot chili paste. The occasion was a great success, with more than 35 local food providers participating.

Submitted by Stephanie Keith, Controller/Marketing Manager

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Denison’s Food Recovery Gets Panned — in a Good Way Submitted by S.K. Piper, Sustainability Manager

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hat a long way food recovery at Denison University has come! The program began in the fall of 2013 when Bon Appétit began offering food service at the Granville, OH, university but has already expanded its services and its community partnerships in a short period of time.

The list of community partners is long, and includes the Alford Center for Service Learning, Water’s Edge, Spark, YES Clubhouse, Salvation Army, Project Mainstreet, The Haven, and United Church of Granville.

Each has specific needs and can take different things. YES Clubhouse, for instance, feeds 40 kids all the same thing during after-school programming once a week, while Project Mainstreet is just providing lunches for its six interns through Jobs and Family Services. They appreciate not only the amazing quality but the variety of food Denison provides, but they are also very supportive of the program’s convenient pickup and tracking system, which increased efficiency while helping better meet specific needs.

One partner has gone the extra mile in helping the program become even more sustainable. Food recovery is about reducing food waste, but additional waste gets created if those transporting the recovered food rely on disposable pans. That’s why the Alford Center jumped in to pay for reusable pans and to fund a student worker who’s in charge of organizing volunteers, pan return, recording amounts, and staying in touch with the national Food Recovery Network.

The reusable pans are sealed with a handy gasket to keep food from leaking out during transport

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Presidential Inauguration at Grove City College Highlights Catering Skills Submitted by Lynna McNany, Operations Manager

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he Bon Appétit team at Grove City College in Grove City, PA, had the great honor of hosting all catered events for the monumental and historical inauguration of Grove City College’s ninth president, the Honorable Paul J. McNulty. Planning for the four days of events started several months in advance, and many meetings were necessary to execute everything perfectly. Executive Chef Ryan Trask and Mrs. McNulty met many times to create Irish-inspired menus for the events, and Catering Manager Karen Morgan-Windisch worked closely with Student Life and Student Government groups to involve students in service, as well as the Bon Appétit catering team.

The Irish Coffeehouse Stroll served as the Friday event opener for 200 guests. The Bon Appétit team provided chocolate-mint brownies topped with vanilla ice cream accompanied by Irish cream coffee. On Saturday, there was a symposium for the entire campus community, and they presented an appetizer table that included assorted cheeses and meats, gourmet crackers, fresh fruit, and specialty cookies. The Bon Appétiters also had the pleasure of catering to musicians Keith and Kristyn Getty (Irish modern hymn writers), who kicked off their spring tour with a private Sunday night concert for the new president and his 150 invited guests. The lovely reception included smoked salmon, an antipasti station, assorted soft cheeses and smoked meats, and a chef ’s carving station with pork tenderloin, roasted root vegetables with marble potatoes, assorted slider rolls, Irish soda bread, and brown bread. There was even a fish and chips station made without gluten-containing ingredients.

On Monday, guests were treated to a VIP breakfast buffet before the big ceremony. While guests were attending the ceremony, Bon Appétit staff were preparing for the inauguration luncheon for more than 600 guests. The lunch consisted of chef-carved grilled flank steak, broiled cod with thermidor sauce, colcannon, traditional Irish shepherd’s pie, wild rice pilaf, and asparagus. Guests also enjoyed their choice of individual Baileys chocolate cake, orange marmalade cake, or sticky coffee cake prepared from scratch by the in-house bakery team.

Board of Trustees Chair David Rathburn, in his closing statement at the lunch, thanked the Bon Appétit team for wonderful service over the course of the long weekend in helping to make the inauguration memorable. Guests agreed, with their big round of applause. Associates and management enjoyed the opportunity to make this a memorable, special occasion for the new president, and it would have been impossible without great relationships the team has built.

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events in brief

Students representing Africa displaying art and providing regional refreshments

Lewis & Clark College Celebrates 50th Annual International Fair

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golden anniversary shows staying power, and that’s certainly what the 50th Annual International Fair at Lewis & Clark College has. A Golden Affair: Stories of a Half Century showcased the many cultures and nationalities that have been represented at this Portland, OR, college for the 50th consecutive year.

Students, faculty, staff, and the public experienced mouthwatering dishes served at brunch time, followed by fun-filled performances and a fashion show, also coordinated by international students. Areas of the world represented were Africa, Pacific Islands, Latin America, Eastern Europe, Japan, Western Europe, the Middle East, North America, South Korea, Southeast Asia, and South Asia. Attendees sampled such delicacies as Senegalese mafe (peanut butter–stewed meat), Ecuadorian quinoa soup, and Chinese dumplings. The South Asia group offered samples of Sri Lankan potato curry, spicy kolhapuri (an Indian vegetable dry gravy dish), chicken curry, gajar ka halwa (sweet carrot dessert pudding), and chai.

Each international student group worked for many long nights with Executive Chef Scott Clagett, Sous Chef Ethan Davidsohn, and Sous Chef Derek Webb to produce the variety of menu options. On the day of the fair, each student group was assigned a location to set up, serve, and talk about food from their culture. Display booths allowed them to also share cultural items and talk about their homes with guests as well. This longstanding tradition is a crowd pleaser that will return for year 51!

Submitted by Mac Lary, General Manager

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Mount Saint Mary’s Welcomes Newest Admits with Sustainable Food Service

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tudents admitted to Mount Saint Mary’s University in Los Angeles knew what kind of nourishment their minds would receive, but their stomachs were pleasantly surprised on Admitted Students Day to find they too would be well fed. More than 390 admitted students to the class of 2019 attended the orientation and feast, along with 750 family members. Bon Appétit catered a small-bites breakfast for more than 100 topof-the-class prospective students and their parents, while also preparing more than 1,100 sandwiches for lunch service. Thanks to great teamwork, the day was a big success.

Submitted by Jotanna Proescholdt, General Manager

Sunday High Tea for the Benedictine Sisters of Mt. Angel

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he Benedictine Sisters of Mt. Angel in Mt. Angel, OR, enjoyed trading in the usual Sunday brunch for English-style high tea. General Manager/Executive Chef Christian Stephenson and Baker Suvannah Moss worked up a menu of three savory and three sweet items. The savories were Renaissance beef purses, deviled eggs, and salmon pinwheel sandwiches, complemented by sweet Bavarian cream puffs, blueberry tartlets, and almond tea cake. Extensive tea service, along with fresh fruit, accompanied the tea snacks and gave the dining room a more formal feel. The sisters really enjoyed the seasonal change of pace.

Submitted by Christian Stephenson, General Manager/ Executive Chef

Morning service for the accomplished students provided a feast for the eyes as much as stomachs

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events in brief St. Olaf Bakes Up a Monopoly Board

Completed Monopoly board

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ou never know what will inspire the best and most creative chefs — and that’s what makes their surprises so fun. One recent fun idea that came to Pastry Chef Rich Hays at St. Olaf College in Northfield, MN, was to celebrate Hasbro’s Monopoly board game, which turned 80 this year. Rich and his team baked enormous cakes to celebrate the famous game.

The huge board of cakes was 7 feet by 7 feet, using 10 full-size sheet cakes. All of the tiles were handpiped and inspired by the original board. The team used a total of 30 pounds of fondant to create the masterpiece. Menu signs throughout the servery were designed to represent the various property stops on the board. It was quite comical having the students ask the staff why Putting the fondant tiles in place each menu had a price on it around the cake in an all-you-care-to-eat café. They weren’t quite sure whether the students were unfamiliar with the game or they thought they had to pay for dinner.

St. Olaf’s bakery department creates amazing pastries and desserts every day for its customers. Their creativity and passion to go above and beyond to create unique desserts and attach them to a theme that (almost) everyone will recognize is an extra bonus for the program.

Submitted by Traci Quinnell, Director of Operations

The menus with prices

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MAKING ART OUT OF FOOD: Executive Chef Anthony Bencomo and his team had a wonderful time designing and assembling artful food to match the art show at Vanguard University in Costa Mesa, CA. The special dessert and hors d’oeuvres reception included avocado and tomato bruschetta, shrimp cocktail cups, steak and blue cheese crostini, s’mores cups, cheesecake spoons, vegetable crudité cups, and fruit displays.

Submitted by Jeremy Glennon, Assistant General Manager

Emmanuel Highlights Local Mussels, Tofu, and Tempeh on Appétiters never need an excuse to visit or talk about local vendors, but recently they had an excellent one: a Fellow’s visit in honor of Farmworker Awareness Week at Emmanuel College in Boston.

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East Coast Fellow Sea Sloat went to Farm to Fork vendor 21st Century Foods before dropping in at Emmanuel and copresenting a food demo and a screening of Food Chains. Rudy Canale and his family have been handcrafting tofu and tempeh for nearly 40 years, and the students who stopped by the demo got to learn more about sustainable soybeans, the vendor, and the fact that the delicious vegetarian staple is made almost in Emmanuel’s backyard.

Sous Chef Keith Silva prepared mussels in curry cream sauce and tempeh in coconut curry sauce for the demo, while Sea discussed all the local products used, as well as answered additional questions the students had. For some students, it was their first time tasting mussels! It was also great for the students to meet the man behind the menu face to face. Keith answered questions about various foods within the café and about local vendors, the partners that make Bon Appétit so great.

BRAVING THE COLD TO KEEP GUESTS WARM: Minus three degrees is enough for anyone to want to stay inside, but for the students braving the cold to get to class, Bon Appétit at Hamilton College in Clinton, NY, could do the same. Marketing Manager Jillian Ksiadz is shown hosting the pop-up hot chocolate bar featuring local milk to help keep everyone warm in the -3 degree heavy winter winds.

Submitted by Catherine Corbo, Dining Room Manager

Submitted by Jillian Ksiadz, Marketing Manager

East Coast Fellow Sea Sloat, Sous Chef Keith Silva, and Dining Room Manager Catherine Corbo giving students a taste of local tempeh and mussels

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events in brief Honoring Colorado College’s Administrative Support Staff

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or National Administrative Professionals Day, Colorado College in Colorado Springs, CO, held a special luncheon to show appreciation for the many support administrators across campus, and the Bon Appétit team was honored to cater it. These are the individuals responsible for placing the campus’s catering orders, and the Bon Appétiters went all out to thank them for their business.

This year’s luncheon consisted of cedar-plank wildcaught salmon with tarragon cream; wild mushroom, shallot, and Gouda crepes; kale salad with avocado, apples, dried cranberries, and curry vinaigrette; and grilled root vegetables and a quinoa–wild rice blend.

The response was excellent, and the guests enjoyed being serenaded by a student on acoustic guitar.

A thank-you treat for administrative staff

Submitted by Maura Warren, Catering Manager

SAP Serves Munchkins at Ronald McDonald House

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hen the Bon Appétit team at SAP in Palo Alto, CA, first visited their local Ronald McDonald House, they witnessed the power of the program, a nonprofit arm of the fast-food giant that strives to make seriously ill children happier and healthier by giving families a place to rest and refresh. They knew they wanted to return to help ease stress and burden among the families staying at the Ronald McDonald House to be near their hospitalized and terminally ill children.

They decided to help out by providing a nice, comfort-food–oriented meal for 75 people. The whole SAP team got involved in planning the Meals for Munchkins dinner. General Manager Kellie Piper, Executive Chef Melissa Miller, Café Chef David Duron, Café Chef Mikhail Shvarts, Chef/Manager Robert Perez, Café Manager Jen Stadler, Catering Supervisor Michele Brice, and Caterer Francisco Inzunza prepped everything at SAP and then set up the meal buffet style at the Ronald McDonald House. Guests had romaine salad with choice of dressing, turkey or vegetable lasagna, and assorted cookies that included vegan options.

The SAP team poses with a certain fast-food celebrity outside the Ronald McDonald House

The families were immensely thankful — and so was the team, to have the opportunity to be part of a very moving experience. The Bon Appétiters intend to also help with an upcoming charity event for the program, to help gather additional funds for this remarkable institution.

Submitted by Melissa Miller, Executive Chef

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Arugula salad with Sun Gold tomatoes, olive oil, lemon, and shaved Parmigiano-Reggiano

Multischool Sustainability Event Highlights Diversity Aspect

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on Appétit’s corporate leadership sets companywide standards for sustainability initiatives, but it’s the field that turns them into reality.

Recently a few Midwest accounts joined forces with other schools to share ideas and best practices as part of a mini-conference. Bon Appétit teams at Cornell College (Mount Vernon, IA), St. Olaf College and Carleton College (Northfield, MN), and Beloit College (Beloit, WI) joined representatives from Central College, Gustavus Adolphus, and Coe College at Luther College in Decorah, IA, to spend a day on local food, waste reduction, and food recovery. The team from St. Olaf College, led by General Manager Peter Abrahamson, spoke about how to tailor a menu to the seasons, and General Manager Joan Homrich from Cornell College presented on Cornell’s organic composting program and diesel fuel program.

The participants also discussed diversity in the kitchen and how a diverse team can be a great asset in all Bon Appétit does, from providing new food options — often straight from employee family recipes — to teaching cooking classes. It was a wonderful opportunity to showcase what the company does daily as well as to hear approaches from other colleges.

Alumni Tasting Sets Next Year’s Reunion Menu at Hamilton

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reaking bread together is a powerful way to meet people and set memories. So it’s no wonder that at Hamilton College in Clinton, NY, a select group of faculty, staff, and students eagerly take part in the annual Alumni Tasting at McEwen Dining Hall during Volunteer Weekend. Volunteer Weekend hosts parents of students and trustees who volunteered on committees throughout the year and offers them thanks through good food.

Additionally, those in attendance get to choose favorite items to set the menu for next year’s Reunion Dinner.

Executive Chef Derek Roy created a menu that showcased local ingredients for the group and house-made desserts. The incredible food made the experience of gathering together even more special.

Submitted by Jillian Ksiadz, Marketing Manager

Submitted by Joan Homrich, General Manager

Carleton College Hosts Farmer Appreciation Dinner Connecting guests to the farmers and land where their food came from is a way not to merely talk about sustainability but to show it in action. Carleton College hosted an appreciation dinner for local farmers, who came to gather and break bread with students at the start of the spring-summer growing season. Students were able to meet farmers from such places as Ferndale Market and Spring Wind Farm and meet their families. The farmers shared information about their work and how they came to love farming, while students were able to thank them for their efforts directly. They swapped stories about their favorite vegetables, thoughts on current food systems, and other engaging topics. The celebratory atmosphere marked a joyful start to the growing season.

After the dinner, many of the participants gathered for a screening of the movie Food Chains, which chronicles the struggle of farmworkers — particularly tomato pickers in Immokalee, FL — to achieve fair wages and recognition.

The moving film reiterated many of the themes that had been discussed at the dinner, including the best ways to empower those who grow and supply food. It was a great conclusion to an evening of powerful discussions.

Submitted by Mika Chmielewski ’17, Sustainability Assistant

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events in brief Art Institute of Chicago Hosts Second Annual Sardinian Lamb Jam

Special Centenarian Guest Attends Emmanuel Alumni Weekend

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here were no dancing lambs, but there was live folk music at the return of the Sardinian Lamb Jam, a strolling event at the Art Institute of Chicago showcasing local Chicago chefs with their favorite lamb dishes in honor of spring. In the beautiful modern space that is Terzo Piano, Chef/Partner Tony Mantuano hosted five guest chefs for a night of friendly competition.

Cooking among Chicago’s culinary elite, Chef/Owner Jimmy Bannos Jr. represented the Purple Pig with lamb saddle, artichoke, saffron, and carti di musica; Executive Chef Chris Marchino of Café Spiaggia offered braised lamb belly, pomegranate, elderberry, myrto, sorrel, and oregano; Chef John Hogan presented Moroccan-spiced lamb ribs with ceci bean mash and slaw on behalf of River Roast; Terzo Piano’s own Chef di Cucina Megan Neubeck served lamb skewers with honey, chili, fregola, preserved Meyer lemon, and pine nuts; and lastly, Chefs Beth Partridge and Dan Pancake of Autre Monde prepared polenta sardo del pastore (Sardinian polenta with braised lamb). The Terzo Piano team worked closely with local importer Buon Gusto to feature authentic Sardinian products and wine pairings with each lamb dish.

Guests raved about the menu offerings, wine, and overall concept of the event. At the close of the night, voters were asked to select their favorite lamb dish.

Although it was a close race, Chris Marchino of Café Spiaggia took the victory.

Submitted by Olivia Miller, Marketing Manager

lumni Weekend at Emmanuel College in Boston is all about reconnecting and reuniting with the classmates, faculty, and city that made the college experience so powerful for everyone who went through it. Bon Appétit is an integral part of that experience, and the team tries to make that weekend itself a special one to remember. The highlight of this year’s event was the attendance of a member of the class of 1935, Anastasia Kirby Lundquist. She received her bachelor’s degree from Emmanuel College in 1935 and a doctor of humane letters, honora causa, in 2005.

On the cusp of her 100th birthday, she is also the author of the newly released book, Out for Blood, which chronicles the more than 1 million pints of blood given to save soldiers’ lives in World War II. As assistant director of the Red Cross Blood Donor Center of Boston during the war, Anastasia raised public awareness of the military’s need for blood and plasma. Her book was on display and available for purchase during the entire weekend. Anastasia stood proudly next to President Sr. Janet Eisner for the annual class picture, as the only one representing the class of 1935, and she attended all the weekend’s events.

For the festivities, the Bon Appétit team started off with the Welcome Back Buffet in the main dining room, where members of various classes reminisced over picture placemats set up at the center of the tables. After dinner, the visitors went to the symphony, and when they returned, the team had a full dessert buffet with coffee and tea set up for everyone. A Saturday buffet lunch gave way to plated dinners of filet-and-scallop skewers with traditional Boston cream pie for dessert.

Dancing friends filled the campus through the early hours of the morning, reminding them of why they love Emmanuel so much.

Submitted by Catherine Corbo, Dining Room Manager

Café Spiaggia Executive Chef Chris Marchino’s winning dish of braised lamb belly, pomegranate, elderberry, myrto, sorrel, and oregano

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Holiday Celebrations,

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BON APPÉTIT- STYLE

At Bon Appétit, we love a chance to break out of our normal routine and celebrate with our guests. Whether the excuse is as obscure as Pi Day or as popular as Easter, decorating the cafés and serving special treats to fit the occasion never gets old.

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HOLIDAYS

π = 3.1415926535897932384626433832795028841971693993751058209…

SAS Creates Another Story of Pi

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t a business-analytics software company such as SAS in Cary, NC, Pi Day on March 14, 2015 (3.14.15) is like Thanksgiving; they even have a giant pi sculpture on campus! And just as with any feast around the table, the food was a special part of the celebration. This year, the winner of last year’s Customer Baking Contest, Robin Bradley, got to feature her apple pecan pie at the dessert station. Coworkers were so proud to see her picture in the café that all slices of her pie sold out in just over an hour.

At SAS, some customers try their best every year to memorize as many digits of the infinite series as they can in their correct order. This year, a customer’s teenage daughter, in genius-kid form, remembered more than 120 digits!

Thanks to Bon Appétit’s partnership with Hampton Creek, guests were able to enjoy eggless Just Cookies decorated with the pi symbol. Over 600 cookies were given out during lunch. The Bon Appétit team walked through the café with platters to ensure no one missed out on this delicious treat. Adults reverted back to their younger years, as they made exuberant decisions on whether they wanted the cookie with the green or purple frosting.

And in the afternoon (at preciously 3:14 p.m., of course), SAS employees’ children began decorating their own chocolate-chip Just Cookies.

It was a great way to celebrate this mathematical and delicious holiday.

Submitted by Katheldra Pinder, General Manager

SWEETENING THE DAY: The Bon Appétit staff at Munson Williams Proctor Arts Institute in Utica, NY, showed their love on Valentine’s Day with house-made treats for the students and staff.

Everything was lovely, but the students really raved about the chocolate fountain with fresh fruit to dip.

Submitted by Jillian Ksiadz, Marketing Manager

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HOLIDAYS

Seattle U Students “Taste the Rainbow” and Much More for St. Patrick’s Day

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he Seattle University team really enjoys their work and loves doing all they can to enhance the student experience at Seattle University. On St. Patrick’s Day, Café Supervisor Zach Marquez embraced the holiday in full force, donning a leprechaun costume and handing out themed candy to the students eating at Cherry Street Market. He had “Taste the Rainbow” Skittles (representing the leprechaun but also the Seahawks), golden coin chocolates, and an assortment of other St. Patty’s goodies.

Bakers and chefs also worked together to create a themed menu to celebrate the holiday and embrace the Irish culture through traditional Irish fare. Cherry Street Market had shepherd’s pie, Irish patty melts, corned beef and cabbage, “shamrock shakes,” beef-and-Guinness pot pie, Baileys Irish Cream chocolate caramel cupcakes, and more. The students agreed that it all tasted just as good as it looked! The front-of-house team did a spectacular job decorating the café and putting together an Irish folk-song playlist. Students really appreciated the efforts and the extra-fun atmosphere of the day.

Submitted by Mary Taunton, Marketing Coordinator Café Supervisor Zach Marquez goes all out for St. Patrick’s Day

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HOLIDAYS

Gift box with a half-dozen eggs dyed with natural, food-based colors

Art Institute of Chicago Pleases All Palates with Easter Brunch

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he Terzo Piano team at the Art Institute of Chicago prides itself in offering more than just a delicious meal made with sustainable ingredients — each occasion should be worthy of guests’ most special celebrations.

Preparing the natural dyes in the kitchen

Easter Brunch was the latest in such endeavors, and the restaurant was bustling with reservations. Guests enjoyed a variety of stations to satisfy all taste buds.

Classic brunch favorites such as brioche French toast with citrus marmellata, sweetened ricotta, and maple syrup delighted every sweet tooth, balanced by a bacon-and-egg frittata with Big Ed’s cheese, fresh herbs, and Parmesan cheese for savory enthusiasts.

The proudly displayed carving station featured roast beef, chimichurri, and horseradish cream, flanked by a farm-egg omelet station for those choosing lighter fare. Guests enjoyed a variety of mimosas, Bloody Marys, and special house-made sodas, apricot ginger and grapefruit raspberry. The dessert station rewarded those who’d left room with chocolate-raspberry entremets, coconut-cream parfaits, Key lime meringue tartlets, orange pound cake, sour cream coffee cake, and mini butterscotch-pecan scones.

For Bon Appétit, it was just another Sunday at work creating beautiful food, but for guests, it was truly a spectacular Easter.

Cambia Health Solutions Demos Natural Dyes for Eggs

Submitted by Olivia Miller, Marketing Manager

House-made apricot-ginger sodas

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hile many people fondly remember dyeing eggs for their childhood Easter celebrations, the dyes of our childhood were made from artificial, sometimes toxic ingredients. So the team at Cambia Health Solutions in Portland, OR, put together a lovely Easter display with natural, food-based dyes. Not only could guests purchase beautiful Easter “baskets” (compostable boxes lined with unbleached compostable paper), but they were able to see how the natural dyes work and take home recipes for making their own. The demo dyes were made from blueberries, beets, carrots, yellow onion skins, turmeric, and paprika. Grown-up kids now celebrating Easter, or wanting to recreate memories with their own kids, learned a fun and sustainable new solution for doing so.

Submitted by Charity Smith, Café/Catering Manager

House-cured salmon and poached eggs on housemade garlic-rosemary bread

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Cornell College Jokes Around for April Fools’

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he old admonition “Don’t play with your food” may hold up 364 days a year, but for April Fools’ Day the team at Cornell College in Mount Vernon, IA, made the exception the rule.

Executive Sous Chef Austina Smith at the marshmallow station

Meatloaf cupcakes

Albion College Hosts Easter Egg Hunt

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ollege students may technically be grown-ups, but there’s still enough kid in them to make them thrilled to participate in an Easter egg hunt. Inspired by Bon Appétit corporate’s social media tips, Service Supervisor Shane Powers put a hunt together for students at Albion College in Albion, MI.

The day started with Executive Chef Mike Short making a fresh batch of chai tea and leaving a cup on General Manager Joan Homrich’s desk. When she picked it up, marbles spilled out from a secret hole in the bottom.

She laughed, of course, and the fun continued at lunch with a game of food roulette: Salad Prep Cook Tammy Carney made three types of handmade jelly candy rolled in sugar, salt, or “sour salt” (citric acid).

Marshmallows were dipped in chocolate or balsamic vinegar, and cream puffs were filled with mayonnaise, cream, or raspberry ketchup. Until students bit into their choices, they didn’t know what they were getting!

The team carved pineapple into leg of lamb shapes, created peanut butter and jelly pasta, and cooked up fruit drinks that were actually gelatin desserts. And imagine the surprise of biting into Lead Cook Karla Smith’s meatloaf cupcakes! There were even chicken nugget “brownies” for dessert. And just to clarify, the team didn’t want to create food waste, so they created inventions that would still taste good if given the chance. Most students actually ate the bizarre creations, even if they crinkled their faces on first bite. The students and staff had a blast, and it was a great way for chefs to get extra creative.

Submitted by Joan Homrich, General Manager

Late Saturday night, Shane snuck around and hid 50 eggs, including a special gold one, in trees, bushes, table tents, napkin holders, and even in an bell that sits outside one of the buildings — and tweeted a picture of the basket to tease students. About half of the Easter eggs were found and redeemed for such freebies as pizza, coffee, a visit to the Dub Box, and cookies. The golden egg was a gift basket that a student turned in the week of finals for exactly what students want during finals — an assortment of fruit, candy, and other snacks, along with juice and soda. The students enjoyed being able to be kids again on Easter, and now more students follow Bon Appétit’s happenings on social media.

Submitted by Shane Powers, Service Supervisor

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Cultivating Relationship Coffee at Wash U Submitted by April Powell, Director of Marketing and Communications

Wash U alum and Brazilian coffee farmer Felipe Croce (front and center) with Kaldi’s Director of Marketing Frank McGinty, Midwest Fellow Alyse Festenstein, Executive Chef David Rushing, Campus Executive Chef Patrick McElroy, and Marketing Coordinator Kristi Baker

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ven with an everyday focus on sustainable food and farming, where our beverages come from can get lost in the mix. But what college student doesn’t partially live on coffee? At Washington University in St. Louis, the Bon Appétit team has worked hard to make the Seed to Cup story of its coffee just as well known as its other Farm to Fork relationships. This Relationship Coffee program, in partnership with local roaster Kaldi’s Coffee Co., is designed to work directly with coffee farmers in Africa and South America. The campus program offers a house blend (Wash U Blend) and a seasonal coffee selected based on new and existing relationships that Kaldi’s owner and coffee buyer, Tyler Zimmer, has cultivated. The result is high-quality coffees, grown sustainably and purchased responsibly — in all cases meeting or exceeding Fair Trade standards.

The Relationship Coffee program has additionally fostered relationships with two coffee farmers with particularly unique ties to WUSTL: they're alums! Gold Mountain Coffee Grower Ben Weiner visited campus in the fall to share the story of the Nicaragua de Mercedes coffee that was featured in campus cafés during that season. This spring, Felipe Croce from Fazenda Ambiental Fortaleza (FAF) in Brazil visited campus to share the story of the coffee that students have been drinking and meet the team serving the coffee. The coffee farm has been in Felipe’s family since 1850, and they’re always looking for better ways (for the environment and the coffee) to produce high-quality products. The family’s passion for farming has led them to diversify their crops beyond coffee and include honey and bananas, while also creating an ecodestination of sorts. FAF hosts yoga retreats (Felipe’s mother, Silvia, is a certified yoga instructor) and WWOOFers (World Wide Opportunities on Organic Farms) year-round.

“I wouldn’t have thought in a million years that I’d graduate from here and come back years later and they’d be serving my coffee. It’s crazy!” Felipe joyfully exclaimed during his visit.

But if they keep growing great, sustainably farmed coffee, then WUSTL students will keep drinking it!

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The team at Café Bergson asks Felipe to autograph a 5-pound bag of his coffee beans

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Wash U students were encouraged to seek healthy options at mealtime for a chance to win a Fitbit

Wash U Engages Students in Wellness Plan Inspired by this year’s National Nutrition Month theme, Bite into a Healthy Lifestyle, the Bon Appétit team at Washington University in St. Louis decided to look for ways to engage students around choosing better options at mealtime. The team also wanted to pair the message of eating well with the importance of fitness, so they introduced the opportunity to win a Fitbit personal activity tracker.

In partnership with Wash U’s Director of University Nutrition Connie Diekman, the Bon Appétit team brainstormed and trained on how to get students to choose more healthful options fitting certain criteria, and the Bite into a Healthy Lifestyle and Win a Fitbit Flex promotion was born. For two weeks, students could fill punch cards that would then serve as a promotion entry form. The criteria to get a punch included choices with 20 to 30 percent of calories from fat and less than 10 percent saturated fat; low-sodium choices (to support a maximum sodium consumption of 2,300 mg per day); lean meat or plant-based, protein-based entrées, sandwiches, and meals; and balanced meals complete with protein (animal- or plant-based), grains, fruits, and vegetables. Options that qualified were available all day at all café locations; some bakery and à la carte options qualified. Students could identify choices via labels such as Connie’s Choice and My Plate, and any combination of 10 choices qualified to fill up a punch card. Students could fill up and turn in as many cards as they’d like. More than 300 punch cards were distributed.

A total of 987 better-for-you bakery items and 248 My Plate meals were purchased during the entry period. These sales numbers showed the success of the program, and it was an opportunity to make health education fun. The team believes that this program did a great job of generating awareness of better-for-you choices and inspiring students to continue to choose them. Five lucky Fitbit Flex winners got to try them out and show off their new fitness toys to their friends too.

Submitted by April Powell, Director of Marketing and Communications

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reflections

Leadership through Community Submitted by Eric Wright, General Manager

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hroughout my career, I have searched for innovative ways to inspire people that work with me and by extension my guests in the food-service business. I’d been looking to create a community — a feeling of fellowship with others, as a result of sharing common attitudes, interests, and goals. I just didn’t realize that’s what I was doing.

In the private restaurant world, my bosses seemed to have one way to motivate, which usually boiled down to telling me what to do. I would do it, but I didn’t feel like it was me who wanted to. I was doing it for them, not myself, my team, and our guests. I was getting a paycheck, but I wanted more: to actively share the experience I was having with those who worked with me. But, more than that, I wanted us to excel as a group and be proud of what we were doing. And, I had a hunch that, perhaps indirectly but still significantly, we would create a better business by doing so.

someone is unhappy or upset, stop what you’re doing and offer to help. If there is tension, find out why and mend the situation. If you have some food or beverage from one of your associates and it was good, tell them that. If someone has their hands full and are heading for a closed door, open it for them. Notice all the action verbs: help, find out, mend, tell, open.This is an active, not passive, environment.

After introduction to this environment, I ask my supervisors and managers to make sure that they put themselves in their associates’ shoes at all times. Their personal success will come as a result of that, not the other way around. Notice what your associates are doing right, and let them know you noticed it. Be specific: Saying “good job” is hollow, whereas “I noticed how you show genuine care for those around you” is much more powerful.

On the other hand, if people aren’t doing what’s expected of them, Lately I have been learning how truly innovative companies find out why. Maybe there is something going on in their lives. become special and therefore successful. They start with why they Maybe we didn’t train them well. Maybe they’re not challenged. do what they do, not how they do it or even what they are doing.

Maybe we moved the goal posts but forgot to explain that to This creates an environment that them. When we stand up after a feels like a cause. Like a calling. progressive counseling and know Everyone has something unique Not just a job. People in these they feel better about their job to contribute, but often people can environments do more than they than worse — which is what they are asked to do. They innovate expected — we are building comfeel that no one cares what that is. when no one asked them to. They munity. They feel clarity and a Find out what it is, ask them, take care of the people that come sense of shared purpose. into their realm because they listen to their story, and let deeply and personally care about Everyone has something unique them turn their ideas into a reality. what they do but more importantto contribute, but often people ly, they know why they do it. can feel that no one cares what that is. Find out and let them turn Bon Appétiters are hospitality people. We take care of others, by their ideas into a reality. We have been developing this philosophy feeding them, creating a great beverage, or just making them feel over the past few years and have become amazed at what has like someone cares about them. Like a person who knows how to happened. Our turnover is minimal, and our morale is great. Our host a good get-together: hang your guest’s coat, get them a drink, teams are resilient and self-healing. Our HR issues are few and far and introduce them to others.Take them on a tour and make sure between. And our product is world class. they know that your house is their house.We are social beings and yearn for that connection and belonging. We want to be part of a This has always been the culture of Bon Appétit, even as it community. The what and the how are important but a group of becomes a large corporation. But if we abandon this why, we will inspired people get better at what they do quickly and with less become just another what. And that’s not special. That’s not a management. community; that’s just a job.

At the corporate campus in Seattle where I work, this starts with the first interview.We make sure people know, in the first 15 minutes of meeting us, that they have an obligation to the group.They are asked to actively participate in the success of the whole. That starts (of course) with courtesy and respect at all times, no matter what. More than that, we ask them to consciously work on being a contributing team member. If someone is behind, assist them. If 108 | BRAVO

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Preserved Citrus Demo a Hit at Cambia Health Solutions Submitted by Charity Smith, Café/Catering Manager

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ummer goes by too quickly — which is why Bon Appétit culinary teams and guests alike enjoy canning, to preserve its flavors. But winter has its own set of special flavors that also reward preservation.

That’s why, before spring fully moved into summer, Executive Chef/General Manager Amy Zupanci held a demonstration of citrus preservation at Cambia Health Solutions in Portland, OR. More than 80 guests stopped by during the lunch rush — some to take a quick sample, some to ask advice, and some to pick up a recipe.

Amy displayed a variety of spices and citrus to showcase the very many different flavor profiles that can come from canning: salts, sugar, cinnamon, cardamom, clove, star anise, bay leaf, black peppercorn, lemon, orange, lime, and more. Guests got to see for themselves the magic behind some flavors in citrus vinaigrettes, chutneys, and some entrées and could take the recipe to try themselves at home.

Showing guests all the different ways to preserve citrus

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behind the communications curtain | bonnie azab powell

camera-ready cafés

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ight now, the media is ravenous for stories about fighting food waste. It offers the perfect combination of bad news — landfills are reaching capacity! we’re wasting scarce resources in a warming climate! an estimated 50 million Americans go hungry! — and good: Everyone can do something about this.

Thanks to this serendipitous timing, Bon Appétit’s Imperfectly Delicious Produce program has garnered a lot of attention from national outlets, including the Wall Street Journal, NPR, Bloomberg TV, and the Washington Post, as well as local ones. (Go to bit.ly/IDPnews for links.) And we hope for even more local coverage: this is a story we could tell in every location where we’re using Imperfectly Delicious Produce or recovering food.

Having something that the media is interested in does not guarantee good coverage, however. In this age of news delivered via Facebook and mobile phones, a story needs compelling visuals to get attention. And those don’t just happen by accident.

The following pictures tell the behind-the-scenes story of how the University of the Pacific team pulled off two live segments for their local TV station and how the Dominican University of California team made it onto the front page of the San Francisco Chronicle (plus an online slide show; read the story at bit.ly/ChronicleIDP).

In both cases, we got lucky. There have been sadder days, when a TV crew got rerouted to cover breaking news, or an editor decided to kill a story. Or the time the CNBC team’s camera malfunctioned and apparently lost all the footage of the amazing Chopped-style competition between six Bon Appétit tech chefs (see page 58). As I’ve written here in Bravo before, even the ones that get away usually pay off down the line somehow.

Still, it’s much nicer when all the hard work by our teams in the field get this kind of visibility!

Tips for Making a Photo/TV Shoot a Success: Be responsive: Media requests are usually on a short timeframe. We have to say yes or no within a day or two, and that means getting client permission along with the OK from the client’s PR team as well.

Get the café looking as spic and span as possible. I have a list of specific items to watch out for that I email our teams ahead of a shoot.

Take this opportunity to spring clean:

Plan, but be flexible: Have an idea of

where you think the crew should shoot, plus a backup idea, but be prepared to make whatever they ask for work. Unless it would make us look bad somehow, in which case, find them something else!

Think in pictures: Come up with at least three action shots you can offer — chopping, sautéing, tossing pizza, handing guests their plate, etc. — and think through everything you need to make that shot work and look attractive.

The dish on dishes: If you know there will be plated food shots, make sure you have pristine plates, and think about what dishes will photograph best. Certain food is just hard to shoot (e.g., soups, Mexican food, meat). Salads, pastas, and stir-fries tend to be more colorful and forgiving.

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READY FOR THE CREW: Executive Chef Marco Alvarado practices his Imperfectly Delicious sound bites on a Pacific student — “It’s about fighting food waste and helping farmers!” — as he waits for the Fox40 Sacramento crew, who were 90 minutes late due to another story. Notice how the table was set up and placed to offer a good backdrop of the café itself, but still be within 200 feet of where the TV truck would park. (When the station broadcasts live, the cameraman has to be tethered by a cable to the truck with the antenna.)

TURNING THE TABLES: Fox40 Sacramento reporter Alisa Becerra talks to Marco about Imperfectly Delicious for a live broadcast — just minutes after Marco, Resident District Manager Sia Mohsenzadegan, District Manager Bob Lubecky, and I picked up the tables and all their contents and literally ran outside with them. The cameraman all of a sudden decided it wasn’t safe to have his extension cord running through the door and down the hallway. We didn’t even have time to put the other tablecloth on; it was more important to get on the air.

3 SQUASH SAVIOR: Marco talks about how this zucchini would have been discarded just because of a few tiny brown scars, but he’s happily made zucchini bread with it.

STALKING THE PERFECT SHOT: The San Francisco Chronicle dispatched a photographer to Dominican University of California for photos to illustrate a story about cosmetically challenged produce in the Bay Area. Dominican Executive Chef Joseph DeBono made sure he had whole broccoli heads on hand to show the photographer where the Imperfectly Delicious florets had been trimmed from the stalks that go to supermarkets.

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MAKE IT PRETTY: Joe shows off roasted odd-sized fingerling potatoes for the camera. The kitchen at Dominican’s Caleruega Dining Hall is roomy and gorgeous, with huge skylights and windows admitting flattering natural light — perfect for a food photo shoot. But like any kitchen, there was clutter. We thought about all the directions the photographer might shoot, and made sure that any dirty pots or distracting tubs were replaced with attractive mixing bowls and lexans full of colorful produce instead.

6 DECOR ICON: Knowing that photographers like action shots, we’d already determined that Line Cook Carolina Chavez stir-frying the broccoli might make a good one. The only problem was that the counter and wall behind her were totally bare, with no visual interest. General Manager Andrew Cvitanich and Regional & Account Marketing Manager Stacy Stafford Scott sprang into action, retrieving farm crates from Andrew’s office and tomatoes from the walk-in to spruce it up. And it worked — the photo actually made the front page of the Chronicle!

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Thank You, Bon Appétit

…for TRULY SUPPORTING LOCAL, Oberlin College, Oberlin, OH

...for BEING INTEGRAL TO THE WORKPLACE, Oracle, Pleasanton, CA

The Bon Appétit team at Oberlin College is justifiably proud of their Farm to Fork commitment, with its aggregate of more than 30 percent, which is highlighted in an entirely local deli meat selection.

Regional Marketing Manager Janine Beydoun was recently walking around with the team at Oracle - Pleasanton when she was approached by a café regular. He said that he eats every available meal in the café and lives off their catering, so he knows the food and staff well — and he just loved the team and wanted their bosses and company to know. He asked how he could spread the word, and Janine told him to email her. He followed up with this note:

John Klancar, director of operations at Oberlin, received an email from one of his Farm to Fork suppliers that both saddened him and made him proud. He had asked this farmer if he knew of someone who grew white “button” mushrooms in the area, and the man had replied that the guy who sold next to him at a particular farmers’ market did, and that he would talk to him for John. Then he followed up with this note: John, that guy at the market does not grow the button mushrooms. Said he gets those through a food service. I am kinda disheartened. He does not advertise that. Anyone walking by his stand would assume that he grows all the mushrooms on his table.

I really appreciate your efforts and advocacy for the local product and making sure that the farmer actually grows or raises their product. Your efforts today, along with the farmers you represent with your patronage, will serve as an educational tool for the next generation. I say next, because there are too many old dogs that we seem to not be able to teach new tricks.

As a 15-year employee of Oracle/PeopleSoft, I am aware of the importance of the environment we maintain for our team members.

A very important part of the environment is our café. Our café in Pleasanton has been a shining star on our campus, offering absolutely gourmet-level and healthy food options, along with more basic and self-service options. The staff headed by Executive Chef James Fujii and Café Manager Amy Lawrence have been phenomenal, offering extremely personal service, going the extra mile to make the customer happy. Additionally, the catering services offered by the café are outstanding — delicious, fast, and efficient. The café is so popular that the employees from the Kaiser campus across the street swarm our café every day, even though they have a fully staffed café at their own location.

Kudos to James and team!!!

Greg Parikh, Vice President Oracle PeopleSoft Information Development and Operations

I really appreciate your efforts and advocacy for the local product and making sure that the farmer actually grows or raises their product.

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The Bon Appétit team was also really touched by this note they got from a Case Western student who has severe food allergies: Dear Bon Appétit people,

...for EVERYTHING THE STAFF DOES DAILY, Case Western Reserve University, Cleveland

Case Acts of Random Kindness (CAORK) is a campus group at Case Western Reserve University focused on exactly that — and improving the community vibe in the process.

CAORK recently partnered with another student group, the University Program Board, to set up a booth, which they used to have students all over campus write thank-you notes to Bon Appétit hourly employees. The members of CAORK said they thought that the Bon Appétit employees are always kind and helpful but worry that they don’t get appreciated enough or get taken for granted. By setting up a booth and talking directly to their fellow students, these thoughtful students were able to elicit more than 100 hard-copy letters.

They were delivered to management and have been read at Leutner and Fribley dining halls at various 10@10 meetings.

Here is one:

Thank you so much for what you’ve done for me over the past two weeks. I really appreciate the food you package up so nicely for me. Because of that, I was able to picnic outside yesterday. That really cheered me up because I’m not allowed to do much because of my health situation. Thank you so much for taking my order so nicely too, even when I order so much. Overall I just appreciate how kind you’ve been to me (I heard that someone asked how I was doing yesterday — that made my day because I felt like somebody cared…even if it might’ve just been mentioned in passing, it meant a lot to me) and the nice food and desserts that are sent over. I’m very grateful and everything is much appreciated.

You bring smiles to the students.

Thank you for being such a vital part of our campus!

Thank you for your hard work. I appreciate it when I am greeted with a smile and hear a “have a good day!” You bring smiles to the students. Thank you for being such a vital part of our campus!

With Gratitude, Joyce Chung, student

...for PATIENCE AND FLEXIBILITY at Trine University, Angola, IN

Supervisor Krissy Vilders and her team at the Depot Mexican Grill received excellent marks for customer service, according to this letter submitted by Catering Supervisor Emily Alley: I went to lunch today around 12:45 at the Depot Grill and observed [Supervisor Krissy Vilders] assisting an older couple. It sounded like the couple originally came for the salad bar, but it was not available.

They were assisted in making available selections — taco salads for both of them. I wanted to commend your staff on their patience and level of service they extended. It seemed as though the couple had not really ordered those choices before and the supervisor patiently assisted them in their choices and made suggestions based on their liking. I wanted to pass on this observation and my gratitude.

Thank you, John J. Cilla, I.T. Help Desk Manager

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Thank You, Bon Appétit

Menu for the Night of Classics fundraiser

...for the BEST FUNDRAISER YET, William Jessup University, Rocklin, CA

lost without her and her tireless work. This year, with their help, we had the entire venue torn down in less than 45 minutes!

Wendy Mains, the senior event coordinator for Night of Classics, an annual fundraiser for the William Jessup University Music Department, took the following note of thanks all the way to the top! This note was shared by Bon Appétit CEO Fedele Bauccio:

Harvey Smith was exemplary as head of the house and managed to have a hot dinner served to everyone in about 20 minutes. Salads and dessert were preset, but he unobtrusively and professionally guided the clearing of salad plates and serving of the main course. I am hoping we get to work with him for many years to come.

Dear Fedele:

Chef Davin once again provided an amazingly yummy meal: the salad was crisp and fresh and very tasty, the chicken in apricot glaze cooked to perfection and the sides were equally delicious. I could have eaten several helpings of the poundcake with fresh berries and Chantilly cream!

Once again Bon Appétit and your staff at William Jessup University have exceeded our expectations! Last year I sent you an email about the job that [former General Manager] Danny Vasquez, [Executive] Chef Davin [Klipple] and [Catering Manager] Anna Eddlemon did and, frankly, I didn’t think they could do better. However, [General Manager] Harvey [Smith] is an amazing leader and this year was even better.

Anna worked hand in hand with me securing the rentals we needed for food service (I am hoping that sometime in the near future we will be able to rent directly from Bon Appétit) right down to the last minute when she realized they had shorted us about 60 salad plates! She and her small staff of professional servers (all of whom had smiles on their faces and great attitudes from start to finish) worked with 30 or so inexperienced volunteers to provide great service to our 270 attendees. We would be

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As I said last year, I am a volunteer and mom of a recent graduate who also supports Jessup Music financially, and we couldn’t do this major fundraiser without Bon Appétit’s help and expertise. I also love coming to Jessup for lunch or dinner in the café, and we feel proud to invite other members of the Roseville/Rocklin community to join us.

In His Service Wendy Mains

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...for A PROPER ETIQUETTE DINNER, Regis University, Denver

General Manager Letina Matheny received a glowing thank-you about Regis’s brand-new Director of Catering Adrianne Barnhart, who organized an etiquette dinner for Regis students: I wanted [to] write and let you know how fantastic the etiquette dinner was last night. Adrianne was remarkable, especially since this was her first large, elaborate event, and just six days in! It was obvious she put time and effort into her presentation and she covered a lot of material in a short amount of time. She recognized when to talk and when to step back and have students enjoy the food. I think her presentation commanded more attention and prompted more questions than in the past. I prefer this approach and appreciate how well versed she was. It will be a pleasure working with Adrianne. The food was incredible, and the menu was exquisite. I was delighted to see the students try food they hadn’t tasted before and found they were pleasantly surprised how much they liked it. I spoke with a number of students later and they were very happy they attended. [Executive Chef Glenn Babcock and Sous Chef Grant Ruesch] went out of [their] way, in fact went over the top with this meal! I have been daydreaming about the lamb all morning! Every course was amazing.

The service was wonderful as ever. They were all very accommodating. I can’t find one thing I would change about last night. I am thrilled to have Bon Appétit catering this very special event for us. Thank you for all you do!

Karen Metzger Adducci Employer Relations Developer | Career Services

I was delighted to see the students try food they hadn’t tasted before and found they were pleasantly surprised how much they liked it.

...for HANDLING MULTIPLE EVENTS WITH GRACE, Lesley University, Cambridge, MA

General Manager Ed Fogarty, Director of Operations Tara Norcross, and Director of Catering Alison Phelps received the utmost compliments for handling a suddenly busy spring: I cannot thank you enough for the wonderful attention to detail and how you have handled the onslaught of events that have popped up in the last couple of weeks. It has been a long, tough winter and suddenly we are in the midst of multiple spring events. I just want to acknowledge and send kudos to you for the exquisite dinner you held for the Provost, GSOE Dean, guest speaker, and faculty as the kick-off for the Creativity Forum.

All three events you supported were perfectly orchestrated and I know the week has gone on with event after event and you have been on top of everything.

We look forward to more receptions and dinners as the events ramp up.

With much appreciation, Ellen R. Jackson Director of Adjunct Training and Special Projects Graduate School of Education

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Thank You, Bon Appétit

...for WELCOMING STUDENT INTERACTION, Washington University in St. Louis

...for AMAZING FOOD, Oregon Episcopal School, Portland, OR

Resident District Manager Nadeem Siddiqui met with students for a class project to discuss weekend food options in the dining commons and received a thoughtful note of gratitude:

Executive Sous Chef Jason Rosvall shared a few of the thankyous that have come in from faculty and staff at Oregon Episcopal School:

Thank you so much for sitting down with Katybeth and I to discuss the rationale behind the food options at the DUC on the weekends. As we said, it is so refreshing to see just how open and excited the Dining Services Department is to meet with students and to hear our opinions, and we really thank you not only for your help with our project, but for providing us with perhaps the best variety and quality of food options available at any university.

Re: YOU GUYS ARE OUT OF CONTROL! Tuesday’s polenta and portabella ragu had me swooning in comfortfood bliss, and then you guys topped it today with the Indian potato and chickpea dishes. With a little raita on the side, it was pure HEAVEN. I’m blown away. We are SO lucky to have you guys cooking such amazing food for us! THANK YOU!

Best, Elena Bell Bachelor of Arts Candidate, American Culture Studies

Today’s dessert concoction was heavenly! Berry, chocolate, oat, deliciousness!

Christina, Director of Off Campus Programming

Bradi Ross, a middle school history teacher

...we really thank you not only for your help with our project, but for providing us with perhaps the best variety and quality of food options available at any university.

Just wanted to say thanks. The lamb ragu was amazing, and I always love your polenta. Plus the pork chili verde was simply delicious! Nice combination of dishes. You guys do lovely work.

Thanks!

Anne Snyder, Senior Graphics Designer

...for COVERING THE CAKE, Target, Minneapolis

Café Manager Steve Singleton at Target’s Bullseye Café, was grateful for this nice pat on the back: Thank you for going above and beyond yesterday and today for the Marketing Finance Team Birthday Lunch. Not only did you help me place the catering order when I couldn't, you went out of your way to get us a cake since it was too late for a bakery order.

You told me you “had it covered” and you were right! It was delicious and a wonderful break for the team today. Thanks again!

Monica Luttman VP of Expense Management 116 | BRAVO

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The food on campus is always talked about and so it was interesting to hear how much thought goes into ensuring we have the best ingredients.... ...for AN ENGAGING GUEST LECTURE, Denison University, Granville, OH

...for MEMORABLE CUSTOMER SERVICE, Seattle University

S.K. Piper, Midwest Fellow turned Bon Appétit’s sustainability manager at Denison University, enjoys interacting with students and was pleased to be invited to guest lecture at a class on campus. The professor compiled feedback from her students about the visit; excerpts from some of the letters follow.

Marketing Coordinator Mary Taunton submitted this letter of praise for the people who make Seattle University great:

…I learned so much from Piper and was actually disappointed when the class period came to an end and we had to go, because I knew she had so much more to say and I was so engaged in hearing more about her work and the sustainable practices of Bon Appétit and Denison Dining as a whole. …I think it’s so cool and exciting that Denison has such high standards, and executes them, when it comes to getting food locally as frequently as possible, in working with local farmers, especially Amish farmers, and in making sure that things are cooked from scratch and that we know exactly what is put in our food. …At lunch when I ate in Curtis, I made a point of getting a bunch of the foods she had mentioned coming from local farms and co-ops, including the Amish cheese, and was really obnoxious in explaining to anyone passing by who would listen about where the food came from and who made it. …I really liked Piper’s presentation. The food on campus is always talked about and so it was interesting to hear how much thought goes into ensuring we have the best ingredients. …I never really realized the amount of preparation that goes into eating locally, but now I see that it takes a lot of effort on everyone’s part.

I think that more students should be educated about the food system here because once the food preparation is explained, one can appreciate the food more and realize that Denison has a good system in place.

My husband and I are SU alums, back in the days before Bon Appétit (though you arrived when we were juniors or seniors — can't remember, but the arrival of Bon Appétit was a welcome relief)!

Anyway, we were on campus today, and to my delight, I ran into [Retail Manager] Jeremiah [Beckwith] in the Cave. He and Mary [Ng, now retired] and [Cashier] Linda [Robinson] were our favorite food service people. Jeremiah recognized me, and I recognized him too because he has not aged a bit (and I graduated in 1994!).

I posted his picture on my Facebook page status to show all my SU friends who I ran into. The picture has several “likes” because all of us have good memories of the Chieftain and Jeremiah!

I just wanted to say three cheers to Jeremiah, and it was great to see him at SU. It’s the people who have everyday contact with the students that make Seattle University such a great place, and Jeremiah is totally one of those people. It’s a testament to him that a bunch of my SU friends remember him, and we graduated over 20 years ago.

Thanks!

Jennifer Ching

Seattle University veteran Jeremiah Beckwith, retail manager

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Thank You, Bon Appétit

...for CLEAN-PLATE GOODNESS, University of the Pacific, Stockton, CA

Resident District Manager Sia Mohsenzadegan, Director of Catering Christine Giordani, and Executive Chef Marco Alvarado received a special thanks for their hard work on catering a development function for the Nehemiah Emergency Leader Program at the President’s residence: Wow Marco, You really outdid yourself yesterday, and we knew it when the plates came back super clean. We didn’t even have to wash them, but I guess that would not have flown with Bon Appétit rules?

We are all so excited Marco is back, and this is one of the reasons we LOVE him. His talent goes way beyond many chefs I have worked with, and his patience when working with his clients, especially me, is so appreciated. His passion for what he does shines through whenever he is on the job and especially in his quality of food he serves.

I must thank Christine for her wonderful menu ideas along with [Catering Chef] Aaron [Stoeger] and [Executive Sous Chef] Christian [Alexander] who are always cooking right along with Chef Marco.

...for CANCER RESEARCH DONATIONS, St. Mary’s College of Maryland, St. Mary’s City

Each year the Relay for Life committee organizes St. Mary’s College participants for American Cancer Society fundraising, and the Bon Appétit team is pleased to help. General Manager David Sansotta received the following note of thanks: Dear Bon Appétit and Dave Sansotta, Thank you for all of your help with Relay for Life! We greatly appreciate all of your help with donations and the decorative desserts throughout the year. Thank you for your continued support of our cause! The event would not have been as enjoyable without the wonderful food donations.

Thank you!

Relay for Life committee

Thank you, thank you, Marco and crew, for making my job fun and making me look good!!!!

...for FOOD AND CLIMATE CHANGE AWARENESS, Macalester College, St. Paul, MN

Lynnie Lechich University of the Pacific Coordinator Presidential Events and Protocol

On a visit to Macalester College, Senior Fellow Nicole Tocco spoke in Philosophy Professor Martin Gunderson’s environmental ethics class and was happy to receive this email from him afterward: Thank you very much for taking the time to meet with our class.

You presented an aspect of food and climate change that we had not considered, and this added an important element to the class.

It was also helpful to relate the issue of climate change to what the students and I eat at the Mac Café and the Campus Center.

Best wishes, Martin Gunderson DeWitt Wallace Professor of Philosophy

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SUSTENANCE ON THE RUN:

A note of thanks from Relay For Life of Denison University in Granville, OH, for Bon Appétit's donation of bottled water, lemonade, and cupcakes during their event.

Submitted by Amanda DeWitt, Operations Controller

...for SUPPORTING THE DANCE MARATHON FUNDRAISER, Seattle University

There are few things that the Bon Appétit team at Seattle University love doing more than helping a good cause, says Marketing Coordinator Mary Taunton. This year, to support the Seattle U Dance Marathon Fundraiser, the team provided catering free of charge and helped market the event to the student body. The joint effort raised an incredible $68,000 for the Seattle Children’s Hospital’s Uncompensated Care Fund. “We are proud to be a part of this worthy cause and were delighted to receive a very thoughtful letter from the group that hosted the event,” says Mary. “Together, we helped make a difference in the lives of children and their families.”

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The Back Page

ker t Klec Bridge

Bon Appétit CEO Fedele Bauccio with the Klecker family at the dedication of Bridget’s Market

In Memory of Bridget Klecker

B

ridget Klecker loved many things, among them photography, the San Francisco Giants, and her job as Bon Appétit’s Stock Market Café manager at Google – Mountain View.

She was just 42 when she was struck and killed in a San Francisco crosswalk by a hit-and-run driver on April 10.

Her family, friends, and coworkers all have struggled to accept the news that the vibrant, much-beloved Bridget could be gone.

Bridget’s last post on Instagram was a picture of a full moon shining over a packed AT&T Park. She had planned to attend the opening ceremonies for the Giants, and the team asked the full stadium to observe a moment of silence in her memory before the game began.

The Giants also sent her parents, John and Kathleen Klecker of New Bern, NC, the banner she would have received.

At Google, where she had worked for three years, the Stock Market Café was renamed Bridget’s Market in her honor in an emotional ceremony. Bon Appétit CEO Fedele Bauccio joined the Google Food Team Regional Manager Helen Wechsler and Bridget’s parents in leading more than a hundred assembled Bon Appétiters and Googlers in a celebration of her life.

“This was a senseless, heartbreaking tragedy,” said Fedele.

“Bridget was a valued member of our Bon Appétit family. I am glad we could give all those who loved her here at Google a way to remember her, every day.”

Submitted by Bonnie Azab Powell, Director of Communications

Catering Attendants Carlos Ayala and Los De La Tora, Intern Alex Arnold, Assistant Manager Martha Contreras, Catering General Manager Sky, Area Director Holly Winslow, and Assistant Manager Joe Espinola

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Some of Bridget’s personal friends came to the dedication

INDEX Adobe - San Jose 86 Albion College 105 Amazon 81 Art Institute of Chicago 30-31, 100, 104 Bakery 350 66 Banfield Pet Hospital 7 Beloit College 99 Benedictine Sisters of Mt. Angel 43, 95 Best Buy 23 Brocade 58-59 Cambia Health Solutions 104, 109 Carleton College 6, 20, 40, 69, 99 Case Western Reserve University 26, 56, 113 Claremont McKenna College 87 Cleveland Museum of Art 55 Colorado College 41, 80, 98 College of Idaho 73 Cornell College 24, 62, 86, 99, 105 Denison University 4, 10-11, 26, 27, 53, 92, 117, 119 DePauw University 16 Dominican University 111 Emmanuel College 18, 47, 86, 97, 100 Emory University 70 Folsom Café 46 Garden at AT&T Park, The 17, 39, 56 Gates Foundation 19 George Fox University 5, 24 Genentech 46, 53 Google 58-59, 120 Goucher College 36 Grove City College 93 Hamilton College 97, 99 Institute of American Indian Arts 57, 63 Johns Hopkins University 22, 37, 54, 78 Jones Farm Café 20, 81 Kohl’s 38-39 Lesley University 25, 43, 60, 115 Lewis & Clark College 17, 50-51, 65, 94 LinkedIn 58-59 Macalester College 118 Mount Saint Mary’s University 95 Munson Williams Proctor Arts Institute 102

BRAVO WAS PRINTED ON PAPER MADE FROM

100%

Nordstrom 81 Notre Dame de Namur University 76 Oberlin College 55, 112 Ocotillo Café 25 Oracle 28-29, 58-59, 112 Oregon Episcopal School 7, 77, 116 Pacific Café 17 Pitzer College 24 Plantronics 39 Reed College 42, 77 Regis University 115 Roger Williams University 21, 54, 79, 90, 91 St. Edward’s University 88 St. Mary’s College of Maryland 67, 118 St. Olaf College 52, 96, 99 Samsung 58-59 Santa Clara University 44-45, 79 Santa Fe University of Art and Design 57, 63 SAP 38-39, 98 SAS 23, 41, 102 Seattle Art Museum 81 Seattle University 68, 103, 117, 119 Starbucks 43, 64 STEM Kitchen and Garden 39 Target 25, 40, 48, 49, 116 TaylorMade 22 Transit Café 71 Trine University 32, 79, 113 Twitter 6, 72 University of the Pacific 20, 111, 118 University of Redlands 5, 15, 82-83 Vanguard University 97 Washington University in St. Louis 34-35, 106, 107, 116 Whittier College 25 Willamette University 33, 65, 89 William Jessup University 114 Yahoo 8-9, 58-59

RECYCLED FIBER INCLUDING

THIS SAVED...

84 fully grown trees 39,040 gallons water 38 million BTUs energy 2613 pounds solid waste 7198 pounds greenhouse gases

57%

POSTCONSUMER WASTE .

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2015

VOL 2

EARTH DAY

CELEBRATING EARTH DAY PAGE 14

ALSO IN THIS ISSUE:

Farms Sprout at Corporate Campuses and Public Venues PAGE 38

BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY |

A Member of the Compass Group

Competition Gets Heated at Chili Cook-Offs

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

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LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT www.cafebonappetit.com 15-5500