152446_PULP_66-79_D1C-OPENINGS COMM:Document 3
7/27/15
1:33 PM
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