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9/25/13
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Hampshire Opening Forges Strong Bonds — And Strange Bedfellows Submitted by Allison Amato, Retail Marketing Manager
H
ampshire College in Amherst, MA, is known for its radical departure from traditional college studies and requirements, offering independent study instead of core requirements and trading portfolio work and written evaluations for grades. It has even established the country’s first scholarship fund for undocumented immigrants.
tried to scare the possum out the door using bottles of club soda, but he took his sweet time and didn’t leave until 45 minutes later.
Bon Appétit Management Company was chosen to help Hampshire make what it calls its Healthy Food Transition, which involves changing how food on campus is produced, prepared, served, and consumed. A pioneer in integrating agriculture into a liberal arts program, the Hampshire College Farm Center began in the 1970s as a learning laboratory created by professors. The incoming Bon Appétit team plans to build menus around products harvested on the farm. The 800-acre campus offers ample room for growth beyond the current 15 acres of vegetables that support a thriving Community Supported Agriculture program.
District Manager Kelly McDonald was outside on the phone with Regional Vice President Elaine Smart when a llama appeared out of nowhere and startled her.
Consistent with its freewheeling ways, Hampshire announced its decision to bring in Bon Appétit for dining services on May 3 and handed keys over on May 24. The previous food service team vacated on May 30, and on June 1, the brand new Bon Appétit team catered a 110-person wedding at the school’s picturesque Red Barn! On June 2, they set up a barbecue for the 750 participants of Katelynn’s Ride, a local charity event funding cancer research. On June 7, the school hosted Alumni Weekend, for which the team catered more than a dozen events in three days. Whew! When faced with such an aggressive timeline, the Hampshire College transition team stayed motivated by positive feedback and encouragement from students, catering guests, and the client, as well as by the opportunities they had to bond as a team. Many team members stayed in the college’s residence halls, which made for some enjoyable social time after long days getting the facility ready. As Robin Fortado, dining room manager at Boston’s Emmanuel College, put it,“Having a chance to be together without the distractions of cell phones, laptops, or TVs on is so special. This has been a wonderful experience.” A few highlights from the Hampshire opening’s menu of memories: At 4:30 a.m. on the day of Katelynn’s Ride, Executive Chef Lydia Kumpa arrived at work to find a possum in the kitchen. Lydia 34 | BRAVO
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In the midst of a heat wave, Lesley University Assistant Manager Orlando Rodriguez reached to turn on his fan, only to find a frog in his hand instead of a knob.
Retail Marketing Manager Allison Amato, on her first night at Hampshire, entered the laundry room and saw three students sitting on dryers and practicing musical instruments. When they asked her if she was with Bon Appétit and she said yes, they exclaimed how thrilled they were at Bon Appétit’s arrival, claimed to have read the entire sales proposal, went on to list their various food allergies and restrictions, and vowed to dine in the café more frequently next year. Whether chance encounters with the critters of Western Massachusetts, positive interactions with guests and clients, or intentional efforts to share stories and values with each other, these are the moments that bond and motivate the team and remind everyone why they’re with Bon Appétit.
Hampshire College campus