Bravo 2014 - Volume 3

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2014

VOL 3

T H E G A R D E N A T A T & T PA R K

THE GARDEN AT AT&T PARK CUTTING THE VINE ON A GROUNDBREAKING PARTNERSHIP WITH THE GIANTS PAGE 32

ALSO IN THIS ISSUE: BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY |

A Member of the Compass Group

All Cookies Are Not Just Cookies

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

PAGE 8

Remembering John Engstrom PAGE 36

LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT www.cafebonappetit.com 14-5011

INDEX Adobe - Seattle 16 Art Institute of Chicago 12-13 AT&T Park 32-33 Best Buy 21, 55 Biola University 93 Biscuit Box 28 Cambia Health Solutions 35 Capital Café 49 Carleton College 44, 45, 62, 68 Case Western Reserve University 6, 78, 92 Cleveland Botanical Garden 91 Cleveland Museum of Art 24-25, 72 Colorado College 85 Commissary 31 Cornell College 7, 89 Denison University 62, 71, 74-75 Emmanuel College 64 FM7 Café 90 Fort Worden Conference Center 92 Genentech - South San Francisco 17, 60-61 Genentech - Vacaville 17 Hamilton College 91 Johns Hopkins University 15 Kohl’s 14 Lafayette College 54, 71, 83, 94 Levi Strauss & Co. 30 Lewis & Clark College 65 LinkedIn 48, 89 Minnesota History Center 6, 66 Mt. Angel Abbey 46-47 Nordstrom 88 Notre Dame de Namur University 63 Oberlin College 10-11 Oregon Museum of Science and Industry 4 Otterbein University 7 Pacific Café 5 Pacific McGeorge School of Law 54 BRAVO WAS PRINTED ON PAPER MADE FROM

Pop Up 28 Reed College 87 Regis University 95 Roger Williams University 79, 85 Saint Martin de Porres High School 72, 78 Santa Clara University 56, 57, 63, 69, 84 SAS 50, 67 Savage 35 Savannah College of Art and Design 85 Sony 26 St. Edward’s University 95 St. Mary’s College 64 Target 5, 67, 70, 73 Trine University 27 Twitter 23, 29 University of Northwestern 80 University of Pennsylvania 22, 90 University of Redlands 52-53, 81, 93 University of San Francisco 63 VMware 18 Washington University in St. Louis 51, 96 Washington University School of Medicine 88 Wesleyan University 76-77, 84 Willamette University 20 Zulily 34

100%

RECYCLED FIBER INCLUDING

THIS SAVED...

78 fully grown trees 36,069 gallons water 35 million BTUs energy 2415 pounds solid waste 6653 pounds greenhouse gases

57%

POST- CONSUMER WASTE .

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from fedele

Growing Knowledge

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ike many of you, my passion for food was ignited spending time at the knee of my grandmother. I loved to watch her cook. If I close my eyes, I can still hear the sound of marinara bubbling on her stove and smell the scent of her kitchen — freshly chopped basil mixed with pungent garlic. Her connection to the food served at our Sunday family dinners didn’t start in the kitchen. She began by planting seeds, tending her garden, and filling her apron with her own just-picked herbs and tomatoes. This was a ritual born of necessity, not a conscious intention toward “sustainability.”

As times changed, we could afford to buy produce in the now ubiquitous supermarkets, and I was free to play Wiffle Ball, go to college to be a dentist (that’s a whole other story), and eventually start Bon Appétit Management Company. Something important was lost along the way though: connecting earth to seed, to plant, to plate.

Thankfully people are now taking the time to retrace that path in some unlikely places, from small student-run gardens in the center of campus to full-blown farms at liberal arts colleges to corporations replacing ornamental foliage with edible landscaping. We’re seeing a renewed thirst for touching soil. We even opened a garden at a ballpark!

Join the Campus Farmers Network One important role we can play in this movement is to help institutionalize the knowledge needed to run gardens in a commercial setting. It’s critical that the resources are put in place so the gardens can live on beyond the tenure of the activist college student, interested corporate groundskeeper, or chef with a green thumb. Check out the Campus Farmers network put together by the Bon Appétit Management Company Foundation (www.campusfarmers.org), and utilize the Café Garden Guide available on the extranet. Please share your successes and challenges with us so we can grow our body of knowledge as we grow our own herbs.

Whether these gardens are bringing back distant food memories like mine of my grandmother or encouraging young people to try new vegetables, they are an important step toward food service for a sustainable future. Even though she didn’t know it, my grandmother was planting the seeds for more than just vegetables in her backyard.

Hampshire College freshman Mekdes Cavallaro harvests corn from the campus farm in Amherst, MA

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ON THE COVER: PHOTO:

The Garden at AT&T Park Suzanna Mitchell/SF Giants

12 “We’ve known for decades that buying locally grown food is the best way to get the freshest, most flavorful ingredients and support our local communities.

Putting a garden in at Stem that will help supply what we need is a logical next step.”

—FEDELE BAUCCIO, about a new restaurant Bon Appétit is opening this fall in San Francisco’s Mission Bay

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highlights | 2014

VOL 3

IN THIS ISSUE

08 01

From Fedele

28

Growing knowledge: A renewed thirst for edible landscapes

Bits & Bites Nibbles about blind(folded) taste testing, flavor saving, and more

64 76

Talking about Food

54 GE3 Stars

86

19

An Operator’s View All in the family: Trust, loyalty, and tolerance at Bon Appétit

59

Competitions The chef “wars” get hotter every season

Thank You, Bon Appétit!

Summer love at Reed College, eggplant excitement at Washington University School of Medicine, and more

Awards & Recognition Kudos to these Bon Appétiters acknowledged by their communities and colleagues

The latest accounts at which our standards are shining bright

Commencement Saying goodbye to students

MAISIE GANZLER

16

From the Fellows

NICOLE TOCCO

Remembering John Engstrom Paying tribute to a longtime Bon Appétiter with a huge heart and a million ideas

Shhh, it’s a secret — the story of a more sustainable cookie

Events...in Brief

Planting seeds of change at Urban Oaks Organic Farm

82 36

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Openings and Refreshes A big welcome to Zulily, Biscuit Box, and Pop Up in Seattle; Cambia in Portland; Levi Strauss, the Commissary, and the Garden at AT&T Park in San Francisco; and Savage in Salt Lake City

FEDELE BAUCCIO

04

76

28

96

The Back Page Executive Chef David Rushing at Washington University in St. Louis loses 201 pounds

MICHAEL BAUCCIO

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bits & bites Blind-Tasting Bingo Returns to OMSI

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hat dedicated foodie doesn’t love a chance to show off their knowledge and win tasty prizes?

Adults wishing to test their mouth-mind connection and compete for Ninkasi beer prizes had four chances to play at the Oregon Museum of Science and Industry in Portland, OR. Executive Chef Ryan Morgan presents 12 distinct bites that players taste with their eyes covered, seeking to identify the items on a nontraditional bingo board that includes both correct and false options. In the first installment, menu items such as grilled watermelon with basil and reduced balsamic vinegar and bacon-wrapped dates with maple syrup and black pepper played with texture and flavor.

Players 21 and over may return to Theory at OMSI through October by purchasing tickets. Even adults love to play with their food.

An OMSI guest puts her taste buds to the test

Submitted by Sydney DeLuna, General Manager

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Pacific Café Bottles Green Goodness for Guests

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xecutive Chef Thomas Tran has perfected the Argentinean fresh-herb sauce chimichurri at the Pacific Café in Irvine, CA, and its bright green succulence is quite beloved. With such a large demand for the product, the team decided to temporarily offer it for purchase in a jar. The beautiful, eye-popping color is created from fresh parsley, oregano, balsamic vinegar, olive oil, garlic, salt, pepper, and chili flake. It pairs wonderfully with all proteins, but it’s most seen with steak and chicken at the Pacific Café. More than 50 jars went home with very happy customers. Surely more signature items will find their way to café “shelves.”

Submitted by Bonnie Adams, Controller

Executive Chef Thomas Tran chopping away

Move to the Beets: Target’s Bullseye Café in Minneapolis celebrated National Eat Your Vegetables Day with an eyecatching assortment of colorful, flavorful vegetables. From umami flavors to vegetarian proteins, the five salads on offer had flavor and texture for every palate.

Asparagus, white bean, and cashew offered two proteins bursting with flavor, and broccoli rabe, crimini mushroom, sunchoke, and pine nut presented an interesting combination of bitter, sweet, and crunch. The golden beet, jicama, and canary melon salad was beautiful enough to tempt the beet phobic!

Submitted by Steven Singleton, Café Manager

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bits & bites Retro Exhibit Provides Sweet Inspiration at the Minnesota History Center

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ne of the many perks of Café Minnesota’s location in the Minnesota History Center in St. Paul, MN, is the source of inspiration that the rotating exhibits provide. Café staff are always looking for ways to bring a guest’s experience full circle, from exhibit to dining.

The Toys of the ’50s, ’60s and ’70s exhibit was a fantastic and fun source, inspiring a retro candy bar at Café Minnesota with favorite classics including Good & Plenty, Double Bubble, and Whoppers. The History Center even loaned the café some colorful retro toys for the display. Guests and museum staff alike commented how fun (and tasty!) it was to have their childhood favorites back in action.

Submitted by Sarah Johnson, Catering Manager

Everybody Loves the Dub Box: Part of the new Bon Appétit exclusive fleet of mobile catering vehicles housed in Volkswagen van shells, aka “Dub Boxes,” the Case Western Reserve University version made its debut at the campus’s first annual Safety Fair. Here, Catering Supervisor Juan McCall, Resident District Manager Jim O’Brien, and Sous Chef Mark Cameron pose in front of their new toy.

Submitted by Beth Kretschmar, Marketing Manager

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Café Minnesota’s retro candy bar

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Bon Appétit 101: Executive Chef Martin Brennan was invited to give an hour-long lecture for a class at Otterbein University in Westerville, OH, for students studying the history of food and alcohol. He discussed Bon Appétit’s sustainability initiatives, as well as how he plans menus and works around allergies, which led naturally to a discussion of student eating habits and how he’s seen them evolve at the university. He also hosted a hands-on cooking class for 21 of those students to extend their study.

Submitted by Martin Brennan, Executive Chef

Cornell College Offers Ice Cream Send-Off

T

here’s nothing like something sweet to remind students what they’ll be missing from Bon Appétit cafés when they are away for the summer. To send students back home, Executive Chef Mike Short of Cornell College in Mount Vernon, IA, loaded a kiddie pool with three flavors of ice cream and assorted toppings for the biggest sundae Cornell College has seen. The students loved the sundae and posted pictures on Facebook and tweeted throughout campus.

Submitted by Joan Homrich, General Manager

Executive Chef Mike Short, Board Manager Andrew Scott, and Sous Chef Justin Yager pose with their over-the-top sundae

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talking about food | maisie ganzler

Hampton Creek cookies

shhh, it’s a secret

W

hile visiting Oberlin College a few years ago, I was offered a vegan pumpkin cookie. I squirmed a little. General Manager Rick Panfil and his team were obviously proud of this cookie. I wanted to bite into it and tell them how great it tasted. But a vegan pumpkin cookie? That sounded terrible.

I didn’t even like pumpkin desserts, much less vegan ones. (I have to use the past tense about not liking pumpkin desserts because last fall, Executive Chef Lydia Kumpa’s Pumpkin Cream Chiffon Dainties at Hampshire College changed my mind forever — after I ate five of them just to be sure I really liked them.) I couldn’t think of a way to politely say no to the smiling Bon Appétiters at Oberlin so mentally cringing a bit, I bit into the cookie.

At Bon Appétit Management Company, we talk a lot about telling the story behind the food. Some stories, however, are better left untold. Untold to guests, that is. Here’s a story of something cool we’re doing behind the scenes that you should be really proud of — but maybe not tell our guests about.

Speaking of vegan cookies, did you know the Hampton Creek Just Cookie that’s now our standard cookie is actually vegan? Well, I hope our guests don’t. I’m not alone in my initial false assumption that vegan cookies don’t taste good, so labeling these as vegan isn’t going to sell more cookies.

Here’s a story of something cool we’re doing behind the scenes that you should be really proud of — but maybe not tell our guests about.

Wait: It was sweet and chewy and…delicious! Really, a great cookie. The pumpkin flavor was subtle and mixed nicely with cinnamon and sugar, and I didn’t miss the eggs or butter at all. This cookie wasn’t “good for a vegan cookie,” it was just plain good. In fact, if Rick hadn’t told me it was vegan, I never would have known.

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The folks at Hampton Creek agree. In fact, while their goal is to reduce animal suffering by reducing demand for products (like eggs) produced by industrial-size animal farms, their business model is based on making the more sustainable choice also the great tasting, less expensive one. They aren’t asking people to buy Hampton Creek products because it’s the ethical thing to do; they’re counting on people making the easy decision to buy the cheaper, tastier option.

I’ve eaten a lot of Just Cookies, and I can assure you, they are tasty. (Try Director of Specialty Culinary Programs Jim

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Dodge’s instructions for turning the sugar cookie into a snickerdoodle — yummy! Or, my personal favorite, eat the raw dough. There are no eggs, so it’s perfectly safe.)

In order to eliminate eggs from cookies, mayonnaise, and a whole host of other products they’re working on, Hampton Creek has been scouring the globe for plant-based alternatives to eggs. Their food scientists determine what function the egg is performing (e.g., binding the gluten or helping the dough rise) and try to mimic that with a vegetable that has similar chemistry. Their first breakthrough was a yellow pea from Canada that makes fantastic mayonnaise. The pea is significantly cheaper than eggs, so the mayonnaise can be less expensive than its competitors. Or, in the case of the cookies, right on par cost-wise with competing cookies, even though the other ingredients in the Just Cookie are much higher quality.

This isn’t a cookie out of your grandmother’s kitchen.

Hampton Creek’s San Francisco R&D department looks more like a laboratory than a test kitchen. On my first visit, my eyes were immediately drawn to the racks of test tubes, each holding a slightly different cake batter. Beaker would be more at home here than the Swedish Chef. (Did I lose you with that Muppets reference?)

Having been introduced to the Hampton Creek team by a mutual friend, I was there out of curiosity. I wanted to taste this mayonnaise that was garnering attention from the likes of Bill Gates and Al Gore. The mayo was indeed delicious. I also got to try some not-quite-ready-for-prime time products like “scramble,” a liquid egg replacer (right mouthfeel, wrong flavor), and chocolate chip cookies (great as dough, pretty good when baked properly).

The last one got me excited. As many of you know, we’ve been struggling to find a cookie dough that meets our quality requirements and has national distribution. CEO Fedele Bauccio has been on a cookie rampage — I mean quest — for over a year. Could Hampton Creek create a line of cookies to our flavor specifications? I did have a secret weapon — baker extraordinaire Jim Dodge.

Fast forward five or so more visits to Hampton Creek’s offices from Jim, dozens of test batches baked by Jim at various Bay Area Bon Appétit kitchens, lots of cookie tasting, detailed baking instructions, and voilà! We’ve got five cookies, all approved by Fedele.

A More Sustainable Cookie?

Aside from the obvious animal welfare benefits, why are Just Cookies more sustainable than their traditionally formulated counterparts? Well, when you eliminate the animal products in a cookie, you also eliminate the need for animal feed. That means less water and land use and fewer carbon dioxide emissions. (I don’t have to tell you seasoned Low Carbon Dieters about how butter-producing dairy cows create methane.) Here are some stats that back up the sustainability claims. I’m going to just stick with the eggs to keep things simpler; trust me, replacing the butter yields great environmental benefits as well:

Water: According to a report by the GRACE Communications Foundation, the water footprint of 1 dozen eggs is 636 gallons of water, which means 1 egg has a footprint of 53 gallons, or 212 quarts, of water.

Just Cookies replaces egg with sorghum. Sorghum requires about 20 inches of water per growing period (according to Kansas State University), which works out to be 0.24 gallons of water per gram of sorghum. There are 0.43 grams of sorghum per cookie, meaning 0.1 gallons, or 0.4 quarts, of water are used per cookie.

Land: One acre of land on average yields 91 bushels of sorghum (Purdue University), or about 5,096 lbs.

Therefore, 53.06 grams of sorghum are produced per square foot of land. In each 1.5-ounce cookie, 1 percent (0.43 grams) is sorghum, so each Just Cookie uses 0.008 square foot of land.

The land footprint from eggs derives primarily from the space required to raise chickens and also to grow their feed. According to a report by Livestock Science, producing 1 kilogram of egg protein (about 120 eggs) requires an average of 41.5 square meters of land, which means each egg requires about 0.3458 square meters, or 3.767 square feet, of land.

Bottom line: If you serve just 10 cases of cookies (210 cookies per case) per month in your café, you’re saving 23,000 quarts of water and 2,000 square feet of land as well as preventing 160,000 grams of carbon dioxide emissions.

Want to play with these numbers yourself?

Check out the super-interesting cookie calculator at www.hamptoncreek.com/cookie-calculator.

And a great story not to tell.

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Oberlin’s Deli Meats Go 100% Farm to Fork

Scottish Highland cattle are a sturdy breed well suited for grass finishing

Submitted by Eric Pecherkiewicz, Marketing Manager

O

berlin College in Oberlin, OH, sports some proudly activism-minded students. With a sizable population of vegetarians and vegans, combined with school officials’ promise to double the Real Food Challenge commitment from 20 percent to 40 percent, Oberlin puts its sustainability goals front and center. (The Real Food Challenge is a national effort for institutional college dining to leverage its buying power in the categories of ecologically sound, fair, humane, and community based.)

Although the Oberlin team has been offering Farm to Fork turkey for years, as well as roasting turkey and beef in house, Regional Forager and Operations Manager John Klancar felt Bon Appétit could do better. So he talked to Scott and Kristen Boehnlein of New Creation Farm in Chardon, OH. The Boehnleins started a part-time “hobby farm” years ago as a way to engage their many children, but it soon grew well beyond that.

Scott began selling pork to local restaurants, including Bon Appétit accounts in northeast Ohio. Later, they added cattle. Before this spring, they were providing ground beef and a variety of pork cuts and sausages. That’s when John started talking to Scott about other meats: hot dogs, salami, deli ham, and deli beef.

Scott shared samples of these meats from his farm store with Oberlin’s Bon Appétit team.

When they came to an agreement, New Creation Farm helped to make Oberlin College’s deli meat offerings 100 percent local and Farm to Fork.

The grill is also in the works, for that lunchtime staple completion. John is currently working to source a new Farm to Fork vendor for chicken. All these efforts are helping not only to keep Oberlin’s Farm to Fork score above 20 percent, but also to meet its ambitious Real Food Challenge goal of 40 percent by 2020. In the meantime, students and staff get to enjoy increasing amounts of delicious, locally raised meats.

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One of the Boehnlein children playing with a heritage breed Tamworth pig

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Fresh sushi prepared at Oberlin College

Oberlin Rolls Sushi in House Oberlin’s Bon Appétit team is always looking to expand its program in interesting and engaging ways. This spring, they decided to try rolling their own sushi for student dining.

Every Tuesday for dinner, the sushi bar took the place of the deli bar. Seafood Watch–aligned salmon, crab, and shrimp were featured in rolls, in addition to vegetarian options and even chicken and beef. The offerings were spearheaded by Sous Chef Tom Nemeth, who learned under the sushi chef of Table 45 at Cleveland’s Intercontinental Hotel. He taught his cooks to smoke shrimp and salmon in house for the sushi and to pickle asparagus for a vegetarian choice.

He estimates they sold 150 to 200 rolls each night, which is about one in two customers!

“You know it’s good when you see some of our Japanese students get it for their board meal entrée and then come back and pay for a second roll,” he notes.

For the next school year, Tom plans to offer sushi two nights per week. He’d like to go one step further with some culinary fusion, recruiting Yung Suk Yarber from salad prep to help introduce some Korean-influenced sushi rolls.

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Art Institute of Chicago Steps Up Fundraising for Public Charter School Submitted by Gita Jackson, Marketing and Operations Assistant

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s many elegant, high-end, delicious affairs as the Art Institute of Chicago hosts all year, the hottest event in late spring is now solidly the Chefs’ Playground, thanks to the partnership between CEO Fedele Bauccio and Terzo Piano Chef/Partner Tony Mantuano. Both men are deeply committed to the values behind the Academy for Global Citizenship (AGC), for which this now second Chefs’ Playground raises funds.

The AGC is a public charter school on the underserved southwest side of Chicago rooted in whole-child education that focuses on the total growth of the developing child and encompasses social, physical, emotional, and cultural needs in addition to academic development. Sustainability is a core value integrated into the school itself — funds raised from this event will help build a net-positive-energy campus — and the learning: students raise chickens on the grounds, learn to compost, and grow produce in urban gardens. Fedele, who is on the AGC board of directors, has long-term plans to help the school expand its onsite kitchen facilities.

“A key part of our mission is to educate people about how their food choices impact the global environment and local economies. AGC is a perfect example of this coming to life within a school,” said Fedele. “We’re excited to join forces to show how nutrition and wellness can be integrated successfully within a core public school education.”

This year, chefs prepared adult takes on elementary-school favorites. Participating chefs included Terzo Piano’s Tony Mantuano and Sous Chef Megan Neubeck, Stephanie Izard of The Girl and the Goat, Jeff Mauro from Food Network’s The Sandwich King, Bill Kim, and Paul Kahan, among 14 other celebrity chefs and local chefs from Chicago’s favorite eateries. Guests enjoyed a peanut-butter-and-jelly-infused Lexington bourbon cocktail with crunchy-cereal milk, a grown-up grilled cheese with braised short rib and a side of house-made barbecue chips, and a very sophisticated PB&J with foie gras–hazelnut mousse and balsamic Treviso jam on brioche, along with many other playful, delicious bites.

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café will be designed with the assistance of Bon Appétit and will incorporate digital interaction and a hands-on teaching kitchen emphasizing a new health and wellness initiative, allowing the students and their families to learn about where their food comes from. The program will also feature culinary classes with local chefs — including some featured at Chefs’ Playground — to offer lessons on moving away from processed foods and toward creating good, nutritious meals at home.

More than 500 guests generously pledged over $435,000 to benefit the school. Sarah Elizabeth Ippel, founder and executive director of AGC, expressed deep gratitude to the event sponsors and partners and participating chefs and guests.

“We are so thankful to Bon Appétit Management Company for sharing in our vision to reimagine what’s possible in public school education,” she exclaimed.

Local chef Stephanie Izard of The Girl and the Goat with her mini sloppy goat sandwich

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Food Network’s Jeff Mauro being assisted

by Line Cook Francisco Zavala

Photo credit: Galdones Photography/Academy for Global Citizenship

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Kohl’s Headquarters Garden Thrives Submitted by Robert De Nicola, Executive Chef

S

ince partnering with the renowned urban farm Growing Power back in 2009, Kohl’s corporate headquarters in Menomonee Falls, WI, has been committed to a campus garden. Kohl’s employee volunteers took turns donating time for watering and harvest, and the food was donated to the local community. The Bon Appétit team took over the land last year, and this year, led

by Bon Appétit Sous Chef John Raymond, a new 1,200-square-foot garden was planted for use onsite.

Bon Appétit team members dug in at the end of May, working also with Growing Power members. The Kohl’s Corporation Sustainability Team supplied the compost.

“We’re growing high-yield crops that will offset produce cost and put the best product before our clients and guests. We will maximize our season from spring through late fall using successive planting,” explains John.“Our goal is to increase the three-quarter-ton harvest we had last year and provide more usable product to all six cafés.” The primary focus is on herbs, tomatoes, peppers, and specialty items such as summer and winter squash. Some of the produce will be sold off of a farmers’ market cart to guests.

Taqueria Chef Robert Getty, Big Salad Chef David Steinert, and Cook Mike Davis checking out the garden

All of the chefs at Kohl’s will participate in the planting, harvesting, and maintenance of the garden to increase their awareness of seed to plate. John has such a passion for gardening that it has become contagious. The hope is to spread his knowledge and excitement throughout the Kohl’s community.

General Manager Michael Ridgway getting into the action and doing some planting as well

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Johns Hopkins’ New Pastry Chef Becomes Campus Celebrity Submitted by Andy Tzortzinis, Marketing Manager

Pastry Chef Tim Dunsmore shows students how to make a rose out of frosting

W

hen Bon Appétit brings new talent to an account, introducing the guests to the new possibilities is fun for everyone. A semesterlong marketing campaign highlighting the talents of Johns Hopkins University in Baltimore’s new pastry chef, Tim Dunsmore, had a fun start.

Earlier in the semester, a life-size cardboard cutout of Tim the Baker was placed in the Fresh Food Café to promote Tim as the new addition to the campus dining program. Can you guess what happened next? Someone pilfered the cutout just days later. Soon, fun photos of the cutout staged in dorm showers and hanging out at campus events began to surface on Facebook, tagged #WhyIsntTimBaking. So popular were the photos that the real Tim the Baker had to start his own Facebook fan page. To get the cutout back, Hopkins Dining posted a “reward” for the safe return of Tim’s likeness: a custom layer cake, hand-decorated by Tim the Baker himself! After a few short days, a group of girls (they weren’t the original culprits) came forward with “Tim” in exchange for a birthday cake for their friend. The hostage crisis was over!

The popularity of the cutout made the opportunity to hang out with the real Tim the Baker a great end-of-year treat for students: a cupcake decorating demonstration. Students having dinner in the Fresh Food Café had their choice of vanilla or chocolate cupcakes and a plethora of colored frostings, sprinkles, chocolate chips, and more. Students then had the option of either simply topping their cupcake to their own taste or learning how to perform more elaborate decorating techniques from Tim the Baker. Students who weren’t even on meal plans paid cash to come into the Fresh Food Café to meet Tim! Both the cutout Tim and the actual man were in attendance at the cupcake demonstration. Only one of them is a great teacher, however.

A student shares news of “Tim’s return” on Instagram

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GE3’s Newest Stars

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on Appétit’s 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 38page standards for food standards and initiatives, sanitation, safety, marketing, merchandising, signage, customer service, and other station-specific criteria. Once certified, however, accounts cannot rest on their GE3 laurels — the reviewers will return (unannounced) to recertify them and ensure that the “great” truly remains Great.

The Regional Operations Support team — comprising Paula Nielsen, Ellen McGhee, and Kimberly Triplett, along with occasional supporting GE3 auditor Jim Dodge (who’s also our director of specialty culinary programs) — congratulates Adobe - Seattle; Genentech, Building 82; Genentech - Vacaville; and VMware’s Hilltop Café on their certification. These accounts demonstrated the extraordinary teamwork and tireless efforts necessary to meet or exceed the more than 300 standards.

Adobe - Seattle

Congratulations to the team at Adobe - Seattle for receiving their very first GE3 certification! The certification team first descended on them in March but found a few things that needed addressing. The Bon Appétit at Adobe crew met the challenge head on and really hit it out of the park for Paula and Kimberly’s return visit. The Watermark Café stood out for its gorgeous salad bar of seasonally inspired composed salads and a soup station with a variety of interesting toppings encouraging guests to play with their food — for example, coconut vegetable noodle with topping choices of cilantro, pickled jalapeños, and sesame seeds.The café had a fantastic menu mix with many vegan options, vegetarian options, and Farm to Fork items, and the salmon special at the global station was a hit. The comfort station was stellar, featuring a maple-brined local pork chop, lemon-rosemary roasted potatoes, braised kale, and collard greens. The staff was engaged on all levels, from the snappy 10@10 meetings to their knowledge of COR icons and customer engagement, including knowing people by first name. All in all, the outstanding customer service matched the food, and the account made an exceptional impression.

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Genentech, Building 82, South San Francisco

Alongside Adobe, Genentech, Building 82 landed its very first GE3 certification! The team handily fixed the one item that needed fixing after a surprise June visit. Paula returned and could see the team had really hit their stride.

The bustling breakfast program featured organic strawberry oatmeal that both looked and tasted delicious — and the same went for the salad bar, the café’s superstar. The vibrant, colorful, and of course seasonal salad bar highlighted special featured salads amid a backdrop of vibrant textures, colors, and flavors. The chef ’s special of barbecue pork ribs with chipotle slaw, steamed broccolini, and house-made potato salad had a line out the door with reason.

Decor is crisp, clean, and abundant as well as relevant to the menu items being served, while merchandising of all items was especially done well in both the north and south sides. It was a great idea to convert an unused tray area into a retail space, where items for sale were perfectly arranged. Clean, appropriate, and consistent sign holders were used throughout the café, with descriptive signage and inviting, appetizing menu descriptions. Front-of-house staff uniforms were clean and consistent. All this and more, rounded out with offerings of refreshing and brightly colored aguas frescas and boba tea!

Genentech - Vacaville

Paula and Kimberly made an unannounced visit to“the Vacagrille” and certified it Great. The extremely popular breakfast program featured a Filipino feast including chicken tocino, garlic fried rice, and fried egg — comfort food with a twist! The salad bar had great colors, textures, and varieties with several grain options and many different types of salad dressings; the sandwiches looked just made; and three scrumptious nutritional spa waters were available. And wow, the strawberry shortcake was heaven on earth. Paula overheard a guest telling the sushi chef how wonderful the food was, which is always a fantastic occurrence on these visits. The staff uniforms were shipshape, and the team was courteous to guests.

Two deli staff members in particular had a smile for everyone throughout the busy lunch rush. Descriptive, well-balanced menus were posted in visible locations at the entrance and throughout the café, and the decor was fresh, abundant, and applicable to stations. The delivery area/back dock and catering area were both pristine and orderly, and health department audits were available. Coolers and storage areas were impeccably clean and organized, too. Paula and Kimberly left impressed and very pleased!

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VMware, Palo Alto, CA

The team at VMware’s Hilltop Café was dedicated to addressing their one to-do item for the GE3 assessors’ second visit — and passed their certification with flying colors. The delicious salad bar exceeded GE3 standards and offered low-sodium chicken as an upsale item. The spice station offerings — such as vegan mushroom masalaydar, shahi paneer, and kadahi chicken — were all exceptional! The sear station special of pasilla chili rellenos with red pepper ranchero sauce was on par with, or better than, any menu item at a high-end Bay Area restaurant! Similarly, the tossed-to-order salad station special could compete with any top-tier restaurant salad offering. The brick station was serving Alaskan Copper River salmon on a wood plank that looked and smelled fantastic! The grab-and-go cooler was visually stunning with layer upon layer of freshly made sushi, salads, and sandwiches. Additionally, the team’s 10@10 meeting was exemplary: they calibrated thermometers and discussed how to properly dispose of chipped bowls. All aspects of marketing and decor were impeccable and met or exceeded expectations. Outstanding customer service rounded out the perfect signage and uniforms.

Everything just flowed well together, and the Bon Appétit brand was represented in top-notch fashion.

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an operator’s view | michael bauccio

all in the family The late VP John Engstrom (left), who jumped in behind the line at a long-ago opening, with COO Michael Bauccio

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arlier this year, we lost one of the pillars of Bon Appétit: John Engstrom, who’d been a member of our senior staff on the East Coast for close to two decades and practically an honorary Bauccio for even longer. You can read about John’s “huge heart” and quirks on page 36.

John was one of a kind, but the generous, loving way he treated his colleagues and employees was not. One of the things I am most proud of about Bon Appétit is how, even as we have grown and grown over the years, we have kept the feeling of family that was there back when we were just a tiny catering startup in San Francisco.

To me, the essence of “family” is trust, loyalty, and tolerance.

My brother Fedele and I don’t always see eye to eye, but I trust him to have my back, and he knows I have his. Several of our kids have worked for Bon Appétit at one time or another, and while they got valuable experience, they ultimately decided it wasn’t for them. And that is OK. “Family” isn’t about blood ties. Those of you who have had your children follow you into this business or have met your spouse here — you’re lucky, but of course it can add another layer of complexity to your life at home.

done. Yes, mistakes get made, but when you’ve built up trust, you can fix them together and move past them.

The Bon Appétit family is not just our 14,000 employees.

Many of our clients are like family, people we’ve known for years. We’ve supported each other in our common goals, through sickness and health, through flush times and lean.

The same with our longtime Farm to Fork suppliers. When someone is “like family,” you don’t drop them just because your working relationship has hit a rough patch.

That’s where loyalty and tolerance come in. As you all know from personal experience, families can be messy. People in them argue and annoy each other and can hold grudges from way back. We have some of that too, but I think the good parts far outweigh the bad.

I am so proud to work alongside every member of our Bon Appétit family, to see you grow and flourish with us. As we go into new places and add new employees and clients, let’s continue to take care of each other — we don’t want to lose that family bond.

We work hard at Bon Appétit. Trust is built slowly, through long hours spent together cheerfully, doing what needs to be 2 0 1 4 Vo l u m e 3

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Closing the Waste Loop at Willamette University Submitted by Andrew Monbouquette, West Coast Fellow

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ith an estimated 40 percent of edible food in America going to waste, reducing the amount of wasted food that comes out of Bon Appétit cafés is a challenge that the team at Willamette University in Salem, OR, is happy to embrace. A composting program, companywide efficient cooking techniques, and community outreach efforts have been central to their goal of limiting the amount of wasted food — and all the energy that goes into producing it.

Recently, the Willamette Environmental Career Outreach and Services (ECOS) Club — interested in how the staff at Goudy Commons dealt with all the food waste the campus produced — took a tour of the Bon Appétit kitchen to learn how they’re achieving this goal. Director of Operations Chris Linn and Executive Chef Josh Green led the tour, which detailed their efforts to minimize the potential of waste even before the food gets to guests, to compost prep trimmings and leftover food scraps, and to educate guests on Bon Appétit’s initiatives. Efficient recipe design using “stem to root” principles keep more of the vegetables and greens on the plate and out of the compost pile.

For the scraps that don’t make it to the table, the staff is well-trained to sort them into the appropriate bins — one for compost and one to turn into vegetable stock — another essential step of the whole operation.

The students observed the enormous vats where the soups are made, the walk-in cooler that housed recently made dishes waiting to be served or integrated into another meal, and the main dishwashing room. In Willamette’s Goudy Commons, students drop off their trays at a central station, then the Bon Appétit team takes over, scraping food waste into buckets for composting. The setup appears to be working wonders; Willamette’s composting program is only three years old, but each day it diverts around 250 pounds of food from landfills toward more productive uses. That’s 7,000 pounds of food per month and 42 tons per year, just from one café!

While that’s a huge achievement, Chris and Josh want more. Their biggest remaining challenge is how to get students to carry over the practices of responsible food disposal from the café into their personal lives and other arenas on campus. The infrastructure is in place to compost food scraps around campus, but it appears more education and awareness building is needed to motivate students and non–Bon Appétit staff to make the effort. Fortunately, Bon Appétit teams do like a challenge.

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Director of Operations Chris Linn shows the appropriate bin for composting at the prep station

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Best Buy Cultivates Another Farm Relationship Submitted by Susan Davis, General Manager

Gheorghe Nicula and John Burke of Untiedt’s Vegetable Farm pose with a mountain of CSA boxes

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lot of work goes into planning, managing, and sustaining a CSA. That’s why the team at Best Buy in Minneapolis is so fortunate to have found an excellent partner in Untiedt’s Vegetable Farm of Waverly, MN. The team from Untiedt’s delivers exceptionally packaged boxes of sustainably grown vegetables, fruits, and herbs every Tuesday — currently to 59 shareholders.

They stack the boxes up at the café’s entrance just beyond the Food for Your Well-Being table. As soon as guests see all those tidy boxes lined up, they just can’t pass by without asking how to get in on the fun. This is one way to keep membership growing!

The area’s record rainfall that continues to cover local farmlands didn’t stop Untiedt’s from setting the tone with the very first delivery that included homemade jam, local maple syrup, honey, and greens.When shareholders pop in to pick up their deliveries, it’s as if they just received an unexpected gift. There isn’t a single person who can resist lifting the lid immediately to see what special items are waiting for them.

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University of Pennsylvania Disposes of Disposables Submitted by Beth Bayrd, Marketing Manager

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veryone wins from University of Pennsylvania’s recent adoption of a reusable to-go container program in its Philadelphia residential dining cafés. As part of the Penn Climate Action Plan and paid for by a grant obtained through the Penn Green Fund, three cafés — 1920 Commons, Hill House, and King’s Court English House — launched the new Green2Go program. The goal of the new program is to reduce by two-thirds the 171,000 disposable takeout clamshells that left the cafés annually.

All dining plan holders were automatically enrolled in the program and allocated one of the reusable Green2Go containers for free. If they chose not to engage in the program, each takeout clamshell cost $2.

It is a rather radical step, but it reflects the waste reduction values shared in this unique collaboration of Penn Dining, Bon Appétit, and the Penn Green Campus Partnership. By the end of its first school year, it was clear that the program was a resounding success! The numbers show it all: after this program was implemented, just 1,167 to-go clamshells were sent with customers. More than 200 fewer clamshells went out in the spring semester, showing that the program continues to pick up momentum. Year to year, that was a 99.3 percent reduction, and it truly showcased Bon Appétit’s mission to partner and provide solutions for each of their clients.

The next phase will be looking at the feasibility of implementing such a program throughout select retail locations in the next two years. With such success in the dining commons, the outlook is optimistic!

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Reusable to-go container

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Twitter’s #Fridayforgood Nourishes Community and Spirit Submitted by Kevin McConvey, General Manager

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n the spirit of giving back and local involvement, San Francisco–based social media company Twitter recently held one of its popular #fridayforgood events, in which employees dedicate one day to the surrounding neighborhoods and the community at large. On designated“for good” Fridays, volunteers serve in soup kitchens, install Wi-Fi at homeless shelters, assist at local schools, and work in other positive ways for the community.

But because not everyone can leave the office for such activities, Bon Appétit partners with the Twitter team to create in-house opportunities.

Last year’s PB&J #fridayforgood was such a hit that the company went for a repeat. Hundreds of people gathered in the ninth floor café to donate their time making peanut butter and jelly sandwiches at one of the many sandwich stations that the Bon Appétit team had assembled. The day ended with a satisfying total of 4,100 sandwiches produced — an increase of 645 sandwiches over last year.

Food Runners, a volunteer organization working to alleviate hunger, distributed the sandwiches to some of San Francisco’s most needy organizations and groups: In order of number, 200 sandwiches went to CATS Medical Respite Center, a temporary housing facility with respite beds and medically oriented support services for frail and homeless persons; 400 went to City Team, an organization that provides hot meals, safe shelter, showers, and clean clothing to the homeless; 500 were distributed throughout Bernal Dwellings housing in San Francisco’s Mission neighborhood; 1,000 went to Health Right 360 Walden House, which offers community health care, substance disorder treatment, and mental health services; and 2,000 went to City Impact, which addresses urgent needs, as well as rehabilitation and development to break poverty cycles.

The PB&J assembly line in action

Such days are reminders for all involved about what they can offer, how they can help,and what needs there are to continue to address and be aware of in the community. The Bon Appétit team was once again grateful for partnering with both Twitter and Food Runners.

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Pop-Up Event Showcases Creativity and Changes at the Cleveland Museum of Art Submitted by Beth Kretschmar, Marketing Manager

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ne hallmark of being an excellent chef is never resting on one’s laurels, but continuing to innovate. Chef/Partner Douglas Katz recently unveiled a new look, feel, and taste for Provenance at the Cleveland Museum of Art — and also created a one-night-only pop-up restaurant installation in the museum’s atrium to show it off.

“It seemed to be the perfect time to transition into something new and offer our guests something reimagined,” said Doug.

Visitors now enjoy a modernized restaurant menu, with a variety of vegetarian, meat, and seafood options. The pop-up restaurant menu offered several innovative small plates, including duck-heart pâté and pan-seared pork belly, and featured craft cocktails for that evening, such as a fugi sour with house-made yuzu liqueur.

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Chef/Partner Douglas Katz and renowned author and Cleveland native Michael Ruhlman, who popped by for the event

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The pop-up restaurant installation at the Cleveland Museum of Art’s atrium

“The Golden Age” small plate with watermelon, raspberries, squash blossom, currants, pickled cantaloupe, popcorn shoots, and wild arugula

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First Anniversary Party at Sony Celebrates Local Flavor Submitted by Kelsey Dimartino, Marketing Intern

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o thank Sony in San Mateo, CA, for a fantastic first year, the Bon AppĂŠtit team celebrated their anniversary by inviting an array of vendors for guests to visit with and to learn about. From the local produce of Rodin Farms to the posh ice cream of Humphry Slocombe, the guests at Sony were treated to a wonderful selection of samples and products. The hot sauce of Palo Alto Fire Fighters seemed to disappear off the table as quickly as the gluten-free Cherry Bomb cookie of The Cookie Department.

From booth to booth, guests enjoyed a warm welcome and a scrumptious selection of treats.

Strawberry treats arrayed for the feast

Everyone was encouraged to sample foods, chat with the vendors, and take part in the drawing for prizes such as a beautiful picnic basket donated by one of the vendors, a half-dozen cakes provided by another, and food and drink vouchers for the onsite cafĂŠ.

All in all, the event was a hit. More than 1,000 scoops of ice cream were savored, dozens of cookies were devoured, and gallons of iced coffees and teas refreshed the thirsty. With pleased smiles and compliments all around, the guests really seemed to enjoy the experience and cannot wait for the chance to celebrate again!

Palo Alto Firefighters Pepper Sauce, a Farm to Fork vendor The farm stand at the event

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Trine University Brews a Great Farm to Fork Relationship Submitted by Jeffrey Every, Director of Operations

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ometimes the best ideas can “brew” right under one’s nose. This happened rather literally to General Manager Joe Gentile of Trine University in Angola, IN, who frequented Great Lakes Chocolate and Coffee Company right across the street, before the light bulb finally went off that he should enroll them as a Farm to Fork vendor.

Great Lakes cofounder and owner Paul Smith shows Bon Appétit General Manager Joe Gentile two different varieties of beans and their characteristics

Flash back to several years ago. Brothers Paul and Jared Smith, cofounders of the company, were living separate lives on opposite sides of the nation when they decided to return to their hometown of Sturgis, MI. Downtown Sturgis was devoid of a place to get a good cup of coffee while chatting with friends, so they decided to start one! With their motto of “only the best,” the brothers determined that it was preferable to roast their own coffee to their exact specifications, so they planned to offer full roasting capabilities. A few years later, they expanded to Ann Arbor, MI. Most recently, the brothers expanded to Kendallville, IN, and then Angola.

Paul and Jared purchase more than 2,500 pounds of raw coffee beans each month from around the globe, including Fair Trade and organic beans. Small-batch roasting ensures the quality they seek.

Joe was impressed with the flavor and complexity of Great Lakes Chocolate and Coffee Company coffee, so a partnership was soon born. Trine uses the company’s products in all its campus retail and café locations, as well as for catering — averaging 50 to 70 pounds of beans a week, keeping inventories low to ensure absolute freshness. Often the beans are roasted on Monday and brewed on Tuesday! Guests have commented on the quality of the product, and they love knowing they are supporting a small local business.

Joe and Catering/Marketing Manager Craig Stangland visited recently to get a firsthand look at how the process works. Paul and Jared were happy to have guests and to review the different beans, the different roasts, the blending of beans, and the entire roasting process.

Catering and Marketing Manager Craig Stangland loads raw, Fair Trade, and organic beans from Brazil into the hopper to be roasted while visiting Great Lakes Chocolate and Coffee Company

The team at Trine University is proud to offer this locally crafted product to their guests, and they look forward to the continued collaboration with Great Lakes Chocolate and Coffee Company.

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It’s been a busy season out west! From Utah to California and the Pacific Northwest, Bon Appétit teams have been busy working overtime to get new accounts up and running. This season included some really special openings, from new and different traveling food carts to a unique ballpark food garden and a famous chef partnership in former Army barracks.

New Mobile Concepts Debut in Seattle

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ev up your hunger, because a new wave of mobile dining is hitting the streets of Seattle. Awardwinning Bon Appétit chef Danielle Custer and Michelle Clair, catering director at Amazon, have joined forces — with creative license from Regional Manager Brian Wilbur — to roll out a new array of mobile dining options, all under the banner Mobile Mavens, that consists of uniquely branded pop-up retro campers and bike carts.

“I really fell in love with the Seattle food truck scene while traveling the streets with Monte Cristo,” said Danielle, who was in the driver’s seat of that famed Bon Appétit gourmet grilled cheese and other melted goodies purveyor. “So when Michelle and I came up with the idea of creating this ‘new’ take on mobile dining that could more easily access a wider range of locations and unique combinations, all with a crazy and fun twist, I knew it was time to switch gears and go for it.”

Bike-Powered Pop Up Pedals Fresh and Local Ice Cream: Even in legendarily rainy Seattle, summers feature blue skies and bold heat — so Bon Appétit’s newest Pop Up addresses the need to cool down. The pedal-powered mobile concept Pop Up features crazygood, locally made frozen treats from Whidbey Island Ice Cream, Vovito Gelato, Cupcake Royale, and Full Tilt Ice Cream.

With big speakers playing ice cream music, a bright orange bike carrying a cooler full of popsicles and ice cream sandwiches, the new Pop Up bike made its debut at the Bon Appétit Annual Golf Tournament at Pumpkin Ridge and has been a welcomed treat at Amazon locations and elsewhere in the Pacific Northwest.

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Biscuit Box Offers Comfort to Go: It started with the Biscuit Box Cook-Off, an event inspiring local Bon Appétit chefs and cooks in Seattle to bring their best creative, innovative, tasteful biscuit recipes with texture, appearance, and uniqueness. The result? A delicious new mobile concept called Biscuit Box that launched as a permanent “mobile fixture.” The Biscuit Box offers warm, buttery biscuits made using Washington-grown Shepherd’s Grain flour. These hearty biscuits that have a hint of crunch are finished with a unique blend of toppings, including selections of nostalgic house-made jams, Honey Hole urban honey, Beecher’s flagship cheese featured in a fondue, locally foraged mushrooms, and humanely raised meat.

In addition to its weekday rotation around Seattle, the Biscuit Box provided brunch all summer at “Coffee, Beer & Breaky” at Hilliard’s Beer in Ballard.

Submitted by Tonya Flashey, Regional Marketing Director

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Spring chicken pot pie comprised of seared and braised chicken thigh, mirepoix, English peas, chardonnay, chicken and lemon thyme velouté, and egg-brushed puff pastry

Twitter Puts Another Feather in Its Cap

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n case a little birdie didn’t tell you: Joining the 10th Floor café and #ThePerch is the 6th Floor Café — Twitter’s newest addition to the Bon Appétit offerings in San Francisco.

Sesame mochi

On opening day, guests patiently but eagerly awaited the chance to explore the café and taste Twitter Executive Chef Lance Holton’s adroitly crafted menus.

Stations offered crisp, hand-tossed salads, golden spring vegetable pot pies, hot-pressed panini, and lamb chops accompanied by a colorful cucumber and mint coulis amuse-bouche.

Unique to the 6th Floor, and in partnership with Bon Appétit and Square, Twitter launched the distinctive #ffg station — “food for good”: 100 percent of the revenues are donated to the community. The mouthwatering and meticulously prepared menu options at the station sent more than a few guests scrambling to download the Square pickup app (pre-ordering is required).

Smiling faces told all: The Twitter team has hit the sweet spot of food, service, and giving back to the community!

Submitted by Elizabeth Fox, Regional Marketing Manager

Point Reyes Kumamoto oyster, Miyagi oyster, and Atlantic oyster with champagne mignonette

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Levi Strauss & Co. Makes a Colorful Transformation

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colorful wall of photos and text at the new Levi Strauss Plaza Café in San Francisco exhorts guests to try, taste, explore, enjoy, and, above all, eat!

And that is exactly what hundreds of Levi employees and neighbors came to do on opening day when Bon Appétit launched service.

A refresh of an existing café, the enlivened and stylish decor had guests oohing, as they aahed at the delicious menus. Several guests shared their impressions, and they were thoroughly dazzled by the visual impact of the café.

Director of Merchandising Carrie Buckley outdid herself in helping the opening Bon Appétit team to create a feast for both the stomach and the eyes, working day and night.

Not only is the newly refurbished space chock-full of brilliant pops of color, but guests frequently commented on the vibrancy and abundance of the café’s fruits and vegetables.

Surrounded by Levi’s own gorgeous photography with deep blues, luminous cityscapes, and brightly hued fabrics, the displays of vivid pink grapefruits, cheerful red and yellow bell peppers, and rich green asparagus found themselves right at home. Levi is a terrific addition to Bon Appétit’s San Francisco lineup!

Submitted by Elizabeth Fox, Regional Marketing Manager

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Commissary Brings Culinary Perfection to San Francisco’s Presidio

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on Appétiters are proud to be a part of the starstudded team behind the Commissary, a 112-seat restaurant that features Spanish-influenced California cuisine at the Presidio, a scenic former military base overlooking the Golden Gate Bridge in north San Francisco. Joining forces with the Presidio Trust and celebrity chef (and longtime Bon Appétit Chef/Partner) Traci Des Jardins, Bon Appétit Culinary Director Robbie Lewis and Executive Chef Reylon Agustin have poured their heart and soul into opening.

The Commissary space has a rich history, with beginnings as a mess hall within the Presidio’s Montgomery Street barracks. Built in 1895 and known colloquially as “infantry row,” the barracks are adjacent to the beautiful Main Parade Ground. The Commissary’s gorgeous renovation promises to continue its legacy of times past — keeping guests fed, and fed well!

The Commissary offers a range of meal services, starting with coffee and light breakfast service as well as dine-in and dine-out lunch options. In the evening, the space transforms into a lively full-service restaurant. It features traditional, communal, and bar seating; dining on the shaded front porch; and “front row” counter seating surrounding an open kitchen where guests can watch the chefs in action. Mirroring the food, the wine and cocktails are also locally sourced from winemakers, distilleries, and breweries with an emphasis on Spain and the Presidio in the form of seasonal sangria and Spanish wine varietals grown in Northern California. The full bar includes classic cocktails alongside an array of original recipes.

The Commissary also offers a carefully curated retail shop that features house-made and local foods — essential rations for relaxing at any of the Presidio’s picturesque picnic spots. The Bon Appétit team is also heading up the Presidio Foods catering program, which executes superb events at a variety of Presidio locations.

Submitted by Elizabeth Fox, Regional Marketing Manager

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The Garden at AT&T Park Is Now in Full Bloom

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n edible garden in a sports arena? Not as strange as it sounds! The San Francisco Giants and Bon Appétit hit a home run with the Garden at AT&T Park to much local media fanfare — and gave new meaning to the word fanfare!

The Garden is a first-of-its-kind space in an American sports facility, offering not just fresh-picked, sustainably grown produce and a space in which fans can hang out during a game (snacking on healthy treats and surrounded by living towers and planter beds), but also a teaching venue for community education events during the off-season.

Located behind the centerfield wall, just under the scoreboard, the 4,320-square-foot space offers a bounty of fruits, vegetables, greens, and flowers grown with low water usage and ready to be harvested at peak ripeness year round for Bon Appétit’s ballpark menus, including the newly opened Hearth Table and Garden Table in-garden concessions. Blueberries, strawberries, avocados, tomatoes, peppers, squash, lettuces, lemons, watercress, kale, and lemongrass were all growing for the opening.

For the summer opening, the Bon Appétit AT&T Park team worked in tandem with the San Francisco Giants leadership to host a “vine-cutting ceremony” for media and VIPs. Giants President and CEO Larry Baer, Giants Outfielder (and healthy eater) Hunter Pence, and of course, Bon Appétit CEO Fedele Bauccio addressed the crowd. Hunter extolled the virtues of kale (for which he’s inspired a Twitter hashtag, #kalepower) and reminded everyone the most important thing they can do to get kids eating well is to provide a good example for them — which he proceeded to do. Fifteen lucky kids who are a part of the Junior Giants baseball program also joined the festivities, planting seeds and lunching with Hunter on cherry tomatoes and fruits picked just hours earlier from the garden.

One of the aeroponic towers

The Garden also features a bar, dining tables, benches, and fire pits for fans to use during their visit to AT&T Park. Fans of both baseball and fresh, local food can mingle here and have been crowding in to do so since it opened, even though they have to watch the field’s action either through small slits in the rear wall or on a TV monitor. Fittingly, the first “splash ball” home run to be hit into the garden during a game was by Hunter (which was caught by a fan). That’s #kalepower for you!

Submitted by Laura Braley, Specialty Venue Public Relations Manager

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Bon AppĂŠtit CEO Fedele Bauccio addresses the media and VIPs on opening day for the Garden

San Francisco Giant and kale fan Hunter Pence shares a healthy lunch with some Junior Giants

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Atrium Café Opens at Zulily

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he Bon Appétit approach to food is not unlike that of Zulily, which offers ever-changing, curated sales daily geared toward moms and families, and we’re pleased to welcome this Seattle-based online retailer to the Bon Appétit family!

Just a few short months after then-Nordstrom General Manager Kris McLean opened a brand-new café for that Bon Appétit client, she was tapped to head up the new Zulily account. She and her team did an outstanding job opening another lovely space, with help from Regional Operations Support team member Paula Nielsen and support from surrounding accounts.

The soaring open atrium creates a warm, inviting atmosphere in the café. The dedicated opening team and its masterful chefs held a weekend preview of what was to come — and eager guests devoured several times what was anticipated!

Executive Chef Amanda Cherniske and her team did a tremendous job delivering delicious food including seared St. Jude local albacore tuna, apple-cider portabello sandwich, and the “Cindy Crawford,” featuring grilled Draper Valley chicken breast, basil pesto, and a mozzarella-Fontina blend on house-made pizza dough. The team also debuted a fun Zulily kids menu offering traditional grilled cheese and PB&J for the young models working hard throughout the day!

Submitted by Tonya Flashey, Regional Marketing Director

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Cambia Health Solutions Opens in Downtown Portland

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ambia Health Solutions, a nonprofit health insurance corporation in Portland, OR, incorporates a program that rewards employees for choosing healthier food options. Naturally, partnering with Bon Appétit for onsite food operations was a logical next step!

New Salt Lake City Opening at Savage

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ulling it all together under intense time pressure is a specialty for most Bon Appétit teams, and Savage’s new Food on 6th in Salt Lake City is the latest case in point!

Executive Chef/General Manager Amy Zupanci joined Bon Appétit and the Pacific Northwest from Cornell College in Mount Vernon, IA, and Marc Marelich oversaw his first opening as a district manager, having been promoted from the Regional Operations Support team. The Trellis café and Vine espresso bar are beautiful spaces that foster both healthy eating and employee collaboration within an incredible downtown Portland setting. Vine offers local Stumptown espresso and a fresh juice bar featuring juice with 100 percent pure ingredients such as lemon, green tea, ginger, honey, and cayenne.

Guests seem thrilled with the new partnership. “I love The Trellis! The space itself is bright, full of natural sunlight, clean, and inviting. The food is delicious and healthy! I love that there are options that change daily,” emailed a guest shortly after the opening. “The cuisine is flavorful and fresh and I really appreciate that [the employees] seem to pay attention to ensuring the ingredients are of the highest quality. Thank you so much Cambia, for bringing in this new café.”

Bon Appétit’s newest Utah account, a supply chain management company, requested that the café open early to accommodate a visit from several executives.

District Manager Ken Dale, Chef/Manager Chris Pavlus, and the opening team accelerated their efforts and collaborated well for a smooth opening, putting together an absolutely beautiful café. The Savage employees were beyond grateful and overwhelmed with the delicious cuisine and offerings.

The menu featured carved tri-tip and grilled cheese curds, lemon-thyme–roasted chicken with sun-dried tomato Romanesco, and a bistro deli with freshly made sandwiches. The Bon Appétit team was able to leave a lasting impression on those who visited the new facility, truly embracing this new approach to great food at work.

Submitted by Tonya Flashey, Regional Marketing Director

Submitted by Tonya Flashey, Regional Marketing Director

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A HUGE HEART:

REMEMBERING JOHN ENGSTROM

On February 7, 2014, beloved Bon Appétit Vice President John Engstrom passed away. He is survived by his loving wife of 28 years, Cathy McHugh Engstrom, his daughters, Erin and Meghan, and his son, Michael — and the thousands of current and former Bon Appétit employees whose lives he touched over the years. He will be greatly missed.

Erin, Meghan, Michael, Cathy, and John Engstrom

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A Member of Our Family

John had a gift for making strong personal connections and relationships. Long before there was a Bon Appétit, John was a part of the Bauccio family.

Back in the’70s, he was doing marketing and sales for Saga, the company where Fedele and I both worked.My dad was retired from being a barber and was running a warehouse for Saga near John’s office in Santa Clara, CA, and they became great friends. Every three to four weeks or so, John got my dad to bring in his tools and give him a haircut out on the loading dock.

My dad would invite him over for pasta regularly.When my parents moved into a new house in San Jose — where my mother still lives — Fedele and I promised that we would build them a patio cover. And we are many things, but we are not carpenters. Dad was yelling at us while we were on the roof and here comes John,just grinning ear to ear and watching.He never let us live that down.

But that patio cover still exists today, 44 years later.

John Engstrom on the cover of Food Management, before he joined Bon Appétit

John had a lot of operational experience under his belt, all over the country, before he joined Bon Appétit. While working for Service Systems, he met his wife, Cathy, at UC Davis in California and handled the Claremont schools and Biola University (Bon Appétit’s first higher-education account). He worked for Marriott in Washington, DC, and later moved to Blacksburg, VA, and did the first remodel at Virginia Tech, which was self-operated. He made the cover of Food Management for that in the early ’90s. We’d stayed in touch, and he often asked me to give presentations to his team at Virginia Tech, just friendly ones, about trends in food service.

He was a true original, and I miss him like a brother.

When we started to think about branching out east of the Mississippi, which is where there was a large density of education business, I visited school administrators up and down the East Coast to find out what they thought about their food service and what we might be able to offer. I got all kinds of feedback.

I knew we needed to put some infrastructure in place before we could sell, though, and that’s when we hired John — 20 years after we first met. And he built our business out there brick by brick. Thanks to John and [Regional Vice Presidents] Randy Demers and Elaine Smart, Bon Appétit operates more than 60 accounts on the East Coast today.

John was never ever short for words. He would write so much, make up so many acronyms; he could drive you crazy. It is true that at sales presentations, Fedele and I made him sit between us so we could kick him under the table if we needed to. Yet we trusted him immensely. He was incredibly loyal and he was in love with his work. He was a true original, and I miss him like a brother.

—Michael Bauccio, COO

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Aiming Higher

I met John in the late ’60s, just after he graduated from Western Washington State College in Bellingham. I was then the district manager for Saga in Southern California.He was sent to my district as a trainee straight out of college, and I assigned him to the University of Redlands, one of my schools (and later one of Bon Appétit’s first education accounts).

I told him to take inventory at the end of the month so he could do a financial report. Well, I came back and he hadn’t done it. He said, “I was doing a strategic marketing plan for your whole district instead.” He was the most unfocused trainee I had ever seen!

That was pretty much our whole relationship right there.

Whatever assignment I gave him, he was always looking for something bigger to do. And yet we kept working together, later on in the business and industry side for Saga, and then he joined Michael on the education side for us at Bon Appétit. We went around the block together many, many, many times. Somehow he managed to survive for decades under the two Bauccios!

He preached because he believed in what we were doing. He had a lot of faith in his ability to make things happen, and in his team.

He was always writing strategic plans, and memos that were 50 pages long instead of focusing on doing great food and the job at hand. When he wrote his own proposals, they were thicker than an encyclopedia — too long for anyone in their right mind to read. He would go on and on like a preacher and never let anyone have a word in edgewise. The rule in sales presentations became that he couldn’t talk unless he was asked a direct question.

He preached because he believed in what we were doing. He had a lot of faith in his ability to make things happen, and in his team.

He was the driving force behind Bon Appétit opening up the East Coast, landing school after school. He was one of a kind, that’s for sure. I miss him very much. He lived our Dream every day.

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CEO Fedele Bauccio and John in the early 1990s

CEO Fedele Bauccio (second from left) and John (far right, long before John joined Bon Appétit

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John established the Bon Appétit brand on the East Coast with his signature on it.

His entrepreneurial zeal would often lead him to beg forgiveness versus asking permission.

He Bled Bon Appétit

John and I were contemporaries for two decades in Bon Appétit. One of my very early memories was not long after John joined us. He had sold SUNY Farmingdale and came to Menlo Park to meet with Michael and Fedele to discuss SUNY. (Ahem, yes, one of those meetings.)

His plan while in California was to also start work on a potential new client. We cut a deal where I would work with John for a day in Menlo Park on the proposal, and then he and I would catch the red-eye to JFK, where we would rent a car and drive to SUNY to finish the proposal. I honestly think John and I were up for 36 hours straight. Finally, I had to tell him I had had enough; I went to the hotel and John kept working.

In all the years I have been with Bon Appétit, honestly, John is the only person I have ever worked with nonstop: sunup, sundown, sunup, and almost sundown again on a proposal.

At that point I barely knew him, but it was clear we had someone special in John, or “JOHN,” as he always signed his emails. John loved the company.

He bled Bon Appétit over the next two decades.

Former General Manager Kathy Hanwell and John

Senior Vice President Cary Wheeland with John

signature on it. His entrepreneurial zeal would often lead him to beg forgiveness versus asking permission. He had his own linguistic style that many will not soon forget. John was one of just a handful of Bon Appétit people who earned a special interjection in front of his name whenever Fedele or Michael spoke of him. He was known to craft lengthy letters on his cell phone when his laptop ran out of battery. Here’s how he signed off one: “PS. Forgive my miss spelled words!

I wrote this from my heart on my Blackberry. —Sent using BlackBerry.” I keep that letter in my archives as a reminder of the importance of passion in keeping Bon Appétit real.

I was honored to be able to attend John’s funeral. Here is part of an email I sent Cathy ( John’s wife) and Erin (his oldest daughter) on my flight home: “The visit to Syracuse was not one I would have pondered or thought would take place, certainly in the time frame that it did; John was taken from us way too soon. I leave New York seeing the great appreciation John had for his family, and while John is legendary in Bon Appétit for his huge heart, what really came from the last two days, and what you nailed, Erin, was that John carried that huge heart with him across every part of his life, and not just at work, where I knew him.”

I miss John, and looking back, I sure appreciate the heart and soul he put into building our business on the East Coast.

—Cary Wheeland, Senior Vice President

John established the Bon Appétit brand on the East Coast with his

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Regional Vice President Elaine Smart, John, and the late District Manager Lisa Haag

One of a Kind

Both Father and Crazy Uncle

John really had two main passions — the first one was his family, and the other one was his Bon Appétit family. That came through loud and clear at his memorial service. They weren’t really separate.

On the East Coast, he was our benevolent father figure. He was extremely generous. He had a HUGE heart. He went to the most amazing lengths to take responsibility for his people.

There are countless stories about him helping people when they were down and out. For example, I remember how in my first year at the University of Pennsylvania, one of our employees’ brothers committed suicide in Austria. She was distraught, naturally. John bought her a plane ticket to Austria. I mean, who does that? But that’s how he was.

He really made working for Bon Appétit feel like family. He loved to sit down and talk to our employees, from dishwashers to catering directors. On the other hand, he could be the stern father figure, too, who would give you a kick in the pants when you deserved it.

I admit we sometimes used to call him Crazy Uncle John, as well. He would tell these 90-minute stories and go to the moon and back, but he’d eventually get to the point, and sometimes it was a good one. He had so many ideas.

He passed away far too early, but at least he passed away doing something he loved.

—Elaine Smart, Regional Vice President, Northeast/ Mid-Atlantic Region

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315: I would see that area code come up on my phone, and hesitate before answering. “315” meant John was calling. “315” meant it would be a longish call. “315” meant I would have to try and work out an issue that John had somehow created and now wanted to fix. A“315” call meant John had done something and now, something had to be done. Something, not exactly according to any type of policy or rule. John didn’t really feel things like policies or rules were intended for him. “Do what you need to do and ask for forgiveness later”— that was John’s motto.

John’s requests were frequently complicated and usually a bit crazy. Most often they centered around helping someone — John was always lending a hand to people in need, for in spite of all of his bellowing, John was a very soft touch.

So John would help people, and his solutions were generally not simple, often hilariously entangled, but we always managed to untangle them. Rarely did the people he had helped ever know how complicated these good deeds were. They just knew that John would always lend a hand. More than a hand really; he jumped in with both feet and his huge heart.

I would usually have to yell at John on our calls, not so much out of frustration, but just to get a word in. I would tell him this was the last time I was going to help him out of a jam, and he’d laugh and say,“But you’ll help me, right?”And I did. Every single time. I wish that “315” would show up again on my phone. I wouldn’t hesitate at all to answer that call. It would be so great to have one more crazy, comical, exasperating call with someone who was truly one of a kind. I miss those calls, that laugh, and our special friend, every single day.

—Liz Baldwin, Chief Financial Officer

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“He had a new idea practically every minute. He saw early that nutrition and wellness were going to be differentiators.” —RANDY DE MERS The Idea Machine

John was the keeper of the Bon Appétit Dream, and he instilled that dream in all of us. At the same time, he was definitely a wild card. Our region got the nickname “JohnCo” because thanks to him, we were so independent, with such entrepreneurial spirit.

John loved the people on his team. He was incredibly loyal to them, expected the same back, and he got it. He ran a tightknit crew. John could definitely kick you in the pants when you deserved it, but he knew how hard he could push before you were demoralized.

John was great at working a crowd, getting people fired up, and inspiring individuals. John and I did hundreds of sales calls together — he’d throw out ideas and if he saw one stick, he’d hone in on it. He often referred to the “Triad of Excellence,” these business concepts he’d written his 180-page master’s thesis on.

Wabash College General Manager Mary Jo Arthur, Director of Nutrition and Wellness Terri Brownlee, and John

Ahead of His Time

I actually met John back in the mid-1990s when I was his client.

I was the dietitian at the Duke Diet and Fitness Center, and we were looking to improve our food program. I had decided Bon Appétit was a great match for our facility at Duke, but I was around 25 years old, and Bon Appétit had no presence then on the East Coast. It wasn’t easy to convince Duke they could do it, even just our little bit. But Bon Appétit got the contract, thanks in large part to John. He was a real force, and he really, really wanted to be at Duke.

When I finally joined Bon Appétit in this job he’d created for me, he shipped me over a dozen boxes of articles and files he’d pulled together related to nutrition. He had me giving talks over all the East Coast, visiting every account speaking to clients.

District Manager Dave Connolly, Regional Vice President Randy De Mers, District Manager Dan Farrell, and John

He had a new idea practically every minute. He saw early that nutrition and wellness were going to be differentiators, and he was also one of the first to really get that we needed to partner with students.

He really was just full of ideas that were ahead of their time. I remember when iPods and iPod Touches first came out. He said,“We’re going to start doing surveys with iPods.” He had me go to the Apple store and buy 10. This is when they cost like $600 each. I got a phone call from the credit card fraud division!

We’d take them to accounts and stand there asking people to take surveys, which they were happy to do because they were so cool. We had to make sure we left with all 10 iPods!

I remember once I was stranded in Washington, DC, on a cold winter’s night; the hotel had lost my reservation and was full. John immediately offered to share his room, said I could sleep in his bed. I said, “No, I’ll take the couch, thanks.” He was generous beyond belief.

He had a real passion for this business. If you got him started about something, he could just talk for hours. He could come across as gruff, but he really cared for us as if we were family.

John was very opinionated and strongminded about things, but he was willing to debate with you, and sometimes he would change his mind. He was a big influence on me. I miss him.

—Randy De Mers, Regional Vice President, Southeast/ Midwest Region

—Terri Brownlee, Director of Nutrition and Wellness

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FRONT ROW, LEFT TO RIGHT: District Manager Yvonne Matteson, John, and District Manager Dan Farrell. BACK ROW: Regional Vice President Randy De Mers, the late District Manager Lisa Haag, Regional Vice President Elaine Smart, and District Manager Dave Connolly

“Just Make It Great”

John felt like more a friend who I happened to work for than a boss. That doesn’t mean he let me off easy. When John visited an account, he was a great motivator — sometimes he had to motivate you by kicking your butt, but mostly it was by coming in and inspiring you to work hard. He was great at building teams that were very loyal to him, very tight-knit.

John did a great deal for my career: he helped me move from being an executive chef over to a general manager, then a district manager. About five years after I started at Bon Appétit, he tapped me to open Duke.

Here, this is a typical John story. He loved Duke. Once we were established, he wanted to hold our regional meeting there and finish with this big dinner on a farm. In July, when it was 125 degrees out. It was not easy to locate a farm that was willing to have us set up there. I kept asking him for a budget, and he said, “Just make it really great.” As we kept racking up the bills, I kept saying,“Don’t you want to give me a budget?” and he wouldn’t name a figure.

We got a band, rented tables, the whole nine yards. After the event, which was amazing, he was so happy that we’d pulled it off. He said,“OK, how much is this going to run me?” And when I told him, he flipped out! John could never stay mad though. He’d blow up, he’d say what he had to say, then he’d be over it.

As everyone will tell you, he was a very creative person — sometimes to the point where the creativity seemed to maybe border on insanity. Yet a lot of his ideas were right on the money.

As much ribbing as we always gave John over the years, each and every one of us really does miss him. I can’t believe I can’t just call him up for advice anymore.

—Michael Aquaro, District Manager

New-Business Genius

Two of my most vivid memories of John were from experiences while working for other companies. The first time I met him was when a group of us from what was then the Wood Company drove down to Blacksburg, VA, to see John’s new operation at Virginia Tech and to learn about “industry-leading marketing program.” John had just been on the cover of one of the trade magazines, and had all the answers on how to drive sales, make customers happy, all while implementing TQM (remember TQM, or his “total quality management”?) After a day and a half, I was convinced that there was no way Culinary Services at Virginia Tech could possibly be making any money, but I did enjoy John’s infectious enthusiasm!

My second encounter with John was several years later when he and [Regional Vice President] Randy De Mers were busy landing new business for Bon Appétit in the east, and I was the district manager for a small startup company and had a certain university as a client that wanted us to switch to a new cost structure, which we were unwilling to do. The university invited us and two other companies to a bidders’ meeting, at which the client proposed outlandish contract terms. Afterward, the six of us met by ourselves to make sure we all understood what we had just heard. John was the first to speak. He said the most amazing thing I ever heard him say, which was “this looks like a career-ending bid to me.”

In the many years that followed since I said yes to John’s employment offer, he often committed us to similarly unachievable financial deals — yet somehow we managed to live through them and make them successful.

Through it all, those of us that worked for John realized that his bark was much worse than his bite, and no matter how mad we might get at the guy, we still loved him and respected him.

—Dave Connolly, District Manager

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“When John entered an account, you could feel the energy, respect, and yes, love that the staff had for him.” —YVONNE MATTESON Such a Character

John was a visionary, which included keeping all of us moving forward and definitely on our toes. When he stood in an office or a crowded room and boomed, “Well…can we do this?” — we all knew we would do our very best to meet his challenge.

I remember a phrase he used often: “I don’t care; just get it done.” The bottom line was that he did care, and he cared deeply, about our success and well-being. When John entered an account, you could feel the energy, respect, and yes, love that the staff had for him. He always wanted to catch up with everyone and see how things were going. In large accounts, it was difficult to find him as he moved through each of the locations.

John would show up and poof! You had a list of equipment, smallwares, and new toys to purchase, budget or no budget. I remember one time I was driving him to the airport after he’d spent the day at one of my accounts. He looked at me and said, “Oh, I want you to sponsor a basketball team. Buy the uniforms, advertise for the games. Can you get that done Y?” I just laughed and said, “Yes sir, of course I can.”

John was always about Bon Appétit and all that we stood for, how very proud he was of all our success. His passing was a great loss to the Bon Appétit family. But we have our fond memories and our stories that make us smile when we say, “That Engstrom was such a character.”

—Yvonne Matteson, District Manager

“Rarely did the people he had helped ever know how complicated these good deeds were. They just knew that John would always lend a hand. More than a hand really; he jumped in with both feet and his huge heart.” —LIZ BALDWIN

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Carleton College Reflects on a Year of Food Recovery Written by Shira Kaufman ’16; submitted by Katie McKenna, General Manager

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ince announcing a nationwide partnership with the student-run Food Recovery Network in 2013, Bon Appétit Management Company has been able to further its vision to reduce food waste in landfills as well as feed hungry community members. With Bon Appétit’s help, Carleton College’s Center for Civic and Community Engagement in Northfield, MN, founded Carleton’s chapter of the national Food Recovery Network in January 2014, the first branch of Food Recovery Network in the state of Minnesota. This campus initiative has integrated the effort of Carleton volunteers and Bon Appétit staff.

Connecting the campus to community partners, Carleton’s chapter has achieved its three-fold goals of addressing food access, reducing the campus’s carbon footprint, and connecting in a meaningful way to the surrounding community.

It was satisfying to hear the accounts of how weekly food donations have really helped feed hungry mouths.

Although the food recovery program is new at Carleton, it has been very successful. FRN has engaged Carleton students and built bridges between dining hall staff, students, and community partners. Last term, it recovered more than 350 pounds of food through student volunteers collecting food from one of the dining halls every Monday, Tuesday, and Wednesday; storing it safely; and transporting it to community partners the day after collection.

FRN has not only helped extend healthy food to those in need, but also increased awareness among Carleton students and the surrounding community about food waste and hunger issues.

At the end of the term, community partners joined student volunteers on campus to share a meal, as well as stories about experiences with food recovery. One of the community partners who works at an alternative high school told the following story: “Today when I got back with the food, the social worker in our building was about to go do a home visit. It was to a family with four children who are homeless and living in a hotel in town.

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Carleton students and food recovery volunteers Mika Chmielewski, Noah Anderson, Anais Boyd, and Emma Vinella-Brusher

We sent over half of the food with her to give to the family.

When she got back she said it was perfect timing. The only food they had was a gallon of milk and a loaf of bread!”

It was satisfying to hear the accounts of how weekly food donations have really helped feed hungry mouths. The students, dining hall staff, and community partners all look forward to expanding this good work next year.

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Embracing a New Model for Diverting Boxed Lunch Waste Sometimes all it takes is one event to tip an institution in a new direction.

At Carleton College in Northfield, MN, when the college administration requested 4,000 boxed lunches for the 2014 graduation ceremony, the campus decided to set a precedent for managing boxed lunch waste. In the past, a smaller order of boxes overwhelmed Carleton’s waste system, which consists of separate receptacles for compost, recycling, and landfill. This year, Bon Appétit collaborated with the facilities department, the Food Recovery Network, and college administrators to make the event clean and sustainable by engaging guests with the decision-making process around disposing of boxed lunch waste.

All of the efforts concentrated on encouraging guests to perform a simple, thoughtfully designed four-step process: 1) recycle their bottles and cans, 2) donate uneaten food, 3) compost all remaining waste, 4) flatten and stack the lunch box. The Bon Appétit team’s decision to make all the components of the boxed lunch compostable greatly simplified what could have been a five- or six-step process. During production, the Bon Appétiters placed paper inserts into each and every boxed lunch, which clearly illustrated the four steps.

A campaign to publicize the four-step process in the lead-up to the event included an announcement during the graduation rehearsal, a note in the graduation program, and table tents in dining facilities around campus.

Lots of signs were deployed on the day of the event, and nine specially engineered waste stations were assembled at strategic locations around the seating area, manned by volunteer attendants. These waste patrol volunteers were instrumental in guiding people through the four-step process as they approached waste stations with their boxed lunches. Ultimately, no number of printed signs can match the influence that a single, breathing human being offers.

Tori Ostenso ’15 at the Food Shelf with the recovered boxed lunches

Waste patrollers enjoyed the curiosity and cooperation of guests of all ages and backgrounds.

Guests benefited from being guided through the process of breaking apart and responsibly disposing of the different elements of their box. In the process, they realized that the Carleton community — Bon Appétit, staff, administrators, and others — cares about what does and does not belong in the landfill. For guests who are used to depositing all different types of waste in the same place — the trash can — this was a strong exposure to a different way of doing things.

In the end, all of the students, staff, and Bon Appétiters who coordinated the effort rested so much easier knowing all the leftover food would, the very next day, be sent to a community agency in need (local nonprofit Whispers of Hope), and that the entirety of the box and packaging would be turned into soil.

Written by Jackson Vanfleet Brown ’15; submitted by Katie McKenna, General Manager

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Rice Farmers Gone Wild in Mt. Angel, Oregon Submitted by Paul Lieggi, Executive Chef/General Manager

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icture gazing out beyond 65 acres of wild rice paddies to the sun just beginning to set behind surrounding trees. Though nearly dark, you can still hear the chirps and croaks from all the creatures nearby. Such are the magical sights and sounds of Arrowhead Wild Rice Company — a Farm to Fork partner for Mt. Angel Abbey in St. Benedict, OR, as experienced on a couple of recent visits by Executive Chef/General Manager Paul Lieggi, his staff, and café chefs from Jones Farm 5 and RS5.

With Jeff ’s “wheels turning,” he and Toni decided to set out to work with Mother Nature in 2009. Because of the ideal clay soil and aqueduct conditions on their land, they began seeding wild rice — which likes water — and through trial and error, they’ve successfully produced their first crop of this nutritious grain. While the rice was sent out to be processed, Jeff and his family of friends set out to fabricate and custommake some of their own machinery to process their rice onsite. With the new equipment in place, Jeff says, “It’s going to be an interesting summer.”

Jeff explained to Paul the steps in processing his wild rice. Once the water is drained from the rice paddies and the ground is dry, the combine goes to work. The grass is then gathered into large totes and sent to the hopper to be scaled and parched. From there, the wild rice is placed on a conveyer belt to be cleaned for the first time.

With a unique rice hauler, the rice travels through rubber rollers as well as fans to separate the grain from the hulls. Finally, the rice is graded, cut, and packaged. They predict they will produce 30,000 pounds of wild rice this year. When needed, Toni and her daughters deliver their rice to Bon Appétit at the Abbey kitchen. There, the rice gets incorporated into the daily salad bar as well as hot dishes and rice cakes.

Dee Dee Enquist, Abbey server; Andre Uribe, Jones Farm 5 café chef; Kiley Davis, RS5 café chef; Lynne Rice, Abbey cook; Candy Chavez, Abbey lead pantry cook; Anita Hellman, Abbey line cook; Annette Dettwyler, Abbey Baker; and Jeff Ruef, owner of Arrowhead Wild Rice Company, check out the wild grain

Jeff and Toni Ruef (and their daughters) have been farming and growing organic wheat, corn, grass seed, and pumpkins since 1996. It’s almost unbelievable that anyone is growing, processing, and selling Oregon Tilth Certified Organic wild rice right in Mt. Angel!

The serenity of that opening image, though, doesn’t reveal the difficult conditions the land has presented. In 1996, Oregon and the Willamette Valley saw some of its worst flooding in a century. The Ruef family struggled to grow a consistent crop on this specific portion of their farm. Between the clay soil and the flooding, their wheat and grass seed production was hit or miss from year to year.

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Knowing that the rice is grown and processed less than 2 miles from the café makes the connection feel strong for the staff. The Bon Appétit team at Mt. Angel Abbey buys all they can use, knowing that fresh is always best in flavor and nutrients. The team is proud to support the Ruefs’ family farm and Oregon-grown wild rice.

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Arrowhead Wild Rice farmers Jeff and Toni Ruef with their daughters, Samantha and Emily

Jeff tells Executive Chef/General Manager Paul Lieggi how this patch of land was under water back in 1996

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LinkedIn Goes Wild West for Bringing Kids to Work ‘inDay’ Submitted by Amy Kunkel, Catering and Events Manager

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magine going to work — and getting to play. This is exactly what employees of LinkedIn in Mountain View, CA, get to enjoy at monthly inDays. Each inDay has a theme based on employee suggestions. The goal is to learn something new, get inspired, and/or just take a break from day-to-day responsibilities.

Bon Appétit hosted the last one, a Wild West barbecue in conjunction with Bring Your Kids to Work Day. The team went above and beyond to create a fun-filled, memorable event with activities for attendees of all ages. Executive Chef Dale Ray and his culinary team created a menu that would have brought any cowboy to his knees, featuring mouthwatering versions of such classics as coleslaw, potato salad, barbecue pulled pork, and grilled chicken breast. To truly make the event both exciting and authentic, all of the food was prepared on LinkedIn’s custom-built barbecue rig. The newly installed rig was designed and built by Pitmaker, a custom builder of barbecue trailers, smoker pits, and grills. After the arrival of the rig, the chefs disappeared and were not heard from for the rest of the week! (Chefs and their toys.)

Pastry Chef Lasheeda Perry, Baker Leena Deleal, and Baker Robert Davis pose with the Picnic mobile catering vehicle

Hamburgers and hot dogs with plenty of fixin’s were on hand.

In Bon Appétit style, the event was planned with an array of ingenious food stations, from a bread-bowl chili station to a grilled corn-on-the-cob station with house-made compound butters including chipotle and paprika, black pepper and sea salt, and sweet butter. The carved-to-order watermelon station offered a refreshing spot, while sweet tooths were addressed at the dessert station, set up in one of Bon Appétit’s fabulous new mobile catering units known as Dub Boxes. Pastry Chef Lasheeda Perry and her team whipped up classic cobblers and chocolate chip cookies that felt like home on the range.

The Bon Appétit events team, with cooperation of various vendors, set up an array of activities ranging from game booths to jumpy houses, and even brought in a mechanical bull! Virtually overnight, the team transformed a regular ol’ parking lot into a Wild West wonderland. Thanks to the team’s hard work and dedication, the event was a huge success and a memorable experience for all.

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Line Cook Jose Gonzalez grilling

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Gluten-Free Treats Fly Out of Capital Café Submitted by Janet Cherney, General Manager

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apital Café in Norfolk, VA, has been abuzz with a recent café refresh and fun events. But a most notable addition was the fulfillment of customer requests for gluten-free snacks and treats. The Bon Appétit team introduced Dr. Lucy’s all-natural, gluten-free cookies as a trial, and all the products flew off the shelves within a week! They soon learned that the real-life Dr. Lucy — Lucy Gibney — was just down the road, so they invited her to the café for a meet and greet with guests, complete with gift-basket giveaways and the opportunity to discuss food allergies and sensitivities. As a bonus, guests got to sample new products in development.

An MD who developed her products while needing to feed her own child with many allergies, Dr. Lucy is a household name for many with allergies. The team at Capital Café is excited to continue to strengthen the partnership with this local celebrity and looks forward to bringing more popular products and events to their guests.

Dr. Lucy and one of her gluten-free products

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food for your well-being

Plant-Based Proteins Become Top Picks for SAS Submitted by Sarah Hammermeister, Marketing Coordinator

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recent Food for Your Well-Being theme — plant-based proteins — was a perfect way to highlight the talents of Reggie Williams, SAS’s new prep cook in Cary, NC. The pop-up station featured an array of ingredients that included navy beans, butternut squash, kale, salt, pepper, and white balsamic vinaigrette. Reggie has been coming up with excellent creations for his composed salads, and this Food for Your Well-Being display was yet another great contribution.

The kitchen sold about 20 bowls at the table alone, with others adding it to their plate straight from the salad bar. But more importantly, Reggie got a chance to talk to people about healthy eating, while sharing the literature and recipes provided. The sounds of “yum!” and satisfied sighs were overheard surrounding the table.

SAS employees are enjoying the focus on nutrition and the inspiration that Food for Your Well-Being provides. The previous month, Executive Chef Trey Delamar had helmed the table. People were excited to bounce ideas off of him about proper cooking techniques when “reinventing” vegetables for the theme Delicious, Nutritious, Misunderstood Vegetables. The kale chips and sautéed kale the team has offered at the Well-Being tables led to kale getting added as a regular staple on the salad bar by popular request. The constituents of Building R are beginning to happily depend on this everyday healthy cuisine.

Salad Bar Prep Cook Reggie Williams ready for guests to stop by the Food for Your Well-Being table

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Washington University Makes Summer Salads with Youngest “Students” Submitted by April Powell, Director of Marketing and Communications

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ow do you create passion around local food? For starters, introduce people to it!

At Washington University in St. Louis, Executive Sous Chef Tom Martoccio shared his team’s love for local food and fresh flavors with the kids of Camp F.R.E.S.H., a summer camp for fourth to seventh graders. The camp is designed to help these students explore the cuisine and culture of the seven continents. Camp F.R.E.S.H. counselor and Bon Appétit Line Cook April Dalton brought the idea to the team and allowed the chefs to come up with a unique experience to share with her campers.

Tom prepared a session theme called Summer Salads, which covered the gamut of how to safely use a knife, plate design, and insight on where their food comes from. “I really feel [that] when I do demos for kids, it is something they will remember for life. As a boy, I sat on a stool and watched my grandmother cook, which inspired the passion for cooking that I have today,” said Tom. Camp counselors, directors, and campers were all blown away by what they learned and what they tasted. It was a great way for the Bon Appétit team to connect with future students and give back to the community!

Executive Sous Chef Tom Martoccio explains to the kids how to create different textures within a summer salad

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University of Redlands Rolls with Citrus Farm Changes Submitted by Malisia Wilkins, Marketing Manager

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f you’re lucky enough to live in Redlands, CA, then you know the sweet, intoxicating aroma of orange blossoms in the spring. You look forward to Christmas because the Cara Caras will be ready then, and by March you’ve moved on to navels. Citrus has deep roots in Redlands; many farms still in operation today have been around since before the turn of the century.

Bob Knight is a fourth-generation citrus farmer and the founder of the Inland Orange Conservancy, as well as the very first Farm to Fork grower to sell to the Bon Appétit team at the University of Redlands nearly 15 years ago, not long after the program was launched. Recently, University of Redlands Executive Chef Marc Powers, Culinary Catering Supervisor Travis Weiford, and several other Bon Appétiters visited Bob to see what was new on the farm.

And old! Some of the same trees that supported Bob’s family 100 years ago are still producing today, but challenges have been a constant, and adaptation has proven the most important trait. For instance, as orange trees age, the fruit becomes sweeter and more intensely flavored. It also becomes smaller.

The Knights and many other local citrus growers found that

the market for their fruit was disappearing because chain supermarkets want only large, perfect-looking oranges. Taste was no longer a big part of the equation. This led Bob’s father to replace acres of orange trees with kiwi vines successfully in the 1970s. Recently, though, global warming has devastated the kiwi yield.

Again, it was time to adapt, and the Knight family replaced most of the kiwi vines with Mandarin orange trees.

Mandarins are extremely popular with the school districts that Bob sells to, and he certainly has experience growing citrus.

But now a new threat looms: the Asian citrus psyllid, which eats from the leaves of citrus trees and infects them with huanglongbing (HLB) bacteria, eventually killing every plant it infects. In spite of eradication attempts in California and Florida, the psyllid still spreads the infection. Hope is alive in the ectoparasitoid wasp, which preys upon the psyllid. Bob refers to them as “vampire wasps” and thinks they may very well help to reduce the psyllid, but he’s not ready to put all his oranges in one basket.

Rather than waiting around to see what happens, Bob has reinvented himself and his farm yet again by planting vegetables, and bringing the local farming community together through the Old Grove Farm Share. “I went to the gym one day, and these people were there selling local produce,” he said. “I thought to myself, this is great, but then I found out they were from north of Sacramento.” Not so local after all!

Bob is on a mission to bring real, local food to the entire Los Angeles basin. He believes buying and growing local will have a huge impact on the economy as well as communities.

“This is what change looks like,” Bob told the team with hope.

Of course, the beliefs are in line with Bon Appétit’s, so not only does the team support the longtime Farm to Fork partner for his produce — whatever it may be — but also for the values underpinning it. University of Redlands will continue to support and promote Bob and the Farm Share, and the team looks forward to future farm visits and event partnerships.

The remaining original 102-year-old navel orange trees on the grounds at Old Grove Farm

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An employee working the vegetable field at Old Grove Farm, where benefits include 401(k) and emergency loans

Bob Knight (middle) shows off this week’s bounty from the Old Grove Farm Share CSA to University of Redlands Culinary Catering Supervisor Travis Weiford and Executive Chef Marc Powers

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g Lafayette Honors General Manager with Community Appreciation Award

Cashier Darla Nobis Surprised with Employee of the Year Award

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or 24 years, Lafayette College in Easton, PA, has held its annual Aaron O. Hoff Awards Ceremony to celebrate the students, faculty, staff, and community members who demonstrate outstanding leadership and service to the Lafayette community. Hoff was the first African American student to attend Lafayette, part of the first class of 43 students and three teachers back in 1832.

uring the Pacific McGeorge School of Law’s awards banquet for its graduating law students, held in Sacramento, CA, a very special non-student was also summoned up on stage. Bon Appétit Cashier Darla Nobis was presented with the Anna Rose Fischer Award as the Employee of the Year!

Bon Appétit General Manager Joel Blice was very proud to receive a Community Appreciation Award. “It was a great honor to be recognized by members of Lafayette for the Community Appreciation Award; I’m appreciative and very thankful,” he said. The recognition was a wonderful way to cap off a very successful first year on campus for Bon Appétit.

Darla has been at McGeorge for three years, and this class was the first class she saw through from nervous first-year law student to proud law-school graduate.

Christopher Wu, the senior Student Bar Association representative, was instrumental in Darla being recognized for this honor. It has never before been awarded to an employee outside of the McGeorge staff. It was a lovely surprise for both Darla and her entire Bon Appétit team.

Submitted by Ashley Fabriziani, Marketing Manager

Submitted by Kevin Hennessy, Chef/Manager

General Manager Joel Blice with his Aaron O. Hoff Award

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Paul Adams, district manager; Pete Morse, youth programs manager for CityKid Java; Donald Selmer, executive chef; and the CityKid Java youth

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Best Buy Named Partner of the Month by CityKid Java

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s much as Bon Appétit teams love recognizing their outstanding local vendors, they do also enjoy it when the recognition flows the other way. The Best Buy team in Richfield, MN, was thrilled to be named Partner of the Month by CityKid Java.

CityKid Java is a nonprofit coffee wholesaler in South Minneapolis, investing in youth programs through a partnership with Urban Ventures (a nonprofit whose mission is to break the cycle of generational poverty using mentoring, tutoring, and sports and music programs). Best Buy offers the sustainably grown, 100 percent Arabica coffee at its corporate café, Sandy’s Place, and partners with CityKid for sampling events.

“Working with CityKid Java allows us to keep true to our Farm to Fork commitments to support the local communities in which we operate,” said General Manager Susan Davis, who along with the Best Buy team has been a supporter of CityKid Java since 2009.

Guests understand the benefits of their purchase but also make the choice for CityKid Java over other options for the great flavor profile. The youth-hosted samplings on campus allow guests to meet the high school and college kids in person and see the work that CityKid does.

Submitted by Susan Davis, General Manager

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g Santa Clara University Team Receives Sustainability Champion Award for Food Recovery Efforts

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s if performing food recovery — saving good food from going to waste by routing it to the hungry — weren’t reward enough, the Santa Clara University Dining Services team in Santa Clara, CA, was thrilled to receive a very special Sustainability Champion Award from the campus’s Center for Sustainability.

The Bon Appétit at SCU team had been working with the Food Recovery Network to donate leftover food to the local nonprofit Martha’s Kitchen for just a month when incoming General Manager Charles Lewis and the Bon Appétit team — along with SCU Student Ambassador Paloma Sisneros-Lobato (the student liaison who helps facilitate the recovery process) — learned they were being honored. In the short time since starting the program, they had successfully donated more than 4,000 pounds of food to Martha’s Kitchen. That’s a lot of delicious, nutrient-dense meals for those who most need them!

Submitted by Stacy Stafford Scott, Regional and Account Marketing Manager

Sous Chef Josh Grimes, General Manager Charles Lewis, Student Ambassador Paloma SisnerosLobato, Retail Dining Manager Gregory Collins, District Manager Robert Lubecky, and Executive Chef Michael Brinkmann proudly receiving their awards for their commitment to food recovery in SCU Dining Services 56 | BRAVO

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SCU Chefs Nab Garlic Bowl Trophy from Last Year’s Champs

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ilroy, CA, may be a small town, but its annual Garlic Festival, which draws more than 100,000, is one large and famous affair. So it was very exciting to see Santa Clara University’s own Sous Chef Josh Grimes and Assistant General Manager Mark McGowan take first place at the festival’s second annual Garlic Bowl!

Competing against UC Berkeley and returning champions Fresno State in blazing temperatures above 100 degrees, the SCU pair were crowned the 2014 champions. Each team had one hour to make two dishes using six cloves of garlic in each.

The Santa Clara chefs blew away the judges with their dishes: Tellicherry peppercorn–crusted American Kobe beef with tempura spring vegetables; truffled asparagus and grape-tomato confit with black garlic puree; and garlic “Godzilla” oshi sushi.

Josh and Mark brought home $5,000 in tuition scholarships for Santa Clara University, along with the chance to return next year to defend their fragrant title.

Submitted by Stacy Stafford Scott, Regional and Account Marketing Manager

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Ready, Set...

COOK! Who doesn’t love a little friendly competition?

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competitions

Chef Wars at Genentech - South San Francisco Get Twisted Submitted by Elizabeth Fox, Regional Marketing Manager

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on Appétit at Genentech - South San Francisco consistently plans fantastic, creative, and fun activities, but even with stiff competition, the annual Chef Wars is the unanimous favorite. The competition this year again included special edge-of-seat surprises woven into the plot by District Manager Steve Ganner and Director of Operations Yoel Cohen, as 18 expert chefs vied to get their names etched onto the coveted Chef Wars plaque.

On the day of the competition, the lead of each team reported to Café 42 at 1:30 p.m. to receive their marching orders. All were unaware that they were about to be hit with what Steve and Yoel had termed the first “curveball”: cue the reality television music, close-ups, and wide eyes. Different than the year prior, this unexpected addition was a trip to nearby Mollie Stone’s to purchase ingredients under time pressure — just like Top Chefs have to. A shuttle was idling outside.

At 2:30 the teams gathered once again in Café 42, eager to get cooking. By this time, many of their colleagues had arrived to cheer them on, and the judges, including Bon Appétit CEO Fedele Bauccio and Regional Vice President Rob Kvitek, were being seated. Finally an announcement at the starting line indicated an additional curveball. Everyone quieted in expectation, but then laughter exploded as new teams were announced and participants searched out their new accomplices.

Although not seen on the Food Network, Bravo, or the Travel Channel, this competition is the real thing: cameras follow chefs through the kitchen, there are secret conversations discussing recipes and strategy, there are mad rushes to find an ingredient or the right-size plate, there are brows beaded with sweat, and over the sounds of quick chopping, sizzling, and pans clanking, one hears the occasional shout, “Someone’s sauce is burning!”

When time was up, the chefs, bent over their works of art, skillfully placed their final components, and drizzled on the last of their sauces. Each team set out their beautifully prepared plate for the judges to consider. One by one the teams presented their dishes, giving the judges a brief description and time to taste and take notes. The judges’ decision was not easy; every team had created something remarkably different and delicious. In the end, it was Chefs

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Oscar Matute and Tony Wu’s simple and colorful chicken preparation that most impressed the judges: lemon-andthyme-grilled organic Mary’s chicken served over organic tricolor quinoa and local cheddar cauliflower with baby mache, radicchio, and extra virgin olive oil.

What’s in store for next year? Some tough competition for sure and, knowing Steve and Yoel, some crafty twists that’ll certainly put the challenge to the talented chefs of Genentech.

BACK ROW, LEFT TO RIGHT: Director of Operations Yoel Cohen, District Manager Steve Ganner, and Chefs Ryan Cockrell, Tony Wu, and Todd Terwey.

THIRD ROW: Operations Manager Casey Dennison and Chefs Laurent Vailly, Mark Rodriguez, Gerald Pabalan, and Pedro Nova. SECOND ROW: Chefs JonMarc Delosreyes and Beni Ramirez. FRONT ROW: Chefs Oscar Vasquez, Erick Silva, and Cristian Abea.

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Bon AppĂŠtit CEO Fedele Bauccio congratulates the winning team, Chefs Oscar Matute and Tony Wu

The winning dish

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competitions

Iron Chef–Style Competition Comes to Denison University

Students Heat Up the Kitchens with a Cookie Contest

Submitted by S.K. Piper, Sustainability Manager

Submitted by Jennifer Pope, Board Manager

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t was Iron Chef with a twist, in that student participants at Denison University in Granville, OH, had an entire week to know their ingredient list. But once the first-ever Denison competition — Big Red Iron Chef, named after the campus athletics — was under way, the four teams of three students felt the pressure. There was only one hour to prepare the food for the panel of “celebrity judges,” including Bon Appétit Executive Chef Jonathan O’Carroll.

The event took place in Curtis Dining Hall, where audience members could walk around and observe the amateur chefs at work. Participants enjoyed watching the culinary spectacle and heckling the team members, mimicking their favorite television cooking shows with questions such as, “Aren’t you worried about making the chicken too early?” Team Jenny Is Awesome claimed first prize with a main dish of chicken stirfry and a side of hand-pulled noodles.

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ast Dining Hall hosted Carleton’s first annual Student Cookie Contest, and eight student teams put their cookie baking skills to the test. The teams prepared their cookie dough in the bakery the day before the competition under the help and direction of Sous Chef Gibson Price. The day of the event, the teams came to the bakery to bake off their cookies and had them available for their fellow students to try during the dinner meal service. As the students came into the dining hall, they were given an M&M to vote for their favorite cookie. All the cookie recipes the teams prepared were great-tasting and unique, from chocolate chip and sea salt to pesto and mushroom or Oreo cheesecake. The winner was the pumpkin– chocolate chip, which had the honors of being featured across campus menus for the Cookie contest teams week. The contest provided a great opportunity for students on the teams to work in a professional kitchen and meet the people who prepare their food each day, giving them a better appreciation of all the thought and care that goes into their meals every day in the dining halls.

Winning team Jenny Is Awesome (Jenny Kim ’16, Siyu Yan ’16, and WonTack Song ’14) hurriedly preparing their dish

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Chef Wars at Santa Clara University Submitted by Stacy Stafford Scott, Regional and Account Marketing Manager

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t’s always fun to get teams together from nearby accounts, even if a little friendly competition is the reason. Bon Appétit’s top chefs from Notre Dame University, University of San Francisco, and Santa Clara University had a Chef Wars showdown at Santa Clara — and SCU students got to judge. The students really got into their job, crowding around the bistro station to watch all the competing chefs and their teams work fervently to prepare their dishes.

The Marketplace was alive with the murmur of critics discussing which dish would get their vote and why. Executive Chef Craig Gatewood from Notre Dame de Namur University served chicken (or for the vegetarians, potato) taquitos with chili verde, chili rojo, and jalapeño sauce with pickled onions and cucumbers. Executive Chef Marco Alvarado from University of San Francisco served tacos al pastor with salsa verde, pickled onion, cilantro, and churro with “chocolate Azteca.”

Retail Dining Manager Leeroy Fitch (right) pitches in to help out pals from USF, Abby Ruegg, bookkeeper admin assistant, and Dannie Stanton, director of catering, serve their delicious churro with “chocolate Azteca”

The home team did seem to enjoy an advantage: When the votes were counted, SCU Executive Chef Michael Brinkmann pulled out the win with carved beef tenderloin topped with demi-glace and served with truffled whipped potatoes and coconut shrimp and pineapple-mango salsa over crispy rice noodles. Michael’s vegetarian dish, adapted from the others, certainly added to his win: mushroomedamame-farro cake over those delicious truffled whipped potatoes topped with caramelized onion–mushroom sauce and coconut tofu in place of the shrimp. All three chefs had a fantastic time cooking and competing. Chef Wars always bring Bon Appétit colleagues together to share ideas and the joy of cooking through a bit of rivalry.

SCU student judges looking for a winning dish and excited for a break from the daily grind

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events in brief Emmanuel College Gets Fueled for All-Night Dance Fundraiser

St. Mary’s College Raises Cancer Awareness and Funds Through Relay for Life

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ollege can be a selfish time for students,” said Kevin Farrell, assistant director of student life at Emmanuel College in Boston, but he wasn’t criticizing his charges — he was commenting on the often inward focus it takes for students to find success.

Yet they also look outward in impressive ways. It’s heartening to see how much Emmanuel raises each year with its dance-athon fundraiser for the Boston Children’s Network. The 12-hour event goes from 10 p.m. until 10 a.m. In three years, Emmanuel has raised a total of $127,000 — making it the No. 1 dance-athon in the Boston area, and the fifth most successful in the United States!

The donation-based event has no budget, so Bon Appétit fills in with donations of beverages, snacks, and desserts to fuel the students and keep their energy from flagging. This year, around 350 students participated. Students have gotten very excited about their contributions and love doing something together that contributes to the local community. “They get the feeling that they are doing something [that’s] not just about themselves,” Kevin explained.

The Bon Appétit team looks forward to future events — and to propelling Emmanuel College to first place for dance-athons in the country.

Submitted by Catherine Corbo, Dining Room Manager

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he Bon Appétit team at St. Mary’s College was proud to support the campus’s third annual participation in St. Mary’s City, MD’s Relay for Life event, as part of their shared commitment to giving back to the community. Relay for Life honors cancer survivors, raises awareness about cancer risk and reduction, and raises money for the American Cancer Society. The 12 hours of walking, fundraising, and fun raised around $30,000 total! The St. Mary’s College Residential Life team was the top fundraising team, topping $6,000.

Pastry Chef Morgan Rowland created an amazing sheet cake that was more than 2 feet wide and almost 5 feet long, alongside chocolate fondue with yummy dipping items such as pineapple, pound cake, pretzel rods, and strawberries. The team also created two 5-foot subs, Italian and vegetarian, and Bon Appétit’s logo was on the shirts this year.

Submitted by David Sansotta, General Manager

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Lewis & Clark Supports the Community in Style

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he team at Lewis & Clark College in Portland, OR, was thrilled to be able to design a delicious early summer menu for the Oregon chapter of the Federal Bar Association’s annual dinner celebrating community service. Guests enjoyed the elegant early evening affair with creative cuisine both passed and in three courses.

(See menu at right.)

Meanwhile, the Make-A-Wish Foundation junior board in Portland, OR, threw a big fundraiser for local kids at MotoCorsa, a high-end motorcycle showroom, and the Lewis & Clark team again provided amazing food, while MotoCorsa provided an exciting stage on which to host a fashion show and dance floor. With a backdrop of Ducati motorcycles, partygoers danced the night away while taking part in silent auctions and raffles to increase the money pot. After filling up with delicious local cheeses and fruits, alongside olives, cured meats, and other antipasti, guests were treated to a buffet of twice-baked fingerling potatoes with horseradish cream, Tillamook cheddar, and scallions; skewergrilled bread with fresh mozzarella, olive, and cherry tomato; Thai pork and shrimp meatball skewers with grilled pineapple and sweet chili glaze; and smoked chicken Cobb salad of romaine, blue cheese, crispy bacon, and sun-dried tomato–Parmesan ranch dressing.

Submitted by Scott Brotherton, Office Assistant

Federal Bar Association Menu Dungeness Crab and Shrimp Salad | with celery leaves and lemon-saffron aioli on a smoked paprika potato chip Duck Confit | with Walla Walla onion soubise and pickled apricot on corn levain bread Caprese Skewer | with cherry tomatoes, grilled marinated artichoke, fresh mozzarella, and saba First Course

Asparagus Trio of chilled white asparagus soup with truffle oil and chives; Briar Rose chèvre crostini with asparagus; and carrot, watercress, and shaved asparagus salad with sunflower seeds and lemon olive oil Second Course (choice of)

Snake River Farms Kobe Sirloin | with confit of Golden Lake Farms fingerling potatoes, creamed Red Truck Farms leeks and kale, and red wine shallot glaze Line-Caught Oregon Ling Cod | with confit of Golden Lake Farms fingerling potatoes, creamed Red Truck Farms leeks and kale, and smoked tomato-shallot ragoût Quinoa and Roasted Eggplant Timbale | with sautéed spinach and smoked tomato-shallot ragoût Third Course

Asparagus trio

Flourless Chocolate Cake encrusted with Oregon hazelnut brittle and Laphrong Scotch caramel sauce

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events in brief Minnesota History Center Presents Street Food with a Twist

Strawberry shortcake trifles

hen a local wealth-management company decided to host its national client reception at the Minnesota History Center in St. Paul, MN, the Bon Appétit team pulled out all the stops for an upscale affair with a street-food twist!

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For many guests, it was their first visit to Minnesota, so the team was able to introduce some local flavor from Farm to Fork partners. Executive Chef Erik Vik, Catering Manager Sarah Johnson, and General Manager Christie Altendorf reached out months in advance to partner with local beer vendors for food pairings. Local design and production company BeEvents created the perfect laid-back ambience for the evening with rustic decor including picnic tables that stretched the length of the building, lounge areas on which to enjoy the view of the Minnesota capitol, and lanterns scattered around the outside terrace to carry the party outdoors.

After a full day of conferencing, guests were treated to creative food for the night to keep energy and spirits high. Guests were first greeted with five unique passed hors d’oeuvres of blackened beef sliders with blue cheese and bacon, gourmet spicy popcorn, Korean barbecue short-rib rice balls with a cilantro dipping sauce, sweet-potato samosas, and grilled shrimp with tomatillo and tequila gazpacho in a shot glass. Dinner featured five different food stations all paired with their own petit beer samples, such as bulgogi beef tacos with kimchi and sticky rice paired with American red ale and lobster rolls with crème fraîche and dill-seasoned purple potato

chips paired with a local saison. A dessert display on the third floor featured strawberry shortcake trifles, and guests also received monogrammed chocolate graham crackers for the ride back to the hotel.

Bon Appétit not only showed off an amazing customized menu spotlighting multiple local vendors, but also had all the guests abuzz over their next visit to Minnesota!

Submitted by Sarah Johnson, Catering Manager

Bulgogi beef tacos with kimchi and sticky rice

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Café Target Throws Asian Business Bash

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arget has a number of business councils that help to promote diversity in the workplace, and the Café Target team at Target Headquarters was pleased to partner with the Asian Business Council to host a weeklong series of events.

Executive Chef Shaun Holtgreve worked with the Asian Business Council committee to develop a menu for the week highlighting various café selections from a number of Asian regions. Some of the popular features included Korean beef bulgogi japchae with stir-fried glass noodles, Laotian khao poon (chicken in spicy coconut broth), Indian chicken biryani, Chinese steamed buns with shredded hoisin pork filling, and Vietnamese pho with sliced beef, rice stick noodles, and Thai basil. The finale was the Asian-themed carnival at Target Plaza Commons. The catering team at Target, led by Operations Manager Kathy Vik and Catering Supervisor Michelle Clark, created an event featuring locally made green tea ice cream and all-time favorite bubble tea with mango, strawberry, taro, and avocado flavors. The event also featured a candy buffet with an Asian twist, and traditional games and music. It was a fun take on a carnival theme.

A SAS employee’s child with his egg basket

Submitted by Kathy Vik, Operations Manager

SAS Hosts Family-Friendly Easter Celebration

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he weather was threatening unpredictability around Easter, but luckily for SAS employees, their families, and their Bon Appétit hosts at the Atrium Café in Cary, NC, it was beautiful.

The sunny day provided a backdrop for all the children who gathered outside the Building R coffee shop at SAS in search of delicious, candy-filled Easter eggs that had been hidden on the patio and lawn. The event was planned in the late afternoon so that parents could easily bring their kids over after daycare pickup.

Atrium Café staff served up pizza for all the guests, keeping the coffee shop open an extra hour and encouraging participants to treat themselves and their families to ice cream with sprinkles or another afternoon treat from the menu, like a refreshing fruit smoothie or an espresso-based milkshake.

Café Manager Johnny Rutt commented how pleased he was with the family turnout. It was great being able to meet the families of the guests that they serve on a daily basis. Also, with Building R featuring a regular kids’ menu and the SAS daycare right next door, this was a no-brainer for add-on sales. Next year, the staff plans to make the egg hunts grouped by ages and timed.

Submitted by Sarah Hammermeister, Marketing Coordinator

500 bubble teas were produced by Café Target for Target’s Asian Business Council carnival

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events in brief Carleton College Creates Lasting Memories in Spring

Sous Chef Gibson Price and Student Manager Colby Seyferth face off

he Bon Appétit team at Carleton College in Northfield, MN, likes to stay engaged with students throughout the year. Some spring highlights included a karaoke night, family recipes for a cookie contest, and the force of Star Wars.

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Karaoke Night Rocks the LDC When Bon Appétit Student Manager Nathan Rockey suggested having a karaoke night in Carleton College’s Language and Dining Center (LDC), management was happy to say yes. Word of the event quickly spread through campus and brought fun and excitement into a Friday night dinner that is normally on the quiet side, with many students away. The student customers, the Bon Appétit staff, and student workers got in on the fun. Throughout the dinner service there was always someone at the microphone singing. Student Ian Mercer kept the night flowing as MC and provided entertainment between the performers. Prizes went to the favorite performers — a self-inflating whoopee cushion, Mike & Ike candies, and a Hot Wheels toy car.

The Bon Appétit staff and student workers ended the night together by singing “Closing Time.” Karaoke night provided a fun and lively atmosphere to LDC that brought smiles all night.

Baker Wendy Anderson made this R2-D2 cake

May the Fourth Still Be with You May 4 was yet again the time for the Star Wars–themed meal, May the 4th Be with You. Sous Chefs Gibson Price and Vale Riggs built on what they did last year and brought a whole other level of detail to the event.

The food served in the dining halls all tied in some way back to the Star Wars movies, with explanations on how it tied in. Students got to enjoy such dishes as Boba Fettuccini with Sauce Mustafar and Hoth Sauce and Trade Feder-Asian Noodles with Ewok Fried Vegetables. During the meal period, Gibson and Student Manager Colby Seyferth acted out a fun lightsaber duel. The highlight for the students was the R2-D2 cakes Baker Wendy Anderson made for both dining halls.

Submitted by Jennifer Pope, Board Manager Bon Appétit staff and student workers singing “Closing Time” at the end of the night

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Santa Clara University Keeps on Cooking

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rom kitchen to catering, from small event to big event, the team at Santa Clara University in Santa Clara, CA, has been busy delighting guests and making presentations.

A very Bon Appétit wedding: SCU Adobe Lodge’s very own Wedding and Events Coordinator Kelly Gleitsmann (now Kelly Woblesky) married Bobby Woblesky at her place of work — a testament to what a great event space the Lodge is! Here they are at the reception, held in the Lodge’s Mission Gardens.

The Adobe Lodge Shines with Its Rustic-Chic American Grill TGIF Seasons change, menus change. But one thing that’s consistent is Santa Clara University’s TGIF events, which showcase the SCU/Adobe Lodge catering abilities. As a special events venue, the Adobe Lodge is the cherished, historic gem of the SCU campus. On weekdays, this beloved space is the on-campus restaurant and meeting venue for SCU faculty and staff. But the lodge is also open to the public as a special events venue.

Hot sellers and the cutest of Easter cake pops with the tiniest edible Easter plaque

SCU Gets Baking for an Easter Treat Surprising and delighting guests is a favorite for Bon Appétit chefs, and that’s exactly what they did for Easter at Santa Clara University. Executive Pastry Chef Didier Laborde outdid himself by making more than 1,500 individual pieces such as mini togo green tea mousses, festive Easter cake pops, and individual red velvet cakes for a special Easter bake sale. Students, faculty, and staff showed up two hours early to see what all the hubbub was about and begged Nobili Bakery staff to sell them some of the enticing treats before the sale officially started.

Rows and rows of yummy desserts lined the bakery cases when the sale opened — but not for long.

Sweet Easter treats were flying off the shelves, and the bake sale entirely sold out by 1:30, an hour and a half before closing. One very excited SCU student turned to her classmate and exclaimed, “Wow, look at that! Now what other universities have this!”

This, of course, delighted the bakery staff, who are already planning the next event. Guests loved the freshly baked goodies, whose timing was perfect for the holiday weekend.

The TGIF events allow faculty and staff to preview the new catering menu when it is introduced, as well as the types of events they can book at the lodge, from business dinners and conferences to weddings and other family celebrations. At the most recent TGIF, new Director of Operations Ryan Hanneman created a rustic-chic American grill to highlight the diversity, elegance, and rustic charm of the Adobe Lodge.

Executive Sous Chef Luis Acosta treated guests to summer specials such as lemon-herb shrimp, Thai chicken skewers, and beef brisket with house-made pickles in the back courtyard. Guests also sampled wines from local Guglielmo Winery of Morgan Hill. Servers passed appetizers while everyone mingled, met new colleagues, and caught up with springtime news.

As a special completion to the evening, University President, Father Michael Engh, took the gathering as an opportunity to announce awards of tenure and promotion for faculty and staff, along with other acknowledgements. Applause of congratulations rang throughout the room for all awards. Additionally, Ryan’s team got acknowledgements for creating a lovely summer TGIF.

New Director of Operations Ryan Hanneman pleased by the well-received TGIF

Submitted by Stacy Stafford Scott, Regional and Account Marketing Manager

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events in brief Target Comes Together to Volunteer — and Barbecue

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ommunity service is an important shared value for Target and Bon Appétit. (Last year, Target team members logged more than 1 million hours of volunteer service!) So when Target North Campus in Brooklyn Park, MN, celebrated a United Way kick-off event, the Bon Appétit team was proud to pitch in.

Bon Appétit Executive Chef Lyle Schoenthaler and his team created 400 cookie dough truffle lollipops in three flavors (s’more, chocolate chip, and Oreo), along with fresh fruit skewers and strawberry agua fresca, that guests devoured as the Target house band Grateful Red performed. Target team members were delighted with the event and are geared up for another great year of community service!

Later, over in Minneapolis, the Bon Appétit team was having fun planning for Target Campus West’s first summer barbecue. Employees gathered at TCW’s Courtyard Café to enjoy hamburgers, hot dogs, veggie burgers, and chicken hot off the grill with all the fixings including potato salad, coleslaw, chips, cookies, and beverages. The staff enjoyed working outdoors on such a beautiful day, and guests were happy to line up at the grill for tasty barbecue. Mother Nature also cooperated with a beautiful 80-degree day.

Submitted by Chris Gumm and John Mensen, General Managers

Healthy and indulgent options!

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Lafayette College Keeps Strong Tradition Alive for Reunion Weekend

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lumni are bound together by place and a shared experience, and shared traditions cement those bonds. And when the Bon Appétit team at Lafayette College in Easton, PA, witnessed the century-old tradition of step-singing during reunion weekend, they found themselves bonded even more deeply to their client.

The step-singing tradition began when students gathered on the steps of Pardee Hall to sing, which inspired a member of the class of 1884 to pen the words of the Lafayette alma mater. This year, as the Bon Appétiters were putting the finishing touches on the All-Alumni Social under the tent on the Quad, through the darkness everyone heard the harmonious singing and saw the line of alums strolling through campus carrying candles and keeping the tradition alive. Soon, the tent was flooded with Lafayette alumni cutting it up on the dance floor, snacking on carnivalthemed foods, and catching up with old classmates well into the night.

Saturday followed with a jam-packed schedule for the guests, beginning with a breakfast buffet at 7 a.m. After breakfast, the college planned a few presentations at different locations to highlight successes and walk through how things have adapted over the years. At 11 a.m., all alumni lined up on the Quad for a parade. During the halfhour walk around campus and the neighborhood the alums called home for four years, the team kept busy setting up Campus Crawls in various locations. Each crawl was filled with activities, food, adult beverages, and music.

Smokin’ Fun: For Alumni Weekend at Denison University in Granville, OH, Farm to Fork partner Scott Boenhlein of New Creation Farm did a pig roast. He camped out with his son Dan all Friday night, keeping a close eye on the pig so that it was ready for a lunch of pulled pork sandwiches on Saturday. Executive Chef Jonathan O’Carroll poses with Scott and Dan in front of the smoker roasting the pig.

Submitted by S.K. Piper, Sustainability Manager

While guests were enjoying the gorgeous weather the day provided, Bon Appétit was deftly handling nine receptions, seven plated dinners, and setting up the tent on the Quad.

Bon Appétit Catering meticulously planned (and replanned), and with the help of a few great Bon Appétiters from Wesleyan University and St. Mary’s College of Maryland, it was executed to perfection!

Each event rolled out seamlessly, with alumni professing their gratitude and praise at each turn. The night ended with late-night snacks and dancing on the Quad, with the music of the band UUU closing out the festivities well after 1 a.m.

Submitted by Ashley Fabriziani, Marketing Manager

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events in brief Saint Martin de Porres birthday bash at Cleveland Museum of Art

Saint Martin de Porres Raises Funds at Cleveland Museum of Art

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aving grown up in the same economically challenged neighborhood as Saint Martin de Porres High School in Cleveland, Chef/Manager Victor Lane understands daily the important work of the school and its connection to the community. “I was them, and they are me,” Victor explains. “The best thing about working at Saint Martin de Porres is the students; they are a constant reminder to me that no matter what the circumstance, we can achieve anything we put our minds to.”

And what better place for the 11th anniversary of the school to host its fundraiser than the Cleveland Museum of Art, another Bon Appétit account? The bash raised not only funds but also awareness of the school’s mission and programs.

More than 600 guests feasted on hors d’oeuvres such as lemongrass-marinated beef and mushroom skewers while perusing several silent auction items. During dinner, the crowd dined on a local greens salad and pan-seared chicken with caper-lemon beurre blanc. The evening was capped with a happy birthday sing-along and inspiring speeches from some of the students.

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Saint Martin provides students from modest economic backgrounds with a college preparatory education aimed at helping them develop habits of mind and spirit that will help them be successful in college, their careers, and their lives. Its Chef/Manager Victor Lane hosts his after school culinary club with corporate work-study pro- Saint Martin de Porres students gram is the hallmark of Saint Martin’s mission. Each participating student works in a job-sharing team comprised of four students.

Working in a rotating schedule, each team fills one fulltime-equivalent job in a standard business week schedule. The program sets the tone for student behavior and expectations in the workplace and in the classroom.

As Saint Martin’s food service provider, Bon Appétit Management Company is proud to help support the school’s programs and help them celebrate. To stay involved, Victor also hosts a monthly after-school culinary club for Saint Martin students who are interested in learning more about cooking, community, and food in general.

Submitted by Beth Kretschmar, Marketing Manager

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Target Offers a Sweet Surprise

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n honor of national chocolate chip cookie day, Bon Appétit’s Courtyard Café at Target Campus West in Minneapolis had a chocolate chip cookie pop-up featuring fresh hot cookies, small and large cookies, boxed cookies, and cookies and milk. Cookies were still warm from the oven as they were snatched up and inhaled or placed into a box headed out the door. Cookie sales were up 400 percent — needless to say, the pop-up was a success!

Submitted by John Mensen, General Manager

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Denison Team Spends a Bit of Spring Break on a Farm Submitted by S.K. Piper, Sustainability Manager

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hen hardworking Bon Appétit chefs get a break, what do many do with that time? Visit farms!

The Bon Appétit team at Denison University in Granville, OH, celebrated spring break by taking their own trip to see Farm to Fork vendors Stutzman Farms and Covered Bridge Creamery in Millersburg, OH. The Bon Appétiters have been working with Covered Bridge Creamery since the Denison opening last fall, using its whole milk at Commit Grounds coffee shop, and having its pints of flavored whole milk available in Bon Appétit’s retail store. Students love the plain, chocolate, and mocha pints, but the bright-pink strawberry milk is the favorite on campus — many a football player can be seen proudly downing the Pepto Bismol–hued beverage.

The team enjoyed touring Robert Mast’s family farm and meeting his herd of 33 cows. Covered Bridge Creamery is a partnership between Robert, a seventh-generation Amish dairy farmer, and Charlie Prince, an Englishman who went into business with Robert after he refused to sell him raw milk. Prince handles the parts of the business that Robert cannot because of his faith, such as owning the electrical equipment and handling deliveries. Before investing in his

It was interesting to see an artisan mill operated without electricity; everyone agreed that it felt like Willy Wonka and the Chocolate Factory with all of the fascinating gadgets. own creamery, Robert was selling all of his milk down the road to a cheese production facility. Now with the creamery and partnership with Denison, he’s receiving a premium price for his milk. His operation is profitable for the first time, with Denison accounting for 60 percent of his business this year alone and plans to expand next year. Everyone had fun seeing the farm and creamery, hearing about how the interesting business partnership started, and playing with a calf.

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Next up on the tour was Stutzman Farms, a nearby Amish mill and a longtime Farm to Fork partner of Bon Appétit in the Cleveland area. The students at Denison are obsessed with their “krispie treat granola” and the honey puffed corn and spelt cereals, and they enjoy pizza and bakery items made using Stutzman’s flour.

Karl Knapp — Denison’s distributor with Ag Access, which helps to get Amish products to market — met the group to show them around along with the mill owner, Monroe Stutzman. It was interesting to see an artisan mill operated without electricity; everyone agreed that it felt like Willy Wonka and the Chocolate Factory with all of the fascinating gadgets.

But the most mind-blowing part of their operation was the refrigerator. Really! “Ohio has plenty of cold; it’s just a matter of being able to access it when you need it,” said Karl. Monroe uses a common technique for accessing that cold year round; he has a shallow ditch that is used to create ice blocks in the winter, which are cut and transported to a cooler directly below the “refrigerator.” Here he stacks thousands of ice blocks, and a ventilation system moves the cool air from the ice storage upstairs to where the refrigerated products are kept. The blocks will last through the summer, draining into a ditch in the floor as they melt, until the stash can be replenished in the fall.

The trip was huge success. It made everyone even more proud to be able to feature these amazing local vendors in Denison’s cafés every day. And the students weren’t the only ones to have a fun spring break trip!

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Chef/Manager Paul Millman, Sous Chef Megan Block, Chef/Manager Toni Rennecker-Young, Executive Chef Jonathan O’Carroll, Executive Sous Chef Jim Bline, and Board Manager Julie Mulisano, with General Manager Jennifer McGann in front

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from the fellows | nicole tocco, senior fellow

bon appetit foundation

planting seeds of change Emma Petersen and Victor Blanco, farmers at Bon Appétit Farm to Fork vendor Urban Oaks Organic

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he closer I got to Bon Appétit Farm to Fork vendor Urban Oaks Organic Farm in New Britain, CT, the more convinced I was that my GPS had led me astray. The device told me that I had less than a minute left on my drive, but outside my window, I saw a liquor store with bars over its doors and windows, trash littering the sidewalk, vacant lots, and big apartment buildings in need of repair.

As a Fellow for the Bon Appétit Management Company Foundation, I spend more time than most on farms. It’s one of my favorite parts of the job. Most farm visits take me out of cities, driving down country roads and through rural farmland. Acres of corn, century-old New England barns, tractor crossing signs, and wandering chickens all serve as mental preparation before I set foot into an agricultural world. But this was something different.

I pulled into the driveway. As I stepped out of my car, I was relieved to see two large greenhouses. The door of one of the buildings opened, and a petite woman walked toward me and smiled: I’d found Liz Aaronsohn, a member of the farm’s board of directors and a longtime civil rights activist and professor.

The Wesleyan University students joining me for the tour weren’t far behind. Noelle Hiam ’15 and Rachel Lindy ’15 had

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created and led a student-run spring seminar called Food Justice and Sovereignty for 20 of their peers. Through readings, films, and discussion, they had immersed themselves in farm labor issues and food deserts (places where residents have very little easy access to affordable healthy food). Now they were eager to leave campus and see where some of the fruits and vegetables they eat every day on campus are grown.

When I explained to Liz that the students were studying food justice, her face lit up. “Oh my gosh! That’s what we’re all about!” she exclaimed. Liz went on to explain that Urban Oaks Organic is located in the lowest-income neighborhood in Connecticut’s third-worst food desert. That’s intentional.

Urban Oaks Organic is a nonprofit farm that grows organic food year-round in Connecticut in order to begin transforming that surrounding food desert into an oasis.

And transform they have. Through the Environmental Protection Agency’s Brownfields Program (which cleans up toxic areas), what was an abandoned flower farm with a shattered greenhouse 15 years ago now holds four greenhouses operating year round. What used to be a gas station and auto repair shop is now a multi-use farm space: offices for employees of the farm and a retail space decorated with brightly colored signs and baskets ready for the latest crop. On just 3.5 acres only 13 miles from Wesleyan’s campus, Urban Oaks grows more than 250 varieties of fruits, vegetables, and herbs,

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Liz Aaronsohn of Urban Oaks Organic shows Wesleyan students “the beginning of the miracle of life”

including salad greens, cooking greens, heirloom tomatoes, and garlic. Some of these greenhouses are passive, meaning they run on sunlight alone, which is sufficient for many of these crops. But with the help of some heated greenhouses, Urban Oaks also grows crops that elicit wows from the locals, such as figs, avocado, and grapefruit.

Urban Oaks employs eight year-round employees and about a dozen teenagers during the summer season. Hiring local teens is just one of many ways Urban Oaks lives out its mission to not just feed but be implanted in its community. Its board of directors boasts at least 50 percent of its members from the neighborhood and at least 50 percent local, professional farmers.

In addition to Bon Appétit cafés, the farm sells to restaurants, through a CSA program, and at their onsite farmers’ market, where they fundraise to double the amount of money available to low-income families through Women, Infants, and Children (WIC) and Supplemental Nutrition Assistance Program (SNAP).

everything they grow, get a premium for the organic produce, and have truly imbedded themselves and their food into the community. Yet they struggle financially and are dependent on fundraising and volunteers to operate. What’s more, they lease the land they have invested so much in, and to feel secure about the farm’s future, they will need to raise the funds to purchase it.

But on this sunny spring day in Connecticut, I believed wholeheartedly in the seeds planted by Urban Oaks Organic and what the young leaders touring the farm with me might later do. Change, like farming, requires hard work, patience, and a whole lot of tiny miracles.

I asked Liz if she thought things in the neighborhood, and in our food system, were really changing. “As educators, and as farmers,” Liz told us, “you have to have faith that if you plant a seed in the right conditions, it will eventually grow.”

Some days, that faith is stronger than others. As I learned, Urban Oaks by many measures is a success story. They sell 2 0 1 4 Vo l u m e 3

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Cleveland Teams Brighten Career Day at Stepstone Academy Submitted by Beth Kretschmar, Marketing Manager

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n a great opportunity to be a resource to their community, Case Western Reserve University’s Resident District Manager Jim O’Brien and Saint Martin de Porres Chef/Manager Victor Lane were invited to speak at Cleveland’s Stepstone Academy Career Day. Located in central Cleveland, Stepstone Academy is one of the first charter schools in the U.S. to integrate an aspirational, “no excuses” culture with a wide array of learning supports to children and families, such as behavioral health, parenting, and family skill building and workforce preparation. Jim and Victor both spoke about Bon Appétit’s mission and the company’s culture in general. Victor then treated the students to a cooking demonstration and tasting of a healthier version of a snack they can make at home (with their parents, since an oven is involved): breaded mozzarella cheese sticks and marinara sauce.

Later, Stepstone students got to visit Jim at Case Western Reserve’s Leutner Dining Commons. Jill Morris Boardman, admissions and community relations specialist at Stepstone Academy, followed up with a very nice note thanking Jim for his support throughout the school year. “It’s not just the field trip to your facility that amazes me. It is the look on your face when you see the children start walking in your building or watching them truly engaged when learning about healthy eating,” she wrote. “It is a gift that you have given all of them, and I don’t know if you realize how much of a difference you, as well as your outstanding staff have made in their lives.

These children would most likely have not walked on a college campus — as well be exposed to the food and knowledge of such healthy ways of eating at such a young age if ever.”

CWRU Resident District Manager Jim O’Brien and SMDP Chef/Manager Victor Lane with Stepstone Academy student

The Cleveland Bon Appétit teams were incredibly touched by her note, and by the opportunity to make a difference in these kids’ lives.

SMDP Chef/Manager Victor Lane engages Stepstone Academy students on the topic of food

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Roger Williams Students Learn about Sustainable Food with Pizza and Trivia Submitted by Stephanie Keith, Marketing Manager/Controller

RWU Strengthens Health Education

Bon Appetit’s Food for Your Well-Being program strives to educate guests on making the best choices for health and dietary concerns, and the interactive aspects in particular are meaningful for students.

It was natural for the Bon Appétit team to partner with student health and wellness educators (HAWEs) at Roger Williams University in Bristol, RI, to strengthen the program. The student group provides the campus with health education tactics, including an online magazine, Student Health 101.

With the direction of the monthly implementation guides, two HAWEs took the program a bit further to better reach guests. They developed HAWEsponsored marketing collateral in the form of station signs giving quick health tips. The signs were simple yet eye-catching and really focused on the monthly topic. HAWEs also set up tasting tables in the main residential café during the month. After an initial semester, the HAWEs were able to gain practical service time for their group, and dining services benefited from a boost in Well-Being awareness. More interaction and projects are already planned for next semester — it’s a terrific two-way partnership.

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ree food plus college students equals slam dunk, right? Much more was in store for Senior Fellow Nicole Tocco’s visit to Roger Williams University in Bristol, RI, before school let out for summer.

Nicole visited campus for a few days and participated in a few fantastic interactive events with students, including Pizza and Food Trivia night! Although the free pizza and the chance to win Six Flags tickets (donated by a corporate sponsor) and Bon Appétit swag were a draw, the challenge of testing food knowledge was appealing too. Food committee members, student health and wellness educators, and a few more involved dining services students filled the room where Nicole and Operations Manager Don Fitting hosted the trivia show. The questions proved to be a bit tougher than participants had anticipated, but in many cases, they were able to intuitively find their way to the correct answer — which challenged the brain, helped with learning some fun food facts, and added to some laughs and bonding.

After Nicole’s quick few days at RWU, everyone was sad to see her go; she has a superb ability to connect with students, faculty, and staff. Her next visit is eagerly anticipated.

Submitted by Stephanie Keith, Marketing Manager/Controller

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University of Northwestern Celebrates a Future with Bon Appétit Submitted by Elliott Meier, General Manager

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on Appétit Management Company has grown and flourished since being founded in 1987, reaching across more states, more educational institutions, more museums, and more corporations each year.

Celebrating the growth of the company is also celebrating the buying power it represents of organics, local purveyors, farmworker rights, and all-around sustainability in the food system. The latest celebration is the University of Northwestern in St. Paul’s extension of its contract. This college was the first in the Minnesota/Midwest region; it’s been 20 years since this account was signed, and surely it has helped inspire others in the region to partner with Bon Appétit.

After a review process that included Bon Appétit’s response to the university’s RFP and involvement from student government on up to the board of trustees, the following announcement went out to Bon Appétit staff: The University of Northwestern would like to thank all of you, the Bon Appétit staff, for the outstanding work you do and for your graciousness as we went through the foodservice company evaluation process this year. Student Government, the Foodservice Evaluation Committee, and Cabinet are pleased to announce that we are recommending to the Board of Trustees that we continue our relationship with Bon Appétit as our foodservice management company. The announcement going out to the community today is below.

All of you played a very important role in the decision to recommend Bon Appétit. Some of the comments that were made were that the Bon Appétit staff is responsive, kind, and hardworking and that the menu options are diverse, extensive, and incredibly delicious. You have provided us with a quality program for 20 years, and that has been greatly appreciated.

Thank you for making your company shine and making our decision to recommend Bon Appétit an easy one.

Jane Goedeke, Senior Manager, Event Services

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The staff took immense pride in the renewal, but receiving the background details of the decision-making process was even more encouraging. In brief, Northwestern commits to an evaluation process every 10 years to make certain it has the best match for its community’s needs. This evaluation process began with establishing a committee in the fall, comprising representatives from the departments of Student Government, Student Life, Athletics, Admissions, Parent Relations,Annual Giving, Event Services, Purchasing, and Business Services. Members visited colleges and universities operated by a variety of companies and evaluated their visits on categories such as food quality, variety, taste, service, cleanliness, friendliness, responsiveness of staff, ability to provide special dietary needs, and general atmosphere. Three companies were invited to submit proposals and present to the committee. Additional research was also conducted to evaluate meal plans and pricing compared to what other colleges and universities offer.

Students and committee members highlighted the flexibility and responsiveness of Bon Appétit. Also recognized was the management staff in place, who the evaluators really felt understand the Northwestern students and the community.

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University of Redlands Keeps Up with Dietary Constraints Submitted by Malisia Wilkins, Marketing Manager

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n recent years, the number of students following specialty diets or avoiding certain foods due to allergies and intolerances has grown exponentially. In the student survey last year conducted by Bon Appétit at the University of Redlands in Redlands, CA, many students expressed concerns about allergies, and survey results also showed that almost 20 percent classify themselves as“on a special diet” (e.g., vegetarian, vegan, or avoiding gluten).

The Redlands team strives to make all students feel like they have enough choices and that their needs matter. That’s vital because students with severe food allergies will avoid eating in public places, fearing lack of awareness on the part of food preparers. The team has increased the number of allergenfree foods they serve in the café and stock in the Plaza Market. Executive Chef Marc Powers and his team make every effort to let the students know that if they have special dietary requirements or if they need to avoid certain foods, Bon Appétit can help.“When we meet with a parent, you can really see the impact we have. We work hard to make them feel comfortable about the transition from home to college,” affirmed Marc.“Parents have a million things to worry about when they send their kids off to school. We want to make sure they don’t have to worry if their kid is going to be able to eat.”

foods to avoid, but the list was so long that it was easier to compile Bon Appétit’s own list of foods she could have. Her diet consists of eggs, chicken, gluten-free grains, bananas, blueberries, raspberries, and herbal tea. Her doctor said she could have 1 ounce of cheese for an occasional treat, but not on a daily basis.

Students with allergies should be able to eat in the café with confidence and not fear. New products, increased signage, and employee knowledge are making it easier for students at the University of Redlands to eat and shop with confidence.

One Redlands student in particular suffers from so many allergies that his diet is literally limited to steamed chicken, steamed squash or asparagus, and steamed rice. He cannot have any oils, seasonings, vinegars, or added flavors due to a skin condition. Twice a day, Redlands chefs prepare a special meal for him to ensure that he is getting the nutrients he needs. The student says he has never been in better health, and he is very grateful for the care our staff takes in preparing his food.

Recently, the team was approached by a student with Hashimoto’s thyroiditis, a form of hypothyroidism. She had just been diagnosed when she requested to meet with the staff. It was easy to see that she was overwhelmed by her diagnosis and subsequent new diet. For this student, it wasn’t just a new diet; it was a whole new way to look at food. She felt the days of eating for enjoyment were over, and now she was faced with a lifetime of challenges. She was given a list of 2 0 1 4 Vo l u m e 3

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commencement

Saying Goodbye to Students

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Commencement season means a fond yet bittersweet farewell for Bon Appétit teams at colleges, universities, and several high 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 the ones on the following pages.

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...MANY JOBS WELL DONE at Lafayette College, Easton, PA

Commencement weekend kicked off early on a Tuesday at Lafayette College with a garden party for the senior class at the President’s House — the first of more than 35 events. The days leading up to graduation were filled with cookouts, receptions, plated meals, and board of trustees events across campus. Bright and early Saturday morning, Bon Appétit team members prepared and served eight different breakfasts across campus, each hosted by various departments for the graduating students and their families prior to the commencement ceremony.

Meanwhile, the rest of the team was preparing a lunch buffet for 2,800 guests in Kamine Gym. Everybody was hopeful that the forecast for rain would be completely wrong. If the skies decided to open up, Kamine Gym would need to be immediately flipped for the President’s Champagne and Strawberry Reception.

Executive Chef John Soder and the culinary crew discussing plate presentation for the board of trustees dinner

After days of eyes glued to the weather radar and scheming a backup plan, the team was relieved that luckily a beautiful day dawned for commencement! Jamaican Prime Minister Portia Simpson-Miller was the guest speaker. With the Secret Service in tow, she attended a private dinner at the President’s House and a commencement luncheon for honorary degree recipients, which were both very well received. During the commencement ceremony, the team was busy setting up the President’s Champagne and Strawberry Reception for the graduates and their families after the service. The gorgeous day held out, and storms didn’t roll in until the tail end of the reception. Lafayette’s largest commencement yet, which was also the first for Bon Appétit, turned out to be a triumph across the board.

Submitted by Ashley Fabriziani, Marketing Manager

Plating up desserts for commencement weekend

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commencement ...FEEDING A GIANT CROWD at Santa Clara University, Santa Clara, CA

It was a fantastic day to celebrate SCU’s class of 2014. The beautiful Northern California weather was perfectly sunny, and the Bronco spirit was spread across Bellomy Field. The full Mission Catering team was on hand to take care of the commencement crowd of more than 6,300 people — placing 12 banquet tables for 24 lines to quickly move service. Guests expressed their appreciation and delight at the picnic lunch, presentation, and special touches the team gave — all a perfect complement to the weather and offering quick satisfaction for so many guests.

Submitted by Stacy Stafford Scott, Regional and Account Marketing Manager

Santa Clara University’s management team – Mark McGowan, Charles Lewis, and Bob Lubecky – celebrate commencement and the completion of a great year

...AN OUTSTANDING TRUSTEES DINNER at Wesleyan University, Middletown, CT

A board of trustees dinner kicked off the weekend of commencement and alumni events at Wesleyan University, and Executive Chef Brian Dagnall delivered a phenomenal meal.

Eight-hour braised beef short ribs with sweet soy glaze, bamboo rice, and grilled baby bok choy (or a saffron risotto cake with gingered spinach) followed a first course of Jonah crab from Westport, CT, with wakame, local wasabi micro greens, and Haas avocado salad. Matcha crème brûlée with lavender sanding sugar, ginger whipped cream, and a candied orange peel was a crowd-pleasing dessert. This was a great beginning to a wonderful series of commencement events.

Submitted by Robert Fredericks, Dining Manager

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...a DELICIOUS ANNUAL LUNCHEON at Roger Williams University, Bristol, RI

...MORE THAN 20 MEMORABLE EVENTS at Colorado College, Colorado Springs, CO

At Colorado College’s fantastic commencement weekend, more than 20 catering receptions celebrating the 2014 graduates kept the Bon Appétit culinary and catering staff very busy. Coordinating and executing multiple events, most of which began at the same time, was a challenge, but the entire team succeeded in making each one memorable. Monday was the day for Executive Chef Ed Clark and his talented culinary staff to shine; they prepared treats for a crowd of 5,000 graduates, faculty, and family members. The catering staff began setting up at 4 a.m., enlivening 12 stations across the campus quad with multicolored floral arrangements, galvanized tubs with a variety of seasonal fresh fruits, beautiful platters of assorted pastries, and a large ice sculpture. This huge party was a great send-off for the class of 2014.

Submitted by Maura Warren, Catering Manager

As a traditional and popular event on campus, the annual Commencement Luncheon is highly anticipated by many of the graduating students and their families. This year, its seventh, the event sold out in record time. Typically, RWU has around 1,000 graduates per year and with seating for only about 550 people, the first-come, first-serve event accommodates only a portion. Tickets are a hot commodity!

Seating began at noon, and attendees had an afternoon to enjoy live jazz and dine on an incredible assortment of foods. Families had pre-reserved tables they could sit at together, and graduates could say goodbye to their friends and see them off over a fancy affair. Buffet highlights included New England seafood casserole prepared with scallops, shrimp, lobster, and tautog with garlic-lemon-butter breadcrumbs, beef Wellington, Statler chicken stuffed with sun-dried tomatoes and goat cheese, panfried polenta with heirloom tomatoes and mozzarella, spring vegetable succotash with fiddlehead ferns and fava beans, fingerling potatoes with garlic and ramps, and a raw bar, salad bar, and dessert bar.

The mood was joyful, and many thanks rolled in after the event from grateful guests.

Submitted by Stephanie Keith, Marketing Manager/ Controller

…A BIG MUSICAL BASH at Savannah College of Art and Design, Savannah, GA

Graduation is always reason for celebration.

Students are rewarded for their hard work and begin transitioning to their adult lives. To mark the transition with a big event, the Savannah College of Art and Design annually hosts the New Alumni Concert in Forsyth Park. This year, Bon Appétit had food trucks at the event and sold more than 1,000 sliders and chips to the masses (the event is open to the public).

The day after the concert, all managers were back at JO’s Café bright and early to prep for lunch for the graduates and their families between commencement programs. The staff served more than 450 revelers, all celebrating that special transition.

Submitted by Heather Carbone, Marketing Manager

FRONT ROW:

Director of Operations Sal Latona, a volunteer from SCAD, and Executive Sous Chef Jackie Lovecchio. MIDDLE ROW: Driver Richard Bryant and Chef/Manager Derek Morgan. BACK ROW: Food Truck Attendant James Jackson III and Cook Robert Ware.

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Thank You, Bon Appétit

...for KEEPING SUMMER CONFERENCE ATTENDEES WELL FED at Reed College, Portland, OR

Some education accounts get a break when the students go home for the summer — but not Reed College. The students are hardly out the door before staff is swiping conference attendee meal cards. A new group arrives every two weeks, so every day feels a little like the first day of class: a bit chaotic. Through all the questions, directing customers, and weather challenges, the Reed team never skips a beat. A few examples of the delightful gestures of appreciation they received follow.

From Summer Institute Intercultural Communication (SIIC)

Executive Chef Jenny Nguyen received this via email from a grateful guest: The woman who was always outside in the lunch area giving me advice about what I could eat [was] so sweet and caring. I have no words to describe how wonderful you made this experience for me. Everything was outstanding, delicious, and so well done. I will never forget this experience. I even took pictures of my tray because I was so excited I could eat almost everything without getting sick and having so much delicious pleasure. THANKS.

From L’Arce Western Region

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Thank You, Bon Appétit

...for MAKING EVEN EGGPLANT EXCITING at Washington University School of Medicine, St. Louis

In two weeks’ time the spirit of the place — which is directly connected to the quality of the food being served and the service being offered — has changed completely.

Bon Appétit headquarters in Palo Alto, CA, enjoyed this thrillingly positive email reviewing a new account: Bon Appétit recently took over our medical school’s cafeteria service — the Seashell Café at Washington University School of Medicine in St. Louis and the co-located Kaldi’s coffee shop in the Ferrell Center. In two weeks’ time the spirit of the place — which is directly connected to the quality of the food being served and the service being offered — has changed completely. I can hear it when I sit down with my lunch.

People enjoy the new offerings. People like to interact with the service and the management. My meals have been completely satisfying.

Things I’ve sampled include the ready-made breakfast sandwiches, the fresh eggs on the grill, the Indian-themed curries with vegetables, some succulent turkey with lime and grilled vegetables. The difference between putting some twisty-bag-wrapped flavorless bread or English muffin into the toaster and now reaching into a fresh, locally produced Companion bread bag of goodness is reason enough to stop in for something before work starts. The comfort stations at lunch are varied and not the same thing every day. All prices are visible. The fresh fruit near the checkout looks like something your mom might offer you.

...for MORNING SPECIALS WITH A SMILE at Nordstrom, Seattle

The following note came to the Bon Appétit corporate headquarters: I work in the Nordstrom corporate building in Seattle. Often, The Dish is the first thing I think about when I wake up for work each morning because you serve the best bacon I’ve ever tasted (among other things). I can’t imagine my day without the awesome staff, quality of food, and great selection that Bon Appétit offers. [Breakfast Cook] Manny [Pacheco] is the best! Always a smile on his face and ready to serve his customers. The 1700 7th Ave. location wouldn’t be the same without him. Keep up the good work!

Matthew Gratton

All of the line crew, checkouts, and management have been cheery and helpful. When they interact they do so in a volume I can hear and with a clear desire to help.

Thank you for your attention to the food service here in St. Louis.

I’ve worked here 24 years, and this is the most excited I’ve ever been about eggplant.

Paul Schierbecker Manager-Financial Planning Internal Medicine Business Office

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Breakfast Cook Manny Pacheco

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...for EXCELLENT CATERING SERVICE at LinkedIn, Mountain View, CA

The corporate office in Palo Alto, CA, received the following note of appreciation for Rebecca Millan, catering manager for LinkedIn: I’m an employee at LinkedIn, and I’d like to give you positive feedback about an employee of yours, her name is Rebecca Millan. I recently worked with her while organizing an event, Intro to Testing Web Applications & Idiot Proofing Your Code.

She was extremely responsive, helpful, and gave a bunch of useful suggestions. It’s obvious that she’s good at what she does and takes pride in her work. Everyone I’ve talked to is impressed with the [food] service you provide here at LinkedIn, but the customer service you guys have just tops it off!

Thanks, Ray Baker

...for a DELECTABLE DEDICATION at Cornell College, Mount Vernon, IA

Director of Stewardship Lora Baltes of Cornell College sent the above thank-you to Bon Appétit General Manager Joan Homrich, thanking the Bon Appétit team for their role in dedicating the newly remodeled Thomas Commons. The commons are home base for the students, who love dining there as much as all the other activities it supports. A YouTube video at goo.gl/063s7c shows just how thrilled everyone is with the new space.

Everyone I’ve talked to is impressed with the [food] service you provide here at LinkedIn, but the customer service you guys have just tops it off!

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Thank You, Bon Appétit

...for an AMAZING ALUMNI WEEKEND at the University of Pennsylvania, Philadelphia

Alumni Weekend is a much-heralded occasion each year at the University of Pennsylvania. This year, more than 68 events took place over 2.5 days! Thanks to the joint efforts of Bon Appétit catering and the university’s Programs and Special Events department, all went off without a hitch! Director of Catering Amy Howe and Sales Manager Angela Giannetti received the following thank-yous from the university’s event directors: Thank you for all of your help and support on our shared Alumni Weekend events. You were a great team. It was a pleasure to work with you on these key events, and I felt at ease knowing you were in control.

To highlight: For Quaker Kids, the snowman snack bags were the cutest, and eliminating the linens on the craft tables was a great way to save money! No event is ever too small for Bon Appétit; you dedicated as much time and effort in making it a success as you did with the larger events. At the 40th Reunion, no detail was missed, and every single [trustee] request was honored (e.g., Lucite frames between the florals, sprigs of mint in the iced tea, no smelly cheeses, specific floral colors...). These may seem like small requests but in a weekend filled with back-to-back events they could have easily been missed. Trina said EVERYONE was pleased.

The 25th Reunion Welcome Party and 10th Reunion were amazing! The florals were gorgeous; Bon Appétit’s graphics on the menu boards and welcome signs were perfect in color and size; the food portions were perfect — exactly as discussed at our tastings; the linens selected and layout was great; transition between the tent and inside McClelland Hall was seamless; the staff onsite were well informed of the menu and were professional and so helpful during setup, event, and breakdown. Everyone was so pleasant and in such great spirits. Thank you for consistently checking in and following up. This was by far the best Alumni Weekend I’ve had in my 7+ years at Programs and Special Events.

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David Spinosa, catering operations manager, and Amy Howe, director of catering at University of Pennsylvania

...for GREAT SERVICE INCLUDING A RECIPE at FM7, Folsom, CA

Headquarters received another note of praise for the field, this time for Café Chef Matt Kurtz: I just wanted to share my feedback on a great customer service provided by Matt Kurtz, FM7 café chef. I like one of the items on their menu and asked for the recipe. Matt was fantastic; he followed up on my inquiry and made sure I got the recipe with all the required details and instructions in my email.

Awesome job, thank you!

Mia Grosul

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If I had another kid we could do it all over again, but the only thing I can do is tell my friends and colleagues how great you are to work with. And I will! ...for A PERFECT WEDDING FOR PERFECTIONISTS at the Cleveland Botanical Garden, Cleveland

The following praise,sent from the mother of a perfectionist bride to Peggy Hausser, director of sales and catering at the Cleveland Botanical Garden, summarizes the professionalism that Peggy and her team offer for their events.

I wanted to send a heartfelt thank-you for all you did for us. As you could tell, [the bride] is a perfectionist, very detail oriented, and put a lot of thought and energy into personalizing her wedding. I’m sure there are easier brides. But, her vision was executed perfectly due to your attention to detail and unwavering professionalism. We owe you so much!

I really don’t know how you put up with all the crazy (myself included!) individuals and their angst. We are so grateful.

Everyone commented on the delicious food and the outstanding presentation. Your waitstaff was amazing, so professional. And you were so gracious to all of us. Everyone commented on every piece of the wedding from cocktails to appetizers to our late-night snack! We loved it all. It was magical. I wish that we could relive it again and again!

[The groom’s] parents and family could not be more generous in their praise for every single bit of the wedding. If I had another kid we could do it all over again, but the only thing I can do is tell my friends and colleagues how great you are to work with. And I will! ...for RESOURCEFULNESS at Hamilton College, Clinton, NY

Nicole Tocco, Bon Appétit Management Company Senior Fellow, received the following note from recent Hamilton College grad Morgan Osborn. Morgan was a Hamilton Real Food Challenge leader who worked with Nicole on the Weigh the Waste campaign, recently featured on the Bamco.com blog.

Thanks again for all your advice, resources, and enthusiasm while helping us. I wish you were around all the time, but I know you’re doing awesome things elsewhere! (And besides, I know that we’re lucky to have great staff here who are receptive to our ideas.)

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Thank You, Bon Appétit For me, there was only one place to call: Bon Appétit. ...for LAST-MINUTE PLANNING AND EXCELLENT CATERING at Case Western Reserve University, Cleveland

Resident District Manager Jim O’Brien received the following tribute following a special event at Case Western Reserve University: Bon Appétit catered a reception for me in the Hovorka Atrium that I planned and organized. The plans to have a reception were decided two days before the event. For me, there was only one place to call: Bon Appétit. Immediately I was given a menu to make choices with expert advice to help plan this event. The people setting up did a fabulous job, and it’s always been my mantra that “presentation is everything.” All the platters were arranged professionally and elegantly. Your staff is always a pleasure to work with; they show such care in everything they do.

You can tell they are so sincere in wanting everything perfect.

...for PLEASING CHILDREN AND ADULTS at Fort Worden Conference Center, Port Townsend, WA

General Manager Rochelle Prather shared this funny story: During the summer our regular conference group activity wanes, and our groups are geared more toward festivals and family reunions. We catered a family reunion this summer, and when we arrived [to serve the closing meal], the dining table had been taken over by the kids to use as a craft table. Rather than displace the kids, we arranged tables on their deep covered porch, and the family enjoyed their barbecue outdoors in the warmth of perfect 70s temperatures.

Little did we know that on that dining table, the children were crafting the biggest thank-you note that we’d ever received. Each family member added their note of thanks, including this one: “I remember you guys from Lewis & Clark College! Still great!

Thanks again!”

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When the guests arrived to partake in all the delicious foods, I received raves on every item. The hummus was a huge hit.

People asked me for days after who catered and did we have any more leftovers! They loved the pita, asparagus, cheeses, breads, and antipasti too. The cake and pastries...I can’t say enough about how well received they were! People who normally don’t eat cake had seconds. So many people commented on the quality of the cake and how it wasn’t too sweet. Personally, I could have made a meal of the frosting alone!

Please give my thanks of appreciation to everyone who participated from beginning to end in making this reception an A+ outstanding event. I was thrilled! I am very grateful for everything you do for us here on campus.

Warmest regards, Karen Cohen, Case Western Reserve University

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...for ONGOING GREAT COLLABORATIONS at Biola University, La Mirada, CA

Bon Appétit at Biola University received two lovely acknowledgements recently, for the team’s A Taste of Asia and the Pacific event and the university president’s commencement dinner. The Taste of Asia and the Pacific dinner was the capstone to a weeklong event curated by the Asian Pacific Heritage Month team — a series of cultural and informative events showcasing all things Asian Pacific including art, music, and cuisine, open to all staff and students. General Manager Steve Rall received this note from event coordinator Kim Darong: On behalf of the Asian Pacific Heritage Month team, we’d like to thank you, the chef, and the staff for partnering with us. We are grateful and are blessed by your faithful service to the Biola community. Thank you so much again for making our collaboration a great success!

And this from Biola President Barry H. Corey: I want to thank you for an especially delicious commencement dinner. One of our guests commented that although he frequently attends such dinners, this is among the best he’s had. He said the beef was fantastic. Thank you for helping Biola University put our best foot forward. Please pass along our compliments to [Executive] Chef John [Rose] for a delicious meal expertly prepared.

...for FANTASTIC FOOD AND SERVICE TO UPWARD BOUND at University of Redlands, Redlands, CA

Bon Appétit at the University of Redlands helps Upward Bound students refuel while having a first-hand look at college life. Each year the University of Redlands plays host to hundreds of students that are preparing to make the transition into college life during a six-week intensive summer program.

Upward Bound students Alexis, Jessica, and Monica presented the staff with a handmade card and poster signed by all 70 students in the group. Some highlights follow: You guys are the best!!! Starting with breakfast and ending with lunch, all of you guys have served us with a big smile on your faces! I just love how happy you made our meals. [I’ll] miss you guys. —Kerry Rosales Thank you for all the food, you guys did great. This felt like a second home. —Alexis Hernandez The food was amazing, and you treated us like we were your family. —Brian Ortegez

Thank you for helping Biola University put our best foot forward.

LEFT TO RIGHT:

Redlands Bon Appétiters Karen Grimaldi, Sonia Gallegos, Trivaughn Wills, Jeff Nordello, and Ana Arvizu with the Upward Bound students

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Thank You, Bon Appétit

… for a GREAT FIRST YEAR at Lafayette College, Easton, PA

The Lafayette staff has been thrilled to receive several notes of praise recently.

General Manager Joel Blice and Catering Director Heather Hausman received this email from Associate Director of Alumni Affairs Christiane Conn Tomik about the 2014 reunion event: Please extend my thanks to everyone who helped make this year’s Reunion a success.

It was a pleasure working with you throughout the year on all the details and with all the staff throughout the weekend. I appreciate everything you do to help our office shine during this important weekend as we welcome 1,200 alumni and friends back to campus. The attention to detail (pineapple trees, graham cracker sugar and special-made cotton candy stands!), suggestions for meals and the food itself led to overwhelmingly positive comments from alumni regarding both the food and service.

In addition to the catering staff — who remained visible, helpful, attentive, and friendly at every event — everyone from the chefs, servers, drivers, etc. provided a high level of service this weekend. With over 1,200 alumni, family, friends on campus, it means a lot to work with a Bon Appétit staff committed to making Lafayette College look and taste its best.

I hope your staff had a few moments to enjoy the weekend, though I realize with 50+ catering orders to prepare, set and staff those moments were likely few and far between.

Meanwhile, Kristin M. Cothran, director of student involvement, said:

You remained calm and focused, you flew into action, and food suddenly appeared from nowhere.

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From the Cooking Basics, the Life Skills lunches, the BBQ and Commencement Luncheon your hard work and dedication was much appreciated and didn’t go unnoticed. Thank you for your collaboration and helping me re-imagine a robust and engaging Senior Week as a week of reflection and celebration for our newest alums.

And this one, from another Lafayette staffer, Camille Brennan: The word “fabulous” does not even come close to describing you and your staff yesterday. And Saturday, Friday, and last Monday. Last week was quite the week for all of us and you were totally amazing. Especially yesterday when a substantial amount of guests showed up that we were not expecting. You remained calm and focused, you flew into action, and food suddenly appeared from nowhere. Every last person was fed, including the students who staffed the Activities Fair and the custodians (another essential group of folks). It was totally incredible. We don’t know how you worked your magic, but we are grateful that you were able to make it all happen.

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...for EXEMPLARY CATERING at St. Edward’s University, Austin, TX

Elvin Lubrin, director of operations at St. Edward’s University, received this note following the four-day Admission and College Counseling Institute from Recruiting Event Coordinator Sherri Defesche:

Even though you and the catering staff had to jump through hoops to make last-minute changes, our guests had the impression that implementation was effortless.

I send this with tremendous gratitude for the exemplary catering service you provided for the Admission and College Counseling Institute. The preparation prior to the event with your staff, as well as with Diana at the Texas Association of College Admission Counseling, allowed for a glitch-free, four-day program. The professionalism of your staff was an ideal representation of what St. Edward’s is all about. The 120 high school and college counselors at the institute will return to their respective schools in the fall and be able to tell their students from experience how hospitable the faculty and staff is at St. Edward’s University, which is precisely why we host this annual institute.

Your forethought to meet with me right before the program to walk through every detail, as well as accommodating last-minute requests for serving time changes and alterations to the buffet table flow, made all the difference in the world. Even though you and the catering staff had to jump through hoops to make lastminute changes, our guests had the impression that implementation was effortless. However, I know it wasn’t, and I want to thank you for that.

Bon Appétit is an essential part of Admissions’ goal to promote the university to prospective students, not only through the ACCI summer program, but all year long with our recruitment events, which are expertly catered by Bon Appétit. I hope that you know how much the Admission Office appreciates your talent and work ethic and how much we enjoy partnering with you.

Thank you so much, Sherri

...for a WONDERFUL ALUMNI WEEKEND at Regis University, Denver

General Manager Letina Matheny received this note of appreciation for Alumni Weekend: We were very pleased with the service and food during Alumni Weekend, as was our alumni population. This year, everyone was so pleased with the dinner: the amount of food and the variety. We were all pleased with the staff serving the appetizers, the two bars with bartenders, the centerpieces. All LHC alumni were thrilled with the menu at the Loretto Heights Luncheon. The RC 1959 class dinner was great — great food, great service. Thank you.

Savanna Brown, RC ’12 Program & Event Manager, Alumni Engagement University Advancement

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The Back Page

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The Healthy Chef

The “Before” David, from a past issue of Bravo

Photo submitted by Patti Louvier, Director of Satellite Operations

H

ere’s David Rushing showing off an array of fresh-picked peppers from the herb garden outside Bon Appétit’s Ibby's Restaurant at Washington University in St. Louis.

Despite his frequent appearances in Bravo, loyal readers might be forgiven for not recognizing the executive chef of Wash U’s DUC. He’s almost half the man he used to be!

That’s right: David lost 201 pounds from his all-time high of 436, thanks to help from trainer Chris Powell on ABC’s Extreme Weight Loss. And he gained a fiancée, proposing to his longtime girlfriend Kayla on the season finale.

Read all about how David lost the weight, and how he’s keeping it off, on our blog: www.bamco.com/blog/david-rushing.

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David and his EWL trainers, Chris and Heidi Powell

INDEX Adobe - Seattle 16 Art Institute of Chicago 12-13 AT&T Park 32-33 Best Buy 21, 55 Biola University 93 Biscuit Box 28 Cambia Health Solutions 35 Capital Café 49 Carleton College 44, 45, 62, 68 Case Western Reserve University 6, 78, 92 Cleveland Botanical Garden 91 Cleveland Museum of Art 24-25, 72 Colorado College 85 Commissary 31 Cornell College 7, 89 Denison University 62, 71, 74-75 Emmanuel College 64 FM7 Café 90 Fort Worden Conference Center 92 Genentech - South San Francisco 17, 60-61 Genentech - Vacaville 17 Hamilton College 91 Johns Hopkins University 15 Kohl’s 14 Lafayette College 54, 71, 83, 94 Levi Strauss & Co. 30 Lewis & Clark College 65 LinkedIn 48, 89 Minnesota History Center 6, 66 Mt. Angel Abbey 46-47 Nordstrom 88 Notre Dame de Namur University 63 Oberlin College 10-11 Oregon Museum of Science and Industry 4 Otterbein University 7 Pacific Café 5 Pacific McGeorge School of Law 54 BRAVO WAS PRINTED ON PAPER MADE FROM

Pop Up 28 Reed College 87 Regis University 95 Roger Williams University 79, 85 Saint Martin de Porres High School 72, 78 Santa Clara University 56, 57, 63, 69, 84 SAS 50, 67 Savage 35 Savannah College of Art and Design 85 Sony 26 St. Edward’s University 95 St. Mary’s College 64 Target 5, 67, 70, 73 Trine University 27 Twitter 23, 29 University of Northwestern 80 University of Pennsylvania 22, 90 University of Redlands 52-53, 81, 93 University of San Francisco 63 VMware 18 Washington University in St. Louis 51, 96 Washington University School of Medicine 88 Wesleyan University 76-77, 84 Willamette University 20 Zulily 34

100%

RECYCLED FIBER INCLUDING

THIS SAVED...

78 fully grown trees 36,069 gallons water 35 million BTUs energy 2415 pounds solid waste 6653 pounds greenhouse gases

57%

POST- CONSUMER WASTE .

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2014

VOL 3

T H E G A R D E N A T A T & T PA R K

THE GARDEN AT AT&T PARK CUTTING THE VINE ON A GROUNDBREAKING PARTNERSHIP WITH THE GIANTS PAGE 32

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Remembering John Engstrom PAGE 36

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