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CREATING COMMUNITY “The impact of Bon Appétit extends beyond the four walls of our cafés, into the communities where we live, work, and play — and even into far-off lands we may never have the chance to visit.”


hen we started the Farm to Fork program, I asked our people to go out into their communities to make connections with farmers. They did just that. We now have 1,400-plus Farm to Fork partners and spent over $53 million with these small, local businesses in just fiscal 2018 alone. When it came to community building, though, we didn’t stop there. The impact of Bon Appétit, through our purchasing and our desire to educate people, extends beyond the four walls of our cafés, into the communities where we live, work, and play — and even into far-off lands we may never have the chance to visit.

SUPPORTING THE COMMUNITY THROUGH BUSINESS OPPORTUNITY We’ve seen small farms blossom in our communities thanks in part to the Farm to Fork program. Our Locally Crafted designation extends that opportunity to small artisan producers of goods like ice cream, granola, charcuterie, and more. With the opening of the Chase Center, the soon-to-be home of the Golden State Warriors, we’ve brought even more of our food community into the fold. From La Cocina, a San Francisco incubator kitchen that cultivates low-income food entrepreneurs, to Old Skool Café, a youth-run, jazz-themed supper club in San Francisco’s Bayview-Hunters Point neighborhood, to eight more only-in-the-Bay Area restaurant companies, we’re creating opportunities for a diverse set of businesses in our community to benefit from our growth (see page 10 for more details).

NO ONE IN OUR COMMUNITY SHOULD BE HUNGRY While many are thriving in today’s robust economy, a great number of Americans have been left out of the economic boom. In the U.S., 1 in 8 people are food insecure, meaning they don’t know where their next meal is coming from. That is unacceptable, and our Bon Appétit teams across the nation are taking action in their communities. We have more than 150 active food recovery programs that donate thousands of pounds of food every year. At the end of service, excess wholesome food is packed up and shared with food banks, shelters, and other hunger-relief organizations. The food our teams donate is nourishing and wholesome: in a world of nutritionally void junk food, our nonprofit partners greatly appreciate the quality of the meals we donate. Our madefrom-scratch soups are nourishing those who need it most, and it gladdens me see that food feed people rather than landfills and compost piles

HEALTHY COMMUNITIES NEED HEALTHY KIDS When we partnered with the San Francisco Giants to build the Garden at AT&T Park behind center field, we wanted the beautiful space to be a gathering point for everyone in the community, not just fans on game days. The Healthy Kids program was born to welcome young people from all over the Bay Area into the garden and increase food literacy amongst underserved children. Watching children make vegetable pizzas and fruit kebabs while learning about plant parts and recycling has been one of the most heartwarming experiences of my career. So we took the program to more communities! More than a hundred of our chefs and managers have given over 7,000 elementary school-age kids hands-on lessons in where food comes from and how it grows, knife safety, and making simple healthy recipes at home for themselves and their families (see page 46 for the latest examples). We do this for the children of our clients as well as local community groups such as Boys and Girls Clubs and YMCA chapters. Everyone loves these classes: the kids, their parents, our clients, and last but not least, our staff. Helping out your community feels good!

HEALTHY COMMUNITIES BEYOND OUR SERVICE AREA As members of the global community, we have the responsibility to make positive impacts for people who live far far away from a Bon Appétit café. This year we focused on water. Through purchases of RightWater, we have been able to fund three wells that will bring clean water to communities in Uganda and Malawi. Twenty-five other communities in need will also have clean water thanks to mobile water-purification systems donated, in the name of our clients, to World Central Kitchen. More information on both efforts is on pages 16-17. Why does a for-profit food service company care about all these things? The poet-farmer Wendell Berry’s writings on food and agriculture have inspired many in the food movement, me among them. He also wrote about community: “A community is the mental and spiritual condition of knowing that the place is shared, and that the people who share the place define and limit the possibilities of each other’s lives.” I’m proud of how many possibilities we’ve created in people’s lives. Let’s continue to remember that we have a responsibility to share this world.

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Creating community | FEDELE BAUCCIO


Supporting a local food drive, honoring America’s heroes, feeding rescued wildlife, and more


The (food systems) gossip pages | MAISIE GANZLER


World Central Kitchen receives Bon Appétit’s annual holiday gift


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The Campus Farmers Network sprouts again PETER TODARO “I’ll take food justice for 400, Alex!” | SHANNON TIVONA


22 34 44 46 56 70


The first female Master of Pasta and more special honors for Bon Appétiters


(Digital) signs point to sustainability


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The unstoppable Diana Yu | BONNIE POWELL


General Manager John Hecko speaking with Lilly Welch, organizer of the Red Wagon Food Drive

Children waiting to deliver their donations to the food pantry

DEPAUW HELPS FULFILL FIFTH GRADER’S FOOD DRIVE GOALS Who can resist a child’s request to donate for a good cause? When Lilly Welch, the daughter of a DePauw University staffer in Greencastle, IN, was in first grade, a classmate lost his house in a fire. “They were lucky to have family they could stay with, but it made me wonder if there were other people who didn’t have places to sleep or enough to eat. There are, and some are here in Greencastle,” Lilly wrote in a letter appealing for community support.

She started the Red Wagon Food Drive to raise awareness and collect food for donation to those in need. Lilly is now in fifth grade, and the annual donation drive has become a big event. General Manager John Hecko and the Bon Appétit team at DePauw were happy to participate by donating pantry staples. Lilly’s red wagon crew collected approximately 800 items, totaling 150 pounds of food for the Putnam County Emergency Food Pantry! — Submitted by Megan Inman, Catering Manager


Penn Executive Chef Steve Green shows students how to make a basic chimichurri

The Quaker Kitchen Cooking Class series started by the Bon Appétit team at University of Pennsylvania in Philadelphia continues to draw students. At a recent class held at New College House, Executive Chef Steve Green, Campus Executive Chef Chris Smith, and Registered Dietitian Nutritionist Dan Connolly were all in attendance. Steve walked the students through preparing a chimichurri sauce, seared mahi mahi, and cannoli milkshakes, calling up volunteers to help. While he seared the fish (from local fishmonger Samuels and Son), he talked about buying fresh fish right off the boat at Philly’s docks. — Submitted by Peter Todaro, Fellow

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Nvidia guests were amazed by Bakery 350 Pastry Sous Chef Nancy Tre-Attaboon’s four cakes depicting uniforms from all four branches of the armed forces

HONORING OUR COUNTRY’S HEROES IN FONDANT AT NVIDIA In a creative new way to honor America’s heroes, the Bon Appétit teams at Nvidia and Bakery 350 joined forces for Veterans Day to create not one but four expertly decorated cakes for guests at the four Nvidia cafés in Santa Clara, CA. Executed by Pastry Sous Chef Nancy Tre-Attaboon, the four cakes represented the four

military branches: Air Force, Army, U.S. Marine Corps, and Navy. Nvidia Director of Culinary Operations Joe Debono worked with Bakery 350 Culinary Director Ian Farrell to come up with this sweet tribute to those who serve. — Submitted by Ian Farrell, Culinary Director

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BITS Cashiers Emily Cuevas-Barba and Laura Perez with some recovered FireEye salad bar items destined for the Wildlife Center of Silicon Valley

Young possums enjoying the FireEye-donated produce

FIREEYE TEAM FIGHTS FOOD WASTE BY FEEDING WILDLIFE Bon Appétit Management Company General Manager Allyson Shelden got an unexpected disappointment when she applied to be Food Recovery Verified for regularly donating excess edible food from the salad bar at FireEye, a cybersecurity company in Milpitas, CA. The Food Recovery Network reluctantly told her that FRV certificates are only for donating food to people. See, every week Ally had been driving 15 to 20 pounds of salad bar leftovers — greens, carrots, broccoli, carrots, bell peppers, yellow squash, zucchini, and fruit salad — to the birds, mammals, and reptiles rescued by the Wildlife Center of Silicon Valley. (A volunteer now picks it up.) “As a small account, our leftovers don’t usually work for Chefs to End Hunger from a quantity perspective,” says Ally. “The main reason that I looked to animals is that my father passed away

earlier this year and left a legacy donation to the Lindsay Wildlife Experience in Walnut Creek.” She toured their facility and learned how important food donations are to sustain the number of patients they see as a nonprofit. She decided to find a center near FireEye: “I’m so grateful to continue my dad’s love and support of animals while also aligning with Bon Appétit’s core values on sustainability and bringing a positive impact to our communities.” The WCSV sees about 5,500 patients per year, and the animals go through around 25 pounds of produce a week during the slow season; in the busy season, April to September, that number hits 150 pounds. (Fun fact: Possums and squirrels consume about 80 percent of the produce, and the center paints their ears with nail polish so they can tell them apart.) — Submitted by Bonnie Powell, Director of Communications

ST. EDWARD’S UNIVERSITY GOES FOR THE GOAT When St. Edward’s University Lead Pastry Chef Cliff Butler wanted to experiment with sculpting chocolate, he immediately thought of a challenging yet fun subject: the mascot of the Austin, TX, university — Topper the mountain goat! Inspiration for the project came from the Bon Appétit team’s desire to give back to the university to help assist the Student Food Insecurity fund. The sculpture, along with a special gingerbread house, was donated to the university’s holiday raffle, with all proceeds going to the fund. The culinary team helped brainstorm details, supplies, and other needs as Cliff chipped away at his chocolate canvas bit by bit over five days. His progress was teased on Instagram, and students stopped by throughout the week to watch him work.

Cliff later moved to the demo table so that guests could get a close look at his handiwork. The majority of his piece was made of solid dark chocolate, with toasted coconut mimicking fur. He streaked the white chocolate horns with dark chocolate and used fondant for the mouth, eyes, and nose. The chocolate goat head was put on display in front of the campus bakery, where multiple groups stopped by and waited to take their pictures with it. Cliff had so much fun, that his next project is to re-create the main academic building at St. Edward’s in the form of a gingerbread house, with help from the rest of the pastry team. — Submitted by Robert Fredericks, Director of Operations

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A chocolate version of St. Edward’s University’s mascot, Topper the mountain goat


Boats docked outside Red’s Best

Red’s Best Sustainable Seafood Program Director Jamey Lionette with Lesley Sustainability Manager Sara Wolons, Lesley Professor Aileen Bellwood, and Executive Chef Chris Wozny

LESLEY TEAM GETS HOOKED ON RED’S BEST Resident Dietitian Christine Cliff talks with a student, explaining the recommended amount of dressing per salad serving

UNIVERSITY OF CHICAGO OFFERS TASTE OF GOOD HEALTH AT WELLNESS FAIR The Wellapalooza wellness fair at University of Chicago brings together organizations from across the university and surrounding communities for hands-on activities and experiences geared toward total well-being for the mind, body, and spirit. This year, more than 300 guests attended the feel-good event, which is hosted by the school’s Health Promotion and Wellness Department. Bon Appétit Resident Dietitian Christine Cliff and Assistant Director of Operations Deb Kekelik put their brains together to create a display that would educate guests on healthful fats such as those found in avocados, olive oil, and fish as well as flax, sunflower, and pumpkin seeds. An interactive “guestimate your dressing” activity revealed how much dressing is actually recommended to top off salad servings. The event was rounded out with samples of super snack bars made by Pastry Chef Michael Washer and Sous Chef Vitaliy Murashko. Their recipe utilized heart-healthy fats from sunflower, flax, and pumpkin seeds, along with sunflower seed butter. Many guests came back for seconds (and thirds)! — Submitted by Christine Cliff, Resident Dietitian

The Bon Appétit team at Lesley University in Cambridge, MA, has begun purchasing local seafood from Fish to Fork vendor Red’s Best, and Executive Chef Chris Wozny wanted to learn more about their operation. Manager of Sustainable Initiatives Nicole Tocco Cardwell joined Chris, Lesley Professor Aileen Bellwood (who is teaching the Science and Ethics of Food and Farming course), one of the students in Aileen’s class, and two Lesley staff members who work on campus sustainability issues for a tour of the Red’s Best facility on the historic Boston Fish Pier. Jamey Lionette, the sustainable seafood program director at Red’s Best, shared how they buy from more than a thousand small-scale fishers, and help to stabilize the price they get for their product by supplying college campuses and other institutional buyers in New England and beyond. That allows the fishers to avoid “fishing in the red.” The group learned the mind-boggling fact that the U.S. exports about 90 percent of seafood caught — and imports about 89 percent of what’s consumed. Jamey talked a lot about how New England fisheries are the most and best regulated fisheries in the world, and how striped bass is one example of a great success story: 20 years ago they were almost depleted, but then regulations were introduced to protect the fishery. The regulations have turned around a depleted fishery, and striped bass populations are looking stronger. The group left with a renewed determination to support local, sustainable fishing operations like Red’s Best. — Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives

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THE (FOOD SYSTEMS) GOSSIP PAGES “We believe strongly that good farm-animal health should rely on healthy living conditions for the animals, not drugs.”


hile the rest of the world is focused on two major breakups, Brexit and Cardi B and Offset, I’ve been watching another relationship potentially come to an end. That of farm-animal production and antibiotics. As reported in popular magazines such as Feedstuffs, two behemoth food companies came out with new antibiotics policies in one week: McDonald’s and Costco Wholesale. I read these announcements like they were the hottest item on Page Six, looking for the scope of their impact on animal production and public health — and because we’ve been redrafting our own antibiotics policy. McDonald’s is the largest single purchaser of beef globally, so its plan to reduce the use of antibiotics in its beef supply could force monumental change (if their policy is meaningful). In addition, many are predicting other restaurants will follow suit, further increasing the impact. Have we at last reached the tipping point? Costco Wholesale, the second largest retailer in the world after Walmart and the world’s largest retailer of choice and prime beef and rotisserie chicken, amongst other things, updated its animal welfare standards to include limiting the use of antibiotics. These multi-platinum-level players are making incremental but potentially important changes. Just the recognition that they’ve got to take a stance is progress. Small progress, and that should be celebrated, but, of course, we want big change.

TIME FOR A REWRITE When we first partnered with the Environmental Defense Fund around 2002 to craft our policy, we committed to chicken raised without the routine, nontherapeutic use of these drugs in their feed or water — the first food service company to make this switch. Since then, we’ve extended that policy to turkey and written stricter standards for ground beef and pork. We have had a patchwork of policies that varied slightly by animal species, which was a little confusing at times. Also, we heard from Farm to Fork vendors that a strict “no antibiotics ever” policy, such as the one we have for ground beef, was extremely difficult to maintain at small scale. Our rules have had the unintended consequence of putting small ranchers at further economic disadvantage.

It was time to relook at our policies in light of market changes, and simply because we know a lot more now than we did 15 years ago. I always like to consult authorities on any subject we’re tackling, so we called upon the Center for a Livable Future, an independent group of experts at Johns Hopkins University, to help us overhaul and update our antibiotics standards. Here are the highlights of our revised policy (for the full shebang, go to

DRUMROLL PLEASE... Bon Appétit Management Company is committed to supporting farms whose practices eliminate the need for routine antimicrobials. (“Antimicrobials” is a more comprehensive term for the class of drugs that includes antibiotics.) We believe strongly that good farm-animal health should rely on healthy living conditions for the animals, not drugs. Our purchasing standard companywide is to buy only meat and poultry raised without the use of antimicrobials, except where necessary to treat sick animals in the documented presence of disease in the flock, herd, or fish population, as verified by a veterinarian. The policy prohibits nontherapeutic uses of all antimicrobials — such as growth promotion and disease prevention, both of which have been routine for decades — but will allow therapeutic uses of antimicrobials for treating sick animals and controlling outbreaks. (If you ever want to geek out with me, I’ll explain how the carefully chosen wording of our policy goes much further than either the Big Mac or Chicken Bake purveyors’ do, or you can just trust me that we’re still leading the industry.)

WHY DO YOU HAVE TO GO AND MAKE THINGS SO COMPLICATED? Seeing the writing on the wall spelling out what consumers want, many big chicken companies — including Tyson and Perdue — have committed to going completely without antibiotics. That made it tempting, and it would’ve been much simpler, to declare that we will buy only proteins raised without any antibiotics (that is, requiring the “never ever” standard that consumers are beginning to recognize). However, as I mentioned, we’ve learned that approach unfairly penalizes some of our smaller farmers and ranchers. They want to be able to treat individual sick animals

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with appropriate medicines, but they do not always have the benefit of a secondary “conventional” channel in which to sell a steer they’ve had to use antibiotics on, for example. So, after much going round and round, we decided to write what we think is the most responsible policy. And then exceed it (smiley face).


Bon Appétit’s new purchasing standard companywide is to buy only meat and poultry raised without the use of antimicrobials, except where necessary to treat sick animals in the documented presence of disease in the flock, herd, or fish population, as verified by a veterinarian. Here is where we are meeting this standard or exceeding it, and where we still have work to do. SPECIES

IS ANY OF THIS MAKING A DIFFERENCE? Just like Ariana moving on from Pete, I think the meat industry is getting real about breaking up with antibiotics. In a recently released report, the FDA said sales and distribution of medically important antibiotics used in food production fell 14 percent from 2015 to 2016. That’s the first drop in sales since they started collecting the data in 2009. The needle is moving! And our suppliers are moving faster than the market. When looking at total antibiotics sales for food production, chicken accounts for 6 percent of the sales, while swine and cattle came in at 37 percent and 43 percent, respectively. Our contracted pork and ground beef producers have strict antibiotics protocols that are not contributing to those big numbers. The subtleties of Bon Appétit’s “new” policy may only be understood by the food politics choir, but I’m proud of our exactitude, thought, and science-based approach (read: wonkiness). Thanks in part to your purchasing, animals are being raised in cleaner, brighter, healthier conditions. That is real good news.



Meets or exceeds

Our contracted companywide chicken is from animals that have never received antibiotics. Regional mid-size and small Farm to Fork chicken may receive antibiotics to treat sick flocks.


Our contracted companywide turkey is raised without routine antibiotics.


Our contracted companywide ground beef — the vast majority of beef we serve — is from animals that have never received antibiotics.

Not yet meets

We have no companywide contract for other cuts of beef.

Meets or exceeds

Regional mid-size beef producers must be Certified Humane to be enrolled; small Farm to Fork producers must meet or exceed this standard.


All of our contracted companywide pork is from animals that have never received antibiotics.


Bon Appétit’s existing policy for salmon is to buy only wildcaught salmon, not farmed, so it receives no antibiotics.

Not yet meets

We currently follow the Monterey Bay Aquarium’s Seafood Watch sustainability guidelines. We strive to purchase only Best Choice (green) and Good Alternative (yellow) rated seafood. Although Seafood Watch has begun measuring and flagging chemical use in farmed seafood as unsustainable, and the use of routine antibiotics can trigger a “red” chemical score, other sustainability criteria can override that score and boost the rating to yellow or green. Our supply chain is not yet transparent enough to allow us to parse within specific rating subcategories for each fishery.







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JP Reyes and Kristen Brillantes show off Sarap Shop’s adobo poutine

WITH ONE YEAR TO GO before construction is finished on the Golden State Warriors’ new Chase Center in San Francisco, the Warriors and Bon Appétit Management Company are almost finished lining up their food partners for the sports and entertainment complex. They introduced 10 new Taste Makers at Chase Center at a community and media meet-and-greet this fall. The Taste Makers program was designed to benefit directly Bay Area businesses through networking and educational programs. The event was held at the Old Skool Café in the Bayview–Hunters Point neighborhood, near the Chase Center. This youth-run, jazz-themed supper club is one of the new Taste Maker partners that will have a designated outlet at the new arena, along with La Cocina, an incubator kitchen for low-income immigrant- and women-owned food businesses. Warriors President and Chief Operating Officer Rick Welts welcomed guests and shared his excitement before Regional Vice President Markus Hartmann introduced each partner by name. A graduate of La Cocina, Alicia Villanueva of Alicia’s Tamales Los Mayas shared how she went from selling her tamales door to door to now overseeing a 6,000 square-foot tamale factory

with 15 employees. Alicia and her tamales will be the first featured vendor at the La Cocina outlet at Chase. “We are so excited to be a part of the Chase Center,” Alicia said. “I always say, the best tamales are stuffed with love, and the best people are stuffed with my tamales.” While local news film crews interviewed the Taste Makers, guests mixed, mingled, and tasted the savory dishes on offer, including adobo poutine from Filipino food truck The Sarap Shop; an array of sushi and dumplings from Omakase Restaurant Group; Alicia’s chicken, pork, and cheese tamales; and shrimp and grits from Old Skool Café. For guests with a sweet tooth, there was plenty to taste, including peanut brittle from Bayview community advocate Earl Shaddix of Earl’s Brittle, caramel corn from Berkeley-based CC Made, creative cotton candy from Sugar & Spun, and classic Southern butter cookies from Yvonne’s Southern Sweets. Also on hand to mingle and share their stories were Bayview native Tiffany Carter, aka “Chef Boug,” known for her creole classics, World Pizza Cup Champion Tony Gemignani, and the Swickard family from Five Dot Ranch, a Bon Appétit Farm to Fork vendor that will be supplying Chase Center chefs with their

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The Warriors’ and Bon Appétit’s Taste Makers announcement made the cover of the San Francisco Chronicle’s food section and was shared widely online. “I’m on cloud nine right now,” Yvonne Hines (pictured) of Yvonne’s Southern Sweets told reporter Justin Phillips. “I’ve been praying for it. I mean, I’m local. I’m right down the street from the arena. They could have picked anyone. They could have shipped cookies from back east. Yet they picked me. It says a lot about the team.”

Tiffany Carter (aka “Chef Boug”) gets interviewed by a news crew

La Cocina superstar “graduate” Alicia Villanueva shares her tamales

local beef for featured burger specials and catering items. The energy in the room was palpable, as was the sense of community spirit. Kristen Brillantes of The Sarap Shop, a lifelong Warriors fan, shared in the enthusiasm. “We’re so excited, we’ve decked the truck out in Warriors colors!” Although the Warriors’ new arena will not be open until 2019, the Bon Appétit team is already providing expertise, training, and support to the new Taste Makers, including enrolling some as Locally Crafted vendors. The new Taste Makers join the five Bay Area restaurant partners announced last year and showcase a “living food story” that is truly Bay Area–made. Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

Warriors President and Chief Operating Officer Rick Welts (left) and Bon Appétit Regional Vice President Markus Hartmann (center) talk pizza with World Pizza Cup Champion Tony Gemignani

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Executive Pastry Chef Joanne Ponvanit’s lemon pavlova with mixed berry compote and Chantilly crème

WHEN INTERNATIONAL ASSOCIATION OF MUSEUM FACILITY ADMINISTRATORS MEMBERS from all over the world gathered in Los Angeles to visit many of the city’s cultural centers as part of the annual IAMFA conference, they focused on more than art and architecture. The Bon Appétit team at the Getty Villa and Getty Center were honored to be a part, hosting a day of back-to-back speeches, culinary events, and tours capped off with the conference’s awards dinner. Director of Facilities for the J. Paul Getty Trust Mike Rogers opened the day at the Getty Villa by welcoming conference attendees before Bon Appétit CEO and Cofounder Fedele Bauccio gave an inspiring talk about sustainability in food service. (Fedele was later presented with IAMFA’s Diplomat Award; see box.) After nearly 45 minutes of questions and answers, guests were treated to the edible manifestation of Fedele and Bon Appétit’s values at a special sustainability-focused lunch prepared by the Getty Villa culinary team, led by Chef and Operations Manager Fernando Cayanan. “We let the season be our guide,” said Fernando, who was also influenced by Fedele’s mantra to keep things simple. “I was inspired to create an ingredient-forward menu, letting flavor and texture be the driving force so these incredible products could shine.”

Bon Appétit CEO Fedele Bauccio presents the importance of sustainability in food service to conference attendees in the Getty Villa auditorium

Guests were blown away by dishes like Cuyama Orchards Gravenstein apple and California fig salad with heirloom Russian baby kale, Drake Farms goat cheese, and citrus-herb vinaigrette; and a farmers’ market station featuring Babé Farms root vegetables, including golden beets and purple baby Brussels sprouts glazed, roasted, and grilled. The spread continued with dessert: In addition to macaron–ice cream sandwiches with house-made seasonal ice cream, Executive Pastry Chef Joanne Ponvanit collaborated with the Getty staff for a special Bon Appétit–stamped shortbread. When she wasn’t able to source a custom stamp, Joanne reached out to Getty staff member Alan Berta, who used a 3D printer to create the shortbread mold. Several conference attendees said they’d never tasted museum food this good. As the IAMFA guests broke out for their afternoon sessions, the culinary team quickly traveled across town to the Getty Center, where Catering Chef Gino Pinedo and Joanne prepared for the conference’s gala awards dinner on the Garden Terrace. The team created a three-course menu featuring a spring garden burrata salad, porcini mushroom–braised short ribs, and a trio of desserts: flourless chocolate cake, lemon Pavlova, and dark chocolate caramels with fleur de sel, for sharing.

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BON APPÉTIT CEO FEDELE BAUCCIO HONORED WITH IAMFA’S DIPLOMAT AWARD The International Association of Museum Facility Administrators bestows its Diplomat Award to those individuals whose support has significantly advanced IAMFA’s mission, making an exceptional contribution to the state of design, construction, operation, and maintenance of cultural facilities around the globe. “Your work in sustainable food service for cultural facilities exemplifies the best in your field, and your contributions to IAMFA through membership, participation, and presentations at our annual conference have contributed significantly to the advancement and growth of our association,” said IAMFA President Nancy Bechtol. “Fedele, thank you and all at Bon Appétit for your many contributions to the greater cultural and museum community and to IAMFA.” — Submitted by Bonnie Powell, Director of Communications Guests enjoyed local Gravenstein apple and California fig salad as part of the sustainable luncheon at the Getty Villa

Stunning views of downtown Los Angeles capped off the gala awards dinner at the Getty Center

“It was a phenomenal day start to finish: Fedele lit the place on fire and got everybody inspired, the lunch was the perfect follow-up to his talk, and the team pulled out all the stops for both events,” said General Manager Bradley Burkett. “It was a fantastic showcase of the team’s talents and our values.” Submitted by Waverley Aufmuth, Public Restaurants PR & Marketing Manager

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Fedele receives the IAMFA Diplomat Award from President Nancy Bechtol and Conference Chair Mike Rogers


The new Mongolian grill offers dramatic exhibition cooking

Campus Executive Chef Robert Lavoie pulls a pizza out of the massive new oven

GOUCHER COLLEGE IN TOWSON, MD, has been undergoing an exciting period of transformation…complete with lots of construction! Three new developments opened this fall that were designed using behavioral science to increase student engagement and retention via inclusive living-learning environments. Among them was the revamped Mary Fisher Dining and Student Center, which is now the heart of the community. The original Mary Fisher building still stands, with large glass additions on the front and back, and with a ramp for improved accessibility. Exposed Butler stone, white subway tiles, and copper and wood accents give it a trendy, Brooklynesque vibe. The building features naturally lit lounge areas and plenty of tables and banquette seating. A covered patio outside offers prime people-watching views of Van Meter Highway. Inside, there are many new stations and food programs: a popular global bowl station; a massive, gas-fired Woodstone pizza oven that had to be brought in by crane; and a large central Mongolian grill, for made-to-order stir-fries. And there’s Nosh, which draws from a separate, dedicated kitchen in order to offer kosher options, vegan dishes, and items made without gluten-containing ingredients along with other allergy-friendly options. An additional self-service area near Nosh offers multiple items for those on special diets: gluten-free breads (with a dedicated toaster), plant-based milks and cream cheese, and a popular line of microwaveable halal meals. Behind the scenes, a new waste management machine called a centrifugal composter takes plate scrapings and spins them to

Goucher students enjoying lunch in front of the Farm to Fork wall listing where their food comes from

remove all the moisture. The remaining material is picked up and composted. In one month alone, Goucher redirected 1.73 tons of organic material away from the landfill to compost. The students love the new offerings — and so do faculty and community members! Faculty meal plan signups are at an all-time high, and parents, staff, faculty, and other non-student visitors are all frequent patrons. “As I engaged visitors, I heard them speak very favorably about the quality of food, food selection, friendly staff, and the space created for campus dining,” said Director of Admission Carlton E. Surbeck III after touring a group. “Clearly most (if not all) had never experienced this kind of dining environment while visiting other colleges. High marks!” Submitted by Norman Zwagil, Resident District Manager

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Executive Chef Patrick McElroy (back row, far right) joined members of the Wash U community and vendor Sleeve a Message for a tree planting event

ACCORDING TO THE NATURE CONSERVANCY, approximately 41 million trees are cut down every day — far more than are being replenished, and this deforestation exacerbates climate change, biodiversity loss, and declines in ecosystem services. At Washington University in St. Louis, the Bon Appétit team takes many steps to tread more lightly on the earth, practicing sustainability wherever they can. So when St. Louis entrepreneur David Dresner, a former student at Wash U’s Olin Business School, founded a sustainabilityminded coffee sleeve business called Sleeve a Message, Bon Appétiters eagerly jumped on board to support it. All to-go coffee cups on campus now use Sleeve a Message’s sleeves (totalling 42,000 sleeves annually), which are printed with a sustainability-themed message. The sleeves are 100 percent recyclable, made from 90 percent post-consumer materials, and use only water-based inks.

Sleeve a Message promises to plant a tree for every 7,000 sleeves sold — and it makes this effort a fun community event. During Sleeve a Message’s fifth annual tree-planting event, Executive Chef Patrick McElroy and General Manager April Powell joined in the fun. Together with students and partners from Washington University of St. Louis Dining Services, Focal Pointe Outdoor Solutions, and Sleeve a Message, they collectively planted 60 trees and plants, including Carolina buckthorn, eastern wahoo, American hazelnut, green giant arborvitae, and Dragon Lady holly. “We’re proud to partner with David and Sleeve a Message in their striving for a sustainable and healthy planet,” April said. “These small steps can have such a powerful impact, and it’s great to see David working so hard for our community.” This event was part of a larger ongoing campus-wide landscape restoration project

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Patrick digs deep to plant one of 60 new trees

to reestablish the area with native and adaptable plants. Wash U has set the specific goal to increase its campus tree canopy from the current 16 percent to 30 percent by 2030. The Sleeve a Message crew has played a sizable role, planting just shy of 200 trees to date during its annual tree planting events. Submitted by Rob Staggenborg, Marketing Manager


A recently installed purification system in the community of Ceilan, Guatemala, which lies near the top of the Fuego volcano

BON APPÉTIT’S PHILOSOPHY OF “food service for a sustainable future” has always extended beyond the walls of our cafés, from first reaching out to the farms that supply the kitchens and later out into the larger world of farmworkers in America and beyond; to addressing the health of the oceans’ fisheries; and much more.

Company partner) José Andrés on the belief that food can be an agent of change in the areas of health, education, jobs, social enterprise, and disaster relief around the world. World Central Kitchen marshals chefs, other volunteers, and resources to feed victims of natural disasters.

Every year, as our holiday thank-you to our clients, Bon Appétit makes a donation on their behalf to a food-related nonprofit. Last year the recipient was the Center for Agroecology and Sustainable Food Systems, to establish the Food Justice and Equity Scholarship Fund for Farming Apprentices of Color. Previous beneficiaries have included Wholesome Wave, the Farmer-Veteran Coalition, FoodCorps, the Main Street Project, and College Assistance Migrant Program.

“José and World Central Kitchen have been just incredible in their help for communities around the world,” says CEO Fedele Bauccio. “They went to Puerto Rico to help the victims of Hurricane Maria, and to California to cook Thanksgiving for the victims of the fires.”

This year, on behalf of our clients, Bon Appétit is giving the most precious gift there is — clean drinking water. World Central Kitchen, this year’s recipient, was founded by renowned chef and humanitarian (and Bon Appétit Management

Bon Appétit’s gift to World Central Kitchen will be used to purchase 25 mobile water-purification systems. Each purifier has a three-stage filtration system that can provide clean drinking water for 250 people per day. These devices were used both in Puerto Rico and in Guatemala following the eruption of the Fuego volcano. They are easy to set up and will make it possible for communities to survive while services are restored. Submitted by Bonnie Powell, Director of Communications

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A young woman in the Macheso community in Mzimba, Malawi, pumping water from a new Bon Appétit–funded well

In December, World Central Kitchen founder José Andrés, chefs, and volunteers worked with the nonprofit Emerson Collective to cook massive pans of paella on the field at AT&T Park, then deliver hot meals for 2,500 people in San Francisco’s homeless shelters

WHEN GUESTS BUY RIGHTWATER at a Bon Appétit café, they’re helping people around the world have access to clean drinking water. An ethics-based bottled water company committed to helping alleviate the global water crisis, RightWater works with its charity partner DROP4DROP to fund the development of clean water projects across the globe. In late 2017, Bon Appétit received the uplifting news that its purchases in the initial months offering the product were enough to fund the construction of its first bore-well, located in Kisimbi, Uganda. A mere one year later, that good news has tripled: In its most recent impact report, RightWater revealed that Bon Appétit has sold 35,108 cases of RightWater, the most by far of any Compass sector — and enough to fund two more wells.

José, Bon Appétit CEO Fedele Bauccio, and Manolo Martinez (a Puerto Rican chef and owner of Paellas y Algo Más) take a break from making paella

A well in the Macheso community in Mzimba, Malawi, now provides clean water to the community’s 315 inhabitants. Another well is also currently under development in the Bilongo community in Uganda’s Mpigi District. This one will be the third funded through sales at Bon Appétit accounts. And as the partnership continues with no signs of abating, RightWater sales will continue to translate into more access to clean water for those in need. Submitted by Cheryl Sternman Rule, National Marketing Manager

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University of La Verne’s new café, The Spot, sports industrial chic with polished concrete floors and exposed ductwork

La Verne students enjoying the new offerings

TO CREATE A NATURAL FLOW through the heart of campus and provide a student-centered hub for people to gather, the University of La Verne recently opened the new Citrus Hall at its main campus in La Verne, CA. The five-story, 116,000-squarefoot building includes community lounges, study spaces, and a 16,600-square-foot dining hall called The Spot. The Spot offers a variety of seating options, including two outdoor eating areas to enjoy the sunny Southern California weather, and also boasts a President’s Dining Room for special events. A revamped vegan program was launched as part of The Spot’s options, and a halal meal option is in the works. The grill is open for late night dining. The Spot serves roughly 1,600 students daily through an all-you-care-to-eat program for meal-plan students; it is also available to other community members via the door rate. During a recent Healthy Kids in the Bon Appétit Kitchen class, a La Verne faculty member mentioned that she had not yet visited The Spot until the class. She shared that she was “wowed” by the way it looks and — as a vegan — by all the vegetarian and vegan options. “Bon Appétit’s quality of food, level of service, and attention to detail and feedback is unparalleled,” said Dr. Devorah Lieberman, president of the university. “Our new dining hall at the University of La Verne is truly ‘The Spot’ where students, faculty, staff, and

Cook Jacob Reynolds kneads the house-made pizza dough

community members — including our mayor, police officers, and firefighters — gather to enjoy good food, good company, and good conversation while deepening relationships. We look forward to years of continuing our positive relationship with Bon Appétit.” Submitted by Anthony Bencomo, General Manager

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THE CAMPUS FARMERS NETWORK SPROUTS AGAIN “Because Bon Appétit has been present for the growth of this movement at so many forwardthinking campuses, we are in a unique position to help it continue to grow.”


s a Fellow, I get to work on a lot of exciting projects, and the Strategic Initiatives team, of which I am a member, is constantly working behind the scenes to enhance the programs and initiatives that contribute to Bon Appétit’s sustainability leadership in the food service industry.

places where fresh, hyperlocal produce is grown and delivered to Bon Appétit chefs. These spaces serve as sites for food literacy and education events, such as Healthy Kids in the Bon Appétit Kitchen classes. They provide a venue for health and wellness activities like meditation and yoga classes held in the garden.

One such program is the Campus Farmers Network, created in 2013 to support the burgeoning movement of folks interested in getting their hands dirty and growing their own food on college and corporate campuses nationwide. Through the Campus Farmers Network (, the program has provided culinary team members, corporate employees, and students with a virtual set of resources to help them create and expand their gardens and farms. The website houses a shared online resources library (including food safety plans and crop rotation recommendations), profiles of campus farms, introductory “Campus Farming 101” information for gardeners at education and corporate accounts, and much, much more. It’s practical information, helpful in making more gardens and farms a reality wherever there is fallow ground behind a sports field, on a quad, or next to a loading dock. In the years since Campus Farmers began, we’ve seen campus gardens and farms explode in number around the country — and at the same time grow beyond just

And I would be remiss if I didn’t mention how many folks have been getting their hands into farm work for the first time due to a garden on their campus — at a critical juncture, when the country desperately needs a new generation of farmers. From garden fêtes to potato-digging workshops — you name it, we’ve seen it! Because Bon Appétit has been present for the growth of this movement at so many forward-thinking campuses, we are in a unique position to help it continue to grow. This summer, five years after the founding of Campus Farmers, we decided to take a step back and assess how we could improve the website

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to better provide would-be farmers with the resources and guidance they need to get growing — and we’ve done just that, adding helpful content and changing the website’s aesthetics. Campus Farmers has always included gardens on corporate campuses, but on the revamped site we’ve changed the way information is presented and have added detailed resources. Now visitors to the Corporate Campus Farming 101 page can understand and compare four major types of gardens, and then delve deeper into the specifics of the one (or more!) they choose to explore — whether it’s an indoor hydroponic system or a raised garden bed. We also conducted interviews with six corporate teams and wrote new profiles about what they’re growing. From Target HQ in frosty Minneapolis to Vivint in the arid landscape of Utah, you’ll get a peek into what it takes to run a corporate campus farm in a wide variety of environments. The new website has just gone live. It’s my hope that you’ll visit the new, take a look around, and spread the word. Who knows — you might just catch the farming bug, too.

FELLOWS PITCH IN WITH CAMPUS FARMING VOLUNTEERS On their visits to college campuses, Bon Appétit Fellows love to get their hands dirty — on the campus farms and in community gardens! (Read more about the ways Bon Appétit aims to support campus farmers at both education and corporate locations on page 19.) TINY CARLETON FARM HAS DEEP ROOTS

The Carleton College farm

Harvesting cabbage

FELLOW SHANNON TIVONA SPENT a beautiful late fall afternoon at the Carleton College farm in Northfield, MN, learning from student volunteers about how this successful one-acre campus farm operates, and helping with a bit of harvesting as well. Two campus farm interns are funded through the workstudy program, including throughout the summer months. A faculty advisor helps with planning and implementation, and this one used to own a farm with a community supported agriculture program, so he really knows his stuff! The two interns are supported by lots of volunteers who help with planting and harvesting. What they harvest at the farm goes straight to the Bon Appétit culinary team at Carleton. The group pulled many lovely peppers and purple cabbages that day that would soon feed appreciative Carleton students. Submitted by Shannon Tivona, Fellow

A Carleton student crunches on a banana pepper

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Hopkins students, staff, and community members work at the Blue Jay’s Perch Community Garden

JOHNS HOPKINS UNIVERSITY in Baltimore has a unique farm on its eastern campus: the Blue Jay’s Perch Community Garden. The garden is divided into two sections, one for community member plots and another for the production of vegetables for student consumption and for donation to hunger-fighting organizations in the area. Fellow Peter Todaro recently joined a group of Hopkins students, staff, and community members for a harvest event and

Student Naadiya Hutchinson helps run the garden

garden party organized by Naadiya Hutchinson, the garden’s de facto leader. It was exciting to see how productive the garden was, even in late fall, and they all marveled at a fig tree that had been left unpruned last year but was still producing lots of fruit. Submitted by Peter Todaro, Fellow

SANTA CLARA UNIVERSITY’S FORGE GARDEN PUTS ON HARVEST FEST WHEN THE CAMPUS FORGE GARDEN at Santa Clara University in Santa Clara, CA (managed by the Center for Sustainability), was preparing for the annual Harvest Fest, Fellow Taiyo Scanlon-Kimura pitched in, setting up an information table about heritage popcorn and cutting bouquets while chatting with students about their interests in food and sustainability. The party included a quiz about produce left in the fields, caramel apple slices, and pizza fresh from the outdoor oven, topped with garden-grown ingredients, of course!

Pizza made in the Forge’s own oven

Submitted by Taiyo Scanlon-Kimura, Fellow

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Samples of popcorn made from different types of heirloom corn


Carolina’s first round winning dish of mezze maniche rigate with tuna, squid ink, and bottarga

Terzo Piano Chef di Cucina Carolina Diaz shows off her Master of Pasta trophy

TERZO PIANO CHEF DI CUCINA CAROLINA DIAZ NAMED MASTER OF PASTA Eighteen of the world’s most talented chefs, including the Art Institute of Chicago’s Chef di Cucina Carolina Diaz, recently competed in the 2018 Barilla World Pasta Championship in Italy. Carolina, who practices her craft at the museum’s Terzo Piano restaurant, participated in three 60-minute mastery challenges held over the course of two days. With more than 450 sophisticated food lovers, industry professionals, members of the press, and influencers in the audience, Carolina matched culinary wits with global competitors before a multiple-Michelin-starred judging panel. And she won! She was crowned Barilla World Pasta Champion 2018 and Barilla’s first female Master of Pasta. For the first challenge, dubbed “Masters of Joy,” Carolina prepared a mezze maniche rigate (a short, ridged, wide-tubed pasta) with tuna, squid ink, and bottarga that took her to the “Masters of Well-Being” challenge on the contest’s second day. In this challenge, the 10 remaining contestants were paired in five 60-minute face-offs. Each chef shopped in a “marketplace” with a selection of fresh ingredients, set up behind the competition stages. Contestants were challenged to think on their feet to compose their dishes, which had to include Barilla’s new pasta line made with chickpeas and other legumes. Points were awarded for creativity and the use of “well-being ingredients” with the “good-for-you” pasta selection. Carolina composed a dish using

chicory, tomatoes, chickpeas, onion, and garlic. As a special addition she chose anchovies, and in keeping with the theme, avoided indulgent ingredients like cream, butter, and cheese. She leveraged the chickpeas to create a hummus-like sauce with a thinner consistency, perfect for coating the pasta. In the final round, the “Masters of Mastery,” Carolina competed against Beijing-based chef Toby Wang. The challenge: to reinterpret the traditional spaghetti al pomodoro. Carolina used every part of the tomato to make a dish highlighting the fruit’s perfect balance of acidity and sweetness. She even added the stem to the sauce for an herbaceous note — which happened to be zero waste. The judges loved it. “I’m truly honored,” Carolina said. “I did Italian my way. I’m honored to be the first woman to win the Master of Pasta title. Women are taking over, and it’s time that our work gets recognized around the world!” At the end of the two very intense and adrenaline-packed days, Carolina toured farming communities around the Italian city of Parma in the Emilia-Romagna region. She visited the Barilla headquarters, Consortium Parmigiano-Reggiano, Medici Ermete Winery, a balsamic vinegar production house, and the Museo della Pasta in Collecchio. Inspiration offered, inspiration received! — Submitted by Valencia O’Carroll, Social Media and Public Relations Manager

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Hampshire College’s bucolic setting in Massachusetts

HAMPSHIRE WINS $250,000 AWARD TO INCREASE LOCAL FOOD ON CAMPUS Supporting local farmers is more important than ever, and doing so will be getting a little easier for the Bon Appétit team at Hampshire College in Amherst, MA. Hampshire was named one of the winners of a 2018 New England Food Vision Prize, an effort by the Henry P. Kendall Foundation to encourage college and university campuses in the region to work together to increase the amount of regionally produced food on campus menus. The prize is designed to accelerate progress toward the New England Food Vision, a regional goal to produce at least 50 percent of New England’s own food by 2060, while supporting healthy food for all, sustainable farming and fishing, and the creation of thriving communities. Last April, the Foundation challenged food service leaders from the region’s more than 200 college and university campuses to submit bold, collaborative ideas for consideration of awards of up to $250,000. Five winning ideas emerged, among them a proposal by a multiinstitution team that includes Hampshire. General Manager

Andrew Fleischer, Executive Chef Jamil Asad, and the rest of the Hampshire dining team will join forces with their counterparts at nearby consortium partners Smith College, Westfield State University, and Mount Holyoke College. The partners will support farmers in the region in adjusting their production and delivery to meet demand, and enable the institutions to process and store beef and pork more effectively. Andrew said Hampshire has been making progress the past five years toward increasing the amount of dining commons food from local farms and sources, to roughly 40 percent this year. He explains that this Kendall grant will help Hampshire and its project partners better manage local livestock from the Hampshire College Farm and other local farms, including storage and distribution of beef and pork. “We’re thrilled about this grant,” said Andrew. “We’re hoping it will allow us to get more cold storage, which will make it easier to deal with the seasonality of pastured beef and lamb.” — Submitted by Bonnie Powell, Director of Communications

EXTRA-SPECIAL RECOGNITION FOR BON APPÉTIT AT OATH When a Bon Appétit client is honored as a “best place to work,” the Bon Appétit team always feels a tiny bit of secret pride for their food’s contributions to the workplace culture. But when Oath in Hillsboro, OR, was named one of the 100 Best Places to Work in Oregon and Southwest Washington, the Bon Appétiters didn’t have to keep it a secret!

Bon Appétit Food Service Worker Jane Ghorashi (center) holding Oath’s award along with Oath employees at the Best Places to Work dinner

The honored employers gathered at a celebratory dinner on the Willamette River in Portland, and the Oath employees invited Bon Appétit Food Service Worker Jane Ghorashi to join them. She was named in employee surveys as one of the reasons their day-to-day experience is exceptional. “Jane is the heart of our office,” said Learning Program Manager Sierra Odom. “She is a major reason why we all enjoy coming to work every day — we’re lucky to have her!” Jane even got to take home a trophy for her recognition! — Submitted by Rogelio Berumen, Café Manager

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Executive Chef Denise Shavandy plating dessert at Café Modern

CAFÉ MODERN’S DENISE SHAVANDY NAMED CRITIC’S CHOICE BEST CHEF 2018 Executive Chef Denise Shavandy joined the Bon Appétit team at Café Modern at The Modern Art Museum of Fort Worth in Texas a little over three years ago, and has spent her time developing relationships with local Farm to Fork vendors, overseeing the monthly dinner series with visiting chefs and food luminaries, and impressing local media. Those connections have paid off. Recently, Denise was named Critic’s Choice Best Chef 2018 by Fort Worth Weekly: “If the mark of a great chef is his or her contribution to a food scene, Shavandy’s collaborations and individual offerings set her squarely among this town’s giants,” the editors wrote. Known for her seasonal approach to cooking, Denise begins her menu planning by reaching out to her community of vendors to see what they are growing or crafting for the coming season. She also frames her menus around seasonal cooking techniques — grilling and smoking in spring and summer, or braising in the cooler months — while playing with flavors to create dishes that are vibrant, flavorful, and intriguing.

Fort Worth Weekly called her menus “inventive and exciting,” and acknowledged that while terms like “seasonal” and “locally sourced” are often used as buzzwords, Denise gives them meaning with her commitment to sourcing ingredients from as close as possible to the restaurant. Denise also draws inspiration from her surroundings, whether it is a new piece of art featured in the museum that inspires a pop of color on the plate, or the flavor of a peak seasonal ingredient that sparks a creative twist on a classic dish. “I’m flattered and humbled to be chosen as Critic’s Choice Best Chef,” said Denise. “As a chef, we work hard to create dishes that our guests will enjoy. To me, this award means that guests are enjoying my food and that my team is consistently delivering the goods and making it happen. I couldn’t do it without them.” — Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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A reinterpretation of a traditional Oaxacan dish with epazote (a Mexican herb) and chicatanas aioli made with flying ants

CAFÉ MODERN’S ADRIAN BURCIAGA HONORED AS AMBASSADOR OF MEXICAN GASTRONOMY The Bon Appétit team at Café Modern is known for hosting popular monthly wine dinners that surprise and delight guests at The Modern Art Museum of Fort Worth in Texas, but a recent dinner celebrating the cuisine of Oaxaca, Mexico, surprised the Bon Appétiters as well. Former General Manager Adrian Burciaga (now general manager at American Century Investments in Kansas City, MO) meticulously planned the monthly dinner series through the course of his five and a half years at Café Modern. He loved bringing in guest chefs, lesser-known wine varietals, and unique art pairings to open the palates and minds of guests. And once a year, Adrian and the culinary team invited a visiting chef from Mexico to share the kitchen as they explored the intricacies of Mexican cuisine. These dinners proved more popular than most, booking well beyond the restaurant’s capacity with waitlists of more than 50 guests. This year, the visiting chef was Ix-Chel Ornelas from Oaxaca, a finalist in season two of Top Chef Mexico, with wine pairings provided by one of the world’s oldest wineries, Casa Madero. Before the dinner began, guest of honor Consul General of Mexico in Dallas Francisco de la Torre Galindo (a longtime fan and regular attendee of the dinner series) asked if he could present an award. As the Consul General spoke, he revealed that the award was for Adrian himself, honoring him as an ambassador of Mexican gastronomy in the United States and recognizing his work in sharing the nuances of Mexican cuisine through this dinner series. “It was such an unexpected honor!” said Adrian. “Of course, I thought the award was for the renowned chef, so I was completely

Then–Café Modern General Manager Adrian Burciaga; Café Modern Executive Chef Denise Shavandy; guest chef Ix-Chel Ornelas; Carolina Beltran (wife of the Consul General); and Francisco de la Torre Galindo, Consul General of Mexico in Dallas

surprised. It is a privilege to be recognized in this way, especially at my last dinner at Café Modern.” The dinner was a celebration of Oaxacan cuisine not often seen in the United States. Chef Ix-Chel collaborated with Café Modern Executive Chef Denise Shavandy on a seven-course menu that highlighted traditional Oaxacan cooking with dishes such as octopus salad in chintextle sauce (a sauce made of smoked pasilla chiles, seeds, and dried shrimp ground into a paste) and sopa de elote (corn soup) with epazote (an aromatic herb reminiscent of oregano and fennel, commonly used in Mexican cuisine) and chicatanas aioli (a seasonal Oaxacan delicacy made with toasted flying ants). Each course was paired with one of Casa Madero’s renowned wines and provided a true showcase for the elegant gastronomy of Mexico. — Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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AWARDS THE ABC’S OF BEST CAMPUS FOOD With the start of the fall semester comes the announcement of all the Best Colleges for X lists — including the Best Campus Food lists. The oldest and best-known of them is compiled by the Princeton Review, a college admission services company that publishes a printed higher-education guidebook each year. Many of the other lists (Daily Meal, use the Princeton Review rankings as a starting point for their own lists, then add different criteria. A good Princeton Review ranking for academic quality can have a favorable impact on a school’s applications and enrollment, but all the various college life categories, such as Best Campus Food, come with bragging rights, too. It’s worth mentioning that getting on the Princeton Review’s top campus lists for the first time requires a large and well-coordinated effort by the campus’s Office of Student Life or similar department. The school must supply a host of metrics for their Princeton Review profile, and there is an important student survey component that covers all aspects of their college experience, from academic offerings to quality of instruction to amenities. Food is covered by just a few questions in the Quality of Life section. School administrators used to have to get students to fill out the surveys at tables; now students can fill out the surveys online anytime and submit once per academic year. The Princeton Review works with school administrators to conduct an on-campus survey campaign every three years — but schools can also request a special campaign sooner if they think it’s warranted. The effort can pay off over multiple years, as many schools who make a list enjoy a self-perpetuating “halo effect.” Bon Appétit teams are thrilled to support a school’s overall Princeton Review campaign. National Marketing Manager Elizabeth Fox has created a guide on how food folks can help. (Free cookies for filling out a survey, anyone?) Email her at — Submitted by Bonnie Powell, Director of Communications


NICHE .COM 2019 BEST COLLEGE FOOD IN AMERICA’s Best College Food ranking is based on meal plan costs and student reviews. Top-ranked colleges “offer outstanding on-campus dining — students can easily access healthy, quality food across a wide range of cuisines and dietary preferences.” Here are the Bon Appétit campuses that received an A+ in food from #5 WASHINGTON UNIVERSITY IN ST. LOUIS #15 ST. OLAF COLLEGE #17 WHEATON COLLEGE #22 WESLEYAN UNIVERSITY #30 COLOR ADO COLLEGE #36 PITZER COLLEGE #37 THE COLLEGE OF IDAHO #42 ROGER WILLIAMS UNIVERSITY #44 ANDREWS UNIVERSITY #52 LAWRENCE UNIVERSITY #54 WILLIAM JESSUP UNIVERSITY

DAILY MEAL’S 75 BEST COLLEGES FOR FOOD IN AMERICA FOR 2018 Each year, this foodie website ranks its favorite colleges based on several criteria gathered via a survey to the university and dining teams and some student input: accessibility and service (accommodates all dietary preferences), nutrition and sustainability, food education and events, the dining options in the surrounding area, and the ‘X’ factor, or the ways in which the dining team goes above and beyond to get genuinely good food to students. #4 JOHNS HOPKINS UNIVERSITY #30 BROWN UNIVERSITY #31 EMORY UNIVERSITY #36 PITZER COLLEGE #39 UNIVERSITY OF PENNSYLVANIA #40 MASSACHUSETTS INSTITUTE OF TECHNOLOGY #47 UNIVERSITY OF CHICAGO #48 WESLEYAN UNIVERSITY #58 ROGER WILLIAMS UNIVERSITY #68 COLBY COLLEGE #72 WHEATON COLLEGE #74 DENISON UNIVERSITY #75 CARLETON COLLEGE


The animal-welfare group reviews the answers to questionnaires along with dining hall menus and student comments of thousands of colleges and universities across the country, then grades them so that vegan students can see how their current or prospective school stacks up. The following Bon Appétit campuses received an A rating. ANDREWS UNIVERSITY BELOIT COLLEGE CARLETON COLLEGE COLBY COLLEGE CORNELL COLLEGE CORNISH COLLEGE OF THE ARTS EMERSON COLLEGE GOUCHER COLLEGE

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Catering Lead Sue Beaman and Catering Manager Megan Inman present dishes to guests at the Taste of Putnam County


Arc of Vigo ambassadors and Bon Appétit team members, left to right: Kim Knoblock, Catering Manager Ryan Rogers, Executive Chef Justin Durand, Sous Chef Hannah Bowers, General Manager Debbie Robinson, Mike Padgett, and Stacey Haynes.


For the second year in a row, the Bon Appétit team at DePauw University in Greencastle, IN, received the Taste of Putnam County Golden Plate Award! Taste of Putnam County is hosted annually by the Greater Greencastle Chamber of Commerce. The community-focused event brings local restaurants and chefs together to set up booths throughout the town square and offer signature dishes. Guests are invited and encouraged to visit each booth, then vote for their favorite. The culinary team has been participating in the event since 2014. Led by Executive Chef Chad Melinger and Executive Sous Chef Laura Fornari, the team won hearts and palates with their smoked brisket sliders and barbecue chicken lettuce wraps, featuring ingredients from Farm to Fork partners Wyeth Farms and Gordon Family Farm, and DePauw’s on-site Ullem Farm. They were honored to receive the Golden Plate for the second consecutive year, and look forward to even more events where they can engage guests about food and make new connections. — Submitted by Megan Inman,

The Bon Appétit team at Rose-Hulman Institute of Technology was honored to be named 2018 Employer of the Year in Terre Haute, IN, by The Arc of Vigo County. The Arc is a nonprofit community organization that works with families who have a family member at home with a developmental disability and, among other services, provides a supported employment service for persons with developmental disabilities/diagnoses. The purpose of The Arc Community Work Services Program is to provide necessary training, assistance, and support for persons with developmental disabilities so they may obtain and maintain paid, competitive work in an integrated community setting. Arc of Vigo County has helped multiple people join the Bon Appétit team and eased them into their roles. “They have been great to work with, and we hope that this partnership continues to thrive. The appreciation they have shown to us with this award is mutual!” said General Manager Debbie Robinson. — Submitted by Debbie Robinson, General Manager

Catering Manager

TRINE PRESIDENT RECOGNIZES BON APPÉTIT IN SPECIAL CEREMONY The kitchen at Trine University in Angola, IN, was recently expanded to provide more than 3,300 additional square feet of space for a new cold production area and offices. A larger footprint for the warm production area with brand-new equipment was also part of the renovation. At a special dedication ceremony, Trine University President Earl D. Brooks II thanked General Manager Joe Gentile and Regional Manager Kris Kotte for Bon Appétit’s partnership with a replica of a large plaque (the original hangs inside Whitney Dining Commons).

General Manager Joe Gentile with Trine University President Earl D. Brooks II

President Brooks said the expansion will allow the university to maintain its high standard of service for the record number of students on campus. “While we set the bar extremely high for Bon Appétit, as we do for most things around here, they continually meet and exceed those standards with the quality and deliciousness of their food and the service they provide,” he added. — Submitted by Joe Gentile, General Manager

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The Bon Appétit group experienced stunning weather for their visit to the equally stunning dairy

ALTHOUGH HIGH LAWN DAIRY supplies milk to almost all of Bon Appétit’s Massachusetts campuses, including Lesley University, Massachusetts Institute of Technology (where High Lawn also supplies all the ice cream), Emmanuel College, and Emerson College, the farm’s two-hour drive from Boston means that few Bon Appétiters have ever seen the operation in person. Bon Appétit Manager of Strategic Initiatives Nicole Tocco Cardwell set out to change that by organizing a group visit to the Lee, MA, dairy farm. Nicole was joined by Lesley General Manager Ed Fogarty and Chef/ Manager David Owen, Bon Appétit at Emerson Project Manager Larry Simpson, and Carrie Cullen, Emerson’s sustainability manager. High Lawn General Manager Roberto Laurens and Farm Manager Aaron Creighton showed them around the incredibly picturesque farm and its high-tech barns while explaining High Lawn’s history and the way things currently work. High Lawn started as a small dairy farm that delivered milk straight to local homes, but now has some of the best robotics in the dairy industry. Producing and bottling milk since the 1920s, High Lawn now farms about 1,500 acres of land, which they use both for their

100 percent Jersey herd to graze on fresh pasture (when pregnant and not providing milk) and to grow almost all of the herd’s feed. They grow alfalfa, corn, and hay that they store for the winter, and buy some grain to supplement the cows’ feed. Aaron walked the group through the open-air barn where the lactating cows reside. The setup is designed around the premise that “cows choose what they want to do,” he said. They have access to feed 24/7, and can walk around as they’d like or recline on comfy water mattresses. The milking area of the barn is the high-tech hub. Here’s how it works: A cow enters of her own volition, incentivized by extra delicious feed in that area. She waits in line, and when she enters the milking area, the system scans her tag. From that the system knows how much milk she’s giving on average, what stage of lactation she’s in, and how much milk she’s already given that day. Then it dispenses the grain ratio that’s right for her, which she eats while her udder is cleaned and the milking machine attaches itself using laser sensors. Or if she’s already given enough milk for the day, it kicks her out. The process happens with zero human intervention. There are also two freewheeling robots; one of

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High Lawn’s Jersey cows enjoy the pasture between milking cycles

A calf nuzzling Lesley University Chef/Manager David Owen

them was moving around the group as they toured the facility, brushing feed back into reach of the cows. The whole business, including farming, processing and milk delivery, employs 26 people – before robotics, they needed twice that many. Given the enormous financial challenges facing U.S. dairies, High Lawn Dairy’s evolving position from traditional family farm to techno “dairy of the future” was fascinating to see and learn about in person. Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives

Left to right: David; High Lawn General Manager Roberto Laurens; Lesley University General Manager Ed Fogarty; Bon Appétit at Emerson Project Manager Larry Simpson; Emerson Sustainability Manager Carrie Cullen; and Farm Manager Aaron Creighton

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Instructors showed guests how to open and investigate the hives

Participants combing the hive trays in order to extract fresh honey

THE BON APPÉTIT TEAM at SAP in Palo Alto, CA, has one of the sweetest on-campus gardens around, thanks to a trio of honey hives. Every year, the culinary team partners with the Planet Bee Foundation to teach guests beekeeping fundamentals and how to harvest honey. To kick off the “hive-to-honey” experience, participants geared up in beekeeping suits and headed to the campus garden. The first step is to smoke the hive, which helps protect beekeepers from stings, and also keeps the bees safe during the process. The honey-filled hive trays are then extracted and inspected, at which point any remaining worker bees are brushed off and returned to the hive. The trays are then transported to the café for harvesting. Participants had the opportunity to taste the different kinds of honey. To some guests’ surprise, each hive produced distinctly different flavors in their honey, thanks to the seasonal flora that the bees prefer. Once the honey was drained from the combs, it was collected in honey bear containers for participants to take home, along with a related Food for Your Well-Being recipe card.

Executive Chef Mikhail Shvarts, Café Manager Jordan Chou, and Café Manager Eva Wilson (first three on left); Regional Nutrition and Wellness Manager Jasmine Chan (front row, middle); General Manager Melissa Miller (third from right); and the participants of SAP’s annual honey harvest

Guests loved what has become a time-honored tradition at SAP. Submitted by Jasmine Chan, Regional Nutrition and Wellness Manager

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OPENING AMERICAN CENTURY INVESTMENTS OPENS WITH EXTRA ADRENALINE RARE IS THE LAUNCH of a new Bon Appétit partnership that can be conducted at a leisurely pace, as the new client is usually eager to begin the relationship. But for American Century Investments (ACI) in Kansas City, MO, the time to opening was unexpectedly even more compressed. “Once we awarded the business to Bon Appétit, we found ourselves forced into an accelerated transition by the outgoing company,” said Bill Moseman, director of corporate services at ACI, one of the country’s top money managers serving financial intermediaries, institutional clients, and individual investors. “This didn’t seem to bother Bon Appétit, and they showed up on day one ready to make it happen. Bon Appétit’s experience in having done these transitions over and over again shone through. I think they got excited about our accelerated transition and approached it like an adrenaline junkie looking for the next challenge. It came down to the wire, but we got it done.” The café was briefly closed for minor renovations. Digital signage was installed above four stations, and one at each entrance, while painting, new lighting, and wall art brightened up the place. “We purged all unnecessary equipment and decorations to allow Bon Appétit’s food to be the focus,” explains Bill. “The simplified design made people think we had ‘raised the ceilings’ and expanded the space.” The café was rebranded as The Link — named after the structure of the two buildings, with the café connecting the two as a new destination space for good food, conversation, meetings, and a fresh experience. Despite the short timeline, ACI’s 1,100 employees were blown away by Executive Chef Michelle

Regional Vice President Mark Lachance, Executive Chef Michelle Matiya, ACI Director of Corporate Services Bill Moseman, and District Manager David Murphy

Lead Cook Sandy Jones shows off a daily special

Michelle with Cashier Alex Shipley, who is beloved by ACI employees

Matiya’s menus from the very first lunch service. “I ordered the vegetable stir-fry and it’s outstanding! Looking forward to what’s next on the menu,” emailed one. ACI Executive Assistant for Direct Sales & Service Melissa Hemann took the time to write a lengthy rave review “in between bites,” as she confessed: “I LOVED the small batches being cooked and filled as they’re being served, it made it so much fresher and served hot. Nothing was dripping or swimming with oil — but perfectly cooked and seasoned. Vegetables were cooked perfectly — cooked through yet still crisp enough. It’s like I could taste each separate ingredient....The ‘spa water’ was incredible — orange paired with cinnamon??! So delicious and innovative!” Says Bill: “Our employees and other patrons are very happy with the improved food presentation, quality, and service. We are glad we chose Bon Appétit.” Submitted by Jessie Gentz, Regional Marketing Director

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Executive Chef Patrick Kander leads the class in rolling dough for their flatbread pizzas

THE CULINARY TEAM AT Hillsdale College in Hillsdale, MI, focuses their cooking classes on fundamental kitchen techniques. The first session of the new school year focused on a skill that they thought most attendees would have little experience with: grilling. Executive Chef Patrick Kander began the class by breaking down the basics: charcoal grilling; where the “hot spots” are on a grill; and essential knowledge such as the proper tools to use when cleaning the grill and cooking surfaces. The question at the front of everyone’s minds was: What’s on the menu? Going beyond burgers, Patrick and the team planned a lineup that would both impress and be simple to execute. Flatbread pizzas with house-made roasted garlic olive oil, fresh vegetable skewers, perfect flank steak, and grilled peaches with crème anglaise made up the day’s agenda.

Attendees assemble their skewers for grilling

From whipping up a simple marinade to determining the proper doneness of meat, Patrick walked the students (and one faculty member) through a variety of techniques and recipes. Each attendee assembled their own vegetable skewers, prepped ingredients, and worked on flatbread pizzas at their stations. The intimate class size allowed for all to get one-on-one feedback and attention from Patrick, as well as ask questions and get to know their classmates. At the end of their lessons, Patrick and the class gathered to enjoy the fruits of their labor. Submitted by William Persson, Marketing Coordinator

Patrick talks about grilling techniques

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JOHNS HOPKINS CHEF PRESENTS AT PRESTIGIOUS GATHERING HILLSDALE DINING ROOM GETS MAJOR MAKEOVER During fall break, the Bon Appétit team at Hillsdale and the college carried out a major yet targeted renovation to Knorr Family Dining Room, the main all-you-careto-eat café. The goal of the makeover was to refresh two of the highest-traffic stations, passport (global) and forno (pizza), to allow for expanded options and faster service. The culinary team took feedback received in the previous year’s guest survey and directly incorporated changes in the dining area, adding hot and cold wells to provide for two streams of traffic with the same experience but less wait time, two new pasta cookers (to cook not just pasta, but also ramen), and new vessels. In addition to ramen noodle bowls, the team hopes to add phở and sushi to their menu, making for a more global experience in the café. — Submitted by William Persson, Marketing Coordinator

Campus Executive Chef Philippe Chin starting his presentation

FOR CHEFS ON BON APPÉTIT’S education campuses, it’s always an honor to be invited to present before faculty — and even more so when prestigious international guests are present. When members of Johns Hopkins University’s Center for a Livable Future hosted deans from 11 schools of public health in China at the Johns Hopkins Bloomberg School of Public Health in Baltimore, they discussed the Center’s work in food systems and public health, and invited Campus Executive Chef Philippe Chin to highlight how Bon Appétit supports the Center’s ethos. Philippe explained how the Farm to Fork program came to be and how it has evolved into a quest for greater sustainability that has led to standards for antibiotics use, meat sourcing, and well-being commitments. He also discussed the Hopkins Dining team’s participation in Meatless Monday, an initiative first created by the Bloomberg School in 2003. He noted that while his team incorporates Meatless Monday at specific stations, leveraging the impact of plant-based proteins and highlighting elevated vegetable dishes, they also offer flavorful plant-based options every day of the week.

The refreshed passport station got new hot and cold wells on both sides to facilitate two traffic streams

The deans listened attentively and asked for specifics on how Philippe and his team partner with local vendors, and how they reach such high targets when it comes to local purchasing on a set budget. When the catered dinner was served, he put the topic of local sourcing into explicit context: he described each dish on the menu, and how and from where the ingredients were sourced. He noted the connections to Baltimore’s local farmers and also expressed enthusiastic support for sustainable food innovations. From the local hot apple cider to Swedish “meatballs” made with the plant-based Impossible Burger, attendees enjoyed the delicious variety of food after a long day of eye-opening meetings. Submitted by Victoria McGrath, Marketing Manager

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Left to right: Stephanie Liegeois, general manager at the Musical Instrument Museum; Ellen McGhee, merchandising brand manager; Dawyn Patterson, residential general manager at Emory University; Tessa Vitale, consulting general manager for Northern California region; Fedele Bauccio, CEO; Fernando Cayanan, chef/manager at The Getty Villa; Andrew Generalao, former general manager at VMware turned district manager; Haley Bridges, education program business partner at Google; Alban Newton, general manager at Vivint; and Robert Frazier, cook at Goucher College

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The Be-A-Star winners with Senior Director of Payroll Operations Jee DeLeon (far left), Chief Administrative Officer Liz Baldwin (third from left), and President Michael Bauccio (far right)

All employees light up Bon Appétit, but every year a very lucky few get the full star treatment via their recognition as Be-A-Star winners. Compass Group, Bon Appétit’s parent company, and its North American subsidiaries invite approximately 100 employees on a two-day, all-expenses-paid trip to the Compass Night of the Stars gala. Hosted at Hard Rock Hotel in Orlando, FL, the experience includes a choice of a luxurious spa treatment or a visit to Universal Studios theme park. At the gala, themed “On Broadway” this year, everyone entered in style via a “paparazzi”-flanked red carpet, then enjoyed a delicious dinner while watching live entertainment as well as the ceremony in which winners received their awards on stage from their respective CEOs. Congratulations to the following Bon Appétiters for excelling at the Be-A-Star criteria, which focus on exemplary personal values and operational principles.

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GENERAL MANAGER OF THE YEAR A N D R E W G E N E R A L A O , V M WA R E At VMware in Palo Alto, CA, Andrew Generalao oversaw a team of 92 employees who operate three distinctive café experiences plus a coffee/juice bar, a comprehensive catering program that includes an Executive Briefing Center, and a whopping 36 campuswide micro-kitchens. District Manager Joseph Alfieri praised Andrew’s ability to manage a complex multiunit location with a high level of collaboration with the client: “One of Andrew’s strongest qualities is how personable he is with our client and with our employees. He’s able to relate to them all really well. In just a year he has truly earned the client’s trust. He shows passion and honesty within our organization.” Joseph also praised Andrew’s leadership style, which he said is founded on strong mentorship: “Andrew’s not a micromanager. He truly evaluates his employees’ strengths, encourages them to grow, and helps them move forward with their careers. He’s compassionate, trustworthy, and leads by example.” Andrew’s first job with Bon Appétit, starting in 2014 as director of operations at The Presidio in San Francisco, prepared him well for this diverse role, as did a previous role as director of operations at LinkedIn. Andrew was promoted to district manager in November 2018 and is excited for the future. “I have so much appreciation for my team and their support as I go through this transition,” he says.

STEPHANIE LIEGEOIS, MUSICAL INSTRUMENT MUSEUM Stephanie Liegeois joined Bon Appétit in 2013 as the general manager at the Musical Instrument Museum in Phoenix from a career in hotel catering. Through the course of her five and a half years at MIM, Stephanie has worked hard to strengthen an already strong team capable of smoothly managing Café Allegro’s day-to-day operations as well as large-scale catering events. With a knack for relationship building, Stephanie has expertly navigated the seasonal nature of the museum business by forging solid connections with local event planners, professional organizations, and vendors, always with an eye for the larger strategic picture. Known for delivering solid financial returns and executing complex events with the utmost poise and professionalism, Stephanie is a skilled jill-of-all-trades. “Her record is impeccable, from safety to financial performance to flawless event production,” said District Manager Hays Atkins. “Stephanie is an absolute star and a rock-solid operator.”

ALBAN N EW TON , VIVINT SOL AR AN D VIVINT SMART HOME Both Alban Newton’s restaurant career and his career with Bon Appétit started at the same time, September 2006, when he joined the company as an entrée cook while attending culinary school in Scottsdale, AZ. He quickly climbed the ladder to executive chef at a Bon Appétit corporate account in Arizona, and then to chef/manager. Alban relocated to Utah in July 2013 to assume the role of general manager at Vivint Smart Home, the largest Bon Appétit account in the state, with three separate campuses. A few years later, he became general manager for Vivint Solar (a separate company) while maintaining his role at Vivint Smart Home. Under his leadership, the four Vivint campuses have all gone anywhere from 2.5 to more than 4 years without a single accident. “Alban has been my right hand for the past several years,” said District Manager Ken Dale. “He is the first one to volunteer to help other units, has the respect of the entire Utah team, and for these reasons and more he has recently been promoted to district manager.”

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T E S S A V I TA L E , N O R T H E R N C A L I F O R N I A R E G I O N Tessa Vitale is a true team player for the Northern California region. She joined Bon Appétit in 2014 as the general manager of The Commissary, a public restaurant located in the Presidio of San Francisco, shortly after it opened. Bringing with her a deep understanding of restaurant management from her five years at San Francisco restaurant La Mar Cebicheria Peruana, Tessa and her team at The Commissary have made the San Francisco Chronicle’s Top 100 Restaurants list four years running. Since 2017, she has expanded her role into regional operations support, including hosting a concierge event for the Presidio Foods team (including Presidio Foods Catering, Arguello restaurant, and The Commissary restaurant), as well as implementing new safety programs and protocols across the Presidio. Tessa has lent her expertise as consulting general manager to support local nonprofit Old Skool Café (soon to be a partner of Bon Appétit and the Golden State Warriors at the new Chase Center arena; see page 10), where she assisted the executive director in streamlining service, restaurant management, education, and hiring and training the restaurant’s at-risk youth. Most recently, Tessa stepped into the role of interim general manager at Foundry & Lux, overseeing a busy holiday catering season while driving key marketing initiatives at the South San Francisco public restaurant. “Tessa is loyal, dedicated, and passionate,” said Presidio Foods Director of Operations Stacy Peoples. “It’s been such a pleasure watching her blossom, helping us drive big projects across the finish line, and now sharing her expertise with other accounts in the region.”

RESIDENTIAL GENERAL MANAGER OF THE YEAR D AW Y N PAT T E R S O N , E M O R Y U N I V E R S I T Y When then–Executive Chef, now–Regional Manager Michael Aquaro hired Dawyn Patterson as an hourly supervisor at Eckerd College in Florida back in 2004, he immediately knew she was special. “She was very successful at her role at Eckerd, but I always believed she could do more,” he said. “Her work ethic is unparalleled. She’s very tenacious; she’ll do everything it takes to be successful.” Fast forward to 2018, and Residential General Manager Dawyn now manages a team of nearly 100 for the residential dining program at Emory University in Atlanta, serving 3,500 students daily in a temporary facility — no small feat! “One of the very special qualities about Dawyn is her ability to build very strong teams,” said Michael. “She has a great ability to connect with people of varying backgrounds, and she has really rallied people around her leadership.” Resident District Manager Kellie Piper couldn’t agree more. “She understands her people,” said Kellie. “She has a true personal relationship with each of them, and I can tell you that that’s rare. She never asks anyone to do anything she isn’t willing to do herself, whether that’s getting into the dish pit or working the grill line. Her team really respects her — they listen to her.” Dawyn’s elegant management of the complexities of a large-scale, high-profile residential dining program also wins her accolades. “I think she’s done an extraordinary job of making a wonderful experience for the students,” said Michael. When Emory opens its new permanent dining facility in May 2019, Dawyn will be on the forefront of the launch, something that both Kellie and Michael are delighted about.

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CHEF/MANAGER OF THE YEAR F E R N A N D O C AYA N A N , T H E G E T T Y V I L L A Fernando Cayanan joined Bon Appétit in 2007 as a catering lead at the Getty Center in Los Angeles, then briefly left to pursue other opportunities before returning as chef de cuisine for the Getty Villa. Over the last six years, Fernando has grown in his role with increased management and operational responsibilities. As the chef and operations manager for the Getty Villa, he oversees the daily front- and back-of-house operations of the restaurant, including seasonal menu development as well as the robust catering operation, catering menus, staffing, training, and more. “Fernando is constant: he’s the person you rely on to always uphold Bon Appétit’s standards while also keeping the client’s culture top of mind, and he blends them seamlessly,” said Regional Vice President Lori Flashner. “He never compromises those values. He is the first to raise his hand to support the management team, and instills his passion for sustainability in his staff. He’s the embodiment of the Bon Appétit spirit.”

INTERNSHIP PROGRAM DIRECTOR OF THE YEAR HALEY BRIDGES, GOOGLE Education Program Business Partner Haley Bridges helps run the Student Program at Google, a Google Food initiative managed by the Bon Appétit team. The program provides culinary and hospitality management internships, externships, and on-thejob training opportunities to college and high school students as well as people with disabilities. There are about 45 students at any given time, with 60 in the summer. Haley manages every aspect of the program: school relationships, recruiting, interviewing, on-boarding, mapping of learning locations, and weekly reviews. She also plans and co-hosts Fun Friday, a weekly communication check-in and training session. Haley herself started with the Student Program as an intern in June 2015. “Haley has been an amazing asset to the team. Her enthusiasm, passion, and organization have made the Student Program a success, year after year,” said her manager, Mariah Bovee, global diversity & inclusion business partner for Bon Appétit at Google. “With 40-plus interns on campus at a time, it takes an organized and dedicated leader like Haley to keep the program moving and make sure all of the interns are happy, learning, and growing, all the while recruiting the next batch. It takes a huge commitment and passion for the program to make all of the magic happen, and Haley makes it look easy!”

REGIONAL COOK OF THE YEAR ROBERT FR AZIER , GOUCHER COLLEGE When Robert Frazier first joined the Bon Appétit team at Goucher College in Towson, MD, as a cook in 2000, he had no idea how much he would end up giving to the job — or how much the job would give back to him. Having faced a lot of personal challenges and adversity in the past, Robert says he treated this job as a new beginning: the role provided structure that helped him to become a more dependable person. In February 2001, he married Eve Guy, who was the Bon Appétit office manager at Goucher at the time. When Eve suffered a heart attack in 2009, and they later discovered that she needed a heart transplant, Robert was devastated but nonetheless continued to show up to work. “I was an emotional wreck, but my Bon Appétit family was there for me every step of the way,” he said. Resident District Manager Norman Zwagil worked with him to figure out a schedule that would allow him to support and take care of his wife, who received her successful heart transplant in 2011. “Thank you all for putting your trust in me and keeping me as an employee. I am proud to work at Bon Appétit,” Robert said. “Over the last 18 years, Robert has become the backbone of the grill station, and his attendance is impeccable,” said Norman. “He has good relationships with all the students and is a friendly face to all.”

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SUPPORT TEAM MEMBER OF THE YEAR E L L E N M C G H E E , R E G I O N A L O P E R AT I O N S S U P P O R T The Regional Operations Support team members have all served in many different operations roles, but Ellen McGhee’s career at Bon Appétit might be the most eclectic of them all. Now one of the company’s merchandising brand managers, Ellen joined Bon Appétit in 1996 as the front-of-house supervisor at an education account in upstate New York, and then moved to one in Durham, NC, where she was first front-of-house supervisor, then bookkeeper, and — if that weren’t enough — catering director. Next came a move to Ohio, to become general manager at Oberlin College and later café manager at Case Western Reserve University in Cleveland. It was at the opening for CWRU that then–Merchandising Manager Carrie Buckley (now vice president of image and style) met Ellen and quickly realized what an asset she was for the company. Not only did she have years of catering and front-of-house experience, she worked tirelessly to ensure that her café looked perfect for the opening, keeping a consistently positive attitude and training new employees with enthusiasm. Ellen worked at a few other accounts (Eckerd College in St. Petersburg, FL, and Averett University in Danville, VA) before applying for a regional operations support role on Carrie’s team. “When asked, Ellen goes wherever, whenever — and the majority of her travel happens during the worst weather conditions in the country. Despite this, there hasn’t been a time when she was asked for support and she hesitated,” says Carrie. “Her incredible work ethic and deep understanding of the Bon Appétit brand make her an integral part of her team and the company.”

BON APPÉTIT SECTOR FIVE-JEWEL DIVERSITY AND INCLUSION AWARD AT R I U M C A F É T E A M AT S A S Managers at SAS’s Atrium Café in Cary, NC, sought to address a common operational problem: in a fast-paced, high-volume café environment, it can be difficult to get to know and stay connected to one’s peers. Starting with the knowledge that they all shared a passion for food, General Manager Katheldra Alexander and her team set out to turn their 10@10 meetings into a moment of meaningful sharing and inclusion for everyone. Inspired by a comment from Café Manager Tawana Mayfield, Katheldra kicked off a Monday 10@10 with a very simple question, “What are you most excited to prepare this week?” The cooks were surprised to be asked to voice their thoughts amid the busyness of the day, but as they took turns answering, they remembered the inspiration they had felt when they first wrote the menu two weeks prior. That Friday, Katheldra asked everyone else on the team — including people that the greater group doesn’t always hear from — to share the favorite thing they ate in the café that week. By doing this each week, the entire Atrium Café team began to feel

included, and expressed appreciation of the delicious food that they work together to serve in their café. Since the start of this initiative, the quality of menu creations has improved, and the cooks are taking even more pride in their work.

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Most importantly, it has helped everyone show support for and appreciation of each other. The whole team knows they have one very important thing in common: a passion for food!

CASE WESTERN RESERVE CELEBRATES “FOOD FOR CHANGE” MORE THAN 60 PEOPLE recently gathered at Case Western Reserve University in Cleveland for a very special event, “Food for Change - Around the World and Here at Home.” The Bon Appétit team joined with Slow Food on Campus leaders Mary Holmes and Denise Caterinacci (who happens to be a professor in the Italian section of CWRU’s Department of Modern Languages and Literatures) for an all-local feast served at on-campus restaurant Michelson and Morley. During the meal, six students who had recently traveled to Slow Food International’s Terra Madre gathering in Turin, Italy, shared moving highlights from their experiences meeting Italian farmers, artisans, and fellow food advocates from around the world. The presentations ended with one student quoting Slow Food International founder Carlo Petrini, who said, “Food: Consider it the most important and precious thing you have.” Executive Chef Tony Smoody’s menu featured standout locally sourced dishes such as an autumn salad with roasted apples, white cheddar, candied walnuts, and beet vinaigrette; roasted vegetable medley with Brussels sprouts, tri-colored cauliflower, carrots, bacon lardons, and honey; butternut squash and potato “risotto” with goat cheese; meatballs with sautéed kale and caramelized onion demi-glace; mushroom cavatelli with caramelized onion and oven-dried tomato and basil pesto; and pork medallions with sweet potato purée, fried sage, and maple glaze.

Rainbow Farms pumpkin whoopie pies

Having an opportunity to honor some of the local farm partners in person and highlight their ingredients in the meal was especially rewarding. Guests learned more about Miller Livestock, Rainbow Farms, and Vegetable Basket through written bios at each table and from the stories shared by Regional Vice President Randy De Mers and Campus Executive Chef Vinnie Gaikens. “It was, in my opinion, just a perfect event! What a beautiful uniting of so many different sides of a common passion and interest in our food,” wrote Professor Caterinacci to the team afterward. Submitted by Amanda Mass, Marketing Manager

Autumn salad with Red Basket Farm greens, Miller Orchards roasted apples, Middlefield Original Cheese Co-op sharp white cheddar, and Rainbow Farms beet vinaigrette

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Miller Orchards apples

Regional Vice President Randy De Mers and Campus Executive Chef Vinnie Gaikens

Miller Orchards apple shooters

Provenance at the Cleveland Museum of Art Executive Chef Doug Katz, CWRU Executive Chef Tony Smoody, and Miller Livestock’s Aaron Miller (holding Miller Livestock pork medallions, Case Farm sweet potato purée, fried sage from the restaurant’s patio, and Case Farm maple glaze)

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Birmingham-Southern College Executive Chef Matt Jones (foreground) shares samples of his watermelon gazpacho

SET IN THE HISTORIC LAKEVIEW DISTRICT of Birmingham, AL, The Market at Pepper Place is host to one of the largest and best-known farmers’ markets in the state, with more than 10,000 people attending during the height of the season. Senior Chef/Manager Robert Lynn was unfazed by the crowds, having done farmers’ market demos when he worked with the Bon Appétit team at Birmingham-Southern College. Now that he’s moved over to lead the culinary team at Protective Life Insurance Co., also in Birmingham, he brought along a Birmingham-Southern colleague, Executive Chef Matt Jones, to help with this particularly high-profile demonstration.

Protective Life Insurance Senior Chef/Manager Robert Lynn made crawfish and blue corn grits

Working as a pair, Robert and Matt tagteamed the demo like pros, delighting the many marketgoers. While Matt was setting up and beginning to cook, Robert shared the Bon Appétit story, explaining how the company prioritizes community engagement via its Farm to Fork partnerships. (Robert is also the Bon Appétit regional forager for the states of Alabama, Georgia, and Florida.) Matt then walked the crowd through his dishes while Robert fired up his own burners. Matt made a cool watermelon gazpacho, featuring super-fresh micro basil. Robert demonstrated a colorful take

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on crawfish and blue corn grits, a Southern favorite, with much of the product, including the grits, sourced from local producers. The crowd enjoyed twice the fun with their natural back and forth, several guests saying that the demo was the best they’d ever seen at The Market. And both men were reminded of why they became chefs in the first place: to share their knowledge and passion every day, even on days that are well outside of routine. Submitted by Robert Lynn, Senior Chef/Manager


Gordon President D. Michael Lindsay, Board Chair Herman Smith Jr., donor Sherry Tupper, and Bon Appétit General Manager Debbie Kapetanopoulos cutting the ribbon

GORDON COLLEGE IN WENHAM, MA, had something big to celebrate this fall: the opening of its newly renovated Lane Café. To dedicate the new space, President D. Michael Lindsay presided over a formal ribbon cutting attended by special donors and friends of the college. Gordon students are thrilled with the new café, especially the added global station that features a Mongolian grill, and the implementation of an all-you-care-toeat–style program. (In the past, Gordon offered an à la carte plan, in which students paid for each individual item.) Students love the extra freedom that comes with this new style of meal plan and are equally happy with the café’s appealing renovations. And alumni visiting for Homecoming weekend enjoyed their reunion lunches in the new space, which had undergone dramatic changes since they were students. Submitted by Andrew Seavey, Dining Services Manager

Server Elinore Repucci ready to fill a plate with tacos at the global station

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(DIGITAL) SIGNS POINT TO SUSTAINABILITY It’s a digital world. Screens are what nearly everyone looks to for their news, to connect, and to learn. That’s one of the reasons the Bon Appétit national marketing team has created a new collection of fresh, visually interesting sustainability content for digital signage — to help guests become better acquainted with our commitments through a convenient, familiar source. But let’s face it, on most days guests are focused on quelling their stomach rumblings with enticing menu items. That’s why this new content has been developed to be more of a complementary side dish to the main entrée of menu specials signage. The succinct text is paired with eye-catching photography and graphic design elements to spark guests’ interest and help convey messages in a simple and engaging manner. The content is available to anyone running a digital signage program (client platforms can use it, too!). Bon Appétit’s regional marketing directors can help those who want to integrate this new set of easyto-digest information into their digital signage playlists.

KEEPING IT FRESH WITH HEALTHY KIDS! Healthy Kids in the Bon Appétit Kitchen, Bon Appétit’s series of culinary education classes for elementary school–age children, just finished its second year as a national program. Since some locations are now hosting their second (or even third!) classes, the Healthy Kids team and the hosting chefs have been having some fun coming up with new simple, healthy recipes for the kids to make. Read on for some recent twists in the Healthy Kids repertoire! — Submitted by Hannah Schmunk, Manager of Food Education for Children

These Bon Appétit partners hosted a Healthy Kids class during summer or fall of 2018:

Adobe (San Jose and Seattle) Carleton College The Commissary Eckerd College Emmanuel College FireEye Hamilton College Hampshire College Lesley University Medtronic Mentor Graphics Mills College Nordstrom Oracle (Pleasanton, Redwood Shores, and Santa Clara) Saint Mary’s College of Maryland Santa Clara University SAP Starbucks STEM Kitchen & Garden Target University of La Verne University of San Francisco Wheaton College

DURIAN, RAMBUTAN, AND POTSTICKERS AT STARBUCKS: Taste-testing fruits and vegetables is a key component in each Healthy Kids class, but Executive Chef Vuong Loc (pictured) at Starbucks HQ in Seattle took it to another level when he offered pieces of durian and rambutans. The kids were nervous about the strange-looking fruits, but after Vuong explained that durian is a delicacy in many Asian countries, they braved up and took a bite. Some thought it tasted tropical, “kind of like a pineapple,” while others thought it tasted like “garlic mixed with nail polish.” But they were all feeling adventurous enough to try the rambutans, a.k.a. “baby porcupines,” next. Vuong and Hannah Schmunk also teamed up to introduce a new Healthy Kids recipe: vegetable potstickers. After the kids learned how to stuff and wrap their potstickers, Vuong fried up the dumplings, explaining the reasoning behind their name — “they stick to the pot when they’re fried.” When they sat down to enjoy the fruits of their labor, all 16 participants joined the clean-plate club.

TARGET TESTS NEW RECIPE: Executive Chef Lyle Schoenthaler and Sous Chef Stephanie Sporlander launched a new Healthy Kids recipe at Target HQ in Minneapolis that was a delicious hit — vegetable stir-fry with brown rice and a simple soy-based sauce. After a knife safety lesson, their chefs-in-training chopped mushrooms, broccolini, bok choy, bell peppers, pea pods, and carrots. At the end of class, one participant — whose mom had previously warned them would not eat vegetables — ate bite after bite of the stir-fry and announced his newfound love of carrots and bok choy.

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CUB SCOUTS GO BADGING WITH HAMILTON: A “den” of 32 Cub Scouts joined the Bon Appétit team for a hands-on lesson in healthy eating and cooking at the First United Methodist Church in Rome, NY. With help from Bon Appétit Fellow Peter Todaro and Cook Steve Loson, Pack 50’s Healthy Kids class earned them the “Tiger Bites” food badge. After a taste test of parsnips and star fruit and a knife safety lesson, the boys learned how to prepare vegetable lettuce wraps with from-scratch hummus and vinaigrette, and despite several “ewws” when they first saw the colorful assortment of vegetables, everyone ended up loving them!

THAT’S A WRAP AT SAP: The SAP culinary team hosted a rainbow-centric class in Palo Alto, CA, preparing rainbow smoothies, rainbow fruit skewers, and another new Healthy Kids recipe — rainbow vegetable pinwheels! After learning how to make hummus, the pint-sized participants chopped red and yellow bell peppers, purple cabbage, carrots, and spinach and lined the ingredients in rainbow order on a hummus-topped lavash flatbread that they rolled into a tasty, colorful pinwheel.

GIRL SCOUTS GET COOKING AT EMMANUEL: The Healthy Kids class for the Girl Scouts of Dorchester was born thanks to Bravo! While attending a karate workshop at another Bon Appétit campus, the troop leader stumbled upon a Bravo magazine the culinary team had on display. Through her reading, she learned about the Healthy Kids program and reached out asking if her troop could get involved. Little did she know, General Manager Robin Fortado has a long and passionate history of Girl Scouting — participating all the way through high school — and thus was thrilled to host the troop at Emmanuel College in Boston and help them earn their food badge!

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The Healthy Kids at Children’s Bureau group waves goodbye to a drone filming them for a special video

AS PART OF THE LEAD-UP to the Children’s Bureau Blue Tie Gala (see page 106), the Bon Appétit Healthy Kids team hosted a very special class at the child abuse prevention nonprofit’s Magnolia Center in downtown Los Angeles. Food literacy and healthy eating are among the vital resources that Children’s Bureau offers its participating families and communities.

so kids, ranging in age from 5 to 8, whose families receive support from the Children’s Bureau.

Bon Appétit Manager of Food Education for Children Hannah Schmunk and Disney Executive Chef Mayet Cristobal invited Children’s Bureau activist Jangel Sedano to help them lead the class. Jangel is a 4th grader and young chef passionate about teaching other kids to cook, eat healthy, and move away from junk food. Although he’s posted a series of Facebook videos from his home kitchen on how to cook healthy recipes, this was his first time teaching live in front of a class. And it wasn’t just any class: 20 or

Hannah and Mayet kicked off the class with a lesson on where food comes from and a taste test of watermelon radishes — which resulted in many scrunched-up faces — followed by more kid-friendly figs. Then it was time for Jangel, wearing his Children’s Bureau Champions for Change apron and a chef hat, to lead the students in one of his favorite recipes to make at home: Greek yogurt on a pita round, decorated with strawberries, bananas, peaches, blueberries, a sprinkle of granola, and a drizzle of honey.

The kids arrived full of energy to learn how to make Jangel’s fruity “pizza” and Mayet’s vegetable lettuce wraps. Parents, aunts, uncles, and even a grandma stayed to watch.

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Kids enjoying the lunches they made

Young activist and kid-chef Jangel Sedano shows off his fruity “pizza” and vegetable wrap

Disney Executive Chef Mayet Cristobal demonstrates how to make hummus

He moved around the tables praising his students on their good work and encouraging them to get creative by making a design or a face with their toppings. He was a natural! Mayet then taught the group how to make vegetable lettuce wraps, beginning with a demonstration on how to make hummus. For most of the kids, this was their first time trying (or even hearing of) hummus, and it proved to be a big hit! Next they made a basic vinaigrette, ribboned rainbow carrots with kid-safe peelers, diced Persian cucumbers and heirloom tomatoes with kid-safe knives, and added them to a bowl along with small radish rounds to toss in their salad dressing and build their wraps. Class ended with a family picnic in the Children’s Bureau’s outdoor courtyard. One young participant commented, “I could eat this meal for 1,000 days in a row, and I still wouldn’t be tired of it!” Submitted by Hannah Schmunk, Manager of Food Education for Children

Jangel instructed the group in topping pitas with fruit, yogurt, and granola

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Left to right: Farmscape Principal Lara Hermanson; Bon Appétit at Oracle Culinary Director Tim Hilt, Director of Catering Chana Richey, and Director of Operations Heather Lee; Jackson Family Wines Culinary Gardner Tucker Taylor, Chef de Cuisine Tracey Shepos Cenami, and Pastry Chef Robert “Buttercup” Nieto; Bon Appétit at Oracle Enterprise Marketing Director Cara Brechler; and Jackson Family Wines Executive Chef Justin Wangler

Executive Pastry Chef Terri Wu (rear) garnishing elegant dark chocolate budinos with blueberries and basil, paired with Kendall-Jackson Grand Reserve Red

THERE’S A FUNNY THING about gardens: thriving ones tend to multiply. The Bon Appétit team at Oracle - Redwood Shores in California was thrilled to welcome the Victory Garden at Oracle Plaza to the growing family of Oracle gardens (now numbering four). With this newest addition, the team estimates the gardens’ collective yield will increase from 2,500 pounds to more than 6,500 pounds in 2019.

truffles. And Culinary Gardener Tucker Taylor brought several unusual items grown in their four-acre gardens in Sonoma, including Mertensia maritima, also called oyster plant or oysterleaf, which aptly tastes just like an oyster.

To mark the occasion, the Bon Appétit team hosted a special event for guests with Jackson Family Wines. Fifty Oracle employees, who each paid just $10 to attend the event, were treated to a copy of Jackson Family Wines’ newly published cookbook, Season: A Year of Wine Country Food, Farming, Family & Friends, along with wine and food pairings from the book prepared by the Bon Appétit team’s Culinary Director Tim Hilt and Café 500’s Executive Chef Thomas Pierucci.

Their dishes, all featuring produce picked fresh from the new garden, included olive oil–poached tuna with garden vegetable escabeche, paired with 2016 Kendall-Jackson Grand Reserve Chardonnay; baby beet and strawberry salad with ume (Japanese pickled plum) vinaigrette, paired with the 2016 La Crema Sonoma Coast Pinot Noir; and zucchini with feta, preserved lemon butter, and crispy bread, complemented by the 2015 Stonestreet Estate Sauvignon Blanc. On the sweeter side, Executive Pastry Chef Terri Wu from Oracle’s 300 Bakery created dark chocolate budino with blueberries and basil, paired with KendallJackson Grand Reserve Red dessert wine. The Jackson Family Wines’ culinary team also contributed dishes. Executive Pastry Chef Robert “Buttercup” Nieto served canelés with Kendall-Jackson Grand Reserve Late Harvest Chardonnay, as well as peanut butter and jelly chocolate

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Lara Hermanson and Sara Gilligan from Farmscape, the company that tends the new garden for Bon Appétit, shared their own gardening know-how, speaking knowledgeably about specialty items grown on the Oracle campus. Attendees were thrilled, with many expressing their gratitude immediately and clamoring for additional events like this one again soon. “I didn’t even know about the garden,” one guest admitted. “I can’t wait to tell everyone about this cool space.” Submitted by Cara Brechler, Enterprise Marketing Director

ORACLE - REDWOOD SHORES LAUNCHES SERIES TO SHOWCASE TEAM RECIPES Inspired to show off the cultural diversity of his team, Chris Durie, Bon Appétit’s resident district manager at Oracle in Redwood Shores, CA, recently came up with the idea for a new quarterly culinary series. Implemented as a two-day station takeover showcasing global flavors, Culture Corner features team members’ authentic recipes from their own international backgrounds. Dishes at the first installment sold out, in testament to the strength of the concept and the Oracle team’s stellar execution.

Terri and Chef/Manager Chelsea Holmes picking herbs

Cook Charity Harrison was first to be featured. Originally from Ghana, now with 25 years of cooking experience under her chef coat, Charity has been working with the Bon Appétit at Oracle catering family since 2016. During Culture Corner, she shined brightly, sharing family recipes from her native country. Red snapper with ground suya (a pepper-based spice mix), African lamb stew, spicy Cook Charity Harrison beams during her akara (black-eyed pea) Culture Corner takeover fritters, roasted squash with fresh ginger, and spicy blackeyed pea and mixed-vegetable pancakes (with vegetables from the Oracle garden!) created a flavorful menu with a variety of high-impact tastes and textures. Raved guest Angie Ni: “I went to [Café] 400 yesterday with a coworker, and we both ordered the lamb stew and loved it! Today, I went back and tried the fish, also very yummy! The food tastes much better than many restaurants out there!!” Charity’s dishes were so popular she was later asked to create a special dinner for Oracle’s C.H.E.F.S. (Carry Home Everything for Supper) program. — Submitted by Cara Brechler, Enterprise Marketing Director

Baby beet and strawberry salad with ume vinaigrette paired with 2016 La Crema Sonoma Coast Pinot Noir

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DENISON STUDENTS GET THEIR HANDS “DIRTY” WITH PLANT-BASED COOKING CLASS IN CONJUNCTION WITH THE popular kitchen tours at Denison University in Granville, OH, Executive Chef Jonathan O’Carroll, Fellow Shira Kaufman, and Denison’s Health and Wellness Education Coordinator Heather Borland organized an interactive cooking class focused on plant-based proteins. Each student had his/her own separate table and followed along in creating their own “colorful garden” after the techniques behind a popular “vegetables and dirt” recipe were explained and demonstrated for them. Students of varying levels of cooking experience learned firsthand how to cut and poach vegetables, sauté dried pulses and then simmer them, and arrange the ingredients to look like a beautiful little vegetable garden. As the students cooked, Jonathan and Heather offered guidance and support. One student, who had never cooked before, told Shira that he mostly eats salad with chicken. But after the day’s lesson, he said he wanted to eat “vegetables and dirt” for every meal — for the rest of his life! Submitted by Shira Kaufman, Fellow

A happy attendee at the Denison cooking class

DENISON TAKES TO THE STREETS: The Bon Appétit team at Denison is partnering with students on the newly created Denison Dining Street Team and the university to plan and set up creative pop-up events daily to help promote marketing efforts, offer fun activities for guests, and share the latest Bon Appétit initiatives and food programs. So far, they’ve put on a decorate-your-own-cookie table, offered house-made scones to early risers, and made Korean street tacos to order on the sidewalk. They’re looking forward to gathering feedback on the events and the Zingle app (see page 61 for more about Zingle). — Submitted by Kecia Tatman, Director of Residential

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Students, faculty, and Bon Appétit staff gathered at Denison University’s Biological Reserve for a very special dinner celebrating pollinators. The Bio Reserve, as it is called, is 350 acres with forests, orchards, old plantations, ponds, and former agricultural fields, and is commonly used for research. The group hiked out to the array of solar panels, where Denison Sustainability Coordinator Jeremy King told them about the logistics of operating and owning the solar power system, as well as about the wildflowers planted there for local pollinators. After a very enlightening tour, they sat down for a picturesque (not to mention delicious) dinner, which happened to be vegan and made without gluten-containing ingredients. The family-style meal, designed to highlight pollinators, included

a cucumber, watermelon, and avocado salad with tofu crème fraîche and fresh cilantro; potato and pumpkin tagine with mustard seeds and fennel; and baked apples with stone fruit and toasted almonds. The event was planned by Piper Fernwey, Bon Appétit community programs & sustainability support manager, who was inspired by the “bee hotels” that Denison science and art classes had collaborated on to put around campus. The pollinator-themed dinner held by the solar array succeeded in getting members of the campus community to learn more about and celebrate where their food comes from and how it’s grown. — Submitted by Piper Fernwey, Community Programs & Sustainability

Support Manager

Denison students and Bon Appétit staff gathered at the Biological Reserve for a very special dinner in the fields

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SOUTHERN CALIFORNIA TEAMS VISIT LOCAL CHEESE MAKER AND AN ORGANIC FARM Southern California Regional Forager Anastacio “Chito” Rodriguez (who is also executive chef at University of Redlands in Redlands, CA), Regional Executive Chef Peter Alfaro, and Fellow Taiyo Scanlon-Kimura organized visits to two Southern California vendors whose products are popular with Bon Appétit teams. DONNING HAIR NETS AND STRETCHING MOZZARELLA AT DI STEFANO CHEESE WHO WANTS TO GO CHEESE TASTING? Most Bon Appétiters would jump at the chance. Not surprisingly, when Chito, Peter, and Taiyo announced a visit to Farm to Fork vendor Di Stefano Cheese in Pomona, CA, they had plenty of interested company. Executive Chefs Amin Boussaksou of Biola University, Alberto Gonzalez of Pacific Café, Justin Alarcon of University of La Verne, and Frank Gurrola of Whittier College, and District Managers Jessica Reeve, Bob Rall, and Jotanna Proescholdt all came along. Decked out in white coats, hairnets, and masks, the group toured the gleaming factory floor where nearly all the products are made by hand. They even had the chance to stretch their own mozzarella, while Di Stefano Cheese Vice President Stefano Bruno shared the story behind the company. His father, Mimmo Bruno, first learned how to make burrata — an indulgent mozzarella “pocket” filled with cream and shredded cheese curds — as a boy in his native Puglia. Later, Mimmo moved to the U.S. to create Italian-style cheeses. Di Stefano Cheese was the second iteration of these efforts, founded in the wake of the 2008 financial crisis with the hope that it would support Mimmo’s four sons through college. The company was virtually unknown until famed Los Angeles chef Nancy Silverton lent support, which then led to

University of La Verne Executive Chef Justin Alarcon, left, breaks up mozzarella curds under the supervision of Di Stefano Vice President Stefano Bruno

partnerships with other local chefs and distributors such as LA Specialty. Stefano noted that decisions such as the switch from sourcing from a dairy co-operative to a single farmer (in order to better control the quality of the milk) and offering a price premium (so the cows would be 80 percent grass-fed) have differentiated their business. The company recently started donating a penny per cup of burrata sold to secure year-round pasture access by 2025. Adhering to the old ways of making cheese is fundamental to his family’s business,

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Biola Executive Chef Amin Boussaksou stretches mozzarella while Stefano discusses proper technique

Stefano explained, adding “Four hundred years of tradition exist for a reason.” After the tour, the group enjoyed antipasti prepared by Di Stefano’s executive chef, including ricotta, mozzarella, and of course some creamy burrata. Submitted by Taiyo Scanlon-Kimura, Fellow


A lunch featuring just-picked ingredients

Gloucestershire pigs, a heritage breed

ON THE SOUTHERN CALIFORNIA TEAM’S visit to Weiser Family Farms, a diversified organic farm nestled between the San Joaquin Valley and the Mojave Desert in Tehachapi, CA, second-generation farmer and owner Alex Weiser outlined the farm’s origins and philosophy.

neighbor to manage heritage breed livestock and experiment with biodynamics, raising Gloucestershire pigs, Nubian goats, and heritage sheep, chickens, and turkeys.

In 1977, his parents left city life behind and bought an apple orchard to pursue agriculture. Alex joined the business in 1982 to manage sales at farmers’ markets, where he continues to cultivate connections with other small producers and with chefs. As a result of these conversations, Alex frequently experiments with different crops, and over the years has expanded the farm’s operations to include a variety of specialty fruits, vegetables, and flowers — and more. Alex took great pride in showing off his farm and describing its unique attributes. The climate in the Tehachapi Mountains creates four distinct seasons, he said, ideal for growing everything from stone fruit to shishito peppers to palm-sized butternut squash. (Note to gardening geeks: The squash varietal is bred by Row 7 Seed Company, a seed-to-table venture founded by chef Dan Barber.) He’s also innately collaborative: Alex works with a

Left to right: Southern California Regional Forager/Executive Chef Anastacio “Chito” Rodriguez, Regional Executive Chef Peter Alfaro, Farmer Alex Weiser, Whittier College Executive Chef Frank Gurrola, District Manager Bob Rall, and Fellow Taiyo Scanlon-Kimura

In light of growing awareness around the environmental impact of plastic straws, the farmers also starting growing natural straw, then collecting and slicing it. They have gotten as far as testing some with bartenders in Los Angeles. Alex also regularly hosts farm dinners, including one for the 2018 LA Food Bowl with Peruvian chef Virgilio Martínez and the late food critic Jonathan Gold. These dinners also provide a great space for what Alex terms “pork diplomacy,” the unique relationship building that comes with communally roasting a locally raised pig. Alex also helped cofound the Tehachapi Heritage Grain Project, which seeks to reintroduce forgotten wheat varieties to Southern California. Heritage grains offer numerous benefits: among other qualities, they are naturally drought tolerant and low in gluten. Alex and Sherry Mandell, who works on The Grain Project, prepared a delicious lunch to cap off the tour, even offering zucchini

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Natural straw, a possible alternative to plastic straws

bread and apple pie made with locally grown Red Fife flour. Southern California’s exciting and deeply rooted food heritage really came to life through this visit to Weiser Family Farms. Submitted by Taiyo Scanlon-Kimura, Fellow

WITH SAFETY A PRIORITY, EVERYBODY WINS Although workplace safety isn’t a game — all Bon Appétit teams should naturally be making it a priority to send each member home in the same condition they came to work (or better) — “gamifying” safety can increase awareness and enthusiasm for safety practices. These four teams have developed some fun, creative ways to keep safety top of mind. — Submitted by Stephen Samuelson, Director of Integrated Safety GROVE CITY COLLEGE GIVES TICKETS AND SAFETY BUCKS At Grove City College in Grove City, PA, the Bon Appétit team runs a Safety Ticket program they refer to as “getting caught in the act” and a Safety Bucks program. Employees who get caught in the act of doing something safe get a ticket, as does the person who caught them. At the end of each month a ticket is drawn from each of the three locations, and the winner receives a $20 gift card of their choice. If any building has had an accident that month, there will be no ticket drawn for that building. At the end of the semester, all eligible tickets are combined from all locations, and one lucky winner is drawn who receives a $100 gift card of their choice. Employees can also earn safety bucks for participating in various safety-related exercises, such as doing demonstrations or answering safety questions at pre-meal meetings, leading a group, organizing cluttered spaces without being asked, and more. The bucks can be used to purchase various items such as cookie assortments, movie-time snacks, and a fruit basket.

The Grove City Map Café team celebrates a safety milestone

The new programs seem to be working — the Grove City team passed its 100-day accidents-free milestone and counting in November. — Submitted by JonErik Germadnik, General Manager

ADOBE - SAN FRANCISCO SPINS THE SAFETY WHEEL OF FORTUNE Every day, at the end of the Adobe - San Francisco team’s 10@10, a manager spins the safety wheel of fortune, which has all the hourly associates’ names on it. Whoever’s name the wheel stops on gets to choose a letter to solve a safety phrase. They can choose to solve the puzzle or continue guessing until they guess a letter not included in the phrase.

The Adobe - San Francisco team with the wheel of fortune

If they arrive at the phrase, they also need to describe how that safety subject matter applies to the team’s daily lives at work. For example, if the phrase is “Take 5 Cleanliness Program,” the person who solved the puzzle has to explain what Take 5 is to the rest of the team and provide examples of Take 5 tasks. If they answer correctly, they win a prize such as a gift card, Adobe/Bon Appétit branded items, or treats. The wheel has made learning about safety more interactive and fun. — Submitted by Olivia Baker, General Manager

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TARGET REWARDS SAFETY INTEREST The Bon Appétit team at Target HQ in Minneapolis has upped its safety game with an expanded budget for prizes, such as high-end wireless headphones, that get raffled off at the safety meetings. Every employee is encouraged to come to these education sessions and talk about safety. As many as 25 people come, and two hourly safety leaders run the meeting — management is there to help them, but not lead the meetings. They go over food safety audits, time/temperature logs, and check-ins about safety equipment from the front of house, dish crew, and a cook from each side of the kitchen.

Attendees’ names go into a hat for a blind drawing at the end of the meeting. The bigger prizes create buzz that people talk about, and then more employees will be drawn to come to the next meeting to see what’s on offer. Whatever it takes to get them there, it leads to a safer environment. — Submitted by Royal Dahlstrom, Executive Chef

SAFETY IS THE GOOOOAAAL AT EMORY - OXFORD Emory University’s Oxford College dining team in Oxford, GA, is proud to have been accident-free for more than 650 days. Keeping the managers and staff involved and excited about safety is key. Involvement is easy, with safety committees and safety champions (especially when safety meetings come with catered dinners) — but the excitement part can be a challenge.

watching out for each other. This could be anything from reminders to wear a cut glove to setting up wet floor signs and temping food. For extra fun, they added a rule that if any staff catches a member of the management team or visiting managers being unsafe, they then gain 10 yards for their team. (The staff love to call out managers and gain points!)

One of the ways the Emory - Oxford team pursues that goal is by their own safety soccer game. Their version divides the staff into six teams: each team that has an accident-free week moves up 10 yards, with the goal of reaching the 100-yard line for a team prize. Additionally, each team can lose points if they are caught doing something unsafe. Associates are literally

The game has given everyone a heightened sense of their surroundings and made them be more vocal when they spot an unsafe practice. “Door,” “sharp,” and “behind” can be heard echoing throughout. Even the delivery drivers are using callouts when they enter the building! It has created an awareness that is priceless. — Submitted by Duke Walsh, General Manager

Emory - Oxford’s teams can advance to the goal line by calling out visiting managers for unsafe practices

THAT’S A (BUBBLE) WRAP: Julie Farrow, project coordinator and campus safety champion at Washington University in St. Louis, made a real pop at a Wash U monthly safety meeting. She’s demonstrating how although you can’t wrap everyone in bubble wrap as a safety strategy, you can find other ways to make sure that teams are safe each day. She kicked off a discussion session about the various ways that her team can increase awareness, make their environment as safe as possible, and reduce unnecessary errors. — Submitted by April Powell, General Manager

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The Students for Zero Waste conference at the University of Pennsylvania

Students who brought their own reusable containers could wash them outside

THE ZERO-WASTE MOVEMENT has taken college campuses by storm, and the Post-Landfill Action Network (PLAN), a network of student leaders striving for a world without waste, is on the front lines of the fight against waste in higher education. When PLAN decided to host its annual Students for Zero Waste conference at the University of Pennsylvania in Philadelphia, the Bon Appétit team had their work cut out for them — and wow, did they rise to the occasion!

pulled carrots and coconut cauliflower served with grilled corn salsa and black bean mole; the menu noted that the cobs from the corn and trimmings from the cilantro were then used in a stock base for the mole, while butternut squash seeds were saved and roasted for a salad topper.

In order to create a zero-waste event for 500 students from around the country, the Bon Appétiters started preparing six months prior, making sure everything from the serviceware to the signage and menus were zero waste. The team worked with their smallwares rental company to acquire a collection of reusable plates and utensils the company was ready to retire that they could use for this event. (After the event, the company donated the serviceware to a nonprofit.) They put together an outdoor washing station so that people who brought their own reusable to-go containers and mugs had a place to wash them. Printed signage was at a minimum, and of course single-use disposables such as coffee stirrers, paper napkins, and sugar packets were nowhere to be found. Every aspect of the menu was thoughtfully curated, making sure stem-to-root cooking techniques were used throughout — and noted — and Imperfectly Delicious Produce was featured front and center. One of the plant-forward menus highlighted barbecue

As part of the conference, Bon Appétit Waste Programs Manager Claire Cummings led an interactive workshop on fighting waste in food service, conducted through the lens of “moonshot” thinking, inspired by a Google X TED talk. Attendees were introduced to the moonshot approach to problem solving, which is a fresh way of addressing the world’s largest problems using technology and unconventional thinking, and then broke into small groups to play a waste-focused moonshot game. Through the game, students playfully discussed how hot air balloons could solve the problem of people not carrying their reusable to-go containers, how mail delivery trucks could help those with excess food get it to people in need, and how amusement parks could change the expectation that a host should never run out of food. Attendees left feeling inspired with a new way of approaching zero-waste problems on their campuses and with an understanding of Bon Appétit’s cutting-edge approach to waste prevention. Who knows, maybe by next year’s conference Bon Appétit will be using hot air balloons to send attendees home with leftovers! Submitted by Claire Cummings, Waste Programs Manager

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The Bon AppĂŠtit team worked with their rental company to source reusable plates for the Students for Zero Waste conference instead of disposable

All plate waste was scraped for composting Photos on page by Rachael Warriner

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BILL AND MELINDA GATES FOUNDATION FÊTES THE FALL HARVEST CRISP WEATHER, COLORFUL LEAVES, autumn bounty...three cheers for fall! The Bon Appétit team at the Bill and Melinda Gates Foundation in Seattle recently hosted its first-ever Harvest Fest, a promotion created by General Manager Daniel Roberts and Operations Manager Jason Posey. Their goal: to engage guests, introduce them to Bon Appétit’s Farm to Fork program, and emphasize the team’s ongoing commitment to supporting local farms. In the two weeks leading up to the event, poster boards, table-tent slip sheets, and internal social media blasts helped drum up excitement while spreading the word. Geoff and Anna Martin of Osprey Hill Farm in Acme, WA, joined Sales Account Manager Mark Whims, who represents more than 60 local farms through the Puget Sound Food Hub, to help with the event and set up a farmers’ market–style table at the café entrance. While Geoff and Anna sold their products, Mark, Jason, and Daniel engaged guests, sharing details about how Bon Appétit makes purchasing local products a priority. The team had its own table, set up with giveaway bags for interested guests containing Executive Chef Paul Rosquita’s recipe for butternut squash soup and the fresh ingredients to make it. By the end of the event, they had given away all 100 bags! At a caramel apple station, guests could taste slices of fresh local apples plain as well as with house-made caramel sauce. These samples proved to be a brilliant draw, enticing guests to stop and converse with the team and the farmers. Osprey Hill had tremendous success. They sold everything they brought with them! Guests were very excited about the event and several mentioned how nice it was to

Puget Sound Food Hub Sales Account Manager Mark Whims, Operations Manager Jason Posey, Anna and Geoff Martin of Osprey Hill Farm, and General Manager Daniel Roberts behind the farmers’ market main table

Anna and Geoff chat with guests

be able to buy fresh produce right at work, straight from the farmer who grew it. They especially loved that it saved them a trip to the store. Overall the event was a huge

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success, and the team is already planning a repeat in the spring. Submitted by Jason Posey, Operations Manager

OBERLIN COLLEGE OPENS UP LINES OF COMMUNICATION GIVING FEEDBACK ON FOOD and service just got easier for students, faculty, and staff at Oberlin College in Oberlin, OH, with the introduction of the new platform Zingle to the campus dining experience. This customer-service business app allows users to share their thoughts through a simple text, while designated Bon Appétit managers receive the messages through the app itself. The amount of student participation has increased dramatically since its implementation; Zingle is much more popular than previous methods of paper and online form submissions. Not only has it brought up unexpected issues as well as requests for new offerings, but more students are also sharing compliments and even pictures of themselves enjoying the food! The Oberlin Review student newspaper praised the new service as “a really great tool already.” The Bon Appétit team shared some of the Zingle comments and suggestions with the Review and the dining committee so they could see how it worked. The paper gleefully reported that one day saw 14 conversations between texters and replying administrators, but that three or four daily seems to be the average. They quoted that one student shared that the six-cheese mac ‘n’ cheese was “by far the best mac cheese i’ve had in my 4 years” while another chooses to weigh in only on the various hummus options.

One of the feedback texts sent to Oberlin’s Zingle

“Zingle has been very effective,” says Wayne Wood, general manager, who explains that sharing Zingle comments with the dining

Submitted by Eric Pecherkiewicz, Registered Dietitian and Marketing Manager

committee has also been very helpful. “It keeps the committee informed of what we’re doing and how we’re engaging/responding, and it also helps us ‘educate’ the committee (and the Dining Ambassadors) on the hows and whys of decision making in dining services on campus.”

BRAVO TO BRAVO, TOO!: In addition to new ways of communicating with students, the Bon Appétit team at Oberlin has also launched a new way of communicating with associates. Called Bravo, Too!, the new biweekly campus dining newsletter shares informative, creative, and fun articles designed to engage employees. Every issue features articles by General Manager Wayne Wood, Director of Operations John Klancar, Registered Dietitian and Marketing Manager Eric Pecherkiewicz, and/or Director of Catering Bill Bolton that provide unique perspectives on day-to-day operations, safety messaging, staffing updates, human resource tips, and nutrition information. The team also spotlights one employee or student in every issue, and chefs are invited to submit recipes that staff would enjoy. The response to the first six issues has been great: Bravo, Too! has become a newsletter that Oberlin dining employees look forward to reading and learning from. — Submitted by Kathy Mueller, Office Manager

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ADOBE EVENT EXPLORES “THE FUTURE OF FOOD AT WORK” THE ADOBE CULINARY TEAM in San Jose, CA, recently hosted a two-day event titled “The Future of Food at Work,” with the goal of exploring how the food service industry can play a leading role when it comes to the intersection of technology, data, and diversity and inclusion. More than 100 guests participated on the event’s first day, which featured a keynote by Damian Mogavero, founder of hospitality software company Avero, CEO of DM Ventures, and author, with Joseph D’Agnese, of the book The Underground Culinary Tour: How the New Metrics of Today’s Top Restaurants Are Transforming How America Eats. A panel discussion with culinary experts Cynthia Yeung (COO, Café X Technologies), Mirit Cohen (Adobe’s Global Workplace Experience Programs Manager), David Ochs (Bon Appétit at Adobe Food Projects Manager), Rodrigo Santibañez (Founder and COO, EAT Club), and local chef Preeti Mistry followed, with speakers exploring how data is used in the food service industry. Among the attendees were Bon Appétiters involved in Adobe locations around the country and from the corporate office, as well as major players from the Silicon Valley food scene and Adobe guests.

Adobe Future of Food at Work panelists, left to right: Jackie Lincoln-Owyang, senior engineering manager and Adobe & Women co-lead; Preeti Mistry, chef; Carita Marrow, Diversity & Inclusion Talent Program manager; Joanna James, A Fine Line producer/ director; and Mirit Cohen, Global Workplace Experience Programs manager

To create the menu for the reception that followed, organizers had sent a survey to guests to indicate their meal preferences and dietary restrictions. The Adobe team’s chefs then tailored a menu to each individual’s dietary needs, thereby putting concepts around data and inclusivity into practice on the plate. The evening proceeded with a screening of Joanna James’s film A Fine Line, which explores the gender disparity among the culinary world’s top ranking professionals. Joanna was in attendance, and she followed the screening by speaking on a panel with Mirit, Preeti, and Adobe’s Diversity & Inclusion Talent Program Manager Carita Marrow. Senior Engineering Manager and Adobe & Women Co-Lead Jackie Lincoln-Owyang served as moderator. Sponsored

by Adobe & Women, the evening program focused on inclusion in both the food service and technology industries. Day two of the event was inward facing. The Adobe culinary team focused on identifying goals and determining how to actualize these goals with concrete plans of action. This process gave the team a new vision for how to continue creating food experiences that feel inclusive for the client and members of the Bon Appétit team, at scale. The hope is that this commitment to advancing a sense of belonging, especially through the innovative use of digital experiences, will lead to even greater success for the Adobe team and members of the industry at large. Submitted by Sydney Clark, Marketing Specialist

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CHECKING IN ON THE MAIN STREET PROJECT TWO YEARS AGO, Main Street Project — a Farm to Fork vendor in Northfield, MN — was the recipient of Bon Appétit’s annual client gift (see page 16). Main Street creates pathways out of poverty for rural Latino immigrants in low-wage jobs via a new model for the humane production of free-range poultry. The model integrates perennial crops (hazelnuts and elderberries) into production to create natural habitats for the birds and maximize system efficiency. The funds from the gift were used to build two production units (chicken coops) dedicated to helping graduates of the advanced training program. Recently, St. Olaf College General Manager Traci Quinnell and Executive Chef Rafael Perez, Carleton College General Manager Katie McKenna and Executive Chef Bryan Schouten, and Fellow Shannon Tivona went to go see how things were going. Main Street Project Chief Strategy Officer Reginaldo (Regi) Haslett-Marroquin gave them a tour, with help from other members of the Main Street team. That day, the chickens they saw were eating a ground cover plant known as comfrey. Regi said he likes to try lots of new things to find the best way to perfect the system, and this is his latest trial, which seems to be successful. Comfrey grows exceptionally fast, is very nutritionally dense, and the chickens love it. Regi has been able to cut out the inclusion of ground feed in their diets, lowering costs. Regi talked about how important it is to think about regenerative agriculture in three dimensions. Not only does he think about the surface of his acre of land, but also 12 feet up and 12 feet deep. The understory provides nutrient-rich food for the chickens, who in turn enrich the soil with their waste,

Main Street Chief Operations Officer Julie Ristau, Fellow Shannon Tivona, Carleton Executive Chef Bryan Schouten, Main Street Chief Strategy Officer Regi Haslett-Marroquin, St. Olaf Executive Chef Rafael Perez, and General Manager Traci Quinnell all watch the chickens devour the comfrey

which offers perfect growing conditions for hazelnut trees. Due to these specialized growing conditions, with no additional inputs, these hazelnut trees are about 10 times more productive than the average hazelnut tree. This helps to create additional income with little extra work or resources. During the tour of the chickens’ quarters, the group learned that instead of pumping antibiotics into the water, as some operations do, Main Street relies on a combination of vinegar, garlic, onion, and herbs. As Regi said, “Health is not the absence of disease, it is an organism’s ability to bounce back.” Since the birds are kept in healthy conditions where they can engage in natural behaviors, aren’t stressed, have plenty of room, and routinely receive this immune boost, they are able to bounce back much more easily. After the tour was over, Rafael was chatting with Jim Kleinschmit, who raises chickens using the Main Street farming system, about the logistics of what happens to

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the chickens once they’re harvested. The chickens arrive at St. Olaf whole and frozen, which means a significant amount of space in the small St. Olaf kitchen must be dedicated just to thawing chicken. The time and skilled labor necessary to then break down the whole chickens into usable parts also make extra demands on the kitchen. Jim mentioned that Main Street is investing in a mobile processing unit, but they needed to make sure they’d have buyers for eight-pieced chickens. Rafael smiled and responded, “I will take as many chickens as you can give me!” Such moments are always the highlights of a Farm to Fork visit. The group left feeling great that a small farmer was reassured that his business will have a reliable buyer and the chefs at St. Olaf knew that they’d continue to get a high-quality product but with fewer complications — and that the students will continue to enjoy local, sustainable, and humane meat. Submitted by Shannon Tivona, Fellow


“I’LL TAKE FOOD JUSTICE FOR 400, ALEX!” “As anyone who has ever tabled knows too well, tabling can sometimes be a little awkward. It can be tough to tell if the students are interested in what you are trying to say. Or maybe students want to engage, but they don’t know what to ask.”


abling in a café is a great way for us Fellows to engage with students who might not ordinarily think about food issues. But as anyone who has ever tabled knows too well, tabling can sometimes be a little awkward. It can be tough to tell if the students are interested in what you are trying to say. Or maybe students want to engage, but they don’t know what to ask. So I decided to come up with the questions for them! It’s game I call Food Jeopardy. Using materials from the local second-hand craft store here in Portland, OR, and my DIY skills, I constructed a large board. There are four categories: Food Justice, Sustainable Seafood, Farm to Fork, and Food and Climate Change. Each category has five questions that get harder as they go from 100 to 500. The questions were adapted from a Food Trivia game that Manager of Strategic Initiatives Nicole Cardwell developed in her days as a Fellow. Each question is glued to a notecard that sits in a pocket on the board, made from old library-card book pockets. As students come by the table, they’re invited to pick a question. If they get the question right — or are willing to engage in discussion about why they got it wrong — they get a prize! The point values don’t determine their prize, just their level of personal challenge, so they can play at

Shannon and a Reed College student laugh over Food Jeopardy

whatever level they feel comfortable. The questions range from easy, such as “Name one reason that eating local is important” to much more difficult, for example “Of all the antibiotics sold in the United States, what percent are fed to farm animals that are not sick?” (For such tricky questions, I provide multiple choice answers.) So far, I have played Food Jeopardy with students of Reed College and Lewis & Clark College, both in Portland. Each time, the students competed for yummy ice cream prizes generously donated by the Bon Appétit team. At first, the students were hesitant, not really knowing how to react to this big Jeopardy board in the middle of their café. However, as soon as the first student returned to their table with their

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ice cream, I could be sure the rest of the table would soon come up to play. Students were excited to learn new things and even more excited to show off their knowledge to friends. Several students who had already participated would bring friends up with them and coach them through the questions they selected. From there they were hooked, some even staying to answer multiple questions just for fun. Even when I ran out of prizes, they still wanted to keep playing! Getting information to students about difficult and important food issues can be challenging. It turns out a little healthy competition (and perhaps some ice cream) is all you need.

SONY TIES DISHROOM RELAUNCH INTO LARGER MESSAGING WITH THE DISHROOM AT Sony Interactive Entertainment in San Mateo, CA, under construction for several months, guests had to use disposable plates, cups, and cutlery in the café. As the Bon Appétit team made plans to put the dishroom back into service, the client encouraged them to launch a few sustainability programs to kick off its reopening and increase awareness of ongoing efforts. They ended up syncing the relaunch with a Sustainability Fair on campus, and featured five different sustainability-focused programs. The team fulfilled the companywide commitment to ban plastic straws (with an exception for those with access needs) and instead provide “sippy lids” for the campus. They implemented a “dishes for discounts” program, in which guests receive 25 cents off their meal for opting for a reusable plate or bowl, and initiated a “ditch the paper cup for five coffees and get the sixth free” special at the coffee bar. Finally, they promoted the team’s ongoing support of Peninsula Food Runners, a nonprofit dedicated to minimizing food waste and relieving hunger in Silicon Valley.

One of the five programs launched to celebrate the reopening of the Sony dishroom

And in a fun twist, when the client asked General Manager Samantha Burkett if she knew or could find someone to custom-create a piece of art for the launch, Samantha knew exactly whom to turn to: former Catering Attendant Leo Yabut, an artist, pastry chef, and current architecture student, who had previously lent his artistic talent to Sony’s Farm to Fork chalkboards. Leo created colorful, vivid displays for the fair. Submitted by Samantha Burkett, General Manager

Former Bon Appétit Catering Attendant Leo Yabut created this special sign to publicize the plastic straw phaseout

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ENGAGING THE KNOX COLLEGE COMMUNITY Bon Appétit Fellows’ visits to college campuses are always different. But thanks to an apocalypse-proof acorn-tea party, several fun food-waste-fighting events, and a healthy-snacks cooking class, Knox College in Galesburg, IL, may have had one of the more unusual, jam-packed combinations this year. With help from Executive Chef Joe Peterson and General Manager Doug Stenfeldt, Fellow Shira Kaufman planned or jumped in on a great menu of community engagement activities, including:

...EATING AFTER THE APOCALYPSE: Joe and Shira arrived at Professor Ben Farrar’s Environment After the Apocalypse class with acorn tea freshly made from acorns the students had foraged earlier in the week. As the students sipped their acorn tea, garnished with fresh mint and vegan honey, Joe and Shira talked about what might grow “after the apocalypse,” foraging do’s and don’ts, and the medicinal properties of different herbs.

...HARVEST DAY AT KNOX FARM: A group of Knox students and Shira joined Farm Manager Cristina Zolper to pick ripe produce and work on the Knox campus farm. They harvested jalapeños, bell and banana peppers, and tomatoes, worked on fixing the hoop house, and put plastic over some of the outdoor beds.

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...A DAILY FOOD RECOVERY NETWORK (FRN) PICKUP: Many hands made light work: between five volunteers and Shira, the day’s recovery went quickly. The students partner with three different agencies, and that day’s recovered food was delivered to Safe Harbor Family Crisis Center.

...WEIGHING THE WASTE WITH FRN: FRN students and Shira set up a table with bins for edible, nonedible, and packaging waste and asked students to dump their plates as they headed to the conveyor. In partnership with Bon Appétit and the Knox sustainability office, Knox FRN volunteers have been weighing the waste at least once every term. They even have a fun fork costume for the volunteers to wear.

...HEALTHY SNACKS HOW-TO: Joe led a fantastic class on making healthy snacks. Starting with some mouthwatering kale chips, beet crisps, and roasted chickpeas, he talked about using root vegetables as alternatives to traditional, less-healthy snacks like potato chips. Then he demonstrated how to make plantforward sliders using quick-pickled beets and jalapeños, Boursin cheese, and arugula on onion rolls. Students left full of new knowledge and good food.

Submitted by Shira Kaufman, Fellow

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TARGET HOSTS AFRICAN BUSINESS AWARDS DINNER IN MINNEAPOLIS As a few of you know, my parents immigrated to the United States in 1980 from Liberia, West Africa. What I didn’t say was why. They sought asylum in this country after my great-uncle, the president of Liberia, was assassinated in his home....

The place settings had color galore, from the cucumber and mango salad to the African fabrics imported specifically for Target’s African retail line

Guests raved about this banana cake with goat milk caramel sauce

THE BON APPÉTIT TEAM at Café Target was honored to be asked to partner with Target’s diversity and human resources teams in Minneapolis to host a special business awards dinner as part of the African Awards. This event is presented each year by Mshale newspaper to recognize and honor outstanding members of the African immigrant community. The Bon Appétit team kicked off the formal gala, which featured live music and dance performances in Target Plaza’s Great Hall, with a trio of African-themed appetizers: teffbased injera flatbread with carrot ginger chutney, North African lamb meatballs with cucumber mint yogurt, and Kenyan potato and pea samosas with cilantro lime chutney. Dinner featured cucumber mango salad with toasted peanuts and coriander, and slowcooked African goat stew with saffron rice and local cilantro. For dessert, they served a banana cake with a rich, creamy goat milk caramel, sweet cream, and a plantain chip. Guests and Target executives were generous in their praise. The Bon Appétit team members were particularly touched by the moving note from Jandah Tolbert, Target’s Lead Business Partner Stores HR, Planning & Delivery, whose parents emigrated from Liberia (see box). They were honored to have worked with Target to host this special event. Submitted by Kathleen Vik, Operations Manager

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This is the second year I was invited to attend the African Awards and even more thrilled that Target is not only a sponsor but hosted this event for the first time this year.... Our Target Café team, Bon Appétit, went the extra mile to consult African team members to ensure the meal that was served represented tastes from Africa. The cloths that adorned the tables in the dining room were authentic and colorful cloths from Africa. And our swag bags included products geared towards people of color; the Bullseye dog also wore an African-inspired outfit. I am so thankful that I can work for a company that purposefully reaches out to my community to share the love AND also acknowledges the differences and celebrates the benefits of cultivating a diverse and inclusive environment. Everyone in the room could see and feel that Target cares about the health and welfare of the communities in which all of the stores reside. Being a part of this event brought so much joy to my spirit and I wanted to share with all of you. —Jandah Tolbert


The students spent a night camping at New Creation Farm

Harvesting potatoes at Rainbow Farms

AN ADVENTUROUS GROUP OF STUDENTS (most from Case Western Reserve University in Cleveland, along with one from Denison University in Granville, OH) joined Community Programs & Sustainability Support Manager Piper Fernwey for a fall break service trip to New Creation Farm in Chardon Township, OH. The Case students were all members of the university’s Student Sustainability Committee. Despite the cold, rainy weather, the weekend trip — sponsored by the Denison Community Association — was filled with volunteer work, deep conversation, great food, and plenty of adventure. New Creation Farm’s Kristen Boehnlein led the group on a tour when they arrived. As they set up camp, they got to know each other, a process made easier over a campfire as they talked about sustainability and local food over warm vegan s’mores. That night, they camped among beautiful Scottish Highland cattle and sheep. The next day, they volunteered at Rainbow Farms in Madison, OH, picking potatoes until thundering showers and hail sent them seeking shelter. Happily, they still managed to enjoy playing in a pumpkin patch and shopping in the farm store. Owners Larry and Tina Klco were kind hosts and sent the students on their way with armfuls of vegetables. Once at the next stop, Thompson Farm, they continued their volunteer work, clearing fallen branches from the sheep pasture and winterizing the property by moving various items inside the barn. When the storm finally sent them inside the barn for good, they amused themselves with the game Bananagrams and made

Clearing downed tree branches from the sheep pasture at New Creation Farm

camp stoves from recycled sparkling water cans. During breaks in the rain, they ventured out to test the stoves’ durability, heating up the delicious chili and tacos that Catering Chef/Manager Scot Matthews and the Denison catering team had sent along for dinner. Saturday night, after the storm blew over the group’s tents, they opted to camp in the (dry) solar-powered barn. The next morning, they finished up some work around the farm and said their thank-yous and goodbyes. Even though it was cold, everyone had fun learning about sustainable food, seeing where the beef, pork, and some local vegetables they all enjoy originated, and filling their bellies with the tacos and chili Scot and the catering team provided. Everything reheated well on their camp stoves! Submitted by Piper Fernwey, Community Programs & Sustainability Support Manager

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EAT LOCAL CHALLENGE 2018 BACK TO OUR ROOTS WHILE BON APPÉTIT CULINARY TEAMS ARE ALWAYS STRIVING TO INCORPORATE LOCAL INGREDIENTS INTO THEIR DISHES EVERY DAY, it takes special attention and care to craft an entirely local meal — down to the oils and spices! After a few curveballs the last few years, like a focus on “bumper crops” or asking for the most unexpected local ingredients around, for the 14th annual Eat Local Challenge, Bon Appétit returned to the event’s roots: a 100 percent locally sourced meal, with all ingredients from within 150 miles. Salt was the only exception. This gave chefs more freedom to hone their creativity and resourcefulness.

As usual, many accounts not only met but exceeded challenge requirements, featuring lesser-known ingredients, creating multiple local dishes, and bringing in their local partners so guests could put a face to their food. From sustainably caught swordfish served at Blizzard Entertainment in Irvine, CA, to delicate nasturtiums at Cornell College in Mount Vernon, IA, the range of ingredients surprised and impressed guests throughout the cafés. This diversity of herbs, oils, flours, proteins, and more opened eyes to just how many quality ingredients are readily available and within reach — no matter where you are in America. And at University of Redlands in Redlands, CA, Farm to Fork partner Hollandia Dairy even brought a calf for guests to coo — moo? — over. Read on for how our chefs took this year’s Eat Local Challenge to the next level in cafés and kitchens across the country. 70 | BRAVO

One of Case Western Reserve University’s Eat Local Challenge specials: crispy New Creation Farm pork belly, served with hot pepper jam and cabbage


Tina Klco, owner of Farm to Fork partner Rainbow Farms, proudly displays her produce at BRB Café

At Case Western Reserve University in Cleveland, specials made from local beef and pork are always popular, so the culinary team featured the pastured pork from longtime Farm to Fork partner New Creation Farm in Chardon, OH, in a savory crispy pork belly special with cheddar grits and pepper relish. For the Eat Local Challenge, several Farm to Fork vendors from around Ohio came to share their wares and meet guests. A representative from Hartzler Family Dairy in Wooster came to

Farm to Fork partners Betty Frank and daughter-in-law Debbie Frank of Vegetable Basket Farm (far left and third from left) with CWRU Regional District Manager Jim O’Brien, National Marketing Manager Cheryl Sternman Rule, National Marketing Coordinator Maria Deloso, Regional Marketing Director Jennifer McGann, and General Manager/Chef Ben Wentz

offer some of their custom ice cream flavors, while others from Vegetable Basket Farm in Waynesburg showcased their bounty of tomatoes, eggplant, potatoes, and butternut squash. Rainbow Farms arrived from Madison bearing not only fresh peppers and tomatoes but also their specialty soaps. Solstice Roasters in Cleveland brought their Fair Trade coffee for guests to sample. And even students from the university’s campus farm contributed fresh herbs and mushrooms to the day’s local dishes, as well as beeswax for display. — Submitted by Amanda Mass, Marketing Manager

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Executive Chef Chris Lenza and Lead Baker Yesenia Perrino strike a pose at their tlayuda (a traditional handmade Oaxacan dish) station as food-journalist guests snap photographs

Bon Appétit Executive Chef Chris Lenza and his Café Allegro team at Phoenix’s Musical Instrument Museum (MIM) are known for their commitment to showcasing Arizona ingredients and indigenous foodways. But for this year’s Eat Local Challenge, which was attended by some very special guests, Chris went above and beyond even his usual over-the-top local efforts. (One year he drove to the Pacific Ocean to harvest his own salt; another, he created local versions of every condiment in the café.) When the Association of Food Journalists asked the Café Allegro team to host the opening reception for their annual conference on September 25 — Eat Local Challenge day — it felt like the perfect local storm. Chris jumped at the chance to cook an (almost) all-local feast for such a discerning audience that included retiring San Francisco Chronicle restaurant critic Michael Bauer and Milk Street Editorial Director J.M. Hirsch. He and his culinary team developed a menu that showcased indigenous Arizona ingredients such as heirloom chapalote corn (one of the oldest maize varietals in America) and cactus flower buds, unusual proteins including Two Wash Ranch guinea fowl, and the pièce de résistance: a show-stopping all-plant-based station featuring a dozen dishes that had guests lining up for seconds.

Mesquite meal cookies with prickly pear jam

“I’ve never tasted okra like this, and I’m from North Carolina!” raved one guest of the roasted okra with avocado-and-cashew crema and toasted sesame seeds. A plant-based oyster mushroom Italian “sausage” with heirloom tomato-garlic-basil sauce proved

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with hand-milled heirloom chapalote corn, frijoles negros, queso fresco, heirloom tomato, avocado, cabbage, chile, radish, and cilantro TWO WASH R ANCH GUINEA FOWL

with turmeric pâté, roasted black garlic–shallot vinaigrette, ancient grain farmers porridge, African spices, toasted peanuts, and okra “CHEF SERIES” WINE BERRY SAUSAGE

with poshol made with Ramona Farms American Indian Foods tepary beans, wheat, and Ramon Farms huun ga’l (whole kernel cob-roasted Pima corn) The Café Allegro Eat Local Challenge team, front row, left to right: Yesenia, Chris, and Assistant Baker Ellie Jaramillo. Back row: Cook Orlando Soto, Sous Chef Joseph Salazar, Cook Sean Crothers, Cook Aaron Lowry, and Lead Banquet Cook Paul Mendez


a crowd favorite, as did the shishito peppers stuffed with grilled pear and blue tinge emmer. “The vegans are so happy to have so many options, and all local!” exclaimed writer Jill Nussinow, aka the Veggie Queen.

with za’atar and apricots

Chris chatted with guests and explained the process behind dishes like the cholla buds salsa made from rehydrated cholla cactus flower buds, which have a flavor slightly reminiscent of green beans, while Lead Baker Yesenia Perrino discussed how she hand-milled chapalote corn for the house-made tlayudas (a traditional handmade Oaxacan dish sometimes called “Mexican pizza”) topped with frijoles negros, local queso fresco, heirloom tomato, avocado, cabbage, chile, radish, and cilantro. “The chapalote corn has a totally different, unique flavor,” said Chris as he passed out samples of the handmade tortillas.



with local Hatch chiles, fire-roasted onion, green tomatoes, cilantro, and garlic SHISHITO PEPPER AND GRILLED PEAR

with blue tinge emmer


with prickly pear vinaigrette


with miso-tahini sauce, agave nectar drizzle, dukkah crumble, and carrot-almond purée ROASTED OKR A

with avocado and cashew “cheese sauce” topped with toasted sesame seeds YELLOW CURRY CHINESE LONG BEAN AND WHITE POMEGR ANATE SEED SALAD

with cinnamon-pickled sweet potato, serrano chile “quick pickle,” breakfast radish, and salt and thyme–roasted Chioggia beets YELLOW BEET MUHAMMAR A

Both Chris and Yesenia were also proud to share their freshly baked mesquite bread, a blend of mesquite meal and Sonoran white wheat flour, made with a sourdough starter. The two perfected the recipe over half a year with help from Assistant Baker Ellie Jaramillo — they even enrolled in classes on traditional sourdough bread baking. Guests could also enjoy mesquite meal cookies topped with prickly pear jam (foraged from the MIM courtyard cacti!). In Arizona, mesquite trees are abundant, but few chefs utilize the byproducts like the mesquite pods used to make the flour. Prickly pears also provided refreshment in the form of “serenity” tea: prickly pear juice with a desert herb blend of sage, basil, and thyme. “The buses back from the event were absolutely buzzing! Everyone was blown away by the 100 percent local meal,” said AFJ Executive Director Amanda Miller. The praise echoed across social media, too. For the MIM team, it was a very satisfying opportunity to share the fruits of their local labor with an appreciative audience. — Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager. Photos: Jessica Savidge, MIM

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with walnuts and molasses


marinated in Queen Creek champagne vinegar, Mexican lime olive oil, Mexican oregano, and jalapeño ITALIAN OYSTER MUSHROOM “SAUSAGE”

with heirloom tomato-garlic-basil sauce FRESH-BAKED MESQUITE BREAD



featuring stone-ground heritage fresh-cracked oats with local peaches, agave nectar, and slivered almonds MESQUITE MEAL COOKIE

with hand-harvested MIM prickly pear jam CROW’S DAIRY GOAT CHEESECAKE CAFÉ DE OLLA

with locally roasted coffee beans, clove, and cinnamon PRICKLY PEAR “SERENITY” TEA

with Desert Herb Blend

#KALEPOWER AT AT&T PARK: David Finn, executive chef at AT&T Park in San Francisco, shows off his curly and lacinato kale duo served over fried tree collards and topped with red mizuna, candied rainbow chard, pickled banana peppers, powdered sunflower seeds, and herb vinaigrette. All ingredients were harvested directly from the Garden at AT&T Park with the exception of the olive oil, vinegar, and garlic, which were sourced from local providers Green Gulch Farm and Casa Rosa Farms. — Submitted by Sam Wilder, Garden at AT&T Park Program Manager

A FIN-TASTIC DISH AT VIVINT: House-smoked trout was one of the ELC stars at Vivint Smart Home in Provo, UT. Guests could visit two stations and choose either grass-fed beef or local red Idaho trout fillet — or both! — Submitted by Ted Mathesius, Executive Chef

RWU GETS SHUCKING: The culinary team at Roger Williams University in Bristol, RI, treated guests to a raw bar as part of the Eat Local Challenge festivities. Lead Chef Joe McCarthy shucked and prepared dozens of fresh oysters as part of the diverse menu choices. — Submitted by Stephanie Keith, Controller and Marketing Manager

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KAUFFMAN FOUNDATION OPENS EYES WITH LOCAL OXTAIL The Bon Appétit team at the Ewing Marion Kauffman Foundation doubled down on their commitment to 2018’s Eat Local Challenge with two 100 percent local dishes for the Kansas City, MO, café. Executive Chef Justin Cain wanted to offer two equally craveable entrées to guests — and he delivered! A local BLT was served at the grill station, featuring Oatie Beef pork belly and spicy aioli made with local eggs and poblano chiles. The other dish was succulent slow-braised oxtail, also from Oatie Beef in nearby Dwight, KS, cooked in a red wine sauce whose star ingredient hailed from Pirtle Winery in Weston, MO. It was accompanied by rustic butternut squash, roasted carrots, and parsnips from Farm to Fork partner Jirak Family Produce in Atchison, KS. Some guests were hesitant to taste, having never eaten oxtail, but the dish sold them with its incredible and robust flavors. Mark Jirak of Jirak Family Produce was also there to chat with guests and offer a bounty of fresh produce. It was a truly unique experience enjoying the ELC special, then having the opportunity to meet one of the key providers who made the dish — as well as regular café meals — possible. Guests left with stomachs full of local food and bags of fresh produce. Some even asked if they would see oxtail on the menu again soon! — Submitted by Mark Meier, Catering Manager

POULTRY IN MOTION AT MIT: From Red’s Best mussels in lemon-butter wine sauce to local ice cream floats, the Bon Appétit team at Massachusetts Institute of Technology in Cambridge, MA, had fun with ELC Day. Fantino De Camps, first cook at Next House, roasted whole chickens from Farm to Fork partner Misty Knoll Farms with lemon and thyme. — Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives

Farm to Fork partner Mark Jirak of Jirak Family Produce joined Kauffman Foundation Executive Chef Justin Cain to celebrate Eat Local Challenge together

A (SALMON) STAR IS BORN AT FRED HUTCH: One of the menu superstars of the ELC menu at Fred Hutchinson Cancer Research Center in Seattle was Lummi Island king salmon complemented by fresh ingredients from Crows Farm and Hedlin Family Farms — and local sea salt from San Juan Island! — Submitted by Sonnette Sadile, Office Manager

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Making aioli with Healthy Hoosier sunflower oil, Garlic Boss garlic, and Gordon Family Farm eggs

Executive Chef Jordan Hall worked hard to enroll Greenfield’s Hoosier Harvest Market as a Farm to Fork partner for Crossroads Café in Carmel, IN. With more than 18 different farmers in the cooperative, it was quite the process! For this year’s Eat Local Challenge, Jordan sourced ingredients from multiple partners for a cheesy Indiana pizza special: basil and tomatoes from LFM Cameron Farms and CG Garden; potato yeast from Cameron Farms for the crust; and Twilight Dairy’s fresh mozzarella to top it all off. Local pork shoulder was rubbed with Music Acres garlic and served with polenta — courtesy of Dandy Breeze Creamery and Twilight Dairy — and Berry Goods Farm smoked tomatoes. An all-local burger utilizing Fischer Farms beef, aioli made from Gordon Family Farm eggs, and Twilight Dairy cheese, emerged as the day’s big favorite. — Submitted by Carey Durand, General Manager

ROYAL CARIBBEAN PICKS AN EYE-POPPING PORK TOPPER Guests at Royal Caribbean Cruise Line in Springfield, OR, were royally surprised by their Eat Local Challenge special and its unconventional topping. The local porchetta was accompanied by acorn squash polenta, roasted delicata squash, and apple cider pan sauce, and finished with fresh-popped local popcorn! — Submitted by Jason Rosvall, Chef/Manager

Blizzard Sous Chef Rae Glenn with her Eat Local Challenge special

Sous Chef Rae Glenn made her Eat Local Challenge debut at Blizzard Entertainment in Irvine, CA. A Southern California native, Rae has a deep understanding and love of local ingredients, and her passion was evident in the ELC special: citrus-marinated swordfish with baby rainbow carrots and squash purée. The marinated line-caught swordfish was a joint contribution from Santa Monica Seafood, Polito Family Farms, and Farm to Fork partner VR Green Farms. Family owned since 1939, Santa Monica Seafood is the largest seafood-only distributor in the Southwestern U.S., and the first seafood distributor to enter into a formal partnership with the Monterey Bay Aquarium Seafood Watch program. Baby rainbow carrots from Kenter Canyon Farms and Babé Farms and tarragon oil from VR Green Farms complemented the swordfish nicely. Ingredients for the savory squash purée came from Weiser Family Farms and VR Green Farms, and the dish was rounded out with a bright pico de gallo, toasted squash seeds, micro greens, and even local salt! — Submitted by Eric Morgan, Executive Chef

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WASHINGTON UNIVERSITY GOES BIG WITH LOCAL ACROSS CAMPUS At Washington University in St. Louis, all three major dining facilities on the St. Louis campus went big for Eat Local Challenge. Executive Chef Dan LeGrand (the Village), Executive Chef Michael Healy (DUC), and Executive Chef Martell Smith (Bear’s Den) led efforts in the kitchens. Proteins were, for the most WashU DUC Cook Porsche Warren displays part, supplied by Wenneman brown crowder peas from DeMange Family Farm Meat Company and Double Star Farms and other family farms contributed produce for the ELC specials. Sous Chef Jack Durham wowed guests with his smoked chicken wings drenched in savory jalapeño-honey sauce, featuring honey from Between the Rivers Apiaries. “I found this honey by chance, and wanted to use it in a different way than as a simple sweetener in drinks or dessert,” Jack said. “That’s how the idea for a sweetand-salty sauce came about. Students loved it!” The WashU team also served rotisserie chicken from Buttonwood Farm with Stuckmeyers Farm braised red cabbage and DeMange Family Farm brown crowder peas. Vegetarians and meat eaters alike enjoyed polenta from McKaskle Family Farm with Hemme Brothers Farmstead Creamery quark cheese, red beets from Thies Farms and rapini stalks from Stuckmeyers Farm. At the Village, Dan served a comfort food special of Wenneman braised pork shank with pork jus, apple–butternut squash from Double Star, green beans, and Wenneman bacon. “We remain committed to our partners and local farmers throughout the year,” Executive Chef Patrick McElroy commented. “But the Eat Local Challenge is special because we can really showcase the creativity of our culinary team while supporting local growers in new ways.” — Submitted by Rob Staggenborg, Marketing Manager

GARDEN TREASURES VISITS NORDSTROM: Bon Appétit Farm to Fork partner Garden Treasures Farm is a mainstay for Seattle-area campuses, and the lucky guests at Nordstrom headquarters got to meet farmer Mark Lovejoy. Mark arrived bearing not only produce but some of his own favorite “garden treasures” — farming equipment — for guests to check out. — Submitted by Liz Rich, Catering Manager

FARM TO FORK FRY BAR AT LAFAYETTE: The Bon Appétit team at Lafayette College in Easton, PA, invited lots of friends for ELC Day. Lisa Miskelly of LaFarm (the campus farm) and studentvolunteers set up a table in the middle of Marquis Café, where they led a “garlic seed prep” workshop, pulling apart garlic cloves to be planted later at the farm. And Steve Hunsicker of Twin Maple Farms, a mainstay of the Lehigh Valley farming community and longtime provider of Lehigh Gold potatoes to Bon Appétit at Lafayette, also came to visit — and was put to work! Campus Executive Chef John Soder transformed one of the stations in Marquis Dining Hall into a Twin Maple fry bar and had Steve dish out fries while talking to students about his work. — Submitted by Peter Todaro, Fellow

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CORNELL COLLEGE’S DAVID SMIGO WINS REGIONAL EAT LOCAL CHALLENGE To add a little extra challenge, Bon Appétit Regional Vice President Mark Lachance decided to hold a contest for his Midwest/Central region for the 2018 Eat Local Challenge. Executive Chef David Smigo at Cornell College in Mount Vernon, IA, was crowned the champion! Guests at the college’s Hilltop Café were floored by the sheer number of ingredients featured in his Eat Local Challenge specials. A standout was the seared pork loin from Heartland Fresh Family Farm with Morning Glory Farm’s rainbow chard, Bluebird Farm’s Bumble Bee tomatoes, and Puregreenearth Farms’ garlic, rosemary, and lemon balm. Other dishes from the winning menu included sautéed kale, lovage (an edible white-flowered plant of the parsley family), and nasturtiums; roasted sweet potatoes from Farm to Fork partner Bringman Family Farms; pasta made with Heartland’s Italian pork sausage, beefsteak tomatoes, rainbow chard, and basil; roasted acorn squash with fennel and house-made pancetta; tomato and lovage–braised pork shoulder poutine with shishito peppers, celery, and Farm to Fork partner WW Homestead Dairy’s white cheddar cheese curds; and kale and purple cauliflower salad with Ebert Farms’ honey and tofu mayonnaise (to name a few!). The culinary team not only showcased a stunning variety of local ingredients, but David also introduced guests to lesser-known items such as Kroul Farm’s aronia berries. The small, dark berry is packed with nutrients, and commonly used to make juice, jam, syrup, and wine. And both the pork loin and house-baked

FRESH FOOD AMONG FRIENDS AT REGIS: Emily Lawler from Sister Gardens joined Regis University Executive Chef Glenn Babcock for a fun day featuring the best of local produce. — Submitted by Larisa Gavrilyuk, Office Manager

Executive Chef and regional ELC winner David Smigo with Donna Warhover, co-owner of Morning Glory Farm, at Cornell College’s Eat Local Challenge display

pizza featured Bumble Bee tomatoes, which are similar to cherry tomatoes in vibrant color and flavor. As his region’s ELC winner, David received a set of cookbooks and culinary memoirs: the classic A Selection of Dishes and The Chef’s Reminder by Charles Fellows, The French Laundry Cookbook by Thomas Keller, and Jacques Pépin’s New Complete Techniques and The Apprentice: My Life in the Kitchen. — Submitted by David Ramlow, District Manager

CARVING IT UP AT ST. EDWARD’S: Sous Chef Ruben Teran carves whole chickens roasted with local honey and thyme for Eat Local Challenge Day at St. Edward’s University in Austin. — Submitted by Robert Fredericks, Director of Operations

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UNIVERSITY OF REDLANDS GETS MOOOVING FOR ELC DAY: It’s not every day that students get to pet a farm animal on their way to class! But then again, Eat Local Challenge is no ordinary day. Guests at University of Redlands in Redlands, CA, had the pleasure of meeting a very special visitor from Farm to Fork partner Hollandia Dairy, as well as try out a bike-powered blender to make their own smoothies. They also enjoyed one of the Eat Local Challenge specials (pictured here with help from hand model Cook Rubia Taloza): roasted local GoneStraw Farms chicken, marinated with fresh herbs and accompanied by roasted Brussels sprouts, potatoes, and kale salad. — Submitted by Anastacio Rodriquez, Executive Chef

TASTING THE RAINBOW AT WILLAMETTE U: Kitchen Supervisor Hopeton Sharpe shows off a colorful cornucopia of local produce at Willamette University in Salem, OR. Fresh vegetables were provided by Bear Branch Farms, Olde Moon Farm, Sanctuary Farm, and Farm to Fork partner Minto Island Growers. And they even scored local finishing salt, harvested by Jacobsen Salt Company in nearby Netarts Bay, OR. — Submitted by Bonnie Von Zange, Director of Operations

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Sealing in the flavor of Stone Valley Farm pork chops at Adobe - San Francisco, where Executive Chef Daniel Williams also roasted local beef brisket and served it with pickled red onion

The Bon Appétit teams at all four Adobe locations (San Francisco, San Jose, CA, Seattle, and Lehi, UT) love reminding guests of the bounty of local foods all around even metropolitan areas. In San Francisco, Executive Chef Daniel Williams featured not one but six composed Eat Local Challenge specials, including a seared Stone Valley Farm pork chop with pickled honeydew melon, and roasted Oak Ridge Angus brisket with pickled red onions, roasted Brussels sprouts, and carrots. At the Lehi offices in Utah, guests were greeted by local farmer Shanna Carlson of BlueTree Farms. She shared the story behind their grass-fed lamb, the star of Executive Chef Stacey Rosati’s lamb shoulder sliders, which also included Salt City Baking Company’s soft rolls, tzatziki made with local Milk Honey yogurt, and roasted squash from New Roots Farm. A family-run operation in Bluebell, UT, BlueTree Farms specializes in pasture-raised, grass-fed meats. Shanna was greeted by multiple guests who recognized her from their local farmers’ markets.

Executive Chef Stacey Rosati and Shanna Carlson of BlueTree Farms at Adobe - Lehi

House-made sweet potato gnocchi had guests coming back for seconds at the Adobe offices in Seattle, where Chef/Manager Justin Chalk paired the gnocchi with a savory pork, mushroom, and hazelnut ragu. The culinary team at Adobe in San Jose appreciates and makes full use of their on-campus garden. Chef de Cuisine John Carlson featured Sonoma County Meat Company lamb, F.E.E.D. Sonoma carrots, and a carrot-top pesto made from produce and herbs picked fresh from the garden just outside the café doors. — Submitted by Sydney Clark, Marketing Specialist

The Adobe - San Jose office’s Eat Local Challenge special featured Sonoma County Meat Company braised lamb with Adobe-grown carrot-top pesto

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PLATED TO PERFECTION AT GENENTECH - OCEANSIDE: Guests at Genentech - Oceanside enjoyed this all-local salad of roasted red beets, yellow wax beans, pickled turnips, grilled baby fennel, English peas, and native Southern California field flowers. — Submitted by Lasse Fredrik Jensen, Chef/Manager

THERE’S THE BEEF AT CITY NATIONAL: Guests at City National Bank’s Blue Ladder Café in Los Angeles were treated to an elegant special by Executive Chef Ali Ohta, who sourced local Paso Robles cabernet sauvignon-braised beef, paired with rainbow cauliflower, Brussels sprouts, and a golden beet mélange atop pommes purée. — Submitted by Timothy Lanergan, General Manager

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Avocado toast at Cleveland Commons

Sushi Chef Ryan Shaw

THE QUINTESSENTIAL SMALL TOWN of Walla Walla, perched at the foot of the Blue Mountains in the southeastern corner of Washington state, is home to Whitman College. A residential liberal arts college that has enjoyed a partnership with Bon Appétit for nearly 25 years, Whitman recently began a journey toward elevating the overall campus experience for students, faculty, and staff. A broad-based committee identified the need for a new residence hall for sophomores and a new dining commons with flexible options. Together, members of the Bon Appétit team and client representatives traveled to other Bon Appétit education and corporate accounts in Salem and Portland, OR, as well as Seattle. Additional inspiration came from market-style retail operations such as New York’s Chelsea Market, San Francisco’s Ferry Building, and Seattle’s Melrose Market. Regional Manager Brian Wilbur, General Manager Roger Edens, and representatives from ZGF Architects and Mesher Shing McNutt contributed expertise in design, architecture, and interiors. The result: Whitman installed three new dining facilities in quick succession. The newly renovated Reid Market opened first. A gathering place for students in a market-style environment, it features grab-and-go options, Starbucks espresso, local root beer on tap, ice cream bars, and multiple bulk snack options. Jewett Café,

finishing its renovation a few weeks later, showcases partnerships with local favorites Walla Walla Roastery, Frosted cupcakes, and Roger’s Bakery & Café. With fresh pastries, sandwich melts, local espresso, and snacks and beverages, the café has a cozy vibe. Cleveland Commons opened third. With a food hall–style layout (two long corridors lit by skylights flow outward from a central atrium), Cleveland brings students, faculty, staff, and the community to a new communal space featuring 25,000 square feet of sustainable construction. (The space was designed to LEED gold certification standards, with LED lighting, solar panels, and water conservation systems.) With seating for 500, two private dining rooms, and an additional 80 seats on three outdoor patios, Cleveland offers a diverse menu. A one-of-a-kind sushi and noodle bar offers daily house-made options, a pizza oven turns out freshly made pizzas, and stations devoted to global foods, salad, deli, soup, grill, and comfort foods ensure there’s something for every taste. It also boasts eastern Washington’s first Stumptown Coffee partnership. In all, these three expanded dining options now attract more students, faculty, staff, and members of the greater Walla Walla community, creating an even stronger sense of togetherness in an already quaint town. Submitted by Shannon Null, Director of Operations, and Tonya Flashey, Regional Marketing Director

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Assistant General Manager Josh Hulett with Starbucks Executive Chef Vuong Loc, who was part of the opening support team

Chocolate cupcakes from Cleveland Commons

All ingredients come preportioned, meaning less food waste

MEAL-KIT FEVER IS STILL going strong — kits provide a convenient way to cook at home, with less mess and less waste from leftover ingredients. The culinary team at DePauw University in Greencastle, IN, launched a meal kit program called Meals 101 that has proven a big hit. With one meal available for purchase per week in the C-Store, the kits can be purchased with meal swipes, cash, or credit card. Each kit comes with raw ingredients, whole vegetables, premeasured spices, and a recipe card. Executive Chef Chad Melinger plans and oversees the prep for each week’s kit, which offers two portions so guests can share or save leftovers for a second meal. Some of the entrées offered have included General Tso’s chicken; Farm to Fork partner Wyeth Farms beef sliders, beef stir-fry, or beef meatballs on penne pasta; and Dijon salmon or chicken. All meals come with vegetables. Snack kits are also sold for make-your-own salsa or guacamole. The meals are available to all guests, but mainly purchased by students, who love the pricing and convenience.

Bánh mì–style grilled chicken sandwich from Cleveland Commons

Submitted by Megan Inman, Catering Manager

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Catering Manager Megan Foye in the new Forage General Store

Coffee Bike Attendant Sabrina Scudder with the Nitro Cold Brew Coffee Bike

WHEN THE SAVANNAH COLLEGE OF ART AND DESIGN in Savannah, GA, acquired a new dormitory and general store in Victory Village, the college asked the Bon Appétit team to craft an upscale market with offerings that would go beyond the usual c-store. They eagerly rose to the challenge.

vegetables and fruits. The grab-and-go selection always offers a hot item, and each purchase includes a beverage.

The new Forage General Store offers freshly made paninis and local FraLi pasta, Byrd’s cookies, Savannah Bee Company honey items, Southern Swiss Dairy milk, Masada Bakery bread, and Rise donuts and pastries. It also sells creative meal kits, available for purchase using campus dining dollars or with a meal plan, with the ingredients and recipe to create a delicious and fresh meal for one. Meal kits include a protein, a starch, and a vegetable, are created weekly, and offer selections for omnivores and vegetarians alike. For those who want convenience but need less assistance cooking, the store offers produce bundles of seasonal

During the creative process, a natural partnership was formed with the owner of local roaster PERC Coffee, Philip Brown. From the freshly blended PERC coffee offered daily in the market, to an exclusive SCAD Bee blend of beans available for retail, the coffee has proven irresistible to the SCAD community. As the “buzz” and demand grew, the team launched a Nitro Cold Brew Coffee Bike to serve students away from Forage. Stationed outside one of SCAD’s academic building in the morning and another at night, the coffee bike has become a popular sight. Submitted by Heather Carbone, Marketing Manager

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Team Bartlett surprised guests — and the panel — with their grilled plantains

Team Baker was victorious, led by Commissary Chef Bruno Bell Alves (top, center) and Cook Jackie Robertson (top, right)

BON APPÉTITERS WERE FIRED UP for an exciting Grill Club competition at the University of Chicago. With more than 200 guests in attendance, the event united the Bon Appétit and UChicago Dining teams, the campus Grill Club, and representatives from Weber Grills. The catering team set the scene with seasonal décor — pumpkins, fresh apples, hay bales, corn stalks, and more. Weber Grills generously donated three large grills, aprons, and grilling tools and utensils for the occasion. Named after the campus’s three dining commons — Baker, Bartlett, and Cathey — the three teams of four Grill Club members were each paired with a Bon Appétit/UChicago Dining member (Cook Bruno Bell Alves, Executive Chef Ken Dixon, or Sous Chef Darrain Bowdry) to face off for the ultimate grilling showdown. They worked together on planning and prep work in the dining commons kitchen, and used local ingredients. The judging panel included University of Chicago faculty and staff and the Grill Club president. They judged each dish on a scale of 1 to 10. The fierce competition and passionate contestants yielded incredible dishes. Team Baker presented spice-rubbed barbecue ribs and cumin-grilled chicken, with maple sriracha baked beans and honey mustard coleslaw. Team Cathey grilled up Carolina ribs, Korean-style barbecue chicken, chili beans, and Asianinspired slaw. And Team Bartlett took judges to the Caribbean with their jerk ribs and chicken, Jamaican-spiced coleslaw, and

Team Cathey’s Carolina ribs and Korean-style barbecue chicken

grilled plantains, along with Cajun baked beans. All menus were served with grilled vegetables and Ken’s house-made macaroni and cheese. After much consideration, the panel crowned Team Baker for the win. In addition to bragging rights, Team Baker took home a commemorative plaque, grilling tools, and Maroon Dollars to use at any of the 15 cafés on campus. All contestants received event T-shirts, a Weber apron, and a Bon Appétit apron, tote bag, notepad, and ceramic mug. Submitted by Colleen Maul, Marketing Manager

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CELEBRATING FALL’S FINEST FRUIT WITH APPLEFEST As summer’s abundance begins to fade into autumn, apples come into their own. With Applefest, Bon Appétit culinary teams around the country can have fun and highlight their Farm to Fork partnerships by offering tastings of unique, uncommon, and visually surprising apples, and showcasing the versatility of fall’s favorite fruit in sweet and savory dishes. From Gravensteins in the West to Redfield apples in the East and everything in between, the diversity of apples available reminds people that there’s more to apples than the supermarket’s Granny Smiths and Honeycrisps.

HILLSDALE GOES GAGA FOR GALA GALETTE: This rustic apple galette made with local Gala apples was one of the many popular apple desserts that the Hillsdale, MI, college dining team served for a daylong Applefest celebration. Rather than forage for unexpected varietals as in years past, the Bon Appétiters focused on showcasing a selection of unique dishes that each used apples from local grower Almar Orchards in different and special ways, paired with hot apple cider also sourced from Almar. In addition to salads and entrées featuring apples, there were plenty of delicious desserts: a dip-your-own caramel apple station, apple cheesecake, roasted apples stuffed with vanilla cream and oatmeal crumble, apple brown betty, and apple galette (pictured above). — Submitted by William Persson, Marketing Coordinator


Sous Chef Jacquelyn Hynson plates the curried apple and celery root salad for Adobe - San Jose

Applefest at Adobe’s Seattle offices brought back time-honored traditions to campus. Guests saw the return of Chef/Manager Justin Chalk’s own cider press, and lined up at the café for fresh-pressed apple cider. Justin also offered a menu of comforting apple-centric specials: apple and roasted pumpkin soup; honey and apple cider– glazed turkey with cider-braised cabbage and apples; and a roasted apple and Brussels sprout salad. Meanwhile, on Adobe’s San Jose, CA, campus, apples lined the stations and filled the kitchen. Chef de Cuisine John Carlson used lesser-known varieties including Winesap, Ambrosia, and Corail apples in his dishes. Guests could also try apple–peanut butter flatbread, apple-squash rasam (Indian soup), and cider-braised short ribs with carrot-apple jam. For a sweet finish, Executive Chef Jessica Yarr delighted guests with a wheat-free apple crisp, served in individual ramekins fresh from the cast-iron skillet. — Submitted by Sydney Clark, Marketing Specialist

Per tradition, Adobe - Seattle Chef/Manager Justin Chalk brought in his very own cider press

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Adobe - San Jose Executive Chef Jessica Yarr presents her wheat-free apple crisp


Sous Chef Darrain Bowdry leads a live cooking demonstration of his caramelized apple risotto at the 61st Street Farmers’ Market

The Bon Appétit team went all out with a week-long Applefest celebration at the University of Chicago, offering 12 unique varieties of apples! All apples came from Farm to Fork partner Seedling Fruit Farm in South Haven, MI. The team displayed each variety with corresponding information about the fruit and its flavor profile, making sure that the selections had diverse appearances, flavors, and textures. Guests sipped on local apple cider, courtesy of Seedling as well as Farm to Fork partner Mick Klug Farm. The Applefest special was a hit: Sous Chef Omrai Capers prepared roasted pork with apple glaze and vegetables. In the dining commons, Resident Dietitian Christine Cliff hosted a tasting where guests could sample raw apple slices

The University of Chicago team showcased 12 varieties of local apples!

and compare them with their roasted counterparts. Meanwhile, the bakery team spent their day preparing house-made pastries for morning and evening service: apple cider donuts, caramel apples, and apple upside-down cake. The retail locations offered apple breakfast pastries and caramel apples. The culinary team went big for the end of the week by taking Applefest into the community. Sous Chef Darrain Bowdry led a live cooking demo at the local farmers’ market, preparing caramelized apple risotto for the hungry crowd. From campus halls to the surrounding neighborhoods, guests were happily surprised to learn about and taste the regional diversity of apples. — Submitted by Colleen Maul, Marketing Manager

DEPAUW MASHES UP APPLEFEST WITH CHILI COOK-OFF: As the temperatures fell at DePauw University in Greencastle, IN, the Bon Appétit team started thinking about chili season. And what better way to start it than with a Chili Cook-Off...with a twist: Each chili had to incorporate apples, as they also wanted to celebrate Applefest. They set up a two-round competition open to any employee, morning versus afternoon shift, followed by a final championship round. Students voted with their taste buds. The bourbon-cider brisket chili by Cook Josh Dunn (right) beat out Cook Darrell Kirkham’s (left) spicy chicken chili to win Josh bragging rights. — Submitted by Megan Inman, Catering Manager

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The Furman-tation station’s offerings include sauerkraut, pickled beets, turnips, and kimchi

THE BON APPÉTIT TEAM at Furman University in Greenville, SC, is having way too much fun. This fall they launched several new mini cafés and stations featuring a staggeringly delicious array of food from Carolina farms, ranches, and artisans. Located upstairs from the dining hall, the new Bread and Bowl mini café offers freshly made sandwiches and salads such as the Furman Salad Bowl with local kale, beets, sweet potato, pumpkin seeds, local goat cheese from Split Creek Dairy Farm, red quinoa, black beans, brown-butter bread crunch, and roasted shallot vinaigrette. The new Sweet and Savory creperie offers sweet and savory crepes, with both batters featuring locally grown and milled corn flour from Colonial Milling. In Daniel Dining Hall, the new Pure station offers a changing selection of items made without gluten-containing ingredients, with a dedicated grill, oven, and fryer to minimize any gluten cross-contamination. (Pure also does not use dairy.) Students are lining up for the fried chicken made by Executive Chef Desmond Young using Bob’s Red Mill gluten-free flour for coating. Also in Daniel is the Furman-tation station, a self-serve bar that features house-made fermented items such as pickled mushrooms, pickled local beets, Thai-style pickled local carrots, sauerkraut made with local cabbage, and different spicy kimchis. “One of our

This vegetarian sandwich has spiced and crushed chickpeas, cucumbers, vegetable slaw, cherrypepper relish, spinach, local goat cheese, and tahini vinaigrette

lead cooks, Christina Halstead, has really taken the station and run with it,” says Executive Chef Chris Harris. “She talks to guests three to five times a week about her process and recipes.” Also in 2018, they opened a new all-day breakfast café (the Library Café) featuring teas from Asheville Tea Company just over the state line in North Carolina, including one made from lemon yaupon, the only caffeinated tea plant native to the United States, as well as lots of local goodies such as house-made bagels with sausage and cheese from Green Valley Farm of Pumpkintown, SC. Submitted by Bonnie Powell, Director of Communications

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Senior General Manager Molly Glover presents to the fourth annual Food Waste Solution Summit

WHEN BARBARA HAMILTON, San Diego Food System Alliance’s director of strategic initiatives, reached out to Bon Appétit’s waste-management team in search of a local speaker for the fourth annual Food Waste Solution Summit, it seemed like a nobrainer. Bon Appétit has long been a leader in fighting food waste, and most chefs and managers can easily talk about what their teams do in the kitchen and in the front of the house to minimize food waste. The new Library Café offers breakfast all day, much of it made with local ingredients

Molly Glover, Bon Appétit senior general manager who oversees Education First and the GENESIS Kitchen + Drinks public restaurant in San Diego, cheerfully agreed to present. But then Barbara threw a curveball. There would already be a lot of tips being presented; perhaps Molly could share something that makes Bon Appétit still rather unique in the industry and that would help attendees inspire others not to waste food. She asked for a presentation explaining why Bon Appétiters care so much about the food they prepare. With help from Communications Director Bonnie Powell, Molly gave a presentation about the value of food that drew from her own experience as well as the company’s history and philosophy. She presented to a crowd of almost 300, drawn from a cross section of national and San Diego nonprofit institutions such as the Natural Resources Defense Council, Food Recovery Network, and Fallbrook Food Pantry, as well as forprofit companies, government agencies, and others that were receiving food waste– fighting awards. Starting with “put a face to your food” — how consumers are less likely to let food rot in the fridge if they bought it at a farmers’ market or got it in a CSA box — Molly talked about the different values that food can embody, and its power to change the world.

The Furman sweet crepe from the new Sweet and Savory creperie is a student favorite, with blueberry compote, local goat cheese from Split Creek Dairy, and house-made lemon curd and granola

“I was so nervous,” said Molly. “I’d memorized my talk, but it all seemed to go away when I got up there.” But she got into the flow, and multiple people, including Barbara, reached out afterward to tell her how natural and inspiring they thought she was. It was a terrific opportunity to present Bon Appétit in a new light to a new crowd. Submitted by Bonnie Powell, Director of Communications

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PENN GIVES HOUSTON MARKET A HUGE UPGRADE AFTER THE AWARD-WINNING RENOVATION of Hill College House Dining Café, it was finally Houston Market’s turn at the University of Pennsylvania in Philadelphia. Located in historic Houston Hall, the dining center has long been a challenging environment, due to its basement location and awkward layout. (The space was once occupied by a campus swimming pool.) The renovation has created a much more inviting space for students to hang out, eat, and socialize. Houston Market’s hours have also been expanded. Lunch is even busier than before, and dinner has also seen an increase in participation. The new options get the credit. There are now eight food stations, up from the original six. The additions — carved out of reclaimed space — are the Bento sushi counter and the new Market Café bakery/ coffee shop. The others include Ginger @ Spruce, a Mongolian grill where diners can get custom rice or noodle bowls; 34th Street Carvery, with house-roasted meats, fresh breads, vegetables, and house-made spreads; Ivy Leaf, with freshly made salads and Mediterranean mezze bowls; and HM Street Cart, globally inspired street food in grab-and-go packaging. Four ordering kiosks help move guests quickly through the space, as do the Tapingo remote ordering mobile app and cashiers at each station. Which is good, because guests are flocking to Houston Market. In addition to resident and commuter Penn students, the new Houston Market is drawing visitors from off campus, primarily from the medical facilities nearby. With the new space comes a renewed focus on Bon Appétit’s waste initiatives. Employees urge those eating in to choose

The new Houston Market feels like a more spacious food hall

The new Bento sushi counter at Penn’s Houston Market

reusable china over disposables, and new signage makes it easier for guests to sort their trash. Table monitors are available to help clear tables and dispose of the trash in the proper receptacles. A pulper processes kitchen scraps to be used as animal feed by a local company called Organic Diversion.

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“The campus has embraced the positive changes, word of mouth is spreading, and by evidence of the foot traffic, the renovation and the variety and quality of the food is a huge success!” said Pam Lampitt, director of business services, hospitality services. Submitted by Beth Bayrd, Marketing Manager


Open Hands farmer Ben Doherty (far left) and St. Olaf students from the Environmental Coalition group

WHEN ST. OLAF COLLEGE STUDENTS from the Environmental Coalition group joined Bon Appétit Fellow Shannon Tivona on a visit to Farm to Fork partner Open Hands Farm in Northfield, MN, they learned a lot about the farm — and a fair amount about the power of Bon Appétit’s Farm to Fork relationships.

the soil’s health and grow native flowers, which attract beneficial insects. They have never sprayed any insecticides. Instead, they rely on natural methods to keep the crops healthy and pest free.

Owner Ben Doherty told them how he and his wife, Erin Johnson, started Open Hands in 2006. In its earliest days, they hosted a CSA with just nine members, all friends. But then Peter Abrahamson, Bon Appétit’s then-executive chef at St. Olaf and regional forager, offered guidance and advice. He even said, “I’ll buy whatever you can’t sell anywhere else.” This generous offer meant security.

Open Hands Farm has become more successful than Ben and Erin ever imagined. The CSA now boasts nearly 200 families. The wholesale side of the business is still very important, too, as it enables the couple to pay their employees more and offer them more stable, nearly yearround work. A root cellar, built with the help of a Bon Appétit grant (which Open Hands won by popular vote on the 15th anniversary of the company’s Farm to Fork program), helps them extend their season into the winter.

As the group walked around the farm, Ben pointed out the 17 acres on which they grow produce, as well as the remaining five acres intentionally left fallow to build

The students asked many questions about the ins and outs of farming, such as how Open Hands manages without pesticides. They also asked if it would be possible to

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Sign welcoming visitors to Open Hands Farm

come volunteer on the farm — a sure sign that the bonds between Open Hands, St. Olaf, and Bon Appétit will continue to be strong ones. Submitted by Shannon Tivona, Fellow


Junior Giants playing the Edible Rainbow game in the Garden at AT&T Park

JUNIOR GIANTS CREATE A RAINBOW AT AT&T PARK The annual Junior Giants Festival at AT&T Park in San Francisco is always hugely popular, and this year was no exception — the celebration drew approximately 2,200 young participants. A flagship program of the Giants Community Fund, Junior Giants is a free, noncompetitive, coed baseball program that offers kids a chance to learn the basics of this beloved sport as they glean important lessons around health, education, and bullying prevention, among other topics. The festival’s activities include playing ball on the AT&T Park field, touring the dugouts, attending enrichment programming, checking out free books to take home from the mobile library, playing games in a carnival-style family fun zone — and visiting the Garden at AT&T Park. There, the Bon Appétit Garden team led them in the Edible Rainbow game, in which each participant

received a worksheet with directions to find at least one fruit, vegetable, herb, or flower growing in the Garden that coordinated to the colors of the rainbow. “This is fun!” announced a Junior Giant. “I found strawberries, tomatoes, rainbow chard, kale, blueberries, and shiso!” After playing the game, the garden explorers visited a prize table to pick up a healthy, kid-sized protein bar courtesy of RXBAR, one of the festival’s sponsors. Before exiting the Garden, each child wrote or drew on a colorful sticky note, then slapped it onto the centerfield wall, creating a beautiful Rainbow Wall of Fame. Though always fun, this year’s Junior Giants experience was truly one of a kind! — Submitted by Sam Wilder, Garden at AT&T Park Program Manager

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Executive Chef Brandon Canfield warmly welcomed Medtronic attendees

MEDTRONIC - RICE CREEK GUESTS ENJOY SWEET APPRECIATION EVENT The Bon Appétit team at Medtronic - Rice Creek in Fridley, MN, gathered to serve a variety of desserts to more than 1,500 guests at Medtronic’s Rock the Creek Employee Appreciation event. The menu featured coconut-sprinkled pineapple whoopie pies, banana cupcakes with toffee frosting, and doughnut holes filled with tiramisu and drizzled with espresso. The event delighted attendees with an extra dose of sweetness on an already happy day. — Submitted by Dylan Johnson, Café Manager

MEDTRONIC MOVES IT: Catch him! Viktor the Viking is trying to run off with a full tray of seed and nut bites! The annual Move It Medtronic 5K, open to Medtronic contractors, employees, and their family members, is a popular wellness event that has grown steadily since its inception. Held at Medtronic Mounds View, this year’s race had a whopping 815 participants. The Bon Appétit team always lends handson support. This year, Bakers Mia Mannetter, Sara Dooley, and Sofia Dominguez worked tirelessly to prepare 450 samples of such perennial favorites as black bean brownies and glycogen-boosting seed and nut bites. Regional Marketing Director Jessie Gentz and Assistant Marketing Manager Alysa Wilson participated enthusiastically, doling out snacks alongside Café Manager Tracy Haraldson. — Submitted by Tracy Haraldson, Café Manager

NO SUGAR RUSH AT TARGET: Executive Chef Tim Sheehan sought to debunk myths and explain the truth behind sugar with this Food for Your Well-Being table at Target’s Bullseye Café in Minneapolis. The display showed 11 products with visual representations of their sugar content to help guests understand the quantity of sugar in common items in the average American diet. Guests enjoyed and were surprised by Tim’s overview of the history of sugar consumption and took away materials with key facts, such as the many different forms of sugar named on nutrition labels. — Submitted by Jackie LeMay, Café Manager

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EVENTS Guests lining up for a taste of the tropics

School mascot Storm the White Tiger and Gunthorp Farms owner Greg Gunthorp show off the whole roasted hog

Executive Chef Alberto Gonzalez preparing to grill local peaches

PACIFIC CAFÉ SHARES WELLNESS MESSAGE AT SPECIAL GATHERING With each day’s menus offering plenty of fruits, vegetables, whole grains, and lean proteins, it’s no surprise that Bon Appétit teams are deeply committed to wellness. An opportunity to present this commitment in a new way recently arose at Pacific Café in Irvine, CA, a corporate account with a financial services client. General Manager Nicole Bell was invited to speak about wellness to the Women of American Funds Service Group, which is devoted to helping women through challenging times by helping them feel more financially secure.

Individual pineapple upside down cakes for dessert

TRINE UNIVERSITY BRINGS THE BEACH TO CAMPUS Indiana isn’t exactly known for its sandy shores. But this didn’t stop Trine University in Angola from partnering with the Bon Appétit team to treat guests to an on-campus beach party! Executive Chef Todd Downs and the culinary team roasted a whole pig, sourced from local Gunthorp Farms. Students lined up for the tasty pork, fresh salads, house-made guacamole, shrimp ceviche, corn casserole, and individual pineapple upside-down cakes for a sweet end to the meal.

Describing the made-from-scratch, nutritious food at Pacific Café was a natural talking point, as the Farm to Fork station features lean proteins like marinated chicken breasts, tilapia, salmon, turkey, and tofu; composed salads made from seasonal, local ingredients; and healthy side dishes like cucumber, heirloom tomato, and red onion salad, and curried wheat berry salad.

The field was transformed into a mini oasis, with a sandy beachscape and tropical flowers. In addition to the food specials, guests enjoyed the chance to take a break from their studies and get together with friends in a real change of scenery. — Submitted by Joe

Executive Chef Alberto Gonzalez designed a menu of small sips and bites to accompany the event. The Pacific cooler (local kale, spinach, and parsley with citrus, mango, and water), Southwest salad, and chia puddings flavored with seasonal fruit were especially well received. To cap things off, a member of the Women of AFSG ended with an amazing story of self-discovery, healing, and meditation. The true partnership Alberto and Nicole enjoy with their client counterparts was mutually reinforced at this special meeting, one that made all participants appreciate a chance to slow down, connect, and enjoy good food together. — Submitted by

Gentile, General Manager

Nicole Bell, General Manager

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One of two school-spirited cakes for the Lehigh at Lafayette football game

An array of pink treats at Emmanuel College as part of Breast Cancer Awareness Month



With many passionate football fans on campus, the culinary team at Lafayette College in Easton, PA, is constantly working to help spread team spirit.

Increasing breast cancer awareness is a cause near and dear to the Emmanuel College community in Boston. Each year for Breast Cancer Awareness Month, parts of campus are decorated in pink, to help spread information and support those affected and their families, and the Bon Appétit team likes to get in on the colorful action.

In anticipation of the big Lehigh College game and rivalry, Executive Chef Beth Panfile and Café Manager April Butler came up with both edible and decorative ways to celebrate. Their tailgatethemed lunch menu featured competitive and playful titles to denote each snack and station. “We’re gonna scramble Lehigh’s egg with ham and cheddar, and stuff them in a calzone!” “We’re gonna dice Lehigh’s red onions!” “We’re gonna pop Lehigh’s corn!” The culinary team decked out the café in school colors, from red and blue balloons to stuffed animal Lafayette leopards and team jerseys. Fun tailgate specials included a cookies ’n’ cream waffle sandwich, Italian cheesesteak with onions and peppers, and loaded nachos. Guests also enjoyed team-themed cupcakes and two house-made cakes decorated by Beth in the spirit of the college rivalry. — Submitted by Alexa Rossi, Marketing Coordinator

Bon Appétit Dining Room Manager Raby Diallo and Baker Donna Papastavrou went above and beyond and prepared a whole spread of pink confections. Guests enjoyed sugar cookie “ribbons” coated in sprinkles, and the mini raspberry cheesecakes were a favorite for many. The pink halls and treats not only raised awareness of a pervasive disease, they also spread support and words of encouragement throughout campus. — Submitted by Jared Gardiner, Director of Operations

UNIVERSITY OF THE PACIFIC HOSTS LOCAL CELEBRITY CHEF FOR ANNIVERSARY EVENT The Bon Appétit team at University of the Pacific in Stockton, CA, loves to engage students with fun, free campus events. As part of the celebrations for the 10-year anniversary of the school’s Don and Karen DeRosa University Center, the culinary team invited celebrity chef Ryan Scott to lead a cooking demonstration and sign copies of his cookbook. A California native, Ryan competed on Top Chef and has appeared on many award-winning television shows. He opened Finn Town restaurant in San Francisco two years ago, and wrote a cookbook, One to Five, featuring quick, affordable, and crowd-pleasing recipes.

Chef Ryan Scott, Resident District Manager Sia Mohsenzadegan, and Director of Student Involvement David Crafts

Ryan kicked off Homecoming and Family Weekend on campus with a cooking demo of his mother’s Bolognese sauce. Guests not only sampled his dish, but the Bon Appétit team also prepared his Bolognese for lunch in the café. Following the demo, Ryan met guests, signed their copies of his cookbook, and posed for pictures. — Submitted by Sia Mohsenzadegan, Resident District Manager

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HALLOWEEN Bon Appétit teams love (tricking and) treating guests to devilish décor and festive Halloween activities, from pumpkin carving to decorate-your-own-creepy-cookie stations. A few examples are collected below, but those who want to see all the gory details can find even more ghastly celebrations in Bon Appétit Management Company’s Halloween Facebook album. BONE CHILLING BREWS AT THE HUNTINGTON

Feeling bloodthirsty? The Huntington offered (left to right) The Tinie, Tell-Tale Heart, and In Cold Blood cocktails in keeping with an event’s Edgar Allan Poe and Edward Gorey themes

The Huntington Library, Art Collections, and Botanical Gardens collaborated with the Bon Appétit team to host multiple Halloween events at the San Marino, CA, landmark. Hundreds of guests attended Drama After Dark, a night of pop-up plays interpreting works by Edgar Allan Poe and Edward Gorey. In addition to themed food stations, the culinary team served hair-raising original cocktails inspired by the authors’ works. At the Strange Science event, guests had the opportunity to view rare and special “monsters” not often on display in the library, including a copy of Mary Shelley’s Frankenstein, celebrating its 200th anniversary. The team also set up a spooky photo booth and invited the local Dri Dri gelato truck. And on the day of Halloween, Huntington staff were treated to a festive party, full of themed treats and activities such as cupcake decorating and competitive pumpkin carving. — Submitted by Hannah Katalbas, Director of

ALL HAIL THE PUMPKING: Cook or carving master? Washington & Jefferson College Sous Chef Jim Morgan spent an hour and a half creating a phenomenal carved pumpkin golem to greet guests at the Washington, PA, campus. Carving branches into gnarly arms and legs, and carefully cutting into his cucurbit, Jim let his imagination and skill loose (he’s participated in national competitions!) to craft its frightening face. — Submitted by Michelle Houston, General Manager

Marketing and Social Media

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TOWER OF TERROR AT WASH U: Washington University in St. Louis’s aptly named Pastry Chef Starr Murphy spent five days designing and decorating a whimsical six-layer display cake. Each of the carefully constructed layers featured a different dreadful design, from fondant skulls to a flyingwitch cake topper. When it was finished, the culinary team displayed the cake in the university’s Cherry Tree Bakery for guests to admire. — Submitted by Rob Staggenborg, Marketing Manager

CREATING A SPOOK-TACLE AT SAS: Bon Appétiters at SAS brought their A game to Halloween at the Cary, NC, campus. While the culinary team hosted games and transformed stations to fit the theme, Pastry Chef Katrina Escobar and Bakers Audrey Heath and Allison Phelps toiled over an impressive display of terrifying treats. Candy apple mummies, pumpkin rolls, and “boo bread” (pictured), plus zombie brain cupcakes and bone meringues were just a few of the concoctions offered. The bakers had fun, and guests loved the end result. — Submitted by Courtney Botbyl, Café Manager

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These cupcakes were fortified with extra calcium

The Colorado College student whose carved pumpkin won Best Overall

Among the treats created by the Bon Appétit at Colorado College team were these bone-chilling buttercream cupcakes. They also hosted a popular pumpkin carving contest that drew students from near and far across the Colorado Springs, CO, campus.

Participants dug in with various tools and let their imaginations run wild. Guests could vote on their favorites in the categories of Most Creative, Scariest, and Best Overall. — Submitted by Maura Warren, Catering Director

DÍA DE LOS MUERTOS A Mexican holiday celebrated throughout the world by people of Mexican heritage, Día de los Muertos, or Day of the Dead, is about showing love and respect for deceased family members, in tributes filled with color and joy.

A DISPLAY TO REMEMBER: The Bon Appétit team at Bistro @ 3160, serving Stanford Land Management in Palo Alto, CA, created a vibrant ofrenda inspired by Coco to engage their guests and invite them to remember their own departed loved ones. — Submitted by Luis Villagrana, General Manager

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STUNNING SUGAR SKULLS: The Bon Appétit team at Claremont McKenna College in Claremont, CA, teamed up with ¡Mi Gente!, a student group dedicated to celebrating Latinx culture and heritage, to create a colorful ofrenda in the dining hall. Often seen in homes, the ofrenda collects objects for ritual display and offering year-round as well as during the holiday. The culinary team also baked special bread — pan de muerto — and hosted a sugar skull cookie-decorating station for students. — Submitted by Jennifer Carbajal, General Manager

THANKSGIVING There are many ways to celebrate Thanksgiving, and Bon Appétit played host to several of them this season, including multiple “Friendsgivings.” It was an honor to provide the centerpiece meal — traditional or with a twist — around which community “ families” could gather and give thanks. HILLSDALE HOSTS MASSIVE FRIENDSGIVING

Students could choose from chocolate cake or pumpkin pie at Hillsdale’s Friendsgiving

Before the students of Hillsdale College in Hillsdale, MI, went home for Thanksgiving, they were able to enjoy one of the largest Friendsgivings ever hosted by the Student Activities Board and the 1844 Society. More than 600 students and special faculty and staff guests were greeted by cranberry mocktails served in champagne flutes, and welcomed with a brief discussion of the importance of Thanksgiving by Hillsdale College President Dr. Larry Arnn. The Bon Appétit team prepared a classic Thanksgiving dinner: an autumnal salad with apples, blue cheese, and pecans; caramelized carrots; stuffing; mashed potatoes; and of course turkey with gravy. For dessert, students could choose between pumpkin pie or chocolate cake, with local apple cider or locally roasted coffee. The celebratory event also highlighted previous student events over the year in the form of a slide show, and featured live music by a student performer (who happens to be a student manager at Jitters, the campus coffee shop!). — Submitted by William Persson, Marketing Coordinator

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Students at MIT’s Next House enjoying the Make-Your-Own Pie bar

At the Massachusetts Institute of Technology’s Next House in Cambridge, MA, the Friendsgiving dinner celebration included a Thanks Wall for students to share what makes them feel grateful. In addition to the classics, the menu featured kale and cranberry quinoa walnut salad (a popular vegan dish), maple-roasted sweet potatoes topped with marshmallows, apricot cornbread stuffing with fresh sage, a make-your-own open-faced pie bar (with prebaked pie shells, lots of fillings, and different toppings), and hot apple cider. — Submitted by Molly Caron, Marketing Manager

Executive Chef Jim Lachance’s creative Thanksgiving seafood bar featured a turkey ice sculpture and local seafood

Pass the chocolate-dipped strawberries! Emerson students celebrate Friendsgiving with a family-style meal

REDLANDS IS READY TO FEAST: At the University of Redlands in Redlands, CA, General Manager Pam Franco, Executive Chef Anastacio “Chito” Rodriquez (right), and Sous Chef Allan Gonzalez (left) hosted an all-you-care-to-eat Thanksgiving feast to bring students, faculty, and staff together. The team impressed their 400-plus guests with roasted French-cut turkey breast and roasted pork loin with apricot and whole grain mustard glaze, complemented with sides like herb sourdough stuffing, balsamic-glazed Brussels sprouts, and candied yams with maple glaze and vegan marshmallows. — Submitted by Brittany Meyer, Marketing Coordinator

The dining team at Emerson College in Boston wowed students with a Friendsgiving menu that included Thanksgiving favorites such as green bean casserole, home-style mashed potatoes, cornbread stuffing, and gravy, while also adding a New England twist. Campus Executive Chef Jim Lachance created a seafood bar with a turkey ice sculpture surrounded by Jonah crab claws, New England–style beer-steamed mussels, and steamed dill shrimp. In addition, the global station served lobster curry and turkey steamed buns, the pure station had vegan turkey–stuffed bell peppers, while the pizza station was transformed into a grand bread display with dipping oils. Students finished off the meal with a dessert spread that included house-baked pies, cakes, and cookies, as well as a locally brewed root beer float station. A grateful parent wrote on Emerson’s Facebook page that the event was “AMAZING!” — Submitted by Larry Simpson, Project Manager

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Biola University President Barry Corey (right) and his wife, Paula Corey, donned cut gloves for the cause

Biola University Senior Director of Advancement Rick Bee carving up turkey for students

The annual Thanksgiving meal at Biola University in La Mirada, CA, had a special twist this year: 12 celebrity turkey carvers! The Bon Appétit team worked with Biola President Dr. Barry Corey and his wife, Paula, Campus Safety Chief John Ojeisekhoba, eight of Biola’s vice presidents, deans, and directors, and Bon Appétit Senior Vice President Cary Wheeland to carve 130 whole turkeys and 1,088 pounds of turkey breast for 2,075 guests! “Our job is to deliver food memories for our guests that they will remember long after they leave Biola,” said Cary. “Tonight’s meal delivered on that concept.” — Submitted by Leon Darley, Director of Catering

House-made pumpkin pie

EMORY STUDENTS TURN THE THANKSGIVING TABLES ON DINING TEAM Emory University in Atlanta has a special tradition that began last year: A “Thankserving” meal that aims to reverse roles and give students an opportunity to show their thanks to the Bon Appétit staff while facilitating conversations and fostering appreciation. The event planning was led this year by seniors Maddy Zappata and Frances Connor, who oversaw a large group of volunteer students to coordinate grocery donations and ensure access to kitchen space, and even ordered items from a Bon Appétit sister account so the team being “served” wouldn’t have to cook. The menu was a mix of traditional roast turkey, ham, mashed potatoes, and green beans, with new dishes like a vegetable slaw and quinoa salad that added an element of surprise. Professor Jill Welkley from the Center for Human Health and her team of volunteers put together festive centerpieces that were then raffled off to the Bon Appétiters. Students and faculty filled in comment cards expressing their thanks to the dining team, which were later presented to the team along with instant photo prints from the event. The Emory a cappella

Emory seniors Frances Connor and Maddy Zapata, the hosts/organizers of Thankserving 2018, show off the comment and photo board

group even made a surprise appearance and serenaded the room with two wonderful songs, ensuring that everyone felt the appreciation. — Submitted by Kellie Piper, Resident District Manager

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Beet-cured gravlax

Swedish meatballs with gravy and lingonberry preserve

St. Olaf College in Northfield, MN, has a special winter tradition: a Christmas Festival featuring Scandinavian dishes and decorations. The school was founded in 1874 by a group of NorwegianAmerican immigrant pastors and farmers, and is one of the only U.S. universities that offers Norwegian language instruction. In addition to music from 500 student musicians, the festival’s visitors (12,000 in all, over four nights) enjoy a true smörgåsbord featuring dishes such as beet-cured gravlax (salmon), Swedish meatballs, lutefisk (a dried, preserved whitefish), and a Nordic potato salad. Director of Culinary Operations Rafael Perez, who researched and created the menu, was honored to be chosen by the college to visit a local morning news show and talk about the food behind the Christmas Festival. Rafael brought an array of dishes for the television hosts and crew to sample, and shared his Nordic potato salad recipe on air so viewers at home could replicate the dish. — Submitted by Traci Quinnell, General Manager

St. Olaf Director of Culinary Operations Rafael Perez making potato salad on the local Fox morning show

HILLSDALE STUDENTS WARM UP WITH SPECIAL WINTER DRINKS: Winter can be cold at Hillsdale College in Hillsdale, MI. The four new winter drink specials — Ho Ho Mint Mocha, eggnog and gingerbread lattes, and the AJ’s Café-exclusive Salted Caramel Nitro — were designed to warm everyone right back up and put them in the holiday spirit. — Submitted by William Persson, Marketing Coordinator

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BAKERY 350 DRIVES OFF WITH GUESTS’ HEARTS FOR THE HOLIDAYS Bon Appétit’s own production bakery, Bakery 350 in San Francisco, produces an unbelievable amount of beautiful, fromscratch cookies, cakes, and other desserts on a regular basis for Bon Appétit locations without their own pastry teams. But during the holidays, Culinary Director Ian Farrell and his pastry elves worked overtime to supply treats for client celebrations both on and off campus. For a very special corporate holiday party at a private home, Ian and Sous Chefs Nancy Tre-Atthaboon and Tran Nguyen created a dazzling display of Italian-themed desserts, from realistic-looking pine cones filled with chocolate and chestnut mousse to orange and pistachio cannolis. There were two centerpieces. Ian made a chocolate sculpture using about 20 pounds of chocolate, employing molds and white-chocolate airbrushing, and finishing with a paint sprayer filled with chocolate to cover up any blemishes and give it a nice finish. Meanwhile, Nancy sculpted a detailed red Fiat from vanilla cake and vanilla buttercream, covered it with red fondant, and finished it with fondant wheels, a reindeer, and windows. A tree on top was made from puffed-rice treats and covered with green fondant; she cut the branches with scissors to get that effect and decorated it with chocolate ornaments.

Sous Chef Nancy Tre-Atthaboon’s Fiat-shaped cake creation echoed the private party’s Italian theme

The show-stopping dessert experience had guests whipping out their phones to photograph everything as they oohed and aahed. — Submitted by Bonnie Powell, Director of Communications Bakery 350 Culinary Director Ian Farrell with his chocolate Christmas sculpture

SCU CATERS PRESIDENT’S CHRISTMAS RECEPTION: At Santa Clara University in Santa Clara, CA, the holiday season began in early December with the Festival of Light concert performed by the Concert Choir and Chamber Singers. This year, President Michael Engh hosted the President’s Christmas Reception beforehand for 300 guests, and the Bon Appétit team was honored to cater it. In addition to hors d’oeuvres such as wild mushroom tartlets and smoked salmon blini, the festive macarons, brownies, bars, and cookies practically flew off the tables. — Submitted by Lisa Shinn, Marketing Associate

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Garry Larduinat (Regional Executive Pastry Chef, Wolfgang Puck Catering), Randy Kim (Director of Catering and Food Trucks, Border Grill), Gio Lopez (Executive Chef, Border Grill Downtown LA), Orhun Gorsen (Sous Chef, Bazaar South Beach), Alejandro Torres (Sous Chef, Jaleo Disney Springs), Karla Hoyos (Chef de Cuisine, Bazaar South Beach), Mitzi Reyes (Pastry Chef, Bazaar Beverly Hills), David Thomas (Culinary Director, Bazaar Brand), Holly Jivin (Chef de Cuisine, Bazaar Beverly Hills), David LeFevre (Chef and Owner, Manhattan Beach Post), Terri Buzzard (Sausal and Jaffa), Anne Conness (Chef/Partner, Sausal and Jaffa), Julio Cabrera (Executive Chef, Jaffa West 3rd Street), Anthony Jacquet (Chef/Partner, Claudine Artisan Kitchen & Bakeshop), Rene Adame (Executive Chef, Bon Appétit at Edwards Lifesciences), Frank Gurrola (Executive Chef, Bon Appétit at Whittier College), and Jim Dodge (Bon Appétit Director of Specialty Culinary Programs)

THANKS TO CEO FEDELE BAUCCIO, Bon Appétit Management Company has long supported Children’s Bureau of Southern California, a leader in the prevention and treatment of child abuse and neglect. For its 2018 Blue Tie Gala, held at the Museum of Flying in Santa Monica, the nonprofit honored Fedele, for both his work to instill healthy eating habits in America’s children and Bon Appétit’s assistance over the years in putting on this very important fundraising gala for hundreds of VIPs. Bon Appétiters from corporate, education, and specialty venue accounts around the region came out to help. Huntington Hospitality, the Bon Appétit special-events group led by General Manager Sarah Geana at The Huntington Library, Art Collections, and Botanical Gardens in San Marino, CA, handled the extensive behind-the-scenes efforts. They ranged from coordinating nine celebrity chefs and the evening’s menus, to setting up the field kitchen behind the venue and creating the beautiful seateddinner tablescapes and dessert stations. Chefs Anne Conness of Jaffa and Sausal, David LeFevre of Manhattan Beach Post, and Holly Jivin of Bazaar Beverly Hills were among the star culinarians. Bon Appétit managers and a half-dozen chefs — including Director

of Specialty Culinary Programs Jim Dodge, who flew down from San Francisco — helped prepare and plate the celebrity chefs’ appetizers and the gala’s three-course dinner. Karla Hoyos, now chef de cuisine at The Bazaar, José Andrés’ award-winning restaurant in Miami, was there serving kueh pai ti, a Singaporean street food dish of shrimp and noodles. Fedele greeted Karla warmly — last year, as a Bon Appétit executive chef in Indiana, she volunteered in response to Fedele’s call to go assist victims of Hurricane Maria in Puerto Rico, with José’s World Central Kitchen nonprofit. José sent more than three of his chefs to cook for the gala; he also recorded a very moving two-minute video, introducing his friend and business partner Fedele, that was shown before Fedele received his award. Fedele in turn introduced Jangel Sedano, a 9-year-old healthy-food activist who got his start through Children’s Bureau nutrition education classes and who helped lead a recent Healthy Kids in the Bon Appétit Kitchen class. (See page 48.) With a spirited cry of “Roll it!” Jangel showed the audience another video that showcased all the work that Children’s Bureau

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Karla Hoyos, former Bon Appétit executive chef turned chef de cuisine for José Andrés at The Bazaar, served Singaporean street food at the pre-dinner reception

CEO Fedele Bauccio visited the Bon Appétit volunteers in the field kitchen


with leche de tigre and corn nuts BY HOLLY JIVIN (BAZAAR BEVERLY HILLS BY JOSÉ ANDRÉS)


with blue-corn tostada, avocado mousse, sashimi-grade tuna, fish roe, and jalapeño soy glaze BY GIO LOPEZ (BORDER GRILL)


with cranberry kumquat compote



with shrimp, peanuts, and chili sauce BY KARLA HOYOS (BAZAAR SOUTH BEACH BY JOSÉ ANDRÉS)


Fedele introduced young activist Jangel Sedano during his acceptance speech

does, along with clips from the special Healthy Kids class and a request from Fedele to support the organization. San Francisco Giants CEO Larry Baer — who with his wife, Pam, had flown down to join Fedele and his wife, Linda, at the gala — was thrilled to see the food literacy program that got its start at the Giants’ home, AT&T Park, reaching new audiences.


with butternut and banana squash, braised beluga lentils, Brussels sprouts, and green apple vinaigrette BY ANTHONY JACQUET (CLAUDINE ARTISAN KITCHEN & BAKESHOP)


with Israeli couscous, figs, leeks, and baby carrots BY ANNE CONNESS (SAUSAL, JAFFA)


Bazaar Pastry Chef Mitzi Reyes created a patisserie

After a rousing pledge drive, everyone flocked to three lavish dessert stations, and then the dancing began. The event was a smashing success: Children’s Bureau raised $393,000 for its child abuse prevention programs, enabling it to help 40,000 at-risk children and their families this coming year. Submitted by Bonnie Powell, Director of Communications



mousse cakes, confections, bonbons, and other sweet treats BY MITZI REYES (BAZAAR BEVERLY HILLS BY JOSÉ ANDRÉS)


Director of Specialty Culinary Programs Jim Dodge (far right) and other Bon Appétit volunteers helping to plate the entrées

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PRESIDIO FOODS TEAM WELCOMES CONCIERGES WITH CULINARY TOUR THE PRESIDIO FOODS TEAM knows that strengthening relationships within a community is one of the most important aspects of building a positive reputation for a restaurant. Or in this case, a group of restaurants — The Commissary, Arguello, and Transit, which along with a catering arm are operated in partnership with The Presidio Trust and Chef Traci Des Jardins — in the Presidio of San Francisco. To cement their ties with local hotels, the Bon Appétit team decided to host a special event in the Presidio just for concierges. The team hand-delivered invitations to concierges at 44 hotels all around San Francisco and Marin County that host guests similar to those who typically visit the Commissary and Arguello. The invitations included not only information about the event, but also a fun map of the Presidio itself, highlighting the Presidio Foods locations along with many of the noteworthy sites that might draw out-oftowners to come visit the historic national park, such as the Visitor Center, the Officers’ Club, and the Andy Goldsworthy art installations. Guests were invited to enjoy Presidio Foods’ multiple restaurant and café locations and the beautiful Presidio setting. The night began at Mexican restaurant Arguello, where guests sampled some of Chef de Cuisine Jose Alvarez’s favorite bites and sipped a selection of Arguello’s special margaritas. Bar Manager Andi Miller offered a taste from Arguello’s menu of nine different artfully prepared margaritas, while explaining that Arguello offers more than 120 different tequilas and mezcals, creating the opportunity for guests to build their own special cocktails. From Arguello, guests were escorted across the Presidio’s Main Lawn to the Visitor

A margarita and the famous guacamole at Arguello

Center, where they were given a full background of the Presidio’s military history and how it has evolved into the beautiful San Francisco destination it is today. Guests then got a tour of the brand-new hotel, the Presidio Lodge, which had its grand opening only a few months earlier and has since proven to be another wonderful addition to the Presidio’s Main Post. Finally, guests were escorted to The Commissary, a Spanish fine-dining restaurant boasting a warm and spacious main dining room as well as a unique exhibition kitchen, where the concierges ended the night with

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wine and dessert. They were sent on their way with a gift bag containing treats and gifts from each of the locations that they had visited that night. Overall, the night was a great success. “We accomplished our goal of networking with the Marin and San Francisco communities and were very pleased with the feedback we received from our guests. We have since seen a noticeable increase in the amount of reservations coming in from participating hotels,” said Presidio Foods Director of Operations Stacy Peoples. Submitted by Shayna Lee, Presidio Foods Administrative Assistant


Co-owner Mike Bond of Innkeeper’s Coffee

CO-OWNER MIKE BOND of Innkeeper’s Coffee, a Farm to Fork partner of the Bon Appétit team at Knox College in Galesburg, IL, recently welcomed Fellow Shira Kaufman for a tour. Mike and his partner and co-owner Johan Ewalt met in junior high school in Galesburg, where they both grew up. In 1998, while living in Washington, D.C., they were struck by the flavorful, high-quality, carefully roasted coffee they enjoyed there. Inspired, they decided to move back to Galesburg to start their own coffee-roasting operation. The operation began humbly, with a compact 16-square-foot room as their roasting space. These days, Innkeeper’s inhabits a beautiful open space with windows on all sides, seating for more than 50 guests, and a drive-through window. It’s a local favorite where Galesburg residents can grab a quick lunch, enjoy a steaming hot cup of coffee, and gather with friends and family.

SANTA CLARA UNIVERSITY CATERING TEAM AMPS UP BOXED LUNCHES ON A COLLEGE CAMPUS, when the Board of Regents will be eating the meal you prepared, it’s a great honor — even if it’s “only” a boxed lunch. At Santa Clara University in Santa Clara, CA, the Event Protocol department made a special request. While the SCU Board of Regents typically meets for a sit-down coursed lunch after its meetings, the events team wanted to offer them something a little more informal this time around. Catering Director Jessica Tramp, Catering Operations Manager Douglas DiGiovanni, and Assistant General Manager Laurry Wailes eagerly rose to the challenge. Their retooled boxed-lunch concept included grab-and-go options for attendees who could not stay for a formal lunch, and gave Jessica and Doug, who were both relatively new to their roles, a chance to flex their creative muscles and think bigger. The team provided guests with large window-style to-go boxes to fill with their choice of sandwich and side, with dessert and chips to boot. (Prebuilt boxes were also available for those who were pressed for time.) Sandwich options included caprese on ciabatta with balsamic aioli; beef tenderloin on Parisian bread with arugula and garlic aioli; and smoked salmon on baguette with herbed cream cheese. Among the sides were house-made potato chips; Israeli couscous salad; and fruit salad. Even dessert was creative and convenient, with individual fruit tarts and assorted house-made cookies. Guests could customize their boxes in no time flat, and everything looked elegant yet modern. After filling their boxes, guests either sat down to enjoy their lunch with colleagues or whisked away their custom box. Either way, it was delicious. Submitted by Laurry Wailes, Assistant General Manager

High-quality roasting is key to Innkeeper’s success. A company in Sandpoint, ID, custom-built the roaster to Mike and Johan’s specifications. Using the heat from two infrared burners and controlled airflow, the roaster pushes air through the drum to roast the beans at a consistent temperature. Through trial and error — and roasting many batches of beans — the pair landed on the optimal heat profile for each type of bean. The Bon Appétit team at Knox is proud to support such a beloved local institution, and to brew and serve Innkeeper’s Fair Trade Certified beans. Submitted by Shira Kaufman, Fellow

Catering Operations Manager Douglas DiGiovanni with the build-your-own boxed lunch options

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A Blizzard Entertainment employee submitted this enthusiastic rave through the online feedback form:

Wind, rain, and even snow — very little stops lunch on a Bon Appétit campus. The catering team at Denison University embodied the spirit of “the show must go on” while coordinating events in the middle of a winter storm. A rain-turned-to-ice storm caused a power outage all over campus and made for some very slippery sidewalks and roads. Catering Operations Manager Jennifer Grider, Catering Manager Jennifer Pugh, Catering Supervisor Linda Dixon, and Catering Attendants Beate Broderick, Karissa McClain, and Shane KousarRod made sure all events and lunch went on as planned. Denison University Program Assistant Lauren Ingwersen took notice of their efforts and sent this message to Director of Catering Sales Dylan Price:


I went on a tasting spree today and I have to say: The café’s vegan game was absolutely on point today and this week. The slider bar was flavorful and amazing. The Farm to Fork [station] had a lot of options, and I really appreciated the nutty, “cheesy” casserole. I was surprised how much I enjoyed the turnips as well.

The café’s vegan game was absolutely on point today and this week. All that said: The fried cauliflower stole the show. Please make this more often! It was absolutely, hands down, the tastiest thing I have ever had in the café. Second only to the Indian pork curry a month after the café opened. A chicken vindaloo served the next day also blew me away.


Morning! You and your catering team were hauling [in a major way] yesterday in awful weather with the three events that I knew about (no doubt you had 13 more). And they did it with smiles. Thank you, thank you! Your hustle doesn’t go unnoticed!


Anyway, as someone who is having trouble transitioning from meat to vegan, I really appreciate all the hard work the café does to cater to us (ha ha ha). Your chefs are very talented. Thank you.


After enjoying Moroccan lunch specials in LinkedIn’s Café Elevate, one guest submitted an enthusiastic thank-you message to the culinary team via


Oberlin Executive Chef Matthew Krasnevich created a hearty vegan sandwich two years ago that remains very popular. A guest recently sent this request to Marketing Manager and Registered Dietitian Eric Pecherkiewicz: I just had the pleasure of tasting the vegan grilled pumpkin spice butternut squash sandwich with sun-dried tomato aioli, crispy apple slices, and lettuce on flatbread. Would it be possible for you to share the recipe with me? I’d love to know how the squash was marinated, and what kind of flatbread was used. [For the curious, Eric responded that the butternut squash was peeled, seeded, and cut into planks that were marinated overnight in pumpkin pie spice, lemon, garlic and herb oil; marked on the grill; and finished in the oven. The sandwich was served on an herb flatbread.]

I want to give a big shout-out to the Café Elevate team and Café Chef Tariq Hadine for providing us excellent food every day; the quality and variety is top notch! The Moroccan-themed day brought the whole lunch experience to another level! I love how the LinkedIn food program puts an emphasis on natural food and sources local ingredients. Hoping to show our gratitude to the whole café crew!

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I love how the LinkedIn food program puts an emphasis on natural food and sources local ingredients.




A guest sent kind words (via after enjoying a seasonal salad at Dreamworks in Glendale, CA: Do you give out recipes? There was an autumn-type salad with arugula or spinach, toasted pecans, persimmons, roasted squash, and a lovely dressing — to die for! Will you share?

Throughout a busy Homecoming weekend — during which Wabash’s football team enjoyed a 48-20 win! — the Bon Appétit catering team executed festive events with stellar food all across campus. Director of Annual Giving Aaron Selby emailed Senior General Manager Mary Jo Arthur to express his sincere thanks.

Everything here is great; I am so thankful!

Mary Jo, Thank you and your team so much for all you did this past weekend to make Homecoming Lunch, the Hall of Fame dinner, the Liberal Arts + events, [and the] Kane Society reception all a huge success. (Wow, that was a busy weekend!) I really can’t tell you how much we appreciate all the hard work and attention to detail that you all put into making events like the ones we hosted last weekend look, feel, and taste special. Please pass this along to Executive Chef Tim Murray, Chef/Manager Jason Anderson, and the rest of your team! Aaron Selby ’06

I really can’t tell you how much we appreciate all the hard work and attention to detail that you all put into making events like the ones we hosted last weekend look, feel, and taste special.


A guest was so thrilled with her first visit to Saint Louis Art Museum’s Panorama restaurant — especially General Manager Ivy Magruder’s exceptional service — that she emailed this to Bon Appétit Management Company’s general email address: Clockwise from top-left: Cashier Veronica Mosley, Cook Kimberly Brown, Cashier Chalyndia Bostick, and Cook Gwen Walker


Moved by the constant kindness from multiple team members at Emory University, a guest took the time to share her appreciation (via I would like to recognize the professionalism and kindness of Cashiers Veronica Mosley and Chalyndia Bostick at the registers as well as Cook Kimberly Brown at the Chard Grill and Food Service Worker Gwen Walker at Dooley’s Market. These individuals make my trips to Cox consistently pleasant and a bright spot to my day!

I would like to commend an employee of the café at St. Louis Art Museum for providing excellent, professional service at the lunch shift today. It was mine and my eleven-year-old daughter’s first visit to the café. We were unsure about the menu or how to order, and this gentleman was very patient and helpful. On top of that, he went out of his way to help us find everything we needed, and brought napkins and silverware to our table. He was extremely courteous when my daughter realized she had inadvertently ordered a dish that was not vegetarian, and promptly prepared a different dish for her. I observed as he provided the same courtesy to others who came in after we were seated. He refused to accept a tip, so I wanted to ensure that his dedication did not go unrecognized. Please commend him for going the extra mile to provide hospitality in a time where excellent work ethic is so rare.

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WHEN THEN-DISTRICT MANAGER MICHAEL AQUARO (now regional manager) first hired Diana Yu to be the chef/manager at a small corporate account in Georgia in 2011, he immediately knew she was a keeper. “You can count on her to get things done,” says Michael. “She wants to learn and grow, and she does a great job at whatever she takes on. I wish I had 50 more of her.”

tasks designed to streamline purchasing. “To me, it’s a fun challenge to hit our numbers every week,” says Diana. “Setting up systems, that’s one of my strengths, and training people on them. I also like talking to the farmers. Our lettuce guy has been with me since SCAD. I love his product, and we’ve worked out a standing order that helps him anticipate how much and when we’ll need it.”

Born in Korea to Taiwanese parents, Diana moved to the United States when she was 11. She grew up in the restaurant business: in Korea her father ran a bakery and her mother ran a restaurant; they opened a Chinese restaurant in Indiana. After graduating from high school, she decided she wanted to learn more about Western-style cooking, including the French foundation, so she attended Kendall College’s School of Culinary Arts in Chicago. The transition between cuisines was a little rough. “My first culinary job, at a Greek restaurant during culinary school — the whole staff walked out because the chef had hired an Asian female. In Chicago they just weren’t that open back then,” recalls Diana. “I also knew nothing about Western cooking. The chef sent me to the walk-in to get rosemary, and I had no idea what it was, so I grabbed some of every herb!”

Diana now manages around 80 people. She admits that it was a challenge at first. “She’s really grown into her role as a manager and a mentor,” says Kellie. “She has a team under her now who really want to learn to cook; they respect her and her skill.” Her kitchen skills are a little different than everyone else’s because Diana only has one working hand. A difficult birth resulted in the loss of all the nerves in her left arm below the elbow. While she can move her left hand, she has no feeling in it. But she grew up believing that she could do anything she wanted to, thanks to her parents: “My mom never said you can’t do this: ‘No, you tie your own shoes. Go chop this.’ They never treated me like I was disabled, they pushed me out there.” Which is why Diana was stunned when her favorite professor in culinary school told her she should drop out because she would never be able to keep up. Her response? “I do NOT take no for an answer. I am stubborn. I thought, ‘I am going to be a chef by age 30, you just watch.’ And I was.” Not long ago she went back to Kendall to teach a class, “and I was like, ‘Here I am!’ Ha.”

Emory University Executive Sous Chef Diana Yu

After culinary school, Diana apprenticed at Bittersweet Bakery in Chicago, and decided to go back to Taiwan to learn about Chinese-style baking. (She wanted to work in the hotel business, but Taiwan did not allow women to do so then.) Working at a Taiwanese bakery for four months, “I met some great people and made a lot of mooncakes,” she laughs. An executive chef job at Pacific Rim Bistro in downtown Atlanta and some pastry chef work followed — and then Bon Appétit. After the corporate account, Michael sent her to Savannah College of Art and Design’s Atlanta campus as a sous chef and assistant baker. Then when Bon Appétit opened Emory University in 2015, she moved there.

Diana says the only thing she can’t do in the kitchen is stretch pizza dough — she has to use a rolling pin. “But she can work a wok station like nobody’s business,” confirms Kellie. If there’s one thing Diana has learned in life, which she tries to pass on to her staff, it’s this: “Don’t let anybody or anything stop you,” she says. “Just do your thing. Get in there and just work your best.” Submitted by Bonnie Powell, Direction of Communications

She’s now executive sous chef, and Resident District Manager Kellie Piper has put Diana in charge of setting up order guides and other

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INDEX Adobe 56, 62, 80, 88 American Century Investments 31 The Art Institute of Chicago 22 AT&T Park 1, 74, 94 Bakery 350 5, 105 Bill and Melinda Gates Foundation 60 Biola University 103 Birmingham-Southern College 42 Bistro @ 3160 100 Blizzard Entertainment 76, 110 Carleton College 20 Case Western Reserve University 40-41, 69, 71 Chase Center 10-11 City National Bank 81 Claremont McKenna College 100 Colorado College 100 Cornell College 78 Crossroads Café 76 Denison University 52-53, 69, 110 DePauw University 4, 27, 83, 89 Dreamworks 111 Education First 91 Emerson College 28-29, 102 Emmanuel College 47, 97 Emory University 37, 57, 103, 111, 112 Ewing Marion Kauffman Foundation 75 FireEye 6 Foundry & Lux 37 Fred Hutchinson Cancer Research Center 75 Furman University 90-91 Genentech 81 GENESIS Kitchen + Drinks 91 The Getty Center 12-13, 38 Google 38 Gordon College 43 Goucher College 14, 38 Grove City College 56 Hamilton College 47 Hampshire College 23 Hillsdale College 32-33, 86-87, 101, 104 The Huntington Library, Art Collections, and Botanical Gardens 98, 106-107 Johns Hopkins University 21, 33 Knox College 66-67

Lafayette College 77, 97 Lesley University 7, 28-29 LinkedIn 110 Massachusetts Institute of Technology 75, 102 Medtronic 95 The Modern Art Museum of Fort Worth 24-25 Musical Instrument Museum 36, 72-73 Nordstrom 77 Nvidia 5 Oath 23 Oberlin College 61, 110 Oracle 50-51 Pacific Café 96 The Presidio Trust 37, 108 Protective Life Insurance 42 Reed College 64 Regis University 78 Roger Williams University 74 Rose-Hulman Institute of Technology 27 Royal Caribbean Cruise Line 76 Saint Louis Art Museum 111 Santa Clara University 21, 105, 109 SAP 30, 47 SAS 39, 99 Savannah College of Art and Design 84 Sony Interactive Entertainment 65 St. Edward’s University 6, 78 St. Olaf College 63, 93, 104 Starbucks 46 Target 46, 57, 68, 95 Trine University 27, 96 University of Chicago 7, 85, 89 University of La Verne 18 University of the Pacific 97 University of Pennsylvania 4, 58-59, 92 University of Redlands 54-55, 79, 102 Vivint Smart Home 36, 74 Vivint Solar 36 VMware 36 Wabash College 111 Washington & Jefferson College 98 Washington University in St. Louis 15, 57, 77, 99 Whitman College 82-83 Willamette University 79

BRAVO WAS PRINTED ON PAPER MADE FROM 100% RECYCLED FIBER INCLUDING 75% POSTCONSUMER WASTE. THIS SAVED... 45 fully grown trees 21,149 gallons water 21 million BTUs energy 1,550 pounds solid waste 4,025 pounds greenhouse gases

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Profile for Compass Group USA

Bravo 2018 - Volume 4  

2018 Volume 4 of Bon Appétit's almost quarterly magazine

Bravo 2018 - Volume 4  

2018 Volume 4 of Bon Appétit's almost quarterly magazine

Profile for becompass