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2019 VOLUME 1 | SPRING

BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY | A MEMBER OF THE COMPASS GROUP

BO N APPÉT IT MAKES DUAL GLOBAL / LO CAL SO U RCING COMMITMENT TO SU STAINABLE COFFEE | PAGE 10

100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT

www.eatlowcarbon.org

ALSO IN TH IS ISS UE

19-7701

LOW CA RB O N L I FEST Y LE PROGR ESS R EPORT | PAGE 08 B O N A P P É T I T C H E FS CO O K AT J AMES B E AR D H OUS E | PAGE 12


INDEX

Adidas 34 Adobe 50-51, 83 Albion College 24, 29, 48 American Century Investments 99 Arguello 20 Bakery 350 77 Be the Match 48 Best Buy 28, 37, 49 Biola University 70 Bistro @ 3160 78 Brown University 12-13, 100 Cambia Health Solutions 39 Case Western Reserve University 16-19, 96 Cerner 88 CHG Healthcare 69 Citrix 84 The College of Idaho 5 Cornell College 69 Crossroads Café 53, 97 Denison University 4, 74, 78, 97 DePauw University 7, 31, 40, 77, 96 Education First 77 Electronic Arts 15, 67, 85 Emory University 68 FireEye 16-19 Foundry & Lux 26-27 Furman University 72 Genentech 31, 99 George Fox University 47, 98 The Getty Center 56-57 Gordon College 7, 24, 49, 53, 60 Goucher College 61, 67 Hamilton College 61 Hillsdale College 32-33, 49, 76 Institute of American Indian Arts 31, 66 Johns Hopkins University 12-13 Lawrence University 94 LC Kitchen 14 LinkedIn 47, 80 Macalester College 90 Massachusetts Institute of Technology 12-13 Medtronic 6 Mount Angel Abbey 30

Mountain America Credit Union 86-87 Munson-Williams-Proctor Arts Institute 77 Musical Instrument Museum 43 Nvidia 52, 95 Oberlin College 57, 95 Oracle 42, 81 Oracle Park 46, 65 Pacific Union College 98 Pitzer College 79, 84 Presidio Foods 37, 38 Recursion Pharmaceuticals 71 Roger Williams University 12-13, 22-23, 36 Rose-Hulman Institute of Technology 68, 73, 95 Royal Caribbean Cruise Line 27 Santa Clara University 25, 49 Santa Fe Opera 75 SAP 16-19, 40 SAS 21 Snap 54 St. Edward’s University 59 St. John’s College 12-13 St. Mary’s College of Maryland 48 Stanford Graduate School of Business 98 State Auto Insurance 6, 40, 96 Stowers Institute for Medical Research 66 Target 98 Trine University 55, 89 University of Chicago 25, 81 University of the Pacific 47 University of Pennsylvania 12-13 University of Redlands 7, 60, 69, 70 University of San Francisco 35 Vanguard University 78 Vassar College 61, 64-65 Verily 99 VSP 4 Wabash College 91, 97 The Walt Disney Studios 16-19 Washington University in St. Louis 5, 58 Washington University School of Medicine 76, 95 Whittier College 78 Willamette University 60 Workday 47

BRAVO WAS PRINTED ON PAPER MADE FROM 100% RECYCLED FIBER INCLUDING 75% POSTCONSUMER WASTE. THIS SAVED... 38 fully grown trees 17,838 gallons water 17 million BTUs energy 1,194 pounds solid waste 3,290 pounds greenhouse gases

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FROM FEDELE

A SENSE OF WONDER

“We get so caught up in our daily routines that we seldom stop to discover free thinking. Pause and let your imagination run wild with possibilities.”

I

recently spoke to university seniors in a class on sustainable business strategies. The students were engaged, and I could feel their sense of discovery, their imagination, and dreams of the future. Their questions were all about what is possible and what actions have real meaning. I left the classroom so inspired by their curiosity and passion, and the thought that this next generation of leaders will create innovative ways to build a better world. They lit a spark in me. I think that we need to approach our work with a similar openness and curiosity. We need to give ourselves the space and freedom to think about ways we can be innovative and create new experiences in our locations. We get so caught up in our daily routines that we seldom stop to discover free thinking. Pause and let your imagination run wild with possibilities. Think outside the box. You might find new answers or surprising solutions. You may even discover completely new ways of doing things. New food ideas. New stories to tell. Continuous eruptions of creativity.

Is there another way to deliver the Bon Appétit experience rather than through the café? Can we reach out to communities for engagement in our locations? Can we light up our teams with a sense of wonder and spark the magic that’s in each individual? Let’s be more childlike, if only for a moment, so we can be more open and curious and see the world around us with amazement and excitement. I really want to challenge all of us to think about disrupting what we do every day. To dig into the world around us, to understand its history and stories, so it might ignite our curiosity to create something special. Think of how this will help reshape Bon Appétit’s landscape and help us stay on the cutting edge of innovation. We all know that tech innovations are changing the world. I dream of continuing to change our industry with new experiences that will excite our customers in ways we never thought were possible.

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ON THE COVER Photo by William Persson, Bon Appétit marketing coordinator at Hillsdale College

“We want to do as much good as we can with the millions of dollars we spend on coffee all over the world, while continuing to support the small, responsible businesses in the communities that we serve. I’m proud that we are the first food service company to make this dual commitment.” — FEDELE BAUCCIO

CEO and cofounder, Bon Appétit Management Company (for more, see page 10)

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IN THIS ISSUE

12

44

83

01 04

24 30

PLEASING THE BEAN COUNTERS WITH CHILI COOK-OFFS

40 41

SNAPSHOTS OF SAFETY

60 66 76 79 82 94 100

08 10 11 16

FROM FEDELE

A sense of wonder | FEDELE BAUCCIO

BITS & BITES

Community engagement in action: hosting Farm to Fork guests, delivering cheer to servicemembers, playing food jeopardy, and more

TALKING ABOUT FOOD

A progress report on our Low Carbon Lifestyle MAISIE GANZLER

A DUAL GLOBAL/LOCAL COFFEE COMMITMENT MAISIE GANZLER

FROM THE FELLOWS

Crafting a commitment | NICOLE TOCCO CARDWELL

EXECUTIVE CHEF DEREK IVANCIC’S IMPOSSIBLE TRIUMPH

Bon Appétit chefs take plant-based creativity to the next level in national recipe contest

AWARDS & RECOGNITION

Three-time Good Food Award winner, Outstanding Supplier for Diversity, and more

FROM MICHAEL

We’re not for everyone | MICHAEL BAUCCIO

BRAVO BOOST

44 62

46

Performance Bowls The Great Expectations App

SNAPSHOTS FROM HEALTHY KIDS IN THE BON APPÉTIT KITCHEN 03 | BRAVO

STUDENTS GO BEHIND THE KITCHEN DOORS EVENTS IN BRIEF VALENTINE’S DAY LUNAR NEW YEAR BLACK HISTORY MONTH THANK YOU, BON APPÉTIT BON APPÉTIT MVP

Ty Paup shows why Bon Appétit is a “chef-driven company” | NORRIS MEI


BITS & BITES

The Visions Café and Specs Café teams at VSP

VSP PRIORITIZES FOOD RECOVERY After being Food Recovery Verified by the Food Recovery Network, the Bon Appétit team at VSP in Rancho Cordova, CA, was recently featured in an article on Globalview, VSP’s Intranet platform, to mark a new food recovery partnership with Chefs to End Hunger. Peppered with playful puns, the article highlighted the values Bon Appétit and VSP share, including a joint commitment to giving back to the local community: It’s kind of a big dill! As part of a commitment to reduce waste — especially food waste — Bon Appétit has partnered with the Food Recovery Network to help feed those in need. While their practice to cook meals to order results in less unsold food waste, a slow day in the café, long holiday weekend, or over-ordering for a catered event can lead to delicious leftovers going unused — but no longer! Beginning immediately, Visions Café and Specs Café will begin donating their leftover foodstuffs to people who need it. We make a great pear. Bon Appétit has a goal that at least 80% of their accounts nationwide — including VSP Global — become Food Recovery Verified. Simply put, it means that an independent third party has verified that excess food is really donated to people in need. VSP is proud to call Bon Appétit our valued business partner! — Submitted by Judy Judkins, General Manager

HEIRLOOM IS A HIT AT DENISON UNIVERSITY: Chef/Manager Justin Netto has put together a new hit station in Huffman Dining Hall at Denison University in Granville, OH. At Heirloom, students can choose their grain, protein, and vegetables in a hot or cold combination. From whole grains such as quinoa and brown rice to proteins like chicken and chickpeas, the build-your-own bowls are giving students balanced, healthy options that they love! — Submitted by Jennifer Pugh, Catering Manager

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BITS

Front row, left to right: Project Manager Julie Farrow, General Manager April Powell, Human Resources Manager Denise Massey, USO Executive Assistant Maggie Burrus, USO Volunteer Director Jennifer Warner, Satellite Operations Manager Shawn Coffel, Resident District Manager Jeff Masek, Executive Chef Patrick McElroy, and Operations Manager Hayes Green. Back row, left to right: Operations Manager Chris Ipanis, USO Director of Mobile Operations Leo Gliedt, USO Director Russ Avery, Marketing Manager Rob Staggenborg, and Cook Thelonious Lee

Yotes star Keun Palu-Thompson in action Sous Chef Josh Pratt and Executive Sous Chef Chris Gapinski working with Purchasing Director Mike Fairchild

WASH U DELIVERS SWEET THANKS TO RETURNING SERVICEMEMBERS Over the holidays, the Bon Appétit team at Washington University in St. Louis decided to spread some sweet cheer to U.S. servicemembers on their way home. Executive Chef Patrick McElroy — who comes from a military family — and Marketing Manager Rob Staggenborg hatched the idea to pack hundreds of WashU’s legendary JEM cookies along with a note thanking the travelers for their service. (The cookies are named for James E. McLeod, a beloved late dean of arts and sciences.) Then a group of managers headed to the St. Louis airport’s United Service Organizations office and walked the halls, handing out cookies to grateful servicemembers. — Submitted by Rob Staggenborg, Marketing Manager

FEEDING THE COYOTES AT THE COLLEGE OF IDAHO Coyotes are frequently seen eating at the café at the College of Idaho in Caldwell, ID. No, not the furry predators — the student athletes, nicknamed the Yotes, love to fuel up before and after games. Top-ranked in their division, the men’s basketball team in particular has a ritual that they won’t go without on game day: the house-made lasagna. Sous Chef Jackie Beavers has been preparing both a chicken alfredo version and a more traditional meaty marinara lasagna for more than three years running. She always knows when to expect the team in the café, and has plenty of lasagna ready for all. The coaches and players sing Jackie’s praises for helping them bond over this hearty meal before games. While the Bon Appétit team doesn’t take credit for the Yotes’ winning record, they are honored to be trusted to create the fuel for the student athletes to burn during game time. — Submitted by Ashley Huston, Catering Manager

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BITS Program Sales Director Keith Najmulski of Lucky Cat Bakery talking with State Auto associates

STATE AUTO INSURANCE GUESTS GET LUCKY VISIT Like any great artist, a good baker has not only tasty treats to share, but also hard-won knowledge and good stories. Keith Najmulski of Lucky Cat Bakery, a local vendor, did not disappoint when invited by the Bon Appétit team to State Auto Insurance’s Parkview Café in Columbus, OH. Lucky Cat Bakery scones are served fresh every morning in the café, and the artisan breads are featured in the deli. Guests arriving for work happily stopped by Keith’s table to taste Lucky Cat’s scones and enjoy a wide variety of artisan breads, served with house-made jams and whipped butters made by Bon Appétit Culinary Lead Matt Williams. Keith chatted with passersby, shared information about his bakery’s commitment to artisanal practices (they use no artificial flavors or preservatives), and answered questions. — Submitted by Kecia Tatman, General Manager

Samples of the scones that are available for purchase in the café daily

MEDTRONIC SPREADS SWEET WARMTH DURING SNOWPOCALYPSE: The Medtronic team kept their sunny dispositions intact during the dramatic blizzards this winter in Mounds View, MN. In the depths of a snowstorm, Baker Daniela (Denny) Rain was found making an indoor “snowman” in the form of a chocolate triple layer cake with raspberry mousse filling. — Submitted by Tracy Haraldson, Café Manager

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BITS Derrick Cameron from Local Farms Harvest and General Manager John Hecko say “cheese” for National Milk Day

DEPAUW UNIVERSITY MILKS FARM TO FORK CONNECTION The dining team at DePauw University in Greencastle, IN, saw National Milk Day as a golden opportunity to introduce guests to one of their many Farm to Fork partners: Derrick Cameron from Local Farms Harvest in Lebanon, IN. Derrick brought samples of local cheeses, yogurts, and milks, as well as tales of Local Farms Harvest’s history and day-to-day operations. A Gordon College student with an eco-clamshell a.k.a. “Green Box,” the only to-go option available to students eating in the main all-you-care-to-eat café, which has reduced paper purchases by more than 60% since last year

Many guests stopped by to taste the variety of dairy products and ask Derrick questions about the farm. — Submitted by Megan Inman, Catering Manager

BON APPÉTIT STARS BEFORE GORDON SUSTAINABILITY COMMITTEE Managed by the Association for the Advancement of Sustainability in Higher Education (AASHE), the STARS assessment is a rigorous self-reporting framework that measures the sustainability performance of more than 700 colleges and universities in 21 countries around the world. STARS looks at sustainability comprehensively with reporting metrics ranging from academics to operations, all the way through employee satisfaction, and even investments. Led by a Sustainability Committee made up of faculty, staff, and students, Gordon College in Wenham, MA, is currently working on its STARS assessment, and invited Bon Appétit Manager of Strategic Initiatives Nicole Tocco Cardwell to talk to them when she was on campus recently. Nicole walked the committee through how Bon Appétit’s socially and environmentally responsible purchasing and operations align closely with STARS. The group talked with Nicole about eliminating straws as a first step towards single-use plastics reduction, human rights abuses in the seafood industry, waste generated through catering (and how to minimize it moving forward), farmworker rights, composting on campus, challenges with waste sorting, and more. “I am more excited than ever about Gordon’s hiring Bon Appétit and am thinking about how to integrate food systems issues into the curriculum, learning how to quantify all this good work in STARS, etc.,” wrote one faculty member to Nicole after the event. — Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives

Bon Appétit Fellow Taiyo Scanlon-Kimura tests Redlands students on their food knowledge

REDLANDS STUDENTS PLAY FOOD JEOPARDY Visiting Bon Appétit Fellow Taiyo Scanlon-Kimura set up shop at University of Redlands in Redlands, CA, with his DIY Food Jeopardy board (inspired by Fellow Shannon Tivona’s). 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. More than forty students picked a question, which ranges from easy to difficult. Many participants tried multiple questions and enthusiastically deliberated answers with their friends. General Manager Pam Franco provided several fabulous prizes, including Bon Appétit tote bags, traveling silverware sets, stainless steel straws, reusable to-go containers, and pints of ice cream. The reusable straws and silverware were the first prizes to go! — Submitted by Taiyo Scanlon-Kimura, Fellow

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TALKING ABOUT FOOD | MAISIE GANZLER

A PROGRESS REPORT ON OUR LOW CARBON LIFESTYLE

“It’s heartening to see scientists re-prove what we have been touting for years (humble brag).”

I

’ve had a Google alert on “low carbon diet” since we launched our groundbreaking program in 2007. For years, all I got was the occasional article confusing “low carb” with “low carbon.” While I don’t relish more email, I am happy to report that I’m finally seeing actual articles being written about the critical topic of reducing carbon emissions — not just waistlines — through food choices. Much of the attention is due to the EAT-Lancet Commission on food, planet, and health, which brought together more than 30 world-leading scientists from across the globe to reach a scientific consensus that defines a healthy and sustainable diet. It’s heartening to see scientists re-prove what we have been touting for years (humble brag).

The EAT-Lancet report says a healthy diet consists of vegetables, fruits, whole grains, legumes, nuts, and unsaturated oils; includes a low to moderate amount of seafood and poultry; and includes no or a small quantity of red meat, processed meat, added sugar, refined grains, and starchy vegetables. Sound familiar? Want to know how your account is doing at offering this diet to your guests? Check out the Food Standards Dashboard in Café Manager. Much of the information you need is right there at the ready. It’s also time for a Low Carbon report card for the company overall. The commitments we made in 2015 with the transition to a Low Carbon Lifestyle came due at the end of last year. Here’s where we stand on our progress toward those goals:

DECREASING DEFORESTATION: Partially Complete We maintained our original commitment to North American sources of meat, and we added a new standard for paper products: FSC Certified and/or made from recycled content. Paper turned out to be a tough nut to crack. Here’s where we stand: • Marketing materials: 100% success • Office paper: 96.6% success • Napkins: 90.9% success • Paper towels: 80.8% success With a move toward a “universal” paper towel dispenser, we should see an increase in our progress here over time. We also said we’d make a coffee commitment, and we have. See page 10 for details.

TRIMMING TRANSPORTATION: Complete We continue to avoid air-freighted seafood; restrict purchases of vegetables, meat, non-tropical fruit, and bottled water to North America; and encourage purchases of seasonal and regional fruits. We created additional training materials on these topics for our chefs, managers, and catering teams.

PRIORITIZING PLANT-BASED PROTEINS: Complete

PREVENTING AND REDUCING FOOD WASTE: Incomplete

We set an aggressive target of an average of less than 1 ounce per guest per meal for beef and less than 3.5 ounces for all meat, poultry, and seafood — and we beat our goal! During our fiscal year 2018, our teams served an average of 0.67 ounces of beef per guest per meal companywide and 3.42 ounces for all meat, poultry, and seafood.

We have much to be proud of when it comes to waste reduction, but there is still further to go. First, the good news: 90 percent of our cafés are meeting our commitment to reducing waste at the source, and 95 percent are meeting the commitment to divert any remaining food waste from the landfill via composting and/or food recovery. The area most in need

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Pure plant-forward pleasure

of improvement: Although more than 70 percent of Bon Appétit cafés report having food recovery programs, only 32 percent have gotten Food Recovery Verified. Our goal is 80 percent. We’re here to help you! Please reach out to Waste Programs Manager Claire Cummings (claire.cummings@bamco.com) to start taking steps in the right direction. One of the things I’m most proud of about our Bon Appétit culture is that we talk openly about our challenges, not just our triumphs. Among our

core beliefs is that innovation and risk taking are necessary to our success, along with the understanding that sometimes we may fall short. In the case of the Low Carbon Lifestyle, we have much to celebrate — and we also still have some work to do. I know you join me in remaining steadfastly committed to meeting our Low Carbon Lifestyle goals in order to reduce our company’s environmental impact. That’s the Bon Appétit way. For a full report on our Low Carbon Lifestyle progress, visit bamco.com/press-releases.

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continued on next page


A DUAL GLOBAL/LOCAL COFFEE COMMITMENT With our supply chain–related commitments, we almost always have two goals: improve the industrial food system and support small, local businesses. With those principles in mind, we have committed to ensuring all of our coffee-bean purchases will come from either third-party-verified, socially/ environmentally sustainable sources or registered Farm to Fork vendors by the end of 2021. While coffee was originally included in the Low Carbon Diet, we believe that a meaningful coffee policy should be about more than minimizing contributions to climate change. In addition to protecting forests, it should include getting coffee farmers a fair price for their crop — in common practice coffee is traded as a commodity, and the global price often falls below the cost of production. It should include protecting workers: the conditions they’re working under, the amount they’re paid, and the kind of community they live in. Protecting habitat corridors, waterways, and often endangered species in some of the most biodiverse parts of the world where coffee is grown also became considerations.

We’re including certifications aimed at both the social and environmental ills of the coffee industry: Fair Trade, Certified Organic, Rainforest Alliance, Bird Friendly, and Coffee and Farmer Equity (CAFE) standards. We also want to know how our Farm to Fork suppliers are addressing these issues. We’ll be engaging with them to better understand their supply chains and sourcing practices, and then use that information to evaluate and possibly update current requirements for Farm to Fork coffee roasters. Fedele expressed our dual approach very well: “We want to do as much good as we can with the millions of dollars we spend on coffee all over the world, while continuing to support the small, responsible businesses in the communities that we serve. I’m proud that we are the first food service company to make this dual commitment.” I’m proud too. — Submitted by Maisie Ganzler, Chief Strategy and Brand Officer For our full coffee policy, please see bamco.com/press-releases.

Carrabassett Coffee, a Farm to Fork partner for Bon Appétit at Colby College, creates transparency in their supply chain through third-party certifications such as Certified Organic and Bird Friendly; a new study will look at how other Farm to Fork vendors pursue social and environmentally responsible purchasing

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FROM THE FELLOWS | NICOLE TOCCO CARDWELL

CRAFTING A COMMITMENT

“I’ve learned firsthand the hard and messy work, and the great intentionality, that goes into each and every one of our commitments.”

I

n 2014, Chief Strategy and Brand Officer Maisie Ganzler posed a series of questions to me: in the years since we launched our Low Carbon Diet, what new information had we learned about the food system and greenhouse gas emissions? As we transitioned away from a “diet” of reduction goals to a commitment of ongoing operational principles, should our focus remain the same, or should it shift? I was good at seeking out research based in science, analyzing it, summarizing it, and reporting back. I’d had lots of practice doing so while working at a conservation organization after college, and while getting my master’s degree. But this was my first time taking that information and turning it into goals that our culinary teams around the country would be responsible for working toward. It’s one of those life moments that I think will always stay with me, because the way that we create policies is part of what draws me to and keeps me with the company. I remember listening as Maisie talked it through out loud, encouraging me to jump in and participate. Crafting a policy is a balancing act with a lot of competing variables. Overwhelmed as I was, I started with the science. What new research had been published since 2007 about how the food system is causing greenhouse gas emissions? From there, I tried to apply what I learned to our

business and the work we had done with the Low Carbon Diet. What’s actionable? What’s relevant? What are we already doing, and what would be brand new? As those questions got answered, a policy began to take shape.

Helping to research, write, and implement the Low Carbon Lifestyle policies over the last four years has been both challenging and fulfilling. I have let my soft heart for science (and my ever-increasing understanding of Bon Appétit) lead the way.

Manager of Strategic Initiatives (and former Bon Appétit Fellow) Nicole Tocco Cardwell sees the forest for the trees at Denali National Park and Preserve in Alaska

As someone who travels the country representing Bon Appétit, I’ve heard the “origin story” of our different policies. I’ve learned them and repeated them as if they were my own. But living those stories is a whole other — er… story. It involves a lot of educated guesswork and tough compromises to balance impact and practicality.

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Most importantly, I’ve learned firsthand the hard and messy work, and the great intentionality, that go into each and every one of our commitments. Never perfect, but always made thoughtfully, grounded in science, and with an eye on the considerable impact we can have as a large, values-driven company.


BON APPÉTIT EAST COAST CHEFS COOK AT THE HISTORIC JAMES BEARD HOUSE

The Beard House dinner team, left to right: MIT Director of Culinary Operations Brian Dagnall, St. John’s College General Manager (and former Executive Chef) Michael Cleary, Roger Williams University Executive Chef Jonathan Cambra, Brown University Directory of Culinary Operations Ty Paup, University of Pennsylvania Campus Executive Chef Christopher Smith, and Johns Hopkins University Campus Executive Chef Philippe Chin

THE JAMES BEARD HOUSE in New York City occupies a historic, sacred place in the culinary world. It is considered a great honor for a chef to be invited to prepare a multicourse meal at the Greenwich Village townhouse where Beard, the late champion of American cuisine, perfected his recipes. Culinary legends who have cooked at the House include Daniel Boulud, Emeril Lagasse, Wolfgang Puck, Jacques Pépin, and Marcus Samuelsson. “There’s a different feeling being at James Beard House when you know that it was the place where James did all his cooking demonstrations, wrote his cookbooks, where he lived,” said Philippe Chin, Bon Appétit campus executive chef at Johns Hopkins University in Baltimore. Philippe is practically a House regular, having cooked there 12 times since 1991. “It’s a special feeling for a chef to be in the home of the ‘grandfather of American cookery.’” During a catering workshop for Bon Appétit East Coast chefs held at Roger Williams University in Bristol, RI, last year, Philippe hatched an idea for a very special dinner showcasing the chefs’ regional specialties, as well as what some of the best campus food looks like. He reached out to his contacts at the James Beard Foundation, which oversees the House, and they quickly agreed. Joining Philippe were Jonathan Cambra, executive chef at Roger Williams University (making his seventh appearance cooking at the House); Brian Dagnall, director of culinary operations at Massachusetts Institute

of Technology in Cambridge, MA; Ty Paup, director of culinary operations at Brown University in Providence, RI; Christopher Smith, campus executive chef at University of Pennsylvania in Philadelphia; and Michael Cleary, the former executive chef and now general manager at St. John’s College in Annapolis, MD. The chefs worked alongside Bon Appétit Director of Specialty Culinary Programs Jim Dodge (another House veteran) to create a cohesive menu featuring produce from Bon Appétit’s regional Farm to Fork vendors. Many clients from the chefs’ campuses and other Bon Appétit locations in the Northeast region were invited and made the journey to New York City to experience this milestone event, titled “Back to School.” The culinary journey began as guests filtered into the courtyard through the famous kitchen and enjoyed three incredible hors d’oeuvres prepared by Jonathan (see menu). Next, James Beard Foundation Director of Programming Izabela Wojcik gave the guests a taste of the House’s storied history and expressed her appreciation for Bon Appétit’s standard setting for the food service industry. (Bon Appétit CEO Fedele Bauccio was honored with one of the inaugural James Beard Leadership Awards in 2011.) Each dish for the seated dinner was executed meticulously, and the guests were blown away by the bold, unique flavors each chef

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Philippe helps plate the hors d’oeuvres

Nantucket Bay scallops with citrus, fennel, and sea urchin butter

Chris’s roasted tricolor carrots with bacon, baby arugula, and maple vinaigrette

JAMES BEARD HOUSE “BACK TO SCHOOL” MENU HORS D’OEUVRES NANTUCKET BAY SCALLOP

with citrus, fennel, and sea urchin butter LAMB KIE LBASA

with red onion jam, grain mustard, and biscuit SWE ET POTATO BEIGNET

with hot honey crème fraîche JONATHAN CAMBRA, EXECUTIVE CHEF, ROGER WILLIAMS UNIVERSITY

DINNER ROASTE D TRICOLOR CARROTS

Ty begins to plate the paillard of celeriac “arrosé d’herbes fraîches”

Brian and Christopher work together to put finishing touches on the paillard of celeriac

with bacon, baby arugula, and maple vinaigrette CHRISTOPHER SMITH, CAMPUS EXECUTIVE CHEF, UNIVERSITY OF PENNSYLVANIA

SEARE D VIRGINIA LINE- CAUGHT ROCKFISH FILLET

with sunchoke purée, winter squash fondant, blue crab reduction, and Old Bay cracker PHILIPPE CHIN, CAMPUS EXECUTIVE CHEF, JOHNS HOPKINS UNIVERSITY

PAILLARD OF CE LE RIAC “ARROSÉ D’HE RBES FR AÎCHES”

with potato gnocchi, cannellini beans, pickled cèpes, and winter greens–almond pesto

MICHAEL CLEARY, GENERAL MANAGER (FORMER EXECUTIVE CHEF), ST. JOHN’S COLLEGE

LAMBRUSCO - BR AISE D LAMB’S NECK

with rye spaetzle, hen of the woods, harissa turnips, and charred leek yogurt TY PAUP, DIRECTOR OF CULINARY OPERATIONS, BROWN UNIVERSITY

APPLE AND ALMOND PITHIVIE R

with star anise–scented crème chiboust and stem ginger cassata BRIAN DAGNALL, DIRECTOR OF CULINARY OPERATIONS, MASSACHUSETTS INSTITUTE OF TECHNOLOGY

F E AT U R E D FA R M S

Brian’s apple and almond pithivier with star anise–scented crème chiboust and stem ginger cassata finished the meal

brought to the table. After the dinner, Izabela brought out the chefs to share the process and decisions behind each dish, and to answer questions. They talked at length about their zeal for using locally grown, fresh ingredients in new ways. Their passion and creativity were the perfect ending to an incredible night. “What a wonderful evening we had at the James Beard House — we appreciated being included,” wrote Randy S. Stevens, head of school at St. Timothy’s School in Stevenson, MD. Submitted by Victoria McGrath, Marketing Manager

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AQUIDNECK HONEY, TIVERTON, RI BLACKHORSE FARMS, COXSACKIE, NY DAN GRAIFF FARMS, NEWFIELD, NJ EAGLE ROAD FARM, QUARRYVILLE, PA EMERICK’S PURE MAPLE PRODUCTS, HYNDMAN, PA HIGH LAWN FARM, LEE, MA HORSE LISTENERS ORCHARD, ASHFORD, CT LIBERTY DELIGHT FARMS, REISTERSTOWN, MD LITTLE RHODY FARMS, FOSTER, RI MAINE GRAINS, SKOWHEGAN, ME PEARLSTONE FARM, REISTERSTOWN, MD RI MUSHROOM COMPANY, WEST KINGSTON, RI SCHARTNER FARMS, EXETER, RI SOUTH MOUNTAIN CREAMERY, MIDDLETOWN, MD WINDMIST FARM, JAMESTOWN, RI ZOOK FAMILY FARM, NEW HOLLAND, PA


OPENING LC KITCHEN BRINGS FOOD HALL–STYLE DINING TO PLANO

LC Kitchen is a food hall–style restaurant featuring four unique concepts

Executive Chef Vijay Sadhu waits to greet guests at the Tacos Por Favor concept

WITH THE OPENING OF LC KITCHEN in Plano, TX, another corporate-public hybrid has joined the Bon Appétit family, to great local excitement. Dallas Observer, Eater, CultureMap Dallas, Plano Profile, and Plano Magazine all covered the opening.

completely cashless, and guests were excited to try the payment kiosks from which they could order from any of the four concepts. Executive Chef Vijay Sadhu — who in 2016 appeared on Beat Bobby Flay, and did just that with his authentic samosas — oversees the menu for all four concepts at LC Kitchen.

Now serving breakfast and lunch, LC Kitchen is located on the new Legacy Central mixed- On opening day, many of the construction use campus, where more tenants like Samsung crew members (who had been working on and Peloton are moving in each day. The food the project for years) came by to see their hall–style restaurant features four unique con- work come to fruition, and were wowed by cepts with flavors for everyboth the beautiful finishone: Homestead, offering es and the delicious food. fresh salads, savory soups, The chicken salad sandwich and house-made sandwichfrom Homestead was pares; Tacos Por Favor, a festive ticularly popular among the taqueria with bold flavors first week’s guests, while and snappy salsas; Rhino other guests raved about Grill, featuring grass-fed LC Kitchen’s modern exterior ties into the Joeun: “The bibimbap from burgers, free-range chicken, overall Legacy Central campus aesthetic the Korean station was roasted vegetable sides, and chef-inspired amazing! Every bite was a colorful explosion daily specials; and Joeun, a modern take on of flavor,” wrote one guest. The customizable authentic Korean cuisine offering banchan grain bowls and yogurt parfaits also received (small side dishes), fried chicken, and tradi- positive feedback. tional noodle and rice dishes. A full coffee bar gives tenants their caffeinated pick-me-ups. With more tenants moving to the campus each day, General Manager Philip Natale is The 7,500-square-foot space, which has seat- excited to launch mobile ordering and to ing for 300, aligns with the campus’s overar- continue to introduce new guests to Vijay’s ching contemporary design aesthetic, and the creative menus. dining room sports views of a stunning mural Submitted by Waverley Aufmuth, Public Restaurant PR & from artist Adrian Torres. The restaurant is Marketing Manager

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ELECTRONIC ARTS COLLECTS GUESTS’ FAVORITE DISHES INTO A COOKBOOK

The cover of the EA cookbook

Poached eggs on toast featured in the EA cookbook

Executive Chef Jon Hall, Global Director of Food Service Chris Bifano, and Catering Manager Ariana Tanimura put together the cookbook

A trio of house-made salsas beloved by guests

AT ELECTRONIC ARTS IN REDWOOD CITY, CA, the culinary team is constantly creating original dishes — enough, in fact, to fill their own cookbook.

put together a collection of recipes from the Bon Appétit team. Many of the recipes chosen were guest favorites in the café, but others were team members’ own personal recipe favorites.

Executive Chef Jon Hall, Global Director of Food Service Chris Bifano, and Catering Manager Ariana Tanimura teamed up to

Jon and Ariana collaborated to take pictures of each dish. Ariana came up with the

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layout and design of the cookbook, and together they printed 100 finished copies, which were gifted to key clients, frequent catering customers, and executive team members at EA. Submitted by Christopher Bifano, Global Director of Food Service


The Impossible dan dan noodles by finalist Glenn Christiansen, executive chef at FireEye


EXECUTIVE CHEF DEREK IVANCIC’S IMPOSSIBLE TRIUMPH Case Western Reserve University chef wins companywide plant-based recipe contest WHEN BON APPÉTIT MANAGEMENT COMPANY and Impossible Foods announced a recipe contest with a spectacular grand prize, the response was overwhelming. Dozens of participants from Bon Appétit’s university, corporate, and public cafés in 14 states eagerly threw their aprons into the ring. The winner: Executive Chef Derek Ivancic of Case Western Reserve University in Cleveland, whose Impossible chorizo tamales showcased the “outside-the-bun” versatility of the new and improved formulation of Impossible Burger. Derek’s tamales impressed the entire judging panel, who deemed it “absolutely delicious.” Asked why he chose to enter the contest, Derek explained: “I was excited for an opportunity to experiment and challenge myself. Since joining Bon Appétit, I have really expanded my vegan and vegetarian cooking repertoire. I have always been known for meat, whether it was sausage making, smoking, dry curing, or butchery. This gave me an outlet outside of my comfort zone to try new things and continue to learn and grow as a cook.”

25 pounds of the new formulation mixture, which now gets its meaty texture from soy protein, not wheat protein; adds sunflower oil to the coconut oil (enabling it to move from griddles to grills); and is kosher- and halal-certified. They got to play around with it at the same time as fine-dining superstars such as David Chang of Momofuku Nishi of New York City; Traci Des Jardins of Jardinière and School Night (who is also Bon Appétit’s chef-partner at The Commissary, Arguello, and Public House in San Francisco); and Mary Sue Milliken of Border Grill in California and Nevada (and Bon Appétit’s chef-partner at The Huntington Library, Art Collections, and Botanical Gardens in San Marino, CA). continued on next page

A MEATING OF THE MINDS Anyone paying attention to the explosion of worldwide interest in plant-based “meat” is familiar with Impossible Foods, the Redwood City, CA-based innovator. Impossible selected Bon Appétit Management Company as its first food service partner back in 2017, thanks in part to the two companies’ shared commitment to both high-quality food and to a more sustainable future for the food system. Since it began serving the Impossible Burger to guests in June 2017, Bon Appétit Management Company has since served more than 15 tons of it at over 100 corporate, university, and museum cafés nationwide. The company has long been committed to plant-forward menuing, and in 2015 made a formal commitment through its Low Carbon Lifestyle program to prioritizing plantbased proteins as well as tracking and reducing its purchasing of animal proteins. (See page 8.) The Impossible Burger uses dramatically less land and water, and creates far fewer greenhouse gas emissions than its beef counterpart. The nationwide recipe contest was designed to get Impossible 2.0, a new formulation that had just won accolades at the popular consumer electronics show CES, into the hands of Bon Appétit chefs before its official release. Participants received

Grand Prize Winner Derek Ivancic, executive chef at Case Western Reserve University, won for his Impossible chorizo tamales

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Derek’s Impossible chorizo tamales

THE FINAL TASTE-OFF The first round of the contest required participants to serve their dishes to their guests and let them know they were getting a sneak-peek taste of the not-yet-released formulation. They took any feedback they received and tweaked their recipes, then submitted them along with photos to Impossible for judging. Impossible selected four finalists, who showed how mouthwateringly versatile the new product could be. They were: • Glenn Christiansen, Executive Chef at FireEye in Milpitas, CA, for his Impossible Dan Dan Noodles • Mayet Cristobal, Executive Chef at The Walt Disney Studios in Burbank, CA, for her Impossible Filipino Embutido • Derek Ivancic, Executive Chef at Case Western Reserve Univer sity in Cleveland, for his Impossible Chorizo Tamales • Mikhail Shvarts, Executive Chef at SAP in Palo Alto, CA, for his Impossible Lumpia with Caramelized Banana Ketchup In the next phase, the four finalists prepared their dish and served it at a special pop-up event for their guests, encouraging them to share their reaction on social media using #BAMCOxIMPOSSIBLE. Impossible and its R&D team cooked and taste-tested the four recipes, took a look at the social shares, and chose the winner and one runner-up. As the Grand Prize winner, Derek could choose between an allexpenses paid trip to New York or San Francisco, dinner at either

Executive Chef Glenn Christiansen and FireEye guests enjoying the noodles

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SAP Executive Chef Mikhail Shvarts shared his Impossible lumpia with caramelized banana ketchup

Executive Chef Mayet Cristobal poses with Walt Disney Studios for the Impossible contest’s social media component

Mayet’s Impossible Filipino embutido

Saxon + Parole with Chef Brad Farmerie or at Jardinière with Chef Traci Des Jardins, and a chance to learn all about Impossible. He opted for San Francisco. “I am elated to have an opportunity to visit California for the first time and expand my culinary experiences,” he said.

“Any chef is excited to work with a new ingredient,” Mayet said. “The chance to get to experiment with something as cutting edge, versatile, and popular as the new formulation of the Impossible Burger made this contest something very special for me and my crew.”

Mayet was named the runner-up. She will receive a gift certificate for a custom knife from Bernal Cutlery in San Francisco.

Submitted by Cheryl Sternman Rule, National Marketing Manager

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ARGUELLO CHEF DIGS DEEP INTO REGIONAL MEXICAN CUISINE WITH TASTE OF MEXICO

Panuchos are a traditional Yucatán dish

The flavors of Veracruz Taste of Mexico menu featured pescado Veracruzano (whole fish in a tomato sauce with capers and olives)

THE TEAM AT ARGUELLO in the Presidio of San Francisco knows a thing or two about tacos: Their popular “Make Tuesdays Better” taco promotion brings visitors and guests in from all over the park and has helped increase Tuesday revenue for over a year. But when thinking about how to engage guests in a deeper conversation about the myriad flavors and cultures that make up Mexican cuisine, Chef de Cuisine Jose Alvarez and General Manager Kyle Kralowetz wanted to venture outside the tortilla. Together, they conceived a monthly changing menu to take guests on a deep dive into the ingredients and cultural influences that make up the varied cuisines of each state of Mexico. Inspired by his travels throughout the country, Jose began mapping out which states he wanted to “visit” through his menus, which included intense recipe and historical research. To give as many guests as possible the opportunity to taste these dishes, and to add some variety to the restaurant’s menu, Kyle and Jose decided that this Taste of Mexico program should be a month-long à la carte dinner menu, in addition to the regular menu, rather than a singular event each month. The first installment featured the flavors of the Yucatán Peninsula, with five dishes celebrating the region’s tropical produce, vast coastline, and multicultural history. “I was inspired by the complexity of flavors that come from some of the simplest ingredients. I knew Yucatán was the best place to begin this

Cochinita pibil

program in order to showcase that Mexican food is much more than what many people imagine it to be,” said Jose. Dishes like panuchos (fried tortillas topped with beans, braised meats, shredded cabbage, and pickled onion) show off the communal aspect of Yucatecan cuisine, as they are often made when friends and families come together to eat. Jose’s cochinita pibil (slow-roasted pork) highlighted classic Yucatecan ingredients like sour oranges and annatto seeds, as well as the traditional cooking method of steaming in banana leaves. Next the team highlighted the flavors of Veracruz, with showstopping dishes like pescado Veracruzano (whole fish in a tomato sauce with capers and olives) served with cilantro rice. The state of Veracruz has the second largest coffee production in Mexico, so Bar Manager Andria Miller created a caffeinated cocktail to pair with the menu: Jalapa’s coffee (named after the capital city of Veracruz), with añejo tequila de Tamaulipas, coffee liqueur, cinnamon, and vanilla ice cream. The Taste of Mexico menus have proven a huge hit with guests: nearly a quarter of appetizers sold during the first month were ordered from the special menu. It’s also keeping regulars coming back for more, and everyone is excited to see where Jose takes them next. Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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OPENING SAS’S NEW TERRACE CAFÉ OPENS IN CARY SINCE 2011, BON APPÉTIT has provided food service at the Cary, NC, headquarters of analytical software company SAS. The Bon Appetit team was proud to be asked to expand its offerings when SAS opened its newest building on campus in February. Executive Chef Bryan Little and General Manager Katheldra Alexander oversee the expansive Terrace Café, which serves around 1,000 guests per day for breakfast and lunch in Building A. It features a global station with a tandoor oven, tossed-to-order salad station, full espresso bar with counter seating and nitro cold-brew options, and made-toorder juices and smoothies. A full-service bakery with exhibition-style glass walls lets SAS employees watch as the bakery team produces all the baked goods for service, as well as items for retail sale in the Market. This artisan-style, upscale market located at the entrance to the café and adjacent to the bakery sells baked goods, loaves of bread, grab-and-go items including dinners to go, and other retail offerings. Guests are gravitating to the freshly made hot naan as well as to the fresh fruit smoothies. Everyone

Sous Chef Ian Albertson baking fresh naan in the tandoor oven

loves watching the bakers at work — and the freshly baked loaves fly off the shelves! “Bon Appétit’s innovative recipes, quality of food, and attention to detail are greatly appreciated by employees, who love to eat in the Terrace Café,” said Julie Stewart, SAS director of food service. Submitted by Jennifer McGann, Regional Marketing Director

The SAS Terrace Café opening team

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ROGER WILLIAMS UNIVERSITY WELCOMES PARTNERS FOR CHEF-FARMER DINNER WINTER IS A GREAT TIME to have your farmer-friends over for a meal! The Bon Appétit team at Roger Williams University hosted more than a dozen of their New England Farm to Fork and Fish to Fork partners for their second annual chef-farmer dinner at the Bristol, RI, campus. General Manager James Gubata masterminded the first cheffarmer dinner in 2018 as a way to continue to grow relationships with their local farmers, fishermen, and artisans. The event also provides a space for the culinary team to collaborate with and learn from their partners, and vice versa. On the day-of, cooks and partners met early to menu plan and prepare ingredients for the night’s meal progression. The full menu was a feast of farm-fresh creativity, served family style. Each dish was a perfect picture of Farm to Fork collaboration, incorporating ingredients from multiple partners, such as Maine tofu florentine with Queens Greens spinach and Horse Listeners tomato sauce, and panna cotta made with Rhody Fresh dairy, Aquidneck honey, and fresh blueberries. (The menu did double duty. Several dishes were also served that night in the café for dinner service.) Then, the folks from Foley Fish, Farm Fresh Rhode Island, Blackbird Farm, Cloverbud Ranch, Aquidneck Honey, DaSilva Farm, RI Mushroom Company, Horse Listeners Orchard, and Rhody Fresh Dairy sat down with the Bon Appétit team and special guests for dinner. Joining them were Roger Williams Interim President Andrew Workman and his wife Mary Beth Workman, Associate Dean & Director of the Gender & Sexuality Center Jen Stanley, Vice President of Student Affairs John King and his wife Jocelyn King, and five lucky students as part of a special educational program. It was a full night of delicious food and important conversation. The culinary team and their partners alike are hopeful that events like this will be just a small part of the larger efforts toward strengthening their regional food system. Submitted by Stephanie Keith, Controller and Marketing Manager

Horse Listeners Orchard apple tart and Rhody Fresh sweet cream

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Matt Couzens from Horse Listeners, Martin Beck from Cloverbud, and Bon AppĂŠtit General Manager James Gubata admire the local sea scallops from Foley Fish

Lead Cook Joseph McCarthy prepares roasted bone marrow courtesy of Cloverbud Ranch

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PLEASING THE BEAN COUNTERS WITH CHILI COOK-OFFS Chili cook-offs combine several elements that everyone loves: cooking competitions, debate over tastiest styles, and the chance to vote for your favorite — then eat a whole bowl of it! GORDON COLLEGE TAKES THE CHILI BULL BY THE HORNS The second annual chili cook-off at Gordon College in Wenham, MA, heated up this year as more contestants made a run at the bull, Gordon Dining’s coveted trophy that represents the power and prestige of this culinary contest. Although he was heavily favored, last year’s reigning champion, Cook Brian Saltonstall, was dethroned by newcomer Cook Terry Rodriguez. Terry’s background in Mexican cuisine came through in her tangy, spicy, and tender tomatillo and chicken chili verde. Served with a grilled tortilla and cilantro garnish, this nontraditional chili certainly captured the taste buds of Gordon students — she received more than double the votes of the second-place chili! Cook Katherine Bagley, also a new contestant this year, placed second, winning over her share of students with a hearty and crowd-pleasing beef short rib chili. Terry, who everyone now refers to as “Champ,” is proudly displaying the bull in the kitchen for the year to remind everyone who’s No. 1. — Submitted by Andrew

Gordon College chili contestants, left to right: Baker Aldonna Linares, Cook and runner-up Katherine Bagley, Sous Chef Pascal Huguet, Cook and champion Terry Rodriguez (seated), and Cooks Brian Saltonstall and Peter Milinarski

Seavey, Manager

ALBION CROWNS A TWO-TIME CHILI CHAMP The second annual chili cook-off held by the Bon Appétit team at Albion College in Albion, MI, featured a deeper competitive field and nearly double the campus participation and voting. For fun, the Bon Appétiters snuck in their retail location’s daily housemade chili to see how it would stack up against this year’s six competing entries.

After the votes were tallied, last year’s champion, Kitchen Supervisor Dan Donahue, triumphed again for his pork-based red chili (a secret recipe!). Newcomer Kirsten Strong, a café supervisor, had a strong showing, taking second place for her white chicken chili, while the team’s house-made chili took third place in the voting! That just goes to show what a delicious product Bon Appétit chefs make on a daily basis. — Submitted by Brian Gilbert, Director of Operations

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UNIVERSITY OF CHICAGO HOLDS CAMPUSWIDE COOK-OFF

Delicious red velvet cupcakes were provided to the winning team, courtesy of the in-house bakery department

Lead Cook Victor Golden, creator of Team Bartlett’s champion chili recipe, poses with the team trophy

Team Bartlett shouted and jumped for joy as they were announced as the winning team

The University of Chicago takes its chili cook-off seriously. This year the campuswide competition encompassed three dining commons and the commissary kitchen. The four teams each submitted a written recipe and cooked a large batch of their chili. Judging took place in the commons; the catering team helped create an eye-catching display at which guests could taste all four chilis before voting for their favorite by dropping a dried bean into the corresponding jar.

Assistant Café Manager Naomi Gonzalez and Sous Chef Darrain Bowdry of Team Bartlett are ready and excited for the chili cook-off judging

and spicy beef chili. Guests also enjoyed Team Commissary’s two-meat chili and Team Baker’s morita-chile beef chili. Campus camaraderie was at an all-time high, with nearly 630 guests participating in the judging. Team Bartlett’s winning chili recipe from Lead Cook Victor Golden was made by the commissary kitchen the following week and enjoyed by the entire campus, while Victor accepted the winning trophy and red velvet cupcakes on behalf of the team. To (the) Victor go the spoils! — Submitted by Colleen Maul, Marketing Manager

The competition was fierce. Team Bartlett’s winter white chicken chili eked out its win with only 30 votes over Team Cathey’s sweet

EVERYBODY LOVES RAYMOND’S CHILI Chili cook-off time is eagerly anticipated by the Bon Appétit team at Santa Clara University in Santa Clara, CA. Everybody wants to defeat the reigning chili cook-off champion, Sous Chef Raymond Volis, who had previously won five years in row. Three men were brave enough to challenge the champ, including Lead Cook Farit Berber, Cook James Robinson, and Sous Chef Anthony Aguirre, but Raymond’s meat chili with steak, bacon, and Italian sausage reigned supreme once more! Raymond won with his same secret chili recipe from the previous year, and even more impressive — he’s a vegetarian and has never actually tried his own chili! “Ray’s Chili” was served as a special in the marketplace for all to enjoy. — Submitted by Laurry Wailes, Assistant General Manager Three of the four Santa Clara University contestants — Sous Chef Anthony Aguirre, Cook James Robinson, and Sous Chef Raymond Volis — with their chilis

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FOUNDRY & LUX STAFF ENJOY PRIVATE COOKING CLASSES

Cooks Lucy Duenas, Carlos Huerta, Maria Ramos, Dulce Maciel, and Jessica Bernal listen as Executive Chef Darryl Bell discusses proper butchering technique for whole fish

FOR MANY BON APPÉTIT CHEFS, leading cooking demos and culinary workshops — whether teaching knife skills or introducing guests to different global flavor profiles — is a key way to engage with guests and students. At Foundry & Lux in South San Francisco, CA, Executive Chef Darryl Bell has taught several such courses for tenants of The Cove biotech campus, touring the restaurant’s culinary garden and sharing the inspiration behind many of his celebrated dishes. Now, Darryl is taking the chef-led teaching model and focusing his attention on a new audience: his own staff. The hour-long demos are open to all Foundry & Lux staff, though they are predominantly attended by the kitchen team. He has hosted two such classes thus far: the first focused on butchering techniques for whole chicken and fish, and the second centered around cooking techniques like proper seasoning and sautéing. For Darryl, the idea to host staff teaching workshops came as he observed his kitchen staff on the line and noticed areas where they could benefit from additional training and technique. “When I see an action that is due to lack of knowledge, it seeds the idea for a course,” he says. “I want my staff to be purposeful with the process, whether it’s at work, cooking for their families, or taking these skills to their next job and throughout the rest of their lives. I hope staff see these classes as a means to learn skills that can be applied beyond Foundry & Lux.”

Darryl giving tips for breaking down whole fish

Darryl joined the Foundry & Lux team with a background in fine dining, having spent eight years with the Thomas Keller Restaurant Group in Yountville, CA. He draws on this background and his training in classic French techniques for these workshops. “I’ve seen a lot of ‘aha’ moments, where you can see it click as someone learns something they’ve never been formally taught before,” Darryl recalls. “When the team is engaged, taking notes, and asking questions, that’s when I know the classes are a success.” Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

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ROYAL CARIBBEAN CRUISE LINE HELPS EMPLOYEES SAIL INTO WELLNESS

A SAUCE TOO GOOD NOT TO BOTTLE

Bon Appétit chefs make as much as possible from scratch, often including their own condiments and sauces. But then Executive Chef Darryl Bell of Foundry & Lux created a barbecue sauce so good it begged to be bottled! That was the best way to ensure it could be shared well beyond the café’s walls. Packing more than just a sweet-and-savory punch, Darryl’s Kansas City–style sauce does good as well: 20 percent of proceeds are donated to the nonprofits No Kid Hungry and the Rafiki Foundation. Organizations close to his heart, they lighten the burden for those who cannot provide for themselves. No Kid Hungry generates funds to provide breakfast for kids in need while attending school, while the Rafiki Foundation helps orphans and widows in 10 different African countries by providing supplies, education, food, and other critical support. “My motivation to create 816 BBQ started off from the idea that I wanted to be a part of supporting something bigger than myself, bigger than my personal situation in the world. I have nursed an ambition to help those in need since I was eight years old and first visited a homeless shelter,” explains Darryl. “The challenge has been to translate those ideals into an action that was tangible and realistic. I brainstormed for months and decided to produce something natural, sustainable, and generated from a deep personal connection.” Darryl first learned how to make barbecue sauce as a boy in Kansas City. (Its area code, 816, inspired the name.) On his path to executive chef at Foundry & Lux, which included stints at well-known and Michelin-starred fine-dining restaurants, Darryl worked his way through France, Tokyo, Chicago, and the Napa Valley, and refined his sauce recipe over time.

RECOGNIZING A NEAR-UNIVERSAL DESIRE among guests to lead more healthful lifestyles each time a new year dawns, the Bon Appétit team at Royal Caribbean Cruise Line in Springfield, OR, resolved to make health-focused top-of-year resolutions easier to fulfill. Bon Appétiters at the Thunderbird Café partnered with the onsite athletics center to help employees at the call center achieve their 2019 wellness goals. They created special menu offerings such as a Greek farro salad, other ancient-grain salads loaded with roasted vegetables, and chia pudding with mango, all of which made making the healthy choice the easy choice. The team even sweetened the incentive: Guests who choose healthier options enjoyed a 15 percent discount!

Made from California-sourced tomato paste, brown sugar, and vinegar, 816 delivers complex layers of flavor, offering hints of spice balanced with sweetness.

Submitted by Jason Rosvall, Chef/Manager

Now Darryl has become one of the Northern California region’s own Locally Crafted vendors — and other Bon Appétit Bay Area chefs can buy the sauce and support his efforts. Everyone is thrilled by the homegrown initiative. — Submitted by Nora Cata, Senior Marketing Specialist

Colorful Greek farro salad

Executive Chef Darryl Bell’s 816 BBQ Sauce

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COMMUNITY PARTNERSHIP BEE-HIND BEST BUY’S FIRST BEEHIVE

Pastry Chef Deb Thibodo’s house-made granola bars made with the harvested honey

THERE’S NOTHING SWEETER than local honey — unless its honey from your very own hives. The Bon Appétit team at Best Buy in Richfield, MN, has set up an unusual partnership to produce this golden liquid, from hives located on the Minnesota Independent Community College campus (MICC). Bon Appétit partners with MICC to hire graduates of its life-skills program to work at the café at the electronic retailer’s headquarters. To help combat the decline of local bees, Best Buy’s Net Impact Chapter sponsored a hive at MICC, which is cared for by local experts from the University of Minnesota Bee Squad. Turns out the Best Buy bees are overachievers! The hive had an exceptional first year. They produced an excess of honey right off the bat. The culinary team has used the honey to help educate guests about the importance of bees for everyday ingredients. Pastry Chef Deb Thibodo used it to prepare house-made granola bars, which were offered along with celebratory “happy bee” cookies in the café — with a portion of the proceeds reserved to give back to the school. Submitted by Susan Davis, General Manager

“Happy bee” cookies to celebrate the hive’s successful first year

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BUILD-YOUR-OWN PLANT-TASTIC RAMEN BOWLS ROCK ALBION COLLEGE

Supervisor Sarah Staten serves guests plant-based broth and ramen noodles, with their choice of hot toppings

LEVERAGING BON APPÉTIT’S FOOD FOR YOUR WELL-BEING PROGRAM, the culinary team at Albion College in Albion, MI, took over the action station in the café to introduce a build-your-own plant-based protein ramen bowl. Executive Chef Dan McCasey and Café Supervisor Kirsten Strong collaborated to offer both hot and cold options. The ramen bowl building started with noodles and vegetable broth. Guests then had the option to add a number of cooked toppings such as broccoli, mushrooms, beans, or lentils to make it their own, then top it with more options, such as garbanzo beans, cucumber slaw,

tahini sauce, Thai chili créme, or cilantrolemon pesto. The station takeover was a great opportunity to get guests excited to try plant-based proteins and vegetable-forward meals. The event was a huge success, and the team received multiple comment cards and even a few emails from faculty and staff requesting to do it again. Submitted by Brian Gilbert, Director of Operations

A custom-built ramen bowl

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AWARDS & RECOGNITION

Paul took his award for a little field trip to the Golden Gate Bridge overlook

Mount Angel Abbey Executive Chef/General Manager Paul Lieggi with CEO Fedele Bauccio at the Good Food Awards

MOUNT ANGEL CHEF WINS GOOD FOOD AWARD — FOR THE THIRD TIME! Paul Lieggi is on fire — when it comes to smoking fish, that is! For the third year in a row, Bon Appétit’s executive chef and general manager at Mount Angel Abbey in Saint Benedict, OR, has won a Good Food Award for his smoked fish. This year Paul won for his Columbia River Gorge baby steelhead cured in lots of sea salt, a little sugar, and fresh fennel, then alder smoked. With over 2,000 entries each year, the competition is fierce for the Good Food Awards, which honor not just superior flavor, but also social and environmental responsibility. Paul came to San Francisco to accept his honor in person, and was thrilled to be congratulated by CEO Fedele Bauccio. — Submitted by Bonnie Powell, Director of Communications

The winning entry: Columbia River Gorge baby steelhead cured in lots of sea salt, a little sugar, and fresh fennel, then alder smoked

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DEPAUW UNIVERSITY CELEBRATES CHAMPIONSHIP SUNDAY WITH SPIRITED COMPETITION Bon Appétit Director of Operations at Genentech Yoel Cohen and District Manager Steve Ganner with their Genentech/Roche Outstanding Supplier for Diversity Award

GENENTECH/ROCHE NAMES BON APPÉTIT OUTSTANDING SUPPLIER FOR DIVERSITY Biotechnology leader and longtime Bon Appétit client Genentech, a member of the Roche Group, is committed to fostering a diverse supplier base. Diverse suppliers help meet Genentech’s business objectives and foster economic growth within the communities in which its employees live and work. Bon Appétit District Manager Steve Ganner and Director of Operations at Genentech Yoel Cohen were thus extremely honored to accept Genentech’s Outstanding Supplier for Diversity Award on behalf of Bon Appétit recently. Bon Appétit teams at Genentech’s campuses in South San Francisco, Oceanside, and Vacaville, CA, and Hillsboro, OR, work with many local, small diverse businesses, including Farm to Fork farms, Locally Crafted bakeries, and other food businesses. — Submitted by Steve Ganner, District Manager

IAIA DECLARED SOUPER STARS YET AGAIN The Bon Appétit team at the Institute of American Indian Arts has been helping to raise funds for those in need in their Santa Fe, NM, community for 17 years. Once again, they joined chefs from all over Santa Fe for the 25th Souper Bowl Anniversary gala, where guests sample soups from local chefs and vote their favorite. They can also purchase takeout containers of their soup of choice. Ticket sales and proceeds from the event go to The Food Depot, a food bank working toward hunger-free communities in northern New Mexico. Led by Executive Chef Guido Lambelet, the Bon Appétit team prepared a creamy chicken soup topped with crispy pork belly from Farm to Fork partner Talus Wind Heritage Meats and fresh chives. The team took first place for best booth design — their fourth win in the category! — Submitted by Melody

Championship Sunday winners: Culinary Lead Mary Stout and Cook Tina Lundsford

IN CELEBRATION OF ALL things football, the Bon Appétit team at DePauw University in Greencastle, IN, hosted a team-building competition and other activities leading up to Championship Sunday. The series started with “Wild Card Weekend,” when associates put their best appetizers forward for the management team to sample and score. The following “Divisional Round” pitted wing-sauce recipes against each other. After all recipes were tasted and awarded points, two teams advanced to the championship round. Their final challenge: create the best Game Day spread, which would be presented during lunch service in the café. Guests lined up at the team’s stations to sample the spreads and vote their favorite. After three rounds of competition that started with ten competing teams, one champion emerged: Culinary Lead Mary Stout and Cook Tina Lundsford, with their sriracha wings, beef sliders, potato-skin bar, and hummus and cheese ball. Along with the championship title, they also took home Indiana Pacers tickets!. Submitted by Megan Inman, Catering Manager

Lambelet, General Manager

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HILLSDALE TEAM GETS INSIDER’S VIEW OF ZINGERMAN’S COFFEE COMPANY

Zingerman’s Coffee Company and Candy Manufacturing Managing Partner Steve Mangigian discusses operations with Hillsdale student Danielle Lee, AJ’s Supervisor Lisa York, and Marketing Coordinator William Persson

MEMBERS OF THE HILLSDALE COLLEGE community in Hillsdale, MI, can’t resist the magnetic pull of Zingerman’s Coffee Company, an Ann Arbor–based wholesale roaster that supplies the high-quality brews at AJ’s Café and Jitters. When Marketing Coordinator William Persson and the Hillsdale marketing team recently had an opportunity to tour the Zingerman’s facility and learn more about how the coffee gets from across the world to their campus, they jumped at the chance. Upon arrival a barista welcomed the group with complimentary beverages and then Managing Partner Steve Mangigian began a very special private tour. Zingerman’s, he told them, focuses on three distinct phases in coffee production: sourcing, roasting, and brewing. Showing the team the back room, Steve explained that this is where the staff receives and roasts sample

beans imported from Central America, South America, East Africa, and Indonesia. Zingerman’s has strong relationships with each producer and works with them to set prices that ensure they earn a fair profit. Next Steve showed the group where raw beans are stored and roasted. Zingerman’s roasts its beans daily, using a single-pass drum roaster that relies on both conduction and convection. Each roast varies based on the beans’ geographic origin and that region’s particular terroir and characteristics. Steve said the roasting process is always being tweaked because coffee flavors change as new crops develop. It’s a process of continuous trial and error. With respect to brewing, baristas enjoy the freedom to play and experiment, with encouragement to take customers’ direct feedback into consideration. With a philosophy that prizes the welcoming,

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approachable, and accessible aspects of coffee, there’s an understanding that tastes vary and should be respected. The company offers eight different brewing methods including Chemex, pour over, and AeroPress, each of which highlights different flavors in each roast. The group also learned more about the sweet side of the Zingerman’s business. Handmade confections pair perfectly with coffee, and a similar level of care that goes into sourcing the coffee also guides the creation of their candies as well. The Bon Appétit team was proud to learn more about this relationship, and are appreciative that they get to showcase the company’s coffee and candies at AJ’s and Jitters. Submitted by Danielle Lee, Social Media Content Generator, and William Persson, Marketing Coordinator


LUCKY HILLSDALE STUDENTS ATTEND SPECIAL COFFEE CLASS

Zingerman’s beans

After a few Bon Appétiters visited the Zingerman’s Coffee Company roastery, Chris Glasow from Zingerman’s and the Bon Appétit team teamed up for a special cupping class at Hillsdale College. Upon their arrival, attendees received a small gift of Zingerman’s coffee, courtesy of the Bon Appétit team, to take home. Chris then provided a notecard and guide to different brews. Throughout the session, he explained the various brewing methods and how each process produces a different flavor profile. After learning essential coffee vocabulary, the group tried samples, describing the flavor in terms of acidity, body, finish, and complexity. They learned that taste is about 80% aroma and 20% actual taste. The consensus on favorite brewing methods? Results from the V60, AeroPress, and siphon pot stood out above the rest! — Submitted by William Persson, Marketing Coordinator

A student smells fresh grinds before sampling the brew

Students take notes as Chris Glasow from Zingerman’s explains the various brewing techniques and equipment Student Danielle Lee holding up stickers from Zingerman’s Creamery

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OPENING REVAMPED ADIDAS CAFÉ HITS THE GROUND RUNNING THE EMPLOYEES AT ADIDAS in Portland, OR, have been patiently waiting for the reopening of their renovated café. After 10 months of temporary service that involved a dining tent on campus and two leased kitchen spaces downtown to produce meals and catering, the Bon Appétit team was ready for the new Canteen, too!

The Adidas Canteen opening team

Canteen is part of the first phase of a project that expands the Adidas campus with three new buildings housing two cafés, two coffee shops, and a healthy juice bar. The sportswear giant was looking to increase its Grilled broccolini, cured tomato, sustainability efforts, offer healthier mozzarella, and caper aioli on Line Cooks Christian Salama, Johnny Andres, Nathan Boyer, and Brad Stockton preparing for service contemporary concepts, and give Grand Central seeded baguette employees an expansive culinary experience. The Benedict for breakfast. The breakfast fuel station next phase, with additional café seating and the features açai and chia bowls with local Hammer & westside coffee shop, opens in October, and the Tuffy’s granola. A performance fuel station offers eastside expansion, with the second café, plaza customizable, cooked-to-order bowls and salads, joined by an expanded made-to-order salad coffee shop, and juice bar, in early 2021. station, market deli, taqueria, and pizza station. Working with Adidas Real Estate, the Bon Appétit team looked to pivot the dining experience to “My seared tuna with fingerling potatoes and olive offer more options, reduce queue times, and salad was nothing short of a triumph of flavors and integrate technology into the ordering systems. textures,” wrote Adidas employee JL Goodrich. With the integration of a Nextep pre-order “Honestly, it was one of the best meals I’ve had, system, lines were largely eliminated, resulting in and I used to work in restaurants for 10 years. You nailed the sear on the fish, and the pairing guests getting their meals quicker and fresher. of herbs, spices, and oils was perfection. And as The opening week menu, executed by Executive someone who has an enormously stressful week Chef Kit Zhu, Executive Sous Chef Tuyen Le, and today packed full of meetings, this meal not and the rest of the culinary team, highlighted only warmed my belly but was almost hypnotic; I the addition of four new stations. Options felt like the meal hugged me from the insides and included a Korean menu featuring authentic made me forget I still have eight hours of work left banchan (little side dishes), japchae (stir-fried today. I feel ready for my afternoon now.” glass noodles), and bulgogi (grilled thin slices of marinated meat). An expanded grill menu includes Hard to top feedback like that, but the Bon Appétit house-ground burgers and weekly specials such team will keep trying! as plant-based Impossible Burgers and eggs Submitted by Samuel Phillips, General Manager

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UNIVERSITY OF SAN FRANCISCO CELEBRATES 50TH ANNIVERSARY OF BLACK STUDENT UNION IN HONOR OF THE golden anniversary of the University of San Francisco’s Black Student Union, celebrants and VIP guests gathered in Fromm Hall to commemorate this venerable organization. Among them were USF alumnae London Breed, mayor of San Francisco (the first African-American woman to lead the city), and City Administrator Naomi Kelly. Mayor Breed gave a riveting speech of support for the organization while recalling her own experiences as a USF student. The event also launched the university’s Black Achievement Success and Engagement (BASE) program, a new initiative building on USF’s commitment to inclusive excellence and diversity, which came in response to suggestions from the Black Student Union. The Bon Appétit team was honored to be asked to create a Southern-inspired menu for the occasion. Passed appetizers included grilled barbecued shrimp, Southern fried chicken sliders, glazed pork belly, and roasted sweet corn custard. Carving stations featured slow-smoked brisket and candied pork belly, not to mention a crowd-pleasing fry bar with assorted hush puppies: lobster chive, sweet corn–lavender, smoked chicken– okra, and micro kale.

Cook Lila Palaby frying hush puppies

Submitted by Jessica Echols, Director of Catering

Assorted hush puppies ready to be devoured

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BON APPÉTIT TEAMS STEP UP TO FEED FEDERAL WORKERS DURING SHUTDOWN During the federal government shutdown, several Bon Appétit teams reached out to their communities to offer support. ROGER WILLIAMS UNIVERSITY WELCOMES COAST GUARD FAMILIES IN RESPONSE TO THE federal government shutdown, General Manager James Gubata worked with Roger Williams University in Bristol, RI, to invite active-duty members of Rhode Island and Southeastern Massachusetts Coast Guard and NOAA (National Oceanic and Atmospheric Administration) and their families to the Bristol, RI campus for two no-cost dinners. There is a particularly high density of active Coast Guard members in Rhode Island. This branch of servicemembers are part of Homeland Security, not the U.S. military, which was not furloughed. The first dinner drew 200 Coast Guard and NOAA members with their families — and several TV crews — while the second, a few days later, fed about 60 guests. The menus were simple: pizza, macaroni, and other comfort foods, as well as green beans, roasted vegetables, salads, and of course desserts. At the second event, the Potter League Animal Shelter helped out by setting up a table in the Commons and providing free pet food and pet care products to take home. “When members of the community step up, we all benefit. No matter one’s political affiliation or the motivation of those sworn to serve in various offices, taking care of each other because it is the right thing to do — is just that: the right thing to do,” wrote retired Coast Guard Master Chief Damage Controlman Duane Wiegardt to James later. “Thank you, Mr. Gubata and all those who made supporting those in need possible.” The dinners at Roger Williams University for Coast Guard and NOAA families were covered by multiple media outlets

The culinary team appreciated hearing all the kind words and messages of thanks, and were happy to see smiling faces throughout service. Submitted by James Gubata, General Manager, and Edward Fitzpatrick, Roger Williams University Director of Media and Public Relations

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BEST BUY SUPPORTS LOCAL TSA WORKERS ONE OF THE GROUPS of federal workers hit hardest by the government shutdown was the Transportation Security Administration (TSA). When Bon Appétit Product Support Specialist Alex Tang put the culinary team at Best Buy in Richfield, MN, in contact with Amy Finn, a local TSA manager, Bon Appétiters rushed to provide support to workers.

Sous Chefs Haley Mortenson and Mike Carlson prepare hot breakfast sandwiches

Best Buy Executive Chef Christian Pieper and TSA workers unload donated bottled water and meals for TSA workers at the Minneapolis-St. Paul International Airport

Led by Executive Chef Christian Pieper, they hustled to prepare and deliver portable, nutritious breakfast, lunch, and dinner options to the Minneapolis-St. Paul International Airport along with bottled water. The TSA workers appreciated the gesture and the support. Submitted by Susan Davis, General Manager

PICNIC FOR THE PARK POLICE: Resident District Manager Stacy Peoples (pictured), Executive Sous Chef Edgar Aguilar, and several others from the Bon Appétit team in San Francisco’s Presidio, a federal park, made and delivered lunch for the Presidio Park Police, who were working without pay during the shutdown. — Submitted by Waverley Aufmuth, Public Restaurants PR & Marketing Manager

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PRESIDIO FOODS TEAM ENJOYS TWO-WAY PARTNERSHIP WITH COMMUNITY GARDENS

Colorful ingredients harvested from the Presidio’s community garden include red and green cabbage, radish, and green beans

At Arguello in the Presidio, Chef de Cuisine Jose Alvarez uses Presidio Grown cabbage and cilantro for his pozole

WHEN A BON APPÉTIT operation is part of a national park, the idea of an on-site garden takes on a whole new meaning. For the Presidio Foods team in the Presidio of San Francisco, a 1,500-acre former military base now part of the Golden Gate National Recreation Area, it was long a goal to better integrate the restaurant and catering experience with that of the park itself. So when Presidio Landship Steward Jean Koch reached out with the idea to partner in the revitalization of the Presidio’s numerous community gardens, the team jumped at the opportunity to help grow and share local ingredients that were Presidio grown. The Presidio Foods team oversees three public 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 2018, members of the Presidio Foods team joined landship stewards and garden managers from the Trust to take ownership of a small plot to plant vegetables and herbs. Bon Appétit chefs have been involved since day one: they even helped clear the garden area and build the containers.

As the gardens have flourished, the Presidio Grown program has also blossomed. Each week, Jean sends the Bon Appétit chefs a list of what’s being harvested in the garden, so they can “order” ingredients for use in their kitchens. Last year, the chefs used more than 570 pounds of vegetables including arugula, cabbage, fava beans, and leeks; 132 pints of edible flowers such as broccoli flowers, fuchsia, and cilantro flowers; and 25 pounds of herbs, including rosemary, sorrel, shiso, and cilantro. Presidio-grown ingredients can be found in dishes like Arguello’s famous pozole (a traditional Mexican soup made with hominy) featuring cabbage and cilantro, Transit’s baby kale salad and market pizza highlighting seasonal vegetables, and as garnishes in many of The Commissary’s seasonal cocktails. The freshly picked arugula, spinach, kale, and leafy greens are sought-after items for all of the Presidio Foods chefs. The Presidio Foods team don’t just take from the gardens, they add to them, too. Through the Grounds to Ground program, the catering and Transit teams collect spent coffee grounds and filters to be picked up by the Trust’s sustainability team each

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In honor of their help reconstructing beds in one of the Presidio’s community gardens, the Presidio Foods team have their own plaque

week and transferred to the Presidio’s vermicompost pile for worms to digest into nutrient-rich worm castings, known as “black gold.” Such vermicompost increases the ability of soil to retain water, is up to 20 times richer than regular compost, and improves soil health by introducing beneficial microbes and bacteria. It’s distributed back to the community gardens in the Presidio, to help grow more vegetables. In the year after the program began, 8,500 pounds of coffee grounds were collected. Resident District Manager Stacy Peoples is proud of how far the program has come: “We never dreamed that the gardens could have such a major impact on our restaurants,” she says. “It’s inspiring to see the weekly deliveries come in, to witness the incredible variety of what’s grown, and to watch our chefs pull inspiration from the garden ingredients daily.” Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager


OPENING CAMBIA’S NEW HIVE OPENS TO GREAT BUZZ IN UTAH

The Hive opening team, left to right: Chef/Manager James Dauer, Grill Cook Luis Torrealba, Regional Manager Robert Lubecky, Prep Cook Maria Robledo, Sous Chef Alex Trunek, Regional Vice President Michael Venckus, Cashier Naomi Salazar, District Manager Alban Newton, Regional Executive Chef Peter Alfaro, Grill Cook Paul Michalopoulos (Westminster College), Executive Chef Wayne Mankinen (Westminster), Cashier/Catering Attendant Nikki Register (Westminster), and Marketing Manager Chloe McCombs

CAMBIA HEALTH SOLUTIONS, HEADQUARTERED in Portland, OR, has been a Bon Appétit partner since 2014. So it was especially exciting to be asked to operate the on-site café at a new multi-tenant building housing Cambia’s new offices in Utah. Serving around 250 Cambia employees, other building tenants, and members of the public daily, the Hive Café is located in a business park at the base of the Wasatch Mountains

just outside Salt Lake City, in Cottonwood Heights. Why the Hive? Well, Utah is nicknamed the Beehive State, and the café is the “place to bee.” Newly promoted District Manager Alban Newton led the opening team, with Chef/ Manager James Dauer appointed the new onsite chef. The Hive offers a Chef’s Table specials station, made-to-order deli, an expansive build-your-own salad bar, and a healthy, satisfying grab-and-go program. So far, the guest favorites seem to be In Health dishes, such as the teriyaki chicken lettuce wraps and black-bean burrito bowls, and the Chef’s Table specials such as short ribs and sopes. Wrote guest Cindy Taylor in an email recently, “Chef James, thanks to you and your team for another delicious soup. It was perfect for today’s weather. I may have forgotten to message you folks that the English parsnip purée was delicious as well. Thanks a bunch for introducing me to some new flavors.”

James pretending to cut the ribbon

Submitted by Chloe McCombs, Marketing Manager

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SNAPSHOTS OF SAFETY SAP CATERING TEAM CELEBRATES 2,000 DAYS ACCIDENT FREE The catering team at SAP in Palo Alto, CA, has passed their 2,000-day accident-free milestone, which is extremely impressive for a busy catering team with tough logistics including deliveries and pickups. Café & Safety Manager Eva Wilson and Café Manager Christina Green take building a safety culture very seriously and continuously enforce and coach their staff on all safety standards. Asked what the secret to their five-plus years of success is, they wrote “practicing the three C’s daily:

The SAP catering team enjoyed sweets and pastries together in honor of their 2,000-day milestone

Competency - Our safety manager ensures each unit receives daily safety messages that are then reported back to their teams at their 10@10 huddles. It is not enough to have just one person looking out for everyone, the success of a team comes from everyone’s participation. Commitment - Our management team ensures our staff are safe at all times by overseeing that all equipment is in proper working order, chemicals are being used with the correct protective equipment, gloves are being worn when serving food, cut gloves when handling sharp objects, all are practicing safe lifting (using our ‘dos amigos’ call-out so no one is injured), and

WHERE SAFETY HAS BECOME AUTOMATIC: The Parkview Café team at State Auto Insurance in Columbus, OH, celebrated their big 1,000-day milestone with a special cake. — Submitted by Kecia Tatman, General Manager

having a keen eye for spills or possible hazards before they happen. We also encourage safety through fun monthly and quarterly safety-dollar incentive programs for our employees. Compassion - Our managers are involved by providing demonstrations to help staff understand how important it is to take precautionary measures. We communicate in a heartfelt and compassionate manner to all members of the teams.” Congratulations to Eva, Christina, and the rest of the SAP catering team! — Submitted by Steve Samuelson, Director of Integrated Safety

“DONUT” FEEL GOOD TO BE SAFE: The Bon Appétit team at DePauw University in Greencastle, IN, took time at their 10@10 meeting to enjoy a few donuts in honor of 100 days accident free. — Submitted by Megan Inman, Catering Manager

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FROM MICHAEL

WE’RE NOT FOR EVERYONE

“We prefer to partner with clients who want to make a difference in the culture of their company or their university.”

I

enjoyed talking to everyone on our recent company webcast. You all had a lot of great questions and comments. It makes me proud that you are thinking about the future of Bon Appétit and what role you can play in continuing our success. Many of your questions were about how we evaluate potential business partners. I wanted to explain that in more detail, because I think it’s an important thing to understand about Bon Appétit and how we’re going to manage our growth. It really goes back to what Fedele and I were thinking at the very beginning of Bon Appétit. We wanted to create a different kind of company, that would stand out in our industry. We realized we’re not for everyone, and we don’t try to be. When we receive a request for a proposal from a potential client, we work really hard to be sure it’s the right partnership before we decide whether to participate. Part of that is making sure that we are aligned philosophically, which is about understanding how they view their own employees or their students. We also want to know that they understand Bon Appétit is really all about the great quality that you all know we strive for every day. We prefer to partner with clients who want to make a difference in the culture of their company or their university.

You also wanted to know what types of business and what cities or regions we are interested in to grow our company. We have different types of clients: corporate, higher education, and specialty venues (which covers museums and other cultural institutions, sports arenas, and public restaurants). But we are not set up by business line, we are set up geographically, so our operators have responsibility for multiple types of business. That is part of our appeal to our current and prospective clients: we don’t have one set of standards for one business line and a different standard for another. Our clients feel that’s a great attribute, that we have just one quality tier — a high one. Everybody is expected to meet the same standards for service, sustainability, and wellness. Our teams have the freedom to design their own menus, the same access to quality ingredients, the same service levels. Our operators are empowered to run the business, no matter what area they are in. Our programs translate across business type and across the country. Back in the early days of Bon Appétit, we used to say, “Wouldn’t it be great if we were a successful West Coast company?” And now we’re in 34 states. We’re open to new geographic opportunities. There are a few places where maybe we don’t already

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ASK MICHAEL ANYTHING To listen to a recording of the Feb. 19 webcast, check the Training > Webcasts page on the extranet for the link.

have a presence, but regionally it’s just over the state line from a city where we have several; we’re looking at those. We will continue to evaluate all opportunities, partner with great clients, and deliver on our promises. We count on all of you every day for that. Thank you for all your hard work and service. You are what makes our company great.


ORACLE LUNCH AND LEARN LURES GUESTS WITH HEALTHY-SWAPS SNACKS

Registered Dietitian Jasmine Chan with Oracle Wellness Program Manager Nestor Lopez teamed up for the lunch education session

WELLNESS ISN’T JUST ABOUT eating healthily — exercise is an important component to feeling your best, too. With this in mind, Registered Dietitian Jasmine Chan teamed up with the culinary team at Oracle in Redwood Shores, CA, and the onsite gym to host an educational lunch, “Eat Well and Move Often,” about ways to eat a balanced diet and stay active. Guests could attend in-person or tune in via webcast, and Jasmine answered their questions on nutrition, health, and wellness.

Bon Appétit’s 300 Bakery team at Oracle provided a trio of snacks that illustrated how easy and tasty it can be to use healthier ingredients in indulgent items. Executive Pastry Chef Terri Wu’s lemon almond cakes replaced regular flour with high-protein almond flour (and maple syrup for sugar), the caramel popcorn was popped in coconut oil and grapeseed oil, and the chocolate cookies swapped butter with plant-based tahini — with no decrease in flavor or satisfaction. Submitted by Cara Brechler, Resident Marketing Director

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The healthier lemon almond cake and caramel corn


MIM TEAM BRINGS MATH AND VEGETABLES TOGETHER IN THE CLASSROOM

Café Allegro Lead Baker Yesenia Perrino and Executive Chef Chris Lenza (center, in white) with Garfield Elementary sixth-graders

CHRIS LENZA, REGIONAL FORAGER and executive chef at Café Allegro at the Musical Instrument Museum (MIM) in Phoenix, is known for his enthusiasm for plant-forward dining and local ingredients. When Maya Dailey of Farm to Fork vendor Maya’s Farm reached out to gauge Chris’s interest in leading a demonstration for sixth-graders at a local elementary school, he jumped at the opportunity. Maya introduced Chris to the team at the Mollen Foundation, an organization that partners with local schools to help increase access to fresh, affordable food and promote healthy eating habits, including funding the expansion of the Harvest of the Month program in select Phoenix elementary schools. As part of this program, Chris and MIM Lead Baker Yesenia Perrino joined Maya and an educator from Garfield’s Garden on the Corner (the school’s garden) for a culinary demonstration at Garfield Elementary School to highlight the February harvest of the month: romanesco!

month ingredient, and to make this brassica a bit more approachable to the students, Chris and Yesenia decided to show how to prepare romanesco “rice” bowls. They aimed to make the bowls resemble pozole, a more familiar dish made with hominy, onion, peppers, carrot, and cilantro. The students were so excited about the romanesco that Chris and Yesenia’s cooking demonstration turned into a hands-on cooking class; the kids jumped in to cook and season the last round of the bowls for everyone to enjoy.

Chris dishing out samples and getting the kids involved

Mollen Foundation President Paige Mollen emailed Chris to let him know what an inspiration he and Yesenia were to the students: “They were so engaged in your demonstration and they loved what you prepared! You and Yesenia are superstars with the kids! When they have amazing cooking like that, they don’t even miss the meat!” Submitted by Waverley Aufmuth, Public Restaurant PR & Marketing Manager

Knowing that their young audience likely weren’t familiar with the harvest of the

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Yesenia chopping romanesco for the rice bowls


PERFORMANCE BOWLS The way people make food choices is changing. One survey showed that 34% of diners shared they are making healthier choices when eating out, while additional people say they are looking for more plant-based foods. The rationale? They want foods that make them feel good — mentally and physically. Instead of heavy meals that leave people tired and sluggish, current trends point to plant-forward, colorful, fiber-filled dishes that result in feeling both satisfied and energized. Enter the Performance Bowl. The concept has been taking off at Bon Appétit Management Company cafés across the country — and it recently got a fresh new look, with an easy-to-execute implementation guide and marketing materials. (Find it all on the extranet!) With Performance Bowls, we’re giving our guests what they want: a customizable, plantforward palette. Guests start by filling their bowls with fresh greens, whole grains, and vibrant vegetables, then add their choice of a lean or plant-based protein and a healthy, flavorful sauce. We then mix it up and offer an optional quick sauté. Hot or cold, it’s a beautiful and comforting meal. Operationally, Performance Bowls can be executed anywhere that has cold holding capability, space for induction burners (no ventilation needed), and a chef looking to expand her/his knowledge and offerings as part of the plant-forward movement. Jump on the Bowl bandwagon! This chipotle-lime black-bean bowl, prepared and photographed by Nutrition Project Manager Kristina Todini, RDN, is an easy protein-packed, plant-based meal with black beans, tofu, quinoa, roasted sweet potatoes, corn, and avocado with a drizzle of chipotle-lime tahini sauce


SNAPSHOTS FROM HEALTHY KIDS IN THE BON APPÉTIT KITCHEN The Healthy Kids in the Bon Appétit Kitchen program continues to seed a willingness to try new fruits and vegetables in children across the land. Manager of Food Education for Children Hannah Schmunk; Garden at Oracle Park Program Manager Sam Wilder and Program Coordinator Nina Abramson; the Bon Appétit Fellows team, and chefs and managers around the country helped hundreds of kids improve their food literacy through this hands-on nutrition program. Read on for highlights.

These Bon Appétit partners hosted Healthy Kids in the Bon Appétit Kitchen classes during the December-February period:

Albion College Be The Match Best Buy Furman University George Fox University Gordon College Hillsdale College LinkedIn PetSmart

Saint Mary’s College of Maryland Santa Clara University University of La Verne University of Redlands University of the Pacific Workday STEM Kitchen & Garden

ORACLE PARK TEAM HITS THE ROAD WITH HEALTHY KIDS

Children from the Mission YMCA show off their rainbow fruit parfaits

The Garden at Oracle Park — the birthplace of the Healthy Kids in the Bon Appétit Kitchen program — in San Francisco was closed to visitors this winter and spring due to ballpark renovations, but that didn’t stop the Garden’s Bon Appétit team. Instead of bringing kids to the Garden like they usually do, they hit the road with the fun, hands-on Healthy Kids curriculum. It’s been a joy for the Garden team to get to know their community partners even better by visiting their “homes,” and the kids have been thrilled to be the hosts this time around. So far, the Garden team has visited a total of more than 200 children at Family House, Mission YMCA, Hamilton Families, George Washington Carver Elementary School, San Francisco Community School, New School of San Francisco, and several Boys & Girls Clubs of San Francisco (in the Tenderloin, Mission, Willie Mays, and Excelsior districts). These healthy roadwarriors still have a few more stops left on their road trip before they reopen The Garden at Oracle Park to kids and baseball fans. Submitted by Sam Wilder, Garden at Oracle Park Program Manager

Garden at Oracle Park Program Manager Sam Wilder explains to second-graders from the New School of San Francisco why it’s important to make healthy food choices and eat fruits and vegetables every day

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A GARDEN ADVENTURE AT UNIVERSITY OF THE PACIFIC: An energetic group of boys — children of faculty and staff members at University of the Pacific in Stockton, CA — got a chance to do some hyperlocal harvesting and cooking in the university’s Ted and Chris Robb Garden. Bon Appétit Fellow Taiyo Scanlon-Kimura (pictured), Executive Chef Marco Alvarado, and Resident District Manager Sia Mohsenzadegan all participated in the class, which started with a lesson about where food comes from — and what better place to learn about that than in a garden? The boys darted between garden beds searching for dinosaur (lacinato) kale, spearmint, radishes, and more as part of a garden scavenger hunt. Marco cut up pieces of dragon fruit, Asian pear, and lemongrass for the group to taste. Then the group worked together to prepare a roasted corn salsa to top garden tacos, and got a lesson on knife safety from Marco before assembling rainbow fruit kebabs. At the end of class, parents marveled at the kebabs their sons had made for them and expressed enthusiasm for more classes in the future. — Submitted by Taiyo Scanlon-Kimura, Fellow

SWAPPING RECIPE SECRETS AT LINKEDIN: The first Healthy Kids class to be held at LinkedIn in Mountain View, CA, was a huge success, with all 25 spots in the class reserved by LinkedIn employees for their kids well in advance (with a waitlist). The on-site team was thrilled to be leading the event as a team, with Sous Chefs Jeremy Imas, Chris Littman, and Maddie Davis and Chef de Cuisine Cyrus Irudistan each leading an activity. Jeremy led the participants in a taste test of kumquats and kohlrabi, and Chris taught the group how to make mango salsa and garden tacos with sugar pie pumpkins, kohlrabi, black beans, cheese, and arugula. Maddie showed the little chefs how to use knives safely and how to build rainbow fruit kebabs, and Cyrus closed the class by answering kids’ questions about what it’s like to be a chef. One especially food-savvy participant even shared her own signature salmon recipe with Cyrus! — Submitted by Hannah Schmunk, Manager of Food Education for Children

KIDS ♥ VEGETABLES AT GEORGE FOX UNIVERSITY: A group of children of faculty and staff members at George Fox University in Newberg, OR, opened their hearts to new fruits and vegetables during a special Valentine’s Day edition of Healthy Kids. Led by Bon Appétit Fellow Shannon Tivona, Executive Chef Brian Radford, and Executive Sous Chef Tim Moseley, the group started off by sharing the love ... of everyone’s favorite fruits and vegetables, of course! For the first cooking activity, Brian showed the group how to make their own vinaigrette. The kids each got to add an ingredient before taking a turn to shake, shake, shake the Mason jar! Then everyone in the group got busy creating their own “salad on a stick,” complete with heart-shaped cutouts of cucumbers and squash. For dessert? Rainbow fruit pizzas on heart-shaped crusts, with berry compote as the sauce and fruits of every color as the toppings! — Submitted by Shannon Tivona, Fellow

KIDS LOVE COLORFUL FOODS AT WORKDAY: Executive Chef Michael Tobias, who regularly teaches cooking classes for adult Workday employees in Pleasanton, CA, prepared a visually stunning mise en place for 22 children participating in the company’s first Healthy Kids class. With a vibrant spectrum of fruits and vegetables displayed in glass bowls on each workstation, the feast for the eyes got the kids excited from the start. After a short nutrition lesson, Michael led a taste test of purple PeeWee potatoes, which were wildly popular. “My child refuses potatoes at home but he’s already eaten three of them here!” exclaimed one parent. The next taste test was rambutan. Each participant received two of the spiny fruits and learned how to peel back the spines to reveal the white flesh inside, which they thought tasted like watermelon. Then, kids used safety knives to practice Michael’s techniques for slicing red and yellow bell peppers, ribboning carrots, chopping cucumbers into coins, and shredding purple cabbage. They rolled all the vegetables up with a layer of hummus and/or herb cream cheese in lavash bread to create rainbow pinwheels and strung vibrant fruits on skewers to create rainbow fruit kebabs for dessert. — Submitted by Hannah Schmunk, Manager of Food Education for Children

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EDIBLE EXPLORATION AT ST. MARY’S COLLEGE OF MARYLAND: When a group of fourth-graders from nearby Park Hall Elementary School visited St. Mary’s College of Maryland in St. Mary’s City, MD, for a Healthy Kids class, they didn’t fall for any of Bon Appétit Fellow Peter Todaro’s trick questions. “Does candy come from plants?” he asked. “What about hamburgers?” Peter, Executive Chef Sidney Shaw, and General Manager David Sansotta all co-hosted the class and kept the energy high. As shown in this picture, Peter recruited a young volunteer to don a plant costume as a visual aid for talking about edible plant parts, which then transitioned the group into making the main course: rainbow vegetable pinwheels. Sidney showed the kids how to make a vinaigrette in a Mason jar by adding the ingredients, sealing the jar tightly, and shaking vigorously. As the kids shook it up, Sidney explained the science of emulsification. Other highlights of the event included Sidney demonstrating how to make hummus (in spite of some initial suspicion from the kids about garbanzo beans), an informative and very entertaining lesson on how to use a knife safely, and, of course, the group picnic at the end. — Submitted by Peter Todaro, Fellow

OODLES OF ZOODLES AT ALBION: When the fourth-graders from nearby Harrington Elementary visited the Albion College campus in Albion, MI, for a Healthy Kids class, Hannah was moved by their responses to why healthy eating is important. “So we don’t get chunky!” shouted one, and “So we don’t get diabetes!” said another. Then they listed a variety of fast-food restaurants as their favorites. So Executive Chef Daniel McCasey (pictured) threw them a curveball: kohlrabi. After tasting it three ways — raw, roasted, and fried — the kids fell in love with the less common vegetable, likening it to the flavors of potatoes, broccoli, cabbage, and squash but with a “buttery cheesiness” to it. Kohlrabi was just the start. For the hands-on cooking activity, the group prepared zucchini noodles with marinara sauce and rainbow fruit kebabs. Kids used a spiralizer to “zoodle” two zucchinis each, making three enormous bowls of vegetable “pasta.” Then Dan demonstrated how to make a simple tomato sauce as the kids plucked fresh basil and oregano off their stems, pausing to smell them as they worked. During the post-cooking picnic, the kids couldn’t get enough of the zucchini noodles and marinara, eating all three giant serving bowls of it. Dan had to make a second batch just to satisfy their appetites! — Submitted by Hannah Schmunk, Manager of Food Education for Children

FULL SPECTRUM FLAVOR AT BE THE MATCH: Fifteen kids from the Boys & Girls Club of downtown Minneapolis joined several children of Be the Match employees at the first Healthy Kids event at the nonprofit’s Minneapolis headquarters. Executive Chef Martin Schuelke (pictured) and Hannah hosted the group, leading them in taste tests of yellow dragon fruit, mashed parsnips (which one participant described as tasting like “sausages and hamburgers combined”), and fried parsnips, which were the fan favorite by a landslide. “I could eat these all day long!” exclaimed one child. Martin taught the kids how to peel, slice, ribbon, and shred vegetables, and then the group made rainbow vegetable pinwheels together. He also demonstrated how easy it is to make hummus from scratch. “I never knew vegetables could taste this good!” announced one young participant while sampling the cut vegetables. Keeping with the bright rainbow theme, the group made rainbow fruit kebabs for dessert, with many kids returning for seconds and even thirds. — Submitted by Hannah Schmunk, Manager of Food Education for Children

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CURIOUS KIDS QUIZ GORDON COLLEGE CHEF: At Gordon College in Wenham, MA, Manager of Strategic Initiatives Nicole Cardwell and Executive Chef Dan Bitler led a dozen children of staff and faculty members through a variety of activities. Nicole talked about where food comes from and the different edible parts of plants. Then, Dan showed the group how to make pizza sauce from scratch and stretch pizza dough. While the kids’ pizzas cooked, the group tastetested kumquats and purple cauliflower, learned how to use a knife safely, and learned about the importance of eating a colorful diet as they made rainbow fruit kebabs. When the group sat down for a picnic with Dan, the kids had tons of questions. When one asked Dan if he ever gets bored working in a kitchen every day, his answer came without a moment’s hesitation: “Nope!” he said with a smile. — Submitted by Nicole Cardwell, Manager of Strategic Initiatives

DIGGING INTO DURIAN, NOPALES, AND MORE AT BEST BUY: Executive Chef Christian Pieper at Best Buy in Richfield, MN, has a knack for encouraging even the most reluctant kids to try new flavors. During the last Healthy Kids class he hosted, kids lined up to try fish sauce as he demonstrated how to make nuoc mam sauce for the group. So, it wasn’t really that much of a surprise to Hannah when Christian whipped out a spiky durian for the group’s taste test. (While durian is ubiquitous in southeast Asia, it can be challenging for some American palates.) The young participants each took a spoonful of the pudding-like flesh and described what they tasted: sweet potatoes, pineapples, onions, popcorn, and apricots — what a combination! Next, the group tried nopales, which the kids said tasted like green beans, but a little bit slimier. Then it was time to make zucchini noodles with a spiralizer and shred a cooked spaghetti squash to create tasty alternatives to pasta. The group also whipped up a simple hands-on marinara sauce: kids squashing the tomatoes with their hands and pulling fresh oregano and thyme leaves off their stems. For dessert, everyone made rainbow fruit kebabs — and Christian surprised the group with house-made durian popsicles! — Submitted by Hannah Schmunk, Manager of Food Education for Children

GREEN MONKEYS AND RAINBOW PIZZAS AT SANTA CLARA UNIVERSITY: A dozen four- and five-year-olds from Santa Clara University’s daycare program joined Executive Sous Chef Mauricio “Mo” Vallejo (pictured), Fellow Taiyo ScanlonKimura, Assistant General Manager Laurry Wailes, and Executive Chef Michael Brinkmann for a kitchen tour and hands-on cooking class. Accompanied by his daughter and guest-helper Belen, Mo led the lively kitchen tour (the kids loved stepping into the walk-in freezer). Mo also introduced his signature “Green Monkey” smoothie, made with bananas and kale. The kids tasted kale on its own before trying it in the smoothie, and most kids liked the kale and loved the smoothie! Taiyo then led a discussion about why eating all the colors of the rainbow is good for our health before the kids assembled colorful fruit and yogurt “rainbow pizzas.” — Submitted by Laurry Wailes, Assistant General Manager

BRAVE NEW TASTE TESTERS AT HILLSDALE COLLEGE: When Hannah visited Hillsdale College in Hillsdale, MI, to lead two classes for the bright-eyed first- through fourth-graders of Hillsdale Academy, she didn’t know she’d have to put her foot down. Some students were eager to try the jicama and blood oranges offered by Catering Manager and Healthy Kids cheffor-the-day Rhula Mitcheltree (pictured), but a large number declined. Hannah explained that taste testing is a fun way to discover new favorite foods, and that only a teeny tiny bite is required. The naysayers changed their minds! Additional highlights of the events included an exciting tour of the catering kitchen by General Manager Dave Apthorpe (with the blast chiller, extra large mixing bowl, and tilt skillet as the group favorites), a garden pizza–making session led by Rhula, and coverage by the Hillsdale Daily News! — Submitted by Hannah Schmunk, Manager of Food Education for Children

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OPENING ADOBE OPENS NEW CAFÉ AND COFFEE BAR AT SAN FRANCISCO OFFICE

The Montage and Amp opening event teams

ADOBE EMPLOYEES AT THE design software giant’s San Francisco office have two new dining spots to enjoy. Inspired by the maker culture and international diversity of the city, Adobe’s creative team worked with Bon Appétit to come up with a modern design for Montage Café and the 1980s music-influenced Amp Coffee Bar. General Manager Olivia Baker, Executive Chef Daniel Williams, and Café Manager Lisa Knezich were excited to introduce Montage to guests through a threeday series of soft opening events. The celebration included complimentary meals, giveaways, and vibrant social receptions. Montage features seven stations: Toss (pasta and noodles); Tour (international street food); Char (grill); Spoon (soup); Stack (sandwiches and Sicilian-style pizza); Crunch (salad bar); and Pop (a pop-up station). The Pop station, a new concept for Adobe, will partner with local chefs and outside food vendors on a regular

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basis to bring in even more of San Francisco’s diverse food scene to the café. Amp’s design, inspired by the nostalgic energy of 1980s music — a nod to Adobe’s founding in 1982 — offers guests a literal jolt of energy, thanks to the collaboration with Farm to Fork partner Equator Coffees & Teas. Guests can choose from a range of classic coffee drinks, along with house-made rotating espresso and tea specials, smoothies, and four special beverages on tap (including Equator nitro cold brew, Whalebird kombucha, nitro matcha, and more). Like all the Adobe cafés, Montage and Amp feature cutting-edge custom menu display technology, courtesy of the in-house partnership with Adobe’s Experience Manager team and outside development and design partners Ensemble and Media Objectives. Submitted by Emilie Zanger, Communications & Engagement Manager Photos: © C. Fiorito/Compass Photographers


ADOBE THRILLS GUESTS WITH CROISSANT-MAKING CLASS Thanks to a suggestion from an Adobe employee who moved to the Bay Area from France, guests at Adobe’s San Jose, CA-based campus recently learned a new skill: how to make expertly formed croissants completely from scratch. Guided by Executive Chef Jessica Yarr, who first served as Adobe’s executive pastry chef, and Pastry Assistant Jasmine Bahou, attendees learned how to laminate dough to produce the wildly popular French-style pastries. Croissants at Adobe - San Jose are serious business. When they hit the pastry lineup, they regularly sell out by 9 a.m. They’re not for beginning bakers, though. So Jessica and Jasmine did significant R&D to perfect a teachable method, landing on a plan that would allow them to share the complex steps and achieve reproducible results that would make class members proud. Marketing Specialist Sydney Clark worked with Jessica to format class materials. In a 90-minute session, a baker’s dozen (literally) of Adobe employees learned all the tips and techniques to create croissants at home. At Adobe, the food isn’t the only thing baked from scratch. Employee-centered experiences are, too! — Submitted by Sydney Clark, Marketing Specialist

Cook Sun Zimniski serves a guest at one of Montage Café’s many new stations

Executive Chef Jessica Yarr and class of Adobe soon-to-be croissant masters

Barista Stephanie Silva and Lead Barista Ilian Ayala prepare hot beverages at the new Amp coffee bar

Students rolling the dough after locking in the butter

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Check out the layers in these perfect Frenchstyle croissants!


NVIDIA OFFERS UNIQUE AND LOCAL WINE EXPERIENCE AN IDEA FROM Resident District Manager Blake Rudman recently took flight (pun intended) as a special wine tasting experience at the Nvidia campus in Santa Clara, CA, showcasing third- and fourth-generation Napa Valley grape growers Ryan and Doug Hill from Hill Family Estate. Café Manager Fermin Ballesteros greeted guests as they arrived. Executive Chefs Eugene Zelditch and Travis O’Connell escorted them to their designated seats, where they watched and chatted as Sous Chef Carlos Sandoval prepared boards of local cheeses and charcuterie. The tasting experience then began, kicking off with a 2016 brut rosé as members of the Hill family introduced themselves, offered background on their family’s history, and shared a primer on winemaking. A 2015 reserve chardonnay was poured next. As guests sipped, they learned the importance of the oak barrels used in this wine’s production. Then came the 2016 Saltonstall Vineyard pinot noir, with notes of cherry and dark rose, followed by a red wine blend called Like a Hawk.

Some of Napa Valley’s best wines paired with local cheese

Doug captivated guests with tales from his nearly four decades managing and developing vineyards in Napa and Sonoma counties for notable wineries such as Silver Oak and Duckhorn. Guests learned about the terroir of the volcanic soil while tasting the 2014 Atlas Peak cabernet sauvignon as Doug and Ryan also passionately spoke of their 120 acres of family-owned vineyards. “I wanted to thank you all for a great evening of learning more about wine and winery work,” wrote a grateful guest, Hardy Doelfel, after the experience. “Hope you will host many more of these events!” Submitted by Joe DeBono, Director of Culinary Operations

Fourth-generation farmer Ryan Hill and Director of Culinary Operations Joe DeBono speak to guests about wine and the importance of local relationships

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GORDON COLLEGE STUDENTS WEIGH THEIR WASTE

CROSSROADS CAFÉ THANKS GUESTS WITH A PERSONAL COOKING CLASS

ASF Student Representative Amelia Bowser talks with Lane Café guests about food waste

NOBODY LIKES WASTING FOOD, but it’s easy to forget what can happen when you reflexively help yourself to seconds. Working with students from Advocates for a Sustainable Future (ASF) and Young Evangelicals for Climate Action (YECA), the Bon Appétit team at Gordon College set up a “Weigh Our Waste” event on the Wenham, MA, campus. Throughout the day, waste from Lane Café was collected to be added up and weighed at the end of service. The result...a total of 441.5 pounds of waste! Students were shocked to see the numbers, but ASF members were ready to offer ways that everyone could help reduce food waste. The event also gave the club an opportunity to share information about their new initiative with the national student-run organization (and Bon Appétit partner) Food Recovery Network to start a program at Gordon College. Students and staff are helping deliver excess edible, nutritious food from Lane Café and Bistro 255 to local shelters in nearby Beverly, MA.

Attendees separating eggs for sabayon

House-made sabayon requires patience and a little elbow grease!

A chart showed how Gordon students produced over 400 pounds of food waste in just one day at Lane Café

The ASF students left hopeful that this event and their ongoing efforts will increase awareness of food waste and encourage students to make thoughtful choices when serving themselves in the café. By taking only what they plan to eat, the campus can make steps not only to decrease their total waste but also better understand the value of their food. Submitted by Amelia Bowser, Student Representative from Advocates for Sustainable Future

GIVING THE GIFT OF a team-building experience is a great way to express gratitude for a job well done. Kara Fetters, the office services manager at a corporate client in Carmel, IN, lined up a personalized cooking class from Crossroads Café Executive Chef Jenny Finn for the office services team. Jenny and her culinary team put their heads together and came up with a menu that could be easily made at home and served for a dinner or cocktail party: peppered brown-sugar bacon twists; cauliflower flatbread with heirloom tomatoes and mozzarella; and fresh berries with champagne sabayon. The team walked attendees through the steps to create each dish, and reviewed key knife skills and tips in the kitchen. At the end of the session the group sat down together to taste their menu, and the few leftovers were packed up to enjoy at home. Submitted by Timothy Murray, General Manager

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OPENING THE FOOD IS ANYTHING BUT GHOSTLY AT SNAP’S NEW CAFÉ

Shrimp tacos are always a hit

THE GHOST CAFÉ, the new café on Snap’s Santa Monica, CA, campus, offers plenty of room — 6,000 square feet of space — for employees to work, meet, and enjoy the new food offerings. Executive Chef Paul Tran loves writing menus for the new café, which features an all-day soup and salad bar on one side and a weekly rotating global concept on the other. “There are so many different cuisines to explore and feature,” he says. “It’s fun getting to introduce our guests to new foods they would have never have tried otherwise.” Snap’s Bon Appétit team is no stranger to café openings. In the past year, they have opened five different cafés! They are excited to have finally settled down and begun working — and delighting guests — in their new “home.” Submitted by Caroline Garfink, Operations Manager

Sous Chef Nestor Loza, Executive Chef Paul Tran, and Sous Chef Chris Orfanopoulos proudly stand in their brand-new kitchen

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TRINE SCORES PERFORMANCE BOWL TOUCHDOWN

Todd capturing students’ attention

General Manager Joe Gentile, Manager of Food Education for Children Hannah Schmunk, and Executive Chef Todd Downs show off the performance bowl

TALK ABOUT TEAMWORK! Manager of Food Education for Children Hannah Schmunk, General Manager Joe Gentile, Executive Chef Todd Downs, and the Bon Appétit team at Trine University in Angola, IN, recently collaborated on a series of cooking demonstrations for the school’s athletic teams. Focusing on the particular nutritional needs of 20 of Trine’s collegiate football players, the team’s interactive demo focused on building a “performance bowl.” Hannah spoke about specific dietary needs, teaching the group about the mental and physical impacts of the foods they put in their bodies. By focusing on whole-grain carbohydrates, lean proteins, and healthy fats, and the ratios of each, players can improve their overall diets and optimize their performance. She stressed how these ratios can be highly personalized based on sport and even position. “Your performance as an athlete and your overall well-being relies on the food choices you make on an everyday basis, and Bon Appétit wants to support you in making healthy choices,” she told them. Todd packed the demo bowl with grilled chicken breast, cooked quinoa, butternut squash, fresh spinach, diced onion, chopped avocado, and cashews, all designed to deliver energy, build muscle mass, achieve ideal body composition, and keep the student athletes healthy. He encouraged the students to make their own,

The fully composed performance bowl, fit for a hungry athlete

not be afraid to try new grains, add color to the dish by using herbs and spices, and add crunch with nuts or roasted chickpeas. At the end of the demo, they enjoyed what they had created and received the recipe to recreate it on their own. The recipe even included nutritional facts, plus tips to make the performance bowl in their residence halls. This first nutritional cooking demonstration was a real success. The student athletes thoroughly enjoyed the demonstration and some have already made the dish at home. The Trine University team is already planning the next interactive culinary demo. Submitted by Jacilyn Smith, Café Manager

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THE GETTY SHOWCASES SEASONAL AND STEM-TO-FROND COOKING PUTTING AN ELEGANT TWIST ON STEM-TO-ROOT COOKING

THE GETTY WELCOMES SPRINGTIME WITH SEASONAL SWEETS THE CULINARY TEAM AT The Getty Center in Los Angeles is passionate about channeling creative artistry through food. Much like the museum itself, the team appreciates different art forms and exploring diverse media, both new and traditional. Executive Pastry Chef Joanne Ponvanit focuses her efforts on creating seasonal dessert items that are as visually striking as they are tasty. In keeping with the season (spring comes early in Southern California!), Joanne created a new sweet spring menu, including hydrangea cupcakes inspired by The Getty’s gardens, a spring pavlova, strawberry mousse, and a vibrant fruit tart. Each dessert gives guests a true taste of spring, from the playful plating to the fresh and seasonal ingredients. Submitted by Joanne Ponvanit, Executive Pastry Chef

Catering Chef Gino Pineda plating his Calabrian bread salad, which he finished with dehydrated fennel fronds

THE CULINARY TEAM AT The Getty Center in Los Angeles caters many VIP events, and they are constantly striving to design menus that will not only wow guests but also celebrate local ingredients and help reduce waste. Catering Chef Gino Pineda has truly embraced this philosophy with his stem-to-root cooking. For a recent high-profile event, Gino came up with a Calabrian winter bread salad with chicory, baby kale, Lady Gala apples, kabocha squash, and fennel. With fennel, the fronds usually get composted, or at best saved for stock. Gino thought “out of the pot” and dehydrated the fronds, then turned them into a flavor-packed powder with which he dusted the plate. His method not only helped reduce kitchen waste, but also showcased a creative technique and contributed to a stunning dish. Submitted by Julie Picco, Executive Chef

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OBERLIN CATERING DIRECTOR SHARES HIS KNOWLEDGE IT’S ALWAYS AN HONOR when Bon Appétiters are invited to share their knowledge with their peers. Bill Bolton, director of catering and assistant general manager at Oberlin College in Oberlin, OH, was asked to be a featured speaker at an international gathering of catering and event professionals at the annual Catersource National Conference and Trade Show held in New Orleans.

Oberlin College Catering Director Bill Bolton was a featured speaker at Catersource

Catersource provides catering professionals the opportunity to learn about best practices in the art of event design and catering. A large trade show and breakout sessions round out the three-day event.

Lemon-berry pavlovas with edible flowers prepared for a spring catering event

With about 200 catering professionals in attendance at Bill’s session, he focused on a topic that is always top-of-mind at Oberlin College: not just feeding but actually engaging college students, faculty, and staff through catering. He discussed how this engagement can be brought about via three key areas: Choosing menus and themes that align with the client’s (and Bon Appétit’s) mission, communicating those shared values, and nurturing relationships with the campus community. Bill was pleased to have been able to serve as an ambassador for both Bon Appétit and Oberlin College while learning more about his profession. Submitted by Wayne Wood, General Manager

Strawberry mousse with vanilla bean shortbread crust, strawberry compote, toasted Italian meringue, fresh strawberries, and whipped lemon mascarpone, from The Getty’s spring dessert menu

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WASH U CULINARY DEMO RAMPS UP RAMEN

Sous Chef Tom Martocchio teaches students how to make next-level ramen bowls

LATE-NIGHT STUDY SESSIONS. Exams. Ramen noodles. Such is the life of many a college student. Given students’ wellknown love for ramen, Bon Appétiters at Washington University in St. Louis recently offered them a chef-led demo called “How to Ramp Up Your Ramen.” The interactive experience took place in the university mart. Against the backdrop of the Paws & Go fresh produce section, Sous Chef Tom Martocchio taught WashU students how to jazz up the blank canvas of the ramen bowl available at the store. Adding lime, oils, and cilantro — plus sharing chef tips, tricks, and techniques — Tom prepared an aromatic ramen bowl that quickly drew a crowd thanks to its intoxicating fragrance. He also led the students through an impromptu shopping trip in the Paws & Go to choose different produce, where he stopped along the way, discussing each

item and emphasizing its importance to building flavor and adding freshness. Each of the add-ons contributed to a superior ramen experience. Tom isn’t new to teaching cooking. He even held a teaching post at Le Cordon Bleu after many high-profile culinary gigs. “I’ve been fortunate enough to cook for presidents, and I had the chance to feed the old St. Louis Rams, rock stars, celebrities, tons of highprofile people. But today as I stand here, I want the students to know I am here for them,” he said. “Any time they want to talk about food or cooking, I hope to engage them in conversation — because that’s my life.” More than 20 students participated in this pop-up demo. Interest and engagement were so high that plans are underway to add more cooking demos throughout the school year. Submitted by Rob Staggenborg, Marketing Manager

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STUDENTS GET RAMEN-TIC AT ST. EDWARD’S UNIVERSITY ALL BON APPÉTIT CULINARY TEAMS, whether on university or corporate campuses, enjoy sharing their knowledge via cooking classes and technique workshops. But it’s even more fun when a group expresses interest in learning how to cook a specific food! When the Asian Pop Culture Club (APOP) approached Sous Chef Ruben Teran about learning how to make ramen from scratch, he happily rose to the occasion at St. Edward’s University in Austin, TX. Ruben and Lead Cook Hamilton Rogers put their heads together to organize the class, materials, and ingredients. Fourteen students attended the class, excited to learn what goes into one of their favorite dishes. After an introduction to basic knife skills for their prep work and kitchen safety, together Ruben and Hamilton broke down the ramen bowl. They demonstrated how to make broth, how to roll and tie pork belly, and how to make the perfect soft-boiled ramen egg. The class included a history of ramen, and each component of the ramen bowl came with detailed instructions on cooking. Ruben explained how the broth is a critical base to the dish, providing intense depth and flavor. To that end, ramen broth is brought to a rolling boil to emulsify the fats into the liquid — unlike stock, which is cooked at a simmer to keep them separate.

St. Edward’s students learn how to roll and tie pork belly that will top off their ramen

At the end of the session, Ruben and Hamilton sat down with the students to enjoy their house-made ramen. The APOP students were grateful and excited to take home the skills they’d learned and try again on their own. Submitted by Robert Fredericks, Director of Operations

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STUDENTS GO BEHIND THE KITCHEN DOORS Bon Appétit Fellows and other staff love inviting students and interested guests to come see a large-volume culinary operation in action. Some guided tours took place recently at…

…UNIVERSITY OF REDLANDS, REDLANDS, CA: As Executive Chef Anastacio “Chito” Rodriquez (pictured) and Fellow Taiyo Scanlon-Kimura led Redlands students through the main kitchen at Irvine Commons, they shared details about local purchasing and kitchen safety training as well as how the food recovery with community partner Inland Harvest works. Inside the freezer, they pointed out freerange chicken from Mary’s Chicken and Farm Promise pork products from sows raised in group housing. Chito also showed the group how each back-of-house workspace corresponds to a specific front-of-house station, helping prevent cross-contact. The students also got to learn about the basics of tracking waste and the rollout of On Track, Bon Appétit’s in-house-developed waste-tracking system. But what really blew everyone away was the bakery corner of the kitchen, which produces well over 300 pizza bases a day as well as pastries for the Commons, Bulldog Café, and all catering orders. — Submitted by Taiyo Scanlon-Kimura, Fellow

…GORDON COLLEGE, WENHAM, MA: Executive Chef Dan Bitler (pictured) and Manager of Strategic Initiatives Nicole Tocco Cardwell led a group of students on a kitchen tour of Lane, the main café on campus. Starting with the loading dock, they followed the flow of food through the kitchen, including from-scratch beef stock simmering; the bake shop; all the various storage, freezers, and refrigerators; and then the servery and the dishroom. The students peppered Dan with questions during the tour. A sample: How many meals do you cook every day? How much cooking do you personally do? There are a lot of international students here; are you open to incorporating food from their cultures? If we have recommendations, what’s the best way to get those to you? How long does it take for you to write a week’s worth of menus? How do you estimate how much to cook of each dish? They left knowing far more about what it takes to serve lunch at Gordon than when they started. — Submitted by Nicole Tocco Cardwell, Manager of Strategic Initiatives

…WILLAMETTE UNIVERSITY, SALEM, OR: Bon Appétit Fellow Shannon Tivona started off her visit to Willamette University by taking a Health and the Global Environment class on a kitchen tour at Goudy Commons. Director of Dining Services Lindsey Leisinger (pictured) led the students through the kitchen, pointing out where everything is made, stored, and delivered. Along the way, she talked about getting produce from local vendors and artisans. She also shared what happens to extra food, explaining the process of donating excess edible food through the Food Recovery Network and how everything else that can’t be donated is composted. — Submitted by Shannon Tivona, Fellow

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…VASSAR COLLEGE, POUGHKEEPSIE, NY: Executive Chef Everett Francis (pictured) and Fellow Peter Todaro led two backto-back kitchen tours of Gordon Commons for a small but spirited group of students. Everett started off by talking about his approach to making various popular dishes and explaining the culinary concepts behind some of the stations. Then they ventured back of house, seeing the walk-in refrigerators, dry-storage areas, prep stations, and dish room. The students were particularly excited to see all of the locally sourced and Certified Humane animal products in the walk-ins, and Peter took the opportunity to explain Bon Appétit’s animal welfare commitments and answer questions. — Submitted by Peter Todaro, Fellow

…HAMILTON COLLEGE, CLINTON, NY: Chef/Manager Alberto Carnevale (pictured), Supervisor Heather Langone, and Fellow Peter Todaro took a group of fascinated Hamilton College students on a tour of McEwen Hall. Alberto first gave them an overview of the entire back-of-house space, from the loading dock with its food-waste bin and freezers that store items for food recovery, to the dry-storage closets and the kitchen where the students saw that day’s lunch getting prepped. The students were really interested in seeing this until-now-mysterious operational side of the kitchen and had lots of questions about sustainability and local, seasonal sourcing that the team was happy to be able to answer in person. — Submitted by Peter Todaro, Fellow

…GOUCHER COLLEGE, TOWSON, MD: Several Goucher College students had expressed confusion to Fellow Peter Todaro around whether the dining team was actively composting and participating in food recovery — despite the team’s best efforts to create awareness that it was. So it was exciting to Peter and Resident District Manager Norman Zwagil (pictured at top, center) to show these students and a dozen others that they are. The two tours started at the loading dock of the café at Mary Fisher Hall and then proceeded through the back-of-house space, stopping at the prep kitchen, refrigerators, and dry-storage pantry. As the tours progressed, Norman discussed Bon Appétit’s from-scratch, small-batch cooking methods and pointed out many of the local products the team is buying regularly, including non-GMO canola oil, Certified Organic tofu, beef from local Roseda Farm, local chicken, and even local canned tomatoes. Norman was also sure to show the students the refrigerators where recovered food is kept before being donated, and the food waste bin that had held two tons of compostable material in the previous month alone before it was shipped off to a municipal composting facility. One student was so excited to see that food was being composted that she even posed with the food waste pulper! — Submitted by Peter Todaro, Fellow

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THE GREAT EXPECTATIONS APP Keeping track of our brand standards just got a whole lot easier. Yep, you guessed it, there’s an app for that. Great Expectations has always been our promise to clients that our brand will be executed to the highest possible standard. The GE4 Assessment Form is essentially the Bon Appétit Management Company style guide. The Image and Style team is using technology to streamline the process around maintaining these standards, day after day, with the launch of an exclusive Great Expectations app! Developed in house, the proprietary app lets chefs and managers run through the GE4 checklists — such as for catering setups like this gorgeous one — quickly and easily right on their smartphone; and make notes and take pictures to discuss later. The GE4 standards are just a tap away at any time. And now there’s a rush of teams throwing their hats in to get Certified Great. Ask your regional marketing director for how to get this easy-to-use new tool that will help you get ready for those surprise visits from the Image and Style team. Catering display prepared by Jose Alvarez, chef de cuisine at Arguello in San Francisco Photo: Jennifer Oh/cre8tiveoutlets

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FARM TO FORK VENDORS QUIZ VASSAR STUDENTS VASSAR CULINARY TEAM VISITS POUGHKEEPSIE FARM PROJECT On a bright winter day, Executive Chef Everett Francis, Retail Manager Maria VanDeMark, and other members of the culinary team at Vassar, joined by visiting Fellow Peter Todaro, headed out to the nearby Poughkeepsie Farm Project (PFP) to see their high-tunnel operation in person.

Bon Appétit Assistant Director of Operations Nichole Hoeksema and Resident District Manager Stephen Scardina, and Lauren Kaplan from the Poughkeepsie Farm Project were ready with props

AS FUN AS IT CAN BE to take students on a “field trip” to a local farm, sometimes it’s easier to bring the farmer to the students — and let even more guests put a face to their food. Two Farm to Fork vendors for Vassar College, Ron Stanton of local dairy cooperative Hudson Valley Fresh and Lauren talking to a Vassar student Lauren Kaplan from the Poughkeepsie Farm Project, were kind enough to take time out to come chat with students at Gordon Commons on the Poughkeepsie, NY, campus. Both vendors set tables with a trivia activity. Ron asked students to identify cow breeds and quizzed them on what they knew about dairy production, then gave out cookies and Hudson Valley Fresh milk to students who answered correctly. Lauren asked true or false “Farm Fact or Fake News” questions about fruits and vegetables — and showed students what an actual yam looks like (versus the sweet potatoes commonly marketed as yams in U.S. grocery stores.) Bon Appétit Fellow Peter Todaro was there to help both farmers out. He and Laura had the idea to introduce students to some of the storage root vegetables that are available from the Poughkeepsie Farm Project and other local farms at this time of year. They sliced up rainbow carrots and some funky radish varieties including purple daikon, Spanish black radish, and watermelon radish. Then they “quick pickled” half of them using vinegar, sugar, salt, and pickling spices. The students loved the pickled purple daikon and watermelon radishes in particular, and they even got a few of them to try the incredibly spicy Spanish black radish. The culinary team went on to produce a big batch of pickled daikon, which was featured at the salad station throughout the day. Submitted by Peter Todaro, Fellow

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PFP is a nonprofit that farms close to 14 acres that it rents from Vassar and employs quite a few students during the growing season – leading to it being known as “Vassar’s Community Farm.” In addition to producing food for wholesale to the Bon Appétit team and offering a large Community Supported Agriculture program, PFP makes a point to donate 40% of its harvest to hunger-fighting organizations in the greater Poughkeepsie area. PFP also runs numerous food literacy classes and programs in town, some of which are very similar to Healthy Kids in the Bon Appétit Kitchen classes. The group was led around the farm by Leon Vehaba, PFP’s farm manager, who showed off the three huge high tunnels where the farm was growing a plethora of winter crops. They got to taste a type of Siberian kale that had been rendered almost-candy sweet by repeated frosts throughout the winter. The chefs talked to Leon about opportunities to expand their purchases, and they plan to meet again before the spring to identify products that could be sourced cost-competitively. — Submitted by Peter Todaro, Fellow


BON APPÉTIT AT ORACLE PARK INVESTS IN LOCAL COMMUNITY

Nonprofit Partnership Program volunteers at Tony’s Slice House

Poughkeepsie Farm Project PFP Farm Manager Leon Vehaba holds out greens for Sous Chef Aaron Tarpley and Retail Manager Maria VanDeMark to taste

LAST YEAR THE BON APPÉTIT TEAM at Oracle Park (formerly AT&T Park) in San Francisco relaunched the Nonprofit Partnership Program (NPP), to huge success. Through the NPP, the ballpark team partners with local nonprofits to help them raise funds and awareness for their organization by offering volunteer opportunities at concession stands during home games for the San Francisco Giants. Last season, Bon Appétit at Oracle Park was proud to host over 1,000 volunteers on 142 occasions! More than a dozen nonprofits, from public-school PTAs and sports clubs to college fraternities, raised thousands of dollars for their groups. The nonprofit-partners’ volunteers first attend a comprehensive, 1.5-hour training at the ballpark, then work alongside staff for their first three games, learning the ins and outs of operating busy and popular concession stands. After that, they are ready to work on their own, and enjoy cooking up tasty ballpark snacks, pouring refreshing beer and more for fans.

A Poughkeepsie Farm Project high tunnel inside and out

Salesian High School in Richmond, CA, a longtime nonprofit partner, volunteered at every single game and event last season, thanks to their dedicated leader, John Rath. Salesian volunteers noted

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that they loved “the crowds, the game, and the opportunity,” and enjoyed “the atmosphere and feeling like a part of the Oracle Park team.” One volunteer said, “I thoroughly enjoy volunteering at the park. The guests are a lot of fun to interact with. They like the product; we get repeat customers, game after game, who enjoy seeing us, too!” John says that Salesian has used the funds from Bon Appétit for school functions, equipment, sports participation, tuition, international educational travel, and more. Lambda Theta Phi, a local co-ed fraternity, used their NPP funding to provide scholarships for fraternity members, high-school students, and fund youth conferences. Artemis Rowing Club, a nonprofit youth crew club, used the funding they earned to purchase boats, oars, and equipment maintenance, and are excited to return in the 2019 season! Through the Nonprofit Partnership Program, Bon Appétit was proud to provide over six figures’ worth of funding to local nonprofits in 2018 — and hopes to exceed that figure in 2019! Submitted by Laurel Caplan, Nonprofit Program Manager


EVENTS IN BRIEF

INSTITUTE OF AMERICAN INDIAN ARTS HOSTS SECOND SEED SUMMIT As the building blocks of all plant life, seeds should be celebrated. And at the Institute of American Indian Arts in Santa Fe, NM — a college that focuses on empowering Native and non-Native students through education, self-sufficiency, and artistic expression — they are. For the second time, regional seed stewards gathered at the IAIA campus for the Mountain West Seed Summit. The Summit, which was themed Reunion of the Radicles (a “radicle” is a botanical term for “the part of a plant embryo that develops into the primary root”), was presented in partnership with Squash Blossom, one of Bon Appétit’s local Farm to Fork vendors.

Locally made peanut butter and jelly were enjoyed among other spreadable toppings

STOWERS INSTITUTE HONORS FOUNDER’S MEMORY WITH FAVORITE LUNCH PB&J isn’t just beloved by kids. The humble sandwich was also a favorite lunch of Stowers Institute for Medical Research’s late founder, Jim Stowers, Jr. In his honor, the culinary team hosted a build-your-own peanut butter and jelly sandwich bar at the Stowers Institute’s café in Kansas City, MO. In addition to the standard PB&J sandwich bar offerings, the team sourced local products from their Farm to Fork partners: peanut butter from East Wind Nut Butters; honey harvested from local bees at Good Nature Family Farms; jelly handcrafted in open kettles at Blackberry Hill Farms; and fresh loaves from Farm to Market Bread Company. — Submitted by Brooke Picard, Catering Assistant

The Bon Appétit team was proud to serve lunch at the summit over two consecutive days. The first day’s meal included red chile vegan pozole stew; mild green chile chicken pozole; garden greens and local vegetables with herb vinaigrette; Sonoran white wheat pilaf; wheat tortillas; macaroons; and chocolate chip cookies. The second day’s lunch featured a green chile chicken enchilada stack and a vegan red chile enchilada stack; mixed greens and berries with raspberry vinaigrette and nuts; New Mexico pinto beans; sweet corn pudding; and assorted cookies. The guests used compostable serviceware, and in fact all the disposables were composted in the IAIA gardens after the event. — Submitted by Melody Lambelet, General Manager

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EVENTS

Part of the barbecue buffet at Electronic Arts’ Madden 19 event

The Madden 19 Club Championship finalists on the EA set

ELECTRONIC ARTS WOWS WITH FAVORITE FOODS FOR STAR GAMERS Nothing builds an appetite quite like intense competition! Bon Appétiters at Electronic Arts in Redwood City, CA, had a massive undertaking ahead when they were invited to cater the Madden 19 Club Championship. The competition brings together the 32 top-ranked players of this football video game series from the U.S., Canada, Mexico, Germany, and the United Kingdom, who travel to the EA campus for the chance to win the title and a $100,000 grand prize. The team prepared menus based on the players’ favorite cuisines. Mediterranean fare included chicken shawarma, falafel, and

baklava; the Fiesta table offered fajitas, house-made tortilla chips with assorted salsas, and churros; and for barbecue options, the team prepared pulled pork, corn bread, barbecued chicken, and three-cheese macaroni and cheese. Across the four-day competition the culinary team served 60 crew members, 32 players, and six talent members. Each day, guests were excited to see their favorite dishes on the table, and thanked the team for making each and every person feel special throughout the competition. — Submitted by Ariana Tanimura, Catering Manager

EXECUTIVE CHEF BRINGS EXCITING NEW DISHES TO GOUCHER COLLEGE A native of Nepal, Tulsi Giri has worked in kitchens around the world, including five-star hotels in Dubai, the Fairmont Hotel in San Francisco, Aria and Mandarin Oriental in Las Vegas, and the Four Seasons in Baltimore. Now he’s bringing those international flavors to Goucher College in Towson, MD, where he recently joined the Bon Appétit team as executive chef.

Executive Chef Tulsi Giri and his chicken tikka masala with saffron rice

After training with the Bon Appétit culinary leads at St. John’s College, Johns Hopkins University, and University of Pennsylvania, Tulsi hit the ground running. In his first few weeks, he revamped the CREATE station with authentic Indian dishes, including chicken tikka masala, house-made naan, and saffron rice. The station upgrade was promoted to guests in the weeks leading up to its opening, and on the day-of drew crowds of students and staff. The team sold more than 700 meals from the CREATE station alone! Guests were excited to have the new global flavors and are looking forward to more. — Submitted by Norman Zwagil, Resident District Manager

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EVENTS General Manager Duke Walsh serves coulotte steak hot off the grill to a student

Sous Chef Matthew Meldrum and Lead Line Cook Edgar Del Toro prepare a massive amberjack for service

EMORY UNIVERSITY CAFÉ TRANSFORMS INTO BRAZILIAN STEAKHOUSE One of the last things you might expect in your college café is a whole fish, grilled Brazilian style. But at Emory University’s Oxford College campus in Oxford, GA, the culinary team strives to provide authentic meal options to their diverse student body — and Brazilian students are the third-largest international group of Emory’s overall student population (after Chinese and South Koreans, respectively).

cut of grilled coulotte steak, sliced to order and served with a selection of sauces such as different chimichurris (green, charred tomato, spicy red pepper) and black-bean salsa. Matthew and Lead Line Cook Edgar Del Toro also worked together to prepare and serve a large amberjack (approximately 30 pounds!), which is a staple of Brazilian cuisine. They stuffed the amberjack with fresh cilantro, lime, onions, and garlic, and grilled it whole.

As a fun treat for those students and their peers, the Emory Oxford culinary team, led by General Manager Duke Walsh, Chef/ Manager Jason Dumek, and Sous Chef Matthew Meldrum, put together a spectacular Brazilian feast. Duke and Jason rolled carts through the café, going table to table offering students a generous

Students marveled at the display of meat and tableside service, and enjoyed what was for many an introduction to new and delicious flavors. — Submitted by Allison D. Mitchell, Director of Community Engagement + Marketing

ROSE-HULMAN RINGS IN WEDDING SEASON Wedding season is coming to Rose-Hulman Institute of Technology in Terre Haute, IN! The Wabash Bridal Society held its tri-annual bridal show, featuring Wabash Valley’s finest wedding services, from catering to venue options and photography. The RoseHulman culinary team was thrilled to join the 45 businesses and local groups hosting more than 100 brides-to-be and wedding planners. The Bon Appétit table advertised the campus’s newly remodeled venues and the team’s revamped catering menu. One of the featured spaces, the picturesque White Chapel offers lake views, spacious seating, and a state-of-the-art audio and visual system. — Submitted by Debbie Robinson, General Manager The stunning White Chapel on the Rose-Hulman campus

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The Bon Appétit crew at Cornell College in Mt. Vernon, IA, builds team spirit and gives back to their community in an unusual way: their annual “Casual for a Cause” event encourages team members to donate money, clothes, and food. And for each day they donate, they’re allowed to wear jeans to work (a popular perk among staff). General Manager James Richards, Cooks Mallory Gerber and Tammy Carney, and the rest of the team love comfortable clothing as much as they love giving back! Over three weeks they collected more than 50 pounds of dry and canned food, $250, and winter clothes. They personally delivered all of the donations to the Southeast Linn Community Center, where they were greeted with applause — and later a personalized certificate commemorating their contributions. — Submitted by James Richards, General Manager

Executive Chef Brandon Mowbray taste-tests his hot wings

CHG’s champion hot-wing eaters with their special trophies

CHG ON FIRE WITH SPICY WING-EATING COMPETITION Things really heated up at CHG Healthcare in Midvale, UT, during the office’s annual hot wing eating competition on National Hot and Spicy Day. Executive Chef Brandon Mowbray and his Bon Appétit culinary team prepared all the wings with house-made spicy barbecue sauce, and offered Farm to Fork partner Rosehill Dairy’s milk to help combat the heat. Brandon emceed the competition, entertaining guests and providing colorful commentary.

University of Redlands Cook Eli Hoyle, winner of the first-ever Main Ingredient spotlight

AT UNIVERSITY OF REDLANDS, TEAM SPIRIT IS THE MAIN INGREDIENT

Sous Chef Drew Severance served the 10 contestants, who donned gloves to protect their hands from the eye-burning spice, then started the timer. The competition was fierce! CHG employee Chris Arbogas took first place, finishing an impressively scorching 36 wings in five minutes! All three finalists received cute commemorative chicken trophies with their titles. — Submitted by

The Bon Appétit team at University of Redlands recently began an employee-recognition program called the Main Ingredient on the Redlands, CA, campus. The program showcases team members’ favorite recipes from home. Staff were invited to submit their personal recipes, and the winning recipe is featured at one of the stations during meal service. Cook Eli Hoyle was the first Main Ingredient spotlight subject, when his recipe for jalapeño chicken wings was chosen to be featured at the grill station, where they were a huge hit with guests. — Submitted by Brittany Meyer,

Chloe McCombs, Marketing Manager

Marketing Coordinator

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EVENTS

DENIM DRIVES DONATIONS BY CORNELL COLLEGE TEAM


EVENTS Cucumber-wrapped salad with walnuts and local goat cheese

Roasted cauliflower soup with cauliflower from Farm to Fork partner Highland Harvest Farm

BIOLA UNIVERSITY HIGHLIGHTS REGIONAL INGREDIENTS AT BOARD DINNER The Bon Appétit team at Biola University in La Mirada, CA, is honored to be frequently entrusted to serve the Board of Trustees. The Board’s semiannual meetings require a series of catered events, including a four-course plated dinner. Executive Chef Amine Boussaksou and the culinary team put together an elegant menu featuring regional ingredients. The dinner started with roasted Highland Harvest Farm cauliflower soup, followed by a cucumber-wrapped salad with walnuts and local goat cheese, braised short ribs with caramelized shallots, and raspberry sponge cake à la mode, under a melted chocolate dome. Amine even had the chance to share his commitment to seasonal cooking with the Board, when he introduced the courses. — Submitted by Leon Darley, Director of Catering

Dinner tables ready for the Board of Trustees’ semiannual meeting

REDLANDS TEAM GETS THANK-YOU FOR PERFORMANCE: To kickstart the new semester, the Bon Appétit team at University of Redlands in Redlands, CA, launched performance bowls as well as refreshed grab-n-go sushi rolls in the café. To thank them for their efforts, General Manager Pam Franco celebrated with house-made cupcakes and an impressive custom cake in the shape of a book. The title? “None of us is as smart as all of us.” The Performance Bowl team, left to right: Utility Roy Koch, Barista Treva Flores, General Manager Pam Franco, Cashier Ana Arvizo, Prep Cook Elmast Elhaddad, Utility Worker Anthony Schellenberger, Catering Operations Manager Lanita Doucet, Cook Elijah Hoyle, Prep Cook Supervisor Heber BermudezGuevara, and Supervisor Theresa Garvin Flores. — Submitted by Brittany Meyer, Marketing Coordinator

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OPENING RECURSION PHARMACEUTICALS CAN’T STOP SAYING “BON APPÉTIT” WHEN SALT LAKE CITY-BASED Recursion Pharmaceuticals, a rapidly expanding biotech firm founded in 2013, outgrew its second space, it needed a new home “that could accommodate future growth while still maintaining the feel of an open and collaborative workspace,” according to cofounder and CEO Chris Gibson. He also wanted to begin offering lunch for his growing team. Bon Appétit Management Company was proud to be chosen as the food service partner for Recursion, which was just named one of Fast Company’s Most Innovative Companies. The expansive new space in downtown Salt Lake is a former sporting-goods store that has been converted into a state-of-the-art pharmaceutical lab as well as a multi-amenity center, complete with climbing wall and a small café for the 100-plus employees. Executive Chef Kyle Williams and his team offer a station that rotates from classic comfort food to global favorites, and a tossed-to-order station with salads and/or performance bowls. The Recursion employees have been wonderfully verbal in their appreciation for their new lunch program. Wrote Business Manager Kelly Porter: “When Recursion announced that we were going to have lunches provided by Bon Appétit at our new headquarters, I’ll admit I was dubious; however, to my surprise, the meals have been creative, delicious, and healthy. The services have definitely surpassed my expectations. I look forward to lunch every day!”

Recursion Pharmaceuticals Executive Chef Kyle Williams

was our daily lunch. The sauces and chicken combined incredibly well along with the carrots. Thanks so much for providing such healthy and delicious food!” Shane wrote again a few weeks later to say, “Food is always good, but today’s coconut curry bowl was just amazing. I’d pay good money to eat it — and I get it for free. Chef Kyle is the best!” Other guests have written in to thank Kyle for the Thai and Vietnamese dishes he’s made, for turkey confit enchiladas, and for using fresh and local ingredients. Kyle and his two cooks love all the positive feedback. Submitted by Chloe McCombs, Marketing Manager

Meanwhile, Recursion Scientist Shane Rowley submitted feedback through Café Bon Appétit that “We had guests visiting from a recent collaboration and they all marveled that this

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NATURAL FARMS OF THE CAROLINAS GROWS GREENS — AND FISH

Chris is also growing hybrid striped bass

Aquaponics farmer Chris Simpson shows off his greens’ soilless roots

The nutrient-rich water from the fish tank flows through and fertilizes the greens

FOLLOWING A VISIT to Furman University in Greenville, SC, Fellow Peter Todaro took a side trip through the countryside of South Carolina’s Upcountry to check out Farm to Fork vendor Natural Farms of the Carolinas in Walhalla. Chris Simpson, who owns and operates the aquaponics farm he started in 2013 along with his wife and father-in-law, showed him around this innovative aquaponics operation. (Aquaponics refers to systems that combine aquaculture — raising fish or other aquatic animals — in tanks, with hydroponic plant cultivation in water.)

They’re just now getting the system they’ve developed to grow hybrid striped bass working, and are looking forward to exploring whether or not the fish could be served at Furman. Chris and Cindy are growing many different varieties of lettuce: one of them is salanova, which when cut from its central stem breaks off into bite-size and yet still visually appealing leaves — making harvesting a breeze. According to Chris, it’s innovative techniques like this that allow Natural Farms to set itself apart from the competition. Chris and Cindy also endeavor to live up to the “Natural” part of their name, sourcing almost all of their inputs from USDA Certified Organic sources.

As Chris showed Peter the greenhouses that sit next to the building that houses the fish tanks, in which grow hybrid striped bass, he talked about the history of the business and how the Simpsons became aquaponic farmers. Chris escaped the frigid cold of his native Michigan to the Upcountry area of South Carolina decades ago to tend cherry and apple orchards, and was never tempted to move back. His father-in-law is a mechanical engineer by trade, and helped Chris and Cindy set up, over time, an incredibly complex system of greenhouses, water pumps, PVC pipes, five 1,200-gallon fish tanks, and the oxygenation fans.

Natural Farms sells 30 cases of lettuce it grows every week to the Bon Appétit team at Furman. Chris credited that partnership for his farm’s continued existence, saying “I can only hope I am as important to Bon Appétit as they are to me.” With Natural Farms greens a staple on Furman menus throughout the year, there’s no doubt the feeling is mutual. Submitted by Peter Todaro, Fellow

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ROSE-HULMAN USES ALL-STAFF TEAM-BUILDING TO GET SEMESTER STARTED

The Bon Appétit at Rose-Hulman Institute of Technology team

IT CAN BE TOUGH to get back into the swing of things after a long winter break, especially for Bon Appétit highereducation teams. At Rose-Hulman Institute of Technology in Terre Haute, IN, General Manager Debbie Robinson decided to try something new, aimed at making it a little easier for employees and managers alike. At the typical all-staff meeting — where new employees are introduced, questions answered, training conducted, and policy and procedures reiterated — she added some fun, interactive games for everyone to participate in. They were a huge success and really had the staff thinking creatively and collaboratively. For a teamwork segment, staff were divided into teams at random. Each team stood on a large square tarp, and were instructed to figure out a way to flip the tarp over without anyone stepping off it. The activity promoted active listening, making

compromises, and following directions to achieve a common goal. The meeting continued with a lively round of “culinary catchphrase,” which aimed to show staff new ways to work with their managers. Each manager received a list of common culinary words and vocabulary, which they had to get their team to guess correctly by giving clues. The game quickly got competitive, and was a great opportunity for staff to get to know their managers better, and their communication styles, and vice versa. A Price Is Right-style game closed the allstaff meeting and activities. Five different ingredients were selected from the kitchen, then associates had to guess their prices from least to most expensive. The activity achieved its goal: to open eyes to food costs — staff were shocked by the costs of many items, particularly spices. It also

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led to a larger discussion of food waste and the ways that every person can help reduce overall waste. The team enjoyed interacting with their colleagues in new ways and making what can be mundane information more engaging and memorable. Submitted by Debbie Robinson, General Manager


BOARD OF DIRECTORS GETS FINE DINING EXPERIENCE AT DENISON UNIVERSITY

Lemon cake with lemon curd, whipped mascarpone, and Marcona almond crumble

Chef/Manager Justin Netto, Executive Chef Allen Gross, and Sous Chef Tiffany Knight plating the Denison Board of Trustees dinner

THE BON APPÉTIT TEAM at Denison University in Granville, OH, was honored to be asked to cater the university’s Board of Trustees dinner. Executive Chef Allen Gross, Chef/Manager Justin Netto, and newly promoted Sous Chef Tiffany Knight started the night with elegant hors d’oeuvres, including butternut squash cake with eggplant caponata; smoked salmon with chipotle crème on housemade chips; and seared duck breast with cherry-pomegranate gastrique on brioche crostini. For the main course, guests enjoyed braised beef short ribs with potato gratin; crispy chicken roulade with parsnip purée; and sweet potato gnocchi with brown butter and sage. And for a sweet finish, the team served lemon cake with Marcona almond crumble and espresso pot de crème. Submitted by Jennifer Pugh, Catering Manager

Espresso pot de crème

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SANTA FE OPERA PREPARES FOR HEADLINER RENÉE FLEMING

Executive Chef Guido Lambelet and Lead Cook Joe Cantu working on the dinner

Open-air setting for the opera dinners

FOR 17 SEASONS, May through August, the Bon Appétit team has served guests who attend the runs of five popular open-air operas at the Santa Fe Opera in New Mexico. This year will feature La Bohème, The Pearl Fishers, Cosi Fan Tutte, Jenufa, and The Thirteenth Child, plus a special extra show with opera superstar Renée Fleming, who will perform Letters from Georgia in August. To fine-tune the menus, decide which wines to pair, and build excitement for the coming season, Executive Chef Guido Lambelet and his team also prepare a special advance preview dinner for each show in the winter. This year, he and Lead Cook Joe Cantu prepared six dinners for 15 guests over two days. Though the board members and select fans enjoyed all the tasting dinners, the Renée Fleming dinner proved extra special. That evening, the seared duck breast entrée with mole–balsamic reduction sauce and the vegan option of a leek-potato galette with pistachio crust both won raves worthy of the diva herself. Santa Fe Opera board member Eivind Djupedal was among the guests who thoroughly enjoyed the event. Following the dinner and wine tasting, he sent a kind note saying, “Thanks to everyone who worked so hard to make [these tastings] so productive and effective. These dinners have the ingredients to be a superb experience!” Submitted by Melody Lambelet, General Manager

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MENU FOR RENÉE FLEMING LET TERS FROM GEORGIA SEASONE D ROASTE D GARDE N VEGETABLE SALAD

with endive, butter leaf lettuce, and fresh tarragon vinaigrette HEARTS OF ROMAINE SALAD

with poached pears, toasted almonds, rice wine dressing, and Stilton and garlic crostini CHIMAYO CHILE – MARINATE D GRILLE D ASPAR AGUS BUTTE RY LIME- PISTACHIO PAPPARDE LLE CHOICE OF: BAKE D HE RB- CRUSTE D HALIBUT

with hot-and-sour tangerine sauce SEARE D DUCK BREAST

with mole-balsamic reduction sauce LE E K- POTATO GALETTE

with pistachio crust

HOUSE- BAKE D SAGE CIABATTA CHOCOLATE PIÑON TORTE

with prickly pear sauce and red chile brittle FRESH STR AWBE RRIES

with Old Windmill Dairy New Mexico blue cheese


VALENTINE’S DAY From sweet treats both traditional (strawberries) and unexpected (stilettos?), to special dinners, Bon Appétit teams love turning this particular holiday into a love fest.

HILLSDALE STUDENTS FALL FOR CUPID-KISSED COFFEE DRINKS AND TREATS

Student employee Emma Peters with the chocolate-dipped pretzels

Hillsdale’s hot and iced coconut-pistachio-rose lattes

Students at Hillsdale College in Hillsdale, MI, love coffee all year round, but AJ’s and Jitters cafés gave them many extra reasons to love it during the week of Valentine’s Day. The perks included specially crafted drinks, such as a vegan iced coconut-pistachiorose latte and a salted dark chocolate mocha; a Love Coffee punch card for their purchase; and house-made chocolate-dipped

The Hillsdale private Valentine’s Day dinner kicked off with a strawberry and spinach salad

pretzels. Student employee Heidi Yacoubian crafted the pretzels in the Hillsdale bakery, including small eyes to make adorable monsters that were almost too cute to eat (almost!). The Bon Appétit team also hosted a private reservation-only Valentine’s Day dinner for students. — Submitted by William Persson, Marketing Coordinator

WASH U SCHOOL OF MEDICINE SHOWS SOME LOCAL LOVE: As a Valentine’s Day treat, the team at the Washington University School of Medicine in St. Louis decided to create a special featuring local ingredients from 4 Hands Brewing Co., Double Star Farms, Marcoot Creamery, Rain Crow Ranch, and Eat Here STL. The oatmeal brown-braised short ribs were served with cave-aged Gouda white grits, fresh Fuji apples, wilted cherry tomatoes, and wild roquette. They also hand-dipped 10 pounds of local strawberries in chocolate! — Submitted by Josh Klenke, Campus Sous Chef

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AT BAKERY 350, STILETTOS THAT EVERYONE CAN ENJOY: Heels may go in and out of style, but chocolate is always in fashion. Culinary Director Ian Farrell and the Bakery 350 team came up with a new chocolate design for Valentine’s Day: a stiletto made from a half pound of Casa Luker Fair Trade Colombian chocolate, filled with Valrhona bittersweet chocolate bonbons and packaged in a red couture window box. Given that Valentine’s Day is basically the Super Bowl for Bon Appétit’s commissary bakery in San Francisco, Bakery 350 also offered plenty of additional playful sweets to choose from, such as cannoli pop rocks and blood-orange macarons. — Submitted by Ian Farrell, Culinary Director

LOVE STINKS AT DEPAUW UNIVERSITY: The Bon Appétit team at DePauw University in Greencastle, IN, celebrated Valentine’s Day at Hoover Hall with a friendly competition — dueling desserts. Billed as the ultimate anti-Valentine’s Day versus Valentine’s Day match, two teams made a dessert selection incorporating a stealth-health secret ingredient. The students played the judges, choosing a winner between each team’s creation. The winner was these Love Stinks chocolate zucchini and coconut butter cupcakes, with the caramel swirl avocado brownies a close runner-up. — Submitted

STUDENTS SAY WE “FONDUE” AT MUNSONWILLIAMS-PROCTOR: Approximately 200 students attended the annual Valentine’s Day Lunch Celebration at the Palate Café at Munson-WilliamsProctor Arts Institute in Utica, NY, complete with white tablecloths, napkins folded into white roses, chocolate roses, teddy bears, and sweets. The students loved the teddy bears and enjoyed the special menu of shrimp cocktail, prime rib, and a chocolate fountain. — Submitted

by Megan Inman, Catering Manager

by Jeffrey Nayda, Chef/Manager

EDUCATION FIRST BRINGS A MELTING POT OF CHOCOLATE AND TEAM WORK TO INTERNATIONAL STUDENTS What better place than Education First — the school for international students in San Diego — to celebrate Saint Valentine’s Day? (The holiday originally marked the martyrdom of Saint Valentine during the Roman Empire and later became associated with romantic love in the 14th century through the works of English poet Geoffrey Chaucer. Today, it’s regarded as a holiday of cultural and commercial significance across the world — particularly in America, Europe, and Southeastern Asia.) Education First’s new Crave Café supervisor, Katherine O’LearyCole, worked with Executive Chef Kris Wisdom to plan a menu highlighting California’s regional delicacies, such as seared rockfish with grapefruit-mango salsa, alongside the classic American chocolate-fondue fountain and house-made pound cake, plus universally loved treats like hibiscus-dusted fudgy brownies. — Submitted by Katherine O’Leary-Cole, Café Supervisor

An Education First international student enjoying the classic American chocolate-fondue fountain

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STUDENTS SWOON OVER DENISON UNIVERSITY’S FOUR-COURSE MEAL

VANGUARD IS ALL SMILES FOR VALENTINE’S DAY: Executive Chef Aide Castañeda and the rest of the Bon Appétit team at Vanguard University in Costa Mesa, CA, put together a delectable dessert feast. AM Prep Cooks Silvia Arevalo and Carmen Piceno (pictured) helped to hand out the redvelvet cupcakes, chocolate Boston cream–pie cupcakes, red-velvet cheesecake, chocolate-covered strawberry cake, and more. — Submitted by Jeremy Glennon, Assistant General Manager

Lobster bisque with tarragon butter–poached shrimp, roasted cod, fennel, and asparagus

Denison’s four-course Valentine’s Day dinner included a bonus cucumber bite topped with gingered crab and caviar as an amuse-bouche

For Valentine’s Day, the Bon Appétit team at Denison University in Granville, OH, offered a four-course meal in its pop-up restaurant dubbed the Love Nest. Reservations were limited to make the experience more intimate. Guests ranged from students, to large groups of friends, to even a local couple from the surrounding city. Executive Chef Allen Gross, Catering Chef Justin Netto, and General Manager Paul Taylor created and executed the menu. Attendees were greeted by Director of Operations Jay Trainer dressed in his finest tuxedo. The scene was set with red tablecloths, rose centerpieces, candles, and romantic music. A hibiscus-ginger mocktail and an amuse-bouche of either cauliflower “cheese” mousse or a cucumber bite topped with gingered crab and caviar began the meal, followed by the salad course. Entrées were a choice of braised short ribs with celery root purée, crispy leeks, and port demi-glace, or lobster bisque with tarragon butter– poached shrimp, roasted cod, fennel, and asparagus. To finish the lovely meal, guests shared a dessert of red-velvet chocolate torte with chocolate-dipped long-stemmed strawberries. — Submitted by

COUNTING ALL THE HEARTS AT WHITTIER: The Bon Appétit and Whittier College teams joined forces to hold a fun Valentine’s Day event with great food, lively music, and even better company. Student Eliza Bower (pictured) was the lucky winner of the contest asking guests to guess the number of “conversation hearts” in the jar. — Submitted by Craig Irby, General Manager

SWEET SMELLS AT BISTRO @ 3160: At Stanford’s Bistro @ 3160 in Palo Alto, CA, General Manager Luis Villagrana welcomed guests with delicious Valentine’s Day snacks, a “love potion” agua fresca, desserts, and flowers from a local vendor. — Submitted by Luis Villagrana, General Manager

Jennifer Pugh, Catering Manager

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LUNAR NEW YEAR Guests at Bon Appétit locations throughout the country got the chance to start off the Lunar New Year right with their fill of traditional foods and dishes that bring good luck and prosperity. Here are several highlights of how accounts celebrated the Year of the Pig!

PITZER PARTNERS WITH STUDENTS TO BUILD COMMUNITY AND CELEBRATE CULTURE Several days after their Black History Month event (see page 84), the Bon Appétit team at Pitzer College in Claremont, CA, cohosted a Lunar New Year lunch with the Center for Asian Pacific American Students (CAPAS). Pitzer Director of International Programs Todd Sasaki invited his students to participate, and Chinese exchange student Sherry Hua didn’t hesitate, making menu suggestions that included stir-fried Shanghainese sticky rice cake, dumplings, and red-cooked pork belly. Executive Chef Marcos Rios incorporated additional dishes from Vietnam and Korea, two other countries that also celebrate Lunar New Year: thit bo kho que (Vietnamese cinnamon-braised beef) and japchae (Korean sweet-potato starch glass noodles) on the savory side and che chuoi (Vietnamese sweet banana and tapioca coconut milk pudding) for dessert. CAPAS hosted an information table where Director Linda Lam and her students showed guests how to tie feng shui coins in trinity for wealth and good luck, and handed out lucky red envelopes with chocolate gold coins. The Northern Shaolin Kung Fu Association completed the lunchtime celebration with an exciting lion dance performance. — Submitted by Cindy Bennington, General Manager The Northern Shaolin Kung Fu Association showing off their lion-dance moves

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LINKEDIN PUSHES THE (RED) ENVELOPE FOR LUNAR NEW YEAR

The Bon Appétit team invited master of traditional Sichuan arts, Liu Xiumin, to perform the ancient art of gongfu cha (a kind of Chinese tea ceremony) in the café

Café Chef Kevin Mertens-Rowan scoops house-made boba

Known for their elaborate Lunar New Year celebrations in years past, the Bon Appétit team at LinkedIn in Sunnyvale, CA, challenged themselves to think creatively and plan an event that was even bigger and better than before — a three-day Lunar New Year–themed café takeover! First, the Events & Catering team went above and beyond in decorating the Brick & Mortar Café, transporting guests to a whole different world. Glowing lanterns and lucky red envelopes hung from the ceiling and trees, while painted parasols added splashes of red and gold around the dining area, providing the perfect festive setting. Executive Asian Cuisine Chef Andy Wai created menus full of such favorites as fried prawns with walnuts, braised pork shoulder, and poached beef in hot chili oil. To further delight guests, the team gave away gifts of house-made vegetarian XO sauce, chili sauce, and double fortune cookies. And what’s a celebration without dancing? Lion dancers danced throughout the café, entertaining the diners with their drumming, mastery, and skill. One guest proudly remarked, “So happy to see LinkedIn celebrating Lunar New Year! I love working for a company that celebrates so many cultures! Gung Hay Fat Choi [Wishing you happiness and prosperity]!”

The Brick & Mortar Café team, left to right: Café Chef Jeremy Imas, Café Assistant Manager Gorete Burns, Executive Asian Cuisine Chef Andy Wai, Kevin, Café Manager Rodney, and Café Supervisor Carina Patino

After executing such a fantastic three-day event, the Bon Appétit team will have to start thinking about how to continue pushing themselves to innovate for next year’s event! — Submitted by Katherine de la Cruz, Director of Administration

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UCHICAGO STUDENTS WANT THEIR LUCKY FOODS: Approximately 150 students lined up outside the door in anticipation for UChicago Dining’s Lunar New Year event to begin, which took place in the Bartlett Dining Commons during “fourth meal,” from 9 p.m. until midnight. Their patience paid off: the students gained access to a feast that included vegetarian spring rolls, ha gau (steamed shrimp dumplings), siu mai (steamed shrimp and pork dumplings), congee, roasted chicken, fried rice, stir-fried vegetables, and locally crafted mochi balls filled with sweet red bean paste and rolled in toasted coconut. Over a thousand guests attended the event overall, with 625 people arriving in the first hour! — Submitted by Colleen Maul, Marketing Manager

ORACLE – REDWOOD SHORES SERVES STUNNING SEAFOOD SPECIAL: One of the standouts of Oracle’s Lunar New Year celebration was Chef/Manager Joseph Roldan’s steamed lobster with XO sauce, served with rice, vegetables, and mushroom. The Café 600 team sold 270 orders! — Submitted by Cara Brechler, Resident Marketing Director

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HONORING BLACK HISTORY MONTH, TOGETHER Cultural celebrations like Black History Month provide a special opportunity for Bon Appétit teams throughout the country to honor (and share) meaningful culinary traditions with their guests. And when these celebrations are conceived and executed in close partnership with campus, affinity, or employee resource groups, everyone wins. As the 2019 Black History Month celebrations at multiple sites underscore below, guests not only enjoyed delicious food (no surprise there!), they also got to see their own fellow students and colleagues play a key role in informing menus and designing café-centered celebrations. A fringe benefit? Through these collaborative planning processes, ties between the Bon Appétit teams and members of their account communities deepened. In the lead-up to this year’s suggested promotion, the Bon Appétit national marketing team offered its chefs and managers two options. The first: a chance to reprise the popular 2018 Sweet Home Café-themed promotion, developed with the restaurant at the Smithsonian’s National Museum of African American History & Culture. The second: a chance to build Black History Month events and menus from scratch, in any way they and their campus partners felt moved to do — together. Guidance included not only working together, but acknowledging these partnerships explicitly on marketing materials. This way, guests could appreciate the teamwork at play and see, at a glance, which on-campus group offered crucial contributions. A few of creative and highly successful celebrations follow. 82 | BRAVO


ADOBE OFFERS DIVERSE MENUS AND HOSTS CELEBRITY CHEF

Top Chef contestant and Brown Sugar Kitchen owner Tanya Holland (center, wearing lanyard) with members of Adobe’s Black Employee Network in San Francisco

Cook Derrick Johnson presents Trinidadian-style doubles at Adobe - San Jose’s Palettes Café

Finishing touches for the Ghanaian jollof rice at Adobe - San Jose’s temPLATES Café

Tsebhi dorho (spicy chicken) with injera served at Adobe - Seattle’s Watermark Café

Bon Appétiters know that one of the best ways to learn about culture is through food, and the Adobe culinary team and Adobe’s Black Employee Network (BEN) couldn’t agree more. This guiding principle led to another wildly successful series of Black History Month celebrations at Adobe cafés in San Francisco and San Jose, CA; Seattle; and Lehi, UT. The Bon Appétit at Adobe Marketing & Engagement team worked with BEN leads to select five cuisines to feature during a week of diverse and inclusive menus in all Adobe cafés. This year’s menus included Ghanaian, Eritrean, Trinidadian, and American soul food-inspired dishes. Employees offered dish suggestions from each cuisine, which the chefs used as the foundation for creative and/or traditional interpretations.

In addition to offering the café specials, Adobe - San Francisco welcomed local celebrity guest chef Tanya Holland of Brown Sugar Kitchen and Top Chef fame, who gave a talk on contemporary soul food and signed cookbooks while guests sampled dishes made from her recipes at the Landmark 193 café. One Adobe employee shared his appreciation through an email: “I wanted to give a shout-out to the chefs for this week’s menu. I really appreciate the diversity of dishes offered!” Each member of the Adobe culinary team played a part in creating this inclusive experience, and were proud of the week’s success. — Submitted by Sydney Clark, Marketing Specialist

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CITRIX TEAM SHOWCASES HEAVY-HITTING CHEFS For the third year in a row, Dillon’s Café at Citrix in Raleigh, NC, celebrated Black History Month by featuring nine AfricanAmerican and Caribbean American chefs. Executive Chef David Sutton, Hourly Chef Chelsie Upton, and Administrative/Catering Assistant Treisha Hall spent weeks researching the chefs, their culinary philosophies, and their most popular dishes. Each Tuesday and Thursday morning in February, an email was sent to all local “Citrites” announcing the day’s chefs and menu. The crowds arrived earlier on those days, heading straight for the Comfort and Fire stations where the specials were featured. Each station featured a miniposter of the day’s menu and the chef’s photo and biography. Station Cooks Adam Gimlick, Kiyana Green, and Xavier Pleasure were briefed on the chefs’ backgrounds so they could answer any questions guests had about the dishes. Some of the iconic dishes included: gumbo z’herbes from New Orleans chef and “The Queen of Southern cuisine” Leah Chase; Creole meatloaf and spinach spoon bread from Tanya Holland, executive chef/owner of Brown Sugar Kitchen in Oakland, CA; green chile pepper–sautéed collard greens and barbecued tofu steaks with vegan broccoli mac and “cheese” from Nina Curtis, director and executive chef for Adventist Health; lamb burger with orange-mango ketchup from well-known Atlanta chef, TV host, and cookbook author Marvin Woods; hickory-smoked chicken croquettes with cranberry-orange relish and pimento cheese spoon bread from cookbook author and chef Jennifer Hill Booker; and JuneBaby fried catfish with pickled shallots, Parmesan grits,

and okra stew from 2018 Best New Restaurant James Beard Award-winning chef Edouardo Jordan; and chef-to-the-stars Max Hardy’s mini-fish tacos with cilantro crème fraiche and mango salsa, and coffee-spiced vegetable tacos. Treisha had professional relationships with chefs Nina Curtis and Max Hardy, so she called on each (literally) for inspiration in the Station Cook Kiyana Green displays Nina’s planning process. Max generous- vegan barbecued tofu steaks and broccoli ly offered a copy of his Marley and “cheese” casserole Coffee Cookbook: One Love, Many Coffees and 100 Recipes, for a drawing; everyone who ordered his fish or coffee-spiced vegetable tacos was eligible. The café associates enjoyed speaking with Nina just prior to service. When Treisha told Nina which of her recipes was about to be served, Nina teared up as she thanked the Bon Appétit culinary team — she even shared a picture of Station Cook Kiyana Green showing off the dish on her own Facebook page! The Black History Month promotion successfully brought many new African-American culinary leaders to the attention of Citrix guests, and they responded: the menu specials accounted for up to 35% of total sales each day, and every featured chef’s menu sold out! — Submitted by Bill Allen, General Manager

PITZER-BSU PARTNERSHIP SCORES AN 11 OUT OF 10 Spring’s cultural celebration lunches at Pitzer College in Claremont, CA, are always a highlight for the Bon Appétit team, who enjoy partnering with student groups on campus to showcase their work and building community around culturally significant events and foods. Current Pitzer Black Student Union (BSU) President Xandrine Griffin reached out to the Bon Appétit team early to begin discussions about a Black History Month celebration. While last year’s focus on the Sweet Home Café was popular and well-received, Xandrine thought that a lunch featuring dishes inspired by the African Diaspora or an expanded menu focusing on cuisines such as Caribbean or Ethiopian would be a great follow-up to the success of 2018’s event. Xandrine and incoming BSU President Del Martin then met with the Bon Appétit team to suggest menu ideas including favorites from the Sweet Home Café promotion, and a host of suggestions representative of African and Caribbean cuisines. The final menu for the celebration lunch, collaboratively promoted by Pitzer BSU and the Office of Black Student Affairs (OBSA) of the Claremont College Consortium, featured three savory stations: Southern/Soul Food, African, and Caribbean. Special desserts were set up at the information table sponsored by Pitzer BSU and

OBSA, where guests could learn more about getting involved with the two groups, as well as enter a raffle to win a copy of the recently released Sweet Home Café cookbook. This year’s favorites included chicken, andouille, and shrimp gumbo; Cook Keithnisha More’s honey cornbread; piri-piri chicken; sambusas (an African dish Pitzer BSU President Xandrine Griffin, similar to Indian samosas); Carib- OBSA Assistant Dean Nick Daily, and OBSA Dean and Director Lydia Middleton speak bean chickpea curry; Jamaican with guests during the Black History Month oxtail stew; Jamaican chicken Celebration Lunch patties; mandazi (a Swahili fried bread similar to donuts); and, of course, “Joe Froggers” molasses spiced cookies (recipe courtesy of Sweet Home Café). Afterward, Xandrine shared that the lunch was a huge success and that the feedback, on a scale of 1 to 10, was overwhelmingly a 9 to 11 from everyone she spoke to! — Submitted by Cindy Bennington, General Manager

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COLORFUL TREATS PLEASE ELECTRONIC ARTS GUESTS

Black History Month-inspired cookies created by David Benton, pastry chef and owner of Sugarsweet Cookie and Cake Studio

Chris Bifano, Bon Appétit global director of food service at Electronic Arts; David; Michael Lee, director of EAIT product and program management – security at Electronic Arts and BEAT! board member; and Jim Dodge, Bon Appétit director of specialty culinary programs

David talking to Electronic Arts guests

The Bon Appétit team at Electronic Arts in Redwood City, CA, took a colorful approach to this year’s Black History Month celebrations, partnering with BEAT!, an African-American employee resource group, to invite a local pastry chef to bring history to life through eye-catching desserts. The Electronic Arts team has been working closely with Bon Appétit Director of Specialty Culinary Programs Jim Dodge to bring unique guest chefs to the campus. When they contacted Jim to brainstorm who would be a good fit for Black History Month, he knew just the chef: David Benton, pastry chef and owner of Oakland, CA’s Sugarsweet Cookie and Cake Studio.

derful personality, and I thought the guests would enjoy interacting with him.” David’s work has even caught the eye of Barack Obama, for whom he made a cake on the former president’s recent trip to California. The team handed out 400 cookies to guests as David shared his inspiration. In addition to snickerdoodles and chocolate-chip cookies, David created a vibrant series of colorfully decorated Black History Month-inspired cookies that served as a discussion point with guests, including recreating stunning textile patterns and the flags of various African nations. — Submitted by Chris Bifano, Global Director of Food Service, and Jim Dodge, Director of Specialty Culinary Programs

“I started seeing his work through Facebook and was impressed with how unusual, colorful, and fun it is,” said Jim. “He has a won-

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OPENING MOUNTAIN AMERICA CREDIT UNION’S CAIRNS CAFÉ OPENS DOORS TO PUBLIC

Lead Cook Juan Vallejo carrying a tray of the very popular fried chicken

HEADQUARTERED IN SANDY, UT, new Bon Appétit partner Mountain America Credit Union (MACU) is a not-for-profit financial institution that focuses on guiding its members toward financial success, using a combination of affordable products, friendly service, community involvement, and financial education. It makes sense then that the company’s brand new Cairns Café, operated by Bon Appétit, is also open to the public, to make their deliciously healthy, locally sourced menus available to everyone. Named after the man-made rock stacks found on nearby Utah hiking trails, Cairns serves breakfast, lunch, and dinner in a bright, modern space with mixed-use seating and custom digital signage, with tablets at each station. Approximately 700 to 800 guests visit the café daily, and General Manager Joseph Davis, Executive Chef Tara Anderson, Catering Director Candace Durham, Front of House Manager Mallory Swenson, and the rest of the Bon Appétit team also provide off-premises catering for Hale Theater, adjacent to MACU. They are working with MACU’s wellness team to promote their proprietary

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Executive Chef Tara Anderson putting the finishing touches on a pasta dish

wellness and benefits program, and Cairns’ offerings are thus wellness-focused. The popular Nourish station serves plant-forward options such as filling bowls featuring whole grains (e.g., beet with lemon-poppyseed cracked bulgur, strawberries, red onion, fresh greens, pecans, and roasted chicken). An extensive salad bar offers even more fresh vegetables and fruits along with composed salads and legumes. Grill, ovens, deli, and comfort stations offering Utah favorites such as brisket and cheesy potatoes round out the offerings. “I love the food here! It’s so nice to have easy access to good, fresh food that doesn’t cost an arm and a leg,” wrote one guest a few weeks after the opening. “Thank you for providing exciting options that make lunchtime fun! Also, the servers and cooks are a pleasure to interact with. I am always greeted with a smile and a kind word — it makes all the difference!” Submitted by Kari Menslage, Regional Marketing Director


MOUNTAIN AMERICA CREDIT UNION CELEBRATES NATIONAL POPCORN DAY How do you make a popcorn popup pop even more? Serve it from a vintage popcorn cart! In celebration of National Popcorn Day, Executive Chef Tara Anderson and General Manager Joseph Davis rolled out a bright red cart with balloons. They used the opportunity to not only offer this whole-grain treat but chat with their guests — and invite them to subscribe to Menu Mail. In just four hours, the team received over 150 subscriptions! — Submitted by Chloe McCombs, Marketing Manager

Juan plating an entrée

General Manager Joseph Davis and Director of Catering Candace Durham serving popcorn with a smile

The bright, modern interior of the café

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CERNER MAKES HEALTHY EATING EASY WITH COOKING CLASS SERIES THE BON APPÉTIT TEAM at Cerner headquarters in Kansas City, MO, is bringing the company’s Food For Your Well-Being program’s themes to life. A new monthly series of cooking classes, in partnership with Cerner, is part of the health information technology company’s Healthy Living with Rewards program. General Manager Jeff Olson worked with Executive Chefs Nathan Deters, Eric Allen, and Anthony Fries, as well as Sous Chefs Victoria Swanson and David Bucko to plan for and lead classes, which to date have included how to make a tasty, nutritious blended burger; appropriate portion sizes; and a make-your-own stock tutorial (aimed at avoiding excess salt). Attendees learn not only how to prepare a dish but also why certain techniques are used and how changing one technique can make a drastic difference. Registered Dietitian Leslie Gedminas attends each class and explains the nutritional foundation of each dish and how it ties into the Food For Your Well-Being theme, and answers questions. After cooking the dish themselves, attendees get to sit down together and enjoy the fruits of their labor. They also take home a recipe card. Those who sign up for a cooking class through the company health portal and attend receive points that go toward their Healthy Living program. “Points or no points, yesterday’s class was great. I would have never thought of putting lentils or zucchini in a burger, but it was delicious!” said one attendee. The program has become a major part of Cerner’s ongoing efforts to make healthy eating accessible for all guests. “Your interaction with each other throughout

Cerner Executive Chef Nathan Deters shows the proper way to sauté broccolini while also demonstrating appropriate portion sizes

the demonstration was seamless and you …also provided really detailed information about nutrition, cooking practices, and tips that made a lot of sense, [e.g.,] presoaking the lentils, ratio of the ground beef and what that means and more importantly, why it matters,” said Matt Jackson, Cerner’s director of foods and services, to the

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Bon Appétit team. “These are the type of things that really help educate people who don’t feel comfortable in the kitchen. We appreciate your dedication to this program and increasing our associates’ knowledge of healthy eating habits.” Submitted by Brittni Walters, Marketing Coordinator


GREAT FOOD FUELS TRINE UNIVERSITY’S RECORD-SETTING SCHOLARSHIP GALA

A Parmesan crisp garnished a salad starring local baby lettuces, olives, and heirloom tomatoes

TRINE UNIVERSITY’S 16TH ANNUAL Scholarship Gala drew a record crowd to the Angola, IN, campus, thanks to a special appearance by College Football Hall of Fame Coach Lou Holtz. Servers from nearby Ohio-based Bon Appétit accounts assisted with service for 515 guests. Following a social time with passed hors d’oeuvres, attendees sat down to a salad featuring local baby lettuce with heirloom tomatoes, fresh mozzarella pearls, olives, creamy basil dressing, and a crispy Parmesan cracker. Diners then enjoyed an entrée of coffeecrusted Angus beef tenderloin with merlot sauce, accompanied by potato-leek gratin with Gruyère and a medley of roasted winter vegetables. A vegetarian option offered black beluga lentils with butternut squash, herbs, and caramelized red onions, roasted winter vegetables, and sautéed

rainbow chard, along with red jasmine rice with dried apricots and leeks. A chocolate raspberry and pistachio pot de crème satisfied dessert-lovers. In addition to remarks from Holtz, the event included a wine tasting and live music provided by the Trine University Jazz Band. Live and silent auctions included items such as sports memorabilia, vacations, jewelry, experience packages, and artwork. The auctions and donations throughout the evening raised $975,000 for student scholarships. Since its inception, the Scholarship Gala has raised millions of dollars for Trine University student scholarships. The Bon Appétit team was honored to be tapped to provide meal service to complement the university’s fundraising efforts. Submitted by Joe Gentile, General Manager

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Raspberry, chocolate, and pistachio combined in a cool, creamy dessert


MACALESTER’S “JANUARY THAW” UNITES CAMPUS CONSTITUENTS

Attendees at the “Make Your Event More Sustainable” January Thaw session posing with United Nation Sustainable Development Goal signs

WITH THE WINTER FREEZE firmly settled on Macalester College’s campus in Saint Paul, MN, an annual weeklong program for faculty and staff called “January Thaw” keeps everyone on their (hopefully unfrozen) toes. January Thaw offers campus members an opportunity to step away from their daily routine and interact with colleagues in fresh ways while learning about campus initiatives and programs. More than 20 wide-ranging sessions included “Self Defense,” “Technology Tips and Tricks,” and “Make Your Event More Sustainable,” a session led by Macalester’s Sustainability Manager Suzanne Savanick Hansen in collaboration with Catering Director Robert Bowman. Resident District Manager Michelle Kirkwold, General Manager Amy Jackson, and Catering Manager Lisa St. Germain lent crucial support.

The sustainable-event session included lots of important messages. They talked about how food or disposable dishware make up nearly half of the trash at Macalester, but Bon Appétit offers compostable options, plus gave tips on diverting waste through food recovery, better bin set-up and signage, and more. When colleagues with a collective mission come together in common purpose and learn from one another — no matter how cold the wind blows outside — everyone is warmed by the great ideas that flow. Submitted by Robert Bowman, Catering Director

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WABASH OPENS ALL-NEW GATHERING HUB

A communal table sets a welcoming tone

WHEN THE REPORTERS of The Bachelor, the student newspaper for Wabash College in Crawfordsville, IN, visited Wally’s, a brand new on-campus pub, they had one important message for students: “This is a restaurant. Not only a restaurant but a darn good one at that. Wally’s offers affordable options to students on a Supervisor Jessica Kunkel at Wally’s bar budget but delivers a taste that rivals the best restaurants in town.” And the rave review continued! To open Wally’s, the Bon Appétit team partnered with the college: Wabash client and Chief Financial Officer Kendra Cooks spearheaded the effort. An existing dining room was transformed into a fresh space now anchored by a community table and bar area. Wabash College Professor Derek Nelson built all of the furniture, including the community table, stools, and bar, by hand. With late night hours (Wally’s is open from 4:30 p.m. until 11 p.m. on Thursdays, Fridays, and Saturdays), the pub features local draft beers from several college alumni breweries, including Sun King Brewing and Triton Brewing. Hand-crafted nine-inch pizzas with a variety of toppings, salads, and small plates star on the popular menu, and the walls are covered with old photos from the Wabash of yesteryear. The Bachelor summed it up best: “Ultimately, Wally’s is a hidden gem right at the moment. We suspect it won’t be soon. Wally’s will be the place to go for a bite to eat on the weekends, as well as a place to grab a brew after the game.” Submitted by Mary Jo Arthur, General Manager

The student paper ran a rave review

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BON APPÉTIT HELPS CELEBRATE AND REMEMBER AUDREY WELLS

An array of Tuscan-themed desserts included chocolate and orange panna cotta

FRIENDS, FAMILY, ACTORS, PRODUCERS, WRITERS, AND FOODWORLD VIPS who knew screenwriter and director Audrey Wells came together to celebrate her beautiful life and career a few months after her passing last fall. Among the projects Audrey is known for are her 2003 movie adaptation of the book Under the Tuscan Sun, by author Frances Mayes, her work on the film Chocolat, and her recently released film The Hate U Give. She had many close friends in the food community, including Bon Appétit CEO Fedele Bauccio, who had been a longtime friend to Audrey and her husband, Brian Larky. When Fedele learned that Brian was planning a memorial at the Writers Guild Theater in Beverly Hills, CA, he offered the help of local Bon Appétit staff to handle the coordination, catering, and execution of the event. Jim Dodge, director of specialty culinary programs, crafted the evening’s menu while Sarah Geana, Southern California regional support, took the lead on planning the event. Both Jim and Sarah

aimed to honor Audrey’s memory with things she would have liked and with subtle nods to her accomplishments in film, while showcasing the best of Bon Appétit. “I met Audrey and her daughter Tatiana at the Getty Villa when Bon Appétit did a book signing with Frances Mayes for The Tuscan Sun Cookbook,” recalls Jim. “Audrey was such a remarkable person who wanted to create meals with meaning, so I built the menu around Frances’s cookbook. For dessert, I focused more on chocolate desserts in honor of Chocolat.” Once the menu was confirmed, Brian selected amazing Italian wines, which he provided for the event. Under Jim’s leadership, Executive Chef Mayet Cristobal from The Walt Disney Studios, Chef/Operations Manager Fernando Cayanan from the Getty Villa, and Executive Sous Chef James Ausem from The Huntington Library, Art Collections, and Botanical Gardens all lent a hand to ensure that the food was executed perfectly. (See box for full menu.)

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MENU FOR A CELEBRATION OF LIFE: REMEMBERING AUDREY WELLS PA S S E D H O R S D ’ O E U V R E S CANNELLINI BEAN AND SAGE BRUSCHETTA GRILLED LAMB CROSTINI

with rosemary pesto and roasted tomato EGGPLANT CAPONATA AND BURR ATA TART SFOR MATI

with leeks, mushroom, and fontina YELLOWTAIL CRUDO

on a potato crisp

A N T I P A S T O TA B L E LA QUERCIA PROSCIUTTO FR A’MANI PIEMONTESE AND SOPPRESSATA ALLE-PIA NDUJA DI CAPR A TARTUFO SALAMI

Jim Dodge, Bon Appétit’s director of specialty culinary programs, oversaw the evening’s menu

Around 250 guests attended the event, including Bon Appétit chef-partners Traci Des Jardins and Mary Sue Milliken. Jim, Sarah, and the rest of the Bon Appétit team were humbled by the many compliments they received throughout the evening on the food and service. Frances and her husband Ed Mayes were both thrilled to see so many of their beloved recipes featured to honor Audrey. Even actress Diane Lane, who starred in Under the Tuscan Sun, stopped by to share that the roast beef tenderloin was the best she’s ever had — needless to say, the team was on cloud nine after that. Brian was very moved by the tremendous show of support, and sent Fedele and Sarah a note of gratitude after the memorial, giving thanks for making a challenging evening delicious, easy, and beautiful. “Audrey was tremendously talented at bringing food to life on screen,” said Fedele. “It was an honor to help bring people together to celebrate her life through the food that she loved.” Submitted by Jim Dodge, Director of Specialty Culinary Programs, and Sarah Geana, Southern California Regional Support

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with shaved Parmesan, Cambozola, sun-dried tomato tapenade, house-pickled vegetables, marinated artichokes, olives, grissini, bruschetta, and focaccia ROAST BEEF TENDERLOIN

with salsa verde and creamy horseradish on artisan rolls HERB- CRUSTED SEARED ALBACORE TUNA

with olive-orange vinaigrette

GRILLED MARKET VEGETABLES FENNEL AND CITRUS SALAD FARRO SALAD, GREEN OLIVES, PINE NUTS

DESSERT RECEPTION RICOTTA TARTLET CHOCOLATE AND OR ANGE PANNA COTTA CHOCOLATE AND PEAR TORTA CHOCOLATE HAZELNUT TRUFFLES CUCCIDATI (ITALIAN FIG COOKIES) ALMOND AND LEMON CANTUCCI


THANK YOU, BON APPÉTIT

LAWRENCE UNIVERSITY STUDENT NEWSPAPER THANKS STAFF General Manager Julie Severance and Executive Chef Michael Downey at Lawrence University in Appleton, WI, were surprised and touched to read this lovely published piece by the editors of the student newspaper, the Lawrentian: As the 2018-19 news cycle draws to a close, The Lawrentian Editorial Board used our last meeting to reflect on the types of stances we took on as a group over the past year. During such a politically charged and volatile period of time, we have often used the staff editorial to view both on- and off-campus happenings through a critical — and frequently negative — lens.

The Bon Appétit staff is a large part of what makes this campus a community, and it is time that we tell them how much we appreciate them.

Contrastingly, we would like to use our final iteration of this platform to express our gratitude for all of the good in our Lawrence community; particularly, we would like to thank the staff of Bon Appétit for their hard work and for brightening our days over this past year. Winter Term has never been a favorite for most Lawrence students, but this year has been especially tough, with weather conditions that most of us did not dare trek into. While many of us stayed holed up in our rooms, a few Bon Appétit workers braved the storm in order to ensure our health and safety. Op-Ed Editor Cassie Gitkin fondly recalled talking to Stanley [Snowdy, cashier] about the polar vortex when it wreaked havoc on our campus earlier this term, and News Editor Allegra Taylor loves getting ice cream from Stanley because he always gives extra big scoops. Even though the staff had to commute back and forth between campus and their homes in the surrounding area, they still made sure to check in with many of us to make sure we were staying safe in the cold. Every day, these same Bon Appétit staff members work long hours under

demanding conditions, but still project positivity onto all who interact with them.

It is hard to summarize the collective good this wonderful group of people has brought to our community. Variety Editor Claire Zimmerman was nearly brought to tears when [Assistant Retail Manager Michelle Oettinger] bought a bag of dog food and Deb [Mayville, cashier in Kate’s Corner Store,] bought a bag of treats for Zimmerman’s service dog in training. Deb told Zimmerman that the staff performed these acts of kindness simply because they like to do nice things for people. Carolyn [Swanson, door attendant/cashier,] contributed her art to a student-run art showcase recently. Distributions Manager Alex Dahl fondly recalled singing a Frank Zappa song with Sue [Reddy, cashier,] in the café. Copy Editor Max Craig mentioned that his go-to treatment for a sore throat is now hot water with honey, on the advice of Deb. Editor-in-Chief Ali Shuger is particularly thankful for Pam [Yaeger, cashier], who has often complimented The Lawrentian’s editors and writers on their work, and recently shared with Shuger that she thinks the newspaper is better now than it ever has been. The Bon Appétit staff is a large part of what makes this campus a community, and it is time that we tell them how much we appreciate them. As we pass the torch over to a new staff, with some new and familiar faces, we want to ask those who read this editorial find a Bon Appétit staff member who has brought some joy to their life and thank them. It has been a pleasure putting together this paper for the past year, and we hope you continue reading next term as our new staff takes over!

PAWSITIVE FEEDBACK: Lawrence student Claire Zimmerman sent this drawing of Parker, her service dog in training, with a sweet thank-you message to Assistant Retail Manager Michelle Oettinger and Cashier Deb Mayville for their gifts of dog food and treats during a winter storm.

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... FOR THE INCREDIBLE SUPPORT YOU’VE GIVEN MY DAUGHTER

NVIDIA, SANTA CLARA, CA

ROSE-HULMAN INSTITUTE OF TECHNOLOGY, TERRE HAUTE, IN

An appreciative employee sent this sincere thank-you email to the Bon Appétit headquarters email address: I would like to write to the managers of [Resident District Manager] Blake Rudman, [Café Manager] Debbie Floriano, [Executive Chef ] Travis O’Connell, and [Director of Catering] Mark Gagne.

Thank you for hiring a great group of employees who know how to represent Bon Appétit!

These talented employees have been a great asset to Nvidia. Every day they are driven to give great customer service. And food! This group of workers has rocked it. I wanted to give recognition where it’s due, and I hope you guys do as well. Thank you for hiring a great group of employees who know how to represent Bon Appétit!

Reassuring guests with food allergies that they can eat safely in their café is a delicate and vital process. A Rose-Hulman student newly diagnosed with celiac disease was feeling overwhelmed, but then met with Executive Chef Justin Durand and General Manager Debbie Robinson. Justin and Debbie reassured her that there is always an abundance of made-without-gluten-containing-ingredients choices at every meal service, and a section of the café dedicated to those dishes, and that they could accommodate her with special dishes as well. After the meeting, the student’s mother sent this note to Debbie: Thank you so much for organizing to meet with my daughter! She enjoyed meeting you and all the encouragement and support as well as ideas and tips you gave her. Today she told me she was working on [planning her] meal menu. I get concerned that she’s dealing with so much so far away but [am] really thankful for the incredible level of support you’re giving her.

Sara Johnson

... FOR MAKING SPECIAL OPTIONS OBERLIN COLLEGE, OBERLIN, OH

... FOR PROVIDING SERVICE WITH A SMILE

Dietitian Eric Pecherkiewicz received the following note of gratitude from an appreciative Oberlin student with dietary restrictions:

WASHINGTON UNIVERSITY SCHOOL OF MEDICINE, ST. LOUIS Administrative Coordinator Jeanne Beasley sent this enthusiastic thank-you message to Regional Vice President Mark Lachance about the WashU School of Medicine Farmstead Café team: I just want to make sure you know how much I (we) appreciate the staff at Farmstead [Café]. They are always in a good mood, they remember the customers’ names, and it’s always service with a smile (and that is a rare find). Every one of them is special and they are all so committed, working hard to make sure the service is professional. I know their names and don’t want to call just one out because they all make it happen...but [Lead Cashier] Felicia [Keeper] is a gem. Like I said, they are ALL great so thank you for keeping them on board and happy — it shows! I do want to share this story with you — I forgot to order lunch for a faculty meeting and I was at the Farmstead counter in a panic at a super busy lunch time ordering numerous sandwiches and sides. They jumped in to help each other and made suggestions for the best sandwiches and menu options, and they got the order together in record time. They were happy to help me out.

I wanted to thank you for including the [made-without-glutencontaining-ingredients], dairy-free chicken salad sandwich on the Decaf menu. Having that available made my lunch experience and day so much better and less stressful. Being both gluten- and dairyfree can be very challenging at times, and having that option gives me one less thing to worry about at mealtime. Also, it tasted great! It makes more of a difference than you know.

They are always in a good mood, they remember the customers’ names, and it’s always service with a smile (and that is a rare find).

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THANK YOU

... FOR GIVING US THE VERY BEST EVERY DAY


THANK YOU

... FOR CONSISTENTLY EXCEPTIONAL SERVICE DEPAUW UNIVERSITY, GREENCASTLE, IN

DePauw University featured the Bon Appétit catering team as Person of the Week: Catering Admin Sue Beaman, Catering Attendant Latasha Kester, Catering Manager Megan Inman, and Catering Supervisor Chris Skrobot

Baristas Angie Clevenger and Judy Hastings have 30 years of experience between them

The Bon Appétit team at DePauw University recently received kudos in several forms from the campus community. Café Roy Baristas Angie Clevenger and Judy Hastings were featured in The DePauw, where English professor Greg Schwipps wrote: Those two remind me of my family back home, and that’s how I view them. They invented a [coffee] drink just for me, called the “Judy Special.” I drink five Judy Specials a week. I usually get five hugs per week, too! They truly make DePauw feel like home to so many people.

DePauw University also runs a “Person of the Week” series, highlighting exemplary employees across campus — and featured the Bon Appétit catering team! The university wrote: The catering team from Bon Appétit — Catering Manager Megan Inman, Catering Admin Sue Beaman, Catering Supervisor Chris Skrobot and Catering Attendant Latasha Kester — are without a doubt an indispensable part of our University team. These individuals are instrumental in planning, setting up, and serving most catering events on DePauw University’s campus and in the President’s home. Their day begins before many of us begin our day and ends after everybody else has gone home. They are dedicated to making sure that DePauw University is represented well throughout the campus and community.

Let’s give these folks a big thanks for keeping things running silky smooth behind the scenes at our events and often understanding exactly what we want.

Let’s give these folks a big thanks for keeping things running silky smooth behind the scenes at our events and often understanding exactly what we want, even if we’re not very sure ourselves!

... FOR ALWAYS BEING IN A GREAT MOOD!

... FOR SERVING DELICIOUS HALAL DISHES

Executive Administrative Assistant Laura Boyles was so happy with Grill Cook Nicole Davis’s service at the State Auto Insurance café that she sent General Manager Kecia Tatman a thoughtful email to express her thanks:

Cook Craig Williams is considered a champion by guests with dietary restrictions and allergies at Case Western Reserve University. In addition to helping to prepare more than 700 meals each shift, he also takes care of students with special dietary needs. A thankful student wanted to show his appreciation for Craig and the culinary team, and sent him chocolate truffles and a handwritten card saying:

STATE AUTO INSURANCE, COLUMBUS, OH

CASE WESTERN RESERVE UNIVERSITY, CLEVELAND

I wanted to drop you a note about Nicole: she is always in a great mood, and she somehow remembers my typical order along with everyone else in line. I know you folks probably don’t receive as many compliments as you should, but you have a great staff and Nicole really stands out. She is quick on her feet!

Thank you so much for going out of your way to prepare the halal chicken. We appreciate it so much! Wishing you and your family the very best!

I also like the new things you have brought to the café, especially the spa water and the Fresca.

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THANK YOU

... FOR DELIVERING SUCH A GREAT FOOD EXPERIENCE WABASH COLLEGE, CRAWFORDSVILLE, IN

Scarlet Honors Weekend brings hundreds of guests each year to Wabash College. With 12 dinners hosted at 12 different locations across campus, the Bon Appétit team really hustles to make sure each event is catered perfectly and guests enjoy their weekend celebrations. Wabash College’s Senior Assistant Director of Admissions Julia Wells sent this kind thank-you email to General Manager Mary Jo Arthur: You are all amazing! Thank you for delivering such a great food experience to our guests during Scarlet Honors Weekend! We appreciate the long hours, hard work, patience, and care you give each and every day. We are so lucky to have you all at Wabash! Best, Julia

... FOR YOUR CONSTANT KINDNESS CROSSROADS CAFÉ, CARMEL, IN

Breakroom Attendant Mirian Garcia (pictured) hasn’t been with Bon Appétit long, but she’s already made a lasting impression on guests, says General Manager Timothy Murray, who submitted this hand-written card Mirian received from a guest (along with a gift card) thanking her for her efforts: Just something to say how much I appreciate your hard work and your kindness. You have a great personality! Thank you!

DENISON STUDENTS SAY THANK YOU FOR ALL YOU DO: As part of a campuswide “random acts of kindness” initiative at Denison University in Granville, OH, students delivered a tsunami of hand-written thank you notes to show appreciation for the Bon Appétit team. Each note came with a sweet treat and personal message to the team member. Dishwasher Patti Patrick, Prep Cook Rose Davis, Cook Liz Anders, and Prep Cook Lori Paulsen (pictured left to right) and the rest of the culinary team were moved by the volume of notes received. They appreciated reading each and every one. — Submitted by Jennifer Pugh, Catering Manager

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THANK YOU

... FOR THE AMAZING MINTED LENTIL SALAD

... FOR A SPECIAL BIRTHDAY AWAY FROM HOME

TARGET NORTH CAMPUS, BROOKLYN PARK, MN

PACIFIC UNION COLLEGE, ANGWIN, CA

Compliments on lunch are always appreciated, but a guest request for a recipe is the highest compliment there is. A Target associate submitted such a request for a dish made by Cook Ketty Paye and served at the Simple 600 station through the Café Bon Appétit website, and the team was happy to send it along.

Everyone gets homesick, particularly students attending school out of state. To help, Bon Appétiters at Pacific Union College started the “Love from Home” program. Parents and family members can order and send surprise birthday meals, cakes, pastries, and gift baskets to students on their birthday, or just because. General Manager Allen Plouffe received this appreciative thank-you note from a parent:

I have had the privilege of enjoying the amazing minted lentil salad for the past two days and was wondering if it would be possible to obtain a list of ingredients/recipe for the dish? My husband has dietary needs and the lentils provide a change in pace for a high-fiber diet. I really want to surprise him with a new recipe for his rather staple, bland diet. If this is at all possible, I would be more than grateful! I adore everything you do to bring fresh, tasty, and healthy foods to the café everyday. It is beyond refreshing and exciting to challenge one’s palate every day!

... FOR SUPPORTING OUR EVENTS FROM START TO FINISH, AND IN BETWEEN! STANFORD GRADUATE SCHOOL OF BUSINESS, STANFORD, CA

The Bon Appétit team at Stanford Graduate School of Business caters a variety of events for students and staff alike. Following the school’s recent Midterm Munchies event, Students Services Assistant Carolyn Dodd from the Office of Student Life took the time to thank General Manager Daniel Salk:

Everyone’s can-do attitude to solve the problem was so energizing.

This email is long overdue and is really about all the events we have the pleasure of working on with Bon Appétit. In particular, I was so, so moved by how positively your staff handled last-minute changes to this week’s Midterm Munchies breakfast event.

... FOR JUMPING INTO ACTION AT EVERY EVENT GEORGE FOX UNIVERSITY, NEWBERG, OR

Following a Presidential Council dinner for university donors, Director of University Events Michelle Dawson sent a personal thank-you message to Catering Manager Wendy Meinhardt: Bon Appétit Catering, Thank you! There is such joy and laughter during events with you. Somehow, instead of getting frazzled by a request for papayas, you jumped into action.

For context, my boss decided to change up the event venue the evening before. I was able to connect with your office over the phone early the next morning to explain the changes a bit, and they just ran with it. Everyone’s can-do attitude to solve the problem was so energizing. By the time I got on-site around 7:15, everything was all set up and looked fabulous. They had thought of every little detail and did it with smiles. Again, this event is certainly not the only example of excellent service, just the most recent. What a crew you have! I feel so lucky to have such great partners. Thanks for making that all possible.

Thank you for the wonderful service to our guests, down to special tea for Mrs. Baker! And thank you for all the ways you choose to love on all of us! What a joy to work with you all.

98 | BRAVO


... FOR ALL THE HALAL OFFERINGS VERILY, SOUTH SAN FRANCISCO, CA

... FOR SO MANY THINGS AND PEOPLE GENENTECH, SOUTH SAN FRANCISCO, CA

The guests at Genentech’s cafés on the South San Francisco campus are quite generous with their positive feedback. The following glowing comments are just a sample of what the team there received last quarter via Café Bon Appétit: Went to the B-25 café this morning to have my usual sausage/cheese omelette but saw the Filipino ground pork one as the special of the day. The kind staff behind the counter gave my coworker and I a taste, and to say it was amazing would be understating matters. We both headed back to our office with our prize and let me tell you we had a wonderful meal this morning. Even the potatoes, not sure how they were prepared, paired extremely well with the dish and having both together just heightened the taste explosion in my mouth. ***

Executive Chef Barry Shinto was pleased to receive this email from Verily employee Habib Ahmad: I was looking at the menu for this week and noticed that it is packed full of halal offerings, and I just wanted to let you know how much I appreciate that. Since I often stay late, I end up eating most of my meals at Verily, and thus the number of halal items directly impacts how much/little meat I eat. What’s more, in the past I have had the opportunity to eat new (for me) dishes because they were made with halal meat, whereas I had not yet found a halal restaurant serving those items. Seeing halal on the menu ends up being a very pleasant surprise, and I’m deeply appreciative of your thoughtfulness in continuing to incorporate it. I know there are quite a few Muslims at Verily and its affiliated startups who feel the same way, so I just wanted to say thanks from all of us!

I was super excited to see the Green Monday option today with barbecued jack fruit. I’m trying to eat more vegetarian meals and this is perfect. I also love the use of jack fruit while not being paired with a bunch of carbs! And it tastes great. *** The Masala corner in B35 rocks. [Specialty Chef Sumesh Rijal] and his team are doing an awesome job and have raised the bar for Indian food. Thank you, Sumesh, I do not have to bring my home-cooked lunch. Yours tastes better. :-) *** [Cook Koko Chanhchaleun in B35] is the absolute BEST! She is such a sweetheart and always very accommodating. Her soups are delicious, by far the best on campus! I always have to make sure to get there early and beat the crowd. *** The African chicken peanut soup at B35 is delicious! I hope you will consider adding it to the regular soup rotation so I don’t have to wait another year [for Black History Month] to have it again. ***

... FOR THE DAIRY-FREE OFFERINGS AMERICAN CENTURY INVESTMENTS, KANSAS CITY, MO

Guest Amy Ellis sent the following note of thanks for the Link Café team at American Century Investments: I have absolutely loved the food so far! [Lead Cook Yanni Navarro] is fantastic about making sure I have options that are dairy free. She knows as soon as I come down what I’m looking for. [Executive Chef Michelle Matiya] has been available and wonderful as well. I couldn’t be more pleased with the changes.

I want to recognize Lester Agbayani who is the short-order cook for breakfast each morning in B33. He is the best I have ever seen at his job. He is efficient and quick and the food is great. Honestly, to watch him is to watch a choreographed dance. I also would like to recognize [Cashier Azel Martinez]. She works on the registers each day and is friendly and authentic from early morning until the late afternoon. She makes the check-out process pleasant and efficient and the day is a little dimmer when she is not there. I hope you appreciate them both! *** Tortang Talong [Filipino eggplant omelette] was amazing! And the potatoes. The potatoes. Please keep making them. They paired so well with the Tortang Talong. Thanks to everyone in B25. The two chefs who served me this morning always make my day, and Sonya [Moreno] is the best cashier ever. I used to see her all the time at B82, but sure glad she came over to B25.

99 | BRAVO

THANK YOU

What’s more, in the past I have had the opportunity to eat new (for me) dishes because they were made with halal meat, whereas I had not yet found a halal restaurant serving those items.


BON APPÉTIT MVP

TY PAUP SHOWS WHY BON APPÉTIT IS A “CHEF-DRIVEN COMPANY” SMALL BUNDLES OF HERBS hang drying in Culinary Director Ty Paup’s office: bay leaves, sage flowers, lavender, and rosemary, all picked from a small garden at Brown University in Providence, RI. On one shelf, Ty is lacto-fermenting opal basil buds for use as a bright, floral, and salty garnish. Elsewhere, he’s fermenting vinegars and curing local Berkshire guanciale in the kitchen, and to the delight of some fans, making cultured butter. The latter has sprung a fervent following on campus — consider it one of his many secret sauces. Ty’s passion for cooking arose as a young boy watching his mom make food from scratch every day. He made note of the way his parents carefully procured ingredients from butcher shops and produce markets; while his two brothers pursued other interests, Ty spent his time in the kitchen cooking with his mom. Now a father of five, he tries to instill the same love of food in his family. Ty was working for a fine-dining catering company in 2006 when he learned about Bon Appétit through a chance meeting with Norman Zwagil (resident district manager at Goucher College) at a farmers’ market. Norman told him about Bon Appétit’s unique chef-driven culture, and Ty was immediately intrigued. “Right away, it was sort of love at first sight for me with Bon Appétit,” recalls Ty. “A couple weeks later I met with Norman, and a week later, he hired me.” Ty was Goucher’s executive chef for several years and spent a few years on the general manager side for Bon Appétit at Johns Hopkins University in Baltimore, and also briefly left the company. (But “it just wasn’t the same,” he says.) When Brown announced it was partnering with Bon

or proposals, he’s our go-to chef,” says Paul. It’s important to Ty to stay creative as a chef and to give his chefs the chance to cook from the heart and make fun, eclectic food that one wouldn’t expect on a college campus. Along the same line, he recently joined Bon Appétit chefs from several other prestigious East Coast colleges to cook at the renowned James Beard House in New York, challenging diners’ perception of what constitutes “school food” (see story on page 12).

Brown University Culinary Director Ty Paup

Appétit for its food service in 2016, Regional Manager Paul Bulau couldn’t think of anyone better than Ty to lead the culinary operations. “Ty is loved by all and has had a huge impact on the food program at Brown,” praises Paul. As Brown’s culinary director, Ty helps everyone (from the kitchen and catering to marketing and finance) to elevate the food experience. “I try to put my hands in everyone’s soup pots” — figuratively speaking! — “and help them make the best soup possible,” he explains. “I like to surround myself with great people.” One of the new programs that he’s introduced is an ongoing monthly Chef’s Table dinner series that has amassed a following and routinely sells out within days. “His menu writing is second to none — if there’s any kind of menu writing for special events

1 00 | BRAVO

At the end of the day, Ty is most passionate about serving people a nourishing meal and building a community around food — whether it’s a 10-course feast for 15 VIPs or shepherd’s pie for hundreds of students. After the devastation of Hurricane Maria in 2017, Ty was part of a group of Bon Appétit chefs sent to help World Central Kitchen founder and Bon Appétit chef-partner José Andrés feed people on the ground in Puerto Rico (see story in Bravo 2017 Volume 4) and joined him again a year later in Florida after Hurricane Michael. “It really changed my life. It’s not a cozy, comfy story, but these people were in dire need, and anything I was able to do to help, I was proud of it,” Ty reflects. “I think of my wife and my kids. If the house was gone and we didn’t have anything, for someone to feed me, that would mean the world.” “Ty has all the tenets and ideals of this company running through his veins,” lauds Paul. “He’s a super chef with a big picture vision.” Submitted by Norris Mei, Digital Content Manager


INDEX

Adidas 34 Adobe 50-51, 83 Albion College 24, 29, 48 American Century Investments 99 Arguello 20 Bakery 350 77 Be the Match 48 Best Buy 28, 37, 49 Biola University 70 Bistro @ 3160 78 Brown University 12-13, 100 Cambia Health Solutions 39 Case Western Reserve University 16-19, 96 Cerner 88 CHG Healthcare 69 Citrix 84 The College of Idaho 5 Cornell College 69 Crossroads Café 53, 97 Denison University 4, 74, 78, 97 DePauw University 7, 31, 40, 77, 96 Education First 77 Electronic Arts 15, 67, 85 Emory University 68 FireEye 16-19 Foundry & Lux 26-27 Furman University 72 Genentech 31, 99 George Fox University 47, 98 The Getty Center 56-57 Gordon College 7, 24, 49, 53, 60 Goucher College 61, 67 Hamilton College 61 Hillsdale College 32-33, 49, 76 Institute of American Indian Arts 31, 66 Johns Hopkins University 12-13 Lawrence University 94 LC Kitchen 14 LinkedIn 47, 80 Macalester College 90 Massachusetts Institute of Technology 12-13 Medtronic 6 Mount Angel Abbey 30

Mountain America Credit Union 86-87 Munson-Williams-Proctor Arts Institute 77 Musical Instrument Museum 43 Nvidia 52, 95 Oberlin College 57, 95 Oracle 42, 81 Oracle Park 46, 65 Pacific Union College 98 Pitzer College 79, 84 Presidio Foods 37, 38 Recursion Pharmaceuticals 71 Roger Williams University 12-13, 22-23, 36 Rose-Hulman Institute of Technology 68, 73, 95 Royal Caribbean Cruise Line 27 Santa Clara University 25, 49 Santa Fe Opera 75 SAP 16-19, 40 SAS 21 Snap 54 St. Edward’s University 59 St. John’s College 12-13 St. Mary’s College of Maryland 48 Stanford Graduate School of Business 98 State Auto Insurance 6, 40, 96 Stowers Institute for Medical Research 66 Target 98 Trine University 55, 89 University of Chicago 25, 81 University of the Pacific 47 University of Pennsylvania 12-13 University of Redlands 7, 60, 69, 70 University of San Francisco 35 Vanguard University 78 Vassar College 61, 64-65 Verily 99 VSP 4 Wabash College 91, 97 The Walt Disney Studios 16-19 Washington University in St. Louis 5, 58 Washington University School of Medicine 76, 95 Whittier College 78 Willamette University 60 Workday 47

BRAVO WAS PRINTED ON PAPER MADE FROM 100% RECYCLED FIBER INCLUDING 75% POSTCONSUMER WASTE. THIS SAVED... 38 fully grown trees 17,838 gallons water 17 million BTUs energy 1,194 pounds solid waste 3,290 pounds greenhouse gases

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2019 VOLUME 1 | SPRING

BRAVO IS THE ALMOST QUARTERLY NEWSLETTER OF

BON APPÉTIT MANAGEMENT COMPANY | A MEMBER OF THE COMPASS GROUP

BO N APPÉT IT MAKES DUAL GLOBAL / LO CAL SO U RCING COMMITMENT TO SU STAINABLE COFFEE | PAGE 10

100 Hamilton Avenue, Suite 400 Palo Alto, California 94301 650-798-8000 www.bamco.com LEARN HOW FOOD CHOICES AFFECT THE ENVIRONMENT, COMMUNITY, AND YOUR WELL-BEING AT

www.eatlowcarbon.org

ALSO IN TH IS ISS UE

19-7701

LOW CA RB O N L I FEST Y LE PROGR ESS R EPORT | PAGE 08 B O N A P P É T I T C H E FS CO O K AT J AMES B E AR D H OUS E | PAGE 12


2019 VOLUME 1 | SPRING

Profile for Compass Group USA

Bravo 2019 - Volume 1  

2019 Volume 1 of Bon Appétit's almost quarterly magazine

Bravo 2019 - Volume 1  

2019 Volume 1 of Bon Appétit's almost quarterly magazine

Profile for becompass