121929_76-89:Document 3
6/25/12
5:55 PM
Page 1
20
07
Bon Appétit turns 20, and celebrates by launching our Low Carbon Diet and racking up a Seafood Champion Award
MILESTONES
OPENINGS AMTrust, OH (now Ohio Savings Bank) Bridgepointe, CA Cleveland Botanical Garden, OH Fort Worden Conference Center, WA Friendsview Manor, OR Grifols, CA Mills College, CA Pacific Café, CA Pacific Union College, CA SAP, CA SCU Adobe Lodge, CA St. Edwards University, TX University of Maryland at Shady Grove, MD VMware, CA VSP, CA Wesleyan University, CT Yahoo! - Boardwalk, OR HONORS Fedele Bauccio named Seafood Champion by Seafood Choices Alliance Food Management’s Best Menu Award (for Getty Villa Menu) COMMITMENTS Healthy Cooking: We implemented more than 25 new guidelines designed to ensure healthy offerings are available throughout our cafés. Low Carbon Diet: We launched the first national program to educate consumers about the impact food has on climate change and to take steps to reduce the food service sector’s contribution to the problem. We set a goal to reduce our own greenhouse gas emissions, created by the highest impact areas of our business, by 25%.
It is said that a wise man or woman is both a dreamer and a person of action; an idealist and a realist; a visionary with feet firmly planted in terra firma. Fedele [Bauccio, CEO], you gave us a dream and you inspired us to act on it. You gave us the ideas and allowed us the freedom to make them real. You gave us a vision and you planted firmly in us the business philosophy of doing the right thing. And always, you instilled in us that at the end of the day, it was all about serving great food.” —Marc Zammit, former Director of Culinary Support and Development (now Compass Group Vice President for Corporate Sustainability Initiatives and Culinary), writing in Bravo 2007
District Managers Bridgeen Keys and Lisa Haag get their dance on at the 20th anniversary party
ARBEE DEL ROSARIO
Director of Culinary Operations, Genentech, South San Francisco, CA Joined us in...2007, as chef de cuisine at Cisco - San Jose
What I’ve learned: Bon Appétit has taught me how important it is to give back to our community. Programs such as Low Carbon Diet and Seafood Watch really educate staff and customers about what it means to cook responsibly, and also shows them how they can make a difference with their choices. Bon Appétit has changed my life by making me aware of the impact I can have as a chef. It’s nice to know that doing this will give my kids a chance to enjoy the same food I enjoy now. Moments I’ve felt proud: The camaraderie during openings of new accounts is always inspiring. The dedication and hard work of every person involved shows through even during the chaotic orchestra of opening. It’s great to see multiple people doing different projects that all contribute to the same goal: opening with a bang, wowing the customers, and representing the vision of Fedele and Michael Bauccio [CEO and COO].
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