Bravo Spring 2025 | The Food Literacy Issue

THE ALMOST QUARTERLY NEWSLETTER OF BON APP É TIT MANAGEMENT COMPANY

From Fedele

Putting teams and guests on a journey toward increased food literacy is just one of the many ways we strive to provide food service for a sustainable future.

What Our Quest for Flavor Taught Us

DEAR ALL,

IN THE BEGINNING IT WAS A DREAM: TO DISRUPT THE FOOD SERVICE INDUSTRY, TO SERVE FRESH, DELICIOUS FOOD, PREPARED BY SKILLED CHEFS. OUR ORIGINS MAY HAVE STARTED WITH THE PURSUIT OF FLAVOR, BUT OVER TIME, THE PATH TO DELICIOUS FOOD REVEALED SO MUCH MORE.

Teaching food literacy — a solid understanding of all facets of food, from knowing its origins to understanding how to prepare it — has been a passion of mine since Bon Appétit’s early days, when finding delicious ingredients meant learning more about how those ingredients were grown or raised, how far they’d traveled, and all the possible ways they could be prepared.

Of course, this passion was shared by many of the chefs who were drawn to Bon Appétit, and we encouraged teams to get to know their local farmers, visit the farms, put their hands in the dirt, and conduct an ongoing inquiry into where their food comes from.

In the quest for flavor, we learned about what it really takes to steward land in a way that consistently yields delicious produce; why robust standards for animal welfare matter; the connection between food choices and climate change; the rights of farmworkers; and much more. We invested our resources into improving our supply chains to increase our access to food that was raised, grown, and shipped responsibly, and we told those stories to our teams, our guests, and the public at large.

In 2009, we brought our Fellowship to life. This program brings recent graduates of Bon Appétit-served colleges and universities onto our corporate team for a short-term position that’s focused on engaging our higher education communities on many facets of our food system, from food waste and behind-the-scenes kitchen tours to seasonal produce tastings and farm field trips.

Fifteen years later, the Fellows program is still going strong. We welcomed a new cohort this past fall, and you can read some of the current fellows’ “a-ha” moments on page 38. In 2022, we launched our formal Food Education team to house the many programs that have evolved over the years, including one of my personal favorites, Healthy Kids in the Bon Appétit Kitchen. You can read about the activities of the Food Education team and learn how to take advantage of their offerings on page 16.

I’ve always known of food’s incredible power to spark curiosity and bring people together, and I’m proud of the work we’ve done to not only encourage deep understanding of food and everything it touches, but to build communities around that understanding. Putting teams and guests on a journey toward increased food literacy is just one of the many ways we strive to provide food service for a sustainable future.

With gratitude, Fedele

COLUMNS EDUCATION NEWS ROUNDUP OPENINGS

SUSTAINABILITY COMMUNITY

FEATURED

IMAGE & STYLE FOOD & COOKING

01 FROM FEDELE

What Our Quest for Flavor Taught Us – Fedele Bauccio

04 COME IN, WE’RE OPEN!

Welcoming spring with a new set of openings and remodels

06 FROM THE FIELD

Inspiration from your fellow Bon Appétiters

12 A MEETING OF THE MINDS AND APPETITES

Furman’s Philosophy of Food course

20 DAIRY DILEMMAS

How to source dairy from local producers

44 THE IMPORTANCE OF EMERGENCY PLANNING

How the Pepperdine team made breakfast for 1,600 at 3:30 a.m. during a wildfire

24 IT’S LIT

A look at all the ways we do food literacy at Bon Appétit

52 CRACKING OPEN BREAKFAST

Switching up your breakfast routine

18 SIMPLE & DELICIOUS

Allergen-friendly tasting dinner

46 NUDGE

What have you learned at work that you can’t unlearn?

56 WOMEN IN CULINARY

Congratulations to our 2025 Women in Culinary Nominee Jacqueline Bishop!

26 WHAT WE MEAN WHEN WE TALK ABOUT FOOD LITERACY AT BON APPÉTIT – Terri Brownlee

14 INDIGENOUS FOODWAYS MAKE A SPLASH AT WHITMAN COLLEGE

16 A PINCH OF LEARNING, A DASH OF FUN

Encouraging food literacy through teaching kitchens

22 A SUPERPOWER HIDING IN PLAIN SIGHT

Accelerating food literacy with the Food Standards Dashboard

54 BON APPÉTIT’S 2024 BE -A-STAR WINNERS

29 THE GREAT 88 A taste of what food literacy looks like in practice

38 SAVORING THE “A-HA” MOMENTS OF THE FELLOWSHIP

42 PRODUCE PRINCIPLES Curious & Unusual Produce

50 SOCIAL TOP 3

Boosting engagement with food literacy

48 DEHYDRATION NATION

One way Sand Hill Kitchen boosts yield and flavor

Come In, We’re Open!

We’re welcoming spring with a new set of openings and remodels, starting with the All You Care to Eat (AYCTE) facility at Beloit College in Wisconsin. Called Hamilton’s, it’s located in The Powerhouse, a renovated power plant housing Beloit’s student union and athletics facility that was renovated and opened in early 2020.

When Hamilton’s first opened in 2020 in the new building, it was with a limited menu of coffee, gelato, and a few items off the grill. But when it became clear that The Commons, the AYCTE facility across campus, needed an overhaul, it was a natural choice to remodel Hamilton’s in The Powerhouse as the AYCTE.

Kudos to the team, who collaborated with the college on the remodel while operating The Commons across campus until the day Hamilton’s opened to guests. From the vibrant salad bar to the new digital signage flanking the entrance, the new space has been a welcome addition to The Powerhouse.

In Atlanta, we opened the Woodi Café at the Atlanta University Center Robert W. Woodruff Library at the end of March. The library partners with the nation’s largest consortium of historically Black colleges and universities (HBCUs), including our partners at Spelman College. We’re excited to serve this community of scholars with a menu of pastries and breakfast sandwiches, soups and pizzas, and plenty of grab-and-go.

The Grove at Governor Pointe in San Diego, CA, opened in early April. The Grove is a partnership with Breakthrough Properties, a real estate investment firm that has developed Governor Pointe into a life sciences campus with a focus on innovation and community building. Our team, headed by Chef-Manager Jade Griego, will focus on breakfast and lunch for the life sciences and tech workers, with dishes like fish tacos (naturally, it’s San Diego) and breakfast bowls with quinoa and chickpeas emerging as early favorites among the community.

Neighbors at UCSD Medical are also thrilled to have a walkable option for meals and coffee. We’ve partnered with The Mental Bar, a local Black-owned coffee, tea, and wellness business, to provide thoughtful and hand-crafted drinks to get the day started or for an afternoon break.

The sunny San Diego campus is a lovely spot to relax in comfy seating among the palm trees and maybe catch a fighter jet fly over from the nearby Marine Air Corps Station. We’re looking forward to meeting more members of the Governor Pointe community in the coming months!

THE GROVE’S SERENE SETUP

Elsewhere in California, we opened cafés at AppLovin, a mobile technology company in Palo Alto; and Snowflake, a Bay Area data storage company. In Seattle, we opened the first of two cafés at an AI company there, as well as Corner 8, a dine-in and grab-and-go café that we launched in partnership with Kilroy Realty, developers who build and operate premium workplaces and spaces. Inspired by Pacific Northwest ingredients, Corner 8’s menu is simple and satisfying whether guests are choosing a chicken and mushroom melt or a bowl of overnight oats. Visitors can settle into the light-filled bistro or relax under the canopy of the welcoming patio at this lovely new gathering spot.

Congrats to the hard-working teams making things happen for our company and our clients and guests!

OUR TEAM AT BELOIT!

HOW ARE WE ALREADY HALFWAY THROUGH 2025? SOMETIMES IT FEELS LIKE JANUARY

WAS A DECADE AGO. BUT IT ALSO FEELS LIKE SPRING 2024 JUST HAPPENED? REGARDLESS, SINCE THE LAST ISSUE OF THE MAGAZINE WENT TO PRINT, BON APPÉTITERS NATIONWIDE HAVE BEEN SURPRISING AND DELIGHTING LEFT AND RIGHT. UNREASONABLE HOSPITALITY HAS BUBBLED UP IN UNEXPECTED PLACES, CLIENT COLLABORATIONS HAVE DEVELOPED AND GROWN, SNOW HAS BEEN SHOVELED, MANY POUNDS OF COOKIES HAVE BEEN SOLD, FOOD DRIVES HAVE HAPPENED, WASTE HAS BEEN WEIGHED, AND — WELL, YOU KNOW THE DRILL. KEEP READING TO GET INSPIRED BY EVERYTHING HAPPENING, EVERYWHERE AT BON APPÉTIT.

BY LEIGH BELANGER

TURKEYS IN THE FIELD AT FERNDALE MARKET

Sustainability

At The Getty in Los Angeles, Pastry Chef (and WasteNot™ superstar) Joanne Ponvanit debuted a new spring dessert menu with a “zero waste” lemon-honey cake with lemon mousse and blueberry honey (above). As part of Compass’ Stop Food Waste Day this spring, Joanne has been rolling out featured desserts that use every part of the fruit, from root to stem and peel to core. Anything left over is donated or composted. Bravo team Getty!

St. Olaf and Carleton colleges in Northfield, MN, took a joint field trip with student ambassadors to Ferndale Market in Cannon Falls, MN, to learn about where their food (specifically their turkey) comes from. They took a tour of the farm with third-generation farmer John Peterson and learned all about how Ferndale raises their turkeys (no antibiotics, room to roam) and how Ferndale has adapted over the years. The farm has been a Farm to Fork (F2F) partner since 2008, and Bon Appétit has played a critical role in their success over the years, even as the turkey industry has grown more industrial and challenging for small farms.

In our last issue, Knox College in Galesburg, IL, shared that they were on a roll with waste tracking. Indeed, Midwest Fellow Grace Mennerick reported that the school has been investing in waste management across the board, including new bin systems for food waste across campus and community-scale composting on the farm. The compost programs have sparked some wonderful word-of-mouth positivity for campus sustainability, and the rollout of the three-bin waste systems builds on established waste diversion efforts. These systems will also allow the college to have cohesive and robust messaging around waste management and embark on a new era of on-campus waste management.

Food & Cooking

At the University of Pennsylvania in Philadelphia, chefs competed in their second annual Wellness Cup Competition, showcasing their plant-forward spin on an American classic: the burger. The winning dish was a true Bon Appétit classic, featuring seasonality, waste diversion, and teamwork — all on one plate.

Led by Executive Chef Mouhamed Mboup, the team at Hill House Café created a 24-hour brined beet burger served on a housemade pumpkin rosemary focaccia bun with from-scratch chipotle mayonnaise, avocado, pickled onion, lettuce, and sliced tomato. Hill House edged out four other cafés to win the award. Judges rated dishes on taste, texture, appearance, creativity, as well as wellness and sustainability. The annual competition is part of the campus’ Dine Well, Eat Smart wellness education series.

At Colorado College in Colorado Springs, CO, the team recently held their first annual F2F dinner. It was an elegant, four-course meal, telling the stories of Colorado College’s F2F partners, who were invited to speak during the course featuring their ingredients. What fun!

Executive Chef Justin Blayney designed a meal bursting with flavor and backstory — starting with a salad featuring lettuce from Emerge Aquaponics and bread from Provision Bread. The team welcomed Ture Riker from Emerge to share their most recent endeavor of teaching aquaponics to farmers in South Africa, while Provision Bread founder Brandon Delgrosso discussed how they mill their flour in house and source their ingredients from local, regenerative farms.

Between courses, staff highlighted Bon Appétit’s food standards and sustainability and sourcing commitments and talked about the ecological and social benefits of purchasing food close to home. After a tri-tip steak from Ranch Foods Direct and potato pavé and butternut squash from Valley Roots Food Hub, the group heard from John Krakauer from Josh & John’s Ice Cream, who spoke about artisanal ice cream, sustainable sourcing, and the impact that the business has had on the Colorado Springs community.

Guests then enjoyed Josh & John’s Purple Mountain Majesty ice cream with a vanilla bourbon cake and citrus curd topped with pomegranate, cranberry gel, pepita brittle, and strawberry powder (above, left). At the end of the event, guests were invited to select two handmade pieces of pottery made by the Bemis School of Art to take home.

LEFT TO RIGHT: TURE RIKER OF EMERGE AQUAPONICS, FORMER COMMUNITY ENGAGEMENT MANAGER CASSIDY SCHNELL, EXECUTIVE CHEF JUSTIN BLAYNEY, AND JOHN KRAKAUER OF JOSH & JOHN’S ICE CREAM.

Wellness

Last year’s Healthy Kids events at LeTourneau University in Longview, TX, were so well received that the school asked the team to help kick off their annual Employee Benefit and Wellness Fair. With help from Regional Nutritional and Wellness Manager Leslie Mathiasmeier and Catering Manager Frankie Cendejas, the team showed the attendees how to revamp snack time and party boards to make them delicious and healthy.

Leslie and Frankie laid out a spread of hummus and white bean dip, fresh seasonal vegetables, fruit, nuts, and seeds, as well house-made chips, crackers, and spa waters for guests, along with ample resources to back up all the delicious food, including opportunities to “Meet the RD” with Leslie’s contact information. The feedback from guests and the client was effusive, says General Manager Laura Cobb. “We’ve already signed up for next year!”

At Spelman College in Atlanta, GA, Regional Wellness Manager Dan Connolly led a presentation on mindful eating with the Beta Iota chapter of Zeta Phi Beta Sorority, Incorporated. Dan collaborated with General Manager Dawyn Patterson on the event, discussed both mindful eating and intuitive eating and the similarities and differences between them. He then led an Engage Your Senses mindfulness activity, followed by a Q&A session where the sorority members discussed related topics like rejecting diet mentality, honoring their hunger, and making peace with food. Dawyn was in attendance, providing a great opportunity for the sorority members to connect and ask questions about Spelman’s dining program.

Speaking of wellness fairs, at Rose-Hulman Institute of Technology, Wellness Manager Precious Nwokeleme and Recruitment and Marketing Manager Ryan Rogers gamified our wellness pillars (social, physical, and environmental wellness) at the school’s student health and wellness fair with a spinning wheel that gave students the opportunity to reflect on how their day-to-day activities impacted the different pillars. They could enter a drawing for a prize, sip on Numi tea, and taste maple glazed tofu with jasmine rice and broccoli as a special treat for attending the event.

At Target North Campus near Minneapolis, MN, the team built on the success of the Healthy Kids offerings and designed an interactive, in-person event called Party Smart. Chefs Deziree Klema and Brian Henning demonstrated how to make recipes like baba ghanoush, hummus, and a rich and creamy cashew cheese dip, highlighting the versatility and flavor of these healthy, plant-forward options.

Chefs Dez and Brian also introduced quick pickles to the group in a standout moment. The chefs helped participants understand the techniques and health benefits of pickling, showcasing how simple it is to preserve the freshness of vegetables while enhancing their natural flavors.

The warm, engaging atmosphere made every participant feel encouraged to ask questions, share tips, and experiment with the ingredients on hand. The event’s success has the team planning future sessions that will continue to inspire home chefs to cook smarter, eat healthier, and embrace the joy of plant-forward cooking. Thanks to Leslie Mathiasmeier and Emily Weirup from the Wellness team for their support!

THE

REGIONAL WELLNESS MANAGER DAN CONNOLLY AFTER HIS TALK AT SPELMAN COLLEGE

Community & Hospitality

Community-building comes in all shapes and forms: Bon Appétit associates living within walking distance to Savannah College of Art & Design walked to work in a snowstorm (unusual in Georgia) to make sure students and staff were fed. They were recognized as “snowday superheroes” and awarded with certificates, a meal to bring home, and plenty of thanks from the community.

At St. Olaf College in Northfield, MN, the team partnered with Community Action Center of Northfield to donate 334 pounds of canned food to the community!

Accounts all over the country celebrated Lunar New Year with festive events. At the Fred Hutchinson Cancer Center in Seattle, WA, the team set up a festive fruit table at their Double Helix Café, handing out red envelopes with surprises (Free drinks! Well wishes!) inside. The café ran a special menu, complete with fortune cookies and plenty of joy, warmth, and celebration.

The Double Helix team followed that up with a Black History Month celebration honoring the richness of Black culture, history, and achievements. It was a team effort, with Supervisor Rogelio Malagon Gomez setting up the beautiful display table, Chef Kenny Oglesby and culinary team creating menus representing Black culture and history, and the marketing team assisting with further resources. The celebration was a powerful reminder of the importance of unity, recognition, and respect for the diverse backgrounds that shape our communities.

Chef Wars rage on between CA Bay Area schools University of San Francisco, Santa Clara University, and University of the Pacific. USF Culinary Director Matthew Urban (left), SCU Executive Chef Eugene Zelditch, and UOP Executive Chef Zulma Rodriguez Rios (below) faced off three times this winter and spring with great fanfare from staff and students. Between dishes like Dungeness crab ramen, duck breast gorditas, and lemongrass pho dip, it seems like a squarely matched battle!

At the Perot Café in Dallas, TX, the client was looking for ways to bring together teams from the museum who didn’t get a chance to interact or work with each other. Cooking classes fit the bill and the Bon Appétit team taught sushi rolling and pizza making to the delight of guests. Those classes were just the beginning!

BLACK HISTORY MONTH AT THE DOUBLE HELIX

CAPTIONS

In California, a top cybersecurity company in the Bay Area has been developing team-building efforts that include cooking classes to foster engagement and collaboration among guests. “Whether participants are making fresh pasta, rolling sushi, or preparing a three-course French meal, we aim to create a positive and enjoyable experience for everyone involved,” says Samantha Reyes, resident district manager.

The company’s garden also served as the backdrop for impactful Healthy Kids cooking classes recently. Young participants had the opportunity to join hands-on cooking classes where they learned about the significance of seasonal ingredients and how to safely navigate the kitchen. They also took a garden tour with Executive Chef Val Borodin and learned about the importance of gardens to chefs, the role of seasonality in menu creation, and the unique characteristics of various herbs and plants.

Between the cooking classes and the Healthy Kids activities, outreach to employees is gearing up, with the aim of encouraging employees to participate and try something new. The initiative is designed to promote engagement, foster curiosity, and create a wellness-driven culture within the company.

Safety

The team at SAS Building C Marketplace in Cary, NC, has just passed 3,000 days without a reported safety accident (they’ve been lucky to have two celebrations of passing 3,000 accident-free days). They had cake and ice cream to celebrate, and the team was awarded either a custom designed polar fleece or a chef coat embroidered with “3K Club.” Why 3K Club? It’s about bragging rights to their team’s accident-free streak! Kudos to the team at SAS!

Read on for deeper dives into what your fellow Bon Appetiters are making happen nationwide!

SENIOR EXECUTIVE CATERING CHEF JARED EUGENIO IN TEACHING MODE AT A TOP CYBERSECURITY COMPANY

CHEF VAL BORODIN LEADS A GARDEN TOUR DURING A HEALTHY KIDS SESSION

A Meeting of the Minds and Appetites: Furman’s Philosophy of Food Course

BY WILLIAM PERSSON

HAVE YOU EVER THOUGHT ABOUT THE ORIGINS OF THE WORD HOSPITALITY? HOST, HOSPICE, AND HOSPITAL ALL STEM FROM THE GREEK PREFIX HOSP- . THESE TERMS ARE ALL RELATED TO CARE FOR ANOTHER IN SOME WAY.

At Furman University in Greenville, SC, if you’re a student in Professor Sarah Worth’s Philosophy of Food class, this exploration of hospitality is just one component of an overarching course that teaches students about the deeper meaning of food.

Alongside Professor Worth, Retail Manager and Chef Rob Jansen from Bon Appétit at Furman brings her lectures to life with engaging cooking classes. From comfort food and chocolate to hunting and vegetarianism, the course has weekly themes that anchor classroom discussions and the cooking labs.

Here’s a taste of Chef Rob and Professor Worth’s favorites:

» An experienced hunter, Rob loves teaching Hunting Week to showcase the value of sourcing food so close to home. This idea “stresses the importance of making food choices that don’t put extra pressure on the planet,” says Rob.

» Sarah loves teaching about hospitality, which helps students think about what it means to be a gracious host. During each week, a portion of the class watches a film while the others cook with Rob. Hospitality Week features the movie 100 Foot Journey, about an Indian family opening a restaurant next to a three-star Michelin restaurant. The lesson? They opened up to each other as humans and shared their love for food with each other.

Students often begin the course learning the basics of cooking like knife skills, feeling a bit awkward and uncomfortable. “It feels painful at first and then, as soon as they have teams to eat together and cook together that first class, they begin to bond,” Rob says. “Sitting down and eating together changes everything.”

By the end of the class, students showcase their skills by cooking a threecourse meal for their peers and invited judges, including university VIPs and guest speakers from the class. The cooking class not only equips students with practical kitchen skills but instills in them a greater understanding of the philosophical dimensions of food in our lives, highlighting how food shapes identity, culture, and social responsibility.

Furthermore, as Professor Worth pointed out, “The agreement between the University and Bon Appétit is absolutely important in terms of these kids growing up.”

Through this unique combination of lectures, hands on learning, and diving into film, students learn to understand the meaning behind the maxim, “You are what you eat.” Chef Rob and Professor Worth have combined their interest in food to help students learn that food isn’t just fuel; it’s cultural, social, political, and much more.

STUDENTS PLATE THEIR MEAL DURING ONE PHILOSOPHY OF FOOD SESSION

Looking to collaborate with your college or university on a similar class? Here are some key takeaways from the collaborations at Furman University and Carleton College:

1. Dream big. As Professor Worth points out, “Any campus with a major that has a tangential interest in food would be a productive collaboration with Bon Appétit.” There are countless opportunities with different departments on your campus. What about a biology or chemistry collaboration where you learn the art of brewing beer or the science of fermentation in kombucha and sourdough bread? Or how about a sociology collaboration about the impacts of social media on food trends (and then create said trends in the kitchen, of course!)? The sky’s the limit!

2. Be proactive. Pursue your idea with different stakeholders on your campus. Talk to your client to gauge their interest and determine potential connections to make. Reach out to potential partners and suggest your ideas. Socialize your idea. Follow up if you’re not getting traction.

3. Collaboration is key. Work together to negotiate something that works for everybody involved. You might not be able to offer a cooking class with every lecture, but you could suggest three strategically timed classes that accompany certain themes. Or you might want to host cooking classes while your partners are more interested in special menus in the café! Suggest an optional cooking demo for the meal being prepared in the café.

4. Do what works for your team. Don’t overextend yourself or your team. The Philosophy of Food course at Furman has been a long-standing collaboration and a client expectation. If you cannot pull off something as comprehensive, that’s okay! Beta test a smaller idea first to see how you work as a collaborative team. Learn from mistakes and expand the idea as time progresses.

Cooking Up Classics at Carleton College

...and by classics, we don’t mean menu staples! Since 2019, Carleton College Professor of Classics Jake Morton has been bringing the flavors of ancient history to life through a unique collaboration with Bon Appétit on the Northfield, MN, campus. Professor Morton’s passion for food history blossomed into a full-blown partnership where the Bon Appétit team executes his menus each semester for a greater audience. Professor Morton’s menus are inspired by everything from ancient texts and figures to historical events.

ROB JANSEN (FAR LEFT, SECOND ROW) AND STUDENTS FROM FURMAN’S PHILOSOPHY OF FOOD CLASS

Indigenous Foodways Make a Splash at Whitman College

BY LEIGH BELANGER

MEMBERS OF THE CONFEDERATED TRIBES OF THE UMATILLA INDIAN RESERVATION (CTUIR) NEAR WALLA WALLA, WA, RECENTLY GATHERED IN THEIR LONGHOUSE FOR A FEAST AND CEREMONY HONORING WILD CELERY.

Known to the tribes as latit latit, the celery is the first edible plant to return to the region after the winter thaw, occupying a special place in the seasonal round of ingredients that the tribes hunt, fish, and gather throughout the course of the year. The celery is foraged in the days leading up to the ceremony, then prepared to be shared among tribal members with gratitude for its return. This particular celery root can be eaten fresh, boiled, roasted, or dried while the stems and greens can be used for flavoring.

The latit latit feast took place at the CTUIR longhouse, but CTUIR member Jeanine Gordon, Special Assistant to the President for Native American Outreach at Whitman College, is bringing lessons of Indigenous foods to the college with the goal of raising awareness and visibility around Indigenous culture among Whitman’s students and staff. The awareness and visibility will help build a welcoming and supportive environment for Native students, says Jeanine. CTUIR includes the Umatilla, Walla Walla, and Cayuse tribes, on whose Native land Whitman sits.

In a collaboration between Bon Appétit and the Native American Outreach office, Whitman has launched a First Foods station in Cleveland Commons, the main campus dining hall that is also open to the public. The celebration of Indigenous cuisine is featured on the first Friday of the month, and so far, the response has been hugely positive, says Shannon Null, Bon Appétit’s general manager at Whitman.

Long Lines, New Flavors

During launch of the station this past winter, crowds of guests, both students and members of the public, lined up in Cleveland Commons to get a taste of smoked rainbow trout, roasted elk, root vegetables, and house-made frybread with huckleberry jam. “The students are loving it,” says Shannon. On the whole, they’re an open-minded group when it comes to trying new foods, she says, but many of them have never tried elk (a favorite, especially with protein-seeking athletes) or some of the other offerings. Shannon’s been receiving comment cards and emails asking for more First Foods, she says. “It’s awesome that they get to experience that and get culture along with it,” says Jeanine.

“Word is spreading like crazy,” says Jeanine. The program made the front page of the local newspaper and was featured on the local NPR affiliate.

A local culinary school reached out to Bon Appétit and set up a time to shadow in the kitchen to taste, identify, and learn to cook First Foods like elk, venison, root vegetable mash, and frybread. Earlier in the spring, a group from Washington State University traveled over to Walla Walla for a catered First Foods meal.

On Bon Appétit’s end, careful planning goes into sourcing, preparation, and presentation for the monthly station. Drawing from educational resources provided by CTUIR, the station will feature ingredients that reflect the ‘úyit hípt, úyit tkwátat (First Foods) of the regional Native tribes, such as salmon, game, roots, and berries.

Signage at the station is in English as well as in the Native languages of the Weyíiletpuu and Imatalamłáma, the Cayuse/Nez Perce people and the Umatilla people. Whitman has partnered with CTUIR member Kristen Parr, language program archival specialist, and Althea Wolf, CTUIR member and Whitman College adjunct professor, to help inform their efforts.

One Piece of a Bigger Picture

Educational components introduce guests to the foodways of the CTUIR, sharing information about sustainability, the concept of the seasonal round which indicates when the tribes hunt, fish, and gather certain foods throughout the year. Other information to be shared will include CTUIR’s land management practices and climate action plan that supports responsible management, protection, and cultivation of Native foods.

The First Foods project is just one part of an overall effort for raising visibility and awareness of CTUIR’s culture and presence in the area, she says. The campus-wide efforts through the Native American Outreach office also include an annual First Foods Festival with workshops, panels, and film screenings. And as the growing season gets underway, plans are coming together to plant a First Foods garden on campus, as well.

“I am so excited that Bon Appétit was eager to support the effort to bring awareness, education, and experience of our tribal culture to a higher level at Whitman College,” says Jeanine. So far, “it’s been very successful in terms of the intent for increasing visibility and culture of CTUIR on campus.”

CROWDS LINE UP FOR A TASTE OF FIRST FOODS AT THE STATION LAUNCH. PHOTO CREDIT: KAITLIN MOOR

Encouraging

Through Teaching Kitchens A Pinch of Learning, A Dash of Fun

Food Literacy

BY ALLY PADRICK

FOOD

literacy is about knowing where your food comes from, but it’s also about empowering people with the skills and confidence to cook, explore, and engage with food in a meaningful way outside of our cafés. One way we do that is with our teaching kitchens.

These hands-on, chef-led experiences break down barriers, foster connection, and prove that food education doesn’t have to be intimidating. Instead, our guests have fun, interactive, and rewarding experiences. From robust programs with dedicated teams to grassroots word-of-mouth success, teaching kitchens are a piece of our customized overall approach to food service. But what does it take to operate one successfully?

BRINGING FOOD LITERACY TO LIFE

A well-executed teaching kitchen event must engage guests in active learning, giving them practical skills they can use in their daily lives. Curriculums like making baked goods, mastering basic knife skills, or understanding the fundamentals of fermenting demystify cooking and make these principles accessible to all.

At a large technology company in Silicon Valley, teaching kitchens are an integral part of workplace culture, says Kitami Lentz, director of culinary development. With 15 dedicated teaching kitchens and teams offering up to 30 classes per week, they offer a range of events, from skill-building workshops that dive into the art of hand-rolled pasta to guest-led Food Talks featuring industry leaders such as Daniel Humm of Eleven Madison Park.

ONE SIZE DOES NOT FIT ALL

Each teaching kitchen operates differently based on space, audience, and company culture. But they share the common goal of making food literacy approachable. And while these featured accounts benefit from dedicated spaces, impactful events can happen anywhere — with a bit of creativity, existing cafés, kitchens, and event spaces can be transformed into hubs for culinary connection and learning.

At Genentech, teaching kitchens have been part of the program’s DNA for nearly two decades. What started with small cooking demos has evolved into a well-loved program that covers everything from DIY dressings to arranging centerpieces with a

ABOVE: TEACHING KITCHEN EXECUTIVE CHEF B.B. HUFF IN ACTION AT A SILICON VALLEY TECH COMPANY BELOW: EXECUTIVE CHEF STEVE MARQUEZ MAKING FOOD SCIENCE COME ALIVE AT GENENTECH

local florist, growing primarily through word-of-mouth and monthly behind-the-scenes kitchen tours that generate excitement and curiosity.

And at Adobe, the program has undergone multiple iterations since its inception in 2017. Initially designed with the hope of creating a new revenue stream, it has since pivoted toward building connections among teams. Their “Teams in the Kitchen” initiative has evolved into a sought-after experience, with Bon Appétit delivering dozens of events each year across their multiple locations.

The University of Pennsylvania’s Quaker Kitchen is a demo space that doubles as a café, so they can offer weekly culinary sessions like a pickling lesson as well as a high-end, open-kitchen style dinner experience for up to 250 students four nights a week. Another unique facet of their programming includes a Culinary Medicine segment borne out of medical students’ desire to promote generalized health in addition to medicine.

“This collaboration,” says Executive Chef Lucio Palazzo, “provides students with more confidence to explore the intersection of food and medicine.”

PROVIDING VALUE FOR OUR CLIENTS

For our clients — whether at major tech campuses or institutional settings — teaching kitchens are more than just an engaging perk for employees. They’re a strategic tool that strengthens workplace culture, enhances employee and student satisfaction, and reinforces our mutual commitment to sustainability and wellness.

BEST PRACTICES FOR RUNNING AN EFFECTIVE TEACHING KITCHEN

What exactly does it take to create a successful teaching kitchen? We asked for your top insights:

1. Embrace simple and tactile. Guests are more engaged when they’re actively participating rather than just watching. The more interactive, the better! Food literacy should also feel approachable — it’s part of our ethos. Use familiar ingredients, techniques, and equipment that guests can replicate at home.

2. Know your goal. Are you establishing a new revenue stream through your catering department? Or are you working in conjunction with a student affinity group at a university? Understanding your goal will allow you to communicate wins and opportunities with your client as well as tracking the efficacy of your teaching kitchen. Then, you can set your price and budget accordingly, especially if your event is free.

3. Leverage internal talent. Look further than a single person to develop a teaching kitchen. Food literacy leaders need to be engaging communicators, so identify those who shine in a public setting (or those excited to grow) as principal players. Sean Lewis, marketing manager at the University of Pennsylvania, regularly rotates the teams leading events so everyone gets a chance to participate.

4. Meet your audience where they are. Understanding the ways your guests would prefer to participate in your events is critical. Delivering your lesson virtually? Take a cue from Adobe and assign a producer in addition to your culinary talent to ensure a smooth and moderated event. Hosting an in-person event? Think through the flow and potential sticking points so key details like mise en place, printed recipes, or new cut gloves are available to attendees. Take client requirements into consideration as well. Genentech General Manager Jenem Martin explains that safety is paramount so, “when it is time to cook, there is always a chef to help prepare food and handle cooking.”

5. Track and measure. Gathering participant feedback, tracking return visits, and adjusting programming based on these insights results in continuous improvement and a flexible program that can adapt to your audience.

SENIOR TEACHING KITCHEN EXECUTIVE CHEF DEDE SAMPSON TEACHING COOKIE-MAKING AT A SILICON VALLEY TECH COMPANY

HAPPY STUDENTS IN THE QUAKER KITCHEN AT PENN

QUAKER KITCHEN EXECUTIVE CHEF LUCIO PALAZZO SHOWS PENN

CULINARY MEDICINE STUDENTS BASIC KNIFE SKILLS

ABOVE: EMERSON EXECUTIVE CHEF ALEX DRUMM (SECOND FROM LEFT) WITH STUDENTS AT THE ALLERGEN-FRIENDLY DINNER BELOW: ROASTED VEGETABLE RATATOUILLE AND YELLOW PEPPER BISQUE LINED UP FOR SERVICE!

ANDsimple delicious

“Thank you for dominating our tastebuds,”

said Emerson College students at the end of an allergen-friendly tasting dinner hosted by Bon Appétit. The 15 students at the dinner had various dietary restrictions, including avoidance of milk, eggs, and wheat/gluten. Executive Chef Alex Drumm curated a SimplyOASIS-style fine dining experience with five plated courses that had both omnivorous and vegan options.

Over the course of two hours, students bonded over their dining experience at Emerson, chatted with Resident District Manager Dawn Sajdyk, shared feedback, learned about allergen-friendly cooking, and more. Regional Nutrition and Wellness Manager Daniele Rossner, MS, RDN joined the event as well, sharing her expertise in and out of the kitchen. “It’s always a treat to connect with students,” says Daniele, “especially when I’m able to help those with allergies become more informed and confident when making food choices.”

The evening began with a self-serve charcuterie station, followed by two starters. First, a timbale of melon and cucumber carpaccio with ribboned prosciutto (or asparagus), watermelon-mint water, and aged balsamic. Second was a roasted tian of vegetable ratatouille, herb purée, Vin Cotto, tiny greens with fingerling potato chips, and yellow pepper bisque with charred scallion dust.

The entrée featured beef two ways: Pan-seared sirloin with black garlic and herbs and short rib of beef, savoy cabbage, a crispy layered potato stack, caramelized cippolini onions, braised baby vegetables, eggless béarnaise sauce, and beef demi-glace. Chef Alex also offered a vegan version with pan-seared, espresso dusted king mushrooms and truffled mushroom duxelles, savoy cabbage, crispy layered potato stack, caramelized cippolini onions, citrus braised baby vegetables, eggless béarnaise sauce, and warm white bean relish.

Chef Alex’s unique approach to beef served in two ways caught students by surprise when they realized the beef short rib was hidden — wrapped in a thin slice of savoy cabbage! The tasting was topped off with a unique dessert combo: butternut squash cannoli filled with vegan rice pudding, apple pomegranate compote, and a Granny Smith apple chip.

The purpose of this table talk was to bring students together who can connect over food practices and express their needs to Bon Appétit’s management team for an improved experience at our various dining locations. “It’s vital to understand how students with different dietary challenges can be accommodated and supported,” says Dawn. As for the students? “I want to be a part of this every time,” said sophomore Jayden Lopez at the end of the evening, happily fulfilled — and full.

WHAT IS SIMPLYOASIS?

SimplyOASIS is a solution to provide safe meals for most individuals with food allergies and intolerances in a fast and efficient way. Inspired by lessons learned during COVID-19, this streamlined service concept features meals prepared without the Top 9 allergens

(peanuts, tree nuts, fish, shellfish, milk, eggs, soy, wheat, sesame), and gluten, making SimplyOASIS accessible to people with a wide variety of dietary needs. Without dairy or egg, SimplyOASIS can also accommodate vegans when animal protein is an optional add-on.

Dairy Dilemmas:

How to Source Dairy from Local Producers

BY PETER TODARO

This year, the plant-based milk market is estimated to reach nearly $3B, climbing to 15% of fluid milk dollar sales. While oat, soy, flax, and almond milks abound, dairy milk continues to enjoy the lion’s share of the market — and our guests’ appetites.

Dairy milk remains a staple in most Bon Appétit cafés and represents a significant source of potential year-round spend from Farm to Fork (F2F), our local sourcing program. As such, it’s worth unpacking the criticisms lobbed in dairy milk’s direction, why sourcing local dairy products might be more important than you think, and the practical steps teams can take to do just that.

Setting the Stage

While agriculture in the United States has skewed toward fewer, but larger, farms over the course of the last century, the dairy industry has been at the forefront of this trend. Since 1970, the number of dairy farms has declined from about 650,000 to less

sense of how they have successfully partnered with F2F dairy producers.

Case Western Reserve University and Hartzler Dairy

“When I think about having good purchasing standards, it’s about more than just getting the product,” says Vincent Gaikens, campus executive chef for Bon Appétit at Case Western Reserve University (CWRU). The CWRU team partnered with Hartzler Dairy over a decade ago and currently buys all of their milk from the family farm, along with Hartzler’s famed chocolate milk and eggnog during the holidays.

The key to Vincent and the team’s success? Smart menu and purchasing planning on contracted products to free up funds to purchase from local farmers. “Vincent and the team exemplify a saying I’ve often used,” says Vice President of Purchasing Theresa Chester. “Leverage what you can do with

IT’S MORE THAN JUST GETTING THE FARM TO FORK SCORE UP, IT’S ABOUT LOOKING OUT FOR THOSE WHO SHARE OUR COMMUNITIES.

than 25,000 in 2022, while average herd sizes have increased. While milk production has grown under these conditions, small farm livelihoods have not.

It’s widely appreciated, especially by Bon Appétiters, that the dairy industry has a significant carbon footprint due to the methane emitted by cows, but this fact obscures stark differences in emissions between large and small farms. According to the USDA, large industrial dairies tend to have higher carbon footprints per unit of milk, due to an array of industrial agriculture practices. While small dairy farms continue to decline, they are replaced by ever larger farms with higher carbon footprints.

If we can agree that supporting small dairy farms can benefit both local communities and the environment, the question for Bon Appétit teams might be how to best support those farms. We engaged with teams across the country to get a

contracted products, so you have the means to do what no one else can in our Farm to Fork program.”

Vassar College and Hudson Valley Fresh

At Vassar College, working with Hudson Valley Fresh, an upstate New York dairy cooperative of small farmers, was an easy choice for Resident District Manager Stephen Scardina and the team. “From the start, it’s been a successful partnership,” says Stephen. “Students appreciate the taste of the farm-fresh, local milk,” he observes. An added bonus? Hudson Valley Fresh stops by Vassar’s Gordon Commons and holds educational tabling events for students.

Edwards Lifesciences and Rosehill Dairy Joseph Davis, chef manager at Edwards Lifesciences in Draper, UT, echoes Steve’s sentiment. “As with any food product, the closer to home you can get it, the better it tastes. Plus, we reduce our carbon

footprint, and our partner Rosehill Dairy even has a reusable container program, so we’re returning containers rather than sending them to the landfill.” For Joseph and the team, the switch to Rosehill was as simple as setting up a standing order, with no additional cost to the unit.

Joseph encourages other Bon Appétit teams to explore local dairy options. “If you’re hesitant, see if you can take a tour of the local dairy, do a side-byside tasting,” he remarks. “When it’s local, we’re supporting the people who live in our communities — it’s more than just getting the Farm to Fork score up, it’s about looking out for those who share our communities.”

Emerson College, Emmanuel College, and High Lawn Dairy

Despite the advantages, making the switch to local dairy isn’t always easy. Local dairies may have limitations in production capacity, delivery frequency, or pricing. At Emerson College in Boston, MA, where the team partners with High Lawn Dairy, storage constraints and delivery schedules posed initial hurdles.

“Since High Lawn only delivers once or twice a week, we don’t always have the space to store large amounts of product at a time,” Resident District Manager Dawn Sajdyk explains. “As a way to work around High Lawn’s delivery windows, we supplement here and there with other model market dairy products to maintain our valued partnership.”

Also in Boston at Emmanuel College, another High Lawn partner, General Manager Robin Fortado and the team planned a few years in advance to complete the transition to local dairy. “We always seek out a Farm to Fork product, if we can,” says Robin. “And we can get creative with High Lawn’s ingredients — for example, their heavy cream is so rich that we don’t need roux or flour to thicken sauces.”

Communities over Commodities

While local dairy farm models differ, and pricing varies across the country, the unifying theme teams shared was open and honest communication with their dairy farmers. Through transparent communication, new relationships can turn into decades-long partnerships. “The actual connection with the farmer is the most important — otherwise it’s just milk, it’s just a commodity, and you don’t think about it,” says Vincent. “Dairy is part of the Farm to Fork tapestry you’re weaving, but you need to make the time to find it.”

Actionable Tips for Sourcing Farm to Fork Dairy

BY SHIRA KAUFMAN, FARM TO FORK SOURCING SPECIALIST

1. Plan ahead. Smaller dairies may need time to adjust to your unit’s volume needs. Communicate in advance what types of volumes and products you’ll need so they have ample time to plan.

2. Verify F2F status. A “local” dairy isn’t necessarily a Farm to Fork dairy. Utilize the F2F vendor spreadsheet on the Purchasing Hub and your Café Manager F2F list to confirm your enrolled options.

3. Expand the network. If you don’t have F2F dairy available, work with your forager to identify and enroll new partners. Make sure you understand the enrollment requirements (available on the Purchasing Hub).

A Superpower Hiding in Plain Sight

BY LEIGH BELANGER

ACCELERATING FOOD LITERACY WITH THE FOOD STANDARDS DASHBOARD

Every day when you open Café Manager, there it is: the built-in ability to improve purchasing compliance, add value to our client offerings, and use data to tell powerful stories about our company and our values.

The Food Standards Dashboard (FSD), our sustainability and wellness data tracking and reporting tool, puts a ton of actionable data at your fingertips. The dashboard gives teams the power to use data and analytics to understand how well they are doing in following our purchasing policies and meeting our food standards as well as our climate and wellness commitments. And it comes with support from the Purchasing team to help meet whatever goals you have around putting your data to use.

We spoke with Curt McClusick, who oversees the FSD in his role as senior manager of data and analytics on the Purchasing team, about the best ways to make the FSD work for you. Here’s what he said.

START WITH THE LOW-HANGING FRUIT: The number one thing that people can be doing, says Curt, is interacting with the dashboard regularly. It’s simple — it’s right there in Café Manager, and your reported spend is automatically uploaded once per month. “When you’re looking at the icons on the dashboard,” says Curt, “you can easily see the products that are affecting your scores.” The Purchasing team is available to help guide you toward products that will increase your COR compliance or your Farm to Fork scores.

WHEN IT COMES TO SUSTAINABILITY EFFORTS ... YOU ACHIEVE WHAT YOU MEASURE.

TAP THE TEAM FOR HELP WITH REPORTING PROJECTS: Since the second generation of the FSD was released in 2022, teams have been increasingly recognizing the power of their data for reporting purposes. Whether you’re looking for information on your program’s climate emissions for a QBR, or submitting a sustainability report with AASHE Stars, you can tap the data team to help you find the most impactful information for whatever project you have on hand.

At Carleton College in Northfield, MN, the team strives to meet their targets for Farm to Fork and COR commitments, so when they were asked to collaborate with the client’s sustainability team on the climate master plan for the campus, they had some work to do to identify a climate-related commitment they weren’t already meeting. “Beef purchasing jumped off the page as something we weren’t hitting as a Bon Appétit goal,” says General Manager Charlie Schwandt. “Writing that into the client’s plan felt like a tangible piece to push toward the school’s total emissions reduction goals.”

To present the climate data in a way that they could concisely explain to the client, they turned to Curt, who helped the team track a spike in beef purchases (it was attributed to steak on the menu during alumni weekend).

“Working with Curt’s team was like waving a magic wand to an extent,” says Charlie. “They taught us how to understand the numbers properly, so that we could consistently have clean reporting to show our efforts.” Carleton’s sustainability team was impressed with what they saw, and from there, student leaders collaborated with Reunion staff to tell the story to alumni about serving less beef on campus in service of meeting their emissions goals.

TELL YOUR STORY WITH DATA: At baseline, using the Dashboard to understand where your account stands in terms of compliance with our purchasing standards (and then making changes accordingly) can be hugely impactful, says Curt. And when you add in analysis from the plant-forward, climate impact, and wellness tabs, it can add up to a valuable story to share, both internally and with clients and guests.

“When it comes to sustainability efforts, everyone’s behind them conceptually, but you achieve what you measure,” says Charlie. “And the Dashboard is a tool to measure progress. That’s a wonderful thing to be able to share with the client.”

BY TERRI BROWNLEE, VP FOOD EDUCATION & WELLNESS

to socially responsible practices. We are culture driven to create food that is with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the wellbeing of our guests, and the

What We Mean When We Talk About Food Literacy at Bon Appétit

At Bon Appétit, our Dream promises that we provide “food that is alive with flavor and nutrition... for the well-being of our guests, communities, and the environment.” As I think about what this means in practice, ensuring that we do all we can to foster a well-informed relationship with food among our teams and guests is a core part of my vision.

Whether we’re training teams on plant-forward cuisine or food allergies or helping guests identify a piece of uncommon produce or to prepare a vinaigrette, we’re boosting food literacy. When we’re working with guests to identify foods that meet their personal, religious, or cultural diets (along with food allergy and intolerance needs), we’re also boosting food literacy. It’s part of everything we do. So, what does it mean, and what does that commitment look like in the day-to-day?

AN EXTENSION OF OUR DREAM

Food literacy at our company is more than knowledge; it’s an extension of our Dream. It’s a commitment to fostering a deeper understanding of food and its impact across society. Strengthening our teams’ know-how so we can all set guests on the path to food literacy means empowering teams to transmit their expertise to those who dine with us. In turn, this equips guests with the insight, skills, and values needed to make meaningful food choices that enhance personal health, community well-being, and environmental stewardship.

Of course, achieving the ripple effect of food literacy requires that our team members are well-equipped to drive our mission. We want you to be empowered with the knowledge and experience you need to transmit your expertise to our guests. As the experts and operators, you’re doing the hands-on work to shape how we design our menus and prepare our food, how we engage with guests and how we create experiences that place our food offerings in context.

OUR DREAM

is to be the premier on-site restaurant company known for its culinary expertise and commitment to socially responsible practices. We are a culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well-being of our guests, communities, and the environment.

We see that spirit of lifelong learning and exchange built into the four pillars of our commitment to food literacy. Those pillars are:

ONE BUILDING CULINARY CONFIDENCE

As culinary professionals, we prepare flavorful, high-quality meals centered on fresh ingredients and culturally authentic techniques. We aim to equip guests with those same skills.

TWO NOURISHING WELL-BEING

Our teams foster informed food choices that promote individual health and align with guests’ wellness goals.

THREE EMBRACING SUSTAINABILITY

Our culinary and wellness teams help guests make intentional food choices that positively impact the environment and reinforce our dedication to sustainable food systems.

BRINGING FOOD LITERACY TO LIFE

FOUR

FOSTERING COMMUNITY

We encourage building connections through food, cooking, and learning that strengthen community bonds and enrich our shared dining experience.

Bringing these pillars to life every day is part of all our jobs here at Bon Appétit. Our dietitians and wellness team members inspire meaningful change through teaching hands-on skills that equip guests with the confidence to choose, prepare, and enjoy food in ways that nourish both people and planet. The food our chefs create inspires curiosity about where ingredients come from, how to develop culinary skills, and how cuisines evolve. And our welcoming cafés, with their meals, workshops, and other food-focused activities, create spaces that build community, learning, and cultural exchange.

This commitment to fostering literacy is intentional, ongoing work that can also be really fun! And it’s fundamental to who we are as a company that cares deeply about people and the planet we all share.

Thank you for all you do to carry out our shared mission!

— Terri

A LOOK AT ALL THE WAYS WE DO FOOD LITERACY AT BON APPÉTIT

ON ANY GIVEN DAY at any given Bon Appétit account, food education is happening. Whether it’s a Weigh the Waste event facilitated by one of our fellows, a Healthy Kids group making fruit kebabs and touring a rooftop garden, or a bespoke cooking class hosted by our chefs at a workplace, our guests are not only eating well, they’re learning well.

Culinary skills, knowledge of global cuisines, wellness understanding, stories behind the food — they’re all pieces of our company’s mission to use our multi-faceted expertise to get more people thinking about and engaging with food in ways that could transform food culture as a whole. “Food is a vehicle for understanding so many parts of our culture and society,” says VP of Food Education and Wellness Terri Brownlee, MPH, RDN. “We’re proud of the work our teams do to enhance that understanding among so many guests.”

We’ve long worked to educate students, corporate employees, and kids about sustainability and nutrition issues in fun and interactive ways. Since 2022, our Food Education and Wellness teams have housed all of our programs aiming to boost food literacy. Overseen by Terri and Director of Food Education Kristina Todini, RDN, the diverse set of offerings can be tailored to what your account needs and what your team is excited about. Regardless of the food literacy path your account takes, the comprehensive programming represents a great value-add for clients and guests alike. To ramp up your offerings in any of the programs mentioned on the next pages, reach out to kristina.todini@cafebonappetit.com.

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At cooking classes in accounts from Target to Roger Williams University and more, our chefs teach guests:

4 6 5 7 Basic knife skills, The magic of plant-based nacho cheese dip, How to roll sushi, and Stretching pizza dough,

That knowing how to cook eggs at least three ways is a life skill (we see you, USF).

Our wellness team works overtime to teach teams how to safely manage food for guests with allergies.

Dozens of our credentialed nutrition experts drop knowledge on everything from PLANTBASED RECIPE IDEAS to the benefits of fiber in your diet.

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Our fellows-led activity called WEIGH THE WASTE fills buckets with liquid and solid food waste to show students how it all adds up.

Training our associates on WRITING AND SCALING RECIPES gives them the skills to share their ideas and give others the chance to make new-to-them dishes.

PHOTO CREDIT: KAITLIN MOOR

THE FELLOWS PROGRAM

In 2009, Bon Appétit created our Fellowship program, a first-of-its-kind offering bringing recent graduates of Bon Appétit-served schools onto the corporate team as sustainability educators. The fellows travel to higher education (and sometimes corporate) accounts and collaborate with our teams and the wider campus community on tabling events, presentations, cooking demos, and collaborations with hosts and partners.

Whether it’s organizing a Farm to Fork field trip, hosting a plant-based milk tasting, supporting a network of student farms and gardens, or any of the other dozens of activities led by the fellows, if you’re interested in bringing a dynamic story of sustainability to campus, this program (and the energetic recent graduates it attracts) will have you covered. Read more about what our current class of fellows think about their work on page 38.

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FARM TO FORK PARTNER field trips for staff and guests are in our DNA.

MEET A FARMER IN THE WILD? Our foragers network will help you enroll them in Farm to Fork!

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For HEALTHY ATHLETES, our certified sports dietitians teach athletes how to best power their days.

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And those same dietitians teach athletes to ask themselves, “DO I NEED SEVEN HAMBURGERS?” when considering their protein and calorie needs.

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Our Purchasing team MANAGES AND ANALYZES PURCHASING DATA FOR THE FOOD STANDARDS DASHBOARD (read more on page 22). They can help you raise your Farm to Fork score!

22 FOOD ALLERGEN TRAINING helps staff understand the scope of the issues related to food allergies.

Our team at a national financial services company organized a BOOK CLUB for front of house staff to learn more about “Unreasonable Hospitality.” They even had homework!

HUDSON VALLEY FRESH

FRONTLINE FARMING

HEALTHY KIDS IN THE BON APPÉTIT KITCHEN

Started in 2016 as an outdoor, garden-based culinary education program for children, Healthy Kids is now a very popular offering for the children of employees at our B&I accounts, as well as kids in the communities where we might partner with a local youth organization, like an elementary school or a Boys & Girls Club. Activities span from planting and decorating terra cotta pots to making tasty, nourishing recipes like vegetable summer rolls or watermelon pizzas.

The program highlights where ingredients come from (garden tours and collaborations with beekeepers do this well) and how to (safely) prepare simple recipes. All over the country, Bon Appétit chefs and Healthy Kids instructors have made food literacy fun and exciting for the kids of community members, faculty, staff, and corporate employees.

Since 2024, Healthy Kids has had a home base at STEM Kitchen + Garden, one of our public-facing restaurants in San Francisco. Having a dedicated space in Bon Appétit’s hometown to host field trips for local schools and community organizations gives the program even deeper roots. “It’s a chance for area schools to integrate nutrition and culinary education into their curriculum in an interactive and engaging way,” says Program Manager Nina Abramson.

Another offshoot of Healthy Kids is Healthy Athletes, which partners with athletic departments to bring food literacy lessons to athletes in our higher education accounts. “Often these athletic departments don’t have the resources to have a dedicated dietitian on staff,” says Leslie Mathiasmeier, one of our Registered Dietitian Nutritionists (RDN) and a certified sports nutritionist who delivers nutrition lessons to athletes at the schools in her region who are looking for this kind of service.

Through in-person lectures and demos, our RDNs “talk through the different macros (protein, fats, carbohydrates) and what they do, and how to manage your energy needs as an athlete,” explains Leslie. “Sometimes these kids are making food decisions on their own for the first time,” she says. “So having that guidance — whether they’re trying to gain weight or maximize performance — can be really valuable.”

The history behind why Black farmers own only .32% of all U.S. farmland,

About the fight for farmworkers’ rights amidst harsh working conditions,

That structural inequities still exist for women in the culinary workplace,

About what makes maize a Hispanic culinary cornerstone,

How we can lower our own food emissions footprint,

The culinary traditions behind Lunar New Year, The necessity of Indigenous food sovereignty, The contributions of LGBTQ+ communities to the culinary arts,

The history behind Juneteenth’s foodways,

Why Fair Trade coffee and tea matters,

What makes seafood sustainable, and

The place of tofu in AAPI foodways.

DATA, THOUGHT LEADERSHIP, AND ANECDOTES ABOUT LOCAL FOOD SOURCING come together in our Sowing Success whitepaper that shares our decades of expertise on the topic.

Circle of Responsibility (COR) trainings guide associates through the BACK STORIES BEHIND OUR BRAND STANDARDS.

On-site gardens — on the roof or on the patio — bring the freshest produce and awareness of how it grows to our guests.

This publication (!) shares actionable advice FOR TEAMS, FROM TEAMS on how to work with Employee Resource Groups, how to raise your Farm to Fork score, and how to successfully implement programs like Waste Not™ into your daily operations.

Wellness chefs inspire teams nationwide to treat their vegetables with the same “LOVE, CARE, AND RESPECT” they give their animal proteins. 35 41 39 37 38 36 40

Our WASTE PROGRAMS MANAGER works directly with teams to help them understand our patented Waste Not™ system and implement the program and scale their impact!

In collaboration with the Natural Resources Defense Council, we took a deep dive into “plate waste” across a number of our university accounts to better understand WHY STUDENTS WERE TOSSING SO MUCH FOOD IN THE TRASH.

NATIONAL PROMOTIONS

There’s always something happening in the national promotions department. For the past five years, the food education team has rolled out promotions for heritage celebrations ranging from Lunar New Year, Black History Month, LGBTQ+ Pride Month, National Farmworkers’ Awareness Week, and many more. The promotions, which also encompass celebrations like Earth Day, Stop Food Waste Day, and Eat Local Challenge, take place via digital signage; educational posts on cafebonappetit.com, bamco.com, social media; and IRL in our cafés.

They’re also a great opportunity to build relationships and partner with outside organizations and influencers. These partnerships benefit our guests who hear from leading voices in a variety of fields and backgrounds. We’ve published cookbooks for Black History Month and Asian American and Pacific Islander Heritage Month, giving team members a chance to highlight dishes from their cultures; created many recipes online; and created dozens of café activations and guest experiences related to the promotions that happen throughout the year.

spread the word, collaborate with teams, and share information about sustainability to our higher ed communities. Between 2022 and 2024 they:

Engaged with over 40,000 college students;

Led 207 presentations on topics ranging from food preservation methods to DEI in the food system;

Led 82 cooking classes for college students, teaching them to cook with food scraps, quick pickle their vegetables, and make plant-based spring rolls in their dorm rooms;

Facilitated 294 tabling events, kitchen tours, and pop-up activations;

Organized 91 farm visits; and

Hosted 1,070 food literacy events total!

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The Wellness team trains our chefs on how to BLEND, BRINE, CURE, COMPRESS, AND MARINATE their way to plant-forward nirvana in our plant-forward trainings.

Our social media campaigns include (among other things) WELLNESS TIPS, POLLS, AND QUIZZES that test your food IQ, and interactive carousels that dive into topics from the relationship between food and your immune system to backgrounders on how teams in the field are composting — just to name a few.

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For 20 years, our EAT LOCAL CHALLENGE has been a way for culinarians to learn about the many benefits of sourcing local and seasonal food, like making friends with farmers and getting your hands on the freshest, most delicious produce — then sharing it with our guests.

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Coffee tasters SLURP THEIR WAY TO A MORE EDUCATED PALATE through guided “cuppings.”

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You can learn so much in our WELLNESS LIBRARY on cafebonappetit.com! With articles on topics like how to eat the rainbow or choosing foods that fight stress, visitors to these sites have a wealth of wellness information to explore.

We publish cookbooks! These GUIDES TO GLOBAL CUISINES teach about ingredients, techniques, and dishes that may be new to readers, like tofu sisig, a crispy tofu dish from one of our Filipina culinarians.

WELLNESS EVENTS

Our RDNs are food and nutrition experts who bridge the gap between our wellness and culinary efforts. Because we see wellness and sustainability as intertwined, our RDNs go beyond nutrition facts to connect people with food from every angle. From how food is grown to how it’s prepared and how it impacts both personal and planetary health, this team of experts engages with guests in a myriad of ways. The team is constantly developing new activities and ideas to spark interest and dialogue with guests, whether digitally through their Digital Wellness Events or in cafés with activations like last summer’s National Food Games, Party Smart cooking classes, and more.

The Food Education team might be the engine for these projects and programs, but food literacy is everywhere at Bon Appétit. From activations that spotlight lesser-known produce or help students improvise in the dining hall, to trainings that educate and empower staff, to sustainability information to help guide purchasing decisions, education is at the core of what we do and how we do it. “We’re fortunate to be a company full of experts who love and revere food,” says Kristina. “And we’re excited we get to share that passion with each other and our guests.”

Want to learn more about our impact when it comes to food literacy? Scan the code for a look at the new Food Education Impact Report.

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Our Colorado College team collaborated with a student club to take students on a FIELD TRIP TO AN AQUAPONICS FACILITY. There, they learned answers to questions like, “How does aquaponics have a lower carbon and water footprint than other growing practices?”

program plants the seeds of food literacy in our youngest eaters (over 3,000 kids since 2022!).

Kids get a chance to learn about how honey makes it FROM BEE TO TABLE.

PULLING CARROTS IN A ROOFTOP GARDEN at one of our accounts shows them how these vegetables grow.

They learn to make snacks like SALAD ON A STICK, clearly the most fun way to incorporate more fruits and vegetables into their diets (other than vegetable pinwheels).

Touring on-site gardens with our culinarians gives kids a chance to taste fresh herbs they’ve never seen and discover that they can EAT (SOME) FLOWERS!

In PIZZA-MAKING CLASSES, the young students learn that yeast is what makes dough fluffy.

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Students can learn (from our fellows) to TIE DYE CLOTHING USING FOOD WASTE SCRAPS (!!!).

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Our CURIOUS & UNUSUAL PRODUCE activation shines a light on, well, the lesser-known (and sometimes maligned) members of the vegetable kingdom. Quick — someone give us five fun facts about kohlrabi!

Our fellows lead students in an interactive herb identification game where students leave knowing flavor profiles, creative uses, and how just a pinch of a fresh herb can transform a meal.

TARRAGON FTW!

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Our teams can answer the question, “What is aquafaba?” and other BEAN-RELATED CURIOSITIES when we do education around these carbon-friendly foods.

BUCKEYE GALA, GINGERGOLD, HONEYCRISP, JONAGOLD, GOLDEN APPLE, AND ASIAN PEAR: Apple varietals get their moment to shine (and get identified by guests) in tabling activities like one hosted in the Pacific Northwest by regional team members.

SAVORING

“A-HA” MOMENTS

OF THE FELLOWSHIP

SINCE 2009, the Bon Appétit Fellowship program has been a unique opportunity for recent graduates of Bon Appétit education accounts. Hired as traveling food system educators, our fellows engage with college students about the impact of our sustainable purchasing policies on greater food systems issues, from food waste to farmworkers’ rights.

As a former fellow myself, I LOVE THE JOY OF CONSTANT LEARNING THAT COMES WITH THIS ROLE, both in connecting with students about the importance of where their food comes from, and in my own personal and professional growth. We get to witness and participate in the collaboration between farmers, chefs, and guests that brings to life the reality of how food service really

BY ELISE KULERS, MITCHELL EVERETTS, GRACE MENNERICK, AND HANNAH WYLLIE

works. Over time, this cultivates gradual understandings and impactful “a-ha” moments that bring the broader significance of the work we do into focus.

After one full semester of campus visits, our current cohort of fellows reflect on the biggest learning moments that they’ve experienced or inspired in others in their discovery of what “food service for a sustainable future” really means. — Elise Kulers

Our fellows give a presentation to students about GREENWASHING to help them make more informed purchasing decisions.

Our teams can bring guests to visit one of our 45 ENROLLED FARM TO FORK MUSHROOM GROWERS to learn how these chef favorites are grown.

Our blog is a place where

Why SEED SAVING is so important, and What FOOD HUBS do, How shrimp is SUSTAINABLY FARMED, The meaning of “poultry-centered regenerative agriculture,”

How to “FLIP THE SWITCH TO PLANTS” to lower your carbon footprint.

An indoor grow box filled with greens at Case Western Reserve University shows students one of many ways food can be produced.

FARM TO FORK DINNERS

give guests a chance to hear directly from our network of producers and learn what it’s like to operate a local ice cream business... ... as well as how bakeries source and mill local grains for bread, and the care and labor that goes into farming livestock. 74

KITCHEN TOURS for guests give a peek into how we run our operations.

Our wellness experts help guests SLOWWWW IT DOWN and engage in mindful eating for better mental and physical health.

On college campuses, INTERNATIONAL STUDENT CELEBRATIONS introduce students to a range of global cuisines.

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Our COMPONO ACTIVATION teaches students how to flex and improvise within the parameters of their meal plan, thinking creatively about how to build the meal they crave with food that’s in front of them.

Our LOCALLY CRAFTED PROGRAM provides (tasty) insights into artisanal production methods.

HANNAH WYLLIE, NORTHEAST FELLOW

When I was a senior environmental studies student at Colby College, I attended a Story Behind the Food presentation given by Colby alumni and former West Coast Fellow Hillary Swimmer. Her talk — and the conversations that followed — opened a new door for me, one that led me to the Fellowship and to many more insightful and meaningful “a-ha” moments.

During a visit to Wesleyan University, I asked the sustainability coordinator what it was like to manage an office of nearly 40 student workers engaged in sustainability efforts across campus. She responded with a phrase that stuck with me: relentless incrementalization. This guiding principle in her work is the idea that CONTINUAL, SMALL EFFORTS IN POLICY, EDUCATION, AND ACTIVISM CAN DRIVE MEANINGFUL CHANGE, EVEN WHEN PROGRESS FEELS SLOW OR OVERWHELMING.

This perspective resonated with me and helped me reframe my own experiences in the Fellowship. Each café activation, Farm to Fork visit, guest lecture, meeting, or conversation with students isn’t just a standalone event — it’s part of a larger, ongoing effort to educate and connect people with their campus food system.

Another “a-ha” moment came during my visit to Furman University. While driving to visit a Farm to Fork vendor, General Manager Derek Morgan received a call from Furman Farm Manager Bruce Adams. He answered without hesitation.

Their conversation was brief but telling — Bruce mentioned he had some broccoli florets coming up soon, and Derek responded with interest, casually suggesting how they might fit best at a particular station. After the call, Derek noted how even these small exchanges reinforce not only Furman’s commitment to local sourcing but also the relationship-building that is an integral part of the Fellowship, our Farm to Fork program, and Bon Appétit as a whole.

This interaction was a reminder that change isn’t just about big initiatives — it’s also about everyday moments of connection. Whether it’s a simple phone call between a farmer and a manager, or a sustainability coordinator guiding their team, these relationships are what brings Bon Appétit’s values to life on our campuses.

GRACE MENNERICK, MIDWEST FELLOW

I’ve come to notice and appreciate the learning-teaching moments more often. My first visit this semester was to Rose-Hulman Institute of Technology, where students were interested in learning how food recovery, food pantries, and clothing swaps worked on other campuses. I shared examples from each of my visits and what success and struggles these groups have faced.

A week later, a Rose-Hulman student emailed me to say that my visit really encouraged him, and he was looking for advice to set up a community pantry on his campus. His commitment to this goal and his appreciation bolstered my confidence and my appreciation for the position I have as an educator.

THE MOMENTS WHEN I CAN INSPIRE STUDENTS TO FOLLOW THEIR PASSIONS, START SOMETHING NEW, OR EXPLORE CREATIVE OPPORTUNITIES ARE THE ONES THAT INSPIRE ME THE MOST. Their campuses, dining experiences, and learning opportunities are theirs to shape and it’s so rewarding when they take the initiative to pursue the changes they want to see.

On the flip side, I now see that just as often as you are the teacher, you are also the student. I’ve been especially grateful for the moments I get to learn from our Farm to Fork partners. Each farmer, artisan, and retailer has a unique story and valuable insights into the food system, agriculture, and Bon Appétit as a company.

The opportunity to learn from their experiences has enriched my experience as a fellow. I feel very lucky to have a job that takes me to new places, where I get to meet passionate, caring, and interesting people, and allows me to both learn from and teach others.

GRACE RUNS A PICKLING POP-UP WITH A GROUP OF STUDENTS AT ST. EDWARD’S UNIVERSITY

HANNAH INVITES STUDENTS AND STAFF AT ROGER WILLIAMS UNIVERSITY TO TASTE TEA TOGETHER

One big lesson I’ve taken from this Fellowship so far is the importance of meeting people where they are. I know sustainability can feel overly broad and overwhelming, so MY GOAL IS ALWAYS TO MAKE IT REAL FOR THE PEOPLE I MEET, NO MATTER WHERE THEY ARE IN THEIR JOURNEY. Sometimes that looks like leading a pickling pop-up or a Weigh-the-Waste challenge, other times it’s a classroom discussion about food systems or a team field trip to a local farm.

The Fellowship has also given me the chance to spark curiosity, both in others and in myself. I’ve noticed that small moments — like a chef showing me a new pickling technique, a student explaining the cultural significance of a dish, or when I get a chance to talk with a student one-on-one about why we serve Fair Trade tea — can make an impact that lasts long after the initial interaction.

Those interactions and their ripple effects keep me inspired as I visit campus communities all over the West Coast. In the words of Anthony Bourdain, when you travel, “you take something with you, and hopefully, you leave something good behind.”

Interested in having one of our fellows come visit your campus? Reach out to Kristina Todini, director of food education, at kristina.todini@cafebonappetit.com. MITCHELL EVERETTS, WEST COAST FELLOW

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On-site farmers’ markets give teams and guests the chance to BUILD RELATIONSHIPS WITH PRODUCERS and hear the stories behind the food.

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What’s the RELATIONSHIP BETWEEN DIETARY CHOICES AND YOUR IMMUNE SYSTEM? Our RDNs can give you the lowdown.

Our TOWARD ZERO WASTE CATERING GUIDE helps teams take actionable steps to whittle their waste from catering events.

OAT? SOY? ALMOND? CASHEW? What’s the best non-dairy milk out there? Our teams lead tastings so guests can parse both flavor and overall footprint, then decide for themselves.

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On corporate campuses, our COLLABORATIONS WITH EMPLOYEE RESOURCE GROUPS create meaningful celebrations featuring the food of a diverse range of cultures.

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Regional CHEF EXCHANGES give our chefs an opportunity to learn best practices and techniques from one another.

Our FOOD FOR YOUR WELL-BEING PROGRAM

leverages our in-house nutrition expertise to share with guests:

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87 That all fats aren’t created equal. That plantbased proteins are nutrition powerhouses... among other things!

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The FARM TO FORK MAP on cafebonappetit.com shows users the scope of our network of local food producers.

MITCHELL OFFERS A STUDENT A TASTE OF RED SAUCE WITH PLANT-BASED PROTEIN DURING A TASTING AT UNIVERSITY OF THE PACIFIC

BY CHLOE OBOLENSKY

CURIOUS & UNUSUAL PRODUCE

TOMATILLOS

GENERAL MANAGER URIAH PAIVA

IT’S NO SECRET THAT EVERY SEASON HAS ITS BELOVED PRODUCE: summer strawberries, winter squash, and other seasonal staples. But how many of us have ever tried a sea bean, planted a tomatillo seed, or cooked with parsnips? These under-the-radar gems are often just as essential to the season’s bounty but remain relatively unfamiliar. Thanks to Bon Appétit’s Curious and Unusual Produce Spotlight promotion, lesser-known produce of all kinds is gaining the attention it deserves, and Bon Appétiters are discovering new ways to engage with the season’s local produce.

To understand how this activation is making an impact, we spoke with four team members about their experiences and how they’re incorporating these unique ingredients both in the kitchen and beyond.

SONY INTERACTIVE ENTERTAINMENT, SAN MATEO, CA

“If you’ve ever enjoyed chile verde or green salsa, you’ve likely tasted tomatillos,” says Uriah Paiva. He explains that while these husked fruits may not be immediately recognizable in the grocery store, they’re a cornerstone of many beloved Mexican dishes. “I’m Hispanic, so tomatillos are a significant part of my food culture,” Paiva says. This personal connection inspired him to highlight the often-overlooked green fruit and create an interactive activation for Sony employees. Once displayed in the main dining hall, everything fell into place. “We featured posole, an enchilada with green sauce, and a tomatillo salsa,” Paiva says.

For Paiva, the real highlight was seeing how much everyone enjoyed the dishes and how eager they were to learn about tomatillos. “That’s what I like about these events — they’re a great way to connect through food.” Paiva has already done another activation, featuring carob.

“We definitely embrace these activations as a way to engage with guests and gather feedback, so I highly recommend it.”

PARSNIPS

BRAND ACTIVATION MANAGER KRISTIN WHITE BROOKS SPORTS, SEATTLE, WA

At Brooks Sports, Kristin White and her team spotlighted parsnips as the ‘Curious and Unusual’ ingredient for the grand opening of their new café. “The Brooks community is very health-conscious, and they love vegetables,” Kristin explains. “Of course, they enjoy their chocolate and desserts too, but even those with extensive experience with local produce may not recognize parsnips. So, when everything aligned, parsnips felt like the perfect fit.”

White set up the activation in a high-traffic area, offering raw samples of parsnips to spark curiosity and encourage questions from guests — and it certainly delivered. “I received so much feedback, with people saying, ‘Oh my gosh, I had no idea that’s what a parsnip looked like,’ or ‘I’ve never used them before, how do I prepare them?’” White explains, “We want our guests to recognize that we serve local ingredients and encourage them to explore flavors they might not be familiar with. It’s something that sets us apart.”

CURIOUS AND UNUSUAL SALAD!

EXECUTIVE CHEF ALLAN GONZALEZ AND REGIONAL WELLNESS MANAGER MELANIE BERDYCK

CLAREMONT MCKENNA COLLEGE, CLAREMONT, CA

At Claremont McKenna College, Executive Chef Allan Gonzalez proves he’s no stranger to curious and unusual ingredients with his deconstructed salad, which features everything from lychee caviar pearls to sea beans. His one rule? “To use the produce raw. We didn’t want to roast or steam anything. I wanted to ensure the students tasted the true flavors of each component.” Gonzalez went a less traditional route with this activation, deciding to display a plethora of unusual ingredients instead of featuring just one. His reasoning? “I wanted to put stuff out there that I knew would be new to everyone.”

Claremont set up a dedicated display in the main dining hall, with two to three tables showcasing the activation. One table featured raw samples, allowing guests to appreciate each ingredient individually, followed by the salads where they could experience all the ingredients together. And the response has been overwhelmingly positive. Gonzalez reflects, “students were coming back for seconds and thirds. They even took some to go at the end of the service.”

Regional Wellness Manager Melanie Berdyck, who provided her nutrition expertise for the pop-up, also shared her perspective on the activation, highlighting its educational value. “It’s essential to broaden your horizons and try something new — you never know what you might end up loving.”

As these culinary experts demonstrate, Curious and Unusual Produce is not just about introducing new ingredients — it’s about sparking curiosity, encouraging exploration, and broadening the culinary palate. So, the next time you encounter an unfamiliar ingredient, take a moment to explore. It could be the start of a delicious discovery.

REGIONAL WELLNESS MANAGER MELANIE BERDYCK (LEFT) WITH ELY ESCALANTE, PANTRY LEAD AT CLAREMONT MCKENNA COLLEGE DURING THEIR CURIOUS & UNUSUAL ACTIVATION

BY LEIGH BELANGER

THE IMPORTANCE OF EMERGENCY PLANNING

Los Angeles-area teams were hit hard by last winter’s fires, starting with the Franklin Fire in the area surrounding Pepperdine University in Malibu, CA. Regional Manager Jotanna Proescholdt described a scene where hundreds of students were sleeping and charging devices in the library and the café for safety while many members of the Bon Appétit team drove back to work after the fire broke out to make sure people were fed.

Nestled between the Santa Monica mountains and the Pacific Coast Highway (PCH), Pepperdine’s campus is beautiful. But due to their location, the campus must be prepared for wildfires that can impact the region. This includes comprehensive plans to address wildfires, including a shelter in place policy, meaning students and the community remain on campus during emergencies to keep the PCH clear for emergency vehicles and others evacuating.

The campus is designed with plenty of “defensible space,” so when the Franklin Fire reached campus (as the University has seen in past fires), it burned landscaping along campus hillsides and in some cases near buildings, including right outside the food service building, but the community and the buildings remained safe.

Less than a month later, the series of LA-area fires also affected Pepperdine (as well as our accounts at The Getty, The Huntington, and Mt. Saint Mary’s College) with smoke and gas outages. In both cases, the team’s commitment

How the Pepperdine Team Made

Breakfast for 1,600 at 3:30 a.m.

During a Wildfire

to an emergency plan allowed them to go above and beyond the University’s emergency preparedness expectations.

In the face of climate disasters that can impact campus operations for extended periods, having a solid, tested emergency plan is a must. “It’s imperative to have a collaboration between the client and us, and to understand the different accounts’ expectations and limitations,” says Mark Daniels, director of integrated safety. We spoke with Jotanna and Mark about how to build an emergency plan, how teams execute in times of emergency, and advice to teams when facing catastrophes.

A Series of Revisions

When Bon Appétit took over the business at Pepperdine, one of the first things they were asked to do was create an emergency plan. “It really started to take shape when as a team, we collectively knew we needed something that people can use if we’re not here. And it needs to be visual, because people are stressed in an emergency,” Jotanna says. “They need to be able to look quickly, so it can’t be like, a thousand words on a page.”

In times like this, we are again reminded of the great partner we have in Bon Appétit. Our sincere gratitude goes to the dedicated team at Pepperdine and to the entire Bon Appétit organization. It is in moments of adversity that true character is revealed, and Bon Appétit — along with its remarkable employees, whom we proudly consider part of the Pepperdine family — have character in spades. Their compassionate care for our community, carried out with unwavering professionalism, is a testament to their excellence.

Nicolle Taylor, Chief Operating Officer, Pepperdine University

The team took pictures of every area in the kitchen and created color-coded diagrams that allow anyone with the binder to follow the steps for getting the first meal out to the community. The binder includes a menu for that meal — which is always breakfast, regardless of time of day, because breakfast is relatively easy, says Jotanna. “And once you get the first meal out, you can breathe and think ahead.”

HERE TO HELP: There are many resources available to help teams build solid, workable emergency plans. It starts with making sure the right people are at the table, says Mark. That should include unit leadership as well as the client, someone from campus safety, and leaders from the Bon Appétit safety team, such as Mark Daniels or Jeff Leahy. Both Bon Appétit and Compass offer emergency planning templates in the respective safety manuals. Remember that there are resources at our corporate level and at the Compass corporate level. Mark’s team and the crisis management team are available before, during, and after the event, for cleanup and reinspection of the process. “We’re here to help,” says Mark.

Even after her team calmly executed the emergency plan during the Franklin Fire, they knew there were spots that needed tweaking. “The plan is really built on a series of revisions,” she says. “It’s never a final plan.” Mark agrees. “Plans should always be updated and adjusted,” he says. “Campuses and workplaces are always in flux, and there are all kinds of dynamic realities that need to be considered.” He suggests revisiting emergency plans annually at a minimum, and post-event so recent experiences can be integrated.

Testing, Testing...

Testing is key to any plan’s success. “We can’t just write a plan and then not communicate it to our teams,” says Mark. “We have to go through it with our team a couple times a year so they know what to do.”

Jotanna’s team runs regular “tabletop” exercises where managers and supervisors come together to talk through and troubleshoot the plan together. Then they break into two teams and run through scenarios to see what it looks like when it’s put into place. When the two teams come back together, the full group debriefs so they can identify the weak spots in the plan and reassess. “If you do this regularly,” says Jotanna, “it becomes a normal thing for the team, and reinforces that the plan really is a living document.”

While every team member is aware of the University’s shelter-in-place plan and the role Bon Appétit plays, these “tabletop” exercises will be expanded to include all Bon Appétit staff at Pepperdine to ensure everyone is aware and prepared to execute during an emergency.

Keep Calm and Put Someone

in Charge

With a wildfire on campus, only three team members on site at first, and hundreds of students sleeping in the café, the Franklin Fire situation was overwhelming, says Jotanna. “It’s hard, but you can’t panic,” she says. “You just need a moment to get it together.” And then someone needs to take charge of the situation, ideally the designated PIC (Person in Charge), who has been trained on the plan. Because “if you don’t know the plan,” she says, “you won’t have the confidence to take the lead and say, ‘here’s what we’re going to do.’”

And regardless of what’s happening — in the case of the Franklin Fire, Jotanna had to wait for facilities to come light the pilot lights before she could start cooking breakfast at 1:30 am – “the most important thing is to never look like you’re panicked,” she says.

“In this job, as managers, if you’re panicked, your team’s going to panic. You just have to take a breath and say, ‘we’ve got this.’”

THE PEPPERDINE CAMPUS DURING THE FRANKLIN FIRE IN DECEMBER. CREDIT: PEPPERDINE UNIVERSITY

N U D G E

WHAT HAVE YOU LEARNED AT WORK THAT YOU CAN’T UNLEARN?

ONE thing that Bon Appétiters have in common is a love of learning and a shared set of values around food and ingredients. At Bon Appétit, you’ll find co-workers who share your curiosity and desire to apply what you learn toward the experiences of our guests. Read what your colleagues had to say about what they’ve learned while working here that will stick with them, at work and for life.

“Love being able to visit our local farmers and teach our students the importance of where our food comes from!”

— Dylan Johnson, director of dining services, St. Olaf College

“Food is an amazing unifier. It overcomes barriers, levels playing fields, and organically brings people together culturally, socioeconomically, politically, philosophically, psychologically, etc. And hospitality in food service creates valuable moments of connection, kindness, and positive impact.”

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Michelle Kirkwold, regional manager, Central Region

“Plants can be the star of any plate!”

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Allison Vanderburg, marketing manager, Emory University

“I have learned so much more about the harvesting process and everything our ingredients go through to get to our plate! Visiting local farms has helped change my perspective on the food industry. Since I started here, I’ve prioritized buying local ingredients and following a plantforward diet.”

— Marina Fella, senior wellness coordinator, Colorado College

“Working at Bon Appétit has profoundly shaped my understanding of food and the intricate systems that support it. I’ve learned that every meal tells a story, one that begins with the farmers who cultivate our ingredients and extends to the communities that share our tables. This realization has instilled in me a deep respect for the food we consume and the people behind it.”

— Amanda Romero, catering supervisor, Palo Alto Networks

“One thing I will never forget from my mentor is to always, always, always write everything down. Make sure to file it and keep it. At some point you will need it. The devil is in the details.”

— Joel Frederick, executive chef, UAIA Café

“14 years ago, I finished culinary school and accepted a position at Target North Campus with Bon Appétit to get experience so I could go work in a ‘real’ kitchen because I thought I knew what a ‘cafeteria’ was. I’m still here today because I love that our company isn’t a ‘cafeteria.’ It has values and beliefs that I love, like from-scratch cooking, Farm to Fork, plant-based food, and an overall respect for the culinary arts. I’ve learned a lot and I’m looking forward to what the future may bring.” — Jeff Casey, cook, Target

“Since joining Bon Appétit, I’ve embraced the philosophy of using every part of fruits and vegetables. Instead of discarding scraps, I’ve learned to repurpose them creatively by making rich vegetable stock from peels and cores, baking delicious treats from overripe fruits, and even crafting unique décor from dried citrus slices. And I use coffee grounds from our espresso machines to nourish our fruit and vegetable trees, closing the loop on waste and enriching our garden with compost.”

— Debbie Gordon, breakroom manager, Palo Alto Networks

“Working for BA has always inspired me to grow all the things!”

— Jennifer McGann, regional director of activation, SEMW Region

“For more than 11 years, I’ve had the opportunity to work galas where we get to cook for famous chefs, and I’ve made desserts for former vice presidents as well as Grammy winners. I take a lot of pride in my desserts. Bon Appétit has taught me about where our ingredients come from and the care that goes behind everything we do.”

“Composting is a way of life in our home. Everyone participates — it’s easy and fun to see how much waste we can keep out of the landfill.”

— Robert Kasnekaw, customer experience manager, Image & Style team

— Katlyn Simmons, pastry chef, Colorado Christian University

“I’ve been vegetarian since ’05. Since working here, I’ve been perfecting veganizing menu items!”

— Shavon Davis, cook, Emory University

DEHYDRATION NATION:

ONE WAY SAND HILL KITCHEN BOOSTS YIELD AND FLAVOR

BY LEIGH BELANGER

AT FIRST GLANCE ON THE MENU, “crispy deli debris” might not sound like something you’d want to eat. Once you get the idea, though, you’ll likely come around. Made from dehydrated and coarsely ground charcuterie trim, it’s just one of the flavor boosters that Nicolai Tuban, culinary director at Sand Hill Kitchen in Palo Alto, CA, coaxes out of his dehydrator. Used as a garnish, the intensely flavored dust is sprinkled over salad, pizza, or a wedge of roasted cabbage. According to Nicolai, “it’s hyper-delicious.”

The dehydrator is one of Nicolai’s favorite kitchen tools, one that he started experimenting with in earnest during the pandemic. He was making sausages at home and playing around with different flavor combinations. For a piccata sausage, he dehydrated lemons and capers and “the flavor was unreal,” he said. “That got me dehydrating anything I could and making powders out of it — limes, kumquats, you name it.”

When ingredients are dehydrated, their flavor is concentrated, so adding a spoonful of lime or kumquat powder to, say, homemade gelato or a mixed drink will add a super-intense burst of flavor, says Nicolai, who uses the dehydrator at Sand Hill as the starting point for powders used in drinks, as garnish, in ice cream, and as a flavor booster to dishes of all kinds.

The dusts and powders are fun and interesting to experiment with, but they’re also a way to increase ingredient yield and reduce waste with a fully passive technique that doesn’t require much training for kitchen staff to be able to execute.

At Sand Hill Kitchen, the staff dehydrates and powders everything from high-cost charcuterie trim to strawberry tops and broccoli stems, which they recently used in an orecchiette dish with broccoli sauce. “Being able to add broccoli powder to the sauce, where you’re not adding more bulk to the sauce (just concentrated flavor) is just incredible,” he says.

Although Sand Hill Kitchen is small compared to many Bon Appétit accounts, the method is scalable. “If you’re trimming beef for stew or trimming short ribs, all that trim can be dried and ground,” says Nicolai. Ditto mushroom, onion, carrot, or celery trim, and voilà, you have house-made bouillon. Think of it as elevated upcycling.

Boosting Engagement with Food Literacy Content

You don’t need to be a member of the Wellness or Food Education teams to get your guests engaged with food literacy on social media! Cut through the noise on social to engage your guests, whether they’re seeking health and wellness content or curious about where their food comes from.

Share the initial Instagram story image and prompt guests with an engaging question.

CONTENT IDEA #1: USE MULTIPLE SLIDES TO BREAK DOWN IDEAS AND TAKE USERS ON A JOURNEY

Whether helping guests raise their salad bar experience or guiding them on how to build a hearty breakfast bowl, use Instagram stories to create a multi-part story that serves as an educational moment. Here’s what we did to bring Raise The Salad Bar to life for Samsung SSI’s post:

Follow up with information taken from the materials. Each of these bullets reflects the in-café signage. An eye-catching gif encouraged guests to take a screenshot.

orFollow-upwithapost satisfying,imageoftheresult:a qualityrestaurantsalad!

CONTENT IDEA #2: SHARE OUR TWICE MONTHLY DIGITAL WELLNESS EVENTS!

Sharing our twice monthly Digital Wellness Events boosts your post frequency and educates guests on everything from the importance of dining in community to eating enough fiber. Here’s how you can take the post to the next level:

Streamline your posting: Opt in to receive autoposted content! Scan the QR code to learn more and sign up.

Sharethepostto yourInstagramstory andincludeabrainrelatedbendingquestiontothecontent toencouragefollowers toclickthepostand learnmore.

CONTENT IDEA #3: ADD A POLL TO YOUR FOOD LITERACY INSTAGRAM STORY

Whether hosting a Spotlight+ on Curious and Unusual Produce or a Food For Your Well-Being event focused on Whole Foods, take to Instagram to share an engaging story. It’s easy: Just take pre-existing information and add a little creative thinking. Here’s how we brought the Spotlight+ on Fennel to life:

We used the Instagram “Poll” option to ask what the primary flavor of fennel is. Then we typed in answers based on the question.

A trick question allowed for a teaching moment.

“trickaddressedexplainerthe question!”

Aquick

We’re taking a page from our Image & Style friends — literally! ICYMI, the Spring Style Guide featured some fun, useful, and (of course) stylish advice on switching up your account’s breakfast routines, to both offset the stubbornly high cost of eggs and introduce some fresh ideas to the rise & grind. To wit:

CRACKING O P E N BREAKFAST

WELCOME TO A NEW KIND OF BREAKFAST!

Breakfast is the most important meal of the day, but it doesn’t have to be all about those high-priced eggs. We’re rethinking morning meals with seasonal, nourishing, and protein-packed options designed to fuel your guests’ days — without relying on the usual suspects.

From wholesome grains and hearty plant-based bowls to protein-packed smoothies and fresh-baked stuffed pastries, the new breakfast lineup is crafted to satisfy every appetite.

Whether your guests crave something warm and comforting or light and energizing, build your new breakfast strategy around flavorful choices that celebrate seasonal ingredients and global inspirations.

It’s time to wake up to something new. Let’s shake it up and explore new options at breakfast — one delicious bite at a time.

CULINARY INSPIRATION

Protein Shake: Let your guests customize their protein shakes with various healthy toppings and mix-ins

Hearty & Healthy Bowls: Warm up mornings with congee, miso soup, and a build-your-own bone broth bar.

Make it Convenient: Expand your GO program with overnight oats, savory oats, and chia pudding.

Açaí Bowls: Heed the call for açaí! Make those açaí-hungry guests happy by expanding your fruity options to include these nutrient-rich bowls.

Savory Pastries: Offer delicious stuffed pastries like ham and cheese croissants, spanakopita, and tomato tarts.

Tofu Scramble: Provide a plant-based alternative to the traditional egg scramble with a tasty tofu scramble.

Beyond the Breakfast Burrito: Move beyond the standard bacon and egg burrito with fun and flavorful breakfast tacos, morning pizza, potato and green chile taquitos, and even unexpected morning machaca burritos.

WHAT GUESTS ARE ASKING FOR NOW

*Check in with your regional dietitian about the latest science on diet trends.

CASE STUDIES

PRO TIPS

Connect with your Activation team to strategize on mapping out objectives for Crack Open Breakfast participation. Here are a few tactics to consider:

•maximize convenience and speed,

•spotlight menu innovation, •plan to communicate the changes,

•leverage partnerships with your dining services committee,

•lean into guest feedback, •cue into the latest trends, and •level up with a wellness tie-in.

The team at Reed College in Portland played on Taco Tuesday with You Had Me At Tacos and received an average of 183% increase in revenue when offering unique and creative tacos for breakfast.

#tastethetrend - Açaí bowls

A survey by Yelp highlighted a 326% increase in interest in açaí bowls since 2014, ranking them as the 6th most popular food trend in the U.S.

Bon Appétit’s 2024 Be-A-Star Winners

FROM COAST TO COAST, THIS YEAR’S BON APPÉTIT MANAGEMENT COMPANY BE-A-STAR WINNERS ENJOYED AN EVENING OF ACCOLADES AGAINST A BACKDROP OF CHEERS, APPLAUSE, AND WELL-EARNED RECOGNITION. THE BE-A-STAR PROGRAM RECOGNIZES OUTSTANDING EMPLOYEES AND TEAMS FOR ACHIEVING BUSINESS EXCELLENCE, CULMINATING WITH NATIONAL WINNERS ENJOYING AN ALL-EXPENSES-PAID TRIP TO THE NIGHT OF STARS FORMAL GALA. JOIN US IN CONGRATULATING OUR MOST RECENT WINNERS, WHO DELIVER UNWAVERING COMMITMENT TO EXCELLENCE AND HELP MAKE OUR DREAM A REALITY!

BY ALLY PADRICK

TOP ROW, LEFT TO RIGHT: REGIONAL DIRECTOR OF ACTIVATION JESSIE GENTZ, ANDY JACOBS, SANTOS LUGO, MARK RAYNOR, SIMONA MITROI, TIFFANY SMITH, NICK WALKER, SENIOR PAYROLL MANAGER JEE DELEON, JESSICA ROOKER. BOTTOM ROW, LEFT TO RIGHT: PRESIDENT MICHAEL BAUCCIO; CEO FEDELE BAUCCIO

Jessica Rooker

CHEF MANAGER,

FRANKLIN TEMPLETON

A dedicated and self-motivated leader, Chef Manager Jessica Rooker is a driving force behind Bon Appétit’s success in the Pacific Northwest. Her reliability, insight, and commitment to excellence all ensure that Bon Appétit core values and brand are at the forefront. Known for her willingness to go above and beyond the call of duty, Jessica’s contributions make a lasting impact on our teams and clients every day.

Mark Raynor

EXECUTIVE CHEF, EXPEDIA

Executive Chef Mark Raynor recently celebrated 14 years with Bon Appétit, bringing his culinary expertise to top Seattle accounts like Amazon, Starbucks, and, now, Expedia. Since stepping into his role at Expedia in 2023, he has expanded services, launched a Grab n’ Go and bakery commissary, and maintained a two-year accident-free record. A key player in securing new business, Mark’s leadership and dedication to quality continue to drive success across the region.

Simona Mitroi

REGIONAL RECRUITER, SOUTHERN CALIFORNIA

A problem-solver and go-to expert on a variety of topics, Simona Mitroi is the backbone of countless success stories in Southern California. Whether launching new business, streamlining recruiting efforts, or elevating catering operations, she brings strategy, skill, and experience to every challenge. From hiring top talent to executing flawless events, Simona’s expertise continually ensures teams deliver stellar service.

Santos Lugo

EXECUTIVE CHEF, BAY AREA TECH ACCOUNT

Executive Chef Santos Lugo is the embodiment of leading by example, consistently placing the needs of his team and region first. Known for his selfless leadership and unwavering positivity, Santos supported operations at Foundry & Lux without a sous chef for an extended period — all while mentoring up-and-coming talent and maintaining top-tier food and service standards. A champion of local sourcing and sustainability, he brings Bon Appétit’s core values to life in everything he does. His calm presence, thoughtful guidance, and genuine care for his team make him the kind of leader people are proud to work alongside.

Tiffany Smith

TALENT ACQUISITION, BAY AREA TECH ACCOUNT

A powerhouse in talent acquisition and leadership, Tiffany Smith has spent nine years driving growth and excellence for one of the largest technology companies in Silicon Valley. Rising through the ranks from administrative support to leadership, she now oversees hiring for both hourly and salaried positions, shaping the future of the teams she supports. With a solution-oriented mindset, a commitment to inclusion, and a talent for mentorship, Tiffany’s impact extends far beyond recruitment — she’s a driving force behind culture, collaboration, and success.

Nick Walker

DIRECTOR OF OPERATIONS, EMORY UNIVERSITY

Nick Walker joined Bon Appétit at Emory University in 2022, quickly elevating the campus dining experience with his creativity and leadership. Regional District Manager Michelle Reuter describes working with Nick “like connecting with a relative you didn’t even know you had. Now that he is here, I can’t imagine doing it without him.”

Now, as director of operations, he’s driving sustainability initiatives like electric food service vehicles and an Amazon “Just Walk Out” facility. A passionate forager and farm-to-table advocate, Nick has partnered with 88 Georgia farms, taught sustainability courses, and led food-focused community events. His impact on Emory and the Atlanta food scene is one to celebrate!

Andy Jacobs

EXECUTIVE CHEF, LEGACY CENTRAL

Andy Jacobs has redefined leadership through action, innovation, and unwavering support for his team. Stepping into the executive chef role after years as the driving force behind both front-of-house and back-ofhouse operations, Andy has exceeded every expectation — streamlining systems, enhancing food quality, boosting team morale, and earning the trust of both guests and clients. A Texas forager and champion of sustainable sourcing, he blends creativity with efficiency, proving that great leadership isn’t about taking the spotlight — it’s about inspiring those around you to shine.

WOMEN IN CULINARY

CONGRATULATIONS TO OUR 2025 WOMEN IN CULINARY NOMINEE

JACQUELINE BISHOP!

With over 12 years of experience in the culinary world, from fast food to fine dining, Jacqueline Bishop came to Bon Appétit in 2017 as a cook at one of our university accounts in Alabama. Born and raised in Tuscaloosa, AL, Jacqueline learned to cook by “working in the kitchen with my grandmother, my mom, and my aunts,” she says. “We love to eat, and we love good food, and if it’s not right, you’re going to hear about it.”

Chef Jackee credits her mentor and former manager, Jason Hall, for helping her navigate the career ropes at Bon Appétit. “Through the eight years, he’s mentored and encouraged me,” she says, from her start as an hourly cook to her current position as executive chef at the historic women’s HBCU, Spelman College in Atlanta, GA.

While she loves to roll out her Southern comfort food for the Spelman students, she’s been pushing herself to master other cuisines, as well. “My grandmother always told me that people eat with their eyes first,” she says, “so I try and make it look good and taste good.”

Jackee was “beyond ecstatic” to be nominated and attend the Women in Culinary event in Miami this spring, where she was able to meet fellow women culinarians and discuss their experiences in the industry. “For me, the biggest takeaway was this: Own who you are and be you. Put your footprint on something and stand by it.”