RR Magazine October Issue 1 2023 , English

HOPP

October 2023 Issue 1

CULTURAL SIGNIFICANCE OF PLANTAINS Plantains: Delicious, nutritious, and versatile

THE WORLD OF L&D L&D Plans: Building a Workforce for Tomorrow

EMPLOYEE HIGHLIGHTS Celebrating the Stars of Our Organization

18 YEARS IN

CELEBRATION

www.myredrabbit.com

@myredrabbit

10 11 04 CELEBRATION IS PROUD TO HAVE SERVED MILLIONS OF STUDENTS OVER THE PAST 18 YEARS. THE COMPANY IS COMMITTED TO PROVIDING THE NEXT GENERATION WITH THE NUTRITIOUS AND CULTURALLY DIVERSE MEALS THEY NEED TO THRIVE.

12

HISPANIC HERITAGE MONTH: SPOTLIGHT HISPANIC HEROES WHO HAVE MADE A DIFFERENCE IN THE WORLD.

06 LEARNING & DEVELOPMENT FUTURE

RR FEATURES WE FEATURE SOME OF OUR RR STANDOUTS!

THE L&D DEPARTMENT IS COMMITTED TO HELPING EMPLOYEES DEVELOP THE SKILLS AND KNOWLEDGE THEY NEED TO SUCCEED IN THE FUTURE OF WORK.

PRESENTATION AMAZING EXAMPLES OF PRESENTATION IN SCHOOLS DONE RIGHT

03 POLL HELP US CHOOSE

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WELCOME TO THE INAUGURAL EDITION OF RED RABBIT'S MAGAZINE! 18 Years of Nourishing Communities and Empowering Change

F

ounded in 2005, Red Rabbit is the largest black-owned, K-12 school management company in the country Our journey has been one of passion, dedication, and a profound belief in celebrating the rich tapestry of cultures that weave our communities together. With professionally trained chefs and dedicated teams gracing our kitchens, we have been steadfast in our mission: to curate a dignified, enriching dining experience for our children. Through dishes that are not only nutrient-dense and delectable but also deeply rooted in cultural relevance, we serve more than just meals; we serve pride, heritage, and a sense of belonging.

This magazine symbolizes more than just our achievements or our stories. It's a testament to the incredible work each one of you does every day. It's a platform for your voices to resonate, to inspire, and to celebrate the bonds we've built together. We hope that as you turn these pages, you'll be reminded of the community we've nurtured, the lives we've touched, and the future we're crafting – one meal, one smile, one story at a time.

Here's to our journey together, to the heartbeats that make Red Rabbit what it is, and to the promise of many more shared successes. This magazine is for you, by you. Let's amplify our voices and continue making a difference.

HELP US NAME RED RABBIT’S MAGAZINE!

BY TALICIA T

The inaugural edition of our L&D magazine is ready to be unveiled, but it's missing one crucial element: a name that embodies our collective spirit. Remember, Red Rabbit isn't just a company; it's our company. We want every member to feel a sense of pride and ownership in all we do. So, we're turning to you. Click the link below and share your suggestions. Help us give our magazine a name that we can all be proud of! V O T E H E R E

PICK YOUR FAVORITE

Click here to vote

Culinary Mosaic Global Palate Chronicles Flavors of Unity Together We Create For the Culture Cafeteria Culture

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CELEBRATING 18 YEARS AT RED RABBIT AND THE IMPORTANCE OF BLACKOWNED BUSINESS

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18 Years of Nourishing Communities and Empowering Change

BY TALICIA T

We celebrate Red Rabbit's 18th anniversary with great pride and excitement! As a Blackowned business, this milestone holds special significance for us.

Over the years, we have provided nutritious meals to countless children and made a lasting impact on our communities. Today, we reflect on our journey, celebrating our incredible team's successes, achievements, and unwavering dedication

MAKING A DIFFERENCE, ONE BITE AT A TIME

BY TALICIA T

From the brainchild of our CEO, Rhys Powell, Red Rabbit has grown to be a leader in school food service, nourishing young minds and bodies across the nation. We take great pride in placing real Chefs in School kitchens to create delicious, culturally relevant meals. The priority is to take a dignified approach to impact the lives of children and their families. It has transformed how school meals are perceived and consumed.

Together, we are:

MAKING NEARLY 45,000 MEALS EVERY DAY. SERVING 6.5 MILLION MEALS A YEAR COOKING IN 25 KITCHENS IN 3 STATES. REPRESENTING 24 DIFFERENT COUNTRIES WITHIN OUR TEAM

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THANK YOU! Serving up excellence for over 10 years: A heartfelt 'thank you' to our dedicated team!

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THE WORLD OF L&D

💡

The learning path forward

BY DAPHNE

The Learning & Development team has been up to big things, including this magazine, and is excited to begin rolling them out. L & D has always been here to support staff members, and we are continuing our goal of making teams stress-free and successful.

The Magazine (which we will ask your help in naming) naming) will be on a quarterly release schedule, outlining exciting things happening within Red Rabbit. It will also aim to uphold our values as a social justice company using food as our medium.

Fresh Bites

On-site Engagement Ed

The first of these initiatives is an inventory training program. This is a continuation of Fresh Bites, which are bite-sized bites of information, to lay out some of the procedures Red Rabbit is rolling out to simplify the inventory process. We will also provide on-site training to help clarify expectations on inventory with the ultimate goals of reducing food waste, equity between students, and providing a compliant meal.

We are also recommitting to one of our goals of classroom education. Beginning with Bold, Jennie is working with schools in our network to provide handson education with the students who eat in your cafeterias. We are aiming to align menus with lessons in order to help iterate to the students and the staff the importance of what we are doing with food; culturally and nutritionally. We hope that we are able to spark the love for food that all of us in Red Rabbit contain.

Kitchen Success Rubric Happening alongside this is a reworking of the Kitchen Success Rubric and how kitchens are scored during the audit process. To remove subjectivity and provide transparency on how individuals are scored, the updated KSR will allow individuals to understand where they stand at a glance. It will also provide a clearer picture of what skills they are strongest in while also allowing them to gauge what skills they need the most help in.With the ultimate objective of excellence, all vested parties will be able to help individuals reach their goal.

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THE JOURNEY OF PLANTAINS: FROM AFRICA TO YOUR PLATE 18 Years of Nourishing Communities and Empowering Change

BY TALICIA T

Plantains, those humble yet versatile fruits, have a rich history deeply intertwined with the African diaspora. Let's embark on a journey to uncover the cultural significance of plantains and their incredible impact on African cuisine.

In the Beginning: The Origins of Plantains Thousands of years ago, in the lush tropical regions of West Africa, the story of plantains began. These starchy fruits, closely related to bananas, were cherished

by African communities for their nourishing properties and delightful taste. As African tribes traversed the continent, they carried with them the knowledge of cultivating and preparing plantains.

Plantains Across Africa: A Tapestry of Flavors From the shores of Senegal to the mountains of Ethiopia, plantains have woven themselves into the diverse tapestry of African cuisine. In each region, plantains take on different forms and flavors, reflecting the distinct culinary traditions and local ingredients. In Ghana, plantains are transformed into the beloved dish of "kelewele," where the fruit is fried to perfection and seasoned with a medley of spices. In Cameroon, "mbongo tchobi" showcases the versatility of plantains, simmered with fish or meat in a rich, fragrant sauce.

Plantains have become more than just a culinary ingredient at Red Rabbit; they are a thread connecting us to our roots.

Red Rabbit Employee Spotlight: The Plantain Connection

Our talented employees have shared their stories, reminiscing about the comforting M Aaroma KING A D I F Fsizzling E R E NinCtheir E , childhood of plantains kitchens.

From the bustling streets of Lagos to ONE BITE AT A TIME the vibrant markets of Kingston, these personal anecdotes remind us of the power of food in preserving cultural heritage.

At Red Rabbit, plantains have become more than just a culinary ingredient; they are a thread connecting us to our roots. Our talented employees have shared their stories, reminiscing about the comforting aroma of plantains sizzling in their childhood kitchens.

“From the bustling streets of Lagos to the vibrant markets of Kingston, these personal anecdotes remind us of the power of food in preserving cultural heritage..”

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Brown Butter Risotto Made and Plated by Chef Darien

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A TASTE OF TRADITION: AUTHENTIC PLANTAIN FUFU RECIPE 18 Years of Nourishing Communities and Empowering Change

BY TALICIA T

Are you ready to embark on your own plantain adventure? Try your hand at a traditional plantain fufu recipe, a dish that brings families together and encapsulates the essence of African cuisine.

Ingredients :

Fufu served with a traditional West African stew

4 ripe plantains 1 cup of cassava flour 1 cup of water Salt, to taste

Instructions : 1. Peel the plantains and cut them into chunks.

2. Boil the plantains until they are soft and easily mashed.

3. In a separate bowl, mix cassava flour with water to form a smooth paste.

4. Gradually add the cassava paste to the mashed plantains, stirring continuously.

5. Place the mixture in a pot over medium heat and stir until it thickens into a smooth, dough-like consistency.

6. Serve the plantain fufu warm with your favorite African stew or soup.

Tips & Variations: For a sweeter fufu, use ripe plantains with black skin. • Experiment with adding spices like nutmeg or cinnamon for a flavor twist. • If cassava flour is not available, substitute with cornmeal or yam flour.

MAKING A DIFFERENCE, ONE BITE AT A TIME

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HISPANIC HERITAGE MONTH: JUSTICE SONIA SOTOMAYOR 18 Years of Nourishing Communities and Empowering Change

BY DAPHNE

Justice Sonia Sotomayor, a Bronx native, is the first Hispanic and third woman to serve on the United States Supreme Court. She is a true hero outside of and during Hispanic Heritage Month.

A summa cum laude graduate from Princeton University & Yale Law School, she was born to Puerto Rican parents in 1954.

She started her career as a prosecutor and eventually as a judge in New York States Court. Before being appointed to the Supreme Court in 2009 by President Barack Obama, Bill Clinton appointed her to the U.S. Court of Appeals in 1997 to the Second Circuit. Before that, George H.W. Bush appointed her to the U.S. District Court for the Southern District of New York in 1991.

She was confirmed to the Supreme Court by the Senate to a vote of 68-31 and has since been a strong voice for justice on the Supreme Court. While she has written opinions on an array of topics, her most groundbreaking work has been on affirmative action, immigration, & voting rights.

“She inspires us all, and we are grateful for her service to our country.”

How Justice Sotomayor has inspired Hispanic Americans

Justice Sonia Sotomayor

Justice Sotomayor has inspired Hispanic Americans, especially Hispanic women, in many ways.

She was the first Hispanic woman to serve on Supreme Court. Sotomayor's success has M Athe KIN G A DIFFERENCE, shown Hispanic Americans that achieving ONE B I T Ethey A TsetAtheir T Iminds M E to is possible. anything She has also shown them they are just as capable as anyone else of succeeding in the United States.

Sotomayor's story is a reminder that the American dream is still alive. She inspires us all, and we are grateful for her service to our country.

Sotomayor's success is a reminder that Hispanic Americans are an important part of the American fabric. They have shaped the United States in many ways, and their contributions continue to make our country a better place.

There are many ways to celebrate Hispanic heritage month; here’s one; Read books and articles about Hispanic Americans.

Such as Sabrina & Corina: Corina: Stories by Kali Fajardo-Anstine

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Presentation at Dream Charter School

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EMPLOYEE FEATURE: DAYLENY DOMINGUEZ GOMEZ A Culinary Visionary and Compassionate Manager

which is obvious if you’ve ever stepped into one of her kitchens.

Work doesn’t define us, and a defining aspect of Dayleny's life is her role as a mother. She is a proud and loving mom to a sweet little girl named Demi, and her experience as a parent has given her a unique perspective in her career. She understands the importance of providing children with not only nourishing meals but also meals that ignite their taste buds and cultivate healthy eating habits.

One of the many things that sets Dayleny apart is her classical training in the culinary arts. She is not just a chef; she is a culinary artist. Her training at the Culinary Institute of America, classical training, combined with her innate creativity, has resulted in meals that are not only nutritious but also bursting with flavor.

One of Dayleny's most remarkable achievements is her involvement in bringing culture to an event that other food service companies had previously overlooked: Juneteenth. She recognized the significance of this historical day and seized the celebrate M Aopportunity K I N G Ato D I F F E RitEthrough N C E ,food. She introduced the students in her district to the rich O Nflavors E BIT E AT A TIME and traditions of African-American cuisine. Dayleny's Juneteenth celebration became an educational and culinary experience, fostering cultural appreciation among students and staff alike.

BY DAPHNE

In the world of Red Rabbitt, Dayleny stands out as an exceptional manager and person. Her journey in the culinary world began with a passion for creating delicious and nutritious meals, and evolved into a love for providing the students of Newark and Patterson true service with dignity. This has allowed her to be seen and respected as the face of happy food.

While not her first job, Dayleny’s culinary adventure really started at Kitchen23 where she was the chef de cuisine. It was at the Nickelodeon resort, where Kitchen23 was located, where she honed her culinary skills and specialized in Avant-garde dominican cuisine. Her time at the resort was instrumental in shaping her approach to cooking,

Dayleny's journey to becoming a district manager is inspiring to anyone at Red Rabbit. She began as a head chef, and her dedication, leadership, and culinary expertise propelled her to rise through the ranks within two years. Her seamless transition from being a hands-on chef to managing a district is a testament to her ability to lead and inspire.

“Dayleny's Juneteenth celebration became an educational and culinary experience...”

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UNCOVERING THE SOUL OF SANCOCHO A Hearty Tradition Passed Down Through Generations

BY TALICIA T

Sancocho, a beloved dish deeply rooted in Latin American cultures, carries a rich history and cultural significance. This hearty stew has been passed down through generations, nourishing the body and the soul. Let's delve into the origins and traditions surrounding Sancocho as we celebrate the diversity and unity of our Red Rabbit family.

Puerto Rican Sancoho

From Ancient Roots to Modern Traditions Sancocho traces its roots back to the Indigenous peoples of Latin America, who ingeniously combined local ingredients with their ancestral cooking techniques. Over time, the dish evolved, incorporating influences from Spanish colonizers and African slaves brought to the region. Today, sancocho represents a beautiful fusion of cultural heritage, reflecting the legacies of diverse communities.

The Symbolic Meaning and Rituals of Sancocho Beyond its culinary pleasures, sancocho carries symbolic meaning in Latin American cultures. It symbolizes unity, as families and communities gather to partake in its preparation and enjoyment. Often, the act of making sancocho becomes a celebration of togetherness, where shared stories and traditions are passed down from one generation to another.

The Secret Ingredients that Infuse Sancocho with Flavor Sancocho's distinctive taste comes from a carefully selected combination of ingredients. Let's explore some of the key players

in this flavor-packed stew:

Yuca:

M AThis K I Nstarchy G A root D I Fvegetable F E R E Nadds C E a, delightful creaminess to the dish, complementing the ONE BITE AT A TIME

other flavors. It has been a staple ingredient in Latin American cuisine for centuries.

Plantains: These versatile fruits bring a touch of sweetness to sancocho while contributing to its hearty texture. They symbolize the African influence on Latin American culinary traditions.

Culantro: Often mistaken for cilantro, culantro lends a unique, bold flavor to sancocho. Its aromatic qualities elevate the dish to new heights, making it a true delight for the senses.

As we savor the flavors of sancocho, let's remember the stories and experiences shared by our Red Rabbit family. Their personal anecdotes remind us of the cultural ties that bind us, fostering a sense of community and empowerment as we celebrate the diverse heritage reflected in our meals.

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Students Enjoying Lunch at Tacony High School

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RED RABBIT EMPLOYEE SPOTLIGHT: JOSE ZAYAS, DRIVER SUPERVISOR With Red Rabbit for 7 years, team player, New York native,

Please share this highlight with him (Jose) as Bedrock is so grateful for the positive turnaround with meal services rendered to us. Thank you Vivian as well for your communication updates!

Sincerely, Ms. Ashley & Bedrock Preschool Team

MAKING A DIFFERENCE, ONE BITE AT A TIME

: Red Rabbit

: Please highlight!!!

Dear Red Rabbit Team, We wanted to take this time to highlig ht one of your team members Mr. Jose Zayas. I know our BedRock team your services for several years now. has counted on Our administrative team had expres sed concerns prior to our summer had spoken to your leadership team. camp starting and We have seen significant improvemen ts and wante d to noteworthy. share these because they are

BY DAPHNE

Jose Zayas, an employee at Red Rabbit for about seven and a half years, has always been a team player and foundation for whatever location he has been at. While we often receive praise about Red Rabbit team members, it is rare to receive such sincere gratitude. Here is an email from one of our partners that highlights the positives Jose has brought to our organization since he has been here.

As the Educational Director of BedRo ck Preschool, I know all the hard work it takes to have effective communicat delegate to your team. Each team ion and member is essential to have a comp any flourish and maintain its positiv company ensures our students have e reputation. Your healthy meals on a daily basis and we appre ciate the variety work are various teams from leader in the menu. Behind all this ship, to the chefs and drivers that transport the meals.

I would like to mention that Mr. Jose Zayas is one of your team members who has impacted this positive shift. demonstrated excellent timely comm He has unication in the event there are delays with delivery due to traffic or inclem He takes the time to personally call ent weather. to make sure we have the correct meal count. My administrative team directly with Mr. Jose as do I regard has communicated ing the need for supplies or chang es in our meal delivery. He is someo implement change in a timely manne ne we can count on to r. He goes the extra mile and has person ally delivered our school meals himse professional and we at BedRock wante lf. Always very d to let you know that he represents the Red Rabbit team with integrity customer service. and great Please share this highlight with him as BedRock is so grateful for the positiv e turnaround with meal services rende Thank you Vivian as well for your comm red to us. unication updates!

Sincerely, Ms. Ashley & BedRock Preschool Team