Elements_Summer_2014_lo-FINAL

elements
Behind-the-scenes at
The Oscars with the
Wolfgang Puck team
Introducing Restaurant
Associates’ new
catering brand
Implementing positive
business changes with
FLIK International
Compass Group’s
talented chefs deliver
culinary excellence
Volume 10 | Issue 1 | Summer 2014ApublicationfromtheBusiness&Industrysector ofCompassGroupNorthAmerica

Welcome...
Find out
what motivates
and inspires
our team of
Celebrity
Chefs on
page 20
3SUMMER 2014 • elements
am delighted to welcome
you to the summer issue
of Elements. This issue is
dedicated to our widespread
community of chefs and
culinarians – both within and
beyond Compass Group – and
the exceptional experiences and
service they deliver to our guests
and clients each and every day.
The summer months offer a
great opportunity to celebrate
food, fun, family and community.
In addition to highlighting a
selection of our great Compass
chefs, I am thrilled to introduce
you to a few of our Celebrity
Chef partners – Bal Arneson,
Fabio Viviani, Susan Feniger,
Ken Oringer, Jet Tila and José
Santaella – each of whom
personifies the characteristics
and style of the season. Turn to page 20 to read about their background,
inspiration, motivation and why they chose to partner with Compass
Group. You’ll also find out how to make their favorite recipe at home!
Through our unique Celebrity Chef program, you will have access to the
concepts, menus and recipes personally developed by these well-known
chefs, as well as have the opportunity to meet with them and/or schedule
a personal appearance at your location.
This issue also provides a snapshot of recent local and community
events, new openings, innovative solutions, onsite successes, strategic
initiatives and creative business models that underscore our commitment
to strengthening our business and driving our mutual success.
Take the time to enjoy the summer season and all that it has to offer
while enjoying this issue of Elements.
Thanks – and Happy Summer!
Susie Weintraub
Senior Vice President, Strategic Marketing – Compass Group North America
…to the Summer issue of Elements magazine
ELEMENTS
elements
Published by Fourth Element
www.fourthelementcreative.com
Executive Editor
Nick Wright
Account Manager
Michelle Allario
Art Director
Mal Bailey
Editor-in-Chief
Susie Weintraub
Managing Editor
Amanda Brown
Cover Photography:
Robert Pisano /
Seattle and Liuzhou
Advertising Graphic Design
Wes Brown, Ladavius Carson
List of contributors
Special thanks to:
Business Excellence
Canteen Dining
Canteen Vending
Compass Corporate Communications
Compass Group
Compass Field System Solutions
Eurest
FLIK Conference Centers
FLIK International
Restaurant Associates
Retail Innovations
Thompson Hospitality
Wolfgang Puck Catering
Follow us
on Twitter
I
“Through our unique
Celebrity Chef program you
will have full access to the
concepts, menus and recipes
developed by these chefs.”

Inside this issue: Summer 2014
Compass Group North America
Compass Group North America is the leader in
foodservice management and support services.
Throughout the U.S. and Canada we have
more than 200,000 associates in all 50 states,
10 provinces and two territories. We serve
six million meals a day – from vending and
office coffee solutions to restaurants, corporate
cafés, schools, arenas, museums, remote sites
and more.
Compass Group is… Encompassing
Not every customer and client has the same
tastes, needs and expectations. That is why
we operate separate companies dedicated to
a particular line of business, each with its own
personality and style. This diverse business
model generates innovative ideas and practices
to meet the needs of our customers and clients.
Compass Group is… Sustainability
We have both the opportunity and responsibility
to make the world a better place. Compass
Group is proud to lead the foodservice industry
with groundbreaking policies that champion
sustainable, fair and humane food practices.
Compass Group is… People
People are at the heart of our business and at
the forefront of our operations, delivering the
great service and great results that make our
success possible. We encourage individual
ownership and prize teamwork.
Compass Group is… Opportunity
Compass Group helps associates realize their
potential and professional goals. With varied job
roles across an impressive range of businesses,
our associates have a wide choice of career
opportunities. We are committed to providing our
associates with training, advancement, support,
recognition and rewards – every step of the way!
6. APPETIZERS
NEWS, VIEWS AND REVIEWS
Keep up to date with what’s
happening in and around the Business
& Industry sector of Compass Group.
18. AMY KEISTER
FOCUS ON SUSTAINABILITY
How a small change in your eating
habits can help reduce your Carbon
Foodprint and global warming.
COVER FEATURE
20. CELEBRITY CHEFS
MEET THE 2014 TEAM
We talk to Compass’ Celebrity Chefs
about how they stay motivated to
innovate and pursue excellence.
28. IMPLEMENTING
BUSINESS CHANGE
ON LOCATION AT THE FLIK EXPO
We attended the Boston conference
with FLIK managers and clients for two
days of inspiration and innovation.
32. INTRODUCING CxRA
THE NEW CATERING BY
RESTAURANT ASSOCIATES
How Restaurant Associates launched
a completely new brand to refresh
its catering business in New York.
36. AT THE OSCARS
WOLFGANG PUCK CATERING
We go behind-the-scenes at the
Governors Ball to celebrate WPC’s
25th anniversary of catering the event.
38. DEANNE
BRANDSTETTER
THE LAST WORD ON WELLNESS
How Compass’ MyFitnessPal app can
help you manage your weight.
20
6 32 36

6 elements • SUMMER 2014
The company gets behind its local team
It’s a “blue” friday
for the Seahawks
at Boeing Seattle
FLIK hosts the Seahawks Chef’s Collaborative
National Summit
APPETIZERSNEWS I COMMUNITY I PEOPLE & PLACES I GREAT SOLUTIONS
Page 8 Find out how a game of
rock-paper-scissors motivated the SAP
America team in Pennsylvania.
Page 10 Looking for an impulse snack
in the café? Check out Restaurant
Associates’ new Kitchen brand.
Page 11 Find out how the new
Balance Kitchen Nutrition Kiosk can
help you manage your weight.
Page 16 Check out Canteen’s
innovative new solutions that take
traditional vending to the next level.
Throughout the 2013 NFL season,
Seattle residents supported their
home team by wearing Seahawks
gear or blue each Friday. Many
café guests and Eurest employees
at Boeing joined in the company’s
“Blue Friday” celebrations. During
the playoffs, the café featured a
variety of themed meals based on
the team’s players.
On the final “Blue Friday” before
the Championships, all 30 regional
cafés joined in to present The
Marshawn BEAST BURGER, the
DANGERUSS, Sherman HOT
MOUTH wings and the best-selling
Peyton Will Be BLACK AND BLEU
Chicken Salad. More than 1,700
café guests participated by pur-
chasing one of more of the
featured player-themed meals.
The rest is history, as the Seahawks
returned to Seattle with the city’s
first men’s professional champion-
ship in more than 35 years.
The Seattle Seahawks made the
New York Football Giants & Timex
Performance Center in New Jersey
their home while training for
the 2014 Super Bowl. FLIK Inter-
national, which also operates the
New York Jets Atlantic Health
Training Centers in New Jersey,
the Philadelphia Eagles and the
Cleveland Browns, worked with
the Seahawks’ Executive Chef
and his assistants to ensure the
team received everything they
needed to stay in the best possible
shape for the event. Wide receiver
Golden Tate noted, “The food is
great and the field was awesome!”
More than 300 chefs and food professionals convened in Charleston,
S.C., for the 5th Annual Chef’s Collaborative Summit. Compass Group
and Foodbuy launched this partnership four years ago to spread
awareness about what Compass is doing to make more sustainable
choices. Jayne Buckley, VP Strategic Business Implementation,
and Fernando Salado, Director, Category
Development, along with Kim Consolo, on
behalf of Chef Chris Ivens-Brown, attended
this year’s meeting. On the agenda was
culinary responsibility, seafood sustainability,
seasonality and the importance of supporting
local communities and building partnerships
with local farms and fishermen.
n For more information, go to:
www.chefscollaborative.org.

During the recent snowstorms
that swept across the country,
crippling various regions, Eurest
associates went above and
beyond to offer their support.
n Honeywell, South Bend, IN
The team prepared 100 subs with
chips and sodas for stranded
employees. Honeywell Dining
Manager Karen Jasper gathered
Chefs Kendell Lampkin and Mary
McMaster to help prepare the
subs, as well as make other items
available to the employees who
would be left there while the
café was closed. “They were all
very grateful that we could do
something for them,” Jasper said,
n Burlington Coat Factory,
Burlington, N.J.
Although they received a
significant snowfall, Deli
Associate Don Daley and Grill
Cook Michael Halley showed
up ready to work after checking
in with Chef Manager Kevin
Middlaugh. The three Eurest
associates opened the café for
breakfast with no challenges,
aside from missing half of their
team! They continued to work
together through lunch, even
accommodating last-minute
catering requests.
n Federal Home Loan Bank,
Atlanta, GA
Chefs Angela Smith, Vivian Bellis,
Mert Gulpinar and Daniel Hutton
cooked breakfast, lunch and
dinner during the storm for 50
bank employees, and catered
for 25 of the bank’s board of
directors. While this task would
pose a challenge for a normal-
sized staff, the Eurest team of
four pulled it off flawlessly. They
camped out in the building for
two nights on air mattresses
supplied by the bank, taking their
showers in the building’s gym.
n Salvation Army, Atlanta, GA
Maintaining a full operation,
the Eurest team hosted a Bell
Ringer’s “Thank You Dinner” on
the night of the big storm. Sous
Chef Jeffrey Miller and Server
Lavonne Jacobs stayed overnight
on the property for two nights,
working late into the evening
until the dinner was finished and
clean-up had been completed.
The Salvation Army provided two
one-bedroom apartments to
keep the Eurest team as safe
and as comfortable as possible.
n Boeing, Charleston, S.C.
General Manager Dave Bassi and
KLS Services Manager Don Hardy
both demonstrated a willingness
to go the extra mile. According
to client Randy Bennett, Manager
of Contracts and Provisioning,
Dave remained proactive,
preparing meals and helping
set up so the team had its
necessary essentials, while Don
drove to retrieve the necessary
ingredients for meal prep in the
risky conditions. “His thought to
do that on his own rather than
risk any of his employees’ safety
shouts loud about his character,”
Bennett said.
n Van Andel Institute,
Grand Rapids, MI
Although the Eurest team
struggled to get into work due to
the amount of ice on the roads,
Eurest associates help
clients ride out the storms
Local focus at SAP Farmers Markets
Eurest at Hewlett Packard Andover
hosts Holiday Catering Fair
Eurest supports nutrition and
education at Blue Cross Blue Shield
CHARITY & COMMUNITY
Earlier this summer, the
Eurest team at SAP hosted
an Eat Local Farmer’s Market
interruption table. Recipes
were sourced from the Eat
Local promotion and the
Balance Website. Outtakes
salads and snacks made
with the local items were
for sale, including breaded
zucchini with ranch dipping
sauce, marinated Kennett
mushrooms and hot and
sour slaw. “Our Local Farmers Market is an annual event in the café that
our guests look forward to,” said Eurest Marketing and Safety Manager
Nicole Heslep. “We have gotten a lot of positive feedback from our
customers whenever we run local items. Kennett Square is only a short
drive from our unit and is known as the ‘mushroom capital of the world!’”
Eurest at HP in Andover, MA recently hosted a Holiday Catering Fair to
showcase its café’s new seasonal catering menu and upcoming specials.
National Accounts Regional Marketing Manager Sarah Chavez raved
about Chef Manager Sean
Smith and his team. “Sean
takes pride in his team and
the food that is prepared
daily,” Chavez said. “Not only
did he have a regular day in
the café on top of the fair,
he even took the time to
speak to his guests and
make sure there was no
interruption in services.”
Recognizing the great nutrition
education potential that Eurest
could offer dietetic internship
students looking to become
registered dietitians, Jill
Barnes, General Manager and
Registered Dietitian at Blue
Cross Blue Shield, began the
process to become a dietetic
internship site preceptor. Once
the training was complete,
Jill contacted the University
of Minnesota’s School of Public Heath’s Dietetic Internship Director. A
partnership was formed that will allow students enrolled in the Masters
of Public Health dietetic internship to complete supervised practice
hours with Eurest at Blue Cross Blue Shield. This partnership will expose
students to the industry, where they will participate in production,
procurement, human resources, and safety and sanitation practices.

★MITSITAM CAFÉ
RECEIVES TWO
PRESTIGIOUS HONORS
Restaurant Associates’ Mitsitam
Café at the National Museum of
American Indian in Washington,
D.C. has been recognized by
Condé Nast Traveler magazine as
one of the “Top 10 Best Museum
Restaurants and Cafés.” It was also
listed by Food & Wine magazine
as one of the “Best Museum
Restaurants in the Country.”
Congratulations to the team!
★EUREST RECEIVES
HOSPITALITY AWARD
The Heart of Illinois Hospitality
Association (HOIHA) recently
honored Eurest for its noteworthy
achievements in and commitment
to the industry.
The HOIHA “Best
in the Midwest”
Awards reflect an
association’s “lasting
and outstanding
contributions to the
advancement of the Hospitality
Industry.” The organization
annually recognizes companies
that have demonstrated consistent
leadership and achievements.
Eurest was recognized in the
Educational/Institutional/Business
& Industry category for its success
in providing food service to the
corporate dining sector.
★CAFÉ 57 WINS
WHIPPERSNAPPER
AWARD
Restaurant Associates’ Cafe 57
at Hearst in New York City was
named the “Most Tantalizing
Office Cafeteria” by Ed2010,
an independent website about
magazine culture. More than 93
magazines and content Websites
were represented. One voter
summed it up best, writing, “The
café is so great, you don’t mind
staying in the building for lunch.”
★EXXONMOBIL BELL
STREET WINS
SAFETY AWARD
Eurest at ExxonMobil Bell Street in
Houston, TX, received Compass’
first National Safety Award at
the recent Be-A-star celebration
in Orlando, FL. National Safety
Director Anita Muller accepted the
award on behalf of the team. The
Bell Street location, which opened
in May 2008, is a flagship bistro
at ExxonMobil. On record, within
the ExxonMobil portfolio, there
are over 2.6 million man-hours
worked with zero recordable injury
and related out of work days for
the past five-and-a-half years.
★DELL RECOGNIZED
FOR ITS HEALTHIER
WORKPLACE EFFORTS
Each year, The Health Project
presents one exceptional company
with the C. Everett Koop Award
in recognition of its outstanding
achievements in health and
wellness. Dell was recently
selected from 13 companies as
the sole winner of the 2013 award.
In 2004, Eurest at Dell
introduced a new wellness and
health improvement program
called “Well at Dell.” The program,
which encourages healthy living
among Dell employees and their
families, provides team members
with numerous benefits, including
on-site lifestyle coaching,
condition management programs
and quarterly wellness challenges.
AWARDS & HONORS
APPETIZERS
Eurest at Boeing celebrates
with seasonal Chef’s Table
Rock-paper-scissors
showdown at SAP America
Last fall, the Eurest team at Boeing in
Renton, WA, celebrated seasonality by
creating an Interruption Table. The table
included typical fall fruits and vegetables
surrounded by seasonal colors. Chef
Manager Joshua Merritt served roasted
apples, fennel and red onion over roasted
pork tenderloin accompanied by acorn
squash and brown rice pilaf. The Boeing
team also set up a hot beverage station
to offer hot apple cider and hot chocolate
with assorted toppings and sauces.
When the entire team at SAP America in
Newtown Square, PA, deserved a reward for
their dedication and hard work during their
daily pre-service meetings, they decided on
rock-paper-scissors to narrow the winner!
Every Tuesday for six weeks, Food Service
Director Mike Krebs gathered associates to
face off in a tournament-style competition.
At the end of the competition, Food Service
Worker Shouibou Fall (right) was named the RPS
Champion. He was rewarded with a gift card and,
of course, bragging rights until the next contest.
Industry recognition for initiatives and achievements

they were asked to wait until
the temperature was at least 32
degrees before attempting the
trip. Michelle Frazier made it in
before anyone else, opening
the café, running the grill and
cash register, and putting out all
of the food by herself, all while
maintaining excellent customer
satisfaction.
n Regions Bank, Birmingham, AL
With many of the highways
at a standstill, Regions Bank
understood the importance of
keeping its stranded employees
fed and comfortable. The Eurest
team of managers and associates
quickly reported for duty. For
over 30 hours, the rest of the
team cooked, served and smiled
while serving 8,500 meals.
n Liberty Mutual, Boston, MA
Chef Manager Ian Miller and the
rest of his team received praise
from Maryann Smeglin, Liberty
Danielle Serkin-Poole recently
celebrated three years of working
at Microsoft’s Redmond, WA,
campus. She was hired through
Microsoft’s Supported Employee
Program, which encourages
vendors to hire people with
developmental disabilities.
Compass Group partnered with
Puget Sound
Personnel to
find a position
in which
Serkin-Poole
would flourish.
Microsoft
has been
supporting
Mutual Regional Manager, for
their efforts while very important
meetings were held during
the storm. “The teamwork and
dedication to serving Liberty was
greatly appreciated,” Smeglin said.
n Wells Fargo, Sioux Falls, SD
General Manager Tamara
Thomas used her personal
vehicle as a “Eurest Taxi”
throughout the storm, picking
up employees who did not feel
comfortable driving themselves
to work in the terrible weather
conditions. Battling several feet
of snow, freezing temperatures
and wind chill, Tamara remained
creative and dedicated to finding
a way to come in to work.
n BAC, Kennesaw, GA
Eurest Unit Manager Nick
Hadoulis played a major role in
keeping his associates happy and
comfortable during the snow
storms across the South Eastern
states. While most associates
were able to vacate the premises
when the café closed down at
1.30 p.m., no fewer than 25 were
left stranded in the offices for the
night. Nick provided them with a
flow of food and beverages until
they were able to leave
the following day.
employees with developmental
disabilities for nearly 30 years,
but recently expanded the
program by setting a goal to
hire 200 supported employees
to work on campus within the
next three years. Chief People
Officer Lisa Brummel called the
program an integral part of the
company’s
efforts toward
inclusion and
said, “We all
have the right
to engage in
meaningful
work
opportunities.”
CHARITY & COMMUNITY
Microsoft’s Supported
Employee Program
Eurest participates in Office Depot’s
annual Health and Wellness Fair
Eurest at Allianz hosts popular
employee appreciation lunch
Eurest Café 161 at The Wendy’s Company in Dublin, OH, catered
to a larger-than-life guest when Shrek made an appearance at the
new Thomas Wing. Shrek spent time at the café taking pictures with
associates and their children in celebration of his collaboration with the
Wendy’s Kid’s Meals. Chefs Chad Winebrenner, Devona Sanchez, Moni
Swanson and Ronetta Taylor served up an assortment of caramel apples,
sugar-sanded cookies, pretzel bites and hot cocoa to nearly 450 guests.
For the guest of honor, they prepared a steamship round of donkey with
a stinkbug compote!
Office Depot recently asked Eurest
to participate in its annual Health
and Wellness Fair. The event
provided a great opportunity to
showcase items that typically get
overlooked in the café. General
Manager Gaetano Mastrangelo
chose to utilize the Balance
Kitchen marketing materials to
illustrate Compass’ commitment to preserving the planet. “This was a
great way to connect with our customers by talking to them outside
of the café, answering their questions and educating them on our
programs,” Mastrangelo said.
Campus Executive Chef Jeremy Thornhill
and the Eurest team at Allianz in
Minneapolis, MN, recently hosted an
all-employee appreciation lunch
for 1,800 people. A second event
later that evening served 1,100
people. Each staff member
had the opportunity to vote
for a fellow associate who
they felt delivered exceptional
customer service, contributed
as a team player and made the
day go smoothly. The top two
team members were Caterer Ashley
Gozman and Baker Oscar Rocha.
SUMMER 2014 • elements 9
Stinkbug compote, anyone?

Ed Mugnani, Eurest Senior
Vice President, Western
Region, recently set a goal
of running a marathon
in each state by the
time he turns 50. He is
currently 46 years old and
has completed
26 races.
Ed has run seven
marathons as of June,
checking off North Dakota,
South Dakota, Wyoming,
Montana, North Carolina and
Eurest’s John Mauro,
Foodservice Director at Hanover
Insurance in Boston, MA, is
making great strides in bringing
awareness to a little known
disease that afflicts over 300,000
people each year in the U.S..
Ataxia affects coordination,
speech and swallowing, can
strike at any age and is an often
The CVS team in Woonsocket,
R.I., recently supported the
Susan G. Komen Breast Cancer
Foundation by donating 25 cents
of each hand fruit they sold
during a month in conjunction
with its new wellness program.
In addition to monetary support,
the team is raising awareness
by wearing pink ribbon skull
caps. After just one week, the
promotion had created such a
buzz that CVS associates began
Arkansas off his list. He already
signed up for more this year
in South Carolina, Georgia,
Virginia and West Virginia.
However, he is most
looking forward to Alaska,
Hawaii and New York.
Ed completed his first
marathon when he was 15
years old, after taking on a dare
from his high school cross-
country team. Since then, he
has run in more races than he
can count.
fatal degenerative neurological
disorder. At this time, there is no
known cure.
Rather than sit on the
sidelines, however, Mauro
created an annual fundraising
and Ataxia awareness day known
as the “Ride For John.”
John donates all proceeds
from the event to the National
Ataxia Foundation in his selfless
quest to create awareness of the
disorder. “I am less concerned
with having a name for what ails
me and more concerned with
making every day count. I want
to do as much as I can while I am
able to do it,” Mauro said.
asking Eurest employees if the
caps were being sold, because
they were also interested in
supporting the initiative.
CHARITY & COMMUNITY
Ed Mugnani’s “50 x 50”
Marathon achievements
Raising awareness
one ride at a time
Eurest associates support
breast cancer awareness
Celebrating
Valentine’s Day
at Allianz Life
Eurest wins at
American Heart
Association event
In an effort to further drive the
retail experience, Restaurant
Associates (RA) has created the
RA Kitchen brand, which is
focused on quick pick and impulse
items. It features creative menu
offerings, a new logo, and new
retail packaging and display
standards. There currently are
more than 143 different salads,
sandwiches and unique snack
offerings in the rotation. This eases
pressure on the heavily populated
sandwich and salad bar stations.
As RA’s Director of Wellness, Chef
Billy Strynkowski, says, “It’s fast,
it’s delicious and it’s what people
want to eat!”
At Eurest at Allianz in
Minneapolis, MN, Executive Chef
Jeremy Thornhill created a take-
home Valentine’s Day meal for
two, made with bacon-wrapped
tenderloin or lobster tails, and
served with chocolate-dipped
strawberries on the side. Chef
Manager Ryan Simpson and
Catering Manager Kris Meek
prepared and packaged the
meals.
The team sold out of
everything, with one customer
saying, “I just want to thank
you and your team for putting
together the Valentine’s dinner
for two offering. I purchased one
of the meals and it was fantastic!
Thanks for your innovative ideas
to help busy families out!”
The American Heart Association
launched the 2014 Heart Ball
Campaign with the Compass-
sponsored Greater Charlotte
Heart Ball Kick-Off. The
event, targeted at senior-level
executives, physicians and
philanthropists throughout
Charlotte, N.C.,, was held at the
Duke Energy Center.
This year, the Eurest at Duke
Energy team took home first
place in the appetizer category;
while the Morrison Presbyterian
team placed first for dessert.
Restaurant Associates launches
new RA KITCHEN brand

PRESERVING ELEMENTS OF CHOICE
wellness
driven
Z U O M O D E R N : H E L I X C H A I R
fostering
health
promoting
sustainability
flexible
&
scalable
Please email BusinessExcellence@compass-usa.com for more information.
Introducing the Balance
Kitchen Nutrition Kiosk
NEW
TECH
A new addition to Compass Group’s technology portfolio,
the Balance Kitchen Nutrition Kiosk provides customers
with accurate up-to-the-minute menu and nutrition
information for items served in the Balance Kitchen. With
the touch of a finger, customers can get detailed nutrition
information for any item on the menu in an attractive and
easy-to-navigate format.
By choosing one of the many filter options, customers
can easily search for and find menu items that meet
specific criteria. The kiosk also features a “virtual plate”
that enables customers to create a customized meal and
view the total nutritional content. As items are added or
removed, the nutrition values automatically recalculate.
n For more information on the Nutrition Kiosk, please
contact, fss@compass-usa.com
Eurest supports Susanna
DeLaurentis Foundation
In collaboration with J&J McNeil in Fort Washington,
PA,, the Eurest team hosted a flower show in support of
the Susanna DeLaurentis Charitable Foundation. Eurest
General Manager Ivelice Webster coordinated with a
local event planner to
create the scene, while
Assistant Food Director
Rebecca Ntab manned
the station to sell the
flowers. The event
sold out completely.
The next day, Webster
had to purchase more
flowers. In total, more
than $1,500 was raised
for the foundation.

● Morgan Stanley,
1585 Broadway
After eight months of temporary
feeding, Morgan Stanley opened
Cafe1585 in December. Located
on Lower Level A, it offers
freshly prepared fare in a vibrant
atmosphere, including rotating
artisanal selections and fresh
juices. Some of the new features
include self-ordering kiosks for
sandwiches and grill items, a
fully staffed coffee bar, new café
and lounge seating, Chef demo
table and a brick pizza oven.
Congratulations to Regional
Director Kathrina O’Mahony,
Regional Chef Jack Payne,
Director Cristina Mejia, Executive
Chef Lenny Brady, and the onsite
team on a successful opening.
● Saul Restaurant + Bar,
Brooklyn Museum, NYC
Brooklyn’s Michelin-starred
restaurant, Saul, recently opened
in a new, larger space in the
Brooklyn Museum. Chef Saul
Bolton collaborated with the
museum and RA to deliver a
Manhattan. Grab+Go is open for
breakfast and lunch with espresso,
pastries, breakfast sandwiches,
Action, soup and RA Kitchen.
Catering will be a focus with
a brand new conference floor
and venue for show screenings
in the commons area. The RA
location at CUNY provided an
opening reception for the 1st floor
Commons reveal with breakfast
bites for employees.
● CNN Diner, Atlanta
CNN’s renovated diner features
30-foot windows overlooking
the Atlanta skyline, as well as
three 80-inch flatscreen TVs that
broadcast CNN news 24 hours
a day, seven days a week. A 15-
foot salad bar gives the guests
a never-ending choice of salad
combinations. And if they need to
grab and go? The new RA Kitchen
options in the air screens provide
plenty of options. The diner
features a selection of stations,
including Deli, Comfort, Action
and the CNN Grill.
refined version of the lauded new
American restaurant. The 87-seat
space, designed by Brooklyn
based UHURU, was inspired by
the abstract, geometric Paul Kelpe
murals featured in the restaurant’s
main dining room.
● Crimson Commons,
Harvard Business School
In March, Crimson Commons
officially opened its doors to the
Executive Education program
participants at Harvard Business
School. The two-year temporary
café features a fully functional
kitchen, which houses the bakery
team, loading dock, full cafe,
networked Comqi plasma screen
running menus and special
messaging, plus a plentiful seating
area. Crimson Commons will feed
the Exec Ed students while the
Chao Center is built to replace
Kresge Hall.
● A+E Networks, NYC
An award-winning global media
company, A+E Networks opened
its Grab+Go Café in midtown
APPETIZERS
RESTAURANT ASSOCIATES
NEW UNIT OPENINGSA round-up of the latest RA facilities launched or refreshed since the last issue
Cafe 1585 at Norgan
Stanley’s Broadway
office in New York.

The Celebrity Chef Series partners with renowned
chefs from around the world and features their
signature recipes, showcases their culinary talents,
and shares their expert culinary advice.
Ken Oringer
Jimmy Bannos Jr.
José Santaella
Susan Feniger
Bal Arneson
Fabio Viviani
For more information, please email BusinessExcellence@compass-usa.com.
Look for these celebrity
chefs’ recipes in your café!
Eurest at IBM, Verizon
and Wells Fargo celebrate
Valentine’s Day
Many IBM, Verizon and Wells Fargo accounts used
Valentine’s Day to drive sales in creative and fun ways.
In addition to a chocolate fountain, the IBM Almaden
team featured fruit bouquets and chocolate-dipped
strawberries. IBM Austin offered an assortment of
desserts, including cookies, brownies, chocolate-dipped
strawberries and cupcakes to their guests.
At Wells Fargo in Frederick, MD, 87 chocolate-dipped
strawberries, topped with white chocolate decoration or
strawberry white chocolate curls, were sold. The team
in Salt Lake City, UT, featured Swiss chocolate-dipped
strawberries.
The Verizon team in Rochester, N.Y., created a Chef’s
Table that featured chocolate fondue with raspberry
pistachio pound cake, peanut butter Rice Krispie rounds,
caramel apples, cinnamon sweet potato chips and fresh
strawberries to dip. The Verizon teams in Piscataway, N.J.,
and Chandler, AZ, also created festive desserts.
PENCIL Partnership
At the PENCIL Partnership Kick Off,
FLIK celebrated the diversity of
PS 11 by featuring foods of six
of the countries represented
in the PS 11 student
population – Albania, China,
Italy, Mexico, Pakistan and
Russia.
Chefs from FLIK
International, Lackmann Culinary
Services and Morrison Healthcare
presented a menu that included Qofte të fërguara,
sesame seared tuna, timpano a taqueria, Sindhi Biryani,
roti, naan bread, kheer and borstj. With delicious food as a
conversation starter, families, school faculty and Compass
chefs enjoyed a great evening that set the stage for what
is sure to be a very engaging year.
PENCIL builds and supports customized relationships
between business leaders and principals to inspire
innovation and transform public schools.

5 MINUTES IN THE
KITCHEN WITH…
What I cook for family & friends
Eurest Executive
Chef Trevor Hill
constantly reminded of that.
I would walk the restaurant at
least three times a night and
if there were any complaints
or issues, I would personally
address them myself.
How has your role at Compass
evolved in recent years?
I work at Steelcase in Grand
Rapids, Michigan. Chef Jim
Caldwell has provided very
positive leadership. In the past,
we had been focusing too much
on costs, but Jim’s directive is
simply to create great food. It
now feels like I have permission
to do what I want to do
compared with what I had to do.
What gives you the most
satisfaction from cooking?
When I cook something for
somebody and I see them
smile. That feeling never gets
old. Also my wife, who is also
a chef, will challenge me daily.
She’ll give me an ingredient and
ask me what I’m going to do
with it. She’s Peruvian and she
constantly keeps me thinking
about new ideas.
What question has made you stop
and think about your craft recently?
I was recently asked, “What
does fine dining mean to you?” I
mean, is it 15 courses at a mansion,
or just really great food served in
an upscale way? To me, it doesn’t
matter if it’s mac and cheese or
pot roast, you just need passion to
make it look and taste great. You
see $100 hamburgers – just basic
food done in a really great way.
What first inspired you to
want to become a chef?
I started cooking 20 years ago
when I was 16. I had a snow
day off school and was bored
at home because I couldn’t
go outside. I found some cake
mix in the kitchen and decided
I wanted to bake a cake. The
look on my mother’s face when
she walked through the door is
something I’ll always remember.
It was so simple but selfless. It
just clicked for me at that point.
You worked at Ritz Carlton before
joining Compass Group. What did
you learn from that experience?
Customer service, accountability
and that, in our industry, you’re
always on stage. When you
walked through the hotel,
you were expected to greet
everybody you met. The idea
was that if you represented The
Ritz outside, you represented
them inside, too. It was a
culture of positivity and high
expectation. And you were
Eurest at IBM takes
Watson to new heights
The Eurest team at IBM Yorktown, N.Y., joined Chef
Anthony Sacchetti and General Manager Christopher
Ryan in hosting an IBM dinner meeting. The idea was
to enter a set number of ingredients into Watson, IBM’s
Super Computer, to show that a computer can create and
pair recipes to make a delicious and surprising meal.
The Yorktown team entered two different cuisines and
parameters based on pairing, pleasantness, contrast and
surprise factor. The three recipes Watson came up with
were Swiss-Thai asparagus quiche, Turkish bruschetta
and Creole lamb and shrimp dumplings.
Chef Chiavaroli described the team’s surprise with the
outcome, saying, “We’ve never heard of a Thai quiche!
Asparagus, curry powder, lemongrass and gruyère turned
out to be a surprisingly good combination.”
FLIK International opens
two Amex airport lounges
FLIK International and American Express have opened
two upscale lounges in Dallas/Fort Worth and Las Vegas
airports. Aptly named The Centurion Lounge, both
facilities feature prominent Celebrity Chefs. Dean Fearing
lends his expertise in Dallas with a Tex Mex southwestern
cuisine, while Scott Conant offers a modern take on
rustic Italian food in Las Vegas.
It can be difficult to cook
something that pleases
everybody, but with Italian
you can’t go wrong. It’s
quick and easy to make,
and doesn’t require a lot of
pots and pans. My wife and
I will go to the local market,
see what’s fresh and in
season there and then
find out what we can do
with some spices!
INTERVIEW
Simple seasonal dishes

APPETIZERS
1Daniel Vercher
The Eurest Executive Chef
at Southwestern Energy in
Houston, TX, recently appeared
on Guy Fieri’s new show on
Food Network – Guy’s Grocery
Games. Filmed in a grocery
store, the show features four
chefs competing to test their
culinary skills. Celebrity judges
rate each dish and eliminate one
contestant per round. Each chef
is challenged to shop for, prepare
and cook their own food. “They
liked my flamboyant attitude,
happiness and passion for food,”
Vercher said.
2Gregg Pearson
Eurest Chef Gregg at Exelon
Three Mile Island in Middletown,
PA, recently donated 240 pies in
support of the Share a Piece of
Pie program. Pearson donated
120 pies to Middletown Food
Bank and an additional 120
pumpkin pies to Bethesda Mission
in Harrisburg. He headed up the
effort by collecting donations
from Exelon employees and
supplemental contractors during
Three Mile Island’s refueling
outage.
3Fabio Viviani
The Eurest Celebrity Chef
recently visited the Chase Tower
in Chicago, where he held a
special Chef’s Table event in
Eurest’s Urban Market Café. Team
Fabio and Eurest chefs served
nearly 300 meals to Chicago
customers and online media.
On the made-to-order menu
were Viviani’s signature four-
cheese truffle gnocchi, as well as
a more carnivorous option that
included duck sausage.
In addition to having a mainstay
station at Chase, Fabio recently
opened Rusle + Roux at Eurest’s
Franklin Center, which opened
on May 28.
5John Giblin
John Giblin, CFO at Blue
Cross Blue Shield Tennessee, has
had a subway sandwich named
after him at the campus’ Hilltop
Café. The “Giblin” is a Niedlov’s
Breadworks roll lightly toasted
and topped with grilled chicken,
white American cheese, lettuce,
tomato, pickles and mustard. “The
pickles add a nice crunchiness to
the texture,” Giblin says.
4Johnson and Whales
University
Eurest team members recently
attended Compass Day – an
event that introduces Compass to
Johnson and Whales University
(JWU) students. Eurest was
represented by SPX Executive
Chef Bonnie Ray, Chef Manager
from Maersk Andres Chaparro
and District Manager Christina
Wessner.
PEOPLE & PLACESOut and about with the Compass Group team of chefs, associates and executives
1
2 3 4 5

elements • WINTER 201416
IN SEASON
in season is a campaign centered on
highlighting and serving seasonal
items throughout your café.
The campaign is designed to
provide our customers with the
freshest, most seasonal fruits
and vegetables in the region. This
campaign gives our customers the
opportunity to try something new
every season - great for the taste
buds and the bottom line.
Food at its Peak
APPETIZERS
Since 1929, Canteen has carved an impressive path
as the national leader in the vending industry. The
company’s success has been built on a commitment
to excellence and by finding innovative approaches to
serving its customers. One such approach is Avenue C,
which caters to the emerging micro markets industry.
This Canteen-exclusive program is built upon an
extensive, nationwide vending operations framework.
Today there are more than 1,000 locations across the
country.
Avenue C
This state-of-the-art micro market program provides
hundreds of snack, beverage and fresh food products
in a beautiful, totally customizable retail space located
within your own workplace environment. Whether your
organization is looking to expand a traditional vending
selection, considering a more economical option to
your current on-site café or exploring on-site food
service for the first time, Avenue C is the perfect choice.
Designed to provide the ultimate in workspace
flexibility and convenience, Avenue C is completely
customizable for each client. Avenue C works well in
office environments, distribution centers, healthcare
facilities and certain higher education locations. The
spaces only need to be semi-private and be equipped
with an appropriate power source, Internet connection
and a water line if you desire coffee service.
Each market stocks an estimated 400 items, allowing
space for products not often found in traditional
vending, including fresh whole fruit, milk, string cheese
and hummus. Beverage options also increase to reflect
the changing habits of today’s consumers with more
juices, energy drinks and new-age beverages.
How Canteen’s innovative
solutions take the vending
concept to a whole new level
Vending and a
whole lot more!

WINTER 2014 • elements 17
Empowering consumers
to make well-informed food decisions
is easier than ever.
Nutrition,
whereyouneeditthemost.
Better-for-you and specialty diet products are also
on the menu, including gluten-free, organic and kosher.
And fresh food is a popular choice with sales of these
items increasing 300% on average when transitioning
from traditional vending to Avenue C.
Customers will also enjoy peace of mind and speed
of service through Avenue C’s convenient and secure
self-checkout kiosks. Self-checkout options range from
credit, debit, thumbprint and/or cash funded employee
cards. Avenue C’s “Always Fresh, Always On” service is
ready 24 hours a day, seven days a week.
Canteen Refreshment
Services
Canteen Refreshment
Services realizes that
providing the best coffee,
tea, water and pantry
specialty products makes a
significantly positive impact in
your workplace. Customized
refreshment solutions can keep
your employees energized,
motivated and ultimately
helps your company improve
productivity. Our services include:
Office Coffee and Tea – We bring
the coffeehouse experience into your workplace with
a comprehensive menu of office coffee options – from
national brands to regional and local favorites to private
label selections.
EcoStream Water Services – Canteen’s water filtration
systems meet the highest standards of water quality
and provide great-tasting water at a fraction of the cost
of water jugs or bottled water. And it’s great for your
sustainability goals, too.
Specialty Pantry Solutions – Pantry solutions include
alternative beverages, gluten-free products, better-for-
you snacks, fresh fruits and much more. The catalog
carries a wide array of retail foods and beverages, from
traditional favorites to the latest in wellness snacks. The
service can be customized to your needs, including
daily stocking and on-site pantry support.
n For more information, go to: www.canteen.com

A
s scientists and experts in climate
change continue to tell us our
planet is getting warmer, our
weather is becoming more extreme and
the polar ice caps are rapidly melting,
we are becoming increasingly concerned
about our carbon footprint. So we avoid
gas-guzzling cars, buy high-efficiency light
bulbs and praise advances in renewable
energy technology. And yet if we are truly
worried about how our actions affect the
well-being of our planet, perhaps it is time
we took a long, hard look at the appliance
we treasure most – our refrigerator.
A recent report by the United Nations
Food and Agriculture Organization found
that some 22 percent of the greenhouse
gases we produce each year originate from
meat production. And thanks largely to
the amount of methane gas produced
by cows, there is no worse offender than
beef. The average cow produces four times
the emissions of pork and 13 times the
emissions of beans, lentil and tofu. Other
offenders include goats, sheep and buffalo.
Exactly how much does beef pollute the
world? Time magazine recently reported
that if a family of four were to skip a steak
dinner just once a week for a year, it would
be the same as taking their car off the road
for three months.
At Compass Group, we are addressing
the problem head-on with our Carbon
Foodprint Toolkit. This web-based
platform allows our serveries, restaurants
and cafés to follow a step-by-step guide
that will enable them to vastly reduce the
carbon footprint associated with their
locations.
One key goal of the Carbon Foodprint
Toolkit is to create a “greener” menu. This
not only means using less beef and more
vegetables, but also sourcing more food
from local produce growers. Quite simply,
a shorter drive means fewer emissions.
It also means more better for you options
and a more vibrant local economy.
Beyond food itself, the program targets
kitchen operations, including ensuring
that all chemicals used are eco-friendly
and that site equipment operates as
efficiently as possible. The program
also seeks to optimize facilities’ design
systems for buildings, lighting and waste
management to decrease the amount of
energy needed to power each one.
All of these initiatives have combined
to deliver significant savings, with one
national account achieving a reduction
of nearly $100,000 in annual energy and
menu expenditure. Even more important
and impressive, that very same account
now sends 1,000 fewer metric tons of
greenhouse gas emissions each year into
the atmosphere.
In short, buying local, optimizing
equipment, managing waste and serving
flavorful food is equivalent to planting two
NYC Central Parks per year.
Now that’s a lot of steak dinners! e
“If a family of four were to
skip a steak dinner once a
week for a year, it would be
the same as taking their car
off the road for three months.”
Fighting pollution
with a knife and fork
Amy Keister Compass Group Vice President, Business Excellence
ENVIRONMENT & SUSTAINABILITY

Summer is the perfect time to introduce new
refreshing beverages! The Live. Play. Hydrate
campaign provides the right beverages, at the
right price in the best location!
Intended to introduce innovative cold beverag-
es, this initiative focuses on the fastest growing
beverage categories – energy, tea and water.
Good things come to
those who HYDRATE!
L I V E . P L A Y . H Y D R AT E

treat!
Cookingupa
Compass Group’s team of Celebrity Chefs explain how they
got started in their careers and reveal their favourite recipes.

Bal is the host of two TV shows –
Spice Goddess and Spice of Life.
Both are currently airing in several
countries around the world. She is
also an award-winning author with
three bestselling cookbooks.
D
uring the past few years, Compass has
partnered with a selection of high-profile
chefs across the Business and Industry
sectors. Several key reasons drove this initiative.
The first was the opportunity to introduce new
specialty dishes into our menus. Our 2014 team of
“celebrity” chefs includes experts in Asian, French,
Mexican, Japanese, Italian, Indian and Puerto
Rican cuisines...and many more. So who better to
help us improve the quality and diversity of our
food than the chefs who create it every single day?
The second reason, of course, is to help teach,
train and educate our associates. As you will see
from the interviews that follow, becoming a top
chef is a continual hands-on learning experience,
and one that ideally requires a high level of
mentoring. Throughout the year, our Celebrity
Chefs have visited key accounts and collaborated
with the catering teams on best practices, and
menu creation and development. Over the next
few pages, we talk to each chef about what sets
them apart from their peers and how Compass
will benefit from their experience and insights.
“I grew up in a very small village near Punjab in
India, where family, food and spices are part of the
way of life. My mother would start her day in the
kitchen by making an exquisite breakfast. Then as
soon as she was finished, she would start preparing
lunch and then move on to dinner, which was
always a very big occasion. So I knew from a very
young age – perhaps five or six – that cooking was
going to be my responsibility in life.
Many people ask me if I went to catering
college, but I had the best possible education at
home helping my grandmother, my great aunts
and my mother. I learned recipes and methods
that had been passed down through generations.
By the time I was 13, I knew how to cut a perfect
onion – on my hand. In India, your hands are
your cutting board! I also knew every single spice
by its smell and could tell you what was missing
from any dish just by the aroma.
Nothing is plain salt and pepper in India.
Everything from protein to vegetables to Chai
to lemonade to simple steamed milk has a floral
flavor from cardamom or cloves. I just fell in
CELEBRITY CHEFS
Bal Arneson

love with spices and, to this day, they are the
foundation of everything I do – and not just in
cooking. Even now, if I get an early sign of a cold
or Flu, I’ll get a glass of warm water, heap in a
tablespoon of turmeric, add some honey and
lemon and then drink it all day long.
One myth I would like to dispel is that spices
are hot. With the exception of peppercorn or chilli
flakes, that’s not true at all. Spices are flavorful and
give food amazing aromas, so don’t be afraid to
use them in your own cooking. The best way to
prepare them is to take the fresh seeds and place
them on a low heat until the essential oils are
released. That’s how you get the beautiful flavors.
Then you grind them. Every few days, I will make
a fresh batch. It’s like grinding fresh coffee – it
will only stay fresh for so long. If you’re not eating
Indian food every day, put your ground spices in a
triple ziplock bag and place them in the freezer.
This year, I have had the opportunity to visit
a number of FLIK accounts and talk to the
many great chefs about how to use spices. My
approach to cooking great Indian food is very
healthy. I never use butter, for example, and my
philosophy perfectly matches Compass’ approach
to menu creation. People often think that healthy
and flavorful don’t go together, but my recipes
definitely prove otherwise.
I also do a lot of public speaking to help
empower women and inspire chefs. My advice is
always to remember that food is a celebration. To
achieve that, you have to follow your passion not
money. If you have fun, create food with a lot of
love and stay honest and true to yourself, you can
be sure that good success will follow.”
CELEBRITY CHEFS
“A myth I would like to dispel is
that spices are hot. Spices are
flavorful and give food amazing
aromas. Don’t be afraid to use
them in your own cooking.”
Bal’s No
Butter Chicken
Chicken braised in Indian
spices and finished with yogurt.
Serves 4.
My Favorite Recipe
Ingredients
2 tbsp canola oil
1-1/2 cup red onions, chopped
2 tbsp garlic, minced
1 tbsp ginger, minced
2 tbsp tomato paste
1 tbsp brown sugar
1 tbsp cumin seed
1 tbsp garam masala (recipe below)
1 tsp crushed red pepper flakes
1 tsp turmeric, ground
1/2 tsp Kosher salt
1 lb chicken breast, boneless,
skinless, cubed
1/4 cup yogurt, low fat plain
1/2 cup water
Garam Masala yields 3 tbsp
1 tbsp ground cumin
1-1/2 tsp ground coriander
1-1/2 tsp ground cardamom
1-1/2 tsp ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
Method
n Put a skillet over medium-high
heat and add the oil.
n When it starts to get hot, add
the onion, garlic and ginger. Cook
for 4 minutes, or until the onion is
golden.
n Add the tomato paste, brown
sugar, cumin seeds, garam masala,
red pepper flakes, turmeric and salt.
Cook for 2 minutes.
n Add the chicken cubes and
stir well to coat. Add the yogurt
and water. Cook stirring until the
chicken is done, about 8 minutes.
n Serve with steamed rice.
Favorite cuisine: Indian
Most versatile ingredient: Paprika
TV & Media appearances:
Bal first caught the attention of
the TV networks when she was
promoting her second cookbook.
Her show The Spice Goddess is
popular in many countries, while
her second show, Spice of Life, is
shortly launching in Asia.
Compass/FLIK accounts:
Fidelity, American Express
FAST FACTS

“I’m often asked what are the secrets to being a
successful restaurateur. In my opinion, there are
three things. First, a great chef is not measured
solely by the quality of his or her food. Of
course, quality is important, but as a chef you are
measured by your work ethic and your passion.
Without those “ingredients” you simply won’t
make it in this industry – it’s just too competitive.
I still work between 18 and 19 hours a day, seven
days a week – and I love it. And I have stayed true
to the one thing that has always driven me – to
cook for people; not for TV or for magazines or
for the media.
You also need a solid plan for where you want
your business to go. One of the main reasons I
went on to be successful after appearing on Top
Chef in 2008 is that I had a very clear plan in
my mind of what I wanted to do after the show.
I’m not looking to win a James Beard Award or
to become a master of fine cuisine. That would
not be staying true to myself. Nor am I looking
to reinvent traditional Italian food. I just want
to create simple, great Italian food with my own
unique personal touch at a reasonable price.
All successful businesses have a growth plan.
You need to know where your business starts
and ends, what you want it to be and, just as
importantly, what you don’t want it to be.
Finally, you need flexibility. You need
to be able to adapt your plan and evolve
if things aren’t going quite right or if you
see an opportunity somewhere else. Of the
three factors, passion is probably the most
important, but you still need the other two.”
“I just want to create
simple, great Italian food
with my own unique
personal touch at a
reasonable price.”
Grandma’s
Meatballs
My grandma’s famous recipe.
Yields 12 6oz portion sizes.
My Favorite Recipe
Ingredients
2-1/2 lb ground beef, 80/20, raw
1-1/2 cup onions, fresh, fine
chopped
½ cup minced garlic cloves, fresh
1 cup Parmesan cheese, grated
3/4 lb Ricotta cheese, whole milk
1/2 cup parsley, fresh, chopped
2 cup basil, fresh, chopped
1 cup Panko breadcrumbs
1-1/2 each fresh egg, beaten
1/2 tbsp Kosher salt
1/2 tbsp ground black pepper
2 tbsp Olive oil
Method
n Mix together all ingredients
(except olive oil) to combine well.
But do not over mix.
n Mix to uniform mass and shape
the meatball in this size: 6oz for an
entree meatball; 3 each 2oz for a
sandwich or pasta meatball; 6 each
1oz for a wedding soup meatball.
n Place the meatballs on a sheet
pan and rub them with olive oil.
n Cook them in the oven at 350F
degrees until fully cooked, about 20
minutes per ounce.
n Try them, since the cooking
time depends on the oven’s heat
capability.
n For the larger meatballs, place
them in a roasting pan and add
1/2 cup of water. Cover them with
parchment paper and bake at
350F degrees for at least 1.5 hours.
Then taste again.
n Cook in a pan in marinara sauce
before serving. The marinara must
be chunky and the meatballs
well sauced and not gray in color as
the dish comes out of the oven.
Fabio is the owner of several
leading restaurants, including
Firenze Osteria and Café Firenze
in California, and Siena Tavern
in Chicago.
Fabio Viviani
FAST FACTS...
Favorite cuisine: Italian
Fabio is perhaps best known for
his appearance on Bravo’s hit show
Top Chef in 2008, earning the
“Fan Favorite” title. He is a regular
guest on shows such as Good
Morning America, The Talk, Ellen
and Access Hollywood. He also
hosts a regular spot on QVC
channel with various kitchen
appliances and products.
FAST FACTS...

CELEBRITY CHEFS
“As a chef, you
can never eat
enough or sample
enough cuisines.
There’s always
something new
to learn.”
Garlic Pizza
Made with squash and wild
mushrooms.
Serves 4
My Favorite Recipe
Ingredients
1 ea 5 oz pizza dough
2 oz Mascarpone cheese
1 tbsp roasted garlic purée
3 oz zucchini squash, 1/4” fresh,
half moon
1 cup Shiitake mushrooms, fresh,
stemmed, sliced
1 tsp crushed red pepper
2 oz mozzarella cheese, fresh
1/8 tsp Kosher salt
1/8 tsp ground black pepper
Method
n Use your favorite fresh pizza
dough. Roll and stretch until thin
and about 6-7 inches in diameter.
n Mix together mascarpone with
roasted garlic purée and season
with salt and pepper.
n Spread mascarpone on the
dough and sprinkle with crushed
red pepper. Spread sliced
mushrooms and sliced squash.
Crumble the mozzarella over the
pie and season with additional salt
and pepper.
n Bake in a pizza oven preheated
to 550F degrees for 6-8 minutes
until cooked through. If using a
conventional oven, preheat a pizza
stone for better results.
n Serve immediately.
Favorite cuisine: Various
Accolades and recognition:
In 1997, Oringer’s Clio restaurant
was named “Best Newcomer of the
Year” by Gourmet magazine.
The success earned Oringer a
James Beard Award nomination for
“Best Chef Northeast” four years in
a row, In 2002, Oringer’s sashimi
bar, Uni, earned four stars from
the Boston Herald and in 2008
was selected “Best Sushi Bar” by
Boston magazine.
In 2009, Oringer and Chef Jamie
Bissonnette opened Coppa, an
Italian-style enoteca. Coppa
was awarded 3 stars by The
Boston Globe and has earned
both local and national attention
in John Mariani’s 2010 list of
“Best New Restaurants” in Esquire
magazine.
FAST FACTS...
“Many chefs choose to specialize in one or two
areas, but I constantly push myself to master
new cuisines. I can create anything from
traditional Spanish paella to Japanese sashimi
to contemporary French to farm-to-table to
Italian pizza in a wood-brick oven. Whichever
cuisine I’m working on, though, my preference
is to eat as healthily as possible. My preferences
are usually fish- or vegetable-based dishes
Becoming a great chef is first about being
inspired and then inspiring others. I worked
under David Burke at River Café in New York
and with Jean Georges Vongerichten at Le
Marquis de Lafayette in Boston. They taught
me never to be satisfied and to always push the
envelope in terms of creativity. I have always
tried to pass on that advice to the people who
work for me, too. Although I demand the best,
I like an open dialogue and encourage my
teams to research and to always be prepared.
Other than my team, who inspire me every
day, my major inspiration is travel. As a chef,
you can never eat enough or sample enough
cuisines. There’s always something new to
learn. If I had to pass one golden piece of
advice on to any up-and-coming chef, it would
be to always focus on the guest. It’s a simple
formula but many chefs get so caught up
thinking about how good they are that they
forget their goal is to keep a customer happy.
After all, that’s what our industry is all about.”
Oringer worked with Chef David
Burke at River Café in New York
before becoming a Pastry Chef
at Al Forno in Rhode Island, and
at Jean Georges Vongerichten’s
Le Marquis de Lafayette in Boston.
He is the owner of several
restaurants, including Clio, Uni,
Toro, Coppa and Earth.
Ken Oringer

“Most great chefs have a couple of things in
common. The first is a desire to travel around the
world to experience different ingredients and styles
of cuisine. The second is a hunger to learn from
other experts and specialists. I’ve been fortunate
to have had the opportunity to learn from and
be mentored by some incredible chefs, starting
with my father, who owned several successful
restaurants and cafeterias at home in Puerto Rico
when I was young.
I also had the opportunity to learn from Chef
Alfredo Ayala in the 1980s and, among others,
Gary Danko in San Francisco and Ferrán Adriá
at the legendary El Bulli restaurant in Barcelona,
Spain. However, it’s important to point out that
you can often learn as much from a chef in a small
provincial village restaurant as you can from a
household name chef at a well-known five-star
restaurant. It always pays to keep an open mind.
But while I learned different techniques and
approaches from many different experts, I always
made sure to keep my own style, which I like to
describe as a combination of modern and classic.
I love to use local, fresh and organic ingredients
where possible and, as you would expect from
a Puerto Rican, I just love to cook rice. It’s so
versatile and you can include so many different
ingredients. I’ll use different types of techniques
and influences to create my dishes, including
Asian, French, Japanese and Spanish. But my
favorite is Criolla – my home style of cuisine
– which is more a mix of French, African and
Indian.
After I traveled the world learning my craft and
meeting many great people, I returned to Puerto
Rico to start my catering business. I was lucky
enough to work with many different celebrities
and had the opportunity to cater lots of weddings
and corporate events. Many people have asked
me how I developed my reputation as a Celebrity
Chef, but the answer is very simple: never
compromise, focus on what you know best, stay
honest and true to yourself, and always cook with
love and passion.
My partnership with Compass has been very
inspiring. They are a great example of a well
organized company with a strong direction on
its food philosophy. Our goal has been to help
introduce the Compass chefs to Puerto Rican
cuisine and to duplicate two authentic recipes that
can be served in cafeterias and restaurants. I’m
looking forward to the continued challenge.”
Having trained with master chefs
Ferrán Adriá, Eric Ripert and Gary
Danko, José has been the CEO of
JSB Cooking Group, the premier
gourmet catering company of San
Juan, Puerto Rico, since 1993.
José Santaella
Avocado,
Papaya and
Citrus Salad
Serves 8
My Favorite Recipe
Ingredients
2 avocados, peeled and cut into 8
wedges each
2 ripe papayas, peeled and cut into
1/2-inch-thick slices
1 navel orange, peeled and cut into
segments
1 grapefruit, peeled and cut into
segments
1/4 cup olive oil
2 tbsps freshly squeezed lime juice
Kosher salt and freshly ground
black pepper
8 fresh mint leaves
3 tbsps chopped fresh cilantro
Method
n Arrange the avocado, papaya,
orange and grapefruit decoratively
on a flat tray or dish.
n Sprinkle the oil and lime juice
over the fruit.
n Season with salt and pepper to
taste.
n Tear the mint leaves and mix with
the cilantro.
n Scatter the herbs all over the top
of the fruit.
n Serve immediately or cover and
refrigerate for up to one hour.
Favorite cuisine: Criolla (Puerto
Rican)
Most versatile Ingredient: Rice
In July 2011, José opened his
first restaurant, SANTAELLA, to
widespread acclaim. Since its
launch three years ago, countless
mentions and positive reviews
have been published in a wide
range of print and online media,
including Departures, Delta Sky
Magazine, Travelchannel.com, Air
Canada En Route, Cigar Aficionado,
Marie Claire and, most recently,
Food & Wine magazine.
Santaella is also the author of the
highly acclaimed cookbook Cocina
Tropical, as well as The Classic and
Contemporary Flavors of Puerto
Rico, a new cookbook that will be
published by Rizzoli in October
this year.
FAST FACTS...
“You can learn as much from a
chef in a small provincial village
as you can from a household
name chef at a well-known
five-star restaurant.”

CELEBRITY CHEFS
“Although I grew up in the Midwest and was
classically trained as a chef, I’ve always been drawn
to street food. Whether it’s music, culture, food
or fashion, almost everything with lasting value
starts on the street. When I travel, I’m way more
interested in walking into a new neighborhood
and eating in the street than trying to find the
most well-known restaurant in the area.
I think it stems back to the first trip I took to
India in 1982. I spent some time working there
and was blown away by the food. Eating in the
street changed the direction of where my career
was headed. The trip opened my eyes to a whole
new world of flavors. I fell in love with the culture
and the spirit of the people. It really made me
experience food in a different way.
The same could also be said of my first visit to
Mexico a year later. I would watch these street
vendors create these incredible soft tacos with
a whole variety of fresh ingredients, including
fish and shrimp. In the Yucatan, I came across a
panucho – a traditional hand-made tortilla with
a thin layer of black beans. It was cooked in hot
oil for a few seconds to bring out the flavor of the
corn and then filled with chicken, pickled onions,
tomato and avocado. Delicious.
One of the most exciting things from that time
was coming back from traveling and introducing
what we had found to our customers. We installed
a Tandoori oven in our restaurant at a time when
not even the local Indian restaurants had one!
My introduction to Compass came when I
met Chris Ivens-Brown at a sustainable seafood
conference at the Monterey Aquarium in
California. We learned about how the oceans were
being destroyed and how, as chefs, we could take
responsibility and make strong statements about
following best practices in buying fish that has
been harvested correctly. We hit it off and have
worked together for several years now.
Compass and Eurest have been great supporters
of my annual fundraising event in New York and
I am always happy to return the favor. What I
enjoy most about the relationship is our shared
passion for sustainability. It’s one thing for a small
restaurant to embrace the idea, but it requires
incredible commitment for a huge company to be
able to implement it into their entire operations.”
Susan’s most recent restaurant,
Mud Hen Tavern, was heavily
influenced by her experiences
eating street food from around the
world. She is also the owner of the
Border Grill restaurant chain.
Susan Feniger
“Eating in the
street changed
the direction of
my career.
It really made
me experience
food in a
different way.”
Malaysian Black
Pepper Clams
Pan steamed clams with oyster
sauce, ginger, garlic and herbs.
Serves 4
My Favorite Recipe
Ingredients
2 lb, 8 oz Manila clams in shell
2 tbsp Canola oil
2 tbsp chopped garlic cloves, fresh
3 tbsp ginger root, fresh, minced
1 tbsp cracked black pepper
1/3 cup water
2 tsp oyster sauce
2 tbsp soy sauce
2 tbsp fresh lime juice
1/4 cup grated coconut palm sugar
1/4 cup solid unsalted butter
1/2 oz Cilantro, whole leaves
1/2 oz fresh mint – whole leaves
1/2 oz fresh Thai basil – whole leaves
4 ea sourdough bread, slice
1 tbsp olive oil
4 ea lime slice
Method
n Place the clams in a large bowl
and rinse under cold water for 5 to
10 minutes to spit the clams of all
sand and grit. Drain and set aside.
n In a small bowl, combine the
oyster sauce, dark soy, brown sugar
and lime juice. Set aside.
n Heat the oil in a large sauté pan or
skillet over high heat.
n Add the garlic and ginger
and cook for 2 minutes, stirring
occasionally to release the flavors.
n Add the black pepper and
clams. Add the water and cover
immediately to let the clams steam
open. This will take approximately
3 to 4 minutes. Remove any clams
that are not open.
n Add the oyster sauce mixture. Stir
well. Add the butter, stir well and
pour out into a large bowl.
n Serve immediately with the herbs
sprinkled, sliced bread toasted with
olive oil, and wedges of fresh lime.
Susan is the author of City Cuisine,
Mesa Mexicana, Cantina, Cooking
with Too Hot Tamales, Mexican
Cooking for Dummies, and Susan
Feniger’s Street Food. Her TV
appearances include Julia Child’s
PBS series Cooking with Master
Chef, CBS This Morning, The Today
Show and Chew.
FAST FACTS...

“In my opinion, chefs tend to fall into one of two
categories. You’re either an artist, who is inspired
by the history of a dish but who wants to build
upon that and create his or own interpretation;
or you’re an artisan who wants to find out exactly
how things were done in the past and then protect
and continue those traditions. I’m definitely the
latter. When I’m creating a dish, I want to tell a
unique story. For example, when I’m making Pad
Thai, there’s a reason why I’ll use fresh tamarind
and there’s a reason why I’ll use a specific dried
shrimp. It’s because instead of making a sweet
tasting Thai noodle dish, I want to tell the
authentic story of the people who have been
making that dish for maybe hundreds of years.
Of course, in order to deliver that authenticity,
it’s imperative that you have traveled extensively.
You can read L’Escoffier to find out about the
techniques involved in French cuisine, but you
won’t truly understand them unless you travel to
Paris or Lyons and experience them for yourself.
In Asia, I tend to gravitate to street food since
that type of food is enjoyed globally. In Europe,
I will visit local marchés (markets) as well as
multi Michelin-starred restaurants, while in Latin
America, I will seek out the central markets.
There are certain countries that have a fine dining
culture and others that don’t.
More than anything else, travel gives your
cooking credibility and enables you to expand
into the area of micro regional cuisine. Trust me
when I say there is no greater validation for a chef
than cooking something from somewhere you’ve
recently been and then having a diner from that
specific region give you a look that tells you that
you have understood and respected their cuisine.
But education comes in many different forms.
My family has owned restaurants for the last 70
years. One of my earliest and fondest memories is
helping my grandmother in the kitchen. She was
my first and probably my most lasting influence.
Over the years, I performed every role in our
family restaurant from washing dishes to bussing
tables to cooking. I was fortunate to be able to
combine that upbringing with French culinary
school and Japanese sushi school. I was also very
lucky to have worked with the legendary chef
Neal Fraser in Los Angeles and with LA Times
food editor Russ Parsons, a contributor to the
Oxford Food Guide. All of these different learning
experiences ultimately combined to make me who
I am as a chef today.”
As a boy, Jet learned the ancient
traditions of Asian cuisine in his
family’s restaurants. Today, he is
working with Compass Group to
open Modern Asian Kitchen, a
fast-casual Pan-Asian concept.
Jet Tila
Black Cod
Misoyaki
My favourite fish dish.
Serves 6.
My Favorite Recipe
Ingredients
2 black cod fillet, cut into 6 oz.
pieces
2 cups sake
1 cup Mirin
1 cup granulated sugar (or to taste)
2 cup white or yellow miso
3 tbsp grated ginger
Method
n To prepare the marinade, preheat
a heavy bottomed pan until very
hot. Add the sake.
n Bring to a boil to cook off the
alcohol. Stir in the mirin, sugar,
miso and grated ginger. Bring to
a boil.
n Boil for approximately 10-15
minutes and cook until it turns a
pale caramel color. Remove from
heat and allow to cool completely.
n Cut the fish into 6 oz pieces
leaving the skin on. Place the fish
pieces in a medium bowl.
n Place the fish in a pan and
pour the marinade (reserve 1 cup)
over the fish until completely
submerged. Allow to marinade for
3 hours to overnight.
n Heat oven to 375F, wipe all
excess marinade off the fillets and
bake for about 45 minutes until
lightly brown on top and the fish is
cooked through. If pin bones are
slightly sticking out, pull pin bones
and discard. To finish, glaze fish
with clean marinade and broil for
an additional 10 minutes.
Favorite cuisine: Asian
The highlight of Jet’s TV career
to date was his appearance on
Food Network’s hit series
Iron Chef America in 2013.
Jet’s drunken noodles were
honored as “The Best Thing I Ever
Ate, Chopsticks” by Giada De
Laurentiis on Food Network’s
The Best Thing I ever Ate series
in 2011. On local radio, Jet is a
frequent guest with host Evan
Kleiman on her Good Food
program heard on National Public
Radio’s KCRW-FM – the flagship
affiliate for Southern California.
FAST FACTS...
“More than anything
else, travel gives your
cooking credibility and
enables you to expand
into the area of micro
regional cuisine.”

FLIK INTERNATIONAL

ChangeAt its annual Expo, FLIK outlined its vision for
change and the pursuit of business excellence.
I
n Boston, on March 29, more than
500 FLIK managers, chefs and
clients shared a day of inspiration
and innovation at The Joseph B. Martin
Conference Center at Harvard Medical
School. Rick Post, CEO, Contract
Foodservices, Compass Group North
America, addressed the group, focusing on
FLIK’s uniqueness, character and culture.
FLIK President Scott Davis set the stage
for “implementing change” and the need
to stay in front of consumer trends, while
Dick Cattani, CEO of Premier Catering
Group, compelled the group to continue to
make innovation a key differentiator in the
Implementing

FLIK INTERNATIONAL
The Celebrity Chefs serve it up
FLIK’s partnership with its team of top
Celebrity Chefs brought global flavors and
star power to the Expo attendees during the
two days. Bal Arneson (below), Food Network
presenter and author of bestselling books
Everyday Indian and Bal’s Quick and Healthy
Indian, teamed up with FLIK Corporate
Executive Chefs to create Indian cuisine with
business model. Each speaker extolled the virtues
of the need to challenge the status quo and to
move quickly to keep pace with the speed of
change. Keynote presenter Fabio Viviani (right)
discussed the spirit of entrepreneurialism, while
National Public Radio’s Shankar Vedantam
shared the secrets of how the unconscious mind
drives consumer behavior, illuminating how we
think and act. To round out the first part of the
day, the organization’s business leaders presented
on successful campaigns with proven results as
a means of sharing best practices.
The culinary innovations provided the
attendees with nourishment and idea
opportunities. Starting with the morning’s
FIT breakfast sandwiches, which included
Greek sandwich thins, grilled chicken and
Cheddar quesadillas, and superfood breakfast
sandwich thins.
The afternoon session continued with FLIK’s
latest innovation – Sandwiches from around the
World – including a selection of international
and regional American favorites, Asian noodle
broth bowls and Korean rice bowls featuring
vegetarian, vegan and meat-based broths. These
items were paired with Celebrity Chef Jet Tila’s
noodles and FLIK’s signature lacquered chicken
breast and beef Bulgogi.
1
Act on fact
Utilize the data you have
for your specific audience.
The key is customization. Stay
out front of your students,
guests and customers.
2
Be humble
There is no such thing
as an original idea.
Borrow shamelessly and adapt
your innovations to meet the
demands of the consumer.
3
Be bold
Determine what will be
gained and what will
be lost with the change(s). It’s
OK to fail. Simply rework the
plan as needed. Great ideas
often take several passes to be
successful.
On the eve prior to the
Expo, FLIK hosted its annual
Associates Awards Dinner – an
event to recognize associates
for going above and beyond
the call of duty. The evening
was hosted by FLIK’s New
England region, and partner
at Nutter McLennan and Fish.
Awardees received accolades
from FLIK’s executive team and
enjoyed an amazing dinner.
INTERVIEW
AWARDS
“Attendees enjoyed a day of food and new
innovation to implement in their business.”
3 STEPS TO
IMPLEMENTING
CHANGE
FLIK President
Scott Davis
highlights his
three key ideas
for continual business
improvement.

31
a wellness flair with her famous “No Butter
Chicken” dish, as well as kidney bean stew
with sweet potatoes and oranges, salmon with
coconut sauce and spiced shrimp in tomato
sauce with quinoa.
José Santaella, Puerto Rico’s leading chef
and author of Cocina Tropical, brought the
flavors of “La Isla Bonita” to Boston with
piñon de amarillos con carne molida (layered
sweet plantain and ground beef casserole),
crema de ñame con sofrito, (cream of root
vegetable soup with sofrito) and ensalada
de aguacate y papaya con china y toronja en
aderezo de menta, cilantro, y limon (avocado,
papaya and citrus salad.)
The attendees not only enjoyed a day of great
food and new innovation to implement in their
business, but left with a clear focus on how to
“implement change” based on fact, adaptation
and determination. e
Earth Table
EARTH TABLE
Earth Table
EARTH TABLE
T A B L E
F R E S H . S E A S O N A L . F R O M T H E E A R T H
Earth Table is an innovative Chef’s Table
concept designed to showcase culinary talents
and environmentally friendly practices, while
offering seasonally-inspired restaurant quality
cuisine made with fresh, local ingredients.
Please email BusinessExcellence@compass-usa.com for more information.
Top left: Fabio Viviani discusses entrepreneurialism.
Left: Bal Arneson and FLIK Corporate Chef Aleks Pykas.
Above: Bal’s spice shrimp in tomato sauce with quinoa;
José Santaella prepares his plantain and ground beef
casserole; FLIK’s Sandwiches from around the World.

elements • SUMMER 201432

How Restaurant Associates refreshed
its catering business and developed
a new brand identity. By Nick Wright
T
here aren’t too many things to
complain about when your business
is a household name and has the
lion’s share of the corporate catering
market in New York City, as well as a
significant and growing presence in Boston,
Washington D.C. and Philadelphia. But
nine months ago, if you had asked Tim
McLaughlin, Restaurant Associates’ Senior
Vice President, Culinary Services, to tell
you what business challenges kept him
awake at night, he would most likely have
told you two things. The first was how
to give the company’s highly successful
catering business its own brand identity.
The second was how to change the
common perception among clients and
prospects that Restaurant Associates (RA)
was a bland,
large-scale institutional service provider.
“In many ways, it was a high-class
problem,” McLaughlin says. “Restaurant
Associates has always had a successful
catering business, especially in New York,
but in many ways we have largely been
invisible. Our major problem was that
whenever guests and clients raved about an
event we had hosted, nine times out of 10
they would have been unable to name the
caterer if they were asked. We felt there was
something badly wrong with that scenario.”
Even more frustrating for McLaughlin
and his team was the fact that RA would
often miss out on opportunities to cater
events at corporations, museums, stadiums
and arts centers where they already
managed the cafeterias, staff restaurants
CxRAThe new Catering by
Restaurant Associates
CATERING BY RESTAURANT ASSOCIATES
Main image left: CxRA caters a special event at the
Metropolitan Museum of Art in New York. Above:
A selection of the high-quality imagery that can be
found on the company’s new Website.

CATERING BY RESTAURANT ASSOCIATES
and other dining facilities. “We were in this
really strange situation where we would
manage the day-to-day dining facilities at a
client’s premises yet find that other catering
companies were brought in to provide
the food and staffing for private events
and other special functions, from board
meetings to gala events,” McLaughlin says.
When RA asked why it was being
overlooked for the high-profile functions,
the typical response from clients was that
they were either unaware that RA offered a
more bespoke catering service, or they just
assumed that because of the immense scale
of RA’s operations, the company simply
wasn’t set up to respond to smaller pieces
of business. “Of course, that couldn’t have
been further from the truth,” McLaughlin
says. “Whether it’s catering for four or 400,
this is our business – and we excel at it.”
However, in the catering industry,
perception is everything. After some
internal discussions, RA came to the
conclusion that not only was the company
regarded within the industry as old-
fashioned and lacking personality, its brand
was being overshadowed by the clients and
venues it managed. In short, RA’s catering
business needed to develop a personality,
and the company formed a committee to
address the challenge and explore solutions.
“In a way, you can understand that
perception,” McLaughlin says. “When you
think of large-scale corporate catering, you
think of 2,000 pieces of chicken, trays of
mashed potatoes and large, sterile-looking
kitchens; you don’t think of canapés,
skewers and warm, cozy venues.”
Following a lengthy search, RA selected
Madwell, a relatively young Brooklyn-based
creative agency, as its partner in bringing
the new brand to life. Referring to itself
as a “tiny, little giant agency,” Madwell
specializes in offering multifaceted,
multichannel, multimedium advertising
and marketing support. Its clients include
Bronx Botanical Garden, KIND Healthy
Snacks, Burt’s Bees, Rolling Stone and
Union Square Hospitality Group.
In addition to being asked to create a
“The agency believed
there to be enormous
heritage and strength
in the Restaurant
Associates name.”
Top to bottom: A selection of asparagus appetizers;
the new range of craft premium brand liquors; the
new custom-fitted wait staff uniforms.

bold and clear identity that would more
easily differentiate the catering division
from its parent company, Madwell was also
given the task of coming up with a new
name – something that would give the
company more of a modern and boutique
feel. However, after several meetings with
the RA committee and multiple visits
to Catering By Restaurant Associates
events, the Madwell team returned to
RA’s headquarters eight weeks later with
a surprising recommendation – keep the
name the same.
The reason was simple. The agency
believed there to be enormous heritage
and strength in the Restaurant Associates
name as well as incredible value in being
connected to a quality-driven parent
company with an exemplary track record of
success feeding New York and other major
cities for more than 50 years. Thus the
refreshed brand of Catering By Restaurant
Associates emerged as CxRA.
Sporting elegant and modern typography
and generous use of white space, the new
corporate logo represents the character
of the company – warm, nimble and
adventurous yet disciplined and organized,
and with a strong emphasis on craft,
precision and presentation. The branding
initiative was then brought to life with
a new CxRA website – www.cxra.com –
which launched in February. In addition to
an intuitive navigation and greater clarity of
purpose, the site features a series of intimate
plating videos shot on location at the CxRA
Central Catering Kitchen and a vivid
image-driven gallery featuring spectacular
food photography that better showcases the
team’s flair and artistry.
Although the name CxRA will be used in
conjunction with Catering By Restaurant
Associates while awareness is being
created, the goal is to drop the “Restaurant
Associates” tagline in the near future to
enable the new brand to stand alone. And if
the current levels of interest and bookings
are anything to go by, it seems the company
will have no problem finding its feet. e
CxRA CLIENT COLLECTION
The company’s range of customers includes
the following blue-chip organizations:
n American Museum of Natural History, NY
n Lincoln Center, NY
n The Metropolitan Museum of Art, NY
n Intrepid Sea, Air and Space Museum, NY
n Boston Children’s Museum, MA
n Museum of Fine Arts, Boston, MA
n Strathmore, Washington D.C.
n The John F. Kennedy Center for the
Performing Arts, Washington D.C.
BUILDING THE
NEW CxRA BRAND
n Elements: Were missed business
opportunities the driving force behind
the launch of CxRA?
Tim McLaughlin: “It wasn’t so much
missed business opportunities as a lack of
recognition. We wanted people to know
it was Restaurant Associates who catered
their event at one of our client’s premises
and not the institution itself. Although we
still got that business, we no longer wanted
to be the “silent caterer.” The corporate
business comes to us because of our
industry reputation, but my driving goal is
to reach new clients who have never used
us before for whatever reason.”
n What was the biggest challenge in
creating awareness for the new brand?
“In our market, clients research up to a
year in advance. However, I didn’t have
anything for them to look at, so the first
step was to launch a Website and create
marketing collateral. Now we have a great
online presence and a communications
strategy that includes a blog, newsletter
and active Instagram and Facebook pages.
Our hits and followers are breaking the
numbers we forecast.”
n How has the industry reacted to
the new launch?
“Very well. In fact,
we were just invited
as a best-in-class
caterer into a new
group called “The
Chosen Few” – a
new initiative set
up by the leading
party planner in New
York. It is aiming
to be to the events
industry what the Michelin Guide is to the
restaurant industry. It’s really an instant
validation for us.
n What differentiates CxRA from its
competitors?
“More than anything else, our reputation
for quality and reliability. We host 100
tastings each year. When a client is
booking a sit down event for, say, 1,000
people, it’s important they know that what
they receive at their tasting is what they
will receive on the day of their event. We
also have exceptional bench strength.
Some boutique caterers may
have 50 full-time wait staff.
We have 600, all of whom
have been very well trained
and screened, and who will
be dressed professionally
in stylish, custom-fitted
uniforms. Even more
importantly, they know how
to serve food and pour wine
properly, and how to interact
appropriately with guests.”
INTERVIEW
Elements talked to
Tim McLaughlin about
the decision to create
the new CxRA brand.

Top left: Puck and his team celebrate WPC’s
20th consecutive Governors Ball. Above (top to
bottom): Butternut squash Faro rice salad; carrot
and orange gazpacho, and power smoothies;
chicken and white grits; strawberry consommé.
AT THE OSCARS
The renowned chef celebrated his
20th year catering the Governors Ball.
I
n March, Academy Governor Jeffrey Kurland, Event Producer Cheryl Cecchetto
and Master Chef Wolfgang Puck returned to the Hollywood & Highland
Center in Beverley Hills, CA, to stage the Governors Ball – the Academy’s official
post-Oscar celebration. The 1,500 invited guests included Oscar winners and nominees,
show presenters and other prominent telecast participants.
An acclaimed costume designer, Kurland managed the décor, menu and entertainment
planning, as well as designed the attire worn by the evening staff. It was his fifth year
serving as the Chair of the Governors Ball. Cecchetto, in conjunction with her Sequoia
Productions team, helped manage every detail, including the successful implementation
of the transcendent wonder of nature theme. The Ball featured lush vertical gardens with
classic, elegant lines. It was Cecchetto’s 25th consecutive year as Producer of the event.
Puck, working with Chef Matt Bencivenga, created a 50-dish menu that included such
signature favorites as smoked salmon Oscars, chicken pot pie with shaved black truffles,
and mini American Wagyu burgers with aged Cheddar and remoulade. Crispy lobster
shrimp dumplings with five spices and bites of fried chicken with white grits added
excitement, while an expanded selection of vegan dishes also featured prominently.
The team of chefs also created a range of elegant seasonal desserts, including chocolate-
dipped strawberry cheesecake pops, citrus panna cotta with funky chunky chocolate
popcorn, and a celebratory cake to honor Puck’s 20th consecutive year creating the menu
for the Governors Ball. e
WOLFGANG PUCK

Each of the four pastry chefs below,
selected by Wolfgang Puck, brought
an incredible amount of knowledge,
passion and excitement to the team.
“I chose these four chefs in particular,
not just for their individual talents but
also for their cohesive vision,” Puck said.
“The menu they put together is one that
showcases their incredible experience
and whimsical imagination. They were
the ideal team to help me celebrate my
20th year catering the Governors Ball.”
THE OSCARS
The Governors
Ball Pastry Team
Della Gosset
Executive Pastry Chef,
Spago
After a decade as Pastry Chef
at Charlie Trotter’s in Chicago, Gosset
accepted the coveted role of Pastry Chef
Instructor at The French Pastry School’s
L’Art de la Pâtisserie. In 2011, she won
the National Pastry Team Championship
and the Silver Medal in the 2012 World
Pastry Championship.
Kamel Guechida
Corporate Director of
Pastry, Wolfgang Puck
Fine Dining Group
After an apprenticeship with Mazi Francis
in Perigueux, Guechida joined Joel
Robuchon as a Pastry Chef in 2000. He
remained with Robuchon for 12 years,
working in Macau, Tokyo, Paris, Monte
Carlo and Las Vegas. He is the newest
member of Wolfgang Puck’s pastry team.
Romain Lenoir
Wolfgang Puck Catering
Known for his chocolate and
sugar showpieces, Lenoir moved to Paris
in 2004 to gain pastry experience at the
5-star Hotel Fouquet’s Barrière. He has
worked as part of the pastry team at
many hotels, including Andaz Liverpool
Street London Hotel, Park Hyatt Chicago
and the Four Seasons Beverly Wilshire.
Jason LeMonnier
Hollywood & Highland
Jason was showcased at the
2012 Los Angeles Food & Wine Festival.
He began his culinary career working
on savory dishes and transitioned to
pastry in 2002. At WPC, where Jason has
worked since 2005, his responsibilities
include recipe development, training and
creating exciting new dessert items.

W
e have known for a long time
that people who keep track of
what they eat and how much
physical activity they get are far more
successful in managing their weight in
the long term than those who take a less
structured approach. However, constantly
having to write down where you were at
any given time, record exactly what you
consumed and then, at the end of the day,
sit down and look it all up online or in a
book is very tedious and time-consuming.
At Compass, we want to streamline that
process so all of our associates and clients
can more easily manage their weight and
improve their lifestyle.
That’s why we recently partnered with
MyFitnessPal – the leading free food intake
and activity tracking app. Over the next
couple of years, our goal is to integrate
more than 7,500 of our menu items into
the app’s database of more than four
million foods. Last summer, we launched
new labels for our Grab ‘n Go items that
include nutritional information and
barcodes. Using the MyFitnessPal app, you
can scan a barcode with your Smartphone,
connect directly to the information for
that food and, with just one click, enter it
into your food diary. Moving forward, we
plan to include this functionality for all of
our standard menu items at cafés, kiosks,
restaurants and dining center Websites.
But the MyFitnessPal app is much
more than simply a digitized food diary.
In addition to being able to monitor your
calorie intake against the goals you have
outlined, the technology can also help
identify trends, patterns and behaviors.
This is particularly useful because, while
you may be able to remember what you ate
when you sat down for dinner with friends
or family yesterday, everybody is guilty of
eating mindlessly from time to time. You’ll
often forget, say, that you had a bag of
chips at your desk at lunchtime, that you
had several cups of coffee during the day,
or that you devoured a bowl of ice cream
while sitting in front of the TV.
Using the data and summaries created
by the app, you can take a positive action
to avoid those potentially destructive
eating patterns. For example, if you are
tempted by the donuts in the break room
at work, instead opt for a more healthful
snack, which you might find in the Choice
Plus area of your office vending machine.
Or you could plan ahead so the first thing
you see when you get home from work
is a bowl of fruit and not the cookie jar!
In my case, the app showed that business
travel caused me a number of problems.
I discovered that I need to prepare more
food in advance to take with me so that I
am not restricted to what may or may not
be available at an airport, especially if there
is a delay in travel where I may be tempted
to stop by a fast-food restaurant.
The MyFitnessPal app also synchronizes
with most of the more popular exercise
management gadgets, such as Fitbit. This
is especially important because a recent
study released by the Weight Control
Registry – a group of more than 10,000
people who have experienced a significant
long-term weight loss – highlighted that
regular exercise is a key factor in helping
people successfully manage their weight.
In fact, the study revealed that some 94
percent of people who lost an average of
66lbs over a five-year period had increased
their physical activity.
A free app that helps you eat better and
exercise more? That just has to be worth a
visit to the iTunes or Android store! e
“While you may be able
to remember what you
ate for dinner last night,
everybody is guilty of eating
mindlessly from time to time.”
The secret to long-term
weight management
Deanne Brandstetter Compass Group Vice President, Nutrition/Wellness
THE LAST WORD ON WELLNESS

For more information, email Julie.Swift@Frenchs.com or call 417-849-3903.
F VOR
PUMP
STATIONS
How you serve is just as important as what you serve. The Flavor Pump Station condiment dispensers from
The French’s Food Company reduce waste of individual packets and bottles, as well as improve product yield.
Must use one case minimum per month of French’s pouch product.
Available to Compass Group Operations for a limited time only!
Your customers love the brands. You’ll love the beneﬁts.

Eat Local is an annual campaign that promotes awareness on the growing
trend in eat local initiatives across the country. Local produce is fresher,
tastes better, supports your community and is better for the environment.

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