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Inclusion & Diversity Employee Action (IDEA) Group Blog
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Minority (BIPOC) Mental Health Awareness Month

Minority (BIPOC) Mental Health Awareness Month

A list of resources that provide guidance, support or information to the BIPOC community.

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We Work Better Together

We Work Better Together

Pride Month apparel for a great cause!

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Flagship Culinary Services
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Plating is an art form. Our team delivered with th Plating is an art form. Our team delivered with this delicious grilled octopus! #miseenplace #chefmade #culinary
Flagship’s Mise en Place (MeP) connects every part Flagship’s Mise en Place (MeP) connects every part of the culinary ecosystem – from ingredient sourcing to guest experience. #miseenplace #chefmade #culinary
An excellent afternoon snack. Our team’s Nutter Bu An excellent afternoon snack. Our team’s Nutter Butter cookies! #miseenplace #bakedgoods #culinary
Our NY team continue to give the people what they Our NY team continue to give the people what they want! Chef Carlos Perez and his team recently served up two crowd-pleasers: 🔥A 16-hour smoked peanut butter and jelly brisket that sold out 9 briskets in just 25 minutes! 🔥 And a 16-hour slow-roasted 80lb steamship beef leg Both dishes illustrate how time and care can transform simple ingredients into culinary masterpieces.
Pastry Chef Vicki Kibbey and her talented team hav Pastry Chef Vicki Kibbey and her talented team have taken dessert to the next level with their Tipsy Orange Chocolate Mousse! 🍊🍫 Combining smooth, rich chocolate with a pop of citrus, this mousse is not just a treat; it’s an experience!
Looking for a dessert that tastes like the holiday Looking for a dessert that tastes like the holidays? This Buttermilk Panna Cotta topped with Gingerbread Crumble hits all the right notes. 🎄 Silky panna cotta made with real buttermilk 🎄 Warm gingerbread crumble for a festive crunch 🎄 Honey drizzle for a sweet finish Chef-inspired, holiday-approved. Recipe below! ⬇️ Buttermilk Panna Cotta Base 3 ⅓ cups heavy cream 1 ½ cups granulated sugar 1 vanilla bean (1 tsp. vanilla extract) 3 ¾ cups buttermilk 10 silver gelatin sheets (or 2 ½ tsp. powdered gelatin, bloomed in ¼ cup cold water) Gingerbread Crumble 1 ¾ cups butter (3 ½ sticks) 6 ¼ cups all-purpose flour 2 cups rolled oats 2 cups granulated sugar 1 tsp. salt 5 tbsp. gingerbread spice Panna Cotta Soak gelatin sheets in ice water until softened. (If using powdered gelatin, sprinkle over ¼ cup cold water and let bloom.) In a medium saucepan, bring heavy cream, sugar, and scraped vanilla bean (or extract) to a boil. Remove from heat, add bloomed gelatin, and stir until fully dissolved. Pour the mixture through a fine-mesh sieve or chinois into a clean bowl. Place the bowl over an ice bath, stirring frequently, until the mixture cools to 77°F. Stir in the buttermilk until fully combined. Divide mixture into small dessert ramekins, about ⅓ cup per portion. Chill in the fridge until set, about 4-6 hours. Gingerbread Crumble Using your hands or a pastry cutter, mix butter and flour until the mixture resembles coarse sand. Add oats, sugar, salt, and gingerbread spice. Mix to a sandy texture. Spread mixture evenly onto a baking sheet lined with parchment paper. Bake at 350°F for 12-15 minutes, or until golden brown. Let the crumble cool completely until ready to use. Assembly Top the chilled panna cotta with the gingerbread crumble. Drizzle honey over top before serving. Enjoy!
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