What’s Cooking Page 8
What’s on the Menu? Fall Favorites
The fall season settles upon us and brings with it a new harvest of fresh produce. We asked six of our Flagship Culinary chefs which seasonal ingredients they enjoy working with most.
Good Food for a Good Cause
Inspired to find a way to use our culinary forces for good, our team in Washington, D.C. launched a Charity of the Month program at their café.
What’s on the Menu? Spring!
March 20th marked the first official day of spring, which means chefs across the country are yearning for their next farmers market haul. In the spirit of the season, we asked five of our Flagship chefs what ingredients they’re more excited to cook with this spring, and here’s what they had to say:
Well Fed Employees are Building Better Companies!
With themed-lunch menus, fresh baked desserts and diverse food options at every corner, it’s no wonder that many of the tech and internet giants are the companies that everyone wants to work for. Corporate cafes with creative, in-house food programs are popping up across the U.S. and the transformative effect it has on employee morale? Well, the proof is quite literally in the pudding.