| | | The safety and health of our associates and guests is always Compass Group’s highest priority. Preparation is the best protection against the dangers of a hurricane.
As Hurricane Irene approaches the Mid-Atlantic and Northeast, we ask associates to visit Compass USA www.compass-usa.com for important information on hurricane preparation and response. This page will be updated as needed.
Unit Managers: Please go to MyCompass to access important resources, documents and contact numbers for your unit. | August 26, 2011 | Hurricane Irene Preparation | Hurricane Irene Preparation | /Pages/News.aspx?NewsID=21 | | |
| | | Restaurant Associate’s Executive Chef Ed Brown appeared on NBC TODAY "Cooking with Clams" on September 1. If you missed the show, tune in on:
Tuesday, September 6
FOX Good Day New York
Cooking with renowned model and business woman Elettra Widerman, featuring the "Model Diet" and talking about the "Goodness" pop up restaurant at Ed's Chowder House from September 14-18.
Airs at 9:50 am
Friday, September 9
SiriusXM 109 Cosmo Radio "Wake up! with Taylor"
Interview at 10:05am
 | September 1, 2011 | RA Chef Ed Brown’s upcoming TV and Radio Spots | RA Chef Ed Brown’s upcoming TV and Radio Spots | /Pages/News.aspx?NewsID=22 | | |
| | | Raj Pragasam, VP of Human Resources/Resource Network, speaks about our ongoing covenant relationship with Johnson & Wales University.
“We realize that hospitality needs quality people and Johnson and Wales specializes in bringing out high quality hospitality students,” said Pragasam.
Click here to watch the video. | September 7, 2011 | Video: Compass and Johnson & Wales Covenant | Video: Compass and Johnson & Wales University's ongoing covenant relationship | /Pages/News.aspx?NewsID=23 | 1 | |
| | | 
If you’re currently enrolled in a Compass Group medical plan, you’ll receive the Annual Benefits Enrollment Preview QuickBites issue at your home. This issue previews what’s new for 2012 and what you’ll need to do to prepare for Annual Enrollment, November 1-15.
What’s next?
Most eligible full time associates will receive the Annual Enrollment QuickBites issue at their home in mid-October and all full time associates will receive a Benefit Highlights and personalized enrollment materials in late October at their work location.
If you have questions, contact the Compass Group Benefits Department at 800-341-7763 or by email at benefits.department@compass-usa.com. | September 21, 2011 | QuickBites has a new look! | QuickBites has a new look | /Pages/News.aspx?NewsID=24 | 2 | |
| | | For more than eight years, the President’s Five Jewel Award has recognized over 30 teams across the company for demonstrating best practices in the area of diversity & inclusion.
We are proud to announce Memorial Hospital-Gulfport from Morrison Healthcare as the 2011 overall North American winner for the President’s Five Jewel Award for Best Practices in Diversity & Inclusion.
The judging panel selected this team because they clearly demonstrated passion for diversity & inclusion, professional development, community service, and client involvement. Their submission included Synergy, a food and nutrition publication, and an interview video.
We’d also like to recognize the sector President’s Five Jewel Award winners:
• B&I: Microsoft in Redmond, WA
• Chartwells: Southern Conn. State University in New Haven, CT
• Compass Group Canada: PHSA-Patient Food Services in Vancouver, BC
• Compass Group Corporate: Treasury Services in Charlotte, NC
Congratulations to all the 2011 Five Jewel Award winners and we look forward to honoring you at the annual Be-A-star awards recognition celebration "Compass Night of Stars" to be held in Orlando, Florida at the Hard Rock® LIVE venue, October 25-27, 2011. | September 30, 2011 | Video: President’s Five Jewel Award Winners | President’s Five Jewel Award Winners | /Pages/News.aspx?NewsID=25 | 3 | |
| | | The American Culinary Federation Education Foundation (ACFEF) Chef & Child Foundation (CCF), which focuses on the nutritional development of America’s children, has two new leaders at the helm.
Ira Fingerman of Tyson Food Service, Springdale, Ark., is chair, and Joseph Kraft, CEC, CCA, AAC, corporate executive chef at Morrison Management Specialists, Tucson, Ariz., is vice chair.
Fingerman and Kraft will each serve a two-year term, 2011–2013, which began July 27. Read more.
| October 3, 2011 | Morrison chef named vice chair, ACFEF CCF | Morrison chef named vice chair, ACFEF Chef & Child Foundation | /Pages/News.aspx?NewsID=26 | 4 | |
| | | Compass Group North America has been selected to participate in The United States Army 2011-2012 Training with Industry (TWI) program.
For the next twelve months, senior military foodservice technician CW3 Charles H. Talley, Jr. will be with us completing his TWI assignment.
Among many accomplishments, CW3 Charles H. Talley, Jr. served in the Guard for nearly eleven years and was a Food Service Sergeant (SSG) upon discharge. In 1995 Chief Talley left the guard and his position as Executive Chef with Marriot International in Houston, Texas to join the active Army. His duty assignments include I Corps NCO Academy, Fort Lewis Washington as a Food Service Sergeant/Dining Facility Manager; Food Service Sergeant, 304th Signal Battalion, 1st Signal Brigade, Camp Colbern, Korea; Food Operations Sergeant Delta Battery, 3-43 ADA BN, Fort Bliss, Texas; Food Operations Sergeant, HHB 11th ADA “Imperial” Brigade; Executive Chef / Kitchen NCOIC, Office of the Secretary of Defense (OSD), Executive Dining Facility, Pentagon; and Brigade Food Advisor, 11th ADA “Air Attack” Brigade Fort Bliss, Texas. He recently completed a one year deployment to Afghanistan.
We welcome CW3 Charles H. Talley, Jr. and wish him a successful year! | October 10, 2011 | US Army Training with Industry program | US Army 2011-2012 Training with Industry (TWI) program | /Pages/News.aspx?NewsID=27 | 5 | |
| | | Morrison Management Specialists was recognized in Modern Healthcare's Best Places to Work in Healthcare. The program selects outstanding employers in the healthcare industry on a national level. Click here for more.
| October 20, 2011 | Best Places to Work in Healthcare | Best Places to Work in Healthcare | /Pages/News.aspx?NewsID=28 | 6 | |
| | | The 2011 Compass Night of Stars recognition celebration took place October 25-27 in Orlando, Florida. This annual event recognized the extraordinary achievements of Compass Group North America’s top performers from across our business. Accommodations were provided at the hip Hard Rock Hotel®, a Universal Orlando® Resort where our guests were immersed in rock n’ roll tunes and legendary memorabilia.
Click here for details and the complete winners list.
| October 31, 2011 | 2011 Be-A-star National Recognition Celebration | 2011 Be-A-star National Recognition Celebration | /Pages/News.aspx?NewsID=29 | 7 | |
| | | What makes the dining atmosphere so warm at the University of Wisconsin-Whitewater?
Great people! Cashier Arlene Gunnick said her favorite part of her job is interacting with students. Commons Breakfast Service Operator Tina Noll said she agrees.
“Students love the breakfast,” Noll said. “We get a crowd of regulars who come most days during the week. I enjoy getting to know all of the students who come through.”
Freshman Cieria Childress said she feels the warm atmosphere of Commons Breakfast. I like the setting,” Childress said. “I feel comfortable here and I like the environment.”
| November 10, 2011 | What makes for a warm dining atmosphere? | Warm atmosphere at University of Wisconsin-Whitewater | /Pages/News.aspx?NewsID=30 | 8 | |
| | | Today, we pay tribute to all American Veterans. Thank you for serving our country honorably in both times of war and peace. | November 11, 2011 | Veterans Day | Veterans Day | /Pages/News.aspx?NewsID=31 | 9 | |
| | | Annual Enrollment for Part-Time Benefits is December 1-15.
If you are an eligible part-time associates, you will receive enrollment information at home. To enroll, call SRC/Aetna at 800-977-6974. All current coverage will continue if you do not respond.
Important Notice: This message is for part-time Compass Group associates, including Wolfgang Puck, Morrison, FoodBuy and Best Vendors. Not applicable to union locations, Crothall Healthcare, Eurest Services, SSC Service Solutions, Service Contract Act (SCA), Levy, Puerto Rico and ESS Canada - unless allowed by the collective bargaining agreement. This program is not offered to associates who live or work in Massachusetts or New Hampshire.
| November 21, 2011 | Annual Enrollment for Part-Time Benefits | Annual Enrollment for Part-Time Benefits | /Pages/News.aspx?NewsID=32 | 10 | |
| | |  Chef Jerome Grochocki with Bon Appétit Management Co. at the University of Pennsylvania talks with us about the holidays at his unit, Falk Dining Commons.
What is the holiday season like in your unit?
Being a Kosher unit, we have two major holiday seasons, the High Holidays in September and Passover in April. We also have Chanukah approaching which is the winter festival where the Jewish people celebrate emancipation from the Greeks. During this festival, we have menorahs, gelt and dreidels in our dining room, and we serve traditional Chanukah food such as potato latkes and jelly donuts. We offer a different main course each day. After dinner, the students usually break out in groups to have dreidel competitions in the dining room!
What are the top three favorite customer dishes in your unit?
We keep our menu varied so guests have several choices. We get outstanding feedback when we feature themed dinners focusing on cuisines where finding kosher meals is difficult. This semester, we featured Native American, Italian and, a traditional favorite, Sephardic Israeli cuisine. Our Shabbat dessert bar is always a favorite among our guests.
What's your favorite recipe to make?
A favorite recipe for me and our students is a black quinoa stuffed red bell pepper in a slow roasted tomato sauce.
Stuffed pepper
1/4 cup red onions, diced small
1/4 cup zucchini, diced small
1/4 cup butternut squash, diced small
1/2 cup baby spinach
1 cup black quinoa, cooked
1 large red bell pepper
Salt and pepper to taste
Oregano to taste
Sauce
4 plum tomatoes
2 garlic cloves
2 tbsp extra virgin olive oil
1/3 to 2/3 cup hot vegetable broth
1. Pre-heat oven to 325 degrees.
2. Slice plum tomatoes in half lengthwise and remove seeds. In bowl, toss together plum tomato halves, garlic and oil. Roast mixture until garlic is soft and a light golden brown, approximately 45 minutes.
3. Increase oven temperature to 350 degrees to preheat, when tomatoes are done roasting.
4. In bowl, mix together black quinoa and sautéed vegetables. Season mixture with oregano, salt, and pepper.
5. Slice red bell pepper lengthwise down the center and remove the stem and seeds. Stuff pepper halves with quinoa mixture and place in oven and cook for about 30 minutes, or until internal temperature reaches 165 degrees.
6. Meanwhile, in a blender or food processer, pulse roasted tomatoes and garlic. Slowly add hot vegetable broth to create a smooth sauce. Heat sauce on the stove on medium heat until temperature reaches 165 degrees.
7. Top quinoa stuffed pepper with roasted tomato garlic sauce.
Enjoy!
Thanks for sharing Chef Grochocki! | December 7, 2011 | Interview: Holidays with Chef Grochocki | Interview: Holidays with Chef Grochocki | /Pages/News.aspx?NewsID=33 | 11 | |
| | | On the corner of 42nd street and Broadway in the heart of Times Square, the former ESPN Zone restaurant was recently transformed into a high tech magazine by the Condé Nast publication, Wired.
Restaurant Associates (RA) at Condé Nast was chosen to cater all of the events for this six week "pop-up" store beginning on November 17 with a reception for 1,200 guests. The pop-up store has emerged as a successful retail trend particularly in urban markets.
Other events during the six week run included two additional receptions for 350 guests featuring live music, a "Game Day" for 150 guests and another reception for 200 guests featuring the art work of Norman Reedus, star of The Walking Dead.
Special thanks to Marc Mullin, Zaina Dell'Aquila, Otto Beco, Pamela Posey, Liomada Hernandez and the entire RA team.
| January 4, 2012 | RA and Wired Magazine Pop-Up Store | RA and Wired Magazine Pop-Up Store | /Pages/News.aspx?NewsID=34 | 12 | Completed |
| | | The U.S. Highbush Blueberry Council (USHBC) challenged Flik Independent School Dining chefs to create blueberry recipes for breakfast, lunch entrées, and healthy snacks.
Ninety schools participated and the grand prize went to Chef Joe Landa of the Jewish Theological Seminary in New York City for his ‘Smoky Pistachio-Blueberry Jerky’.
 “When you start working with blueberries, you realize there are so many ways to use them!” says Chef Landa. “My jerky is packed with blueberries and other ingredients that offer long-lasting energy. Adding a spicy smoky element serves to create a multi-level palette pleaser."
Chef Landa’s healthy snack recipe incorporates fresh and dried blueberries with applesauce and other naturally sweet ingredients, nuts, seeds and soy-bacon in a combination that’s slowly oven-dried.
| January 10, 2012 | Chef Landa wins 'Cooking with Blueberries' contest | Chef Landa wins 'Cooking with Blueberries' contest | /Pages/News.aspx?NewsID=35 | 13 | Completed |
| | | Featured in a series by the Indianapolis Super Bowl Host Committee, here's the inspiring story of Alvin Clark, Sr., America's first African-American Certified Executive Pastry Chef (CEPC). He is the lead pastry chef for Levy Restaurants at Bankers Life Fieldhouse, the host location of this year's Super Bowl XLVI.
| February 2, 2012 | Video: Chef Clark, first African-America CEPC | Video: Alvin Clark, Sr., America's first African-American Certified Executive Pastry Chef (CEPC) | /Pages/News.aspx?NewsID=36 | 14 | Completed |
| | | | February 9, 2012 | New WLN Northern California Chapter | New WLN Northern California Chapter | /Pages/News.aspx?NewsID=37 | 15 | Completed |
| | | Training magazine Ranks 2012 Top 125 Organizations. These organizations excelled at employee development in 2012. Morrison Management Specialists is listed at #43. Congratulations!
| February 14, 2012 | Training Magazine: Morrison in Top 125 | Training Magazine: Morrison in Top 125 | /Pages/News.aspx?NewsID=38 | 16 | Completed |