We were thrilled to participate in Compass Group’s Women in Culinary Showcase—an inspiring event celebrating the exceptional skills and creativity of 24 talented female chefs across the country. Leaders and culinary professionals along with past participants shared invaluable insights to advance careers in the culinary arts. One of the standout moments was the showcase itself, where teams of chefs, including our own Chefs Victoria Mustacchio and Alex Strong presented their innovative dishes. This event not only shone a spotlight on the remarkable talents of these chefs but also underscored our dedication to fostering a supportive network for female culinary professionals.
We proudly continue to showcase our 2023 APT graduates in honor of Women’s History Month. In the final months of the program, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. We invite you to join us each week as we shine a spotlight on each participant and their tasting menu. Meet Aishah Evans, who prepared: Tropical Seafood Ceviche with Shrimp, Lump Crab, Jalapeno, Diced Mango, Plantains, and Leche de Tigre. Jerk Wild Salmon with Coconut Farro, Fire Roasted Vegetables and Pineapple Chutney Coconut Panna Cotta with Diced Mango and Kiwi, topped with a Passionfruit Sauce Learn even more about APT by viewing the highlight video in our feed. Stay tuned as we continue to highlight our APT graduates this month and beyond.
R/A is proud to announce our donation efforts with Ronald McDonald House New York, aiming to support 120 mothers at the NICU. Next month, we will extend our support by delivering specially curated NICU bags to the Ronald McDonald Family Rooms at Elmhurst Hospital and Kings County Hospital, ensuring they are distributed to families in need. This initiative could not have been possible without the heartfelt dedication of our amazing associates who were also joined by CEO Ed Brown and COO Michael Gallagher. Our leadership team’s commitment and encouragement have been instrumental in driving these efforts forward.
As we commemorate Women’s History Month, we proudly highlight some of our exceptional leaders within R/A’s Washington D.C. region for their unwavering dedication and pursuit of excellence. Today, let’s celebrate their extraordinary accomplishments, profound impact as People Leaders, and the embodiment of our Culture of CARE. We extend heartfelt appreciation for their invaluable contributions! From left to right: Merrill Malouf, General Manager Mayra Gonzalez, General Manager Raya Sfeir, Regional Marketing Manager Denise Jones, General Manager Mariam Menkir, General Manager Risa Gerber, PHR, AGM/HR Generalist
Celebrating Registered Dietitian Nutritionist Day, we’re thrilled to introduce you to our dedicated team driving our mission of wellness and sustainability. Get acquainted with our esteemed Registered Dietitians: Aimee Koehler (Takamura), Nicole Arcilla, Alex Calisto, Marielle Dominguez, Carmine Ingenito, Avia Goldstein, Hannah Kutzin, Eliza Leone, Steven Rich, and Maya Billig. Together, they form a powerful team dedicated to the sustainability of our planet and environmental health while cultivating well-being practices for life.
As a part of Compass Group USA, we’re honored by the Newsweek recognition as one of America’s Greatest Workplaces for Diversity 2024 and as one of America’s Greatest Workplaces for Women 2024. Our people are our purpose, and we’re grateful to them for recognizing our ongoing commitment to an inclusive culture and level playing field.
Chef Marguerite Bottorff and Michelin-starred Brazilian Chef Felipe Schaedler stopped by Good Morning Washington studios to share dishes from their REACH to FOREST event, exploring the symbiotic relationship between forests and the human world at The Kennedy Center. In collaboration with the Embassy of Brazil in Washington, D.C., and Instituto Guimarães Rosa, REACH to FOREST offered an exclusive culinary experience at Roof Terrace that took guests on a journey through the tastes of the Amazon. Curated by Chef Schaedler, the dinner featured Chibé, a traditional food in indigenous communities in the Amazon, and Yanomami mushrooms, reflecting the culinary knowledge of the Yanomami people and contributing to the income of the communities that produce them. Congrats to the team on this sold-out culinary adventure and thanks to Chef Marguerite and Chef Felipe for sharing these unique dishes and stories with us.
In continued celebration of Women’s History Month, we look back at our 2023 APT graduates. In the final months of the program, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. We invite you to join us each week as we shine a spotlight on each participant and their tasting menu. Meet Aida Bah, who prepared: Couscous Salad with Watermelon, Avocado, Pan Seared Shrimp and Crispy Tortilla Ivorian Style Rockfish over a bed of Jollof Rice accompanied by Baby Carrots, Asparagus, and a spicy Tomato Chutney White Chocolate Mango Cheesecake with a Mango Coulis Learn even more about APT by viewing the highlight video in our feed.
Continuing the vibrant celebration of Black History Month, Sweet Home Café at the National Museum of African American History and Culture in Washington D.C. hosted an exceptional Chef’s Table by Executive Chef Jeff Cortez. He took great pride in preparing recipes from his childhood, presenting a refined yet comforting menu featuring Southern classics like slow-cooked greens, cornmeal-crusted okra, and wild mushroom Louisiana dirty rice. Emphasizing his culinary roots in the family kitchen, he paid homage to his grandmother by incorporating her drop biscuits into a sweet potato cobbler for dessert. Thanks to Chef Cortez for generously sharing his recipes and stories with us.
In honor of Women’s History Month, we look back at our 2023 APT graduates. In the final months of the program, each participant prepares and presents a 3-course tasting menu to an esteemed panel of chefs and leaders in R/A. We invite you to join us as we shine a spotlight on each participant and their tasting menu. Meet Adisa Becirovic, who prepared: Skillet Seared Local Scallops with Gulf Shrimp Escabeche, Grilled Peach Salsa, Whipped Avocado Mousse, Crisp Lotus Pita Ugusica, a Bosnian Chicken-Onion Pita, with Roasted Red Pepper Ajvar, Shaved Farm Squash & Radish Salad Summer Trifle, with Vanilla Genoise, Strawberry Compote, Lemon Curd Chantilly, and Sunflower Seed Brittle Learn more about APT by viewing the highlight video in our feed. Stay tuned as we continue to highlight our APT graduates this month and beyond.
