Compass Group USA recently celebrated its 8th annual #StopFoodWasteDay, marking the evolution of a small sustainability initiative into a global movement, thanks to Compass Group’s personal and purposeful approach to tackling food waste. This year, they collaborated with the research and advocacy nonprofit Food Tank for a series of impactful events, including the inaugural Waste Warrior Awards. The event delved into the theme of leveraging historical practices for future solutions, which was explored in a panel session and concluded with the recognition of Waste Warriors. Renowned chef Tom Colicchio was honored with the Chef and Food Waste Warrior award to conclude the ceremony. Altogether, the occasion emphasized the importance of collective action in shaping a more sustainable food landscape.
Discover culinary excellence in Chicago with R/A Caters! Our recent showcase, led by Executive Chefs Kyle Johnson and Juan Ramos, alongside Sous Chef Wilson Quichimbo, perfectly displayed our Chicago team’s dedication to quality and taste. The evening’s menu featured delightful Asparagus Frittata Bites, indulgent Mini New England Lobster Rolls, and decadent Chocolate Cheesecake. Explore everything R/A Caters Chicago has to offer by visiting www.https://racaterschicago.com/ Whether you’re interested in our drop-off office catering menus or planning intimate gatherings and grand celebrations, we’re here to exceed your expectations. Photos by: @shootwithkatie
Tatiana by Chef Kwame has earned its place among NYC’s culinary elite, named one of the city’s top 25 restaurants by Infatuation NYC. Following a recent recognition as one of the 20 best restaurants in the U.S. by Food and Wine, Tatiana continues to shine. With a menu inspired by Chef Kwame’s Bronx roots, Tatiana offers playful mashups like pastrami suya and egusi dumplings, showcasing Afro-Caribbean flavors and solidifying its status as one of the city’s best.
Throughout April, R/A enthusiastically embraced Earth Month and Stop Food Waste Day with a series of inventive culinary initiatives. From crafting zero-waste smoothie and soup menus to hosting special vendor tastings and plant-forward chef's tables, the team spared no effort in showcasing their dedication to environmental sustainability. Activities ranged from rescuing surplus food and planting onsite spring gardens to conducting teaching kitchens, seminars, and collaborations aimed at promoting eco-conscious practices. At the core of R/A's mission is a commitment to sourcing local, sustainable, and better-for-you ingredients while combatting food waste. Through these efforts, we not only elevate the dining experience for our guests but also champion the health of the planet, inspiring others to join the cause and pledge to reduce food waste in their daily lives.
Explore a bit of history with an R/A heritage menu. By 1946, less than a decade after its establishment, Rockefeller Center had become an iconic destination for both New Yorkers and tourists. At that time, the lower Promenade level hosted two indoor restaurants: the English Grill on the north side and the Café Français on the south, reflecting the international vision of the developer. Managed by R/A, both restaurants operated until the mid-1980s. In 1950, Helen Burns, a restaurant critic for the Miami Daily News, raved about the English Grill during her summer visit to New York, when patrons enjoyed outdoor dining under umbrellas. She ordered sweetbreads en brochette with a Creole-style rice side, filled with mushrooms, pimento, and peas, and accompanied by fresh watercress. Her meal began with a Persian melon and concluded with baked Alaska, totaling $3.67.
As we continue to celebrate the remarkable women who completed our 2023 APT program, we proudly highlight their culinary spirit and unwavering commitment to their careers. In the program’s final months, 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 every Friday as we spotlight each participant and their tasting menu. Introducing Mallory Pabellon, who prepared: Bang Bang Tempura Snow Crab Hand Roll Seared Arctic Char with Sugar Snap Peas and Crispy Sweet Potato Rosti in a Spicy Lemongrass Coconut Curry Glazed Ube Donut with Coconut and Passion Fruit served with a Bubble Tea Stay tuned as we continue to highlight our 2023 APT graduates. Learn more about APT by viewing the highlight video in our feed.
Just recently awarded the title of #1 restaurant in NYC by the NY Times, Tatiana by Chef Kwame has now been honored as one of the top 20 restaurants in the U.S. by Food and Wine Magazine for their second annual Global Tastemaker Awards. Called one of "NYC's most exciting and visually compelling" restaurants, coupled with Onwuachi's inspired menu offerings like crab dumplings drenched in a Nigerian red stew and juicy pork belly pernil with a red bean sofrito, it's no surprise Tatiana was included in a list that celebrates the best of the country's culinary offerings. Congrats to the entire Tatiana team for this recognition!
Cheers to a successful finale! Wellness Manager Eliza Leone and Executive Chef Rahul Moolgaonkar have just concluded their inspiring journey teaching the Culinary Medicine & Nutrition course at Harvard Medical School. Developed by Eliza and esteemed faculty member Dr. Helen Delichatsios, the primary objective of this accredited 8-week course was to instruct future doctors in the fundamental principles of cooking, enabling them to effectively counsel patients on matters of diet and nutrition. Each class consisted of a lecture reviewing relevant research and educational materials, collaborative cooking sessions, a family meal, and counseling practice. In the final session, students showcased their creativity with recipes and presented insightful patient care plans. Congrats to Eliza and Chef Rahul for this impressive course and for paving the way for “food is medicine” education in 2025 and beyond.
As we continue to highlight the women who graduated from our 2023 APT program, we recognize their commitment to personal growth and dedication to their culinary careers. In the program’s final months, 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 every Friday as we spotlight each participant and their tasting menu. Meet Elizabeth Mari, who prepared: Roasted Beet and Plum Salad with Sorrel & Corn Relish Slow-Roasted Salmon with Summer Corn, Gremolata, Summer Squash, and Fennel Salad Sweet Corn Panna Cotta with Basil Macerated Peaches and Strawberries topped with a Brown Butter Crumble. Stay tuned as we continue to highlight our 2023 APT graduates. Learn more about APT by viewing the highlight video in our feed.
Cheers to our incredible onsite and support teams for the successful opening of our latest café and coffee bar in sunny Fort Lauderdale, Florida! This refreshed space now offers a selection of house-made specialty pizzas, locally baked bread, and pastries, as well as a Starbucks coffee bar. Our dedicated team put in long hours over the weekend to ensure our guests were welcomed with exceptional food and excellent hospitality at Monday morning's grand opening. A special thank you to Chef Dan Robbins and the entire team for their hard work and commitment in bringing this cafe to life.
