Adobe Culinary Team Pivots To Virtual Engagement

Adobe Executive Chef Jessica Yarr hosted a guided pantry tour via video

The Adobe Culinary Team, also known as the ACT, didn’t skip a beat when the company’s work-from-home notice began. Bon Appétit at Adobe’s Central Management Team pivoted from planned in-café events at Adobe’s San Francisco, San Jose, CA and Lehi, UT locations to virtual engagement for Adobe employees almost immediately, focusing efforts on the #adobe-food Slack channel.

Once the 2020 Marketing Calendar was put on hold, the brand-new virtual engagement content calendar became the ACT’s guiding force. Each week follows a new theme: Pantry Essentials, Healthy Meal Prep, Family in the Kitchen, and Bread Week so far. With rotating themes, the content schedule followed the same flow: Mondays feature an introduction to the week’s theme along with a relevant article share or ACT-made Adobe Spark page to kick the week off. Tuesdays and Thursdays feature favorite café recipes shared by Bon Appétit chefs. Wednesdays feature Lunch & Learns, where Adobe employees tune in live to learn a new technique or skill. Some of the most popular Lunch & Learns have been San Jose Executive Chef Jessica Yarr’s Pantry Tour, Culinary Administrator Peggy Aoki and Pastry Chef Cynthia Leung’s Sourdough 101, and Registered Dietitian Nutritionist Kristen Siu’s Mindful Eating presentation. Fridays feature a live Q&A with a chef, along with a motivational post to get guests cooking with the theme of the week.

The new program has been a big success overall. The #adobe-food Slack channel increased from 650 members to over 1300 in just under a month. Message posting from members  increased 1019% in the first 30 days! Adobe employees are actively engaged, often posting what they’ve cooked or baked, mentioning how much they miss the cafés, or directly messaging ACT members for culinary support.

In a time of isolation, the Adobe Culinary Team is putting forth their best efforts to keep the Adobe community intact. Working from home will not stop them from creating impactful experiences through food!

— Submitted by Sydney Clark, Marketing Specialist