When Professor Jane Gervasio in Butler University’s College of Pharmacy and Health Sciences in Indianapolis approached the Bon Appétit team with an invitation to teach lessons on cooking and nutrition, they leapt at the chance.
Dietitian Katy Maher, Marketing Manager Mandy Rentschler, and Catering Chef Taylor Hignite collaborated on two classes, focusing on skills that would benefit the students — all future physician assistants — both personally and professionally.
In addition to knife safety and basic nutrition tips, topics included how to make healthy one-pot meals, simple grain salads, and easy appetizers, with a side dish of the importance of cooking with color. The team also brought in rambutan fruit for the students to try. Class members engaged deeply with the content and asked probing questions about sustainable sourcing, local Farm to Fork relationships, and Bon Appétit’s many commitments.
Submitted by Mandy Rentschler, Marketing Manager