Customer Spotlight: BAMCO at Duke University

by firsthandfoods on January 7, 2013

Farmhand Foods welcomed in the New Year by sitting down with the staff of one of our most valued customers — Bon Appetit Management Company (BAMCO). BAMCO is a nationwide onsite restaurant company that provides cafe and catering services to corporations, colleges and universities with over 400 locations in 32 states. BAMCO specializes in sourcing local, seasonal foods and has established a goal for 2015 that includes purchasing 25 percent of its proteins from sustainable sources. Farmhand Foods’ is proud to be an approved “Farm to Fork” vendor with BAMCO and to sell pasture-raised pork to its two major North Carolina accounts — Duke University and SAS. (pictured: Andre Bruinton and Michelle Boyle, Duke Dining)

Michelle Boyle, head Sous Chef at Duke’s East Campus, joined the BAMCO team just three weeks ago and remarks, “I’ve worked in campus-based food service for 20 years and am thrilled to now be able to focus on sourcing the freshest, best available ingredients while at the same time supporting local farmers.” In 2012, Duke’s East and West campuses combined purchased close to 12,000 pounds of pasture-raised pork from Farmhand Foods.

Key to our good working relationship is Duke’s willingness to be flexible and commit to a standing weekly order. Curtis Wong, Sous Chef at Duke’s West Campus remarks, “We do our best to purchase what our Farm to Fork vendors have available and need to move, which we understand varies seasonally. It’s my job to menu those items. That’s what makes it challenging and creative for me as a chef.” (pictured: Curtis Wong & Joseph Drommer, Duke Dining)

We appreciate customers who understand that Farmhand Foods is always looking for ways to utilize whole animals. Duke makes our job easier by purchasing a substantial portion of each hog we source. They buy whole hams to smoke for Sunday brunch, shoulder cuts for pulled pork sandwiches, loins and ribs for rotisserie stations, and sausages for pizza, pasta and gravy. According to Sous Chef, Joseph Drommer, Duke’s West Campus sources most of its pork, other than a few specialty items, from Farmhand Foods. These purchases provide Duke students with the opportunity to eat food “with a face” and in a very tangible way support small-scale, humanely-oriented livestock producers throughout North Carolina.


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