You may soon be getting your workplace tips from Paula Deen, Bobby Flay, and Rachel Ray, according to a new book, Food 2.0--Secrets from the Chef Who Fed Google (DK Publishing, 2008). In it, super chef Charlie Ayers touts serving "brainfood" onsite to make employees content--and productive. And now other companies are executing this idea in a très gourmet way.
In Ayers' book, he describes how he used raw, organic, and fermented (!) "brainfoods" to make delicious "kick-start breakfasts," power lunches, and light dinners for employees at Google's corporate center, which boasts 18 food venues at its Mountain View, California campus. At Google's Café 150, according to an article in Every Day with Rachel Ray, no ingredient comes from farther than 150 miles away!
Ayers also calculated which foods were served at different times of the workday to coincide with workers' nutritional needs for varying biorhythms to boost their productivity--and creativity!
And according to the magazine article, other organizations are following suit in serving up gourmet grub. At the company-run Gap Café in its San Francisco headquarters, workers can lunch on free-range chicken paillard while watching flamenco dancers commemorate Latin American Heritage Month. At Best Buy's headquarters in Minneapolis , employees have 11 food stations from which to choose their meals, including a "comfort food depot," and menus change daily ! And while the buffet lunch at the United Nations' delegate's dining room at its New York City headquarters is pricey at $25, employees select delicacies from various ethnic cuisines or munch on soft-shelled crabs.
Seems like there wouldn't be much turnover with these lunches to look forward to at work. Now, what's in your company's vending machine? Do your epicurean employees approve?
Source: Every Day with Rachel Ray (May 2008 page 36)