The entire time we’re touring the University of San Francisco kitchen, which produces 4,000 meals a day for students and faculty, Fedele Bauccio holds my hand. It’s unconscious, but as he gets more excited—pointing out boxes of locally grown vegetables in the walk-in refrigerators and stopping at one of the food stations to taste the chile verde—his grip tightens.

The 69-year-old CEO of food service company Bon Appétit Management… (Read the full article here.)



Article courtesy By Jessica Battilana of 7×


Photography by Robyn Twomey