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_7.com
Photography by Robyn Twomey