Bon Appétit Chef Competes for Top Chef Title

Aug. 10—Preeti Mistry, executive chef at Google’s Charlie’s Café in Mountain View, Calif., a Bon Appétit account, will compete on the 6th season of Bravo’s Top Chef.

According to a Bon Appétit press release, Mistry will be the first “cheftestant” on the show to come from a corporate foodservice background. Born in London and raised in the United States, Mistry worked in film before making the switch to cooking. She trained at Le Cordon Bleu London and worked at several London restaurants including The Sugar Club and Moro. She also launched a San Francisco-based catering and event firm before joining Bon Appeitit’s team at Google, where she helps prepare more than 2,000 made-from-scratch meals per day.  

“[While working at Bon Appétit,] my commitment to cooking sustainably has been pushed so much further,” Mistry said in a press release. “I have always believed in cooking seasonally and using local ingredients, and with programs like the Low Carbon Diet, Eat Local Challenge and Circle of Responsibility, my commitment to how I source my ingredients and, more importantly, why have been reinforced in such a way that I don't think I could cook any other way."
 
According to the release, Mistry’s personal approach to cooking is often a blend of her Indian heritage, international travels and a California sensibility.
 
"Preeti has pitch perfect taste and incredible instincts. She creates memorable dishes that balance layers of bold flavors with a subtlety that lets the ingredients speak," Fedele Bauccio, CEO of Bon Appétit, said in a press release. "She's proven her mettle in our fast-paced cafes, while catering to diners with grace and humility. Personal experience tells me that her cassoulet alone could win her the title and that the Top Chef judges are sure to be wowed."
 
The new season of Top Chef premiers Aug. 19.

 

 

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources