One-on-one with Bon Appétit's Fedele Bauccio

Bauccio describes company's food philosophy and attracting high-end chefs.

Aug. 8—For it's The Interview Issue, Businessweek spent some time with Bon Appétit's Fedele Bauccio at Oracle’s corporate cafeteria, one of the hundreds where Bon Appétit has introduced farm-to-fork meals.

This looks like a mini farmer’s market. Is it unique to Oracle (ORCL)?
We do this every Tuesday. The employees can buy these fruits and vegetables to take home, and then we use what we don’t sell. We do these all over the country. We have close to 1,300 local farms that we work with.