Bayer Corp. marked the company’s 150th anniversary of its founding on June 18, 2013, by serving one international upscale menu to more than 110,000 employees around the world on that same day. The monumental operational and culinary task was created using the expertise of a team of five chefs in Germany, China, France, Mexico and the U.S. (Parkhurst chef Jeff Sinciline at the Pittsburgh location, who prepared more than 3,000 lunches with a quarter of the ingredients sourced locally).
The five chefs worked for months in advance to develop recipes with high-quality, fresh ingredients that are available worldwide and to also provide those enjoying them with a global culinary trip. To pull it off they had to source 41,500 lbs. of fresh chicken and 34,400 lbs. of salmon just for starters.
The final menu included items such as Kung-Pao Chicken, Orange Salmon with Ratatouille and Fresh Fruit with Raspberry Coulis and Dark Chocolate. Sinciline’s contributions included a Couscous Salad with Cinnamon Almonds (pictured) and Mint-Kissed Strawberry Lemonade.
Couscous Salad with Cinnamon Almonds
Project Team:
Jianhua Bai in Chengdu, China
Jeff Sinciline of Parkhurst Dining in Pittsburgh
Jürgen Wester in Leverkusen, Germany
Silvia Maldonado Morales in Mexico City
Alain Brunot in Lyon, France
