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Flagship Facility Services on Social Media

Check out the latest news, employee stories, and job posts on our facilities service’s platforms.

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Flagship Culinary Services on Social Media

Are you a foodie? Enjoy sharing recipes? Come enjoy it all on our culinary service’s platforms.

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Flagship Culinary Services

flagshipculinary

Bringing your community closer – meal by meal.
Our chefs at work 👉 #culinarycareer
Our food 👉 #flagshipfood
⬇️ We are #nowhiring! ⬇️

Our NY team continue to give the people what they

Our NY team continue to give the people what they want! Chef Carlos Perez and his team recently served up two crowd-pleasers:
🔥A 16-hour smoked peanut butter and jelly brisket that sold out 9 briskets in just 25 minutes!
🔥 And a 16-hour slow-roasted 80lb steamship beef leg

Both dishes illustrate how time and care can transform simple ingredients into culinary masterpieces.

Pastry Chef Vicki Kibbey and her talented team hav

Pastry Chef Vicki Kibbey and her talented team have taken dessert to the next level with their Tipsy Orange Chocolate Mousse! 🍊🍫 Combining smooth, rich chocolate with a pop of citrus, this mousse is not just a treat; it’s an experience!

Step inside a sugary wonderland🌟 NY Pastry Che

Step inside a sugary wonderland🌟

NY Pastry Chef Kyle Bartone outdid himself with this showstopping gingerbread house!🏠 From the candy-coated details to the perfectly piped frosting, his masterpiece is spreading holiday cheer and making spirits bright!

Check out the video for a closer look! 🎄

Looking for a dessert that tastes like the holiday

Looking for a dessert that tastes like the holidays? This Buttermilk Panna Cotta topped with Gingerbread Crumble hits all the right notes.

🎄 Silky panna cotta made with real buttermilk
🎄 Warm gingerbread crumble for a festive crunch
🎄 Honey drizzle for a sweet finish

Chef-inspired, holiday-approved. Recipe below! ⬇️

Buttermilk Panna Cotta Base
3 ⅓ cups heavy cream
1 ½ cups granulated sugar
1 vanilla bean (1 tsp. vanilla extract)
3 ¾ cups buttermilk
10 silver gelatin sheets (or 2 ½ tsp. powdered gelatin, bloomed in ¼ cup cold water)

Gingerbread Crumble
1 ¾ cups butter (3 ½ sticks)
6 ¼ cups all-purpose flour
2 cups rolled oats
2 cups granulated sugar
1 tsp. salt
5 tbsp. gingerbread spice

Panna Cotta
Soak gelatin sheets in ice water until softened. (If using powdered gelatin, sprinkle over ¼ cup cold water and let bloom.)
In a medium saucepan, bring heavy cream, sugar, and scraped vanilla bean (or extract) to a boil.
Remove from heat, add bloomed gelatin, and stir until fully dissolved.
Pour the mixture through a fine-mesh sieve or chinois into a clean bowl.
Place the bowl over an ice bath, stirring frequently, until the mixture cools to 77°F.
Stir in the buttermilk until fully combined.
Divide mixture into small dessert ramekins, about ⅓ cup per portion. Chill in the fridge until set, about 4-6 hours.

Gingerbread Crumble
Using your hands or a pastry cutter, mix butter and flour until the mixture resembles coarse sand.
Add oats, sugar, salt, and gingerbread spice. Mix to a sandy texture.
Spread mixture evenly onto a baking sheet lined with parchment paper. Bake at 350°F for 12-15 minutes, or until golden brown.
Let the crumble cool completely until ready to use.

Assembly
Top the chilled panna cotta with the gingerbread crumble.
Drizzle honey over top before serving.
Enjoy!

Let’s give a big round of applause to our Employ

Let’s give a big round of applause to our Employees of the Month!👏 👏 👏

September: Jennifer Batista, Pastry Cook
October: Tim Eason, Receiver & Jimmy Nunez, Line Cook
November: Alwin Barry, Line Cook
FOH Hospitality Ambassador: Keisha Howard

Keep on shining! ✨

✨Bring elegance to your dessert table with this

✨Bring elegance to your dessert table with this Toasted Almond Cake Roll. Featuring layers of fluffy almond sponge, creamy coffee buttercream, and decadent chocolate ganache, it's the perfect balance of rich and light.

Save the recipe & get rolling! 🎉

Equipment:
Stand mixer with whisk attachment
13x18 pan
Instant-read thermometer
Heat-safe bowl
Parchment paper

Joconde:
6 egg yolks
7 egg whites
1 + ¼ cup sugar
1 cup almond flour
3/4 cup cake flour
6 tbsp melted butter
½ tsp cream of tartar

Buttercream:
1 ½ cup butter
2 egg whites
2/3 cup sugar
½ cup water
1 tsp coffee extract
½ tsp vanilla extract

Ganache:
2 1/3 cups chocolate chips
2/3 cup cream
1/3 cup golden syrup
2 tbsp sugar
¼ cup vegetable oil
½ cup milk
Almond slivers

Coffee syrup:
1 cup water
¾ cup sugar
1 tbsp coffee extract

Joconde:
Prepare pan with parchment paper & release spray. Preheat oven to 375F
Whisk yolks, gradually adding 1 cup sugar, until volume doubles
Sift almond & cake flours, fold into yolk mixture, then add melted butter
In a separate bowl, beat egg whites with cream of tartar until frothy, slowly add remaining sugar, beat to stiff peaks
Gently fold whites into yolk/flour mixture. Spread batter evenly in pan
Bake 6-8 minutes until set & lightly golden. Cool completely

Buttercream:
Whip egg whites in mixer bowl until frothy
Heat sugar & water in a saucepan to 248F. Gradually add syrup to egg whites while mixing
Cool meringue to room temp, then add softened butter in small increments
Add coffee & vanilla extracts & beat until smooth

Ganache:
Melt half the chocolate, remove from heat, then stir in the remaining chocolate
Heat cream, syrup, sugar, oil, & milk in a saucepan to a simmer. Emulsify chocolate

Coffee Syrup:
Boil water & sugar, then add coffee extract. Cool to room temp

Assembly:
Run a knife along cake edges & brush cake liberally with coffee syrup
Dust countertop with powdered sugar, invert cake, and peel off parchment
Spread buttercream evenly, leaving 1 inch of 1 edge unfrosted. Roll cake tightly from the frosted side into a log
Place on wire rack, pour ganache over, & sprinkle with almonds
Chill 15 minutes or until ready to serve

We’re grateful for more than just delicious food

We’re grateful for more than just delicious food; we’re thankful for the people who make it all happen! Our San Francisco culinary team reminds us that the best meals are shared with those who matter most.

🥂Cheers to community, friendship, and the food that brings us together!

Tired of your basic canned cranberry sauce? Chef M

Tired of your basic canned cranberry sauce? Chef Miguel Callao's fresh cranberry sauce is a total upgrade!

"I made it my mission to pass this recipe down to my family, colleagues, and anyone who needed a delicious cranberry sauce for their Thanksgiving table."

At Flagship, it's a Thanksgiving tradition to make a batch for the team and their families.

Swipe through the pictures for a step-by-step guide, and make sure to save the recipe for your Thanksgiving feast! 👉👇

Ingredients:
1 lb. (16 oz.) fresh cranberries
1 ¾ cups sugar
1 orange (zest only)
½ tbsp. lime juice
½ tsp. cinnamon

Instructions:
-Zest orange into a small bowl.
-Rinse the fresh cranberries thoroughly and discard any soft or bruised ones. Pat the remaining cranberries dry with a kitchen towel.
-Place cranberries into the bowl of a stand mixer.
-Add sugar, orange zest, lime juice, and cinnamon to the bowl.
-Attach the paddle to the stand mixer and set it to the lowest speed.
-Mix for about 10 minutes, stopping occasionally to scrape down the sides of the bowl.
-Continue mixing until the cranberries are broken down to your desired texture.
-Transfer sauce to an airtight container and refrigerate for at least 1 hour.
-Serve alongside your plate of turkey! 🦃

🔥Our Sunnyvale team is bringing the heat! Chef

🔥Our Sunnyvale team is bringing the heat!
Chef Juan Vidrio and his crew crafted a spicy chicken sandwich that is the perfect balance of heat and flavor. For brave taste buds only!

Our San Francisco team brought the flavors of fall

Our San Francisco team brought the flavors of fall! 🍂✨
Pastry Chef Kayleigh Worfolk and her talented crew created these s’mores croissants that taste like a campfire dream, while Kelly Cruz and our beverage specialist made a perfect seasonal sangria to pair. Cheers to great taste and teamwork! 🥐🍷

A culinary adventure led by Chef Adrian Pous and h

A culinary adventure led by Chef Adrian Pous and his Arizona team.
Chilaquiles for that Southwest vibe, French toast with a sweet twist, and koobideh & shawarma bringing Persian flair. 👌

Happy Halloween! 🎃 Chef Gene Dacula added some

Happy Halloween! 🎃 Chef Gene Dacula added some spooky flair to the kitchen with his incredible pumpkin carving skills! What creative designs did you carve this year? 👻

Say hello to your new breakfast obsession: Scrambl

Say hello to your new breakfast obsession: Scrambled pancakes! 🥞 Chef Aaron Vithal and his NY team are flipping the script with scrambled pancakes topped with blueberry Vermont maple syrup and brown butter corn. Sweet, savory, and totally delicious! 😋🌽🍇

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Zach Hancock and his Alabama team have you covered

Zach Hancock and his Alabama team have you covered with crispy fried pork chop & gravy, buttery mashed potatoes, and perfectly roasted Brussels sprouts. It's the comfort meal you didn’t know you needed! 😋🍂

Start your day the Nebraska way! 🌞🍴 Chef El

Start your day the Nebraska way! 🌞🍴
Chef Elizabeth Wees and her Nebraska team are bringing breakfast to a whole new level with these irresistible dishes: cheddar biscuits & chorizo gravy, steak hash, and finishing with smores pancakes! 🥞

At the heart of every great meal is a great team.

At the heart of every great meal is a great team. Chef Jesus Cardenas is dedicated to training and developing our staff to ensure every guest has an unforgettable experience. Elevating our craft, one lesson at a time. 👨‍🍳✨

We're excited to continue growing our culinary sta

We're excited to continue growing our culinary staff! Nina, Kyle, and Lito each offer unique skills that will make our team shine even brighter.

Welcome to your new roles! We can't wait to see what you bring to the table.

Do you have a sweet tooth like we do? 🍫 Thankf

Do you have a sweet tooth like we do? 🍫

Thankfully, we have Pastry Chef Deepa Chander crafting irresistible desserts like these Chocolate Almond Sandwich Cookies and Raspberry Citrus Pavlova to satisfy our cravings!

These desserts are as stunning as they are delicious. What are your favorite desserts? 🍪

Aloha, New York! Our talented team brought the u

Aloha, New York!

Our talented team brought the unique flavors of Hawaii to NYC. They grilled picture-perfect hotdogs topped Hawaiian-style with pineapple relish and Tonkatsu sauce, striking the perfect balance between sweet and savory. 🍍

Mahalo to our amazing team! 🙌

✨Appreciation post!✨ We’re thrilled to share

✨Appreciation post!✨
We’re thrilled to share some amazing customer testimonials about our team’s fantastic food and dedication.
Thank you to our hardworking crew for always putting our customers first and making them feel at home!👏

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