02/25/2026
Executive Chef Patrick Goyau recently took a dozen NewBridge on the Charles residents on a tour of our kitchens, showcasing the kitchen at the Centro restaurant, the kosher Nosh kitchen, and the main kitchen. Together, the NewBridge culinary team cooks more than 1,400 meals every day!
Chef Goyau discussed how his team plans and sources ingredients. He provided some examples, noting that they use four cases of bananas a day, prepare 40 gallons of soup daily, and cook 44,000 pounds of chicken each year. He highlighted several local vendors NewBridge partners with, including Sid Wainer & Son in New Bedford, Katsiroubas Bros. in Hyde Park, Boston's Best Coffee Roasters in Cambridge, Fantini Bakery in Haverhill, Kinnealey Quality Meats in Brockton, and Captain Marden's Seafoods in Wellesley.
Chef Goyau also discussed food waste and the culinary team's composting program. Just as many residents at NewBridge on the Charles do, chefs in the kitchen compost their excess organic materials. Each year, the community composts approximately 123,000 pounds of organic material, such as eggshells, coffee grounds, and other food waste.
He also discussed the team's catering efforts for the many special events around campus. Their work can be seen at the Wine Down, the weekly Coffee Connection, and themed dinners, such as the recent Las Vegas Night in Centro and the Elvis Presley-themed buffet in Nosh.