Just as the Exploratorium’s exhibits are designed to encourage young visitors and their parents to explore and step out of their comfort zones, the restaurant’s menu does the same.
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Our partner at the Cleveland Museum of Art’s Provenance Restaurant also serves on Seafood Watch’s Blue Ribbon Task Force. Here, he talks about why chefs should care about sustainable seafood. national culinary strategy. talks about serving
The Story of Bon Appétit
Find out where we came from, what we care about, and where we’re headed.
Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 500 cafés in 32 states. All Bon Appétit food is cooked from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
- Cook 100% from scratch
- Directly support small, local farms
- Serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Serve only cage-free shell eggs
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Serve only third-party verified humanely raised ground beef
From Our Blog
Containing a blend of aromatic spices, these baked croquettes are a delicious, nutritious, and low carbon replacement to meat or cheese-based varieties. Serves 4. 1 cup red lentils 1 bay leaf 1 teaspoon ground cumin 1 tablespoon coriander seed 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon white pepper 3-4 scallions, diced (reserve 2 […]
Refreshing, yet filling, this salad can be eaten warm or at room temperature. Pair with a side fruit or vegetable, such as cabbage slaw, for a balanced plate. Serves 4. 6 ounces soba (buckwheat) noodles 1 tablespoon sesame oil 1 tablespoon plus 2 teaspoons vegetable oil 2 cloves garlic, minced 1 tablespoon fresh ginger, minced […]
Every day, Americans take the abundance and low cost of our food supply for granted. Ironically, farmworkers — those whose lives are spent harvesting the fruits and vegetables we eat — can rarely afford to purchase them.
We’re growing, and that means we’re hiring, from cashiers to catering attendants to chefs. If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!