In an effort to raise awareness about food waste, Fellows worked with various Bon Appétit accounts to show screenings of a documentary called “Wasted!” and serve up fun zero waste food items.
During the week in which International Women’s Day fell, guests various Bon Appétit accounts enjoyed the chance to meet La Cocina entrepreneurs and enjoy their food.
Executive Chef Rogelio Garcia talks about his experience on Season 15 of Top Chef and invites his new friends — some of the country’s hottest chefs — to show off their creativity in The Commissary’s monthly Open Kitchen series
Two special menus came to the Restaurant at the Getty in Los Angeles this spring, including one to accompany the exhibition “A Queen’s Treasure from Versailles: Marie-Antoinette’s Japanese Lacquer” and another for Valentine’s Day.
Penn Controller Bobby Vermette is part of a small army of nonculinary people who are just as important as Bon Appétit’s chefs in making “food service for a sustainable future” possible
Don’t Be Afraid to Dork Out: Secrets of Best Campus Food from Bon Appétit’s Executive Chef at St. Olaf (No. 4)
Matthew Fogarty, Bon Appétit’s executive chef at St. Olaf, talks about helping to cook up some of America’s Best Campus Food.
Chef José Andrés and his nonprofit World Central Kitchen marshaled an army of chefs, volunteers, and food donations from all over Puerto Rico and the world. Together they made almost 2 million meals for victims of Hurricane Maria.
“‘If you don’t have nothing else, you will have your job,’ so I grabbed my work pants, two shirts, my Bible, and my back scratcher, out of all things!”
Through it all, Bon Appétit teams did what they could to take care of each other while finding a way to serve meals to hundreds — sometimes thousands — of guests.