Bon Appétit chefs and farmers are teaming up with Row 7, renowned chef Dan Barber’s venture, to breed new varieties of produce for flavor and to raise money for public research
Bon Appétit’s Plant-Forward Culinary Collaborative (PFCC) working group came together for their first meeting at the Culinary Institute of America’s inaugural Plant-Forward Kitchen culinary summit.
Every week, General Manager Allyson Shelden donates 15 to 20 pounds of leftovers to animals rescued by the Wildlife Center of Silicon Valley.
As part of the annual holiday thank-you to our clients, Bon Appétit is giving the most precious gift there is — clean drinking water — on their behalf.
Oxford College Executive Chef Duke Walsh was honored with the Action Ministries’ Life-Changer Award, given to someone who goes above and beyond to give back to their community.
Bon Appétit Management Company teamed up with Acterra, the Bay Area Air Quality Management District, and LinkedIn, to plan and host the annual Global Climate Action Summit.
Director of Culinary Operations Ty Paup and the Bon Appétit team at Brown University put together a special beer pairing dinner that featured some of New England’s finest craft beers.