Posts by

Bonnie Azab Powell

Matthew Fogarty, Bon Appétit’s executive chef at St. Olaf, talks about helping to cook up some of America’s Best Campus Food.

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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.

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“‘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!”

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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.

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In her 14 years and multiple promotions with Bon Appétit, Grove City College Operations Manager Lynna McNany has honed her problem-solving skills and learned a lot.

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Matt McNany has “basically been farming since he could walk,” says his mother, Lynna McNany, who is Bon Appétit’s operations manager at Grove City College

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Creating vegan baked goods that are as light, fluffy, and flaky as the buttery and eggy originals has always been a bit of a challenge, but help is here in a very surprising form — chickpea water.

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David Evans of Marin Sun Farms shows a Bon Appétit team from headquarters around the Petaluma, CA, slaughterhouse he saved from closing.

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Cooking and serving a multicourse dinner for a couple hundred people in a space without a kitchen is quite a challenge. How about if those hundreds of people include the CEO of your company and most of the fooderati of Portland, OR, who’ve paid top dollar as part of a fundraiser for the James Beard […]

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David Rushing, the executive chef of Washington University in St. Louis’s DUC, can’t throw his weight around in the kitchen anymore. No, he hasn’t been demoted — he’s just half the man he used to be, after participating in ABC’s Extreme Weight Loss.

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