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.
Of the 600,000 food products sold in U.S. supermarkets, 80% have added sugar. By 2050, 1 in 3 Americans will have diabetes. Those are just a few of the sobering soundbites from Fed Up, a powerful new film that Bon Appétit is proud to support and which promises to change the conversation about diet and exercise in America.
A spotlight on Emmanuel College Chef/Manager Peter Fernandes, one of our employees who started at the entry level then worked his way up to a managerial/chef position. “I tell everyone that even though they might be starting in the dishroom, they can still learn something. Just stand next to someone and ask them to show you what they’re doing, or if they don’t have time to show you, ask if you can watch,” explains Peter.
The first thing you notice when you walk into Theory at the Oregon Museum of Science and Industry (OMSI) in Portland, OR, is the eye-popping, 10- by-50-foot mural that wraps around the entire soffit of the café. Simple dishes — a burger with the works, a smoothie, bisque, and a pizza—are broken down into vividly photographed ingredients arranged into formulas on a black background.With fewer than 50 words, the display eloquently (and mouthwateringly) conveys the theme of the re-imagined café, which is the playful science of food.
he Daily Meal’s 2013 list of the 60 Best Colleges for Food in America is out — and Bon Appétit Management Company operates 13 of them! These are schools that “refuse to accept the stigma that comes with collegiate dining, taking the ordinary campus meal and turning it into an extraordinary dining experience.”
Editor’s Note: Midwest Fellow S.K. Piper’s two-year stint has come to an end, and we are happy to announce that she will be remaining with Bon Appétit Management Company as our sustainability manager at Denison University. Please welcome the new BAMCO Foundation Midwest Fellow and the BAMCO blog’s newest contributor, Alyse Festenstein!
Bon Appétit Management Company doesn’t generally cater outside the campuses where we have kitchens. But when CEO Fedele Bauccio was invited to give the keynote address at a very special awards ceremony held by the Association for Corporate Growth – Silicon Valley chapter (ACG-SV) at San Jose’s Computer Science History Museum, we couldn’t possibly let the 300 Silicon Valley CEOs and executives who were attending (many of them Bon Appétit clients) dine on anyone else’s food.
We’re pleased to be sponsoring the 10-state screening tour of American Meat, a new documentary that takes an evenhanded look at both the industrial and the pastoral sides of the U.S. meat system. This Thursday, February 5, at 6pm, Stanford University will show American Meat followed by a panel discussion, moderated by Graham, that includes Maisie Greenawalt, Vice President of Strategy for Bon Appétit Management Company
Bon Appétit believes that making a difference in the lives of others—one that pays dividends long past the holiday season — is the best gift we can give. This year’s beneficiary is the Agriculture and Land-Based Training Association (ALBA).
How Bon Appétit Management Company defines “food service for a sustainable future,” that tagline that follows our company name, also defines our very identity as a company. In honor of our quarter-century anniversary, we asked our employees and others to brainstorm with us. Here’s the result.