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
Plant-Forward Champions Gather in Napa to Plan Next Steps
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.
FireEye Team Fights Food Waste by Feeding Wildlife
Every week, General Manager Allyson Shelden donates 15 to 20 pounds of leftovers to animals rescued by the Wildlife Center of Silicon Valley.
Staff Spotlight: The Unstoppable Diana Yu
Despite the numerous challenges she faced early in her life and career, Executive Sous Chef Diana Yu found ways to adapt, learn, and grow, and now manages a team around 80 people at Emory University.
Giving the Gift of Clean Water Through World Central Kitchen
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.
Staff Spotlight: April Powell Has No Ceiling
Ask about April Powell, Washington University in St. Louis’s general manager, and you will repeatedly hear “rock star.”
Oxford College of Emory Chef Honored with Life-Changer Award
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.
Linkedin Hosts Climate-Friendly Cuisine Conference
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.
Brown University Guests Have a Hopping Good Time at 8-Course Beer Dinner
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.
Oracle Chefs Help Cook up Dinner on the Farm
Bon Appétiters were invited, along with other local chefs, to cook dinner at The Farm on Putah Creek in the final installment of the Dinners on the Farm series for the Center for Land-Based Learning.