Case Western Reserve University Chef/Manager Jonathan Barger led an educational cooking demo benefiting families at the Ronald McDonald House in Cleveland.
Adobe employees experienced Studio ATAO’s immersive multi-course meal, involving virtual reality headsets and spoken-word narratives, organized by Bon Appétit and Adobe’s Asian Employee Network and VR Club.
The Bon Appétit teams at Johns Hopkins in Baltimore and St. Timothy’s School came together for a special tour and picnic at St. Timothy’s own Redlands Farm in Stevenson, MD.
Bon Appétiters from Fred Hutchinson Cancer Research Center enjoyed a day on the water with their Farm to Fork partners from Lummi Island Wild.
Inspired by work on Bon Appétit’s Plant-Forward Culinary Collaborative, Executive Chef Chris Lenza is featuring seasonal ingredients and plant-based proteins in colorful to-go items at the Musical Instrument Museum.
The Bon Appétit team at Massachusetts Institute of Technology hosted two dozen culinarians from across the East Coast for the region’s first plant-forward culinary training.
Top Chef Junior finalist Rahanna Bisseret Martinez joined forces with our Healthy Kids team for a special class at the Garden at Oracle Park.