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Denison Dining recently hosted a kitchen takeover series for the Denison senior class. The 20 attendees learned nutrition, cooking, and wellness techniques they can use during their senior year at the Granville, OH, campus — and beyond.

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Massachusetts Institute of Technology in Cambridge, MA, boasts sweeping vistas of the Charles River and Boston’s impressive skyline. It also now boasts something else: a rooftop farm.

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Young visitors from West Bay Pilipino Center harvested their own Romanesco grown in The Garden at AT&T Park and were thrilled to use it as a topping on their pizzas

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When Bon Appétit chefs from Ohio and Indiana recently converged on DePauw University in Greencastle, IN, for a Bon Appétit Midwest Chefs’ Collaborative, inspiration and good spirits abounded

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Bon Appétiters and guests from Oberlin College, Case Western Reserve University, and the Cleveland Botanical Garden were inspired by touring Green City Growers (GCG), the largest urban greenhouse in the nation

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Long curious about the people, soil, and effort that go into producing Farm to Fork products, Executive Chef John Krickl and Sous Chefs Omar Rocha and Mike Godlewski decided to tour three local farms to learn more

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General Manager Kirk Mustain at the University of Portland in Portland, OR, successfully rose to the challenge of creating elegance from remnants at the request of an organization called Salvage Supperclub

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More than 45 Bon Appétit culinarians and marketing folks from throughout Northern California got together for a Chefs’ Exchange to network and enjoy one another’s company in this high-growth region

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As students returned to Case Western Reserve University in Cleveland to begin the fall semester, one topic was on everyone’s lips — and many local news stations: the new Pizza ATM

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Do you know all the talents the members of your team possess? The Bon Appétit team at Washington University in St. Louis thought they did, but recent events brought out talents in team members that until then hadn’t been fully revealed.

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