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To celebrate the new Victory Garden at Oracle Plaza, the Bon Appétit team at Oracle – Redwood Shores hosted a special event for guests with Jackson Family Wines.

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Executive Chef Tony Smoody of Case Western Reserve University’s Michelson and Morley Restaurant named his vegan protein flip of the Reuben sandwich a “Shrooben”, ditching the beef in favor of a plant-forward alternative.

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SAP guests enjoyed a Healthy Fundamentals Cooking Class focused on new “mother” sauces with a wellness-minded twist.

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Through a partnership between Student Development and Bon Appétit, Denison University students participated in a series of three classes called Teaching Kitchen held over the summer session at the Granville, OH, campus.

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Wabash College debuted their new Farm to Food truck, and it’s gaining momentum all over Indiana (literally!).

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A group of ProStart students spent two days touring the University of Chicago campus, where they found role models in the Bon Appétit and UChicago Dining teams

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Inspired by the legacy of beloved chef and travel writer Anthony Bourdain, Bon Appétiters at LinkedIn held a benefit dinner to raise funds and help bring awareness to suicide prevention efforts.

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Bon Appétiters at DePauw University stayed quite busy, even during the summer break, with a series of community focused events.

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Working with San Francisco startup Nima to provide safer dining options for guests with gluten allergies.

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Food allergy training is an incredibly important part of keeping guests safe. The Food Allergy Research Education (FARE)’s new FARECheck certification, which validates policies, procedures, and training, will help show those efforts are solidly in place.

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