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Guest

Adobe – San Jose’s Executive Chef Jessica Yarr took a guest’s suggestion to heart and hosted a class on making French-style croissants from scratch.

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A lucky group of Bon Appétit East Coast chefs were invited to prepare a multicourse meal at the esteemed James Beard House in New York City, showcasing the best of regional ingredients.

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The culinary team at Electronic Arts in Redwood City, CA, created their very own cookbook of Bon Appétit chef-approved and guest favorite recipes.

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Each year, the Bon Appétit team at SAP partners with the Planet Bee Foundation for a “hive-to-honey” experience, where they learn about the basics of beekeeping and how to harvest honey.

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Bon Appétit teams at the Commissary, Arguello, and Transit, hosted a special event in the Presidio just for concierges at 44 hotels all around San Francisco and Marin County.

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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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Senior Chef/Manager Robert Lynn of Protective Life Insurance Co. and Executive Chef Matt Jones of Birmingham-Southern College teamed up to run a cooking demo at The Market at Pepper Place.

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