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The University of Pennsylvania became the first Ivy League university to complete the Healthier Campus Initiative of the Partnership for a Healthier America.

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The Bon Appétit team at The Huntington Library, Art Collections, and Botanical Gardens collaborated with Chef-Partner Kajsa Alger on a duo of special events for guests and staff.

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Executive Chef Darryl Bell of Foundry & Lux created a barbecue sauce so good it begged to be bottled. Packing more than just a sweet-and-savory punch, Darryl’s Kansas City–style sauce does good as well: 20 percent of proceeds are donated to the nonprofits No Kid Hungry and the Rafiki Foundation.

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Hillsdale College has a strong relationship with Ann Arbor-based Zingerman’s Coffee Company. Bon Appétiters and students were treated to a tour of their operations, and a special coffee class.

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The Bon Appétit team at Best Buy in Richfield, MN, sources local honey thanks to a partnership with Minnesota Independent Community College, where Best Buy’s Net Impact Chapter sponsors a hive.

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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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