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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.

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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.

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Bon Appétiters at Rose-Hulman Institute of Technology were excited to attend not one but seven guided trips to visit local farms and their nearby Farm to Fork partners.

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Top Chef Junior finalist Rahanna Bisseret Martinez joined forces with our Healthy Kids team for a special class at the Garden at Oracle Park.

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Inspired by the “Medieval Monsters: Terrors, Aliens, Wonders” exhibit, the culinary team at Provenance at the Cleveland Museum of Art created an elegant and innovative themed menu.

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Bon Appétiters were inspired to host a crash kitchen course for children of Medtronic employees, covering essential cooking techniques, knife skills, and healthy recipes.

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Bon Appétiters from Nordstrom, Reed College, and St. Martin’s University came together for an informative and hands-on training at Quillisascut Farmstead Cheese & School.

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The Bon Appétit team at Oracle Park, home of the San Francisco Giants, is proud to partner with local nonprofit Food Runners to help deliver quality surplus food to those in need.

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Bon Appétiters at the University of Chicago partnered with UChicago Dining to host local students for a three-day camp that included a field trip to Farm to Fork partner Windy City Harvest.

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The Bon Appétit team at the University of Pennsylvania won a NACUFS Gold Award for the newly renovated Houston Market — and were further elated to capture the Grand Prize in the large school category at the 2019 National Conference!

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