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Case Western Reserve University Chef/Manager Jonathan Barger led an educational cooking demo benefiting families at the Ronald McDonald House in Cleveland.

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Adobe employees experienced Studio ATAO’s immersive multi-course meal, involving virtual reality headsets and spoken-word narratives, organized by Bon Appétit and Adobe’s Asian Employee Network and VR Club.

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The Bon Appétit teams at Johns Hopkins in Baltimore and St. Timothy’s School came together for a special tour and picnic at St. Timothy’s own Redlands Farm in Stevenson, MD.

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Bon Appétiters from Fred Hutchinson Cancer Research Center enjoyed a day on the water with their Farm to Fork partners from Lummi Island Wild.

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Guests at SAP in Palo Alto, CA, had the special opportunity to meet Amy Kimoto-Kahn as part of Bon Appétit’s Star Chefs education series.

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The Bon Appétit team at Genentech welcomed a new open-air café to their South San Francisco, CA, campus.

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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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