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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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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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Together, Penn and Bon Appétit won a NACUFS Silver Award in the Residential Dining Concepts category, for the newly renovated Hill College House Dining Café.

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