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.
To help address food insecurity on campus, General Manager Julie Severance and Community Adviser and Lawrence University student Molly Ruffing collaborated to offer more ways to involve students in relief efforts.
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.
Bon Appétiters from Fred Hutchinson Cancer Research Center enjoyed a day on the water with their Farm to Fork partners from Lummi Island Wild.
As part of a new Farmer’s Table series, ten lucky LinkedIn guests got seats to an elegant multi-course meal featuring ingredients from Farm to Fork partner Frog Hollow Farm.
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.
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.