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Introducing the many people involved in the fresh, delicious food at the Garden at AT&T Park — from planting and picking to chopping and cooking it!

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The wants, needs, and desires of college students are always evolving — trying to avoid the freshman fifteen, needing a late-night snack to power through finals week, or craving some biscuits and gravy on the weekend. If you’re lucky, you have a chef like Christopher Smith on your campus.

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Most culinary school students do it for the love of the profession — and expect grueling, family-unfriendly hours, and low pay when they graduate. But Le Cordon Bleu students were thrilled to learn about an better path, with Bon Appétit.

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Longtime Bon Appétiter Rob Scott is a rock star on the Wash U campus.

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"Mt Simmons" at MIT

Showing dedication, teamwork, and grit, Bon Appétit teams kept the doors open and the food hot during the Northeast’s winter storms.

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By turning imperfect peppers into Dad’s World Famous Chili, General Manager Derek Whitney shares how we can all make a difference by “picking the ugly one.”

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The recently refurbished, beautiful T. Furth Center for Performing Arts and Ryan Concert Hall, at Trine University in Angola, IN, now hosts world-class performers for its performing arts events — and the Bon Appétit team at Trine enjoys being given the opportunity to cater them with elegance and flair. Trine University, with the help of […]

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What’s in the knife bag and on the restaurant list for this chef on his first-ever trip to New York City.

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Creating a program to incentivize Reed students to opt for reusable cups instead of disposable.

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Cooking for the President of the United States

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