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Waverley Aufmuth

Café Modern’s Executive Chef Denise Shavandy at The Modern Art Museum of Fort Worth was named Critics Choice Best Chef 2018 by Fort Worth Weekly.

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Pastry Chef Joanne Ponvanit submitted two outstanding desserts for the 10th Getty Underground community art program.

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The team at STEM Kitchen & Garden in San Francisco launched a series of three 90-minute Healthy Kids Saturdays in the STEM Garden workshops.

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Bon Appétit Executive Chef Chris Lenza and the Café Allegro team are known for their commitment to showcasing Arizona ingredients and indigenous foodways. But for this year’s Eat Local Challenge, attended by some very special guests, they outdid themselves.

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Executive Chef Darryl Bell led a special cooking demo at Foundry & Lux, taking guests on a tour of the labyrinth garden, from which they harvested ingredients to cook and later enjoy together.

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Executive Chef Josie Urbick and the culinary team at TASTE Café decided to uncover Native American foodways and interpret them through the lens of TASTE’s mission: emphasizing seasonal ingredients from the abundant Puget Sound region.

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Chicago’s Terzo Piano Chef di Cucina Carolina Diaz has been crowned U.S. Master of Pasta in a pasta-themed showdown hosted by Barilla.

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Once per year, General Manager Adrian Burciaga invites an international guest chef to share the kitchen with the Bon Appétit team, cooking a multicourse meal to pair with the evening’s themed wines. This year, Adrian partnered with renowned chef and Top Chef Mexico judge Aquiles Chávez.

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Rogelio Garcia, Bon Appétit’s executive chef at The Commissary in San Francisco’s Presidio, was invited to cook a collaborative Día de los Muertos dinner with chefs from all over the country at the James Beard House — it was his second time to cook at the famed house!

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When news of fires ravaging Northern California broke out, Bay Area Bon Appétit teams sprang into action to do what they do best: cook nourishing, fresh food for those who needed it most.

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