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Waverley Aufmuth

Executive Chef Darryl Bell has enjoyed extending his teaching workshops to the Bon Appétit team at Foundry & Lux in South San Francisco, CA, where he shares tips on technique, knife skills, butchery, and more.

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As director of events for three Bon Appétit Northern California public restaurants, Nathan Carraway not only produces stellar events down to the tiniest detail, he helps drive revenue-generating marketing initiatives.

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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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The Bon Appétit team at AT&T Park, home of the San Francisco Giants, was featured on Travel Channel’s show Food Paradise to show off the many dishes beloved by Giants fans.

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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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