Bon Appétit Management Company

This Earth Day, we are flipping the switch to plants to lower our individual and collective carbon footprint! We are challenging our guests to use this Earth Day as an opportunity to consider climate-friendly alternatives throughout our cafés.

Who knew making ice cream could double as an arm workout? The Colorado Springs community asked this very question as they shook plastic bags of heavy whipping cream, vanilla extract, sugar, and rock salt back and forth for ten minutes straight to make a classic vanilla ice cream (sprinkles optional).  

Penn chefs took street food to the next level over the course of the first annual Wellness Cup, creating flavorful yet approachable dishes such as jackfruit empanadas, hearts of palm lobster rolls, a build-your-own falafel bar, vegan bang-bang cauliflower steak, and cornbread pancakes with seitan chili, spicy maple syrup, and “sour cream” derived from a sunflower seed base. But the winning dish was…

We believe that it takes more than one person or one siloed team in a company to truly make sustainability a core operating principle. From our wellness and purchasing teams to our managers and cooks in the field, we strive for sustainability to be second nature across every level of our company.  

This Black History Month, we’re excited to give you a taste of what’s cooking in our kitchens at Bon Appétit Management Company. To celebrate our Black culinarians, we released our Amplify Black Culinarians digital cookbook, a tribute to the diverse culinary heritage of our Black chefs, cooks, and culinary experts. In this post, we’re sharing a roundup of some of the recipes from the book!

As we mark the beginning of Black History Month, it is our pleasure to unveil Bon Appétit Management Company’s Amplifying Black Culinarians digital cookbook — a vibrant collection of recipes from our talented Black chefs, cooks, and team members. 

We always love to see what our talented culinary teams are turning out year-round, but there’s something especially delightful about seeing our chefs infuse winter holiday classics with their own twists.

Take a break from gingerbread making and cookie decorating to try this healthy holiday snack that’s almost too cute to eat!

The sustainable seafood movement is always evolving, which is why Jenny Slafkosky, Bon Appétit’s communications director, joined Maisie Ganzler, chief strategy and brand officer, in San Juan, Puerto Rico at the end of October for the Conservation Alliance for Seafood Solutions (CASS) annual conference.  

This simple roasted vegetable recipe was created by Essence Sage Oyos of Golden Eagle Farm.