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Last fall, a group of student-activists and I had started coordinating Oberlin’s first-ever Food Week, to be held in March, to raise awareness about problems in our current food system and create a space for different activists to network and come to new solutions. To kick off the week, the students asked Bon Appétit to host a Local Foods Banquet. Let me repeat: they wanted to have a local foods banquet. In Ohio. In March. And we did it!

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Bon Appétit chefs are used to cooking for business and academic royalty: CEOs, Nobel Prize-winning professors, and university presidents dine on our food daily. But when the company was invited to feed actual royalty — His Royal Highness the Prince of Wales, fresh from his son’s wedding — along with Bon Appétit CEO Fedele Bauccio, a dozen other stars of the sustainable food movement, and 750 journalists and other high-profile guests, the menu planning and food sourcing reached new heights of intensity.

The occasion was a landmark all-day conference on the “Future of Food,” hosted by the Washington Post at Georgetown University in Washington, DC.

The “Future of Food” conference convened by the Washington Post at Georgetown University in Washington, DC, provided much… well, food for thought. However, the 30 speakers, who included Charles, Prince of Wales, and Bon Appétit CEO Fedele Bauccio, weren’t serving up snacky soundbites, but multi-course meals made up of whole, high-fiber ingredients.

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Holly Winslow, resident district manager of University of San Francisco, and Crystal Chun Wong, general manager at Kirkland and Ellis in San Francisco, were glad to play hosted a group of 20 Girl Scouts from three different troops for a pizza party at USF. They didn’t even have to be “badgered” into it.The scouts were each in the process of completing the Girl Scout Gold Award on Food and Local Farming. The visit to Bon Appétit was part of the “research and personal enrichment” portion of the requirements.

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By Cara Brechler, Marketing Manager In the early fifth century, when some monks were busy inventing Shaolin Kung Fu, other German monks took a vow of deliciousness instead and created the pretzel. Last week, in honor of National Pretzel Day, the chefs de cuisine at one of our Silicon Valley campuses celebrated this humble concoction with freshly baked twists as well as crusts and breading using the dough, bringing the pretzel to new dimensions of tastiness. Kevin Means at the Paradise Café offered a pretzel-encrusted pork loin, a bratwurst dog in a pretzel bun, and freshly made warm pretzels sprinkled with a Tuscan-infused salt (rosemary, chili pepper, lemon, and garlic). Over at Café 17, Octavio Barrera had a line all through service for his Pork Loin Schnitzel with creamy whole-grain mustard gravy. Jorien Schulze from Lakeview Café made fresh pretzels with two dipping […]

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By Liz Sullivan, Bon Appétit Management Company project assistant High school students aren't usually gung-ho about the idea of attending summer camp, but here's a new option that just might have them drooling. The Culinary Institute at Penn is a hands-on summer program that is attracting students from all over the world. Applications for the program, which runs from July 4  to July 23, are accepted until June 1 — or until the program is full.  Bon Appétit Management Company, University of Pennsylvania, and Summer Discovery (which specializes in offering innovative summer camp programs on university campuses worldwide) have collaborated to launch the new, three-week program. It's geared to high school student interested in learning more about where their food comes from and its impact on the environment. Students will learn how to prepare healthy and delicious meals, and the important […]

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By Vera Chang, West Coast Fellow for Bon Appétit Management Company Foundation An art project in Cornish Cafe by a sculpture student Written in honor of a creating a more peaceful world through eating alongside one another and low carbon choices  When you combine an arts school and a socially responsible food services company, the results can be interesting. Last Thursday, on April 14, Bon Appétit Management Company celebrated its fourth Low Carbon Diet Day, and Cornish College of the Arts transformed this annual event into an occasion in which eating was revered as art, and art added another dimension to sustainable dining.

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Yesterday Bon Appétit Management Company held its fourth annual Low Carbon Diet Day across the country. To celebrate, the kitchen team at the University of Maryland in Baltimore tempted their guests’ palates toward climate-friendlier pastures by reinventing a dish that has gained a reputation as the cheap/quick/greasy go-to of most college students: the pizza.

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By Carolina Fojo, East Coast Fellow, Bon Appétit Management Company Foundation   “I love a good competition!” With these words, Cristin Ashmankas entered herself into a Bon Appétit Sustainable Cooking Challenge at Lesley University, where she is an assistant professor in the earth science, natural sciences, and mathematics department. Cristin grew up in a family of great cooks and says she is known among her friends (her “test subjects”) for her culinary experiments and what has become known as “Cristin’s secret ingredient.” The day of the event, Cristin arrived wearing a cupcake-dappled apron and a big grin. Her competitor was Diego Mejia, a Bon Appétit cook at Lesley University. Born in México, Diego spent most of his childhood eating his mother’s savory dishes of tortillas and beans, tomatillo and mole sauces. After arriving in the U.S., he started working for […]

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Thanks to the popularity of last year’s Chopped Competition, the challenge made a repeat performance at Roger Williams University in Bristol, RI. Just like in the popular Food Network show, Bon Appétit’s Chopped contestants show off their creativity and cooking skills under the pressure of a ticking clock. The competition is made up of three segments – appetizer, entrée, and dessert. After each session, two teams are “chopped” from the competition.