Bon Appétit Management Company

Mt. Angel Abbey’s Executive Chef/General Manager Paul Lieggi collected his second consecutive win in the preserved seafood category for his hot-smoked salmon at the Good Food Awards in San Francisco.

In celebration of National Hispanic Heritage Month, Adobe’s North American cafés offered menu specials to honor the vibrant culinary traditions of several countries with historical links to Spain

Lists ranging from Princeton Review’s Best Campus Food and the Daily Meal’s 75 Best Colleges for Food to Forward’s Best Colleges for Jewish students show that Bon Appétit teams are dishing up what it takes to make students happy.

Patrick McElroy, Bon Appétit’s executive chef at Washington University in St. Louis, shares what goes into making America’s Best Campus Food.

Matthew Fogarty, Bon Appétit’s executive chef at St. Olaf, talks about helping to cook up some of America’s Best Campus Food.

Chef José Andrés and his nonprofit World Central Kitchen marshaled an army of chefs, volunteers, and food donations from all over Puerto Rico and the world. Together they made almost 2 million meals for victims of Hurricane Maria.

“We have a job to do. Whatever it takes, we take care of our communities,” explains Bon Appétit President Michael Bauccio.

“‘If you don’t have nothing else, you will have your job,’ so I grabbed my work pants, two shirts, my Bible, and my back scratcher, out of all things!”

Through it all, Bon Appétit teams did what they could to take care of each other while finding a way to serve meals to hundreds — sometimes thousands — of guests.

At The Taste of Putnam County, the menu by the Bon Appétit team from DePauw University in Greencastle took home top honors!