Bon Appétit Management Company

In honor of National Seafood Month, read the inspiring true story of saving West Coast groundfish. Now we just need to eat burbot, chilipepper rockfish, petrale sole, sablefish, lingcod, and other groundfish!

The Bon Appétit team at Fred Hutch hosted a lemonade stand to benefit students at the Hutch School of the Fred Hutchinson Cancer Research Center, who’ve had to move to the area for their own cancer treatment or the treatment of a loved one

As the year of Farm Bill debate approaches, it is important for everyone who wants to see food systems change to pay close attention.

Following a test run at Public House, we’ve rolled out the Impossible Burger at a corporate café in South San Francisco with another on the way — officially becoming the first food service company in the country to offer this much-buzzed-about bleeding, plant-based burger!

Executive Chef Ted Mathesius of Adobe in Lehi, UT, was among eight honorees at the 2017 United Fresh Produce Excellence in Foodservice Awards in Chicago

Beat Bobby Flay? No problem — at least if you’re Vuong Loc, executive chef of SODO Kitchen at Starbucks headquarters in Seattle, who also manages to find time to run the restaurants Pomerol and ChinaPie.

For the third consecutive year, the Bon Appétit team at St. Olaf College in Northfield, MN, was invited to celebrate its high ranking (number 5 this time!) at the Amherst campus of the University of Massachusetts

Besting the competition at any chili cook-off feels great, but when the event benefits a pediatric cancer foundation, participation is its own reward.

The fish that Bon Appétit Executive Chef/Manager Paul Lieggi smoked and submitted comes with a special pedigree.

What’s the best way to deal with an overabundance of seasonal produce? That’s the special focus of Bon Appétit’s 12th Annual Eat Local Challenge on September 27 this year!