Bon Appétit Management Company

Sure, restaurants can be dark these days, but imagine one with no light at all, where only your sense of touch and taste could guide you.

Cooking and serving a multicourse dinner for a couple hundred people in a space without a kitchen is quite a challenge. How about if those hundreds of people include the CEO of your company and most of the fooderati of Portland, OR, who’ve paid top dollar as part of a fundraiser for the James Beard Public Market (named for “the father of American cooking”), as well as keynote speaker Mark Bittman, a multiple James Beard Award-winning cookbook author and New York Times columnist? High stakes indeed — but a feat that Bon Appétiters from all around Portland magically pulled off without anyone ever guessing how hard it was! Bon Appétit’s ties to the event, called Gather & Taste, extend much deeper than just donating the dinner. The company has partnered with the James Beard Public Market, a 501(c)(3) nonprofit organization […]

This Campus Farmers webinar will cover how different management structures — volunteers, departmental supervision, paid farm managers and/or interns —are used to achieve campus farms’ specific missions.

Black Mesa Ranch’s dream project of an expanded solar array and cheese refrigeration unit has begun, with the help of a $5,000 Fork to Farm grant from Bon Appétit.

This past fall, to celebrate the 15th anniversary of our Farm to Fork program, Bon Appétit gave away ten $5,000 grants to our local farmers, fishermen, and artisans around the country to help them grow their business. Here’s how Locals Seafood of Raleigh, NC, is using theirs.

This time of year we see a lot of resolutions around food. Instead of worrying so much about what’s on your plate, focus on losing pounds in your garbage bin (or compost bin)!

On a sun-filled Saturday, hundreds of Northern Californians convened to see one of America’s best-known chefs, Mario Batali, in person and to celebrate the importance of American farmers.

Chef/Manager Brian McCarthy at the Massachusetts Institute of Technology has just published his third cookbook, The Professional Vegan Cookbook, with more than 450 vegan recipes for restaurants, cafés, weddings, home entertaining, large groups, and more.

Students from Carleton College, St. Olaf College, and Macalester College came together at the Just Food Summit to ensure that they are working toward synergy rather than segregation — both on their own campuses and beyond.

This webinar will help clear up concerns and misconceptions about how restaurants can donate unsold food, covering food safety and the protections afforded by the Good Samaritan Act.