Bon Appétit Management Company

At Cornell College in Mount Vernon, Iowa, the Bon Appétit team has been putting our values into practice.

Far above the bustling streets of Manhattan and many floors of priceless art and antiquities, Culinary Director Bill Telepan and the Bon Appétit at the Metropolitan Museum of Art team are tending to their garden.

Bon Appétit chefs gathered at Saint Martin’s University in Lacey, Washington, to support the school’s black-tie gala that featured celebrity chef Anne Burrell.

West Coast Fellow visits the Milkhouse, a Farm to Fork vendor owned and operated by Colby College alumni Andy Smith.

The Princeton Review’s 2023 Best Campus Food rankings are in, and six Bon Appétit-served schools are in the top 25! Out of the top 10 schools on the list, Bon Appétit is proud to be the only national food service provider whose schools were ranked. The other universities honored are all independently operated.

On a sunny fall afternoon outside of Terre Haute, Indiana, Midwest Fellow Elise Kulers joined 20 first-year and transfer students of Saint Mary-of-the-Woods college on a tour of the White Violet Center for Eco-Justice farm.

As we celebrate the rich culinary history of the indigenous peoples of the Americas, we’re highlighting three recipes that use the famed “three sisters” – corn, beans, and squash.

This Native American Heritage Month, we’re centering indigenous people who are working to promote their traditional foodways and increase food sovereignty in their communities.

In the Americas, indigenous peoples domesticated a host of animals and plants, weaving foodways and cultures over the many thousands of years that anteceded European colonization.

A big congratulations to Executive Chef Mayet Cristobal, Catering Director Michelle Gomez-Arguello, General Manager Branden Vendiola, and their extraordinary team at Buena Vista Café for a successful Service Awards event that was recently held for nearly 2,000 guests.