Creating vegan baked goods that are as light, fluffy, and flaky as the buttery and eggy originals has always been a bit of a challenge, but help is here in a very surprising form — chickpea water.
Blog: Chefs
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Building a Better Burger for the James Beard Foundation’s Blended Burger Project
- Blog
Although your typical burger generally doesn’t conjure up images of wellness and sustainability, the Blended Burger Project is a movement to change that by making burgers more healthful for eaters and better for the environment.
130 Chefs + 300 Miles + 3 Days = Over $1 Million to Fight Child Hunger
- Blog
We did it! Traci, Tessa, Kristi, and I biked from Carmel to Santa Barbara to raise funds for No Kid Hungry through Chefs Cycle. What an incredible experience. Not to be missed, never to be forgotten.
Biking 300 Miles with Traci Des Jardins to Help End Child Hunger
- Blog
As a chef, when award-winning San Francisco chef Traci Des Jardins asks you for a favor, it’s hard to say no. Even when it’s to do a 300-mile, 3-day bike ride!
Chef Traci Des Jardins Gets Cooking with Kids in the Garden at AT&T Park
- Blog
Kids from the Boys & Girls Club’s Mission Clubhouse recently visited the Garden at AT&T Park for a special afternoon of culinary fun alongside award-winning chef Traci Des Jardins.
Bon Appétit Is Healthy from Start to Finish — and From Coast to Coast
- Blog
Bon Appétit’s registered dietitians hit the road with culinary educator and cookbook author Raghavan Iyer to train our chefs in healthy cooking techniques and stealth nutrition.
Employee Spotlight: Chris Smith, From Dancer to U Penn Executive Chef
- Blog
The wants, needs, and desires of college students are always evolving — trying to avoid the freshman fifteen, needing a late-night snack to power through finals week, or craving some biscuits and gravy on the weekend. If you’re lucky, you have a chef like Christopher Smith on your campus.
Bon Appétit Chefs Recruit Le Cordon Bleu Students
- Blog
Most culinary school students do it for the love of the profession — and expect grueling, family-unfriendly hours, and low pay when they graduate. But Le Cordon Bleu students were thrilled to learn about an better path, with Bon Appétit.
Employee Spotlight: Jenny Nguyen, Reed College
- Blog
Reed College Executive Chef Jenny Nguyen opens up about her Bon Appétit family, passion for farmworkers’ rights, and love of rice.
Executive Chef David Rushing to Cook at the James Beard House
- Blog
What’s in the knife bag and on the restaurant list for this chef on his first-ever trip to New York City.