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Boy Scouts Earn Public Health Merit Badge at Regis University
- Blog
When asked to host local Boy Scouts for a kitchen tour and pizza making to help them earn their public health merit badge, the answer for the Bon Appétit team at Regis University was an easy yes!
Mt. Angel Abbey Goes Crackerjack for Applejack
- Blog
When a local grape grower donated half a ton of grapes and a Farm to Fork vendor had several hundred pounds of apples he needed to get rid of, Mt. Angel Abbey Chef/Manager Paul Lieggi naturally thought about wine and applejack. Last September, local grower Mike Rava donated a thousand pounds of Maréchal Foch grapes to the Abbey in St. Benedict, OR. Paul’s team prepared to make grape juice. But when they learned that these were actually primo wine grapes, they started thinking a little more ambitiously. Front of House Server Lynne Rice had a connection to a local wine maker, Mike Cramer, so they visited him while his company was processing wine and were inspired to go for it. There are now about 60 gallons of “pretty darn good” wine brewing in the Abbey’s cellar, which will be used […]
Dominican University Hosts Chef Mario Batali, Honors Farmers
- Blog
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.
Preserving Flavor and Memories at Colorado College
- Blog
Pickles and preserves have long been staples in self-sufficient kitchens. In a recent Food Preservation class at Colorado College, students and staff discovered that the meaning and memories behind this lost art may be just as important.
MIT Chef Debuts Third Vegan Cookbook
- Blog
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.
Weigh to Go! Executive Chef David Rushing Sheds 201 Pounds
- Blog
David Rushing, the executive chef of Washington University in St. Louis’s DUC, can’t throw his weight around in the kitchen anymore. No, he hasn’t been demoted — he’s just half the man he used to be, after participating in ABC’s Extreme Weight Loss.
St. Martin De Porres Empowers Picky Eaters Through Involvement
- Blog
Chef/Manager Victor Lane of St. Martin De Porres High School leads the school’s first culinary club and inspires students to make wholesome food from scratch.
Cooking Up Support for Girls, Inc.
- Blog
After hosting 13 middle school girls from a Girls, Inc. summer program, Bon Appétit Pastry Chef Lasheeda Perry created a special Napoleon pastry that brought Girls, Inc. $10,000 at its first annual fundraiser dinner, Taste!
The Life Aromatic with Brian Trykar, Executive Chef and Bill Murray Superfan
- Blog
Brian Trykar, the executive chef at a corporate Bon Appétit café in Rancho Cordova, is a big fan of the actor Bill Murray. So much so that when a Bill Murray-themed art show was announced in San Francisco, he jumped on the opportunity to get involved in the best way he knew how — by cooking.