Bon Appétit Management Company

When Bon Appétit chefs from Ohio and Indiana recently converged on DePauw University in Greencastle, IN, for a Bon Appétit Midwest Chefs’ Collaborative, inspiration and good spirits abounded

Long curious about the people, soil, and effort that go into producing Farm to Fork products, Executive Chef John Krickl and Sous Chefs Omar Rocha and Mike Godlewski decided to tour three local farms to learn more

General Manager Kirk Mustain at the University of Portland in Portland, OR, successfully rose to the challenge of creating elegance from remnants at the request of an organization called Salvage Supperclub

More than 45 Bon Appétit culinarians and marketing folks from throughout Northern California got together for a Chefs’ Exchange to network and enjoy one another’s company in this high-growth region

Inspired by her mother’s expansive backyard garden, Chef Mayet plants her own small patio garden and shares some tales and recipes

Target Sous Chef Deziree Klema’s journey of pushing herself to constantly learn has opened the doors for her — and others — to achieve more.

Executive Chef Rogelio Garcia of The Commissary restaurant in the Presidio of San Francisco is no stranger to cooking with caviar.

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

What’s the best thing about working for Bon Appétit? Willamette University Executive Chef André Uribe has been asked that question a million times

Executive Chef John Krickl teaches essential cooking skills, simple recipes, and cost- and time-saving tips to Wheaton College students so that they may continue to eat healthily and sustainably after graduating or moving off campus