Bon Appétit Management Company

Claire Kelloway shares what she has come to learn and value during her two years with Bon Appétit.

From cultivating her own passion to educating the public, Caroline Ferguson shares her learning experiences with food as a member of the Fellows Program before saying hello to a new chapter.

During the week in which International Women’s Day fell, guests various Bon Appétit accounts enjoyed the chance to meet La Cocina entrepreneurs and enjoy their food.

Hannah Schmunk, Bon Appétit’s manager of food education for children, made an appearance on Your Carolina, where she got hosts Jack Roper and Jamarcus Gaston to try dragon fruit and fennel!

When asked how he ended up in cooking, Bon Appétit Chef/Manager Dick Thompson answers, “Life happened.” In just over three years, Dick has gone from supervisor at Melt to chef/manager of the entire TVUC, which has five concepts.

Since starting her fellowship with Bon Appétit, Fellow Caroline Ferguson has become more aware of animal agriculture’s impact on the environment. She speaks on choosing a semi-vegetarian or “flexitarian” diet, highlighting the Meatless Monday movement.

The partnership between the Bon Appétit team at Best Buy in Minneapolis and Minnesota Life College (MLC) has changed many lives in both organizations.

Bon Appétit Fellow, Peter Todaro, shares the story behind Donna Warhover’s farm, Morning Glory, after visiting the Bon Appétit Farm to Fork vendor.

Erin Johnson and Ben Doherty, owners and operators of Open Hands Farm, welcomed a group of Bon Appétit team members and Carleton College students to the farm to share their story — one that is deeply entwined with Bon Appétit’s.

At St. Olaf College, Executive Chef Matthew Fogarty started a series of weekly “Home State specials” that celebrate nostalgic regional foods in all their quirky glory