Blog: Education

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Bon Appétiters at Roger Williams University had the opportunity to visit an oyster research farm and chat with Dale Leavitt, an associate professor of biology who oversees the research facility.

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The tofu-making process is a mystery to most people, so getting to visit an artisanal tofu maker was a special treat for the Bon Appétit at UChicago team and several UChicago students.

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Bon Appétiters teamed up with Manager of Food Education for Children Hannah Schmunk to host an informative cooking demo catered to student-athletes at Trine University.

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Since the Grove City College team became the first in the company to complete the FARECheck certification process, they have continued training and completing Bon Appétit’s own food allergy awareness training twice per year.

When Ty Paup learned about Bon Appétit’s unique chef-driven culture in 2006, it was love at first sight for him. As Brown University’s culinary director, he helps his team to elevate the campus food experience, and has cooked at the renowned James Beard House and with José Andrés’ World Central Kitchen in the past two years.