Bon Appétit Management Company

Lafayette College’s library and campus farm join forces to empower community members to grow their own foods through a free source of organic seeds.

Education First, an international language education company, takes what it calls World Wednesdays very seriously. In solidarity, the Bon Appétit team highlights one country each Wednesday at dinner.

The farming program at Carleton is almost completely student-run, with staff changing year to year, a fact that made the professionalism of the farm even more impressive.

When Bon Appétit launched Healthy Kids in the Bon Appétit Kitchen last fall, we knew the kids were going to have fun, but we could never have imagined how much joy, laughter, and smiles it would bring into our lives and to Bon Appétit teams across the country.

At St. Timothy’s School, an all-girls private high school in Stevenson, MD, just west of Goucher College, the Bon Appétit team is lucky enough to be able to buy from the productive campus farm, called Redlands Farm

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

At the start of the spring semester, Emory undergraduates Caroline Abbot and Crissy Hendrickson approached the Bon Appétit team with a solution to a common college conundrum: flex dining dollars left over at the end of the school year.

Fellow Caroline Ferguson brings her unique point of view and love of food and baking to her Bon Appétit Fellowship

Every cup of coffee that the student baristas at Café Circo, part of Reed College in Portland, OR, serve up has something in common: they were all made from beans roasted by Nicholas DiBacco