Blog: Education

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Bon Appétit at Goucher College kicked off November with a new tradition for the campus: Iron Chef, college style. Representatives from each of the four classes—freshmen through seniors—were tasked with creating a delicious meal in a limited time frame not only for a panel of discerning judges, but for the entire café… during the dinner rush. That meant cooking not just for three or four, but for hundreds. Adding a whole new element to the competition, this certainly left the student competitors an appreciation of what kitchen staffs in college dining halls do three times a day, every day!

In certain circles, some farmers are as famous as rock stars. Bon Appétit Farm to Fork partner Al Courchesne of Frog Hollow Farm in Brentwood, CA, is one of them. Renowned Berkeley, CA, restaurateur Alice Waters has been known to serve his O’Henry peaches, Rainier cherries, Goldensweet apricots, and Warren pears unadorned for dessert at Chez Panisse. To learn why, I organized a tour of Al’s farm along with a group of 50 faculty members, staff, students, and Bon Appétit Sous Chef Cheylin Hale from Mills College in Oakland, CA.

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Redlands in California’s San Bernardino Valley has a rich agricultural heritage, having once been one of the area’s largest producers of citrus crops. The Redlands Conservancy seeks to preserve both the agricultural land and its heritage – goals Bon Appétit is proud to support.

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The University of Pennsylvania celebrated this year’s National Food Day by kicking off its third annual Food Week: You Are What You Eat, sponsored by Bon Appétit at Penn Dining and supported by Fox Leadership. One of the major goals of Food Week each year is education — raising awareness about food issues in the hopes that awareness will ultimately lead to action.

Student Life, Washington University at Saint Louis’s campus newspaper, recently profiled Angela Ford, a Bon Appétit cashier at the Bear’s Den because of her positive attitude and ability to brighten every customer’s day.

The University of Pennsylvania is now in the midst of its third annual Food Week, sponsored by Bon Appétit at Penn Dining. This annual celebration covers a variety of topics — from local food, to food justice, to nutrition — and is a collaborative effort among students, faculty, local community activists and farmers, and Fox Leadership at Penn. Here are some highlights of last year’s Food Week, including a Food Justice Banquet in the form of a four-course meal (catered by Bon Appétit of course) and a panel on agriculture featuring several of our Farm to Fork partners:

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Gardens are popping up on college campuses everywhere, and the most recent crop includes one at Saint Joseph College in Hartford, CT. The team there harvested its first bounty this year — butternut squash, tomatoes, lettuces, radishes, peppers, herbs, and more!