Bon Appétit Management Company

In a special wellness event for Claremont McKenna College, Bon Appétit Fellow Carrie Cullen led instruction on best practices for mindful eating and encouraging a healthy relationship with whole foods.

Bon Appétit Fellow Lily Gross was excited to join Café Manager Shane Powers and seven Hillsdale College students on a tour of Farm to Fork partner Glei’s Orchards and Greenhouses.

Pitzer College students had the opportunity to join General Manager Toni Morbitt and Bon Appétit Fellow Samuel Martin in welcoming Farm to Fork partners from Sage Mountain Farm to their campus.

The Bon Appétit team at Massachusetts Institute of Technology hosted two dozen culinarians from across the East Coast for the region’s first plant-forward culinary training.

Bon Appétiters at Rose-Hulman Institute of Technology were excited to attend not one but seven guided trips to visit local farms and their nearby Farm to Fork partners.

Bon Appétiters were inspired to host a crash kitchen course for children of Medtronic employees, covering essential cooking techniques, knife skills, and healthy recipes.

Bon Appétiters from Nordstrom, Reed College, and St. Martin’s University came together for an informative and hands-on training at Quillisascut Farmstead Cheese & School.

Bon Appétiters at the University of Chicago partnered with UChicago Dining to host local students for a three-day camp that included a field trip to Farm to Fork partner Windy City Harvest.

The Bon Appétit team at the University of Pennsylvania won a NACUFS Gold Award for the newly renovated Houston Market — and were further elated to capture the Grand Prize in the large school category at the 2019 National Conference!

Polly Shyka and Prentice Grassi gave me a special tour of Villageside Farm, a Farm to Fork operation founded by Colby College alumni.