Bon Appétit Management Company

Southern California Bon Appétit teams joined me on field trips to Farm to Fork vendors, including a dairy, orange grove, and a roastery.

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.

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.

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.

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.

Fellow Shannon Tivona and the Bon Appétit team at Cornell College visited Farm to Fork partner Morning Glory Farm and toured operations with Owner Donna Warhover.

The University of Pennsylvania became the first Ivy League university to complete the Healthier Campus Initiative of the Partnership for a Healthier America.

Hillsdale College has a strong relationship with Ann Arbor-based Zingerman’s Coffee Company. Bon Appétiters and students were treated to a tour of their operations, and a special coffee class.

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.

Hillsdale College guests enjoy cooking classes with a diverse offering of recipes — from turkey kofta and fattoush salad, to street tacos with house-made pico de gallo — all with a healthy twist.