Fellow Amanda Wareham visits DePauw University’s on-site campus farm and Farm to Fork vendor Ponderosa Aqua Farm
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St. Olaf College Delights in “Beauty and the Beast” Feast
- Blog
Pastry Chef Richard Hays and his Bon Appétit colleagues at St. Olaf College in Northfield, MN, had some extra whimsical fun hosting a Beauty and the Beast–themed night in Stav Hall just prior to the release of the latest Disney adaptation.
Oberlin Students Make Field Trip to Field-Less Tyler Farm
- Blog
Roughly 15 students joined to see Tyler’s greenhouse and ask questions about hydroponics and the greens they eat at Oberlin.
Regis Wins Chili Award at Local Benefit
- Blog
Besting the competition at any chili cook-off feels great, but when the event benefits a pediatric cancer foundation, participation is its own reward.
A Trip Inside RI Mushroom Company
- Blog
In addition to getting access to the freshest, most flavorful local ingredients, one of the perks that Bon Appétit chefs enjoy through the Farm to Fork program is the chance to get out and visit their suppliers. With RI Mushroom Company recently coming on board, it was only a matter of time before everyone wanted to check it out. Manager of Strategic Initiatives Nicole Tocco Cardwell joined a group of chefs and managers from Brown University (both Bon Appétit and Brown Dining culinary team members) and Roger Williams University for a trip to the mushroom mother lode in West Kingston, RI. The company’s owners, Mike Hallock and Bob DiPietro (“Chef Bob”), met at a farmers’ market about four years ago, and started growing mushrooms in an 8-by-8-foot room in the basement of nearby Sweet Berry Farm and selling them at […]
Mt. Angel Abbey’s Smoked Salmon Wins Good Food Award
- Blog
The fish that Bon Appétit Executive Chef/Manager Paul Lieggi smoked and submitted comes with a special pedigree.
Staff Spotlight: It’s All in the Details, Says Dannie Stanton
- Blog
University of San Francisco Director of Catering Dannie Stanton says the values of Bon Appétit as a company, the passion of the people, and the creative freedom his job allows has kept him doing what he loves for 24 years.
Strength to Love Grows Salad Greens and Big Dreams in West Baltimore
- Blog
The urban farm Strength to Love II is growing more than just greens for West Baltimore. With continued support from Bon Appétit, it’s on a mission to bring jobs, nourishment, and healing to its community.
Barn Free: A Visit to Red Barn Family Farms Inspires Hope
- Blog
Fellow Amanda Wareham takes a group of Lawrence University students to tour one of the farms that supply the school’s milk and is reminded of why she and Bon Appétit are passionate about supporting small-scale farmers.
Top 10 Pumpkin-Carving Tips from Our Chef-Experts
- Blog
With Halloween hurtling toward us, we turned to Bon Appétit Management Company chefs for guidance on how best to choose, store, carve, and make use of this season’s most famous gourd.