Bon Appétit Management Company

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 […]

The fish that Bon Appétit Executive Chef/Manager Paul Lieggi smoked and submitted comes with a special pedigree.

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.

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.

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.

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.

You would never guess that an old jail would make for an ideal site for a grain mill. But the abandoned Skowhegan prison has proven to be the perfect place for Maine Grains, a certified organic mill in Central Maine and a new addition to Bon Appétit’s Farm to Fork roster.

Food is so close to my heart, so intrinsic to everything I do, and so deeply woven into my life path that it took me a long time to realize it was what I cared about most.

It took time for me to realize how lucky I had been to grow up with access to a kitchen and fresh food — and that I wanted to share the passion I had for food and cooking with others, especially students.

Bon Appétit chefs and their guests are no strangers to donating excess edible food, but what about the food that never makes it to the café in the first place?