Bon Appétit Management Company

From cultivating her own passion to educating the public, Caroline Ferguson shares her learning experiences with food as a member of the Fellows Program before saying hello to a new chapter.

Now in his 12th year on the Bon Appétit team at Google, Executive Chef Luis Rodriguez has helped open more than 30 cafés. Luis shares his journey, which he began as a line cook.

Students can always count on Cashier Cecilia Carrasco’s smiling face at Santa Clara University. Here, the campus celebrity shares her favorite parts about working with Bon Appétit for more than 17 years

The Red Brick Bistro at the Seattle Cancer Care Alliance serves as a safe haven from the stresses of treatment, where guests can count on a nourishing meal and dose of Café Manager Mimo Boumrar’s welcoming smile

Bon Appétit Fellow Shira Kaufman on farming, Carleton College, eating abroad, and food recovery

Rogelio Garcia, Bon Appétit’s executive chef at The Commissary in San Francisco’s Presidio, was invited to cook a collaborative Día de los Muertos dinner with chefs from all over the country at the James Beard House — it was his second time to cook at the famed house!

Penn Controller Bobby Vermette is part of a small army of nonculinary people who are just as important as Bon Appétit’s chefs in making “food service for a sustainable future” possible

When news of fires ravaging Northern California broke out, Bay Area Bon Appétit teams sprang into action to do what they do best: cook nourishing, fresh food for those who needed it most.

When Bon Appétit chefs from Ohio and Indiana recently converged on DePauw University in Greencastle, IN, for a Bon Appétit Midwest Chefs’ Collaborative, inspiration and good spirits abounded

Long curious about the people, soil, and effort that go into producing Farm to Fork products, Executive Chef John Krickl and Sous Chefs Omar Rocha and Mike Godlewski decided to tour three local farms to learn more