Blog: Staff

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  • Blog

The wants, needs, and desires of college students are always evolving — trying to avoid the freshman fifteen, needing a late-night snack to power through finals week, or craving some biscuits and gravy on the weekend. If you’re lucky, you have a chef like Christopher Smith on your campus.

  • Blog

Most culinary school students do it for the love of the profession — and expect grueling, family-unfriendly hours, and low pay when they graduate. But Le Cordon Bleu students were thrilled to learn about an better path, with Bon Appétit.

  • Blog

My family instilled a serious love of food in me, but it took years and many different experiences to even begin to figure out my place as a consumer and an instigator of change in the food system.

  • Blog

Keri Barron, a graduating marketing intern for Bon Appétit at Case Western Reserve University in Cleveland, reflects on the skills and lessons she’s learned.