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Some chefs order their produce from a large company. Some shop at the local farmers market. But the chefs at Stem Kitchen and Garden in San Francisco can simply step onto their rooftop for the freshest fruits, vegetables, herbs and edible flowers.
Maisie Ganzler shares Bon Appetit’s journey to source 100% of the company’s eggs from cage-free farms.
Executive Chef Amira Cooke has helped her foodservice team at Aurora Innovation build a safe and thriving work environment.
Tara Fitzpatrick of Food Management interviews Bon Appétit at St. John’s College Executive Chef Michael Cleary about his team’s new fermentation station.
Pepperdine University recently unveiled its new partnership with Bon Appétit, with plans to usher in a new era of dining with a renewed focus on Pepperdine’s values of fellowship and joy over shared meals.
A series of high-end, open-to-the-community dining locations in multi-tenant business clusters represents an innovative new way to provide an attractive onsite corporate dining amenity
Santa Cruz native Maisie Ganzler’s calling as an environmental and social activist wasn’t part of her original career plan, but it actually dates back farther than she remembers—back to when she was an infant.
Restaurant 917 opened five years ago featuring Porsche 911-shaped pats of butter and seasonal fare. With years of operation under its belt and an enthusiastic kitchen team that has stayed the course, 917 has rounded into a consistent, reliable South Bay gem. There’s even an impressive pastry program pushing fine dining-level desserts in this part of town.
Bon Appétit’s CEO talks about the how food brings people together, how the idea of corporate food service is evolving, and how values-driven food programs are now more important than ever.
Forbes checks in with Bill Telepan, Bon Appétit’s Culinary Director at the Metropolitan Museum of Art.