Bon Appétit General Manager Katie McKenna opened the doors to the Carleton East dining hall, where local middle school students embarked on a from-scratch pizza adventure taught by Sous Chef Gibson Price. The class included a fair amount of dough throwing (the approved kind) but also more serious topics, including tours of the full-scale industrial kitchen, a visit to the bakers (who offered delicious granola bars), and fruitful conversations about college life.
The Bon Appétit Blog
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Washington University’s Camp Kumquat Inspires Next Generation of Food Enthusiasts
- Blog
During the summer, Washington University’s student-run farm, The Burning Kumquat, grows much more than just fruits and vegetables. At Camp Kumquat, now in its third year, a new crop of young gardeners is ripening.
Recipe: Ginger Lime Infusion
- Blog
Infuse still or sparkling water with ginger and lime for a subtle, zero calorie, and refreshing beverage with impressive presentation.
Celebrating Peachfest — and Masumoto Family Farm’s New Book
- Blog
Today, on July 24, Bon Appétit cafés across the country are celebrating Peachfest, a fun, delicious occasion to celebrate the summer peach harvest and showcase some of our local Farm to Fork peach growers.
Recipe: Classic Arnold Palmer
- Blog
Iced black tea mixed with lemonade provides a refreshing, lower-calorie beverage that may be known as “half & half” in the Southern United States.
The Green Team: Fighting Food Waste, One College at a Time
- Blog
The Bon Appétit Fellows are gearing up for the start of the school year and thanks to our partnership with the Food Recovery Network (FRN) we have some exciting new programs to look forward to.
Regional Operations Shares Stem to Root Program with Public
- Blog
At a special event at Catersource headquarters’ test kitchen in Minneapolis, Bon Appétit Management Company chefs and staff shared the new Stem to Root program as part of a series showcasing new, inspiring catering and culinary trends.
Recipe: Watermelon Sangrita
- Blog
A combination of watermelon and tomato juice, accented with lime and cayenne, makes for a slightly spicy and very cool summertime drink.
Please Welcome Our New Midwest Fellow, Alyse
- Blog
Editor’s Note: Midwest Fellow S.K. Piper’s two-year stint has come to an end, and we are happy to announce that she will be remaining with Bon Appétit Management Company as our sustainability manager at Denison University. Please welcome the new BAMCO Foundation Midwest Fellow and the BAMCO blog’s newest contributor, Alyse Festenstein!
Part 3: Veggie-Oil Adventures in Ohio
- Blog
This is the third post in a series about Piper’s Epic Spring Semester Road Trip: Read #1, Setting Out on a Biofueled Road Trip through BAMCO Territory; #2 Veggie Oil-Fueled Adventures in Colorado; or about my traveling companion – my vegetable oil car Charlene.
Kevin and I, standing by Oberlin’s Real Food Campus Committment for 40%