Bon Appétit teams love playing a role in the communities in which we work, but supporting cooking related enterprises isn’t one we get to fill that often. That’s why the Bon Appétiters at the University of Pennsylvania in Philadelphia enjoy their partnership with the Dorrance H. Hamilton Center for Culinary Enterprises (CCE) so much.
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Recipe: Reinvented 3-Bean Salad
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Reinvented 3-Bean Salad. A fresh twist on a classic salad that will be appreciated at any summer picnic. Serves 6 to 8.
Bon Appétit Feeds Digerati a Farm to Fork Feast for GROW Awards
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Bon Appétit Management Company doesn’t generally cater outside the campuses where we have kitchens. But when CEO Fedele Bauccio was invited to give the keynote address at a very special awards ceremony held by the Association for Corporate Growth – Silicon Valley chapter (ACG-SV) at San Jose’s Computer Science History Museum, we couldn’t possibly let the 300 Silicon Valley CEOs and executives who were attending (many of them Bon Appétit clients) dine on anyone else’s food.
First Bon Appétit/St. John’s Scholarship Recipient Graduates with Honors
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Bon Appétit Management Company is proud to partner with its education clients to tackle many mutually important issues of sustainability, such as food waste and climate change. Now, with the graduation of the first recipient of a joint scholarship at St. John’s College in Annapolis, MD, it has added greater access to higher education to the list.
Eckerd College Gets Juiced About Farm-Fresh Oranges
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Joining Eckerd students as they follow the journey oranges take from local Mixon Fruit Farms to the cup they fill at a fresh juicing station.
Nothing Like Keeping it in the Family: Farm to Fork Vendors Tom and Tim Ifft
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Bon Appétit at Wheaton college works not just with one farm in central Illinois, but an entire family of farms.
Recipe: Brussels Sprouts Caesar
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We are all familiar with the traditional version, and we wouldn’t dare try to get rid of it. But let us spread our salad wings a bit and leave the comfort of our romaine domain behind. With that, we would like to introduce to you a modern and delicious take on the original: a Brussels Sprouts Caesar.
Life 101: Cooking (and Beyond) for Carleton Seniors
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Bon Appétit Registered Dietitian Jenny Pope shared information on healthy cooking, cooking for one, eating a balanced diet, and food safety tips.
Fast Food Nation Author Savors Slow Food at University of the Pacific
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One of the best parts about breaking bread together as a community is the chance to sit down and enjoy not just the exchange of tastes, but ideas. America’s fast food habits, which mostly involve people eating alone on the run, don’t allow that to happen. So it was a wonderful treat to have Eric Schlosser, the journalist who wrote the game-changing book Fast Food Nation—the 2001 book that exposed the unsustainable food safety, labor, and animal welfare issues of the fast food industry—visit University of the Pacific in Stockton, CA, for a talk, several farm tours, and a convivial meal.
Bon Appétit Answers the Call of Duty at MIT
When reports of explosions at the Boston Marathon quickly spread across the Charles River to the Massachusetts Institute of Technology, the entire campus community stopped what it was doing. Students and employees scrambled to attempt to reach loved ones, to check on them as well as reassure that they themselves were all right. As the city went into shock, Bon Appétit employees gathered with students around radios, televisions, and computers, waiting for news.