Bon Appétit at Savannah College of Art and Design in Savannah, GA, rolled out an e.a.t. truck in February. The “easy artisan takeout” proved as popular as expected for the busy students, and its menu features pork from Savannah River Farms, chicken from Springer Mountain Farms, and produce from Gruber Family Farm — all local gems.
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Emmanuel College Attracts Talent from Around the Globe
- Blog
Bon Appétit employees at Emmanuel College in Boston, MA, form a veritable United Nations of passion and talent. Our location brings us a diverse group of team members from Lebanon, Guinea, Bosnia, Cape Verde, Haiti, Colombia, Dominican Republic, Puerto Rico, Brazil, Somalia, the Democratic Republic of Congo, Honduras, El Salvador, and Kenya. What’s truly astounding is how many of this diverse group of people have found a true home, and not just a job, at Bon Appétit.
Trine University’s Historic Building Welcomes Fresh Faces
- Blog
Trine University in Angola, IN, recently converted the former Lakeshore Depot into a restaurant known as the Depot Grill, where Bon Appétit’s principles of fresh food and locally grown produce are an essential part of the menu. This historic landmark has been modernized structurally, but every attempt was made to maintain the architectural integrity and history of the building.
Bon Appétit at VMware Now a Certified Green Business
- Blog
It’s not easy being green, as a certain frog once sang, and it’s even less easy getting your practices certified green. But that’s exactly the feat that BonAppétit at VMware in Palo Alto, CA, accomplished in February, when it became a Bay Area Certified Green Business.
Reed Chef Shows Students How to Top Ramen the Healthy Way
- Blog
If college students are going to cook, they need it to be simple, affordable, and efficient. And Bon Appétit’s Executive Sous Chef at Reed College, Jenny Nguyen, came up with a great idea for a cooking class that would achieve just that — with a healthful and easy twist on making top ramen, the quintessential college student’s meal.
The University of San Francisco’s Authentic French-style Patisserie
- Blog
Anyone with a sweet tooth that walks into the University of San Francisco’s Market Café is immediately drawn to the display of colorful little desserts at the bakery station. Some call it the dessert bar and others refer to it as the sweet shop, but most know it as Simone’s Patisserie.
Recipe: Balsamic Chicken with Root Vegetables
- Blog
In honor of the TEDxManhattan: Changing the Way We Eat conference that took place on February 16, here is a recipe that is perfect for large gatherings and utilizes seasonal, winter root vegetables. Not only is the dish simple to make and healthy, it’s delicious and a crowd favorite, too!
The Bon Appétit Dream Comes Alive at Saint Joseph’s College of Maine
- Blog
Under the leadership of General Manager Stuart Leckie and Executive Chef Christian Bassett, the team at Saint Joseph’s takes what Bon Appétit requires nationwide in terms of social and environmental commitments (no small feat), and pushes each as far as they are able.
Veggie Oil-Fueled Adentures in Colorado
- Blog
This is the second post in a series about Piper’s Epic Spring Semester Road Trip: 35 gallons of veggie oil used and 1,710 miles driven so far! The week started out with a truly amazing trip to White Mountain Farm, which grows quinoa in the gorgeous San Luis Valley.
Veggie Oil-Fueled Adventures in Colorado
- Blog
This is the second post in a series about Piper’s Epic Spring Semester Road Trip: 35 gallons of veggie oil used and 1,710 miles driven so far! The week started out with a truly amazing trip to White Mountain Farm, which grows quinoa in the gorgeous San Luis Valley.