The Bon Appétit Blog

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When Ty Paup learned about Bon Appétit’s unique chef-driven culture in 2006, it was love at first sight for him. As Brown University’s culinary director, he helps his team to elevate the campus food experience, and has cooked at the renowned James Beard House and with José Andrés’ World Central Kitchen in the past two years.

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Executive Chef Darryl Bell has enjoyed extending his teaching workshops to the Bon Appétit team at Foundry & Lux in South San Francisco, CA, where he shares tips on technique, knife skills, butchery, and more.

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Eggs: one minute they’re in, the next minute they’re out. Here’s the takeaway from the recent news.

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The culinary team at the Getty Center in Los Angeles frequently creates menus inspired by great works of art, but it’s not often that they are asked to showcase a menu to please a living legend. As part of a surprise 90th birthday celebration for world-renowned architect Frank Gehry, they were honored to be tasked with creating a menu worthy of the occasion.