Bon Appétit Management Company

Rogelio Garcia, Bon Appétit’s executive chef at The Commissary in San Francisco’s Presidio, was invited to cook a collaborative Día de los Muertos dinner with chefs from all over the country at the James Beard House — it was his second time to cook at the famed house!

Back in 2009, Gallaudet students and Bon Appétiters transformed an abandoned volleyball court into 14 garden beds. Since then, Gallaudet’s garden has also gone through different management structures, all leading up to a major transformation this season.

I feel like I’m a pretty savvy grocery shopper. I know the dirty little secrets behind labels like “fat-free” and “sugar-free.” Are there others I should be looking out for?

What’s the low-down on lower-fat avocados? Read up on the latest avo fad hitting the market.

Penn Controller Bobby Vermette is part of a small army of nonculinary people who are just as important as Bon Appétit’s chefs in making “food service for a sustainable future” possible

Massachusetts Institute of Technology in Cambridge, MA, boasts sweeping vistas of the Charles River and Boston’s impressive skyline. It also now boasts something else: a rooftop farm.

In celebration of National Hispanic Heritage Month, Adobe’s North American cafés offered menu specials to honor the vibrant culinary traditions of several countries with historical links to Spain

Lists ranging from Princeton Review’s Best Campus Food and the Daily Meal’s 75 Best Colleges for Food to Forward’s Best Colleges for Jewish students show that Bon Appétit teams are dishing up what it takes to make students happy.

Patrick McElroy, Bon Appétit’s executive chef at Washington University in St. Louis, shares what goes into making America’s Best Campus Food.

Matthew Fogarty, Bon Appétit’s executive chef at St. Olaf, talks about helping to cook up some of America’s Best Campus Food.