Bon Appétit Management Company

It doesn’t matter if you’re in California, Florida, or Maine. If you buy an organic leek at the grocery store, there’s a good chance it came from a single farm in Washington.

Education First, an international language education company, takes what it calls World Wednesdays very seriously. In solidarity, the Bon Appétit team highlights one country each Wednesday at dinner.

The combination of crunchy pistachios, nutty coconut, and spicy cardamom, brightened up by fresh mint, provide a wonderful punch of flavors. As simple as it is delicious, the thin slices of eggplant create shell-like structure, turning each into a bite-sized treat.

The farming program at Carleton is almost completely student-run, with staff changing year to year, a fact that made the professionalism of the farm even more impressive.

Inspired by her mother’s expansive backyard garden, Chef Mayet plants her own small patio garden and shares some tales and recipes

Are the trendy (and often spendy) acai bowls worth all the health buzz? Find out!

As the year of Farm Bill debate approaches, it is important for everyone who wants to see food systems change to pay close attention.

If you never thought about grilling your fruit it’s time to start. When fruit is placed on the grill it caramelizes and its flavor intensifies. The recipe calls for apricots but can easily be swapped out for another seasonal fruit such as peaches.

Take a journey through Bon Appétit’s 30 years with reflections from CEO/Founder Fedele Bauccio, President Michael Bauccio, and other Bon Appétit senior leadership.

“As we celebrate our 30 years, let’s remember there is so much more we have to achieve in order to continue our journey.”
— Fedele Bauccio, CEO/Cofounder