Bon Appétit Management Company

Many energy bars come with a long list of ingredients and high dose of sugar. Skip the uncertainty and make your own.

Beat Bobby Flay? No problem — at least if you’re Vuong Loc, executive chef of SODO Kitchen at Starbucks headquarters in Seattle, who also manages to find time to run the restaurants Pomerol and ChinaPie.

What’s the buzz? Beet juice is the latest ergogenic aid guaranteed to take you to your next personal record or big win. What does the science say?

For the fourth consecutive year, Genentech chefs went to war…with each other. The 2017 edition of Chef Wars presented a cutthroat culinary competition among 18 chefs from the South San Francisco cafés split into three teams.

For the third consecutive year, the Bon Appétit team at St. Olaf College in Northfield, MN, was invited to celebrate its high ranking (number 5 this time!) at the Amherst campus of the University of Massachusetts

When Sam Asai walks through his orchard, he is treading in the footsteps of two generations that came before him. His family has been farming the same land for more than a century and currently sells some of their fruit to Bon Appétit

Upcycling, or using materials that might otherwise be discarded to create something of higher value than the original product, has been happening in the fashion industry for a long time. Now, food is getting its turn.

Waste Programs Manager Claire Cummings shares the best food-waste-fighting tips from Bon Appétit Management Company’s kitchens and cafés

As a Bon Appétit Fellow, Claire Kelloway regularly finds herself in uncharted territory, meeting new people and seeing new places. Over two days, she met a wide swath of Otterbein University’s kind campus community.

For the fourth consecutive year, Bon Appétit chefs went to war…with each other. The 2017 edition of Chef Wars presented a cutthroat culinary competition among 18 chefs.