Bon Appétit Management Company

Oats aren’t the only breakfast-friendly grain. Wheat berries add a sweet, nutty, and satisfying bite to your otherwise average oatmeal.

In addition to getting access to the freshest, most flavorful local ingredients, one of the perks that Bon Appétit chefs enjoy through the Farm to Fork program is the chance to get out and visit their suppliers. With RI Mushroom Company recently coming on board, it was only a matter of time before everyone wanted to check it out. Manager of Strategic Initiatives Nicole Tocco Cardwell joined a group of chefs and managers from Brown University (both Bon Appétit and Brown Dining culinary team members) and Roger Williams University for a trip to the mushroom mother lode in West Kingston, RI. The company’s owners, Mike Hallock and Bob DiPietro (“Chef Bob”), met at a farmers’ market about four years ago, and started growing mushrooms in an 8-by-8-foot room in the basement of nearby Sweet Berry Farm and selling them at […]

Pesto can be made with almost any nut or seed one desires; this recipe uses pepitas. Toasting the pepitas releases their oils and deepens their flavor for a delicious take on the classic.

What’s the buzz? Chia, hemp, and flax can help keep your heart beating strong. But what’s the science behind these tiny seeds?

I tried making New Year’s resolutions to eat more healthily, and I fell off track almost immediately. Is there any point in trying to change my bad habits?

The fish that Bon Appétit Executive Chef/Manager Paul Lieggi smoked and submitted comes with a special pedigree.

What’s the buzz? Coconut oil is a vital pantry staple that is good for everything. However, the science says not so fast!

Green tea – it’s not just a hot beverage anymore! You’ll see it worked into ice creams, baked goods and here, in a noodle. Paired with heart healthy fish and a kick of heat – enjoy your “tea” in a different way with this green tea noodle dish.

What’s the buzz? Spirulina is a health-giving superfood and powerful source of protein. But what does the science say?

University of San Francisco Director of Catering Dannie Stanton says the values of Bon Appétit as a company, the passion of the people, and the creative freedom his job allows has kept him doing what he loves for 24 years.