Bon Appétit Management Company

Fight food waste with this unique recipe that uses the entire lemon – pulp, peel, juice, and all!

Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.

Read our interview with Amy where she details her love for Japanese cuisine, how she preserves her heritage, and the impact of her family’s internment during WWII on her identity.

Explore some of Amy’s culinary creations from Simply Ramen and The Asian Hot Pot Cookbook.

Think again and use every ingredient twice (or even thrice)! These tried and true tips are a great way to get you started on your food waste fighting journey.

We’re thrilled that three Bon Appétit chefs – Chase Center Culinary Director Kristela Mendoza, Linkedin Chicago Culinary Director Kristine Subido, and Kitami Lentz, Executive Development Chef of Culinary Training and Activation at a large technology company – were selected to participate in the Women in Culinary showcase after being nominated by regional leaders.

We’re exploring how beans, lentils, peas, and soybeans have been a staple food in many cultures for thousands of years and are an important source of nutrients in many global cuisines, providing example recipes from our kitchens.

We’re answering the key question on everyone’s minds: “How can we fight the climate crisis and support a more fair food system?” Beans is how. (Well, it’s at least the answer on our minds…) Become a bean-liever with us.

Learn about real changes being taken to fix the systems that govern farm work.

Explore the main concerns of farmworkers in the face of the climate crisis.