Bon Appétit chefs gathered at Saint Martin’s University in Lacey, Washington, to support the school’s black-tie gala that featured celebrity chef Anne Burrell.
VIDEO: Farm to Fork – Now More Than Ever
From Our Blog
Alumni-owned Milkhouse Farm and Creamery Supplies Yogurt and Inspiration to Colby College
West Coast Fellow visits the Milkhouse, a Farm to Fork vendor owned and operated by Colby College alumni Andy Smith.
Bon Appétit-served Colleges and Universities Top Princeton Review’s Best Campus Food Rankings
The Princeton Review’s 2023 Best Campus Food rankings are in, and six Bon Appétit-served schools are in the top 25! Out of the top 10 schools on the list, Bon Appétit is proud to be the only national food service provider whose schools were ranked. The other universities honored are all independently operated.
More blog posts
Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
Directly support small, local farms- Strive to serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Switch to cage-free eggs, both shell and precracked/liquid
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Switch to third-party verified humanely raised ground beef
Timeline
Follow us on Instagram
At Saint Martin’s University in Lacey, Washington, the Bon Appétit team caters an annual gala to ...
At Saint Martin’s University in Lacey, Washington, the Bon Appétit team caters an annual gala to help raise money for student scholarships.
This year, celebrity chef @chefanneburrell took the audience step-by-step through a five-course, wine-paired Italian meal. After the demonstration, guests were treated to the same meal, cooked and plated by the Bon Appétit team!
With a record-breaking $3 million raised for student scholarships, the night was a smashing success that Bon Appétit was proud to support. Read more about how Saint Martin’s Executive Chef Matthew Alspaugh worked with Anne Burrell to develop menus (and how it was a genuine group effort by Bon Appétit chefs!) at the link in our bio.
📸: @saintmartinsuniversity
Our team at @metdining, led by Culinary Director @billtelepan, had the pleasure of collaborating on ...
Our team at @metdining, led by Culinary Director @billtelepan, had the pleasure of collaborating on a special menu with @ghettogastro to celebrate the release of Black Power Kitchen, a Ghetto Gastro manifesto and cookbook. Get a look into the event, which featured the following hors d'oeuvres: Triple C's (caviar, crab salad, and cornbread), Charred Barbecue Shrooms, and Black Power Waffles with coconut ice cream!
#TheMet #MetSpecialEvents #BlackPowerKitchen #GhettoGastro #LoveBonAppetit
Our version of sweater weather? Cozy drinks.
1️⃣ Sweater Weather from @stemsf | brown butter washed 12 year rum, autumn spiced syrup, amaro, angostura, and banana leather
2️⃣ Cider Sidecar at @tasteofchasecenter | cognac, cointreau, lemon juice, apple cider, and edible flowers
3️⃣ Mistletoe Mule at @foundryandlux | vodka, cranberry, ginger beer, lime, and rosemary
4️⃣ Winter Margarita | tequila, pear, sage, lime, agave, and star anise
Most Recent News
Sand Hill Kitchen Serves Food and Inner Peace
Jeffrey Edalatpour of Metro Silicon Valley waxes poetic about the tranquil experience of dining at Sandhill Kitchen.
From the Rooftops: California Bountiful Highlights Stem Kitchen and Garden
Some chefs order their produce from a large company. Some shop at the local farmers market. But the chefs at Stem Kitchen and Garden in San Francisco can simply step onto their rooftop for the freshest fruits, vegetables, herbs and edible flowers.
Chief Strategy and Brand Officer Maisie Ganzler Talks Bon Appétit ‘s Transition to Cage-Free Eggs
Maisie Ganzler shares Bon Appetit’s journey to source 100% of the company’s eggs from cage-free farms.
Join Us
Times may be different, but we’re still hiring! If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team that takes your and others’ safety seriously
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!