A recent workshop held by all three of our Fellows focused on identifying herbs and learning about their flavor profiles and culinary uses.
From Our Blog

Centering Black Farmers this Black History Month
This Black History Month, Bon Appétit Management Company is centering the experiences of Black farmers as key drivers of more equitable food systems.

Sowing Justice with the Persimmon Collective
We had the chance to talk with Nikki Presley, the Director of Farm Initiatives and Communications of the Persimmon Collective Fund, who works to support BIPOC farmers in the Southeast through greater access to land, capital, and technical assistance.
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
If you're a culinary expert, how to identify and use herbs may seem like a no-brainer! 🌿 If ...

If you're a culinary expert, how to identify and use herbs may seem like a no-brainer! 🌿 If you're a college student just stepping out into the world, however, herbs might be the last thing on your mind.
That's where the Bon Appétit Fellowship comes in. A recent workshop held by all three of our Fellows focused on identifying herbs and learning about their flavor profiles and culinary uses. Here's more about their experiences:
👉 At Vassar College, Hannah Wylie engaged with a range of herb experts to herb novices. Herb enthusiasts shared recipes with each other and newcomers brainstormed how to incorporate more fresh herbs into their cooking.
👉 At Scripps College, Mitchell Everetts learned that although many students regularly cooked with dried herbs, they didn't necessarily know their fresh counterparts. The interactive event sparked conversations about incorporating fresh, locally grown ingredients into their cooking.
👉 Grace Mennerick recently visited Butler University where she had the pleasure of connecting with around 50 students about everything from herbs to Butler's status as a Fair Trade University.
Read the full blog from the @bamcofellows at the link in our bio! #LoveBonAppetit #FoodLiteracy #FoodEducation #CookingWithHerbs #CollegeCooking
It's flu season, and that means our soups need to be chock full of nutrients to boost our ...

It's flu season, and that means our soups need to be chock full of nutrients to boost our guests' immune systems! 🤧
At @unioncollege_dining, they featured a "flu fighter" soup to help Union College students prioritize their health and wellness.
What's your go to soup when you're feeling sick? 👇
#LoveBonAppetit #SoupSeason #FluFighter #ImmuneBoost #ComfortFood
What's better than pesto and potatoes? Combining the two into a slice of pizza. 🍕😋
At @thelighthousessf, our culinary geniuses created this delicious twist on a comfort food, featuring crispy potatoes, fresh pesto, and melty cheese for a savory yet fresh bite!
#LoveBonAppetit #PestoPizza #PizzaLovers #ComfortFood #GourmetPizza

Most Recent News

Emerson College Donates Leftovers To Local Students In Need
Leftover cafeteria food at Emerson College will be donated to local students in need this winter break. The Bon Appetit Management Company, which caters Emerson’s dining hall, is donating leftover prepared foods, produce, pantry, and refrigerated items to Food For Free, a non-profit helping fight food insecurity.

How Whitman College is Reckoning With its Past
On a recent Friday, the menu at Whitman College’s dining hall looked a little different than normal. There was roasted elk, fry bread with huckleberry jam, and cedar plank smoked rainbow trout. These “first foods” are representative of the region’s Indigenous people. And Whitman College will now have a station highlighting them on the first Friday of every month.

The Hottest Place to Eat in Hollywood is a Studio Cafeteria
Steven Spielberg is among the thousands flocking daily to feast at the most upscale studio employee cafeteria in recent memory, Universal‘s the Marketplace. Jake Holland, executive sous chef, NBCUniversal-Bon Appétit, says 1,600 to 1,700 meals fly out the door each day and about 20 percent of sales are vegan. “The Marketplace has definitely been great for morale,” says one NBCU staffer.
Join Us

We’re always looking for great people to join our teams! 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!