Indigenous people have been working in harmony with the land in North America for millennia. To preserve these distinct food traditions and the cultures, customs, and languages they represent, Native American advocacy organizations are working towards a self-determined and decolonized food system known as Indigenous food sovereignty.
From Our Blog
Bon Appétit Teams Help Wishes Come True in Oregon
This fall, teams from Willamette University and Lewis & Clark College joined the Oregon chapter of the Make-A-Wish Foundation for the Foundation’s Fall Festival. From pumpkin decorating to crown-making and games, magic was made at this community-building event.
Saving Seeds: Honoring Indigenous Farming Practices
Every November, Bon Appétit Management Company takes the time to reflect on the rich cultural heritage of Native Americans, whose deep ties to the land have cultivated traditional knowledge systems over centuries. Indigenous farming practices are an essential part of the cumulative wisdom that has been passed down over generations. These agricultural customs not only ensure the survival of important crops, but a connection to rituals, food traditions, ancestors, and the surrounding ecosystem.
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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
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Meet this year's Taste Makers at @chase_center!
ICYMI the Taste Makers is a program that directly benefits Bay Area food businesses by offering them networking opportunities, educational programs, and contracts to serve their unique dishes to Warriors and Valkyries fans (and more!).
1️⃣ Lillian Duran is the chef and owner of Clandestina Cocina, which focuses on bringing traditional Cuban foods to the Bay Area. They're serving up Cubano sandwiches and loaded yuca fries.
2️⃣ ChiliCali is owned by Siska Silitonga and is proudly serving Balinese seared salmon burgers and ginger-basil chicken skewers.
3️⃣ Erin Joe'nae Williams of WeFeastSF focuses on creating unique fusion dishes and is proudly serving up apple pie nachos.
@tasteofchasecenter #LoveBonAppetit #TasteMakers #BayAreaEats #SupportLocal #ChaseCenter #BayAreaFood
Healthy Kids in the Bon Appétit Kitchen took the University of San Francisco (USF) by storm as ...
Healthy Kids in the Bon Appétit Kitchen took the University of San Francisco (USF) by storm as @bonappetitusf collaborated with the USF garden to welcome local elementary school students for a day of fun!
👉 Arz Abdelhadi, the garden's student research assistant, led the students on a tour to showcase the breadth of the on-site garden. They even visited honey boxes!
👉 Students participated in a scavenger hunt to find carrots, lemons, parsley, spinach, and other vegetables.
👉 Finally, students were welcomed into USF kitchens to prepare food using the bounty of the local USF garden!
#LoveBonAppetit #HealthyKids #GardenTour #StudentEngagement #FoodEducation
Fungi are in the limelight right now, and our chefs are celebrating these harbingers of flavor! ...
Fungi are in the limelight right now, and our chefs are celebrating these harbingers of flavor! 🍄
Take a look inside our most recent issue of Bravo by swiping through the carousel or reading on below. 👇
Mushrooms are having a (prolonged, sustained) moment, and our culinarians have a strong fondness for fungi rooted in function, aesthetic, and flavor. Here's four reasons we love 'em so:
1️⃣ They spark our creativity. Javier Hernandez, our executive chef at @bonappetitcwru, exclaims, "I am a fan of the textures, the flavors, the looks."
2️⃣ They're plant-forward superstars. From blending 'shrooms into beef for burgers to frying oyster mushrooms for po'boys, mushrooms are satisfying in all the ways animal proteins are.
3️⃣ They're endlessly versatile. You can turn them into kombucha, shred them, or even pickle 'em!
4️⃣ They're Farm to Fork friendly! We currently have 45 enrolled mushroom vendors cultivating everything from lion's mane and oyster to pioppino and enoki.
There's always more to 🤎 about fungi. Check out the full article on page 48 of Bravo Fall 2024, which is link in our bio! #MushroomLovers #FungiFest #PlantBased #FarmToFork #MushroomMagic #FoodieFavorites
Most Recent News
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.
The Hangar: A Modern Food Hall That’s About to Take Off
On one of the streets leading into South San Francisco a blue sign reads, “The Birthplace of Biotechnology.” One of the newest developments in the fortress of biotech companies is The Hangar. Following their collaborations at Foundry & Lux, also in South San Francisco, and The Chandlery in Brisbane, Bon Appétit Management Company and Healthpeak teamed up with Flad Architects to create something less impenetrable, and more welcoming, than many of the nearby buildings.
Chase Center Named No. 1 in Arena Food by ESPN
“The arena’s food — which includes the NBA’s first fully plant-based restaurant, among other Bay Area staples — claimed No. 1 in our concessions rankings along with amenities.” — ESPN
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!