To celebrate our fruitful relationships with our Farm to Fork and Locally Crafted vendors, we’ve created an almost-quarterly series that shines a spotlight on this longtime partners. This quarter, we’re telling the story of Open Hands Farm, a beloved partner for a number of Minnesota-based Bon Appétit teams.
VIDEO: Farm to Fork – Now More Than Ever
From Our Blog
Bon Appétiters Lauded as Staff Members of the Year at Lafayette College
Siblings Cartier and Cayenne Bengochea were recently awarded Staff Member of the Year during Lafayette College’s Aaron O. Hoff awards.
Bon Appétit Team Contributes to Whitman College’s Long Tent Events
This April, the Bon Appétit team at Whitman College collaborated with Whitman graduate Roger Amerman (Choctaw) to create menus to complement programming taking place at the college’s long tent, a traditional structure of the tribal peoples of the Inland Northwest/Columbia River Plateau.
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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
Timeline
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"There's something magical about this place. It's like a big, open French market."
Step inside Cleveland Commons at @whitmancollege as told by @chefjonsodini! The café boasts a LEED gold certification and a focus on from-scratch, sustainably sourced food – while presenting an enticing culinary experience to the students, faculty, and staff of Whitman College and the surrounding community.
Meet Raghavan Iyer, our featured chef for #LGBTQPrideMonth! He is a critically acclaimed author, ...
Meet Raghavan Iyer, our featured chef for #LGBTQPrideMonth! He is a critically acclaimed author, James Beard Award winner, Emmy winner, consultant — to numerous accounts in the Twin Cities and beyond, nonetheless! — and educator.
We’re highlighting recipes from just two of his key cookbooks, but he has published countless books exploring the beauty and diversity of Indian cuisine. Read more about this Minneapolis-based food influencer — as named by epicurious.com! — at the link in our bio.
Join us on tour of our longstanding partner at Carleton College and St. Olaf College in Northfield, ...
Join us on tour of our longstanding partner at Carleton College and St. Olaf College in Northfield, MN: Open Hands Farm. Open Hands supplies carrots and other root vegetables from August through April – you read that date range right! – to chefs at @carletondine and @bonappetit_stolaf, defying what many might imagine possible throughout long Minnesota winters.
This relationship blossomed when the Bon Appétit team at St. Olaf College committed to purchasing anything that they wouldn’t be able to sell through their Community Supported Agriculture (CSA) program. Both Erin and Ben described this arrangement as “game changing”, as it gave them the confidence to take risks and eventually expand.
Read more about how the partnership has developed, including a unique detail about the "Fork to Farm" grant that Open Hands received, at the link in our bio!
Most Recent News
Fedele Bauccio on the Critical Role of Food in the Future of Work
Bon Appétit’s CEO talks about the how food brings people together, how the idea of corporate food service is evolving, and how values-driven food programs are now more important than ever.
Bill Telepan On Melding Food and Art at the Met
Forbes checks in with Bill Telepan, Bon Appétit’s Culinary Director at the Metropolitan Museum of Art.
Maisie Ganzler Weighs in on Gestation Crates
Bon Appétit’s Chief Strategy and Brand Officer offers perspective on gestation crates in the Wall Street Journal.
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!