The aroma of pizza crust, orange peels, chicken bones, and half-eaten sandwiches has become an all too familiar scent to Bon Appétit Management Company’s Midwest Fellow Elise Kulers and east coast Fellow Elise Dudley, who have weighed over 1,500 pounds of food waste produced by over 8,500 guests at colleges and universities this year.
VIDEO: Farm to Fork – Now More Than Ever
From Our Blog
It’s a Plant-Based Party! Fellows Bring Vegetable Inspiration to College Residence Hall Kitchens
Across the country, Bon Appétit teams have been hard at work paving the way for a plant-forward revolution. The Bon Appétit Fellows have embarked on a similar mission to spread inspiration and knowledge about how to cook with vegetables through a series of plant-based cooking demonstrations for college students.
Farm to Institution Northeast Summit Brings Together Food Systems Professionals
In late April, food system professionals gathered virtually and in person for the annual Northeast Farm to Institution Summit, with Bon Appétiters leading multiple events.
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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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On average, our bodies are comprised of 50-65 percent water. It supports numerous bodily functions ...
On average, our bodies are comprised of 50-65 percent water. It supports numerous bodily functions and needs to be replaced regularly. Cool off this summer while staying hydrated with these tips from our registered dietitians:
☕ Beverages such as black coffee and teas with caffeine offer some hydration benefits.
🍉 Added sugars in beverages can dehydrate. Stick with water or unsweetened drinks like spa water!
🥒 Certain fruits and vegetables with high water content, such as melons, cucumber, lettuce, citrus, and broth-based soups, can also contribute to fluid needs.
💧 Before reaching for a snack, drink some water! Staying hydrated also boosts energy, supports digestive health, and regulates essential body functions.
📸: @bonappetit_stolaf Food For Your Well-Being event focused on hydration with samples of three different spa water flavors
#LoveBonAppetit #WellnessWednesday #WellnessTips #StayHydrated #DrinkWater
A queer history of the American kitchen isn’t easy to find. Inspired by writer John Birdsall, well...
A queer history of the American kitchen isn’t easy to find. Inspired by writer John Birdsall, well known for exploring the queer history of food, we wanted to share a selection of impactful LGBTQ+ culinarians. Swipe through the carousel or read on below. ⬇️
Michael Twitty is a Black Jewish member of the LGBTQ+ community, a historian, a James Beard Award winning author, a scholar, and a chef. He is well known for his powerful essay after the 2016 mass shooting at the Pulse nightclub in Orlando titled “I’m Gay and This is Why You Should Care.”
Dominique Crenn is the first and only female three-star Michelin chef in the US. She uses her fame and influence to create a more inviting space in the kitchen for LGBTQ+ folks.
Deborah VanTrece is a proud Black restaurateur, member of the LGBTQ+ community, chef, business owner, author, and more. She also works to elevate marginalized voices in the industry and helps people in her community come to a better understanding of their own food culture and traditions.
James Beard pioneered food television, authored nearly two dozen books, and inspired generations to think of food differently. According to writer John Birdsall, Beard communicated his identity as a gay man through his approach to food.
Jeremiah Tower entered the culinary world as a chef at Alice Waters’ Chez Panisse. He turned “dinner into an event, a moment destined to blaze up and fade" according to writer John Birdsall.
Learn more about these trailblazers at the link in our bio. #LGBTQPrideMonth #PrideMonth #LoveIsLove #LGBTQPride #JamesBeard
http://ow.ly/f5l850OEAZA
Our chefs thrive when seasons change and new, enticing ingredients can be included in their menus. ...
Our chefs thrive when seasons change and new, enticing ingredients can be included in their menus. At @thelighthousessf, their chef is exploring seasonal ingredients like pea tendrils in their roasted beet and goat cheese salad with pickled red onion, pea tendrils and salsa sikil pak. Other delectable new menu items include baked goat cheese or a house-made chicken liver mousse. Topped off with a local chardonnay from @houseofbrown.wine, and you’ve got yourself the perfect seasonal lunch! #LoveBonAppetit #TheLighthouseSSf #EatSeasonally #SupportLocal #DrinkLocal #BayAreaEats
Most Recent News
A Gesture of Appreciation at Transylvania University
Transylvania student makes 100 ceramic coins as a thank you to the Bon Appétit team on campus.
Executive Chef Introduces Students to Global Cuisines at Furman University
Bon Appétit Executive Chef Gustavo Sanchez-Salazar finds a home away from home at Furman University.
University of the Pacific Celebrates Resident District Manager Sia Mohsenzadegan
Bon Appétit at University of Pacific Resident District Manager Sia Mohsenzadegan was recognized with the 2023 Podesto Award for excellence in student life service and mentorship.
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!