In her 14 years and multiple promotions with Bon Appétit, Grove City College Operations Manager Lynna McNany has honed her problem-solving skills and learned a lot.
Meet Bon Appétit’s Youngest Farm to Fork Rancher
Matt McNany has “basically been farming since he could walk,” says his mother, Lynna McNany, who is Bon Appétit’s operations manager at Grove City College
Pleasing Vegans — and Fighting Food Waste — with Aquafaba
Creating vegan baked goods that are as light, fluffy, and flaky as the buttery and eggy originals has always been a bit of a challenge, but help is here in a very surprising form — chickpea water.
Bon Appétiters Visit Slaughterhouse that Saved the Bay Area’s Local Meat Industry
David Evans of Marin Sun Farms shows a Bon Appétit team from headquarters around the Petaluma, CA, slaughterhouse he saved from closing.
Portland Bon Appétit Teams Come Together for James Beard Public Market Dinner
Cooking and serving a multicourse dinner for a couple hundred people in a space without a kitchen is quite a challenge. How about if those hundreds of people include the CEO of your company and most of the fooderati of Portland, OR, who’ve paid top dollar as part of a fundraiser for the James Beard […]
Weigh to Go! Executive Chef David Rushing Sheds 201 Pounds
David Rushing, the executive chef of Washington University in St. Louis’s DUC, can’t throw his weight around in the kitchen anymore. No, he hasn’t been demoted — he’s just half the man he used to be, after participating in ABC’s Extreme Weight Loss.
Take the Fed Up Challenge
Of the 600,000 food products sold in U.S. supermarkets, 80% have added sugar. By 2050, 1 in 3 Americans will have diabetes. Those are just a few of the sobering soundbites from Fed Up, a powerful new film that Bon Appétit is proud to support and which promises to change the conversation about diet and exercise in America.
Staff Spotlight: Watch and Learn, Says Peter Fernandes
A spotlight on Emmanuel College Chef/Manager Peter Fernandes, one of our employees who started at the entry level then worked his way up to a managerial/chef position. “I tell everyone that even though they might be starting in the dishroom, they can still learn something. Just stand next to someone and ask them to show you what they’re doing, or if they don’t have time to show you, ask if you can watch,” explains Peter.
OMSI Café Gets an Artful Makeover
The first thing you notice when you walk into Theory at the Oregon Museum of Science and Industry (OMSI) in Portland, OR, is the eye-popping, 10- by-50-foot mural that wraps around the entire soffit of the café. Simple dishes — a burger with the works, a smoothie, bisque, and a pizza—are broken down into vividly photographed ingredients arranged into formulas on a black background.With fewer than 50 words, the display eloquently (and mouthwateringly) conveys the theme of the re-imagined café, which is the playful science of food.
The Daily Meal’s 60 Best Colleges for Food in America
he Daily Meal’s 2013 list of the 60 Best Colleges for Food in America is out — and Bon Appétit Management Company operates 13 of them! These are schools that “refuse to accept the stigma that comes with collegiate dining, taking the ordinary campus meal and turning it into an extraordinary dining experience.”