Once a way to preserve meat without refrigeration, charcuterie – the branch of cooking devoted to preparing bacon, ham, sausage, terrines, galantines, pâtés, and confit – has become an art within the culinary world. It’s also a popular cooking technique among devotees of sustainable food, because it utilizes parts of the animal that would otherwise be discarded. Making charcuterie isn’t easy, but Bon Appétit chefs across the country are embracing the challenge!
Students Share Why They Support Farmworkers
Last week Bon Appétit Management Company cafés around the country celebrated 13th Annual National Farmworker Awareness Week (NFAW). As part of our efforts to make people think about who harvests their food, we asked students at colleges and universities to create a collage about why they support farmworker rights. Here’s how some thoughtful students from American University in Washington, DC; Goucher College in Maryland; and Emmanuel College in Boston finished this sentence: I support farmworker rights because…
Bon Appétit Celebrates 13th Annual National Farmworker Awareness Week
As part of our focus on farmworker rights, Bon Appétit Management Company is proud to partner with Student Action with Farmworkers for the 13th annual National Farmworker Awareness Week (NFAW). Running from March 25 – March 31 (César Chávez’s birthday), NFAW aims to raise awareness about the conditions of the men, women, and children who harvest our food and to bring attention to their efforts to secure fair wages and benefits, and to form and join unions.
VIDEO: Making Pizza the Bon Appétit Way at Carleton
Pizza is the No. 1 food among college students. What better way to get them cooking than teaching them how to make their own perfect pies? At Carleton College, Bon Appétit Sous Chef Gibson Price and the FireBellies student cooking club partnered up to practice DIY pizza making — from the dough to the sauce. Andrew Yang, class of 2015, joined them to document the culinary adventure.
CEO Fedele Bauccio Profiled by 7×7 Magazine
Writer Jessica Battilana spent a day trying to keep up with Bon Appétit CEO Fedele Bauccio for this in-depth profile that 7×7 Magazine published in its February food issue.
Being Responsible Can Be Sweet! Fair Trade Recipes for Valentine’s Day
Over time, Valentine’s Day changed from a day to celebrate martyrs named Valentine to a romantic day filled with hearts, flowers, cards, and of course, chocolate. But in the past few years, chocolate production has been under public scrutiny because of numerous reports about human trafficking and child labor associated with growing and harvesting cacao. Just as Valentine’s Day has evolved, it’s time to change our chocolate habits and support organizations with fair, humane, and sustainable practices.
Kudos for Our Kosher Dining Operations!
For Jewish college students following a kosher diet, meal times on campus can be daunting – unless they attend Washington University in St. Louis, MO, or Goucher College, in Baltimore, MD. These universities were ranked Nos. 1 and 3 by College Prowler as offering the best kosher dining options, and since College Prowler’s rankings are created “for students, by students,” prospective students can trust that these schools have got them covered.
Why We Support Labeling Genetically Modified Foods
Most people — regardless of how you feel personally about transgenic, or genetically engineered (GE), foods — would agree that we all have a right to make informed choices. Polls show that the majority of Americans (some surveys say up to 90%) believe foods containing GE ingredients should be labeled as such, and Bon Appétit agrees.
Bon Appétit Serves Up Nine Fine Ideas for Leftover Turkey
With Thanksgiving fast approaching, so is that day when the feast is over and the guests have gone home – and you have a giant dish full of leftover turkey sitting in the refrigerator. Sure, you could make turkey sandwiches — the classic way to use up leftovers — but the Bon Appétit team at Cisco-San Jose in San Jose, CA, has some more creative ideas. Since guests often ask for recipes from the chefs, this holiday season the team proactively provided customers with ideas of how to get the most out of their Thanksgiving meal.
Helene York on Taking Responsibility for Meat Production
On October 17, 2011, Director of Strategic Initiatives and Research Helene York delivered the keynote at the State of the Plate conference in Washington, DC, an event designed to bring meat producers and the culinary community together to engage in discussion about sustainable and humane meat production practices.