City Garden at Lesley University in Cambridge, MA, has taken shape under the stewardship of Prep Cook Manuel Soto-Soto.
Garden to Fork Initiative Thrives at State Auto Insurance
Growing fresh, quality ingredients onsite at State Auto Insurance Companies.
Santa Clara U’s Onsite Bakery Brings International Chef to Truly Local Effort
Lucky students at Santa Clara University have been enjoying the irresistible smell of fresh-baked breads— not to mention the taste of flaky croissants, healthy muffins, decadent Danishes, and succulent scones. SCU’s Nobili Bakery, a commissary-style bakery at the Santa Clara,CA, university, first “rolled out” last fall, after two years in the making, and continues to add new offerings and partnerships.
RS5’s Scraps Feed Local Rescue Farm
Of course Bravo readers know just how important food recovery and reduction of food waste is to Bon Appétit’s core values. So imagine how tickled Executive Chef/General Manager Ron Stewart of RS5 Café was to form a partnership with a farm that will let Bon Appétit feed the farm’s animals as well as its fields.
Wheaton Persuades Students to Switch to Trayless Using Fun Campaign
Bon Appétit is enacting waste reduction initiatives companywide — and while the leadership role is comfortable, making the action a partnership feels even more agreeable. Bon Appétit at Wheaton College in Wheaton, IL, partnered with student government to promote going trayless.
Team Members Honeymoon Bon Appétit Style: Full Stomach, Happy Heart
By Rebecca Repp, Bon Appétit Director of Catering and Brand Programs at Regis University in Denver. I met Scott Richter, Bon Appétit general manager and executive chef at WhiteWave Foods in Broomfield, CO, a few summers ago when we were opening the Regis University account. This summer we married, joining the ranks of those who met their life partners at Bon Appétit. A value we share with Bon Appétit and each other is volunteering, so we decided to share our honeymoon — or post-wedding adventure — with my new stepchildren, Brook and Avry, by volunteering in Nicaragua.
Carleton Students Nourish the Younger Generation
Bon Appétit General Manager Katie McKenna opened the doors to the Carleton East dining hall, where local middle school students embarked on a from-scratch pizza adventure taught by Sous Chef Gibson Price. The class included a fair amount of dough throwing (the approved kind) but also more serious topics, including tours of the full-scale industrial kitchen, a visit to the bakers (who offered delicious granola bars), and fruitful conversations about college life.
Regional Operations Shares Stem to Root Program with Public
At a special event at Catersource headquarters’ test kitchen in Minneapolis, Bon Appétit Management Company chefs and staff shared the new Stem to Root program as part of a series showcasing new, inspiring catering and culinary trends.
Changing Seasons, Changing Meal Plans at Redlands
At Bon Appétit, we like not only fresh produce but fresh cafés, too. At University of Redlands in Redlands, CA, it was time to remodel both cafés and student spending plans — tastefully, of course.
Charter School Gets Lessons in Healthy Cooking at Case Western Reserve
As a food service company, one of the joys of working directly with college students is helping to instill a healthy eating mindset in young people who are living independently for the first time. But reaching kids at even younger ages can be helpful in preventing bad habits from really taking hold.