The team behind the creation of Cervello, Bon Appétit’s custom-built knowledge library were selected from a crowded field to receive Inkling’s 2021 Illuminate Award for Innovation.
This summer, as guests lined up outside of the Metropolitan Museum of Art, eager to traipse around the museum, Bon Appétit Executive Chef Bill Telepan was in the Met’s kitchen below the labyrinthine floors of priceless artifacts, hatching a plan.
From humble beginnings the garden at Capital Group’s Irvine campus has grown, literally and figuratively, into a beloved fixture of the campus experience, as well as a key part of its on-site sustainability program.
In celebration of our 17th annual Eat Local Challenge, our chefs sourced a diverse array of ingredients from farmers, fishers, and makers, crafting 100% local (with the exception of salt) meals for guests.
The Bon Appétit at Adobe San Jose team recently held a hands-on safety training to complement their existing safety curriculum.
We’re creating a new quarterly series that features longtime Farm to Fork and Locally Crafted vendors, starting with Squash Blossom Local Food in Santa Fe, New Mexico.
We’re introducing a new quarterly series that celebrates the work being done on campus farms and gardens at our accounts across the country, starting with the storied Carleton Student Organic Farm at Carleton College in Northfield, Minnesota.
This Earth Day, the Bon Appétit at Butler team welcomed nearly 50 students to an plant-forward cooking demonstration at the Farm at Butler.
The Trolley Stop diner, which recently opened its doors, is a community restaurant created by Lafayette College and Bon Appétit that features local flavors and history.
Bon Appétit at Macalester’s Executive Chef recently made an inventive addition to the dining program.