Outside of Hood River, Oregon, fruit trees sprawl across acres and acres of bucolic landscape of the Columbia River Gorge. Sam Asai and his family have been tending their orchard here for generations.
Sam, whose grandparents emigrated from Japan in the early 20th century, owns and operates the orchard together with his family. Sam’s grandparents purchased some of the land that now makes up A&J’s acreage in the 1900s, raising their family and establishing their first fruit trees.
Farm to Fork Profile: New Creation Farm and a Partnership that Feels Like Family
In 2014, Vincent Gaikens went looking for a change. After a decade and a half of working for another large food service company, he felt a longing to develop relationships with local farmers and showcase seasonal ingredients from his home state of Ohio. After a brief job search, Vincent found a match with Bon Appétit […]
Farm to Fork Profile: A Model for Local Sourcing at Rogers Williams University
The Bon Appétit at Roger Williams team has built a leading local sourcing program, bringing the best of the state’s cornucopia of seafood, produce, and animal proteins to campus. Over the past 18 years, the team, led by General Manager James Gubata and Culinary Director Jonathan Cambra, has worked closely with a tight-knit group of Farm to Fork vendors, learning some valuable lessons along the way.
Executive Chef Doran Payne’s Culinary Adventure: Celebrating Bon Appétit’s Chef of the Year 2023
Meet Bon Appétit’s nominee for 2023 Chef Appreciation Week Chef of the Year, Doran Payne!
Buying with Purpose: Local Sourcing at Scale with Rancho Llano Seco
Under the leadership of Culinary Director Kristela Nazario-Mendoza, the Bon Appétit Management Company at Chase Center team is putting Bon Appétit’s Farm to Fork program into action at one of the world’s premier sporting arenas.
Plant-Forward Trainings Inspire and Unite Bon Appétiters
Bon Appétit’s Plant Forward trainings bring a rigorous curriculum and meaningful connections to teams across the country.
Bon Appétit Chefs Shine at Women in Culinary Showcase
We’re thrilled that three Bon Appétit chefs – Chase Center Culinary Director Kristela Mendoza, Linkedin Chicago Culinary Director Kristine Subido, and Kitami Lentz, Executive Development Chef of Culinary Training and Activation at a large technology company – were selected to participate in the Women in Culinary showcase after being nominated by regional leaders.
Growing Together: Celebrating The Common Market and Bon Appétit Teams’ Long-Term Partnerships
The Common Market, a non-profit food distributor with a mission to empower communities through local food, has partnered with Bon Appétit teams across the country.
Bon Appétit Teams Take Guests on Fall Adventures
As fall turns to winter, we’re looking back on a season of Adventures!
Bon Appétit at Cornell College Team Offers a Model for Community Engagement
At Cornell College in Mount Vernon, Iowa, the Bon Appétit team has been putting our values into practice.