Bon Appétit teams across the country celebrated our 18th annual Eat Local Challenge by going beyond simply serving delicious local food to helping guests shop locally, too.
Summer Trainings at Emory Make a Splash with Bon Appétiters
This summer, Bon Appetit leaders at Emory University’s Atlanta campus decided to launch a new training program, which provided employees with an opportunity to increase their cross-functional knowledge across the entire dining operation.
Meet Executive Chef Amira Cooke, Bon Appétit’s 2022 Chef Appreciation Week Chef of the Year
Meet Bon Appétit’s nominee for 2022 Chef Appreciation Week Chef of the Year, Amira Cooke! We chatted with Amira about her childhood and career, as well as the work she has done giving back to the Pittsburgh community she calls home.
Creativity is Brewing at St. John’s College Fermentation Station
Bon Appétit Management Company General Manager Michael Cleary and his team introduce students to house-made ferments with new station concept.
New Manager Brings No-Till Vision to Lafayette College’s LaFarm
Josh Parr practices a new philosophy of the soil at Lafayette College’s LaFarm.
The Anecdote Spotlights Coastal Fare at Kilroy’s New Oyster Point Campus
Tucked in against the coastline of South San Francisco’s Oyster Point, Kilroy Realty Corporation’s new waterfront campus boasts 12 office buildings, thoughtfully designed workspaces, and a stunning view of the Oyster Point marina and San Francisco Bay. A centerpiece of the campus is The Anecdote, a light-filled restaurant designed to bring people together over coastally inspired food and drink.
Bon Appétiters Lauded as Staff Members of the Year at Lafayette College
Siblings Cartier and Cayenne Bengochea were recently awarded Staff Member of the Year during Lafayette College’s Aaron O. Hoff awards.
Bon Appétit Team Contributes to Whitman College’s Long Tent Events
This April, the Bon Appétit team at Whitman College collaborated with Whitman graduate Roger Amerman (Choctaw) to create menus to complement programming taking place at the college’s long tent, a traditional structure of the tribal peoples of the Inland Northwest/Columbia River Plateau.
The Lighthouse Brings Seasonal and Sustainable Fare to South San Francisco’s Oyster Point
In partnership with Alexandria Real Estate Equities, Bon Appétit recently opened The Lighthouse, a café and events space which joins Foundry & Lux and The Anecdote, two other Bon Appétit public restaurants in the Oyster Point area.
Executive Chef and Professor Team up for Campus Foraging Tour at Washington University in St. Louis
As part of Washington University in St. Louis’ Earth Week celebration, Professor Braude and Bon Appétit Executive Chef Patrick McElroy, who leads WUSTL Dining’s culinary team,teamed up to lead a foraging workshop and edible campus tour.