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.
Siblings Cartier and Cayenne Bengochea were recently awarded Staff Member of the Year during Lafayette College’s Aaron O. Hoff awards.
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.
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.
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.
When Shannon Tivona was an environmental studies student at Eckerd College, she had no idea that her collaborations with the on-site Bon Appétit team would lead her to a fellowship with the company and then a role as a junior product manager working on sustainability-focused technology. Nor did she anticipate that research she conducted as an undergraduate, which was published this year in collaboration with a former professor, would prove to be so connected with her work today.
The Bon Appétit teams at Medtronic, Cornish College of the Arts, and Birmingham Southern College all recently celebrated impressive safety milestones, reporting thousands of days without an accident in their kitchens.
Our newly formed Food Education Team is poised to take food literacy to the next level in our cafés and in the communities we serve.
In this quarterly feature of our long-term Farm to Fork partners, we’re highlighting Bruce Adams of Green Valley Farms. Bruce is a beloved partner to the Bon Appétit at Furman team in Greenville, South Carolina.
After a year and a half of COVID-19-induced safety measures, travel restrictions, and social distancing, Regional Vice President Mark Lachance arrived on campus at Washington University in St. Louis to thank the on-site Bon Appétit team who have been working tirelessly throughout the pandemic.