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.
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 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.
Bon Appétit Management Company General Manager Michael Cleary and his team introduce students to house-made ferments with new station concept.
Josh Parr practices a new philosophy of the soil at Lafayette College’s LaFarm.
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.