Bon Appétit Management Company

Besting the competition at any chili cook-off feels great, but when the event benefits a pediatric cancer foundation, participation is its own reward.

The fish that Bon Appétit Executive Chef/Manager Paul Lieggi smoked and submitted comes with a special pedigree.

With Halloween hurtling toward us, we turned to Bon Appétit Management Company chefs for guidance on how best to choose, store, carve, and make use of this season’s most famous gourd.

Creating vegan baked goods that are as light, fluffy, and flaky as the buttery and eggy originals has always been a bit of a challenge, but help is here in a very surprising form — chickpea water.

Although your typical burger generally doesn’t conjure up images of wellness and sustainability, the Blended Burger Project is a movement to change that by making burgers more healthful for eaters and better for the environment.

We did it! Traci, Tessa, Kristi, and I biked from Carmel to Santa Barbara to raise funds for No Kid Hungry through Chefs Cycle. What an incredible experience. Not to be missed, never to be forgotten.

As a chef, when award-winning San Francisco chef Traci Des Jardins asks you for a favor, it’s hard to say no. Even when it’s to do a 300-mile, 3-day bike ride!

Kids from the Boys & Girls Club’s Mission Clubhouse recently visited the Garden at AT&T Park for a special afternoon of culinary fun alongside award-winning chef Traci Des Jardins.

Bon Appétit’s registered dietitians hit the road with culinary educator and cookbook author Raghavan Iyer to train our chefs in healthy cooking techniques and stealth nutrition.

The wants, needs, and desires of college students are always evolving — trying to avoid the freshman fifteen, needing a late-night snack to power through finals week, or craving some biscuits and gravy on the weekend. If you’re lucky, you have a chef like Christopher Smith on your campus.