Bon Appétit Management Company

The Bon Appétit team at Johns Hopkins University hosted chefs from St. Timothy’s School, St. John’s College, and more, for an interactive training on implementing plant-forward initiatives in their cafés.

Executive Chef Mayet Cristobal shared her appreciation for this mild relative of the onion in California Bountiful magazine

Cool new cookbooks, gadgets, kid-friendly tools, and more gift ideas from Bon Appétit chefs, managers, and support staff

The Bon Appétit team at Massachusetts Institute of Technology hosted two dozen culinarians from across the East Coast for the region’s first plant-forward culinary training.

Bon Appétiters joined volunteers from World Central Kitchen to help aid relief efforts in Nebraska communities devastated by flash floods.

The Bon Appétit team at The Huntington Library, Art Collections, and Botanical Gardens collaborated with Chef-Partner Kajsa Alger on a duo of special events for guests and staff.

The Commissary team in San Francisco rang in their 5 year anniversary with a grand party for guests, where they toasted to their future while celebrating the restaurant’s past.

Executive Chef Darryl Bell of Foundry & Lux created a barbecue sauce so good it begged to be bottled. Packing more than just a sweet-and-savory punch, Darryl’s Kansas City–style sauce does good as well: 20 percent of proceeds are donated to the nonprofits No Kid Hungry and the Rafiki Foundation.

When Ty Paup learned about Bon Appétit’s unique chef-driven culture in 2006, it was love at first sight for him. As Brown University’s culinary director, he helps his team to elevate the campus food experience, and has cooked at the renowned James Beard House and with José Andrés’ World Central Kitchen in the past two years.

Bon Appétit’s Plant-Forward Culinary Collaborative (PFCC) working group came together for their first meeting at the Culinary Institute of America’s inaugural Plant-Forward Kitchen culinary summit.