Rogelio Garcia, Bon Appétit’s executive chef at The Commissary in San Francisco’s Presidio, was invited to cook a collaborative Día de los Muertos dinner with chefs from all over the country at the James Beard House — it was his second time to cook at the famed house!
Blog: Chefs
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“Just Feed the People”: Five Bon Appétiters Forever Changed by #ChefsforPuertoRico
- Blog
Chef José Andrés and his nonprofit World Central Kitchen marshaled an army of chefs, volunteers, and food donations from all over Puerto Rico and the world. Together they made almost 2 million meals for victims of Hurricane Maria.
Bay Area Bon Appétiters Fight Fire With Hot Meals and Emergency Donations
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When news of fires ravaging Northern California broke out, Bay Area Bon Appétit teams sprang into action to do what they do best: cook nourishing, fresh food for those who needed it most.
Culinary Teams Gather at DePauw for Inaugural Midwest Chefs’ Collaborative and Competition
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When Bon Appétit chefs from Ohio and Indiana recently converged on DePauw University in Greencastle, IN, for a Bon Appétit Midwest Chefs’ Collaborative, inspiration and good spirits abounded
Wheaton Trio Takes Eye-Opening Farm Tours
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Long curious about the people, soil, and effort that go into producing Farm to Fork products, Executive Chef John Krickl and Sous Chefs Omar Rocha and Mike Godlewski decided to tour three local farms to learn more
University of Portland GM Transforms Scraps for Chic Meal in a Dumpster
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General Manager Kirk Mustain at the University of Portland in Portland, OR, successfully rose to the challenge of creating elegance from remnants at the request of an organization called Salvage Supperclub
NorCal Chefs Gather for Day of Networking, Learning, and Inspiration
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More than 45 Bon Appétit culinarians and marketing folks from throughout Northern California got together for a Chefs’ Exchange to network and enjoy one another’s company in this high-growth region
Urban Garden Stories and Recipes from Executive Chef Mayet Cristobal
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Inspired by her mother’s expansive backyard garden, Chef Mayet plants her own small patio garden and shares some tales and recipes
Staff Spotlight: The More Deziree Klema Knows, the Further She Goes
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Target Sous Chef Deziree Klema’s journey of pushing herself to constantly learn has opened the doors for her — and others — to achieve more.
Curing Caviar from Water to Table at The Commissary
- Blog
Executive Chef Rogelio Garcia of The Commissary restaurant in the Presidio of San Francisco is no stranger to cooking with caviar.