Bon Appétit Management Company

Standing in front of a group of eager and talented cooking class participants in the Few Demo Kitchen at Emory University in Atlanta, Georgia, I couldn’t help but feel a wave of gratitude and familiarity. Back when I was a student at Emory a few short years ago, cooking demos with Slow Food Emory were one of the highlights of each semester, igniting the spark that led to a deep-seated love of talking and teaching about food.

The roots of traditionally Black foods are abundant in plants

4 Plant-Based Recipes to Try This Month

Get to know the Food Heaven Made Easy Dietitians

Watch a virtual cooking demo hosted by Jet Tila and explore numerous regional recipes.

Jet Tila explores his heritage and stresses the importance of Lunar New Year to furthering his interest in cooking. 

On a recent visit to Whitman College in Walla Walla, Washington, I partnered with Executive Chef Jon Sodini and Whitman’s Mycology Club to hold a mushroom-focused cooking demonstration.

Horse Listeners Orchard has been a long-time Farm to Fork partner of Bon Appétit-served colleges and universities in the northeast region from Connecticut to Massachusetts. Beyond cultivating 23 varieties of apples, and vegetables too, they partner with neighboring growers to aggregate produce — enabling them to source a yearlong supply of crushed tomatoes for our chefs — and deliver it all themselves.

On the edge of Roger Williams University’s campus and steps from Rhode Island’s Mt. Hope Bay, faculty, staff, and students are performing cutting-edge research on some truly amazing creatures.

Cucumber vines climbed 10 feet high to the top of the hoop house, leafy ginger plants intermingled with milkweed, calendula, and kale, and sunflowers towered over Fellow Elise Kulers during her visit to the Knox College Farm in Galesburg, Illinois.