Bon Appétit Management Company

This local, lighter take on an Indian classic will help you hydrate the healthy way this July.

Hydrate the healthy way this July with the below recipe for “spiked water” – many variations are possible, the recipe is just a guide!

Bon Appétit Management Company was founded in 1987, by two food service industry veterans — CEO Fedele Bauccio and President Ernie Collins, later joined by COO Michael Bauccio — who had a vision of different kind of company. They set out to bring restaurant-quality food to corporations, universities, and specialty venues. Bon Appétit has become an industry pioneer in many other ways: the first to commit to local food, sustainable seafood, and cage-free eggs, and the first to tackled thorny issues such as food’s role in climate change, the reduction of antibiotics in agriculture, and farmworker rights. To celebrate our 25th anniversary, we worked with a great team at InHouse Creative Services to make this video about how we got here, and where we want to go next: The Story of Bon Appétit Management Company from Bon Appétit Management Company […]

Three years ago, I was getting ready to graduate from college with a major in anthropology, which everyone swore was a death sentence for a job search.

I remember clearly the serendipitous meeting that landed me with the Bon Appétit Management Company Foundation. Through a series of extremely random events, I attended a presentation by Bon Appétit CEO and founder Fedele Bauccio, Vice President Maisie Greenawalt, and Foundation Director Helene York. In that one hour, I learned more about the problems of our food system than I had in my entire college career — and that’s despite the fact that I had long been interested in sustainability issues and had even spent time living with organic coffee farmers in Mexico. These three corporate executives talked about things like rBGH, reduced antibiotics in animal husbandry, and sustainable seafood [BAP1] — some issues I had never even heard of. I was blown away.

Lower sodium (but keep the flavor) this June with this classic Hungarian dish that contains so much paprika flavor that you won’t even miss the salt. To reduce saturated fat content, remove the chicken skin prior to serving.

Summer is almost here and that means one thing: it’s time to move cooking outdoors. Grilling is a great way to infuse flavor into food while keeping your house cool. Burgers are the iconic grill food, but some of our local Bay Area chefs are getting much more creative and grilling everything from fruit to lettuce!

A blend of Scandinavian and Mediterranean flavors, this rice pudding is delicious warm and even better cold, as the flavors have time to meld. So delicious and easy that completing this month’s Well Being Challenge will be no problem! Brown rice may be used, but will result in a chewier texture.

By using vinegar as a pickling agent, the sodium content is dramatically lower than a typical pickle. Refrigerator pickles require no canning, are ready to eat in two days, and last up to two weeks. Try them this June to celebrate the theme of lower sodium – keep the flavor, lose the salt.

Bon Appétit Management Company CEO Fedele Bauccio is proud to be among the 70 leading chefs, authors, food policy experts, nutritionists, CEOs, and environment and health organizations that have today sent an open letter to Congress urging lawmakers to revise the draft of the 2012 Farm Bill — which should more properly called the Food Bill, as it is the largest and most significant piece of legislation affecting what, how, and even whether Americans eat.

On a visit to Colorado College, I was sitting in the student center, working on some things while enjoying the atmosphere of being on a college campus, when Executive Sous Chef John E. Faulkner sat down next to me. John has been with Bon Appétit for more than 15 years. I wish I’d had a video camera running. Instead, these notes will have to try to convey the spirit of the man who claimed “I am Bon Appétit!”