Bon Appétit Management Company

As an immigrant from Vietnam who arrived in the United States after the fall of Saigon in 1975, Andrea made it her mission to change attitudes about “exotic” Asian cuisine, working hard to make her community a part of the food conversation. Andrea has been extraordinarily successful, publishing numerous celebrated cookbooks, and being featured in The New York Times, Milk Street Radio, and even the History Channel.  This AAPI month, Bon Appétit is excited to be serving recipes from Andrea in our cafés and we encourage you to explore them below. 

Many of us have had the experience of questioning how our food choices impact the climate and the environment. To prevent a kitchen calamity or existential crisis at Whole Foods or Wegmans, we’ve put together these handy-dandy tips that make low-carbon eating simple, easy, and (dare we say) fun.

With a little help from our Plant-Forward Culinary Collaborative, a working group of Bon Appetit chefs who have helped to define the future of plant-forward in our cafés and spread best practices companywide, we’re here to provide some low-carbon, plant-forward culinary tips that dispel these misconceptions.

During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating.  I am quite fortunate to work for a company that truly believes we have the opportunity and responsibility to make this place a better world through sustainable food practices. I have been a part of the Bon Appétit team for 20+ years but have lived the “Farm to Fork” principle almost all my life.  As I recall my childhood in the Philippines, I am reminded of how my grandmother cooked for us every day. She went to the market daily and bought fish and other seafood that was so fresh they […]

During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating.  When people ask me about my commitment to plant-forward, I point out that there’s a contradiction between what nutrition science has been telling us for a long time and our culture. If you look at USDA’s MyPlate, approximately 50% of the plate is fruits and vegetables, which has been the recommendation for years. So, in a way, plant-forward eating has always been the recognized approach for a healthy diet. But our society focuses on the protein on the plate. When people ask what someone had for dinner, the response is usually […]

Bon Appétit is thrilled to be partnering with Matthew Raiford during this year’s Black History Month celebration, and to be sharing Gullah Geechee recipes directly from his book: Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.

Looking for a festive (and healthy) holiday snack? These banana pops are a great pick for any season!

Easy and healthy, these Bat Energy Bites are the perfect snack to make this spooky season –  full of oats, protein, cocoa powder, and other energy boosting ingredients! Eat these energy bites before they fly away on Halloween. This recipe is great for the kids of all ages. Ingredients 1/2 cup creamy peanut butter (or any nut or sunflower seed butter) 2 tablespoons honey 1/2 teaspoon vanilla extract Pinch of salt optional 1/2 cup old-fashioned oats uncooked 2 tablespoons dry chocolate cocoa powder 2 tablespoons mini chocolate chips, optional Broken blue tortilla chips, pretzels, or nuts for bat wings Eye-decorated candies Instructions In a medium-sized bowl, combine oats, the coarsely chopped chocolate, creamy peanut butter, cocoa powder, sea salt, vanilla extract, and honey. Beat until the mixture is well combined. Using a cookie scoop or 1 tablespoon measuring spoon, scoop even-sized amounts of dough […]

For National Seafood Month we’re examining the issue of waste in the seafood supply chain while providing some helpful tips and tricks for how you can purchase and prepare the most sustainable seafood possible. 

Consumers have a powerful role to play in supporting sustainable, less wasteful fisheries, and we’re here to help guide you. In fact, we’ve created a “grocery guide” to help you identify the best seafood to purchase the next time you’re at the store.