Bon Appétit Management Company

To galvanize the U.S. government to set labeling and inspection standards, Oceana has launched a Stop Seafood Fraud campaign with a letter for chefs and restaurant owners to sign, asking for stricter seafood regulations. The letter was unveiled Monday, May 14, in Washington, DC, in an event featuring “The Office” star Angela Kinsey, a seafood advocate, and renowned sustainable seafood chef Barton Seaver. Oceana reached out to Bon Appétit to ask for our support, and we’re proud that about 20% of the names on Oceana’s list of 300 chefs and restaurant owners are Bon Appétit Management Company ones, alongside such culinary leaders as Rick Bayless, Eric Ripert and Michael Symon.

Explore the world of misunderstood vegetables this May! This month’s Well Being Challenge encourages you to try a vegetable you are not familiar with one time per week, whether in a Bon Appétit Cafe or at home. To get started, try the below recipe for a stir frycontaining pea shoots, which are only available in the spring so be sure to act quickly. To learn more about misunderstood vegetables, visit cafebonappetit.com.

Recently I met two very different Farm to Fork suppliers for Bon Appétit accounts in North Carolina — about as different as you’d expect a fish distributor and a beef rancher to be. Yet they had one key thing in common that made partnerships with our teams work.

What better way to celebrate this month’s Well Being Challenge, which invites you to explore the world of misunderstood vegetables than with fennel? To learn more about the misunderstood vegetables, visit cafebonappetit.com

Fennel Bulb and Frond Gratin

For Joe and Joyce Malley, albacore tuna fishing is more than an occupation or a sport – it’s a lifelong love affair. And one they pursue thoughtfully.

This month’s Well Being Challenge invites you to explore what you’ve been missing by trying a vegetable you are not familiar with one time per week, whether in a Bon Appétit Cafe or at home. To get started, try the below recipe for a salad containing rhubarb, a lovely misunderstood vegetable worth exploring. To learn more about misunderstood vegetables, visit cafebonappetit.com.

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that meets the seasonal and regional low carbon principle. To learn more about the nutrition principles of a low carbon diet, visit cafebonappetit.com

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that includes a ‘super green’ seafood according to the Monterey Bay Aquarium’s Seafood Watch program. To learn more about the nutrition principles of a low carbon diet, visit cafebonappetit.com

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that is a more locally-available version of a recipe often prepared with bananas, that are flown in from afar. To learn more about the nutrition principles of a low carbon diet, visit cafebonappetit.com

Once a way to preserve meat without refrigeration, charcuterie – the branch of cooking devoted to preparing bacon, ham, sausage, terrines, galantines, pâtés, and confit – has become an art within the culinary world. It’s also a popular cooking technique among devotees of sustainable food, because it utilizes parts of the animal that would otherwise be discarded. Making charcuterie isn’t easy, but Bon Appétit chefs across the country are embracing the challenge!