This summer, Bon Appetit leaders at Emory University’s Atlanta campus decided to launch a new training program, which provided employees with an opportunity to increase their cross-functional knowledge across the entire dining operation.
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Meet Bon Appétit’s nominee for 2022 Chef Appreciation Week Chef of the Year, Amira Cooke! We chatted with Amira about her childhood and career, as well as the work she has done giving back to the Pittsburgh community she calls home.
West Coast Fellow Hillary Swimmer on discovering a career in food systems.
Bon Appétit Management Company General Manager Michael Cleary and his team introduce students to house-made ferments with new station concept.
Josh Parr practices a new philosophy of the soil at Lafayette College’s LaFarm.
Tucked in against the coastline of South San Francisco’s Oyster Point, Kilroy Realty Corporation’s new waterfront campus boasts 12 office buildings, thoughtfully designed workspaces, and a stunning view of the Oyster Point marina and San Francisco Bay. A centerpiece of the campus is The Anecdote, a light-filled restaurant designed to bring people together over coastally inspired food and drink.
Furman University has long served Due South Coffee in their Library Café, keeping students fueled on responsibly sourced and locally roasted beans. So, when Bon Appétit Fellow and Furman Graduate Elise Dudley reached out to Professor Sarah Worth about bringing her Philosophy of Taste students to experience a coffee tasting at Due South’s Roastery, the educator welcomed the opportunity.
Located in Pomona, California, just up the road from the prestigious Claremont Colleges, Farm to Fork vendor Di Stefano Premium Cheese recently welcomed a group from Bon Appétit for a tour of their production facility.
Led by Executive Chef Daniel Stern, the Quaker Kitchen is creating weekly food-centered opportunities for students to build community at University of Pennsylvania. Every Friday students gather together in Quaker Kitchen to prepare and share a meal, but this particular week was distinct. Through a partnership with Penn’s campus farm, a unique group of students were invited to enjoy a simple plant-forward meal highlighting seasonal ingredients.
To celebrate our fruitful relationships with our Farm to Fork and Locally Crafted vendors, we’ve created an almost-quarterly series that shines a spotlight on this longtime partners. This quarter, we’re telling the story of Open Hands Farm, a beloved partner for a number of Minnesota-based Bon Appétit teams.