Bon Appétit Management Company

Millions are playing Pokémon Go out of childhood nostalgia or simply interest, and Bon Appétiters across the country have joined in on the fun.

Congratulations to our teams at St. Olaf College (#5), Washington University in St. Louis (#9), Seattle University (#19), and Goucher College (#20)!

“Gestation crate free” means no use of gestation crates, right? To the large pork producers, apparently not. Here’s how I wound up in a hog barn in Pennsylvania.

We did it! Traci, Tessa, Kristi, and I biked from Carmel to Santa Barbara to raise funds for No Kid Hungry through Chefs Cycle. What an incredible experience. Not to be missed, never to be forgotten.

As a chef, when award-winning San Francisco chef Traci Des Jardins asks you for a favor, it’s hard to say no. Even when it’s to do a 300-mile, 3-day bike ride!

Recycling works only if it is financially feasible, and — guess what — it’s not feasible if we do it wrong! Here’s how you can stay part of the solution.

When I enter a new classroom or forum, I often ask, “How many people know where their food comes from?” Later, another question arises, “Each time you pick up a piece of produce at the store, do you consider the hands that picked that produce? Those that handled that piece of nutrition, and eventually passed it along to you?” Most students will answer no. I would have too, before I became a Bon Appétit fellow. In the United States today, about 40 percent of our produce is harvested by hand. The farmworkers who carry out this labor work in the most dangerous employment sector in the country, and do not enjoy the same protections that workers in all other sectors do. A child of just 12 years old can labor for eight hours in a scorching hot field, while they would never be […]

See how Bon Appétit’s people are truly our “secret sauce.”

I predict this year will bring new frontiers in fighting food waste, plus a heightened focus on plants in general and plant-based proteins in particular.

A visiting farmer makes an emotional appeal for people to make better choices when it comes to their meat — to pay more for and to appreciate a well-raised animal.