David Rushing, the executive chef of Washington University in St. Louis’s DUC, can’t throw his weight around in the kitchen anymore. No, he hasn’t been demoted — he’s just half the man he used to be, after participating in ABC’s Extreme Weight Loss.
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Cooking Up Support for Girls, Inc.
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After hosting 13 middle school girls from a Girls, Inc. summer program, Bon Appétit Pastry Chef Lasheeda Perry created a special Napoleon pastry that brought Girls, Inc. $10,000 at its first annual fundraiser dinner, Taste!
The Life Aromatic with Brian Trykar, Executive Chef and Bill Murray Superfan
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Brian Trykar, the executive chef at a corporate Bon Appétit café in Rancho Cordova, is a big fan of the actor Bill Murray. So much so that when a Bill Murray-themed art show was announced in San Francisco, he jumped on the opportunity to get involved in the best way he knew how — by cooking.
Answers to Bill Murray Menu Quiz
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[Read original post.] Answers Exploding Varmint: Jerked Beef topped with popping candy | Caddyshack Salad of Broken Flowers: Edible Flowers, micro greens, Point Reyes bleu cheese with sweet but sour vinaigrette | Broken Flowers Dynamite Jaguar Shark: Beet- and Citrus-Cured Passmore Ranch Catfish Sashimi, “blown up” with dynamite sauce | The Life Aquatic with Steve Zissou Punxsutawney Phil and Bill: Surf and Turf bacon and ahi tartar | Groundhog Day Baby Ruth and Stay Puft Brûlée: Baby Ruth, fleur de sel and Stay Puft marshmallow brûlée | Caddyshack (Baby Ruth + salt) and Ghostbusters (Stay Puft Marshmallow)
House-smoked Beef Brisket Sandwiches and More on Bon Appétit Menus for Best College Food Schools
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At certain universities, students will be swiping their meal cards with high expectations now that two much-anticipated Best College Food lists are out.
Hamilton Students Weigh Their Waste — and Their Actions
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A group of Hamilton College students in Clinton, NY, noticed that a lot of food was being left on students’ plates at the end of meals. Led by Real Food Hamilton, the school’s Real Food Challenge (RFC) chapter, they set out to raise awareness among their peers about how much they waste and why it matters.
Washington University Dining Services Recognized for Waste Management Best Practices
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The Bon Appétit team at Washington University in St. Louis (WUSTL) has long made fighting waste a top priority, whether it’s finding streamlining purchasing practices to reduce kitchen waste, coming up with creative ways to decrease overall waste, or fueling a fleet of trucks on used fryer oil.
Advice to New Graduates: Eat Like You Give a Damn
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One wonders how we ever ended up where we are today. We never voted or ever had a conscious say on the transformation of agriculture from what it used to be to what it has become.
Take the Fed Up Challenge
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Of the 600,000 food products sold in U.S. supermarkets, 80% have added sugar. By 2050, 1 in 3 Americans will have diabetes. Those are just a few of the sobering soundbites from Fed Up, a powerful new film that Bon Appétit is proud to support and which promises to change the conversation about diet and exercise in America.
Farmers’ Market Rounds Out Creation Stewardship Week at Biola
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Bon Appétit and Biola University partnered for Creation Stewardship Week, a celebration to remind students and faculty of the responsibilities humans have to the planet and how personal decisions affect the world around us.