Bon Appétit Management Company

On a sunny fall afternoon outside of Terre Haute, Indiana, Midwest Fellow Elise Kulers joined 20 first-year and transfer students of Saint Mary-of-the-Woods college on a tour of the White Violet Center for Eco-Justice farm.

As we celebrate the rich culinary history of the indigenous peoples of the Americas, we’re highlighting three recipes that use the famed “three sisters” – corn, beans, and squash.

This Native American Heritage Month, we’re centering indigenous people who are working to promote their traditional foodways and increase food sovereignty in their communities.

In the Americas, indigenous peoples domesticated a host of animals and plants, weaving foodways and cultures over the many thousands of years that anteceded European colonization.

A big congratulations to Executive Chef Mayet Cristobal, Catering Director Michelle Gomez-Arguello, General Manager Branden Vendiola, and their extraordinary team at Buena Vista Café for a successful Service Awards event that was recently held for nearly 2,000 guests.

Bon Appétit teams across the country celebrated our 18th annual Eat Local Challenge by going beyond simply serving delicious local food to helping guests shop locally, too.

The Portuguese are famous for their canned seafood, the Vietnamese have their cá hộp Ba Cô Gái, but in the United States, it is only recently that shelf-stable fillets and fish bits have come into vogue.

During this year’s celebration of National Hispanic Heritage Month, we’re partnering with Traci Des Jardins, who focuses on marrying the rich culinary traditions of her roots with the local heritage of Northern California, the Central Valley, and coast.

During our celebration of National Seafood Month, we’ve tapped Bon Appétit’s in-house seafood expert and Wellness Team Executive Chef, Shaun Holtgreve.

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.