Bon Appétit Management Company

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.

During National Hispanic Heritage Month* we’re partnering with Traci Des Jardins, the two-time James Beard award winner, philanthropist, and operator of Bon Appétit Management Company restaurants. We explore Traci’s upbringing, the alchemy of identity and cuisine, and what her Hispanic heritage means to her.

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.