Bon Appétit Management Company

As we mark the beginning of Black History Month, it is our pleasure to unveil Bon Appétit Management Company’s Amplifying Black Culinarians digital cookbook — a vibrant collection of recipes from our talented Black chefs, cooks, and team members. 

Mushrooms are having a moment. With a rise in mushroom-themed art, beauty, fashion, film, and culinary and wellness explorations, mushrooms’ popularity has risen exponentially in recent years. The collective fondness for ‘shrooms includes many of those on the college campuses we serve.

We always love to see what our talented culinary teams are turning out year-round, but there’s something especially delightful about seeing our chefs infuse winter holiday classics with their own twists.

The Eat Local Challenge (ELC), now in its 19th year, is a little like Christmas at Bon Appétit. Of course, Bon Appétiters celebrate the bounty of local foods year-round, but every September, accounts across the country participate in this one big day that shines a national spotlight on our commitment to supporting local food systems.  

From dill flowers to heirloom melons and selfies with pigs, the Curtis Institute of Music team got an up-close look at the work of Lancaster Farm Fresh Co-operative farms on a recent trip out into the field.

We’re looking back at the impact of the Healthy Kids in the Bon Appétit Kitchen series of food education classes we held over the past few months for kids all over the country. The Food Education team hosted over 20 classes and reached 400 children this summer.  Hooray for watermelon pizza!

Meet Bon Appétit’s nominee for 2023 Chef Appreciation Week Chef of the Year, Doran Payne!

Under the leadership of Culinary Director Kristela Nazario-Mendoza, the Bon Appétit Management Company at Chase Center team is putting Bon Appétit’s Farm to Fork program into action at one of the world’s premier sporting arenas.

We’re thrilled that three Bon Appétit chefs – Chase Center Culinary Director Kristela Mendoza, Linkedin Chicago Culinary Director Kristine Subido, and Kitami Lentz, Executive Development Chef of Culinary Training and Activation at a large technology company – were selected to participate in the Women in Culinary showcase after being nominated by regional leaders.

Launched in 2019, Compass Group’s Women in Culinary program goes beyond simply recognizing female culinarians for their work, to providing dedicated training and leadership development opportunities. An exciting element of the program is Compass Group’s Women in Culinary Showcase, which provides a platform for 23 female chefs – including Kristine – to display their extraordinary culinary talents.