Bon Appétit Management Company

Standing in front of a group of eager and talented cooking class participants in the Few Demo Kitchen at Emory University in Atlanta, Georgia, I couldn’t help but feel a wave of gratitude and familiarity. Back when I was a student at Emory a few short years ago, cooking demos with Slow Food Emory were one of the highlights of each semester, igniting the spark that led to a deep-seated love of talking and teaching about food.

4 Plant-Based Recipes to Try This Month

Get to know the Food Heaven Made Easy Dietitians

Jet Tila explores his heritage and stresses the importance of Lunar New Year to furthering his interest in cooking. 

On a recent visit to Whitman College in Walla Walla, Washington, I partnered with Executive Chef Jon Sodini and Whitman’s Mycology Club to hold a mushroom-focused cooking demonstration.

Cucumber vines climbed 10 feet high to the top of the hoop house, leafy ginger plants intermingled with milkweed, calendula, and kale, and sunflowers towered over Fellow Elise Kulers during her visit to the Knox College Farm in Galesburg, Illinois.

As fall turns to winter, we’re looking back on a season of Adventures!

The Princeton Review’s 2023 Best Campus Food rankings are in, and six Bon Appétit-served schools are in the top 25! Out of the top 10 schools on the list, Bon Appétit is proud to be the only national food service provider whose schools were ranked. The other universities honored are all independently operated.

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.