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.
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Josh Parr practices a new philosophy of the soil at Lafayette College’s LaFarm.
Led by Executive Chef Daniel Stern, the Quaker Kitchen is creating weekly food-centered opportunities for students to build community at University of Pennsylvania. Every Friday students gather together in Quaker Kitchen to prepare and share a meal, but this particular week was distinct. Through a partnership with Penn’s campus farm, a unique group of students were invited to enjoy a simple plant-forward meal highlighting seasonal ingredients.
During this year’s observation of Juneteenth, we’re partnering with CheFarmer Matthew Raiford, who last joined Bon Appétit teams across the country in their celebration of Black History Month. Matthew has graciously shared recipes from his family table with us, for you.
We checked in with CheFarmer Matthew Raiford about what it means to observe Juneteenth.
This LGBTQ+ Pride Month, Bon Appetit is excited to be partnering with the James Beard-award winning Raghavan Iyer, who resides with his partner Terry in Minneapolis, Minnesota. Long known as an expert on Indian cuisine, Raghavan has led trainings for Bon Appétit teams across the country, providing instruction in the fundamentals of curries, baking with tandoor ovens, and more.
This April, the Bon Appétit team at Whitman College collaborated with Whitman graduate Roger Amerman (Choctaw) to create menus to complement programming taking place at the college’s long tent, a traditional structure of the tribal peoples of the Inland Northwest/Columbia River Plateau.
As part of Washington University in St. Louis’ Earth Week celebration, Professor Braude and Bon Appétit Executive Chef Patrick McElroy, who leads WUSTL Dining’s culinary team,teamed up to lead a foraging workshop and edible campus tour.
The Bon Appétit team at Washington University in St. Louis (WUSTL Dining) has developed an innovative partnership with Propel Kitchens, a nonprofit with a mission to utilize nutrition, food industry training and education initiatives as tools to equip and enable St. Louis residents and communities to combat persistent economic and health inequities. Learn how this growing collaboration between WUSTL Dining and Propel Kitchens is providing opportunities for St. Louis residents while bringing healthy scratch-cooked food to students.