Bon Appétit Management Company

Pickles and preserves have long been staples in self-sufficient kitchens. In a recent Food Preservation class at Colorado College, students and staff discovered that the meaning and memories behind this lost art may be just as important.

Students from Carleton College, St. Olaf College, and Macalester College came together at the Just Food Summit to ensure that they are working toward synergy rather than segregation — both on their own campuses and beyond.

Food can be a terrific window into learning about different cultures.

David Rushing, the executive chef of Washington University in St. Louis’s DUC, can’t throw his weight around in the kitchen anymore. No, he hasn’t been demoted — he’s just half the man he used to be, after participating in ABC’s Extreme Weight Loss.

Chef/Manager Victor Lane of St. Martin De Porres High School leads the school’s first culinary club and inspires students to make wholesome food from scratch.

After hosting 13 middle school girls from a Girls, Inc. summer program, Bon Appétit Pastry Chef Lasheeda Perry created a special Napoleon pastry that brought Girls, Inc. $10,000 at its first annual fundraiser dinner, Taste!

The herb and spice farm Arizona Herb Daddy delivers the most extraordinary flavors to our Café Allegro team at the Musical Instrument Museum in Phoenix.

A group of Wesleyan University students who’d immersed themselves in farm labor issues and food deserts visited Urban Oaks Organic Farm. Just 13 miles away from campus, they got to learn about these issues firsthand — and see where some of the fruits and vegetables they eat every day on campus are grown.

Started by Firebellies in 2012, the Young Chefs program works in two school districts to empower and inspire at-risk youngsters through cooking.

Keri Barron, a graduating marketing intern for Bon Appétit at Case Western Reserve University in Cleveland, reflects on the skills and lessons she’s learned.