Blog: Education

+ Blog Categories

At The Claremont Colleges, also known as the 7C’s, Bon Appétit manages dining at Pitzer College, Claremont McKenna College (CMC), and Scripps College. Each campus feels completely unique, with its own staff, student culture, and cafés, but our shared commitment and collaboration around our sustainability commitments connects us all. Sustainability is embedded in their culture, thanks to the managers’ tireless efforts and close partnerships with students. 

Not everyone gets a poem written for them in honor of their retirement, but not everyone is Sia Mohsenzadegan, resident district manager of Bon Appétit at the University of the Pacific (U of P) in Stockton, CA. Sia has been with Bon Appétit for 33 years, and with U of P for 21 of those years.

In 2014, Vincent Gaikens went looking for a change. After a decade and a half of working for another large food service company, he felt a longing to develop relationships with local farmers and showcase seasonal ingredients from his home state of Ohio.   After a brief job search, Vincent found a match with Bon Appétit at Case Western Reserve University (CWRU). “As soon as I started, I was enamored,” says Vincent. “I remember the first delivery I got from a farmer. I shook his hand and felt this connection – like he was transferring responsibility to me through this handshake.”   As the Campus Executive Chef at CWRU and regional Forager in Bon Appétit’s Southeast-Midwest region, Vincent embraced Bon Appétit’s Farm to Fork commitment from the very beginning of his time with the company. He began reaching out to potential […]

The Bon Appétit at Roger Williams team has built a leading local sourcing program, bringing the best of the state’s cornucopia of seafood, produce, and animal proteins to campus. Over the past 18 years, the team, led by General Manager James Gubata and Culinary Director Jonathan Cambra, has worked closely with a tight-knit group of Farm to Fork vendors, learning some valuable lessons along the way.