Bon Appétit Management Company

Lists ranging from Princeton Review’s Best Campus Food and the Daily Meal’s 75 Best Colleges for Food to Forward’s Best Colleges for Jewish students show that Bon Appétit teams are dishing up what it takes to make students happy.

Patrick McElroy, Bon Appétit’s executive chef at Washington University in St. Louis, shares what goes into making America’s Best Campus Food.

Matthew Fogarty, Bon Appétit’s executive chef at St. Olaf, talks about helping to cook up some of America’s Best Campus Food.

Young visitors from West Bay Pilipino Center harvested their own Romanesco grown in The Garden at AT&T Park and were thrilled to use it as a topping on their pizzas

At the Turf Dinner hosted by Claremont McKenna College this year, Bon Appétiters showcased their creativity through a Route 66 theme

Denison Dining recently hosted a kitchen takeover series for the Denison senior class, where attendees learned nutrition, cooking, and wellness techniques

At The Taste of Putnam County, the menu by the Bon Appétit team from DePauw University in Greencastle took home top honors!

Longtime Bon Appétit client University of San Francisco recently purchased Star Route Farms, the oldest continuously certified organic farm in California, and plans to use the farm to introduce community partnerships and academic opportunities

General Manager Kirk Mustain at the University of Portland in Portland, OR, successfully rose to the challenge of creating elegance from remnants at the request of an organization called Salvage Supperclub

As students returned to Case Western Reserve University in Cleveland to begin the fall semester, one topic was on everyone’s lips — and many local news stations: the new Pizza ATM