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.
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Establishing Strong Leadership Roots to Grow Equity at Bon Appétit
While mentorship and helping hourly employees develop new skills to grow their careers has always been a priority for Bon Appétit managers, in 2022 Bon Appétit Management Company launched a companywide leadership certification program designed to give hourly employees a specific blend of hard and soft skill sets that will help them transition into management roles.
Executive Chef and Professor Team up for Campus Foraging Tour at Washington University in St. Louis
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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.
Building Opportunity with Propel Kitchens at Washington University in St. Louis
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.
Full Circle: College-level Research Inspires Shannon Tivona to Create Corporate Sustainability Tool
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When Shannon Tivona was an environmental studies student at Eckerd College, she had no idea that her collaborations with the on-site Bon Appétit team would lead her to a fellowship with the company and then a role as a junior product manager working on sustainability-focused technology. Nor did she anticipate that research she conducted as an undergraduate, which was published this year in collaboration with a former professor, would prove to be so connected with her work today.
Explore Vietnamese Recipes from Chef, Educator, and Author Andrea Nguyen
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As an immigrant from Vietnam who arrived in the United States after the fall of Saigon in 1975, Andrea made it her mission to change attitudes about “exotic” Asian cuisine, working hard to make her community a part of the food conversation. Andrea has been extraordinarily successful, publishing numerous celebrated cookbooks, and being featured in The New York Times, Milk Street Radio, and even the History Channel. This AAPI month, Bon Appétit is excited to be serving recipes from Andrea in our cafés and we encourage you to explore them below.
Bon Appétit Teams Across the Country Celebrate Safety Milestones
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The Bon Appétit teams at Medtronic, Cornish College of the Arts, and Birmingham Southern College all recently celebrated impressive safety milestones, reporting thousands of days without an accident in their kitchens.
Bon Appétit Celebrates AAPI Heritage Month With Andrea Nguyen
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We’re partnering with James Beard-award winning chef, educator, and author Andrea Nguyen during this year’s Asian American Pacific Islander Heritage Month.
New Fellow Elise Dudley on Seeing Food Through Many Lenses
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How a love of food blossomed into a pursuit of justice and community.
New Fellow Elise Kulers on Bringing Food Systems Knowledge to Campus Communities
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Midwest Fellow Elise Kulers tells her story of diving head-first into food systems.