Bon Appétit Management Company

Our newly formed Food Education Team is poised to take food literacy to the next level in our cafés and in the communities we serve.

During this year’s Women’s History Month, we’re spotlighting and celebrating the women-owned Farm to Fork vendors who supply our teams and the communities they serve. 

While the holiday is centered on China’s traditional lunisolar calendar, which is tied to the autumn harvest and end of the agricultural growing season, Lunar New Year celebrations are highly country- and culture-specific. This year we’re delving into the unique Lunar New Year celebrations that occur in China, Vietnam, and South Korea. Read on to learn more!

This Black History Month, as we celebrate and amplify the voices of Black people in the United States, we also want to call attention to critically important programs like the CASFS apprenticeship, which do so much to offer onramps to farming, cultural foodways, and land justice for BIPOC folks.  

Bon Appétit is thrilled to be partnering with Matthew Raiford during this year’s Black History Month celebration, and to be sharing Gullah Geechee recipes directly from his book: Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.

During this year’s Black History Month, Bon Appétit is partnering with celebrated CheFarmer Matthew Raiford, whose book, Bress ‘n’ Nyam or ‘bless and eat” features recipes that offer a “culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South.”

After a year and a half of COVID-19-induced safety measures, travel restrictions, and social distancing, Regional Vice President Mark Lachance arrived on campus at Washington University in St. Louis to thank the on-site Bon Appétit team who have been working tirelessly throughout the pandemic.

The team behind the creation of Cervello, Bon Appétit’s custom-built knowledge library were selected from a crowded field to receive Inkling’s 2021 Illuminate Award for Innovation.

This summer, as guests lined up outside of the Metropolitan Museum of Art, eager to traipse around the museum, Bon Appétit Executive Chef Bill Telepan was in the Met’s kitchen below the labyrinthine floors of priceless artifacts, hatching a plan.

The Bon Appétit at Adobe San Jose team recently held a hands-on safety training to complement their existing safety curriculum.