Bon Appétit Management Company

In celebration of National Hispanic Heritage Month, Adobe’s North American cafés offered menu specials to honor the vibrant culinary traditions of several countries with historical links to Spain

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.

Chef José Andrés and his nonprofit World Central Kitchen marshaled an army of chefs, volunteers, and food donations from all over Puerto Rico and the world. Together they made almost 2 million meals for victims of Hurricane Maria.

When news of fires ravaging Northern California broke out, Bay Area Bon Appétit teams sprang into action to do what they do best: cook nourishing, fresh food for those who needed it most.

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

When Bon Appétit chefs from Ohio and Indiana recently converged on DePauw University in Greencastle, IN, for a Bon Appétit Midwest Chefs’ Collaborative, inspiration and good spirits abounded

“We have a job to do. Whatever it takes, we take care of our communities,” explains Bon Appétit President Michael Bauccio.