Bon Appétit Management Company

Always going above and beyond for the Eat Local Challenge, it’s no surprise that Executive Chef Chris Lenza and his team at the Musical Instrument Museum’s Café Allegro have started developing recipes for hot sauces made with local chilis

Do you know all the talents the members of your team possess? The Bon Appétit team at Washington University in St. Louis thought they did, but recent events brought out talents in team members that until then hadn’t been fully revealed.

Lafayette College’s library and campus farm join forces to empower community members to grow their own foods through a free source of organic seeds.

It doesn’t matter if you’re in California, Florida, or Maine. If you buy an organic leek at the grocery store, there’s a good chance it came from a single farm in Washington.

Education First, an international language education company, takes what it calls World Wednesdays very seriously. In solidarity, the Bon Appétit team highlights one country each Wednesday at dinner.

The farming program at Carleton is almost completely student-run, with staff changing year to year, a fact that made the professionalism of the farm even more impressive.

Inspired by her mother’s expansive backyard garden, Chef Mayet plants her own small patio garden and shares some tales and recipes

Take a journey through Bon Appétit’s 30 years with reflections from CEO/Founder Fedele Bauccio, President Michael Bauccio, and other Bon Appétit senior leadership.

“As we celebrate our 30 years, let’s remember there is so much more we have to achieve in order to continue our journey.”
— Fedele Bauccio, CEO/Cofounder

“We had to deliver the quality we had promised, no matter what. If we went bankrupt, we went bankrupt.”
— Michael Bauccio, President