At the Fred Hutchinson Cancer Research Center in Seattle, the Bon Appétit team held a welcome party for summer itself, hosting a Taste Summer farmstand and barbecue for the entire campus.
Blog: People
+ Blog Categories
Staff Spotlight: The More Deziree Klema Knows, the Further She Goes
- Blog
Target Sous Chef Deziree Klema’s journey of pushing herself to constantly learn has opened the doors for her — and others — to achieve more.
From Farming to Fellowship: Purchasing as a Path to Progress
- Blog
Bon Appétit’s newest Fellow, Peter Todaro, is passionate about redeveloping and strengthening local food systems.
On the Road with Healthy Kids in the Bon Appétit Kitchen
- Blog
When Bon Appétit launched Healthy Kids in the Bon Appétit Kitchen last fall, we knew the kids were going to have fun, but we could never have imagined how much joy, laughter, and smiles it would bring into our lives and to Bon Appétit teams across the country.
Venti Volunteerism From Starbuck’s SODO Kitchen
- Blog
Bon Appétiters at SODO Kitchen at Starbucks in Seattle completed a day of volunteering for Food Lifeline, whose mission is to rescue surplus food from area farmers, producers, stores, and restaurants and distribute it to food banks, shelters, and meal programs throughout western Washington
Citrix – Raleigh Doesn’t Let a Flat Tire Deflate Italian Beef Dreams
- Blog
Catering Attendant Treisha Hall and Executive Chef Toby Pace go above and beyond to fulfill a Citrix employee’s Italian beef dreams
Getting Dirty at St. Timothy’s Campus Farm
- Blog
At St. Timothy’s School, an all-girls private high school in Stevenson, MD, just west of Goucher College, the Bon Appétit team is lucky enough to be able to buy from the productive campus farm, called Redlands Farm
Curing Caviar from Water to Table at The Commissary
- Blog
Executive Chef Rogelio Garcia of The Commissary restaurant in the Presidio of San Francisco is no stranger to cooking with caviar.
United Fresh Lauds Adobe – Lehi Executive Chef for Produce Professionalism
- Blog
Executive Chef Ted Mathesius of Adobe in Lehi, UT, was among eight honorees at the 2017 United Fresh Produce Excellence in Foodservice Awards in Chicago
It All Comes Down to Respect
- Blog
What’s the best thing about working for Bon Appétit? Willamette University Executive Chef André Uribe has been asked that question a million times