Bon Appétit Management Company

Food can be a terrific window into learning about different cultures.

Our West Coast Fellow and University of Redlands students take a field trip to Three Sisters, a small but dynamic organic farm run by Abby and Jason Harned.

David Rushing, the executive chef of Washington University in St. Louis’s DUC, can’t throw his weight around in the kitchen anymore. No, he hasn’t been demoted — he’s just half the man he used to be, after participating in ABC’s Extreme Weight Loss.

Chef/Manager Victor Lane of St. Martin De Porres High School leads the school’s first culinary club and inspires students to make wholesome food from scratch.

After hosting 13 middle school girls from a Girls, Inc. summer program, Bon Appétit Pastry Chef Lasheeda Perry created a special Napoleon pastry that brought Girls, Inc. $10,000 at its first annual fundraiser dinner, Taste!

Cookbook author Kerry Dunnington, Hopkins students, and Bon Appétit staff visit the Center for a Livable Future’s Aquaponics Project to learn more about two key ingredients in Kerry’s demo: tilapia and sorrel.

Brian Trykar, the executive chef at a corporate Bon Appétit café in Rancho Cordova, is a big fan of the actor Bill Murray. So much so that when a Bill Murray-themed art show was announced in San Francisco, he jumped on the opportunity to get involved in the best way he knew how — by cooking.

At certain universities, students will be swiping their meal cards with high expectations now that two much-anticipated Best College Food lists are out.

The herb and spice farm Arizona Herb Daddy delivers the most extraordinary flavors to our Café Allegro team at the Musical Instrument Museum in Phoenix.

Lewis & Clark College Sous Chef and Farm to Fork champion Ethan Davidsohn talks about his passion for cooking and sourcing sustainably.