Bon Appétit Management Company

SAP participated in Bon Appétit’s Waste Awareness Campaign, an annual month-long educational and awareness-raising initiative with a three-part goal

Fellow Caroline Ferguson brings her unique point of view and love of food and baking to her Bon Appétit Fellowship

Gladys Burrell, affectionately known as Mrs. Gladys to Johns Hopkins students and staff, will retire after 47 years at the university’s Homewood campus

In her 14 years and multiple promotions with Bon Appétit, Grove City College Operations Manager Lynna McNany has honed her problem-solving skills and learned a lot.

University of San Francisco Director of Catering Dannie Stanton says the values of Bon Appétit as a company, the passion of the people, and the creative freedom his job allows has kept him doing what he loves for 24 years.

Food is so close to my heart, so intrinsic to everything I do, and so deeply woven into my life path that it took me a long time to realize it was what I cared about most.

It took time for me to realize how lucky I had been to grow up with access to a kitchen and fresh food — and that I wanted to share the passion I had for food and cooking with others, especially students.

My journey into food activism, from fish sticks and hot dish to Hmong farmers and the Bon Appétit Fellows program.

Pam Flowers works for Bon Appétit as a deli cook at The Hive, Savannah College of Art and Design (SCAD) in Savannah, GA. She is the mother of 2, and grandmother to 12.

Meet the estimable wry Twila Genevieve Sylvia, who for 18 years has provided an ear to the University of Portland students in need of a sympathetic one.