Bon Appétit Management Company

“Instead of getting bogged down by my own perspective, I try to understand all of the possible sides of the issue and find a way to have a discussion with everyone involved.”

“Successful food activism demands a holistic understanding of food systems, which often requires working with people with different expertise.”

“Fellows explain our Farm to Fork commitment all the time, and it’s sometimes easy to think about the commitment in an abstract way. [Open Hands] Owner Ben Doherty showed us around the farm, which has a long and extraordinarily deep connection to Bon Appétit. Ben made the abstract tangible to everyone in attendance.”

New Bon Appétit Fellow Carrie Cullen went to Emerson College for film school, but health issues led her to environmental activism — specifically, food

New Bon Appétit Fellow Sam Martin explains how his broad major of environmental analysis narrowed to focus on food.

“When asked about post-grad plans, I began to respond: ‘I want to go into the private sector, work in food and beverage, and fix the food system.’”

Since the Grove City College team became the first in the company to complete the FARECheck certification process, they have continued training and completing Bon Appétit’s own food allergy awareness training twice per year.

Taiyo Scanlon-Kimura reflects on his experience in the Fellows Program and shares insight from his year with Bon Appétit.

Executive Chef Darryl Bell of Foundry & Lux created a barbecue sauce so good it begged to be bottled. Packing more than just a sweet-and-savory punch, Darryl’s Kansas City–style sauce does good as well: 20 percent of proceeds are donated to the nonprofits No Kid Hungry and the Rafiki Foundation.

When Ty Paup learned about Bon Appétit’s unique chef-driven culture in 2006, it was love at first sight for him. As Brown University’s culinary director, he helps his team to elevate the campus food experience, and has cooked at the renowned James Beard House and with José Andrés’ World Central Kitchen in the past two years.