Blog: Staff

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“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.”

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

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“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.’”

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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.

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.

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Executive Chef Darryl Bell has enjoyed extending his teaching workshops to the Bon Appétit team at Foundry & Lux in South San Francisco, CA, where he shares tips on technique, knife skills, butchery, and more.