Bon Appétit Management Company

My tour of the hen house at our Farm to Fork partner South Mountain Creamery in Middletown, MD was full of surprises.

The first Garden community program — with 20 kids from the YMCA and Boys And Girls Club Tenderloin locations — was a huge success … and a lot of fun for the grownups involved, too!

Sure, restaurants can be dark these days, but imagine one with no light at all, where only your sense of touch and taste could guide you.

College campuses are active learning centers for many things, but dining etiquette is not usually part of the curricula.

Meet the student-run non-profit organization that partners with the Bon Appétit team at Colorado College to fight food waste, one donated meal at a time.

When asked to host local Boy Scouts for a kitchen tour and pizza making to help them earn their public health merit badge, the answer for the Bon Appétit team at Regis University was an easy yes!

Our newest East Coast Fellow never thought she’d be working for a food corporation right out of college.

Busy college athletes have extra incentive to eat well and be healthy, but they tend to have even less free time than other students. That’s why Executive Sous Chef Kenneth Clemens and his team created a cooking class just for the University of Portland women’s basketball team.

Goucher College students are using what they learn in classes and much more to uncover some secrets to successful (sustainable, even!) campus farming.

Pickles and preserves have long been staples in self-sufficient kitchens. In a recent Food Preservation class at Colorado College, students and staff discovered that the meaning and memories behind this lost art may be just as important.