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As winter’s chill settles in, cooks often turn to storage crops, including a vibrant array of hardy winter squash, each with its own special flavor profile and gastronomic potential. From the robust and well-known butternut to the delicately sweet acorn, ornamental turban squash, and velvety texture and nutty flavor of Koginut, these nutrient-rich and flavor-packed vegetables define the essence of the season.

Amid the paparazzi flashes and the throngs of admirers lining the red carpet, this year’s Bon Appétit Management Company Be-A-Star winners celebrated their successes in style. Big congrats to this year’s winners from Bon Appétit, who really embody our principles and values in their work!

During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating.  I am quite fortunate to work for a company that truly believes we have the opportunity and responsibility to make this place a better world through sustainable food practices. I have been a part of the Bon Appétit team for 20+ years but have lived the “Farm to Fork” principle almost all my life.  As I recall my childhood in the Philippines, I am reminded of how my grandmother cooked for us every day. She went to the market daily and bought fish and other seafood that was so fresh they […]

During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating.  When people ask me about my commitment to plant-forward, I point out that there’s a contradiction between what nutrition science has been telling us for a long time and our culture. If you look at USDA’s MyPlate, approximately 50% of the plate is fruits and vegetables, which has been the recommendation for years. So, in a way, plant-forward eating has always been the recognized approach for a healthy diet. But our society focuses on the protein on the plate. When people ask what someone had for dinner, the response is usually […]

During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating.  In 2013, I was introduced to vegan cuisine by my now wife who has been vegan for 30 years. I had been going through a rough patch personally and needed to make a change in my life. I fell in love with vegan cooking and eating and embraced it “cold turkey.” (Yes, I recognize the irony in that statement). I dropped a ton of weight and started training for a marathon and cycling. It was transformative. I developed a love and passion for plant-based cooking and where it could take me. […]

Increasingly, Bon Appétit’s clients have been asking us about the connection between food and climate change, and what we can do together to reduce the impacts of their cafés on the global greenhouse gas footprint. It’s a question we welcome. We’ve gathered a suite of solutions that help our clients extend their climate commitments, offering customizable approaches to goal setting, tracking, and more.