Food for Thought

Behind every Farm to Fork partnership is a story of a few individuals working hard to nourish their community and give back in many more ways than just food. 

With over 12 years of experience in the culinary world, from fast food to fine dining, Jacqueline Bishop came to Bon Appétit in 2017 as a cook at one of our university accounts in Alabama.

During the month of March, Bon Appétit Management Company commemorates and celebrates the importance of women* in our food system by honoring our women culinarians, farmers, and leaders.  

It’s the age-old culinary conundrum that reflects outdated gender roles: Why is the kitchen seen as women’s work but less often a woman’s profession?  

During this year’s Women’s History Month, we’re celebrating the women-owned businesses that are part of our Farm to Fork program and supply our teams and the communities they serve with produce, meat, and artisanal food products.    

A recent workshop held by all three of our Fellows focused on identifying herbs and learning about their flavor profiles and culinary uses.

This Black History Month, Bon Appétit Management Company is centering the experiences of Black farmers as key drivers of more equitable food systems.

We had the chance to talk with Nikki Presley, the Director of Farm Initiatives and Communications of the Persimmon Collective Fund, who works to support BIPOC farmers in the Southeast through greater access to land, capital, and technical assistance.

This Black History Month, Bon Appétit Management Company is shedding light on an unjust past for Black food producers while uplifting our Farm to Fork partners with businesses led by Black farmers, educators, and land stewards.