Pepperdine University recently unveiled its new partnership with Bon Appétit, with plans to usher in a new era of dining with a renewed focus on Pepperdine’s values of fellowship and joy over shared meals.
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- News Edible Monterey
Santa Cruz native Maisie Ganzler’s calling as an environmental and social activist wasn’t part of her original career plan, but it actually dates back farther than she remembers—back to when she was an infant.
- News Eater LA
Restaurant 917 opened five years ago featuring Porsche 911-shaped pats of butter and seasonal fare. With years of operation under its belt and an enthusiastic kitchen team that has stayed the course, 917 has rounded into a consistent, reliable South Bay gem. There’s even an impressive pastry program pushing fine dining-level desserts in this part of town.
- News Charter in Partnership with Time
Bon Appétit’s CEO talks about the how food brings people together, how the idea of corporate food service is evolving, and how values-driven food programs are now more important than ever.
- News Forbes
Forbes checks in with Bill Telepan, Bon Appétit’s Culinary Director at the Metropolitan Museum of Art.
- News Wall Street Journal
Bon Appétit’s Chief Strategy and Brand Officer offers perspective on gestation crates in the Wall Street Journal.
- News The San Francisco Chronicle
The collaboration between Traci Des Jardins and Bon Appétit Management Company was featured in the San Francisco Chronicle. Photo credit: Aubrie Pick
Inside el Alto, Traci Des Jardins’s Celebration of Central California Ingredients and Mexican Cuisine
- News Eater San Francisco
Eater San Francisco covers the opening of el Alto, a collaboration between Chef Traci Des Jardins and Bon Appétit. Photo credit: Aubrie Pick
- News The New York Times
Bon Appétit’s Chief Strategy and Brand Officer nominated as part of investor Carl Icahn’s activist campaign to force sow welfare reforms.
- News Authority Magazine
There’s no better way to address waste than to stop it from happening in the first place. As great as it is to compost and recycle, it takes a lot of additional resources to turn wasted products into something usable (not to mention those resources that went into producing it in the first place), so prevention is always the first and best way to address waste.