Bon Appétit Management Company

The Bon Appétit team at Hillsdale College is excited to welcome Farm to Fork partner Glei’s Orchards and Greenhouses as a local provider of apples and apple cider.

Penn Dining hosted Sang Kee Duck House General Manager (and Penn alum) Henry Chow as part of their Lunar New Year celebration.

Chef José Andrés will open an eatery on Johns Hopkins University’s Homewood campus, serving dishes like tacos hongos and tortas.

In early 2007, Bon Appétit Management Company launched the Low Carbon Diet program, aimed to reduce the food service sector’s contribution to climate change.

The hyperlocal, desert-hearted program Chris Lenza, executive chef at the Musical Instrument Museum’s Cafe Allegro, has cultivated is truly impressive.

Executive Chef David Smigo taught 15 students from Washington Elementary for a cooking class as part of the Healthy Kids in the Bon Appétit Kitchen program.

The holiday tea menu at the Huntington Library, Art Museum and Botanical Gardens, presented in the Rose Garden Tea Room puts a twist on traditional items that might include insubstantial finger sandwiches and bland scones.

Macalester College students share about their experience working in the café, and what they’ve learned from their Bon Appétit team.

Terzo Piano Chef di Cucina Carolina Diaz shares the inspiration behind her Andy Warhol exhibit-themed menu.

Butler University Executive Chef Brandon Canfield led a Healthy Kids in the Bon Appétit Kitchen class for children of Atherton Union faculty and staff, as well as the Boys and Girls Club.