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“Employees, especially younger ones, are demanding more culturally authentic meals and climate-friendly kitchen protocols, like reducing waste, according to Mr. Bauccio and others in the corporate food service business. They are eating less meat and questioning labor practices. Health and wellness have become a menu mantra.” – Kim Severson, The New York Times
In late November, Chase Center and the Golden State Warriors invited a few writers to sample new dishes from the Taste Makers, a group of small, local eateries operating inside the 18,000-seat arena.
Jeffrey Edalatpour of Metro Silicon Valley waxes poetic about the tranquil experience of dining at Sandhill Kitchen.
Some chefs order their produce from a large company. Some shop at the local farmers market. But the chefs at Stem Kitchen and Garden in San Francisco can simply step onto their rooftop for the freshest fruits, vegetables, herbs and edible flowers.
Maisie Ganzler shares Bon Appetit’s journey to source 100% of the company’s eggs from cage-free farms.
Executive Chef Amira Cooke has helped her foodservice team at Aurora Innovation build a safe and thriving work environment.
Tara Fitzpatrick of Food Management interviews Bon Appétit at St. John’s College Executive Chef Michael Cleary about his team’s new fermentation station.
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.
A series of high-end, open-to-the-community dining locations in multi-tenant business clusters represents an innovative new way to provide an attractive onsite corporate dining amenity
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.