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“What was most important to us was a partner that we could work with who would listen to [students’] wants and needs—we found that in Bon Appétit and couldn’t be happier about it,” said Samuel Greco (SFS ‘15), GUSA Senate Speaker and member of the student planning committee for the pub.
One of San Francisco’s most influential chefs talks sustainability, education, and the state of the city’s restaurant industry
We’ll be working with students at Georgetown on design concepts, menu ideas, and overall approach to the student center pub.
Thursday is our seventh Low Carbon Diet Day, being celebrated at Case Western Reserve University, Cleveland Botanical Garden, and Cleveland Museum of Art, among others.
Carleton College is the first school to make an agreement with the Hmong American Farmers Association (HAFA). We will begin using HAFA fruits and vegetables in fall of 2014.
Just as the Exploratorium’s exhibits are designed to encourage young visitors and their parents to explore and step out of their comfort zones, the restaurant’s menu does the same.
Our partner at the Cleveland Museum of Art’s Provenance Restaurant also serves on Seafood Watch’s Blue Ribbon Task Force. Here, he talks about why chefs should care about sustainable seafood. national culinary strategy. talks about serving
With the growth of the South Beach and Mission Bay neighborhood around AT&T, the restaurants have found a year-round clientele.
Students at Savannah College of Art and Design line up to sample and vote for the best chili made by Bon Appétit staff members.
The menu of this on-campus restaurant – with its emphasis on local procurement – could easily compete with any number of local bistros.