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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.
John Hecko, general manager of Bon Appétit at DePauw University, discusses building culture and fostering community on campus through food.
At the Musical Instrument Museum in Phoenix, Executive Chef Chris Lenza has orchestrated a line of grab-and-go items with more color, texture and plant-based ingredients than ever before at the museum’s Café Allegro.
Over at Emory University, you can peruse the Stem to Root plant-based dining station, at the newly built student center, to find a plethora of clean eats.
Sponsored by Bon Appétit Management Co., the culinary team at Albion College hosted their first-ever Iron Chef student competition.
Wesleyan’s dining service provider Bon Appétit Management Co. challenged its team to create a meal using only ingredients sourced within a 150-mile radius of campus.
Bon Appétit Management Co. announced a $1,000 grant competition to celebrate the 10-year anniversary of their Fellowship Program.