Bon Appétit Management Company

Bon Appétit chefs take the Better Burger Challenge, blending high-quality beef with organic vegetables, mushrooms, or legumes to create a juicy, delicious patty that is better for our guests and the environment. Try making a Better Burger yourself!

Adobe – San Jose Executive Chef Brian West shares how he balances flavor, color, texture, and nutrition when it comes to picking greens for custom lettuce mixes

Executive Chef John Krickl took students on a full tour of the operation behind the 30,000 meals served at Wheaton College each year. During the tour, he discussed purchasing policies, food recovery, and answers to the students’ most burning questions

World-renowned chef Jim Dodge, director of specialty culinary programs at Bon Appétit, has teamed up with celebrated Iranian-American Chef Hoss Zaré to conduct a comprehensive Persian cooking training program for dozens of Bon Appétit chefs

Seattle’s finest pastry chefs, including TASTE’s Lucy Damkoehler, shares their favorite local spots to get sugared up

St. Olaf College, a Lutheran liberal arts school, in Northfield, Minn., has hosted a lutefisk dinner for students and guests since 1912. Executive Chef Matthew Fogarty serves nearly 800 pounds of it every year.

They’ve always eaten well at Seattle U, but they may eat even better as the school recently engaged celebrated culinarian Christine Keff (Flying Fish) as the dining department’s new executive chef

What to pack for a kid’s lunch that doesn’t get boring over time? Bon Appétit Executive Chef John Koyanagi, who oversees daycare meals at Genentech in South San Francisco, has some ideas.

The dining hall at Roger Williams University isn’t your typical college cafeteria. Jonathan Cambra, director of culinary operations, includes local produce, meat, and seafood in the campus dining program while also minimizing food waste

LinkedIn Café Chef Ryan Wilson tells why Bon Appétit supports food recovery