In late April, food system professionals gathered virtually and in person for the annual Northeast Farm to Institution Summit, with Bon Appétiters leading multiple events.
The Bon Appétit Blog
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Plant-Forward Trainings Inspire and Unite Bon Appétiters
Bon Appétit’s Plant Forward trainings bring a rigorous curriculum and meaningful connections to teams across the country.
Pigs Over Profit at Gunthorp Farms: Purchasing Pasture-Raised Meat at Trine University
Unlike most farm animals raised in the U.S., Greg Gunthorp’s turkeys, pigs, ducks, and sheep will never know the inside of an industrial livestock house. Instead, they spend their days outside on pasture, running amongst the trees in the rolling hills of Northeast Indiana.
We’re Celebrating AAPI Heritage Month with Amy Kimoto-Kahn
Learn more about Amy’s culinary journey as a fourth-generation Japanese American.
Waste-Free Whole Lemon Meringue Bars
Fight food waste with this unique recipe that uses the entire lemon – pulp, peel, juice, and all!
What is Stop Food Waste Day? (And How Are We Fighting Food Waste?)
Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.
How Japanese American Blogger Amy Kimoto-Kahn Honors Her Cultural Heritage Through Food
Read our interview with Amy where she details her love for Japanese cuisine, how she preserves her heritage, and the impact of her family’s internment during WWII on her identity.
Simmer and Boil: Amy Kimoto-Kahn’s Favorite Ramen and Hot Pot Recipes
Explore some of Amy’s culinary creations from Simply Ramen and The Asian Hot Pot Cookbook.
Waste Not, Want Not: 24 Tips to Reduce Food Waste Using Fruits and Vegetables
Think again and use every ingredient twice (or even thrice)! These tried and true tips are a great way to get you started on your food waste fighting journey.
Bon Appétit Chefs Shine at Women in Culinary Showcase
We’re thrilled that three Bon Appétit chefs – Chase Center Culinary Director Kristela Mendoza, Linkedin Chicago Culinary Director Kristine Subido, and Kitami Lentz, Executive Development Chef of Culinary Training and Activation at a large technology company – were selected to participate in the Women in Culinary showcase after being nominated by regional leaders.