Bon Appétit Management Company

Proud as I am of Bon Appétit’s contribution to the Coalition of Immokalee Workers’ cause, I’ve long wanted to help in a more personal way. So when Cheryl Queen, vice president of communication and corporate affairs for Compass Group USA, said she was going to accompany them for two days of the two-week march, I immediately said, “I’ll go with you!” with great enthusiasm and not much thought.

Mandalay Rainbow Salad – A more approachable twist to a classic Southeast Asian salad that is bursting with color and flavor. Serves 6.

The students have spoken — all 126,000 of them! And according to the Princeton Review’s surveys, four of the 12 campuses with the Best College Food are operated by Bon Appétit Management Company! Congrats to our teams at Wheaton College, St. Olaf, Wash U, and Claremont McKenna.

Bon Appétit General Manager Katie McKenna opened the doors to the Carleton East dining hall, where local middle school students embarked on a from-scratch pizza adventure taught by Sous Chef Gibson Price. The class included a fair amount of dough throwing (the approved kind) but also more serious topics, including tours of the full-scale industrial kitchen, a visit to the bakers (who offered delicious granola bars), and fruitful conversations about college life.

During the summer, Washington University’s student-run farm, The Burning Kumquat, grows much more than just fruits and vegetables. At Camp Kumquat, now in its third year, a new crop of young gardeners is ripening.

Infuse still or sparkling water with ginger and lime for a subtle, zero calorie, and refreshing beverage with impressive presentation.

Today, on July 24, Bon Appétit cafés across the country are celebrating Peachfest, a fun, delicious occasion to celebrate the summer peach harvest and showcase some of our local Farm to Fork peach growers.

Iced black tea mixed with lemonade provides a refreshing, lower-calorie beverage that may be known as “half & half” in the Southern United States.

The Bon Appétit Fellows are gearing up for the start of the school year and thanks to our partnership with the Food Recovery Network (FRN) we have some exciting new programs to look forward to.

At a special event at Catersource headquarters’ test kitchen in Minneapolis, Bon Appétit Management Company chefs and staff shared the new Stem to Root program as part of a series showcasing new, inspiring catering and culinary trends.