Bon Appétit Management Company

Bon Appétit is proud to offer our congratulations to our Farm to Fork partners Melissa and Aaron Miller of Miller Livestock on being the first Food Alliance certified livestock farm in Ohio. The Millers raise grassfed beef and lamb, pastured pork, chickens and turkeys, and laying hens on 168 acres in Kinsman, Ohio — about 70 miles from Cleveland. Bon Appétit Dining Services at Case Western Reserve University in Cleveland has long been buying the Millers’ pork, and the past year bought half of their hogs. On February 21, Bon Appétit announced a groundbreaking commitment to improving animal welfare practices. Part of that promise is to buy even more humanely raised meat from folks like the Millers who have taken the trouble to have their practices verified by a third party. That’s why our team at Case Western has encouraged the Millers […]

A few decades ago, when the majority of hogs lived outdoors and were able to eat whatever they wanted, pork was deliciously fatty and juicy. As industrial agriculture grew, pork became known as “the other white meat.”Director of Culinary Operations Bernie Laskowski from the Art Institute of Chicago would like to do something about this state of porky affairs.

March is National Nutrition Month and we challenge you to choose a balanced plate of fruits, vegetables, whole grains, and lean protein for at least one of your meals each day this month.

For more information about balancing your plate, visit cafebonappetit.com. Here are three simple, yet tasty recipes that, when combined, create a balanced plate. Feel free to experiment with additional herbs and spices.

Every February for the past 31 years, thousands of fans flock to Santa Cruz’s Beach Boardwalk to sample clam chowder for a good cause. This year, colleagues from Bon Appetit joined forces to support one of their own, Chef de Cuisine Kevin Means, as he presented his award-winning Boston recipe.

Fresh herbs are an important part of Bon Appétit’s daily menus, finding their way into marinara sauces, condiments, sandwiches, salads, and side dishes. They also have a short shelf life, adding to kitchen waste and expense. The Bon Appétit team at Oracle- Broomfield in Broomfield, CO, is testing a way to grow all the herbs they need year round, using a small amount of indoor space — and hydroponics.

Writer Jessica Battilana spent a day trying to keep up with Bon Appétit CEO Fedele Bauccio for this in-depth profile that 7×7 Magazine published in its February food issue.

Bon Appétit celebrated Valentine’s Day last week at American University in Washington, DC, by hosting an event that focused on the best part of this holiday: Chocolate! But not just any old chocolate.

Terzo Piano, located in the Modern wing of the Art Institute of Chicago, is known far and wide for its creatively seasonal menus made using local, organic, and sustainably produced ingredients. Bon Appétit is proud to partner with award-winning chef Tony Mantuano to serve visiting art lovers and the greater Chicago community. In this interview, Tony talks about feeding the Obamas, being on Top Chef Masters, and what it’s like to work at the intersection of food and art.

Terzo Piano, located in the Modern wing of the Art Institute of Chicago, is known far and wide for its creatively seasonal menus made using local, organic, and sustainably produced ingredients. Bon Appétit is proud to partner with award-winning chef Tony Mantuano to serve visiting art lovers and the greater Chicago community. In this interview, Tony talks about feeding the Obamas, being on Top Chef Masters, and what it’s like to work at the intersection of food and art.

Today — and not for the first time — Bon Appétit Management Company is making history in the food service industry. In a joint announcement with The Humane Society of the United States, we are vowing to stop serving all pork produced using the cruel and inhumane practice of gestation crates and all eggs, including “liquid” ones (those removed from their shells), from hens confined to battery cages by 2015.