Bon Appétit Management Company

Five years ago, Bon Appétit began inviting Stepstone Academy Scholars to visit Case Western Reserve University in Cleveland for lunch and to learn about healthy food. This year, they got to cook their own!

The Food Recovery Network volunteers at University of San Francisco take their commitment to fighting food waste one step further — recovering food AND preparing and serving it at pop-up community dinners several days a week!

In her 14 years and multiple promotions with Bon Appétit, Grove City College Operations Manager Lynna McNany has honed her problem-solving skills and learned a lot.

Almost 90 Bon Appétit locations in the Bay Area and Los Angeles donate excess edible food through Chefs to End Hunger. Fellow Maggie Kraft got to see how donations move from kitchens through the warehouse to the nonprofits to people in need.

Aggregating local food from more than 80 small farms, The Common Market supplies Bon Appétit at Johns Hopkins University, Emory University, and the University of Pennsylvania as well as other institutions.

Besting the competition at any chili cook-off feels great, but when the event benefits a pediatric cancer foundation, participation is its own reward.

University of San Francisco Director of Catering Dannie Stanton says the values of Bon Appétit as a company, the passion of the people, and the creative freedom his job allows has kept him doing what he loves for 24 years.

With Halloween hurtling toward us, we turned to Bon Appétit Management Company chefs for guidance on how best to choose, store, carve, and make use of this season’s most famous gourd.

Food is so close to my heart, so intrinsic to everything I do, and so deeply woven into my life path that it took me a long time to realize it was what I cared about most.

It took time for me to realize how lucky I had been to grow up with access to a kitchen and fresh food — and that I wanted to share the passion I had for food and cooking with others, especially students.