During this year’s observation of Juneteenth, we’re partnering with CheFarmer Matthew Raiford, who last joined Bon Appétit teams across the country in their celebration of Black History Month. Matthew has graciously shared recipes from his family table with us, for you.
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We checked in with CheFarmer Matthew Raiford about what it means to observe Juneteenth.
This LGBTQ+ Pride Month, Bon Appetit is excited to be partnering with the James Beard-award winning Raghavan Iyer, who resides with his partner Terry in Minneapolis, Minnesota. Long known as an expert on Indian cuisine, Raghavan has led trainings for Bon Appétit teams across the country, providing instruction in the fundamentals of curries, baking with tandoor ovens, and more.
This April, the Bon Appétit team at Whitman College collaborated with Whitman graduate Roger Amerman (Choctaw) to create menus to complement programming taking place at the college’s long tent, a traditional structure of the tribal peoples of the Inland Northwest/Columbia River Plateau.
While mentorship and helping hourly employees develop new skills to grow their careers has always been a priority for Bon Appétit managers, in 2022 Bon Appétit Management Company launched a companywide leadership certification program designed to give hourly employees a specific blend of hard and soft skill sets that will help them transition into management roles.
In partnership with Alexandria Real Estate Equities, Bon Appétit recently opened The Lighthouse, a café and events space which joins Foundry & Lux and The Anecdote, two other Bon Appétit public restaurants in the Oyster Point area.
As part of Washington University in St. Louis’ Earth Week celebration, Professor Braude and Bon Appétit Executive Chef Patrick McElroy, who leads WUSTL Dining’s culinary team,teamed up to lead a foraging workshop and edible campus tour.
The Bon Appétit team at Washington University in St. Louis (WUSTL Dining) has developed an innovative partnership with Propel Kitchens, a nonprofit with a mission to utilize nutrition, food industry training and education initiatives as tools to equip and enable St. Louis residents and communities to combat persistent economic and health inequities. Learn how this growing collaboration between WUSTL Dining and Propel Kitchens is providing opportunities for St. Louis residents while bringing healthy scratch-cooked food to students.
When Shannon Tivona was an environmental studies student at Eckerd College, she had no idea that her collaborations with the on-site Bon Appétit team would lead her to a fellowship with the company and then a role as a junior product manager working on sustainability-focused technology. Nor did she anticipate that research she conducted as an undergraduate, which was published this year in collaboration with a former professor, would prove to be so connected with her work today.