Bon Appétit Management Company

The Bon Appétit team at Butler University were excited to invite students from the College of Pharmacy and Health Sciences to a two-class series focusing on nutrition and kitchen basics.

Gordon College Line Cook David Mather grew his passion project into Simply Green, an indoor farm offering fresh microgreens to local customers, including his Bon Appétit team.

With luscious nutty crema-style sauce, roasted pepper flavor, and bright crunch, this vegan dish is about the “haves” and not about the “have nots.”

Are fortified foods truly even better for you than whole foods?

Bon Appétit Fellow Shannon Tivona visited the University of San Francisco for a Q&A with a Sustainable Business Strategies class, kitchen tour, and service run with Food Recovery Network student volunteers.

Case Western Reserve University Chef/Manager Jonathan Barger led an educational cooking demo benefiting families at the Ronald McDonald House in Cleveland.

Adobe employees experienced Studio ATAO’s immersive multi-course meal, involving virtual reality headsets and spoken-word narratives, organized by Bon Appétit and Adobe’s Asian Employee Network and VR Club.

Cool new cookbooks, gadgets, kid-friendly tools, and more gift ideas from Bon Appétit chefs, managers, and support staff

Longtime Farm to Fork partners David and Nancy Brown hosted students from George Fox University and their Bon Appétit team for a special visit to Mustard Seed Farms.

To help address food insecurity on campus, General Manager Julie Severance and Community Adviser and Lawrence University student Molly Ruffing collaborated to offer more ways to involve students in relief efforts.