Bon Appétit Management Company

As part of a new Farmer’s Table series, ten lucky LinkedIn guests got seats to an elegant multi-course meal featuring ingredients from Farm to Fork partner Frog Hollow Farm.

Served hot off the stove for dinner or enjoyed cold the next day, this dish is a real winner. The butternut squash delivers a healthy dose of fiber and antioxidants while the wild rice and hazelnuts lend a delightful chewy and nutty texture.

The Bon Appétit team at Genentech welcomed a new open-air café to their South San Francisco, CA, campus.

How much protein do I actually need — is more better?

Inspired by work on Bon Appétit’s Plant-Forward Culinary Collaborative, Executive Chef Chris Lenza is featuring seasonal ingredients and plant-based proteins in colorful to-go items at the Musical Instrument Museum.

Old Skool Cafe is an unusual restaurant. Located in Bayview–Hunter’s Point in San Francisco, this youth-run jazz-themed supper club is operated through a faith-based violence prevention program that offers marketable employment skills in the restaurant industry to at-risk youth ages 16 to 22. They cook, wait tables, and provide the entertainment. The nonprofit program was started by a former corrections officer and unstoppable force named Teresa Goines, who ran the program out of her house for years. Ninety-two percent of the program’s attendees have earned high school diplomas, and 13 have started college since 2010. Bon Appétit CEO Fedele Bauccio met Teresa through Golden State Warriors President and COO Rick Welts, and instantly wanted to help. Old Skool Cafe was in the middle of a renovation to reconfigure its cramped space to allow it to serve more customers, and Fedele […]

The Bon Appétit team at Massachusetts Institute of Technology hosted two dozen culinarians from across the East Coast for the region’s first plant-forward culinary training.

Do you have tips for healthy snacks I can eat on the go to avoid getting “hangry” and resisting the vending machine?

We’ve all been there — you don’t want to cook, but you don’t want to (or maybe even can’t) go out to eat. Making healthy, satisfying dinners can be as easy as filling a sheet pan and then sitting back and relaxing.

Bon Appétiters at Rose-Hulman Institute of Technology were excited to attend not one but seven guided trips to visit local farms and their nearby Farm to Fork partners.