Bon Appétit Management Company

Bon Appétiters were invited, along with other local chefs, to cook dinner at The Farm on Putah Creek in the final installment of the Dinners on the Farm series for the Center for Land-Based Learning.

I’ve been noticing some criticism of food rules. Can self-imposed restrictions actually be a problem?

A group of Northern California Bon Appétiters were in hog heaven when they toured Loveland Farms in Petaluma, CA, and learned about their 600 gestation crate-free, pasture-raised pigs.

Could multivitamins lead your healthy habits astray? Here’s what the science says.

Bon Appétiters at DePauw University stayed quite busy, even during the summer break, with a series of community focused events.

The nuttiness of barley pairs beautifully with juicy cucumber, savory seaweed, and toasted sesame. Although underappreciated in the U.S., sea vegetables like wakame provide satisfying umami flavor and are more nutrient-dense than land vegetables.

Feed the Beast hosts Chris Paul and Leigh-Anne Charles-Paul speak with Bon Appétit Regional Manager Paul Bulau about his passion for food, what led him to Bon Appétit, and the many opportunities we offer as a company

Fellow Shannon Tivona tells her story in joining the Fellows Program, sharing the experience of finding love within food and people.

Are wacky flavored waters bad for your health?

A Bon Appétit Fellow introduces himself.