Bon Appétit Management Company

This hydrating smoothie can help cool you down from the inside out. A blend of antioxidant-rich blueberries and cooling mint leaves help combat inflammation and will give you a refreshing break to your summer activities.

Does microwaving food reduce its nutritional value? Is there a cooking method that best preserves the nutrients in food?

Working with San Francisco startup Nima to provide safer dining options for guests with gluten allergies.

Chicago’s Terzo Piano Chef di Cucina Carolina Diaz has been crowned U.S. Master of Pasta in a pasta-themed showdown hosted by Barilla.

Food allergy training is an incredibly important part of keeping guests safe. The Food Allergy Research Education (FARE)’s new FARECheck certification, which validates policies, procedures, and training, will help show those efforts are solidly in place.

Together, Penn and Bon Appétit won a NACUFS Silver Award in the Residential Dining Concepts category, for the newly renovated Hill College House Dining Café.

On a crisp spring morning, the Bon Appétit team at Birmingham-Southern College joined members of REV Urban Food Project, a local aggregator, on a trip to Neal Pope’s Farm

Getting “enough” vitamin D is a challenge for many. Learn about the three sources of vitamin D.

Hunter and Alexis Pence teamed up with Bon Appétit Management Company’s culinary education program, Healthy Kids in the Bon Appétit Kitchen, and No Kid Hungry for a fun, hands-on nutrition education class with local children at The Garden at AT&T Park.

Tender cauliflower rice, sautéed in a savory blend of cumin, onions, and tomato, leaves your mouth with a spicy flavor that calls for a summer celebration.