Bon Appétit Management Company

Café Modern’s Executive Chef Denise Shavandy at The Modern Art Museum of Fort Worth was named Critics Choice Best Chef 2018 by Fort Worth Weekly.

What’s the buzz? From beet “brats” to smoked carrot “lox,” picking up vegetable butchery can provide a new twist on getting your vegetables. What does the science say?

Pastry Chef Joanne Ponvanit submitted two outstanding desserts for the 10th Getty Underground community art program.

What’s the buzz? Drinking vinegars are today’s hottest healthy mocktail. What does the science say?

High in fiber and protein, garbanzo beans (or chickpeas) can easily become the star of any dish. Flavors of silky coconut curry, fresh mint, and bright lime juice coat the garbanzo beans for the ultimate feel-good salad.

Executive Chef Tony Smoody of Case Western Reserve University’s Michelson and Morley Restaurant named his vegan protein flip of the Reuben sandwich a “Shrooben”, ditching the beef in favor of a plant-forward alternative.

Why does stress affect my appetite so dramatically?

SAP guests enjoyed a Healthy Fundamentals Cooking Class focused on new “mother” sauces with a wellness-minded twist.

Ask about April Powell, Washington University in St. Louis’s general manager, and you will repeatedly hear “rock star.”

Manager of Food Education for Children Hannah Schmunk and the Healthy Kids team partnered with LiveMoves to plan both a field trip to the Garden at AT&T Park and two on-site nutrition and culinary workshops.