Bon Appétit Management Company

What’s the best thing about working for Bon Appétit? Willamette University Executive Chef André Uribe has been asked that question a million times

What’s the buzz? Activated charcoal drinks: Black is the new green (juice). But take a look at what the science says.

SAP participated in Bon Appétit’s Waste Awareness Campaign, an annual month-long educational and awareness-raising initiative with a three-part goal

Executive Chef John Krickl teaches essential cooking skills, simple recipes, and cost- and time-saving tips to Wheaton College students so that they may continue to eat healthily and sustainably after graduating or moving off campus

I’ve read that grilled or blackened foods are unhealthy and can even cause cancer. Is this true?

Fellows Maggie Kraft and Caroline Ferguson get the special opportunity to see a liquid egg facility in operation at Stiebrs Farm, a Farm to Fork vendor supplying multiple Bon Appétit accounts in Washington

Bon Appétit at The Huntington launched a new culinary event series, giving guests access to a cooking class with celebrated chefs Susan Feniger and Mary Sue Milliken and a foodie film discussion for “James Beard: America’s First Foodie”

Although readily available year-round, seasonal green beans really take the spotlight. For a quick and easy lunch or side dish, fresh green beans are blanched to retain their beautiful vibrant color and are paired with chopped hard-boiled eggs and briny olives.

At the start of the spring semester, Emory undergraduates Caroline Abbot and Crissy Hendrickson approached the Bon Appétit team with a solution to a common college conundrum: flex dining dollars left over at the end of the school year.

What’s the buzz? Nutritional yeast is a savory, high-nutrient add-in that you should be sprinkling on everything from pasta to smoothies. What does the science say?