Bon Appétit Management Company

When news of fires ravaging Northern California broke out, Bay Area Bon Appétit teams sprang into action to do what they do best: cook nourishing, fresh food for those who needed it most.

Everyone’s talking about getting funky with your food. Is it really that good for you — and is it safe?

If you’re not already eating fermented foods, what are you waiting for? Good for your gut and made with just a few ingredients, sauerkraut is a good place to start.

Young visitors from West Bay Pilipino Center harvested their own Romanesco grown in The Garden at AT&T Park and were thrilled to use it as a topping on their pizzas

At the Turf Dinner hosted by Claremont McKenna College this year, Bon Appétiters showcased their creativity through a Route 66 theme

When Bon Appétit chefs from Ohio and Indiana recently converged on DePauw University in Greencastle, IN, for a Bon Appétit Midwest Chefs’ Collaborative, inspiration and good spirits abounded

“We have a job to do. Whatever it takes, we take care of our communities,” explains Bon Appétit President Michael Bauccio.

“‘If you don’t have nothing else, you will have your job,’ so I grabbed my work pants, two shirts, my Bible, and my back scratcher, out of all things!”

Through it all, Bon Appétit teams did what they could to take care of each other while finding a way to serve meals to hundreds — sometimes thousands — of guests.

Go vegan for dinner tonight and try this grilled tofu recipe! The peanut-coconut sauce will unleash an umami flavor (the 5th taste we crave) and quickly become a favorite.