Bon Appétit Management Company

The lowdown on low fat diets.

A group of Bon Appétit employees was happy to hit the road in LA when invited to do so by their Farm to Fork vendor Homeboy Industries, which was participating in the Every Angeleno Counts 5K Run/Walk — a combined effort of more than 2,000 participants.

We were rooting for Red Fire Farm to upgrade their winter vegetable storage.

My first field trip to a Farm to Fork vendor took place in a brisk 29 degrees, but I couldn’t have hoped for a warmer experience — one that brought many of Bon Appétit’s values to life.

Cooking and serving a multicourse dinner for a couple hundred people in a space without a kitchen is quite a challenge. How about if those hundreds of people include the CEO of your company and most of the fooderati of Portland, OR, who’ve paid top dollar as part of a fundraiser for the James Beard Public Market (named for “the father of American cooking”), as well as keynote speaker Mark Bittman, a multiple James Beard Award-winning cookbook author and New York Times columnist? High stakes indeed — but a feat that Bon Appétiters from all around Portland magically pulled off without anyone ever guessing how hard it was! Bon Appétit’s ties to the event, called Gather & Taste, extend much deeper than just donating the dinner. The company has partnered with the James Beard Public Market, a 501(c)(3) nonprofit organization […]

Meet the student-run non-profit organization that partners with the Bon Appétit team at Colorado College to fight food waste, one donated meal at a time.

This Campus Farmers webinar will cover how different management structures — volunteers, departmental supervision, paid farm managers and/or interns —are used to achieve campus farms’ specific missions.

Fermented foods, such as this relish, contain probiotics to help you digest almost anything. Try this relish with sausage, smoked fish, potatoes, or on a cheese plate.

Fuel up the right way with a steel-cut oat porridge that combines nourishing whole grain oats with flavorful cheese and strong wild greens. Serves 4-6.

When asked to host local Boy Scouts for a kitchen tour and pizza making to help them earn their public health merit badge, the answer for the Bon Appétit team at Regis University was an easy yes!