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As Bon Appétit Fellows, part of our job is to travel to the different campuses we serve and collaborate with our culinary teams, along with university staff and student clubs, to engage students and inspire the next generation of sustainable food lovers and advocates. It’s always fun to get hands-on, of course, which is why we designed our quick pickling demo.

I had believed that social change came from the world of nonprofits. How could do-gooders both stay true to their vision and make money? Didn’t that take grants and volunteers and 501c3 status? It was exciting to see true sustainability at work: a for-profit business model that was also loyal to a socially responsible mission. From then on, I knew I wanted to work for Bon Appétit.