Bon Appétit Management Company

A lucky group of Bon Appétit East Coast chefs were invited to prepare a multicourse meal at the esteemed James Beard House in New York City, showcasing the best of regional ingredients.

Manager of Strategic Initiatives Nicole Tocco Cardwell organized a visit to Farm to Fork partner High Lawn Farm, who supplies milk to almost all of Bon Appétit’s Massachusetts campuses.

St. Olaf College students joined Bon Appétit Fellow Shannon Tivona on a visit to Open Hands Farm in Northfield, MN, where they learned about the farm’s operations and the power of Farm to Fork relationships.

Bon Appétiters visited Farm to Fork partner Main Street Project in Northfield, MN, which creates pathways out of poverty for rural Latino immigrants in low-wage jobs.

A group of Southern California Bon Appétiters visited two Farm to Fork partners, where they toured operations, learned about the production processes, and got hands-on experience with their food.

Not all corn is yellow, white, or blue. At Three Sisters Nixtamal, a Locally Crafted partner, corn comes in countless other varieties and is used for the freshest corn masa.

Jon Westdahl, owner of Squirrel and Crow in Portland, is cooking soy-free tempeh to provide a delicious soy-free plant-based protein option vegetarians and meat eaters alike.

Wabash College debuted their new Farm to Food truck, and it’s gaining momentum all over Indiana (literally!).

Executive Chef Greg Lowry and Sous Chef Matt Lovelace from Phillips 66 in Houston were honored to be among a handful of acclaimed chefs invited to participate in the Heritage Fire Snowmass in Aspen, CO.

A group of ProStart students spent two days touring the University of Chicago campus, where they found role models in the Bon Appétit and UChicago Dining teams