This Native American Heritage Month, we are proud to partner with Alana Yazzie, the creative force behind The Fancy Navajo.
From Our Blog
Soul-Warming Recipes from The Fancy Navajo
As our 2025 partner for Native American Heritage Month, Alana Yazzie of The Fancy Navajo shares three delicious, comforting recipes that highlight traditional Navajo ingredients with a modern twist for breakfast, dinner, and even dessert!
National Seafood Month: Super Green Seafood for People and Planet
Each year, National Seafood Month is a time to affirm our ongoing commitment to sourcing seafood sustainably and to our partners who make that a reality in our cafés across the country. Through our partnership with the Monterey Bay Aquarium, since 2002, we’ve committed to purchasing only green or yellow rated species as defined by the Seafood Watch program.
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Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
Directly support small, local farms- Strive to serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Switch to cage-free eggs, both shell and precracked/liquid
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Switch to third-party verified humanely raised ground beef
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Of course our teams would be into the warming flavors of Thanksgiving! Here's what they've...
Of course our teams would be into the warming flavors of Thanksgiving! Here's what they've been cooking up to celebrate this food-forward day of gratitude:
1️⃣ @bonappetitcwru served up mini apple crumb and pumpkin pies at their Dub Box pop-up.
2️⃣-3️⃣ From charcuterie to holiday classics, Friendsgiving at @emersondining had it all and then some!
4️⃣ Thanksgiving, hold the chaos: @theanecdotessf's homage to a turkey dinner features house-roasted turkey, smoky bacon, creamy brie, and cranberry sauce!
5️⃣ An open-faced cranberry turkey sandwich? Yes please, @counterpointcafe!
6️⃣ Friendsgiving at @bonappetitwingate was all smiles.
7️⃣ @bonappetitcmc kept it classic with their Friendsgiving feast!
8️⃣ Get the inside scoop of Friendsgiving at @bonappetit_rwu.
As a part of @PennDining's Dine Well, Eat Smart wellness event series, Penn chefs were ...
As a part of @PennDining's Dine Well, Eat Smart wellness event series, Penn chefs were challenged to make the best vegetarian, plant-forward tacos. Here's what they came up with:
➡️ Jackfruit Machaca topped with a house-made vegan cheese sauce and plantain, avocado, and mango salsa on a yellow corn tortilla.
➡️ Braised Lion’s Mane Mushroom topped with white bean nacho “cheese” sauce, avocado, lettuce, pico de gallo, pickled onions, and a crispy black bean crumble.
➡️ Chipotle Portobello Mushrooms with pickled red onions and radish on a house-made flour tortilla.
➡️ Garlic Mojo Mushrooms with poblano rajas, arugula, and goats cheese, on a soft flour tortilla.
🏆 And the winner was: Barbecue Jackfruit Tacos by Chef Tracy! Congrats, chef!
For Native American Heritage Month, @bonappetitwhitman brought together culture and community in ...
For Native American Heritage Month, @bonappetitwhitman brought together culture and community in their first ever First Foods Festival, which aimed to honor the tribes and traditions of the Walla Walla Valley.
Events included:
➡️ An educational talk
➡️ Interactive exhibits followed by a panel discussion
➡️ A First Foods tasting
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Most Recent News
Whitman’s Chef Nimal Amarasinghe Named Bon Appétit’s Chef of the Year
Nimal Amarasinghe, affectionately known as Chef Nimal, is a familiar face at Cleveland Commons, known for serving up delicious meals with a smile. As Residential Executive Chef for Bon Appétit Management Company at Whitman College, he takes pride in creating menus that reflect the tastes of diverse campus cultures while reinventing comfort foods.
Emory’s Dining Program earns national recognition for sustainability for fifth consecutive year
In recognition of its efforts to pioneer a more sustainable local food system, the 2025 Sustainable Campus Index ranked Emory University fifth in Food and Dining. This marks the fifth consecutive year Emory has been named a top performer.
‘Eat Local Challenge’ lunch tasks Emerson’s chefs with crafting a nearly 100% locally sourced menu
On Tuesday, Sept. 23, chefs at the Dining Center were tasked with crafting the entire lunch menu using only ingredients sourced within a 150-mile radius as a part of the “Eat Local Challenge.”
Join Us
We’re always looking for great people to join our teams! If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team that takes your and others’ safety seriously
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!