Gaston’s Bakery and Mill is one of our Farm to Fork partners at the College of Idaho. Gaston’s is a traditional French bakery, owned by Mathieu Choux, offering everything from sourdough loaves to croissants and pastries.
From Our Blog
Bravo Food Literacy Stories: A Pinch of Learning, a Dash of Fun
Food literacy is about knowing where your food comes from, but it’s also about empowering people with the skills and confidence to cook, explore, and engage with food in a meaningful way outside of our cafés. One way we do that is with our teaching kitchens.
Bravo Food Literacy Stories: How to Source Dairy from Local Producers
Supporting small dairy farms can benefit both local communities and the environment, so the question for Bon Appétit teams is how to best support those farms.
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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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Say hello to our 2024 Be-A-Star winners! ✨
This year's Bon Appétit Management Company winners enjoyed an evening of accolades against a backdrop of cheers and well-earned recognition. Be-A-Star recognizes employees and teams for achieving business excellence, culminating in an all-expenses-paid trip to the Night of Stars formal gala.
Join us in congratulating our most recent winners, and read more about them in Bravo Spring 2025, page 54:
✨ Jessica Rooker, chef manager at Franklin Templeton
✨ Mark Raynor, executive chef at Expedia
✨ Simona Mitroi, SoCal regional recruiter
✨ Santos Lugo, executive chef at a Bay Area tech account
✨ Tiffany Smith, talent acquisition at a Bay Area tech account
✨ Nick Walker, director of operations for @emory_dining
✨ Andy Jacobs, executive chef at @lckitchenplano
#LoveBonAppetit #HumansOfBAMCO #BeAStar #NightOfStars #TeamRecognition #EmployeeExcellence #HospitalityLeaders
Take a peek inside our Food Education Impact Report as we explore the work of the @bamcofellows! ...
Take a peek inside our Food Education Impact Report as we explore the work of the @bamcofellows! 🔥
The Bon Appétit Fellowship Program offers recent college graduates a unique, immersive opportunity to foster sustainability and food system education on college campuses. From 2020-2024, we have had 6 fellows engaging 40,017 college students through 165 campus visits.
Fellows, selected for their leadership in sustainability on Bon Appétit-served campuses, engage directly with campus communities to enhance food literacy and sustainability awareness through impactful initiatives and events.
We've welcomed 2 cohorts since 2021 after restarting the fellowship after the pandemic.
👉 In 2022, we welcomed Elise Kulers, Elise Dudley, and Hillary Swimmer.
👉 In 2024, Hannah Wyllie, Grace Mennerick, and Mitchell Everetts became the second cohort.
We've hosted 1,070 events, including:
👉 294 café activations such as quick pickling and weigh the waste.
👉 246 student group meetings.
👉 207 educational presentations focused on topics like food systems, sustainability, and mindfulness.
👉 91 Farm to Fork partner visits, like one Elise K did to Snapfinger Farm.
👉 82 cooking classes enhancing student culinary skills and eating habits, including plant-forward grain bowls and natural tie dyeing with food scraps.
Explore the Fellows Program impact at the link in our bio! #FoodEducation #SustainabilityInAction #BonAppetitFellows #FoodLiteracy #StudentEngagement
Most Recent News
In Search of Lost Frost-it-Yourself Donuts
Other notable events of the 1900s include me graduating from Carleton in a cohort of Nirvana-loving, zine-making, irony-drenched classic Gen-X kids, who then found one another in the Burton cafeteria and mocked everything…
On Campus, it’s a Whole New World
There are perennial issues in the college and university worlds of residential and retail dining. Keeping diners interested in the same dining location three meals a day, seven days a week, adapting to changing technology, and more. And then there are today’s new issues …
Obama Visits Chicago to Get a Taste of Future Presidential Center Cuisine
Former President Barack Obama was recently in Chicago to work on plans for the in-progress Obama Presidential Center, including a stop at Peach’s in Bronzeville. Peach’s owner Cliff Rome is partnering with Bon Appétit Management Company to run the Obama Presidential Center’s restaurant and café, as well as catering on the campus.
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!