Bon Appétit Management Company

Bon Appétit’s Plant-Forward Culinary Collaborative (PFCC) working group came together for their first meeting at the Culinary Institute of America’s inaugural Plant-Forward Kitchen culinary summit.

Adobe – San Jose’s Executive Chef Jessica Yarr took a guest’s suggestion to heart and hosted a class on making French-style croissants from scratch.

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.

Bon Appétit teams at the Commissary, Arguello, and Transit, hosted a special event in the Presidio just for concierges at 44 hotels all around San Francisco and Marin County.

The Post-Landfill Action Network hosted its annual Students for Zero Waste conference at the University of Pennsylvania, and Bon Appétiters planned a zero-waste event for 500 students from around the country.

To celebrate the new Victory Garden at Oracle Plaza, the Bon Appétit team at Oracle – Redwood Shores hosted a special event for guests with Jackson Family Wines.

Pastry Chef Joanne Ponvanit submitted two outstanding desserts for the 10th Getty Underground community art program.

Manager of Food Education for Children Hannah Schmunk and the Healthy Kids team partnered with LiveMoves to plan both a field trip to the Garden at AT&T Park and two on-site nutrition and culinary workshops.

The Bon Appétit team at Biola University hosted more than 60 chefs and 40 catering staff and managers who came from as far north as San Francisco, as far south as San Diego, and as far east as Utah for the conference.

CEO Fedele Bauccio and the rest of the local team were extremely excited to host a private Warriors trophy viewing party at Foundry & Lux, Bon Appétit’s public restaurant in South San Francisco, CA.