Bon Appétit Management Company

Bon Appétit at Lafayette College Campus Executive Chef John Soder introduces international students to traditional Pennsylvania Dutch fare.

This “cheater version” of chicken karaage is equally crispy and flavorful, but doesn’t require double frying

Pasta carbonara with extra vegetables for a plant-forward twist, plus tacos with from-scratch tortillas and all the fixings

José Andrés visits University of San Francisco to thank the volunteers who prepared thousands of meals for COVID-19 quarantined cruise ship passengers

The Bon Appétit team at Johns Hopkins University hosted chefs from St. Timothy’s School, St. John’s College, and more, for an interactive training on implementing plant-forward initiatives in their cafés.

Executive Chef Mayet Cristobal shared her appreciation for this mild relative of the onion in California Bountiful magazine

Cool new cookbooks, gadgets, kid-friendly tools, and more gift ideas from Bon Appétit chefs, managers, and support staff

The Bon Appétit team at Massachusetts Institute of Technology hosted two dozen culinarians from across the East Coast for the region’s first plant-forward culinary training.

Bon Appétiters joined volunteers from World Central Kitchen to help aid relief efforts in Nebraska communities devastated by flash floods.

The Bon Appétit team at The Huntington Library, Art Collections, and Botanical Gardens collaborated with Chef-Partner Kajsa Alger on a duo of special events for guests and staff.