Bon Appétit Management Company

Whitman College’s First Foods station — likely one of the first of its kind on campuses across the United States — is a collaboration between Bon Appétit and the Native American Outreach office at Whitman.

Penn Dining chefs competed in their second annual Wellness Cup Competition, showcasing their plant-forward spin on an American classic: the burger. The winning dish was a true Bon Appétit classic, featuring seasonality, waste diversion, and teamwork — all on one plate.   

With their new comprehensive waste and compost progreams, Knox College is embarking on a new era of on-campus waste management.  

At The Claremont Colleges, also known as the 7C’s, Bon Appétit manages dining at Pitzer College, Claremont McKenna College (CMC), and Scripps College. Each campus feels completely unique, with its own staff, student culture, and cafés, but our shared commitment and collaboration around our sustainability commitments connects us all. Sustainability is embedded in their culture, thanks to the managers’ tireless efforts and close partnerships with students. 

Not everyone gets a poem written for them in honor of their retirement, but not everyone is Sia Mohsenzadegan, resident district manager of Bon Appétit at the University of the Pacific (U of P) in Stockton, CA. Sia has been with Bon Appétit for 33 years, and with U of P for 21 of those years.

In 2014, Vincent Gaikens went looking for a change. After a decade and a half of working for another large food service company, he felt a longing to develop relationships with local farmers and showcase seasonal ingredients from his home state of Ohio.   After a brief job search, Vincent found a match with Bon Appétit at Case Western Reserve University (CWRU). “As soon as I started, I was enamored,” says Vincent. “I remember the first delivery I got from a farmer. I shook his hand and felt this connection – like he was transferring responsibility to me through this handshake.”   As the Campus Executive Chef at CWRU and regional Forager in Bon Appétit’s Southeast-Midwest region, Vincent embraced Bon Appétit’s Farm to Fork commitment from the very beginning of his time with the company. He began reaching out to potential […]

Big congratulations are due to the culinary team at Penn Dining who just won two silver awards in this year’s National Association of College & University Food Services (NACUFS) competition!  

The Bon Appétit at Roger Williams team has built a leading local sourcing program, bringing the best of the state’s cornucopia of seafood, produce, and animal proteins to campus. Over the past 18 years, the team, led by General Manager James Gubata and Culinary Director Jonathan Cambra, has worked closely with a tight-knit group of Farm to Fork vendors, learning some valuable lessons along the way. 

I can still remember wandering through a sea of broad-leafed bibb, bitter frisée, and tangy watercress greens at Stone Creek Hydroponics in Hartwell, Georgia during my first month traveling as a Bon Appétit Fellow. Not long after the greenhouse tour concluded, I was invited to stay for dinner with the Unruh family and I found myself in the kitchen with Zach and Janelle (and their five sons) chatting about farming, community living, and hearing how neighbors rallied around their farm during the pandemic.  

The past two years as Bon Appétit’s West Coast Fellow have been filled with meaningful connections, growth, and invaluable knowledge about our current food system. Visiting accounts just under 40 times in four semesters, I’ve had the opportunity to learn from a diverse range of people to explore the most pressing issues of the food industry.  

Bon Appétit’s operators and chefs, as well as our growers, processors, students, and professors with whom we work have given me insight into a range of perspectives and solutions to a sustainable food future. Here are some insights I’ve gained in my time as a Fellow…