Bon Appétit Management Company

Bon Appétiters at Rose-Hulman Institute of Technology were excited to attend not one but seven guided trips to visit local farms and their nearby Farm to Fork partners.

Bon Appétiters were inspired to host a crash kitchen course for children of Medtronic employees, covering essential cooking techniques, knife skills, and healthy recipes.

Bon Appétiters from Nordstrom, Reed College, and St. Martin’s University came together for an informative and hands-on training at Quillisascut Farmstead Cheese & School.

Bon Appétiters at the University of Chicago partnered with UChicago Dining to host local students for a three-day camp that included a field trip to Farm to Fork partner Windy City Harvest.

The Bon Appétit team at the University of Pennsylvania won a NACUFS Gold Award for the newly renovated Houston Market — and were further elated to capture the Grand Prize in the large school category at the 2019 National Conference!

Polly Shyka and Prentice Grassi gave me a special tour of Villageside Farm, a Farm to Fork operation founded by Colby College alumni.

Southern California Bon Appétit teams joined me on field trips to Farm to Fork vendors, including a dairy, orange grove, and a roastery.

Bon Appétiters at Roger Williams University had the opportunity to visit an oyster research farm and chat with Dale Leavitt, an associate professor of biology who oversees the research facility.

The tofu-making process is a mystery to most people, so getting to visit an artisanal tofu maker was a special treat for the Bon Appétit at UChicago team and several UChicago students.

Bon Appétiters teamed up with Manager of Food Education for Children Hannah Schmunk to host an informative cooking demo catered to student-athletes at Trine University.