Bon Appétit Management Company

Bon Appétit Executive Chef Chris Lenza and the Café Allegro team are known for their commitment to showcasing Arizona ingredients and indigenous foodways. But for this year’s Eat Local Challenge, attended by some very special guests, they outdid themselves.

Executive Chef Josie Urbick and the culinary team at TASTE Café decided to uncover Native American foodways and interpret them through the lens of TASTE’s mission: emphasizing seasonal ingredients from the abundant Puget Sound region.

The farm at Case Western Reserve University in Cleveland is more akin to a land-grant institution’s research farm than the small but mighty student-run operations found on most Bon Appétit campuses.

Vassar College leases 12 acres of former college farmland to a pioneering food nonprofit called the Poughkeepsie Farm Project, a community farm with a commitment to education and food justice

Taylor Fish Farm has an unusual back story and a bright future, as Bon Appétit Manager of Strategic Initiatives Nicole Tocco Cardwell and Fellow Shira Kaufman learned when the pair visited this Fish to Fork vendor in Cedar Grove, NC.

Young visitors from West Bay Pilipino Center harvested their own Romanesco grown in The Garden at AT&T Park and were thrilled to use it as a topping on their pizzas

Bon Appétiters and guests from Oberlin College, Case Western Reserve University, and the Cleveland Botanical Garden were inspired by touring Green City Growers (GCG), the largest urban greenhouse in the nation

Long curious about the people, soil, and effort that go into producing Farm to Fork products, Executive Chef John Krickl and Sous Chefs Omar Rocha and Mike Godlewski decided to tour three local farms to learn more

More than 45 Bon Appétit culinarians and marketing folks from throughout Northern California got together for a Chefs’ Exchange to network and enjoy one another’s company in this high-growth region

Always going above and beyond for the Eat Local Challenge, it’s no surprise that Executive Chef Chris Lenza and his team at the Musical Instrument Museum’s Café Allegro have started developing recipes for hot sauces made with local chilis