Bon Appétit Management Company

We break down the difficulties in discovering the queer history of food and explore five key LGBTQ+ culinary figures that have defined American cuisine as we now know it.

Bon Appétit’s Plant Forward trainings bring a rigorous curriculum and meaningful connections to teams across the country.

Unlike most farm animals raised in the U.S., Greg Gunthorp’s turkeys, pigs, ducks, and sheep will never know the inside of an industrial livestock house. Instead, they spend their days outside on pasture, running amongst the trees in the rolling hills of Northeast Indiana.

Learn more about Amy’s culinary journey as a fourth-generation Japanese American.

Fight food waste with this unique recipe that uses the entire lemon – pulp, peel, juice, and all!

Stop Food Waste Day is a global event encouraging chefs, home cooks, and our guests to think about the impact of their food. Learn more about how fighting food waste is nothing new to us.

Read our interview with Amy where she details her love for Japanese cuisine, how she preserves her heritage, and the impact of her family’s internment during WWII on her identity.

Explore some of Amy’s culinary creations from Simply Ramen and The Asian Hot Pot Cookbook.

Think again and use every ingredient twice (or even thrice)! These tried and true tips are a great way to get you started on your food waste fighting journey.

We’re thrilled that three Bon Appétit chefs – Chase Center Culinary Director Kristela Mendoza, Linkedin Chicago Culinary Director Kristine Subido, and Kitami Lentz, Executive Development Chef of Culinary Training and Activation at a large technology company – were selected to participate in the Women in Culinary showcase after being nominated by regional leaders.