Bon Appétit Management Company

This summer, Bon Appetit leaders at Emory University’s Atlanta campus decided to launch a new training program, which provided employees with an opportunity to increase their cross-functional knowledge across the entire dining operation.

During National Hispanic Heritage Month* we’re partnering with Traci Des Jardins, the two-time James Beard award winner, philanthropist, and operator of Bon Appétit Management Company restaurants. We explore Traci’s upbringing, the alchemy of identity and cuisine, and what her Hispanic heritage means to her.

This Fair Trade Month, we’re highlighting the meaning of Fair Trade Certified while celebrating our partner Numi Tea.  

During this year’s celebration of Fair Trade Month, we’re teaming up with Executive Chef Chris Lenza of Bon Appétit Management Company’s Wellness Team. Chris has concocted a set of creative recipes that feature Numi Tea, Bon Appétit’s exclusive provider of Fair Trade teas.

Meet Bon Appétit’s nominee for 2022 Chef Appreciation Week Chef of the Year, Amira Cooke! We chatted with Amira about her childhood and career, as well as the work she has done giving back to the Pittsburgh community she calls home.

One of the easiest ways to eat all-local meals is through versatile entrées like the trendy and delicious grain bowl. We have compiled a flexible formula that will help you get creative with locally available ingredients. Wherever you shop, from farmers’ markets, farmstands, and local co-ops to grocery stores, the tips and tricks below will help you develop delicious bowls, again and again.

During this year’s Eat Local Challenge, Bon Appetit is helping our guests not only eat locally, but shop locally too. And while we all enjoy visiting a farmers’ market or a local farmstand, it’s worth exploring the myriad other benefits that local food and strong local food systems can provide.

To the uninitiated or unfamiliar, eating locally can feel daunting. During this year’s Eat Local Challenge, we’re here to help, with local shopping lists for our guests and this set of handy tips and tricks.

West Coast Fellow Hillary Swimmer on discovering a career in food systems.

Bon Appétit Management Company General Manager Michael Cleary and his team introduce students to house-made ferments with new station concept.