Art Institute Hosts Bash for Chicago Charter School
The Art Institute of Chicago hosts hundreds of high-profile events throughout the year, but one of the hottest tickets this ...
View ArticleUnderdog Vegetables Shine at SCU’s Food for Your Well-Being Class
If asked, few people might say turnips were on their Top 10 list, but mash them like potatoes with butter ...
View ArticleBon Appétit Management Company, a Hero for the Hens
Melissa Miller, executive chef at SAP, sits for an interview about Bon Appétit Management Company's cage-free egg policy, then demonstrates ...
View ArticleFrom Roots to Shoots: Supporting a Network of Campus Farmers
I first fell in love with Bon Appétit as a student and campus farmer at Washington University in St. Louis. ...
View ArticleStaff Spotlight: Watch and Learn, Says Peter Fernandes
A spotlight on Emmanuel College Chef/Manager Peter Fernandes, one of our employees who started at the entry level then worked ...
View ArticleSanta Clara U’s Onsite Bakery Brings International Chef to Truly Local Effort
Lucky students at Santa Clara University have been enjoying the irresistible smell of fresh-baked breads— not to mention the taste ...
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Washington University’s Camp Kumquat Inspires Next Generation of Food...
Campers and counselors at Camp Kumquat prepare a garden bed for squash planting. Photo courtesy of Alyssa Tutterow. On a sticky, 95-degree summer afternoon in St. Louis I headed to Washington...
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OMSI Café Gets an Artful Makeover
Details from Theory’s mural, designed by OMSI’s Melissa Hicks, featuring food by Executive Chef Ryan Morgan The first thing you notice when you walk into Theory at the Oregon Museum of Science and...
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Young Farmer Grows Up with Bon Appétit
A younger Hunter enjoying the view from his tractor Submitted by Paul Lieggi, Executive Chef/General Manager, to Bravo magazine Hunter Amlie, sustainable farmer in training Longtime Bravo readers may...
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