Bon Appétit

We've Moved!

bonappetit — Mon, 18 Jul 2011 11:14:53 -0700

Hello, readers of the Bon Appétit Management Company blog! We have copied our posts from this Typepad blog and over to a spiffy new WordPress one at our company website, which is where we'll be sharing future posts and videos....

Hydrate the Healthy Way With Fresh Flavored Water

bonappetit — Wed, 13 Jul 2011 09:05:12 -0700

Every month, our Food for Your Well Being program offers information about a particular dietary change that our customers could make to improve their health. July's Hydrate the Healthy Way campaign focuses on avoiding beverages with added sugar or other sweeteners. Try this delicious drink that will quench your thirst without expanding your waistline.

First Harvest from Gallaudet Community Garden

bonappetit — Fri, 08 Jul 2011 14:39:42 -0700

Student interns and Bon Appétit staff picked fresh, local beets, cucumbers, and wax beans in the Gallaudet University Community Garden's first harvest.

Celebrating Summer - and Sustainable Food - with CUESA and a Bon Appétit chef

bonappetit — Tue, 05 Jul 2011 10:01:01 -0700

On Sunday, July 10, join the Center for Urban Education about Sustainable Agriculture (CUESA) and dozens of Bay Area chefs and food luminaries, including Bon Appétit's Oracle - Redwood Shores Executive Chef, Robbie Lewis, for cooking demonstrations and seasonal tastes at the first Summer Celebration. The event will be held in the beautiful, historic San Francisco Ferry Building from 6 p.m. to 9 p.m. to raise money for CUESA.

Hydrate the Healthy Way with Any Melon Agua Fresca

bonappetit — Fri, 01 Jul 2011 09:52:05 -0700

Why Bon Appétit Chefs Believe in Going Nose to Tail

bonappetit — Thu, 30 Jun 2011 11:06:58 -0700

Bon Appétit Executive Chef David Anderson from the Stanford Graduate School of Business believes that an animal’s life is worth more than two pork tenderloins. After the recent Northern California Chefs' Exchange focusing on butchery at Cisco - San Jose, in San Jose, CA, he wanted to share some thoughts about how we use animals in our cooking.

Advice for Young Farmers from Swanton Berry Owners

bonappetit — Thu, 23 Jun 2011 10:35:23 -0700

Five tips for aspiring farmers on creating socially just farms, from Jim Cochran and Sandy Brown of California's Swanton Berry farm, the "poster farm" of the fair-food movement.

“Safe” Food Isn’t Our Real Problem, Says CEO Fedele Bauccio

bonappetit — Wed, 22 Jun 2011 08:15:59 -0700

Peter Coclanis argued in the Wall Street Journal that “American food is much safer than you think.” He is right in that that system only (italics mine) kills eight people a day on average, and that they are the weak members of our herd: babies, the elderly, the sick. He seems to think some human suffering is an acceptable price of doing business. Too bad it’s one that the food industry doesn’t actually pay.

From Frigid Fjord to Fork: Adventures in Alaskan Seafood

bonappetit — Thu, 16 Jun 2011 12:06:55 -0700

Helene York, Bon Appétit's director of strategic initiatives, recently visited Alaska, where she was speaking at Global Food Alaska’s biennial summit of producers from all parts of the food supply chain. Being Helene, she turned the trip into a jam-packed opportunity to learn all she could about the Alaskan seafood industry.

Penn Chefs Tour Local Farms and Markets

bonappetit — Mon, 13 Jun 2011 11:34:00 -0700

Bon Appétit at the University of Pennsylvania in Philadelphia has been steadily increasing its purchases from local farmers ever since taking over the Penn account in 2009. But the busy chefs don’t always have the opportunity to venture outside of their kitchens and visit the producers. To provide chefs with a unique farmers’ perspective, as well as inspiration to purchase locally, Hill House Executive Chef Valerie McHugh has begun taking members of the Penn team on visits to local farms during school breaks.

Farming Without Soil: Hydro Harvest Farms' Hydroponic Story

bonappetit — Fri, 10 Jun 2011 09:38:54 -0700

Have you ever seen a farm that grows produce using minerals, nutrients, and water, but no soil? Bon Appétit Farm to Fork partner John Lawson of Hydro Harvest Farms is doing just that—and growing about six times more produce than the typical farm in the process, he says!

Oberlin Team Puts Together Local-Food Feast in Ohio -- in March!

bonappetit — Tue, 07 Jun 2011 14:12:45 -0700

Last fall, a group of student-activists and I had started coordinating Oberlin’s first-ever Food Week, to be held in March, to raise awareness about problems in our current food system and create a space for different activists to network and come to new solutions. To kick off the week, the students asked Bon Appétit to host a Local Foods Banquet. Let me repeat: they wanted to have a local foods banquet. In Ohio. In March. And we did it!

What the USDA and Bon Appétit Now Have in Common

bonappetit — Fri, 03 Jun 2011 09:44:36 -0700

At Bon Appétit, we’ve let the powerful union of simplicity, taste, and nutrition guide our menus for a long time. So we were pleased to see that yesterday the U.S. Department of Agriculture replaced its complicated Food Guide Pyramid with a new, elegantly simple “My Plate” graphic. This new icon boils down what many consumers felt were complicated scientific messages into a clear snapshot of what your dinner plate should look like for good nutrition: more than half your plate should be filled with vegetables and fruit, and the other half with grains (mostly whole) and protein.

Wash U Champion Chef Competition Goes Local and Low Carbon

bonappetit — Tue, 31 May 2011 09:38:19 -0700

At the Second Annual North vs. South Champion Chef Competition hosted by Bon Appétit at Washington University in St. Louis last month, competitors from opposite sides of campus came out in honor of Bon Appétit’s Low Carbon Diet Day and competed in an Iron Chef-style competition with a focus on low carbon cooking. (Read more about what that entails here). Composed of BAMCO chefs and student sous chefs, each team had exactly 30 minutes to cook the most delicious, low carbon meal for a panel of expert judges, which included area chefs from Winslow’s Home and Eclipse Restaurant, as well as Ligaya Figueras of Sauce, St. Louis’ premier culinary magazine.

Artisan Cheese Elevates an American Classic

bonappetit — Tue, 31 May 2011 05:00:00 -0700

The grilled-cheese sandwich has come a long way; long gone are the days of butter-soaked white bread embracing a slice of American cheese. Entire restaurants dedicated to this comfort food have spring up. Recently, the Bon Appétit Cisco team in San Jose joined the celebration by highlighting the melty goodness of a well-made artisan grilled cheese in the cafés.