Bon Appétit Management Company

Let's take a look back at an impactful summer of Healthy Kids in the Bon Appétit Kitchen food education classes — our Food Education team hosted over 20 classes and reached 400 kids!

Although Healthy Kids classes are held year-round, summer was a great time to launch a unique series of classes to help kids learn and develop new skills during their break from school. From June through August, Healthy Kids leader Nina Abramson and the Food Education team offered classes in areas where team members live: Philadelphia, Chicago, San Francisco, and Minneapolis.

These hands-on classes give Bon Appétit chefs and Fellows the chance to engage kids on the connection between food and health, freshness and flavor, and the creativity involved in cooking and preparing food.

1️⃣ Nina with a healthy kid (pun intended!) at @oraclecafes
2️⃣ Nina with her students at Juniper Networks
3️⃣ A smiling student at a Samsung Mountainview Healthy Kids class
4️⃣ Executive Chef Lin YuMin guides kids on a garden scavenger in the Samsung Garden in San Jose
5️⃣ Executive Chef Justin Houck of our restaurant @thelighthousessf helps a student roll out pizza dough

Read about more of the classes at the link in our bio! #LoveBonAppetit #HealthyKids #FoodEducation #CookingSkills ...

We're proud to share 3 out of 10 top performers in Food and Dining in The Association for the Advancement of Sustainability in Higher Education's (AASHE) 2023 Sustainable Campus Index are served by Bon Appétit. Their Food and Dining category takes into account sustainable purchasing standards, prioritization of plant-based foods on menus, and creating a sustainable dining experience, e.g., supporting local food programs, creating a sustainability-themed food outlet, promoting plant-forward offerings, and supporting MWBEs.

According to the AASHE report (linked in our bio!), here's how our dining programs ranked:
2️⃣ The University of Pennsylvania & @PennDining (📸 Shira Yudkoff)
6️⃣ Emory University & @Emory_Dining
🔟 Denison University & @DenisonDining

#LoveBonAppetit #SustainablePurchasing #AASHE #AASHEStars #STARS #PlantBased #PlantForward ...

We're big fans of shaking things up with unique on-campus dining options. Although our food is always cooked from scratch using fresh, authentic, and, preferably, local ingredients, we're always trying to raise the bar by creating unique culinary experiences.

Enter Quaker Kitchen by @PennDining, an on-campus restaurant where guests can make a reservation and enjoy unique eats like last week's menu:
🥗 Arugula and iceberg salad with sweet and spicy miso (not pictured)
🎣 Soy maple glazed salmon or tofu with a sesame soba noodle salad and oven-charred broccoli (pictured)
🍵 Matcha panna cotta with sesame seed tuile (pictured)

#LoveBonAppetit #QuakerKitchen #PennDining #foodfromscratch #freshandlocal #foodiefinds #oncampusdining ...

Meet Executive Chef Doran Payne, our Chef of the Year!

Doran fell in love with cooking from a young age. He attended the prestigious Le Cordon Bleu London Culinary School in the UK, ended up on a journey to high-end restaurants across France, Belgium, Luxembourg, and Germany, and received a prestigious international scholarship from The James Beard Foundation to study at the world-renowned Le Cordon Bleu Paris.

After working at Michelin-starred restaurants and spending time with the Four Seasons, he put his roots down in Chicago. He opened his café, Prairie Bread Kitchen, which operated for 10 years before closing just before the COVID-19 pandemic.

Here are just some of the reasons he was selected as our Chef of The Year:
1️⃣ He takes a supportive and open approach to employee development, creating an environment open to ideas and filled with opportunities and paths for growth.
2️⃣ Doran has driven food waste reduction efforts by implementing a food recovery program and Waste Not 2.0, Bon Appétit’s proprietary waste tracking system. In the past year, food waste diversion at Doran’s corporate account was equivalent to saving 1.77 million gallons of water and reducing the carbon footprint by 40.2 tons of CO2 equivalent.
3️⃣ Our CEO and Co-Founder Fedele Bauccio said it best: “Genuine hospitality is at Doran’s core, and he takes great pride in providing a positive work environment for all employees and creating an excellent experience for all our guests.”

When he was notified that he won Bon Appétit’s 2023 Chef of the Year award, Doran stayed true to his nature. “I am humbled and honored by the award, but I know there are so many great chefs within this company. I still ask, why me?” Read more at the link in our bio. #ChefAppreciationWeek ...