Bon Appétit Management Company

Bon Appétit's latest issue of Bravo is plant-powered! ?? Will it buffalo? It's a question our chefs have been asking as we work to put plants center stage. To grow a movement, first you need to plant a seed. In a series of plant-forward trainings held throughout the country last year, our culinarians were able to play with their food – literally! Executive Chef Chris Lenza led many of these trainings with the simple premise: Treat your vegetables with the same love, care, and respect you give your animal proteins. To explore how we’re pursuing a plant-forward future, check out the full Bravo article on page 36: https://lnkd.in/geqkTVQu

Hollywood's hottest place to eat according to The Hollywood Reporter? Bon Appétit-operated cafés at NBC Universal. "Steven Spielberg is among the thousands flocking daily to feast at the most upscale studio employee cafeteria in recent memory, Universal's the Marketplace," reports Senior Film Writer Pamela McClintock. From made-to-order sushi and barbecue salmon to pepperoni and hot honey pizzas and custom juices, The Marketplace now serves 1,600 to 1,700 meals each day (and about 20% of sales are vegan!). Read the full article from The Hollywood Reporter here: https://lnkd.in/gwhJJWsF

Have you heard of "The Three Sisters?" ???? Long before the Americas were colonized, Indigenous peoples domesticated a host of plants and animals. The three sisters is the generally recognized name for cultivating maize, beans, and squash together. Learn more about this indigenous planting technique and its importance to food system resiliency in a blog from our archives for Native American Heritage Month: https://lnkd.in/gtFm24Xp

Have you heard of the concept of seed saving? ?? Every November, Bon Appétit Management Company takes the time to reflect on the rich cultural heritage of Native Americans, whose deep ties to the land have cultivated traditional knowledge systems over centuries. In particular, Indigenous farming practices like seed saving not only ensure the survival of important crops but also cultivate connections to rituals, food traditions, ancestors, and the surrounding ecosystem. Learn more about seed sovereignty in our most recent blog: https://lnkd.in/gU-Z_56c

Sand Hill Kitchen's "Bodega 2.0 sandwich ($12) is a winner, with a world of flavors captured between two slices of griddled levain.” We're proud to share that the Bodega 2.0 breakfast sandwich was ranked as one of the best in the Bay Area by The Mercury News. Created by Executive Chef Nicolai Tuban, the sandwich features Glaum Ranch eggs, Bravo cheddar, avocado, Calabrian chili mayo, and hot honey between griddled levain. You can also add house-made chicken apple sausage or Nueske's bacon! Check out the round up from The Mercury News at the link below and, if you're in the Bay Area, make sure you take a drive down the famed Sand Hill Road to grab a breakfast sandwich. ?? https://lnkd.in/gkz9w7Mu

We're proud to share that the Chase Center has been named #1 in Arena Food by ESPN — and #3 overall! “The arena’s food — which includes the NBA’s first fully plant-based restaurant, among other Bay Area staples — claimed No. 1 in our concessions rankings along with amenities” — ESPN Big congratulations to Culinary Director Kristela Nazario-Mendoza — the only female culinary director amongst all NBA arenas — and all the Bon Appétit at Chase Center team members who have brought the delectable culinary vision of Chase Center and the Warriors to life! Get the full rankings from ESPN here: https://lnkd.in/gKbdDSxD

Did you know that our Farm to Fork local purchasing program is now 25 years old? From its initial goal in 1999 of sourcing the most flavorful food we could get our hands on to our current aim of increasing supplier diversity, Farm to Fork has become a cornerstone of the Bon Appétit culture. Check out the full Bravo article exploring the history (and future!) of Farm to Fork on page 22 here: https://lnkd.in/geqkTVQu

What is local seafood? ?? This National Seafood Month, we're not only highlighting how our chefs abide by Seafood Watch guidelines but also how they're encouraged to seek out locally caught or raised seafood through our Fish to Fork program! Fish to Fork grew out of a desire to expand our local purchasing program to include nuanced, specific guidelines for local, small-scale seafood, and we're proud to feature two of our most reliable local seafood partners Greene Prairie Aquafarm and Fishing Vessel St. Jude in our latest blog: https://ow.ly/GHJJ50TVGAJ

Meet the seafood superstars on our college campuses! ?? For students and academics concerned about ocean issues, ensuring campus dining halls serve sustainable seafood is a top priority. That’s where Bon Appétit Executive Chefs Jonathan Cambra, Mike Carlsen, and Francisco Ramirez come in! A key part of Bon Appétit’s long-standing commitment to purchase sustainable seafood in alignment with Monterey Bay Aquarium’s Seafood Watch Program is and has always been chefs who are passionate about seafood. Learn more about the superstars bringing this commitment to life: https://ow.ly/40Gu50TSJ8S

Our commitment to Fair Trade Tea is worth savoring. ?? In October 2015, we were the first food service company to commit to sourcing Fair Trade tea in our cafés nationwide. Nearly 10 years later, we are as committed as ever to the enhanced social responsibility and transparency that the Fair Trade label provides. Learn about our commitment and what's in your cuppa here: https://lnkd.in/g6qXn4R2