Bon Appétit Management Company

The Sand Hill Sundeck, our newest restaurant in partnership with DivcoWest, is a modern and sophisticated dining experience featuring a full-service modern eatery, a gourmet deli and boutique market, and a large sun deck with unbeatable views. Our Culinary Director Nicolai Tuban exclaimed, “The Sand Hill Sundeck is a celebration of the Bay Area, from a Bay Area guy.” Get a taste of the Sundeck: https://lnkd.in/g79ythef

Say farewell to our east coast fellow Elise Dudley! Over the past two and a half years (and nearly 50 visits to our higher education accounts!), Elise has witnessed the stories behind the food served in our cafés. Read Elise's final blog to read her reflections on her time as a fellow: https://ow.ly/ii5E50SqssM

Timothy Pakron of Mississippi Vegan harnesses his love for food, photos, and plants in our interview with him for LGBTQ Pride Month. Read on below. ⬇️ Tell us a bit about how you first got into cooking and sharing recipes. My journey started as a young boy growing up in Mississippi. I was always fascinated by plants, mushrooms, and being creative. I had a big appetite, and I learned pretty early on that I was a bit more excited about food than most. I first started cooking in the 6th grade when I would make cookies for my teachers. How did Mississippi Vegan get started? A friend convinced me to start my Instagram (Mississippi Vegan). I immediately noticed that people were interested in what I was cooking. I merged my passion for creativity and cooking with my photography skills, something I studied as a studio art major in college. I started to learn more and more about food styling and food photography, and I realized that it was the perfect combination of everything that I love. Read the unabridged interview with Timothy here: https://lnkd.in/gFGZRKAr

Say goodbye to our West Coast Fellow Hillary Swimmer! 👋 We're excited to see how she'll apply what she’s learned at Bon Appétit in her continued food system work. Explore her takeaways to share from her time as a Fellow: https://ow.ly/jchR50SfE54

Bon Appétit Management Company is thrilled to be partnering with Timothy Pakron of Mississippi Vegan for LGBTQ Pride Month. Timothy is a food blogger, photographer, cookbook author, and avid gardener who celebrates his identity as a vegan and a proud gay man, born and raised in the American South. His blog and debut cookbook, Mississippi Vegan: Recipes & Stories from a Southern Boy’s Heart, invites readers to explore the vibrant tradition of plant-based cooking that exists within Southern cuisine. Read more about Timothy's culinary journey and his goal to "reveal the secret tradition of veganism in Southern cooking" here: https://lnkd.in/gz8Te6r5

We're waving a fond farewell to our Fellows this June before welcoming a new batch for fall! Each of our three fellows is sharing their fondest memories and learnings as they approach the final days of their fellowship. Although our Fellow Elise Kulers’ time at Bon Appétit is not at an end, she shared three of her biggest "a-ha!" moments at her most recent blog: https://lnkd.in/gvXbCDqq

We’re excited to be partnering with Timothy Pakron for LGBTQ Pride Month to imagine a more diverse and equitable outdoors. Timothy is the creator of Mississippi Vegan, which is both a blog and a cookbook. With his platform, Timothy celebrates his identity as a vegan and a proud gay man, born and raised in the American South. Throughout June, we're featuring articles about Timothy and sharing some of his recipes from Mississippi Vegan right here and on bamco.com. #LGBTQPrideMonth #PrideMonth #VeganEats #MississippiVegan #PlantBased

Our team members from Bon Appétit at Savannah College of Art & Design (SCAD) recently traded their chef coats for muddied boots on a tour of Farm to Fork partner Hunter Cattle Company’s operation. The multi-generation family-run farm has grown from raising grass-fed cattle just for the family to a business with a new, 40,000-square-foot processing facility. The Bon Appétit team at SCAD has been proudly sourcing from Hunter Cattle for seven years now, driven by the company’s dedication to sustainable practices and high animal welfare. Head to the blog to learn more about this long-time partner: https://lnkd.in/gU4Hi9RW

We're telling tales of tofu with our Bon Appétit chefs in our newest digital cookbook, "Tofu Tales: A Collection of Recipes from Bon Appétit Chefs for AAPI Heritage Month." This digital cookbook amplifies the creativity and skill of our chefs while shining a light on the stunning versatility of tofu, a humble yet powerful ingredient that has stood the test of time across a range of Asian cuisines. It features everything from Filipino Tofu Sisig and Korean Tofu patties to newer inventions like Eggless Egg Salad and Ginger Syrup Taho. Download and explore a copy of "Tofu Tales" here: https://lnkd.in/gDtHpVR6

Our LeTorneau University team, joined by Nina Abramson from our Food Education team, hosted a Health Kids in the Bon Appétit Kitchen class with their local Boys & Girls Club and for the children of the LeTourneau faculty and staff. Learn more about these community-focused events in our most recent blog from the field: https://lnkd.in/gSteFb45