Bon Appétit Management Company

Culinary creativity and zero-waste meet at the Getty as Executive Pastry Chef Joanne Ponvanit and her team focus on maximizing every ingredient to their fullest potential, using waste in creative and unexpected ways. “I wanted people to see ingredients for what they are and how we can best utilize them. In my grandma’s kitchen, she never threw out trimmings, every ingredient was so valuable.” This philosophy now guides Joanne's work reducing food waste at the Getty. This philosophy came to life during their Zero-Waste Recipe Contest, held in celebration of Earth Month. Learn more about the event and Joanne's zero-waste philosophy here: https://ow.ly/FgPX50Z19Wb

Bon Appétit is proud to have partnered with Cliff Rome in a joint venture, BamJOY, at the Obama Presidential Center, set to open on Juneteenth. We are excited to enhance the guest experience with food inspired by Chicago's South Side in such a beautiful and reflective space.

📰 A South San Francisco fave, Bon Appétit's Lighthouse Café is now Timber+Tide! From happy hour and cocktails to their updated, globally inspired menu, the food received a refresh designed to provide a greater breadth of options for their diverse guests, which range from science-based workers to local students. The one thing that hasn't changed? Their commitment to plant-rich, locally sourced food. The Mercury News shared the inside scoop — check out the full article here: https://ow.ly/BW0Q50YYioN

We're celebrating street food culture for Asian American and Pacific Islander (AAPI) Heritage Month! Whether enjoyed on street corners or in open-air markets, the breadth of street food culture across Asia and the Pacific speaks to a cultural preference for portability, convenience, and accessibility. An essential part of daily life for many, street food is consumed by an estimated 2.5 billion people every day. But street food isn't just eaten by billions every day: It's an entry point to learning more about the flavors, histories, and everyday experiences of Asian Americans and Pacific Islanders. Learn more here: https://lnkd.in/gvEaTxn7

Bon Appétit Management Company is stopping food waste today. (And every day!) 🙅♂️ Did you know that food that ends up in landfills releases methane, a greenhouse gas 20 to 25 times more powerful than carbon dioxide? That's why we participate in Stop Food Waste Day, a globally recognized day of action aimed at raising awareness around the impact of wasted food. But fighting food waste isn't just a single day occurrence at Bon Appétit! Since 2007, fighting waste has been central to how we operate, from cooking from scratch in small batches and using stem-to-root cooking techniques to tracking food waste using Waste Not™ and redirecting surplus food to community members. By addressing waste from field to plate, we will move closer to our goal of reducing food loss and waste by 50% by 2030. 💪 Learn more about our food recovery efforts here: https://ow.ly/w4uY50YRO6H

We're putting our chefs to the test for Earth Day with our Blended Burger Challenge! 🍔 Why now? We celebrate Earth Day as an opportunity to highlight the connection between what we eat and the health of our planet. It's no secret that the meat industry, particularly conventional beef production, has substantial environmental impacts. 🐄 We're challenging our chefs (and guests!) to consider how small changes can meaningfully reduce environmental impact without sacrificing flavor. Only one chef will win this Earth Day extravaganza! Their recipes are being sampled all day today and submitted for a chance to win a cookbook library. 📚 Get burger blending tips and learn more about the impact of the livestock industry on our planet here: https://lnkd.in/gRFhpEjs

Meet the three talented women chefs that represented Bon Appétit Management Company at Women in Culinary! 🙌 Women in Culinary is a two-day experience in Charlotte, NC, hosted by Compass Group, dedicated to celebrating and empowering women chefs. Executive Chef Rose Fletcher, Executive Chef Zulma Rodriguez Rios, and Associate Director of Culinary Jenn Harrison were able to expand their professional networks, refine their skills, and open new doors in their culinary careers. Read more about their culinary journeys here: https://ow.ly/kX4E50YJWWN