Bon Appétit Management Company

Our general manager at Cornell College was honored with an award from the athletics department! David Smigo, who originally joined the Cornell team as executive chef, received the Bob Black Friend of Cornell Athletics Award for his "considerable support to Cornell athletics."🎉 Learn more about the award, and the event David received it at, here: https://ow.ly/hhkK50Xf2ER

Our latest issue of Bravo is here! 🙌 For Fall 2025, we focused on the creativity and ingenuity of our teams, from addressing the hybrid moment of “return to office” to the various committees in our DIAC: https://ow.ly/As1q50X8NGa

For Hispanic Heritage Month, we're thrilled to recognize and celebrate the diverse histories, cultures, and contributions of Hispanic and Latinx communities with Buen Provecho, a digital cookbook made entirely by members of our culinary teams across the country who proudly identify as Hispanic or Latinx. Why "Buen Provecho"? The title means simply to wish someone a good meal, something that we strive to provide to our guests every day at Bon Appétit. All of the recipes submitted have deep personal significance; many being passed down for generations or sparking memories of family and community. From savory tamales and pozole to sweet empanadas and tembleque, this cookbook offers an insightful look at the rich culinary traditions across Central and South America to the Caribbean and beyond. Dive into the cookbook now: https://ow.ly/jriE50X5hTQ

Our 2025 Chef of the Year, 13-year Bon Appétit veteran Nimal Amarasinghe, stands out for the way he leads with purpose, innovation, and heart. From the kitchen of Cleveland Commons at Whitman College, Chef Nimal has gained recognition for his dedication to creating a college dining program that is scratch made, culturally rooted, and sustainable. From fostering the growth of his team to driving revenue without sacrificing Bon Appétit's commitment to quality and sustainability, read more about Chef Nimal's impact here: https://lnkd.in/gsdQQJEg

From teaching teams to safely manage food for guests with allergies to taking Farm to Fork partner trips with our guests, take a peek at what food literacy looks like in practice at Bon Appétit starting on page 29 in Bravo Spring 2025! The Great 88 is our by-no-means-comprehensive sampler to get to know what our teams are doing to make food education a reality at our accounts: https://lnkd.in/g--rTkSv

Say hello to our 2024 Be-A-Star winners! ✨ This year's Bon Appétit Management Company winners enjoyed an evening of accolades against a backdrop of cheers and well-earned recognition. Be-A-Star recognizes employees and teams for achieving business excellence, culminating in an all-expenses-paid trip to the Night of Stars formal gala. Join us in congratulating our most recent winners, and read more about them in Bravo Spring 2025, page 54: ✨ Jessica Rooker, chef manager at Franklin Templeton ✨ Mark Raynor, executive chef at Expedia ✨ Simona Mitroi, SoCal regional recruiter ✨ Santos Lugo, executive chef at a Bay Area tech account ✨ Tiffany Smith, talent acquisition at a Bay Area tech account ✨ Nick Walker, director of operations for Emory University ✨ Andy Jacobs, executive chef at LC Kitchen in Plano, TX #LoveBonAppetit #HumansOfBAMCO #BeAStar #NightOfStars #TeamRecognition #EmployeeExcellence #HospitalityLeaders

The Bon Appétit Fellowship Program offers recent college graduates a unique, immersive opportunity to foster sustainability and food system education on college campuses. From 2020-2024, we have had 6 fellows engaging 40,017 college students through 165 campus visits. We've hosted 1,070 events, including 294 café activations, 207 educational presentations, and 82 cooking classes. Check out the impact of the Fellowship program in our Food Education Impact Report: https://lnkd.in/g-My496H

Pastries from a traditional French bakery near your college campus? That's Farm to Fork. 🥐 Bon Appétit at The College of Idaho General Manager Nick Davis has developed a long-standing relationship with Gaston's, serving their pastries, French breads, and croissants at the café, and recently West Coast Fellow Mitchell Everetts had a chance to explore where Gaston’s breads come to life. Read his most recent blog about the experience: https://ow.ly/njMl50WuW5M

We've been rethinking what it means when we talk about food literacy at Bon Appétit. Food literacy at our company is more than knowledge; it's an extension of our Dream to "create food that is alive with flavor and nutrition... for the well-being of our guests, communities, and the environment."   Under the direction of Vice President of Food Education and Wellness Terri Brownlee, MPH, RD, LDN, we're strengthening our teams' know-how so guests can be equipped to make meaningful food choices that enhance personal health, community well-being, and environmental stewardship. Explore the four pillars of our commitment to food literacy in Bravo Spring 2025, page 26: https://lnkd.in/g--rTkSv