Our kitchen philosophy is simple. We cook from scratch using fresh, authentic ingredients. We start with food in its simplest, most natural form. We purchase local and seasonal products. We make our food alive with flavor and nutrition. Our freezers are small and our intention to serve great food is big.

We care about our guests. We care about what they like and we care about their health. Fresh ingredients used in our kitchens are complemented with cooking techniques that preserve nutrition and produce healthy dishes. We thrive on diversity. Our ethnic programs were crafted using "hands on" research with real people in real kitchens. The flavors are real and they are authentic.

We have a sincere passion at all levels of the company for great food. From the part time student worker, to the experienced grill person, to our managers, to corporate support staff, to our executives, it's our daily focus. It is all about the food.

Menu - view current menu www.cafebonappetit.com (enter Marymount College in menu field)

Dining Plans - meal plan options for residential and commuter students view brochure

Kitchen Principles

• Menus are written based on seasonality and availability of regional fresh product. Whenever possible, these are produced using sustainable and organic practices
• Chicken and turkey raised without the "non-theraputic" routine use of human antibiotics as feed additives
• Beef and other meats are raised without antibiotics as a first preference
• Milk is free of antibiotics and artificial Bovine Growth Hormone as available
• A minimum of one vegetarian entrée is available at each meal period
• Healthy nutritional choices are offered at each meal period
• Salsas, pizza, marinara and other sauces are made from scratch
• Stocks are made from scratch, the day before use to ensure the removal of fats
• Turkey and beef are roasted in-house daily for deli meat
• Tuna is dolphin-safe, packed in water
• Seafood should be purchased fresh when available. Salmon is wild caught. We support the Seafood Watch guidelines as recommended by the Monterey Bay Aquarium
• Hamburgers are made with fresh ground chuck, not frozen
• Olive and canola oils are used for everyday salad dressings, specialty oils for other purposes (i.e. walnut oil or chili oil)
• We only use non-hydrogenated canola oil in our fryers to minimize the presence of trans-fatty acids in our foods
• All salad dressings are made from scratch. Nonfat and low-calorie dressings may be purchased as necessary
• Seasonal vegetables and fruits are utilized as first choice and are purchased fresh
• Vegetables are prepared in batches at the last possible minute and served in the smallest possible batches
• The use of MSG is never allowed in the preparation of our foods
• Mashed potatoes are made from fresh potatoes
• Fresh squeezed lemon juice is used for cooking and sauces
• Cookies, muffins and breads (where possible) are baked fresh daily

Kitchen Staff

Donna Novotney, General Manager
Luis Jimenez, Executive Chef

Contact Bon Appétit

Phone 310-377-9433
Fax 310-544-9362

Marymount College Café Takes a Bite Out of Climate Change

Read the "Food For Thought" article on The Marymount Cafe in the Today Magazine Winter 2010-11 issue.