Corey Cozzens

Details

Foodservice Supervisor, Sous Chef, Utah State University Dining Services
Logan, UT
Age: 29
Education: Degree in culinary arts from Atlantic Culinary, in Boston; associate degree from McIntosh College, Dover, N.H.
Years at organization: 5

Why Selected?

According to Alan Anderson, executive director for dining services at Utah State University, in Logan, Corey has made an impact on dining services by:

Get to know

Q. What has been your proudest accomplishment?

I won Chef of the Year for 2012, People’s Choice and Judges’ Choice awards at a Northern Utah competition. It made me feel accomplished as a chef.

Q. What would you say you excel at over more seasoned colleagues?

I’m not sure I could say I’m better than anyone. I honestly care about making good food great and making sure that I am giving my customers the best service possible.

Q. What's the best career advice you've been given?

It was from my dad. He said, “Learn everything you can about everything. You never know when you’ll use it.”

Q. What's been the biggest challenge you've had to overcome?

Balancing my work life with my home life. It’s amazing how much people take for granted. I have a fantastic job and an even better home life. Trying to be there for both has been a life-changing experience in a good way. I think it has made me stronger in both aspects of my life.

Q. What's been your most rewarding moment?

I’ve had a blessed life. I graduated at the top of my class, Chef of the Year, getting to be in an amazing work environment. All of that aside, I would have to say when my son was born was one of the most amazing moments.

Q. What's been your funniest on-the-job disaster?

I made two, five-gallon containers of ranch dressing, and while putting them in the walk-in, I accidentally dumped one on the floor. After muttering and cursing my bad luck, I knocked the other one over with a cart that I shoved out of the way. Needless to say, I was covered in ranch dressing and I couldn’t help but laugh.

Q. What can you look back at now and laugh at?

My pathetic cooking skills. I couldn’t boil water without burning a pot. How did I get here? It’s been a lot of practice and learning. I am proud of where I came from to where I am now.

What would you like to accomplish in your career short term?

I really want to connect with our local farmers.