CHEF
BALL STATE UNIVERSITY
MUNCIE, IND.
AGE: 28
Proudest career accomplishment in the past year:
Launching a mini food truck in the spring of 2018. It was in the making for a few years, so it was very exciting to see it come into fruition. The truck is electric, and driving it creates zero emissions. I was able to make a menu that caters to the growing number of vegans and vegetarians on campus, including daily specials such as Jackfruit Street Tacos and Quinoa Avocado Salad. To top it off, we use serving containers made from recycled materials.
Something you excel at over more seasoned staff:
I have always had a knack for connecting with customers’ needs and wants. Maybe it’s because I’m closer in age to the populations we serve. Students often say that I am very approachable and easy to talk to.
Most rewarding moment so far:
Winning gold in the 2018 NACUFS Nutrition Awards for Best Vegan Recipe for my Jackfruit Street Tacos. It was rewarding to see a recipe I spent hours writing, testing and developing get national accolades.
An important lesson learned:
I learned a ton from having a difficult employee work for me in the past. It doesn’t work to get emotional about the situation and is best to stick to the facts to keep everything under control.
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