Chef loves Ball State opportunities
I have worked at Ball State for 16 years. I started in Lafollette Square dining as the chef in 1998. From there, I opened the Atrium in 2001, and then came over to the newly remodeled Student Center in 2009. I have a Chef Station that I prepare meals to order every day from 11 a.m. to 1:30 p.m. I love working at Ball State because of my flexibility with designing menus, the camaraderie with the students, faculty, and staff and also being able to be with my family in the evenings and on the weekends. I worked for a hotel and a country club before coming to Ball State, which were fun, and I gained a lot of experience with the chefs I worked with, but I have had the most fun here.