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Jason Reynolds has been a chef at Ball State for 17 years. At age 24, he worked at LaFollette. Then when the Atrium at the Art and Journalism building opened in 2001, he changed his working venue.
Jason Reynolds has been a chef at Ball State for 17 years. At age 24, he worked at LaFollette. Then when the Atrium at the Art and Journalism building opened in 2001, he changed his working venue.