Chef de Cuisine/Production Manager
University of Montana, Missoula
Educational Background: Associate degree in Culinary Arts from Johnson & Wales University
Years in foodservice: 14
Age: 29
Assistant Manager, Berkshire Dining Commons
University of Massachusetts Amherst
Educational background: Bachelor’s degree in Agriculture Management from University of Delaware
Years in foodservice: 12, including over 6 years at UMass in both Berkshire and Hampshire Dining Commons
Age: 42
Associate Director of Retail Operations
University of Michigan, Ann Arbor
Educational background: Bachelor's degree in Spanish and Women's Studies from University of Michigan
Years in foodservice: 8 (7 of them with Michigan Dining)
Age: 28
Chef de Cuisine, Residential
The University of Michigan, Ann Arbor
Educational background: Associate degree in Culinary Arts, Schoolcraft College; Bachelor’s degree
Years in foodservice: 14
Age: 29
Director of Dining
Cornell University, Ithaca, N.Y.
Educational background: Bachelor's degree in Hotel and Restaurant Management from Niagara University
Years in foodservice: 13
Age: 35
Training kitchens, a full-service restaurant and a retail bakery support basic and contemporary skill development.
Executive Chef, USC Hospitality
University of Southern California, Los Angeles
Educational Background: Degree in culinary management; studied cuisine in Europe and North Africa; completed CEIP (Culinary Engagement and Innovation Program) at the Culinary Institute of America; preparing to pursue MBA
Years in foodservice: 23
Age: 40
Campus dining has evolved to become an innovative, engaging and deliciously appealing part of the college experience.
Dining Services Manager, Hampshire Dining Commons
University of Massachusetts Amherst
Educational background: Bachelor’s degree in Hotel, Restaurant & Travel Administration (now Hospitality & Tourism Management), University of Massachusetts Amherst
Years in foodservice: 20+
Age: 40
With its rapid growth rate and appeal to younger consumers, delivery will only become a larger figure in the foodservice industry landscape. Here are five ways this emerging trend will impact foodservice operations.
Sous Chef, Catering Department
University of Illinois at Urbana-Champaign
Educational background: High school diploma, New York City
Years in foodservice: 21
Age: 39
Production Chef
University of Illinois, Urbana-Champaign
Educational background: CIA Baking and Pastry Alum
Years in foodservice: 15, including 5 at University of Illinois
Age: 33
Catering and Special Events Manager
University of Michigan, Ann Arbor
Educational Background: BS in Hospitality Management from the University of Kentucky
Years in foodservice: 10, including more than 6 years in catering and events
Age: 28
