I enjoy the people I meet, the stories behind the food and ability to be creative and make someone’s experience that much better when they come to campus.
Healthy options are much more in demand today than in previous years. Nutrition is a fairly new science and explodes as new research is concluded and we see this in the market. We work with hundreds of students on their special
As a chef I love being able to share my knowledge with others so that they can grow and develop. Whether it be staff members or customers, it is why I “do what I do” when others can be successful.
What I enjoy most is seeing the satisfaction of others eating the food and being able to provide for somebody else. One of my favorite parts of cooking is seeing everything come together on the plate.
These recipes turn more common ingredients into uncommon recipes. Simple and flavorful. We are a busy family, and timing meals is important.
I focus on sustainability by choosing transparent vendors that provide local product that have a great impact in the community, clean practices free on antibiotics, GMO’s, pesticides, hormones, etc.
I enjoy problem solving! When I walk into a kitchen I don’t feel like a chef, I teach and problem solve.
Andy Montero is Chef/Owner of Montero’s Restaurant Bar and Catering, voted best overall restaurant in Elizabeth City, North Carolina multiple times.
Vahista Ussery, a Registered Dietitian Nutritionist and chef, is the co-founder of To Taste and a member of Chef Cyndie’s K12 Culinary Team.
Chef Jason Reynolds is an award winning culinarian working for Ball State University Dining. He has been a member of the ACF, East Central Indiana, since 1993.
I love the fall and winter seasons that bring rich bold flavors with a wide varieties of apples, pumpkins and sweet potatoes. “This time of year makes me so happy.”
I love seeing how excited people are when they come up to compliment my food … It is at that point all the stress and aggravation is forgotten and you’re filled with this great feeling of satisfaction, knowing you made
Garrett Berdan is a registered dietitian nutritionist and chef who specializes in K-12 school nutrition programs, quantity recipe development, culinary training, and food communications.
I have been a personal chef and cooking teacher since 1998. Since I started with personal cheffing, I focus on what people can eat, not what they can’t eat.
Lloyd has more than 25 years of culinary production experience and is a certified executive chef and approved culinary examiner. For the past six years, he has worked for Sanford Medical Centers Fargo as their executive chef.