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Chef Jason Reynolds, CCCChef Reynolds is a native of Muncie, Indiana, and has been a member (he is the current president) of the American Culinary Federation (ACF), East Central Indiana Chapter, since 1993. In 1994, he graduated from Vincennes University with an Associate Degree in Culinary Arts. Prior to moving to his position at Ball State, Jason worked for the Radisson Hotel in Indianapolis and for Woodland Country Club in Carmel, Indiana. In 1998, he traveled on a 13-day culinary educational tour of western France. In September 1998, Jason joined the staff at Ball State as Sous Chef and has worked in LaFollette Square Dining and at University Food Court, The Atrium. In September 2001, he earned the title/certification of Certified Chef de Cuisine (CCC). Chef Reynolds has attended several ACF and National Association of College and University Food Service (NACUFS) regional and national conferences, competing in several culinary competitions. He has also served on the national committee for the NACUFS National Culinary Challenge competition. As a Sous Chef for Ball State Chef Reynolds conducts departmental training and performs display cooking programs in The Atrium and other dining locations and teaches and cooks for Cooking Live! events.
http://www.thestarpress.com/apps/pbcs.dll/article?AID=/20080410/LIFESTYLE/804100322
http://www.bsu.edu/update/article/0,1384,--57898,00.html
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Chef Allen WhiteChef Allen White, a native of Muncie, Indiana, graduated from Johnson and Wales University with an Associate Degree in Culinary Arts. Chef White joined the Ball State dining staff in August 1997, one of the first two chefs hired by Ball State University. He is a founding member of the Jersey Shore Chef Association and a charter member of the American Culinary Federation (ACF), East Central Indiana chapter. Chef White has attended several ACF and National Association of College and University Food Service (NACUFS) regional and national conferences, competing in several culinary competitions. He has earned two bronze medals and an honorable mention in ACF hot food competitions. As Sous Chef for Ball State University Dining, Chef White supervises preparation and service, conducts departmental training, performs display cooking in Noyer Centre Dining, and teaches and cooks for Cooking Live! events.
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|  | | | | Chef Aaron GnapChef Aaron P. Gnap, a native of Barberton, Ohio and a graduate of Johnson and Wales University at Charleston, South Carolina, with an Associate Degree in Culinary Arts, comes back to the midwest from the magic of Walt Disney World Resorts. At Tony's Town Square in the Magic Kingdom and The Wilderness Lodge Resort, Chef Gnap learned much about four-star culinary techniques. Chef Gnap has also worked for Portage Country Club in Akron, Ohio, and Sodexo-Marriot. Chef Gnap has competed in culinary competions for FHA/FCCLA winning two silver medals. Aaron is excited to be on a college campus and brings with him the desire to serve the best cuisine possible. He is presently Sous Chef at LaFollette Square Dining.
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Chef Kelly GnapChef Kelly E. Gnap returns to the Hoosier state from The Flying Fish Restaurant on the Boardwalk in Walt Disney World Resorts. Kelly is a graduate of Muncie Central High School, attended Ivy Tech State College, Fort Wayne Campus, is a graduate of Johnson and Wales University at Charleston, South Carolina with an Associate Degree in Culinary Arts, and earned a Bachelor Degree in Business Management from Nova Southeastern in Fort Lauderdale, Florida. Kelly hung up her apron for a while by working as Assistant Manager at Noyer Centre. From there, Chef Gnap guided the able staff at University Banquet and Catering as Banquet Chef before leaving BSU for a while. Her return saw her in the Assistant Manager's position at Woodworth Commons and then to a Sous Chef position at Woodworth Commons. Be it Manager Kelly or Chef Kelly, she encourages excellence from employees, sees that it is passed on to customers, and that no appetite is left unsated.
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Chef Cameron GriggsChef Cameron Griggs is from Mooresville, Indiana. Cameron has experience as Pastry Chef at the Conrad Hotel and Bon Appetit in Indianapolis, as well as The Woodlands Waterway Marriott Hotel in The Woodlands, Texas. Chef Griggs is a 2005 graduate of Johnson and Wales University in Denver, Colorado, with an Associate of Science Degree in Baking and Pastry Arts. He enjoys creating new ways to display food for presentation (plating) and likes decorating cakes. In his spare time, Chef Griggs enjoys playing a variety of sports and spending time with his family and friends. At Ball State University Dining, he works as Sous Chef at Woodworth Commons, supervises preparation and service, conducts departmental training, and performs display cooking and teaching at Cooking Live! events.
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Chef Lucas MillerA native of Anderson, Indiana, Chef Miller graduated from Purdue University with a Bachelors of Science in Hospitality and Tourism Management. While attending Purdue University he worked at the Jinling Hotel in Nanjing, China. There he traveled extensively throughout China to gain a better understanding of the people and culture. After graduating, he furthered his culinary education by attending the Culinary Institute of America, in Hyde Park, New York. During his education at the Culinary, he worked at the Ritz-Carlton Mellenia Singapore under venerated Chef Christophe Megel. In Asia for the second time, he explored the diversity of South East Asia to better enhance his culinary repertoire.
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