University Dining offers dining and catering options that appeal to and suit a various population of over 20,000 students, staff, and visitors. We understand that the food students have access to plays an important role in their college selection and can influence where they choose for their higher education experience and how long they stay. We also know that healthy and varied food options are essential to a positive and productive lifestyle, so we strive to do our best for you, all while monitoring national best practices.
Our Chefs
Chef Aaron Dodd joined University Dining in January 2021 as a chef in North Dining. Cooking has been his primary hobby since childhood; he knew he wanted to be a chef by the age of seven. In fact, his passion for cooking was so strong that he never learned to ride a bicycle or swim! His father gifted him a chef's knife and taught him how to use and care for it properly. His mom was always in the kitchen cooking, so between helping her and grilling with dad, food was always a family activity.
In his early teens, Chef Dodd participated in a cooking competition with his dad and later entered another competition on his own at the age of 16. After completing his culinary degree and refining his skills at various establishments, including Scotty’s Brewhouse in Noblesville, Grain’s and Grill, and Elm Street Brewery, he spent several years at Pete’s Duck Inn before deciding to become a chef at Ball State University.
“I love the atmosphere of working on a college campus. The different variety of groups that come through gives different opportunities to cook new types of foods”, said Dodd. And when asked what type of advice he would give to students interested in a career as a chef, he didn’t hesitate. “It’s a lot of work and a lot of hours, and you can’t be afraid to fail. Don’t get involved in any drama, just stay focused and make sure you really love food. Keep it about the food and not about the environment. It felt like whenever I cooked something I was a part of something. Every time I put a plate out there, I was a part of someone’s first date, someone’s birthday, someone’s special day. Now it’s like a little bit of a taste of home for a freshman, but a bit of freedom for them. I’m a small part of their college career and their college future.”
Outside of the kitchen he loves college basketball, college football and enjoys baseball.
Favorite cooking show: Julie and Jacque on PBS
Favorite item on the Ball State menus: Rotisserie chicken at North Dining
Item(s) he can’t live without in a kitchen: A sharp chef’s knife, salt and pepper, and garlic powder
Type of food he enjoys the most: Cajun and seafood
His specialties: Any salmon dishes and risottos
Chef Shannon Eastes initially joined University Dining in 2006.
When she was just 16 years old, she became a manager at a steakhouse restaurant and started traveling across the state to conduct training sessions for others. This was just the beginning of her journey. She eventually found a position at a more upscale restaurant in Indianapolis, Keystone at the Crossing, which was owned by the renowned radio and television personality, Dick Clark.
Noticing her drive and ambition, Mr. Clark asked her why she was working not only at his restaurant but also at two additional jobs. The answer was simple, she was saving up for culinary school because she knew that was the next move to her career as a chef.
Impressed by her determination, Mr. Clark insisted on covering the cost of her culinary training, allowing her to enroll at the Scottsdale Culinary Institute in Arizona. Over the years, she gained experience as a line cook at Foxfire, a fine dining restaurant in Muncie, Indiana, owned by Jim Davis, a Ball State Alum and famous for creating Garfield.
Outside of cooking, she enjoys crafting and even makes holiday decorations to sell at local craft fairs, occasionally setting up a booth at the Pendleton farmers' market. Her main staple is Christmas wreaths.
“I would say getting to know the students is my favorite part of working on a college campus,” said Chef Eastes. She appreciates that the campus environment allows her to maintain a regular work schedule, unlike the unpredictable hours often found in restaurants.
One of the highlights of her career here at Ball State University thus far has been when she got to cook for our former president, Barrack Obama when he visited campus back in April of 2008 as he came to town for his presidential primary campaign. She recalls that his requests were simple: burgers, grilled chicken, and brownies, among other items.
Types of food she enjoys most: Pastas and salads
Her specialties: Sauces and soups, along with baked goods, (but legend has it around campus she makes an amazingly brilliant peanut butter pie!)