About Us

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 Dodds. 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 at Ball State University was cooking for former President Barack Obama during his visit to campus in April of 2008 as part of 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!)

Chef Nick Jones joined University Dining in 2025. His journey into the culinary world began at the age of 16 when he took a job at a bed and breakfast located in a large mansion in Tiffin, Ohio. It was there that he was first exposed to professional cuisine; the owner was a chef who taught him how incredible food can be when it is prepared and seasoned with precision.

Throughout his career, Chef Jones has reached impressive heights, including cooking at the 2013 President’s Cup at Muirfield in Dublin, Ohio. During that week-long event, he had the honor of serving President Bush, along with other presidents and celebrities like Tiger Woods and Lindsey Vonn. He has also tested his skills in regional pizza competitions in Columbus, Ohio, where he found success with creative entries like a Cuban-inspired pizza featuring pork braised in orange juice, lime, and onions.

While he enjoys informational cooking shows, Chef Jones prefers to spend his time experimenting in the kitchen to figure things out for himself. He views the culinary arts as a universal trade that offers immense freedom. “The more you learn the more things you can do, and the farther you can move up," he says. "Once you get to a certain point you could live anywhere in the world and have a job, just like a nurse or a doctor”.

For Chef Jones, the best part of working on a college campus is the interaction with the students, noting that "they keep you young". When he isn’t in the kitchen, he is an avid outdoorsman who enjoys fishing and golfing, specifically at Bay Harbor in Northern Michigan. He is also a dedicated fan of fantasy football.

• Favorite cooking show: Beat Bobby Flay
• Favorite item on the Ball State menus: Scratch-made lasagna or meatloaf
• Item(s) he can’t live without in a kitchen: White pepper
• Type of food he enjoys the most: Indian and Mexican—"anything spicy!"
• His specialties: Pastas and soups