I’ve always been fascinated by food. Ever since the early days of tugging at my mom’s apron strings and learning how to make a proper biscuit, I’ve gravitated toward the kitchen. Through the years, my at-home tutelage continued. One of my mom’s parting gifts when I left for college was an industrial-sized jar of jalapeños. After all, a little spice can add life to food.
But when I had my first glimpse of Big 10 university foodservice (ages ago…), I quickly found a job at my favorite restaurant in town so I could eat well through my college years at Purdue (thankfully, university foodservice has grown by leaps and bounds since then…).