Culinary Weekly Message
Culinary: who’s making my food
Sustainability: who’s saving my planet
Message
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Who is Making my Food? Who is Saving my Planet? Learn the faces of those behind the food
you eat and those keeping your campus green.
Monday
Culinary:
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The Chefs
Executive Chef Pat Hannan and Executive Sous Chef Marissa Riffle lead the team of 4 chefs
and over 63 cooks on campus.
Chef Pat, an alumnus of Kendall College, brings experiences from fine dining restaurants in
Chicago and as the corporate chef of Chartwells.
Chef Marissa, an alumnus of Johnson and Wales University, brings experience from
restaurants and catering companies in Atlanta. She also cooked for the film and television
industry.
The culinary team combined has close to a hundred years of culinary experience.
Sustainability:
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Dr. Nick Hennessy - Sustainability Coordinator
In charge of the Office of Campus Sustainability and provides leadership and direction to
BGSU’s green and sustainability efforts.
How can people make a difference with the environment; what do you suggest to them? Every
little action helps; “Think Global, Act Local”. Even something as small as recycling one can or
bottle, or shutting of one light makes a difference, especially if others act also.
There are so many ways to help out through the Office of Campus Sustainability. Check out the
website at http://www.bgsu.edu/sustainability, and email us at greenbg@bgsu.edu if you’d like to
get involved in any way!
Tuesday
Culinary:
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The Oaks Team
Chef Matt Leeland brings experiences from Chicago country clubs, restaurants and hotels such
as Kalahari.
Chef Matt is an alumnus from the Cooking and Hospitality Institute of Chicago.
The Oaks culinary and service team consists of: 5 prep cooks, 3 lead cooks, 10 cooks, 2 bakers,
3 Food Service workers, 3 cashiers, receivers’ assistant and receiver.
Sustainability:
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Jeff Kellermeyer – Sustainability Intern
Career Goals: a job that I enjoy! But most importantly a career that allows me to have energy
and passion for the loved ones in my life
Why are you involved in sustainability? My interest in social sciences and love for the great
outdoors attracted me to this area of study.
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Your favorite environmental/sustainability-based activity: recycling
Wednesday
Culinary:
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The Carillon Team
Chef Jared Dryer is the newest to the chef’s team, although he has been a part of BGSU Dining
for close to ten years.
Chef Jared has risen through the ranks of the kitchen here at BGSU dining. He has been with
the dining halls and most recently catering. During this time he has also worked in restaurants
in Toledo.
The Carillon culinary and service team consists of: 2 prep cooks, 10 cooks, 1 baker, 2 food
service workers, 3 cashiers and a receiver.
Sustainability:
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Ted Hagarman- Orange Bike Mechanic
My job is to maintenance and repair bikes for the university bike share program Orange Bike.
What would you like to share with your peers about getting involved with sustainability and the
environment?
-It is really easy to get involved. Simply recycling and also checking out the amazing programs
BGSU has to offer such as orange bike.
Do you have a favorite movie, TV show, etc. that’s based on the environment or sustainability
and what is it?
180 Degrees South is my favorite. It takes place in Patagonia but addresses environmental
issues pertaining to the world.
Thursday
Culinary:
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The Kreischer Team
Chef Tom Lambert’s experiences include hotels in Pennsylvania, a regional corporate chef and
Penn State University.
Chef Tom is an alumnus of the Culinary Institute of America. He also studied Italian cooking
in Jesi, Italy.
The Kreischer teams culinary and service team (which includes the Commissary team) consists
of: 1 prep cook, 10 cooks, 3 bakers, 16 food service workers, 4 cashiers, and a receiver.
Sustainability:
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Janelle Horstman - Member of the BGSU Green Fund committee, member of Net Impact
BGSU, volunteer for campus sustainability projects and student organization projects
Your career goals: After I graduate, I plan to volunteer full-time for a year or so, then go to
graduate school to get a Master’s degree, possibly in aquatic ecology or water resources science.
What would you like to share with your peers about getting involved with sustainability and the
environment? Find a cause that you are interested in and passionate about and get involved!
Educate others, get involved in local and national sustainability efforts, talk to others who are
also interested in/involved in sustainability and environmental issues, and learn about the
impact that you have on the environment and take steps to reduce your footprint.
Friday
Culinary:
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The Union: Nest, Catering, Pub
Chef Jeremy Skiles experiences range from fine dining restaurants, hotels and country clubs.
He was the co-designer and co-developer of Cohen and Cook in Bowling Green and Gianno’s
Italian Bistro in Maumee.
Chef Jeremy was trained and learned culinary disciple from his grandmother Flore, who was
also a chef.
The Nest culinary and service team consists of: 5 prep cooks, 10 cooks, 2 bakers, 13 food service
workers, 2 brand champions, 10 cashiers, 1 receiver’s assistant and 1 receiver.
The Pub and Catering culinary and service team consist of : 2 Lead Cooks, 1 prep cook, 6
cooks, and 8 food service workers.
Sustainability:
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Taylor Raines- General Sustainability Intern
As a General Sustainability Intern, I work on a variety of tasks from collecting various
recyclable items across campus and publicity for initiatives and events to planning events like
RecycleMania
Your career goals: I would like to work for non-profit or non-governmental organizations that
work to bring direct aid to people and the earth through things like water filtration systems,
building wells, and education, etc.
What would you like to share with your peers about getting involved with sustainability and the
environment? It isn’t just a “green fad” and is more than recycling, although that is necessary
to do. It is becoming increasingly necessary to give attention to these fields and the issues they
work to solve.