Staff Highlight: Dining Hall and Kitchen Crew

If you study and live here on campus, there is a good chance that you have been checked out by Jessica and served by Kathy, Sherri, and Peggy. They’re part of a team that creates amazing meals planned and prepared right here at Clarke. I enjoy everything from the fried food to the fresh meals to the fruits and assorted desserts available daily for all students and staff to enjoy. The team is led by Chef Miles Breed, who, unlike most chefs that I know, takes suggestions on what goes into the menu. Like every great General, Chef Miles is backed up by a group of caring serves, cooks, and cleaners who prepare food to a high quality and great taste.

                Chef Miles started his career as a 15-year-old, when he enrolled in the Culinary Institute of America and has been working at Clarke since 2012. Beyond the food, Chef Miles enjoys developing the deep relationships throughout the Clarke Community.

                Executive Chef Steve stated his career in 1997 after graduating from the Cooking and Hospitality Institution in Chicago. Chef Steve has been working at Clarke since 2011. One of the things he find more enjoyable here at Clarke is the teamwork that is done to make the day-to-day operations run.

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