How did such a young Chef win the hearts and minds of several dozen fraternity men?
She won their stomachs and the rest followed.
A graduate of Indiana State in 2012 with a degree in Psychology, Katie received her culinary training serving as a Sous Chef for about a half-decade in a 5-star, 4-diamond resort -- one of the highest rated hotels in the Midwest -- where she was able to harness her passion and develop her talent as a Chef. Her psych degree probably helped her through that grind.
Katie's personality may be light-hearted and easy-going; but her chops in the kitchen are not to be taken lightly. Simply put, she is a killer in the kitchen and it shows in the food she pumps out on a daily basis for the men of the Sigma Chi chapter at Ball State.
Regional Director, Chef Justin Ellingwood says of Katie, "Her food is first-rate and she does a wonderful job of hitting the concept for the guys in her house. These guys would love mac-n-cheese every single day the way she makes it and I would too. Katie keeps it interesting by mixing a blend of stereotypical Chef-food with stereotypical fraternity food and does that so well."
"She makes it look fun and that's a sign of a great chef in this company," Ellingwood concludes.
Check out some of her work below.
Pulled Pork Enchiladas with Housemade Enchilada Sauce and Salsa Verde with Pepperjack Cheese
Breakfast Sausage Sliders with Bacon Cheddar Tater Tot Skewers
Buffalo Ranch Chicken Pizzas
Chicken Parmesan with Garlic butter Noodles and Steamed Broccoli
12 hour Roasted Pork Butt with Creamy Cole Slaw, Steamed Green Beans and House Made pickles
Taco Pizza with Jalapeno Popper Rolls