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Meet

Ben

Meet

Ben

Executive Chef, Universities
U.S. Coast Guard - Aviation Machinist, Petty Officer Third Class
About

I served with the Coast Guard for two years and four years reserve. From there I went on and bought a business but since I loved to cook, I started doing little catering gigs on the side. When I decided to change careers, I went back to the Culinary Institute of American where I met my wife. My career moved along and ended up with Corporate Foods who became Marriott who now became Sodexo.

Working for Sodexo has impacted my life and allowed me to settle down with my family. I was able to bring up my daughter, who now has a Master’s Degree, while enjoying a comfortable life. Working for the colleges has been good since it’s like a partnership between Sodexo and the College. They both give me the tools to be successful at my job and I get to be a little more creative, rather just following a straight line!.

I have a lot of flexibility on the job. I just started a new station called Sakura in response to our Asian students who wanted more home cooking. Through a little bit of research and meeting with the students and client, we came up with the idea. We now have rice cookers in key areas, for lunch and dinner, which is something they really wanted. We also have a different soup and entrée every day. We even have chopsticks on the station if they prefer to eat that way. The student population has been very happy with the idea and implementation.

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