Loving Our Talented Chefs

During Chef Appreciation Week, September 12-18, we celebrated the genius behind our meals.

One of our favorite celebrations of the year, Chef Appreciation Week, is observed in more than 30 countries worldwide! It gives us the opportunity to publicly thank our chefs, sous, cooks, bakers, catering chefs, and others who inspire us each day through food. This past year and a half, they went above and beyond to unite us through food with new experiences for our students and communities – whether at home or virtually. They stayed ahead of trends to make us smile, even if it meant making pizza in waffle irons — now one of our favorites! A “Happy Chef Appreciation Week” to our magnificent teams! Here are few of the ways our team celebrated their campus chefs:

More inspiring stories on Instagram @Chartwellshighered

Chef Aprons

ARKANSAS TECH UNIVERSITY

We celebrated by having our students and associates write kind messages on two aprons to gift to our chefs! Chefs Jamie and Jacob were excited to see just how much we all appreciate them.

Knife Gifts

UNIVERSITY OF ILLINOIS CHICAGO

We thanked our awesome chefs and cooks with a new set of Henckels knives to prepare delicious meals at home.

Gift Jars

PIEDMONT UNIVERSITY

We celebrated our chefs with cake, cupcakes, and prizes. Thank you to Dustin, Katie, and Chris for everything you do!

Watch Video

Watch Video

Meet a few of our brilliant campus chefs. BLAS BALDEPINA

NOVA SOUTHEASTERN UNIVERSITY, EXECUTIVE CHEF Chef Blas Baldepina’s passion for food started as a child on his family farm in the Dominican Republic. He is inspired by how food can create memories. His favorite part of being a Chartwells chef is the ability to gather with his diverse group of culinarians and innovative recipes for students every day.

Jon Jackson

LOUISIANA STATE UNIVERSITY, EXECUTIVE CHEF Chef Jon Jackson always wanted to be a chef. He grew up on a farm, learning to cook from his mother. With Chartwells since 1997, he says he is proud to be part of such a progressive company. He specializes in Cajun and Creole cuisine and is the recipient of the President’s Circle Award.

Watch Video

Kevin Peasgood

OAKLAND UNIVERSITY, EXECUTIVE CHEF

Watch Video Chef Kevin Peasgood knew he wanted to be a chef from 13 years old when he began cooking with his family. He started at a country club and spent years working in Europe perfecting his culinary techniques. What he enjoys most now is interacting with the students and student groups, including at Teaching Kitchens.

Breaks for the Chefs

BOWLING GREEN STATE UNIVERSITY We treated our chefs to a hot lunch they didn’t have to prepare! We are so thankful every day for them. A special thanks also to Director Richard Roldan and Paige Wagner for their help.