Iowa State alumnus returns to serve as executive chef

Scott Bruhn to oversee all culinary operations at the Ames campus.

Scott Bruhn, a 1994 graduate of Iowa State University’s (ISU) hotel and restaurant management program, has returned to the university to serve as its executive chef. In addition to leading ISU dining’s culinary team in testing and creating recipes for all dining areas, Bruhn will oversee culinary operations at the campus’s 20 locations and commissary and bakery units.

“I look forward to being out in the dining areas with students, requesting their feedback and being visible to the campus community,” Bruhn said in a university press release. “As an executive chef, it is important to forge solid relationships with customers.”

“I am extremely excited to have ISU alum Scott Bruhn leading our culinary team,” Nancy Keller, ISU Dining Director, said in the university press release. “His knowledge of the university as well as his experience in hospitality venues allows us to continue our high level of service to our meal plan holders, catering customers and on-campus guests."

Bruhn received his Associate of Occupational Studies (A.O.S.) degree in culinary arts from Johnson & Wales University in 1996. Most recently, he served as executive chef for Chicago Marriott Suites O’Hare, in Rosemont, Ill.

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources