Jeremy Elmore

As sous chef Jeremy Elmore has developed hundreds of recipes for dining venues.

Why Selected?

Julaine Kiehn, director of campus dining services, says: Jeremy was a NACUFS intern at Ferris State University in 2006 and a culinary intern at Walt Disney World in 2004. At Mizzou, he has developed more than 100 recipes for the residential dining venue, Plaza 900. He also developed recipes and procedures, as well as trained staff, for the six restaurants in our new student center.

Details

Sous Chef, University of Missouri, Columbia, Mo.
Age: 28
Education: B.S. in hotel, restaurant and tourism management from Western Kentucky University; associates degree in culinary arts from Sullivan University, in Louisville
Years at organization: 5

Get to know

Q. What has been your proudest accomplishment?

Earning a bronze medal in the 2009 NACUFS Midwest Regional Culinary Challenge.

Q. What would you say you excel at over more seasoned colleagues?

The ability to learn and adapt quickly to change or challenges. I think I also have the ability to have confidence in making a big decision with fewer years of experience.

Q. What's the best career advice you've been given?

Find a career that you love because if you don’t love it, you will hate working.

Q. What's been the biggest challenge you've had to overcome?

Opening six self-branded retail restaurants at one time. From the menu development and recipe development to the organization of the kitchens and service areas, to training of staff and pricing of the products, I was responsible for a lot. Though it has been a big challenge to overcome, it was one that I knew what I was getting into. I knew that my career would greatly reap benefits from all the highs and lows of taking on such a challenge.

Q. What's been your most rewarding moment?

Finishing in the top 10 of a nationwide recipe contest through Premier’s Culinary Creations contest this year. I was rewarded with a trip to Nashville, where Premier was hosting its conference, and received my award in front of my colleagues.

Q. What would you like to accomplish in your career in the next two years?

I would like win the 2013 NACUFS Midwest Regional Culinary Challenge, hosted at Mizzou, and become an ACF-certified chef de cuisine.

Q. What's been your funniest on-the-job disaster?

We were moving a bag of flour and the bottom fell out of it and it went everywhere. I was wearing all black that day.

Q. What can you look back at now and laugh at?

I was so serious during our chef meetings that I didn’t enjoy when the other chefs were joking around. Once I realized that everyone was there for the same purpose and were just trying to make the meeting fun, I began to ease up and now they joke with me about it because they can’t get me to be quiet.

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