PHOTOS SERIES: The face behind the food: Chefs

Executive Chef Scott Bruhn sets the temperature on a steamer at the Memorial Union Kitchen. Bruhn’s typical workday begins at 6 am, where he first works on administrative duties before going around to the different kitchens on campus where he checks in on food production.

December 8, 2015

ISU Dining is home to over 1800 employees, and while the majority are students, many work behind the scenes every day to ensure that your Moroccan chicken is satisfactory. ISU Dining is spread throughout several tiers, beginning with the executive chefs and the senior management team. Employees also work to create student schedules, organize menus, order grocery items, manage students, and of course, make the dishes. The Iowa State Daily went to each of these areas to show you some of the faces behind the food.