Chef Amy Blaisdell

ACF Certified Chef de Cuisine; AllerTrain Certified; ServSafe Certified Chef; Instructor/Proctor; Sous Chef – Wright Eatery

Amy has been in the food industry for 37 years. One of her favorite things to do in the kitchen is when she's developing new recipes. Because she's a mood eater, her favorite meals change on a daily basis. When it comes to fresh, healthy meal options, she believes in the importance of being creative and encourages customers to check out all IU dining locations to build their perfect meal.

Amy loves sprinkling a variety of foods all over the house when entertaining, which allows her guests to seek out and find a multitude of options to graze upon. She also loves visiting different cities, states, and countries to try different foods and beverages.

Executive Sous Chef Marcia Corbin-Hays

ACF Certified Executive Chef; Chef – Woodland Eatery; Executive Sous Chef—All IU Dining Locations; ServSafe Certified Chef

Marcia's first love is baking bread and pasta. She believes baking is an exact science and finds it rewarding when a product turns out perfect. She enjoys grabbing a rotisserie chicken breast from Charlie Biggs with fresh veggies she finds at Classic Comforts. She also recommends topping diced chicken breast from Classic Comforts on top of a salad from the salad bar. When she isn't working, Marcia enjoys traveling to Minnesota to visit family. She also appreciates the time she spends with her Golden Retriever, Pro. 

Chef Carrie Decker

ACF Certified Chef de Cuisine; Sous Chef – Woodland Eatery

Carrie prides herself on her organizational and people skills and understands the importance of having both an organized kitchen combined with a trained staff to run an efficient operation. Her favorite meal at the Restaurants at Woodland is the Rock Around the Clock burger. However, Carrie believes in the consumption of fresh vegetables, which are available at Caliente, Romaine, and The Clubhouse. She points out that The Stone Grill sells a "Rock Garden" veggie burger, which they serve on vegan Hoosier oat bread. When Carrie isn't working, she spends time with animals as she is an avid animal lover.

Chef Ashley Massie

BACHELOR OF SCIENCE—BAKING AND PASTRY ARTS; CHEF DE CUISINE PASTRY; CERTIFICATE—DCT UNIVERSITY CENTER (SWITZERLAND); BAKING AND PASTRY CERTIFICATE; CERTIFIED SERVSAFE FOOD MANAGER; SERVSAFE PROCTER; ACF CERTIFIED WORKING PASTRY CHEF

Ashley graduated high school at 16 years of age before going on to graduate magna cum laude from culinary school, ultimately continuing her culinary studies in Switzerland. Ashley has been a chef at the IMU since 2015 where she supports retail outlets—including the Sugar and Spice Bakery—while overseeing the production of all IU Catering confections. Ashley thoroughly enjoys supervising the annual Gingerbread House Workshops. Ashley’s favorite snacks are Sugar and Spice’s Special K Chewy and their French macarons.

Chef Ermez Rrashti

ACF CERTIFIED EXECUTIVE CHEF; CERTIFIED CHEF DE CUISINE; SAVSAFE CERTIFIED

Ermez is originally from Albania and recently moved to Bloomington after being in Cleveland, Ohio for 20 years. He has over 20 years of cooking experience and a diverse culinary career that encompasses experience with Casinos, high volume catering and banquet service, fine dining, and restaurant management. He is known for developing flavorful meals that are well balanced and appetizingly presented. During his free time, Ermez enjoys baking sourdough breads, watching sports and traveling.

Chef Pat Stogsdill

Administrative Chef; American Culinary Federation Certified Chef—1997; Sous Chef – Bookmarket and Goodbody Eateries

Pat began her career at a vocational school and has been at IU for 32 years. Her first love is to cook. She is no stranger to the kitchen as her duties have ranged from mopping floors to managing and planning catering events. Her real joy comes from making people happy and has made it a personal goal to teach and train others using what she's learned through her own culinary experience.  Stogsdill stresses the importance of letting the dining staff prepare a dish customized to meet a customer's taste buds. She encourages guests to explore all available options at more than one location. Lastly, she welcomes customer feedback–both negative and positive.

Chef Darren Worth

Certified Chef de Cuisine – Bookmarket and Goodbody Eateries; Certifications in Sanitation; Chef—The Eateries; Culinary Arts Instructor at Ivy Tech; Degree in Culinary Arts from Johnson and Wales University; Nutrition and Management; ServSafe Proctor/ Instructor

Darren began cooking at 14 years of age. At 17, he attended culinary school before working his first professional chef position at age 19. He has been teaching Culinary Arts for 13 years with a great deal of experience in classical French and international cuisine. He loves The Traveler and believes anything from both campus locations is always an excellent choice. Darren explains that IU Dining consistently works to cater to their customers' needs and are even willing to create off-menu items to fit a healthy lifestyle.