Chef Jason Reynolds is an award winning culinarian working for Ball State University Dining. Jason has earned gold and silver medals in American Culinary Federation (ACF) sanctioned competitions, has served on the national committee for NACUFS (National Association of College and University Food Services) Culinary Challenge, has attended numerous ACF and NACUFS regional and national conferences, and has competed in several culinary events. He has been a member of the ACF, East Central Indiana, since 1993.
In 1994, Chef Reynolds, a native of Muncie, Indiana, graduated from Vincennes University with an associate degree in culinary arts. After graduation, Chef Reynolds worked for the Radisson Hotel in Indianapolis and at Woodland Country Club in Carmel, Indiana. In 1998, after traveling to western France on a Culinary Educational Tour, he joined the Ball State University Dining staff.As a chef for Ball State, Chef Reynolds supervises production, conducts departmental training, and performs display-cooking programs in SC Tally and for Cooking Live!
Chef Reynolds, along with his wife, owns a catering business, Heavenly Creations Catering, since 2002. They create buffets and stations that are attractive along with excellent flavors of food.
He has taught for Ivy Tech Community College in the Culinary Arts department since 2007. He enjoys teaching and giving back his knowledge of Meat & Seafood Fabrication to the students.