Jason Reynolds is a culinary leader who knows the recipe for success, and it all started at Vincennes University.

A 1995 graduate of VU’s Culinary Arts program, he now brings his passion for food to life as the Director of Catering at Ball State University. Jason discovered that his VU experience was about far more than just the kitchen. Outside the classroom, he fully embraced campus life and student activities.

In this Alumni Spotlight Q&A, Jason shares how he immersed himself in every opportunity offered by VU and how the mentorship of VU faculty helped shape his career.

Q: Why did VU stand out?

“The awesome reviews of the Culinary Arts Department and chefs for my major.”

Q: Why did you choose to study Culinary Arts?

“I wanted to be a chef since the 8th grade. My grandmother influenced me with her great cooking. My interest in cooking became stronger through my high school years.”

Q: Describe your journey at VU.

“I met some great friends and chefs in the Culinary Arts Dept. The chefs took me under their wing and helped me in searching and placing me in a job after graduation. I was also an RA in Harrison Hall. It was a great experience becoming a leader and meeting great friends. I was involved with lots of extracurricular activities like intramural softball, culinary events outside of classes, and events inside the hall we put on for the residents.”

 Q: How did VU prepare you for your career?

“The specialty classes for Culinary Arts were very helpful in preparing me for my career. Being an RA helped me develop my leadership skills.”

Q: What advice would you give prospective VU students?

“VU is a great place to get an education with smaller class sizes and more one-on-one interaction. There are lots of activities to engage in and to make new friends.

Q: Looking back, what are you most grateful for from your time at VU? 

“My education. My chef instructors and residence hall family. After these many years, I am still in contact with lots of them.”

Q: Why is VU a special place to you?

“It is a special place with lots of fond memories. I try to visit when I can to see the upgrades to the city and university. I like the landscape and that it is on the Wabash River.”

Q: What are your memories of campus life?

“I lived in Harrison Hall both of my years. It was a great place in the middle of campus. I loved being an RA in my second year. We held lots of events for the residents in the basement (pool tournaments, table tennis tournaments, etc.)”

Q: Anything else we should know?

“I will never forget my memories and the great education I received at VU. I love the atmosphere and loved the people. I learned a lot from the chef instructors Robert Bird and Carol Keusch.”

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