Kristina Tressler is one of the owners of the South Bend Chocolate Company, which has 14 company-owned stores in Northern Indiana and three franchise locations in Indiana, Michigan, and Ohio. She earned an associate degree in Culinary Arts from Vincennes University in 2008.

In this Alumni Spotlight Q&A, Kristina shares how her VU journey helped her achieve her business dream and why you should follow your passions.

Q: What was your major at VU, and why did you choose that particular field of study?

“I majored in Culinary Arts. I was always interested in a career in food service. I always thought I would own my own coffee shop.”

Q: Why did you choose VU for your education?

“I’m originally from a small town in Southern Indiana. I didn’t want to go out of state for college. I also was paying for my college myself. I wanted to learn a trade that I could use for my future forever. Not just something that would be relevant for a short-term gain. I was very interested in Culinary Arts. My guidance counselor in high school recommended Vincennes University as it was known for having a great culinary program.”

Q: Describe your VU journey.

“When I first went to Vincennes, I was concerned about taking a lot of classes that really didn’t have to do with what I wanted to do for a career. It was the exact opposite. Almost every class was culinary related and the professors I had in each class became mentors to me. I’m sure they don’t even know the impact they have made in my life. I think about them often and use everything they taught me in my current life.” 

Q: Who had the biggest impact on your VU education?

“I learned a lot from Chef Jeff Hume but what I really carried with me was professionalism. He taught me how to carry myself in a professional way and stay calm and collected no matter what was thrown at me. He taught me to not be scared and go for anything I wanted. Chef Carol Keusch made me realize a passion for something that I didn’t even know I had. Chef K encouraged me to take a Pastry Arts class. It never even crossed my mind to get into pastry. It was my favorite class that I took throughout my whole VU journey and ignited something in me. In those classes I learned to love pastries and chocolate. Which in turn decided where I would land my career.”

Q: How did VU prepare you for your career and any challenges you faced after graduation?

“I felt completely ready to go into the world after college. I learned what I needed to learn. It wasn’t so much learning how to make pasta or how to cook a steak. I learned my passion and how to put everything into it. I participated in Haute Cuisine. Here we learned how to operate and cook for an actual restaurant that was on campus. I think this was an amazing experience. We switched stations each night and really got a real-world taste of what it was like to work and run a restaurant.”

Q: Why is VU a special place for you?

“VU holds a very special place in my heart for two reasons. The first being, I found my passion for Culinary and Pastry Arts. Without that, I wouldn’t be where I am today. Second, I met my husband of over 15 years at Vincennes. We met my second year of college and have been inseparable ever since. We share common goals and values. I will forever be grateful to Vincennes for introducing me to the best thing that would ever happen to me.”

Q: What advice would you give to current VU students?

“It’s okay to switch majors. It’s okay to not know what you want to do with your life. Do what you love. Don’t chase money. Chase a passion. The passion is what will get you where you want to go. I love what I do and I wouldn’t trade it for anything in the world.”

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