Brian Jones brings fine-dining finesse to Kennesaw State’s cafeteria

 

Brian Jones brings fine-dining finesse to Kennesaw State’s cafeteria

KENNESAW, Ga. (Jul 6, 2016) — Excerpt of Article: When Brian Jones left his position as executive chef at Restaurant Eugene, he didn’t jump to another fine-dining institution. He went back to school. This summer Jones joined the kitchen at Kennesaw State University as a chef de cuisine, serving nearly 6,000 students, staff, and faculty each day. Jones now works with KSU’s 25-acre farm and supports local farmers on a significant level, thanks to the school’s need for big-ticket food purchases.

It’s his chance to “change the world,” as he puts it, and the first time in 23 years he won’t have to work nights or weekends.

“I would be an idiot not to take this job,” he says.

Name of Publication:
Atlanta Magazine

Link to Article:
http://www.atlantamagazine.com/dining-news/brian-jones-fine-dining-finesse-kenne...


 

A leader in innovative teaching and learning, Kennesaw State University offers more than 150 undergraduate, graduate and doctoral degrees to its more than 41,000 students. With 11 colleges on two metro Atlanta campuses, Kennesaw State is a member of the University System of Georgia and the second-largest university in the state. The university’s vibrant campus culture, diverse population, strong global ties and entrepreneurial spirit draw students from throughout the region and from 126 countries across the globe. Kennesaw State is a Carnegie-designated doctoral research institution (R2), placing it among an elite group of only 6 percent of U.S. colleges and universities with an R1 or R2 status. For more information, visit kennesaw.edu

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