USU Dining Services Chef Featured in Industry Magazine
USU's Executive Sous Chef Corey Cozzens was recently featured in the December Issue of Foodservice Director Magazine in the "Under 30 Section" for his impact on dining services.
Utah State University Dining Services employee Corey Cozzens was recently featured in the December Issue of Foodservice Director Magazine in the “Under 30 Section” for his impact on dining services.
Cozzens has been with USU Dining Services for five years. He currently works as executive sous chef, creating culinary experiences for both University Catering events as well as the Skyroom Restaurant.
As quoted in the feature, Corey believes that balancing work and family life has made him a stronger person and his most rewarding moment was when his first son was born. He and his wife, Kimberly, are currently expecting their second.
While working at Utah State University, Cozzens has worked to revitalize the Sustainability Committee on campus, focusing on recycling, composting and other sustainable dining practices. He also has a goal to reach out to more local farmers through more sustainable purchasing practices throughout Dining Services.
Cozzens admits that he looks back and laughs that he could not even boil water without burning the pot, but now, through his training and work experiences he has been able to achieve culinary expertise and awards such as “Chef of the Year,” the “People’s Choice” and “Judges’ Choice” awards at the Annual Cache Valley Spice on Ice competition.
The full article featuring Cozzens can be found on the Foodservice Director website.
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Contact: McKenna Phipps, mckenna.phipps@usu.edu
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