At Michigan State University, kitchens are not just for cooking; they’re where career dreams become reality. Behind the pots and pans, recipes being mixed and students being served, Culinary Services team members continue to rise through the ranks, beginning in a 1585 classification and progressing to managerial and executive roles.

For Executive Chef Luis “Ben” Segueda and CS managers Megan Varner, Kara Peruchietti and Jessica Ahrens, MSU has laid the foundation for successful careers in the culinary industry through mentorship, trust and opportunity.

Opportunities for internal advancement are central to supporting team member career growth. Kara Peruchietti, who started as a student worker in 2011 and is now a dining complex manager in MSU’s South Neighborhood, explains, “In our kitchens, mentorship is everywhere if you’re looking for it. Whether you are new or seasoned, there is always someone nearby with the knowledge you need and willingness to foster your growth.”

Ben Segueda, who has worked in MSU kitchens since the late 1990s, has seen the internal development focus thrive in the past decade. “In the past 10 years or so, we really started to actively develop people into leaders. Now, there are so many ways to move up.”

When reminiscing on his own development as a 1585 employee, Segueda credits key mentors who contributed to his progression. “I had colleagues who sat down with me after interviews to offer constructive feedback and chefs who encouraged me to apply for leadership roles. They saw a spark in me, and now I see that spark in others.”

Training Program Developer for MSU Culinary Services Yu-Chien Chang offers insight into how employees are prepared for advancement. “The internship program, offered as part of our summer development training, is one of the most impactful opportunities. Since 2015, it has helped more than a dozen participants earn promotions or pivot toward career paths better aligned with their goals. By working closely with leaders, interns gain firsthand insight into the responsibilities and challenges of leadership,” Chang explained.

Thinking back on feedback from past interns, Chang shares, “One said, ‘I now have so much more respect for chefs and managers.’ That kind of exposure helps them decide if leadership is right for them and what skills they need. Building strong professional networks is also a key takeaway.”

Chang describes how training programs accommodate diverse learning needs: “With such a varied team, we create training that meets different skill levels, experiences and schedules. We offer multiple sessions and formats to maximize participation. My focus is always on hands-on training. Participants get to do what a manager actually does, not just hear about it.”

She gives a specific example: “Knowing the Menu Management System is essential for managers, I developed a training series with both 101 and 201 levels, offered multiple times over the summer. This lets team members learn at their own pace and gain authentic experience with key tools.”

In July, CS held a panel discussion titled “Been There, Now Here,” dedicated to CS managers sharing their experience, what keeps them inspired and what challenges they have overcome to be where they are today. Those in the 1585 classification were invited to attend and hear more about the advancement opportunities found in CS.

Chang discusses what it means to see team members grow into leadership, sharing, “Professionally, it is rewarding to watch talented individuals step into leadership roles and bring fresh energy to Culinary Services. Staff development is a core value, and we have the resources to support those goals.”

Chang own journey in CS followed this path. "I started as a 1585 employee and worked my way up. I remember feeling so uncertain. I will never forget, when I was offered my first supervisor role, that pride and drive to make a difference stayed with me. Seeing others follow that path is deeply moving. It reminds me why this work matters.”

“Our tagline, ‘Growing talent and achieving excellence together’ truly reflects our mission. We nurture team members, supporting their growth whether in leadership or other roles,” Chang adds.

Jessica Ahrens, who joined MSU in 2015 and is currently a dining complex manager at Thrive Dining Hall, shares how training has pushed her to be the leader she is today. “A course MSU offered on emotional intelligence prompted me to reflect, grow and improve how I lead. I want to create an environment where people leave their shift feeling proud. I give recognition often. You never know when one compliment will shift someone’s entire mindset.”

She also notes the unique culture found at MSU. “Culinary careers rarely have a good work-life balance. Before MSU, I worked long hours — every holiday but Christmas. I missed so much time with my family. Here, at MSU, everything changed. The pay, benefits and PTO gave me stability and let me explore my purpose.”

At the heart of CS lies a culture that values teaching and teamwork over perfection. Peruchietti remembers mentors who never made her feel insignificant, even when she did not have all the answers. “They gave me grace, support and forgiveness when I needed it most.”

“You are given space to make mistakes and learn from them,” says Megan Varner, now a dining complex manager in MSU’s East Neighborhood who began as a general kitchen worker in 2014. “That is how you grow. MSU really looks to promote from within.”

When asked what makes MSU worth committing to long-term, team members pointed to impact, community and growth.

“We get to influence people in a real way,” says Varner. “This job leaves a lasting impact on students and staff alike. Seeing the difference you make on the people you work with makes it all worth it.”

“It’s knowing you are part of something meaningful,” says Segueda.

“The people,” Peruchietti adds. “Always the people.”

Ahrens encourages newcomers by stating simply, “I will say the same thing my friend told me: ‘Apply now. Do it now.’”

The stories of growth shared by leaders like Varner, Peruchietti, Ahrens and Segueda just scratch the surface when it comes to MSU’s internal advancement history. 

Through hands-on training, mentorship and a culture that prioritizes people, MSU’s Culinary Services lays the foundation for career advancement at any stage. As team members are empowered by leadership, they’re more and more able to discover their own protentional and limitless possibilities. 

To learn more about employment within MSU Culinary Services, visit eatatstate.msu.edu/employment-page.

Author: Bethany Zimmerman, communications manager, Culinary Services