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05 February 2012
The addition of a new head chef brings noticeable changes to campus food.
Bryan Mureddu started cooking at age 8 for his family’s business. But Missouri Baptist University’s new chef says he only gets the job done with the help of his team.
“Things don’t work unless everybody is working it,” Mureddu said. “This staff has knowledge. We might not have the same knowledge and I might not have the knowledge they have. That’s why it’s a team for us.”
MBU’s new Dining Hall chef has worked under various master chefs internationally, and spent 7 1/2 years in Europe.
Despite a lifetime of training and experience, Mureddu speaks humble words.
“I don’t consider myself a chef,” Mureddu said. “I consider myself a good cook with a lot of knowledge.”
Regardless of what you call him, Mureddu brings what District Supervisor of Food Services George Schmidt calls a commitment of “high quality, fresh products and great cooking” to MBU.
“We are very blessed to have Bryan join our team,” Schmidt said. “The quality has gone up and the complaints have gone down.”
Coinciding with Mureddu’s arrival, MBU has introduced new dining hours, which were previously the source of many complaints.
At the end of last semester, the Dining Hall started remaining open from 9 a.m. to 7:15 p.m. daily except when closed during chapel services.
Students have not only taken notice of the new hours but the quality of food Mureddu prepares.
“The food now tastes a lot better,” Matt Marshall, sophomore, said in an email. “The variety is greater.”
While Marshall and fellow classmates have noticed Mureddu’s cooking, Mureddu has taken notice of them.
“I love these kids,” Mureddu said. “It’s rewarding. It reminds me of serving my kids at home.”
Ben Province is a junior majoring in communication studies and minoring in journalism. Province is a reporter for Timeline Online and Timeline.
Email: bprov1@yahoo.com