Iowa State University
College of Human Sciences and College of Agriculture College of Human Sciences College of Agriculture



Jeffrey Arthur, Sous Chef/Assistant Manager, ISU Dining, Catering

At age sixteen, working at the infamous Aunt Maude's in Ames Iowa, Jeffrey Arthur found himself enamored with the food industry. Surrounded by talented chefs, Jeffrey worked, learned, and developed a passion for cooking. Two years later he enrolled at The Culinary Institute of America, in Hyde Park New York, graduated with honors, and set out to conquer the world of food.

Before settling back in Iowa, Jeffrey's quest to learn took him to The Four Seasons Hotel Restaurant in Newport Beach, and Michael Mina's Nobhill in Las Vegas. For the past three years Jeffrey has been the Sous Chef for Iowa State University Catering, here his talent and knowledge are used daily to make ISU Dining one of the country's finest foodservice operations.

Ed Asterita, Pastry Chef, ISU Dining

A graduate of The Culinary Institute of America in Hyde Park NY, Ed Asterita brings over 15 years of professional experience to ISU Dining. Through his career Ed has worked for The Ritz Carlton in Boston Ma., The oyster Bar and Grill in NY, NY, the Turnberry Isle Yacht and Country Club in Miami Beach, FL. Ed then moved with his family to Iowa, here he worked as a pastry chef for Aunt Maude's and for The Café. Three years ago Ed accepted a position as Pastry Chef with ISU Dining, and since then his amazing talents have brought some of the most unforgettable desserts to special dinners, residential dining restaurants, and all of our retail. Ed resides in Iowa with his wife and three daughters.

Thierry Bourroux, Chef/Manager, ISU Dining, Residential

Thierry Bourroux, born and raised in France, has been interested in food since childhood. His years of experience began at the Hôtel Restaurant Le Terminus in Faulquemont France. Here is where he decided that food service is what he wanted to do, and he did it so well that he began to consult others. In 2004 Thierry, his wife, and their two daughters' moved from France to the Ames Iowa, where they have lived ever since. Thierry first worked at the infamous Aunt Maude's, and The Café in Ames. He then took a position with the Compass Group in Des Moines as a Director for their catering. Last year Thierry joined the culinary team at ISU Dining and currently holds a position as Chef/Manager for our largest and most successful residential dining facility.

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Elizabeth Dahlstrom Burnley, MS, Lecturer, Department of Food Science and Human Nutrition, ISU

Elizabeth Burnley serves as a lecturer in the Food Science and Human Nutrition department at Iowa State University, teaching food science to undergraduate students. Raised in the country near Ankeny, Iowa, Elizabeth graduated from ISU with her B.S. and M.S. degrees in Nutritional Science. Prior to her current position she served as the Director of Consumer Affairs for the Iowa Egg Council.

Stephanie Clark, PhD, Department of Food Science and Human Nutrition, ISU

Dr. Stephanie Clark joined the faculty of Iowa State University (ISU) in August 2009 from Washington State University.  She plans to focus her research in sensory evaluation of dairy products, particularly probiotic dairy foods.  Her goal is to bridge gaps among important food quality and human health issues associated with probiotic dairy foods, specifically sensory quality, shelf life, consumer acceptability, culture interactions, human bone health, and human gut health. 

Karen Davis, Food Consultant, Karen Davis Communications

Karen Davis has more than 18 years of food marketing and education experience working for companies such as Maytag Appliances, the National Pork Producers Council, and the Iowa Egg Council. Karen received her Bachelor of Science degree from Iowa State University where she double majored in Home Economics Education and Educational Services in Family and Consumer Sciences. She writes a regular column for Our Iowa magazine, travels as a freelance demonstrator for Taste of Home Cooking Schools, and operates her own freelance food marketing company, Karen Davis Communications.

Laura Elliott, MPH, RD, CSO, LD, Mary Greeley Medical Center

Laura Elliott, MPH, RD, CSO, LD is a clinical dietitian at Mary Greeley Medical Center in Ames, Iowa. Her interests are nutrition in heart disease and cancer.  She received her Food Science and Dietetics degrees from Iowa State University, her Master's in Public Health from Des Moines University and has a specialty certification in oncology nutrition.  Laura has written several chapters on nutrition and cancer, edited a book for professionals on nutrition and cancer and is currently editing a book on nutrition in hospice and palliative care. She lives in west Ames with her husband and Welsh Terrier, and has always enjoyed playing with food.

Nancy MacKlin, RD, MS, LD, Tone's Spices

Employed by Tone's Spices, a division of ACH Food Companies, in Ankeny, Iowa, as a Test Kitchen Dietitian since 1995. Tone's is the largest spice plant in the world. Major responsibilities include recipe development for new and existing brands, serving as a nutrition reference for sales staff, distributors and end-user customers; participate in marketing process for new products; and maintaining product information. Also develop product demonstrations for cash & carry market, conduct product training sessions and organize food presentations for visiting customers. Also worked as food service director for business dining cafeterias and retirement center. Extensive health care experience beginning as a clinical dietitian and progressing to food service director. Experience in marketing out patient clinical services, community education including cooking classes and nursing home consulting.

Diane McElroy, R.D., M.B.A., Consumer Affairs Manager, Tones/ACH Food Companies, Inc.
Diane McElroy holds a B.S. degree in Family and Consumer Science Education from Iowa State University, and an M.B.A. from the University of Iowa.  Originally a teacher, she has taught 6th through 12th grades in the areas of science, and family & consumer science.  She has also taught nutrition and a variety of culinary classes in the DMACC Nursing Program and Culinary Arts Program.  In 1993 she completed requirements to become a Registered Dietitian through East Carolina University.  She has practiced in clinical settings, consulted long term care facilities, and worked with a firm producing dietary computer software applications.  Currently, Diane is Consumer Affairs Manager with ACH Food Company, Inc. in Des Moines, Iowa.  As such, she is responsible for Consumer Affairs for all ACH retail products as well as coordinating recipe development in the ACH test kitchen.  Brands under the ACH umbrella include:  Tone’s, Durkee and Spice Islands Spices, Mazola Oils, Karo Corn Syrup, Argo Corn Starch, Fleischmann’s Yeast, French’s Dry Seasonings, Patak and Henri’s Salad Dressings. 

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Torin Munro, Sous Chef/Assistant Manager, ISU Dining, Residential

Torin Munro has lived in Iowa from the second grade on. He worked in his first restaurant at the age of 14, during high school he volunteered at the YWCA making food for 300 people. At age 17 he finished high school and moved to Michigan to work in other restaurants. He then attended The Culinary Institute of America, did his internship at the Ahawanee hotel in Yosemite, CA, and graduated in 2007 with a BA in Culinary Arts Management. Torin then moved to North Carolina and was the Head Chef at a small restaurant which specialized in local, organic, seasonal foods including meat, beer, and vegetable production in house. After almost one year Torin made the move back to Iowa to take a Sous Chef position with Iowa State University, where he continues to work today

Everett J Phillips, Executive Chef, ISU Dining

Growing up on the east coast and having a very social family, Everett was exposed to amazing foods and fine dining at a very young age. His first experience was at Mrs. London's Bake Shop, in Saratoga Springs NY. Here, working with professionally trained Chefs and Pastry Chefs he decided that culinary school would need to be the next step to a career in food service. After graduating from the Culinary Institute of America, Everett moved to South Florida, its growing hospitality industry made it a haven for great restaurants and a perfect place to learn and experience. After many years in restaurants and country clubs Everett went back to NY as a Pastry Chef for Cowan and Lobel, turning their bakery into one of the finest in the country.

After five years, Everett was recruited by The Marriott Corporation, and worked at the corporate level as a Food and Beverage Director, overseeing four hotels. The success here lead to a bigger position opening up new hotels, and helping reach Marriott's goal of having 2000 hotels by the year 2000, it would be a busy few years. In 2000 there was an opportunity for a move to Iowa, and knowing basically nothing about the Midwest Everett jumped at the idea. Not knowing very much about Iowa, it turned out to be better than expected, and has been home for the past eight years. Currently Everett is the Executive Chef for Iowa State University Dining Services. Here Everett is able to use his years of experience, and vast knowledge of food to help make Iowa State University Dining Services into one of the countries finest.

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Kevin Streiff, Sous Chef/Assistant Manager, ISU Dining, Catering

Kevin Streiff has always had a great interest in food preparation, eating, and service. For the past six years Kevin has been a Sous Chef with ISU Dining Catering for the Scheman Building. Kevin has a Culinary Arts Degree from the Des Moines Area Community College, and years of experience that he brings to ISU Dining. He specializes in large party service, weddings, special events, organics, and sustainable foods. Kevin lives with his wife and daughter, and has another baby due late this summer.

Linda Svendsen, MS, Senior Lecturer, Department of Food Science and Human Nutrition, ISU

Linda Svendsen is a Sr Lecturer in FSHN, ISU and has more than 20 years in the food industry and college-level teaching working for companies such as the Pillsbury Company and ISU.   Linda received her Bachelor of Science degree from Augsburg College where she majored in biology.   She completed her MS Degree at ISU in 1999 and her thesis was "Functionality of Corn Starch Mutants in an Exotic Background".  She attended the Advanced Culinary Science for the Food Scientist workshop at the Culinary Institute of America's Greystone campus in Napa Valley in 2007.   She is the coordinator for undergraduate food science food laboratories at ISU where she teaches basic food preparation, food ingredient functions and food product development and oversees the food lab support area as well as the beginning lecturers. 

Donald Wolfe, Sous Chef/Assistant Manager, ISU Dining, Residential

A native to Iowa, Don Wolfe developed his passion for food at a very young age. He has over 12 years of experience in professional food operations which encompass everything from bakeries and catering to country clubs. Don has a Culinary Degree from the Des Moines Area Community College, and a strong work history which includes Chef/Manager for The Compass Group to Executive Chef at The Beverdale Estates. Currently Don holds a position as a Sous Chef/Manager with ISU Dining; here his knowledge and experience will help create unforgettable food for our newest residential dining restaurant, Season's. Don resides in Des Moines with his wife and two daughters.

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Food Science and Human Nutrition