Meet the Staff

Q: What do you want people to know about your work that they may not know?
A: People may not realize the extensive planning that goes into every single dish offered through IU Dining. Several months before the start of each semester, we have a series of detailed meetings where our chefs de cuisine present their menus. (People may also not realize we have chefs at every IU dining hall and make most menu items from scratch every day!) Our Executive Chef, David Tallent, is continually looking for local foods to source and figuring out ways to improve the nutritional value of what we’re offering.

Our chefs invest a significant amount of time and consideration in preparing and planning recipes for a wide variety of students to enjoy, and our production managers spend hours entering the menus into a service menu—a crucial part of the process. The menus are then reviewed by our executive chef, registered dietitians, director of residential dining, and other members of the administrative team to ensure we meet the diverse needs of our many students.

Finally, our nutrition assistants and registered dietitians spend weeks checking and entering nutrition details (including traits for our allergens and preferences) for every new item, as well as updating and entering new recipes submitted by the chefs. This ensures complete and accurate information for NutriSlice and NetNutrition. The group also looks over course groups and serving sizes and ensures there are no discontinued items in recipes or master menus. We are extremely conscious of the number of food allergies, special diets, and preferences among our student body and want to make it as simple as possible for students to check ingredients lists.

Q: IU is an AllerTrain-certified university. Can you explain what that means?
A:AllerTrain is an accredited gluten-free and food allergy training course for managers. To me, this proves IU’s commitment to transparency around ingredients to protect our community and give our guests all the information they need.

Rachel and I are both AllerTrainers through MenuTrinfo, a company dedicated to ensuring safe food service by providing allergen and nutritional info and training. Full-time managers, chefs, cooks, and other staff members are AllerTrained on food allergies, intolerances, and Celiac disease.

In addition to our training sessions, we offer food allergy refreshers at staff huddles and meetings to ensure the team stays informed and vigilant. We also participate in HireMe sessions, where we educate new student staff about food allergies, intolerances, and Celiac disease to maintain a high level of awareness and safety throughout the organization. Our goal is to ensure staff members are equipped to handle food allergies and dietary restrictions with care and precision.

McNutt's Free From IX is also Certified Aller-Checked through MenuTrinfo.

Lauren created this grazing table for a family member’s bridal shower. “When making these, I like to ask ahead if there are any food allergies or dietary restrictions to be aware of!”

Q: What's the best part of your job and why?
A: The best part of my job is, without a doubt, the people I get to work with—students, staff, and my team. In a full-circle moment, I oversee the student Nutrition Assistants. It’s incredibly rewarding to mentor them, as Rachel Dolgner did for me, and watch them grow. I’ve had interns who started with us as underclassmen. Witnessing their professional development is truly special. It’s been inspiring to see them graduate and kick-start their careers, and I feel incredibly lucky to be part of their journey.

Another aspect of my work that I truly value is the opportunity to engage with students, whether it's gathering feedback, discussing their dining experiences, or simply checking in on how the semester is going. Building relationships is a core part of what makes my role so fulfilling, and I’m passionate about helping IU feel like a home for our students.

Q: Any current plans or projects to share? How does this work intersect with other parts of campus?
A: I’m excited to serve as a new Wellness Ambassador with Healthy IU on behalf of IU Dining and Hospitality. As the liaison for our team, I’ll help communicate important wellness programs, resources, and events with our staff. I’ll also be well-positioned to share relevant IU Dining and Hospitality news with Healthy IU—whether it’s about our partnership with the Campus Farm, which provides produce for our residence halls; our local vendor partnerships that support Indiana and Midwest businesses; or offerings like the new mushroom/beef burger blend we will introduce in spring 2025, which lowers our carbon impact. This volunteer opportunity really aligns with my passion for building a culture of wellness. I’m eager to contribute to the well-being of our community on a larger scale.

I am also thrilled to welcome our newest dietitian, IU alumna and former Nutrition Intern Erin Collicott! Erin returns to IU with a Master of Science from Marshall University and Registered Dietitian Nutritionist (RDN) credentials. I’m excited to add her knowledge and experience to the important work we do to create a supportive environment for students. Like me, Erin studied at IU and interned in this department, and she wants to offer our students the best possible experience while they’re here.

Q: Favorite IU event?
A: One of my favorite IU events is Treats with the Greeks around Halloween. I took my toddler there for the first time this year, and my family had a blast. We’re excited to make it a family tradition!

Q: What do you like to do outside of work?
A: Outside of work, my life revolves around my toddler, who always keeps me on my toes! As a family, we love exploring, whether it's boating on Lake Monroe, hiking a trail, camping, visiting a new park, or enjoying the Bloomington Farmers Market on weekends. I also make time for gardening and reading, and recently picked up knitting to unwind during the winter months. Finding balance between work and personal life is very important to me, and I cherish spending quality time with my family. Oh, and I enjoy creating grazing tables for events with family and friends!

Q: What advice do you give people who want to do what you do professionally?
A: My advice to anyone aspiring to become a Registered Dietitian is to stay passionate about helping others and remain committed to your goals. The path to becoming an RDN can be demanding, involving a bachelor’s degree from an accredited dietetics program, 1,000 hours of supervised practice, a master’s degree, and passing the CDR's Registration Exam.

It’s a long journey, but your passion for making a positive impact in people's lives will keep you motivated. Also, I cannot emphasize enough the importance of networking. Building relationships with other RDNs can open doors to opportunities and provide a supportive community throughout your career. Always keep learning, stay curious, and be open to new experiences.