This year, we are celebrating International Women’s Day with two free virtual Teaching Kitchen events featuring two of our dynamic Chef and RDN teams. Learn a little more about our stars and then join us on March 8th and 11th to cook along.
Did you miss the live classes? View the recordings here.
Marissa Riffle is the Senior Executive Chef for BGSU Dining by Chartwells. An Ohio native, her culinary background includes attending Johnson & Wales University, as well as working as a chef in the tv and film industry in Atlanta. Currently, Marissa oversees multiple retail concepts, all you care to eat buffets, a full-service restaurant, catering, and the Teaching Kitchen. She has also had the honor in taking part in the “Women in Culinary and Chef Challenge” sponsored by Compass Group and General Mills.
What was your inspiration for today’s recipe?
A piece of my heart will always belong to the South. I spent my culinary school years in Charleston and then many years cooking in Atlanta. There is something special about the food and the hospitality that I experienced there that isn’t always easy to experience anywhere else. So when we were asked to teach a women in culinary teaching kitchen class, my first thought was of Edna Lewis. A female southern chef that made everybody think twice about what southern food really is and a pioneer for women in culinary. Then I thought of one of my favorite dishes, Hoppin’ John, something simple yet packed with flavor. I took all of that as my inspiration to make a new “classic” plant forward Hoppin’ John.
What is a characteristic of a good leader?
Listen, I mean really listen. When a good leader actively listens to what their associates are saying it becomes a win, win for both. Everyone feels appreciated, important and a part of the team when they feel they are being heard. If a leader is truly listening, they will hear first-hand how business can improve, creative ideas and what is needed for growth. It sounds like a simple concept to just listen but I think it one of the hardest as a leader to learn. You need to have humility too, to be able to really hear what is being said.
Share your favorite memory from your experience with the Women in Culinary Competition?
The comradery by everyone. While the culinary challenge was a competition, it wasn’t. Everyone was wanting everyone to do their best. There was laughter, sharing and encouragement with each other before, during and after the actual challenge. No egos were involved just a celebration to be with each other and share the experience.
Paige Wagner is the Registered Dietitian for BGSU Dining by Chartwells. Paige graduated from BGSU with a Bachelor’s of Science in Dietetics and Minor in Public Health. She completed her dietetic internship at West Virginia University Medicine in Morgantown, WV and is currently finishing her Masters of Public Health in Health Promotion and Education from the University of Toledo. She is also the Teaching Kitchen Coordinator for BGSU Dining by Chartwells and works with Chefs on campus to implement nutrition into cooking classes. Paige helps students with food allergies and intolerances safely navigate dining halls and she educates the BGSU community about nutrition and wellness.
What woman/women do you look up to and how did they influence you?
There are so many inspirational women in this world that it is difficult to choose just one. In the field of dietetics I have always looked up to Elyse Resch and Evelyn Tribole, the founders of intuitive eating. They are willing to challenge societal “norms” and are always developing new ways to help create healthy relationships with food. They have inspired me to take new approaches with students and community members when educating about nutrition. Evelyn and Elyse are a power duo of women! My other favorite woman is Michelle Obama for a multitude of reasons. During her time as first lady she implemented so many nutrition programs to help keep kids active and eating healthy. She utilized her platform to provide better nutrition to children around the nation and emphasized the importance of staying active. Michelle helped take care of the white house garden and had local students help her harvest and cook with the fruits and vegetables! Her drive and dedication have always inspired me to make a lasting impact.
What is a career milestone you dream of achieving?
There are many milestones that I dream of achieving as a Registered Dietitian. Currently I am planning to finish my Masters of Public Health by December of 2022 and then eventually I would like to teach public health nutrition courses to undergraduate students. By the time I retire I would like to have my own studio where I can teach fitness classes and provide nutrition counseling. I have many dreams in between those years but these are the two that stick out the most to me.
What do you love about the teaching kitchen?
My favorite part of the Teaching Kitchen is the family meals that we have at the end of each class (pre-COVID). Sometimes there is a wide range of participants, ages 16 to almost 90 years old cooking together. When they sit down to enjoy their meal together I love seeing them interact and create new friendships while enjoying their food. Food truly can bring everyone together and we have been lucky to watch many participants leave with new friendships. My personal favorite memory was watching a 18 year old student and an almost 80 year old community member partner to make their dessert and they taught each other different culinary tricks. You are never too young or too old to learn something new in the kitchen.
Venus’s culinary interests began at a young age by making family meals with her mother. She graduated in 1998 from the culinary arts program at Joliet Junior College (JJC) and went on to work in a casino and several restaurants as an executive chef, specializing in Italian and American cuisine. She now works as a regional executive chef for Touchpoint Support Services, where she discovered a love for wellness through food. Venus has a passion for creating great food experiences and getting customers excited about trying new & amazing foods. Venus believes the most flavorful cuisine is made simply with fresh sustainable ingredients. She is also an avid traveler and thrill seeker. Venus likes to spend quality time with her children and grandchildren.
Who encouraged you to become a chef?
I was encouraged by my mother. Although she was not a trained chef, she cooked very well and added a lot of creative flair and excitement to our nightly family meals. It truly inspired me, that’s how my love for food developed.
What is a career milestone you dream of achieving?
I want to become a CEC (Certified Executive Chef) for Touchpoint.
Who is the most exciting person you ever cooked for?
The most exciting person I ever had the pleasure of cooking for was our former President Barack Obama in 2003 for his campaign party when he ran for Illinois Senate.
Mayssoun began her career with TouchPoint Support Services on October 1st, 2012 as a System Clinical Nutrition in the State of MI. As a Registered Dietitian Nutritionist for over 15 years, her knowledge in Sports Nutrition and Medical Nutrition Therapy allowed her to lead one of the largest clinical dietitian groups for TouchPoint / Ascension Health to expand the nutrition patient services program. She then moved into the Sr. Director of Food and Nutrition Services at Ascension St. John in Detroit in 2015 and began her operations journey. She loved it so much that she then moved into the Systems Director of FNS Operations for the Ascension St. John Providence Health System and then on to service as the Regional Director of Operations for the MI Market in 2017. She worked to further develop the clinical focus in the MI market for Ascension and was presented with a new exciting opportunity to focus on the business arm of clinical services and then moved into the Clinical Development Director in 2019. She is an accomplished speaker in the nutrition and wellness area and has been featured in over 20 media segments, centered around education and using nutrition as your medicine. She lives in the Detroit Metro area of the state of Michigan. When not teaching, Mayssoun and her husband, Sergeant Derrick enjoy traveling and trying different cuisines. Mayssoun is a master diver that enjoys open water shark dives and great white shark cage dives.
What was your inspiration for today’s recipe?
My Mother was my inspiration for today’s recipe. Being of Middle Eastern Descent….Cooking with a wide variety of colorful vegetables, herbs and spices and plant based proteins, such as quinoa was something that I learned very early in age and was part of every day life. My mother took pride in teaching me how to treat these ingredients to make delicious, nutritious meals on a budget for the very large family.
Where did your passion for food/wellness come from?
By the time I was 11 years old, I had the opportunity to have lived in 4 different continents. I learned to appreciate different cultures, cuisines, all ways of life. My love and appreciate for different cultures also fostered my nurturing side to want to take care of people. That lead me to want to learn more about how food can be your medicine and how I can teach people with different illnesses or health goals to apply nutrition and wellness to help them.
What is a characteristic of a good leader?
I feel that characteristics of good leaders is very parallel to the way we nourish and feed others:
- Just as when we host a big event for close friends and family, we cook with love and treat the ingredients with respect and we try to always provide the best quality ingredients: Leaders teach, respect and pour into their team with that type of love and presence.
- We offer numerous dishes and serving portions to show that authentic hospitality that builds comfort, relationships and trust with your guests: good leaders spend time and show consistent effort to help their team solve challenges and to be able to build trust to inspire the team to achieve greatness.
- As with most loving family members that host a dinner, they tend to always eat last. Leaders eat last! This means that leaders first take care of their people, and only after they can think of themselves.
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