Chef Kari currently oversees menu development for Michigan State University (MSU) Concessions, including venues within Spartan Stadium, Breslin Student Events Center, Munn Ice Arena, McLane Baseball Stadium at Kobs Field, and the MSU Pavilion for Agriculture and Livestock Education. Recently, Kari has worked to incorporate unique cuisine into concessions and retail venues across campus. In summer 2019, she introduced a menu free from the Big 8 allergens plus gluten at Lower Bowl in Spartan Stadium as well as a build-your-own bowl concept at the MSU Union Food Court.
Chef Kari led the creation of grab-and-go and all-you-care-to-eat options for our urban market-style grocery store, Sparty’s Market, as well as Sparty’s locations within McDonel Hall and the MSU Union. She has a keen eye for keeping dietary needs in mind as she works on menu development. She is currently working toward earning a Plant-based Professional Certification from Rouxbe, a team of world-class chef educators and former culinary school executives dedicated to teaching culinary technique to students around the world.
Under Chef Kari’s leadership, the selections made available to students and team members have received positive feedback. Her infectious smile and willingness to step up and approach the situation with calmness and skill has made a significant difference both internally for her team and for the MSU Culinary Services department.