·         Katie Van Dyke enrolled in DMACC’s Iowa Culinary Institute in 2010

·         She has worked in Michelin-starred restaurants in California before moving back to Iowa

·         “There is so much to learn about food and techniques and culture that if you’re curious to learn you will never run out of added information,” Chef Van Dyke said.

·         “Her talents outside of the classroom have been instrumental in developing unique new dining opportunities at the ICI,” ICI Director and Chef John Andres said.

ANKENY, Iowa—DMACC Culinary Arts Professor Katie Van Dyke has been nominated for a prestigious award in her profession.  Van Dyke is one of the 40 Women to Watch  in the Hospitality Industry by the Iowa Restaurant Association.

Every year, the Iowa Restaurant Association recognizes 40 women in Iowa’s hospitality industry for their creativity, leadership and contributions.  All of the nominees were recognized in a special Celebrating Excellence Awards ceremony in November.

Van Dyke graduated from West Des Moines Dowling Catholic High School and enrolled in the DMACC Iowa Culinary Institute in 2010.

She worked at the Renaissance Des Moines Savery Hotel from 2012 to 2015 and at Prime Land and Sea, a Des Moines restaurant that does not exist anymore, from 2015 through 2016.

She then left Iowa in 2016 to move to California and work for a restaurant called Two Birds One Stone and for a two-Michelin starred team. She moved back to Iowa at the end of 2019 and started working for DMACC, as well as started her own business.

“Some of the challenges of working with the ICI students would be their eagerness to get to the top too quickly,” Van Dyke said.  “That might sound strange, but it’s all a process.  They see the glimmering twilight of social media and what it looks like to be a successful chef through the lens of their phone.  They aren’t aware of the grind it takes to get to that level of success.  Keeping them grounded and in the moment is one of the more difficult tasks.”

She said some of the most rewarding moments come in the form of seeing their personal growth.

“Watching them become more confident, more efficient and watching when things start to click for them on a regular basis is so uplifting for me,” Van Dyke said. “There are a lot of rewarding moments.  I think the most is watching them take personal responsibility and taking control and charge over their own future.”

Van Dyke said her advice for someone interested in going into the culinary profession is to learn and never stop learning.

“I’ve always approached the industry since day one with the attitude that I want to learn and know everything,” Van Dyke said.  “Always being eager to learn and to adapt and to grow should be the perfect recipe to never plateau or hit the ceiling.  There is so much to learn about food and techniques and culture that if you’re curious to learn you will never run out of added information.”

Iowa Culinary Institute Director and Chef John Andres said Van Dyke has been an invaluable addition to the ICI team of chefs.

“Her talents outside of the classroom have been instrumental in developing unique new dining opportunities at the ICI,” Andres said. “She has continued to share cutting-edge techniques and real-world experiences with our students.”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(contributed press release, DMACC)