Muncie Times, Muncie, Delaware County, 6 April 2000 — Page 12

The Muncie Times, April 6, 2000, page 12

A COOKS PERSPECTIVE

Utley’s culinary skills help bring flair to downtown business

Chef Diana Utley

By Tabatha A. TowerHarris Diana Utley graduated from West Philadelphia Catholic Girls High School in Philadelphia, Pennsylvania and has been in the food business all her life, mostly working in her parents’ restaurants. “I’ve been in business for several years,” said Utley. “I used to own my own catering business. This is the very first year of my chef business.” As a chef, she’s recently opened her own restaurant in downtown Muncie called the High Street Corner Cafe’, located on the corners of High and Washington streets.

As a food service entrepreneur, Utley specializes in preparing culinary delights to serve in her restaurant, the client’s home, office, banquet hall or picnic area. Utley started cooking to cater to people who needed a chef for family reunions, open houses, informal dining, weddings, buffets, special diets or whatever the occasion or need may be. Her company is called Hire a Chef. Originally from Syracuse, N. Y. Utley’s family owned a homestyle restaurant. After moving to Ft.Wayne, Ind., in 1987, her family started a catering business in 1990. Utley enrolled at Ivy

Tech Culinary Arts program in 1991. She received an associate’s degree in applied science, majoring in culinary arts. She continued to work in the family catering business on a part-time basis. Utley worked at the Holiday Inn’s in northwest and downtown Ft. Wayne as a line cook. Her responsibilities included banquet cooking. She furthered her career when she went to work for Lassus Brothers in Ft. Wayne as food manager. She prepared daily menu items. She was the executive Chef at Toledo Street Grill in Freemont, Ind. She also worked for ChiChi’s as a certified chef and as an executive chef for Bubba’s Toledo Street Grill. She was a manager at AZAR Inc., supervising about 15 employees in the handling of food products in accordance with Board of Health standards. She is an active member of the American Culinary Federation, Greater Indianapolis chapter and has been recognized for excellence in culinary creativeness in a Girl Scouts contest. While living in Ft. Wayne, Utley worked with the Girl Scouts, Boy Scouts, food banks, a choir and clothing banks. Diana’s career at Ball State University began in 1998 as a sous chef at LaFollette Square.

Utley relocated to Muncie to take the Ball State job. As a sous chef, she managed staff, production and resources. She resigned from her chef position at Ball State University in December 1999 when she partnered with Trula Medler to open their own cafe’. She’s a member of Trinity Baptist Church and is a mother of two adult children, Treni and Terrance Collier. Treni is a truck driver and Terrance is a foundry worker. Her children live in South Bend. Utley’s hobbies include sewing, fishing, painting and sculpting. She has her own line of clothing, the Royal Line, where she sews Afro-centric garments. She said that her grandfather, who was also a chef, greatly influenced her life. However, she also said her desire for personal growth and development were motivators. Her advice to youth about education? “Education is paramount. Without a good education, there is absolutely nothing they can do.” “There was a time when you did not need an education. You could go into a factory or you could work in a prison somewhere. Those times are far past us. And now even a bachelor’s is iffy.” “If you’re going to go into a business and you’re planning on doing something that’s going to

bring you financial reward and satisfaction, you need an education, you need at least a bachelor’s...” She said that she wants to “utilize her learned food theory, cooking skills, baking, as well as design skills, in an area where creativity, nutrition and customer relations will be evaluated and diversified.” Her skills as a chef include catering management, classical cuisine, pastries, cake decorating, ice and fruit carvings, dough, blown sugars and menu design, nutrition, therapeutic diets and dietary management. Utley rents the cafe’ for special occasions and will be teaching classes beginning in April in areas of food service such as food carving, cake decorating, basic baking and kitchen sanitation. Her restaurant hours are Monday-Wednesday from 8:00 a.m. to 1:30 p.m. for full breakfast and lunch. Thursday-Saturday from 8:00 a.m. to 1:30 p.m. for full breakfast and lunch and from 4:00 p.m. to 7:00 p.m. for dinner. The High Street Cafe is closed on S-unday’s in honor of The Lord’s Day but during hours of nonoperations, including Sunday’s, the cafe is available for rental for special occasions. For more information call 281-1609 or 7479239.

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