Rhonda Young has been in the culinary field for 30 years. Her passion for the culinary arts took her to the Art Institute of Denver, where she earned a Bachelor in Culinary Management. She graduated in the top 5 percent of her class. Upon graduation, she accepted a position with the nation's leading senior dining company. It was here she developed a skill for specialty diets. She has been a member of the American Culinary Federation since 2008 and, is currently, a member of the board of directors for the Pikes Peak Chapter. She accepted the position of Production Chef with UCCS in 2015 and is thrilled to be a part of this culinary team. When she is not in the Lodge kitchen, she can be found volunteering her skills for various organizations or spending her time with her husband of 26 years in the beautiful Colorado mountains.