Grand Valley State University Executive Chef Paul Mixa said he’s excited to cater for one of the biggest events in the world.
Mixa will join a team of international chefs selected to prepare dishes for athletes competing in the Summer Olympics in London. After an extensive application process, Mixa was accepted as a chef. He will leave mid-July and stay through mid-September.
Mixa said preparing food for the athletes will be a 24-hour operation. “It’s all about the recipes,” said Mixa, who will be located in the Olympic Athletes’ Village, where athletes and officials will stay during the games. “The athletes have to stick to very specific dietary regulations, but it will be exciting to prepare such a variety of international dishes.”
A Chicago native, Mixa joined Grand Valley in 2004 as chef manager for Fresh Food Company. He has taught food science courses in the Hospitality and Tourism Management program and attended Scottsdale Culinary Institute in Arizona.