By Blake Jackson
Morehead State University’s Aramark Executive Chef, Brittani Ratcliff, has received one of the top honors in the food service industry for her outstanding contributions.
The International Fresh Produce Association (IFPA) has selected Ratcliff as a recipient of the 2025 Produce Excellence in Foodservice Awards.
These awards recognize chefs and food service professionals who demonstrate creativity, innovation, and excellence in using fresh produce. Ratcliff was honored in the Colleges & Universities category and is one of only nine chefs nationwide to be recognized.
The awards will be presented during The Food Service Conference, taking place July 31 through August 1 in Monterey, California.
Ratcliff has served as executive chef at MSU for the past five years, following roles as executive sous chef and catering chef. She has also appeared on popular culinary television shows, including Gordon Ramsay’s Hell’s Kitchen in 2021 and Food Network’s Chopped in 2023.
“Chef Brittani brings an electric energy to any kitchen she is in and has worked tremendously to highlight the culinary skills and delicacies that can be found in the Appalachian/Eastern Kentucky region,” said Melody Trumbo, Aramark Collegiate Hospitality marketing manager and MSU Class of 2022 alumna.
In addition to her culinary expertise, Ratcliff is known for working closely with students who have dietary restrictions. “Chef Brittani continues to advocate for students with dietary needs and restrictions, working with them individually to provide the best, well-rounded campus dining experience,” Trumbo added.
Ratcliff partners with Piazza Produce, who nominated her for the award, to source local meat and produce. She noted that most of the fresh produce served to MSU students comes from Kentucky and emphasized her commitment to using Kentucky Proud products. “I grew up on a farm, so I like to give back when I can,” she said. “I'm all about building the state that I live in.”
Ratcliff also hosts cooking classes in the local community and appreciates growing student interest in local food. “I do have more and more students asking me, 'What are you using local?'” she said. “It’s been on the uprise lately, which is amazing.”
“I think it's the creativity. I get to bring creativity to campus and then spread that creativity to our staff,” Ratcliff said. “That's a pretty cool aspect of this job.”
Photo Credit: gettyimages-zbynek-pospisil
Categories: Kentucky, Business, Education