Chef Pike has served as executive chef for Culinary Service Network, now Morrison Foods, at Longwood at Oakmont Retirement Resort, the Wood Company; and as executive sous chef for the Top of the Triangle Restaurant in Pittsburgh. Her previous experience also includes employment at Shadyside Hospital in Pittsburgh and management positions with Marriott Restaurant Corporation.
Chef Pike serves as certification chairperson for the American Culinary Federation Pittsburgh Chapter, and has served as past chairman of the board and past president. She was the first woman to be elected to the position of president and the first woman to sit as chairman of the board for the over 500-member chapter of restaurant and foodservice professionals.
Chef Pike is an avid competitor and a mentor for students interested in culinary competition. She and her students have won gold, silver, and bronze medals at local and regional culinary competitions. Some of the honors conferred on Chef Pike include first place awards from the Pennsylvania State and National Beef Challenge, a silver medal from the ACF Pittsburgh Chapter Culinary Salon, a silver medal for the Regional Hot Food Team while acting as team manager, and ACF Regional Member of the Year winner. Chef Pike participates in numerous charitable functions, and she lectures locally on culinary nutrition.
Chef Pike earned her Master of Arts degree in Adult and Community Education from IUP and is currently working on her Masters in Dietetics.
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