For the past six years, Executive Chef Mimi McCluskey-Wise has been a dedicated force in the Associated Students Dining Services department, working tirelessly to enhance campus dining and advocating for student well-being. Her efforts were recently recognized with the 2024 Making a Difference Award, a distinction within Chico State’s Staff Excellence Awards program.
Each May, the Staff Awards Luncheon honors over 100 Chico State employees for their years of service, recent retirements, and exceptional contributions. Among the honors presented are the Outstanding Staff Employee of the Year, Wildcat Spirit Award, Customer Service Award, Safety Award, Emerging Leader Award, Outstanding MPP Award, and the Making a Difference Award— each recognizing individuals who go above and beyond in their service to the campus community.
Chef Mimi was celebrated by Catering Manager Danielle Fierro and Auxiliary Businesses Director Thomas Rider for her extraordinary passion for food and her unwavering commitment to feeding students, faculty, staff, and campus visitors. Her enthusiasm is evident in everything she does— from selecting ingredients and designing menus to teaching about food and sharing meals with others. Known as one of the hardest-working people in the AS Dining Services kitchen, Mimi’s motivation stems from a deep belief in the importance of her work.
Her impact extends well beyond the kitchen. In partnership with 530 Food Rescue, Chef Mimi has led efforts to redirect surplus nutritious food from AS Dining to the Hungry Wildcat Food Pantry and community organizations such as the Torres Shelter, Chico Housing Improvement Program sites, and food pantries in Paradise and Magalia. According to Paul from the Torres Shelter, “We always say yes if it’s coming from Chef Mimi.”
Basic Needs has praised her for consistently going beyond her job duties to support students experiencing food insecurity and housing instability. She ensures the student staff at Basic Needs can use AS kitchen facilities to safely receive and sort food donations. Her expertise in food safety has guided the program through health inspections and regulatory requirements, helping create a safe and effective system to serve those in need.
Mimi’s dedication to equity and inclusion is reflected in her actions, such as securing dates for students observing Ramadan to ensure culturally and religiously appropriate meals. Her involvement in the Pantry to Plate Cooking Classes— a collaboration among Basic Needs, the Department of Nutrition and Food Science, and the Center for Healthy Communities’ CalFresh program—further demonstrates her commitment to empowering students with essential cooking and nutrition skills.
Her work also supports local sustainability. Mimi is intentional in sourcing ingredients from the surrounding community, including the Chico State Farm Meats Lab, the Dairy Unit, the Organic Vegetable Project, and various small farms. She instills this farm-to-table philosophy in her team, encouraging them to take pride in using high-quality local ingredients.
Receiving the Making a Difference Award was an unexpected and emotional moment for Mimi. “From the moment I was surprised about being nominated to the announcement of the winner, all a surprise,” she shared. “I had never even attended the awards ceremony; I was always busy getting the lunch ready. So, to be sitting in the big hall watching everyone cheer for co-workers was a delight. I never thought that providing a working kitchen space was any big deal. But seeing the need, it felt right to make it an option for campus groups to use in the service of students.”
Mimi’s kindness, creativity, and commitment have made her an indispensable part of the Chico State community. Through her leadership and service, she has built bridges between the campus and the community, leaving a lasting impact on everyone she supports.
