Daily Egyptian Reporter 18

As a means of getting away from making menus, ordering food and creating recipes, on Thursday mornings, chef Bill Connors reaches out to resident diners by preparing omelets with students’ choices of fillings.

It’s a chance for me to get out there and talk to the kids and see exactly what they have to say about the food, he said.

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Connors came to SIUC three years ago after working in various different restaurants, country clubs and hotels in the Chicago area. Connors is the first head chef that University Housing has hired.

Connors graduated from Washburn Trade School in Chicago in 1986 with a specialty in sauces. He came to this area to be closer to his children.

I love it down here, Connors said. I’ve always wanted to be down here and this was just the excuse that I needed.

Connors previously attended SIUC for two years majoring in engineering while working as a cook in two local restaurants. One night when he was working by himself at a small restaurant in the Carbondale area, opportunity knocked on his door.

A customer was impressed with his cooking and suggested he go to Elgin Community College for his chef education. So Connors packed his bags and headed to Elgin.

Although Connors was going to attend Elgin Community College, his plans once again changed. While working at a five-star Italian restaurant, the owners there got him into Washburn Trade School.

After completing his two-year education at Washburn Trade School, Connors got his first job at Tyler’s Restaurant in Brookfield.

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I started off as an assistant, Connors said. Then I realized that I knew more than the person who was my boss. I wasn’t sure that I was ready for it, but they (the owners) let her go and put me in charge. That was my first chef’s job.

He said the work at SIUC is busy but a different kind of busy than he has seen before.

Working with the larger numbers and the computerized servings has been the biggest change, Connors said. I didn’t have a lot of experience working on the computer and working with a large staff like this. But working for the University is easier than other places.

Peggy Corley, assistant director of housing and residence hall dining, said Connors has helped change the view that residence have of the dining services.

People really enjoy it and make it a more personalized service, she said.

Accepting the position as head chef, Connors was able to put more time into his job and explore more possibilities of food available for the students.

Connors has come up with new ideas for the type of food served in the dining halls.

Karen Parks works with Connors and has seen and tasted the changes that he has helped implement.

He’s tried not to make the recipes so blah, she said. He has added a different variety instead of nutritional food.

Connors has suggested that a pizza and a coffee place be added to the dining facilities available for residences.

These changes are just a temporary fix for the problem, he said. It is consistently changing. The ideas and possibilities are endless. Everybody has to eat.

In his free time Connors takes to the open road riding his motorcycle.

I get on my hog and ride around here, he said. I go into these small towns, and the people just want to talk to you.

Spending time in Southern Illinois is something Connors never realized he would have so much fun doing.

I thought that I had gone to heaven, he said. I came down here and camped out in Giant City. The people and the way of life down here are great.

Overall, Connors views his job at SIUC as a success.

I love my job, he said. It’s a lot of fun. I can see myself continuing working here.