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STAFF GIVING
Ronald R. Perkins is known throughout the campus community as the culinary master behind many memorable occasions. As the university's head chef for nearly 20 years, Perkins has catered thousands of special events with his own creative flourish, which often includes a large ice sculpture. He also supervises the menu for thousands of cafeteria meals each day.
What most people don't know, however, is that he makes monthly contributions to the Kent State University Growth Fund. Perkins has given for the past 13 consecutive years and likes the convenience of giving by payroll deduction.
"I believe that, if you work for someone, you should be committed to them in a way that's tangible," he said. The Growth Fund allows the university flexibility to allocate funds for special opportunities that arise in academic areas, as well as for student scholarships. The fund also supports programs to recognize faculty and staff, such as Distinguished Faculty Awards and Twenty-Year Service Awards.
Perkins' love of cooking began early in life, with his mother and grandmother as inspiration. In 1974, he graduated from the Culinary Institute of America in New York. He and his wife, Gail, have been married 29 years; they have two daughters, one of whom graduated from Kent with a degree in architecture.
"You need to have a good education to succeed," Perkins said. "I'm really grateful for the people who took the time to teach me. If I can help someone else receive the benefits of higher education, it gives me great satisfaction."
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