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Swiping into the Grand View University cafeteria, the aroma of tonight’s meal permeates the air. Behind the buffet is a smiling face, asking you how your day is going, enthusiastically explaining the contents of the dishes and which new creation you need to try. You see him every day, but do you even know his name? His name is Mark Steenhoek and this is his story.

Steenhoek did not start out in a culinary career. In fact, he has never taken a formal cooking class in his entire life. Instead, he graduated from Iowa State University with a bachelor’s degree in architecture. Over his 28-year career as an architect, he oversaw complex building projects and designed a variety of facilities including public libraries, restaurants, grocery stores and office buildings. With creativity, hard work and long hours, Steenhoek climbed to the top level becoming a licensed architect.

“Once I met that challenge and became the top guy, licensed architect, boss, I didn’t want to be that guy,” Steenhoek said.

Having accomplished his goal to make it to the top, the grueling schedule started to cause him to lose his passion for architecture as a career. His focus in the top position shifted from the fun of thinking and designing to client interactions, finances and liabilities. He noticed that his naturally outgoing and positive personality was being smothered. He realized he needed a drastic change.

“That’s why I had to switch from architecture to culinary — because that happy guy went away,” Steenhoek said.
Culinary arts had always been something Steenhoek enjoyed. Whether it was volunteering with organizations like Meals from the Heartland, judging for barbecue contests or experimenting in his own kitchen, he was always involved with something related to food and cooking. As he was considering a career change, he thought through what he loved and what made him happy.

“Everything I did volunteer-wise was food; it kind of rang true that that was my love,” Steenhoek said.
Utilizing LinkedIn and his architectural contacts, Steenhoek was able to make the right connections for his career change. He sought out positions that would allow for design and creativity not just the line-cook job of cooking and plating. GV is the fourth stop in his culinary career. When he initially checked out GV, he loved the kitchen and the style of the dining commons.

Having been raised predominately in Las Vegas, Steenhoek was familiar with the stationed buffet style common to casinos there. He said he likes working for GV because the Aramark system keeps up with the food trends and provides recipes that challenge him. Steenhoek also said he is passionate about providing good food for the students.
“I feel really good that I am presenting them with a better choice of food,” Steenhoek said.

His favorite dishes to make are homemade lasagna, chili and tacos because of the preparation and layering required. No matter what he makes, Steenhoek always endeavors to add his own extra flair to his cooking and the presentation of the food.

“When it comes to working with Mark, I feel like he is a very nice and an open-minded person,” said Steve Araujo, a sophomore who works with Steenhoek at the GV Dining Hall. “He’s always high-energy and very welcoming. He’s always trying to make things better for this cafeteria.”

The secret to Steenhoek’s continuously positive outlook is in part his personality. It’s also shaped by his beliefs and the “why” behind what he does.
“The Lord Jesus is what makes me smile every day,” Steenhoek said.

He is motivated to positively impact people around him and be a mentor for others, just like the mentorship he received that helped him achieve his goals. In both of his careers he has always taken opportunities to bring along students and young adults and give them advice and help when he can. Steenhoek explained that it is never going to be easy when you are starting out in any career. He said that you may be running blueprints, doing dishes or chopping vegetables, but it is important to give 100% because it will pay off in the long run.

“Take a chance and enjoy what you’re doing,” Steenhoek said.
Despite the career change, he certainly has not lost his artistic abilities that he honed as an architect. He uses his creativity daily in his approach to cooking and in the way he designs and presents the food he makes. In his new career at GV, he has been able to make time to paint as a hobby. Often inspired by themes related to his Christian faith, Steenhoek creates beautiful images with the brush. He also makes spiced almonds on the side. In the summer, you can find him selling barbecue and ginger sesame-flavored nuts at the Farmer’s Market in Indianola.

No matter what career path you choose, he gave the advice to always take your vacations. Steenhoek loves to travel and has spent time living in places like Germany and Italy. In the future, Steenhoek has dreams of retiring half-time to the Philippines with his fiancée and possibly starting a little café or bar of their own. Having already been willing to take risks and make a drastic career change, Mark Steenhoek will be ready for whatever life brings him next. He will greet it with a genuine smile and a creative, passionate approach impacting and inspiring those around him.