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Volunteer in the SJS Cafeteria
Did you know that you can volunteer in the SJS Cafeteria? Chef Bodoh and all of our SJS Students would love to have you help in our Cafeteria! Click the image below to be directed to our volunteer sign up form.
The SJS Cafeteria uses PayForIt.Net for all cafeteria transactions.
Each family will create an account using their last name and the unique PIN given by the cafeteria.
Once an account is created you will be able to view all transactions (credits and debits) and your student's current balance. The PayForIt system updates hourly with our cafeteria system.
Julie Bodoh, the Cafeteria Manager at St. Joseph School, has obtained degrees or studied in the areas of Political Science, Economics and Pre-Med before she was professionally trained at The International Culinary School at the Art Institute of Tennessee with additional training in Advanced Baking and Pastry.
In 2003 Julie took a pilgrimage to Rome, had the honor of meeting both Pope John Paul II and Cardinal Ratzinger, and fell in love with their cuisine. In 2008 Julie returned to Italy and studied abroad under the James Beard Guest Chef Lorenzo Polegri at the Zeppelin Ristorante in Orvieto, Italy. She has also studied abroad in Japan, so has a unique appreciation for International Cuisine.
Julie, and her identical mirror twin sister, learned to grow and prepare traditional French, Irish and German cuisine from their mother. Her culinary career began at a hometown pub in Ft. Loramie, Ohio. She broadened her culinary experience while working at an exclusive golf club in Northern Virginia, and by organizing special events for Politicians and Ambassadors in Washington, D.C.
For the past four years Julie has been the Executive Chef at A Dream Come True Events and Catering, one of the leading catering companies in Nashville. While there she has had the honor of serving many noteworthy individuals. One of the highlights of her culinary career was receiving a Gold and Bronze medal in the Baron H. Garland Culinary Knowledge Bowl Competition at the SW Regional and National American Culinary Federation Conferences in 1998.
Julie was inspired by the White House’s Executive Pastry Chef for 25 years, Roland Mesnier. She quickly began to live by his motto “Love what you do, and Do What you Love,” and she, like him, chose a new career path in the culinary industry. She realized her dream was to create culinary masterpieces. As she learned from Chef Mesnier, she has followed her dream and has not looked back.
In her free time, Julie enjoys spending time with her husband, Tony, and her two daughters, Katrina and Hannah. They travel extensively for their Irish Step Dancing Competitions in the Southwest. She also enjoys teaching her girls how to cook, and dabbles in photography and scrapbooking.