People with purpose: Kristi Baonga

From developing menus for Kramer and Derby dining centers to transforming classroom research into real-world meals, Baonga's work blends nutrition, creativity and care in every dish.

Read on to learn, in her own words, how Baonga, a menu management and support services administrator in Housing and Dining Services, is creating spaces that nurture wellness, connection and growth for K-State students.

Q: What drives you to do the things you do to support students?

Baonga: I've always believed that food has the power to bring people together and shape meaningful experiences, and that passion is at the heart of everything I do. As both a dietitian and K-State alumna, I see campus dining as more than just feeding students — it's about creating spaces that nurture wellness, connection and growth.

Food is a universal language, and when we offer meals that are fresh, balanced and thoughtful, we help students feel supported and cared for. Whether it's introducing a new recipe that becomes a favorite or making sure a student with dietary restrictions can eat confidently, those moments remind me how deeply food influences a sense of belonging at K-State.

Q: What's a piece of advice you can uniquely give to students?

Baonga: College is such a transformative time — you're learning who you are and how to care for yourself independently. One of the best things you can do during this season is pay attention to how food shapes your well-being. Notice what gives you energy, what comforts you and how mealtimes can be a moment to slow down and check in with yourself.

Be curious: Try new foods, explore different flavors and learn to notice what helps you feel your best without judgment. The habits you build now will stay with you long after graduation.

And if you ever find yourself struggling with food access, know that you're not alone; there are people and resources on campus who want to help. Reaching out for support is part of taking care of yourself and being part of a community that values your well-being.

Q: What's something "behind-the-scenes" that you do that you wish more people knew about?

Baonga: One part of my job that many people don't realize is that I write the menus for both Kramer and Derby dining centers. That process goes far beyond choosing dishes — it involves working closely with purchasing to source the right ingredients, maintaining our tried-and-true favorites and developing new concepts that keep things fresh and exciting.

I also coordinate dining events, such as "Change Ups!" and special themed dinners, which are among my favorite opportunities to get creative and see students' reactions in real time.

Behind the scenes, food safety and allergen management are a constant focus, from staff training to ensuring every recipe meets our standards for quality and care.

Q: How does your work fit into the larger strategic plan of the university?

Baonga: My work supports K-State's mission by connecting food with student success, learning and community. We design menus that help students feel their best, enabling them to focus on their goals. I love partnering with the food science department to bring classroom recipes and research to life through real dining experiences.

Dining also strengthens our community through local vendor partnerships and shared meals that bring people together. Behind the scenes, the technology and systems we use for menu management and food safety keep K-State dining innovative and aligned with the university's commitment to excellence.

Q: How does your work build a connection with students?

Baonga: Food naturally brings people together, and dining is often where students form friendships, decompress after class or feel a sense of home on campus. Even though most of my work happens behind the scenes, I see it as supporting those everyday moments of connection.

Whether it's developing a menu that sparks excitement, coordinating a themed dinner that gets people talking or ensuring a student can eat safely with their dietary needs met, every detail contributes to how students experience community at K-State. My role helps make those shared meals possible, and that's what keeps me connected to the student experience.

Q: Aside from your job, what activities do you engage in at K-State that make you feel like a part of the community?

Baonga: I love cheering on the Wildcats with my family and being part of the excitement that surrounds K-State Athletics. Those moments remind me how special the K-State community is and how much pride people have in being part of it.

Another meaningful connection comes through Hungry Chickpea, the small food business my husband and I run in downtown Manhattan. We're fortunate to have our salads and wraps available in two campus retail locations, and it's rewarding to see something we created locally contribute to the same student community I support in dining. Both experiences — personal and professional — deeply connect me to K-State.

Q: What is your favorite way to serve your profession/community and why?

Baonga: One of my favorite parts of my work is supporting students in food and nutrition-related majors as they explore how their classroom learning applies to large-scale dining. I love helping them see how nutrition, culinary creativity and operations all come together in a real foodservice environment.

I also enjoy keeping up with emerging food trends and finding meaningful ways to incorporate them into our menus, whether it's a global flavor, a plant-forward concept or a fun twist on a favorite dish.

It's rewarding to share that excitement for food with others and to help shape how future professionals think about nourishing people and communities.

Q: What do you hope your K-State legacy will be?

Baonga: I hope my legacy at K-State is one of making food an intentional part of student success and campus life.

I want to be remembered for helping dining evolve through greater nutrition transparency, creative menu development and opportunities that connect learning with real-world experience. Most of all, I hope students and colleagues see that I approached my work with care for their well-being, their growth and for the role food plays in bringing people together.

If I've inspired even a few people to see the power of food differently, that would be a meaningful contribution.