BGSU Online helps culinary educator advance her career while raising a family

As the large crowd of families, friends and educators packed the Stroh Center for Bowling Green State University's spring graduation ceremony, the two most excited members of that assembly likely were not the recipients of a doctorate or master’s degree.

This pair had yet to work with fractions, write in paragraph form, or engage in problem solving.

But for 9-year-old Caiden and 7-year-old Rowan, seeing their mother Jordan Krystowski '24, '26 cross the stage in a cap and gown and be distinguished for earning a master’s degree – their smiles poured out enough pride and love to illuminate the arena.

For Krystowski, a non-traditional student who visited the BGSU campus for the first time at graduation, those smiling faces were not just a delightful addition to this watershed moment in her life.

“Seeing my two older kids there, so excited to see their mommy in her robe – that meant everything to me. That was the best part of my journey – setting an example for them on just what you can accomplish if you commit yourself to it and work hard.”

Krystowski, who received a Master of Education in curriculum and teaching, said she would never have been able to experience that moment without years of help, direction and encouragement from the faculty members and staff of the College of Education and Human Development.

“That’s how important that day was, because 10 or 12 years ago, I could never have envisioned myself getting a master’s degree,” she said. “One of the best aspects is that I was able to receive my education online, in a flexible time format. My husband and I have three kids at home, plus I work, so getting this degree would not be feasible otherwise.”

“The instructors are great at helping people like me and guiding us along the way," she said. "I felt heard all of the time. It’s a case where we are all in the same boat, figuring things out together.”

After spending a year studying at the Culinary Institute of America in New York, Krystowski returned to northeast Ohio, and a former instructor offered her the chance to gain experience as an instructional aide while she continued to work nights at an area restaurant. She said working in the classroom gave her a firsthand look at how teachers build those important educational relationships with students.

She eventually started teaching culinary classes at Lorain High School, and when her former instructor from JVS retired, she applied and received the job. She has been leading the culinary arts program there for the past five years.

“While working in the classroom as an aide, I discovered a passion for teaching through observing how students learn and grow,” she said. “I get inspired by seeing students experience those lightbulb moments when they master a skill or concept. As a teacher, one of the most rewarding things is seeing my students gain confidence – confidence they can use in a broad area of their lives.”

Krystowski was named Chef Educator of the Year in 2024 by the American Culinary Federation, and earlier this year, her Lorain program was honored as the 2025 Northeast Region JVS Program of the Year. Under Krystowski’s direction, the Lorain County JVS program also has received accreditation from the American Culinary Federation, one of just two high school programs in Ohio to receive that distinction.

“That is very hard to earn and very hard to keep, but achieving that really separates your program from everyone else,” she said. “It is really valuable, so students can leave my program ahead of others as they head off to college.”

Krystowski, who now hopes to concentrate on her personal culinary journey, said it took just shy of eight years of nearly continuous college courses to reach the point where she has two BGSU degrees in hand.

“There were times along the way when life happened, my kids were sick, or I felt like I had over-committed,” she said. “I did feel defeated at times, but I got the support I needed to finish the work. I got great feedback and assistance with my schedule from the people at BG. They went out of their way to make this work.”

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