Chefs who make a difference

These 10 chefs are influential not only in their operations but their communities as well.

Julie Staples
Recipe Development Chef
University Dining
North Carolina State University

Why Julie?
According to Lisa Eberhart, R.D., dietitian for University Dining:

“Julie, 28, is a graduate of NC State with a degree in polymer and color chemistry. She leads the dining and catering operations in initiating concepts, creating recipes, enhancing current recipes, and providing input to taste, texture and packaging of food products. She also trains and develops the kitchen staff on new recipes and techniques by instructing cooks and other workers in preparation, cooking and garnishing. She is innovative in her research in food trends and recipe development. Julie, along with her fellow chefs and their staff, are constantly working to bring our dining operations new, exciting and fresh options to students, faculty, staff and corporate partners all across campus.

Julie has brought a diverse background to her job. After graduating from NC State in 2007, she moved to Italy to live and cook until going to culinary school at the Culinary Institute of America in Hyde Park, N.Y., where she was valedictorian of her class. After graduation, she worked at a bed and breakfast/fine-dining restaurant on the North Fork of Long Island. Returning to Raleigh, she worked at a local country club before starting at NC State in April 2012. Not only is she busy in the kitchen, but she is busy in the classroom as well, working toward her food science degree at NC State. Outside of the kitchen and classroom, Julie enjoys gardening, reading, sailing, wine tasting and beer making with her husband.”

More From FoodService Director

Ideas and Innovation
smoothie

Nurses often mention that at 2 p.m. they are dragging and just trying to get through their 12-hour shift. This winter I will be implementing a 2 p.m. pick-me-up, which will include a smoothie station where they can create their own smoothie to help get them through their shift. It will be filled with energy-boosting ingredients to personalize their own drink, such as bananas, almonds, spinach and even dark chocolate.

Ideas and Innovation
chili

Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
new year party

In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

FSD Resources