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
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources