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.”

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Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

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After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

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