Under 30: B&I edition

Lindsey Ramsey asks for some Under 30 nomination love from B&I operators.

By 
Lindsey Ramsey, Contributing Editor

The editors at FSD were very happy with the response we got from the first year of recognizing rising foodservice stars as part of our 30 Under 30 features. This year we changed the section to just Under 30, so we didn’t limit the number of quality young foodservice professionals we recognize.

Here at FSD my colleague, Becky Schilling, and I divide up the market segments so they each get an equal amount of coverage. I cover college and universities and business and industry operations for the publication. She covers K-12 schools and healthcare. Obviously the number of young foodservice stars in college and university foodservice is an easy one to recognize since often student workers become full-time all stars after graduation. But I need a little help with recognizing young operators in the B&I. I know there are great young foodservice professionals out there and making a difference in the corporate dining segment, but for some reason I don’t hear about them as regularly as other market segments.

So this blog is serving as a challenge to our readers, especially in B&I. We want to hear about your fantastic young employees who are certain to be the future of our industry. You can nominate someone for Under 30 here. We can’t wait to learn about your operation’s rising stars.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources