Daisy Cardenas, principal supervisor at UCLA Medical Center in Los Angeles, is a take-charge person who oversees 43 employees in the Dining Commons Cafeteria; 15 of those employees are under her direct supervision.
USC's Travis Summers is currently the youngest of five senior managers who oversee all 41 USC Hospitality locations.
Independent School District of Boise City's Katie Chadband has a natural ability to provide coaching and guidance to staff.
Misty Phillips, general helper for Fairborn City (Ohio) Schools, is the model of an exceptional employee by being quick to notice obstacles and always being positive when planning the solutions
Brittney Stuard, dietitian and student employment coordinator at Colorado State University in Fort Collins, meets and works with students who have special dietary needs, such as food allergies vegans and others with specific needs.
When Tyler Moser was hired by Metz & Associates at The J.M. Smucker Company as a dishwasher it didn't take long for management to realize they could depend on him so he slowly started taking on more responsibility.
Norfolk Publich Schools' Christina Kepa brings unmatched creativity and enthusiasm to her job.
Nick Barlow, foodservice manager, Saint Francis Hospital South in Tulsa, Okla., started as a clinical dietitian at the system’s main campus and was promoted to manager at his current location in 2007.
Emily Abbott, supervisor of Nutrition Services at Swedish Medical Center in Seattle, was hired as a nutrition assistant delivering room service meals, but she immediately demonstrated leadership skills and was promoted to a department lead.
Adam Lewis, catering supervisor at Vanderbilt University in Nashville, is not one to seek the limelight or praise.
Bethany Landon, manager of Seasons Marketplace and interim catering manager at Iowa State University in Ames, started her career at ISU in catering but was chosen to run ISU's $13 million newly renovated dining facility, Seasons Marketplace.
Alexcia Smith, assistant general manager for Restaurant Associates at Café 57 at Hearst Tower in New York, oversees a team of 20 associates and is responsible for the daily café operations, which includes managing a robust marketing program.