Karen Johnson wins FAME’s Golden Director of the Year Award

Nov. 3—The 21st annual Foodservice Achievement Management Excellence (FAME) Awards were announced, with Karen Johnson, director of child nutrition programs at the Yuma (Ariz.) Elementary School District, winning the Golden School Foodservice Director of the Year Award.

Johnson was given the award for her work developing a wellness policy for the district, which included the implementation of a free breakfast program. In addition, Johnson expanded revenues from $2.8 million to $5 million despite only a small increase in enrollment during the past 20 years by implementing procedures and equipment changes that made each site more efficient.

“Johnson is described by colleagues as an inspirational leader and a professional with the highest of standards,” a FAME press release stated. “She has placed a priority on higher education for herself and her employees by completing a bachelor’s degree one class at a time over several years while working and raising her family.”

Other FAME winners are: Mary Anderson, director of Culinary Express, Wayzata (Minn.) Public Schools, with the Silver Leadership Award; Jacci Morrow, assistant director of child nutrition and food service programs, Westminster (Calif.) School District, with the Silver Spirit Award; Harold Sullins, food service director, Fontana (Calif.) Unified School District, with the Silver Rising Star Award; Lori Adkins, nutrition supervisor, West Bloomfield (Mich.) School District, with the Silver Special Achievement Award; and Gene White, president, Global Child Nutrition Foundation, with the Silver Friend of Child Nutrition Award.

A new FAME award—the Lifetime Achievement Award—was given this year to Gertrude Applebaum, an independent contractor in Corpus Christi, Texas, and a school nutrition professional since 1946, for her dedication to the industry of school nutrition.

The winners will be honored Jan. 10 at the School Nutrition Association’s Child Nutrition Industry Conference in Ponte Verde Beach, Fla.

More From FoodService Director

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources