FSD of the Month

A monthly feature that highlights an industry star
 
FSD of the Month
By 
Paul King, Editor

Dawn Aubrey has made a difference at the University of Illinois by guiding staff to create specialty restaurants and pushing departments to become leaders in sustainability.

FSD of the Month Archive

FSD of the Month, January 2014: Art Dunham has transformed dining services at Pinellas County Schools by building a production center for cold food prep.

Terry Baker has transformed dining services at Oklahoma State University by developing Choose Orange, an award-winning healthy dining program.  

As a graduate of Johnson & Wales University, Cedric Junearick was most comfortable in the kitchen, preparing meals and planning menus. So in 2011, when the director’s position came...

During a trying time for school foodservice, Jessica Shelly is nothing but excited, especially about the challenges. Shelly is the food services director at Cincinnati Public Schools, which in 1898...

Liz Simmonds sees herself as the guardian of a great toolbox. As resident district manager for Bon Appétit at SAS headquarters in Cary, N.C., Simmonds’ leadership and supportive...

In 2000, Sam Austin had had his fill of commercial restaurants. The chef, who had no formal culinary education, yet had risen through the ranks to be the head chef at a number of fine-dining...

When the foodservice program at a 25,000-student university in a suburb of Atlanta bests the behemoth that is the Walt Disney World Resort, its director demands to be noticed. Under Gary Coltek,...

When a hospital boasts about its foodservice program on its website, you know you’ve done something right. In a world full of bad hospital food jokes, Diane Imrie, R.D., director of...

In an era when school foodservice is going through perhaps its biggest changes, it’s a benefit to have a leader like Eileen Staples in charge. Staples, the director of food and nutrition...

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