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

Of all the things to come out of a chaotic situation, creativity wouldn’t seem to be at the top of the list. But that is exactly what Ginnie Dunleavy has been able to do as director of...

When reviewing Angelo Mojica’s seven-year career at the University of North Carolina Hospitals, there are a few things you could single out as his most impressive accomplishment. You could...

Steve Bell, chief operating officer for 85,000-student Jeffco Public Schools in Colorado, describes Linda Stoll, executive director of foodservice, as irreplaceable. “If I lost her, I don...

The ability to translate what goes on in the back of the house to the front of the house is the key to Erwin Schmit’s success. As foodservice director for Aramark at Grainger Headquarters...

"Forward-thinking" is how people describe Cheryl Shimmin, network director of nutrition services for Kettering Health Network in Dayton, Ohio. That mindset is an asset in this...

As Frank Sinatra famously sang about New York City, “If I can make it there, I’m gonna make it anywhere.” That certainly rings true for Eric Goldstein, chief executive...

Peter Fischbach considers complacency to be a dirty word, and the director of food services for Gourmet Dining Services at 9,500-student New Jersey Institute of Technology in Newark, N.J., fights...

In his second Inaugural Address, one month before the Civil War ended, President Abraham Lincoln called on Americans, “to care for him who shall have borne the battle, and for his widow,...

Billy Reid, director of child nutrition services at 2,800-student Salida Union School District in California, had a few other careers before child nutrition. Emigrating from Ireland at 15, Reid...

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