Ashley Basque, R.D.

Ashley Basque's positive attitude and professionalism has made her a success at York Nursing and Rehabilitation Center.

Why Selected?

According to Dan Schoenleber, director of dining services, Ashley has had an impact on dining services by:

•Acting with the poise and professionalism of a seasoned professional even though this is her first job as a dietitian

•Being the only dietitian on staff for a 240-bed facility, never getting behind in her work and always finding time to assist others in any area she can

•Having a great attitude and being well liked by all residents and staff 

Details

Clinical Dietitian, York Nursing and Rehabilitation Center, Philadelphia, PA
Age: 27
Education: B.S. in nutrition and dietetics from the University of New Hampshire
Years at organization: 3

Get to know

Q. What has been your proudest accomplishment?

Being able to work in a 240-bed nursing home with no prior experience and keeping up with the busy day-to-day schedule and admissions.

Q. What would you say you excel at over more seasoned colleagues?

I like to think I am very organized and handle stress well. I am able to work very efficiently due to good organization.
 

Q. What's the best career advice you've been given?

To learn as much as possible, even if it doesn’t directly deal with a nutrition issue. Learn anything you can from co-workers, doctors and other staff; you can never have too much education.
 

Q. What's been the biggest challenge you've had to overcome?

Learning to be confident in myself and not to be afraid to voice my ideas.
 

Q. What's been your most rewarding moment?

My most rewarding moments have been helping patients come off tube feedings and succeed enough to go home with their families.
 

Q. What would you like to accomplish in your career in the next two years?

I would like to obtain a master’s degree in nutrition within the next few years. 

Q. What's been your funniest on-the-job disaster?

There was a call-out in the dietary department and I had to help fill in. I couldn’t figure out how to set up the steam tables. I couldn’t get any of the pieces to stay in place and the food fell in the hot water. Luckily, there was enough extra and everything turned out fine.
 

Q. What can you look back at now and laugh at?

I would say that I would have laughed at myself when I first started working. This is my first dietitian job and I was unsure of myself at times in the beginning. But now I feel much more comfortable with my experience.
 

Under 30

More From FoodService Director

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources