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

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

FSD Resources