Chelsea Wickson, R.D.

Wickson has made it clear she is an innovator for change.

Why Selected?

Melanie Konarik, director of child nutrition, says: Chelsea has done so much in a short period. She will be a great asset to the program for years, and I can see she will be an innovator for change. We are installing electronic menu boards and Chelsea is responsible for the content. She’s working with the menu board company and she visits the schools to examine the serving lines to ensure she provides accurate information. 

 

 

 

 

 

Details

Dietitian, Spring Independent School District, Houston
Age: 26
Education: B.S. in food and nutrition from Texas State University in San Marcos
Years at organization: 2

Get to know

Q. What has been your proudest accomplishment?

Passing the registered dietitian exam. It was really hard. It was my first defining moment where I had to decide if becoming a dietitian was worth it. It was. 

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

I have an edge with technology. Being from a younger generation I’ve had more exposure to it. 

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

My dad told me to be careful when you’re choosing a career to make sure you pick something you absolutely love to do because you have to wake up every morning to it. I’ve done that. I love my career.

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

Realizing that it’s OK that I don’t know everything about my field or how exactly I should handle every situation that comes up. I’m constantly learning. 

Q. What's been your most rewarding moment?

Last week I got a thank-you note from a high school student who had interviewed me for a project on childhood obesity. Seeing that I had reached a student and helped educate her about nutrition was pretty amazing.

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

I would like to get more involved in the political aspect of the school lunch program. The policy that government officials come up with affect our everyday lives, and I think a lot of times they don’t take into consideration our actual needs and limitations.  

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

One of my first days I was cooking some samples for the directors and I burned some taco meat. I didn’t just burn it; I disintegrated it. It was not edible. The whole kitchen smelled like burnt rubber. It was so embarrassing that I had to laugh at it. 

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

All through high school and college I dreaded growing up and starting a career because I thought the fun would be over. That’s not true at all. I’ve got a career I really enjoy and I have lots of fun every day.

Under 30

More From FoodService Director

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

FSD Resources