Danielle Fanter

Danielle Fanter was hired at Legacy Retirement Communities as a server, which sparked her interest for the love of food.

Why Selected?

Robert Darrah, food service director, says: Danielle was hired as a server, which I believe sparked her interest for the love of food. Recognizing her raw talent and desire to succeed, she was promoted to prep cook only six months after being in her day-server position. She completed the DM&A Healthcare Culinary Academy and became a certified healthcare chef. Danielle brings life, energy and passion to her position. Her artistry as a culinarian has blossomed during the past two years, and she’s set herself apart from the other six chefs on our staff.

Details

Associate Chef, Legacy Retirement Communities, Lincoln, NE
Age: 28
Education: High school and some community college
Years at organization: 5

Get to know

Q. What has been your proudest accomplishment?

Being recognized for this award. It’s an honor and a humbling experience. When I was notified that I was being selected I felt like all my hard work was paying off.

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

I’m a very fast-paced worker and a quick study. I’m open to learn and grow and not stuck in my own ways. I’m very energetic and an overachiever.

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

Never expect anything to be given to you. You have to work hard for what you want.

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

Working with other chefs who have more than 20 years of experience and trying to learn from them as much as I can but at the same time trying to stand out and add my own flair and originality to my cooking. Also proving that I can hold everything down on my own.

Q. What's been your most rewarding moment?

Being able to achieve the small goals I’ve set for myself in the past couple of years and move up in the company. Just coming to work every day and trying to do better and accomplishing my work is very rewarding.

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

I heard my manager scream from the storeroom. He was putting an order away. As soon as I came around the corner I saw that he had dropped an entire case of dressing. He was covered from head to toe, and it was dripping from the ceiling. All I could do was stand there and laugh.

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

One of the first times that I had the kitchen to myself and I was doing an à la carte item—grilled cheese. I walked away to do some other production work and I forgot about it. I came back and it was a very small piece of burned up bread. It was kind of embarrassing.

Under 30

More From FoodService Director

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...
Ideas and Innovation
retro diner

“Child Nutrition was able to purchase a separate facility for summer feeding, so I decided to come up with some way to feed kiddos and keep them cool while doing so. I believe the colors, the music and just the entire atmosphere of the ’50s are fun, so I came up with a design for a diner-style space. The diner is also an area for catering, meetings, birthday parties and a break room throughout the year.”

FSD Resources