Erin Thacker, R.D.

Erin Thacker's respect for district administrators has made her a success at Chesapeake Public Schools.

Why Selected?

According to Joanne Kinsey, director of school nutrition services, Erin has made an impact on foodservice by:

•Garnering the respect of administrators in the district. Erin serves on a number of committees
•Securing additional funds to support the program. She has applied for and received $226,000 in grants
•Being the prime contact for special dietary meal requirements. She has developed documentation and works closely with the nurses at each school to help these students participate in our program
 

Details

Nutrition and Wellness Educator, Chesapeake Public Schools, Chesapeake, VA
Age: 26
Education: B.S. in human nutrition, foods and exercise from Virginia Tech
Years at organization: 3

Get to know

Q. What has been your proudest accomplishment?

Planning the menus and implementing an itemized point-of-sale system to meet the new K-12 USDA meal pattern certification requirements.

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

I am able to learn new computer software concepts quickly and can be instrumental in training others.

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

Don’t worry when things don’t go exactly as planned. Move forward and determine what you can do for the best possible outcome. 

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

Managing the increasing number of food allergies and other special dietary requests in the school district.

Q. What's been your most rewarding moment?

I was honored when two seniors on our high school food and nutrition council asked me to write letters of recommendation on their behalf. I know how important recommendation letters are when applying to college.
 

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

Our district was just awarded a USDA Farm-to-School Planning Grant. I want to use this opportunity to develop a comprehensive farm-to-school plan and apply for an implementation grant next year. My goal is to increase the amount of local foods available on our menus.
 

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

We ran out of clementines for our fruit and vegetable program. I ended up going into the nearest grocery store and purchasing all of the clementines it had in the produce department. I know I looked ridiculous checking out with a cart full of clementines.
 

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

I dressed up in a tiger mascot costume during Healthy Virginians Week to deliver fresh orange slices to each classroom in an elementary school. The costume was old, hot and way too big! Looking back at pictures I laugh and know it was worth it because the students had a great time.
 

Under 30

More From FoodService Director

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

FSD Resources