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
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources