Jenna Kaczmarski, R.D.

Jenna Kaczmarski, R.D, has chaired the local wellness policy committee and served on the Florida School Nutrition Association’s nutrition committee.

Why Selected?

Marcia Smith, food service director, says: Jenna has chaired the local wellness policy committee and served on the Florida School Nutrition Association’s nutrition committee. Jenna is also responsible for updating our website and ensures that there is accurate nutrition information on the website. Jenna, along with two other supervisors, won the Florida Innovative Idea Award for her themed training.

Details

Child Nutrition Analyst, Polk County Schools, Bartow, FL
Age: 30
Education: B.S. in food and nutrition and exercise science from Southern Illinois University, Carbondale, and a master of science in public health from the University of South Florida, in Tampa
Years at organization: 6

Get to know

Q. What has been your proudest accomplishment?

Nutrition education has been my goal and I never imagined how difficult it would be to foster a healthy school environment. Our focus is teaching students where their food comes from and to use school meals as a lesson on how to build a balanced healthy meal. I am confident that when our students are older they will realize they learned how to eat healthy while they were at school.

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

I’m driven to accomplish as much as I can. I think that gives me extra motivation because I am fortunate to work with two other girls under the age of 30 who make work fun and we are always trying to come up with fresh ideas.

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

Our director, Marcia Smith, has been such a valuable mentor. The great thing about her is her advice is not necessarily spoken. She leads by example, and I’ve learned that patience and compassion are critical to success when you are working with people.

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

I have had many ideas for what I would like to do with our schools, but so many times other priorities take over, so I have learned to work with other colleagues to accomplish my goals and learned that not everything has to happen right now.

Q. What's been your most rewarding moment?

I presented an education session with my colleagues at SNA’s National Conference. We had more than 100 attendees and we got really positive feedback. It was a great feeling to know other people in our field were interested in what we are doing.

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

I would like to feel that I have made an impact on our school environments. I have a vision of our schools being the model of a healthy school environment. I want our schools to be newsworthy and set an example for others.

Under 30

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources