Julie Staples

Julie Staples has made an impact on foodservice by leading the training of culinary staff in the new recipe testing process to ensure accuracy.

Why Selected?

According to Lisa Eberhart, R.D., dietitian, Julie Staples has made an impact on foodservice by:

  • Establishing and implementing a new recipe testing process that has transformed the accuracy of dining program recipes, nutrition and costs
  • Developing new university dining menus focused on scratch cooking, nutrition, allergens and taste
  • Leading the training of culinary staff in the new recipe testing process to ensure accuracy

Details

Recipe Development Chef, North Carolina State University, Raleigh, NC
Age: 28
Education: B.S. from NC State in polymer and color chemistry, associate degree in culinary arts from The Culinary Institute of America
Years at organization: 2

Get to know

Q. What has been your proudest accomplishment?

Seeing the success of the 12 new restaurant venues that have opened in the past year across campus. Knowing that I was instrumental in the development of the menus and recipes in those locations is my proudest accomplishment. Since I graduated from NC State and experienced dining as a student, to know that I have made such a significant impact on the dining program at my alma mater means a lot to me.

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

Having a strong background in science and math, as well as being very detail oriented, helps me to excel when it comes to the precision we require for recipe development and the subsequent nutritional analysis.

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

There are two pieces of advice that I always try to remember. The first is to never settle for mediocrity. And the second is to own your mistakes and learn from them; that is the only way to improve.

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

One of the biggest challenges I’ve had to overcome was adapting to the large scale of food production at a university versus that of traditional restaurant service.

Q. What's been your most rewarding moment?

Having the opportunity to teach and mentor others.

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

I would like to become a Certified Research Chef and continue in my pursuit of a B.S. in food science. 

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

At my first job out of culinary school, I was working a busy Sunday morning omelet station and tried to flip the omelet too soon. There was too much liquid egg still in the pan and when the omelet landed post flip, I was sprayed with runny egg all down my face, in front of a long line of guests. I was mortified, but the guests and my fellow cooks had a good laugh.

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

How serious I was when I first started. I have learned to relax a bit and laugh at myself, although I am still known to get hyper focused and caught up in projects.

Under 30

More From FoodService Director

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources