Julie Staples has made an impact on foodservice by leading the training of culinary staff in the new recipe testing process to ensure accuracy.
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
Get to know
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.
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.
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.
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.
Having the opportunity to teach and mentor others.
I would like to become a Certified Research Chef and continue in my pursuit of a B.S. in food science.
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.
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.