Julie Tucker

Julie Tucker’s energy and passion inspire all her colleagues at Broome-Tioga BOCES. She is continually delivering a positive outcome to challenging projects.

Why Selected?

Mark Bordeau, senior food service director, and Raymond Denniston, special project coordinator, says: Julie’s energy and passion inspire us all. She is challenged by any project that will have a positive outcome for children and the community and is continually delivering a positive outcome to those projects. She has a passion to make the quality of life better for those she feels fortunate to reach. Some of Julie’s accomplishments include a breakfast in the classroom pilot; designing healthy snack recipe cards, which are passed out at doctor’s offices and elementary schools; and submitting applications for the HealthierUS program.

Details

Registered Dietitian, Broome-Tioga BOCES, Binghamton, NY
Age: 24
Education: B.S. in nutritional sciences from Cornell University, Ithaca, N.Y.
Years at organization: 1

Get to know

Q. What has been your proudest accomplishment?

Six of our districts have been designated as HealthierUS districts. Others are starting breakfast in the classroom in one school and winning a Centers for Disease Control and Prevention grant to lower sodium in our schools.

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

Working with many different personalities. I communicate with nurses, doctors, staff and kids on a daily basis.

Q. What's been your most rewarding moment?

When I work with kids in the classroom about nutrition, I love seeing the kids involved and interested in learning about nutrition. Last week, a child asked for an extra serving of broccoli, so the kids are actually eating the healthy food.

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

Decrease sodium in lunches, use more local food, apply for more HealthierUS schools and get more involved in the state dietetics association.

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

I was doing a demonstration on our local TV station. I was working with three kids to make fruit and yogurt parfaits. All the kids knew we were making that, but when one kid tasted it while the cameras were rolling, he said he didn’t like yogurt and ran off stage. We retaped that part.

Under 30

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources