Rebecca Crotti, R.D.
According to Steve Cerullo, senior director of foodservices, Rebecca has made an impact on foodservice by:
- Developing an operations plan for the system to support a healthy hospital initiative for all retail foodservice operations
- Serving as liaison for the foodservice department with both the clinical nutrition team and the wellness team
- Developing and using the state-of-the-art demo kitchen to organize cooking demos for staff and visitors
Get to know
Being able to say I love what I do. There are days I get frustrated and stressed, but ultimately I do feel very fortunate to be able to hold the position I do.
The worst advice/feedback I had been given was that my “bubbly” personality comes across as immaturity and that I don’t take my work seriously. When I thought about making a change to correct this “flaw,” I realized that ultimately that personality trait is just who I am. So I guess the advice I gave to myself is, if you are honestly trying, working hard and doing your best you shouldn’t ever have to change who you are.
One challenge that I still struggle with is always saying “yes.” My optimism and my need to please are both a strength and a weakness, as I have occasionally bitten off more than I can chew. I am getting better with saying “no” to things I cannot add to my workload and learning to not say “yes” so hastily. I now evaluate the weight of the responsibility I am committing myself to in order to be most efficient and effective.
A lot of what I do allows me to interact with and provide nutrition education to our customers, which allows me to not only pass on knowledge about a topic I am particularly passionate about but gives me social interaction, which feeds my extroverted nature.
I have started to work on my own culinary training, to be able not only to have expertise in food and nutrition but to [have] the practical skill of putting some of that knowledge to use.
I entered a culinary competition with two of our chefs. Although our two chefs had years of culinary experience, I am your typical dietitian who knows enough to get by in a kitchen but am far from any sort of true culinary [expert]. I was later approached by many of the competing chefs poking fun, saying things like “your polite manners in the kitchen were a dead give-away that you are not a chef.”