Rebecca Crotti, R.D.

Rebecca has made an impact on foodservice by developing and using the state-of-the-art demo kitchen to organize cooking demos for staff and visitors.

Why Selected?

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 

Details

Healthy Selections Coordinator , Geisinger Health System, Danville, PA
Age: 26
Education: B.S. in nutrition and dietetics from West Chester University of Pennsylvania
Years at organization: 3

Get to know

Q. What has been your proudest accomplishment?

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.

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

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.

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

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. 

Q. What's been your most rewarding moment?

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.

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

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. 

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

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.”

Under 30

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources