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

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources