Sarah Wilson

Sarah Wilson embodies the philosophy that her customer is anyone who is not her.

Why Selected?

Michael Rosenberger, director of food & nutrition services for Irving ISD, says: Sarah first joined the department during her senior year in high school as a paid intern. She excelled and upon graduation was offered a full-time position. Sarah, considering her young age, is very ambitious and has clear, defined goals that she is already starting to accomplish. Her culinary skills are remarkable and she is a natural at customer service. She embodies the philosophy that her customer is anyone who is not her.


Foodservice Technician, Irving Independent School District, Irving, TX
Age: 18
Education: High school graduate; attending North Lake Community College
Years at organization: 1

Get to know

Q. What has been your proudest accomplishment?

Getting the internship because I was really working hard for a job and I really wanted to get in the industry because I love food. I was really glad I got the internship with foodservice because I want to be a dietitian.

Q. What would you say you excel at over more seasoned colleagues?

I’m really adaptable with what the department has me do in the kitchen. I’ve been to a lot of different kitchens with catering and working at a summer school program. I know how to move around to the different areas in the kitchen.

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

Education comes first. I’ve seen so many people who get started in their career and can’t go back to school. Also not to get too caught up in your career and to learn how to better yourself.

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

Being young and not having much experience going into the workforce. This was my first job. I had [only one year] experience in a culinary program.

Q. What's been your most rewarding moment?

When the kids come up to me and tell me how much they love the food. There’s one kid who always says, “I really appreciate everything you do for me.” When you’re having a bad day and you’re tired, it puts a smile on your face.

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

I really want to transfer to a different university. I want to get into a dietetics program. Right now I’m working on my basics.

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

On the last day of summer school we made orange chicken. The kids love it so we made 250 servings. Only 14 kids showed up. No one told us they were having testing on the last day so we prepared all this food and had to throw it all away. The orange chicken pans were the messiest to clean.

Under 30

More From FoodService Director

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

FSD Resources