Turon Cummings

Turon Cummings introduced new concepts and strives to be a team player.

Why Selected?

James Lee, director of operations for Chartwells at DePaul University, says: Turon raised his unit’s check average by 14% over the prior year by introducing new concepts that coincided with trending items in our industry, such as a Burgers Your Way concept, an Asian bar and encouraging customers to use salad bar items to create made-to-order entrées. Turon also boosted employee morale by being a team player. He works the line side by side with the employees, which has gained him invaluable respect.

Details

Director of Dining Services (Chartwells), Loop Campus, DePaul University, Chicago
Age: 30
Education: Associate degree in culinary arts from Robert Morris University, Chicago
Years at organization: 6

Get to know

Q. What has been your proudest accomplishment?

Being promoted to managing my own unit. I wanted a challenge to help prepare me for the next level of my career. I love working with people and rebuilding teams. I worked at our Lincoln Park campus for three and a half years as an assistant director prior to my promotion.

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

My enthusiasm, passion and ability to relate with various types of people.

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

Treat others as you want to be treated. You never know who you might need one day. 

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

Understanding that there are always going to be certain things that are out of your control. I learned that it doesn’t matter how big the hurdle is or who tries to stand in your way, it’s how hard you work to stay strong to get through it and learn from it.

Q. What's been your most rewarding moment?

Having our team win first place in one of our Be-A-Star company programs, which recognizes the best preservice meetings.

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

I would like to continue to learn the business more so that I can progress within the foodservice industry.

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

Once I didn’t order enough hamburger buns because I thought we could make it through the night shift, but we ran out. I had to run to Dominicks in the pouring rain to buy more to make sure we’d make it through.

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

I started off with Chartwells as a dishwasher in college. It’s funny that I currently work for them as a director.

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