Under 30

Rising industry stars under the age of 30
 
Under 30

Sabine is transforming St. Andrews by rewriting menus, celebrating food holidays and developing a monthly newsletter.

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Linda has made an impact on foodservice by directing creation of videography and wall graphics for the Pride In Program, which showcases frontline employees as they reach career milestones.

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.

Laura has made an impact on foodservice by being a director of one of the largest districts and the only R.D. in school foodservice in the state at the age of 23.

Julie Staples has made an impact on foodservice by leading the training of culinary staff in the new recipe testing process to ensure accuracy.

Sydney Jackson, R.D., nutrition and food services manager at Saint Francis Children’s Hospital in Tulsa, Okla., has made an impact on foodservice by being responsible, creative and extremely motivated.

Ashley DeAcetis, dining services director at (Unidine) Zelma Lacey House in Charlestown, Mass., has made an impact on foodservice by conducting biweekly cooking demonstrations that incorporate the rich culinary history of the residents and then featuring the recipes on the weekly menu.

Jessica Iery, dietary supervisor at Avera Prince of Peace Retirement Community in Sioux Falls, S.D., has made an impact on foodservice by bringing with her a positive attitude, computer skills and a willingness to embrace change.

Queshaun Randall, food prep at Sodexo at the Pittsburgh Pirates’ Pirate City spring training facility in Bradenton, Fla., has made an impact on foodservice by positively impacting team spirit and food quality due to his willingness to learn.

Heather Kirby, dietary manager at the Medical Center of the Rockies in Loveland, Colo., has made an impact on foodservices by redesigning the flow of the office while working with her team to identify the areas needing improvement.

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