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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Amanda Carlson, child nutrition director at Vestavia Hills City Schools in Vestavia Hills, Ala., has made an impact on foodservice by making positive healthy changes to the menu to follow new federal and state guidelines.

Erin Thacker, R.D., nutrition and wellness educator at Chesapeake Public Schools, Chesapeake, Va., has developed documentation and works closely with the nurses at each school to help these students participate in the school's program.

Kerry Chasteen, quality assurance manager/interim dining services manager at the University of Maine, Orono, has a great sense of urgency when dealing with important matters and having outstanding follow-through.

Kelly Ornberg, R.D., nutrition services manager at St. Charles Health System, Redmond, Ore., communicates well with her on-site managers and supports their authority to manage in her absence.  

Emmy Durand, child nutrition education coordinator at Cypress-Fairbanks ISD, Houston, displays her passion for getting things done right and always looking for ways to do things better for the students.  

Ashley Basque, R.D., clinical dietitian, York Nursing and Rehabilitation Center, Philadelphia, is the only dietitian on staff for a 240-bed facility, never gets behind in her work and always finds time to assist others in any area she can.  

Chris Szymanski, Chef/Manager, Illinois Street Residence Hall, University of Illinois Dining Services is developing the Catering Family Style Concept, including menus, recipes, presentation and delivery methodology, that was presented at the Inn

Jasmine Willams, catering manager, Bank of America (Compass Group), is overseeing an operation that delivers more than $1 million in catering each year to 13 Bank of America buildings in uptown Charlotte. She also is expanding her knowledge by learni

April Bechel, director of food and nutrition services, Hastings ISD, Minnesota, has created menus that meet the new school meal pattern. She has also applied for and managed the entire USDA Fresh Fruits and Vegetables Grant program.&nb

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