Under 30

Rising industry stars under the age of 30
 
Under 30
bobby huerta

Bobby Huerta has made a difference at Legacy Retirement Communities by improving recipes and earning his certification as a Certified Healthcare Chef.

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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.

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

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