Under 30

Rising industry stars under the age of 30
 
Under 30

Published in Healthcare Spotlight

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...

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Christopher Dunham, sustainability coordinator for University Dining at North Carolina State University in Raleigh, N.C., is the driving force at the NC State sustainability program which promotes local purchasing by showcasing NC State connections.  

 Ila Galanti, resident registered dietitian for Aramark at the University of Chicago has made an impact in dining services at the University of Chicago by implementing a salad bar in the dining hall, which offers premade salads with locally grown pro

Deanna Dryer, dining services supervisor at Wesley Glen Retirement Community in Columbus, Ohio, is always consistent with all the details of her operation, while she explores new ideas to improve current resident services

According to Tatiana Twedt, Hawthorn manager, Paul Wolf, assistant manager at Iowa State University, has transformed dining services at Iowa State by designing a digital menu board system that was cost-effective and more visually appealing, and learn

According to Maureen Gallagher, vice president of marketing for Metz Culinary Management, Stephen Schappert, food director for Metz, has transformed dining services at Montgomery School by working with the science department to incorporate vegetables and

Turon Cummings, director of dining services for Chartwells at DePaul University's Loop Campus in Chicago raised his unit’s check average by 14% over the prior year by introducing new concepts that coincided with trending items, such as a Burgers

Carlen Loewenthal, R.D., administrative dietitian at the VA Greater Los Angeles Healthcare System excels in working with and motivating others, says Pamela Higgins, R.D., administrative section chief of nutrition and foodservices. Loewenthal works effecti

Emily Rhum, unit manager at Ball State University in Muncie, Ind., is not afraid to take on new responsibilities and is first to volunteer to pilot a new project or be a test unit for a new idea or concept, says Elizabeth Poore, assistant director of oper

Knowing the importance of complying with HACCP guidelines, Krissy Lane, R.D.,  acting food service systems management dietitian at Central Arkansas Veterans Healthcare System in Little Rock, Ark., implemented a new advanced tray preparation system in

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