Under 30

Rising industry stars under the age of 30
 
Under 30

Jill has made an impact on foodservice by proactively engaging with the BCBS of Minnesota wellness team to facilitate employee wellness programs and raise the bar in corporate wellness services

All Articles

Lisa Banner, senior foodservice director for (The Nutrition Group Inc.), Montour School District in McKees Rocks, Pa., is constantly improving area that need work. She also opened the Spartan Café, an area where students and teachers can

Angie Lu, FoodPro Administrator for University of California, San Diego, had made an impact on dining services by teaching managers, storekeepers and chefs at all levels. She also is an active member, and board member, of the department's To

Timothy Gee, executive chef at Robert Wood Johnson University Hospital in New Brunswick, N.J., is spending his time and energy to build a team of culinarians to produce great quality food.

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

Pages