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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The Food Zoo at the University of Montana, Missoula, averages 2,600 meals per day, or roughly 583,000 meals total. As production manager, Mae Ikerd is directly responsible for the proper ordering, receiving, storage, safety and inventory of approximately

Karen Lis, R.D., operations manager at Minneapolis VA Medical Center, has taken on her position with a flurry of activity that has been seamlessly implemented despite union presence, says Tonia Dockter, director, nutrition and food services. Lis supervise

Sarah Wilson, foodservice technician, first joined the Irving (Texas) Independent School District nutrition department during her senior year in high school as a paid intern, says Michael Rosenberger, director of food & nutrition services. Wilson exce

Dahlia Nardone, assistant retail manager at the University of New Hampshire in Durham, has brought a youthfulness and enthusiasm to the retail program at UNH Dining with her outgoing personality and strong communication, says Andrew Porter, area manager o

Nick Webb, lead operator, dishroom and trayline at Aultman Hospital in Canton, Ohio,  is one of nine leads and is truly is one of the most intelligent leads we have on staff, says Liz Boone, R.D., executive director of nutrition services. Webb provid

Greg Larson, unit chef at Notre Dame University in Indiana, completed an ACF apprenticeship program at Notre Dame in January of 2007. Jim Yarbrough, senior associate director of food services, says Larson excelled in the program and now  approaches e

Katie DeCamp, assistant dining service manager at Michigan State University in East Lansing, was integral when we opened our first late-night operation, says Bruce Haskell, associate director of residential dining. This was a huge challenge as it involved

Melissa Parmer, R.D., senior supervisor at the Gilbert (Ariz.) Public Schools, was responsible for the coordination of an $8 million annual budget, the day-to-day supervision of six dietetic interns and menu nutrient analysis, says Kathleen Glindmeier, di

Jamie Oswald, director of clinical nutrition for Thomas Cuisine Management at Saint Alphonsus Medical Center Nampa in Idaho, started in our patient services area as a college student, became an assistant bookkeeper and then expressed an interest in our ma

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