Under 30

Rising industry stars under the age of 30
 
Under 30

Vince has made a difference by using creative ideas like food history education and menu item comparisons to help staff understand foodservice and their jobs better.

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Chelsea Wickson, R.D., at the Spring Independent School District in Houston has done so much in a short period, says  Melanie Konarik, director of child nutrition. Wickson is responsible for the content for the district's new electronic menu boar

In addition to being an overall great guy, Brian West, assistant director of culinary and nutrition services at Rockynol Retirement Community, in Akron, Ohio, holds all employees accountable for their actions and deadlines, according to Brian Lippiatt, di

Katie Davis, catering director for Aramark at The Catholic University of America in Washington, D.C., has increased the yearly revenue of the catering department by more than 17% over the previous year thanks to her constant focus on operational excellenc

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

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