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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Emeline Garcia, cafeteria assistant at Salida (Calif.) Union School District, was hired as a two-hour cafeteria helper. Billy Reid, child nutrition services director, says she quickly showed she wanted to work more than two hours a day. Garcia quickl

Aaron Grobengieser, R.D., supervisory dietitian, has truly set himself apart from other dietitians under the age of 30, says Patricia Brown, R.D., chief, nutrition and food services. Through his initiative and work ethic he has attained a level of au

Kris Saradpon, manager at San Diego State University, built, refined and is in charge of dining services' Quality Assurance Program. He has put together several complete recipe books including ingredients, methods and photos of the method as well as t

Andrew Mankus, manager at Worcest Dining Commons at the University of Massachusetts, Amherst, developed an orientation presentation that consolidated all of the UMass Dining policies and procedures, says  Garett DiStefano, director of Residential Din

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

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