Rising industry stars under the age of 30
Published in FSD Update
Ian has made an impact on foodservice by leading by example and demonstrating excitement and enthusiasm in every situation.
07-10-2014 People in Foodservice
Rebecca has enhanced foodservice by supporting the company at new account openings and mentoring a number of employees.
07-01-2014 People in Foodservice
Linda has made an impact on foodservice by directing creation of videography and wall graphics for the Pride In Program, which showcases frontline employees as they reach career milestones.
06-09-2014 People in Foodservice
Rebecca has made an impact on foodservice by developing and using the state-of-the-art demo kitchen to organize cooking demos for staff and visitors.
06-04-2014 People in Foodservice
Laura has made an impact on foodservice by being a director of one of the largest districts and the only R.D. in school foodservice in the state at the age of 23.
05-27-2014 People in Foodservice
Julie Staples has made an impact on foodservice by leading the training of culinary staff in the new recipe testing process to ensure accuracy.
04-10-2014 People in Foodservice
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 motivated.
04-07-2014 People in Foodservice
Ashley DeAcetis, dining services director at (Unidine) Zelma Lacey House in Charlestown, Mass., has made an impact on foodservice by conducting biweekly cooking demonstrations that incorporate the rich culinary history of the residents and then featuring the recipes on the weekly menu.
04-03-2014 People in Foodservice
Jessica Iery, dietary supervisor at Avera Prince of Peace Retirement Community in Sioux Falls, S.D., has made an impact on foodservice by bringing with her a positive attitude, computer skills and a willingness to embrace change.
03-12-2014 People in Foodservice
Queshaun Randall, food prep at Sodexo at the Pittsburgh Pirates’ Pirate City spring training facility in Bradenton, Fla., has made an impact on foodservice by positively impacting team spirit and food quality due to his willingness to learn.