People in Foodservice

30 Under 30-Something

List Image: 
30 Under 30 Something

By Alaina Lancaster

If you haven’t ranted about millennials, then you’ve likely been on the receiving end. Despite their complicated reputation, young leaders are infiltrating the foodservice business with their tech-savvy and entrepreneurial spirit. So, FoodService Director tapped noncommercial experts to nominate innovators who might herald the next generation of on-site dining. These modern visionaries not only offer a glimpse into where the industry is heading, but also how to hook a coveted millennial superstar. 

Deck: 

Thirty
Under
Thirty-
Something

Year: 
2017
Page Order: 
0
Type: 
Opening
Author(s): 
colleen wright riva
Change has been on Colleen Wright-Riva’s mind since she arrived at University of Maryland from Cornell, a private institution that wins top marks for its dining.
leisa bryant
After working her way up from dietitian to associate director to director in hospitals and health centers on the East Coast, Leisa Bryant set out for a change of scenery.
lucretia chancler
Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition.
thomas thaman
For Thomas Thaman, working in hospital foodservice means setting an example of healthy living for an entire city—and carrying the responsibility of making good food available to the community at large.
becky domokos-bays
The School Nutrition Association’s new president, Becky Domokos-Bays, sounds off on what’s getting.
farmer dave
In 2003, Green Mountain College desired to pioneer local and sustainable purchasing practices for GMC’s foodservice program. Just the right director would be needed.
denver city skyline
J.P. Krause, executive chef at Children’s Hospital Colorado, tells FoodService Director how she is.
school chalkbaord apple books

Halfway into 2016, we’ve rounded up some smart lessons from these industry leaders.

kellie piper headshot
Australian native Kellie Piper inherited her love for food from her chef father, and started her career in hotels and restaurants in the San Francisco Bay Area.

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