2012 Silver Plate—Ricky Clark: 20 Years of Learning

Ricky Clark has spent years passing his foodservice knowledge on to others.

After more than two decades as a foodservice administrator for the Virginia Department of Corrections, Ricky Clark has spent the last five years helping to teach people to work in correctional foodservice—as well as in several other departments within the DOC. He oversees two academies and helps develop the curriculums for such classes as in-service training and basic foodservice skills.

At a Glance: Ricky Clark
•Training and development Coordinator
•Supervisor, Academy for Staff Development, Virginia Department of Corrections
•Years in foodservice: 32
•Years at Virginia DOC: 28

Ricky Clark’s operational achievements:

•In the mid-1990s, while Clark was a foodservice administrator, he worked on a five-member recipe committee that ultimately was charged with creating a CD that would be sent to all DOC facilities. The CD, two years in the making, contains more than 600 recipes that could be converted to virtually any quantity, making the CD a valuable time-saving tool for any size facility. Clark said the team started working with the Armed Forces recipes and revised those to satisfy the range of special diets required by inmates. “What we ended up with,” says Clark, “was basically a correctional heart-healthy menu package.”

•Clark has given of his time for the benefit of two professional associations. He currently is chair of the Association of Nutrition and Foodservice Professionals (formerly Dietary Managers Association) and has been on the board of directors of ANFP for the last six years. In addition, he was president of the Association for Correctional Food Service Affiliates in 2009 and has served on ACFSA’s board of directors for seven years. In CFSA, Clark was named Employee of the Year in 2001 and received the President’s Award in 2011. Clark says of his involvement, “I get so much more out of being involved in these associations than I could ever give. Just being able to network with people like myself helps me to become better at my job.”

•During his time as a foodservice administrator, Clark was recognized several times as maintaining both the lowest food cost and highest sanitation standards within the department. This eventually led the department to tap Clark’s skills to train other foodservice employees, as an adjunct trainer for eight years at the Academy for Staff Development. In 2005 he was named training and development coordinator at the Academy, and he later became training and development coordinator supervisor.

More From FoodService Director

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

Sponsored Content
seafood salad

From High Liner Foods.

Seafood—whether it’s in the form of fish and chips or tuna salad—is a menu staple for many foodservice locations. But seafood doesn’t have to be limited to just the center of the plate—it shines on other parts of the menu as well, from soups and salads to sides and snacks.

Here are four ways that seafood and fish are moving outside of the main course.

Soups

Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code