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Brittany Temkin
Brittany Temkin has made a difference at Princeton Food Management Associates by taking on her first management position, becoming skilled at product ordering with minimal training and increasing lunch participation.
May 11, 2015
2 Min Read
Details
Food Service Manager, Our Lady of Good Counsel School (Princeton Food Management Associates)
Moorestown, NJ
Age: 27
Education: East Stroudsburg University
Years at organization: 8
Why Selected?
According to Patricia Gould, CEO for Princeton Food Management Associates, Brittany has made a difference by:
Taking on her first management position at the recently acquired private school account, Our Lady of Good Counsel School, and ensuring a smooth transition.
Becoming skilled at doing all product ordering, inventory and required paperwork, with minimal training.
Increasing lunch participation by 40 percent at the new account.
Get to know
Q. What has been your proudest accomplishment?
Being promoted to manager at Our Lady of Good Counsel. Princeton’s CEO entrusted me with the task. Knowing my colleagues and the school staff believe I’m the best fit for this job makes me feel honored every day.
Q. What would you say you excel at over more seasoned colleagues?
I don’t believe that I “excel” at anything over my more seasoned colleagues. I feel we all get our job done in different ways. The fact that I’m organized and able to act quickly helps me become the best I can be.
Q. What's the best career advice you've been given?
“There is no such thing as a disaster in the kitchen. Everything can be fixed or changed.” These words have played in my mind a few times in the kitchen.
Q. What's been the biggest challenge you've had to overcome?
After leaving college early, I tried to find my place in the world. I got a job in a school kitchen to pay the bills, and this is where I discovered my love for food as a career. It made me realize I was not only good at something, but enjoyed it.
Q. What's been your most rewarding moment?
Every time I receive a compliment on my food. Being able to sell my own recipes a la carte, and have adults and children enjoy them is a great feeling.
Q. What's been your funniest on-the-job disaster?
My first day working with food, I was making mashed potatoes for more than 200 students. My boss explained what to do and helped me with a batch. When I made the second batch, I used cold water and absolutely ruined them. I thought it was a disaster, but there was extra potato mix!
Q. What can you look back at now and laugh at?
When I look back at myself, the only thing I can do is laugh! To see how far I’ve come and the silly mistakes I’ve made along the way have made me into the woman I am today.
What would you like to accomplish in your career short term?
To be the best leader I can be and put out the best food I can.
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