Page 15 - Sodexo-Vidant View_March 2019

CULINARY

SPOTLIGHT

STACY CARTLEDGE, CDM, CFPP

OPERATIONS MANAGER AT VIDANT EDGECOMBE
I started my journey in the food service industry in 2012 as the Assistant
Director of Nutrition Services at a local skilled nursing facility. While working
there, I enrolled in the Nutrition & Foodservice Professional Training
program at the University of Florida. This course prepared me to take the
national Certifying Board for Dietary Managers credentialing exam. After
FUN FACTS: passing the national exam, I was able to sit for the Certified Dietary
- I love thrift and antique stores.
- I’m a Carolina Hurricanes hockey fan. Manager/Certified Foodservice Protection Professional examination. I have
- I have a cat named Binx who likes to play fetch. since earned my Bachelors of Science in Business Administration and I will
WHY DID YOU CHOOSE HEALTHCARE? be finishing up my Bachelors of Science in Marketing in July. I am a ServSafe
Honestly, I was twelve weeks post-partum and wanted a job
with stable hours. I knew someone who knew someone, and I Instructor and Proctor and have completed my HACCP Certification through
landed an interview. I was originally hired to be the assistant North Carolina State University. I enjoy teaching others about science
director of activities. Thankfully, someone more qualified
came along and took that job from me and I ended up in the behind food safety and how we each play a pivotal roll in public health. This
kitchen. I can’t imagine doing anything else now. I’ve learned has all lead me to my current role as the Operations Manager at Vidant
so much and still have much more to learn. Edgecombe Hospital. My favorite (and cutest) achievement is my almost-
WHAT DO YOU LOVE MOST ABOUT YOUR JOB?
I love that each day brings different challenges. I am NEVER seven-year-old daughter, Austyn – who has truly inspired me to work hard to
bored and I love that food can inspire such happiness in give her the best life possible.
people, and that I had a part in creating that.

Pad Thai

S E R V I N G S I Z E : 2
Ingredients
7 ozs pad Thai noodles 2 tbsp canola oil
1 tbsp extra virgin olive oil 2 tbsp brown sugar
2 eggs 1 cup fresh bean sprouts
3 tbsp soy sauce 1 cup cilantro
1 tbsp fish sauce 3 scallions, thinly sliced
1 tbsp sambal oelek (or sriracha) 1/2 cup chopped peanuts
2 tbsp fresh lime juice
Directions

1. Bring a large pot of salted water to boil. Remove from heat and add the
noodles. Let sit about 10 minutes, or until soft. Drain and rinse under cool water.
2. Heat the olive oil in a medium skillet over medium heat. Crack the eggs and
scramble until set, about 2 minutes. Remove from pan and set aside.
3.To make the dressing, in a small bowl combine the soy sauce, fish sauce,
sambal oelek, lime juice, canola oil, and brown sugar. Whisk until emulsified.
4. In a large skillet combine the noodles, sauce, bean sprouts, scrambled eggs,
cilantro, and scallions. Toss until combined.
5. Serve garnished with peanuts.