20 Most Influential: Julaine Kiehn, University of Missouri

Kiehn’s extensive work with NACUFS has given her a far reach in the industry.

Julaine Kiehn
Director of Campus Dining Services,
University of Missouri,
Columbia, Mo.

Some people influence by getting lots of headlines and making splashy announcements. Others influence by digging in and doing the work. Julaine Kiehn is a digger. What Kiehn has done to influence the industry in her 24 years in foodservice is to help nurture and guide others.

“Julaine has been a mentor to me personally, but beyond myself she has given dedicated service to the C&U industry in many ways by giving her time, talents and expertise,” says Joie Schoonover, director of dining and culinary services at the University of Wisconsin.

Schoonover says she believes Kiehn’s extensive work with NACUFS is what has given her such a far reach. Kiehn served as the association’s president in 1998-1999 and has served as education committee chair. Beginning in 2001 Kiehn chaired a committee that revamped the NACUFS Professional Institute Program, which offers eight education institutes for members who want to enhance their professional development. Through her efforts with this program, Kiehn has been the unrecognized mentor of every person who has gone through the institutes.

“Many of the institutes are offered to teach, coach and mentor in a style that Julaine uses with her own staff to ensure that they understand all aspects of the business they are privileged to run,” Schoonover says. “She is always available to assist others as they are working through situations on their own campuses. She enjoys watching others grow and develop. She is a true mentor, coach and cheerleader.” 


Foodservice Director has undertaken a bold initiative by identifying people who we believe are having the biggest impact on non-commercial foodservice. Our list may surprise you and should certainly intrigue you. Our honorees have backgrounds as varied as their personalities. They range from the father of the modern-day food truck to the wife of a sitting president. They include operators and suppliers, chefs and consultants, CEOs and civil servants. There are traditionalists and there are mavericks. Well-known names share space with hot newcomers. In all, 17 people, two groups of individuals and one institution compose the list. It’s time to meet FSD’s 20 Most Influential.

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources