Learning to love food

Published in FSD Update

My new self challenges for a new city.

This past month has provided—well, forced might be a more accurate word—time for serious self-reflection. It’s amazing all the things you find when you have to pack up all of your belongings to move to another city. (I recently moved to Chicago, where FoodService Director’s editorial offices are now located.)

One of my most treasured possessions is a plaque that has a quote from Abraham Lincoln embossed on it—“Most people are about as happy as they make up their minds to be.” The plaque hung in my grandmother’s doorway for years, and after her passing, it was something I asked to have.

As I was packing up the plaque I thought, “If grandma were to find out I was the editor of a publication about food, she would be laughing right now.” As a child I was an incredibly picky eater. I ate foods covered in cheese—I still love a good mac and cheese recipe (see p. 62 for some ideas)—and that was about it. If there was meat in something, good luck trying to get me to try it.

All of this must have frustrated my grandma, though she would never let me know. You see, my grandma was a celebrity chef. Well, sort of. Back in the ’50s my grandma had a cooking show on the local PBS station in Oklahoma. It was a program put on by the local gas company called Looking and Cooking. My grandma wasn’t a chef by any means, but she knew her way around a kitchen and her cooking was often the center of our family gatherings. 

I’ve grown up a lot in my food repertoire in the past 15 years, something I’m sure my grandma thought would never come. And yes, just in case you’re wondering, I do eat meat. I’ve tried all kinds of food that the 10-year-old version of myself would never have swallowed, but it was recently pointed out to me that even with that progress, I still had a lot to learn about food. Which leads me back to my self-reflection project. 

I lived in New York City for six years. Looking back, I didn’t take full advantage of the city’s culinary offerings. It wasn’t that I didn’t eat out often—or as often as a recent graduate student with student loans could afford. I simply found my favorite spots and kept going back. And I’d often order the same thing. I’ve decided that in my new city, that needs to change. So I’m going to challenge myself to try new places and order new dishes. I’ll keep you posted on my culinary challenge on my Twitter page (@bschilling_FSD).  And if you have suggestions of places I should try out, shoot me an email at bschilling@cspnet.com. If you happen to be in Chicago some day, let me know and you can join me on my adventure. Just don’t ask me to cook—that’s something even my grandma would tell me just wasn’t within my talent pool.  

Keywords: 
new concepts

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Managing Your Business
human resources teamwork

As staffing shortages worsen and open jobs go unfilled for shift after shift, it’s reasonable for tensions between foodservice and the human resources department to mount. However, HR is not your enemy, says Dave Reeves, director of hospitality services at Elmhurst Memorial Healthcare in Elmhurst, Ill. “In fact, they could be your biggest ally,” he says. Here are three tips FSDs recommend for getting HR on your side.

1. Cross over staff roles

At the University of Southern California in Los Angeles, a training manager’s duties straddle the foodservice and HR departments. “It works...

FSD Resources