Confessions of Cheryl Shimmin

Kettering Medical System's Cheryl Shimmin wants to hike the Grand Canyon.
Cheryl Shimmin, network director of nutrition services for Kettering Medical System in Ohio, wants to hike the Grand Canyon, share a meal with Albert Einstein and wishes she could stop rethinking old problems.

Q. What is the best part of your job?

The people and the ability to be creative.

Q. What is the worst part of your job?

The long hours.

Q. What do you consider to be your greatest achievement?

Raising two successful, loving children.

Q. What is the most unusual foodservice/catering request you have ever received?

We’ve catered two weddings. I think for a hospital foodservice department that’s a little different.

Q. If you weren't in foodservice what would you be doing?

A forest ranger at a national park or a dolphin trainer at SeaWorld.

Q. Which talent would you most like to have?

To sing well.

Q. If you could change one thing about yourself, what would it be?

Not to rethink situations or problems over and over and over.

Q. What is your greatest fear?

I don't know. I'm not really afraid of heights, snakes or water.

Q. Which living person do you most admire?

Brennan Acres. He’s a local tennis player. He has two children faced with genetic disorders. No matter what he’s been given in life he always has such a positive outlook.

Q. What is your favorite meal?

My grandmother’s sauerbraten recipe, sweat and sour red cabbage and mashed potatoes.

Q. What is your "guilty pleasure?"

Wine tastings.

Q. What will people always find in your refrigerator?

A variety of fresh fruits and vegetables.

Q. What food fad do you wish had never started?

Fast food. It’s caused a lot of havoc with our health.

Q. What is the weirdest food you have ever eaten?

Hot pot soup in China. It’s made with a variety of meats, including snake.

Q. What do you consider to be the most overrated foodservice trend?

Green washing. People are doing environmentally friendly things in name but not in practice.

Q. Read the book or see the movie?

Read the book.

Q. Are you a morning or evening person?

Morning, especially with a good cup of coffee.

Q. What are your words to live by?

Focus on where we have been before we complain about where we need to go. Always look at the silver lining or the positive side.

Q. What is the weirdest food you have ever eaten?

Hot pot soup in China. It’s made with a variety of meats, including snake.

Q. What activity is at the top of your bucket list?

Hiking the Grand Canyon.

Q. If you could eat dinner with anyone living or dead, who would it be?

Albert Einstein. He was down to earth yet intelligent.

Q. What would be your dream vacation?

We have a lake house, so going there for a month of hanging out, relaxing and doing water sports.

Q. What do you value most in a friend?

Being accepting of who we are.

Q. Who is your favorite celebrity chef?

Michael Symon from “Iron Chef,” because he’s very down to earth and uses a lot of local products.

More From FoodService Director

Ideas and Innovation
smoothie

Nurses often mention that at 2 p.m. they are dragging and just trying to get through their 12-hour shift. This winter I will be implementing a 2 p.m. pick-me-up, which will include a smoothie station where they can create their own smoothie to help get them through their shift. It will be filled with energy-boosting ingredients to personalize their own drink, such as bananas, almonds, spinach and even dark chocolate.

Ideas and Innovation
chili

Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
new year party

In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

FSD Resources