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

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources