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

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources