Confessions of Deanne Carlisle

Deanne Carlisle loves family reunion meals and doesn't understand the fuss over gourmet coffee
Deanne Carlisle, director of foodservices for the VA Medical Center in Portland, Ore., loves family reunion meals and doesn’t understand the fuss over gourmet coffee. 

Q. What is the best part of your job?

No two days are ever alike—each day has its unique challenges as well as opportunities to make a difference for the veterans we are so honored to serve.
 

Q. What is the worst part of your job?

Email jail.

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

Professionally: President of ASHFSA in 2009 and receiving the Lifetime Achievement Award for AHF in 2010. Personally:My husband, Tim, and I raising our two beautiful girls.
 

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

We used an overnight delivery service to bring in fresh orchids, leis and specialty Hawaiian fruits for a premier event when I worked at Oregon Health & Science University.
 

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

Professional photographer traveling the world for National Geographic. 

Q. Which talent would you most like to have?

Photographic memory.

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

Live more in the moment and not be such a perfectionist.

Q. What is your favorite meal?

Campfires at our family reunions outside Red Lodge, Mont.

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

Gourmet coffee. 

Q. What are your words to live by?

“Shoot for the moon. If you miss, you’ll end up in the stars!” 

Q. If you had a time machine what historical event or era would you visit?

Walking down the Grand Staircase and partaking in 14-course meals with the first-class passengers on the Titanic. 

Q. What would be your dream vacation?

Hiking and sightseeing in all our National Parks.

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

Abraham Lincoln. 

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

Trekking the Himalayas in Nepal.

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources