Confessions of Joie Schoonover

Joie Schoonover treasures her wedding ring and wants to dine with Abraham Lincoln.
Joie Schoonover, director of Dining and Culinary Services at the University of Wisconsin, Madison, wants to travel to the 1950s, dreams of Europe and doesn’t understand fried foods on sticks.

Q. What is the best part of your job?

The people!

Q. What is the worst part of your job?

The games people play.

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

The reorganization of our management team.

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

We had a speaker that we had to keep protected during his visit. It was requested that I cook dinner for him at an “undisclosed location” while the campus security director patrolled outside.

Q. What is your greatest fear?

Not accomplishing a goal I have set for myself.

Q. Which living person do you most admire?

Bill Clinton.

Q. What is your favorite meal?

Eating my husband’s meatloaf dinner together as a family.

Q. What will people always find in your refrigerator?

A bottle of my favorite local wine and plain Greek yogurt.

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

Fried things on a stick. The latest one, butter, just sounds disgusting.

Q. What are your words to live by?

Everything happens for a reason, take one day at a time, it will be OK, which Julaine Kiehn [director of dining at the University of Missouri]
told me a long time ago.

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

The 1950s. It seems like such a simple, happy time in our past.

Q. What would be your dream vacation?

A trip to Europe with my family.

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

Abraham Lincoln.

Q. What is your most treasured possession?

My wedding ring.

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources