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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources