Confessions of Katie Wilson

Onalaska Schools' Katie Wilson loves shopping and wishes she could slow down.
Katie Wilson, school nutrition director at 2,800-student Onalaska Schools in Wisconsin, says stay away from Civil War-themed events and Rocky Mountain Oysters.

Q. What is the best part of your job?

The variety and all the different things I get involved in.

Q. What is the worst part of your job?

Personnel issues. It seems like people have more and more baggage.

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

Being president of the School Nutrition Association.

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

We did a Civil War meal on a field to replicate what it would have been like in the infantry. It was with eighth-graders. It was not pleasant.

Q. Which talent would you most like to have?

I would love to be able to sing.

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

Learn to slow down a little.

Q. What is your greatest fear?

Heights.

Q. Which living person do you most admire?

Madeleine Albright. She is a strong but sensitive woman. She is professional and intelligent.

Q. What is your favorite meal?

Lobster.

Q. What is your "guilty pleasure?"

Shopping—I love to shop.

Q. What will people always find in your refrigerator?

Beer.

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

Low fat.

Q. What is the weirdest food you have ever eaten?

Rocky Mountain Oysters. I didn’t know what it was at the time until I had put it in my mouth.

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

Healthfulness of salad bars.

Q. What are your words to live by?

“When you learn, teach. When you get, give.”—Maya Angelou

More From FoodService Director

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

Managing Your Business
woman awake

Summer is no idle time for foodservice directors working at colleges and universities: They’re planning for the futures of their programs. Operators in FoodService Director magazine’s 2016 College and University Census reported an average 16,000-plus students at their schools. During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night. (FSD is sharing their thoughts anonymously to allow their answers to remain as candid as possible.)

More mouths to feed, but not more resources

At a...

Menu Development
cia menus of change

The Menus of Change initiative aims to do nothing less than change the way the world eats. A collaboration of the Culinary Institute of America and Harvard University’s T.H. Chan School, the program sets out broad principles and ambitious goals that require fundamental changes in foodservice, agriculture, health policy, food processing and even what happens at the family dinner table.

But the means of achieving those lofty ends are often small advances and tweaks to the collective mindset, as the CIA’s annual conference on the initiative reminded attendees this week.

Here...

FSD Resources