Confessions of Kris Schroeder

Swedish Medical Center's Kris Schroeder doesn't understand blue foods.
Kris Schroeder,  administrative director of support services for the Swedish Medical Center in Seattle, and the first president of AHF, would love to add a few inches to her height and admits to a hesitation with blue-colored foods.

Q. What is the best part of your job?

Every day is an adventure! I work with several amazing teams that all appreciate adventure just as much as I do… at least most of the time.

Q. What is the worst part of your job?

The need to prioritize and not being able to engage in all the creative initiatives my teams imagine.

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

Leading teams to create new business models and mentoring others. The number of miles walked and mountains climbed. Honors from peers such as the Ivy Award and the Silver Plate.

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

A customer wanted a custom-decorated cookie personalized for each member of his department.

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

I’d really love to be a motivational speaker.

Q. Which talent would you most like to have?

Baking artisan breads in an outdoor wood-burning oven.

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

That’s easy, I’d be taller!

Q. What is your greatest fear?

I fear not, except in extreme weather on glaciers.

Q. What is your favorite meal?

Thanksgiving dinner outdoors with friends. Everyone contributes something. We smoke the turkey, use cast-iron Dutch ovens and stay warm by the fire.

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

I never understood the attraction to blue food—Jell-O, beverages, etc.

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

Alligator.

Q. Read the book or see the movie?

Read the book. I come from a long line of librarians and writers. Too bad I didn’t inherit the writing talent.

Q. What are your words to live by?

Always be optimistic. What you think about, you bring about, so bring all good things to you and yours.

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources