Confessions of Linda Stoll

Linda Stoll admires Oprah, wishes people appreciated her singing and loves a good burrito and margarita.
Linda Stoll, executive director of foodservice at 85,000-student Jeffco Public Schools in Golden, Colo., admires Oprah, wishes people appreciated her singing and loves a good burrito and margarita.

Q. What is the best part of your job?

It’s different every single day.

Q. What is the worst part of your job?

Dealing with all the rules and regulations. It sometimes feels like they get in the way of what common sense says is best for kids.

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

We solved the competitive foods issue. We have taken over all student stores and worked out profit sharing.

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

During focus groups about 70% of the kids asked for sushi, which was surprising.

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

Lying on a beach. Or be an interior designer.

Q. Which talent would you most like to have?

Singing. I sing all the time, but no one appreciates me.

Q. What is your greatest fear?

Spiders. Or if I realized I had done something to cause harm to someone else.

Q. Which living person do you most admire?

Oprah. She’s had a big impact on a lot of people.

Q. What is your favorite meal?

Mexican food—a bean burrito with a good margarita.

Q. What is your "guilty pleasure?"

Barbecue potato chips.

Q. What will people always find in your refrigerator?

Milk; I’m a milk freak.

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

Organic fruits and veggies.

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

When we were kids, we visited our relatives and would go to gourmet grocery stores and get weird things like chocolate covered ants.

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

Self-serve salad bars. I think you can offer fresh fruits and veggies without worrying about safety.

Q. What are your words to live by?

That was then; this is now.

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

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...

FSD Resources