Confessions of Lisa Poggas

Lisa Poggas admires Julia Child and can't get enough cheese.
Lisa Poggas, R.D., nutrition and environmental services director at Parker Adventist Hospital in Colorado, cherishes her Jaguar convertible, loves good cheese and wishes she were more artistically inclined.

Q. What is the best part of your job?

Getting to work with compassionate and 
talented people.

Q. What is the worst part of your job?

Not having enough time.

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

Building a great team and becoming a dining destination in Parker. We are known for having the best food and customer service.

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

Being a culinary travel tour guide.

Q. Which talent would you most like to have?

To be artistically inclined or dancing.

Q. What is your greatest fear?

Not being able to fulfill my personal and 
professional expectations.

Q. Which living person do you most admire?

Ellie Krieger from the Food Network.

Q. What is your "guilty pleasure?"

A great glass of wine, artisanal bread and 
fabulous cheese.

Q. What will people always find in your refrigerator?

Cheese.

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

Super sizing. Portions are too large.

Q. What are your words to live by?

Always do your best. It’s simple but true.

Q. What would be your dream vacation?

A Mediterranean cruise with my husband.

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

Julia Child.

Q. What is your most treasured possession?

My ’69 Jaguar XKE convertible.

Q. Who is your favorite celebrity chef?

Rick Bayless and Julia Child.

More From FoodService Director

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

FSD Resources