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
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

FSD Resources