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?


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

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources