Confessions of Terry Baker

Terry Baker loves rack of lamb, always has butter in her fridge and wishes she were a better golfer.
Terry Baker, director of University Dining Services at Oklahoma State University, loves rack of lamb, always has butter in her fridge and wishes she were a better golfer.

Q. What is the best part of your job?

The creativity, brainstorming and working with my team to implement new ideas and concepts. 

Q. What is the worst part of your job?

Budgetary restraints.

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

My greatest achievement is my three daughters, seeing them grow up into beautiful and responsible young ladies.

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

Working with a corporate group for a very fancy catered event about 100 miles away, with no cooking facilities.

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

No idea … foodservice is a dynamic profession, constantly changing and evolving.

Q. Which talent would you most like to have?

To be an artist—painter. I enjoy art immensely.

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

I definitely would like to become a better golfer.

Q. What is your greatest fear?

Not sure … It could be waking up at 6 a.m. and realized I had slept through a major tornado.

Q. Which living person do you most admire?

I admire those in the military who serve our country with dedication and commitment.

Q. What is your favorite meal?

Roast rack of lamb. 

Q. What is your "guilty pleasure?"

Chocolate and ice cream.

Q. What will people always find in your refrigerator?

Butter—never margarine.

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

Fat-free foods.

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

First time I tried squid.

Q. What are your words to live by?

Carpe diem, live life to the fullest and enjoy it.

Q. What activity is at the top of your bucket list?

Going on a safari.

Q. What would be your dream vacation?

To go on a month long vacation with my family abroad. First stop would be Italy; last stop, China.

Q. What is your most treasured possession?

The diamond ring my mother wore and the one my husband gave me.

Q. If you had a time machine what historical event or era would you visit?

I would like to see what the world would be like 100 years from now.

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

I would enjoy having a formal dinner with Abraham Lincoln.

Q. Who is your favorite celebrity chef?

Julia Child for what she accomplished in her career and the culinary world she opened to many.

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