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
grilled chicken salads

From Pierce Chicken.

With more chicken producers gravitating away from the use of antibiotics, menu claims touting “clean” chicken no longer have the impact they once did—consumers have come to see it as the norm. To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.

A.M. appeal

Pork has long ruled the breakfast daypart, but consumers increasingly say they’d like to see a change of pace with more chicken on the menu. According to Technomic’s recent Breakfast Consumer Trend Report , 43% of consumers aged 18-34...

Sponsored Content
Vio cup

From WinCup.

Eco-friendliness is a top priority for many operators when evaluating to-go cup options. You may assume that paper cups are the most sustainable choice, but is that really true?

When choosing the best material for the cups in your kitchen—whether you’re running a cafe, dining hall, hospital cafeteria or any other kind of operation—you need to know what the cups are really made of. That includes how well they perform for your operation and the people you serve.

Let’s start with a common comparison: paper cups versus EPS foam. Here are six key points to...

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

FSD Resources