We are inaugurating a new series for the Creative Dining Services blog: Inquiring Minds Interviews (IMIs).  IMIs are short, five-question interviews we are doing with a cross section of the Creative Dining Services employee family.  At least once per month, for the next several months, we will publish an interview we’ve done with an hourly or managerial employee.  We hope you enjoy reading them as much as we’ve enjoyed conducting them!

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Creative Dining Services’ Inquiring Minds interviewed Lisa Robisch, Chef/Kitchen Supervisor at Cincinnati Christian University. Here’s what we learned about her:

[Creative Dining Services' Inquiring Minds]: So, you are a Chef/Kitchen Supervisor at Cincinnati Christian University. What is your favorite part of your job?

[Lisa Robisch]: I enjoy working with our Student Associates. The challenges of teaching them how to behave in a professional kitchen are far outweighed by their enthusiasm and energy. They keep me young!

[CDSIM]: Our readers would like to know: what is your favorite cuisine?

[LR]: It’s so hard to pick just one! When it comes to formal, classical cuisine, I’d say Sauces and Soup are my specialty. You can turn simple boring chicken breasts into 1001 different dishes if you just know the Mother Sauces and how to play with them. It’s like magic!

If I’m cooking at home for my friends and family, I lean towards down home Southern cooking and I love to bake.

[CDSIM]: If I take a look inside your refrigerator what would I find?

[LR]: There are always a few good cheeses. I’ve been on a kick experimenting with mustards, so there are 7 or 8 different styles of mustard in there. One of my New Year’s resolutions was to get back to cooking dinner at home at least 5 nights a week, so there are a lot of leftovers right now. Lots of yogurt and fruit, too.

[CDSIM]: If you could vacation anywhere in the world, where would you go?

[LR]: Anna Maria Island, Florida. It’s a nice beach, not too commercial, very relaxing, but close enough to drive if you want to go the bigger touristy places.

[CDSIM]: And finally, how will you handle your new-found fame once this interview is published on the Creative Dining Blog?

[LR]: I’ll try not to let it go to my head. A portion of the fees I charge for autographs will be donated to a worthwhile cause.