General
Inquiring Minds Interviews – #6
Creative Dining Services’ Inquiring Minds interviewed Mona Scherf, Administrative Assistant at Judson University. Here’s what we learned about:
[Creative Dining Services’ Inquiring Minds]: So, you are the Administrative Assistant for Judson University Food Service. What is your favorite part of your job?
[Mona Scherf]: Definitely the flexibility of my hours of work in the office as well as the close-nit relationships with my fellow employees.
[CDSIM]: Our readers would like to know: what is your favorite cuisine?
[MS]: Anything someone else is cooking! I hate to cook, I prefer to bake desserts; but baking doesn’t feed the family properly! 
I know, it’s seems weird to work in a food service & not like to cook but I’m in the office!
[CDSIM]: If I take a look inside your refrigerator what would I find?
[MS]: Most importantly, MOUTAIN DEW, about 10 or 12 vanilla whipped yogurt containers (it’s about the only thing my 3 year old will eat), fixin’s for my 2nd grader’s lunch box, leftovers that no one will even think of touching, my homemade raspberry & grape jams, all of the standard condiments & typical butter, eggs, milk kind of stuff.
[CDSIM]: If you could vacation anywhere in the world, where would you go?
[MS]: Hmmm, I’m not really adventurous. I’d like to take the family I’d like to go to see the ocean & play on the beach.
[CDSIM]: And finally, how will you handle your new-found fame once this interview is published on the Creative Dining Blog?
[MS]: I will screen calls with my handy-dandy caller ID on my work phone!
Inquiring Minds Interviews – #5
Creative Dining Services’ Inquiring Minds interviewed Rose Marie Scheumann, Supervisor at IndianaTech. Here’s what we learned about her:
[Creative Dining Services' Inquiring Minds]: So, you are a Supervisor for IndianaTech. What is your favorite part of your job?
[Rose Marie Scheumann]: Not doing the same thing everyday
[CDSIM]: Our readers would like to know: what is your favorite cuisine?
[RS]: Chinese
[CDSIM]: If I take a look inside your refrigerator what would I find?
[RS]: Lots and lots of food for family, friends and neighbors.
[CDSIM]: If you could vacation anywhere in the world, where would you go?
[RS]: Arizona
[CDSIM]: And finally, how will you handle your new-found fame once this interview is published on the Creative Dining Blog?
[RS]: I will let you know when I am “famed”
Presidential Visit
Creative Dining Services’ own Kathleen Hoffman (left), Catering Manager at Judson University and Marga Seweryn, Food Service Director at Judson University with former President George W. Bush. President Bush was on campus to present during the inaugural World Leaders Forum, an annual event bringing world leaders to the Judson University campus every year to inspire leadership. Marga, Kathy and the Judson crew, with some help from area Creative Dining accounts, did a great job on the event.
Inquiring Minds Interviews – #4
Creative Dining Services’ Inquiring Minds interviewed Tori Wild, Food Service Manager for Chadron Public Schools. Here’s what we learned about:
[Creative Dining Services' Inquiring Minds]: So, you are a Food Service Manager for Chadron Public Schools. What is your favorite part of your job?
[Tori Wild]: I work a K-12 program so my favorite part of my job is getting to be around young kids, including my own everyday. Everyone loves to eat and we get the pleasure of making kids happy at meal time by providing them with food. They can always put a smile on my face.
[CDSIM]: Our readers would like to know: what is your favorite cuisine?
[TW]: I wouldn’t call it a cuisine but I could eat a Turkey & Cheese sandwich every day!
[CDSIM]: If I take a look inside your refrigerator what would I find?
[TW]: Turkey, cheese, yogurt, cottage cheese, grapefruit, pickles, summer sausage, strawberry frosting, orange juice, milk and a box of wine J
[CDSIM]: If you could vacation anywhere in the world, where would you go?
[TW]: Spain – My husbands’ family is from there and it sounds like an amazing place to see.
[CDSIM]: And finally, how will you handle your new-found fame once this interview is published on the Creative Dining Blog?
[TW]: After the thousands of photos and autographs I give, I’m going to Disneyland!
Dining at Davenport University
Soup’s on at Davenport University! And tacos, and lasagna, and pot roast, and grilled cheese, and pizza, and salad and… well, watch the video and find out!
Inquiring Minds Interviews – #3
Creative Dining Services’ Inquiring Minds interviewed Patrice Wright, Lead Cook at Trinity Christian College. Here’s what we learned about her:
[Creative Dining Services' Inquiring Minds]: So, you are a Lead Cook for Trinity Christian College. What is your favorite part of your job?
[Patrice Wright]: Preparing the food. (She also considered saying her boss… 
who assisted in conducting this interview) I like creating flavors with the different variety of spices. Creating, adding to the food, taking away and figuring out how the food will taste the best. Every day is a new adventure with the Creative Dining recipes. It’s fun to experiment with food and try new foods. It is interesting how the flavors work together like the hot and spicy with the sweet in the new Mexican Chili Corn Casserole.
[CDSIM]: Our readers would like to know: what is your favorite cuisine?
[PW]: Italian – I like to eat Italian food with all of the sauces – mmmm, oh yeah… ah huh… I’m getting hungry just thinking about it… but I like to cook Mexican food. The combination of flavors and textures make it so interesting to work with. There is such a wide range of fresh ingredients to get that authentic taste of Mexican cuisine. Maravillosa! ¡Delicioso!
[CDSIM]: If I take a look inside your refrigerator what would I find?
[PW]: The basics, milk, eggs, butter, sour cream, chicken, ground beef, fresh lemons, peppers… there used to be strawberry daiquiris and apple martinis… used to be, but no more… that was yesterday…
[CDSIM]: If you could vacation anywhere in the world, where would you go?
[PW]: Jamaica, the white sand… the sun… the vibe… I like the motto: “Don’t worry, Mon. Be Happy!!”
[CDSIM]: And finally, how will you handle your new-found fame once this interview is published on the Creative Dining Blog?
[PW]: Oh, I don’t know, hope I don’t get the big head… Ha-ha-ha! Being an instant celebrity, I’ve been waiting my whole life for this!
Inquiring Minds Interviews – #2
Creative Dining Services’ Inquiring Minds interviewed Sawako Cline, Spoelhof Café Supervisor & Sushi Chef at Calvin College. Here’s what we learned about her:
[Creative Dining Services' Inquiring Minds]: So, you are a Supervisor for the Spoelhof Café and Sushi Chef. What is your favorite part of your job?
[Sawako Cline]: Interacting and building close relationships with students and fellow employees. I like making sushi and introducing a new cuisine to people and seeing the great reaction people have when they try it for the first time. I also enjoy being challenged with my creativity and utilizing it in many different areas at Calvin College
[CDSIM]: Our readers would like to know: what is your favorite cuisine?
[SC]: Japanese. I was born in Japan and Japanese cuisine is something I grew up with and have a passion for. It’s such a beautiful cuisine, it’s like artwork on a plate.
[CDSIM]: If I take a look inside your refrigerator what would I find?
[SC]: Being that Japanese is my cuisine is what I was raised with I have many Japanese staples in my refrigerator. I don’t keep any junk food or pop around, I try to eat as healthy and as fresh as I can. So in my refrigerator I keep things like Salmon, swordfish, miso, dashi, farm fresh eggs (won’t buy them from the grocery store), cold brown tea, homemade Japanese hot sauce, Brie cheese and chocolate.
[CDSIM]: If you could vacation anywhere in the world, where would you go?
[SC]: Fiji. It’s such a beautiful place with gorgeous beaches. I hate snow and winter!
[CDSIM]: And finally, how will you handle your new-found fame once this interview is published on the Creative Dining Blog?
[SC]: I’m going to use this to get on the Food Network!
Inn-Sights, Issue I, Part 1
I run a hotel-with a lot of help from a lot of great people. It works for me, for now. The job fits me. I’m messy and chaotic, and the job is messy and chaotic. The hotel just celebrated its 14th year in business! Yea us! In 14 years we’ve accumulated many stories. Most of them are funny. A couple of them are sad. I’m going to share them, here, for your enjoyment.
I would be remiss if I did not start out with the all time #1 famous customer service story of all time, The Great Luggage Chase!
***
Early May, 1998 -
It was Monday, the day after graduation at Hope College. It was “Sue’s” first day as a full-time employee of the Inn. Sue had also just graduated from Hope College. It was a busy morning. There were several check-outs from the weekend yet to go. A very elderly man, Mr. Doe, who had been a special guest of the college for graduation, checked out and proceeded to leave his suitcase, an old, shabby Samsonite, in the lobby, next to another pile of old, shabby Samsonites, while he used the restroom.
A large, rambunctious family came down to check-out as Mr. Doe’s daughter wheeled him away from the front desk. After settling their bill, the family loaded up their 1975 Volkswagen “Vanagon” with their luggage – the pile of old, shabby Samsonites from the lobby.
Ten minutes later Mr. Doe was wheeled back from the restroom by his daughter to find his luggage was gone. He told Sue. She froze. The large family was gone, started on their 360 mile drive back to St. Louis. They must have the missing suitcase!
She called her supervisor, Linda. Linda froze. They both went out to the lobby and told Mr. Doe his luggage was most likely on its way to the “Show Me” state.
“But my heart medicine was in there.” He said to Sue and Linda. Oh, did I mention the constant ticking sound his oxygen tank was making? And it got better: Not only was Mr. Doe’s heart medicine in the missing suitcase—his plane was taking off at 2:00.
Sue and Linda looked at each other. Linda finally choked out, “Mr. Doe, don’t worry. We’ll get your luggage to the airport in plenty of time!” On that weak promise Mr. Doe and his daughter drove off to lunch and then the airport.
Sue and Linda acted fast. They got the keys to the Inn’s van. They shot out of the parking like Santa on his sleigh shouting, “We’ll be back!” . . .
***
Stay tuned for the finale of the Great Luggage Chase!
Inquiring Minds Interviews – #1
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. 
The Sustainable Seafood Quest
I grew up near the Southern Jersey Shore, and spent my high school summers living and working on Long Beach Island. I remember clamming in the bay – we would hang over the side of our rowboat and feel with our toes for clams sticking out of the mud. We would dive down and get them, and sell them for a penny a piece to our neighbors. I could gather a few hundred in the morning, and have pocket money for the day. Today, the bay no longer supports this, because of pollution and lack of oversight. If we would have known about sustainability thirty years ago, I would have had the opportunity to teach my son how we did it “back in the day”. Now I’m burdened with thinking that I was part of the problem.
My friends and I would charter a bluefishing boat and leave at 6:00am to catch the first morning run of snapper blues heading up the beach. You could see them a half mile away, driving the baitfish into the air ahead of them as they tried to escape these voracious predators. (Usually to no avail). We each would catch a hundred pounds or more of fish by noon. We tried to give it away and eat a lot of it, but most of it went as fertilizer in our Jersey Tomato garden. We always had the biggest tomatoes, but we killed a lot of fish just to grow them. We just didn’t think that the vast ocean had limits on what it could continue to give us. Now, there are very few bluefish beach runs – the action is out at the “Canyons”, 15-20 miles offshore. The close-in action is virtually non-existent compared to years ago.
Fast forward thirty five years to today’s problems plaguing our seafood. The Gulf Oil spill will most likely wipe out an entire generation of Atlantic Bluefin Tuna next year that have migrated thru the spill zone, and will return to the spill zone to spawn. It’s unlikely that many will survive. Atlantic Bluefin Tuna are already endangered due to their strong demand from worldwide sushi lovers. Many other fish species are endangered due to overfishing and mismanaged factory fishing fleets. Bottom Dredgers tear up the sea floor in search of clams, scallops and oysters – entire areas are wiped clean of anything alive on the ocean bottom. Longline boats have bait lines that stretch for miles across the ocean. In addition to catching prized pelagic fish like swordfish and tuna, this method kills many other species that take the bait, and are unwanted by the fisherman. Gillnetting is another indiscriminate way of adding tons of unwanted fish to the bycatch total, including sea turtles and dolphins.
Many farmed seafood operations involve raising fish in pens or nets that focus on growing the fish as quickly as possible. Antibiotics are used to keep the fish “healthy” in this environment. It also takes three pounds of fish meal to grow one pound of farmed fish. This puts a strain on the small fish species that are the food source for the farmed fish. Farmed fish contribute a lot of waste in a concentrated area of water, which is usually not treated and can cause havoc with natural coastal environments. (Thousands of acres of mangrove forest have been destroyed by shrimp farmers due to mismanaged shrimp farms). Farmed fish can also escape their pens and breed with the wild species. This can reduce the wild species’ tolerances for disease. Escaped farmed fish also compete for food against wild stock.
So – Does this mean that seafood as we know it will also be a thing of the past in another thirty years? No, absolutely not. There are movements out there that are making a difference in the war, and they are winning some battles. Aquaculture and Recirculating farms are gaining a foothold as sustainable alternatives to harvesting endangered species. I believe that we all must do our part by educating ourselves and our food service operations about sustainability. We must ask questions of our suppliers (and ourselves) about sourcing only sustainable seafood; while from a budget perspective this may be a purchasing decision that must be put off to the future, staying educated about the issue, pricing and availability will enable that future move to serving sustainable seafood. Together, we can make a difference – Let’s save the oceans so our children’s grandchildren can go clamming someday!
Now – for GE (genetically engineered) Salmon – that discussion is for another day……