Foodservice Equipment & Supplies

JAN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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28 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2018 JOSEPH SCHUMAKER, FCSI Founder and CEO foodspace+co San Jose, Calif. ◆ Consultant ◆ Years in Foodservice: 15 ◆ Industry Involvement: FCSI ◆ Spends his free time with his family, often coaching little league for his two sons. The whole family enjoys traveling, experiencing new foods and cultures. FE&S: What attracted you to the industry? JS: I always enjoyed cook- ing, and eating for that matter. At some point after working in retail I realized there was no light at the end of the tunnel. Since my first day in culinary school I have not 'worked' a day in my life. I was looking for a career change and found my passion. FE&S: What has changed for you in the past year? JS: I have been working on a new endeavor that has brought me face to face with food tech and the in- vestment world in a way I would have never imagined. I have learned so much about the food system and the challenges we face that it has driven me to focus on being part of the movement to work on solving these challenges. That is a big change for a corporate catering chef. FE&S: What current problem are you trying to solve? JS: We are working to help startup food tech, consumer packaged goods companies and traditional food businesses find ways to improve the food system, deliver innovative products and gain access to funding sources that would have been earmarked for the tech industry here in Silicon Valley. Fundraising is hard. We have not overcome that chal- lenge but I feel that our team is on the verge of doing so. FE&S: Share a lesson learned. JS: One of the biggest lessons that I have learned is to persevere. The food industry is tough and as individuals we owe it to ourselves to work hard and strive for success. I believe that success is earned, but perseverance can be learned and taught. PETER TESTORY Director of Dining and Culinary Services/ Housing Division University of Wisconsin – Madison Madison, Wis. ◆ College Foodservice Operator ◆ Years in Foodservice: 25 ◆ Industry Involvement: NACUFS ◆ Spends his free time happily transporting his kids to their next event, and enjoys watching football, baseball, basketball — basically any sporting event. Also likes to think about how to spin a current food trend and make it unique to the university. FE&S: What current problem are you trying to solve? PT: Staffing has been the biggest challenge, so far, this academic year. We opened this school year significantly understaffed in student employees, and have been trying to rebound since the first day of school. Our organization is heavily dependent on student employees, and we have seen a downward trend for the last three to four years. It is really forcing us to relook at our op- erations and make adjustments that do not include as many student employees. FE&S: What change have you been involved with over the past year? PT: This is a very easy ques- tion for me since for the past year I have been learning my new job and new opera- tions. I really want to take the time to understand the operations before consider- ing any sweeping changes. It is extremely important that when you do move onto a new opportunity, you do not try and move too fast. This is something I've had to consistently remind myself for the past ten months, even though it is my number one piece of advice for new management staff. FE&S: Describe a challenge you have overcome. PT: I think for me the biggest challenge has been break- ing out of the chef coat. I have a culinary background, but as I learned more about this business I knew I wanted to eventually jump to the other side. When your background is primarily in kitchen, you have to work hard to gain that experience on the other side. FUTURE FOODSERVICE LEADERS

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