Foodservice Equipment & Supplies

APR 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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36 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2018 What's exciting in healthcare these days, Guyott says, is the peaking interest in wholesome eating, wellness and food as medicine. Most recently, she went on a tour of Microsoft and Google with representatives from St. Jude Children's Research Hospital to learn about aeroponics and how she can help "bring the gardens indoors" for her healthcare clients. "I personally take an interest in learning about newer diets like Paleo and gluten-free and how they relate to my work in foodservice," Guyott says. "It's great to see the two worlds of clinical and food colliding. They used to be so separate. Now, everyone wants to know what's in their food, and they want more nonprocessed, whole meals." The constant challenge in healthcare, however, remains the lack of labor and in some cases, funding. Above all else, because of shifting foodservice operators and staff, flexibility in design remains of utmost importance in Guyott's mind. In many cases, amid all that change, Guyott and her team are the only constants. In the case of Stanford, which saw the turnover of many teams as architects wrestled with new seis- mic regulations in California, Guyott remained steadfast in sticking to the original vision. At the same time, she kept her designs up to date and current. Lately, though, she's enjoyed work- ing with more hospital systems, in which she might work with the same leadership team to maintain consis- tencies and streamline projects across multiple facilities in a state or region. Industry Initiatives To say Guyott is an active member of multiple organizations outside of her main work would be a huge understate- ment. She won't say this about herself, but Guyott has definitely had a hand in shaping and growing the AHF into the organization it is today, even through its many changes and management shifts over the past decade. She has spent six years on the AHF Industry Advisory Board and says she feels honored to have been personally selected to be its chair in 2015. She also serves as secretary on the board of trustees for the Foodservice Consultants Society International (FCSI) and is a past member of the Facilities Guidelines Institute's foodservice design planning task force. Many conference planning and other committees for the various associations have also benefitted from her help over the years. Guyott regularly mentors younger professionals coming into the industry. In addition to FCSI-related efforts, she regularly speaks at universities around the country, including both dietitian and architectural students, about the job of a design consultant. "One of my favorite things to do is talk to students about nontraditional dietetics jobs and about foodservice design and consulting," she says. She can be found speaking to archi- tectural classes to help students under- stand customer flow and even create their own mini foodservice designs in an effort to expand their knowledge of architecture outside of just building design. What's also great, Guyott notes, is how the healthcare architectural com- munity has changed. "When I started in the industry 25 years ago I would say maybe 10 percent of architects were women, but now there's at least half or more women as there are men," she says. "I'm not sure if this has had an im- pact on the changes in healthcare, but these days you definitely see more col- laboration and everyone is much more respectful of differing opinions and views and everyone's insights matter." When she's not running from city to city or project to project, Guyott en- joys running outside, working out and diving into a good read; she just fin- ished the entire Game of Thrones book series. "In my later years I have learned to be either super on, but then off," says Guyott, who feels this has helped her be a better mom to her sons Max and Mostyn. She also enjoys watching her boys play hockey and soccer and participate in karate, and taking trips to her hometown in St. Paul to get away. She certainly deserves it. ACHIEVER CONSULTANT T o Quick Facts: Christine Guyott Education: BS, Nutritional Science, Pepperdine University, Malibu Calif.; Dietetic Internship, Mayo-St. Mary's Hospital, Rochester, Minn. Industry involvement: FCSI, secretary on board of trustees, board liaison and various committees; AHF, board of directors and vari- ous committees Family: Two sons: Max, 14, and Mostyn,11 Weekday wakeup time: 6:30 a.m. Go-to food when dining out: Sushi What do you think about when you are in your car? The day ahead or behind; what needs to get done; how I'm going to get it all scheduled in. What one word would your co-workers use to describe you? I thought "driven." My co-workers said "passionate." What one word would your family use to describe you? I thought "blessed." My sister- in-law said "fierce" and "strong." What's your superpower? Going from whirlwind taskmaster to lazy couch potato in 30 seconds flat. What was the last picture you took on your phone? A photo of Mount Shasta on my drive from a project, preceded by 20 photos of the existing project site, a stray kitten who ate dinner with me on a patio, a bunch of photos of my boys playing hockey, and one of my nephew, whom I babysat this past weekend.

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