“I would ask consultants to challenge us. What can we offer to help you serve your clients better? How do you want to receive information. What do you need to do your roles more successfully?”
the networking, the sharing of ideas. Tat’s what keeps things
moving forward. SC Tere’s always someone you can go to if you want to go deeper on something. Tat’s one
designed kitchen or dining environment and trying to understand why certain decisions were made. And there’s nothing like being in a room full of passionate people. Tat’s a
great place to learn more. TM: I still want to open a magazine and flip pages, but I’m not afraid to go to the magazine’s website and read the article digitally. It comes down to the individual, whether or not you’re willing to take the time to digest it correctly, rather than just skimming the headlines.
MJ: Is there a danger of there being too much information, or that technology can change how
we absorb it? KH: It’s so easy to plug something into something like ChatGPT and have it spit out an answer, but if you don’t dig deeper and drill down, it’s surface level. You still have to research. You still have to be curious and ask why. Tat’s the
PARTICIPANTS: Sojo Alex FCSI, Envision Strategies (SA) Steve Carlsson FCSI, Rippe Associates (SC) Kathleen Held, Cini-Little; president, FCSI EF; FCSI Senior Associate (KH) Tim McDougald FCSI, JLR Design Group (TM) Meghan Daro, Middleby (MD) Moderator: Michael Jones, FCSI’s Foodservice Consultant magazine (MJ)
important part – retaining it, not just holding it long enough
to repeat it. SC: It gives you a much bigger universe of things you could look at, but you still have to do the deep dive. It doesn’t replace that work.
MJ: What more would you like to see FCSI and the wider industry do to keep education
“It’s so easy to plug something into ChatGPT and have it spit out an answer, but if you don’t dig deeper and drill down, it’s surface level. You still have to research”
at its core? MD: From a manufacturer’s perspective, I would ask consultants and FCSI to challenge us. What can we offer to help you serve your clients better? How do you want to receive information, and what do you need to do your roles more successfully? We’re rethinking how we
deliver education. Not everyone learns the same way anymore, so we’re developing more flexible platforms that people can engage with in their own time. But it’s also about collaboration. It’s not just what happens in sessions – it’s the conversations,
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of the strengths of this industry. SA I’m not scared to ask questions anymore. Whether it’s Steve, Kathleen, or others, I’ll ask how they do what they do. Tat openness is important, because that’s how we grow.
MJ: Could you tell us about some of the initiatives the Educational Foundation is
working on? KH: We have the program at Western Kentucky University, which is the Foodservice Design Certificate for undergraduate students. It’s a six-class structure with a capstone class that the EF created the curriculum for. We also have a Professional
Studies program for people who want to learn about
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