Food Service Director of the Month - Kim Terry
Kim Terry was born in London England, and never in her wildest dreams did she think she would end up in Amarillo, Texas. Kim attended Westminster College in London where she studied hotel & catering. After working in London for 5 years for a catering contractor she came with some girlfriends to visit America. She loved it so much she returned and worked for Contiki America, a tour company for 18-35 year olds. Kim cooked for each tour's 50 passengers at campsites across America on a 5 foot propane stove! A change from the French Cuisine she had learned in school. She got to see a vast amount of the country while preparing fresh shrimp in New Orleans and Champagne breakfasts in Washington D.C. This is where she met her husband of 26 years. Jeff drove one of the tour buses.
After dashing all over the country for one summer season Jeff and Kim got married and settled down in Tucumcari, NM. Culture Shock! She said she told Jeff they needed to live somewhere between the size of Tucumcari or London, otherwise they weren't going to make it. Six months later they moved to Amarillo. As a newlywed she didn't want to work late nights in restaurants and that is how she came to be in Child Nutrition. She went to work for Amarillo I.S.D. She started as a substitute. She got her first traffic ticket ever after working a school banquet the first day on the job and thought she was going to end up in jail.
Kim worked for A.I.S.D. for 14 years; worked her way up from substitute, cook, manager trainee, manager, supervisor, and then trainer & menu analyst. She says she looks back on those years with fond memories of all the kids she got to feed and the friendships that were made. Jeff and Kim have one son, Phillip. Raising Phillip while working at the schools was wonderful Kim says; she got the best of both worlds, working while he was in school and being off during the holidays. Kim took a break from the schools and worked for nursing homes for about 8 years, when a good friend mentioned to her that River Road I.S.D. was looking for a director. She is now starting her fourth year there. She truly loves her job. "I get to do what I truly enjoy" she says. "I love the kids, all ages. I have the best time trying to come up with new ideas to keep them interested in eating in our cafeterias. At the same time making sure it's healthy and running a tight ship. I have the best staff and managers who sincerely want to do the best they can for our students. Being at River Road I get the best of both worlds again; we are small enough to know everyone, yet big enough to take care of business, feeding and educating our kids." Kim hopes to be at River Road for many years to come.
KIM'S RECIPE: CHEESE & BACON QUICHE (QUICHE LORRAINE)
(This is not really an English recipe but it is European!)
INGREDIENTS
| 1 x 9” | Frozen Deep Dish Pie Crust |
| 3 | Eggs |
| 1½ cups | Milk |
| ½ tsp. | Salt |
| ¼ tsp. | Pepper |
| 1 tsp. | Prepared Mustard |
| ½ tsp. | Worcestershire Sauce |
| 1½ cups | Shredded Cheese |
| ¼ cup | Onions, finely chopped |
| 4 oz. | Bacon, diced |
PREPARATION
- Preheat oven to 425 degrees F, and place an empty baking sheet in oven, big enough to hold the pie crust.
- Heat a heavy skillet, spray with cooking spray and add chopped onions and diced bacon. Saute until onions are opaque and bacon is a little crispy.
- Drain on paper towel to absorb excess grease.
- Sprinkle shredded cheese into the bottom of the pie crust shell.
- Sprinkle cooked bacon and onions on top of cheese.
- Break eggs into a mixing bowl. Add milk, salt, pepper, Worcestershire sauce and Prepared mustard. Whisk until blended well.
- Pour egg mixture into pie shell, over cheese, bacon & onions. Fill to the edge of the crust and cheese is covered. Depending on depth of pie crust you may have a little egg mixture left. (Do not overfill pie crust.)
- Then take a fork and mix lightly, be careful not to touch the pastry at the bottom.
- Place the Quiche on the hot empty baking sheet. This will seal the pastry bottom and prevent it from being soggy.
- Bake at 425 degrees F for the first 30 minutes, then reduce to 350 degrees F for another 20-30 minutes. The top should be golden brown and firm to the touch.
- Remove Quiche from oven and allow to rest for at least 15 minutes.
- Can be served hot or cold with a salad. Great for picnics.
I vary my quiche depending on what leftovers I have. Broccoli & cheese is good. Also spinach, cheese & bacon. I have made a chicken fajita ones before, with onions and bell peppers. As long as you use the basic ingredients: 3 eggs, 1 ½ cups of milk & cheese you can make your own specialties. Sun-dried tomatoes are also good. Just have fun and play with it! I hope you enjoy this recipe.
Previous Food Service Directors of the Month
July 2010 - Raul Jacques - Tangy Chicken Breasts Recipe
June 2010 - Jim Hemmen - Thai Lime Pork Chops Recipe
May 2010 - Kari Frederick - Easy Chocolate Cupcakes Recipe