By Ryleigh Scott, MSAND student
As a Master of Science in Applied Nutrition and Dietetics (MSAND) student at Logan University, I’m always on the lookout for insights from those shaping the world of nutrition. Recently, I had the pleasure of interviewing Kurt Sliefert, the Food Service Director at Logan. Kurt has been integral in Logan’s nutrition program, overseeing the Healthy Hub and hosting several dietetic students for food service rotations. In our interview, we chatted about his role, his passion for food service and his vision for the future of Logan dining.
Share a little about your journey into the food service industry.
I have been working in the kitchen for 25 years now. I wasn’t really sure what I wanted to do after high school, so I started working at a local bar and grill while going to college. I quickly fell in love with cooking and decided to enroll in the Culinary Arts program at St. Louis Community College.
While in culinary school, I worked at a local country club and once I graduated, I started working for an off-premises catering/traveling company as their Chef De Cuisine.
When I got married and started my family, the long nights, weekends and holidays did not really fit the family lifestyle, so I looked into this side of the hospitality industry. I started working for a private high school in 2013 as their food service director and chef, and in 2021, I started working at Logan.
What previous roles have you held? How have they shaped your approach to management?
I have held just about every back-of-the-house position you can think of. I started as a dishwasher and worked my way up to a corporate executive chef. My approach to management is the same as how I go about life: Treat others as you would like to be treated.
I am very much a hands-on manager. To this day I still do the dishes, sweep, mop and anything else that is needed to make the kitchen and the guest experience a positive one. I do not ask my staff to do anything I wouldn’t do. I lead by example.
What is your favorite part of your job?
I love working with the Logan staff and the dietetic program students, and I really appreciate the family time this position gives me.
What challenges have you faced in managing your team?
Nothing. I am VERY lucky to have the team I have in the Logan Café.
What is your favorite part about the Healthy Hub and working with MS-AND students?
I love seeing students step up to the challenge of cooking in a professional kitchen. Most have not worked in a kitchen before and cooking at home is totally different than cooking in a professional kitchen.
How do you stay current with food trends?
I love to go out and try new places to eat. Social media gives me the chance to explore what’s happening in the food scene—not just locally, but around the world.
What are your long-term goals for Logan’s Healthy Hub?
I would love to see the Healthy Hub continue to grow along with building relationships with the University’s students, faculty and staff.
My conversation with Kurt was a fantastic reminder of the powerful role food plays in our lives. His enthusiasm for promoting a creative environment full of enjoyable experiences is evident. I hope you found his insights as inspiring as I did—here’s to continuing our journey towards better health and delicious meals together!