Our Team

A Conversation with Director Pauline Hoogmoed

A Conversation with Director Pauline Hoogmoed

Throughout our rich history, the leadership team and staff at The Bank of Elk River have remained committed to the values and ideals of community banking. We demonstrate our Mission Statement in all that we do, day in and day out: to exceed customer expectations, to provide meaningful community service, to appreciate our employees, and to maintain a sound financial institution while encouraging growth and enhancing shareholder value. A family-owned and operated community bank since 1885, we operate with the highest standards of integrity and fair business practices.

The dedication to these values begins at the top, at both our executive leadership level and within our Board of Directors. Today we introduce a series of features that showcases the remarkable individuals who serve our customers and our community as Directors.

MEET DIRECTOR PAULINE HOOGMOED
Pauline Hoogmoed brings a wealth of business experience and leadership to our Board of Directors. Ms. Hoogmoed’s professional background includes many years in the hospitality, catering, and events industries. Following a two-year opportunity to work with celebrity wedding planner David Tutera, she recently joined the Kaskaid Hospitality Group as the Chief Operating Officer of Crave Catering & Events. With Minneapolis in line for the 2018 Super Bowl, she took on the challenge to improve operations and grow the catering side of the well-known Crave brand.

Ms. Hoogmoed joined The Bank of Elk River Board of Directors in 2014 and provides a unique set of strengths. “I bring a different perspective as a woman. As a person with current marketing expertise, I look at demographics and what the next generation will want from their bank differently,” she said. “I understand how to attract millennials and what they are looking for. I bring that perspective to the discussion.”

Serving on a community bank’s Board of Directors presents a new challenge for Ms. Hoogmoed, one she fully embraces with characteristic passion. “In the trade show and conference industry, everything is an emergency. The bank is different. We look at numbers and risk, which can be complicated, but we’re not working at such a frantic pace.”

While Ms. Hoogmoed has worked for large corporations, she prefers owner-operated companies. “I would rather know what I’m working for and who’s benefiting from it. That applies to community banks as well,” she said. “With The Bank of Elk River, I can see their impact in the community. Customers know the people at the top, how they feel, what they’re doing. It’s more personal.”

She appreciates the opportunity to serve a community bank with a solid foundation in its history and strong family tradition. “I see how much the Babcock family cares about their employees, how they invest in the team and care about the products they bring to the customers. They are both personally and professionally involved in the bank. They truly care, and that matters.”

Ms. Hoogmoed loves to travel and is looking forward to a trip to Tanzania at the end of the year. She and her husband enjoy playing mixed doubles tennis and scuba diving, something they’ve done together since their honeymoon 25 years ago. Not surprisingly, she loves entertaining and hosting friends and family for dinner.

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Director Pauline Hoogmoed Crave Catering Crave Catering and Events
Bang Bang Cauliflower
We serve this in miniature paint cans in individual servings.You can get creative with your serving vessel or you can serve it on a platter.

Ingredients
Cauliflower
4 cups bite sized cauliflower florets, preferably tri-colored
Salt and pepper
Olive oil spray

For the Sauce
½ cup mayo
¼ cup sweet chili sauce
1 tablespoon sriracha
Juice from half a lime
1 teaspoon of brown sugar
(mix all together well)

Quinoa
Red quinoa – prepare as directed on package

To Serve
2 scallions, thinly sliced
Handful of cilantro, finely minced

Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
Place the cauliflower on the baking sheet in a single layer and then spray them with a little oil, season with salt and pepper.

Place in the oven for 15 minutes or until the tops are slightly golden. Let the cauliflower cool slightly and toss in the sauce, reserving some sauce to drizzle over the top. Remove, flip the florets over, and respray with oil. Bake for 10 minutes more until golden all over. To serve, spread the red quinoa down first and then top with the tossed cauliflower, drizzle a little more sauce over, and garnish with scallions and cilantro.
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ABOUT MS. HOOGMOED

Ms. Hoogmoed grew up overseas and has lived and worked in Hong Kong, Tokyo, Amsterdam and San Francisco, giving her a global outlook on business. She has worked for Charles Schwab, Shearson Lehman American Express, Kenner Parker Tokyo, Taste of Ireland Amsterdam, Mintahoe Hospitality Group and spent 20 years as the CEO of UBM Catersource, LLC and two years producing national wedding shows with David Tutera. Ms. Hoogmoed is now COO of Crave Catering & Events which is a part of Kaskaid Hospitality Group. She previously served on the Lowry Hill East Neighborhood Association board as treasurer for 3 years and on the SEARCH board as marketing chair for 3 years. Working on boards gives her the opportunity to bring her wide range of experience and expertise to the boardroom and collaborate with like-minded individuals all working towards the goal of making The Bank of Elk River a success for both its customers and its shareholders.

Learn more about The Bank of Elk River’s executive officers and Board of Directors.

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Our Team