Third Annual "The Best"


Mistake I ever made
I was driving down the road talking with my produce distributor and asking him why he couldn’t deliver Washington state apples when I lived in New Hampshire. I dropped the phone and had to pull over. I happened to pull over at an apple orchard. That started my whole farm-to-school experience.
—Tony Geraci, executive director of child nutrition, Memphis City Public Schools, Memphis, Tenn.

Kitchen-related disaster that I can laugh at now
My first day at my first job as an executive chef in a steak restaurant, the kitchen was so hot all the light ballasts blew. We had no lights so I was cooking with a flashlight in my mouth. People were waiting for two hours for their meals. Thank God most of the customers were friends. My family had a table of 12 and had to listen to all the comments. I wasn’t laughing then but looking back I get hysterical.
—Brad Lange, director of dining services, Park Regency, Chandler, Ariz.

The best way I’ve found to relieve stress on the job
With the opening of our health and wellness complex, I now have the ability to go hit a racquetball around whenever things get a little tense.
—Damian Monticello, corporate foodservice liaison, Blue Cross Blue Shield of Florida, Jacksonville, Fla.

Food-related movie I’ve seen
“Willy Wonka and the Chocolate Factory.” I have a passion for chocolate, and we all have that kid in us.
—Betty Perez, R.D., senior director of food and nutrition services at NYU Langone Medical Center,
New York

Best, biryani Food memory I have
I toured India for six weeks to learn the style of cooking. Every day for two weeks I went to a different place. I went to a wedding and learned how to cook biryani, which is a typical food for a wedding feast. The cooking is so different.
—Dee Phillips, director of dining services, Davidson College, Davidson, N.C.

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources