Confessions

Operators open up about their passions, fears and embarrassing moments
By 
Katie Fanuko, Associate Editor

Deborah Harris and Patti Giuffre, both sociology professors at Texas State University, in San Marcos, Texas, confronted the challenges female chefs face.

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Deborah Harris and Patti Giuffre confronted challenges facing female chefs in “Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen."

Michelle Bernstein describes what goes into creating a menu for cancer patients, how people have reacted and what's next for Joe DiMaggio Children's Hospital.

Kathryn Spencer, a farm-to-school specialist for San Diego Unified School District, connects with farmers to secure at least 15 percent of the produce for salad bars and menu items from local sources.

The culinary services director for Ohio Presbyterian Retirement Services in Columbus, Ohio, loves muscle cars and Clint Eastwood, and he believes that not everything is better with bacon.

Sandi Kramer, child nutrition director for the Yankton School District in Yankton, S.D., loves chocolate, wants to travel to Holland and Germany, and believes everything happens for a reason.

Gay Anderson, child nutrition director and district wellness coordinator for the Brandon Valley School District, in Brandon, S.D., wishes she could sing, would love to travel to Alaska and is a morning person—after she’s had some coffee.

The executive director of auxiliary services at Binghamton University in Binghamton, N.Y., admires Pope Francis, loves Chilean sea bass and wishes french fries had never been invented.

Robert Floccari, director of dining for Chartwells at York College of Pennsylvania, York, Penn., would love to tour Italy, wishes he could play piano and keeps a supply of Fresca in his fridge.

Director of food, nutrition and conference services loves thinking out of the box, hates having to justify staffing and wishes she could sing.

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