Confessions of Becky Hassinger

Becky Hassinger hates heights and would like to work in human resources.
Becky Hassinger, manager of dining and nutrition services at the University of Missouri Health Care system in Columbia, confesses that popcorn with real melted butter is her guilty pleasure. 

Q. What is the best part of your job?

Serving our patients is very rewarding. Another perk is that people that work in the healthcare industry are compassionate people and make for great co-workers.

Q. What is the worst part of your job?

Budget cuts and being consistently short-staffed.

Q. What do you consider to be your greatest achievement?

The renovation projects I have completed that improve the services and food choices for our patients, visitors and staff.

Q. What is the most unusual foodservice/catering request you have ever received?

To provide food and water to a baby elephant that was being auctioned as an unknown item behind the curtain. This was at a two-day, outdoor cattle auction that we were also providing food and bar service to the guests.

Q. If you weren't in foodservice what would you be doing?

I would love to work in human resources.

Q. Which talent would you most like to have?

To play a musical instrument.

Q. What is your greatest fear?

Heights. Three steps up a ladder is enough for me.

Q. Which living person do you most admire?

My sister, she has an amazing set of values.

Q. What is your favorite meal?

A really good steak and potatoes.

Q. What is your "guilty pleasure?"

Popcorn with melted real butter.

Q. What will people always find in your refrigerator?

Eggs and butter.

Q. What food fad do you wish had never started?

Salad bars and buffets. People tend to be gluttonous and they are not sanitary.  

Q. What is the weirdest food you have ever eaten?

Rattlesnake.

Q. What do you consider to be the most overrated foodservice trend?

Sushi, it is a pretty food with a hefty price for what you get, in my opinion.

Q. Read the book or see the movie?

Read the book, then see the movie.

Q. Are you a morning or evening person?

Definitely an evening person.

Q. What are your words to live by?

Organization is the key to success.

Q. If you had a time machine what historical event or era would you visit?

I think the Roaring 20’s would have been a blast. Although I would want to come back before The Great Depression hit.

Q. What would be your dream vacation?

A monthlong European tour.

Q. If you could eat dinner with anyone living or dead, who would it be?

I would want to have a family dinner that included my brother and sister, their kids, my parents and both sets grandparents. All of my grandparents are now dead, and I never got to meet my dad’s father. He died before I was born.

Q. What is your most treasured possession?

My African Violet plants that were given to me by my great grandmother.

Q. What activity is at the top of your bucket list?

To go to Alaska and Hawaii. Then I can say I have traveled in all 50 states 

Q. Who is your favorite celebrity chef?

I get a kick out of Alton Brown. He provides interesting facts, trivia and tips.

More From FoodService Director

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

FSD Resources