Confessions of Bill Allman

Bill Allman has eaten spicy grasshoppers, enjoys any meal his wife prepares and wishes that supersizing was never an option.
Bill Allman, general manager for Metz Culinary Management at Lebanon Valley College, in Annville, Pa., has eaten spicy grasshoppers, enjoys any meal his wife prepares and wishes that supersizing was never an option.

Q. What is the best part of your job?

Developing a driven team that is dedicated to providing the commitment and hard work necessary to meet the goals of our team and company vision.

Q. What is the worst part of your job?

Dealing with unusually awkward employee issues is always a difficult challenge.

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

Leading the transformation of Lebanon Valley College’s dining program into a showcase account for our company.

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

We had a popular band on campus and it requested only green M&M’s, warm bottled water from a distributor in the Northwest U.S., and a brand name peanut butter and jelly kept in bottles so they knew it wasn’t [a substitute].

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

The 60’s has always intrigued me, so I would go back to lend my personal creativity to the counter-culture movement.

Q. Which talent would you most like to have?

I would pitch left-handed, have a 100 mph fastball with
pinpoint accuracy and a 12-6 curveball. 

Q. If you could change one thing about yourself, what would it be?

Fighting my stubbornness has been a lifelong challenge, I am not too stubborn to say.

Q. What would be your dream vacation?

Taking a yearlong road trip across our great country and enjoying the local food and beers of each region.

Q. What is your favorite meal?

Any meal my wife, Kristan, cooks. She is a foodie, too.

Q. What is your "guilty pleasure?"

Two or three great IPAs.

Q. What will people always find in your refrigerator?

A great IPA.

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

Supersizing—the definition of American overindulgence.

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

To finish writing a utopian/dystopian trilogy and then having the books published and made into a four-part movie.

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

Spicy grasshoppers. The taste was OK, the texture was difficult.

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources