Confessions of Cam Schauf

Cam Schauf, director of Campus Dining Services and Auxiliary Operations at 9,400-student University of Rochester in N.Y., gave grasshoppers a try, fears Bud Light and hates that he procrastinates.

Q. What is the best part of your job?

I love working with students.

Q. What is the worst part of your job?

Dealing with employee issues that lead to terminations.

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

Being smart enough to marry the woman who has been my inspiration for over 35 years.

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

To make and deliver 2,000 box lunches to the grand opening of a corporate facility while dressed as clowns, with full makeup.

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

I think I would be teaching or coaching, although at one point I did contemplate becoming a minister.

Q. Which talent would you most like to have?

I would love to be an excellent chef.

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

Have the procrastination gene out of my DNA.

Q. What is your greatest fear?

I live in fear of attending events where the only beer choice is Bud or Bud Light.

Q. Which living person do you most admire?

My mother. No one has taught me more about dealing with people.

Q. What is your favorite meal?

I love chicken wings—the hotter the better.

Q. What will people always find in your refrigerator?

Craft beer and local vegetables.

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

Energy drinks.

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


Q. Are you a morning or evening person?

Definitely morning; my son calls my wife and me his solar-powered parents.

Q. What are your words to live by?

People will forget what you said. People will forget what you did, but people will never forget the way you made them feel.

More From FoodService Director

Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

FSD Resources