Confessions of Cedric Junearick

Cedric Junearick loves barbecue, admires his mother and stepfather and wishes he could foretell the future.
Cedric Junearick, director of food and nutrition at Huntsville Hospital, in Alabama, loves barbecue, admires his mother and stepfather and wishes he could foretell the future.

Q. What is the best part of your job?

When the team is working together and the morale level is high and to see more compliments over complaints come in concerning the service we provide. 

Q. What is the worst part of your job?

Making those tough decisions that, at the time, are not seen as being for the good of the operation and organization. 

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

My greatest achievement was for my vice president to see that it was my time to become the next director of the department. By him believing in me, it gave me the confidence to own the role and be more determined to make him and the organization proud.

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

I’d probably be in the U.S. Army, serving my country.

Q. Which talent would you most like to have?

The ability to predict the future. 

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

I don’t think people perceive me as being as friendly as I am.

Q. What is your greatest fear?

How my kids will turn out in life and if I, as a father, have been a good role model for them. 

Q. Which living person do you most admire?

My mother and stepfather.

Q. What is your favorite meal?

I am a chef and should say healthy cooking but barbecue is my favorite.

Q. What is your "guilty pleasure?"

Burgers.

Q. What will people always find in your refrigerator?

Lactose milk and hummus. 

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

Raccoon. 

Q. What are your words to live by?

By fair, firm and consistent concerning the way I do business and manage people. 

Q. What would be your dream vacation?

Taking my kids to Germany and showing them where I spent some of my military career.

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

Slavery, to learn about my ancestors and their way of life during that time.

Q. Who is your favorite celebrity chef?

Bobby Flay.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources