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

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

FSD Resources