Confessions of Charles Anderson

Clark County's Charles Anderson admires Wounded Warriors and can't resist desserts.
Charles Anderson, director of foodservice for the Clark County, Nev., School District, enjoys fly fishing at Yellowstone National Park, loves Texas Chicken Fried Steak and wishes he were a scratch golfer.

Q. What is the best part of your job?

Working with such a professional and efficient group of dedicated folks. 

Q. What is the worst part of your job?

Not being able to complete all tasks in a timely fashion.

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

Leading United States troops in combat.

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

Delivering beer, water and ammunition to troops in combat via helicopter.

Q. Which talent would you most like to have?

Scratch golfer.

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

Maintain my youthful weight.

Q. What is your greatest fear?


Q. Which living person do you most admire?

Wounded Warriors and those who honor them.

Q. What is your favorite meal?

Texas Chicken Fried Steak.

Q. What is your "guilty pleasure?"


Q. What will people always find in your refrigerator?


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

Doesn’t matter. New ones come and go based upon tastes, cultures, and economics. Nothing better than Mom’s, though.

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

Something Vietnamese at a formal village feast.

Q. What are your words to live by?

Loyalty, efficiency, dedication to support duty, honor, country!

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

 Play golf at Pebble Beach.

Q. What is your dream vacation?

 Fly fishing/animal observing at Yellowstone and Jackson Hole, Wyoming.

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

Williamsburg, Va., in the run-up years to the Revolutionary War.

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

Ronald Reagan.

Q. Who is your favorite celebrity chef?

In Las Vegas, it is hard to pick. I guess whichever one’s restaurant I am in that evening.

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

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...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

FSD Resources