Confessions of Cyndi Roberts

Cyndi Roberts looks toward the future, wants to go to Italy and hates supersizing.
Cyndi Roberts, manger of food services at St. Joseph Memorial Hospital in Murphysboro, Ill., wants to travel the world but wouldn’t go back in time if given the opportunity.

Q. What is the best part of your job?

The day-to-day challenges that keep my brain engaged and give me an opportunity to grow. 

Q. What is the worst part of your job?

The challenges that keep my brain in agony. 

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

A tour guide accruing frequent flier miles, or a personal trainer who traveled with my clients. 

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

I might not be quite as outspoken. Nah, that wouldn’t be me at all! 

Q. What is your favorite meal?

The meal isn’t as important as who you are dining with and the connection you have. 

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

This fruit in Peru with a hard shell and a gloppy mess of seeds and mucous-like stuff inside.

Q. What do you consider to be the most overrated foodservice trend?

Supersizing has been awful. 

Q. What are your words to live by?

Practice integrity, support the people in your life, take time to enjoy special moments, don’t live with regrets.

Q. What do you value most in a friend?

Support, integrity and the ability to have a great time no matter what. 

Q. Who is your favorite celebrity chef?

Bobby Flay. He’s kinda cocky, like me.

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

Travel: Rome is it, or maybe a Nile cruise?

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

My father. He passed away in 2000.

Q. What would be your dream vacation?

Italy, with a handsome Italian tour guide, and fine Italian food and wine.

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

I’m not sure I’d go back in time. It’s all about the future, baby!

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources