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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources