Confessions of Diane Imrie

Diane Imrie loves all things Italian, doesn't get gluten-free and loves Jacques Pepin.
Diane Imrie, R.D., director of nutrition services for Fletcher Allen Health Care in Burlington, Vt., loves Italian food, doesn’t like carrying a pager and once had a doctor ask for bacon to be used to treat a patient. 

Q. What is the best part of your job?

The food and the people.

Q. What is the worst part of your job?

Carrying a pager.

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

Inspiring others to take an interest in healthy food.

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

A physician once called from the emergency department asking for raw bacon to do be used clinically. Don’t ask.

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

Is there another option? Growing, storing and cooking food—oh, but that is kind of foodservice.

Q. Which talent would you most like to have?

I would love to be a skilled writer.

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

I would like to worry less.

Q. What is your greatest fear?

Singing in public.

Q. Which living person do you most admire?

My dad.

Q. What is your favorite meal?

 I love most things Italian: mushrooms, good olives, cheese, bread, wine….

Q. What is your "guilty pleasure?"

Chips.

Q. What will people always find in your refrigerator?

Olives, cheese, carrots and spinach.

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

Fat phobia.

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

Gluten free (for all those who may not need it).

Q. Read the book or see the movie?

Read the book; then watch the movie with my husband.

Q. Are you a morning or evening person?

Morning. Sometimes we go to bed so early we don’t even have to turn the lights on at night!

Q. What are your words to live by?

Live what you are passionate about.

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

The early 1800’s. The landscape must have been beautiful here in the Northeast. 

Q. What do you value most in a friend?

Honesty.

Q. What would be your dream vacation?

Cycling and eating my way across Italy.  

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

Jacques Pepin.

Q. What is your most treasured possession?

My new land. 

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

Growing pumpkins. 

Q. Who is your favorite celebrity chef?

Jacques Pepin.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources