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

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources