Confessions of Eileen Staples

Eileen Staples can't live without exercise and fresh vegetables.
Eileen Staples, director of food and nutrition services for Greenville County Schools, in South Carolina, wishes she had some interior decorating skills and would coach collegiate basketball if she weren’t in foodservice.

Q. What is the best part of your job?

My staff. They are awesome!!

Q. What is the worst part of your job?

Human resource issues.

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

My husband and I raising two great kids.

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

Coaching basketball at the collegiate level.

Q. Which talent would you most like to have?

Interior design. I always have a difficult time selecting color schemes for my house.

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

Less OCD.

Q. What is your greatest fear?

Not being able to exercise.

Q. Which living person do you most admire?

My parents. You never understand the sacrifices they made for you until you have your own children.

Q. What is your favorite meal?

Buffalo, N.Y., pizza with an adult beverage and a chocolate custard cone for dessert.

Q. What is your "guilty pleasure?"

Chocolate, chocolate and more chocolate.

Q. What will people always find in your refrigerator?

Fresh vegetables.

Q. Read the book or see the movie?

Read the book.

Q. Are you a morning or evening person?

Morning, but the older I get, getting up early has less appeal.

Q. What are your words to live by?

Don't be afraid to step out of your comfort level. You will never know what you might be able to achieve until you do.

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

Nineteenth century America. 

Q. What do you value most in a friend?

Integrity.

Q. What would be your dream vacation?

A house with a pool on a deserted beach.

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

Zbignew Brzezinski.

Q. What is your most treasured possession?

Family photos.

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

Getting my second child through college so maybe I could go into consulting.

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

FSD Resources