Confessions of Harry Dorofee

Harry Dorofee thinks cupcakes are overrated and loves a classic cheeseburger.
Harry Dorofee, foodservice director for Flik International Corp. at Cleary Gottlieb Steen & Hamilton in New York, would love to meet Steve Jobs, prefers IMAX and hates rollercoasters.

Q. What is the best part of your job?

The people I am able to meet. The relationships I have made are everlasting.

Q. What is the worst part of your job?

Being surrounded by amazing food all day long and needing to limit myself. It is hard not to gain ten pounds a week.

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

I would probably be a photographer or a cop.

Q. Which talent would you most like to have?

Since the Olympics just passed I think it would be amazing to run as fast as Usain Bolt.

Q. What is your greatest fear?

Roller coasters. I hate them.

Q. What is your favorite meal?

My go-to meal is always the classic cheeseburger and fries.

Q. What is your "guilty pleasure?"

Ice cream. To me, Ben and Jerry’s pints are a single-serve container.

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

Foams. They can be amazing if done correctly but few are able to pull them off.

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

I had a horse steak while in Switzerland.

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

Cupcakes. Most of them are mediocre.

Q. Read the book or see the movie?

See the movie, in IMAX if possible.

Q. Are you a morning or evening person?

Both. I tend to not sleep a whole lot.

Q. What are your words to live by?

"We should look for someone to eat and drink with before looking for something to eat and drink." --Epicurus

Q. Who is your favorite celebrity chef?

Emeril Lagasse, he single handedly changed how people look at chefs. I believe when we look back on his career he is one of the most influential people of our times.

Q. What is your most treasured possession?

I’m not sure if I would call it treasured but I live or die with my iPhone.

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

Steve Jobs.

Q. What do you value most in a friend?

Trustworthiness.

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

I would go into the future.

More From FoodService Director

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...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources