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

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources