Confessions of Iraj Fernando

Bosch's Iraj Fernando loves Cadburys and hates "Iron Chef."
Iraj Fernando thinks salad bars are overrated, loves Cadbury and wants to travel to the Hayman Islands.

Q. What is the best part of your job?

The trust Southern Foodservice has given me. 

Q. What is the worst part of your job?

Specific instances when I have to explain that this is the way we do things. 

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

Overcoming obstacles with an attitude that believes that all is possible. This has allowed me to change the account’s mindset about cafeteria food. 

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

A recording engineer.

Q. Which talent would you most like to have?

Empower inner city kids or lead a worldwide an organization to educate orphan kids.

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

I wish I could be calmer and take things slower. 

Q. What is your greatest fear?

Losing my taste buds.

Q. What is your "guilty pleasure?"

Almond Chocolate Cadburys and Little Debbie Swiss rolls.

Q. What will people always find in your refrigerator?

Rice and good craft beer.

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

Salad bars.

Q. Read the book or see the movie?

Both.

Q. What are your words to live by?

Don’t judge people, believe in yourself and always be ready to help someone put into the actions Mother Theresa left us with.

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

Jesus in Bethlehem. 

Q. What do you value most in a friend?

Good heart, honesty and integrity.

Q. What would be your dream vacation?

A month-long trip wherever Singapore Airlines fly. To the Hayman Islands or Mali maybe. 

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

Jesus and the disciples.

Q. What is your most treasured possession?

Any crafts or drawings from my daughters.

Q. Who is your favorite celebrity chef?

Jacques Pépin

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

Colorful chili peppers, printed baggy chef’s pants and the "Hell’s Kitchen"/"Iron Chef" phenomenon.

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salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources