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.

More From FoodService Director

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources