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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

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...

FSD Resources