Confessions of Jason Giagrande

Jason Giagrande cherishes his staff and wants to be able to swim better.
Jason Giagrande, director of foodservice operations and events for Flik at NBC Universal in New York, is addicted to Vita Coco, hates flying and wishes he could learn to relax.

Q. What is the best part of your job?

It gives me the chance to make an impact on thousands of people by creating the perfect experience.

Q. What is the worst part of your job?

The hours.

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

My staff and the relationship I have with them.

Q. What is the most unusual foodservice/catering request you have ever received?

We support the props departments for many shows, so every day there is an unusual request. Most recently we had a request to build a wall of Jell-O for an actor to go flying through.

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

Some type of business development or operations work.

Q. Which talent would you most like to have?

I’d like to be able to swim better. This would be followed by a boat purchase.

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

I would like to be able to relax.

Q. What is your greatest fear?

Flying. I do it often, but I’m definitely not a fan.

Q. Which living person do you most admire?

Rick Post, CEO of Contract Services for Compass Group North America. He has thousands of people who work for him, yet he manages to make those people feel as though they are one of ten.

Q. What is your favorite meal?

Anything my mother cooks.

Q. What will people always find in your refrigerator?

Vita Coco coconut water. I am addicted to it.

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

“Shock value.” There are a lot establishments  that try to do something purely for shock value rather than putting out a great product.

Q. What are your words to live by?

I have to quote Bernard Arnault, "The key to success is this duality—timelessness and the utmost modernity.”

More From FoodService Director

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...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources