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

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...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources