Confessions of Jenny Bucci

Jenny Bucci, general manager for Metz Culinary Management at Erie Insurance, Erie, Pa., wants to sing, can’t say no to veal chops and thinks value meals are overrated.

Q. What is the best part of your job?

Every day is different so it is impossible to get bored.

Q. What is the worst part of your job?

Nutritional analysis. Though I believe it is important, the complete process is very time-consuming.

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

Being a mom! I have two awesome kids.

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

We once made cookies that were in the shape of toilets and plungers.

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

I would love to have a giant bank account and vacation 365 days a year.

Q. Which talent would you most like to have?

I would love to sing.

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

To make more time to play in life.

Q. Which living person do you most admire?

My sisters, Ellie and Shana. They both have demanding jobs and yet they make time to be athletic.

Q. What is your favorite meal?

Veal chops and crème brulée.

Q. What will people always find in your refrigerator?

Artichokes, yogurt, fresh fruits and veggies.

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

Artificial sweeteners and anything labeled diet.

Q. What is the weirdest food you have ever eaten?

As a kid my lunch was always a peanut butter and mustard sandwich. I still love it today.

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

Value meals. However, you have to have them.

Q. What are your words to live by?

“It can be done.”

More From FoodService Director

Managing Your Business
hand selecting picture

According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?

“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire . “It...

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

FSD Resources