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

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

FSD Resources