Confessions of Joe Stanislaw

Joe Stanislaw, director of food and nutrition services at 265-bed Elliot Hospital in Manchester, N.H., wishes he had better knees and says no thanks to frying every food you can think of.

Q. What is the best part of your job?

The people.

Q. What is the worst part of your job?

The people.

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

Teaching sixth and seventh graders how to cook and eat healthy snacks, then hearing from their parents that when they got home they were given shopping lists from their children.

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

I did backstage parties for artists. When Alice Cooper performed they wanted a Hawaiian luau in their dressing room, including a pig on a spit.

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

I would have liked to be a teacher.

Q. Which talent would you most like to have?

I would love to be able to play the saxophone.

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

I would have better knees.

Q. What is your greatest fear?

Drowning.

Q. Which living person do you most admire?

My father.

Q. What will people always find in your refrigerator?

Beer.

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

Fried Twinkies, etc.

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

Pickled jellyfish.

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

Giant portions.

Q. Read the book or see the movie?

See the movie, then read the book for details.

Q. Are you a morning or evening person?

An evening person, but only if I can sleep in the next day.

Q. What are your words to live by?

Making others happy is most rewarding.

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