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

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

FSD Resources