Confessions of Matthew Biette

Matthew Biette, director of dining services at 2,400-student Middlebury College in Vermont, wants superpowers, can’t resist hot dogs and had to wait for someone to die for a catering event.

Q. What is the best part of your job?

I get to work in the food industry and have a family with time to spend with them.

Q. What is the worst part of your job?

When I am stuck at the desk.

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

Raising two great children.

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

We catered a funeral reception and were trying to time it around the person’s death. It was kind of strange, waiting for a death for business to happen.

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

Playing somewhere.

Q. Which talent would you most like to have?

Superpowers! Wouldn’t it be cool to be able to get places quickly and avoid flight delays?

Q. What is your greatest fear?

That my reoccurring dream of not finishing college is true.

Q. Which living person do you most admire?

My dad. He’s still going strong at 82.

Q. What is your favorite meal?

One favorite is too hard, but the meal should consist of great cheese, pâté, wine, fresh vegetables and be enjoyed with family and friends.

Q. What is your "guilty pleasure?"

A hot dog—not the all-beef kind—natural casing with a variety of “meat” in them.

Q. What will people always find in your refrigerator?

Something frozen from the garden—could be herbs or vegetables. Or maple syrup.

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

Any diet trend. Eat less, exercise more.

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

Subway.

Q. Are you a morning or evening person?

Up with the sun—it makes a certain noise when it rises. I’m up at 4:30 on a summer morning.

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources