Confessions of Nona Golledge

Nona Golledge would like to be a grade school teach and hates worrying.
Nona Golledge, director of KU Dining at the University of Kansas in Lawrence, and current NACUFS president, fears drowning, loves homemade spinach lasagna and wishes she could stop worrying.

Q. What is the best part of your job?

Partnering with students on class assignments. I glean a lot of useful information from the students serving on project teams.

Q. What is the worst part of your job?

Keeping up with the ever-changing needs and expectations of our customers.

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

Taking the lead on merging retail dining/catering and residential dining into one department.

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

Organic rice and beans in a five-gallon bucket for a hunger banquet.

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

I’d love to be a grade school teacher.

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

I’m a worrier. Over the years I’ve been working on letting the small and uncontrollable things go.

Q. What is your greatest fear?


Q. What is your favorite meal?

Homemade spinach lasagna; herbed baby salad greens tossed with toasted almonds, dried cranberries, feta cheese drizzled with poppy seed dressing; and toasted cheese bread.

Q. What is your "guilty pleasure?"

A sampling of cheeses, red grapes, strawberries and a glass of Riesling.

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

I’ve always thought dessert pizzas were odd.

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

Fried high-calorie foods like Twinkies.

Q. What are your words to live by?

“A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty.” —Winston Churchill

More From FoodService Director

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

FSD Resources