Confessions of Raquel Bulford-Frazier

Raquel Bulford-Frazier loves curry chicken, fears drowning and wishes she could have dinner with the Obama family.
Raquel Bulford-Frazier, chief of EMS for the Miami VA Healthcare System, loves curry chicken, fears drowning and wishes she could have dinner with the Obama family.

Q. What is the best part of your job?

Making a difference in the lives of our sick veterans.

Q. What is the worst part of your job?

Bureaucratic red tape.

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

Graduating from a highly competitive VA leadership program and forming a local Young Government Leaders chapter in South Florida.

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

A request for a raw food menu, from beverages to desserts.

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

A healthcare executive making an impact.

Q. If you had a time machine what historical event or era would you visit?

1893, The World’s Columbian Exposition in Chicago.

Q. What is your greatest fear?

Drowning.

Q. Which living person do you most admire?

Hillary Clinton.

Q. What would be your dream vacation?

Traveling to New Zealand and Australia.

Q. What is your favorite meal?

Curry chicken, peas and rice, greens and sweet plantains. 

Q. If you could eat dinner with anyone living or dead, who would it be?

The Obama family. 

Q. What is your "guilty pleasure?"

Mashed potatoes and gravy.

Q. What will people always find in your refrigerator?

Diet Blueberry Arizona Iced Tea.

Q. What activity is at the top of your bucket list?

Zip lining in Costa Rica.

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

Turtle

Q. What are your words to live by?

Share what you learn, as that is the only way you will make space to learn more.

Q. Who is your favorite celebrity chef?

Trisha Yearwood—Southern cooking.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources