Confessions of Rich Daehn

Rich Daehn is an evening person, worries about controlling food costs and wants to write a book.
Rich Daehn, corporate director of culinary services for Benedictine Health System, is an evening person, worries about controlling food costs and wants to write a book.

Q. What is the best part of your job?

I enjoy serving people and helping others in our profession to understand there is more to the business than the food on the plate. 

Q. What is the worst part of your job?

Controlling food costs in a very volatile market. 

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

Our Taste of BHS Hospitality program and the transformation from dietary to culinary services.

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

The 1950s. I think it was a much simpler time.

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

My type A personality.   

Q. Which living person do you most admire?

My wife, Jodi. 

Q. What would be your dream vacation?

A tropical island with no kids!

Q. What is your favorite meal?

Steak and baked potato.

Q. What will people always find in your refrigerator?

Not much; I have six kids.

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

Sliders. 

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

To write a book.

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

Deep-fried alligator.

Q. Are you a morning or evening person?

Evening.

Q. What are your words to live by?

If plan A didn’t work, the alphabet has 25 more letters. Stay cool.

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

FSD Resources