Confessions of Rick Hughes
Q. What is the best part of your job?
I get to serve our community’s children by serving them good food–food that is natural and whole; food that tastes fantastic and is made by caring and compassionate people all over this great city; food that will help them in the classroom; food that will help them in all aspects of life, today and in the future.
Q. What is the worst part of your job?
Being short staffed by about 10% of our team’s positions. It’s challenging to keep moving forward when you’re constantly hiring, retraining and filling positions with subs.
Q. What do you consider to be your greatest achievement?
Surrounding myself with fantastic people. I am truly blessed with the quality of team members who I work with every day who also have the same vision for good food and serving our community as I do. Last week, the Colorado Public Health Association recognized my team and I for our work in this area with the Florence Sabin Leadership Award. Being recognized by a major public health association for something that you care so much about is very cool.
Q. If you weren't in foodservice what would you be doing?
Doing mission work full time for the church.
Q. Which talent would you most like to have?
The ability to tell a joke. Knock knock jokes are about my limit in the comedy arena. Knock knock! Who's there? Dwayne. Dwayne who? Dwayne the bathtub, I'm drowning! See?
Q. If you could change one thing about yourself, what would it be?
I am always fine-tuning improvements in all areas to be a better human being. Other than everything… absolutely nothing. Love the skin you’re in!
Q. What is your greatest fear?
As Winston Churchill said, "There is nothing to fear, but fear itself." Absolutely nothing. I know that God is in control and I completely trust in Him and the amazing grace that he provides us for His glory.
Q. Which living person do you most admire?
Q. What is your favorite meal?
Alaskan copper river salmon topped with a roasted pepper compound butter with roasted new potatoes, summer squash and a glass of Cakebread Chardonnay.
Q. What will people always find in your refrigerator?
Garlic. Love garlic. I even learned to grow garlic in my garden this year. It was so easy and so tasty.
Q. What food fad do you wish had never started?
Raw chocolate chip cookie dough for secondary school a la carte programs back in the ‘90s. We figured out a way to make it “safer” without egg to serve to students. Not something I’m terribly proud of 20 years later.
Q. What is the weirdest food you have ever eaten?
I started working in fine dining when I was 16 years old at a restaurant that specialized in Australian Rock Lobster. As kid busboys (commonly referred to as “bus dogs”), we used to eat whatever the waiters and waitresses left in the lobster shell after they served it to the customer—before it hit the trashcan! Later, a chef started saving the shells for lobster bisque. We were so bummed, until we got hooked on lobster bisque. It quickly became a new taste sensation that we loved. I still love today.
Q. What do you consider to be the most overrated foodservice trend?
Any “fad” diet. A “diet” should be balanced, addressing the nutritional needs of individuals.
Q. Read the book or see the movie?
Read the book, then see the movie. Reading provides visuals in your mind that could never possible be duplicated in a theater.
Q. Are you a morning or evening person?
Mornings are usually best for me. My brain functions best with about 8 hours of sleep.
Q. What are your words to live by?
I recently heard Bill Hybels say, “When leaders get better, everyone wins.” I believe this and adopted the words as my own.
As long as I had a round-trip ticket, I would go hang out with Mr. Jefferson. I am fascinated by early America and colonial times. I think it would be cool to see Thomas Jefferson in action and learn leadership skills from the principal author of the Declaration of Independence.
A loving, serving spirit.
Touring Italy’s wine country with my beautiful wife in a Ferrari.
My grandfather, Howard Sievers. He was a great man who put serving others and family at the top of his life’s priorities.
Skiing in the Swiss Alps.
Sam Kass, White House assistant chef and senior policy advisor for healthy food initiatives. Talk about using your influence to make a difference! Way to go Sam!