Confessions of Roger Knysh

Roger Knysh, director of nutrition and food services department at Fairview Hospital in Great Barrington, Mass., would work with animals if he weren’t in foodservice but says snakes are his greatest fear.

Q. What is the best part of your job?

My staff.

Q. What is the worst part of your job?

Paperwork.

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

Increased customer satisfaction.

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

To cook alligator.

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

Working with animals.

Q. Which talent would you most like to have?

Play a musical instrument.

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

Save more, spend less.

Q. What is your greatest fear?

Snakes.

Q. Which living person do you most admire?

My mother because she always says and does the right thing without effort.

Q. What is your "guilty pleasure?"

Ice cream.

Q. What will people always find in your refrigerator?

Yogurt, salad and fruit.

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

TV dinners.

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

Fiddleheads, a fernlike plant in the Northeast.

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

Prepared convenience foods.

Q. Are you a morning or evening person?

Morning; my family all work the early shift and we have two dogs that make sure we’re up early.

Q. What are your words to live by?

There is no “I” in team.

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources