Confessions of Salvatore Cantalupo

Salvatore Cantalupo admires Hugh Hefner and has given raw quail eggs a try.
Salvatore Cantalupo, corporate chef for Stamford, Conn.-based Corporate Image Dining Services, dreams of seeing all of Italy, loves Chimay beer and doesn’t understand Atkins.

Q. What is the best part of your job?

Creating food.

Q. What is the worst part of your job?

Telling an employee no when I can’t do something they ask.

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

To make a cake that looked like a Tab soda can.

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

Being a pilot.

Q. Which talent would you most like to have?

The talents of a pastry chef.

Q. What is your greatest fear?

Physically not being able to work in the kitchen.

Q. Which living person do you most admire?

Hugh Hefner.

Q. What is your favorite meal?

Meatball, ricotta and garlic pizza.

Q. What will people always find in your refrigerator?

Chimay beer.

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

Raw quail egg.

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

The Atkins Diet.

Q. What are your words to live by?

Enjoy life now. 

Q. Who is your favorite celebrity chef?

Guy Fieri.

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

Fishing in Pesca Maya, Mexico.

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

Jacques Pépin.

Q. What would be your dream vacation?

Exploring Italy from top to bottom.

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

The [Auguste] Escoffier era. [Editor’s note: Late 1800s to early 1900s.]

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources