Confessions of Sharon Eliatamby

Sharon Eliatamby loves noodles, wants to learn to dance the tango and wishes she weren’t so much of a workaholic.
Sharon Eliatamby, food services officer for The World Bank in Washington, D.C., loves noodles, wants to learn to dance the tango and wishes she weren’t so much of a workaholic.

Q. What is the best part of your job?

Meeting the needs of a diverse international and multicultural customer base.

Q. What is the worst part of your job?

Reading the different cultures and expectations in the diverse environment of corporate dining.

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

I was born and raised in Malaysia. I never thought I would have the opportunity to come to America by myself, but I did. I was always told that America was the land of opportunity and that you have to work hard to get what you want and don’t take anything for granted. This is so true.

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

Celebrity [catering] riders are always very interesting. I had one that asked me to separate the M&M’s by color in separate bowls, and there was another celebrity who asked for a loaf of bread that had to be uncut and untouched.

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

Teaching etiquette to underprivileged kids.

Q. Which talent would you most like to have?

To learn to dance the tango.

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

I am a workaholic and I am always putting work before myself.

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

Food trucks.

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

When I was in China, I tried bull’s testicles and a dish called Cobra Bite Chicken. The cobra kills the chicken, the cook kills the cobra and they are both cooked as a dish.

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

To eat fugu in Japan.

Q. What would be your dream vacation?

Being in Fiji and snorkeling all day long.

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

I would like to be at the banquet table of King Louis XIV, drinking wine from a golden goblet and experiencing the long table setup and the abundance of food that keeps coming.

Q. What is your favorite meal?

Noodles cooked any way, shape or form.

More From FoodService Director

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

FSD Resources