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

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

FSD Resources