Confessions of Tazeen Chowdhury

Tazeen Chowdhury doesn’t get food foams or green ketchup and wants to vacation in a tree house in Bali.
Tazeen Chowdhury, foodservice director at Mt. Lebanon School District, in Pennsylvania, doesn’t get food foams or green ketchup and wants to vacation in a tree house in Bali. 

Q. What is the best part of your job?

Feeding healthy food to hungry kids.

Q. What is the worst part of your job?

Dealing with naysayers.

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

Being part of a delegation to China that helped the Chinese government build its national school lunch program.

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

White asparagus with truffles.

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

Be more patient—at least that’s what my kids say.

Q. What is your greatest fear?

If something bad were to happen to my family.

Q. Which living person do you most admire?

Bill Gates for being a humanitarian.

Q. What is your favorite meal?

Roasted rack of lamb.

Q. What is your "guilty pleasure?"

French macarons.

Q. What will people always find in your refrigerator?

A large variety of cheeses.

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

Green ketchup.

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

Deep-fried scorpion.

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

Food foams.

Q. What are your words to live by?

“Be the change you want to see in the world.”—Gandhi

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

The 1960s, a time of revolution and drastic change.

Q. What would be your dream vacation?

Tree house in Bali.

Q. What is your most treasured possession?

I don’t put much value on material possessions, so it would have to be treasured memories.
 

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources