Confessions of Timothy Cipriano

Timothy Cipriano, executive director of food services at 20,800-student New Haven Public Schools in Connecticut, wants to play baseball but would never go skydiving.

Q. What is the best part of your job?

Making a difference in the life of a child.

Q. What is the worst part of your job?

Seeing firsthand the largest affect of the hunger problem in our country—hungry kids.

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

Being invited by the White House to work on Chefs Move to Schools.

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

Nothing crazy. We received a request when I first started to set up a large catering event and they asked us to donate everything.

Q. Which talent would you most like to have?

I would love to be able to actually play baseball, instead of striking out at the plate! I am a competitive guy, so striking out and I do not get along.

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

Already did. I started eating right and working out. Lost almost 100 pounds and I feel great!

Q. What is your greatest fear?

I don’t know if it is a fear, but I would never jump out of a perfectly good airplane just because I could.

Q. Which living person do you most admire?

My wife, for putting up with me!

Q. What is your "guilty pleasure?"

A good burger, preferably grass-fed beef with local cheese on a brioche roll. Truffle fries too!

Q. What will people always find in your refrigerator?

Cherry peppers stuffed with prosciutto and cheese; my kids love them too.

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

Atkins Diet. Can you imagine living without bread and pasta?

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

Woodchuck in Russia, horse in Switzerland and calves lungs in Austria.

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

“Healthy” junk food. Just because it has whole grains, fiber, agave syrup and contains no high-fructose corn syrup does not mean it is healthy.

Q. What are your words to live by?

Go big or go home!

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

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...

FSD Resources