Confessions

Operators open up about their passions, fears and embarrassing moments

Bertrand Weber, director of culinary and nutrition services for the Minneapolis Public Schools, hates flying but wants to skydive and wishes he had more athletic ability.

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Steve Mangan, general manager with Sodexo at Northwestern University, in Evanston, Ill., is trying to visit all the national parks, wishes he could speed up his metabolism and doesn’t love homemade peanut brittle.

Becky Ellis, senior director of dining and nutrition services for Carilion Clinic, loves duck confit, hates haggis and believes bacon-flavored items have been done to death.

Mike Mooney, manager for Epicurean Feast at Blue Cross & Blue Shield of Rhode Island, in Providence, loves grilled lamb chops and cinnamon pecan rolls and dreams of a Hawaiian vacation for some deep-sea diving.

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. 

Art Dunham, foodservice director for Pinellas County Schools, in Florida, loves Sam Adams Boston Lager, thinks eating escargot is weird and would love to visit Brazil and Southeast Asia.

Terry Baker, director of University Dining Services at Oklahoma State University, loves rack of lamb, always has butter in her fridge and wishes she were a better golfer.

Cedric Junearick, director of food and nutrition at Huntsville Hospital, in Alabama, loves barbecue, admires his mother and stepfather and wishes he could foretell the future.

Virginia Ohanian, director of culinary and nutrition services at St. Andrews Estates, in Boca Raton, Fla., admires her mother, drinks “a ton” of skim milk and wishes she could be a barefoot water skier.

Jessica Shelly, food services director at Cincinnati Public Schools, doesn’t get celebrity reality shows, wouldn’t travel back in time if given the option and admires Walt Disney. 

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