Confessions

Operators open up about their passions, fears and embarrassing moments

Thomas Cooley, R.D. makes his own nine-pepper hot sauce, hates bottled water and would love to snorkel the Great Barrier Reef.

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Jeremy Manners, culinary & nutrition director for West Haven Manor, in Apollo, Pa., enjoys venison steak and pasta carbonara, hates energy drinks and dreams of buying a classic Corvette.

Betty Hanlon-Deever, foodservice director at Pfizer in La Jolla, Calif., would like to eat her mother’s homemade pizza with KC and the Sunshine Band and George Clooney, is a morning person and would be the president of a small country if she weren’t in foodservice.

Bill Allman, general manager for Metz Culinary Management at Lebanon Valley College, in Annville, Pa., has eaten spicy grasshoppers, enjoys any meal his wife prepares and wishes that supersizing was never an option.

Raquel Bulford-Frazier, chief of EMS for the Miami VA Healthcare System, loves curry chicken, fears drowning and wishes she could have dinner with the Obama family.

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.

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