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.

All Articles

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. 

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.

Liz Simmonds, resident district manager for Bon Appetit at SAS, admires Ina Garten, dreams of the beaches of Greece and thinks cupcakes are overrated.

Billy Reid, director of child nutrition services for the Salida Union School District, in California, loves Las Vegas, cherishes his wedding ring and once ate dog ribs. 

Sam Austin, CDM, executive chef at Claridge Court, in Prairie Village, Kan., treasures his health, loves cheese and ice cream and wishes he could read minds.

Gary Coltek loves Mario Batali, thinks food trucks are overrated and fears cooks that don't use thermometers. 

Pages