Operators open up about their passions, fears and embarrassing moments
Kathryn Spencer, a farm-to-school specialist for San Diego Unified School District, connects with farmers to secure at least 15 percent of the produce for salad bars and menu items from local sources...
06-12-2014 People in Foodservice
Rich Daehn, corporate director of culinary services for Benedictine Health System, is an evening person, worries about controlling food costs and wants to write a book.
05-21-2014 People in Foodservice
Justin Johnson, executive chef at Watertown Regional Medical Center, in Wisconsin, admires Chef Thomas Keller, wishes he could play the piano and considers the Big Mac one of the worst foods he’s ever eaten.
05-15-2014 People in Foodservice
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.
04-29-2014 People in Foodservice
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.
04-10-2014 People 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.
03-31-2014 People in Foodservice
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.
03-24-2014 People in Foodservice
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.
03-19-2014 People in Foodservice
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.
02-10-2014 People in Foodservice
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.