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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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. 

Jeanne Fry, executive director of the University of Georgia Food Services, likes a good pork tenderloin sandwich and prefers a vacation spot where laptops and cell phones are nowhere to be found.

Deanne Carlisle, director of foodservices for the VA Medical Center in Portland, Ore., loves family reunion meals and doesn’t understand the fuss over gourmet coffee.

Diane Imrie, R.D., director of nutrition services for Fletcher Allen Health Care in Burlington, Vt., loves Italian food, doesn’t like carrying a pager and once had a doctor ask for bacon to be used to treat a patient. 

Ruth Arnold, operations manager for Nutri-Serve Food Management Inc., in Burlington, N.J., wants to ride in a hot air balloon and says you’d find her dealing cards at a casino if she weren’t in foodservice.  

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