Confessions

Operators open up about their passions, fears and embarrassing moments

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...

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John Miler, system director of culinary wellness for the Henry Ford Healthy System in Detroit, doesn’t understand the low-carb diet craze, wants to eat with Thomas Edison and loves caramel praline ice cream.

Bill McNeace, executive director of dining services at the University of North Texas in Denton, believes in real butter, can’t resist “True Blood” and thinks garlic mashed potatoes are a cop-out. 

Bill Laychur, corporate executive chef for Culinary Support Services at The Pennsylvania State University in University Park, Pa., loves cheesecake and preparing meat and can’t get enough of Russian/Polish cuisine.

Yale University's Rafi Taherian loves cheese, hates parking tickets and thinks molecular gastronomy is overrated.

Brendan Ryan, director of food service for Framingham (Mass.) School District, loves Champagne, wants to visit the dinosaur age and wishes he weren’t “too fat to fly.”

Charles Anderson, director of foodservice for the Clark County, Nev., School District, enjoys fly fishing at Yellowstone National Park, loves Texas Chicken Fried Steak and wishes he were a scratch golfer.

Becky Hassinger, manager of dining and nutrition services at the University of Missouri Health Care system in Columbia, confesses that popcorn with real melted butter is her guilty pleasure. 

Camp Howard, director of campus dining at Vanderbilt University, in Nashville, would like to visit 1940s Paris, does not understand sushi and admires Mick Jagger.

Lisa Poggas, R.D., nutrition and environmental services director at Parker Adventist Hospital in Colorado, cherishes her Jaguar convertible, loves good cheese and wishes she were more artistically inclined.

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