Confessions

Operators open up about their passions, fears and embarrassing moments
jessica marchand
By 
Paul King, Editor

Jessica Marchand, R.D., director of food and nutritrion services at WakeMed Health & Hospitals, Raleigh, N.C., loves cheese, admires her grandfather and wishes she were more musically inclined.

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UMass Dining's Ken Toong loves ice wine, wishes he could be a Wall Street banker and doesn't understand ash on food.

Jay Silverstein can't resist peanut M&Ms, doesn't get the Atkin's Diet and wants to be a ventriloquist.

Damian Monticello, corporate hospitality services manager for Florida Blue, in Jacksonville, has attended every MenuDirections save one. Here he shares his favorite conference memories, among other tidbits.

Eileen Staples, director of food and nutrition services for Greenville County Schools, in South Carolina, wishes she had some interior decorating skills and would coach collegiate basketball if she weren’t in foodservice.

Rich Burlingame, director of nutrition services at Great River Medical Center in West Burlington, Iowa, wants to sail the world and would be an architect if he weren’t in foodservice.  

Iraj Fernando thinks salad bars are overrated, loves Cadbury and wants to travel to the Hayman Islands.

John Miller, system director of culinary wellness for the Henry Ford Health 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.

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