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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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.

Rick Hughes, director of food and nutrition services at Colorado Springs School District 11, loves garlic, admires the White House’s Sam Kass and wishes he could tell a joke.

Cyndi Gloodt, General Manager for Sodexo at Northern Trust Bank in Chicago, would love to dine with Bono, loves her short commute and thinks gourmet cupcake shops are overrated.

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