Confessions

Operators open up about their passions, fears and embarrassing moments
john andrews

The culinary services director for Ohio Presbyterian Retirement Services in Columbus, Ohio, loves muscle cars and Clint Eastwood, and he believes that not everything is better with bacon.

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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.  

Julia Bauscher, director of school and community nutrition services at Jefferson County Public Schools, in Louisville, Ky., would love to watch her alma mater, the University of Kentucky, win the NCAA basketball tournament in person and would own a photog

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.

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