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.
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.
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.