Operators open up about their passions, fears and embarrassing moments
Michelle Bernstein describes what goes into creating a menu for cancer patients, how people have reacted and what's next for Joe DiMaggio Children's Hospital...
05-15-2013 People in Foodservice
Jay Silverstein can't resist peanut M&Ms, doesn't get the Atkin's Diet and wants to be a ventriloquist.
05-13-2013 People in Foodservice
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.
05-07-2013 People in Foodservice
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.
04-12-2013 People 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.
04-08-2013 People in Foodservice
Iraj Fernando thinks salad bars are overrated, loves Cadbury and wants to travel to the Hayman Islands.
03-11-2013 People 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.
03-10-2013 People in Foodservice
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.
02-15-2013 People in Foodservice
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.
02-11-2013 People in Foodservice
Yale University's Rafi Taherian loves cheese, hates parking tickets and thinks molecular gastronomy is overrated.