Confessions

Operators open up about their passions, fears and embarrassing moments

Thomas Cooley, R.D. makes his own nine-pepper hot sauce, hates bottled water and would love to snorkel the Great Barrier Reef.

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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.

Harry Dorofee, foodservice director for Flik International Corp. at Cleary Gottlieb Steen & Hamilton in New York, would love to meet Steve Jobs, prefers IMAX and hates rollercoasters.

Byron Sackett, child nutrition director at Lincoln County Schools in Lincolnton, N.C., wishes flavored, upscale coffees had never been created and would be a tomato farmer if he weren’t feeding children.

Larry Bates, director of dining services for Riddle Village in Media, Pa., would be in law enforcement if he weren’t in foodservice and doesn’t understand the hype around sustainability. 

Ginne Dunleavy, director of dining at the Rhode Island School of Design in Providence, R.I., wishes she could sing, hates finding a parking space and keeps some telling ingredients in her fridge.

J. Michael Floyd, executive director of food services at the University of Georgia, in Athens, loves cheesecake, thinks trayless is overrated and wants to meet John Muir.

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