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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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.

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.  

Iraj Fernando thinks salad bars are overrated, loves Cadbury and wants to travel to the Hayman Islands.

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.

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.

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