Confessions

Operators open up about their passions, fears and embarrassing moments

Takes pleasure in anything with French pastry cream on it, would like to learn how to fly a helicopter and would visit the Renaissance if he had a time machine.

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Linda Stoll, executive director of food services for Jeffco Public Schools, hates mornings but gets up early, wants to be a Southern belle and loves Mexican food. 

Ricky Clark loves banana pudding, hates politics and considers himself an old hippie.

Mary Molt is claustrophobic, loves interacting with college students and “still thinks the bacon and ice cream thing is weird.”

Lyman Graham, foodservice director for the Roswell Independent School District, Carlsbad Municipal Schools and Dexter Consolidated Schools in New Mexico, wants to travel to Alaska, to lose his accent and to visit the celebrations at the end of World War I

Silver Plate winner Mark Freeman, senior manager of global employee services at Microsoft in Redmond, Calif., would rather be sailing, fears dancing and would like to dine with Walt Disney.

Erwin Schmit, foodservice director for Aramark at Grainger in Lake Forest, Ill., doesn’t get TV food programs, admires President Obama and has eaten octopus while it was still moving.

2012 Silver Plate winner Dan Henroid, director of nutrition and foodservice at UCSF Medical Center in San Francisco, loves breakfast any time of the day, wishes he could slow down and wants to work up the nerve to go skydiving.

Joie Schoonover, director of Dining and Culinary Services at the University of Wisconsin, Madison, wants to travel to the 1950s, dreams of Europe and doesn’t understand fried foods on sticks.

Cheryl Shimmin, network director of nutrition services for Kettering Medical System in Ohio, wants to hike the Grand Canyon, share a meal with Albert Einstein and wishes she could stop rethinking old problems.

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