Confessions

Operators open up about their passions, fears and embarrassing moments
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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.

Cyndi Roberts, manger of food services at St. Joseph Memorial Hospital in Murphysboro, Ill., wants to travel the world but wouldn’t go back in time if given the opportunity.

Salvatore Cantalupo, corporate chef for Stamford, Conn.-based Corporate Image Dining Services, dreams of seeing all of Italy, loves Chimay beer and doesn’t understand Atkins.

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.

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