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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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.

Eric Eisenberg, corporate executive chef, Nutrition, Catering, Retail & Conference Services for Swedish Health Services in Seattle, offers his take on all things culinary in this special installment of Confessions.

Eric Goldstein, chief executive of The Office of School Support Services for the New York City Department of Education, loves good bread, fears falling and would have dinner with President Obama.

Barbara Kane, vice president of industry relations for Ecolab, and new president of the Society for Foodservice Management, hates traveling in the winter, wants to see the future and swears by sugar-free Red Bull.

Tony Geraci, the new executive director of the Memphis City Public Schools child nutrition program, loves barbecue, doesn’t understand cooking with foam and fears running out of time.

Nona Golledge, director of KU Dining at the University of Kansas in Lawrence, and current NACUFS president, fears drowning, loves homemade spinach lasagna and wishes she could stop worrying.

Angelo Mojica, director of food and nutrition services at UNC Hospitals in Chapel Hill, N.C., fears monsters, loves lightsabers and wishes he had the power of invisibility.

Cavin Sullivan, general manager for Metz Culinary Management at The J.M. Smucker Co., in Orrville, Ohio, wishes he were taller, loves a good steak with fresh-cut fries and swears by Great Lakes beer.

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