Confessions

Operators open up about their passions, fears and embarrassing moments

Bertrand Weber, director of culinary and nutrition services for the Minneapolis Public Schools, hates flying but wants to skydive and wishes he had more athletic ability.

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Karen Green, school nutrition director at Thomas County Schools, Thomasville, Ga., shows her Southern pride with her love of grits and Paula Deen.

Cam Schauf, director of Campus Dining Services and Auxiliary Operations at 9,400-student University of Rochester in N.Y., gave grasshoppers a try, fears Bud Light and hates that he procrastinates.

Tony Almeida, director of food and nutrition at 608-bed Robert Wood Johnson University Hospital in New Brunswick, N.J., hasn’t joined the organic and sustainable bandwagon but loves chocolate-covered raspberries.

Jason Giagrande, director of foodservice operations and events for Flik at NBC Universal in New York, is addicted to Vita Coco, hates flying and wishes he could learn to relax.

Linda Stoll, executive director of foodservice at 85,000-student Jeffco Public Schools in Golden, Colo., admires Oprah, wishes people appreciated her singing and loves a good burrito and margarita.

Matthew Biette, director of dining services at 2,400-student Middlebury College in Vermont, wants superpowers, can’t resist hot dogs and had to wait for someone to die for a catering event.

Roger Knysh, director of nutrition and food services department at Fairview Hospital in Great Barrington, Mass., would work with animals if he weren’t in foodservice but says snakes are his greatest fear.

Marcey Miller, general manager for Parkhurst Dining Services at Bayer Corp. in Pittsburgh, admires Oprah, thinks sushi is overrated and enjoys Jack Daniels.

Timothy Cipriano, executive director of food services at 20,800-student New Haven Public Schools in Connecticut, wants to play baseball but would never go skydiving.

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