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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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.

Rich Neumann, director of residential dining at 21,000-student Ohio University in Athens, divulges his desire to be taller, his fear of government bankruptcy and his love of filet mignon.

Robin Rush, director of nutrition services at 234-bed Kingman Regional Medical Center in Arizona, questions molecular cuisine and the need for room service. Robin Rush, director of nutrition services at 234-bed Kingman Regional Medical Center in Arizona,

Lenny DeMartino, general manager for Parkhurst Culinary Services at Highmark, in Pittsburgh, admits a great fear of the world running out of pizza and an admiration for Jon Bon Jovi.

Katie Wilson, school nutrition director at 2,800-student Onalaska Schools in Wisconsin, says stay away from Civil War-themed events and Rocky Mountain Oysters.

Sam Bennett, associate vice president of student affairs and director of hospitality services at Texas Tech University in Lubbock and current president of NACUFS, admits to a weakness for single malt scotch and the desire to be taller.

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