Confessions

Operators open up about their passions, fears and embarrassing moments
Robert Floccari
By 
Katie Fanuko, Associate Editor

Robert Floccari, director of dining for Chartwells at York College of Pennsylvania, York, Penn., would love to tour Italy, wishes he could play piano and keeps a supply of Fresca in his fridge.

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Jenny Bucci, general manager for Metz Culinary Management at Erie Insurance, Erie, Pa., wants to sing, can’t say no to veal chops and thinks value meals are overrated.

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.

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