Confessions

Operators open up about their passions, fears and embarrassing moments

Takes pleasure in anything with French pastry cream on it, would like to learn how to fly a helicopter and would visit the Renaissance if he had a time machine.

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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.

Kris Schroeder,  administrative director of support services for the Swedish Medical Center in Seattle, and the first president of AHF, would love to add a few inches to her height and admits to a hesitation with blue-colored foods.

Ann McNally, vice president of amenities for Morgan Stanley in New York City, and president of SFM, comes clean about her love of managing people and seafood Fra Diavolo and hating her commute.

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