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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Lisa Poggas, director of nutritional services for Parker Adventist Hospital and Castle Rock Adventist Hospital, in Colorado, has a classic car collection, wishes she could be an artist and always has wine and cheese in her refrigerator.

John Lindower, foodservice manager at Blue Cross Blue Shield of South Carolina, in Columbia, treasures his five children, dreams of an Australian vacation and is sure he once ate dog.

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.

Neal Lavender loves Costco, hates food trucks and wishes he could have been in attendance to hear Martin Luther King Jr.’s most famous speech.

Randy Lait, senior director of hospitality services at North Carolina State University, in Raleigh, admires his mother, wishes he were a better typist and would be a now-retired NFL punter if not for his career in foodservice.

Rich Daehn, corporate director of culinary services for Benedictine Health System, is an evening person, worries about controlling food costs and wants to write a book.

Justin Johnson, executive chef at Watertown Regional Medical Center, in Wisconsin, admires Chef Thomas Keller, wishes he could play the piano and considers the Big Mac one of the worst foods he’s ever eaten.

Jeremy Manners, culinary & nutrition director for West Haven Manor, in Apollo, Pa., enjoys venison steak and pasta carbonara, hates energy drinks and dreams of buying a classic Corvette.

Betty Hanlon-Deever, foodservice director at Pfizer in La Jolla, Calif., would like to eat her mother’s homemade pizza with KC and the Sunshine Band and George Clooney, is a morning person and would be the president of a small country if she weren’t in foodservice.

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