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.
Dealing with employees and customers.
Staying within budget.
Winning the Silver Plate award in healthcare in 2010.
Probably selling insurance.
Singing. It would be so cool to go to work every day making people happy.
Lose 30 pounds.
Getting complacent and losing the drive.
Betty Perez, senior director of food and nutrition services at NYU Langone Medical Center in New York City, because of her achievements.
Braised lamb shanks.
Lots of champagne.
Sustainable foods. People just throw these words around and they have no clue what they mean.
“I have the simplest of tastes; I only want the best.”