Becky Schilling

Becky Schilling, FoodService Director
Becky Schilling
Editor
bschilling@cspnet.com

Becky Schilling is FoodService Director’s editor. Becky holds a bachelor’s degree in journalism from Texas A&M University and a master’s degree from the Medill School of Journalism at Northwestern University. Before joining FSD in 2007, Becky worked at several newspapers and was an intern for Texas Monthly magazine. As part of her master’s degree, Becky was the design director and staff writer for a collaboration with Reader’s Digest, which focused on digitally minded consumers and their media use. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis.

If you weren’t in publishing what would you be doing?
Working in a museum, either doing research or educational programs.

If you had a time machine what historical event or era would you visit?
The 1960s. There was so much going on then with the Civil Rights Movement, the Cold War and music, and people really fought for what they believed in.

What is your greatest fear?
Disappointing people. And open water. I'm terrified of being eaten by a shark.

Which living person do you most admire?
Elie Wiesel. He's a fantastic writer and humanitarian.

What would be your dream vacation?
Reading a book while drinking a margarita by the lake. Or a trip to Russia. Did I mention I was a history nerd?

What is your favorite meal?
King ranch chicken, guacamole, Mexican rice and my dad's margaritas.

If you could eat dinner with anyone living or dead, who would it be?
The history nerd in me says Elie Wiesel, JFK or Martin Luther King Jr. The sports freak says Roger Federer.

Articles by this Author

Mark Bordeau, senior director of foodservices for the Broome-Tioga Board of Cooperative Educational Services (BOCES) in Broome and Tioga counties in upstate New York, is like a quarterback running a...

Sue Bettenhausen, nutrition services director in the 27,000-student Scottsdale Unified School District, has a tough job. Scottsdale is an affluent Phoenix suburb; only 16% of students qualify for...

Ever since he was a child hanging around his grandmother’s kitchen, Chris Schmidt has immersed himself in the culture of food. From his ethnicity—Sicilian and Mexican—to his work experience—the U.S...

Robert Darrah often uses sports analogies to describe the foodservice program at the Legacy Retirement Communities in Lincoln, Neb. “We’re going for the gold. We want the perfect 10,” Darrah says...