Paul King

Paul King
Paul King
Editor
pking@cspnet.com

Paul King is the editorial director at FoodService Directormagazine. A journalist for more than three decades, Paul began his career as a general assignment reporter, working for several daily and weekly newspapers in southwestern Pennsylvania. A decision to move to New York City in 1984 sent his career path in another direction when he was hired to be an associate editor at Food Management magazine. He has covered the foodservice industry ever since. After 11 years at Food Management, he joined Nation’s Restaurant News in 1995. In June 2006 he was hired as senior editor at FoodService Director and became its editor-in-chief in March 2007. A native of Pittsburgh, he is a graduate of Duquesne University with a bachelor’s degree in journalism and speech.

What is the best part about your job?
Hearing compliments from readers and knowing that we have provided information that helped them in their jobs.

What is the worst part of your job?
Travel. I love visiting other places, but I hate the physical act of having to get there.

If you weren’t in publishing what would you be doing?
I can’t imagine not being involved in the publishing industry in some way.

Which talent would you most like to have?
The ability to play a musical instrument.

What would be your dream vacation?
To take off a year and travel around the world.

If you could eat dinner with anyone living or dead, who would it be?
It would have to be someone living; I’ve heard the dead aren’t great conversationalists, and they definitely don’t care what’s on the menu.

What is your “guilty pleasure?”
Funnel cakes.

What will people always find in your refrigerator?
Yogurt, cheese and fresh vegetables.

What is the weirdest food you have ever eaten?
The artichoke. I can understand how other cultures came to consider as delicacies what we Americans might think of as weird, but how anyone ever looked at an artichoke and decided there was something inside there worth peeling away all those leaves for is beyond me.

What are your words to live by?
“The aim, if reached or not, makes great the life. Try to be Shakespeare; leave the rest to fate.” –Robert Browning.

Articles by this Author

Terry Baker, director of University Dining Services at Oklahoma State University, loves rack of lamb, always has butter in her fridge and wishes she were a better golfer.

Terry Baker has transformed dining services at Oklahoma State University by developing Choose Orange, an award-winning healthy dining program.  

As a graduate of Johnson & Wales University, Cedric Junearick was most comfortable in the kitchen, preparing meals and planning menus. So in 2011, when the director’s position came...

Cedric Junearick, director of food and nutrition at Huntsville Hospital, in Alabama, loves barbecue, admires his mother and stepfather and wishes he could foretell the future.

The 25-year-old Centennial Campus at North Carolina State University finally received its first permanent, full-service dining facility this fall when On The Oval Culinary Creations opened. 

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