For 25 years Roger Roberge has worked at some of the finest restaurants in the area and apprenticed under some fantastic European chefs. Working at 5 star restaurants has given Roger unique experiences that he consistently shares with the staff at the Fresh Food Company. Having worked for ARAMARK for the last ten years has allowed Roger to see how campus dining has evolved. When it came time to open the Fresh Food Company at Springfield College Roger was encouraged by ARAMARK to write the menus and run the operation as if it was his own restaurant. This was a great challenge and Roger is pleased with the outcome.

We sat down with Roger Roberge and were able to pick his brain. Here is what he had to say:

Q. How did you get into food service?
A. I was always in trouble as a child and my mother would have me stand by the stove so she could keep an eye on me. That’s where I started.
Q. How long have you been in the industry?
A. 33 years
Q. What was your first job?
A. Cooking appetizers and doing dishes for a gourmet chef.
Q. Describe the most rewarding experience of your career.
A. I was entered in a gingerbread house contest that I really didn’t want to do. I spent a lot of time decorating the house as it was in competition with other chefs in the area. When it was finally finished I was glad to be done with it and vowed to never make one again. It turns out the houses were raffled off and the woman who won mine delivered it to a home for raped and abused women and children. She wrote a letter to me describing the joy of the children and the woman who received the gift and how grateful they were for the beautiful gift. The letter brought a tear to my eyes and I went on to make several more gingerbread houses.
Q. Describe the most difficult challenge you have encountered in your career?
A. Opening a new account for ARAMARK at Springfield College.
Q. What do you see yourself doing 5 years from now?
A. Hopefully working to make the foodservice where I work the best it can be.
Q. How did your relationship with ARAMARK begin?
A. I lived two blocks from Western New England College and told my wife if a job ever opens there I will take it.
Q. Why do you like being a part of the Springfield College community?
A. Springfield College has great sense of community and I am happy to be a part of it. It is great to hear the students and staffs comment on how much they like all we do.
Q. What's the best advice you would give someone interested in Food Service?
A. The business is demanding and you need to be sure you love doing it. It really needs to be in your blood. I don’t think I have ever dreaded coming to work and that reflects in your attitude and in your life. There is nothing worse than someone going to a job they don’t like.

Kristine O’Neil came to ARAMARK with 8 years of catering experience.  Kristine began at Longmeadow Country Club which was established in 1922 and is one of the most prestigious and oldest clubs in western Massachusetts.  Kristine continued on in her catering career to the Hartford Hilton at Bradley Airport in Connecticut.  Kristine opened the Hartford Hilton as the Assistant Banquet Manager while also functioning as the Assistant Outlets Manager.  The Hilton Hartford hotel is a 4-Diamond Quality and Service property. From the Hilton Kristine accepted a position as the Banquet Manager at the Sheraton at Bradley Internation Airport.  With all of Kristine’s high end, fast paced, catering experience she fit right in at Springfield College.

We sat down with Kristine O'Neil and were able to pick her brain. Here is what she had to say:

Q. How did you get into food service?
A. Started waitressing and bartending in college and it just turned into a natural fit.
Q. How long have you been in the industry?
A. 8 years
Q. What was your first job?
A. Dental Assistant
Q. Why did you choose to attend your college?
A. Close to home and in state tuition.
Q. What were your favorite classes? Why?
A. Terrorism, Organized Crime, and Capital Punishment. So interesting…
Q. Describe the most rewarding experience of your career.
A. When I realized how much I love what I do.
Q. Describe the most difficult challenge you have encountered in your career?
A. Overall just having to deal with the fact that some things are just out of my control.
Q. What do you see yourself doing 5 years from now?
A. Do I dare say my boss’s job?
Q. 10 years?
A. Independently wealthy and having my biggest problem be which vacation home to reside at.
Q. Why do you like being a part of the Springfield College community?
A. It’s nice to be back on a college campus. It keeps me young! And the people are awesome!
Q. What's the best advice you would give someone interested in Food Service?
A. To really think about it, it isn’t for everyone. But if you are cut out for it, then enjoy the ride!

We sat down with Cristine Catterton and were able to pick her brain. Here is what she had to say:

Q. How did you get into food service?
A. My parents made me get a summer job when I was in middle school.
Q. How long have you been in the industry?
A. 18 years (with grey hair to prove it)
Q. What was your first job?
A. I made cookies at a snack bar during the summer.  I ate most of the profit.  The raw dough was so good – I know you are not supposed to eat it but I couldn’t help it.
Q. Why did you choose to attend your college?
A. I went to Bates College in Maine.  It was far enough away that I knew my parents would call before they came to visitJ
Q. What were your favorite classes? Why?
A. Snowshoeing.  Yes it was a class (remember I went to school in Maine)!  I got class credit and a workout at the same time.  It was great.
Q. Describe the most difficult challenge you have encountered in your career. 
A. Answering these questions.
Q. What do you see yourself doing five years from now?
A. Doing my boss’s job.
Q. Where do you want to be ten years from now?
A. Doing my boss’s boss’s job.
Q. How did your relationship with ARAMARK begin?
A. I started as a Catering Director 3 years ago.
Q. Why do you like being a part of the Springfield College community?
A. I love the fact that it’s a smaller school; you get to know everybody.
Q. What’s the best advice you would give someone interested Food Service?
A. Do you like working nights and weekends?  If not….run…..  

Peggy Paolucci, our office manager, can be located in the customer service office at Cheney Hall.  Peggy has years of management experience including 12 years as a Dispatch Manager for RM Sullivan Companies in right here in Springfield, Ma.  Peggy was also a Regional Dispatch Manager at FKA Spacefitters.  She was responsible for all of New England, including areas reaching as far west as Chicago and as far south as Virginia.  The company was a pioneer in computer recycling and office setup.  After leaving FKS Spacefitters in April of 2006 Peggy took the summer off and began her journey with ARAMARK in August 2006.

We sat down with Peggy Paolucci and were able to pick her brain. Here is what she had to say:

Q. How did you get into food service?
A. Years ago I held a job @ Glenbrook Middle School in Longmeadow working for Dining Services. I worked in the dining hall preparing food for student lunches.
Q. What were your favorite classes in college? Why?
A. Dance, a non-traditional class.  It gave me a chance to release inner tension and have fun.
Q. Describe the most difficult challenge you have encountered in your career.
A. I took a job in a predominately male work environment. Twenty years ago I started my position as the first female Dispatch Manager for a large trucking company. Many of the drivers and peers put me through challenges before they would give me their trust and respect.
Q. What do you see yourself doing five years from now?
A. Working for ARAMARK in a warmer climate.
Q. Why do you like being a part of the Springfield College community?
A.  The students generate such a positive energy. They take an active part in public awareness of many issues. Springfield College gives back to the community in many ways. I enjoy being a part of that.
Q. What’s the best advice you would give someone interested Food Service?
A. The hours can be challenging, but the positive relationships built with clients can make it all worth while.
Q. Tell us something quirky that students would be interested in knowing about you!
A. I danced in my first dance recital at the age of 40!