Christine Catterton
Food Service Director
catterton-christine@aramark.com

What is Christine's
Favorite Food?

Chocolate

We sat down with Christine 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 visit.
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…..  

Todd Alden

Director of Operations
alden-todd@aramark.com

What is Chef Alden's Favorite Food?

Steak

Chef Todd Alden is a mastermind in the kitchen.  Chef Alden has a history of prestigious culinary titles including Sous Chef, Executive Chef Consultant, Executive Chef, Production Manager and now Director of Operations.  Chef Alden also has an Associates degree in Culinary Arts and a Bachelors in Food Service Management from Johnson & Wales University.  Chef joined the ARAMARK family from the Tavern at Old Sturbridge Village where he was the Executive Chef.  Chef’s long-term service in the industry and his continued leadership excellence has made him a perfect fit here at Springfield College.

What did Chef Alden have to say?

Q. How did you get into food service?
A. My father was a butcher so I was introduced to meat cutting when I was 5 years old.
Q. How long have you been in the industry?
A. 14 years
Q. Describe the most rewarding experience of your career.
A. Winning the ACE competition for the New England region and competing in the nationals in New Orleans.
Q. What do you see yourself doing five years from now?
A. Continuing in my career path and ultimately becoming a Regional Chef.
Q. Where do you see yourself 10 years from now?
A. Retired
Q. What is the best advice you would give someone interested in the Culinary Arts?
A. Put your time in and learn as much as possible from anyone and everyone.

Andrew Hall

Executive Chef
hall-andrew@aramark.com

What is Chef Hall's Favorite Food?

Hot Dogs

Chef Andrew Hall joined our ARAMARK family straight from Canyon Ranch Resort & Hotel. Award-winning Canyon Ranch cuisine raises the bar with incredible, gourmet dining that’s also incredibly good for you. Their renowned chefs work with top nutritionists to serve food that’s the perfect blend of artistry, taste and wholesome ingredients. Chef Hall’s experience in healthy fine dining has contributed immensely to the quality and nutrition of the menus here on campus.

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

Q. How did you get into food service?
A. Growing up I was nicknamed "Food Face" because I loved food and always packed a backpack with snacks when my friends and I were playing in the woods. It just stuck and here I am in food service
Q. How long have you been in the industry?
A. 17 years
Q. Describe the most rewarding experience of your career.
A. The most rewarding experience was when I qualified and competed in the ACE competition.
Q. Describe the most difficult challenge you have encountered in your career?
A. Working at Springfield College because of the large number of employees and number of customers we feed. ARAMARK at Springfield College has very high standards and it is a constant challenge to meet them.

Tim Geary
Retail Manager
geary-timothy@aramark.com

What is Tim's
Favorite Food?

Steak

 
Jackie Romito-Carey
Catering Manager
romitocarey-jackie@aramark.com

What is Jackie's
Favorite Food?

Ice Cream

Jackie Romito-Carey came to ARAMARK with a lifetime of foodservice experience. Jackie was born and raised in the family business, Romito & Sons, which her great-grandfather established in the south end of Springfield in 1921. She began her tenure at Springfield College in the C-Store in Abbey Hall, and then assisted with the big move to the POD Market located in the new Richard B. Flynn Student Union. Jackie's next endeavor at SC was in Union Station, where she assisted in managing the retail outlets. In April 2011, Jackie accepted an interim position as the Catering Manager. Thoroughly enjoying working with clients to help plan a wide variety of events, Jackie became the official Catering Manager in July 2011.

We sat down with Jackie Romito-Carey and were able to pick her brain. Here is what she had to say:

Q. How did you get into food service?
A. I was born and raised in the food service industry. My family owns a small deli in East Longmeadow and it has always been my home away from home.
Q. How long have you been in the industry?
A. Since I was tall enough to reach the cash register!
Q. What was your first job?
A. The family business, Romito and Sons.
Q. Why did you choose to attend your college?
A. I attended the University of Phoenix where I could take all of my classes online which worked with my busy schedule of working full time while raising a family.
Q. What were your favorite classes? Why?
A. I found Religions of the World fascinating because I was raised with no religious background and was very interested in learning about the many religions that are out there!
Q. Describe the most rewarding experience of your career.
A. Somethng I call "quality control" which allows me to sample all of the delicious foods being served!
Q. Describe the most difficult challenge you have encountered in your career.
A. The fact that the food service industry is SO unpredictable!
Q. What do you see yourself doing 5 years from now?
A. Working for ARAMARK at the 2016 Olympics in Rio de Janeiro
Q. 10 years?
A. Still working for ARAMARK in whatever country the company is willing to send me, my only request being that it's somewhere near the water so that my husband can go fishing!
Q. Why do you like being a part of the Springfield College community?
A. The people!
Q. What's the best advice you would give someone interested in Food Service?
A. Keep smiling! Things don't always go as planned, but keeping a positive attitude will help you get through the most challenging times.

Peggy Paolucci
Office Manager
paolucci-margaret@aramark.com

What is Peggy's
Favorite Food?

Chocolate

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 and 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!