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06/12/18

One-on-One with a SAGE Team Member: Kevin Borelli

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Kevin Borelli, Chef at The MacDuffie School in Granby, MA, has been in food service since 1979, and with SAGE since 1991. Here, Kevin talks about his long history in food service, his leadership strategy, and what keeps him happy in work and at home. How did you become interested in food service? I was originally interested in mechanics, so I went to a trade school. When I saw all the baked goods in the culinary arts program [at the...

05/22/18

Q&A with SAGE Cofounders Tina & Paco Rodriguez

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SAGE was founded on May 22, 1990. To celebrate SAGE’s 28th birthday, we sat down with cofounders Tina and Paco Rodriguez to talk about changes in the food industry, their most memorable achievements, the characteristics that have made them successful, and balancing work with parenting four kids! How did you get into food service? Tina: My grandmother was a spectacular chef and baker, and my love of cooking and food started there. Paco: My dad was a chef, waiter, maître...

03/13/18

One-on-One with a SAGE Sales Executive: Paul Berry

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After 15 years with SAGE, Northeast Sales Executive Paul Berry is retiring. We’re so grateful for the energy, dedication, and integrity Paul has brought to our community over the years—not to mention the 46 venues he’s brought into our fold! We’re celebrating Paul’s SAGE career with a special one-on-one where he reflects on service, partnership, and the importance of keeping promises. How’d you get started with SAGE? I made one copy of my resume, one only, because I wasn’t crazy...

12/19/17

One-on-One with a SAGE Dietitian: Sarah Wechsler

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Meet Home Office Dietitian Sarah Wechsler, who’s celebrating her ninth year with SAGE this month. Sarah shares her thoughts on staying satisfied at work, getting your fruits and veggies, and finding reputable sources for nutrition info. How did you get into the field of nutrition? I went to college for biology, but two things happened. One, I became a vegan and then ran a marathon, so I got really interested in nutrition. Two, I did an internship at an animal...

12/12/17

One-on-One with a SAGE Food Service Director: Brian Hill

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Meet Food Service Director (FSD) Brian Hill (pictured back center), who describes himself as “a laid-back guy who has a good time with his team and gets the job done.” Brian started out his culinary career cooking at home with Betty Crocker cookbooks, and then rose through the ranks of McDonald’s from cashier to team leader even before graduating high school. A skilled professional with over 20 years of experience in the industry, Brian’s now the FSD at Archbishop...

09/26/17

One-on-One with a SAGE Food Service Director: Mashaye Barr

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Mashaye Barr, former Food Service Director (FSD) at St. Stephen’s and St. Agnes School, and newly-appointed AFSD at McDonogh School, took my call during a busy afternoon of what she called “magic”—making orange-blueberry muffins with her much-loved team. How’d you get into food service? My Uncle Peppi owned two restaurants in Baltimore. He taught me about food and integrity. I always had a hot meal with him, and got the greatest advice. He encouraged me to learn from the best:...

06/19/17

One-on-One with a SAGE Food Service Director: Kerry Watts

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Kerry Watts is the SAGE Food Service Director at Hargrave Military Academy in Chatham, VA. Kerry’s been with SAGE for eight years, all of which she’s spent with her community at Hargrave. How did you get started with food service? I got a job at the local pizza joint during college. It felt very natural. I picked up restaurant gigs when I moved to Colorado, and then to Santa Fe, where I started working in restaurants that actually got press...

01/25/17

One-on-One with a SAGE FSD: Rylan Jeffries

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Meet Rylan Jeffries, a former junior softball Olympian and the beloved Food Service Director of River Oaks Baptist School in Houston. How did you get into cooking? My husband—who’s also a SAGE Food Service Director, incidentally—is the reason I got into cooking. I was 21 at the time, and when he came over to my apartment, there was really no food in the house. Somehow he managed to put together this crazy casserole with chicken, cheese, olives, and cornichons. If...

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