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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...


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:...


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...


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...


One-on-One with a SAGE Team: Allen Clark and Mohamed Dirir

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Meet dream team Allen Clark and Mohamed Dirir, Food Service Director (FSD) and Executive Chef at Mount Vernon Presbyterian School in Atlanta, Georgia. Their philosophy on working as a team and striving to be better every day is inspiration for us all! What’s the ideal relationship between a FSD and an Executive Chef? Allen: It’s built on trust. The FSD trusts the Executive Chef to produce food that completely meets SAGE standards for taste, safety, and presentation. The Chef trusts...


Lunchroom as Classroom Part 1: How Lunch Furthers Education

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Imagine if there were a class that improved students’ wellbeing and performance in every other class. Here at SAGE, it’s not a utopian dream. We call it “lunch,” and many schools are missing out on the opportunity to make the most of it. Lunch provides a number of benefits. Let’s start with the basics: hungry kids don’t learn well. Study after study demonstrates that kids who have breakfast, who get the recommended levels of iron, and who do not...


One-on-One with a SAGE Executive Chef: Kim Durm

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Kim Durm has served as the Executive Chef at Notre Dame of Maryland University (NDMU) since November of 2015, and she’s been with SAGE since 1995. Kim’s sage (lowercase, that is) advice on life and teamwork is informed by her keen sense of humor, refreshing perspective, and generous goodwill. How did you get into the foodservice business, and with SAGE? Actually, I wanted to be a cop. But I was a very hyperactive child. I had to be doing something...


One-on-One with a Food Service Director: Alice Mathews

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Alice Mathews, Food Service Director at St. Martin's Episcopal School in Atlanta, GA, feels a responsibility to help students develop healthy eating habits while keeping the lunch experience fun and exciting! Who inspired you to cook? My grandmother loved to cook and I loved to spend time with her. She never followed a recipe. She just used a pinch of this, a dash of that, and whatever ingredients were around. If you could prepare a meal for anyone, past or present, who would it be, and what would you...


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