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One-on-One with a SAGE General Manager: Brian Hill

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Meet General Manager 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 30 years of experience in the industry, Brian’s now the General Manager at McDonogh School. What...


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...


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...


One-on-One with a SAGE Food Service Director

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FSD Robyn Kunze has been with SAGE for nearly five years in her current position at Phoenix Country Day School. Robyn is an experienced chef, avid educator, and team leader who brings her passion for food and community to everything she does. What do you do on a daily basis? I do a lot of planning and organizing. I’m always coordinating orders and menus, and working with my Team when they need help with anything. I also help out with...


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