One-on-One with a SAGE Team Member: Wendy Lambert
SAGE Community, One-on-One, Featured Venue
Team Member Wendy Lambert has been with SAGE at St. Andrew’s School in Boca Raton for 21 years this November. His incredible work ethic, respect for those around him, and contagious sense of humor make a difference in his community every day. Student Geoffrey Atulo even wrote about Wendy in an essay on character: “Wendy was the jolliest and most positive being I had ever seen. I decided to be like [him]. Through [his] exuberant character, I was able to...
One-on-One with a SAGE Team Member: Kevin Borelli
SAGE Community, One-on-One
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...
Q&A with SAGE Cofounders Tina & Paco Rodriguez
One-on-One, Leadership
SAGE was founded on May 22, 1990. To celebrate SAGE’s 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 d’...
One-on-One with a SAGE Sales Executive: Paul Berry
SAGE Community, One-on-One
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 Dietitian: Sarah Wechsler
Nutrition, One-on-One
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...
One-on-One with a SAGE General Manager: Brian Hill
One-on-One
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
SAGE Community, One-on-One
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
SAGE Community, One-on-One
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...
About Us
At SAGE Dining Services®, our unparalleled expertise in nutrition, sustainability, and culinary trends produces exceptional dining experiences that delight the senses, inspire minds, and foster community.
