Fresh Bites Fall Edition 2022

AGENCY REPORTS

Members In Focus

Members In Focus

ASBO NEW YORK ARTICLE RE-SHARE

Members In Focus FG&or Oar ypt, he wir saht ioi sos ni usse, t’ sha neMd Ae Dms sobi nsetnraani nRt i SFv uoi epc l uel osr , i, nwwt ehe no tdai esl nk tethdef owDr ii Btr heucsSt i ounrseasonsf FaG too oCv del yr dnS eem-rSevani vct ea R, n ena l aba hot i uoCt nS Dst h. CeSoi urms eamxn iptcet uer rei er. enDnc oet lny wn caoo ri- skc hi Pnargi er sst iodAgeSenBt thOeo’ srf the New York School Nutrition Association (NYSNA). Where did you grow up? Where did you go to school? Susan Gray (SG): I grew up in Geneva and graduated fAAr lfoft rme er dtt ahSket ianGt ege ntCi eomvl leae ogCef i ft wyt ohSrecarhi eso eoI lae Daf ari nms teri dli yc , at I, nra eAntAdu rit nnh eeAdnc tcaoot cut eonnl tl dieneggde. aCI nor edl l ceeegai evr neadendda an wBMeA nS i tni noB nEu sdt ioun ceTashtsi eoAnCd oma l nl i end gi sCe t AraaSt t iiBon rnoS fccrkhopomoo rl Mt Dewi ds hta rei il rcl eet Business Leadership. Donna Riviello (DR): I grew up and graduated from CEmlnyygds l eei sl -fhS at vht aer nao cnuhag ehhr icnaonl ld1e 9g 8ew.5o. Ir kI de diws ce oinnvt e rft oeo od dc os hlsl oee rrg vtel i yc teoi nt tbooe pmaunyt sa onpdh od me coi dr ee dy etaor stpheant dI rt ehael l yn eexnt j o2y0e+d yt heea rfso owdo irnkdi nugs t rayt sbeavr es .r Ia sl peesnt ta bml iossht mo fe tnht iss tfirmo me wfoi nr ke i ndgi naitnag f i vt oe - shtoamr reet soowr nt . What are some of the biggest successes and challenges you’ve faced in your work as an SBO/Food Service Director? SG: My biggest successes have to do with the constant learning within this field. Navigating through capital projects, stimulus applications, and passing budgets each year are the successes. The challenges have come in the form of the uncertainty of funding from year to year and the ever increasing and burdensome reporting requirements imposed on districts, most of which falls on the business office. DR: Switching to a food service model that is focusing on

Do you have a favorite memory from ASBO events you’ve attended? SG: As I stated before, the networking aspect of membership is invaluable, and the seminars are very educational – I always learn something, but my favorite memories are from the fun activities that happen at the end of the day. We all work very hard and sometimes our jobs can be intense. The opportunity to relax, explore, and have some fun with colleagues who understand the demands of our work are my favorite memories. Donna, you’re very involved with NYSNA. How has the association helped you in your work? What are the benefits of belonging? DR: On my first day on the job, members from our local Wayne and Finger Lakes chapters out to me, welcoming me to the profession, inviting me to local meetings, and assisting me with my first commodity processing season. For me, the biggest benefit is networking. I’ve met so many wonderful and creative people. Everything I have done in my district, I learned from someone else involved in the Association. NYSNA does a wonderful job at advocating for our programs. What do people from around the state not know about the Finger Lakes? SG: Recreational activities abound with our many lakes, State Parks, hiking trails and ski slopes. While the region is a destination for wine enthusiasts, this activity has expanded to breweries and distilleries as well. For cultural performances, the region has several outstanding venues to view concerts, theatrical performances, and shows. The great restaurants are too numerous to mention, but I tend to gravitate toward anything on the water. DR: It’s beautiful. We have it all! Lakes, waterfalls, gorges, rolling countryside, world class wineries, shopping, outlets, wonderful restaurants, casinos, skiing/snowboarding/ snowmobiling. I’ve traveled all over the country, and the Finger Lakes is one of the prettiest, four season areas in the country. What are your favorite hobbies? SG: I love to travel, hike, and go boating, along with visiting family. Our four children and grandchildren all live out of state. DR: I enjoy reading, staying active with my seven-year-old black lab, traveling, and re-furbishing the fixer up money pit I purchased eight years ago.

DR: I think it really comes down to trust and communication. Susan trusts me to do my job and keep her apprised of any areas where she may need to know more about the world of school nutrition and I trust her to let me know the financial side of my job, where I’m maybe not the strongest. WE have open lines of communication, and she regularly comes down to the cafeteria and actively participates in my program. For school districts looking to strengthen their school nutrition programs, where would you suggest they start? SG: There is a wealth of information available from both the State and National School Nutrition Associations. In addition, I would encourage all food service directors to take advantage of networking opportunities within local, state, and national groups. Your colleagues are your best asset. DR: Be sure their food service staff are active members of their professional association at the local, state, and national levels. There are so many free resources available, at every level of membership. I can’t stress enough how invaluable NYSNA has been to me. Our district pays for my staff to be members at the state level and make sure they know the benefits that are available to them as members. We learn so much from others in our field and being active participants in the Association exposes us to those networking opportunities. Is there a meal or other offering that you’re particularly proud of? SG: Our cafeteria’s pizza rivals any pizza shop around, the homemade soups are amazing, and the salads are more than just some lettuce and tomatoes – they can include avocado, red peppers, hard boiled eggs, various meats, and homemade dressings. DR: I’m very proud and super excited that I finally have students at my Jr/Sr high level eating, and actually enjoying, oatmeal. I’ve been trying for years with no success, but this year, they’re loving it! It’s been a pleasant surprise each week seeing oatmeal place in the top five of breakfast choices. Susan, why did you join ASBO and what are the benefits of belonging? SG: I joined ASBO for the educational offerings; however, the networking opportunities have turned out to be the greatest benefit for me. The people I have met at conferences and workshops have provided insight, advice, and friendship. The members I work with on the Government Relations Committee have provided perspectives from around the state, which can be vastly different than my rural background.

Susan Gray Assistant Superintendent for Business & Operations, Clyde-Savannah CSD

Susan Gray Assistant Superintendent for Business & Operations, Clyde-Savannah CSD

Donna Riviello Director of Food Service, Clyde-Savannah CSD

Donna Riviello Director of Food Service, Clyde-Savannah CSD

For this issue’s Member in Focus, we talked with Susan Gray, who is the Assistant Superintendent for Business & Operations, and Donna Riviello, who is the Director of Food Service, about their experience working together at Clyde-Savannah CSD. Susan currently co-chairs ASBO’s Government Relations Committee. Donna is President of the New York School Nutrition Association (NYSNA). Where did you grow up? Where did you go to school? Susan Gray (SG): I grew up in Geneva and graduated from the Geneva City School District, and then attended Alfred State College where I earned an AA in Accounting. After taking time off to raise a family, I returned to college and earned a BA in Business Administration from Medaille College and went on to The College at Brockport where I received an MS in Education and CAS in School District Business Leadership. Donna Riviello (DR): I grew up and graduated from Clyde-Savannah in 1985. I went to college to be an English teacher and worked in food service to put myself through college. I discovered shortly into my sophomore year that I really enjoyed the food industry and decided to spend the next 20+ years working at several establishments from fine dining to hometown bars. I spent most of this time working at a five-star resort. What are some of the biggest successes and challenges you’ve faced in your work as an SBO/Food Service Director? SG: My biggest successes have to do with the constant learning within this field. Navigating through capital projects, stimulus

For this issue’s Member in Focus, we talked with Susan Gray, who is the Assistant Superintendent for Business & Operations, and Donna Riviello, who is the Director of Food Service, about their experience working together at Clyde-Savannah CSD. Susan currently co-chairs ASBO’s Government Relations Committee. Donna is President of the New York School Nutrition Association (NYSNA). Where did you grow up? Where did you go to school? Susan Gray (SG): I grew up in Geneva and graduated from the Geneva City School District, and then attended Alfred State College where I earned an AA in Accounting. After taking time off to raise a family, I returned to college and earned a BA in Business Administration from Medaille College and went on to The College at Brockport where I received an MS in Education and CAS in School District Business Leadership. Donna Riviello (DR): I grew up and graduated from Clyde-Savannah in 1985. I went to college to be an English teacher and worked in food service to put myself through college. I discovered shortly into my sophomore year that I really enjoyed the food industry and decided to spend the next 20+ years working at several establishments from fine dining to hometown bars. I spent most of this time working at a five-star resort. What are some of the biggest successes and challenges you’ve faced in your work as an SBO/Food Service Director? SG: My biggest successes have to do with the constant learning within this field. Navigating through capital projects, stimulus

applications, and passing budgets each year are the successes. The challenges have come in the form of the uncertainty of funding from year to year and the ever increasing and burdensome reporting requirements imposed on districts, most of which falls on the business office. DR: Switching to a food service model that is focusing on more scratch cooked meals. It has taken many years to get here and it’s still very much a work in progress, but just knowing that the pieces have finally come together, and we can really begin to move in that direction has really been one of my greatest accomplishments. I think the biggest challenge in this field continues to be the multiple layers of federal, state, and local mandates and regulations placed on our programs. Some of the regulations make it very difficult to offer scratch made meals or purchase from local farmers to serve local fresh fruits and vegetables. Who has had the biggest impact on your career (colleague, mentor, etc.)? SG: The person who has had the biggest impact on my career was my predecessor here at Clyde-Savannah CSD, Mary Beth Uetz. We met each other through our work as Business Officials and developed a professional relationship. We often consulted each other with questions regarding our work, and I sometimes still call her for advice even though she is retired. DR: It’s hard to pick just one person, but the Wayne County and Finger Lakes Food Service Directors were the first ones to reach out to me and help me along the way. They were invaluable to me when I first started in school food service.

applications, and passing budgets each year are the successes. The challenges have come in the form of the uncertainty of funding from year to year and the ever increasing and burdensome reporting requirements imposed on districts, most of which falls on the business office. DR: Switching to a food service model that is focusing on more scratch cooked meals. It has taken many years to get here and it’s still very much a work in progress, but just knowing that the pieces have finally come together, and we can really begin to move in that direction has really been one of my greatest accomplishments. I think the biggest challenge in this field continues to be the multiple layers of federal, state, and local mandates and regulations placed on our programs. Some of the regulations make it very difficult to offer scratch made meals or purchase from local farmers to serve local fresh fruits and vegetables. Who has had the biggest impact on your career (colleague, mentor, etc.)? SG: The person who has had the biggest impact on my career was my predecessor here at Clyde-Savannah CSD, Mary Beth Uetz. We met each other through our work as Business Officials and developed a professional relationship. We often consulted each other with questions regarding our work, and I sometimes still call her for advice even though she is retired. DR: It’s hard to pick just one person, but the Wayne County and Finger Lakes Food Service Directors were the first ones to reach out to me and help me along the way. They were invaluable to me when I first started in school food service.

more scratch cooked meals. It has taken many years to get here and it’s still very much a work in progress, but just knowing that the pieces have finally come together, and we can really begin to move in that direction has really been one of my greatest accomplishments. I think the biggest challenge in this field continues to be the multiple layers of federal, state, and local mandates and regulations placed on our programs. Some of the regulations make it very difficult to offer scratch made meals or purchase from local farmers to serve local fresh fruits and vegetables. Who has had the biggest impact on your career (colleague, mentor, etc.)? SG: The person who has had the biggest impact on my career was my predecessor here at Clyde-Savannah CSD, Mary Beth Uetz. We met each other through our work as Business Officials and developed a professional relationship. We often consulted each other with questions regarding our work, and I sometimes still call her for advice even though she is retired. DR: It’s hard to pick just one person, but the Wayne County and Finger Lakes Food Service Directors were the first ones to reach out to me and help me along the way. They were invaluable to me when I first started in school food service. The two of you have a successful working relationship. Why do you think that is? What advice do you have to other SBOs/ nutrition directors? SG: Good communication is the key to good relationships. Donna and I meet regularly, and she knows I am here to help her in whatever capacity needed. She has my full support with food service here at Clyde-Savannah and I have complete faith in her management and operation of the program. My advice for SBOs is to communicate often and offer support to their Food Service Directors and allow them to be the experts with their program. Support professional learning at all levels.

34 ASBO New York The Reporter

34 ASBO New York The Reporter

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FreshBites

FALL 2022

FreshBites

FALL 2022

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