Meet the Management
boston college dining services
HOMETOWN: Greenwich, CT
CURRENT HOMETOWN: Dedham, MA
DEGREE: Bachelor of Science in Nutritional Sciences from University of New Hampshire, Registered Dietitian Nutritionist
FAVORITE BC DINING FOOD: Mediterranean Salmon Salad at cafe 129’s “Toss It” station
As a Registered Dietitian with more than twenty-five years of leadership experience in university dining, Director of BC Dining Services Beth Emery works to create a more healthy and sustainable dining program through collaborations with the dining leadership team, student groups, and student interns. Beth joined the BC team 4 years ago following many years at ARAMARK, supporting the dining teams at MIT, Simmons, Wheaton, Berklee College of Music, Regis, Phillips Academy and more. She also had the unique opportunity to work with the Yale team on the Yale Sustainable Project. At BC, Beth is proud to work with talented colleagues who have a great passion for food and service. In the future, Beth says, she hopes that BC Dining will continue to excel in providing cutting-edge and innovative ideas and programs to the community. The pop-up meal series, Beth’s favorite event, is an ongoing collaboration that excites both the Dining team and students. She also hopes that BC Dining Services will continue to receive well-deserved recognition, both on campus and in the industry, for being the best that they can be. When not at a BC event or sports game, Beth is active and enjoys hiking, biking, traveling, and trying new restaurants with her family.
HOMETOWN: Corvallis, Oregon
DEGREE: Culinary degree from New England Culinary Institute; Bachelor’s Degree in Social Sciences from Harvard University; currently completing MBA at BC’s Carroll School of Management
FAVORITE BC DINING FOOD: Poke bowls from the Seafood Extravaganza at Corcoran
Michael Kann has held roles as a Chef Instructor at the New England Culinary Institute, Chef of Dining at Harvard University, and Executive Chef at LSG Sky Chefs, which coordinates airline catering. This diverse group of culinary experiences aids Michael in his current role as BC Dining’s Associate Director of Food & Beverage. When working with other people who have a culinary background, Michael says, it helps to speak their language. Sharing a background and interests with coworkers also inspires passion for his work. He particularly looks forward to dining events during BC’s Commencement, when the campus is vibrant and guests are celebrating. Michael is proud to work at BC because of the incredible camaraderie and sense of family throughout all the departments, not just in Dining Services. He hopes for the future that BC Dining will continue to be a leader as they feed new generations of BC students, employees, and faculty members.
HOMETOWN: Mansfield, MA
DEGREE: Secondary education and elementary education from Worcester State College
FAVORITE BC DINING FOOD: BC Test Kitchen items
Beth Burns began her professional career teaching high school sociology and psychology, and then transitioned into food and beverage management at the New England Patriots, where she managed concessions. In over 26 years at BC, Beth cultivated her experience in managing operations and training and recruiting, first at Conte Forum and then in the newly created role of Human Resources Manager, where she remains today. As HR Manager, Beth is involved in many employee-related activities such as sanitation training, customer service training, and teamwork building. With her strong leadership and operations background, Beth excels at being in a people-oriented position. At BC, Beth says, she gets to enhance the diversity of the team and engage and encourage the staff. She appreciates that she gets to give the Dining team the resources they need so they love coming to work. Pops on the Heights is one event when all the Dining teams come together, and Beth relishes in assisting the catering team backstage. One of Beth’s hopes for BC Dining is that the staff continually exceed and grow their talent and knowledge because they are the machine behind all the good work that is done. When she’s not cheering for BC football and her other favorite teams, Beth enjoys exploring new restaurants and going to the beach.
HOMETOWN: Woburn, MA
DEGREE: Bachelor’s Degree in Psychology and Master’s Degree in Administrative Studies, both from Boston College
FAVORITE BC DINING FOOD: Empanadas
While receiving her Bachelor’s Degree in Psychology as an undergraduate at Boston College, Marcela V. Norton worked in the main BC Human Resources office, where she discovered her passion for working with people. As BC Dining’s Employee Relations Officer, Marcela cultivates and supports the professional development of Dining’s employees. Over the past 31 years she has worked at BC, Marcela has seen Dining grow as a department into a very diverse group. She is proud that employee diversity has increased over the years and she works to create an environment in which employees appreciate and respect each other’s culture. A self-described people person, Marcela says that working with people is never boring. She hopes for the future that the department can continue to work together and be inclusive. Marcela is also passionate about running and the challenge it presents. As a BC student, she watched the Boston Marathon and vowed to run her first before age 40. Marcela accomplished this goal, in addition to running the Marathon 10 more times.
HOMETOWN: Falmouth, MA
DEGREE: Master's of Nutrition Communication from the Friedman School of Nutrition Science and Policy at Tufts University and Bachelor of Science from Tufts University
FAVORITE BC DINING FOOD: The bowls at Eagle's Nest
Kate Sweeney is the Administrative Dietitian at BC Dining. Prior to working at Boston College, Kate was Manager and Senior Clinical Dietitian at Brigham and Women's Nutrition and Wellness Service, where she also did her dietetic internship. Kate specializes in food allergies, Celiac disease, Intuitive Eating, eating disorders, and sports nutrition. She became interested in nutrition through a sports performance lens, as a collegiate swim coach and competing internationally in triathlons. She volunteers with the BC Varsity Swimming and Diving team, and their meets are her favorite event to attend on campus. Kate enjoys working at BC Dining because of the team environment, and the caring, driven nature of all the employees. Her colleagues challenge her to be a better clinician and person. Kate is passionate about empowering students to have a healthy relationship with food and their bodies, and hopes to create messaging that bolsters this message within the dining halls, both with food and with conversation among students. When not at BC, Kate enjoys swimming, hiking, reading, and cooking.
HOMETOWN: New York City
DEGREE: Master's of Nutrition Science from Boston University
FAVORITE BC DINING FOOD: The bowls at Eagle's Nest
Jennifer Heinen received her Master's of Nutrition Science from Boston University. In addition to her work at Boston College, Jennifer also sees clients in her private practice, and creates content on nutrition topics for health and lifestyle blogs. At BC, Jenn says, her colleagues all have a passion for providing amazing good and service, and they genuinely care about the students. Previously she was a nutritionist at the Boston Conservatory, Jewish Family & Children's Service, and Good Samaritan Hospital. Jenn has taught undergraduate nutrition and health at UMass Lowell. She currently sits on the board of the Massachusetts Academy of Nutrition and Dietetics. Jenn's passion for nutrition grew from her love for food and cooking. She focuses on maximizing health while navigating digestive concerns, food allergies and intolerances, and empowering students to eat well with a busy lifestyle. As she continues this work at BC, Jenn hopes to continue to provide a variety of tasty and nutritious options for the community.
HOMETOWN: Medford, NJ
CURRENT HOMETOWN: Cambridge, MA
DEGREE: Bachelor of Arts in Environmental Studies and International Affairs
FAVORITE BC DINING FOOD: Fish Taco's at Cocorcan Commons
Julianne (Juli) Stelmaszyk is the Manager of Regional and Sustainable Food Systems at BC Dining where she oversees regional and sustainable sourcing strategies and waste reduction initiatives. Prior to working at Boston College Juli worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Rome. After completing a culinary apprenticeship at the Rome Sustainable Food Project she founded a farm-to-table cooking school in Rome and established a food, gardens and sustainability program at a boarding high school in Italy. Juli is proud to support BC Dining in achieving its regional and sustainable sourcing goals and she strongly believes in the power of institutions to be leaders in creating a more equitable and sustainable food system. When not at BC, Juli enjoys hiking, sailing and practicing Italian.
129 Lake Street, cafe 129
Carney's, Eagle's Nest & FDR in McElroy
HOMETOWN: Ansonia, CT
DEGREE: Associate’s Degree in Culinary Arts from Johnson & Wales University
FAVORITE BC DINING FOOD: Pierogis and gnocchi Bolognese
Michael Forcier began his career in the food and beverage industry at age 16, when he held a job as a dishwasher at a function facility where his dad was a banquet chef. Michael soon started to do some prep work in the kitchen, and by age 18, he was preparing dishes. After receiving his degree in Culinary Arts from Johnson & Wales University, Michael moved to Boston where he spent 10 years working in hotels. He moved on to a contract management company and then UMass Boston, where he was Director of Food Service. Since 2005, Michael has been the Manager at McElroy Commons, where he manages retail dining, the Faculty Dining Room, EagleMart, and catered events. While Michael misses the time he spent as a chef creating recipes and speaking about food, he is able to do that in a new way at McElroy. Michael teaches students, faculty, and employees about all kinds of dishes including pitaya bowls, kale salads, and grain bowls. At BC, Michael says, the employees are committed to their work and take great care in what they do. BC Dining is like a family—when someone is down, they will do anything for each other. He is proud of the camaraderie of his team, especially when they come together at events like the welcome dinner at Reunion weekend, Michael’s favorite event. Outside of BC, Michael is an enthusiastic sports fan, and enjoys his time as a referee for youth basketball and football.
Lower Live, The Loft & The Shack at Corcoran Commons
HOMETOWN: Ottawa, Canada
DEGREE: AOS in Culinary Arts, BA in Food and Beverage Management from New England Culinary Institute
FAVORITE BC DINING FOOD: Holy Grain Bowl and Banh Mi Sandwich
In his 12 years at BC, Derrick Cripps brings diverse knowledge and skills to Corcoran Commons, including extensive experience working both in the front of the house and back of the house. Previous roles including working as a cook in the Fairmont Chateau Whistler kitchen and managing catered events at Harvard University. A background in culinary arts and food and beverage management allows him to lead a group of talented and passionate colleagues. BC Dining, Derrick says, is a big family that works well together and excels at their jobs. Derrick is proud of how diverse the Dining team is, in addition to how adaptable and responsive they are to students, faculty, and employees. As a former vegan, Derrick has a unique understanding of vegan dining and has brought many plant-based concepts and dishes to Corcoran Commons. Derrick’s favorite BC events include Reunion weekend and the seasonal farmers market that highlights some of the same local produce he features in dishes at Corcoran. At home, Derrick enjoys cooking and sharing meals with his kids and wife, a Pastry Chef.
Lyons Hall - Welch Dining Room
Stokes Hall - Chocolate Bar
St. Mary's Hall
DEGREE: Associate’s Degree in Culinary Arts, Johnson & Wales University, RI
Bachelor’s Degree Food Service Management, Johnson & Wales University, RI
Master’s Degree, Administration in Business, Woods School Boston College, MA
FAVORITE BC DINING FOOD: Customizable dishes such as the Noodle Bar, Fried Rice Station, B’ean Green, Blazing Bowls, and of course the Screaming Eagle!
Sharyl Thompson grew up assisting her family at catered events. She attended Johnson & Wales University where she completed internships in hotels and restaurants. Upon graduation, she worked in the kitchen for a family-owned catering company and cooked at a private country club. Sharyl is proud to work at BC Dining because the department is filled with talented employees who enjoy sharing their stories through food and interacting with customers. At BC, Sharyl says, one of the goals is to feed the minds of others, which is done creatively in various venues throughout campus. Personally, Sharyl realizes the importance of providing the students a nurturing environment. There is comfort, familiarity and stability in food. Sharyl sees this firsthand during her favorite BC event, Commencement, when family and friends celebrate and share their memorable experiences in the dining halls. She hopes for the future that BC will continue to inspire the minds of others, share their cultural stories through food, and have conversations at the dining table. As Sharyl says, each dining hall provides an opportunity for unity. While not working within Dining, she is the Programming Chair of Black Faculty Staff and Administrators Association at BC, on the Boston College Woods College Alumni Council, and Alumni Mentors at BC. Outside of BC, Sharyl enjoys cooking and traveling.
Walsh Hall (Catering)
HOMETOWN: Natick, MA
DEGREE: Bachelor’s Degree in Culinary Art Management from Culinary Institute of America
FAVORITE BC DINING FOOD: Any dish from the international culinary showcases
After receiving his Bachelor’s in Culinary Art Management from the Culinary Institute of America, Scott Powers pursued food and beverage front of house roles at the Ritz Carlton Boston, the Ocean Edge Resort & Golf Club, and the Chatham Bars Inn in Cape Cod. He then spent 12 years as the Banquet Manager at the Four Seasons Hotel Boston. At BC, Scott began in Corcoran Commons and then transitioned to the Catering department, where he manages BC Dining’s catered events and works with both the front and back of the house. Scott is also taking classes in the master’s of science in leadership and administration program. At BC, Scott says, he could tell from his first campus tour how friendly, genuine, and passionate the people are. Scott appreciates how welcoming and wonderful the BC family has been in his first year here. His favorite events are the special culinary showcases that feature international cuisine or regional flavors such as the Mardi Gras evening in Corcoran Commons. Scott also enjoys Pops on the Heights because the event brings together the entire Dining team, and the challenge of coordinating service for 1,800 people is exhilarating. He hopes for the future that BC Dining will continue to bring customer service and food to the next level through engaging guests and cultivating a warm atmosphere. At home, Scott enjoys cooking and spending time with his wife and two sons.
HOMETOWN: Oak Bluffs, MA
DEGREE: Culinary Arts, Culinary Institute of America
FAVORITE BC DINING FOOD: Family meal, when BC chefs prepare a meal for the other chefs
Chef Frank Bailey began his culinary career at age 12 as a dishwasher at La Patisserie Francaise on Martha’s Vineyard. As a teenager, he worked as a line cook and also traveled to Lyon, France, for culinary training. Since graduating from the Culinary Institute of America, he has worked in fine dining establishments in North Carolina, New York, and Boston, including a role as Executive Chef at Tosca in Hingham, Massachusetts. As Executive Chef of Boston College’s Dining Services, Chef Frank focuses on recipe and menu development, as well as catering and special events. In his 16 years at BC, he is proud of the ways Dining has grown and developed, but overall, he is most proud of watching his talented colleagues grow and develop. At BC, Chef Frank says, there is a community that you come to enjoy and savor—not just within Dining Services, but across all the departments. Since he first came to BC, Chef Frank has taken night classes in departments such as architecture, philosophy, art history, and sustainability. Learning about an interesting subject allows him to reset his mind and focus on his job, wife, and three children. Chef Frank looks forward to the continued growth and innovation of BC Dining.
HOMETOWN: Attleboro, MA
DEGREE: Newbury College and Johnson & Wales University
FAVORITE BC DINING FOOD: Sandwiches from Eagle’s Nest. Recent highlight: Turkey Avocado Sandwich
Supported by his family who loves to cook and bake, Chef Tim Fonseca began his culinary career at a young age working in family restaurants. He later studied classic European pastry at Newbury College and Johnson & Wales University, where his passion for the creativity, focus, and precision of cooking pastries continued to develop. After completing his studies, Tim held roles as Executive Pastry Chef at the Charles Hotel in Cambridge, Jalousie Plantation Resort & Spa (now Sugar Beach) in St. Lucia, and the Four Season Hotel Boston. As Executive Pastry Chef at BC, Tim oversees the development, creation, and execution of pastries and desserts for all dining locations, athletic events, and catering on campus. BC Dining, Tim says, is always looking to push the envelope in all aspects of culinary services. Tim appreciates the culture at BC, including the great energy of interacting with students and their openness to new desserts and unique products. Tim hopes for the future that BC Dining will continue to take on any challenge, from serving students and parents to athletic events to VIP catering. When he is not in the kitchen, Tim enjoys singing, writing, and recording music. He has recorded and produced three contemporary R&B soul records, and is a Boston Music Awards nominee. Tim’s interests extend to martial arts, where Tim earned his 3rd degree black belt in karate.