Confessions of Byron Sackett

Byron Sackett wishes he could dine with Steve Jobs and loves Mountain Dew.
Byron Sackett, child nutrition director at Lincoln County Schools in Lincolnton, N.C., wishes flavored, upscale coffees had never been created and would be a tomato farmer if he weren’t feeding children.

Q. What is the best part of your job?

Being able to help children. Giving them healthy meals to help the education process.

Q. What is the worst part of your job?

The red tape at the federal level. 

Q. What do you consider to be your greatest achievement?

Giving back to the community that was so good to me. 

Q. If you weren't in foodservice what would you be doing?

A tomato farmer in Florida. My grandpa was one of the biggest tomato farmers in the state.

Q. Which talent would you most like to have?

Athletic talents. I see the way kids look up to athletes and that could help me make even more of an impact with kids.

Q. If you could change one thing about yourself, what would it be?

To be 21 again, knowing what I know today. 

Q. What is your greatest fear?

Letting people down.

Q. What is your "guilty pleasure?"

Anything with white chocolate. 

Q. What will people always find in your refrigerator?

Fresh fruit and Diet Mountain Dew.

Q. What food fad do you wish had never started?

Flavored, upscale coffees. 

Q. What is the weirdest food you have ever eaten?

Kangaroo. 

Q. What are your words to live by?

Never be afraid to hire someone smarter than you. If you don’t you won’t learn more than you know today. 

Q. If you had a time machine what historical event or era would you visit?

The signing of the Declaration of Independence. 

Q. If you could eat dinner with anyone living or dead, who would it be?

Steve Jobs. In three decades his importance on society will be what Thomas Edison’s was.

Q. What activity is at the top of your bucket list?

Walking the Great Wall of China. 

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Menu Development
blueberry pancakes

Breakfast is booming—and not just in the morning. The growing popularity of all-day breakfast helped fuel a 5.4% increase in McDonald’s first-quarter sales, management reported in April. And a survey by the NPD Group found one-third of “All Day Breakfast” buyers hadn’t visited the restaurant in the month prior to the extended breakfast hours.

While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook said they expected breakfast sales to surge this year, jumping on the pancakes-and-bacon bandwagon looks increasingly profitable. With the erratic schedules of college...

FSD Resources