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

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources