Confessions of J. Michael Floyd

University of Georgia's J. Michael Floyd hates "helicopter parents" and loves cheesecake.
J. Michael Floyd, executive director of food services at the University of Georgia, in Athens, loves cheesecake, thinks trayless is overrated and wants to meet John Muir.

Q. What is the best part of your job?

Working with students and helping them have a great college experience. I enjoy helping students create great memories.

Q. What is the worst part of your job?

Dealing with “helicopter parents” who still try to manage their children’s lives. 

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

Leading an award-winning team that cares for its customers. Seventy six national awards since 1986 is a testament to the team’s dedication.

Q. What is the most unusual foodservice/catering request you have ever received?

Opening a unit for a couple to take wedding photos at the commons where they first met. 

Q. What is your favorite meal?

Fresh-caught Alaskan sockeye salmon, with wild rice and grilled asparagus. For dessert, a great piece of cheesecake with fresh berries.

Q. What is your "guilty pleasure?"

The second serving of cheesecake.

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

Fried food on a stick.

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

Meals prepared by first-time campers.

Q. What do you consider to be the most overrated foodservice trend?

Trayless dining. Only in institutional food service would we try to reduce customer service.

Q. Read the book or see the movie?

Movie, that way if I don’t like it I can sleep. 

Q. What is your most treasured possession?

My wedding band that my wife gave me for our 25th anniversary.

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

Teddy Roosevelt on a vacation to Yellowstone.

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

Visiting with John Muir in 1868, as he walked the Yosemite Valley for the first time. I cannot imagine what he first saw that motivated him to campaign for the valley’s conservation and establishment as a national park.

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources