Confessions of John Miller

John Miller admires Michelle Obama and wants to dine with Thomas Edison.
John Miller, system director of culinary wellness for the Henry Ford Health System in Detroit, doesn’t understand the low-carb diet craze, wants to eat with Thomas Edison and loves caramel praline ice cream.

Q. What is the best part of your job?

Working with a lot of great people.

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

Working with my team, transitioning three hospital patient and retail culinary programs to self-operation within 11 months.

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

Accountant.

Q. Which talent would you most like to have?

To be a classical guitarist.

Q. What is your greatest fear?

The challenges our future generations will have to protect the environment.

Q. Which living person do you most admire?

Michelle Obama.

Q. What is your favorite meal?

Any type of seafood.

Q. What is your "guilty pleasure?"

Caramel praline ice cream.

Q. What will people always find in your refrigerator?

Fresh fruit and vegetables.

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

A low-carb/no-carb diet. 

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

Octopus.

Q. Are you a morning or evening person?

Morning.

Q. What are your words to live by?

Never underestimate the difference you can make in the lives of others.

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

Signing of the Declaration of Independence.
 

Q. What do you value most in a friend?

Ability to have a great time.

Q. What would be your dream vacation?

A tour of Switzerland. 

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

Thomas Edison.

Q. What is your most treasured possession?

A chest of tools my grandfather used to work with. 

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

Learn how to sail. 

Q. Who is your favorite celebrity chef?

Julia Child.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources