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?


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?


Q. Are you a morning or evening person?


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

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources