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

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources