Confessions of Lyman Graham

Lyman Graham wants to dine with Jesus and loves steak and potatoes.
Lyman Graham, foodservice director for the Roswell Independent School District, Carlsbad Municipal Schools and Dexter Consolidated Schools in New Mexico, wants to travel to Alaska, to lose his accent and to visit the celebrations at the end of World War II.

Q. What is the best part of your job?

Changing children’s lives.

Q. What is the worst part of your job?

Too many government regulations.

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

Increasing participation.

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

Calf fries (fried testicals).

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

Full-time ministry.

Q. Which talent would you most like to have?

To play an instrument and sing.

Q. If you could change one thing about yourself, what would it be?

Lose my accent and pot belly.

Q. What is your greatest fear?

I don’t really live in fear.

Q. Which living person do you most admire?

My wife.

Q. What is your favorite meal?

Good steak and potatoes.

Q. What is your "guilty pleasure?"

Drinking Dr. Pepper and eating chocolate.

Q. What will people always find in your refrigerator?

Butter and eggs.

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

Fat free and low salt.

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

Healthy fast food.

Q. Read the book or see the movie?

See the movie.

Q. Are you a morning or evening person?

Morning.

Q. What are your words to live by?

This too will come to pass.

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

Celebrations at the end of World War II.
 

Q. What do you value most in a friend?

Communication and love.
 

Q. What would be your dream vacation?

A cruise/trip to Alaska.
 

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

The living Jesus.
 

Q. What is your most treasured possession?

My family’s love.
 

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

Enjoying life to the fullest.
 

Q. Who is your favorite celebrity chef?

Paula Deen.
 

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources