Confessions of Marcey Miller

Marcey Miller, general manager for Parkhurst Dining Services at Bayer Corp. in Pittsburgh, admires Oprah, thinks sushi is overrated and enjoys Jack Daniels.

Q. What is the best part of your job?

Working with my staff and the diverse group of guests daily.

Q. What is the worst part of your job?

Less time with my family.

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

My children Payten and Devin.

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

A home economics teacher.

Q. Which talent would you most like to have?

Public speaking.

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

To be more patient.

Q. What is your greatest fear?

Dying without living first.

Q. Which living person do you most admire?

Oprah Winfrey.

Q. What is your favorite meal?

Grilled salmon with asparagus and roasted red peppers with Tuscan bread.

Q. What is your "guilty pleasure?"

Jack Daniels.

Q. What will people always find in your refrigerator?

Yogurt.

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

Nothing, it allows for more variety.

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

Chocolate-covered bacon.

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

Sushi.

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?

You only live once.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources