Confessions of Mike Mooney

Mike Mooney loves grilled lamb chops and cinnamon pecan rolls and dreams of a Hawaiian vacation for some deep-sea diving.
Mike Mooney, manager for Epicurean Feast at Blue Cross & Blue Shield of Rhode Island, in Providence, loves grilled lamb chops and cinnamon pecan rolls and dreams of a Hawaiian vacation for some deep-sea diving.

Q. What is the best part of your job?

Interacting with people.

Q. What is the worst part of your job?

Working in the kitchen with the temperature above 120 degrees.

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

Mentoring the foodservice students at the local food bank.

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

A meal for a dog at a talent show event.

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

Working with wood.

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

Colonial New England, where it all began.

Q. Which talent would you most like to have?

The ability to two putt any green.

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

My lack of desire to exercise.

Q. What would be your dream vacation?

Hawaii, of course.

Q. What is your favorite meal?

Grilled lamb chops.

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

Bobby Orr.

Q. What is your "guilty pleasure?"

Cinnamon pecan rolls.

Q. What will people always find in your refrigerator?

Whole milk—to go with the cinnamon pecan rolls.

Q. What is your most treasured possession?

A gumball machine my son made when he was 6.

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

The carb-free diet.

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

Deep-sea diving.

Q. What are your words to live by?

If someone doesn’t have a smile, give them yours.

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources