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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources