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 Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources