Monthly Archives: March 2017

Staff Spotlight: Christopher Pioske

As a music education major, a career in food service wasn’t on Christopher Pioske’s radar as a student at Miami University. After graduation though, Pioske joined Miami’s dining services as his wife finished up her degree and found more than a temporary job. Now a general manager at Armstrong Student Center, Pioske says he has found a career at Miami in dining services.

“To be honest, I never worked in food service when I was in school here. I did a little cooking at home, but when I started here, it was just a job,” said Pioske. “I came in here thinking it was just something temporary, but then I found I really enjoyed cooking and really enjoyed being involved with the university. It just kind of evolved into a career.”

Pioske began working in dining service at Bell Tower Place as a food service worker. He worked his way up to a manager position there before heading to the Middletown campus to run its food service operation for a short time. He was offered – and accepted – an interim general dining manager position at Armstrong and took the position officially in January 2016.

“When I was in school, a lot of my best experiences revolved around eating and dining halls,” said Pioske. “I had great experiences in the dining halls, and I want to do what I can to continue to provide those experiences for students today.”

As general dining manager, Pioske oversees the full-time and student-staff across Armstrong’s eight dining venues. He ensures lines are moving as smoothly as possible, checks in with staff and guests and monitors the business of one of the busiest halls on campus. Overwhelming for some, the bustling nature of Armstrong is one of the things Pioske finds most exciting.

“It’s definitely never boring. Everyday is a completely new challenge. You might be short help one day, or maybe you’re going to have extra groups, which are going to increase your guest numbers, so it’s challenging that way,” said Pioske. “I really enjoy the variety that comes day-to-day and meeting those challenges, along with my team, to give students the best experience we can.”

While Pioske finds the challenges throughout the day to be the most exciting part of his job, his favorite part of the job is the sense of community that comes with working in dining. Whether working on the Middletown campus with student-employees or on main campus with a mix of full-time and student-workers, Pioske has always felt a togetherness and genuine interest in the well-being of others.

“I hate to call it a sense of family, but it kind of is like family,” said Pioske. “Everybody feels responsible for each other and they care for the well-being of one another. I think it’s neat that no matter where you go, no matter how much you might argue with somebody, you know that at the end of the day they care about what happens to you. I think that’s a very special thing that we have as a department.”

For Pioske, an important part of providing the best experience for students is building those relationships, not only with his team, but with the guests who pass through Armstrong.

“It ensures we are able to provide the best service possible. To have that relationship with your employees means that they’re going to go above and beyond to make your guests happy and will do that extra little bit to get through the rush,” said Pioske. “And for our guests, hearing feedback can give us some fulfillment in knowing that we are meeting their needs or can provide an opportunity for us to improve their experience.”

When he isn’t working, Pioske spends most of his time playing with his two young children. With one almost two years old and the other four, he enjoys taking them places to experience new things. He also enjoys games, crosswords and reading in his free time. Anything that makes his brain work.

As a college student, Pioske never expected to find a career in food service. After finding a career in dining at Miami, he thinks it’s interesting to look back at how a music education major became a general dining manager at Armstrong Student Center.

“It just goes to show that no matter what direction you think you’re going to take, sometimes you find something else as you’re going along,” said Pioske. “You never know who is on the other side of that counter or where they come from.”


The Hard Questions

Favorite dish to prepare? To eat?

Prepare – I like to bake. I bake all sorts of things, but I probably like baking cookies the most.

Eat – I really like seafood. Seafood and pasta. I don’t think you can go wrong with some shrimp or something in pasta.

What’s your least favorite food?

Raw carrots.

What is the most important thing you have learned in the last five years?

Probably how to clean a variety of stains out of things. It’s two small children. They take food, they take drink, they take everything, and it’s always everywhere.

If you could only eat one meal for the rest of your life, what would it be?

Let’s just stick with my pasta. How about we just start out with a nice caprese salad. Maybe some cantaloupe with prosciutto. Something light for an appetizer. Then we’ll have some shrimp scampi. For dessert … what would I have for dessert? Cheesecake.

When are you happiest?

I’m happiest when I’m spending time with my family.

What is the title and genre of the book about your life?

I’m going to go with fantasy adventure for the genre. It’s about the journey, the experiences and overcoming challenges. I don’t have a good name for one though.

What do you want to be famous for?

I think I would want to be famous for something like discovering the cure for something or finding something that benefits mankind.

If you were stuck on an island, what three things would you bring?

I would probably take my crosswords, for one. Oh, is there power? Is there internet on the island? That would probably be a thing then. I would take my internet. I don’t know … I try to avoid ending up on islands. And I’m just going to be practical and say sunscreen. Sounds like a good way to hangout.

Cat or dog? I own cats, but I prefer dogs.

Cake or pie? Pie. That’s an easy one.


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Tasty Ways to Top Toast

It seems like every month there is a new trend in toast, so we weeded out the good and the … not so good to bring you a list of some of our favorite ways to eat toast! Try them all and tell us your favorite, but don’t just butter us up — we really want to know!

Ricotta

My personal favorite way to eat toast is to top a slightly browned slice of sourdough with ricotta and lox (with a piping hot cup of coffee on the side, of course!). This recipe is super easy and is pretty much a more gourmet version of a bagel.

If you’re looking for something a little more sweet, you could top a piece of ricotta toast with a fruit like figs, strawberries or blackberries. Some other savory options include a caprese toast with ricotta, basil, and tomato slices (preferably from a grape tomato) with a balsamic drizzle or toast topped with ricotta, beets and arugula. You can find even more ricotta toast options here.

Avocado

Most people have at least heard of avocado toast, but have you tried it? While it might feel a little “extra” to mash up a ripe Haas, it is most definitely worth it. Give your avo-toast a little mediterranean zest with lemon juice, grape tomatoes, kalamata olives, a hard-cooked egg, and a drizzle of tahini.

For a fresh, simple taste, top your toast with avocado, arugula and lemon juice. For an afternoon avocado-filled adventure, you could barbeque some shrimp and toss it atop a bed of avocado toast and spray with lime juice. You could even add feta cheese crumbles and scallions to your classic avocado toast or find more recipes here! Avocado toast is versatile meaning you can add pretty much whatever you’d like!

Greek Yogurt

Bread topped with … yogurt? Heck yes! Put down the smoothie bowl and pick up a butter knife to spread your smoothie onto a piece of toast! Top toasted bread with greek yogurt, chia seeds and fresh fruit for a healthy twist on two breakfast classics. You could use any flavor of greek yogurt and any type of fruit.

Try strawberry greek yogurt with cocoa nibs for a chocolate-covered strawberry toast. Or add a chocolatey-styled greek yogurt to toast and drizzle with caramel sauce for a sweet breakfast treat.

Hummus

Top toast with hummus for a protein punch! You can add any veggie to hummus toast, but we love to add roasted asparagus, asiago cheese, and fresh lemon juice. For a refreshing treat, add cucumber and cracked pepper to your hummus toast. You could also top toast with both hummus and avocado (in slices) for a protein double whammy. Add radishes, arugula and pepper to that for a little bit of bite. If you’ve never tried microgreens, you definitely should. This delicious, fresh produce packs a healthy punch in a tiny package. Add them to your hummus toast along with feta cheese for a delicious snack anytime of day. You could also add roasted kale and your favorite spice!

Tag us in your artsy food pictures and share your favorite recipe!


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Talking National Nutrition Month with Chef Mary Johnson

March is National Nutrition Month, which is a nutrition education and information campaign, focusing on the importance of making informed food choices and developing sound eating and physical activity habits.

So, we reached out to some of our talented and experienced chefs and asked them to share their advice for making healthy food choices this month and beyond. Today’s chef is Chef Mary Johnson.

Chef Johnson is an executive chef, overseeing hot production, grade manger and the bakery at the Demske Culinary Support Center, where all centralized production for campus takes place. Gingerbread houses and fruit carvings are her hobby.


Q: Tell me a little about yourself and your background in dining.

I am from Louisiana and have a passion for cooking and renovating. I am a mother of seven and after having the privilege of being a stay at home mom for 32 years, I returned to school and graduated from Cincinnati State with a culinary degree. I’ve been with Miami University for 11 years.

My experience at Miami has been challenging, rewarding, and fulfilling. I began as a senior cook, was quickly promoted to food production leader, and then chef. I am now an executive chef. I have worked in dining halls, restaurants, and hot production at the Demske Culinary Support Center (DCSC).

Gingerbread houses and fruit carvings are my hobby. I have recreated, in gingerbread, many of the buildings on campus including Lewis Place, McGuffey, Old Main, Upham Hall, and more. I have done many fruit carvings for different events at the president’s home, dining halls, and NACUF’s competitions.

Q: Tell me what you do here at Miami, the different tasks you are responsible for and what role you play in our dining services as a whole.

I am the executive chef at DCSC. Currently my responsibilities include oversight of hot production, garde manger and the bakery at DCSC, where all centralized production for campus takes place. My day-to-day duties include monitoring all activity between the three units, handling issues that develop during the day, notifying the units if products will be late, if substitutions will be made, and clarifying any discrepancies in orders. My most important role is to make sure all our customers get quality products, correctly, and on time. If at any time this does not happen, it is my responsibility to make the necessary corrections are made with as little inconvenience to the customer as possible.

I have input into menu choices, setting rotations for hot production’s soups and sauces, garde manger’s Uncle Phil’s Express items, and the desserts and pastries from the bakery. I also consult with different staff on event menus, providing information as to what my departments can provide. The bakery provides all the cakes, cookies, and specialty items for the “Me to You” program, and provides input on holiday promotions as well.

Q: The theme for National Nutrition Month this year is “Put Your Best Fork Forward” to emphasize that each of us holds the tool to make healthier food choices. What does this theme mean to you and in what ways do you believe people can make healthy changes to their diets during National Nutrition Month and beyond?

I think “Put Your Best Fork Forward” means that every bite counts and that taking small steps to changing our eating habits can be positive steps to, hopefully, lifetime changes. I think the key to success is finding a variety of healthy foods you enjoy. It is easy when you love what you eat. The MyPlate guidelines suggest half your plate should be filled with vegetables and fruits (adding slightly more veggies than fruits) and the other half should be filled with grains and proteins. Of course, color is key, so include a colorful mix and you will get plenty of nutrients. Oh, and don’t forget your dairy. A glass or low fat or skim milk is a great choice.

Q: In what ways do you think students at Miami can “Put their best fork forward”?

I think they can opt for healthy options offered by our dining services. Healthy options are a must on Miami’s menu. We work hard to give our students quality food. We give student access to ingredient and nutritional information and want to help them make informed, intelligent decisions. Healthy grab-and-go items are readily available if students are pressed for time. They should make a conscious, concerted effort to find healthy food they like, follow the MyPlate guidelines, make it colorful and it will be easy for them to “put their best fork forward.”


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Talking National Nutrition Month with Chef Scott Rouse

March is National Nutrition Month, which is a nutrition education and information campaign, focusing on the importance of making informed food choices and developing sound eating and physical activity habits.

So, we reached out to some of our talented and experienced chefs and asked them to share their advice for making healthy food choices this month and beyond. Today’s chef is Chef Scott Rouse.

Chef Rouse is an executive chef at Miami University with over 30 years of experience in food service. Chef Rouse is over Garden Commons, Martin Dining Hall and Dividends, in addition to the Middletown and Hamilton campuses, helping plan and execute Miami’s dining services.


Q: Tell me a little about yourself and your background in dining.

I’ve been in food service for 30 years. I’ve done many different types of food service. (i.e. Hotels, Fine dining, Senior living, Contract Food Service, Colleges, office buildings, and Free Standing Restaurants.) I’m a graduated from the New England Culinary Institute in May of 1991 and I love Creole & Cajun food.

Q: Tell me what you do here at Miami, the different tasks you are responsible for and what role you play in our dining services as a whole.

I’m one of the executive chefs here on campus. I’m over Garden Commons, Martin Dining Hall, Dividends, the Middletown campus and the Hamilton campus. I help plan and execute many different aspects of dining, from special dinners to limited time offers, to the regular four-week menu rotations. I oversee daily production of menu items and assist where needed; anything from covering for someone on their break in the production kitchen to stir-frying in the Asian concept Zen.

Q: The theme for National Nutrition Month this year is “Put Your Best Fork Forward” to emphasize that each of us holds the tool to make healthier food choices. What does this theme mean to you and in what ways do you believe people can make healthy changes to their diets during National Nutrition Month and beyond?

I believe people can make healthy food choices at any time, not just during National Nutrition Month. We always have healthy options available from baked fish to roasted vegetables to grilled skinless chicken breast. Not to mention all of the tasty vegan and vegetarian offerings. The hard part is sticking to those choices long-term to actually change your eating habits. I know this is much easier said than done. Believe me, I love a good cheeseburger just as much as the next person.

Q: In what ways do you think students at Miami can “Put their best fork forward”?

Neale Donald Walsch said “Life begins at the end of your comfort zone.” and I couldn’t agree more. Try something new. Maybe try the three sisters stew or the roasted cauliflower or some other dish you haven’t tried. Vegan, vegetarian or otherwise. Even if it’s just a bite of something new. You may just find your new favorite dish.


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

One Miami Special Dinner Primer

On March 30, we will be hosting the One Miami Special Dinner at Western Dining Commons for our first special dinner of 2017! Come join us for an event that will feature an exciting menu with items from across the globe that you’ll only be able to find on campus during this dinner!


One Miami Special Dinner

Date Location Time
March 30, 2017 Western Dining Commons 5-8pm

Look for items like Vietnamese noodle salad (Vietnam), Korean beef (South Korea), potato pancakes (Germany), roasted Japanese eggplant (Japan), chickpea curry (India), and many other delicious options.

The menu will also be featuring some unique North American additions with tater tot poutine (Canada), chorizo and Monterey Jack pizza (Southwest US), Cincinnati chili (Cincinnati, OH), and Chicago hot dogs with toppings (Chicago, IL), among others.

If you’re looking for some special sweets, a Red Brick Bliss (Dayton, OH) Sundae Bar will be available with sundae toppings or you may opt for a tasty helping of crepe cake!

We’ll see you at Western Dining Commons!


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Talking National Nutrition Month with Chef Casey Johnson

March is National Nutrition Month, which is a nutrition education and information campaign, focusing on the importance of making informed food choices and developing sound eating and physical activity habits.

So, we reached out to some of our talented and experienced chefs and asked them to share their advice for making healthy food choices this month and beyond. Today’s chef is Chef Casey Johnson.

Chef Johnson is an executive chef at Miami University, overseeing Armstrong Student Center, Bell Tower Place and King Cafe. Chef Johnson, originally from Ohio, went to culinary school in New York, interned in West Virginia and found his way back to Ohio before taking his current position with Miami University’s dining services.


Q: Tell me a little about yourself and your background in dining.

My name is Casey Johnson. I’m originally from Toledo, OH and have lived in both New York and West Virginia for some time. I attended college at The Culinary Institute of America in Hyde Park, NY and, while in school, I did my internship with the Greenbrier Hotel & Resort in White Sulphur Springs, WV.

After graduation I participated in the M.I.T program where I was a teaching assistant/sous chef at The Caterina de’ Medici restaurant on campus for Chef Alberto Vanoli for a year. Once I completed the M.I.T program, my wife and I decided to move back to Ohio for her to attend school, while living in Toledo. I worked in a couple different Italian restaurants and finally became sous chef for a local restaurant, Mancy’s Italian Grill.

From there I moved into a food & beverage director position for Hilton Garden Inn where I was one of the opening managers for their Findlay, OH property. During that time, my wife was accepted into the graduate program here at Miami University, so we moved south and I ended up getting one of the executive chef positions here at the university.

Q: Tell me what you do here at Miami, the different tasks you are responsible for and what role you play in our dining services as a whole.

I’m responsible for overseeing the management of Armstrong Student Center, Bell Tower Place, and King Cafe. That includes the day-to-day needs of each property, recipe management, proper food safety, and concept development. The chefs on campus are here to back up and assist the front line staff members. We obviously do a lot of the planning and technical recipe work, but the front line staff plays the biggest role in our dining service department on campus.

Q: The theme for National Nutrition Month this year is “Put Your Best Fork Forward” to emphasize that each of us holds the tool to make healthier food choices. What does this theme mean to you and in what ways do you believe people can make healthy changes to their diets during National Nutrition Month and beyond?

“Put Your Best for Forward,” to me, kind of summarizes what I had already planned for my year. Between the birth of my daughter at the end of 2015 and me turning 30 this year, I’ve decided to make healthier choices in my own life. I’d like to make the next decade of my life the healthiest one I’ve had thus far.

I’m a huge believer and advocate for the Farm-to-Table movement. I feel this movement can really help increase the healthier options on our plates. Eating whole, unprocessed food, and as locally as possible, is always going to be the best choice when trying to make a healthier choice. I believe this quote from Michael Pollan’s In Defense of Food sums up my belief on healthy food, “Eat food. Not too much. Mostly plants.”

Q: In what ways do you think students at Miami can “Put their best fork forward”?

I believe that if the younger generation helps to continue this Farm-to-Table movement by supporting local farmers markets and making seasonally, local choices, the demand for these product will increase, as will supply (hopefully). This will help make these whole, unprocessed foods more readily available, allowing more Americans to eat healthy at a lower cost.

The students here at Miami and at every university really do have the power to change something as long as they pay attention to the choices they make in their food. “Putting Their Best Fork Forward” is not only good for their health but the health of this planet.


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Healthy Meal Substitutions Worth Trying

A common misconception with food is that in order to make smarter, healthier choices, you have to give up all your favorite meals. That isn’t necessarily true. If you get creative, and a little adventurous, you will find there are plenty of ways to still enjoy your go-to meals by substituting ingredients with other, healthier alternatives.

We found a couple meals that fit the bill with simple substitutions that can be made to add a fresh, healthy twist. These meal substitutions are definitely worth trying in your home kitchen.

Breakfast

Everybody loves to start the day with pancakes from First Stop or Pulley Diner. While you’re home for spring break, try a new twist on this breakfast staple. You can replace regular pancake batter with two bananas and two eggs for a gluten-free meal! Try this basic recipe with suggestions for common add-ins! Added bonus: bananas are high in fiber and antioxidants.

Lunch

If you’re a fan of Boneless Wing Wednesdays, you can switch it up a bit by replacing the chicken with cauliflower! It’s super easy to make this vegetarian dish and definitely worth a try. Just bake some cauliflower, cover it in as much sauce as you want and bake again. Here’s a recipe straight from the source. Replacing chicken with cauliflower makes this dish more vitamin rich, lower in calories, and gluten-free.

Snack

A great snack for the warmer months ahead is one that will bring with it a twinge of nostalgia. Throwback to childhood summers of pouring juice into popsicle trays, but now imagine an updated, more health-conscious version. Try replacing sugar-rich juice, found in the popsicles of your youth, with greek yogurt. All it takes is your favorite sliced fresh fruit, plain greek yogurt, and a natural sweetener like agave nectar or honey. The creamy and delicious treat will melt in your mouth … literally.

Dinner

Even fans of The Q can get in on this whole substitution thing. Barbeque pulled pork gets a healthy twist by replacing the meat with … fruit! Jackfruit can be prepared so that it has the texture of the average pulled meat. Adding barbeque for flavor and then using it on a bun, taco shell, or plate of nachos turns the fruit into a great meat substitute. This cuts down on cholesterol and calories and adds in more nutrients. It is definitely worth giving a try in your home kitchen!


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Talking National Nutrition Month with Chef Kiril Gallovitch

March is National Nutrition Month, which is a nutrition education and information campaign, focusing on the importance of making informed food choices and developing sound eating and physical activity habits.

So, we reached out to some of our talented and experienced chefs and asked them to share their advice for making healthy food choices this month and beyond. Today’s chef is Chef Kiril Gallovitch.

Chef Gallovitch is Miami University’s corporate executive chef, overseeing the culinary side of dining operations, including the planning of menus, production and more. Chef Gallovitch, a native of Bulgaria with classical European culinary training, has many years of experience working in different kitchens with different chefs throughout his professional career.


Q: Tell me a little about yourself and your background in dining.

I have been a chef for the last 20 years. I have extensive experience working with different chefs from all over the world. I started my career working for Sheraton Hotels in Europe. I also worked in a major strip resort in Las Vegas for 12 years. I’ve also been an executive chef of an upscale steakhouse, district chef for a large university for 10 years, and a regional chef for a company responsible for running events around the country and Canada.

Q: Tell me what you do here at Miami, the different tasks you are responsible for and what role you play in our dining services as a whole.

I am the corporate executive chef of Miami University. I am responsible for all of the dining facilities, chefs, Catering, and Concessions. My job is to oversee the operations, and provide guidance, planning menus, production, and special events.

Q: The theme for National Nutrition Month this year is “Put Your Best Fork Forward” to emphasize that each of us holds the tool to make healthier food choices. What does this theme mean to you and in what ways do you believe people can make healthy changes to their diets during National Nutrition Month and beyond?

To eat healthy starts with the choice of ingredients for the recipes. Focusing on things likes high quality ingredients, freshness, and local sourcing can greatly improve the nutrition content of the foods we consume. Balanced diet greatly depends on the choices each individual makes and making small changes to your diet can add up over time. Choosing the right nutrient-rich food can greatly improve our health and energy levels during our daily activities.

Q: In what ways do you think students at Miami can “Put their best fork forward”?

My suggestions for a healthy diet would be eating more of the following foods: vegetables, fruits, low fat dairy, whole grain foods, lean meats, legumes, and using high quality oils while preparing your food.


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Talking National Nutrition Month with Chef Ginny Thiell

March is National Nutrition Month, which is a nutrition education and information campaign, focusing on the importance of making informed food choices and developing sound eating and physical activity habits.

So, we reached out to some of our talented and experienced chefs and asked them to share their advice for making healthy food choices this month and beyond. Today’s chef is Chef Ginny Thiell.

Chef Ginny Thiell currently works as an Executive Chef for Miami University Catering. Chef Thiell is a Miami grad with a wide range of experience at different restaurants in the Cincinnati area, including experience as a chef at a vegan restaurant.


Q: Tell me a little about yourself and your background in dining.

I’m a Miami grad who has had a passion for cooking ever since I can remember. After leaving Oxford, many years ago, I worked my way up through several restaurants in Cincinnati, eventually taking the challenging position of Chef at a vegan restaurant in Clifton. Giving up so many cornerstones of traditional cookery – butter, cream, animal proteins – encouraged a lot of out-of-the box thinking in creating nutritious and tasty fare.

Q: Tell me what you do here at Miami, the different tasks you are responsible for and what role you play in our dining services as a whole.

I returned to Miami and, after several interesting and rewarding job positions, I am currently Executive Chef for Miami Catering. Our kitchen is involved in events that vary from picnics to working lunches to weddings.

Q: The theme for National Nutrition Month this year is “Put Your Best Fork Forward” to emphasize that each of us holds the tool to make healthier food choices. What does this theme mean to you and in what ways do you believe people/students can make healthy changes to their diets during National Nutrition Month?

“Put Your Best Fork Forward” means, to me, moderation and an awareness of what we eat. I’ve been a vegetarian for 30 years so I’m a big fan of a plant-based diet. This doesn’t mean a vegan/vegetarian diet is for everyone, but less animal products and more veggies, fruits and grains are a great foundation for any diet. Good nutrition is often perceived as boring and rather puritanical, but it’s really just choosing the best fuel for your body so you can be on top of your game.


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining

Student Employee Spotlight: Gill Burkhardt

Gill Burkhardt is a sophomore from Buffalo, New York. She is studying environmental earth science. For fun, she participates in Alpha Phi Omega Service Fraternity, Green Oxford and Phi Sigma Sigma Sorority. Gill also works at Western Dining Commons as a part of Miami University’s dining services. We sat down with her to get to know the girl behind the Miami Dining hat.


Q: If you could be any kitchen utensil, which kitchen utensil would you be?

A: A fork, I love pasta so much so I would want to be a fork so I could eat it all day.

Q: If your personality was a texture, which texture would it be?

A: Smoothly polished wood.

Q: What is the coolest place you’ve been?

A: I recently went to Sedona, AZ. It has some AMAZING geology (which I love) and it’s a really interesting place that is much different from any other U.S. city I’ve visited.

Q: What is the best gift you’ve ever received?

A: For Secret Santa, I once received an X-Files mug from my friend. It was actually really great and I’ve used it almost every day since then.

Q: What do you want to be when you grow up?

A: I would love to be a park ranger.

Q: What is your favorite place to eat on campus?

A: Western Dining Commons is my favorite place to eat because they change up the options every day!

Q: What would you want to be famous for?

A: I want to be famous for doing nothing … like just have all the money and popularity but not actually have to do work.

Q: If your life was a book, what would be the title?

A: “What to Heck”

Q: Who would you want to play you in a movie about your life?

A: 1990’s Sarah Michelle Geller.

Q: What is your go-to fun fact?

A: Pluto has an ocean under its surface.

Q: What is your go-to joke?

A: Any pepe meme.

Q: To where do you most want to travel?

A: All over Europe.

Q: What one meal would you eat for the rest of your life?

A: Pizza.

Q: When are you happiest?

A: When I’m at home in the summer.

Q: What is the best compliment you’ve ever received?

A: Any compliment about my personality.

Q: If you could only listen to one song for the rest of your life what song would it be?

A: “Salad Days” by Mac Demarco.

Q: What is your spirit animal?

A: An otter.

Q: What are you currently binge-watching?

A: Twin Peaks (again).

Q: If you could be anyone dead or alive for one day who would you be?

A: I would want to be Snoop Dogg.

Q: What would your band be named?

A: The Flaming Hot Cheetos.

Interested in joining our team? Apply for a job in dining services today at miamioh.hiretouch.com! We have a number of exciting opportunities available across campus!


Stay connected and follow @MiamiUDining on TwitterFacebook and Instagram!

twitter-min@MiamiUDining

facebook-min

/MiamiDining

instagram-min

@MiamiUDining