Tag Archives: Staff Spotlight

Staff Spotlight – Chef Casey Johnson

Executive Chef Casey Johnson is passionate not only about his craft, but about his job here at Miami and his family. He is one of five executive chefs on campus and he takes care of Armstrong Student Center,  Bell Tower Commons, and King Cafe – Armstrong being the place he spends most of his time. Update: As of Monday, November 20th, Casey Johnson was promoted into the Corporate Executive Chef role of dining services. We are excited about him being in this new position!

What is your background like? Personal/Professional?

I am from Sylvania, Ohio right outside of Toledo. I went right out of high school to culinary school at the Culinary Institute of America in New York. From there I did my externship at the Greenbrier in West Virginia, which is a big hunting/equestrian high-end style resort. After graduating, I did an MIT (manager in training) program at school and was a sous chef for a restaurant on campus. After moving back to Toledo with my wife, I held a sous chef position at a local country club and an Italian restaurant called Mancy’s for 3-4 years. After my time at Mancy’s, I accepted a food and beverage director/executive chef position at the Hilton Garden Inn in Findlay. My wife was then accepted into a position here at Miami, then I was lucky enough to accept a position here a year ago in October.

What is the most exciting part about the job?

Not just in this job, but in the industry in general, you learn something new every day. I am not a desk person and I don’t like sitting still, which is perfect for this industry.

What made you decide to be a chef?

I don’t really know. I am the only chef in the family other than a far extended cousin. I always grilled with my dad and baked with my mom, but neither of my parents are culinarians. I grew up on your basic mid-west style cooking with mayonnaise-based casseroles and flank steak (haha). I am not sure on what made me want to do it, but it is probably a love from the arts. I wanted to be a zoologist, then a photographer, then an architect, focusing my mind on the arts.

How would you describe your relationship with the guests?

Friendly! I love talking and working with the guests. Some people would be shocked to find out I’m introverted, but that’s because I’ve challenged myself to be extroverted to improve my overall communication. As a food and beverage director prior, I had to work directly with guests, which improved my customer service. I’m still getting used to seeing so many students, even though we have some regulars, it’s a joy to meet new people everyday.

What is your favorite thing about MU Dining?

I like the diversity of it! I think that working within the department and with the direction we are going, it’s going to get even more diverse. I know most dining has pizza or stir-fry, but we get to do new and exciting dishes here – with more to come! I helped collaborate with the opening of 4 new concepts in Armstrong – the Toasted Bagel, Cafe Lux, Red Zone, and Haines update.

How would you describe yourself personally?

I am passionate. If we talk food, I can talk all day due to my passion for the industry itself. I drive myself because of my passions and for the food industry. I definitely take my pride for work home and instill the idea of passion to my daughter as much as I can. Honestly, I genuinely love hanging out and cooking with my daughter because I’m a family man. I like to cook at home as well but not as high-end cuisine.

What are some of your hobbies and interests?

I really enjoy photography. Since the industry is so busy, it’s tough to have hobbies outside of work, but I’ve recently picked up photography again. I definitely want to start hiking and biking more because I really like spending time outside. Doing activities help me to clear my mind from the busy weeks I have.

What is your favorite dish to prepare? To eat?

Parmesan Risotto. The simplicity comes with its ingredients, but it’s a dish that takes passion to execute properly. As far as a favorite dish to eat, that changes all the time. I prefer cooking Italian though. I was trained more in Italian-style of cooking. The French-style is to take the ingredients and make it their own, while the Italian-style is to take the ingredients and enhance the flavor that is naturally there.

What is your favorite TV show?

I’ve always watched House and can habitually watch it. The Office is also one of my favorites. I enjoy the comedy in both.

Cat or dog?

I am a dog person. I have a wheaten terrier at home. I am allergic to cats and dogs in a way.

Any advice for people applying/working for MU Dining?

This is a great place to work! You’re not going to find better benefits and community in this area. We want people to apply and want people here. It requires time on your feet and work ethic, but it pays well and has a welcoming feel to it.


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Staff Spotlight: Scott Rouse

“Have a little bit of adventure every day. It keeps life interesting.” Executive Chef Scott Rouse is a man with many hobbies and extracurricular activities, all of which keep his life interesting outside his extensive involvement here with Miami University Dining. Whether it be driving a hearse (he loves when you take selfies with it), scuba diving, or scaring people at Halloween Haunt for 11 years, he’s way more than a chef.

Scott is currently the executive chef for Garden Commons, Martin Dining Hall, Dividends, Middletown campus, and the Hamilton campus. He has been in the dining culture of Miami for 6 years, but has been a chef for 30 years. He has worked in every aspect of food service other than a hospital! He is heavily involved in staying busy and loves to have a good time doing it. We thought we would sit him down to learn even more about him.

Q: What is your background, both personal and professional?

A: I grew up in Liberty Township, Ohio, so I’m a local boy. Junior and senior year I went to vocational school at Butler Tech-D Russel Lee. I worked in the field for a year, then I went to New England Culinary Institute in Vermont for two years. I’ve worked at hotels (including Netherland Plaza), The Regal Cincinnati, fine dining, NKU,and also a retirement community. Outside of work, I do volunteer work two nights a week as a facilitator for Smart Recovery, which is a 12 step alternative that meets here in Oxford every week.


Q: What is the most exciting part about your job?

A: You know, sometimes these guys (students) are just having a bad day and they just want something hot in their stomach, they want to relax or chill out, or they might have had a bad test. When they come in, we get them on the right path again. That’s the most exciting part for me.


Q: What is your favorite part about Miami University Dining?

A: Diversity. As far as some of the other food operations I’ve seen before, I think we have a lot going on— it’s really cool. In my 6 years on campus, we’ve seen a huge shift in the dining halls. With all these new concepts like Garden and Maplestreet Commons, the cost of a swipe gives you multiple food concepts. The big push is because of the students. The students are well-traveled and know different food concepts and know what good food is, so that’s what they expect and we give them just that. It’s been exciting to see parents when they walk in and say “Wow this wasn’t like this when I was in college.”


Q: How would you describe your personality?

A: Quiet and shy… No, not at all! I can’t even say that with a straight face! I like to have a good time and that’s what it’s about. Your day is what you make it and if you’re having fun when you’re working, you’re going to give 100%. No one wants to go some place and be absolutely miserable. That makes your whole life miserable. There’s going to be times when you spend more time with coworkers than family, so you might as well have some laughs along the way.


Q: What are some of your hobbies? Interests?

A: I have more hobbies than I have hours in the day. I ride motorcycles, I drive a hearse that people take selfies with all the time outside, I’m a scuba diver and a certified rescue diver and I’m working on my divemaster certification. I am never bored! You know it’s true, idleness is the devil’s workshop, and let me tell you I’m a pretty good carpenter.


Q: What is one of your favorite dishes to prepare?

A: I can’t say I have a favorite dish but I have a favorite style. I’d say my favorite style would be creole. I love creole cuisine because it’s very American. You’re taking influences of French, Spanish, and African and you’re blending that just like America – it’s a big melting pot.


Q: What is your favorite dish to eat?

A: Anything that doesn’t eat me first. But really, my favorite meal is anything I don’t have to cook. It’s funny because people find out what I do for a living and they ask my wife “Oh, you must get some great meals.” She is like, “Yeah, but he doesn’t like to cook when he gets home.” Then they look at me like I’m a lazy bum. Woah, hold up! What do you do for a living? Do you want to do that when you go home? Because I don’t either!


Q: Cat or Dog?

A: Yes! We have a cat, a dog, and three fish. At one point we’ve had five dogs, two cats, a handful of fish in a water garden I built outside, and I even owned a pot bellied pig. Animals over kids! There’s some things even I won’t do.


Q: Any advice for people applying/working for Miami University Dining?

A: I think working in dining is a great experience, especially students that are potentially looking for their first job. That’s something here at Miami that I think is very interesting, is that we do have students who come that have never worked before. This is a really good experience for them to transition into the work world. The shifts are quite different than the real world, but it gives you a different perspective on things. For example, guest interactions. Everyone knows how they want to be treated, but now you’re on the other foot and now you get the opportunity to take care of somebody else. You learn time management, cleanliness, and so many interpersonal skills. It is a great transition into the real world.


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Getting to Know Brent Mason

After spending the past 21 years with Bob Evans, Brent Mason has been welcomed into the Miami University family with open arms as dining services’ new director of operations. As such, Mason oversees all the food and beverage on campus including our a la carte, convenience store and buffet locations.

We thought we’d take a moment with Mason and get to know a little more about one of the newest faces in our dining services.


Q: How did you get into food service?

A: The main reason was that my wife got pregnant. I was doing construction and did not have insurance. I had a college buddy that was a general manager at Bob Evans. He got me an interview at Bob Evans, so my venture into food service was more family-oriented. I wanted to get insurance for the family and for our child. I ended up staying there 21 years.

Q: Favorite thing in Miami Dining so far?

A: I think the opportunity with Miami. Miami does their own food instead of using an outside company like Aramark. There is so much opportunity for us to continue to improve the quality of the food, the safety of the food and even just in menu selection. We have so much leeway to create different menus.

I think one of our big drives right now, that is pretty cool, is being nut-friendly by next August and pushing to be more gluten-friendly, soy-friendly and really focusing on allergens. We want to make it a healthier place and a more inviting place for people who have special diets. 

Q: Could you briefly describe yourself personally?

A: I would say I’m pretty private about my personal life. I was brought up to be very respectful of others and I think that has carried with me. It’s something I am now trying to pass that onto my children. I also like being around my family.

Q: Do you have a personal philosophy you live by?

A: If you work hard and put the effort into it, you get out what you put in. If you do things halfway, you will never be successful, but by putting the effort in and working your tail off, you get what you earn. I believe in being a hard worker and continuing to learn every day.

Q: Do you have any hobbies or interests outside of work?

A: I ride a motorcycle. In nice weather, it’s very freeing and just relaxing to get out and ride. I love doing that. I love going to bike weeks or going on bike trips. It’s very enjoyable to me.

Q: Favorite dish to prepare?

A: I would probably say one of my favorites is chili. You can do a lot of things with it. I don’t really have a set recipe that I follow, but that’s probably my favorite to prepare.

Q: To eat?

A: Lasagna is one of my favorites.

Q: Least favorite food?

A: Just about every vegetable. I’m not a very big vegetable person. I’m definitely not a fan of brussel sprouts. Those would have to be my least favorite.

Q: Favorite TV Show?

A: I watch a lot of TV, but I watch a variety of shows, so I wouldn’t say I have a favorite one right now. The last one I really enjoyed was Sons of Anarchy. Sons of Anarchy was my favorite, but that has been off for a couple years now. 

Q: Cat or Dog?

A: I have a dog.

Q: Cake or Pie?

A: Pie.


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Getting to Know Ashley Blust

Ashley Blust is not only a registered dietitian nutritionist and licensed dietitian (RDN, LD), but she is also one of the newest faces in Miami University’s dining services. Blust, an alumna of the University of Cincinnati, worked in food service throughout her undergraduate studies and comes from a background working at hospitals in the Cincinnati area.

Bringing a wide range of nutrition knowledge and food service experience, we thought we’d take a moment to sit down with Blust and find out more about our new general food service manager.


Q: What does it mean to be a registered dietitian?

A: Being a registered dietitian essentially means you went the extra mile. Anyone can call themselves nutritionists, but to be a registered dietitian, you are required to take classes, do an internship and then pass the exam. The exam was absolutely the hardest thing I’ve ever done in my life.

To me, being a dietitian means you’re committed to the continuous learning about nutrition. Things are constantly changing and you have to keep up.

Q: Why is it important that Miami has a registered dietitian?

A: I think it’s important because when people think of college dining, they may think it’s a luxury of sorts, but really, dining is about nutrition. Nutrition is something we provide for our students, and we do everything we can in order for them to live a nutritious and well-balanced lifestyle. I think having a registered dietitian, who is an expert in everything they would need nutrition-wise, helps in that mission

Q: What is your favorite thing about Miami Dining so far?

A: I think my favorite thing so far is how above and beyond we go for special events and the variety at the various dining locations across campus. I mean, they’re so cool. From the concepts at Maplestreet with all those options, to the simplicity of Western, the Allergen Station and the wide range of options we have, I think it is the coolest thing in the world. I’m such a nutrition nerd, but I think it’s really incredible. If I were a freshman and I were looking at the school I wanted to spend four years at, and I saw this, especially being interested in nutrition and everything, hands down, I’d go here. I should have gone here, honestly.

Q: Could you briefly describe yourself personally?

A: I would describe myself as someone who is easy-going and easy to talk to. I understand that we may, as dietitians, promote A, B and C as the best way to do something, but there’s always a Z way to do something. Nutrition requires a personal approach and, in that sense, I like to think I’m easy to talk to and realistic.

Q: What is something people would be surprised to know about you?

A: I didn’t plan on being a dietitian. I wanted to be a physical therapist when I was a freshman and then a slew of other things. I decided I didn’t want to pursue a career in physical therapy, so I thought about an occupational therapist, which isn’t that different. I then switched to education, special education and then medical imaging before deciding I wanted to be a dietitian. I did not even think about being a dietitian until I was a junior, but I’m so glad I did. It’s a world of possibilities that I never imagined.

Q: Do you have any hobbies or interests outside of work?

A: Anything outside. I have two dogs. I have a Boston terrier named Thor, and then I have a German shepherd named Zeus. I take them for hikes and runs and things like that. I really like to kayak. I have my own kayak that I take on vacation to Florida and to different places around here. I like to fish out of the kayak as well. I’m not very good, but I enjoy it.

Q: Favorite dish to prepare?

A: I’ve been trying to venture out and try to make more ethnic foods. Recently, I made a really good butter masala. I’ve also been taking recipes back to the basics and trying to make them from scratch. I’m really good at making potato skins. It’s a pretty fool-proof one, but I’m really good at that.

Q: To eat?

A: My favorite dish would probably be this dish I created called body-builder casserole. It’s roasted sweet potatoes on the bottom and then you put kale, feta cheese and really lean ground beef. You top it with more feta cheese and bake it all into a casserole. It sounds super gross and it looks gross, but it’s really good.

Q: Least favorite food?

A: Olives. Nope, no olives.

Q: Favorite TV Show?

A: Right now my favorite tv show is probably Girls on HBO. I don’t watch a lot of TV or cable. I watch a lot of the streaming services like Netflix, HBO and Hulu.

Q: Cat or Dog?

A: Dogs. All day long.

Q: Cake or Pie?

A: Cake.


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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.


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Staff Spotlight: Scott Haas

Every work day starts the same way for Scott Haas. He arrives at 6:45 AM and before anything else, he makes his rounds to his staff at Martin Dining Hall and Scoreboard Market.

“The first thing I do in the morning, is meet and greet all of the employees. I go around and say good morning to everybody, even before I take my coat off,” said Haas with a smile. “I don’t drink coffee, but I make a point to greet everybody before doing anything else.”

While Haas’ morning routine may seem like a small part of his day, it goes a long way. Haas wants his staff to feel comfortable coming to him for assistance and that starts by building a solid working relationship with each employee.

“If something goes wrong or someone needs help getting things ready, I want them to feel comfortable asking for help,” said Haas. “I tell them that all the time. If you need help, let me know, and I’ll help.”

Haas grew up in the small town of Bath, Indiana. Born and raised on a farm, Haas always thought he would be a farmer.

“I always wanted a farm, but they don’t make extra farm ground. What’s there is there,” said Haas with a chuckle. “It was too expensive to buy and too expensive to rent, so I started looking into food service.”

As a teenager, Haas took a job at a fast food place where he would use his free time there to mix different dishes, prompting his initial interest in food service. He attended culinary school, becoming a certified chef, and then took an assistant manager job at a family-owned cafeteria in Richmond, Indiana where he worked for 10 years, prior to his time at Miami.

Haas started at Miami in 1990 as an assistant manager at Erickson Dining Hall where he worked for two years. Over the last 26 years, Haas has worked in concessions, vending and served as the manager of the warehouse and dock operations, among other titles. It wasn’t until last summer that Haas took his current role at Martin.

“I was in dining food service for two years, and then I wasn’t back in the dining hall until I came back this year,” said Haas. “I was a general manager in the food court at Shriver Center when it opened and started accepting meal plans. I was involved in opening the first convenience store on campus and helped open and build concessions, more or less, from the ground up. I’ve done a lot of things during my time here.”

Now, Haas oversees Martin Dining Hall and Scoreboard Market where he handles food ordering, makes schedules, ensures staff are where they need to be and keeps the operation running smoothly. Much in the same way he values communication with his staff, Haas checks in with guests multiple times throughout the day to ensure everything is going well, further fostering open communication.

“Every morning, if I see them, I’ll greet them and ask how they’re doing. Whether I’m working at the cash register or not, I’ll go out in the dining room several times throughout the meal just to see how things are going,” said Haas. “It’s important to touch base. If students have an issue, I hope they would tell me or one of my assistants. I hope they feel they can come to us with feedback.”

Haas is easy-going but works hard to provide the very best service for his guests. He makes an effort to build working relationships with his staff and with students to ensure that Martin Dining Hall and Scoreboard Market operate smoothly. Haas loves getting to know people through these means, but he is still happiest when guests are happy with their meals.

“I’m happiest when I know the food is out and the food tastes great, looks great and, most importantly, when students like it. That’s probably when I’m the happiest at work. When the students are eating the food and when they are enjoying it.”


The Hard Questions

Favorite dish to prepare? To eat?

Prepare – I haven’t done it for a while, but I like making lasagna at home.

Eat – A good steak.

What’s something that’s on your bucket list?

I want to visit every state eventually. I’ve been to quite a few and some of them you go to over and over, but eventually, I want to be able to visit every state, whether we drive or fly, and visit some different countries.

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

You have to be able to adapt to changes. In the last five years, our department has changed. My family has changed. I have had two kids get married, and in the last six months, they’ve each had a child. One grandchild will be six months next week and one was a week old yesterday, so I think you’ve got to adapt to change, whether it’s at work or whether it’s with family life. There are always things that are going to change and if you can’t adapt and make changes, you’re not going to make it.

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

I would say a steak of some kind. A baked sweet potato. Creamed spinach with bacon. Tossed salad. A roll and then some kind of fruit pie.

When are you happiest?

I’m the happiest when I’m just relaxing. Overall, I’m happiest with how well my kids have done. I was the first child in my family to go to college and now all my kids have gone to college. They’re all doing very well.

What kitchen appliance are you and why?

I’d say a gas grill because I’ve done so much on a gas grill whether it be baking, or frying, or grilling, or roasting. I’ve fixed just about anything. A pineapple upside down cake on the grill, I’ve baked cookies, I’ve made pancakes, I’ve just done everything you can do.

What’s one thing people may not know about you?

I actually played a pickup basketball game with Larry Bird. I went to school in the town he was born and raised in, French Lick, Indiana. It was the spring before he got famous in the NCAA tournament and me and some of my friends from college went to one of the town parks to play some basketball. There were three people at one basket, and then five of us at our end, and they came over and said, “Hey, do you guys want to play a game?” We said, “Sure.” We asked how they wanted to divide it up, and they said, “Why don’t you five play us three.” We knew this guy was big. We started playing and, of course, it was more or less like one against five. He was amazing. Then, the following March, we’re sitting in our rooms watching the NCAA tournament and we thought he looked familiar. Apparently he was on spring break at the time we were playing. It was weird knowing you played against somebody like that.

Cat or dog? Definitely dog, if I had one.

Cake or pie? Pie.


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