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Chef John

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Ask Lynne
Have you ever wondered what the inspiration is behind each meal or who is cooking or planning the meals you eat? We'd like to introduce you to BYU Dining Services Executive Chef, John McDonald. We spent some time with Chef John and got to know him better.
Chef John Profile:
John McDonald
Executive Chef
BYU Dining Services
685 East University Parkway
Provo, Utah 84602
Phone: 801-422-2572
Fax: 801-422-0715



Q: Tell us about your culinary experience.
A: Experience - nearly 20 years of professional experience!
  • Radisson Hotel In Park City Ut
  • Attended Chef School at Western Culinary Institute in Portland, Oregon
  • Fort Douglas Country Club
  • USU - Executive Chef/ Chef Instructor
  • Willow Creek Country Club in Salt Lake City
  • Owned Personal Catering Chef Business
  • BYU - Executive Chef
   
Q: What is your favorite food?
A: " I like sandwiches because of the variety of flavors and creativity that can be shown."
   
Q: What do you cook at home?
A: "When I have the chance to cook at home I like to cook quick and simple foods using fresh ingredients and usually comfort foods."
   
Q: How many people do you manage?
A: "All chefs on campus restaurants and cafeterias."
   
Q: How has the health-conscious fad affected your menu plans?
A: We follow all trends; we stay up to date with publications and incorporate new ideas. We make them fit to our cost, volume demands and nutritional needs."
   
Q: Daily Tasks Include:
A:
  • specialty dinners
  • training
  • serve-safe classes
  • product and recipe development
  • menu development
   
Q: What is your favorite part of your job?
A: "The variety."
   
Q: Why did you choose to come to BYU Dining over other professional businesses or your own?
A: I like the wide range of cooking and menus we work with. We can do everything from lower cost to large banquets and fine dining. It is fun to be at a school working with the students.
   
Q: What are some of your favorite BYU events or menus that stick to you?
A:
  • President's Leadership Council, where we had several different dishes, including duck salad, wild greens and various seafood courses.
  • The Burns Supper and the preparation of Haggis, which is a traditional Scottish dish, made from a sheep's heart, lungs and liver with oatmeal, spices and other ingredients, then cooked in the sheep's stomach.



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