"I googled 'executive chef Baton Rouge,' and the first job that popped up was a listing for the executive chef of LSU Athletics."
"I like to tell people that God found me this job."
"I remember [executive deputy AD] Verge Ausberry asking me questions like 'Why did you hold back the salt on this?'"
"It was an intense moment, but I just remember smiling all the way through it. Even when I was being grilled, I was so happy to be there and had all the confidence."
Michael Johnson searched for a job in Baton Rouge and found a listing for the LSU Athletics executive chef. He prepared a demonstration meal for 35 executives, dieticians and LSU officials featuring carved tenderloin, Carolina-style barbecue shrimp and grits with tomato broth and Louisiana-themed dishes with healthier twists. LSU offered the job less than an hour after the demo. Johnson opened and helped head up the LSU performance nutrition center in July 2019, now overseeing around 50 employees, feeding athletes three meals five days a week, and initially traveling with the football team for quality control.
Read at ESPN.com
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