LSU Executive Chef Michael Johnson joined Jordy and T-Bob to talk about the adjustments he’s making for his food supply and students with COVID-19.
“Some of it we have donated, but some of it has gone to waste,” Johnson said. “We stay well informed, we didn’t do too bad with it.”
How have their sanitary habits changed, if at all?
“We were already performing at a pretty high level, the adjustment level wasn’t too bad,” Johnson said. “We’re a professional bunch and we understand the need to protect everyone.”
What are some tips he has for the people who are looking to stock up during the pandemic?
“Instead of buying canned vegetables, I buy frozen vegetables,” Johnson said. “Eating a variety of colors…is something I encourage.”
Last, he answered some listener questions including, how many steaks LSU has in the freezer and how to make the best corndog.