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November 09
Inspiration and Insight from Milliken Executive Chef, Jim McCallister

​One of our passions at Milliken is to create inspiring ideas throughout our work. Whether it’s through a beautiful floor covering or a deliciously unexpected culinary creation, we strive to bring unique insights to every aspect of our company.

This past week we were honored to feature Jim McCallister, executive chef at Milliken, though the Milliken Team Spotlight series on our Facebook page. Read on to view our Q&A with this talented team member, and see how his unique perspective might inspire yours. 

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Q: What is your favorite part about being a chef?
A: I enjoy working with my hands and love to eat. I am excited about food and take pleasure in people enjoying what I create. It makes me feel accomplished. 
 
Q: How do you support Milliken hospitality?
A: When people visit our campus in Spartanburg, S.C., we want them to have a “knock your socks off” type of experience. This goes for interacting with staff, accommodations at our Guest House, services and food.
 
Q: Have you created any demonstrations recently that relate to Milliken’s innovative culture?
A: I recently created a Watermelon Mojito, in which I vacuum sealed melon planks, pureed some pieces and even created a watermelon caviar through a spherification process. Using detailed science, I created what turned out to be an innovative design in its presentation – and a great drink at 5:30 in the evening!
 
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Q: Describe how you support Milliken’s sustainability initiatives as the company’s executive chef.
A: When we can, we purchase our food locally for many of our seasonal menu items. This makes transportation easier and the food fresher, while also allowing us to support our local economy.
 
Q: What is your favorite thing about being part of the Milliken team?
A: I enjoy being part of Milliken’s unrivaled commitment to quality. I also appreciate the company’s openness to looking at things from new perspectives.
 
Q: How do you continuously incorporate innovative qualities into your cooking?
A: I have competed with fellow colleagues on a number of levels. The experience of competition allows me to work with and learn from others, while also helping me to sharpen my skills, while quickly thinking of creative solutions.
 
Q: What is the secret to your success?
A: Tenacity.
 
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