FED Global Thought Leadership 2018

Food Authenticity: The Quest to Create Menu Items That Honor Their Origins

Customers are no longer satisfied with an average experience with mediocre food. Meals are posted on social media when they hit the mark or when they fail to hit the mark. It has never been more important than right now to execute menu items that live up to the original conceived dish.

Angelo Mojica, Senior Director of Food and Culinary Services, Johns Hopkins Health System

Originally from Brooklyn, New York, Angelo has earned a Bachelor’s degree in dietetics, a Master’s degree in public Health, a Culinary Arts degree and a Doctor of Public health degree in Health Policy. He holds the distinction of being the only Certified Executive Chef and Registered Dietitian to practice at the Doctoral level. He has worked for 30 years in foodservice management in a variety of acute and long term care settings. Angelo is fortunate to have worked at such prestigious institutions as UNC Health Care, Cleveland Clinic and Johns Hopkins. He has taught at several universities including his most recent position at the UNC Gillings School of Global Health.

Angelo is a leader that is dedicated to his team. He is enthusiastic about health care and passionate about food. His persistence in striving toward the goal of elevating hospital food quality and service has led to a variety of industry leading programs. Angelo believes that hard work and fun can mutually exist. His decisions are driven by a simple principle: team members must hold one another accountable for the highest standards and treat each other with unwavering respect.