Pratibha Gautam Staff Writer Eric “Chef” Millsaps, the executive chef of dining services at Troy University, spends most of his day planning and organizing how the different meal service stations at Trojan Dining function. He is the mind behind the fried chicken served during lunch, as well as the North African cauliflower salad served during dinner. “It’s all about making the food people enjoy,” said Millsaps, who only joined the university’s dining services in September 2018. Millsaps started his career in cooking at the age of 16, when he worked…
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