JCCC's executive chef Tim Johnson has built his reputation and career through the wear and tear of an 80-hour work week. A 10,000-plate banquet for Apple Computers? No problem. A dinner for 3,500 in honor of Nelson Mandela at the Oakland Coliseum? All in a day's work.

Johnson now takes on 2,000-3,000 meals a day in JCCC's Dining Services as well as creating food concepts for Café Tempo and the college's catering service for its event spaces.

"Preparing meals in large quantities requires that you be meticulous, do the math and follow your instincts," Johnson said.

In high school, Johnson believed he had a flair for acting. That idea changed after two semesters as a drama major at the University of Central Missouri, Warrensburg. His flair changed from drama to food, and Johnson earned an associate's degree in culinary arts in 1989 from the New England Culinary Institute, Montepelier, Vt.

His first job was at Bon Appetit, San Francisco (1989-1991), where he became executive sous chef. As a roving chef for other food operations at the company, he was also the catering chef for Stanford University for a 9-week stint.

Returning to Kansas City in 1991, Johnson worked as executive chef for Metropolitan Catering, Charlie Hooper's and Sebree and Crestwood Galleries, which moved in 2002 to Webster House, the restored historic building in the Kansas City Crossroads District. During Webster House's renovations, he developed the business concept and plans for the restaurant and catering business and worked with the design/architect/builder team in development of all facilities related to kitchen, catering and restaurant areas.

Johnson finds satisfaction in his work at the college. At a restaurant, customers come and go. At the college, he gets to know faculty, staff and students who eat in the college's dining services facilities every day.

At JCCC, Johnson is involved in the college's sustainability efforts. He holds a sustainability dinner and expo each year, at which people can meet local providers and vendors and enjoy a feast of local foods. He also starts a community-supported agriculture (CSA) market at JCCC, through which faculty and staff can enjoy fresh produce and locally made products throughout the summer.

And yes, Johnson still enjoys cooking. He won bronze medals at the National Association of College and University Food Service Regional Culinary Challenge in 2007 and 2008. He is co-chair of the culinary challenge and will serve as chairman in 2011.

His favorite food? Fresh squash blossoms stuffed with gorgonzola cheese, available one month a year late spring to early summer.