Briggitte Mosley did not attend LSU. She wasn’t even a fan until she started her first job here.
Now, she bleeds purple and gold.
“I graduated from Louisiana Tech in Ruston in 1983 in May,” said Mosley, director of Athletic Dining and registered dietitian. “I put in a résumé to the university and in August, I got a phone call and was hired on the spot.”
Mosley applied for a job at the university as part of a project her senior year of college. Her professor recommended the University because of her interest in management dietetics.
Of the 13 students in her class, Mosley was the only one interested in management dietetics instead of clinical dietetics.
Two days after her interview, Mosley began her job at the university. She had to return home to Ruston to pack up all of her things a few weeks later.
Mosley said she did not expect to remain at the university for more than five years. She was told the managers “died out,” and it would be a long time before another position opened up.
“My goal was to stay here five years and learn all that I could, but I became a manager in two years,” Mosley said.
On Aug. 26, Mosley celebrated her 29th year at the university, but she’s quick to add that it’s actually her 30th football season.
Now, she sets the menus for all LSU athletes.
The athletes eat dinner together five days a week, in a separate room of The 5 equipped with multiple buffets.
Each menu item is categorized with a green, yellow or red place card to help athletes make healthy decisions. Green means the item is low in fat, yellow means portion control is essential and red means the item is high in fat.
Mosley also meets with students who have specific dietary needs and helps them navigate the many options available.
In the summer, Mosley acts as the summer conference coordinator. She makes arrangements for all of the camps that come to LSU, both athletic and academic.
Mosley believes one of the most important aspects of her job is education.
It’s important for students to learn good eating habits now because it will make their lives easier when the stresses of work and family build up, Mosley said.
Mosley’s favorite part of the job is making a difference in the lives of students and staff members. She said she thoroughly enjoys interacting with students and insists it keeps her “fresh.”
“She’s a vital part of the team, not just in the athletic realm, but day to day,” said Dean Samuels, LSU Dining marketing director.
Mosley recently suggested that football players should have re-energizing snacks available to them at halftime. A few weeks later, she received a photo from a member of the football team’s administration of players grabbing granola bars and fruit before heading into the locker room, Samuels said.
“That just gives you a very distinct visual of how much she impacts and how involved she is,” Samuels said.
