Ryan “Mickey” McClean, a John Carroll 2003 alumnus was named Cosmopolitan Magazine’s “Most Eligible Single Guy of 2010,” beating out 50 men from the other 50 states and the District of Columbia. The Carroll News talked with him over the phone about winning the Cosmo title, his John Carroll experience, and his current career.
RM: Toward the beginning of the year a friend of mine had contacted me saying she needed some pictures because she was nominating me for something. Then in May I was contacted by Cosmopolitan saying they chose me for Ohio.
CN: And there was a monetary prize as well?
RM: Correct. Being picked from Ohio was just for being in the magazine, but from all 50 states and the District of Columbia they chose the winner a couple of weeks ago, and part of that was $10,000 in cash, $5,000 to Express and various other prizes.
CN: What did you study during your time at John Carroll?
RM: I was in the Boler School and I majored in marketing.
RM: I love John Carroll. Some of my best friends are from John Carroll. The weddings I’m in, the children I’m godfather to, and the people I spend the most time with are all people I’ve met at Carroll.
CN: Was there anything you took from your JCU education that will stay with you forever?
RM: Oh sure, yeah. Marketing is the line of study that can really be applied to more than just marketing on the business level. It certainly helped out with this, as far as marketing yourself, and dealing with the press and media.
RM: I honestly don’t think I’ve ever used a pickup line on a girl. I’m pretty outgoing, so I’ve never really used any cheesy lines to break the ice.
CN: What is one of your tiny pet-peeves with women?
RM: It always amazes me how the nice guy is still looking for somebody, and the women are always attracted to the jerks.
RM: This is going to sound cheesy, but probably the people around me, my friends and family. A lot of that is because of John Carroll. I’m pretty proud of my group of my friends.
CN: Your occupation is a chef. What is your favorite thing to cook?
RM: I don’t really have a specific thing. It has to do with the time of the year, and what’s fresh or available. This time of the year, I tend to make a lot of soup. This is when you get back to the oven. Summer is a little bit lighter with fish and fresh vegetables.
CN: Where do you cook now?
RM: Ironically, I cook at one restaurant and work in the front at another. I’m in the kitchen at The Flying Fig in Ohio City, and the other restaurant is Umami in Chagrin Falls.