Sentences with phrase «school food service chefs»

For food service staff, we created easy to follow recipes for school food service chefs to incorporate into school lunch menus.

Not exact matches

Chef Brad Trudeau, Former Director, Food and Child Nutrition Services, Dallas Independent School District

When Misti Figueroa made the career switch from restaurant chef to Food Service Director for Cardinal Ritter High School in Indiana, she discovered the lunch menu was, well, «simplistic» at best.

We discussed the final regulations, and how the new standards differ from current requirements, with moderator Cindy Brooks, Chair of the School Nutrition Association Public Policy & Legislation Committee and guest speakers Sam Kass (White House Assistant Chef, Senior Policy Advisor for Healthy Food Initiatives), Dr. Janey Thornton, PhD, SNS (Deputy Under Secretary for Food, Nutrition, and Consumer Services at USDA), and Melissa Rothstein (Deputy Director, Child Nutrition Programs at USDA).

The Chef Instructor Training Program begins with two - weeks of intensive exposure to the world of school food, including an overview of the National School Lunch Program from an historical and policy perspective; the driving forces behind, and the consequences of, the modern American food system; the unique characteristics of, and limitations and opportunities within, a typical school food service operation; and in - depth exposure to the Cook for America ® curriculum and teaching methodschool food, including an overview of the National School Lunch Program from an historical and policy perspective; the driving forces behind, and the consequences of, the modern American food system; the unique characteristics of, and limitations and opportunities within, a typical school food service operation; and in - depth exposure to the Cook for America ® curriculum and teaching methodSchool Lunch Program from an historical and policy perspective; the driving forces behind, and the consequences of, the modern American food system; the unique characteristics of, and limitations and opportunities within, a typical school food service operation; and in - depth exposure to the Cook for America ® curriculum and teaching methodschool food service operation; and in - depth exposure to the Cook for America ® curriculum and teaching methodology.

Solutions are found through food service training, chef instructor training, insightful school lunch economics and engaging young students to explore new foods and learn the joys of cooking.

As a Mobile Chef Supervisor with Cook for America ® and chef instructor at the Cook for America ® Lunch Teachers ® Culinary Boot Camps, Sally shares her knowledge and passion for good food, made from scratch, with school food service employChef Supervisor with Cook for America ® and chef instructor at the Cook for America ® Lunch Teachers ® Culinary Boot Camps, Sally shares her knowledge and passion for good food, made from scratch, with school food service employchef instructor at the Cook for America ® Lunch Teachers ® Culinary Boot Camps, Sally shares her knowledge and passion for good food, made from scratch, with school food service employees.

A guest chef prepared the food, while the school's nutrition services staff received a Certificate of Excellence.

Today he posts about one D.C. public elementary school which may have its food services taken over this fall by a group of D.C. chefs — along with a lot of parent volunteers.

On one project, we worked with a group of great students at Henry Sibley High School in St. Paul, MN, along with a local chef, and the food service staff, to come up with a new school lunch menuSchool in St. Paul, MN, along with a local chef, and the food service staff, to come up with a new school lunch menuschool lunch menu item.

Also known as the «Renegade Lunch Lady,» Chef Ann serves as the Director of Food Services for Boulder Valley School District in Boulder, Colorado.

Lunch Lessons, LLC, a school food systems consulting group operated by Chefs Ann Cooper and Beth Collins, provides assessment services for school districts.

When Misti Figueroa made the career switch from restaurant chef to Food Service Director for Cardinal Ritter High School in Indiana, she discovered the lunch menu was, well, «simplistic» at best.

The partnership with Chef Nick Wallace, the Mississippi Museum of Art, and the Jackson Public Schools Food Service Department will connect culinary arts, nutrition education, and creativity to students, staff, families, and our community.

Chef T has also hosted various culinary training sessions for food service professionals in order to add more scratch cooking to local school menus.

Chef Tim Cipriano, who heads the food services program for New Haven Public Schools and was named Advocate of the Year at the Share Our Strength conference, offered a more tempered outlook.

Get Schools Cooking, a program of Chef Ann Foundation, previously known as School Food Support Initiative, is for school districts who want to transition their food service operations from heat and serve processed foods to whole foods that are cooked from scSchool Food Support Initiative, is for school districts who want to transition their food service operations from heat and serve processed foods to whole foods that are cooked from scraFood Support Initiative, is for school districts who want to transition their food service operations from heat and serve processed foods to whole foods that are cooked from scschool districts who want to transition their food service operations from heat and serve processed foods to whole foods that are cooked from scrafood service operations from heat and serve processed foods to whole foods that are cooked from scratch.

A source I spoke with at Houston ISD Food Services told me that salad bars in Houston schools (whether obtained through Chef Ann's grant program or by private fundraising) are simply «not sustainable;» i.e., the fresh produce required to regularly stock a salad bar is too expensive.

(Indeed, any school from HISD trying to get one of Chef Ann's salad bars will need a sign - off from Food Services attesting to its long - term sustainability, and it sounded to me like no school would get this approval.)

In this post from the Let's Move Blog, author Jennifer Seymour talks about Chef Tim Cipriano, the Executive Director of Food Services at New Haven Public Schools who was able to get salad bars into almost all of his schools thiSchools who was able to get salad bars into almost all of his schools thischools this year.

In partnership with Friends of the Earth, Physicians Committee for Responsible Medicine, and Chef Ann Foundation, we will host school lunch forums with food service directors, nutrition services staff, sustainability coordinators, government representatives and NGO leaders working on sustainable food.

As a result, the district changed from using a traditional food - service model to using a school chef who, with student input, improved the quality and presentation of food.

Team members included: Chef Wynnie Stein, co-owner of Moosewood Restaurant; Denise Agati, Food Service Director for the Ithaca City School District Child Nutrition Program; Erick Smith, co-owner of Cayuga Pure Organics; students Alyia C. and Josie W., and Amie Hamlin, Executive Director of the New York Coalition for Healthy School Food (www.healthyschoolfood.org).

Skidmore's executive chef, Jim Rose, who coincidentally had gone to high school with Hayes, found that these «slow food» dinners liberated him from the institutional approach to food service at the college.