spoke to them about customer service which included making eye contact, smiling, and asking their guests what they wanted to eat. It was easy to tell which students would find this part of the night enjoyable and which would find it uncomfortable due to shyness. However, being able to work together to serve their families helped loosen up any nerves. Families came pouring in with their phones and cameras in hand to capture the Young Chefs in action, while the Young Chefs themselves were beaming with pride to see others enjoy the food they had worked so hard to prepare. Connecting With Others Through Culture and Food: One of the more intimate yet impactful events the Young Chefs 3 class participated in was cooking with MSD15 Superintendent, Lucilla Dávila. Superintendent Dávila prepared a traditional Puerto Rican dish, Arroz con Pollo, as a means to teach and connect with students, while sharing her culture through food. Superintendent Dávila prepared the food in front of the students while making sure everyone was involved in the process including both the Young Chefs as well as other district administrators! Superintendent Dávila spent quality time explaining the history behind the dish as well as which specific ingredients and tools are
used to ensure the dish remains authentic. What really made the experience so special and inclusive is that Superintendent Dávila prepared two versions, including a Halal version, to ensure all students could participate and enjoy the food! Students had an absolute blast working alongside Superintendent Dávila, learning Puerto Rican culture, and of course, enjoying the delicious meal they helped her prepare! By the end of Young Chefs 3, it was decided by all what a success the class had been; students were engaged and having fun, while learning so many new skills along the way. Hosting Young Chefs for over a decade now has provided the MSD15 FNS Department the ability to connect with students beyond breakfast, lunch and snack. It has built quality relationships among teachers, students, and administrators all through education and food. If there is any recommendation I can give to other FNS Departments, it is to see if you can gain support from your own district to host a club or even a single event where you can teach students to cook. You can start small and still have a major impact; it is the connection through food that we are reminded how valuable nutrition is both from a health and community perspective.
Stefanie Giannini, MA, SNS IVATI, Founder; Director of Food & Nutrition Services (IL)
Stefanie Giannini, founder of IVATI, is a speaker, educator, and content creator on a mission to inspire and cultivate every individual’s identity and development as a leader; she holds a fierce passion for personal and professional growth, critical reflection, and building quality relationships. Stefanie holds a Bachelor’s in Food & Nutrition Management from Arizona State University and a Master’s in Organizational Leadership and Learning from George Washington University. In addition to her work with IVATI, she works in the school nutrition industry as the Director of Food & Nutrition Services for a K-8 school district in the Northwest suburbs of Chicago.
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