Showcasing chef-led innovations in school kitchens
CONTENTS
By Stefanie Giannini, MA, SNS
By Kariss Harvey
06
14 Hillsborough CS Elevates Student Voice Through School Lunch Experience
Utilizing Creative Resourcefulness in School Kitchens
FROM OUR PARTNERS
A look behind their interactive tasting event for students
The importance of prioritizing creativity with what we have
EARN CEU’S
08 How Chef-Driven Training is Elevating School Kitchens with Culinary Institute of Child Nutrition
16 Achieving Culinary Excellence in Today's K-12 School Nutrition Environment with National Peanut Board 18 Introducing NxtStop a vlog series that takes viewers inside NxtGen Network's productions, events, and partners.
12 Innovation Awards 2026 Submit your nominees now!
INTERESTED IN ADVERTISING
IN SERVED DIGIZINE TM ?
with Pisanick Partners
LEARN MORE!
20
28 Students Take the Lead at the Miami- Dade Student Food Show
Edible Education EARN CEU’S
The event that is giving students a voice in shaping the future of school nutrition
Inspire your inner chef with these creative inspirations!
22 Podcast Spotlight Next Up Podcast:New season loading...
30 HBCU Campus Tour from Elior pairs culture and wellness with culinary competition Fresh Content from FSD Quarterly 32 Elevating the Cafeteria: Chef-led kitchens meet modern dining spaces with AmTab
24 #THISisschoolmeals Recipe Exchange New recipes from National Peanut Board, J.T.M. Food Group and Pisanick Partners
FROM THE EDITOR
This month’s issue of the Served Digizine is all about Culinary Excellence! One of the greatest falsehoods in school nutrition is the public perception that school nutrition teams aren’t creating delicious meals with innovation and culinary skill! This misperception is typically due to poor marketing or old beliefs from those who have had a bad experience with school nutrition in the past. However, it is now 2026 and many school nutrition programs are the restaurant students want to be eating in! Dive into this issue to learn more about the incredible creativity and culinary excellence schools are showcasing across the country! Culinary Excellence
-Stefanie Giannini, EDITOR-IN-CHIEF
A New Way to Receive Cool School Points! Think you’ve got an eye for detail? It’s time to put it to the test! We’ve hidden the Cool School Prime “C” somewhere in this issue… can you find it? The first 5 school districts to CLICK THIS LINK after spotting the hidden "C" will receive 1,000 bonus Cool School Prime Bonus Points! * But that’s not all — once you submit your answer, you’ll be automatically entered into a drawing for a free registration to NxtGen’s Masterclass in April, proudly sponsored by Cool School Prime. Happy hunting… and may the most observant teams win!
* Must be a Prime-eligible district to qualify for bonus points.
Does your company want to sponsor a monthly prize pack? Contact our Sales Team Here!
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Served Digizine™ is a publication of NxtGen Network. Served Digizine™ releases eight issues annually. This publication is free of charge to our subscribers and can be opted-out at anytime. Copyright 2025 Served Digizine™ and NxtGen Network. All rights reserved. Reproduction in whole or in part of any text, photograph, or illustration without written permission from the published is strictly prohibited. Opinions and advertisements in the magazine are those of the authors and do not necessarily represent management views. The digizine is not responsible for unsolicited manuscripts and photographs, or any errors or omissions that might occur.
8 CRAVE ALL-STARS ENTERED. ONLY 4 ADVANCE. Now the real showdown begins.
of
In our first-ever Crave Tournament of Champions , J.T.M. welcomed back eight standout school districts to compete with bold, crave- worthy creations built around a set of J.T.M. products. In this exclusive video, Chef Irma brings the contestants’ recipes to life, testing each dish for flavor, creativity, and real-world execution . From global mashups to elevated comfort favorites, every submission captured the spirit of Crave. But only four move on.
2022 Winner
2023 Winner
Ready to see who made it? Watch the finalists revealed.
2024 Winner
The Top 4 finalists now advance to the ultimate showdown at ANC 2026 in Charlotte , where attendees will taste, vote, and help crown the Crave Champion live at the J.T.M. booth #2823 .
2025 Winner
www.jtmcravecompetition.com
800.626.2308 jtmfoodgroup.com
UTILIZING CREATIVE RESOURCEFULNESS IN
S chool nutrition often challenging environment. While managing tight budgets, strict nutritional guidelines, and limited equipment and labor, school nutrition leaders still need to produce high-quality meals at a high-volume level. When there isn’t an option for “more”, it is important programs operate within a unique and that school nutrition programs prioritize creativity with what they already have. A resourceful approach to menu planning transforms limitations from obstacles into opportunities while ensuring operational efficiency and innovation. At the most basic level, creativity with existing inventory is a powerful tool for cost control and waste reduction. By developing innovative ways to use leftover ingredients or products that are no longer in a current menu rotation, school nutrition departments can dramatically minimize food waste. For example, instead of discarding vegetable trimmings, a kitchen might transform those trimmings into a flavorful stock or incorporate them into another entree such as a pasta salad or wrap! Another way of utilizing a product that is out of rotation is to create a special menu item that incorporates that item in a new way! For example, my team had leftover meatballs from a traditional pasta and meatballs entree we no longer served, so my central kitchen manager created a manager’s special that put the meatballs on rice with a teriyaki sauce, and the students loved it!
N SCHOOL KITCHENS
By developing innovative ways to use leftover ingredients or products that are no longer in a current menu rotation, school nutrition departments can dramatically minimize food waste." “
This resourcefulness ensures that the maximum value is extracted from every dollar spent, making the overall school nutrition program more sustainable. Unfortunately, repetition of products is a necessary evil in school nutrition; it not only helps control cost, especially for cycle menus, but it also suits students who are less adventurous with their food. However, the fine balance comes into play by providing repetition while also offering variety so students don’t experience menu fatigue. Taking a creative approach allows staff to repurpose familiar ingredients into entirely new dishes, successfully walking the fine line of familiarity and variety. A simple example includes using the same breaded boneless chicken bites that students love for both a hot entree and for chicken caesar salads. This not only keeps the menu fresh and exciting but also encourages students to try different entrees, boosting overall acceptance and consumption. Beyond ingredients, creative resourcefulness extends to the management of existing equipment and staff skills. School kitchens may not always have the latest or the greatest variety of equipment. However, resourceful school nutrition leaders can adapt their equipment to achieve optimal results in a new way. Reaching out to
other departments and equipment representatives is a great way to learn how you can maximize the equipment you already have. For example, my department had only ever known to make dehydrated mashed potatoes with hot water and a whisk until we saw a district post in a school nutrition facebook group on how to make mashed potatoes in a combi oven. Finding this information was truly life changing for both efficiency and quality, and we would have never known this information if we had not learned it from another district! Similarly, building up the culinary talents of your existing staff can boost team morale and innovation. The number one thing any school nutrition leader can have regarding creativity and staffing is having a “can do” mindset. A school nutrition leader should never assume that any skill is too simple to master or that any team member can’t learn a new skill. For example, it is easy to assume everyone knows
proper knife skills if they cook at home, but that is not always the case! Mastering proper knife skills can truly make a world of difference in your operations, so don’t forget to prioritize the basics. Additionally, giving your team the time and patience to learn a new skill is imperative. A team member might not master a skill right away but practice makes perfect, and confidence is not built overnight! Utilizing creativity within the confines of a school nutrition department’s existing resources is not merely a beneficial practice; it is a critical component of successful food service management. It drives down costs, reduces waste, simplifies your inventory while still diversifying your menu, and it maximizes equipment and staff potential. By embracing creativity and resourcefulness, school nutrition programs can consistently deliver appealing, nutritious, and cost-effective meals that students actually enjoy.
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.
FROM THE LINE TO THE LENS
HOW CHEF-DRIVEN TRAINING IS ELEVATING SCHOOL KITCHENS Across the country, school kitchens are quietly undergoing a culinary renaissance. The shift is not driven by expensive equipment upgrades or sweeping menu overhauls, but by something far more sustainable: chefs embedded within school food authorities who are training, coaching, and building systems that help staff succeed every day.
As the March issue of Served Digizine focuses on Culinary Excellence: Showcasing Chef-Led Innovations in School Kitchens, it is an ideal moment to spotlight a growing movement in K–12 nutrition, chef-driven, in-house training supported by practical job aids such as videos, infographics, checklists, and mini-guides. These tools are changing how culinary skills are taught, reinforced, and sustained in school meal programs. Chefs as Capacity Builders, Not Just Trainers In many districts, chefs are no longer limited to menu development or special events. Instead, they are functioning as internal capacity builders. translating culinary standards into daily practice. They observe kitchens in action, identify where staff need support, and create tools that meet employees where they are. This approach acknowledges a crucial truth: excellence is cultivated through repetition,
clarity, and confidence. A beautifully written
standard operating procedure is only effective if it is
Elevating Field-Tested Practices for National Use Through the Culinary Institute of Child Nutrition (CICN), a national workgroup of K–12 culinary professionals actively working in school kitchens has been convened to capture and elevate these best practices. The result is How to Build a Culinary Training Toolkit for Your Program , a resource designed to help school food authorities develop their own in-house training systems grounded in real-world operations. The toolkit will be released in the spring of 2026. Follow the Institute of Child Nutrition on social media to learn about our new resources. Rather than offering a one- size-fits-all solution, the toolkit emphasizes adaptability. It encourages programs to assess their staff’s needs, choose priority skill areas, and create
understood, remembered, and used. Visual job aids posted at the point of use, short how-to videos accessible by QR code, and one-page mini-guides focused on a single task often have far greater impact than lengthy manuals. Importantly, not every school food authority has a chef on staff. Many programs rely on managers and frontline teams who wear multiple hats. Elevating chef-driven tools ensures that all SFAs, regardless of size or staffing mix, can benefit from proven culinary practices. Chef-driven does not mean chef-dependent. It means translating professional standards into accessible formats that directors, managers, lead cooks, or peer mentors can use to strengthen their teams.
FROM LINE TO LENS (CONTINUED)
customized tools that reflect their equipment, workflows, and staffing models. The examples included are drawn directly from districts doing this work well, proof that innovation is already happening in school kitchens of every size. The contributing chefs; Kevin Jenkins (Garland ISD, TX), Aaron Smith (Seattle Public School, WA), Taylor Thompson (San Antonio ISD, TX), Andrew Urbanetti (Boston Public Schools, MA), and Nicholas Vedia (Chesapeake Public School, VA) represent a broader community of practitioners who have long been leading this work locally. Their willingness to share tools and approaches underscores a core belief of the child nutrition field: we all learn from each other. Start Small, Build Momentum One of the most important messages for readers is this: you do not have to do everything at once. Not every tool in the toolkit will be right for every program, and that is intentional. The barrier to improvement is often the first step. For one district, that step might be creating a short video on proper knife grip using their own equipment. For another, it could be developing a laminated checklist for end-of-day sanitation. Small, focused tools reduce being overwhelmed and make training actionable. Over time, these pieces add up to a cohesive system. The Return on Investment: Confidence, Morale, and Retention Chef-driven training strengthens more than food quality; it strengthens the workforce and the program. Clear guidance and practical tools build staff confidence, reduce errors, increase pride in daily work, and support long-term retention. While there is some upfront effort to adapt training tools locally, the return is strong. Districts report improved morale, smoother onboarding, fewer re-teaches, and less day-to-
day troubleshooting. In larger districts, shared tools also create consistency across kitchens, ensuring students receive the same quality experience, and supervisors can coach to common expectations. A Collective Effort, Shared Forward CICN recognizes it cannot train every kitchen directly. Instead, it elevates chef-led practices already working in school kitchens and shares them broadly so others can benefit. This toolkit does not replace local expertise; it highlights and amplifies it. By equipping teams with clear tools, practical templates, and encouragement, school food authorities can borrow what works, adapt it to their operations, and grow with purpose, building kitchens that are compliant, efficient, confident, consistent, and proud of the meals they serve.
Looking for More Support? Visit theicn.org to access ICN’s trainings, resources, and tools. Questions? Contact the ICN Help Desk via email at helpdesk@theicn.org or by phone at 18003213054.
ICN Website
Patrick Garmong | Institute of Child Nutrition Patrick Garmong is the Associate Director of Culinary Education & Training at the Institute of Child Nutrition and leads national programming for the Culinary Institute of Child Nutrition. He develops practical, chef-led training and resources that help K–12 school nutrition programs translate policy and USDA Foods into efficient, high-quality meals.
Nutrition Grants
GENYOUth: Helping School Children Thrive Who We Are National nonprofit founded in partnership with the NFL and dairy community Mission: help schoolchildren live well-nourished and physically active lives Trusted partner to school districts nationwide Our Impact Supported 76,000+ schools and 38 million students Provided grants to expand school meals access and physical activity Delivered resources such as mobile meal carts, smoothie equipment, and NFL FLAG-In-School kits Why Schools Schools are the most equitable, trusted platform to reach children daily We help districts remove operational barriers so more students can eat and move Summer Meals Participation Grants Summer 2026 GENYOUth is launching a pilot to help districts strengthen summer meal participation Flexible cash grants to support: Expanding congregate meal sites Outreach and participation strategies Operational improvements and staffing readiness Focus Urban, suburban, and congregate-serving districts Participation growth and measurable impact Complementary to existing statewide efforts with No Kid Hungry Application Timeline and operational readiness. What the Grants Provide
End Student Hunger Grants: Expanding Access to School Meals What the Grants Support Equipment that makes meals more accessible, such as: Grab-and-go meal carts Mobile serving kiosks Smoothie equipment and meal service tools Designed to remove barriers and increase student participation Proven Results Schools frequently report double-digit increases in Average Daily Participation (ADP) Equipment helps reach students who previously skipped meals due to time, stigma, or access barriers Application Timing Next application window: March 3 - March 31, 2026 Equipment delivered: Fall 2026 school year How to Apply Apply through the GENYOUth School Wellness Portal: portal.genyouthnow.org/
Application opens: Mid-March 2026 Application closes: Late March 2026 Awards announced: April 2026 Implementation: Summer 2026
Expected Outcomes Increase summer meal participation (ADP growth) Strengthen district operational readiness Inform future statewide expansion
The NxtGen Network’s 4th Annual Innovation Awards are here! At NxtGen, we’re all about innovation, breaking boundaries, and making a positive impact in the K-12 space. These awards shine a spotlight on the BEST of the BEST in K-12 services. Do you know a groundbreaking school district or a standout K-12 industry leader making waves in school meals? Don’t let their excellence go unnoticed—Submit your nomination now! Let’s honor those who are redefining K-12 innovation and inspiring us all to reach new heights.
SUBMIT NOMINEES HERE!
INNOV BOLD IDEAS. BETTER MEALS. TOGETHER.
INNOVATION AWARDS PAST WINNERS
CITRUS COUNTY SCHOOLS CITRUS COUNTY, FL for their "Restaurant Inspirations" initiative
ZEE ZEES for their "Grab the Tab" meal debt relief
RIALTO USD SAN BERNARDINO COUNTY, CA for their excellence in social media content
AMTAB for their Mobile Booth Seating - Half Round
ST. VRAIN VALLEY SCHOOLS LONGMONT, CO for their use of partnerships with educational programs
VATION FORK FARMS for their hydroponic vertical farming tech 2026 WINNERS WILL BE ANNOUNCED AT IGNITE 2026 IN CHARLOTTE, NORTH CAROLINA
HILLSBOROUGH COUNTY SCHOOLS ELEVATES STUDENT VOICE THROUGH THE SCHOOL LUNCH EXPERIENCE
BY DONETTE WORTHY
S tudent voice plays an As part of its preparation for the upcoming school year, the district recently hosted its School Lunch Experience, an interactive tasting event designed to gather direct feedback from the people who matter most, students themselves. The event brought together students from elementary, middle, and high schools across the district important role in shaping the future of school meals in Hillsborough County Public Schools. to sample potential menu items currently under consideration for next year’s school meal programs. Throughout the experience, students had the opportunity to try a variety of new food options and share their honest reactions. From flavor and appearance to overall
appeal, each student’s feedback helped the school nutrition team better understand which menu items resonate most across different age groups. For a district the size of Hillsborough County Public Schools, thoughtful menu planning is essential. The school nutrition program serves a large and diverse student population across hundreds of campuses, meaning every menu decision must balance nutrition standards, operational feasibility, and most importantly, student acceptance. That’s where events like the School Lunch Experience become especially valuable. Rather than relying solely on internal testing or assumptions about what students may enjoy, Hillsborough County actively invites
students into the decision making process. By creating a space where students can taste potential menu items and share their opinions openly, the district gains real time insight into student preferences while also encouraging students to feel connected to their school meal program. During the event, students moved through tasting stations featuring a variety of potential menu additions. After sampling each item, they were able to provide feedback and reactions that will help guide the district’s menu planning for the upcoming school year. The event also highlighted an important reality in school nutrition, student preferences evolve as they grow. What excites elementary students may differ
greatly from what appeals to middle and high schoolers. By bringing together students
from multiple grade levels, the nutrition team was able to gather a broader range of perspectives and identify menu items that have the potential to succeed across the district. Beyond simply tasting food, the event created an environment where students felt heard and valued. Their feedback will directly inform menu decisions that impact thousands of meals served daily across Hillsborough County schools. This collaborative approach reflects a growing movement within school nutrition programs nationwide, placing student voice at the center of menu innovation. When students are included in the process, the results often lead to stronger participation, less food waste, and menus that better reflect what students actually want to eat. For Hillsborough County Public Schools, the School Lunch Experience is another example of how the district continues to prioritize both nutrition and student engagement. By inviting students to help shape the menu, the school nutrition team is strengthening its program while ensuring the cafeteria experience reflects the tastes and preferences of the students it serves. As districts continue exploring new ways to connect with students, initiatives like this demonstrate the power of listening. When students are given a seat at the table, their voices can help guide meaningful improvements that benefit the entire school community. Through thoughtful planning, collaboration, and a commitment to student feedback, Hillsborough County Public Schools is ensuring that the future of its school meal program remains both student centered and forward thinking.
Beyond simply tasting food, the event created an environment where students felt heard and valued." “
Want more information on how we can highlight your association? Click here!
Kariss Harvey | NxtGen Network Kariss Harvey is a Social Media Manager at NxtGen Network, specializing in content creation and strategy for K–12 school nutrition and foodservice brands. She manages social media for NxtGen, Red Gold, Florida School Nutrition Association, International Food Solutions, and Pasco County Food and Nutrition Services. With a passion for storytelling, Kariss brings a creative, people first approach to content that feels authentic, engaging, and impactful.
ACHIEVING CULINARY EXCELLENCE C ulinary excellence is no long- er a stretch goal for school meal programs. Even ele- mentary and middle school students expect meals that Some districts have expanded their menus through updated al- lergen management practices. With clear protocols, training, and com- munication, they can offer a wider variety of foods, including previ- ously avoided options. As a result, they report increased while supporting satiety and menu flexibility. Peanuts illustrate how one ingredi- ent meets these needs. They are shelf-stable, require minimal stor- age space, and work in both scratch and speed-scratch recipes. From breakfast parfaits to globally in- spired sauces and grain bowls, IN TODAY’S K-12 SCHOOL NUTRITION ENVIRONMENT
are flavorful, appealing, and cultur - ally relevant, while school nutrition teams must meet nutrition stan- dards, manage tight budgets, and serve at large scale. According to the School Nutrition Associ- ation’s 2025–26 School Nutrition Trends Report , rising food,
peanuts and peanut butter can serve as a meat alternate, add- ing flavor and protein with- out significantly increasing food cost. Their long shelf life can also help re- duce waste. The SNA report also notes that districts ex- panding scratch cooking often need more training time, recipe development, and equipment, making ingredients that are familiar and versatile especially valuable. Peanuts and peanut butter can be used as a sandwich or wrap spread, a base for sauces, or an in- gredient in baked goods, allowing districts to use one product across multiple recipes. The data reinforces a clear takeaway. Lasting success depends on balan- cing student appeal, nutrition goals, and operational efficiency. Versatile ingredients, like peanuts, support all three and help school nutrition teams deliver culinary excellence.
labor, equip- ment, and ad- ministration costs
SWEET & SPICY PBJ SANDWICH
remain top concerns. Nearly 95 percent of school nutrition direc- tors are worried about financial sustainability over the next three years. Regardless, districts con- tinue to elevate school meals through scratch cooking, cul-
participa- tion and cost ef-
fectiveness. The combination of financial pres - sure and menu ambition requires operators to think strategically about ingredients. The most valu- able items are those that students enjoy, deliver nutrition, and can appear across multiple menu appli- cations. Nutrient-dense foods are especially useful because they help meet meal pattern requirements
turally relevant options, and local sourcing. In fact, 73 percent plan to increase local offerings despite hurdles like cost, seasonality, and limited supply. Domestically grown crops like peanuts support districts that prioritize local sourcing and sustainability because they are ze- ro-waste crops known for efficient water and soil use.
Valeri Lea | Contractor, National Peanut Board Valeri Lea has three decades of experience in the foodservice industry. Her background spans over 60 brands and product categories, leading foodservice marketing agencies, and serving in sales and marketing roles at large manufacturing companies. She is currently serving in a contractor role at NPB, responsible for foodservice business development where she provides strategic foodservice counsel and support. NationalPeanutBoard.org
Fuel Student Success with Peanuts!
Start your school day strong with peanuts! The Peanut Power: School Breakfast Toolkit equips you with recipes, marketing materials, and strategies to boost breakfast participation and meet nutrition goals. Peanuts deliver protein, flavor, and versatility to energize students and your program.
Visit NationalPeanutBoard.org to download the toolkit and power up your breakfast program!
EPISODES SPONSORED BY
NxtStop is a vlog series that takes viewers inside the creative energy, travel, and storytelling that power NxtGen Network’s productions, events, and partners. Each episode captures the authentic moments that happen on and off-camera. From filming and event prep, to the real people and stories driving innovation in K-12 foodservice.
Teaching with the students at Miami-Dade!
What's cooking at Oakley Union Elementary School District?
Surprise visit at Cleveland ISD!
Edible Education Slicing up Inspiration for your Menu and More!
Looking for a little inspiration to help boost your menu? Welcome to our column featuring bites of nutrition knowledge and insight for your team’s menu creation needs. | Pisanick Partners We love a good creative moment in the kitchen here at Pisan- ick Partners. So much so we have crafted much of our pro- fessional development fondly in a place I call the “fishbowl” - aka the Chef’s Table at Corporate College . Now, more than two decades in school nutrition and numerous professional development settings, it is in the kitchen where I believe we find and foster our inner chefs! Check out this edition to be equally inspired by our chef friends, but more importantly, by thinking about how we can inspire the inner chef within each of us! Enjoy some food for thought, curated and ready to serve up some quick and easy strategies for success!
READ / WATCH “Let’s Get Weird with Lettuce” - yep, you heard us right. Straight from the mouth of Chef Darren Layre, GFS Al- legheny Valley Regional Chef, during our NutriSmart Snax Podcast . Ele- vating school meals with chef think- ing encourages us to think “outside the box and inside the kitchen” in a new way. From crafting simple salad creations to leveraging versatile in- gredients across the tray - we love the idea of getting the most bang for your buck, time and inventory. And while you’re there watching, hit sub- scribe ( or click this link ) so you never miss the next dose of fresh ideas, fear- less flavor, and school nutrition inspir - ation. Inspire your team with this call to action and create your own goal setting for menus that make a move towards crafting and creating vs heat- ing and serving.
MENU PRO TIP Check out this fun and engaging way we created a “Chef Scavenger Hunt” at our Innovation Academy. We chal- lenged our attendees to not only walk a food show, but find “Chef Darren’s pics and picks.” Vendors proudly dis- played a fun headshot on products that Chef Darren had set his sights on for our recipe-creation session. The end product - Chef Darren gathered his followers in the kitchen to dem- onstrate the ease and accessibility of key K-12 picks to feature on cycle menus. PONDER If you don’t believe us - see it for yourself . Check out the skills of these school nutrition profession- als who engaged with Team Pisanick this February to have a “Cooking and Conversation" style professional de- velopment day. Our 4 hours together were spent equally within the kitch- en and then the classroom to dissect the opportunities to create recipes, engage with peers, and reinforce the why behind our mission! The smiles, laughs, and pride built together in a day of cooking in the kitchen creates professional development with a pur- pose, and a path forward to inspiring your team’s inner chef. LEARN What chef resources are available in your state? Ohio is proud to have our friend Chef Jim Warner from the Department of Education and Work- force. Chef Warner has worked in foodservice for over 31 years and was previously the Program Director of Food and Nutrition at The Ohio State University Wexner Medical
INNOVATE Ready to start chef’n up your menus? Try some of Chef Darren’s creations on us - RECIPE INSPIRATION . BONUS - Each recipe is created in Health-e Meal Planner Pro, our USDA-ap- proved menu partner. You can find us in the Vendor section and down- load these from the global database right into your instance.
Center. Not only does Chef Jim of- fer support for our schools, but he is also in charge of the Ohio Grown Student Chef Showcase , inspiring young chefs from across the state to create recipes they love with local in- gredients. Chef Warner works across the state to inspire school nutrition professionals to level up to meet the ever-evolving palates of our consum- ers.
Pisanick Partners
Pisanick Partners is a nutrition and operations based consulting firm with decades of experience in Child Nutrition. We have refine our approach through creation of cycle menus, training and development of staff, and implementing strategies that take on the task of not only attaining nutritional excellence, but also financial success in the K-12 environment. Our experience not only supports a school district in meeting all state and federal mandates for implementing the National School Lunch and Breakfast Programs, but also the menu creation with an eye for detail and meticulous organization. The objective is to quickly and accurately evaluate, analyze and organize a district’s nutritional program to insure compliance and easy on-going maintenance.
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RECIPE CLICK HERE TO SUBMIT A RECIPE FOR FUTURE SERVED TM ISSUES! EXCHANGE
JAMAICAN PEANUT PORRIDGE WITH CARAMELIZED BANANAS TOTAL SERVINGS: 1 SERVING SIZE: 6 OZ Creamy, warmly spiced Jamaican Peanut Porridge topped with caramelized bananas delivers global flavor and scratch-made appeal for school breakfast menus, offering protein, whole ingredients, and flexible preparation methods suitable for efficient K-12 operations.
INGREDIENTS .529 ounce of all purpose flour 2 ounces of milk, whole .011 ounce of nutmeg, ground .011 ounce of cinnamon, ground .044 ounce of vanilla extract Pinch of salt .011 to 9 tablespoons of light brown
DIRECTIONS
1. Add the peanuts, flour, and milk to a blender and blend until smooth and creamy. 2. Add the cup of water, salt and ground cinnamon to a pot and bring to boil on medium heat. 3. Pour in the blended peanut and stir continuously with a whisk until the porridge starts to thicken. You can also add oatmeal or rice to thicken the porridge to the desired consistency. 4. Let the porridge cook for 10-15 minutes then add vanilla and nutmeg. 5. Sweeten to taste with sugar and condensed milk. 6. Heat oven to 400 degrees. 7. Slice banana on biased into 1/2 inch increments. 8. Toss bananas in butter and remaining sugar, to taste. 9. Bake for about 10 minutes or until golden brown. 10. Serve porridge with a few slices of caramelized bananas on top and roasted peanuts and sprinkle of cinnamon. Enjoy
sugar, divided 3 cups of water .833 ounce, 1/2 banana
.176 ounce of butter, unsalted 2 ounces chopped peanuts, dry roasted unsalted halves .397 ounce of milk, condensed, sweetened, to taste Crushed roasted peanuts for garnish
RECIPE, TEXT & PHOTO COURTESY OF SEATTLE PUBLIC SCHOOLS CULINARY SERVICES AND DEVELOPMENT TEAM
TOTAL SERVINGS: 40 SERVING SIZE: 1 POTATO
This dish features a fluffy baked potato exploding with flavor! Smothered with tender Philly beef, sauteed peppers and onions, and creamy queso and a sprinkle of cilantro, this bold and satisfying meal is sure to shake up the lunch line!
CHEESESTEAK SPUDQUAKE
INGREDIENTS 5lbs J.T.M. Seasoned Beef (CP5891) 5lbs J.T.M. Premium Queso
PREP 1. Spray potatoes with butter spray and lightly salt outside of potato. 2. Bake potatoes 1 hour at 350ºF or until temperature reaches 135ºF. 3. While potatoes are baking, cut peppers and onions into strips. 4. Add Worcestershire sauce and seasonings to beef. 5. Cook beef mixture in steamer until temp reaches 165ºF. 6. Cut potatoes in center and squeeze ends to open. 7. Fill center of potatoes with 2 1/2 oz of beef mixture and top with 1 1/2 oz queso blanco sauce. ASSEMBLY 1. Drizzle sriracha or Buffalo sauce on top and garnish with chopped cilantro.
Blanco Sauce (5718) 40ea Baked Potatoes
5lbs Yellow Onions, sliced 5lbs Red Bell Pepper, sliced 2 c Worcestershire sauce 2 T salt 2 T Onion Powder 2 T Garlic Powder 1 T Cracked Red Pepper Garnish Sriracha or Buffalo Sauce 1 bunch Cilantro, chopped (for garnish)
Crediting: 3 M/MA; 1C Starchy Grain; 1/4C Red/Orange Vegetable + 1/4C Other Vegetable
RECIPE COURTESY OF PICKENS COUNTY SCHOOLS, SC
This recipe also works well with these J.T.M. products: Taco Filling, Chili, Beef Crumbles, Golden Hatch Queso.
MONTEREY SALAD
TOTAL SERVINGS: 1 SERVING SIZE: 1 SALAD
This vibrant Monterey Salad features a nutrient-rich blend of greens and cabbage, topped with pulled chicken, diced tomatoes, avocado, and crumbled queso fresco. Finished with crushed blue corn tortilla chips and a zesty chili lime dressing, it's a balanced and appealing option for students.
INGREDIENTS 1 1/2 C. Shredded/Chopped Lettuce, Raw
1/2 C. Coleslaw Mix 2.2 oz Pulled Chicken 1/4 C. Cubed Avocadoes, raw
3 Cherry Tomatoes, red, ripe, raw 2 T Coriander (Cilantro) leaves, raw 1/2 oz Queso Fresco Cheese, fresh 1/2 oz Blue Corn Tortilla Chips, triangle 1 oz Ken's Chili Lime Dressing
DIRECTIONS Combine lettuce greens and cabbage mix. Top with chicken, tomatoes, avocado, cilantroand cheese. Gently crush tortilla chips and sprinkle on salad. Serve dressing on the side.
Crediting: 2.5 oz. m/ma.; .5 oz Grains; .25 C. Additional Vegetables, .75 C. Dark Green Vegetables; .125 C. Red/Orange Vegetables; .25 C. Other Vegetables
RECIPE COURTESY OF PISANICK PARTNERS, LLC & CHEF DARREN LAYRE, GFS
STUDENTS TAKE THE LEAD AT THE MIAMI-DADE STUDENT FOOD SHOW
M ore than 600 students and 60 food vendors came together at the Show for one big reason: to help shape the future of school meals. And if the excitement in the room was any indication, the future looks delicious. From elementary student leaders Miami-Dade County Public Schools Student Food food—they were making decisions that could determine what appears on school menus next year. A Food Show Powered by Student Voice At this year’s event, students sampled everything from savory entrées to crunchy snacks and desserts. But the tasting wasn’t just for fun. Each student had the opportunity to vote for their to high school ambassadors, students weren't just tasting
favorite items , helping the district identify the foods students actually want to eat in school. Once the ballots are counted, the top choices could be added to menus across the district next year. And the students took the job seriously. Young Leaders Making Big Decisions Elementary school leaders from Pinecrest Elementary were already thinking like menu planners. Student Council Vice President Jackson jumped right into the tasting experience, trying multiple dishes and quickly identifying favorites. “The meatballs were really good,” he said after sampling several options, confidently declaring that school meals are delicious .
Meanwhile, Student Council President Ebenor approached the event with a clear mission—help improve school menus. “We’re testing the food for the lunch menu so we can decide what better options or new foods we can add,” she explained. Her favorite? Asian-style meatballs—an early student favorite across the show. High School Ambassadors Helping Shape the Future High school Student Nutrition Ambassadors played a major role throughout the event, guiding students and providing real feedback to district leaders. One ambassador shared how the program allows students to directly influence decisions about school meals.
This video was made/produced by NxtGen Network
For example, she once suggested that pizza shouldn’t be served with green beans because students weren’t eating it . The district listened—and switched the side to corn, which quickly became more popular among students. That kind of feedback has real impact. She’s even seen participation increase at her school after menu changes were made based on student suggestions. Her favorite item from the show? A s weet cheese pastry with strawberry sauce that she compared to strawberry cheesecake. Food, Feedback, and Fun The event also created opportunities for students to engage with vendors, discover new foods, and even learn creative skills like food photography.
One student talked enthusiastically about tasting crunchy dried edamame with umami flavor , describing it as similar to corn nuts. Moments like these showed just how sophisticated student tastes have become—and how important it is for school menus to keep evolving.
just how powerful student feedback can be.
The Future of School Meals Events like the Miami-Dade Student Food Show demonstrate something important: When students are given a voice in school meals, they don’t just participate—they lead. From voting on new menu items to shaping the direction of the district’s meal program, these young leaders are helping ensure school food is delicious, nutritious, and something students actually want to eat . And judging by the excitement at the event, the next generation of school meal leaders is already here.
A Program Built Around Listening
According to Miami-Dade Food and Nutrition Services Executive Director Angie Kasselakis, the most rewarding part of the event isn’t just the food—it’s hearing from the students themselves. “The students say they appreciate that their voice is the forefront of their menu,” she explained. With more than 600 students participating, the energy throughout the food show proved
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HBCU campus tour from Elior pairs culture and wellness with culinary competition Visits included Bowie State University, Miles College, LeMoyne-Owen College, Savannah State University, Morris College and Albany State University.
campuses where Elior manages dining operations. Visits included Bowie State University, Miles College, LeMoyne-Owen College, Savannah State University, Morris College and Albany State University. The initiative centered on practical wellness conversations, healthy eating habits and professional development, culminating in interactive culinary competitions that placed students at the center of the experience. Terrence J says the program was shaped by listening to students, campus communities and dining teams. “As someone who attended an HBCU, I know firsthand how much what you put in your body impacts the way you perform academically,
mentally and physically,” he says. “This program grew from hearing students ask for healthier dining options that still feel familiar and full of flavor.” Working alongside Elior’s chefs and nutrition teams, the tour translated those conversations into action through chef demos, menu discussions and live events that framed wellness as both attainable and culturally grounded.
BY TAD WILKES
G etting busy college students to engage in discussion of healthy dining, let alone in participate in healthy culinary creations, can be a challenge. Elior Collegiate Dining found a way to get foodservice teams and students on college campuses to buy in and get excited, by combining wellness with culture and competition. Throughout October, Elior embarked on a multi-campus tour of Historically Black Colleges and Universities (HBCU) led by TV personality and HBCU alumnus Terrence J. The tour set out to connect nutrition education, cultural relevance and student engagement across several
Wellness Through Engagement
At Albany State University, in Albany, Georgia, this year, Elior hosted the third annual campus culinary competition, an event that has evolved each year to engage different student groups. Felicia
Sims, who leads Elior dining at Albany State, says they originally created the competition to bring excitement and connection into the dining program. “The goal was to create something fresh and engaging for students and staff,” Sims says. “Each year, we’ve expanded who participates to keep it inclusive and exciting.” The first competition featured students, the second highlighted Greek organizations and alumni, and this year’s event focused on student-athletes. Sims partnered closely with Albany State’s athletic department to recruit teams of participants from baseball, football, basketball, soccer and tennis. “It was something different for them,” Sims says. “The athletes were excited to do it, and it really brought the energy.” Participants selected ingredients from a wide range of raw proteins, vegetables, starches and pantry ingredients, none of which were pre-cooked. Teams were free to design their own dishes using the elements at hand. Sims and her team introduced a surprise “secret ingredient” shortly before the competition ended, challenging students to adapt on the fly. “This year, the secret ingredient was eggplant,” says Sims. “Last year it was jackfruit. Many students had never worked with those ingredients before, so it pushed them to learn and get creative.” The winning team comprised Albany State baseball players Quindon Wright, Ryan Brown, Calvin Baker and Chase Ledger, who prepared salmon and steak with a vegetable stir fry, incorporating eggplant into the dish. Sims notes that experience levels varied widely among participants. “You get a mix,” she says. “Some students have cooking experience; others don’t at all. But they’re all excited to represent their team and try something new.”
The LeMoyne-Owen College stop of the Elior competition tour saw a number of enticing dishes, including this turmeric chicken.
tour strengthened partnerships across campuses. Elior recently renewed its dining services agreement with Bowie State University, Maryland’s oldest HBCU. For Sims, the most lasting impact comes from student reactions. “Students say ‘thank you,’” she says. “They tell us this is something different. It’s not just about serving meals. It’s about engagement, inspiration, and showing students we care about their overall experience.” “Education is the foundation of everything we do,” says Terrence J. “Through chef demos, conversations and hands-on experiences, we’re giving students tools they can carry with them long after graduation.” As Elior Collegiate Dining continues to invest in HBCU campuses, the tour illustrates how foodservice can move beyond the plate to support wellness, strengthening community and helping students thrive .
In previous years, Elior has featured winning dishes in campus dining, with student teams taking over stations to serve their recipes to peers. The approach further connects the competition to everyday dining. Cultural Relevance and Long-Term Connections Terrence J explains one of the most important elements of the program is showing students that wellness does not require abandoning cultural food traditions. “When we develop menus, we focus on balance, variety and cultural relevance,” he says. “Our nutrition team helps guide plant-forward dishes, lean proteins and healthier versions of comfort foods, while our chefs make sure flavor always comes first.” Beyond the events themselves, the
CHEF-LED KITCHENS MEET MODERN DINING SPACES Elevating the Cafeteria
S chool kitchens look very different today than they did even a decade ago, and much of this transfor- mation is thanks to the incredible chefs leading K-12 nutrition programs. These culinary professionals are raising the bar for school meals by introducing fresh in- gredients, global flavors, and scratch cooking techniques that make healthy food both appealing and exciting for students. Their work is helping to reshape how students experience school dining, turning cafeterias into places where quality food and thoughtful preparation truly mat- ter.
ence in how students experience their meals. Flexible seating, mobile furniture, and thoughtfully designed dining spaces create an atmosphere that feels welcom- ing, comfortable, and social. When students walk into a space that feels more like a modern café than a tradition- al cafeteria, they are more likely to slow down, enjoy their meals, and engage with the food being served. Our furniture solutions are designed with the realities of school dining in mind—durable enough for high-traffic environments while still supporting the evolving needs of
modern foodservice programs. Whether it’s accommodat- ing different service models, support- ing collaborative seating, or creating multipurpose spac- es that maximize square footage, Am- Tab products help schools build dining environments that complement the quality of their food programs. The result is a part- nership between cu-
Chefs bring a unique perspective to school nutrition programs. They understand how to balance flavor, nu - trition, and efficiency while still meeting the guidelines that school meal programs re- quire. From creative grain bowls and fresh- ly prepared sauces to vibrant vegetable-for- ward dishes, chef-led kitchens prove that school meals can be both nutritious and restaurant-quality.
linary innovation and thoughtful design. Chefs bring the creativity and expertise that elevate school meals, while well-designed dining spaces help enhance the overall ex- perience for students. At AmTab, we believe great school dining isn’t just about what’s on the plate—it’s also about the environment where students gather to enjoy it. By supporting both the culinary professionals and the spac- es they work in, schools can create dining programs that truly reflect the future of K–12 foodservice.
At AmTab, we see these innovations happening in schools across the country, and we are proud to support the environments where this culinary creativity takes place. While chefs focus on crafting great meals, our role is to help schools design dining spaces that allow those meals—and the people behind them—to shine. A well-designed cafeteria can make a significant differ -
Theresa Paschall | AmTab Manufacturing Theresa is a devoted advocate for transforming the landscape of school nutrition through the modernization of cafeteria spaces. With a passion for enhancing the dining experience for students, she strives to create environments that not only nourish but also inspire. Through her work, Theresa is on a mission to revolutionize the way schools approach food, ensuring that every meal served is a step towards a healthier future for the next generation. AmTab.com
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