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.
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