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.
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