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.
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