Upskilling the School Foodservice Workforce
CONTENTS
Stefanie Giannini, MA, SNS
Anji Branch, BS, SNS
06
14
FROM OUR PARTNERS
Proactive Leadership Development
Beyond Compliance
Turning training into team transformation
What is it and why does every organization need it?
EARN CEU’S
10 Training Day, the DCPS Way DCPS FNS training brings teams together to kick off the year 12 Recipe Spotlight Fruit & Veggie-Forward School Breakfast Recipes with the International Fresh Produce Association
18 Something's Missing from Your School Menus By Tarrah Westercamp 20 Podcast Spotlight Next Up Podcast: A Seat at the Table: Creating Spaces Students Love
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West Christian
Dr. Danielle Barrett, EdD, RDN
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22
28
Train the Team. Feed the Future.
Stay, Grow, Lead
A well-trained staff is the backbone of every school nutrition program.
Elevating school nutrition careers through professional development
24 Flavor Forward Digizine: Coming Soon! What's hot (and cool) in school cafeterias this year
32 6 Stealable Ideas from ANC 2025 Fresh Content from FSD Quarterly 34 Hummus & Smoked Salmon Toast By Bettina Applewhite 36 Feeding Success: Investing in Our Foodservice Heroes with AmTab
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26 Edible Education with Pisanick Partners
FROM THE EDITOR
Nxt-Level Training
This month's Served Digizine is all about Nxt-Level Training! There is a reason the field of school nutrition is heavily focused on professional development and training: feeding millions of students every single day requires hard work, strong passion, and specialized knowledge that only time, training, and experience can achieve. Dive into this issue to learn more about the Nxt-Level Training happening within school nutrition departments across the country as well as professional development opportunities you and your team can partake in!
-Stefanie Giannini, EDITOR-IN-CHIEF
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https://youtu.be/sFbAYXdPwxc
proactive leadership development What is it and why does every organization need it? By Stefanie Giannini, MA, SNS I f you work in any organization with multiple layers, you most likely have heard of the term “leadership development” and how important it is. Leadership development is the intentional process of building an individual’s skillset and abilities to effectively lead
(influence) other individuals and drive positive outcomes and change within an organization. Some of these necessary skills and abilities include self-awareness, emotional intelligence, communication, team-building, and change management. With the everchanging landscape of the workplace, including remote work, the rise of AI, and multiple generations working alongside each other, the world is experiencing a leadership crisis.
Although there is a need for strong leadership now more than ever, the future isn’t necessarily looking bright in regards to up and coming individuals to fill leadership
roles. For example, according to Deloitte’s 2025 “Gen Z and Millennials Survey”, Gen Z and Millennials are projected to make up 73% of the workforce by 2030, but only 6% of Gen Z’s are striving for leadership positions. Additionally, because of the instability of the world and job market, as well as nearly 10,000 Boomers retiring every day, many individuals are finding themselves thrown into leadership roles without necessarily seeking them out (Barr, 2025). With a lack of individuals who don’t have the want or preparation to fill leadership roles, organizations are left with ineffective leadership, high turnover from frustrated employees, and unsuccessful change and outcomes. So what can organizations do to recruit, engage, and prepare better leaders? Before organizations can properly develop leaders, they first need to rid the societal
To lead is to influence, and individuals can influence others from all different positions and levels of authority."
stereotype of a leader that has been solidified through past practice and representation
way for an individual to make valuable impact among those within an organization. To lead is to influence, and individuals can influence others from all different positions and levels of authority. The moment organizations accept this reality, the easier it will be for them to lean into proactive leadership development. Leadership development has historically been very reactive. A common leadership journey looks like the following: an individual is successful in their individual contributor role which leads them to taking on a management role without partaking in any proper leadership development. Once this individual finds themselves officially overseeing others, their organization will provide leadership development programs and resources, if they are lucky. The issue with this method is that developing the necessary skills of an effective leader takes time and practice ; a true leadership development
through media. The “traditional” leader is often assumed to be the manager or boss who holds all of the decision- making power and who is naturally
authoritative. Although this definitely
describes one type of leader, it is not the only
proactive leadership development (continued)
create teams that are impactful and cohesive, ultimately making it easier for those in traditional management roles to lead. More importantly, they will be able to promote people within to fulfill management roles and trust that these individuals will be strong leaders from day one. Being proactive in leadership development requires time and money, but it is an investment that minimizes the time and money that is wasted on ineffective leaders and high turnover. What does leadership development actually look incorporates active learning where members participate in problem-solving, self-reflection, and discussion. Leadership development should be like? A great leadership development program accessible to all members to create innovative and effective teams that produce a positive team culture and optimal outcomes. A great way to bring leadership development to your team is by hiring a leadership development professional. As the owner of IVATI, a consulting agency on a mission to inspire and cultivate every individual’s identity and development as a leader, I offer leadership development through keynote speaking, custom team workshops, and one-on-one consulting. Are you interested in growing the leaders within your team? Do you need to grow as a leader within yourself? Then let’s chat!
journey can be messy and filled with obstacles and lessons that eventually shape an individual’s unique leadership style. But if organizations are waiting to provide leadership development only when someone is officially in a management role, they are allowing underdeveloped leaders to impact other individuals negatively, even if it is unintentionally. Ineffective leaders can lead to disengaged employees, negative outcomes, and high turnover rates. Therefore, organizations need to provide leadership development at various levels for all individuals regardless of their role. This will result in organizations made of members that are self-aware with high emotional intelligence, effective communication and decision making skills, and most importantly, the understanding of the influence they have on those around them. By developing everyone as leaders, organizations will
References Barr, L. (2025, June 27). Baby boomers — by the numbers, retirement looks bleak . Barr & Douds Attorneys. https://www.barrattorneys.com/blog/baby-boom- ers-by-the-numbers-retirement-looks-bleak/ Deloitte. (2025). 2025 Gen Z and Millennial survey | Deloitte Global. Deloitte. https://www.deloitte.com/global/en/issues/work/genz-millennial-survey.html
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.
Fueling Success Through Professional Development in School Nutrition In the ever-evolving world of school nutrition, staying ahead means more than just serving meals—it’s about cultivating a team that’s skilled, motivated, and ready to meet the needs of every student. Professional development isn’t just a box to check, it’s the secret sauce that keeps your program thriving. Here are some actionable tips to ensure your team is always prepared to serve nutritious and delicious meals: • Leverage Free Resources: Organizations like the Institute of Child Nutrition (ICN) and USDA’s Team Nutrition offer free training modules tailored to school nutrition professionals. From culinary skills to program compliance, these resources are goldmines for growth. • Create a Training Calendar: Consistency is key. Develop an annual training schedule that aligns with USDA’s professional standards. Include sessions on food safety, Offer Versus Serve (OVS), and customer service to keep your team sharp and compliant. • Incorporate Hands-On Learning : Host in-house culinary workshops where staff can practice new recipes or techniques. This not only boosts skills but also fosters team camaraderie. • Encourage Certification: Support your team in pursuing certifications like the School Nutrition Specialist (SNS). It’s a win-win—staff gain confidence, and your program gains credibility. • Celebrate Success: Recognize staff achievements, whether it’s mastering a new skill or hitting participation goals. A little appreciation goes a long way in boosting morale and retention. Investing in your team’s development isn’t just about meeting requirements—it’s about creating a culture of excellence that ensures every child receives the best possible meal, every single day. Let’s keep raising the bar!
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I have AskJen all set up, she and I had a wonderful conversation about ServSafe training yesterday and today we'll be working on product formulation. She's a lunch hero too!" Judi Reynolds Director of Child Nutrition Services Fallbrook Union High School District
I've used AskJen pretty much every day, multiple times a day since getting it Wednesday last week. This is a great program/ resource. Just wanted to let you know how helpful it's been."
Kelsey Gartner MLD, RD, LDN Director of Food & Nutrition Services Perkiomen Valley School District
Cool School Prime Member? You get AskJen free for a year—no extra cost, no catch.
Cool School Members: Redeem your points for AskJen at a preferred rate.
Click here to learn more or redeem points!
TRAINING DAY, THE DCPS WAY DCPS FNS Training Brings Teams Together to Kick Off the Year
T his August, the teams tral Kitchen, and Aramark) came together for a dynamic employee training event to launch the new school year with purpose and momentum. The training focused on oper - ational excellence, food safety, and student engagement, while also serving as a moment of cele - bration and connection. A special that make up DCPS Food and Nutrition Services (made up of DCPS Eats, SodexoMagic, DC Cen -
part of the day included recog - nizing outstanding staff achieve - ments. Awards were presented to honor team members who went above and beyond, showcasing the dedication and passion that drive DCPS FNS every day. The department also marked an incredible milestone—serving 9.96 million meals during the last school year. This accomplish - ment underscored the scale and impact of their work in nourish - ing students across the district. At the core of the gathering was a
powerful reminder of the mission that unites everyone involved: FOOD & NUTRITION SERVICES: OUR WHY Feeding students is a sacred trust. We have a fundamental responsib- ility and are entrusted by our com- munity to nourish students’ bodies and minds. The event left teams energized, recognized, and ready to carry this mission forward—fueling the success of DC students one meal at a time.
NxtGen Network proudly collaborates with DCPS Food & Nutrition Services to plan and support events that celebrate and strengthen the incredible work happening in schools.
Want to learn how NxtGen Network can partner with your district? Reach out — we’d love to connect!
SPOTLIGHT
RECIPE
Fruit & Veggie-Forward School Breakfast Recipes WITH MINIMAL ADDED-SUGAR
LEMONY CORN GRITS WITH SMASHED BLUEBERRIES
Ingredients 50 Servings
• 4 lb, 10 oz Corn grits, whole-grain • 2 gallons, 3 quarts Milk, lowfat
• 1 c Brown sugar • 1 tsp Salt, kosher • 6 tbsp Lemon zest • 1 c Lemon juice • ¼ c Vanilla extract • 8 ½ lb Blueberries, smashed Directions 1. Place 2 lb, 5 oz of cornmeal in a 6-inch, half steam table pan. Two pans are needed for 50 portions. 2. Slowly mix in milk. Use 5 ½ quarts for each pan. 3. For each pan, whisk in: • ½ c brown sugar • ½ tsp salt • 3 tbsps lemon zest • ½ c lemon juice • ⅛ c vanilla extract. 4. Cover and bake in a 350 °F oven for 45 minutes or until thick. 5. Mash blueberries with a potato masher or in stand mixer. 5. Serve a #4 scoop (1 c) of cornmeal topped with ½ c of smashed blueberries. NOTE: Keep warm for breakfast in the classroom or grab and go.
The International Fresh Produce Association (IFPA), through their non- profit Foundation for Fresh Produce, has released 10 fruit-and-vegetable-forward breakfast recipes for K-12 school nutrition programs. The recipes include on-trend, kid-friendly foods, and align with USDA guidance to limit added-sugar in school breakfast offerings.
View nutrition information and download full recipe book here!
Beyond Compliance Turning Training into Team Transformation
By Anji Branch, BS, SNS
Training isn’t a box to check—it’s a spark. A spark that transforms a team into a powerhouse of talent, creativity, and pride. Over the past few years, we’ve improved food quality, sourced more local ingredients, and introduced bold new service models. With that foundation in place, we turned inward to the true engine of excellence: our team. Investing in People First This past August, our team completed the required back- to-school regulatory training— but this year, it went further. Leadership coach Joe Pettit
joined us for two days of professional development that flipped the script, focusing on connection, accountability, and thriving together as a team “Staff realized that showing up for each other is just as important as showing up for students.” The impact was immediate. Every word of encouragement, every small celebration, sparked momentum across the team. Staff didn’t just
"Training isn’t just about compliance anymore, it’s about transformation. And that transformation begins with our team." For many, “school nutrition training” means checklists: regulations, food safety, and meal patterns. Important? Absolutely! Inspiring? Not really. At Gooding Child Nutrition, we’ve discovered that focusing only on compliance misses the real opportunity: investing in the people who make it all happen.
We expect small changes to create a big impact. Cross- training staff, reorganizing workflows, and applying mise- en place principles adapted from professional kitchens will help boost speed, accuracy, and confidence. The goal isn’t just technical improvement, it’s building pride, creativity, and ownership in every kitchen. Training That Inspires What sets our program apart isn’t just what we teach, it’s how we bring it to life. Every session is immersive, hands- on, and boldly creative. Staff step up as mentors and innovators, strengthening communication, accountability, and problem-solving. Even the smallest victories— smooth breakfast service, a perfectly plated salad bar, a creative new recipe—are celebrated. These moments build confidence, reinforce teamwork, and remind staff that every role contributes to the mission.
thinking creatively, and pushing boundaries is how we learn best. This October, we’re launching our Kitchen Efficiency Bootcamp and Culinary Training Series to take skills to the next level. Drawing inspiration from a high-performing restaurant and fine-dining chef, the focus will be on refining scratch-cooking techniques, streamlining prep stations, and strengthening consistency across kitchens. “By blending professional-level techniques with the realities of our school kitchens, each dish becomes an opportunity to inspire, engage, and leave a lasting mark on students.”
gain skills, they left aligned, connected, and empowered. In all my years as a director, I’d never witnessed transformation with this kind of energy and unity. To carry that momentum forward, we launched an eight-month book study using Pettit’s Seeds to Success . Each month, staff reflect on a chapter, set personal and team goals, and celebrate wins together. Growth isn’t a single event—it’s a journey we take side by side. We’ve also embraced digital tools to streamline operations, sharpen workflows, and give staff confidence in navigating the fast-paced world of school nutrition. Sharpening Skills, Elevating Kitchens Professional development here is never just slides and lectures. It’s hands-on. Messy. Real. Rolling up sleeves,
FOLLOW GOODING CHILD NUTRITION
Beyond Compliance (continued)
REDISCOVER YOUR PURPOSE • RECOGNIZE YOUR IMPACT • REWRITE YOUR FUTURE
Through coaching, reflection, and collaboration, our team takes ownership of their work while inspiring everyone around them. The result? A stronger, more connected team delivering excellence in every meal, every interaction, every day. Excellence in Action Rules provide the foundation, but pride, teamwork, and shared purpose lift every action to a higher level. That’s what we call “ Next Level Care .” Purpose, energy, and attention shine in every smile, every plated meal, and every student interaction. Our students notice the difference: confident, inspired staff engage warmly, present meals thoughtfully, and create an
atmosphere where dining is an experience—not just a routine.
The Takeaway When we invest in our team through meaningful training and professional growth, cafeterias are transformed. Staff feel confident, inspired, and ready to lead—turning every meal into an experience students genuinely look forward to. "Compliance keeps us legal. Transformation makes us exceptional. And at Gooding Child Nutrition, transformation begins—and ends—with our team."
Lessons for Other Programs Practical takeaways for school nutrition teams • Go beyond compliance: Build engagement, leadership, and long-term impact. • Make it interactive: Hands- on, collaborative experiences stick better than lectures. • Borrow from industry: Restaurant workflows and culinary techniques elevate school operations. • Invest in leadership: Book studies, coaching, and reflection strengthen communication and accountability. • Elevate professionalism: Treat staff as culinary and service experts. Pride and ownership show in everything they do.
Anji Branch, BS, SNS | Child Nutrition Director, Gooding School District 231 With over 24 years of leadership in school nutrition, Anji Branch has transformed Gooding School District’s Child Nutrition Program into a model of innovation and impact. She turned an unexpected career shift into a lifelong passion for reimagining school meals. A dynamic leader and proud SNA member, Anji has served as IdahoSNA President and continues to influence child nutrition statewide. She holds a Bachelor’s Degree in Business and Marketing and the SNS Credential, blending creativity, expertise, and fresh thinking. Known for leading with heart, purpose, and a spark of fun, she believes meaningful connections start with good food and good company.
From PB&Js to crunchy snacks, peanuts are a nutritious, versatile, and affordable ingredient that kids love. Excluding peanuts isn’t the answer. Research shows allergen management is a safer, more effective solution, and is the recommended approach by experts and organizations like the Centers for Disease Control and American Academy of Allergy, Asthma, and Immunology. Now peanuts can safely fill that empty spot on your menu.
HERE Learn more
Something’s Missing from Your School Menus KNOWLEDGE IS PEANUT POWER
As you gear up for the next school year, understanding the differences between fact and fiction about food allergies can help you serve menus that are versatile, affordable, compliant, and sustainable.
Myth: Banning a food allergen on your school menu elimin - ates the food aller- gen from entering the school doors and keeps students safe. Fact: Banning is not a safe idea, as this pro - vides a false sense of security for parents. Based on research, epinephrine usage did not decrease for schools with a food allergen ban. 3
Myth: Students who come in contact with a food allergen will immediately react.
Myth: Food allergens stay on surfaces and will cause a reaction. Fact: Current research debunks this myth by concluding that washing hands or surfaces with soap and warm water can safely remove the food allergen. 2
Fact: Casual contact means students who
smell the food allergen or come in contact with the food allergen on their skin (think hands on a table that had a peanut butter sandwich on it two hours ago). Based on research, students who were near or exposed to a food al - lergen did not experience an extreme food allergy response, including an - aphylaxis. 1
You and your team can be confident when serving peanuts (and any other food allergen) in your school, thanks to the training and resources available on our website . Focusing on communication will ensure clear messaging to families and identify specific steps to gather all necessary information to ac - commodate each student adequately. Our Peanuts in Schools blog offers a proactive approach to managing food allergies in every school, focusing on educating and empowering stu - dents. To help schools navigate food allergy concerns , the National Peanut Board has developed budget-friendly school nutrition recipes and resources to make every school cafeteria a nutri - tion hub. The Something’s Missing campaign provides these resources, along with much more, right at your fingertips. Citations: 1 Simonte S, M.S. (2003). Relevance of casual contact with peanut butter in children with peanut allergy. J Allergy Clin Immunology, 180-182. 2 Perry T, e. A. (2004). Distribution of peanut allergen in the environment. J of Clin Immunology, 973-976. 3 Bartnikas L., H. M. (2017). Impact of school peanut-free policies on epinephrine administration. J Allergy Clin Immunol, 467-473.
Did you and your team overcome a peanut ban at your school district? The National Peanut Board wants your story! Take this short survey to help us celebrate your accomplishments and assist others in navigating peanut bans in their school district.
Tarrah Westercamp | Westercamp Consulting LLC Tarrah Westercamp is the Owner of Westercamp Consulting LLC providing exceptional service for school districts and other organizations working within Child Nutrition Programs at the state and local level. Tarrah is a Registered Dietitian with over a decade of experience in Child Nutrition Programs encompassing USDA regulations, meal pattern requirements, school food service operations, obtaining stakeholder buy-in, and innovative implementation strategies to increase meal access to students. NationalPeanutBoard.org
PODCAST Spotlight
A Seat At The Table: Creating Spaces Students Love
https://www.youtube.com/watch?v=HfpnSUi_Ly8
28 MIN |
SPONSORED BY:
LISTEN ON SPOTIFY
The conversation sponsored by AmTab, explores hydroponic gardens, charcuterie-style bento boxes, culturally inspired menus, and modern cafeteria redesigns that make meals
exciting, healthy, and community-focused. Lacy Willey, Alex Hallmark, and Conor Doyle reflect on the latest trends in student preferences, the misconceptions that still surround school meals, and the importance of marketing and communication in reshaping public perception. They also share what the future of school nutrition could look like if money were no object.
October 1–3, 2025 | Chicago, IL YOU’RE INVITED TO THE AmTab K12 SYMPOSIUM
WANT TO RAISE PARTICIPATION IN YOUR SCHOOL MEALS PROGRAM? Transform your cafeteria. Spark student excitement. Boost your numbers. Join us at the AmTab K12 Symposium—designed just for K-12 foodservice leaders like you.
WHY ATTEND? Join fellow K-12 foodservice decision-makers from across the country for three days of inspiration, innovation, and practical learning— designed to help you reimagine your school cafeteria and boost student participation in breakfast and lunch.
INTERESTED IN ATTENDING? SPOTS ARE LIMITED. CLICK HERE!
WHAT TO EXPECT: AmTab Factory Tour
FAQ: Who should attend? Nutrition Directors, Superintendents, Purchasing Directors,
Get a behind-the-scenes look at AmTab’s 300,000 sq ft facility and see how award-winning furniture, signage, graphics, and décor are transforming student dining spaces across the U.S. Hands-On Educational Sessions Learn from industry experts about how to design engaging, student-friendly food courts that drive participation and enhance your program. Networking + Events Connect with peers and partners during evening events and meals—on us!
and Facilities Directors. Will I earn CEUs?
Are travel costs covered? Yes! Scholarships provided by NxtGen Network will cover travel arrangements for selected attendees. Do I have to purchase anything? Nope! This is an awareness-building, idea-sharing event. No purchase required.
SPEAKERS:
PRESENTED BY:
Train The Team. Feed The Future.
• Boost morale by showing investment in employees’ professional growth. When professional development becomes an ongoing priority rather than a once-a-year checklist item- staff remain engaged, skilled, and ready to tackle challenges with confidence. Despite the clear benefits, many K-12 nutrition departments struggle to provide training on a regular basis. Common barriers include: • Time constraints: Staff shortages and busy service schedules leave little room for in-person sessions. • Manual tracking burdens: Paper logs and Excel spreadsheets make recording and reporting training hours tedious and error-prone. • Difficulty scaling: For multi-site districts, coordinating training across multiple locations can be logistically overwhelming. • Language accessibility: Training materials aren’t always available in multiple languages. • Limited visibility: Without real- time tracking, it’s hard to see who is behind on training until it’s too late. These challenges often lead to training being condensed into a single session at the start of the year—missing the opportunity for continuous skill building. This is where thoughtful use of technology can make all the difference. Digital platforms designed specifically for school nutrition training can turn a once-cumbersome process into something simple, trackable, and repeatable. School Food Handler , for example, offers an online and
A school nutrition program does far more than simply serve meals— it plays a vital role in student well-being, safety, and academic success. Behind every balanced lunch and every safe food-handling practice is a team of dedicated professionals whose skills and knowledge directly influence the quality of service. A well-trained staff is the backbone of this mission. Ongoing professional development not only ensures compliance with USDA standards but also promotes efficiency, consistency, and a positive culture in the cafeteria. It fosters confidence among staff, helps reduce errors, and strengthens a department’s ability to adapt to changing nutritional guidelines or operational demands. School nutrition teams operate in a dynamic environment. Menus evolve, health regulations shift, and technology in food service advances. Staff members need consistent, updated training to: • Maintain food safety standards and prevent costly mistakes. • Meet USDA Professional Standards for continuing education hours. • Improve efficiency in meal preparation, service, and reporting. • Support inclusivity through bilingual or culturally relevant training.
PAID ADVERTORIAL COURTESY OF
in-person hybrid training solution called TrainU , with over 300 bilingual, USDA-compliant courses created by industry experts. Lessons can be accessed anytime, anywhere—making it easier for staff to fit training into their schedules without disrupting daily operations. For managers, the benefits go beyond convenience: • One-click group logging eliminates the need for manual spreadsheet updates. • Real-time dashboards show training progress instantly. • Customizable reports make USDA compliance documentation effortless. • Dedicated support helps districts onboard quickly and stay on track. And because the platform is fully white-labeled, districts can present training within their own branded environment, fostering a sense of ownership and familiarity among staff. While meeting USDA Professional Standards is essential, the ultimate goal of regular training is to build a team that takes pride in their work and understands the impact
nutrition team cannot be overstated. When training is consistent, accessible, and easy to manage, everyone benefits— staff feel supported, directors gain peace of mind, and students receive the safest, highest- quality meals possible. If your department is ready to move past paper logs and sporadic training sessions, consider how a dedicated school nutrition training platform could transform your approach. With solutions like those offered by School Food Handler , overcoming the most common obstacles becomes not only possible, but easy—allowing your team to thrive all year long.
they have on students’ lives. Having a well-trained staff not only prevents errors—it contributes to a positive dining experience, encourages healthy eating habits, and supports the school’s broader mission. With the right tools in place, training can shift from being a compliance chore to a driver of excellence. By removing logistical headaches, streamlining recordkeeping, and providing flexible, engaging learning opportunities, technology allows school nutrition directors to focus on what matters most: nurturing their team and serving their community. The value of a well-trained
West Christian | CEO, School Food Handler Seventeen years in food service will teach you a thing or two. For West Christian, it’s taught him that safe, well-served meals change lives. As CEO of School Food Handler, his team is responsible for building training programs that are sharp, simple, and that stick — helping folks from school cafeterias to the district office do their jobs with pride and precision. From boardrooms to back kitchens, West brings the same thing every day: a steady hand, a clear mission, and a belief that good food, served right, is worth the work. He lives in Dallas, Texas with his wife Dana, their two boys, Clayton and Ford, and a whole lotta purpose.
SERVING SOON! Stay tuned for the upcoming release of Flavor Forward , a 2025-26 food trends report from Institute of Child Nutrition with NxtGen Network!
What’s hot (and cool) in school cafeterias this year FLAVOR FORWARD
SCHOOL YEAR 2025-26
+ 2025 INDUSTRY RECIPE TRENDGUIDE!
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 Edible Education Slicing up Inspiration for your Menu and More!
Every day brings new opportunities to grow—whether it’s staying ahead of menu trends, navigating regulations, or engaging students through food. This edition spotlights innovative training and professional development to spark ideas, build skills, and keep cafeterias at their best. From bite-sized tips to full-scale learning experiences, consider this your recipe for growth, inspiration, and success! Enjoy some food for thought, curated and ready to serve up some quick and easy strategies for success! READ Ignite that “competitive spirit” and read how these 1,120 schools became America's Healthiest Schools 2025 . Make it a goal to check in on schools in your state that made the grade and reach out to your neighbors to learn best practices that elevated their school status to this all-star list. WATCH/LISTEN Podcasts can be an interactive way to watch, listen and learn; meeting your staff where their interests
are in an easy, on-trend resource. Check out our NutriSmart Snax Podcast , powered by Pisanick Partners LLC, where school nutrition experts, food service leaders, and industry partners come together to share practical strategies, creative ideas, and inspiring stories from cafeterias across the country. Each episode dives into topics like menu innovation, compliance, clean label trends, and the everyday wins that fuel healthier students. Also check out the new relaunch of iBites from ICN - bonus -our very own Tina Hastings and good friend Shannon Fitzgerald have an inaugural conversation about trailblazing leadership! Where to Listen: You can find NutriSmart Snax on all major platforms: • YouTube • Spotify • Apple Podcasts • Youtube Music Subscribe today and join us in our mission of wholesome meals fueling healthy lives.
MENU PRO TIP This year we hosted a training on food photography and loved this value-added resource from our partners at Snack-n Waffle . Tell your menu story in a fun new creative way - using stop motion for engaging instagram reels! Celebrate theme days, try days, or heck, just any day of the week with a menu featured on your district's social media platforms. PONDER Wondering what to do with all the UPF (Ultraprocessed foods) conversation? Our thought is - get ahead of it with proactive training and menu creation. Check out our
and not only provide a cleaner label experience in your cafeteria, but end end-game goals of culinary creations inspired by staff! LEARN Want to make your ordering and inventory easier this year? Our schools did and so Team Pisanick jumped into action. We partnered with our favorite tech geek Chip Gregory Digital Solutions Specialist at Gordon Food Service to help create custom guides to help clients seamlessly integrate their processes for online ordering. Using our menu software platforms and some conversations with our logistical partners, we were able to SAVE TIME and INCREASE EFFICIENCY for our clients. “Technology saves minutes that add up to hours. Technology makes sense that can add up to dollars.” - Chip Gregory This “steal this idea” moment was too good not to share! If there’s one thing school nutrition has taught us, it’s that there’s always more to learn. Each school year brings its own surprises—updated regulations, emerging food trends, and new opportunities to sharpen our skills. It’s that constant change and growth that make this work so exciting. There are so many great learning tools right at your fingertips. Institute of Child Nutrition (ICN) has an amazing
online library of training. From beginner-friendly introductions to advanced, specialized topics, there’s something for everyone— whether you’re brand new to school nutrition or have years of experience. INNOVATE Inspiring your school nutrition team to grow begins with providing opportunities that spark their skills and expand their knowledge. Look for events and experiences in your area that can energize and motivate your team. Make the most of the resources and tools available to you, and set aside time outside of the kitchen to encourage learning, connection, and professional growth. One of our favorite events of the year is our Innovation Academy 2025 - an interactive experience where we partner with vendors and distributors to host a vendor show alongside professional development sessions for every attendee. From school nutrition staff to food service directors, participants have the opportunity to build their skills, gain valuable knowledge, and explore the latest products from the vendors they work with. We launched this event with the goal of equipping school nutrition professionals with the tools and confidence they need to start each school year strong.
Breakfast and Lunch Mindful Menus on MySchool Menus for a glance into a place to begin your district’s conversation and training. Consider revisiting your procurement discussions and professional development to key into “microhabits” that can build on speed scratch opportunities
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.
STAY, GROW, LEAD: ELEVATING SCHOOL NUTRITION CAREERS THROUGH PROFESSIONAL DEVELOPMENT
Professional development has always been part of school nutrition, but has been narrowly focused on compliance in many programs.
Staff complete the required food safety course, check the box for civil rights training, and move on. While these trainings are essential, they represent the bare minimum. As the demands on school nutrition professionals grow, so does the need for training that goes deeper—training that helps staff stay, grow, and eventually lead. Across the field, we see how intentional training can make a meaningful difference in workforce stability. School nutrition directors struggle with turnover, unfilled positions, and low morale. At the same time, expectations are rising. Scratch cooking, regionally inspired menus, production efficiency, food safety, and customer service fall on teams often stretched thin. In these environments, professional
development has to do more than meet requirements. It must support retention, recognize effort, and help staff build long- term careers in school nutrition. The results are noticeable in districts that are shifting their approach to training. Programs that offer clear, consistent learning opportunities are likelier to keep staff engaged. Structured onboarding, step-by-step culinary skill development, and accessible leadership training give team members reasons to stay and care. Whether it’s a new hire mastering mise en place or a seasoned site manager refining their inventory process, training helps people feel more confident in their work and more invested in their team. The Institute of Child Nutrition (ICN) supports school nutrition
professionals nationwide by providing free, research-based training and resources. As the only federally funded national center focused on child nutrition programs, the ICN offers online courses, digital badges, in-person workshops, and job aids that meet staff where they are and support growth at every level. These flexible tools help programs build consistent training systems, meet USDA requirements, and invest in long-term workforce success. Recognition plays an essential role in this process. When staff earn certificates or digital badges, they have something tangible to show for their learning. These small but meaningful achievements help build a culture where growth is visible. Many districts now incorporate micro-credentials
or internal badge systems aligned with culinary techniques, production records, or customer service skills. Others are using these milestones to help guide conversations about performance, promotion, and career readiness. Some programs also introduce training tiers or career ladders that map how staff members can progress over time. These models might start with basic food safety and prep training, then move into more advanced topics like scratch cooking or kitchen management. When the learning path is clear, staff better understand what they need to do to advance. Supervisors also gain a clear framework to support that progress. This kind of clarity and structure matters. It gives team members direction and helps reduce ambiguity, especially in large or fast-paced operations. Staff who see a future in school nutrition are likelier to stay, contribute ideas, and mentor others. Retention improves, and team culture
becomes more collaborative and stable. At the same time, programs benefit from building internal leadership capacity. With fewer applicants for mid-level and supervisory roles, training
becomes a pipeline strategy. Programs that offer site managers, assistant managers, and production leads the opportunity to grow through targeted learning are better prepared for long-term sustainability. Leadership training modules focused on coaching,
communication, ordering, and scheduling can prepare high-performing staff to step into new roles confidently. Mentorship programs are also gaining traction as a supplement to formal training. Pairing new hires with experienced staff provides real-time support and helps new team members feel more connected to the mission. Training becomes more than content delivery in districts where peer learning is encouraged: it becomes a shared investment in program success. Professional development is not a one-size-fits-all solution. Training best suits the team’s needs, the district’s size, and the program’s goals. Some districts use in-person culinary workshops to boost scratch cooking techniques. Others rely on online learning for flexibility and consistency across multiple sites. What matters most is that training is relevant, accessible, and aligned with the broader goal of strengthening the workforce. The programs that do this well understand that staff investment is more than a retention tactic. It is a reflection of program values. Team members feel recognized, respected, and prepared when supported through high-quality training. Furthermore, when school nutrition professionals feel prepared, the quality of meals, service, and teamwork improves. Intentional professional development is more critical than ever, with school nutrition programs expected to do more with less. Budgets are tight, staffing remains challenging, and expectations from families, administrators, and students continue to evolve. Even with these constraints, programs can choose to prioritize growth. Supporting professional development does not always require a significant investment. Sometimes, it starts with a simple shift in mindset from compliance to career building. Within our field, we have new opportunities to define what it means to grow in school nutrition—not just vertically, but in skills, confidence, and impact. We can use training to recognize the value of this work and the people who do it daily. When school nutrition professionals can stay, grow, and lead, we strengthen more than just our teams. Together, we strengthen the future of child nutrition.
PROFESSIONAL DEVELOPMENT FROM ICN
ICN’s online course system, iLearn, provides FREE, self- paced, online learning for child nutrition professionals at every skill level. Courses are organized to align with USDA’s Professional Standard Codes and SNA Key Areas, allowing users to find what is needed to complete their goals and providing an excellent method of meeting professional standards requirements. Webinars on iLearn: iLearn hosts live monthly webinars on topics for schools, culinary skills, Child and Adult Care Food Program (CACFP). Recordings of previous webinars are also available on iLearn.
The principal mission of CICN is to increase the culinary skills of school nutrition programs by providing culinary training programs and resources to support child nutrition program (CNP) operators to prepare and serve healthy, culinary-inspired meals from scratch and elevate the dining experience.
Using a network of expert trainer consultants, ICN delivers face-to-face training seminars and virtual instructor-led trainings (VILTs) to child nutrition professionals across the country. In addition, ICN conducts pre-conference sessions and other presentations at national, regional, and state conferences. On-site training may be requested at little or no cost. CICN CACFP Culinary Training ICN Face-to-Face Training ICN Virtual Instructor-Led Training (for groups) ICN Virtual Instructor-Led Training (for individuals)
ICN Website
Dr. Danielle Barrett, EdD, RDN | Institute of Child Nutrition Dr. Danielle Barrett serves as an Education and Training Specialist II at the Institute of Child Nutrition (ICN), the only federally funded national center dedicated to improving child nutrition programs. A registered dietitian nutritionist (RDN) with over a decade of experience in adult learning and public health, she designs evidence-based training and resources for school nutrition professionals. Dr. Barrett is passionate about advancing child nutrition and supporting wellness through innovative, impactful professional development.
THE NXTGEN MASTERCLASS IS BACK — AND BIGGER THAN EVER. Experience two full days of hands-on learning led by experts in: Culinary Innovation | Marketing Strategy | Photography | Videography
April 7-10 2026, Orlando FL
Join us in Orlando for a one-of-a-kind professional development experience designed exclusively for K–12 School Nutrition Directors from across the country. This event is about more than training. It’s about building real relationships, gaining practical skills, and walking away with the tools to lead, create, and inspire in your district. If you’re looking to increase ADP by better telling your story, elevating your brand, or connecting with fellow leaders in school nutrition, this is the place to do it.
LET’S COME TOGETHER TO LEARN, GROW, AND CONTINUE TO PUSH SCHOOL NUTRITION FORWARD.
OPERATORS: Interested in attending? Click here!
INDUSTRY MEMBERS: Want to join the experience? Click here!
INFO@NXTGENNETWORK.COM
Action for Healthy Kids (AFHK), in partnership with RMC Health and the Chef Ann Foundation, and the United States Department of Agriculture’s (USDA) Food and Nutrition Service are thrilled to invite you to the 2025 Healthy Meals Incentives (HMI) Virtual Summit! Innovation was everywhere at this year’s Annual National Conference (ANC) held last week in San Antonio. K-12 operators were quick to share their tips and best practices for mastering social media, saving time in the kitchen and more. 6 stealable ideas shared by K-12 operators at the SNA’s 2025 Annual National Conference
FRESH CONTENT FROM
BY BENITA GINGERELLA
Here are six steal-worthy ideas that were shared during the conference. 1. Turn muffins into breakfast bars to save on time Scooping batter into muffin tins can be a time- consuming process. For those looking to speed things up, Seattle Public Schools Culinary Operations Manager and Chef Eva Yablonsky Smith said that operators can pour their muffin batter into sheet pans and bake them into breakfast bars instead. 2. Purchase a smaller food truck to avoid dealing with a CDL When the nutrition team at the Capital Region Board of Cooperative Educational Services (BOCES) in New York was looking to purchase a food truck, they made sure to purchase a small enough vehicle so they didn’t need to deal with getting a commercial driver’s license (CDL). This allowed the team to not have to keep up with renewing the license and be more flexible with who could drive the truck. “We didn't want to have to just kind of pigeonhole ourselves with only one person being able to drive it, having to get CDL training, having to get a license, maintain that license,” said Operational Manager of Shared Food Services Megan Bates. “So, we were very picky with what we got.” 3. Purchase t-shirts or aprons to make your nutrition team stand out on social media Uniforms are a great way to make your nutrition team look professional and put together for social media, said Austin Independent School District Food Service Marketing Specialist Lindsey Bradley.
If uniforms are too expensive, however, nutrition teams could also purchase matching shirts or even matching aprons to achieve the same effect for less. 4. Include photos of each dish on your menu to increase engagement Another idea Bradley shared during the conference was including a photo of each dish on the monthly menu that gets posted on the school’s website and social media. Bradley admitted it took a while to take a photo of every dish available on the menu but the move has been a “game changer” for driving engagement, she said. 5. Host a recipe contest to get students involved Prince William County Schools in Manassas, Virginia, began hosting its own student recipe contest to engage students. At the start of the school year, students can submit their favorite recipes from home for a chance to have them be served on the school lunch line. The winning recipe is also showcased at the district’s annual food show held in the fall. 6. Focus on the health benefits of foods that students will relate to When speaking to students about the benefits of healthy foods, the nutrition team at IDEA Public Schools, a charter schools operator based in Texas, makes sure to focus on benefits that students can relate to, said Senior Child Nutrition Program Culinary Coordinator Stephanie Buentello. For example, students are more responsive when you tout the benefits that fruits and vegetables have on your mental health.
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