School nutrition leaders share strategies, innovation, and community in the April 2026 issue of Served Digizine. Featuring NxtGen Masterclass 2026, Action for Healthy Kids, and Gaia's K-12 nutrition intelligence
CONTENTS
FROM OUR PARTNERS
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That's a Wrap on NxtGen Masterclass 2026
Connecting Intelligence Across K-12 Nutrition
Where K-12 leaders go to level up!
Gaia's partnerships with AskJen and Saavor
10 School Food Service Heroes are Creative, Resilient, and Ready to Lead with Institute of Child Nutrition 12 Building Intentional Partnerships in School Nutrition by Stephen O'Brien
16 Innovation Awards 2026 Submit your nominations now!
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18 A Peanut Butter Toast Bar Built for Schools with National Peanut Board 20 Why Your School Nutrition Social Media Needs More "Why" by Rachel Bartlett and Kariss Harvey
ON THE COVER Featuring: Jennifer Kapinus (North Carwford School District), Sandy Logrande & Ellen Gauthreaux (Archdiocese of New Orleans), Pablo Dones (OCPS) Cafeteria: Pasco County FL (reimagined)
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IN SERVED DIGIZINE TM ?
by Lesley Graham
by Janel Wojcik, SNS
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Elevating School Nutrition Leaders Through Connection, Support and Shared Learning
The Power of 'Yes, And...'
School nutrition professionals do far more than serve meals
How improv builds stronger school nutrition teams
EARN CEU’S
24 Edible Education with Pisanick Partners
32 #THISisschoolmeals Recipe Exchange New recipes from National Peanut Board, J.T.M. Food Group and Pisanick Partners 36 Amplifying the Cafeteria: How school food service teams tell their story with AmTab
26 Podcast Spotlight Episode sponsored by Health-e Pro
28 Healthcare chefs tap into the healing power of Texas barbecue Fresh Content from FSD Director Quarter
FROM THE EDITOR
The Power of Us
This month's Served Digizine is all about "The Power of Us" where we dive into the resilience of school nutrition professionals! Through marketing, social media, and leadership, school nutrition professionals across the country work daily to advance the field toward a better future. Dive into this issue to feel inspired and ready to take on your own programs with innovation and creativity!
-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! * Happy hunting… and may the most observant teams win!
* Must be a Prime-eligible district to qualify for bonus points.
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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.
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Where K-12 leaders go to level up!
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BEHIND THE NXTGEN MASTERCLASS SESSIONS
BEHIND THE NXTGEN MASTERCLASS CULINARY DAY
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I love the energy NxtGen brings to their sessions. It's that positive vibe that inspires me to share these new ideas and skills with our School Food team. This Masterclass was a reset for me!” –Sandra
WOW... what a fantastic event! I truly enjoyed the entire thing. From the cocktail receptions to the Luau and everything in-between, it was well organized and planned perfectly. And on top of that, the networking was amazing!” –Tara
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What did I find most valuable about the NxtGen Masterclass is how well and skilled was Marketing Strategy, Videography, and Photography Session. The way to use some of the Mida app I already use and maximize their full potential. All the Keynote speakers was well engaged. I want to say this experience was not what I expected, it was the best experience I’ve ever had in the 3 1/2 years I’ve been in OCPS FNS, thank you and to everyone in your team and those who supported this event.” - Pablo
The NxtGen Masterclass was such a great experience! The networking opportunities alone made it worth it—so many amazing people doing incredible things in child nutrition. The whole class had a fun, upbeat vibe that made learning feel easy and exciting. I went in hoping to build my skills in videography, photography, and social media marketing— areas I really wanted to strengthen for my program— and I walked away with valuable information, hands-on experience, and tons of inspiration.“ – Jen
THE POWER OF US
SCHOOL FOOD SERVICE HEROES ARE CREATIVE, RESILIENT, AND READY TO LEAD School nutrition professionals do far more than serve meals— through the National School Lunch and School Breakfast Programs; they fuel learning and support healthy growth for nearly 30 million children every school day. Across the country, school food service teams show up with creativity and resilience, adapting to challenges while meeting Federal nutrition standards and finding meaningful ways to connect with students, families, and communities.
matter. The USDA’s Back to School Toolkit offers ready-to- use graphics and sample posts to highlight the benefits of nutritious meals and engage audiences across platforms such as Facebook, Instagram, YouTube, and X. In addition, the Institute of Child Nutrition’s (ICN) Utilizing Community
Leading with Confidence and Impact Strong leadership—both in the kitchen and beyond—amplifies impact. School nutrition professionals rely on effective management and leadership skills to guide teams, solve problems, and inspire excellence. The ICN’s Child Nutrition Leadership site offers up-to-date, high-quality leadership resources, while the School Nutrition Foundation’s LEAD to SucceedTM Initiative supports school nutrition professionals seeking to learn, educate, advance, and develop within the field. Measuring Success Beyond the Meal In today’s evolving school nutrition landscape, success is measured not only by meals served but by relationships built, challenges overcome, and advocacy for student well- being. With creativity, effective communication, and strong leadership, school food service heroes are ready to lead the next chapter of school nutrition excellence.
Partners and Social Media
Innovation on Every Tray Every tray reflects innovation. From menu planning to student engagement, school nutrition professionals continuously evolve to meet the needs of those they serve. With the right tools in social media, marketing, and leadership, these teams can strengthen their programs and amplify their impact. Using Social Media to Tell Your Story Social media is a simple, low-cost way to promote school meal programs and build relationships with students, parents, caregivers, and community partners. Sharing photos of healthy meals, highlighting staff achievements, or showcasing student involvement helps tell the story of why school meals
worksheet provides practical guidance for using social media to strengthen connections and increase engagement. Marketing School Meals with Purpose Marketing matters because it supports participation, builds trust, and increases community awareness of school nutrition programs. The ICN’s Social Media Marketing for School Nutrition Programs training introduces key marketing concepts and strategies tailored to school food service operations. Another valuable ICN resource, Utilizing the Cafeteria as a Classroom , equips professionals with tools to promote healthy menu options, engage families, and position the cafeteria as a learning environment.
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 1-800- 321-3054.
ICN Website
Molle Polzin, RDN | Institute of Child Nutrition Molle Polzin is a Registered Dietitian Nutritionist with more than 26 years of experience in community nutrition, public health, and training coordination. As an Education and Training Specialist II with the Institute of Child Nutrition, she applies instructional design principles to create engaging, evidence-based nutrition resources and training for child nutrition professionals. Molle is dedicated to promoting healthy eating and supporting educators in creating meaningful learning experiences while ensuring children receive safe, nutritious meals.
THE POWER OF US
enabled share tables and food do- nation systems, reducing waste while increasing access. Operation- al improvements like placing fruit first and offering cut fruit increased healthy consumption without add- ed cost. These efforts align directly with school foodservice principles, where education meets environ- ment to make healthy choices easi- er. When partnerships scale, impact multiplies. Partnerships exist across four key areas: peer-to-peer, hierarchical, internal cross-functional, and ex- ternal. Each plays a role in shaping culture, driving alignment, and ex- panding innovation. The best pro- grams are not built in silos—they are built at the intersections. The ability to evaluate and evolve partnerships is a defining leadership skill. Leaders must ask whether rela- tionships are aligned with mission, whether they create or drain energy, and whether they drive meaning- ful outcomes. Misaligned part- nerships can lead to wasted ly touches students. When the right people align around a shared purpose, we create more than programs— we create healthier stu- dents, stronger commun- ities, and more sustainable systems. Individually, we can make progress. Together, we create transformation. That is the true Power of Us. To reflect on your own partnerships, identify five key relationships in your work, evaluate their alignment, energy, and impact, and take action to strengthen, redefine, or expand them. Strong partnerships are not static—they are continuously built, assessed, and refined. resources, staff frustration, and missed opportunities. In school nutrition, every partnership ultimate-
Building Intentional Partnerships in School Nutrition
H umans are wired to connect. Research in well-being and health confirms what we ex - perience every day—we are not solitary by nature. We thrive in relationships and partner- ships. We grow through them. And in many cases, we succeed because of them. But not all partnerships are good partnerships. A very close friend told me something as a young man, that has resonated with me throughout my life: it’s okay to let relationships change—and people may come and go from your life. It is ok to let them go and im- portant to stay open to new
difference between simply serving meals and creating programs that improve student health, sustainabil- ity, participation, and pride. At the New York City Department of Education Office of Food and Nu - trition Services, partnerships were the engine behind meaningful and lasting change. Through collabora-
relationships. That applies just as much in profession- al settings as it does in our personal lives. In school foodservice—where com- plexity, scale, and impact intersect daily—under- standing the difference between a healthy and un- healthy partnership is not just helpful, it’s essential.
In my “Power of Partnerships” framework, one idea stands above the rest: strong partnerships don’t happen by accident. They are built with intention. Partnership is not about proximity. It’s not about titles. It’s about alignment, trust, and shared outcomes. Transactional partnerships focus on tasks. Transformational partner- ships focus on outcomes. In school nutrition, that shift can mean the
tion, sal- ad bars expanded across schools, increasing access to fresh fruits and vegetables. Culinary training partnerships supported a return to scratch cooking and fresher meals. Cross-functional teamwork
Stephen O’Brien | Founder and President, SOBX2 Strategic Operations and Business Consulting Stephen is a nationally recognized leader in school foodservice, sustainability, and strategic partnerships. He helps school districts and industry partners design innovative programs that advance healthy, sustainable, and efficient foodservice operations nationwide. Prior to consulting, Stephen was a director with New York City Public Schools for over 33 years. He holds a Masters in Public Administration and Bachelors of Science in Foodservice Management and an Associates degree in Culinary Arts, from Johnson & Wales University.
DID YOU KNOW? That NxtGen services are now available in Cool School Cafe Catalog.
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Custom E-Blast Template Custom Menu Template
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CONNECTING INTELLIGENCE ACROSS K-12 NUTRITION
Our Partnerships with AskJen and Saavor
A t Gaia, our mission is simple: give school nutrition teams the tools, data, and clarity they need to do their jobs well. Every feature we build and every partnership we form comes back to one question — does this make life easier for the people feeding students every day? Our partnerships with AskJen and Saavor AI are a direct answer to that question. Both companies are building technology specifically for K-12 foodservice. Their approaches are different, but the goal is the same as ours: use smarter systems and better data to cut
through complexity and help school nutrition teams run more effectively.
Phase One: Better Data Behind the Answers AskJen will now draw from Gaia's product catalog — a living database integrated directly with manufacturers and enriched with child nutrition data. This means verified spec sheets, CN information, and nutritional details, all reviewed through a compliance lens. For directors making decisions about substitutions, menu changes, or procurement, this matters. Instead of hunting for product information or relying on generalized guidance, they get accurate, manufacturer-backed data they can actually trust.
AskJen: Smarter Answers, Faster AskJen is a AI model built specifically for school food professionals. It pulls from USDA guidance, compliance materials, training resources, and equipment documentation — so whether a director needs a quick answer on a regulation or a cook needs help with a piece of equipment, AskJen has it covered, by chat or voice, on any device. Here's how our partnership makes it even more powerful.
Saavor AI has developed a point-of-sale terminal that uses image recognition to identify meals and check reimbursability in real time.
Phase Two: Intelligence That Knows Your District The bigger vision is contextual intelligence — AI that doesn't just give general answers, but answers based on your district's actual data. Each district will have its own Gaia and AskJen environment. These communicate only with each other, keeping district data completely private and secure. What does that look like in practice? Imagine a director asking: "What can I produce tomorrow with what I have on hand?" Gaia already tracks inventory, rules, USDA updates, and best practices. Together, the answer isn't generic — it's grounded in what's actually available in that kitchen, on that day. That's the kind of decision support that saves time and builds confidence. Saavor AI: Smarter Service at the Serving Line While AskJen focuses on knowledge and compliance, Saavor AI focuses on what happens when students go through the lunch line. Saavor AI has developed a point-of-sale terminal that uses image recognition to identify meals and check reimbursability in real time. Instead of cashiers manually entering every tray, the system visually recognizes what's on the tray, confirms it forecasts participation, and understands recipe requirements. AskJen understands compliance
meets requirements, and flags any issues before the transaction goes through. This is a practical solution to a very real problem: staffing. With Saavor AI, one cashier can monitor multiple terminals because the system handles the validation. If a tray is missing a required component, staff are alerted immediately. It also gives directors a new window into what's actually happening at the serving line — what students are selecting, what meals look like in practice, and where there might be gaps in participation or menu effectiveness. Through this partnership, Saavor AI's front-of-house data flows directly into Gaia's back-of- house platform — connecting the serving line to inventory, forecasting, menu planning, and compliance in one operational picture.
Why We're Excited School nutrition teams are dealing with staffing shortages, supply variability, cost pressure, and constant regulatory changes. The right technology doesn't solve all of that, but it can remove a lot of the friction. That's what these partnerships are about. AskJen brings regulatory knowledge and instant answers. Saavor AI brings automation and visibility at the point of service. Gaia ties it all together — product data, inventory, menus, procurement, and compliance in one place. When these systems work together, AI stops being a generic tool and starts being genuinely useful — grounded in real data, real constraints, and the actual work of running a school nutrition program. We believe that's the future of K-12 nutrition. And we're glad to be building it.
LEARN MORE ABOUT GAIA'S PARTNERSHIPS HERE!
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 The first 40 submissions get 500 Cool School Points! 1st place Winner receives 30k points 2nd place Winner receives 15k points 3rd place winner receives 5k points
THE POWER OF PARTNERSHIP A Peanut Butter Toast Bar Built for Schools
S chool nutrition profes- sionals constantly look for menu ideas that check multiple boxes: nutritious, affordable, easy and ap - pealing. The most effective solu - tions often come from collabora- tion. That’s the idea behind a Peanut Butter Toast Bar concept de- veloped through a partnership between the National Peanut Board, the Georgia Department of Educa- tion, Seattle Public Schools and a registered dietitian. Each partner played a distinct role. The Georgia Department of Edu- cation head chef developed reci- pe ideas, including this sweet and spicy peanut butter sandwich that has been a big hit with both K-12 schools and college campuses. Aaron Smith, Director of Culinary Services at Seattle Public Schools, expanded the idea into a custom- izable peanut butter toast bar con- cept.
As part of the Culinary Institute of America’s Plant-Forward Kitchen, a school-focused demo video was created. In it, Smith shares how the format can help keep school menus exciting, while registered dietitian, Angela Gomez, provides insight into how peanut butter supports balanced meals and how to clear- ly communicate with students and families about peanut allergies. The Peanut Butter Toast Bar is sim- ply whole grain toast with peanut butter and a range of toppings. Its simplicity is what makes it work. Pea- nut butter provides key nutrients
in a format that students already enjoy, while the topping options al- low operators to introduce variety in a quick and easy way. The format is flexible and scalable across break - fast, snack or lunch. As schools continue to navigate com- peting priorities and complex chal- lenges, collaboration remains one of the most effective tools. Bringing together culinary expertise, nutri- tion guidance, and operator insight, concepts like the Peanut Butter Toast Bar show how the “power of us” can translate into solutions that work in real school settings.
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!
Why Your School Nutrition SOCIAL MEDIA Needs More "WHY"
When it comes to school meals, the story doesn't stop at the tray. In this month's social media feature, Kariss and Rachel remind us that sharing the *why* behind your menu choices is one of the most powerful tools you have. A simple caption explaining why a dish made the menu, or what nutrient it delivers, can transform a school lunch photo into a meaningful connection with your community. It doesn't have to be complicated. Just honest, intentional, and real.
Rachel Bartlett Social Media Manager, NxtGen Network Rachel specializes in social media strategy and management for brands in the K–12 school nutrition and food and beverage industries. With nearly two years of experience, she focuses on creating story-driven content that builds genuine connection with audiences.
Kariss Harvey Social Media Manager, 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. Kariss brings a creative, people first approach to content that feels authentic, engaging, and impactful.
CLICK HERE TO LEARN MORE!
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REDUCE WASTE and inventory errors with automatic orders driven by digital production records.ъ ENGAGE FAMILIES AND STUDENTS through one app for menus, notifications, applications, and more.ъ PLAN MENUS FASTER with an intuitive drag-and-drop menu planner and built-in color compliance.
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THE POWER OF US
ELEVATING SCHOOL NUTRITION LEADERS THROUGH CONNECTION, SUPPORT, AND SHARED LEARNING
School nutrition professionals do far more than serve meals.
Every day, you help shape the conditions that allow students to learn, grow, and thrive. You are often the keepers of wellness policies, leaders of school health and wellness advisory councils, champions of student well-being, and trusted partners across district teams. You wear multiple hats, fill multiple roles, and consistently show up for students with care, skill, and dedication. You do this work in every kind of setting imaginable. Whether leading a department of one or managing a team across a large district, working from a central kitchen or across multiple sites, navigating outdated equipment or testing new innovations, you bring heart, resilience, and leadership to the work — whether you serve 800 students daily or 80,000. The contexts may differ, but the commitment is the same: making sure students have access to the nutritious meals and supportive environments they need to learn and thrive. Just as importantly, you are a valued and integral member of your district leadership team. Your work sits at the intersection of student health, academic readiness, family engagement, operations, and school culture. You work alongside other district leaders across health, wellness,
teaching and learning, student services, and beyond — all in service of helping schools better support the whole child. That kind of leadership matters. At Action for Healthy Kids, we know school nutrition professionals are essential drivers of healthier school environments. We also know that the work can feel complex and, at times, isolating — especially given the breadth of experiences, responsibilities, and challenges leaders face across districts. That is why we created the District Impact Network — a national community designed to connect district-level health and wellness leaders, including school nutrition professionals, with the resources, relationships, and support they need to grow their impact. The power of us is about more than doing important work in separate roles. It is about what becomes possible when you, alongside your district peers, can learn from one another, share ideas, access trusted resources, and strengthen more coordinated approaches to student health and wellness. Through the District Impact Network , you can connect with peers facing similar opportunities and challenges, access practical tools and professional learning, and tap
into resources that help you lead more effectively across teams and systems. At the same time, district leaders working in other areas of wellness can benefit from that same connection and support, helping districts build stronger alignment around wellness priorities and more sustainable, whole-child strategies. Because when school nutrition professionals are recognized as leaders, teams become more connected. When district staff work in coordination, student supports become stronger. And when leaders across roles have access to the right tools, relationships, and shared purpose, healthier school communities become more possible. Nutritious meals matter. Leadership matters. Coordination matters. Connection matters. That is the power of school nutrition leadership. That is the power of stronger district teams. That is the power of us. Learn more about Action for Healthy Kids’ free District Impact Network and join a growing national community of leaders working together to strengthen student health and wellness.
Lesley Graham | Action for Healthy Kids Lesley Graham is Chief Program Officer at Action for Healthy Kids , where she leads national efforts to help school districts strengthen student health and wellness through sustainable, systems-level approaches. Her work centers on building partnerships, designing practical supports, and advancing whole child health across school communities. Through the District Impact Network, and with her esteemed team at Action for Healthy Kids, Lesley is helping connect district leaders nationwide to the tools, relationships, and shared learning needed to create healthier schools where all students can thrive.
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 When looking for inspiration, I am so blessed to have a team of professionals by my side! If you run a kitch- en, a district, agency, or industry shop, you know what I’m talking about - it takes a village!!! I am always in awe when we gather as a team and realize the col- lective creativity, strength, and expertise we all bring to the table. It is certainly not one of us that carries the load, but the entire team’s effort and passion that lifts the work we do - wholesome meals fueling healthy lives. With all efforts, this collective author - ship intends to inspire and support the work you all do to position your team to grow and shine together! Enjoy some food for thought, curated and ready to serve up some quick and easy strategies for success!
READ Dig into this farm to school resource center and discover or reignite your team’s goals for lo- cal foods and implementing strategies to increase your team's commitment towards sustainable and regional resilience! This USDA Farm to School Planning Toolkit guides you through questions to consider and helpful resources to reference when starting or growing a farm to school program. Check out this Ohio-based group that is helping put resources in place to support schools with bid tools, harvest of the month programs, and online education. WATCH/LISTEN We’ve all heard the saying—we eat with our eyes first. The way food is presented can either draw people in or turn them away before they take a sin- gle bite. This engaging video shows you how to elevate your food photography using simple light- ing techniques and clean, intentional backgrounds that help every dish stand out. You’ll also discover practical plating tips that add color, balance, and visual appeal—no professional studio needed.
Beyond creating beautiful images, the video highlights easy-to-use tools for marketing and social media, helping you showcase your program, tell your story, and connect with your com- munity in meaningful ways. When you highlight the care and effort your kitchen team puts in every day, you build pride, strengthen teamwork, and boost confidence across your staff. Start using these strategies right away to help your team grow, sharpen their skills, and truly shine— both in the kitchen and beyond. MENU PRO TIP Check out this year’s Mystery Chef Cookbook ! Local schools stepped up and represented with dishes that didn’t disappoint. We love that as schools we are not competitive res- taurants and ready to share our best work for all to succeed! Check out the celebration during What’s up Wednesday Live to hear from the schools and see some of the recipes in action. PONDER Ever consider getting in the kitchen as a team for a good recipe and develop- ment day? Well, at Pisanick Partners, we call this our happy place. There is no easier way to light a fire of creativ - ity than to spend time in the kitchen together with your team. Eager to add more scratch cooking to the menu? Thinking about implementing a Harvest of the Month recipe theme, or are you just looking for ways to en- gage and support your team by em- powering them with a voice for menus that meet the new dietary guidelines and reduced sugar and sodium re- strictions? Get dirty, have fun, and most importantly EAT WELL while de- veloping your team and your men.
Meet Effective Leadership Acad - emy Even our industry friends like to gather and team build in the kitchen! This group provides inspiration to our teams as a part of our series Cooking and Conversations which aims to em- power school professionals to under- stand the dynamics of teamwork and maximizing personal strengths as a team! LEARN NutriSmart Snax Podcast offers quick conversations and insights with solutions for all school nutrition pro- fessionals. We are better together, and having a village of supporters and resources at your fingertips is an easy win for ideas that make an im- pact! INNOVATE With us! Innovation Academy ’26: From Ideas to Impact is a full-day professional development experi- ence designed for today’s school nu- trition professionals. Through class- room learning, hands-on culinary training, and a dynamic food show, participants move beyond inspiration to practical, usable innovation—con- necting strategy, food, and industry partnerships in one immersive ex- perience.
1. Learn: Insight that moves pro- grams forward • Leadership & culture • Policy & compliance • Operations, staffing, and systems 2. Create: Hands-on culinary innova- tion • Scratch and speed-scratch tech- niques • Recipe testing and student accept- ance • Menu creativity with real con- straints 3. Connect: Partnerships that drive impact • Vendor food show • Broker and manufacturer engage- ment • Peer-to-peer networking
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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What happens when a retired school nutrition director decides to build the software she always wished she had? You get Health-e Pro — a USDA-approved menu planning platform with over 5,000 recipes, 20,000 products, and a team of dietitians and food service professionals building technology from the inside out. In this episode, Marlon Gordon sits down with Kadon Simmons (Head of Growth) and Kim Coleman (Head of Product) at Health-e Pro to break down how their founder Meg Chesley turned a consulting side hustle into a 30-person company that school districts refuse to leave. They dive into how menu planning drives the entire school nutrition business, why their software is designed for you to spend LESS time in it, how AI is about to change compliance and recipe suggestions, the role manufacturers and commodities play in K-12 food service, and why the best people in this industry are lifers.
POWERING STUDENT POTENTIAL WITH NUTRITION
SMART SWAPS was developed to provide student-tested and approved recipes that are lower in added sugars and sodium. You’ll find recipes, menu inspiration for kitchens of all sizes and more.
Better nutrition helps students grow, focus and thrive. Let’s power their future together. VISIT SMART SWAPS
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Healthcare chefs tap into the healing power of Texas barbecue HHS Healthcare and Transformed Culinary Solutions chefs judge BBQ Blowout to raise scholarship funds for area schools.
CEO of Transformed Culinary Solutions (TCS). HHS and TCS are partner organizations.
to help students pursue education and culinary careers. “Competitions like this help preserve tradition, encourage excellence and bring together a community of people who care about quality food,” Highlender said. “Being a part of that celebration of cooking and community was truly meaningful.” Horn called the event “a great reminder of why showing up matters. We were not there to cook, but just being present gave us the opportunity to connect, support a local event, and be part of the community in a real way. Moments like this help HHS stay connected to the places and people we serve. As I reflect on everything I was able to be part of in my role last year, this event stands out as one of those ‘this is why we do this’ experiences.”
BY TARA FITZPATRICK
W here there’s smoke, there’s healing power. As any lover of great barbecue will tell you, there is a lot of heart and soul in the smoked meat, evidence of a pitmaster who cares and a community who loves it. The parallels between barbecue and healthcare dining shined through at the 4th annual Texas BBQ Blowout in Paris, Texas. The event, which brought together nearly 90 competitors battling to showcase their smoky skills, featured a group of healthcare chefs as judges: HHS Healthcare Chefs Brittney Horn and David Highlender were joined by Chef Darin Leonardson, president and
“This competition blends legendary Texas barbecue
tradition with a mission that truly matter,” Leonardson said. “It’s not just about bragging rights. It’s about fueling scholarships and opening doors for local students. That combination of food, culture and community is powerful.” The competing pitmasters showed off their life’s work, smoking ribs, chicken, brisket and more. Each competitor presented their entry to the judges, who were looking for a combination of criteria: balanced flavors, proper tenderness and overall quality. The BBQ Blowout raises scholarship funds for area schools
IGNITE 2026 IS BACK — AND WE’RE LIGHTING UP CHARLOTTE, NC.
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Ignite returns in 2026 with a bold neon-charged experience designed to bring the industry together for a night of connection, celebration, and unforgettable moments. This is where relationships are sparked, ideas collide, and the NxtGen community shows up in full force. Charlotte, get ready — we’re turning the lights on and turning the volume up.
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Great meals start with reliable refrigeration- the silent backbone that empowers the real heroes feeding students every day. With Save Your Kitchen , Hobart, Traulsen, and Vulcan unite to provide schools with free equipment and essential support, giving foodservice teams the tools they need to succeed.
HOW IMPROV BUILDS STRONGER SCHOOL NUTRITION TEAMS THE POWER OF ‘YES, AND…’
I t’s a familiar moment. A team member brings up an idea in a staff meeting; maybe a new menu item or a way to speed up service. And the response? “We’ve tried that before.” “We don’t have time for that.” It’s not coming from a bad place. School nutrition teams are busy and stretched thin. However, those knee-jerk “No, but…” responses can quietly shut down communication, collaboration, and creativity. Now imagine that same moment with a different response: “Yes, and…” What if one small shift in our language and mindset could foster stronger
teamwork, better communication, and a more supportive team culture? Before I started working in school nutrition, I studied and performed improvisational comedy where there are no scripts, costumes, or props. Everything is made up in the moment, and the only way a scene works is if performers listen to each other, support each other’s ideas, and build on them together. When I started working in project and program management, I saw similar principles applied to high-performing teams: collaboration, psychological safety, and the willingness to learn from their mistakes. The same can apply to school nutrition teams. All departments have a common goal: to feed their students well. And achieving this common goal can begin with “Yes, and…”
At its core, “Yes, and…” is about two things: Yes = I’m listening. I’m suspending judgment. I’m accepting the reality of the situation. And = I will build on that reality. I will add to it. I will help it move forward. This does not mean you have to like the reality of a situation, but instead of shutting it down, you are choosing to keep the conversation going to work towards a solution. Let’s say a PTO member says, “We’ve gotten a lot of requests for vegetarian options.” A “No, but...” response is “That would be too expensive and time-consuming.” A “Yes, and…” response is “We can explore Meatless Mondays and gather student feedback to see what they’d enjoy.”
'Yes, and…' is a small shift with a big impact that creates space for ideas, strengthens relationships, and turns challenges into collaboration." “
Same situation. Different outcome. One stops the conversation, and the other moves it forward. Collective progress is the shift we are looking for, and that’s the Power of Us in action. “Yes, and…” is from one of four key ingredients for successful improvisation. 1. Acceptance. This is where a shift happens. A student says, “I don’t like broccoli.” Instead of “You have to take it.” Try, “We have some other fruits and vegetables. Would you like to try carrot sticks or dried cranberries?” You accept the reality that they don’t like broccoli. This is your “yes”. Then you help that reality move forward by offering two other options. This is your “and”. Acceptance helps us work together to find the best way to move forward. 2. Listening. Remember, in improv, there is no script, so the performers must use active listening to respond appropriately and keep the scene moving forward. They do this by listening for what are called “offers”. In improv, an “offer” is anything someone says or does to move the action forward or give some sense as to where things are headed. In your kitchen or cafeteria, offers are everywhere: ideas, concerns, observations, compliments, or frustrations. If a manager says, “Our oven keeps breaking down, and it’s slowing down service,” the offer isn’t just about the oven. It’s also about delays, stress, and a negative customer experience. Active listening is giving someone your full attention so that you hear and understand what they are saying. When people feel heard, they are more likely to stay engaged and solution-focused.
3. Supporting. Another big pillar of improvisation is to “make each other look good”. What could that look like in your program? Let’s say a team member suggests a new soup recipe. Instead of shutting it down, a supportive response might be, “That’s a great idea! I’ll bring up your idea in the next Manager meeting. Let’s look at the recipe together to see if we can make it work.” You aren’t making any promises but you are supporting the team members’ idea by exploring it and giving them credit. Support builds confidence and can create a culture where people feel valued. 4.Facing Fears. We face our fears mistakes. Improv is filled with uncertainty, so mistakes are inevitable. But in improv, we say, “There are no mistakes. Only discoveries.” We look at mistakes when we take risks, accept uncertainty, and embrace as gifts and an opportunity to say to ourselves, “OK. This happened. What can I learn from it? What road am I on now? How can I pivot?” The same can apply to school nutrition teams. Trying a new recipe, hosting a student taste test, and changing a process all involve risk because they take time and money with no guarantee of success. But it also creates opportunities for innovation and growth. When teams feel safe to try, learn, and try again, they become more resilient and willing to accept that uncertainty.
School nutrition professionals do incredible work every day, often at a rapid pace with limited resources. The Power of Us is not just about working next to each other; it’s about working with each other. It’s about how we communicate, support each other, and work towards our common goals. “Yes, and…” is a small shift with a big impact that creates space for ideas, strengthens relationships, and turns challenges into collaboration. How can you start using “Yes, and…” today? • Replace “No, but…” with “Yes, and…” in one conversation. • Practice active listening in your next meeting. • Take a new idea, build on it, and find a way to make each other look good. • Reframe one mistake as a learning opportunity. If your team is ready to move from “No, but…” to “Yes, and…”, experiencing the concept in action can make all the difference. Interactive workshops and keynotes rooted in improvisation can give teams the chance to practice these skills together and build stronger communication, trust, and collaboration. Strong programs are built by strong teams, and strong teams start with “Yes, and…” So, what’s your “Yes, and…”?
Janel Wojcik, SNS | Owner, Eating Well With Janel Janel Wojcik, SNS (she/her), is a Public Speaker, School Nutrition Specialist, and Proud Granddaughter of a Lunch Lady. Based in Los Angeles, she brings 15 years of experience across the technology, entertainment, and nonprofit sectors, where she led cross-cultural teams worldwide before transitioning into school nutrition. With 20 years of improvisation experience, Janel’s speaking blends humor with practical strategies to help teams strengthen communication, build trust, and improve efficiency. Her work extends into the community, where she partners with foster youth organizations to teach cooking classes and inspire confidence in the kitchen.
RECIPE CLICK HERE TO SUBMIT A RECIPE FOR FUTURE SERVED TM ISSUES! EXCHANGE
ULTIMATE BREAKFAST PIZZA
Ultimate Breakfast Pizza - breakfast or lunch, this TOTAL SERVINGS: 8 SERVING SIZE: 1 SLICE
INGREDIENTS 8 oz. J.T.M. Premium Cheddar Cheese Sauce (5705) 18 oz. J.T.M. Country Breakfast Scramble (5164) 1 each 16 “Pizza Dough, whole grain, sheeted 8 oz. Mozzarella Cheese, Red. Fat, shredded restaurant-worthy pizza is sure to hit the spot. It features cheddar cheese sauce topped with a blend of scrambled eggs, shredded hash browns, turkey sausage and melty mozzarella.
DIRECTIONS
1. Preheat oven to 375°F. 2. Keep the pizza crust frozen while preparing the other ingredients. 3. Place unopened bags of J.T.M. Country Breakfast Scramble and Cheddar Cheese Sauce in perforated, full-size pans. Heat in steamer, or boiling water, for approximately 30-45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of products being heated. Place unopened bags in a hot holding cabinet until ready to assemble the recipe. 4. Place one pizza crust on a full-size sheet pan lined with a sheet pan liner. 5. Top each pizza crust with one 8 oz. scoop of cheddar cheese sauce, spreading in a thin layer across the crust. 6. Spread 18 oz. of Country Breakfast Scramble on top of the cheese sauce. Again, covering the crust in a thin layer. 7. Top the pizza with 8 oz. of shredded mozzarella cheese. 8. Bake at 375°F for 13 minutes or until the crust is cooked through, the cheese is golden brown, and the internal temperature has reached at least 165°F or higher. 9. Slice into 8 slices. Place in a hot holding cabinet until ready to serve. NOTE: Pizzas can be made a day in advance and stored in a cooler until ready to be baked.
Crediting: 2.75 m/ma.; 3 Grains
RECIPE COURTESY OF J.T.M. FOOD GROUP
TOTAL SERVINGS: 1 SERVING SIZE: 6 OZ
SAVORY AVOCADO TOAST WITH PEANUT SALSA MACHA INGREDIENTS Savory Avocado Toast
DIRECTIONS Savory Avocado Toast 1. Brush the slice of bread with garlic oil. 2. Sprinkle parmesan cheese on top. 3. Bake in oven for 5 min at 375 degrees (until bread is slightly toasted on top). 4. Cut the avocado in half vertically and remove the pit. Use a small knife to dice the avocado flesh while its inside the skin. 5. Squeeze lime juice and sprinkle with salt. 6. Scoop the diced avocado into a bowl. Mash the avocado with the back of a fork. 7. Scoop 3 ounces of mashed avocado onto the toast. 8. Top with Salsa Macha. Salsa Macha Directions Add all ingredients into a mixing bowl. If desired, add brown sugar to taste to balance the spiciness.
1 ounce whole wheat sandwich bread .100 ounce garlic oil (manufactured) .100 ounce parmesan cheese, fancy shredded 3 ounces avocado pulp 2 ounces Salsa Macha Salsa Macha 3 pounds + 2 ounces chopped peanuts, dry roasted unsalted halves 2 pounds + 5 1/2 ounces crushed red pepper 1 pound + 9 ounces chipotle with adobo paste 5 pounds + 7 1/2 ounces olive oil, 80/20 blend 1 pound + 9 ounces, chopped garlic in oil 13 grams light brown sugar, if desired
RECIPE, TEXT & PHOTO COURTESY OF SEATTLE PUBLIC SCHOOLS CULINARY SERVICES AND DEVELOPMENT TEAM
TANDOORI CHICKEN
INGREDIENTS 1 lb. Pulled Chicken 1 tbsp. Ground Cumin 1 tbsp. Paprika 2 tsp. Granulated Garlic 1 tsp. Ground Coriander
TOTAL SERVINGS: 7.2 SERVING SIZE: 2 OZ.
A bold and flavorful tandoori-style pulled chicken dish, richly seasoned with cumin, paprika, garlic powder, and coriander for a warm, smoky spice blend.
DIRECTIONS Place chicken in a mixing bowl, add spices and mix together thoroughly. To heat, cover with plastic wrap and steam in a hotel pan.
Crediting: 2 oz. m/ma.
RECIPE COURTESY OF PISANICK PARTNERS, LLC
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