Last Bite the
Quotable Moments
with Chef Sharon Schaefer
with New Recipes! Starting Small
In a recent conversation with a f w of he best in the business of school nutrition, we dove into what it truly means to be a leader. Here’s what they had to say:
“Child nutrition is not an afterthought! Child nutrition professionals should be at the leadership table. They are the experts and need to know more than just how to serve the meals. Child Nutrition Professionals need to understand what is happening locally, state, and nationally so that their recommendations and ideas showcase the importance of why they must be included in the problem-solving process. They should not be invited to the Back-to-School Staff conferences just to provide meals, as professionals they must be considered and included in the professional development aspect as well.”
“School nutrition professionals are the
Making new recipes for K12 is something I love to do. I truly love to teach others how too. If you’ve ever wanted to create something new but aren’t sure where or how to begin, my advice is start small. Here’s a method we use often in my district to test new recipes quickly. • Leftover baked cinnamon rolls (or waffles!); based on the manufacturer spec sheet one roll credits as 2 oz grain equivalent. • Per the food buying guide 1 large egg credits as 2 m/ma. • Logically 1 cinnamon roll and 1 egg would create a 2 grain + 2 m/ma item.
Let’s make bread pudding!!
cornerstone for the whole child development. A child has to have nourishment before they can achieve academic excellence or perform any sports.”
• Dice 18 cinnamon rolls. • Whip 18 eggs or 2 lb cartons of liquid egg. • Spray hotel pan with pan release. Place roll pieces in the hotel pan. • Add 1 pint milk to the eggs and combine well. Pour liquid over rolls. • Logically this pan cut into 18 servings will be credited as 18 (2 m/ma and 2 grains.) What logic can’t say is how much milk you will need to cover the rolls so they are not dry. Start with the pint and if it’s not enough to cover all the rolls add more milk. The meal pattern credit will not be affected as long as you still cut it into 18 servings. Record any added milk. Cover and refrigerate overnight to allow liquid to soak in. Bake at 350 degrees for 40-45 minutes.
Aleshia Hall-Campbell Executive Director, ICN
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Angela Olige
Retired Assistant Commissioner for the Texas Department of Agriculture
“Let’s embrace the diversity and inclusion of the people who will do a much better job instead of just putting food on a plate. We can engage with our people and get to know their story! It’s a powerful way of feeling that we all belong!”
“Our dietetic interns are
“You are the expert. You should be at the table. You have something to say.”
absolute stars in the industry. They are setting school nutrition on fire. It’s all about them, the next generation.”
Taste. Tweak. Repeat.
BOOM!! New recipe in a flash.
Since childhood Sharon was on a quest to make healthy food taste great! That love of all things delicious led her to The Culinary Institute of America. After completing her externship at The Food Network, Sharon discovered a world of how to share great food through media. Owner of Evolution of the Lunch Lady, LLC, and Director of Food and Nutrition Services for Gretna Public Schools, Chef Sharon Schaefer, SNS frequently takes her culinary chops and K12 experience on the road as a highly sought after Key Note Speaker and school nutrition trainer. Chef Sharon Schaefer, SNS Resident Chef, NxtGen Network; Owner of Evolution of a Lunch Lady, LLC Director of Food & Nutrition Services, Gretna Public Schools
Jose Quinones
K12 National Business Development Manager JTM Food Group
Beverly Girard
Owner, Leading Edge Training and Consulting & Retired Director
~ Angela
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