Improved nutrition: Scratch cooking allows you to use fresh, whole ingredients, which are often more nutrient-dense than processed foods. Improved nutrition results in improved health outcomes for students. Better taste: Scratch-cooked food often tastes better because it is freshly prepared, which can lead to increased satisfaction and enjoyment of meals. Cost savings: While there may be an initial investment in equipment and supplies, scratch cooking can ultimately save money in the long run by reducing the need for processed foods. Staff retention: Implementing scratch cooking can significantly improve employee retention by providing valuable training opportunities. Scratch cooking requires knowledge and skills training for the staff.
As employees learn and gain experience in scratch cooking, they become more invested in their work and feel valued for their contributions. When employees feel valued and supported, they are more likely to be satisfied with their jobs and less likely to leave for another opportunity. Building a scratch-based and speed- scratch-based food production model is a process that requires patience and persistence, but the results are rewarding for students, staff, and the school community. These building blocks will allow you to continue providing healthy, fresh, and flavorful meals at your schools, improve staff retention, and reduce overall costs. Your stakeholders will provide feedback and remain engaged. Lastly, your menus will increase meal satisfaction and enjoyment.
Planning will help you stay organized and on track. INVOLVE YOUR STAFF Encourage your kitchen staff to share recipes and ideas and take ownership of the new approach. Valuing their contributions will help them feel invested in the program and motivated to make it a success. BE FLEXIBLE Be prepared to adjust your approach based on student, staff, and family feedback. Stay open to new ideas and be willing to change your menus or procedures to improve the program. CELEBRATE YOUR SUCCESS Take time to acknowledge and celebrate your and your staff’s hard work and progress. Recognition will help you stay motivated and committed to your new approach. Transitioning to scratch-based food production has numerous benefits for students and the school. Here are just a few:
NEW brochure series now available!
CICN Resources:
Culinary Quick Bites: Knife Skills
Culinary Institute of Child Nutrition: Flavor Enhancement
Grab & Go Recipe Download: Overnight Oats with Berries
Chef Patrick Garmong
The Institute of Child Nutrition (ICN), part of the School of Applied Sciences at The University of Mississippi, is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs. The Institute’s mission is to provide information and services that promote the continuous improvement of child nutrition programs. ICN Website Subscribe to ICN Newsletters and Resource Update Emails Here!
Patrick has been in the Food Service Industry for over 18 years. He is a graduate of the Institute of Culinary Education (Manhattan, NY). Previously Patrick was the Child Nutrition Director for the Ellensburg Associate Director of Culinary Education and Training
School District. Patrick has been the Executive Chef in various fields of the hospitality industry, including Higher Education, Restaurants, and Catering. Outside of work, he enjoys time with his family, waterfowling, golfing, and woodworking. Patrick is a strong advocate for the Autism Community and serves as a Board Member for the Kittitas County Court Advocates for Children (CASA) program.
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