C ulinary excellence in child nutrition programs can be expressed in many ways. For many, it means preparing as much food as possible in-house, focusing on fresh and local ingredients, and incorporating the flavors and menu item preferences of all students in the school while meeting or exceeding the nutrition program requirements. This commitment to high-quality, student-centered meals requires skill and creativity, where trained culinary professionals can make a significant impact. By bringing a chef’s perspective into school nutrition programs, districts can enhance their ability to craft meals that are not only nutritious but also flavorful, appealing, and culturally relevant. COOKING U REDEFINING CULINARY EXCELL The Role of Chefs in School Nutrition Menu Innovation and Student Engagement Chefs play a key role in designing menus that excite and engage students by incorporating fresh ingredients and global flavors. This makes the dining experience more inclusive and re - flective of the student body. Furthermore, by involving students in the menu creation pro - cess—through taste tests, feedback surveys, and recipe contests—chefs build enthusiasm and ensure meals align with student preferences. Training and Empowering Kitchen Staff Chefs often conduct hands-on training sessions, teaching staff how to efficiently prepare scratch- cooked meals, manage food safety, and work with fresh, whole ingredients. Training can foster a cul - ture of confidence and creativity, enabling staff to
deliver high-quality meals consistently. Supporting Your School Nutrition Culinary Excellence
Chefs are transforming how school nutrition pro - grams approach food, blending professional cu - linary expertise with a passion for nourishing the next generation. Their role goes beyond simply preparing meals; they are catalysts for innovation, creativity, and excellence in school kitchens. Elevating School Meals Chefs bring a unique skill set to school nutrition pro - grams. By utilizing advanced cooking techniques and focusing on scratch-made recipes, chefs can elevate traditional school meal staples into restau - rant-quality dishes. For example, roasting vegeta - bles with olive oil and fresh herbs can enhance fla - vor and presentation.
The Culinary Institute of Child Nutrition (CICN) supports you through free resources, training, and technical assistance to help school nutrition professionals implement and advance culinary operations in school kitchens. Browse the CICN website for more information about how to attend our monthly culinary webinar, listen to our Mix Up podcast, watch school culinary videos, participate in online culinary training on the iLearn platform, and subscribe to our newsletter. Contact our help - desk by email at helpdesk@theicn.org or by phone at 800-321-3054. We’re here to help you advance toward your school culinary operations goals.
Acknowledgment: Chef Chela Cooper, Mid-Atlantic Regional Culinary Implementation Specialist, CICN, contributed to this article.
Dr. Kymberle Gordon | Research Scientist, Institute of Child Nutrition, Applied Research Division Dr. Gordon, a research scientist at the Institute of Child Nutrition’s Applied Research Division, has nearly 10 years of experience in nutrition, teaching, and research. Her work focuses on implementing the Healthy School Meals for All Policy, using social media for child nutrition training, and developing Competencies, Knowledge, and Skills frameworks for school chefs and nutrition directors. Passionate about the value of healthy food and physical activity environments, she has worked primarily with low- income, rural communities in the Southeastern U.S. Dr. Gordon holds an M.S. in Kinesiology and a Ph.D. in Nutrition and Hospitality Management, specializing in Community Nutrition and Physical Activity.
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