Give your staff something solid to fall back on. TRAINING:
“The more prepared your staff is, the greater their capacity to handle adversity.“
Associate Director of Culinary Education and Training Institute of Child Nutrition Chef Patrick Garmong It’s 5:30 a.m. on Monday, and the typical weekly angst begins. What can possibly go wrong today? What about the rest of the week, for that matter? How will I staff my program? What if we get another person calling out sick? What will be shorted on this week’s deliveries? How many times will I need to be a counselor for my staff when I know I need some counseling to get through the day? These are a few of the thoughts that ran through the minds of Child Nutrition Program leaders before March 2020. Today, these thoughts are even more daunting. How can we get out of this terrible cycle? What can we do to make our programs more resilient and capable of navigating challenging times? Especially when the best-laid plans change once again. Sadly, there is no cure-all for our industry—a solution or practice that may work for one district may not work for another. Although child nutrition
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