August 2011 SN Cover
There’s something about the white chef’s coat and hat that gives the average consumer confidence that “this person has real food knowledge.” And school districts across the country are tapping into that knowledge—and taking advantage of the respect that the general public has for those who have been trained in the culinary arts. Many communities have collaborated and formed partnerships with local chefs, while other school districts have hired chefs to direct or help bolster their school nutrition programs.
The August issue of School Nutrition, SNA’s award-winning flagship publication, explores some of the experiences and collaborations of school nutrition professionals who have added chefs to their operations. The issue also includes a point/counterpoint debate on the topic of Jamie Oliver and other celebrity chefs, a profile on new SNA president Helen Phillips, SNS and a look at how to incorporate herbs, spices and other seasonings into school meals.
New SNA President Helen Phillips, SNS, shares her path to and through the school nutrition segment and provides an up close look at what matters most in her life, as well as her plans for her presidential year ahead in “A Shore Thing.” School Nutrition is making this profile available in Spanish. If you or someone you know would like to read a Spanish translation of this story, please visit the “A Shore Thing” link on this page.
The “child nutrition chefs” that School Nutrition spoke with for “Cooks Well With Others” identified a number of benefits unique to the K-12 school segment, and school districts have found value in these chefs’ knowledge and expertise.
Learn more about how school nutrition operators are capitalizing on the expertise of fellow foodservice professionals for both inspiration and collaboration in “Cultivate a Culinary Partnership.”
What is your opinion of Jamie Oliver and other celebrity chefs? Check out “Jamie, Jamie, Go Away! (Come Back Again Another Day!)” to read how fellow school nutrition professionals answered this question.
How can you develop new menu items that feature lower amounts of sugar, fat and salt but still make kids’ taste buds pop? The answer already may be growing outside in your family, community or school garden. “Why Seasonings Are Worth Their ‘Salt’” examines the ways that herbs, spices and other seasonings can pack an enormous flavor punch.
A Shore Thing
No castles in the sand for new SNA President Helen Phillips, SNS. She has more lasting plans for the Association’s future. A Spanish version of this article also is available at this link.
Cooks Well With Others
Professional chefs are joining school nutrition operations as full-fledged members of the team. Bonus Web Content: What prompts some to leave behind the relative glamour of restaurants, hotels and resorts? Two chefs share their respective journeys from commercial to K-12.
Cultivate a Culinary Partnership
Are you and your team ready to say “Yes, Chef!” when volunteers offer their professional expertise and personal passions? Bonus Web Content: Are there any drawbacks in forming partnerships with area chefs? A few school districts who haven’t enjoyed the same positive experiences as others profiled in this article discuss their challenges.
Jamie, Jamie, Go Away! (Come Back Again Another Day?)
Jamie Oliver and his ilk: Friends or foes? School Nutrition asks readers to weigh in on a point/counterpoint debate. Bonus Web Content: Pavel Matustik, SNS, chief administrative officer, Santa Clarita Valley School Foodservice Agency, Valencia, Calif., shares his encounter with Jamie Oliver during the taping of this season’s “Food Revolution” series.
Why Seasonings Are Worth Their “Salt”
Judicious use of herbs, spices and other seasonings can add flavor, while helping you to cut down on sodium and fat in various recipes. Bonus Web Content: Learn more about the differences between cooking with fresh and dried varieties of herbs and spices.