The Other School Chefs

Corporate chefs aim to conquer unique K-12 segment product and recipe development challenges while remaining a resource to frontline school nutrition professionals.

When you think of “school chefs,” you probably envision a culinarian working in the kitchen alongside other school nutrition employees, prepping meals and snacks to serve students. But there’s another type of school chef looking out for kids: corporate K-12 chefs. Although they aren’t frontline cafeteria staff, they play a key role in school meal innovation—and their work has its own set of unique challenges and opportunities. From working with research and development (R&D) teams to create new products for the school market to developing regulation-compliant recipes using those products, these chefs act as a valuable bridge between program operators and the vendor partners that serve this foodservice segment...

This page is for SNA members. Not a member? Join today! If you’re having trouble logging into your account, contact the SNA Service Center.