Recap: Get Schools Cooking 2018 Workshop In Boulder Colorado
The 2018 workshop kicked off strategic planning for grantees in four U.S. school districts
November 28, 2018 | By
Get Schools Cooking (GSC), Chef Ann Foundation’s most comprehensive program, supports school districts in transitioning their meal program from heat-and-serve operations to one centered on scratch-cooked, whole foods. The program kicks off with a workshop at our headquarters in Boulder, Colorado, followed by an assessment of each district’s current operation, strategic planning for next steps, ongoing support, and more.
BVSD, where CAF founder Chef Ann Cooper serves as Food Services Director, utilizes a regional production model for their food service operation, meaning the food is scratch-cooked in a handful of school kitchens and distributed to other schools throughout the district.
While BVSD is a great model for school districts, one size does not fit all when it comes to the details of food service operations. At Napa Valley Unified School District (NVUSD), for example, their student demographics are significantly different than BVSD’s. Currently, NVUSD is in a unique place, with declining enrollment but an increase in the free and reduced population. Brandy Dreibelbis, NVUSD’s Director of Nutrition Services, explained how the district is in an area with a high percentage of food-insecure and migrant families. Napa County also has the highest obesity rate in the Bay Area.
BVSD, where CAF founder Chef Ann Cooper serves as Food Services Director, utilizes a regional production model for their food service operation, meaning the food is scratch-cooked in a handful of school kitchens and distributed to other schools throughout the district.
While BVSD is a great model for school districts, one size does not fit all when it comes to the details of food service operations. At Napa Valley Unified School District (NVUSD), for example, their student demographics are significantly different than BVSD’s. Currently, NVUSD is in a unique place, with declining enrollment but an increase in the free and reduced population. Brandy Dreibelbis, NVUSD’s Director of Nutrition Services, explained how the district is in an area with a high percentage of food-insecure and migrant families. Napa County also has the highest obesity rate in the Bay Area.
“I wasn’t quite sure until I came here the magnitude and the scope of what [Brandy] was doing,” Jalaty says. “I’m really excited to have a much better picture of the plan [and] to help her get systems in place.”
Aside from school visits, this year’s workshop included sessions on everything from creating menus to financial planning and human resources.
“I love the honest breakdown of the easy mistakes that could be made,” says Tina Bond, Nutrition Site Manager at Lindhurst High School, part of Marysville Joint Unified School District.
“I wasn’t quite sure until I came here the magnitude and the scope of what [Brandy] was doing,” Jalaty says. “I’m really excited to have a much better picture of the plan [and] to help her get systems in place.”
Aside from school visits, this year’s workshop included sessions on everything from creating menus to financial planning and human resources.
“I love the honest breakdown of the easy mistakes that could be made,” says Tina Bond, Nutrition Site Manager at Lindhurst High School, part of Marysville Joint Unified School District.
Vanessa Carter, RD, CDE, presented the do’s and don’ts of school menu planning to the group to help participants realize the importance of standardized recipes and menu cycles.
“It’s such a treat coming here,” Carter says. “Having those kids come into those cafeterias every single day… It’s such an environment to expose them to things that they may not have at home.”
Samantha Figueroa, Food Operations Manager for Caroline County Public Schools (CCPS), was most interested in the “food side of things.” Her district includes nine schools, each with their own kitchen. While a centralized food service operation is most often recommended by Chef Ann, Figueroa is confident that her district will succeed through a different path. CCPS is also within a local, rural county with plenty of farms, allowing for optimal partnerships with local farmers.
Vanessa Carter, RD, CDE, presented the do’s and don’ts of school menu planning to the group to help participants realize the importance of standardized recipes and menu cycles.
“It’s such a treat coming here,” Carter says. “Having those kids come into those cafeterias every single day… It’s such an environment to expose them to things that they may not have at home.”
Samantha Figueroa, Food Operations Manager for Caroline County Public Schools (CCPS), was most interested in the “food side of things.” Her district includes nine schools, each with their own kitchen. While a centralized food service operation is most often recommended by Chef Ann, Figueroa is confident that her district will succeed through a different path. CCPS is also within a local, rural county with plenty of farms, allowing for optimal partnerships with local farmers.
