On July 24, school nutritionists graduated from a culinary workshop program aimed at making school meals in North Carolina schools fresher, more appealing, and more nutritious. School nutrition professionals nationwide participated in culinary workshops hosted by the regional North Carolina K-12 culinary institute.
The NC Department of Public Instruction (DPI) Office of School Nutrition collaborated with Chef Cyndie Story and the nationally recognized K-12 Culinary team to develop the institute with a number of core objectives, according to a press release.
These goals include improving student health, well-being, and academic success by offering nutritious and appealing school meals; expanding the capacity of local school nutrition programs to purchase, prepare, and serve fresh, locally grown produce; increasing the consumption of fruits, vegetables, and whole grain-rich foods; and providing continuing education opportunities for the talented personnel working in school nutrition.
“The North Carolina K-12 Culinary Institute offers innovative, engaging training and equips our School Nutrition professionals with the culinary skills, recipes, and resources needed to prepare and serve nutritious school meals that support student success in and out of the classroom,” Rachel Findley, senior director of the office of school nutrition, said in a press release.
On July 24, the program’s final day, students participated in a graduation ceremony at the Havelock Elementary School in New Bern.
Equipping school nutrition professionals with the right tools, educational resources, and culinary training can significantly enhance school meals’ preparation, service, and appeal, according to the press release. Since its launch in 2016, the NC K-12 Culinary Institute has graduated over 1,460 culinary specialists. These graduates represent school food authorities across North Carolina, including traditional public-school units (PSUs), charter schools, non-public schools, and residential child-care institutions.
“Workshops such as this can truly empower school nutrition staff with the confidence they need to create healthy, nutritious meals to serve students,” Lauren Waeyand, school nutrition director for Craven County schools, told the Carolina Journal. “This type of workshop elevates school nutrition programs, and I am so thankful that our employees were able to take part in this program.”
The North Carolina K-12 Culinary Institute has been funded with support from many valuable partners throughout the nine-year tenure of this professional development opportunity geared towards North Carolina School Nutrition Managers, according to NCDPI.
It was initially funded through a US Department of Agriculture grant. The Institute has also had support from the Blue Cross Blue Shield of North Carolina (BCBSNC) Foundation and the Farm to School Coalition of North Carolina. The NCDPI Office of School Nutrition helps support additional costs to offer the summer NC K-12 Culinary Institutes. In addition, institute participants who complete the workshop (called Chef Ambassadors) are tasked with teaching forward the information to school nutrition staff in their schools and districts, further extending the reach of program information.
Sekou Brown, an assistant manager of school nutrition at Southwest Charlotte STEM Academy, said he thoroughly enjoyed the experience and found it highly educational. He gained valuable insights from everyone involved and appreciated the opportunity to collaborate with fellow students. One area he plans to focus on improving is task delegation. Additionally, he intends to return to batch cooking and garnishing techniques he learned and share them with others at his school.
According to the press release, the NC K-12 Culinary Institute has developed over 200 recipes for school meals in North Carolina. These recipes feature whole grains, fruits, vegetables, lean proteins, low-fat dairy, and locally grown ingredients. A family resource offers a collection of NC K-12 Culinary Institute recipes that students and their families can prepare at home.
Rachel Olscheske, a school nutrition assistant at Craven County, said this was a valuable experience and gained many helpful tips. One of the most important things she learned was how to properly hold and use a knife sharpener. She is now sharing that knowledge at her school, along with a refined method for preparing mashed potatoes that ensures a high-quality result with minimal mess.
Heather Lovick, a school nutrition manager for Carteret County, said the training was a transformative experience for her. It introduced concepts and techniques she hadn’t previously encountered in the kitchen. She thoroughly enjoyed the program and formed lasting friendships in just three days. The sense of camaraderie and collaboration was outstanding. Additionally, she plans to take the “leftover hack” back to her district to share and implement it with others.
Jean Jones, school nutrition manager for Pitt County Schools, had a great experience and discovered many new recipes — her favorites were the honey mustard and the baked apple crisp. One key takeaway she plans to bring back to her district is the method of weighing leftovers instead of counting individual portions.
The NC K-12 Culinary Institute offers immersive three-day workshops combining hands-on kitchen experience and dynamic classroom instruction, according to a press release. Participants engage in various instructional segments focused on essential culinary techniques, including knife skills, precise measuring and weighing, proper equipment usage; and the preparation and service of high-quality meals featuring meats, grains, fruits, and vegetables.
The program also incorporates best merchandising, marketing, and nutrition education practices. Upon completion, participants are recognized as chef ambassadors. These ambassadors are equipped with “teach-it-forward” resources. They are expected to share their newly acquired knowledge and skills with fellow school nutrition professionals in local schools or districts.
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