Foodservice Equipment & Supplies

JUN 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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JUNE 2019 FOODSERVICE EQUIPMENT & SUPPLIES 83 0 11""% * !1!!1&$)& / &'!1( ,(1!'(( (#&()& / -(1! (1,(!)( !#&!'1+!& / .1! !#(!' / $)&'1 1 !#&(!&1(&1 Contact us today to learn more. .tdyne.com (877) 602-8380 namely melamine bowls and plates. "Our Fresh to Go location was formerly a teacher's lounge that was located between the kitchen and main hallway," says Hill. "We reduced the lounge area and created a grab-and-go location with air-curtain merchandis- ers and coffee equipment." Incorporating Educational Components Some unexpected bene•ts come with a revamped cook-to-order foodservice program in addition to the expected greater student lunch participa- tion and more nutritious meals. For example, Greenville schools now conduct occasional in-class demos and cooking lessons. Students now also bene•t from other creative food-related program extensions, including a kids' cook- ing contest that Urban holds each September during the Euphoria Greenville food/wine/music festival. Here, young contestants pair up with celebrity chefs, such as Curtis Duffy from Grace in Chicago and Michael Mina of his namesake San Francisco eatery. The celebrity chefs take on the role of sous chef for the aspiring student cooks, and the winning dish becomes part of the school lunch menu. The celebrity chefs also at times connect with the district's curricu- lum, such as when a third-grade class learned about traditional Carolina cuisine through a cooking event. Chef Anthony DiBernardo of Swig & Swine BBQ slow smoked a hog, and Johnny Carino of Carino's Italian created a seafood Low Country boil. Both items were special additions to the school's lunch menu that day. Greenville students also participated in a trout luncheon that supported a conservation program. The children raised and released trout into the wild. They also dined on trout for lunch. In partnership with its foodservice department, Stevenson High launched the Healthy Lifestyle program, which focuses on food and exercise. It's presented in classrooms as part of the school's physical education curriculum to educate students about healthy eating. "I've also helped out with food lab classes," says Osman. "Our chef will show students easy and healthy foods they can make and eat at home. They'll make better choices if they're educated." At a North Carolina charter school, Reitano designed a kitchen that included additional space geared for student cooking classes. "If we can teach a kid to like broccoli, we can teach them how to cook it," Reitano said. "Little by little, we're changing what school foodservice looks like." FE&S

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