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School Food Chefs Learn to Plot Healthier Menus

Zena Martinez, a food-program specialist with the Glendale Union High School District in Glendale, Arizona, calls the spicy chicken patty she serves for lunch the “bane of her existence.” The students love it, and, yes, it meets U.S. Department of Agriculture (USDA) nutritional standards, but she is tired of serving a heavily processed sandwich that comes frozen and in bulk quantities.

Martinez is so tired of serving this kind of processed meal, in fact, that a few years ago she went searching for information about what her district used to serve kids, hoping that she’d find old recipes for scratch-cooked meals tucked away somewhere. She flipped through heavy binders full of menus dating back to 2010 and found only disappointment: Hamburgers, pizza, chicken patties, the very meals she was rotating through every week had been staples for years, probably decades.

“You don’t see passion in these menus,” says Martinez. “You see the status quo.”

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