My school kitchen
My school finally offered me the position of food service director! I bet most of you assumed I was the director already. I’ve had some authority to make improvements over the last two years, but it’s been quite limited. I am currently a co-director, and I share the responsibility of running the kitchen with the other co-director. One month I run it, the other month she runs it. Strange, isn’t it? There’s a very long story behind it. My co-director is retiring after forty years at my school, and I’ve been busily figuring out how to bring a better lunch to my school. This is the first time I will really be able to make vast changes to our meals, so I’m trying to learn everything I can now to be ready when the next school year begins.
As part of the learning process, I've contacted all of our vendors and told them we're trying to serve better food. Do they have less processed items that might fit with our goal of serving healthier foods? I'm still looking for a corn tortilla without all the strange additives. I'm visiting several schools with good food programs to pick the brains of their directors and see other kitchens and cafeterias in action. Several of them suggestion that getting students involved when introducing new foods to the menu is the best way to get students excited for healthy improvements. I've also sadly realized how small my school kitchen is compared to other schools :(