Writing Contest Encourages Future Chefs


The fifth grade students at Diley Middle School wrote essays about their interest in cooking, and stated why they wanted to be chef for the day. Writers of the winning essays earned an opportunity to cook for their peers. The event drew close to 300 entries – and increased meal participation.

Chef for the Day

The Food Service Department staff created the writing contest as a way to further involve Pickerington students into school nutrition activities. Head cook Becky Loar created a videotaped message explaining the writing contest, and encouraged all students to submit an entry. The message played during the morning announcements and the response was tremendous. Excerpts from the winning entries are below:

Arlo exclaimed, “I come from a long line of amazing chefs!”

Ella described “the calming sense” she receives when cooking, and how much she enjoys the process as “sweet aromas are spreading happiness through you.”

Layla kept her reasoning simple and straight from the heart: “I love to cook and bake with my Mom, and I am very good in the kitchen.”

The three student winners helped Chef Pierre and the Diley kitchen staff cut, cook and plate toppings for a school-wide taste test event in April. “It was a fun day with lots of positive energy,” noted Judy Riley, Supervisor of Food Service. “Student sous chefs were thrilled to be part of the event and took an active role in encouraging their peers to try something new.”

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Heather Hedgepeth (Diley Principal), Judy Riley (Food Service Supervisor), Chef Pierre Wolf and Heather Loar (Diley Head Cook) prepare for the taste test event.

Taste Testing with the Student Chefs

All 580 Diley Middle School students received a sample of two different pizzas. The Chicken Poblano Mexican Pizza featured a soft pliable crust. Personalized toppings included fire-roasted Poblano peppers, refried beans, diced tomatoes, corn and black bean salsa and red onions. The Primo Gusto Pepperoni Pizza featured sun dried tomato sauce, fire-roasted garlic, pepperoni, mozzarella cheese and sliced mushrooms. Students loved the ability to personalize their pizza with the various vegetable-based toppings.

  • 90% of the students who tried the pizza stated that they would buy it again.
  • Primo Gusto Pepperoni Pizza was the most popular topping, sampled by 70% of the students.

Chef for the Day increased meal participation at Diley Middle School by 100 meals, and the two vegetable-enhanced pizzas are now on the menu.

Smarter Lunchroom Strategies throughout the District

Chef for the Day was one part of Pickerington Local Schools year-long plan to increase fruit and vegetable consumption. At all the elementary and middle schools locations, staff added a variety of new items to the menu, placed fruit baskets in busy locations, moved salad bars to a more visible location and hung colorful posters in the dining area.  Highlights include:

  • Nacho munchables – a new vegetable and bean nacho entrée was added at four elementary and one middle school. The item is now a K-6 meat alternate.
  • Carrots and celery with hummus dip won a taste test and has been added to the weekly menu as a meat alternate.
  • Harmon Middle School added Salad Bar Wednesday and a Sub Bar Day to encourage vegetable purchases. The salad bar is rolled out to the cafeteria on Sub Bar Days to encourage veggie toppings to both sandwiches and salads. The Supervisor noted that vegetable waste is now minimized and students are adding extra vegetables to their subs. The sale of both salads and subs has increased.

Activities from this project were funded by a United States Department of Agriculture Team Nutrition Training Grant.

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Harmon Middle School kitchen staff added Sub Bar Day to the menu. Students can add a variety of vegetable toppings to their sandwich.

 

Customers Drive School Meal Choices at Cloverleaf


Students are our customers.

This simple phrase sums up how the Cloverleaf nutrition staff approaches their work. The team works hard to offer appealing menu items, as well as engage their customers in decision-making and tasting processes.

During the 2015-16 year, the nutrition team was very busy. They updated the salad bar, offered monthly taste testings, implemented Tot Chef cooking classes, and added cold-water dispensers into the cafeteria. New signage was also added to help students navigate through the meal choices.

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Ten students and their parents participated in the six-week Tot Chef program.

Location, Location, Location

In smarter lunchrooms, healthful items are offered in strategic locations. First in line and in a busy traffic pattern are two prime spots. To take advantage of the location, Food Service Director Carrie Beegle moved the salad bar, from a sidewall position, into the center of the high school cafeteria. In the new location, students must pass the salad bar to get to the cashier.

  • The results were positive; fruit and vegetable selection increased by 300%.

Entrée items were also reordered in the line. Beegle moved the homemade entrée of the day, called Kitchen Sync, to the first position in the serving line. Students now select the healthiest entrée twice as often as the pizza. This was an easy change with huge results!

Gotcha Sriracha at the Middle School

The middle school Student Food Service Committee participated in cooking lessons and created their own spice blends. Students created spice blends named Gotcha Sriracha, Kickin’ Colt and Jamaican Me Crazy.

“Herb blends were a big hit with all our students,” raved Beegle. “Students use them with everyday items to add instant flare and the salt requests have disappeared.”

Salad Bar Changes Reduce Waste

Elementary school students helped update their salad choices. A tray waste study revealed that 62% of the pre-made salads were wasted. The Cloverleaf Elementary staff added a salad bar to encourage students to select their own side item.

  • After the new salad bar was created, only 6% of the salad bar choices were discarded.

Staff handed out stickers to the elementary students when they had finished all their fruits and vegetables. The students were excited to receive the sticker.

Taste It Tuesdays and More

Like most taste events, Taste It Tuesday featured bite-size pieces of fruit and vegetable-based items, and students gave feedback on the taste. Taste It Tuesdays in Cloverleaf, though, featured a few very unique items:

Joyce’s Banana Freezes were a hit – 1,250 samples were gobbled-up by the students. The sampling, created by Cloverleaf’s head chef Joyce Meyer, was also featured in the Medina County Gazette.  Click here for the recipe.

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Vegetable waste decreased when elementary students served themselves.

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