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.

harmon_subbar_toppings_april2016

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

 

Students Enjoy International Flavor


Knox County Career Center students recently sampled pho, the national dish of Vietnam, and then learned how to prepare the soup at home.

Knox County Career Center (Knox CCC) is located in Mount Vernon, Ohio. In this non-traditional high school setting, students prepare for a career while also completing their junior and senior years. Bruce Kreidler, Food Service Director, thought his students would enjoy the unique flavors of the soup – and he was right!

Pho Adds International Flavor

Pho is a broth and noodle soup that also includes ½ cup of vegetables. Carrots, cabbage, zucchini, green onions and cilantro were added to rice noodles and served in a warm broth. The soup was a big success – 322 students and staff enjoyed the new item.

  • Students liked the combination of bite-sized vegetables with the rice noodles.
  • A handful of students also appreciated that the soup was gluten-free.

Not only was the soup tasty, it was easy to prepare.

Traditionally, pho is made with beef (pho bo) or chicken (pho ga). Kreidler made his pho with a turkey broth made from scratch using leftover turkey bones from the school’s Thanksgiving meals. Making his own broth was economical and allowed him to control the sodium content in the soup. Rice noodles were pre-cooked by soaking them in hot water for 30 minutes. The noodles were then placed in small bowls, with the hot broth added on top.

Dishes of Pho

Pho is a broth-based soup that includes vegetables and rice noodles. This version included carrots, cabbage, zucchini, green onions and cilantro in a warm turkey broth.

Students Prepare Pho for Families

At the conclusion of the lunch period, Chef Kreidler taught interested students how to prepare the soup. Students julienned carrots, used a mandolin to slice the cabbage and zucchini, and diced the onions and cilantro.

Several of the cooking class attendees recreated the dish for their families. The students reported their families enjoyed the deceptively simple, yet flavorful variation on chicken noodle soup.

“Pho is great comfort food,” remarked one Knox CCC student who cooked the noodle dish for her family.

Carrot, Kale & Spinach Smoothies

Pho was just one of the cooking events Kreidler implemented with his students. Earlier in the year, Kreidler set up a smoothie station in the cafeteria. Bowls overflowing with fresh carrots, kale, spinach, peaches, blueberries and pineapple were placed alongside a blender.

The bright green and purple smoothies grabbed the attention of every high school student.

  • 120 samples were consumed during breakfast.
  • 375 samples were consumed during lunch.

“I can’t even taste the vegetables in this smoothie!” exclaimed one student. “When can we have this on the menu on a regular basis?” asked several others. The high price of the ingredients will limit adding the smoothies to the menu on a regular basis, but Kreidler will explore ways to offer the smoothies for special occasions.

The two cooking events had high participation and high customer satisfaction. Students tasted 827 samples of new food items, and Kreidler reported that approximately 75% of the student body had positive responses to the smoothies and the soup.

Soups and smoothies are two alternative ways to offer vegetables within school meals. Give pho a try in 2017 and let us know how it goes!

knoxcc_chefcookingandstudents_july142016

Chef Kreidler tops rice noodles and vegetables with a homemade broth. The high school students enjoyed the international twist on chicken noodle soup.

 

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