The Kentucky Department of Education’s Division of School and Community Nutrition (SCN) teamed up with the Institute of Child Nutrition (ICN) to host a series of hands-on training sessions for school nutrition professionals during the summer break.
And while that is certainly a mouthful to read, the resulting labs made for a mouthful of good food at the workshop that took place at Henry County High School.
The classes and labs focused on helping school chefs and nutrition professionals gain experience with cooking from scratch, as well as introducing them to dishes using more fruits, vegetables and meat alternatives.
“It’s been very interesting,” said Mark Miller, a chef at Trimble County schools. “Trying these different seasonings without salt and learning about the meat alternatives, it’s just a good way to open up your mind to different options. I think it would be a good experience for anybody working in a kitchen.”
During the labs portion of the workshop, chefs and cooks made different recipes, such as meatless chili and eagle pizza, to be handed out to students signing up for classes.
“It was really good, I really liked the vegetarian (eagle) pizza,” said Victoria Williams, a senior at Henry County. “I’m a vegetarian so it gets a little difficult sometimes to find food being made here at the school to eat. I’d be excited to see more food being made like this.”
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