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We had a great time conducting a culinary training w/ food service staff in Bellevue Union School District! We worked on skills like knife safety, weighing, measuring, & setting up a proper work station. Together we made +600 delicious, #vegetarian meals! #cheflife #schoollunch

Having the right tools in the kitchen is so important! Chef April showed the Meals on Wheels team at @riseboroNYC how to take advantage of their new cambros and immersion blender and save time making their delicious sofrito. #cheflife #seniors

Great news for students in Colorado!! #schoollunch #SchoolMeals4CO

A beautiful Thanksgiving plate in @DPSNewsNow this week: roasted turkey, mashed potatoes, gravy, and green beans along with many dishes made from scratch like sage stuffing (with their classic homemade bread), sweet potato cake with cream cheese frosting, and a dinner roll.

Pernil, arroz con gandules, plátanos maduros, and flan de queso: a hearty and nourishing dinner from last night’s community meal in New London – and all for $5. Thanks to all the NLPS-United in Excellence! who joined us!

Good food is about the effort you put into making it. After preparing a delicious sweet potato cakes, @DPSNewsNow staff went the extra mile to decorate them, using none other than… plastic forks! #baking #schoollunch #cheflife

Over the past few months, our daily reach has surpassed 182K people. That means, on an annual basis, our chefs are helping to provide over 30 million meals. By this time next year, our reach will likely have doubled. We’re grateful to be #chefs in institutions.

Over the years in New London, I have taught lots of people different things. But I am most proud to say that they have taught me how to properly cook habichuelas (beans).” Chef Alex Chefs, we have so much to learn from institutional food service staff.

Getting ready for Thanksgiving in SRVUSD! Earlier this week, we prepped miso gravy for 2K vegetarian meals and tested a 160 batch of cranberry sauce before doing 6K! We can’t wait!

School Lunches Around the US: These are school lunch offerings across 7 school districts and 4 states in the US. All are made in adherence to strict nutritional and budgetary guidelines and prepared with student satisfaction in mind.

Today’s lunch in South Monterey: Red pozole w/ pork from a pig raised by students! The awesome (& NSLP-compliant!) recipe was created by food service member, Sylvia! Apply for our Program Chef position to help this team continue to push boundaries! brigaid.bamboohr.com/careers/29

Our students are getting amazing meals throughout the month all due our partnership with Brigaid! Posted Repost app • @srvusdeats Our team is on point with their BBQ chicken and cornbread game!💯 👏👏🔥🔥

Beautiful pies for NLPS-United in Excellence! today! A perfect way to start the weekend. Happy Friday to all!

It’s officially chili season in SRVUSD! Last week, Chef John and the food service team adapted our beef chili recipe to create a new version featuring pulled chicken. It’s always fun to add a new spin on a tried and true recipe.

Chef Todd and #foodservice staff in @DPSNewsNow baked some awesome loaves that will be used for Italian subs! They came out beautifully. 🥖

BIG NEWS!! We have been named one of Food & Wine's 2024 Game Changers! See the below link for the online article and grab a copy of the July Innovation Issue of FOOD & WINE on newsstands 6/17! foodandwine.com/gamechangers20… Food & Wine #FWGameChangers