Chefs who make a difference

These 10 chefs are influential not only in their operations but their communities as well.

Brian Axworthy
Executive Chef, Assistant Director
Colorado Springs School District 11
Colorado Springs, Colo.

Why Brian?
According to Rick Hughes, director of food and nutrition services:

“Brian is definitely a visionary. Brian has helped us take our program from a mostly highly processed food program to now exclusively scratch-cooked or clean label items. The food tastes so much better and it’s so much better nutritionally. We focus on what are we doing to help students learn in the classroom, and Brian cares greatly about that. Brian’s responsibility is that he must create recipes and menus that taste great to kids for $1.04 per meal total food costs. Those are tall marching orders.

One of the things he’s doing this year is creating a junior chef program to involve kids around the district at some level to provide input about the food being involved in the cafeteria but also learning where food comes from and how do we cook food. He’s very excited to involve students.

Another key initiative this year was, through the USDA commodity foods, to get cut up raw chicken. Going back to cooking raw chicken in schools is pretty scary but I know that we have good food safety programs. That’s another program that Brian is instrumental in pushing forward.

Brian has done culinary boot camps for our staff. There is both time in the kitchen learning culinary techniques and he’s also got some class time when he’s walking through theories and why things are done. He doesn’t just do the heavy lifting. He teaches people how to fish, so to speak.

Brian is in charge of community outreach. He partnered with the local food bank, Care and Share. We were able to serve another 50,000 or 60,000 meals this summer because Care and Share got their food from us. Brian also is in charge of our food rescue program. We experimented with that in 10 of our sites last year. We rescued food and took that to a community center, which worked with one of our local churches to box up meals to serve those from a food pantry for no charge.” 

Pages

More From FoodService Director

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

FSD Resources