CIA Opens Kitchen to School Districts
Symposium gives child nutrition professionals hands-on menu development opportunities.
Ainsworth demos cooking and plating techniques for the participants. Attendees spent between six and eight hours getting hands-on time in the kitchen. “It’s hard to change when you’re in your district. This program gives you permission and the tools to make changes,” Ainsworth says. “The changes don’t have to be big. They can start with one or two a year.”