CIA Opens Kitchen to School Districts

Symposium gives child nutrition professionals hands-on menu development opportunities.

(From left to right) Bertrand Weber, Minneapolis Public Schools, and Mary Martinez and Cynthia Baron, from Northside Independent School District, work on a recipe they created. Participants were broken up into small groups and paired with members from other districts to create new menu items, especially those items that meet the new meal regs. Ainsworth says the attendees’ first crack at menu presentation needed a bit of work. For example, one dish had a cabbage leaf under the dish, which Ainsworth says is a nonfunctional garnish. He also taught the operators to plate dishes in odd numbers of components and to use asymmetrical positioning to create more visual appeal.

“Presentation is a big deal. Sometimes I don’t think they think that,” Ainsworth says. “I think their eyes were opened up about going back to their operations and looking at their lines to see how they present everything from salad bars to drinks.” 

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gluten free diet

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A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

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Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

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