Training

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We have student culinary and dietary interns work on reducing fats and sodium in recipes. We also have them support educators and help with the rollouts of programs. 

We have a partnership with a local grocery store. We have a class with community members where we tour the grocery store and purchase items. We then use the store’s test kitchen to prepare...

I use Glo Germ, a product that glows under a black light. I have one person put on lotion and another put on the powder. They shake hands and touch things and it gives a visual of how germs spread...

As part of an initiative to bring staff members together over noteworthy topics such as diversity in the workplace, we are offering a series of Innovation Luncheons. This monthly webinar lunch aims...

Our all-employee meetings had become formulaic and, frankly, boring. We decided to use the Pecha Kucha format to liven up the presentation. Each manager developed a program using 20 slides, which...

When chefs come in for Chefs Move to Schools, the first visit is for them to be introduced and observe the operation. They can’t make comments or wear chef’s coats. The second...

I use fake food to demonstrate offer versus serve. I have the staff figure out reimbursable meals with an actual food production record and have fake food and lunch trays available to set them up. I...

During our weeklong student supervisor training we hold a trivia game based on what the students have learned during the week. We use PowerPoint to display the questions and answers, and the students...

We held a competition called “Battle Royale,” where we divided our staff into two competing teams who then had to create two “pop-up” restaurants at either end...

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