Restaurant chef brings cajun cuisine to school lunch

Chefs Move to Schools partnership brings new flavors to students.

Feb. 14—Chef Charles Gilliam, owner of  Okra’s Louisiana Bistro in old town Manassas, thought developing a menu for school students would be a piece of cake. But things were a little harder than he expected.

“They have a tight budget they have to work with, and unfortunately they have really, really tight restrictions for what they’re able to do to put together the food for the kids,” Gilliam said.

But Gilliam hasn’t given up. He’s been working with the school system since last year as part of First lady Michelle Obama’s “Chefs Move to Schools” program, which is run through the U.S. Department of Agriculture, to help chefs partner with schools to create healthy meals. On Friday, Gilliam introduced the first menu item of red beans and rice, maquechoux and corn bread to the students at Metz Middle School, with much success.

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources