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.

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The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

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University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

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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.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

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Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

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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