Vegas hotel chefs take a crack at school lunch

Magazine challenges chefs to create meal that fits new meal regs.

May 24—This summer, school nutrition staffers across the country, including Clark County (Nev.) Food Service Assistant Director Virginia Beck, will create menus that will be approved by their states and appreciated by their students.

While the CCSD ponders the serving sizes for chicken nuggets and peach cups, 40 minutes away, a veritable army of chefs goes to work every day on the Las Vegas Strip. For a glimpse at what the new school lunches could be, Las Vegas Weekly tapped that talent base and sought out a pair of local chefs willing to take on a challenge: Cook us a school lunch that meets the USDA’s regulations and doesn’t taste like the cafeteria line.

One example was Luxor Assistant Executive Chef Gerald Trujillo, who create spaghetti and meatballs with whole grain pasta, turkey meatballs and used homemade salad dressing on a side sald for his school meal.

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