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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Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

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After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

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After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

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