The Chef Initiative, an outgrowth of Project Bread, has partnered with Harvard School of Public Health to bring trained chefs into Massachusetts public schools to help wage war on uhealthy food.
Chef Kirk Conrad graduated from the Culinary Institute of America and worked at the posh restaurant Top of the Hub before advising public schools, and he says kids are the toughest critics he's ever had.
"The age range from five to nineteen are the most difficult critics that you will ever encounter in the food services department," he admitted to me earlier this week on WGBH. "I’m telling you that right now truthfully."
Conrad works with cafeteria staff to help them cook food from scratch, despite the fact that there are a lot of prepackaged options out there.