Timothy Cipriano: Taking the Lead

Timothy Cipriano, executive director of food services for 20,800-student New Haven (Conn.) Public Schools, is acutely aware of the nutritional problems facing his students. The district has an 80% free and reduced percentage, and according to Feeding America, a national network of food banks, one in six children in Connecticut doesn’t have enough to eat. So Cipriano has made it his goal to make sure the meals his students eat at school are as nutritious as possible.

Rebranding a program: Cipriano was brought to New Haven in July 2008 to transition the district’s foodservice program from contract management to self-operated.

“We were not satisfied with the way the foodservice was going, both from the health and wellness side of things and the financial control and vision of the department,” says Will Clark, COO for New Haven schools.

Clark says after receiving bids from other management firms, he realized the right direction was to make the program self-operated. Clark says after speaking with other Connecticut districts and school nutrition professionals, Cipriano’s name kept coming up as the person who could lead the district on its new path.

“I met with Tim when he was at Bloomfield [Public School District in Connecticut] and told him he could do all the things he was doing there at New Haven but on a macro level,” Clark says. “On the one hand we have hunger issues and on the other we have an obesity epidemic. We believe there is a connection between health, wellness and food and the classroom. Tim was on board after that conversation.”

Both Cipriano and Clark knew changing the foodservice program would not be easy. “I said I really don’t know what to expect, but we are going to make the food better and we are going to take baby steps to get there,” Cipriano says. “We don’t want to change the whole system, flip it upside down and confuse the kids.”

FoodService Director - FSD month - Timothy Cipriano - New Haven SchoolsOne of Cipriano’s first moves was switching all bread products to whole grain. Overall, Cipriano says the change went well. However, one item, a whole-grain kaiser roll, was not well received. “The kaiser roll was the only item that we switched back to a white product. The kids did not like it. You can’t change everything. I wouldn’t call it a setback; it was an understanding.”

Cipriano knows that he can’t change kids’ eating patterns overnight. “We don’t want to take the approach of, ‘this is what we are serving and you are going to eat it,’” he says. “Kids love hot dogs, so we switched our hot dogs to turkey hot dogs. We didn’t want to go crazy and eliminate everything. We wanted to make small changes.”

Many of those small changes have come from making modifications at the department’s central kitchen. Mashed potatoes and roasted potatoes are now made from fresh produce instead of canned products. The majority of the beans are now fresh. Stir-fry vegetables are cut by hand.

Cipriano says he’s trying to get back to “real food,” so he’s cutting out as much processed food as he can. Last school year, Cipriano took on chicken nuggets. The kid favorite, along with chicken patties, was eliminated from the menus. Eight-cut chicken is now purchased, which is roasted and served with fresh vegetables.

“We want real food,” Cipriano says about eliminating chicken nuggets. “You can’t go to the butcher shop and say, ‘I want chicken stars and chicken moons.’ You can’t buy a porterhouse steak that’s been stamped with a cookie cutter that looks like a snowman. That’s what we’re trying to teach kids. That’s not what food is. That’s marketing.”

Healthy on a budget: In April 2008, à la carte snacks were eliminated from all K-8 schools. Snacks were eliminated at the secondary schools this September. “All our K-8 schools and some of our larger high schools are Provision II, so the kids get free breakfast and lunch,” Cipriano says. “We’re not a convenience store. We need to focus on what we do best and that’s school meals.”

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
pinterest hand phone

We like to offer a constantly changing menu. Last year, I started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new. We tried protein cookies based onto a Pinterest recipe, and our residents loved them.

Ideas and Innovation
coal creek student salad bar

When I was visiting Minneapolis Public Schools, I saw that they have these cool signs on top of their salad bars. As soon as we got back, we re-created them. They are big and branded, and have the portion requirements. They say “Taste something new today” on one side, and we support our local farmers on the other. They help the bars look fresh and delish, and attract students’ eyes.

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

FSD Resources