Incorporating garden-grown vegetables has led Stephen Schappert to success.
According to Maureen Gallagher, vice president of marketing for Metz Culinary Management, Stephen has transformed dining services at Montgomery School by:
• Working with the science department to incorporate vegetables and herbs that are grown in the on-site garden into the lunch menus
• Adding international selections to the menu to introduce students to new items and educate them on world cultures
• Providing catering service during non-service hours, which enabled Metz to provide all catering services for the school
Get to know
Building an herb garden at Montgomery School with the students. We use the herbs grown in the garden in our daily lunches.
I feel I can better deal with the children because of my personality and I can be more innovative.
Love what you do and make the best of it. If you love what you do you will never “work” a day in your life.
I had to relocate for jobs twice.
Being able to do what I love for a living and being with a company that allows me to think outside the box, be creative and inspire healthier living.
We are trying to get our herb garden to be year-round to use as many local items as possible.
It was a cold, gloomy night and we were preparing for a big event. We needed to heat up an item and we were running out of space so we decided to use an oven that we had never used and weren’t sure if it would work. We turned it on anyway. An hour goes by and I start smelling something burning so I stop what I’m doing and look for what I smelled. The oven that we had turned on and weren’t sure about was smoking and on fire, so I turned it off and quickly ran for a fire extinguisher to put out the inferno. The funny thing about it was all our food was ready to go out so thousands of dollars worth of food could have been ruined by the suppression system, but I luckily saved the day.
I’m only 27 years old. I’m not old enough to look back and laugh.