Segment: K-12 Schools

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While entrée salads aren’t new for the district, Brent Trudeau, production manager/executive chef, says his team worked during the
renovated cafe

With a very low percentage of students who qualify for free or reduced priced meals, 18%, Schuster, the district’s dining services director, knew he needed to make some changes to get students to remain on campus and participate in the district’s foodservice program.

Inspired by a personal challenge to not eat processed or canned food for a weekend, Michael Rennicke, executive chef with Eurest a

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