How has the COVID pandemic changed your approach to foodservice?

Over the last year, we have stocked up on food and items we need to serve kids. We look for ways to keep serving homemade options and gave parents some take-and-bake items with a recipe to cook them with. We have had to think outside the box, and when we could not buy bread, we baked our own. ... We used Facebook to keep parents up to date on what we were doing and asked how we could help.

What’s the best career advice you’ve been given?

Feed kids. If at the end of the day, kids did not go to sleep hungry, we can deal with everything else tomorrow. 

What’s been your funniest on-the-job disaster?

We, by accident, dumped 200 gallons of milk in the parking lot. I just looked at my staff and said, "Don’t cry over spilt milk…"

What would you like to accomplish in your career in the short-term? Long-term?

I am working on developing recipes to share with other schools using commodities. In the long run, I want to leave every one of my schools with new equipment.

What is your favorite kitchen hack?

Use your large mixer to shred your pork or chicken for pulled meals.