For Aida Samaniego, executive chef for Sodexo at New Mexico State University, serving students healthy meals is a priority, according to the Deming Headlight.
During the past year, Samaniego has been cooking at Taos Restaurant, incorporating from-scratch methods whenever possible.
Instead of using margarine, Samaniego uses real butter or canola oil. She has also eliminated many processed foods the kitchen staff previously relied on to feed large groups of people.
All of Samaniego’s methods, including offering sugar-free gelatin desserts and fresh fruits, are a part of her efforts to provide healthy meals for students and hinder quick weight gain.
Read the full story at the Deming Headlight.