Dover-Sherborn Goes Back to Basics with Latin American Cuisine

JSI Chef wears gloves to hold the jalapeño pepper.

JSI Chef Brendan during the food demo

On December 5, 2018, Dover-Sherborn Regional High School participated in The John Stalker Institute’s Back to Basics Latin American Cuisine culinary Workshop to Go.During this 3-hour workshop, school nutrition staff learned about the ingredients and health benefits of foods from Latin America, and discovered healthy cooking techniques during a food demo. Nutrition staff also advanced their culinary skills by creating the following Latin American-inspired recipes.

  • Blackened Fish, Pulled Chicken and Pinto Taco Beans
  • Peppy Quinoa and Spanish Brown Rice
  • Crunchy Kale Slaw, Fresh Salsa, Mexicali Corn
  • Peach Salsa and Tropical Fruit Salad

The staff worked in groups to prepare these student-friendly recipes, and were given the opportunity to taste-test an authentic Build-Your-Own Latin American Street Taco.

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Cutting a lime used in the fresh salsa.

In tasting the recipe, the staff and the director had the opportunity to critique, discuss, and experience the Latin American Cuisine firsthand to ultimately decide which recipes to menu at their school. Through this workshop, staff have enhanced their culinary skills and built the confidence needed to prepare this new, popular menu option.

To learn more about the Back to Basics: Latin American Cuisine workshop, please visit our website to request a Workshop To Go or visit the JSI Resource Center page!

Chef Support for a Build-Your-Own Menu at Your School!

Would your staff benefit from working with a chef in the kitchen when offering a new menu item? The John C. Stalker Institute can help! Consider a Live-Setting Culinary Training this school year.

After completing either the Back to Basics: Mediterranean Flavors or NEW! Latin American Cuisine, you can schedule the JSI chef to work alongside school nutrition staff while they prepare and serve a Build-Your-Own menu at your high school.

Build-Your-Own Mediterranean Pita Pocket

Build-Your-Own Mediterranean Pita Pocket

Choose to feature either Mediterranean Pita Pockets or Authentic Latin American Street Tacos. Check out the Build-Your-Own menus!

Build-Your-Own Latin American Street Tacos

Build-Your-Own Latin American Street Tacos

 

 

Request this innovative Live-Setting Culinary Training, where school foodservice teams build their culinary skills during their regular production hours – no need to wait for a professional development day!

Submit your request online at http://johnstalkerinstitute.org/wtg.

Milton Uses FISH! to Find the Fun at Work

On October 17, 2018, school nutrition staff at Milton Public School participated in the Finding the Fun at Work with FISH! Workshop to Go, presented by Karen Alarie, MEd, SNS from The John C. Stalker Institute. This workshop focuses on the goal of building a creative, innovative, and fun workplace culture. This goal can be accomplished using the FISH! philosophy to empower staff and create passion and engagement at work.

The FISH! Philosophy

Through this workshop, the staff learns how to apply the FISH! philosophy while working at their school.

  1. Be there– Smile, make eye contact and acknowledge students as they walk through the lunch line.
  2. Play– Allow for curiosity and creativity in the workplace to create an enjoyable work environment free of judgment.
  3. Make Their Day– Value and recognize other employees and their hard work.
  4. Choose Your Attitude: Choose who you will be that day and be conscious of that choice since your choice affects everyone.

    JSI Instructor holds an activity about the FISH philosophy

    JSI Instructor leads FISH! activity

The Finding the Fun at Work with FISH! Workshop to Go incorporates fun and interactive games, which were enjoyed by the Milton school nutrition staff.

You can read about additional experiences with this workshop here. If you would like to schedule a Finding the Fun at Work with FISH! workshop at your school, visit our website to request a JSI Workshop to Go.

NEW! Workshops to Go

Back to Basics: Latin American Cuisine: Build-Your-Own Street Tacos

Back to Basics: Latin American Cuisine: Build-Your-Own Street Tacos

Back to Basics: Latin American Cuisine

Minimum of 7 participants/maximum of 14 participants

Cost: $399 for 3-hour culinary workshop. 

Freshen up your Taco Tuesdays with authentic Latin American cuisine! In this hands-on culinary workshop, you will enhance your culinary skills while preparing student favorites, such as fish tacos, fresh salsa, Spanish rice, and more!

Coming in 2019! Asian Fusion Workshop

 

Get the Right Scoop!

Minimum of 15 participants

Cost: $299 for 2-hour workshop

Scoops, ladles, and spoodles… oh my! Discover why and how to use the correct measuring tools for proper portioning to meet the meal pattern as well as the connection between portion control and cost. Recognize the minimum requirements for each of the five food components with extra practice on vegetable subgroups.

The Power Pack- Mediterranean Style

The Power Pack- Mediterranean Style

Bean-A-Licious

Minimum of 7 participants/maximum of 14 participants

Cost: $299 for 2-hour culinary workshop

Explore the culinary versatility of beans in this hands-on culinary workshop featuring student-approved bean recipes. Prepare a variety of popular bean recipes and build Power-Packs that will meet school meal requirements and your students will love!

To bring a workshop to your school, please visit the John Stalker Institute website to request a Workshop To Go!

Dover-Sherborn Gets the Right Scoop

JSI Instructor demonstrates the proper measuring utensils

JSI Instructor demonstrates the proper measuring utensils.

On Wednesday, October 3, 2018, JSI instructor Christanne Harrison presented the Get the Right Scoop Workshop to Go at Dover-Sherborn High School.

This new workshop allows school nutrition staff to discover why and how to use the correct measuring tools for proper portioning to meet the meal pattern, as well as the connection between portion control and cost.

Interactive activities allow the participants to recognize the minimum requirements for each of the five food components with extra practice given to vegetable subgroups. Some of the Making It Count activities are incorporated into the workshop, making it both fun and educational!

Make the Portion Count game from Making It Count

Make the Portion Count game from Making It Count

Enhance your knowledge of school nutrition at this workshop by:

  • Putting your serving size measurement estimation skills to the test
  • Matching meal portion sizes with the appropriate age groups
  • Participating in conversations with colleagues about the categories and subgroups of vegetables

    Vegetable Subgroups

  • Brainstorming the correct vegetable substitutions for a variety of vegetables
  • Reviewing the difference between the minimum daily and weekly requirements for each of the five food components

If you would like to schedule a Get the Right Scoop workshop at your school, visit our website to request a JSI Workshop to Go.

RCCIs Share, Learn, and Network

Nuts & Bolts of School Nutrition Program Agenda

On October 10, 2018, The Nuts and Bolts of School Nutrition Continuation Series offered a session for school nutrition professionals in Residential Child Care Institutions (RCCIs) called “Improving Access for RCCI’s in School Meal Programs.” RCCIs provide non-traditional meal service to accommodate children with varied special needs. This session was designed specifically for RCCI professionals to share, learn and network with others in the state. The session started with an assessment of the needs of the group to understand the challenges and successes experienced by RCCI school nutrition directors.  

Participants were divided into small groups and asked to brainstorm and share the challenges and successes they have faced in their programs. The top three successes identified: 1.) students having positive feedback on the food 2.) healthier eating habits, 3.) improved overall health leading to weight loss and decreased obesity among students. The three major challenges included: 1.) staff training and accountability 2.) food waste and 3.) navigation of the DESE website. Once the challenges were identified, participants conversed, networked, listened, and learned about possible solutions and changes they could implement in their program.

Challenge 1: Staff training is not ongoing and management is not always present. Some staff members incorrectly count meals.

Possible Solutions 1: Encourage all staff members to attend a ServSafe training and offer portion control-related online trainings to new staff such as those offered through Making It Count. Ensure all trainers are able to train direct care employees about meal counting, especially on the weekends.

Challenge 2: There is excessive food waste resulting from food being thrown away by students and food service employees.

Challenge 2: Food Waste

Possible Solutions 2: Provide nutrition education to students and staff about meal planning and portion sizes to help reduce food waste. Take a critical look at how food is seasoned or prepared, the appearance of the food, and what food students are throwing out most often. A possible solution to reduce food waste was shared by one of the participants where students assist in serving and cooking meals behind the line. As a result, these students encourage other students to eat the food they make, which results in less food waste.

Challenge 3: The DESE website, specifically the Document and Reference library, is difficult to navigate.

Possible Solutions 3: Add a search option or categorize the webpage to make it easier to find documents in the online library. Make To-Do lists interactive by providing a direct link to references and forms necessary to complete the paperwork on the lists.

Handouts from this session include: School Meals and RCCIs — Making It Fit and Meal Access and Reimbursement. If you are looking to increase your knowledge about implementing and improving USDA National School Lunch and School Breakfast Program operations, consider participating in a Nuts and Bolts of School Nutrition Continuation Series Program. These sessions are offered online and in person for the 2018 to 2019 school year.

 

What’s Cooking in the JSI Kitchen for 2019?

 

Recipe Testing Veggie Stir-Fry

This colorful and tasty veggie stir-fry is one of the many new recipes we are testing for our new Asian Fusion Culinary Workshop to Go coming in 2019!

In the JSI Kitchen, we are creating Asian Fusion recipes for a new culinary Workshop to Go coming in 2019! Before culinary workshops are offered to Massachusetts schools, recipe testing is conducted in the food lab at FSU. We check to be sure the recipe is accurate, practical, affordable, meets the nutritional requirements and, of course, tastes great!

Purchasing ingredients, prepping, cooking, and tasting new recipes is essential. The qualities and characteristics of each recipe are evaluated for appearance, taste, aroma, texture and overall acceptability. In doing this, recipe changes can be made to spices, herbs, or ingredients in the recipes, which lead to overall recipe improvement and ultimately student-approved recipes.

Stir fry sugar snap peas are prepared on the stove.

Feedback on the recipes is an essential part of the process. The JSI team scores and comments on the appearance, taste, aroma, texture, and acceptability of all the recipes. The favorites in this round of recipe testing included the colorful and tasty vegetable stir fry, crispy tofu, stir fry confetti rice, and the Asian beef strips.

Please visit the John Stalker Institute website to request a culinary workshop. Stay tuned for more information about our new Back to Basics: Asian Fusion Workshop to Go coming in 2019!

JSI Brings Professional Communications to the SNA of MA Chapter Meetings

On Thursday, November 9th, 2017, Keefe Technical High School hosted the SNA of MA Chapter Meeting which featured the newly updated JSI workshop Professional Communications presented by Lynnea Gleason.

Professional communications was designed to strengthen existing skills, navigate through difficult topics, and discover ways to strengthen the communication lines of school nutrition programs.

Key learning objectives include:

  • Identifying effective communication skills for adults and children
  • Practice handling sensitive situations in the work setting
  • Discuss ways to overcome communication barriers

This workshop features many activities to get participants out of their seats and reflecting on these objectives to promote success within their daily operations. Most of our days are spent at work, so having enjoyable relationships and a mutual understanding of one another creates a positive environment and can make the day fly by! Such synergistic productivity not only benefits your fellow employees, but also the children who are getting fed.

Consistency is a key component in school meal programs to control food costs and meet meal requirements. One of the fun and interactive activities, the PB & J sandwich activity, that took place during the workshop showed how messages can be interpreted in many different ways. Even the instructions for making a simple PB & J sandwich require good written communication to properly convey the message the way you want it to be understood. The PB & J activity effectively reinforced the key learning objective and was a hit with the audience!

JSI instructor leads the PB & J activity.

To learn more about about professional communications, visit SNP: Effective Communication for a compilation of links provided in the JSI Resource Center.

Webster Schools Host Food Allergy Workshop

On Wednesday, September 20, 2017, JSI instructor and registered dietitian Alison Doak presented the Food Allergies Workshop to Go at the Webster Public Schools. The workshop provided an in-depth, interactive lesson for school nutrition staff about food allergies, including life-threatening allergies. Participants learned important warning signs of an allergic reaction, how to identify allergens on a food label, how to make appropriate substitutions, and many other vital pieces of information to integrate into their daily operations.

 

FA8

Shown above is Alison Doak, MS, RDN, LDN, during the Food Allergy workshop.

Key objectives from the workshop include:

  • List the top 8 food allergens
  • Recognize food allergy symptoms
  • Read food labels to identify food allergens
  • Identify allergen-free menu substitutions
  • Differentiate between a food allergy and food intolerance
  • Describe ways to avoid cross contact at school
  • Discuss strategies to create an allergy safe environment at school
  • Identify the steps of an Emergency Response Plan
yogurt

Find those food allergens!

If you would like to schedule a Food Allergy workshop at your school, visit our website to request a JSI Workshops to Go. While there, you can find out about our 12 other workshops, too!

To learn more about food allergies, check out the JSI Resource Center. Additionally, the Managing Life-Threatening Allergies in Schools manual contains a wealth of information regarding food allergies and guidelines to create a multidisciplinary approach for allergies in your schools. In addition, the USDA has just released in 2017 the latest guidance on Accommodating Children with Disabilities in the School Meal Programs.

Register Today for the 2017-2018 Nuts & Bolts of School Nutrition Programs Continuation Series

The Nuts & Bolts of School Nutrition Programs Continuation Series is back for the 2017-2018 school year!  This training series will provide you with the vital information and skills to improve program operations. Upcoming sessions include both in-person and online trainings covering important topics like Special Dietary Needs, USDA Foods and Inventory Management, Procurement, Afterschool Snack, At-Risk Snack, & Extended Day Snack, Farm to School,  Production Records, Recipes, CN Labels, & Product Formulation Statements and Local Wellness Policies.

Don’t miss out on the upcoming October 26, 2017 in-person session on Special Dietary Needs which will provide an overview of both the newly updated (2017) USDA Accommodating Children with Disabilities in the School Meal Programs and the (2016) Managing Life-Threatening Allergies in Schools manuals. Participants will receive a copy of the Managing Life-Threatening Allergies in Schools manual during the session. Register online by October 12, 2017 to join this session.

Join us on November 15, 2017 for the in-person session on USDA Foods & Inventory Management. This session will provide an in-depth understanding of USDA foods such as DoD Fresh, monthly offer sheets, diversion survey, and making the most of your entitlement dollars. Register online by 11/1/2017 to join this session.

All in-person trainings will be held at Framingham State University from 8:00 a.m. to 4:00 p.m. All online sessions will take place from 2:00 pm to 3:30 pm. The cost is $40 for in-person trainings. Online trainings are FREE. Those who complete seven or more sessions in the series will be recognized at the Healthy Kids, Healthy Programs Summit in May 2018.

Sign-up today for an upcoming session!