Foxborough Finds Fun at Work Using FISH!

Instructor Karen Alarie discusses the 4 components of FISH! philosophy.

Instructor Karen Alarie discusses the 4 components of FISH! philosophy.

Does the word “fun” come to mind when you think of your job? If not, our Finding the Fun at Work with FISH! Workshop to Go helps cultivate creativity, innovation, and fun in the workplace using four simple concepts.

On November 26th, 2019, school nutrition staff members at Foxborough High School gathered to participate 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 strives to promote creating passion and engagement in the workplace using the FISH! Philosophy.

Through this workshop, staff members learned how to use the FISH! Philosophy to build an energetic and innovative work environment through three primary objectives:

  1. Recognize the value of being engaged in the workplace.
  2. Identify the 4 practices of the FISH! Philosophy.
    1. Be There
    2. Play
    3. Make Their Day
    4. Choose Your Attitude
  3. Apply each of the 4 FISH! Practices to address issues in the workplace.
Foxborough High School nutrition staff members fill out stinky fish workshop activity.

Foxborough High School nutrition staff members fill out stinky fish workshop activity.

Together, the school nutrition staff members brainstormed ways to cultivate an energetic workplace in their school using methods that fit the FISH! Philosophy. Some suggestions from staff members included thanking and acknowledging polite students,  dancing along to music in the workplace, or holding competitions to invite students to name menu items.

You can read about further experiences with this workshop here. Learn more about how to bring the Finding Fun at Work with FISH! workshop to your school on the JSI website.

Coming in 2020! Back to Basics: Indian Fare

The team of culinary instructors at The John C. Stalker Institute gathered for a test run of the new Back to Basics: Indian Fare Workshop to Go which will be available in early 2020.

JSI Chef Brendan demonstrates key components of new Indian Fare culinary workshop.

JSI Chef Brendan demonstrates key components of new Indian Fare culinary workshop.

Like our other globally-inspired culinary workshops, Indian Fare is designed to spice up your menu with a taste of India and entice your students with a customizable Build-Your-Own Indian dish! This hands-on culinary workshop is designed to advance the culinary skills of school staff and give them the skills and confidence to make delicious recipes, such as tandoori chicken, chana masala, aloo gobi, and much more!

Here is a sneak peek of a few of the new, flavor-filled recipes to be featured in the new Indian Fare workshop.

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Keep an eye out in January for the new professional development brochure which will feature Back to Basics: Indian Fare and other new workshops for 2020! Request a culinary Workshop to Go on the JSI webpage and bring training directly to your staff this school year. Let’s get cooking!

Back to Basics Recipes Now Available Online!

Build Your Own Stir-Fry Bowl Signage

Build Your Own Stir-Fry Bowl Signage

Livening up school menus has just been made simpler with the addition of our Back to Basics Workshops to Go recipes to the JSI website! These student-approved, globally-inspired recipes are standardized and include nutritionals and meal component information. Each set of recipes creates a customizable meal, including a BYO Stir-Fry bowl, Street Taco and Pita Pocket, that your students will love and will fit into your OVS menu.

Would you staff benefit from an extra boost of confidence and culinary skill building? Request one of our Back to Basics culinary Workshops to Go and your staff will be ready to menu these customizable globally-inspired meals. These recipes can be used to freshen up school menus with peach salsa and a build-your-own street taco with the Back to Basics: Latin Cuisine Workshop to Go, feature student favorites such as vegetable stir-fry and chicken teriyaki with the Back to Basics: Asian Fusion Workshop to Go, or introduce new flavors such as tzatziki or shawarma with the Back to Basics: Mediterranean Flavors Workshop to Go.

To help support staff members in executing the new cuisine learned during the Workshops to Go, JSI also offers a Live-Setting Culinary Training which brings the JSI chef back to your school following one of our Back to Basics workshops to guide school nutrition staff during regular production hours. Find more information about requesting a Workshop to Go at your school.

NEW! Coming in early 2020, Back to Basics: Indian Fare Workshop to Go!

Setting the Globally-Inspired Lunchroom Table

Back to Basics: Asian Fusion Lunch Tray

Back to Basics: Asian Fusion Lunch Tray

The JSI Back to Basics Workshops to Go are 3-hour internationally-inspired culinary workshops dedicated to expanding the culinary skills of school nutrition staff and promoting healthier, freshly cooked, and customizable school menu options. In Back to Basics: Asian Fusion, staff advance their culinary skills and confidence in preparing a customizable Build-Your-Own Asian bowl with student-favorites such as chicken teriyaki, crispy tofu, confetti fried, rice, and more! Back to Basics: Latin American Cuisine brings authentic Latin American flavors to schools and teaches school nutrition staff how to prepare a Build-Your-Own Street Taco menu option featuring fish tacos, fresh salsa, Spanish rice, and more!

 

These new menu-driven culinary workshops were created from a collaboration between the JSI Nutrition Education Specialist Jumana Saleh and the JSI chefs. In a recent interview, Saleh shared her observations from a recent visit to schools. “What’s been really fun is that the school nutrition staff are talking about how they can apply the workshops in their schools. Once the recipes are complete and we’ve set up the meal the way it would be served to the students, the school nutrition staff get to try and evaluate the customizable meal. They love it and start discussing how they will be able to execute and implement it – which means they’re taking it seriously.”

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Incorporating new flavors does not have to be a daunting task for school nutrition programs. Workshop menus are crafted to ensure flavors pair together well, recipe are standardized, nutritional analysis is completed and NSLP meal components are identified, and options for both vegetarians and non-vegetarians are included.

A huge benefit of the Back to Basics culinary workshops is the wealth of knowledge from the JSI chef instructors.  Districts vary significantly and the chefs recognize and adapt to the differences in space and equipment available in school kitchens. “JSI chefs give the staff tips and tricks that boost culinary confidence in the kitchen. The JSI chef teaches them how to adjust their own settings and how to utilize what their school kitchen has available.”

Back to Basics: Latin American Cuisine Lunch Tray

Back to Basics: Latin American Cuisine Lunch Tray

Upon the completion of a Back to Basics culinary workshop, schools who would like additional chef support are encouraged to request a Live-Setting Culinary Training, where the JSI chef returns to facilitate the new customizable meal alongside kitchen staff during regular hours.

“At the end, because it’s customized menu, everyone’s plate has similar flavors but with their own creative twist. We encourage having students be able to explore things without it feeling like a huge commitment – like trying tofu without having it be their whole meal. We aim to expose the kids to foods from all over the world and try more things and be healthier overall.”

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!

Foxborough Focuses on Customer Service

Foxborough School Nutrition hosted the Exceptional Customer Service Workshop to Go on Monday, November 19, 2018. This workshop brings group activities, a video, reflections, and discussions together for an immersive and interactive learning experience.

Activity: How do we rate?

A group activity to reflect on “how do I deliver great customer service?”

These group activities include:

  • Thinking about your own positive and negative customer service experiences
  • Completing a self-assessment rating worksheet
  • Identifying the customers
  • Brainstorming ways to improve the customers’ experiences.

The goal of this workshop is to enhance customer service skills using concepts from The Guest: Everything You Already Knew About Great Customer Service. In the case of schools, the customers or “guests” are students and teachers, and the path to an effective school  nutrition program is to ensure the customers are satisfied. Upon watching The Guest: Everything You Already Knew About Great Customer Service video and discussing the five “Guest Standards,” participants completed a Guest Action Plan, where they proposed a variety of suggestions as to how they can apply these guest standards to their school nutrition program.

JSI Instructor explains the "Guest Standards"

JSI Instructor explains the “Guest Standards”

Guest Standard #1: Welcome the Guests

Suggestion #1: Create a positive, inviting, and comfortable lunchroom environment for the students by playing music in the lunchroom and/or kitchen.

Guest Standard #2: Remember their Names

Suggestion #2: Use students’ names while they are at the register, since names show up on the screens.

Guest Standard #3: Anticipate their Needs

Suggestion #3: Offer samples of new menu items to students the day before it will be offered and get feedback from students.

Guest Standard #4: Thank them and show them your appreciation

Suggestion #4: Tell them to “have a great day!”

Guest Standard #5: Invite them Back

Suggestion #5: Tell the students about tomorrow’s menu and put up a sign with tomorrow’s meal at the students’ eye level at the exit doors of the cafeteria.

If you would like to schedule an Exceptional Customer Service workshop at your school, visit our website to request a JSI Workshop to Go.

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.