A lunch tray from the Live-Setting Culinary Training at Dover Sherborn Regional Middle and High School filled with a pita pocket, hummus, melon mint salad, mujaddara, tzatziki and other Mediterranean add-ons.
On April 5th, students at Dover Sherborn Regional Middle and High School loaded up their trays with tabbouleh, hummus, shawarma and more as part of a “Build Your Own Pita Pocket” lunch. This special lunch was created through JSI’s first ever Live-Setting Culinary Training, which brings the “Back to Basics: Mediterranean Flavors Workshop to Go” to life. With the help of JSI’s Chef Brendan Gallagher and the phenomenal school nutrition team at Dover Sherborn, the schools were able to take the concepts and Mediterranean recipes from the Workshop to Go and actually prepare them live for all students, across all four lunch periods.
The schools prepared a robust menu packed with so many tastes of the Mediterranean. The menu included chicken shawarma or hummus, Mujaddara (lentils and rice), melon mint salad and the add-ons were baba ganoush, tzatziki, tabbouleh and chopped lettuce, tomato and onion. Although these menu items were new to many students, remarks of “Can we do this more often?” and “Can we have this everyday?” could be heard among all grade levels navigating down the Mediterranean section of the tray line. At the end of the day, the school sold 250 of the Mediterranean lunches out of the typical daily 600 lunches.
Norah, the dietitian at Dover-Sherborn Regional Middle & School preparing samples of tzatziki for the students to try.
Janelle Madden, the Food Service Director at Dover Sherborn Public Schools said, “This was absolutely, no doubt a perfect match for our program. We’re always looking for ideas to make food from scratch.” If there were any leftovers once the lunch periods were over, the team was going to repurpose items like the hummus for the power pack lunches the following day.
To attract students to the Mediterranean menu items, the school posted signage and white boards in front of the doors leading to the kitchen. They also loaded up sample trays of the baba ganoush and tzatziki sauce to have students try the flavors before deciding on their meal choices.
Signage in the lunchroom to promote the Mediterranean menu options for lunch.
The Dover-Sherborn Assistant Cook Kim said, “Kids went in to today with an open mind. If kids have new ideas, we want them to bring them to the table. We’re willing to try them!”
Chef Brendan Gallagher said, “It’s exciting to see the workshop in action with the students and to also hear great feedback from them, that’s even better.” He also shared that this menu, “… brings new energy and excitement to the students and it’s also helpful for the staff to realize kids are more adventurous than they think with food.”
If you want your school to participate in this innovative culinary training, please submit an online request. Completion of the Back to Basics: Mediterranean Flavors workshop is required to host the Live-Setting Culinary Training. A professional development day is not needed because the same Mediterranean recipes are prepared and served in the lunchroom in real-time alongside a JSI chef.
Mediterranean add-ons for the “Build a Pita Pocket” lunch