On March 27, 2026, foodservice staff from the Millbury School District participated in Back to Basics: Mediterranean Flavors, a three-hour culinary workshop led by Chef Instructor Patty Gardner. The training focused on bringing more scratch cooking and fresh, globally inspired meals into K–12 school kitchens.
A key theme throughout the workshop was the value of scratch cooking in school food service. Chef Patty emphasized that preparing meals from scratch not only allows for greater creativity and flexibility when menu planning, but also allows for more control over ingredients, an important advantage compared to relying on pre-packaged, convenience items when trying to reduce sodium and added sugar content while maintaining high student appeal.
The workshop began with an introduction to the Mediterranean region, highlighting its geography, the countries it includes, and the staple ingredients of the cuisine, such as lentils and beans, fresh vegetables and herbs, citrus fruits, whole grains, and olive oil. Participants explored how these ingredients provide cost-effective, plant-forward options for students that are full of bright flavors!
To prepare for the recipe execution, staff reviewed essential knife skills and safety practices. While many attendees were already familiar with JSI’s in-depth Knife Skills training, this refresher ensured everyone was ready to handle the Mediterranean produce efficiently.
Following a demonstration by Chef Patty, the participants broke into teams to gain hands-on experience preparing a diverse menu, including:
- Chicken Shawarma recipe
- Tzatziki recipe (Creamy yogurt dip)
- Baba Ganoush recipe (Roasted eggplant dip)
- Mujaddara recipe (Lentil and rice pilaf)
The workshop concluded with a tasting session where staff discussed their experiences and the potential for these recipes in their own cafeterias. A highlight of the discussion was the “build-your-own” menu approach promoted by the Back-to-Basics series.
By allowing students to personalize their meals—choosing which toppings or proteins to include—the Mediterranean flavors become more accessible and appealing to a wider range of palates. The Millbury team left the workshop feeling optimistic and equipped with the confidence to introduce these fresh, customized options to their students.
Submitted by Charlotte Davidson and Lauren Legere, FSU Food and Nutrition Graduate Students in the Coordinated Program in Dietetics at Framingham State University.