NEW! Rooted in Flavor Workshop and a Chef-Supported Taste Test for Your School!
Bring the best of the local harvest to your program with flavorful dishes that celebrate Harvest of the Month crops. Rooted in Flavor: Harvest…
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Culinary Boot Camp 2026: Building Skills, Confidence, and Flavor
Group Photo from the 2026 Culinary BootCamp! The John C. Stalker Institute held a Culinary Boot Camp from June 1–5, where school nutrition staff…
Rooted in Flavor: Turning “Hard Sells” into School Favorites
On April 23, JSI hosted a pilot of its newly developed culinary workshop, “Rooted in Flavor: Harvest of the Month Recipes Made Easy.” Led by…
Cooking Up Inspiration: Tier 2 Schools Learn from Belmont’s Culinary Success
On May 1, 2026, the statewide CECAP, Creating & Executing a Culinary Advancement Plan, program brought Tier 2 & 3 schools together for an…
FSU Students Explore Indian Cuisine Through Scratch Cooking
Food, Culture, And Society Lab Students and Professor Displaying their Dishes. Framingham State University students in the Food, Culture, and Society course recently immersed themselves in scratch?cooked Indian…
Seasoned to Perfection: Flavoring School Menus with Scratch-Made Flair
On April 3, 2026, the Hadley Public School foodservice team stepped out of their traditional kitchen routine and into the “Seasoned to Perfection: Homemade…
Chef-Led Taste Tests Feature Harvest of the Month Recipes for a new JSI Culinary Workshop!
Students are helping shape the future of school meals through chef-led taste tests of new Massachusetts Harvest of the Month recipes, all of which will be…
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