What is Chefs in Schools? Chefs in Schools is a Massachusetts based training program in which school food service staff is taught how to prepare healthy, cost effective recipes that students will eat. It began in just three Boston Public Schools and has since expanded to Chelsea, Lawrence, Salem, and Beverly Public Schools and anticipates further expansion for the 2015-2016 school year.
What does this mean? Districts across the Commonwealth will now have the opportunity to participate in this proven program. Participating districts will receive a chef one to three days per week to train cafeteria staff on basic culinary skills, time management, cooking times and temperatures, basic cooking techniques, use of herbs and spices, presentation, and marketing.
How can my district participate? Read more about the guidelines here.
Fill out an application, save it, attach it in an email to Guy_koppe@projectbread.org Hurry! Applications are due Friday, September 11, 2015.
~ blog written by Samantha Therrien, graduate student in Food and Nutrition at Framingham State University.
Food allergies seem to be on the rise, and learning how to deal with them is important for educators and staff in the school environment. JSI offers two food allergy training options for Massachusetts schools: an online food allergy training and a Workshop To Go training option. Both trainings meet the requirements of the Massachusetts Allergen Awareness Act, and provide valuable information on how to differentiate between food allergies and intolerances, read food labels for potential allergens, and identify which foods commonly cause allergic reactions
The 2013 Summer Institute included a session on Aug 14th for Meeting the Nutritional Needs of Children with Special Dietary Requests. This session, presented by Linda Fischer, RD, LDN, educational specialist from DESE, provided an update on the USDA’s recent policy memo regarding special dietary needs including food allergies. Download the presentation, handout and USDA memo.
For more information check out the JSI Resource Center which also provides valuable information on food allergies in the school environment; what school staff need to know, how to recognize the symptoms of an allergy attack, and special dietary needs of children affected by celiac disease, peanut allergies and many others.
~blog written by Farah Khan, FSU graduate food and nutrition student
The conference kicks off on August 12 & 13 with a two-day orientation for new Massachusetts School Nutrition Directors. The orientation will provide new directors with the strategies and resources needed to meet school nutrition regulations for the 2013-2014 school year.
August 13th will focus on meal benefit issuance, financial management, and record keeping.
The Summer Institute two-day orientation will be a fantastic opportunity to develop strategies, gather resources, and gain professional insight and support!
In addition to the two-day orientation, school nutrition directors are encouraged to attend all days of the Summer Institute. For more detailed program and schedule information please view the 2013 Summer Institute brochure. Register online today!
– blog written by Tina White, FSU graduate food and nutrition student