Chef Adam Fisher may not be some fast-talking TV personality, but he is a chef, a food supervisor for the Denver Public Schools, and he was giving a demonstration on how to whip up cafeteria food â€” in this case, cucumber and pasta salads â€” from scratch.
With new federal standards for school meals going into effect this month, and a renewed focus on the issue brought by the first lady, Michelle Obama, thousands of school chefs, food service workers and nutrition experts from around the country gathered in Denver this week at an annual conference put on by the School Nutrition Association, a nonprofit organization of school food professionals.
As vendors hawked samples of every imaginable school fare â€” whole-grain rolls, turkey sandwiches, pizza squares â€” cooks and school food administrators traded tips on how to improve their schoolsâ€™ cuisine, part of a nationwide push to make school food tastier and more healthful.
The rules establish calorie and sodium limits for meals, require schools to serve larger portions of fruits and vegetables and mandate that all milk be 1 percent or nonfat. Requirements for the use of whole grains are also being phased in.
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â€śYou have to constantly give your best and raise the bar personally and professionally. We see this played out daily at the Shepherd Center, which continues to make a difference in our daily lives.â€ť -Betty Hulse
- Cobbieâ€™s Sauce Gives Back Through a Family Recipe
DoGooder Taste Test
Aspiring foodie, Lianne McLaughlin, whips up our healthy recipes to find out if they taste as good as they look. This week’s recipe: Pumpkin Soup.
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