Ken-Ton Food Service Staff Innovate at Annual Culinary Camp

In an effort to enhance student nutrition, the cafeteria staff of the Kenmore-Tonawanda School District gathered at Kenmore West High School for the annual Culinary Camp. This event, which took place on a recent morning, involved food service workers from all ten district schools coming together to prepare and sample over 20 new recipes. The menu items tested during the camp are crucial, as many will appear on student lunch trays throughout the school year.

The initiative, directed by Kim Roll, aims to ensure students have daily access to meals that are not only nutritious but also familiar. “It’s really important for our students to have healthy, nutritious choices every day,” Roll stated. She emphasized the significance of incorporating fresh fruits and vegetables, alongside preparing various salads and entrees.

This year’s Culinary Camp spotlighted recipes that utilized local produce, including green beans and zucchini, which the district freezes to ensure availability throughout the year. The program is also committed to expanding scratch cooking options, which now include homemade lasagna, meatloaf, and freshly roasted vegetables, all while maintaining popular items like chicken patties and pizza.

Universal Free Meals Enhance Accessibility

The introduction of universal free meals in New York State two years ago has significantly amplified the positive impact of these culinary efforts. The Ken-Ton district currently serves more than 4,200 lunches and 2,300 breakfasts daily, all provided at no charge to students. This initiative not only addresses food insecurity but also encourages healthier eating habits among children.

The camp collaborates with the district’s Farm to School program, which promotes locally sourced products through educational classroom lessons and taste tests. Last year, students had the opportunity to sample dishes like kale apple salad with maple dressing, leading to increased vegetable consumption district-wide.

As the Culinary Camp concludes, Roll underscores that the current work sets the tone for the upcoming school year. The primary objective remains straightforward: ensuring that every student has access to fresh, healthy meals. The focus on innovative recipes and local produce will play a crucial role in delivering nutritious options that appeal to the diverse tastes of students.