Ken-Ton Food Staff Innovate Healthy Menus at Culinary Camp

The cafeteria staff of the Kenmore-Tonawanda School District gathered at Kenmore West High School for the annual Culinary Camp, where they prepared and tasted over 20 new recipes aimed at enhancing student meal options. This initiative unites food service workers from all ten schools within the district, focusing on creating dishes that are both nutritious and appealing to students.

Food Service Director Kim Roll, who has led this program for several years, emphasized the importance of providing students with healthy meal choices. “It’s really important for our students to have healthy, nutritious choices every day,” she stated. “Fresh fruits and vegetables are crucial, as are the salads and other options we prepare.”

This year, the camp featured recipes that utilized locally sourced produce, such as green beans and zucchini, which the district preserves for year-round use. The emphasis on scratch cooking has led to the introduction of homemade lasagna, meatloaf, and fresh roasted vegetables, while also maintaining popular items like chicken patties and pizza.

Impact of Universal Free Meals

The introduction of universal free meals in New York State two years ago has amplified the significance of these culinary efforts. The Ken-Ton district serves approximately 4,200 lunches and 2,300 breakfasts daily, all at no cost to students. This program allows the district to prioritize quality and variety in its meal offerings, ensuring that all students have access to nutritious food.

The camp also collaborates with the district’s Farm to School program, which integrates local agricultural products into classroom lessons and taste tests. Last year, students enjoyed dishes like kale apple salad with maple dressing, which contributed to an increase in vegetable consumption across the district.

As the Culinary Camp comes to a close, Roll noted that the preparations made during this time are crucial for the upcoming school year. The overarching goal remains consistent: to guarantee that every student has access to fresh and healthy meals, fostering a positive impact on their overall well-being and academic performance.