By Amy O'Grady “We wanted our own firsthand look at how students’ lunches are planned and prepared,” notes Mary Beth Schmidt, who organized last week’s breakfast meeting and tour of Granite School District’s 84,000 square foot Bates Central Kitchen. She and fellow assistant principals and directors saw 240-gallon mixers, temperature-controlled ...
school lunch
A revolutionizing look at school lunch from professional chefs
District Chef Jeff Gratton, Principal Tysen Fausett and Kitchen Manager Efrain Carrasco took a regular school lunch menu item – teriyaki beef stir fry – and turned it into a live action show at Woodrow Wilson Elementary’s lunchroom last week. Students, faculty and staff could choose the dish or other offerings of the day. Everyone, however, was ...