N.C. K-12 Culinary Institute Enhances School Nutrition Programs

Empowering North Carolina’s School Nutrition: The Summer Workshops Making a Difference

Across North Carolina, school nutrition managers are gearing up for a summer of transformation through the regional N.C. K-12 Culinary Institute workshops. These workshops, masterminded by the N.C. Department of Public Instruction (NCDPI) Office of School Nutrition alongside registered dietitians and chefs, aim to revolutionize school meals with fresh, nutritious, and enticing options.

Dr. Lynn Harvey, senior director of the NCDPI Office of School Nutrition, emphasized the importance of palatable and nutritious meals in aiding student focus, stating, “The North Carolina K-12 Culinary Institute provides school nutrition professionals with tools and information they can take back and implement in their school nutrition programs to ensure students receive the meals they need to succeed in and out of the classroom.”

In collaboration with Chef Cyndie Story and the renowned K-12 Culinary Team, the institute is set to achieve five pivotal goals: enhancing student health and success through nutritious meals, boosting participation in quality nutrition programs, expanding local programs’ capacity to source and serve fresh produce, increasing the intake of fruits, vegetables, and whole grains, and offering continuous education for school nutrition staff.

Since its inception, the N.C. K-12 Culinary Institute has crafted over 200 recipes that emphasize whole grains, lean proteins, and local produce. These recipes, designed for school kitchens, include detailed instructions and nutritional analyses, making them easy to integrate into school systems. In addition, a family resource is available for students and their families to recreate these meals at home.

This year’s workshops, supported by a USDA Team Nutrition Training Grant, will also feature recipes from the N.C. Jr. Chef teams. High school students involved in this competition collaborate with educators and local nutrition programs to develop lunch recipes that meet national guidelines and highlight North Carolina produce.

Over the span of three days, participating school nutrition managers will engage in both classroom and culinary exercises. These sessions cover a range of topics, including knife skills, precise measuring, just-in-time food service, work efficiency, equipment use, and the preparation of diverse foods. Additionally, sessions on marketing and nutrition education will be provided. Graduates of the program, dubbed chef ambassadors or culinary specialists, will further disseminate their newly acquired skills within their districts.

Since its 2016 launch, the institute has seen over 1,360 school nutrition professionals graduate as culinary specialists, representing a variety of educational institutions across the state. This summer, workshops will be hosted by several local public school units, including Alamance-Burlington, Alexander County, Cherokee County, Columbus County, Northampton County, and Pitt County schools.

The NCDPI Office of School Nutrition, which administers several federal nutrition programs, is committed to enhancing school meal programs statewide. For more information on North Carolina’s School Nutrition Programs and the N.C. K-12 Culinary Institute, visit the NCDPI Office of School Nutrition website.